elevation woolworths bread maker model 376d0180 instruction manual & recipes
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Elevation 1.5 lb BREADMAKER
Instructions for Use
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Important : Please read before us ing a nd r etain for future reference
Brought to you by: Bread maker Part Store
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IMPORT ANT SAFETY INSTRUCTIONS:
When using electrical appliances, the following safety precautions should always be followed to reduce the risk of electric shock, personal injury and fire. Read all these instructions carefully before using, and save for future reference or new users.
I. Keep all electrical appliances out of reach of children, in a secure place.
2. This appliance is not designed for use by children.
3. Close supervision is required when any appliance is used near children.
4. To protect against electric shock, never immerse any appliance, the mains lead or
plug in water or any other liquid.
5. Never reach for any appliance that has fallen into water. Switch off the power at the
mains immediately and unplug. Do not re-use.
6. A void placing the appliance where the power cord rnight be accidentally caught. or
the appliance may be knocked into a sink or bath.
7. Ensure hands are dry before operating the switch or turning off at the mains.
8. Ensure the appliance is switched OFF before connecting to the mains power supply.
9. Do not touch hot surfaces, use handles or knobs
I 0. Do not carry the appliance by the cord or pull the cord to remove the plug from the
socket.
11. Do not operate this appliance with a damaged cord or plug. A qualified electrician
should carry out repairs.
12. If the appliance stops unexpectedly or appears to malfunction, unplug from the
mains and discontinue use immediately.
13. Never leave the appliance unattended when connected to the mains power supply.
14. Unplug from the mains socket when not in use and before cleaning or changing
accessones.
15. Keep the appliance and cable away from sources of heat, sharp objects or anything
that may cause damage.
16. Keep all ventilation slots clear of debris and do not cover. Never drop or insert
objects into the openings
17. Do not use outdoors. This appliance is designed for domestic household use only.
18. Only use the appliance as described in this booklet
ADDITIONAL WARNINGS FOR BREADMAKER: 1. The Breadmaker will become hot during use. Do not touch hot surfaces. Always use
oven gloves.
2. The use of attachments. other than those provided may cause damage or injury.
3. Do not place on a hob or burner.
4. Keep the unit at least 2" I Scm away from walls or any objects when using it.
5. Use the Breadmaker on a flat, hard surface. Do not place it near flame or heat, or on
a soft surface (such as a carpet). Avoid placing it where it may tip over during or be
knocked during use.
6. To avoid burns. stay clear of the steam vent and the metal housing during kneading
and baking. Do not touch the viewing window - it becomes very hot.
7. After baking, wait for the Breadmaker to cool down before touching or cleaning the
bread pan or internals of the Breadmaker.
8. Never use metal utensils with the bread pan. These can scratch the non-stick surface.
9. Avoid covering the steam vent during kneading and baking cycles.
CAUTION:
Durin.g use, metal housing and internal parts of the Bread Maker and the area around the
Steatn Vents are HOT. Keep out reach of children to avoid injury.
PRODUCT SPECIFICATION:
Models 376D0180
Power source 230V - 240V- 50HZ
Po,ver Consumption
Heater 50 0W
Mixing Motor IOOW
Bread Size (lb) 1.5
Tuner Ranger 13 hours
Thermal Fuse Protection ;-
2
Dimension (L" x W" x H u) 14.2 X 8.9 X 12.4
Weight (lb) 13.5
Added Feature
Non-stick bread pan I Non-stick kneading paddle I Removable lid I Glass window I LED delay timer I Last program recall I Keep warm I
CONTROLS AND FEATURES:
lid
window
handle
bread pan
control panel -
body --
3
vent
Kneading blade
Rotating shaft
CONTROL PANEL
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A. DISPLAY WI NDOW
Shows your selection and time setting.
B. LIST OF iVIENUS
B d T rea ype
CODE NUMBER BAKING PROGRAMS
10 BAS IC BREAD NORMAL
I 1 BASIC BREA D MIX
12 BASIC BREAD RAPID
13 BASIC BREAD DOUGH
20 WHOLEWHEAT BREAD NORMAL
21 WHOLEWHEAT BREAD MIX
22 WHOLE WHEAT BREAD RAPID
23 WHO LE WHEAT BREADDOUGH
50 QUICK BREAD NORMAL
51 QUICK BREAD DOUGH
C. SELECT
D
E
G
Press this button to select the baking cycle you want. Each time you press this button,
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the display will change. Press this button until your choice is indicated.
D. BREAD COLOR
Press· this button to select DARK or LIGHT bread color.
E. TIMER
Use these buttons to set the timer.
F. START
Press this button to start the baking cycle you choose, or to start the timer.
G. STOP/RESET
Press this button momentarily to stop or pause operation. Press and hold for
2 seconds will cancel and reset the operation.
After pressing the START button all other buttons except the STOP/RESET button will
be locked to prevent the settings from being changed accidentally. After the program has
finished, it will keep warm for 60 minutes, in this time you may remove the bread or put
the bread in to keep warm.
INSTRUCTIONS FOR USE:
With your ne•v BREADMAKER: • You can use the Breadmaker to bake a traditional loaf of bread, but the Cook Book
provided has lots of recipes for different bread products.
• You can make dough for rolls or shaped loaves to bake in your oven. Use the
Breadmaker "DOUGH" cycle to do the mixing and kneading for you~ then shape and
bake the bread yourself.
Inserting and Re11toving the Bread Pan: • To insert the Bread Pan in the Breadmaker, sit the bread pan in place and rotate
clockwise until it clicks in place.
IMPORTANT:
• Remember to insert the kneading paddle, and then add all your ingredients
5
BEFORE inserting the bread pan in the Breadrnaker.
• To remove the bread pan hold the handle. twist to unlock. and then lift it up
gentley.
When removing the bread pan after baking, ALWAYS WEAR OVEN GLOVES.
Remove the loaf by tunting the bread pan upside down and shaking gently. check to see
that the kneading paddle has been removed. If it is stuck in the bread, use a non-metal
utensil to gently remove it. taking care not to scratch the kneading paddle.
Operatio11 Tips:
I. Use oven mitts when working with bread or any part of the Bread maker.
2. Vlipe off crumbs and clean the Breadmaker after baking.
3. It is normal for the viewing window to collect moisture during the beginning of the
baking cycle. As your bread bakes, the moisture will evaporate so you can watch the
baking progress.
4. Do not open the lid during baking.
KNEADING & BAKING CYCLES: Th ~II e o owmg ta bl h h es sow ow ong eac h b k. k a mg eye eta . es:
CODE NO. SELECTS TOTAL Tl1\1IE
10 BASIC BREAD NOIUv1AL 3:45
I 1 BASIC BREAD MIX 3:45
12 BASIC BREAD RAPID 2:35
13 BASIC BREAD DOUGH 1:35
20 WHOLE WHEAT NORMAL 4:15
21 WHOLE WHEAT MIX 4:15
22 WHOLE WHEAT RAPID 3:35
23 WHOLEWHEAT DOUGH I :55
50 !QUICK NORMAL 0:30-2:00
5 1 !QUICK DOUGH 0:06
6
NOTES: To prevent condensation on the bread, it is best to remove bread as soon as
possible after completion of the Baking Cycle. However, if the bread is not removed
imrnediately and the STOP button is not pressed. a one hour controlled cool do\vn and
keep warm cycle will begin to keep the bread wann (except for the Quick Bread and
Dough).
HOW TO USE: MAKING DOUGH & BAKING BREAD Here's how to bake bread with your BREAD MAKER:
Step 1:
• Open the Lid and remove the
Bread Pan.
• Counterclocbvise rotate the
Bread Pan first and then take it
out gentle.
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Step 2:
• Position the Kneading Paddle
on the Drive Shaft as shown.
Match the flat side of the Drive
Shaft to the flat part of the hole
in Kneading Paddle. tvfake
sure the paddle is secure.
Step 3:
• Add ingredients into the
bread pan. For best result.
add all liquid ingredients
first. Then. add all dry
ingredients EXCEPT yeast.
8
Step 4:
• Make a small indentation on
top of the dry ingredients (not
so deep it reaches the wet
layer) and add the yeast in the
indentation.
• This order of adding
ingredients IS important~
especially when using the
timer, because it keeps the
yeast away from the liquid
ingredients until it is time to
knead them together. (Liquid
ingredients will activate the
yeast.)
Step 5:
• Insert the Bread Pan in the
Breadmakcr, sit the bread pan in
place.
• C lockwise rotate it down until it
click in place. Close the Lid.
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Step 6:
• Press the SELECT button to
choose the code number.
The last program setting will
appear m the Display
Window first.
• Each titne you press the
button, the baking cycle
changes:
1 0- >- 1 1- 12-» 13 .... etc.
Step 7:
For Basic Bread (Nonnal. Mix. Rapid and Dough) press START to begin the
kneading and baking cycle.
