magic chef breadmaker model cbm310 instruction manual & recipes cbm 310

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Feel that special warm homey atmosphere that only fresh home baked bread can provide. Magic Chef

is pleased and proud to add to your quality of life with our deluxe Model 310, 1.51b. Automat ic

Bread maker.

Please read all instructions before your first loaf. While we do provide a "Quick Start Guide"

instruction sheet to get that fi rst loaf experience, the enjoyment ;mel understanding of your Magic

Chef Automatic Bread maker can only come from a thorough read ing of r·he en tire booklet.

Correct measuring tools are included with this unit. These tools are the real secret to successful

bread making. Unlike home recipes where an extra pinch of this or that gives the individuality to other

types of cooking, breadmaking requ ires precise measurements. A teaspoon is a teaspoon - not a small

soupspoon and not a small pouring of salt or yeast into the palm of your hand!

Once you have made many many loaves of bread you may wish to experiment with ingredients.

Remember, Roger Bannister did not break the 4 minute mile the first time he ran.

We have included many problem solving solutions in a clea r and direct manner to enhance your full

enjoyment. Since temperature, humidity, f reshness of the yeast, altitude from sea level etc. may

affect the bread consistency, please read the entire manual to allow for such variances.

The kitchens of Magic Chef have included many bread recipes and these may be augmented with

choices from the many Automatic Recipe Books available at most bookstores.

So enjoy ... and be prepared to become the most popular person in your family.

?? NEED HElP?? BEFORE CONTACTING YOUR RETAILER CALL

TOll-FREE 1-888-888-2433

.· QUICK START GUIDE ·: ~ .

PLEASE READ THE IMPORTANT SAFEGUARDS FIRST!

Let's try a Basic White Bread to give you some experience. Choose one of the following loaf

sizes and follow the instructions step by step :-

Basic White Bread

1 1/2 lb 1 lb

Ingredients Water Olive oil

Sugar

Salt

Bread Machine flour Dry milk powder

Active dry yeast

9 ounces

2 tablespoons

1 1/2 tablespoons

1 1/2 teaspoons

3 cups 2 tablespoons

2 teaspoons

1. Unpack un it and remove bread pan by

pulling straight up on

handle. Wash inside

only of bread pan

dry it inside and out.

3. Place the ingredients into the bread pan

in the order listed in the recipe.

4. Place the bread pan into the baking chamber

of the breadmaker

pressi ng down until the

retaining cl ips

snap securely into position.

8 ounces

1 1/2 tablespoons

1 1/2 tablespoons

1 1/4 teaspoons 2 cups

1 1/2 tablespoons

1 1/2 teaspoons

2. Put in kneading blade on drive shaft securely as

shown.

Pour in the proper amount of water, then

add ol ive oi l, sugar, salt, bread f lour and

dry milk powder. Place the active dry

yeast on top of t he ingredients. Do not

allow the yeast to touch the water, or

the dough may not rise properly. The

water may activa te the yeast before the

ingredients are properly mixed and

kneaded.

5. Close the cover & plug into outlet.

* Please see P.23 for Super Rapid Bread Recipes

6. After plugged in, the Display Window shows" 1 P" Basic bread cycle No. 1 at "P" or medium

crust and then time to process this bread "3:00" or 3 hours. The recipe being used in this

Quick Start Guide is a Basic bread recipe so there is no need to "Select" any other bread type.

See page 7 & 8 to operate "Select" settings.)

• DISPLAY WINDOW lP 3:00

7. Choose the crust color if other than medium 8. Press Start/Stop button and hear the confirming

by pressing "Crust" button. It shows "L" for beep. Unit will start to knead the mixture to

light, "P" for medium or "H" for dark. dough.

9 . When baking is finished, the buzzer will sound 1 0. Press Start/Stop button until your hear

and the display will read 0:00. There is a 1 hour a confirming beep. Unplug the machine.

"Keep warm" program which will beep every

5 minutes warning that the bread is ready to be

removed.

o:oo 11. With oven mitts on - bread pan is very hotl

Open the cover and pull out the bread pan. Place

the heated bread pan on a solid