For Quick Bread. press START then press the" A "and" 'Y '~button. to set the
baking time as recommended in the recipe (30 minutes to 2 hour ). Pre START
again to start the kneading and baking cycle.
First. the BREAD MAKER mixes the ingredients for 2 minutes. Then. it begins the
kneading process. During this process. the yeast begins to activate. and nonnally
the V iewing Window begins to fog. (This will clear later so you can see the
progress of your loaf.) The BREAD MAKER will s top kneading after a few
minutes to let the dough rise before baking.
For Mix Bread. the BREAD MAKER will beeps in the middle of the second
kneading process to let you know this is time to add any fruit and nuts.
If you choose Dough, the BREAD MAKE R beeps to let you know when the dough
is ready to be removed. Then it 's up to you to shape it, g ive it rime for final rising
period. and bake it in a conventional oven.
For the other cycles. BREAD MAKER will continue to the baking process.
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Step 8:
• When the baking phase IS
completed, the BREAD MAKER
wiJI beep. This indicates the bread
is made. Press the STOP/RESET
button. Put on your oven mitts and
remove the Bread Pan.
• If the bread 1s not removed
imtnediately after baking, do not
press the STOP button.
• A controlled cool-down and
keep-wann cycle will begin and
the unit will shut off automatically
after 60 minutes.
• To prevent the bread from
becoming soggy from
condensation, it is best to remove
the bread immediately after
baking is complete.
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Step 9:
• Tum over the Bread Pan a few
inches from the countertop and
gently shake out the loaf.
• Place the loaf on a wire rack or
other cooling surface to cool.
Bread should be cooled
slightly (15 to 30 n1inutes)
before it is sliced.
• Sometimes, the Kneading
Paddle wi11 stick in the bread.
Use a non-metal utensil to
gently remove it, taking care
not to scratch the Kneading
Paddle.
USING THE TIMER: To enjoy fresh and wann bread after waking up in the morning, set the Timer in the
evening before going to bed. The Timer can be preset up to 13 hours.
NOTE:
• Don't use the timer if your recipe includes eggs, fresh miLk or other ingredients
that may spoil.
• The Breadmaker timer IS used for Basic Bread-Nonnal . Whole Wheat
Bread-Nonnal.
To set the Tilller,follo•v these steps: I. Add ingredients as usual, taking care not to let the yeast and liquid ingredients
contact one another.
2. Close the Breadmaker lid.
3. Press the SELECT button to select the Basic Nonnal Bread cycle.
For Models with Delay Tin1er: Example: It is 10:00 pm now. You would like to have bread ready at 7:00am on the
next morning. Set the timer for ·'9:00 ... because there are 9 hours between 10:00 pm
and 7:00am.
1. Press the TIMER buttons to set H9:00".
2. Press START button to start the timer operation.
INGREDIENTS: Use only fresh ingredients. Check the expiration date on the packing. Expired
yeast and flour are harmful to health and will also produce poor bread.
BASIC INGREDIENTS:
1. FLOUR
It is best to use bread flour to make bread. For some type of bread, the bread flour
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can be mixed with all-purpose flour. You can also use whole wheat bread flour to
make whole wheat bread. However whole wheat flour dough does not rise as
rapidly and as big as white bread flour dough.
2. SUGAR
Sugar helps yeast fermentation. gives taste and color to the bread and keeps the
bread tender. White sugar is used for making basic bread. Brown sugar is used for
making whole wheat bread. Other sweetening agents such as honey and molasses
are used in our recipes.
3. FATS
• The fats we use m making bread are usually butter (unsalted butter) and
shortening.
• Fats help to keep the bread soft and shiny after baking.
• Margarine can be used instead of butter although the bread baked with
margarine will have a different flavor and texture.
4. SALT
Ordinary table salt is used in our recipe. Salt can keep the gluten in the dough and
stops it from over-rising.
5. MILK AND 1\'IILK PRODUCTS
Dried milk is useful for the shine and taste of the bread. Liquid milk and dried milk
are not interchangeable because of the difference in water content.
6. WATER
Adding accurate amount of water is the most important step in bread making. A
small difference in the amount of the water may affect the result of the bread. The
temperature of tap water should be between 2 1 oCto 27°C (70°F to 80°F).
7. DRY YEAST
Active dry yeast is recommended for making bread. Stay with the standard active
dry yeast for the best result. Do not use compressed yeast or rapid rise yeast.
8. CHEMICAL LEAVENS
Chemical leavens such as baking powder and baking soda are used for making
quick bread.
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OTHER INGREDIENTS 1. EGGS
Eggs can improve the flavor and aroma of the bread. However~ water content of the
egg must be accounted for in the formula, because an average size egg contains
about 73% water.
2. FRUITS
Sugar and water contents in fruits must be considered in the recipes. Total weight
of fruits used should not exceed I 3% of the flour weight.
3. VEGETABLES Content of water and sugar in vegetables must also be considered. Like fruits the
total amount should weight about 13% of the flour weight.
4. NUTS When using nuts. chop them to about l/8 inch cubes. Use up to about I 0% of the
flour weight.
5. SPICES
Spices are used to add flavor to the bread. Only small amount ( 1/2--1 tsp.) is
needed.
TIPS FOR BEST RESULT: l. It is the best to use lukewann water between 21 oc and 27°C (70°F and 80°F).
All other ingredients should be prepared at room temperature.
2. Do not add more flour than suggested in the recipes. Excess flour will cause
the bread to bake incompletely and the dough to stick to the inside of the Lid.
3. Use fresh ingredients.
4. Since moisture is an enemy to flour, be sure to store your flour in an airtight
container.
5. To keep the yeast active, store it in an airtight container in your refrigerator.
6. When using titner, we reconunend setting it for as short a time as possible.
Because ingredients are partially combined in the Bread Pan, the dough may
tend to deteriorate if left too many hours, especially on a warm or humid day.
7. Keep the lid closed during the baking cycle.
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8. After your bread has cooled complete ly, store it in a plastic bag or plastic wrap
to prevent it from drying out.
9. Bread color should be set at "LIGHT" when making I lb bread loaf.
TROUBLE-SHOOTING: I . Bread has an offensive odor: Check to be sure you added the correct amount
of yeast. Measure carefully-too much yeast will cause an unpleasant odor and
may cause the loaf to rise too high. Be sure to use only fresh ingredients.
2. Baked bread is soggy or the bread 's surface is sticky: Remove the bread
from the Bread Pan as soon as it is done baking. Leaving it in the pan allows
condensation to collect on the sides, which touch the pan.
3. START button doesn' t start the machine: Make sure the tnachine is plugged
in. If nothing appears in the Display Window, press Select to choose your
baking cycle. (You must select a baking cycle before pressing START.) If you
select Quick Bread, enter the baking time a fter pressing START and press
START again to start the machine.
4 . Can' t set the timer.: If you select Mix, Rapid, Dough, Quick, you cannot use
the timer. This is because the ingredients should be processed immediately for
these cycles.
5. The Kneading Paddle was stuck in the bread: Make sure the Kneading
Paddle is mounted properly before adding ingredients to the Bread Pan and
baking. Sometimes denser or crustier loaves of bread may pull the Kneading
Paddle out with them when you remove the loaves after baking. When this
happens, use a non-metal utensil and gently remove the blade from the bottom
of the loaf.
6. The bread rose too high: Make sure not to add too much yeast, water or flour.
Too much of any of these may cause the loaf to raise more than it should.
7. The bread didn ' t raise enough: Make sure not to add little yeast, water or
sweetener. Make sure to add ingredients in the proper order: liquids, dry
ingredients, yeast. Make sure yeast doesn't get wet until the BREAD MAKER
mixes the ingredients together. Note: Typically bread made with whole grain
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flours will not rise as high as bread made with bread flours.
8. The dough looks like batter , or the dough ball is still sticky, not smooth and
round: During the kneading process, add I tablespoon of flour at a time. lct1ing
it mix in well. For most breads, your dough ball should become round, smooth,
not sticky to the touch, and should bounce back when press it with your finger.
9. The dough ball is lumpy or too dry: During the kneading process, add
tablespoon of water at a time, letting it mix in well.
CLEANING AND MAINTENANCE: The Breadmaker and Kneading Paddle have non-stick surfaces that make cleaning
easy.
I . After baking, unplug the Breadmaker and allow the main body to cool down
completely before cleaning.
2. Remove the Bread Pan from the Breadmaker Oven and the Kneading Paddle
from the Bread Pan. Wipe the Bread Pan and Kneading Paddle with warm
soapy water. Avoid scratching the non-stick surface. lfthe Kneading Paddle is
stuck to the drive shaft. pour wann water in the pan to loosen it. DO OT USE
EXCESSIVE FORCE.
3. Wipe the inside of the Lid and Oven
with damp clothes or sponge. If any
residue has scorched on the heating
plate or elsewhere, scrub with a
non-abrasive scrubbing pad wipe
clean. You can remove the Lid for
easier cleaning by opening it up to a
90-degree angle. Sway it forward
direction with more force and then
pull it out from the hinge along
upward direction.
0
4. Do not use vinegar, bleach, or harsh chemicals to clean the Breadmaker.
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5. Do not soak the Bread Pan for a long period of time- this could interfere with
the free working of the Drive Shaft.
6. Do not immerse the Breadmaker in water or splash with water.
7. Be sure the Breadmaker is completely cooled and dried before storage.
Disposal and the Environment: Jfyour electrical appliance requires replacement or is of no further use, please think
of protecting the environment. Contact you local authority for advice as many have
facilities for environmentally safe disposal
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CONNECTION TO POWER:
Mains Plug I 13 Amp Plug The unit will be fitted with a standard UK mains 3 pin plug.
If the mains lead gets damaged it must be replaced by a qualified electrician. If you
have to change the plug because the standard plug is damaged or is not suitable for
your mains socket, then follow carefully the wiring instructions below.
If the plug is cut off, remove the fuse from the severed plug and dispose of it safely,
as insertion into a mains supply socket would be dangerous.
Mains plug wiring As the colour of the wires in the mains lead may
not correspond with the coloured markings
identifying terminals in your plug, proceed as
follows:
The wire that is coloured BROWN or RED is
connected to the terminal that is marked with the
letter "L".
GREEN AND YELLOW (Earth)
BLUE
FUSE
The wire that is coloured BLUE or BLACK is connected to the terminal that is
marked with the letter "N".
The wire that is coloured GREEN or GREEN and YELLOW to the terminal that is _L
marked with the letter "E" or
Mains Fuse If a l3Amp (BS 1363 type) plug is used then a 13 Amp (BS 1362 type) fuse must
be fitted.
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Satisfaction Guaranteed
We promise to provide quality products and service at value for money prices.
However, if for any reason you are unhappy with your purchase
we will gladly replace or refund your money-guaranteed.
Please keep your receipt as proof of purchase.
Your legal rights are not affected.
Imported for Woolworths pic
242-246 Marylebone Road London NW 1 6JL
www. woolworths.co.uk
F118501- 00005
Elevation 1.5 lb BREA DMAKER
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j//!11!111111111111111111111
.. Cookbook
RECIPE CONTENTS
BREAD TROUBLESHOOTING GUIDE -----------------------------------3 Recipe guidelines---------------------------------------------------------------------8 BASIC BREAD-NORMAL
Basic Bread ---------------------------------------------------------10 Carrot Bread ----------------------...... ----------------.... -----------------10 Orange Bread ----------------------------------------------------------10 White Bread --------------------------------------------------------11 Basic Oatmeal Bread -------------------------------------------------11 Bran Bread -------------------------------------------------- --------11
BASIC BREAD - MIX Peanut ----------------------------------------------------------------12 Sunflower Bread ------------------------------------·----------------12 Nutty Olive Absolutely Pear
--------------------------------------------------------12 ---------------------------------------------------13
BASIC BREAD - DOUGH Croissants -------------------------------------------------------------13 Pizza ----------------------------------------------------------------------14
WHOLE WHEAT BREAD- NORMAL Whole Wheat Bread -------------------------------------------------15 50o/o Whole Wheat Bread --------------------------..----..-------------15 Tritical Honey Bread ---------------------------------------------16 Whole Wheat Oat Bran Bread -----------------------------16 Light Whole Wheat Bread --------------------------------------17
WHOLE WHEAT BREAD- MIX
Whole Wheat Orange Anbe Bread --------------------------17 Whole Wheat Irish Soda Bread ------------------------------18 Whole Wheat Honey-Walnut Bread ------------------------18 Whole Wheat Peanut Sesame Bread -----------------------18
WHOLE WHEAT BREAD- DOUGH
Whole Wheat Bagels ---------------------------------------------19 QUICK BREAD & DOUGH
Honey Wheat Quick Bread --------------------------------------------20
1
Banana Walnut Quick Bread -----------------------------------------21 Nut Bread - - ---- --------------- 21 Mexican Corn Bread ----·----------------· --- 22
2
PROBLEM
SHORT
BREAD;
INADEQU
ATE
RISING
BREAD TROUBLESHOOTING GUIDE
POSSIBLE CAUSE SOLUTION
• Inadequate amount of • Double-check yeast yeast used. measurement.
• Yeast is expired or • Check expiration date of inactive. yeast. Discard outdated
yeast and replace. Store yeast in cool,
•All-purpose flour, whole wheat or other whole grain flour was substituted for bread flour.
• Water was too hot and killed the yeast.
3
dark place. • When substituting
other flours for bread flour, use less of the other flour than what is called for in the recipe for bread flour.
• Be sure to use tepid water(70°F -80°F or 21 OC-27°C)
SHORT • Too much salt • Double check salt BREAD; inhibited yeast measurement. INADEQU- action. ATE • Not enough sugar • Double-check sugar RISING was added or was measurement.
omitted.
SUNKEN • Too much yeast. • Double-check yeast TOPS measurement.
• Too much liquid or • Double-check
over-heated liquid. measure-ments of ingredients and use tepid (70°F - 80°F or 21 OC - 27
• Salt was omitted, OC) liquid.
resulting in bread over • Double-check salt rising and collapsing. measurement.
• Too much cheese may
release more liquid • Avoid .
ustng more during baking, cheese than result-ing in a sunken recom-mended
. tn
top. rectpe.
4
SUNKEN TOPS
COLLAPSED SIDES
• High humidity and • Try baking during hotter climates may coolest part of day and cause breads to over rise and collapse.
• High altitudes cause breads to over rise and then collapse during baking.
• Left in bread maker too long after baking 1s completed.
keep environment at room temperature. Also, try reducing yeast by a 1/4 teaspoon or try using refrigerated liquid. A void using the time-delay feature.
• Try decreasing yeast by I /4 teaspoon at a time.
• Although keep-warm cycle will prevent bread from becoming soggy, it IS best to remove breads irnmediately after they are finished baking.
COLLAPSED • Too much liquid. • Double-check measurement of liquids. Also, be sure to drain ingredients like canned fruits very well.
SIDES
5
MUSHROOM • Too much yeast. • Double-check yeast TOPS measuretnent.
• Warm weather • Try baking during Increases yeast coolest part of day and action. keep environment at
room temperature. Also, try reducing yeast by a 1/4 teaspoon at a time or try USing refrigerated liquid. A void using the time
• Overheated liquids delay feature.
accelerate yeast • Use tepid(70°F -80°F action. or 21 OC-27°C)liquids.
• Too much liquid. • Double-check
measurements.
6
DRY, • Liquid to dry • Double-check GNARLY ingredient ratio measurements of BREADS may not be ingredients. Increase
balanced. There liquid by 1 may not be enough tablespoon at a time. liquid in recipe. Flour may be drier • Try
. . • tncreastng and may have liquid by 1 absorbed more tablespoon at a time. moisture, resulting tn a dry, gnarly loaf.
UNDER- • Too much liquid • Be sure to drain BAKED from fresh or liquids well as BREADS canned fruits or specified in recipe. WITH vegetables. GUMMY CENTER
7
UNDER- • Large amounts of • Double-check BAKED rich ingredients, measurements of BREADS such as butter, ingredients; do not WITH syrups, dried fruits, exceed GUMMY nuts and grains will recommended CENTER make dough heavy. amount Ln the
This will slow down rectpe. nstng and prevent bread from baking through.
• Bread flour in recipe • Do not exceed exceeds recommended cups recommended of flour (3-1 /3 cups) amount for machine capacity.
RECIPE GUIDELINES For best results note the following points BEFORE using your bread factory:
INGREDIENTS: • Use ingredients that are fresh and of high-quality:
• Do not use reduced fat or fat-free products unless specified in rectpe.
• Successful bread maker baking starts with proper measurements of ingredients.
• Always place ingredients in the bread pan in the order listed in the recipe.
• When adding nuts, raisins or other ingredients at the beep, be
8
sure to add them gradually, allowing them to be incorporated into the dough.
• When using large amounts of butter ( l /4 cup or more), soften butter before using.
YEAST: Recipes in this manual were tested with active dry yeast. However, bread machine yeast may be used in place of active dry yeast.
• Note: In some recipes, you may need to reduce the amount of yeast by 1/4 to I /2 teaspoon when substituting active dry yeast with bread machine yeast.
DOUGH CONSISTENCY: Because flour may be drier or moister depending on the climate or season, it may be necessary to add more liquid or flour to dough. After 10 to 15 tninutes of kneading, check dough. Dough should form into a soft, smooth ball.
• If dough is too dry and does not form into a ball, add 1 teaspoon liquid at a time, allowing for water to be incorporated into dough before adding more water. Do not add more than 3 tablespoons liquid.
• If dough is too stack or too soft, add l teaspoon flour at a time, allowing flour to be incorporated into dough before adding more flour. Do not add more than 3 tablespoons
9
BASIC BREAD-NORMAL (Code No. I 0 or I2)
Basic Bread {T. R} Ingredients I.5lbs tap water 8 to 9 oz bread flour 3 cups Sugar 2 tbsp dry milk 2 tbsp Salt I I /2 tsp Butter I 1/2 tbsp dry yeast 3/4 tsp
Carrot Bread {R} Ingredients 1.5lbs tap water 8 to 9 oz grated carrot l/4cup bread flour 3cups Salt l 1/2 tsp Sugar 3 tbsp dry milk l 1/2 tbsp Butter 1 l /2 tbsp dry yeast 3/4 tsp
Orange Bread (R} Ingredients l.5lbs orange JUtce 8 to 9 oz bread flour 3cups Sugar 2 l /2 tbsp dry milk l tbsp Salt I tsp Butter I l /2 tbsp dry yeast 1 1/4 tsp
10
White Bread {T.R} Ingredients l.5lbs tap water 4 to 5 oz fresh milk 4 to 5 oz bread flour 3cups Sugar 2 1/2 tbsp Salt l 1/2 tsp Butter 1 1/2 tbsp dry yeast 3/4 tsp
Basic Oatmeal Bread Ingredients 1.5lbs Milk 8 to 9 oz bread flour 2cups Uncooked oatmeal I cup (not instant) brown sugar 2 tbsp Salt 1 1/2 tsp Butter 2 tbsp dry yeast 1 1/4 tsp
Bran Bread {T.R.} Ingredients 1.5lbs tap water 8 to 9 oz bread flour 2 3/4cups wheat bran 3/8cup Sugar 2 tbsp dry milk I 1/2 tbsp Salt 1 1/2 tsp Butter 1 1/2 tbsp dry yeast 1 tsp
II
BASIC BREAD-MIX (Code No. 11) Peanut Ingredients 1.5lbs Water 8 to 9 oz Honey 3 Butter 1 bread flour 2 l /4cups whole wheat flour 3/4cup dry milk 2 tbsp Salt 1 1/2 tsp dry yeast 1 tsp chopped peanut l /2cup
Sunflo,ver Bread Ingredients 1.5lbs Water 8 to 9 oz bread flour 2 3/4cups olive oil 1 tbsp Sugar 3 tbsp Salt 1 1/2 tsp Yoghurt l/4cup dry yeast 1 tsp sunflower seed 1/3cup
Nutty Olive Ingredients l.5lbs Water 8 to 9 oz bread flour 3cups Salt I 1/2 tsp olive oil 2 tbsp
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olive butter dry yeast Pecans walnuts
Absolutely Pear Ingredients water bread flour apricot jam dry milk salt butter dry yeast dried pear (chopped)
BASIC BREAD- DOUGH (Code No. 13)
Croissants
Ingredients
Water
bread flour
sugar
dry milk
salt
butter or margarine dry yeast
1.5 lbs
8 to 9 oz 3 cups
l /4cup
3 tbsp
I/2 tsp
3 tbsp I 1/2 tsp
13
1/4cup I 1/2 tbsp 3/4 tsp 1/3cup l /3cup
I.5lbs 8 to 9 oz 3cups 3 tbsp 2 tbsp I 1/2 tsp 2 tbsp 3/4 tsp 1/2cup
1 egg, slightly beaten for brushing on top. 3/4tbsp poppy seeds or sesame seeds for sprinkling on top. Add small amount butter slices.
1. Remove the dough from the bread pan after n1aking dough using the Dough mode.
2. Roll dough into rectangle, I 5 X 12 -inches. Put butter slices on 2/3 of dough. Fold dough in thirds, bringing unbuttered part over buttered part. Seal edges and refrigerate for 20 minutes.
3. Roll dough into rectangle, I 5 x 12 -inches. Fold in thirds from end to end. Seal edges and refrigerate.
4. Roll dough into rectangle, I 5 x 12-inches. Cut into thjrds lengthwise and crosswise. Cut each piece diagonally to form 18 triangles.
5. Roll up each triangle starting at wide end, to form crescent shape curve ends together so they a hnost touch.
6. Place seal side down on a greased baking pan. 7. Spray water on top, proof at 90°F( or 32 OC) for 40 minutes or
unti I nearly 8. Brush rolls with beaten egg, sprinkle with poppy seeds or
sesame seeds if desired. 9. Bake in 350°F(or 177°C) oven for 15 minutes or until golden
brown
Pizza Ingredients water all purpose flour
14
l.5lbs
7 to 8 oz 3 cups
olive oil or vegetable oil salt dry yeast
2 tbsp
1/2 tsp 1 1/2 tsp
Press Stop to clear display. Press Select until Basic Dough setting appears on the display. Press Start. When the unit signals and the
display reads 0:00, press Stop and remove dough. Pat dough into 12 x 15-inch rounch pizza pan (2 pound recipe). Let stand 1 0 minutes. Preheat oven to 400°F( or 204 OC ). Spread pizza
sauce over dough, add desired toppings and bake 15 -20 minutes, or unti I crust is golden brown.
WHOLE WHEAT BREAD-NORMAL (Code No.20 or 22) Whole Wheat Bread Ingredients tap water honey molasses whole wheat flour gluten dry milk salt butter dry yeast
50°/o Whole Wheat Bread Ingredients tap water
15
1.5lbs 8 to 9 oz I 1/2 tbsp l 1/2 tbsp 3cups I 1/2 tbsp 1 l /2 tbsp I 1/2 tsp 1 1/2 tbsp I 1/2 tsp
1.5lbs 7 to 8 oz
honey molasses wheat flour gluten olive oil salt dry yeast
Triticale Honey Bread (R) Ingredients tap water honey molasses whole wheat flour salt gluten bread flour rye flour butter dry milk dry yeast
2 tbsp l l /2 tbsp 3cups l 1/2 tbsp 2 tbsp 1 1/4 tsp I I /2 tsp
1.5lbs 8 to 9 oz 2 tbsp I tbsp 3/4cups I I /2 tsp 1 1/2 tbsp 3 tbsp 3 tbsp 2 tbsp 2 tbsp I 1/2 tsp
Whole Wheat Oat Bran Bread (R)
Ingredients 1.5lbs tap water 8 to 9 oz honey 1 1/2 tbsp molasses 1 tbsp whole wheat flour 2 1 /2cup gluten 1 l /2 tbsp oat bran 1 /2cup butter 2 tbsp salt I 1/2 tsp
16
dry rnilk dry yeast
Light Whole Wheat Bread (T.R) Ingredients tap water honey rnolasses whole wheat flour bread flour dry milk salt butter dry yeast gluten
2 tbsp I l /2 tbsp
l.51bs 8 to 9 oz 1 1/2 tbsp I tbsp I 1/2 cups I 1 /2cups 2 tbsp I 1/2 tsp 2 tbsp 1 tsp 1 tbsp
WHOLE WHEAT BREAD - MIX (Code No. 2I) Whole Wheat Orange Anbe Bread Ingredients orange JUICe
water whole wheat flour gluten orange zest anrse dry milk salt butter dry yeast
17
1.5lbs 4 to 5 oz 4 to 5 oz 3 cups l 1/2 tbsp 3 tbsp 2 tsp 2 tbsp 1 1/2 tsp 2 tbsp 2 tsp
Whole Wheat Irish Soda Bread Ingredients butter milk whole wheat flour bread flour salt baking soda dry yeast Caraway seeds gluten walnut
1.5lbs 9 to 10 oz I 1/2 cups I 1/2 cups I 1/2 tsp 1 l/2 tsp 1 I /2 tsp 3 tbsp l l /2 tbsp 1/3 cup
Whole Wheat Honey-Walnut Bread Ingredients 1.5lbs water honey butter wholewheat flour gluten dry milk salt walnut (chopped) dry yeast
Whole Wheat Peanut Sesame Bread Ingredients water whole wheat flour gluten dry milk salt
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8 to 9 oz 2 tbsp 1 tbsp 3cups 1 l /2 tbsp 2 tbsp 1 1/2 tsp 1/4 cup 1 1/2 tsp
1.5lbs 8 to 9 oz 3cups 1 l/2 tbsp 2 tbsp 1 1/2 tsp
brown sugar peanut butter dry yeast sesame seeds
2 1/2 tbsp 1/3cup I 1/2 tsp 3 tbsp
WHOLE WHEAT BREAD - DOUGH (Code No.23)
Whole Wheat Bagels Ingredients water honey molasses whole wheat flour gluten dry milk sugar salt butter dry yeast
1.5 lbs 8 to 9 oz 1 l /2 tbsp 1 l /2 tbsp 3cups 1 1/2 tbsp 2 tbsp 1 1/2 tbsp 1 1/2 tsp 2 tbsp 1 1/2 tsp
1 . Remove the dough from the bread pan after making dough using the WHOLEWHEAT DOUGH mode.
2. Rest in a greased covered bowl in refrigerator for 20 minutes. 3. Roll out the dough into a big flat rectangle
Cut rounds of dough with 4 1/2-inch cutters and 1 1/2-inch cutter to form a ring.
4. Place on a greased baking pan. Spray water on top, proof at 90°F(or 32°C) for 30 minutes.
5. Boil 1 gallon water adding in 1 tablespoon sugar. 6. Let the boiled water fall to a simmer. Cook 3 bagels at a time
19
for 5 minutes, turning once, Drain well. Place on the oven area. Sprinkle tops with poppy seeds or sesame seeds as desired.
7. Bake in 450°F( or 232 OC) oven for 25 to 30 minutes, until
golden brown.
QUICK BREAD & DOUGH (Code No. 50 or 51)
IMPORTANT: When making Quick Bread, following procedures must be noted. 1. The temperature of water should be around 25 °C(77c:of ). 2. The egg must be fresh, and the butter must be melted before
putting into the bread pan. 3. After pressing the "SELECT" button to select "QK-BRD", press
"START", the LED display will show the cooking time 0:30. Depending on the amount of ingredients, the cooking time can be changed from 0:30 to 2:00 by pressing the " _. " and "~ " buttons.
4. NOTES: After 5 minutes, open the lid, then using a rubber spatula scrape down the sides of the bread pan to eliminate flour pockets in the corners when baked.
Honey Wheat Quick Bread Ingredients 1.5LB milk 6 to 7 oz honey 2 tbsp butter or 1/2 cup margarine( mel ted)
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eggs, beaten all purpose flour
whole wheat flour
salt baking powder
chopped walnut
set time for I : 15
2 lg
1 cup
I cup 1/2 tsp
3 1/2 tsp
1/3 cup
Banana Walnut Quick Bread ingredients 1.5LB 1nilk 4 to 5 oz
butter or margarine I /4 cup
eggs beaten 1 lg
mashed, ripe banana 1/2 cup
all-purpose flour I 3/4 cups
sugar I /3 cup salt I tsp
baking powder 2 tsp
baking soda l /4 tsp
chopped walnut 1/3 cup
time set for 1 : 15
Nut Bread Ingredients 1.5lbs water 4 to 5 oz egg 2 pes melted butter 3 tbsp bread flour 2 cups sugar 5/8cup dry milk 2 tbsp
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baking powder walnut titne set for 1: 15
Mexican Corn Bread Ingredients tnilk egg melted butter bread flour cornmeal cayenne pepper bacon bits chillies (chopped) salt sugar baking powder time set for I : 15
3 l/2 tsp 1/3cup
1.5lbs 4 to 5 oz 3 pes 4 tbsp 1 1/4cups 1 cups 1/3 tsp 1 I /2 3 tbsp 1 tsp 3/4cup 3 l/2 tsp
22
F118502-00011
White
Applesauce Oatmeal Bread .............................................. 1Bran Bread ............................................................................. 1Country White Bread ....................................................... 2English Muffin Bread ....................................................... 2French Bread ........................................................................ 3Honey Oatmeal Bread ....................................................... 3Oatmeal Bread ...................................................................... 4Old-Fashioned White Bread .......................................... 4Yogurt Bread ........................................................................ 5
Whole Wheat100% Whole Wheat Bread ..................................................650% Whole Wheat Bread .....................................................6Buttermilk Wheat Bread.....................................................7Carrot Wheat Bread .............................................................7Cracked Wheat Bread ..........................................................8Granola Bread .........................................................................8Multi-Grain French ..............................................................9Multi-Grain Wheat Bread ..................................................9Shredded Wheat Bread ..................................................... 10Sunflower Oat Wheat Bread .......................................... 10Wheat Barley Bread ........................................................... 11Wheat Berry Bread ............................................................. 11Wheat Bran Bread ............................................................... 12Wheat ‘N Yogurt Bread .................................................... 12Whole Wheat Oat Bran Bread ...................................... 13
HerbDill Bread ............................................................................. 14French Garlic Bread ........................................................ 14Garlic Bread ......................................................................... 15Herb Bread ............................................................................ 15Italian Herb Bread............................................................. 16
Potato
Potato Chive Bread ............................................................ 17Potato Bread ......................................................................... 17
Rye
Classic Rye Bread ................................................................ 18Pumpernickel Rye Bread .................................................. 18Tomato Basil Rye Bread .................................................... 19
Sourdough
Sourdough Bread................................................................ 20 Sourdough Wheat Bread ................................................. 20
Sweet Bread
Apricot Almond Bread ..................................................... 21Apricot Almond Bread (Version 2) .............................. 21Boston Brown Bread ......................................................... 22Carrot Raisin Bread .......................................................... 22Cinnamon Oatmeal Raisin Bread .................................. 23Cranberry Pecan Bread .................................................... 23Oatmeal Maple Pecan Bread .......................................... 24Orange Wheat Bread ......................................................... 24Panettone ............................................................................... 25Raisin Bran Bread ............................................................... 25Raisin Bread .......................................................................... 26Spiced Fruit Bread .............................................................. 26Stollen Bread ....................................................................... 27
Variety
Cheese Bread ........................................................................ 28Chili Bean Bread ................................................................. 28Egg Bread ............................................................................... 29Peanut Butter Bread ......................................................... 29Swiss Jalapeño Beer Bread ............................................... 30Zucchini Bread .................................................................... 30
Wh i t e B r e a d R e c i p e s 1
| W h i t e |
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 fl oz ( ½ c) 4 fl oz ( ½ c)Applesauce, unsweetened ½ c ¾ cVegetable Oil 2 tbsp 3 tbspSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspOats, quick or old-fashioned ½ c ½ cBread Flour 2 ¼ c 3 cActive Dry Yeast 2 ¼ tsp 1 tbsp
A p p l e s a u c e Oat m e a l B r e a d
A great tasting all-purpose bread.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1tbsp) 9 fl oz (1 c + 2 tbsp)Honey 1 tbsp 2 tbspButter or Margarine 1 tbsp 2 tbspBran Flakes Cereal 2/3 c 1 cBread Flour 2 c 2 2/3 cDry Milk 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
B r a n B r e a d
Add ready-to-eat bran flakes cereal to this recipe for a different texture and taste, plus added fiber and nutrition. Do not crush bran flakes into measuring cup when measuring.
Flakes will become crushed during the kneading period.
Wh i t e B r e a d R e c i p e s 2
INGREDIENTS 1 Pound Loaf 1½ Pound LoafWater 7 fl oz (¾ cup + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp)Butter or Margarine 2 tsp 1 tbspBread Flour 2 c 3 cYellow Cornmeal 3 tbsp ¼ cDry Milk 2 tbsp 3 tbspSugar 1 ½ tbsp 2 tbspSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp
E n g l i s h M u f f i n B r e a d
Here’s a bread that has the great taste of English muffins, but that you can make at home in your breadmaker.
This bread is great toasted!
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 10 fl oz (1 ¼ c)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 3 ⅓ cDry Milk 1 tbsp 2 tbspSugar 1 ½ tbsp 1 ½ tbspSalt 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp
This recipe uses water rather than milk which gives it a crispier crust. A classic white bread that everyone will love.
C o u n t ry Wh i t e B r e a d
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 9 ½ fl oz (1 c + 3 tbsp)Honey 2 tbsp 2 tbspButter or Margarine 1 tbsp 2 tbspBread Flour 1 ½ c 2 ⅓ cOats, quick or old-fashioned ⅔ c 1 cDry Milk 1 tbsp 2 tbspSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp
H o n e y Oat m e a l B r e a d
Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust.
A good, all-purpose bread.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½ fl oz (1 ¼ c + 1 tbsp)Butter or Margarine 1 ½ tsp 1 tubsBread Flour 2 ½ c 3 ⅓ cSugar 1 tsp 1 ½ tspSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 tsp 2 tsp
F r e n c h B r e a d
Crusty on the outside, chewy on the inside. Just the way it should be!
Wh i t e B r e a d R e c i p e s 3
Wh i t e B r e a d R e c i p e s 4
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafMilk, 80° F 7 fl oz (¾ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ½ cOat, quick or old fashioned ½ c ¾ cBrown Sugar, packed 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp
Oat m e a l B r e a d
A basic white bread with a touch of oats and hint of brown sugar. Made with milk, the crust is tender.
Use old-fashioned or quick cooking oats, not instant oatmeal.
INGREDIENTS 1 Pound Loaf 1½ Pound LoafMilk 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 3 cSugar 1 tbsp 1½ tbspSalt 1 tsp 1½ tspActive Dry Yeast 1½ tsp 2 tsp
This recipe is made with milk for a tender crust and fine texture. Just like Grandma used to make, now you can too!
O l d Fa s h i o n e d Wh i t e B r e a d
Wh i t e B r e a d R e c i p e s 5
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 3 ½ fl oz (¼ c + 3 tbsp) 5 fl oz (½ c + 2 tbsp)Butter or Margarine 1 ½ tbsp 2 tbspPlain, Non-Fat Yogurt ⅓ c ½ cBread Flour 2 c 3 cDry Milk 1 ½ tbsp 2 tbspSugar 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
Yo g u rt B r e a d
The addition of plain yogurt adds a little tang to this bread, but very subtle. A good basic, general purpose bread.
Wh e a t B r e a d R e c i p e s 6
| W h o l e W h e a t |
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp)Egg, large 1 1Molasses 2 tsp 1 tbspHoney 2 tsp 1 tbspButter or Margarine 1 ½ tbsp 2 tbspWhole Wheat Flour 2 ⅓ c 3 ⅓ cDry Milk 1 tbsp 2 tbspSalt 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp
A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at wheat setting will provide great results. If bread collapses during the baking period, add 1 or 1 ½
tablespoons of vital wheat gluten to recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found in most health food stores.
1 0 0 % Wh o l e Wh e at B r e a d
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 10 ½ fl oz (1 ¼ c + 1 tbsp)Honey 2 tsp 1 tbspButter or Margarine 1 tbsp 2 tbspBread Flour 1 c 1 ⅔ cWhole Wheat Flour 1 c 1 ⅔ cBrown Sugar, packed 1 tbsp 2 tbspDry Milk 1 tbsp 2 tbspSalt 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp
5 0 % Wh o l e Wh e at B r e a d
For those that like a lighter textured wheat bread, this is the recipe for you. Contains equal amounts of bread and whole wheat flour.
Wh e a t B r e a d R e c i p e s 7
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafButtermilk, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 10 ½ fl oz (1 ¼ c +1 tbsp)Butter or Margarine 1 ½ tbsp 2 tbspBread Flour ⅔ c 1 cWhole Wheat Flour 1 ⅓ c 2 cBrown Sugar, packed 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspBaking Soda ⅛ tsp ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp
Bu t t e r m i l k Wh e at B r e a d
A moist, light textured wheat bread that’s sure to please. A great bread for sandwiches.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 8 fl oz (1 c)Butter or Margarine 1 tbsp 2 tbspShredded Carrot 1/3 c ½ cBread Flour ¾ c 1 cWhole Wheat Flour 1 ½ c 2 cBrown Sugar, packed 2 tbsp 3 tbspDry Milk 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
Ground Nuts, optional ¼ c ⅓ cRaisins, optional ¼ c ⅓ c
C a r r o t Wh e at B r e a d
Shredded carrot adds a little color and flavor to this wheat bread. Good for sandwiches or with hearty soups.
Nut or raisins may also be added for extra flavor.
Wh e a t B r e a d R e c i p e s 8
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz ( ½ c + 2 tbsp) 6 fl oz (¾ c)Plain, non-fat Yogurt ⅓ c ½ cButter or Margarine 1 ½ tbsp 2 tbspBread Flour 2 c 2 ⅓ cWhole Wheat Flour ⅓ c ½ cGranola Cereal ⅓ c ½ cBrown Sugar, packed 1 ½ tbsp 2 tbspDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
G r a n o l a B r e a d
Granola breakfast cereal, non-fat plain yogurt and a little whole wheat flour add fiber and great taste to this bread. Good toasted or for sandwiches.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 ½ fl oz (1 c + 1 tbsp)Butter or Margarine 2 tsp 1 tbspBread Flour 1 ¼ c 1 ¾ cWhole Wheat Flour ⅔ c 1 cCracked Wheat Cereal ⅓ c ½ cBrown Sugar, packed 1 ½ tbsp 2 tbsp Salt ¾ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
C r a c k e d Wh e at B r e a d
The addition of cracked wheat to this recipe adds a little crunch and, of course, more fiber. A light, yet hearty and satisfying bread.
Wh e a t B r e a d R e c i p e s 9
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 ½ fl oz (¾ c + 3 tbsp) 10 fl oz (1 ¼ c)Butter or Margarine 1 ½ tsp 1 tbspBread Flour 1 ½ c 2 cWhole Wheat Flour ¾ c 1 c7-Grain Cereal ¼ c ½ cSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 tsp 2 tsp
M u lt i - G r a i n F r e n c h
Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp)Honey 2 tbsp 3 tbspButter or Margarine 1 ½ tbsp 2 tbspWhole Wheat Flour ¼ c 1 ¾ cBread Flour ¾ c 1 c7-Grain Cereal ¼ c ½ cDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
M u lt i - G r a i n Wh e at B r e a d
This whole wheat bread has a little crunch due to the addition of 7-grain cereal. A light textured, but fiber-filled bread, it’s good toasted or for sandwiches.
7-grain cereal can be found at most health food stores.
Wh e a t B r e a d R e c i p e s 1 0
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp)Butter or Margarine 1 ½ tbsp 2 tbspShredded Wheat Cereal 1 ½ large biscuits, broken
up (1 c)2 large biscuits, broken up (1 ½ c)
Bread Flour 2 c 2 ⅔ cBrown Sugar, packed 1 ½ tbsp 2 tbspDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
S h r e d d e d Wh e at B r e a d
Add a couple of large shredded wheat cereal biscuits to this bread for added fiber and nutrition. The cereal blends right into the dough.
Well worth a try if you have some cereal on hand.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp)Honey 2 tbsp 3 tbspButter or Margarine 1 ½ tbsp 2 tbspBread Flour ⅔ c 1 cWhole Wheat Flour 1 ½ c 2 cOats, quick or old-fashioned ¼ c ⅓ cSunflower Seeds, salted ¼ c ⅓ cSalt ¾ tsp 1 tspActive Dry Yeast 1 tsp 1 ½ tsp
S u n f l ow e r Oat Wh e at B r e a d
Sunflower seeds, oats and honey add a nutty flavor to this wheat bread which uses both whole wheat flour and bread flour.
INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf
Water, 80° F 6 fl oz (¾ c) 8 ½ fl oz (1 c + 1 tbsp)Honey 1 ½ tbsp 2 tbspButter or Margarine 1 tbsp 2 tbspBread Flour 1 c 1 ½ cWhole Wheat Flour 1 c 1 ½ cRolled Barley Flakes 1/3 c ½ cDry Milk 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
Wh e at Ba r l e y B r e a d
Bread flour, whole wheat flour and barley flakes create a great sandwich bread.
Wh e a t B r e a d R e c i p e s 1 1
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 7 fl oz (¾ c + 2 tbsp)Vegetable Oil 2 tsp 1 tbspButter or Margarine 1 ½ tbsp 2 tbspHoney 1 ½ tbsp 2 tbspMolasses 2 tsp 1 tbspWhole Wheat Flour 1 ½ c 2 cBread Flour ⅔ c 1 cWheat Berries, soaked and drained ⅓ c ½ cWheat Germ 1 ½ tbsp 2 tbspDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
Wh e at B e r ry B r e a d
Add soaked wheat berries to this recipe for added fiber and crunch. Wheat berries must be soaked to soften before using and can be found at health food stores.
Bakes into a picture perfect loaf.
Wh e a t B r e a d R e c i p e s 1 2
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Honey 1 ½ tbsp 2 tbspButter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ¾ cUnprocessed Wheat Bran 1/3 c ½ cDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
Wh e at B r a n B r e a d
This bread includes unprocessed wheat bran for higher nutritional value, plus it’s sweetened with honey.
INGREDIENTS 1 Pound 1 ½ PoundWater, 80° F 8 fl oz (1 c)Plain Nonfat Yogurt ½ cButter or Margarine 2 tbspBread Flour 1 ⅓ cWhole Wheat Flour 2 cDry Milk 2 tbspBrown Sugar, packed 2 tbspSalt 1 ¼ tspActive Dry Yeast 2 tsp
Wh e at ‘ N Yo g u rt B r e a d
Use plain, non-fat yogurt as part of the liquid for this light textured wheat bread. A good, all purpose bread everyone will like.
Wh e a t B r e a d R e c i p e s 1 3
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp)Honey 1 tbsp 1 ½ tbspButter or Margarine 2 tsp 1 tbspBread Flour 1 ¼ c 1 ½ cWhole Wheat Flour ¾ c 1 ¼ cDry Oat Bran Cereal ⅓ c ½ cDry Milk 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tbspActive Dry Yeast ½ tsp 2 tsp
Wh o l e Wh e at Oat B r a n B r e a d
A combination of bread flour, whole wheat flour and dry oat bran cereal sweetened with honey. Bakes into a nice loaf with a light texture.
H e r b B r e a d R e c i p e s 1 4
| H e r b |
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 2 tsp 1 tbspBread Flour 2 ¼ c 3 ¼ cChopped Green Onion Tops 1 ½ tsp 2 tspChopped Garlic Cloves 1 tsp 1 ½ tspSugar 1 tsp 1 ½ tspSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp
F r e n c h G a r l i c B r e a d
Chopped green onion and fresh garlic turn this French bread into a taste-tempting treat that smells wonderful while baking. Especially good with seafood, pasta dishes or salads.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 3 cSugar 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspDill Weed 2 tsp 1 tbspDry Milk 1 tbsp 1 ½ tbspActive Dry Yeast 1 ½ tsp 2 tsp
D i l l B r e a d
A very light textured bread with a hint of dill. Serve with soups, salads or as a warm loaf with dinner.
H e r b B r e a d R e c i p e s 1 5
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafEvaporated Milk, 80° 5 ½ fl oz (⅔ c) 8 fl oz (1 c)Water, 80° F 2 fl oz (¼ c) 2 ⅔ fl oz (⅓ c)Vegetable Oil 2 tsp 1 tbspSugar 1 ½ tbsp 2 ½ tbspSalt 1 ¼ tsp 1 ½ tspCelery Seed ¾ tsp 1 tspRubbed Sage ¾ tsp 1 ¼ tspGround Ginger pinch ⅛ tspMarjoram pinch ⅛ tspBread Flour 2 c 3 cCornmeal ¼ c ⅓ cActive Dry Yeast 1 ½ tsp 2 ¼ tsp
H e r b B r e a d
The combination of herbs used in this bread will make your tastebuds come to life.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 2 tsp 1 tbspBread Flour 2 c 3 cDry Milk 2 tsp 1 tbspSugar 2 tsp 1 tbspSalt 1 tsp 1 ½ tspDried Parsley Flakes 2 tsp 1 tbspGarlic Powder ½ - 1 tsp (to taste) ¾ - 1 tsp (to taste)Active Dry Yeast 1 ½ tsp 2 tsp
G a r l i c B r e a d
Delightful aroma. Serve warm with your favorite Italian pasta dish.
H e r b B r e a d R e c i p e s 1 6
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 8 ½ fl oz (1 c + 1 tbsp)Butter or Margarine 1 ½ tbsp 2 tbspBread Flour 1 ¾ c 2 ¾ cDry Milk 2 tsp 1 tbspSugar 2 tsp 1 tbspSalt 1 tsp 1 ½ tspGrated Parmesan Cheese 1 tbsp 2 tbspItalian Seasoning 1 ½ tsp 2 tspActive Dry Yeast 1 ¼ tsp 1 ½ tsp
I ta l i a n H e r b B r e a d
Grated Parmesan cheese and Italian seasoning add a little zing to Italian Bread. Serve as a warm loaf with your favorite Italian dish, or slice it thick,
butter and toast or grill to brown.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 8 fl oz (1 c)Butter or Margarine 1 tbsp 1 ½ tspMashed Potatoes, leftover ⅓ c ½ cBread Flour 2 c 3 cDry Milk 1 tbsp 1 ½ tbspSugar 1 tbsp 1 ½ tbspFreeze-dried Chives 2 tsp 1 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
Po tat o C h i v e B r e a d
A fun variation of Potato Bread adding more flavor to go with your favorite soups and more.
INGREDIENTS 1 Pound Loaf 1½ Pound LoafWater, 80° F 6 ½ fl oz ( ¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 1 tbsp 1 ½ tbspBread Flour 2 c 3 cInstant Potato Flakes ⅓ c ½ cDry Milk 1 tbp 1 ½ tbspSugar 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
Po tat o B r e a d
An old-time favorite, updated using instant potato flakes. Save liquid from cooling potatoes to replace water in this recipe for added flavor.
| P o t a t o |
P o t a t o B r e a d R e c i p e s 1 7
R y e B r e a d R e c i p e s 1 8
| R y e B r e a d |
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 8 ½ fl oz (1 c + 1 tbsp)Molasses 1 ½ tbsp 2 tbspButter or Margarine 2 tbsp 3 tbspBread Flour 1 ½ c 2 ¼ cMedium Rye Flour ⅓ c ½ cWhole Wheat Flour ⅓ c ½ cCocoa, unsweetened 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
P u m p e r n i c k e l R y e B r e a d
A little bit of cocoa gives this bread its characteristic dark color. A good bread for a hearty sandwich.
C l a s s i c R y e B r e a d
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 2 ½ fl oz (⅔ c) 10 fl oz (1 ¼ c)Butter or Margarine 2 tsp 1 tbspBread Flour 1 1/3 c 2 1/3 cMedium Rye Flour 2/3 c 1 cDry Milk 2 tsp 2 tbspSugar 1 ½ tbsp 1 ½ tbspSalt ½ tsp 1 ¼ tspCaraway Seed 1 tsp 2 tspActive Dry Yeast 1 ½ tsp 2 tsp
A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.
C l a s s i c R y e B r e a d
R y e B r e a d R e c i p e s 1 9
To m at o Ba s i l R y e B r e a d
A great bread to serve with soups and salads.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Vegetable Oil 1 tbsp 2 tbspSun-Dried Tomatoes 4 halves 6 halvesSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspBread Flour 1 ¾ c 2 ⅓ cMedium Rye Flour ½ c 1 cDried Basil Leaves 1 ½ tsp 2 tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp
S o u r d o u g h B r e a d R e c i p e s 2 0
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 fl oz (½ c) 6 fl oz (¾ c)Sourdough Starter, room temp ⅔ c 1 cMolasses 2 tsp 1 tbsp
Bread Flour 1 c 1 ½ cWhole Wheat Flour 1 c 1 ½ cSalt ¾ tsp 1 tspActive Dry Yeast 1 ½ tsp 2 tsp
S o u r d o u g h Wh e at B r e a d
Use the same starter as for the Sourdough bread. This is a heartier sourdough bread as it uses half bread flour and half whole wheat flour.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 fl oz (½ c) 5 fl oz (½ c + 2 tbsp)Sourdough Starter, room temp ⅔ c 1 cBread Flour 2 c 2 ¾ c
Sugar 2 tsp 1 tbspSalt ¾ tsp 1 tspActive Dry Yeast 1 ½ tsp 2 tsp
S o u r d o u g h B r e a d
Make your own sourdough starter for this bread. Once made, it will last a long time providing you take proper care of it.
Share with friends.
| S o u r d o u g h |
S w e e t B r e a d R e c i p e s 2 1
| S w e e t B r e a d |
INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf
Water, 80° F 2 fl oz (¼ c) 4 fl oz (½ c)Gerber Baby Food, apricots with tapioca (1) 6 oz jar (1) 6 oz jarVegetable Oil 2 tbsp 3 tbspAlmond Extract 1 tsp 1 ½ tspSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspBread Flour 2 ½ c 3 ¼ cActive Dry Yeast 2 ¼ tsp 1 tbsp
Dried Apricots, quartered ½ c ⅔ cSlivered Almonds ½ c ⅔ c
A p r i c o t A l m o n d B r e a d
Apricots and almonds turn this bread into a delightful breakfast bread. It’s even great for lunch with a salad.
Do not add more apricots than recommended as the consistency of the dough will be affected.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 10 fl oz (1 ¼ c)Butter or Margarine 2 tbsp
Bread Flour 3 ¼ cDry Milk 2 tbspBrown Sugar, packed 2 tbspSalt 1 ¼ tspGround Nutmeg ½ tspActive Dry Yeast 2 tsp
Chopped, dried Apricots ½ c
Blanched, slivered Almonds ¼ c
A p r i c o t A l m o n d B r e a d ( Ve r s i o n 2 )
A slight variation of the above recipe.
S w e e t B r e a d R e c i p e s 2 2
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Mayonnaise 2 tbsp 3 tbspGrated Carrots ⅓ c ½ cBread Flour 2 c 3 ¼ cSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp
Raisins ¼ c ⅓ c
C a r r o t R a i s i n B r e a d
A great-tasting variation of an old favorite. The carrots not only add more color but more flavor, too.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafButtermilk, 80° F 5 fl oz (½ c + 2 tbsp) 8 fl oz (1 c)Egg, large 1 1Molasses 1 tbsp ¼ cButter or Margarine 1 tbsp 2 tbspBread Flour 1 ½ c 2 ¼ cWhole Wheat Flour ¼ c ½ cRye Flour ¼ c ½ cBrown Sugar, packed 1 tbsp 1 tbspSalt ½ tsp ¾ tspBaking Soda ¼ tsp ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
Slivered Almonds ¼ c ⅓ cRaisins ¼ c ½ c
B o s t o n B r ow n B r e a d
This recipe uses a combination of flours and is sweetened with molasses and brown sugar with a crunch of almonds.
S w e e t B r e a d R e c i p e s 2 3
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafMilk 8 fl oz (1 c) 11 fl oz (1 ¼ c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ¾ cOats, quick or old-fashioned ½ c ¾ cBrown Sugar, packed 1 tbsp 2 tbspSalt 1 tsp 1 ¼ tspGround Cinnamon 1 tsp 1 tspActive Dry Yeast 1 ½ tsp 2 tsp
Raisins ⅓ c ½ c
C i n n a m o n Oat m e a l R a i s i n B r e a d
A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick-cooking oats, not instant oatmeal.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafMilk, 80° F 2 ½ fl oz (¼ c + 1 tbsp) 3 ½ fl oz (¼ c + 3 tbsp)Egg, large 1 1Fresh Orange Sections ¼ c ¼ cVegetable Oil 1 tbsp 2 tbspSugar 2 tbsp 3 tbspSalt ¾ tsp 1 ¼ tspBread Flour 2 ¼ c 3 cActive Dry Yeast 1 ½ tsp 2 ¼ tsp
Fresh Whole Cranberries ½ c ⅔ cGrated Orange Peel 2 tsp 1 tbspPecan Halves ¼ c ⅓ c
C r a n b e r ry P e c a n B r e a d
A great bread for Thanksgiving or other holidays when cranberries are available.
S w e e t B r e a d R e c i p e s 2 4
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 7 fl oz (3⁄4 c + 2 tbsp)Maple Flavored Syrup 3 tbsp ⅓ cButter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ½ cOats, quick or old-fashioned ½ c ¾ cDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
Chopped Pecans ⅓ c ½ c
Oat m e a l M a p l e P e c a n B r e a d
A slight variation to typical oatmeal bread with the addition of pecans. Use either old-fashioned or quick-cooking oats, not instant oatmeal.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafOrange Juice 2 ½ fl oz (¼ c + 1 tbsp) 4 fl oz (½ c)Water, 80° F 4 fl oz (½ c) 5 ½ fl oz (⅔ c)Butter or Margarine 1 ½ tbsp 2 tbspBread Flour ⅔ c 1 cWhole Wheat Flour 1 ⅓ c 2 cWheat Germ 3 tbsp ¼ cGrated Orange Peel 1 ½ tbsp 2 tbspSugar 1 ½ tbsp 2 tbspDry Milk 2 tsp 1 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
O r a n g e Wh e at B r e a d
This recipe has both orange juice and grated orange peel to add a citrus flavor. A light textured breakfast-type bread worth trying.
S w e e t B r e a d R e c i p e s 2 5
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 fl oz (½ c) 4 ½ fl oz ( ½ c + 1 tbsp)
Egg, large 1 2Vanilla Extract ¼ tsp ½ tspButter or Margarine 2 tbsp ¼ cBread Flour 2 c 3 cSugar 2 tbsp ¼ cSalt ½ tsp ½ tspActive Dry Yeast 1 ½ tsp ½ tsp
Raisins ¼ c ½ cMixed Fruit and Peel ¼ c ½ cSlivered Almonds 1 tbsp 2 tbspGrated Lemon Peel 1 tbsp 2 tbsp
Pa n e t t o n e
This recipe originated in Italy where it is still a favorite holiday fruit bread.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp)Honey 2 tsp 1 tbspButter or Margarine 1 tbsp 2 tbspRaisin Bran Cereal 1 c 1 ½ cRaisins ⅓ c ½ cBread Flour 2 c 2 ⅔ cDry Milk 1 ½ tbsp 2 tbspSalt ¾ tsp 1 tspGround Cinnamon ¾ tsp 1tspActive Dry Yeast 1 ½ tsp 2 tsp
R a i s i n B r a n B r e a d
What better bread to wake up to in the morning! Warm from the breadmaker or toasted, a great way to start the day.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½ fl oz (1 ¼ c + 1 tbsp)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 3 ⅓ cDry Milk 1 tbsp 2 tbspSugar 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspGround Cinnamon ½ tsp 1 tspActive Dry Yeast 1 ½ tsp 2 tsp
Raisins ½ c ¾ cChopped Nuts ¼ c ¼ c
R a i s i n B r e a d
An absolutely delightful way to start the day!
S w e e t B r e a d R e c i p e s 2 6
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 1 ½ fl oz (3 tbsp) 1 fl oz (2 tbsp)Cottage Cheese, 80° F ⅓ c ¾ cEgg, large 1 2Vegetable Oil 1 ½ tbsp 2 tbspBread Flour 2 c 3 cSugar 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspGround Nutmeg ¼ tsp ½ tspGround Cloves pinch ⅛ tspGround Mace pinch ⅛ tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp
Raisins ¼ c ⅓ cCraisins (dried cranberries) ¼ c ⅓ c
A spicy twist to a holiday tradition.
S p i c e d F r u i t B r e a d
S w e e t B r e a d R e c i p e s 2 7
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz (⅔ c) 7 ½ fl oz (¾ c + 2 tbsp)Butter or Margarine 1 ½ tbsp 2 tbspBread Flour 2 c 2 ½ cSugar 1 tbsp 1 ½ tbspSalt ½ tsp 1 tspActive Dry Yeast 1 ½ tsp 2 tsp
Red Candied Cherries 2 tbsp ¼ cGreen Candied Cherries 2 tbsp ¼ cRaisins ¼ c ¼ cChopped Nuts ⅓ c ½ c
S t o l l e n B r e a d
This is the easy way to make stollen bread for the holidays or any time of the year. After baking, dust with powdered sugar or drizzle with a powdered sugar icing before slicing.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 ½ fl oz (½ c + 1 tbsp) 7 fl oz (¾ c + 2 tbsp)Vegetable Oil 1 tbsp 2 tbspFat-Free Refried Beans ¾ c 1 cSugar 2 tbsp 3 tbspSalt ¾ tsp 1 tspBread Flour 2 c 3 cCorn Meal 1/3 c ½ cChili Powder 1 ½ tsp 2 tspDried Onion Flakes 1 ½ tsp 1 tbspActive Dry Yeast 1 ½ tsp 2 ¼ tsp
C h i l i B e a n B r e a d
A bread recipe with a southwestern flair.
Va r i e t y B r e a d R e c i p e s 2 8
| Va r i e t y |
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 fl oz (½ c) 6 fl oz (¾ c)Egg, large 1 1Butter or Margarine 1 tbsp 1 ½ tbspBread Flour 2 c 2 ¾ cSugar 2 tsp 1 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp
Shredded Sharp Cheddar Cheese, frozen ½ c ¾ c
C h e e s e B r e a d
A hint of sharp cheddar cheese adds a delightful flavor to this bread. Make sure the shredded cheese is frozen when added at the alert for best results.
Va r i e t y B r e a d R e c i p e s 2 9
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Peanut Butter, creamy or chunky ⅓ c ½ cHoney 1 tbsp 1 tbspBread Flour 2 c 2 ¾ cSugar 1 ½ tbsp 2 tbspSalt ¼ tsp ½ tspActive Dry Yeast 2 tsp 2 ½ tsp
P e a n u t Bu t t e r B r e a d
This recipe is for all the peanut better lovers. Use creamy or chunky-style peanut butter.
All that's left is to spread on the jelly after it is baked.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafMilk 5 ½ fl oz (⅔ c) 6 ½ fl oz (¾ c + 1 tbsp)Egg, large 1 2Butter or Margarine 1 tbsp 2 tbspBread Flour 2 ¼ c 3 ¼ cSugar 1 ½ tsp 1 ½ tbspSalt 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp
E g g B r e a d
Eggs add a special flavor to this bread. A very tender bread due to using both eggs and milk.
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 2 fl oz (¼ c) 4 fl oz (½ c)Egg, large 1 1Butter or Margarine 1 tbsp 2 tbspShredded Zucchini, blotted dry ⅔ c 1 cBread Flour 2 c 3 cChopped Nuts ¼ c ½ cDry Milk 1 tbsp 2 tbspSugar 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspGround Cinnamon 1 tsp 1 ½ tspGround Cloves ¼ tsp ½ tspGround Nutmeg ⅛ tsp ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp
Z u c c h i n i B r e a d
Make this bread when you have a little extra zucchini to use from your garden. Make sure to blot the shredded zucchini dry, as it contains a lot of water.
Va r i e t y B r e a d R e c i p e s 3 0
INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafBeer, 80° F, foam removed 6 fl oz (¾ c) 8 fl oz (1 c)Vegetable Oil 1 tbsp 2 tbspMedium Rye Flour ½ c ¾ cBread Flour 1 ¾ c + 1 tbsp 2 ½ c + 2 tbspSugar 1 tbsp 2 tbspSalt ¾ tsp 1 tspGrated Swiss Cheese ⅓ c ½ cChopped Jalapeño Peppers, well drained 1 tbsp 1 ½ tbspActive Dry Yeast 1 ½ tsp 2 ¼ tsp
S w i s s J a l a p e ñ o B e e r B r e a d
If you like jalapeños, you’ll love this recipe!
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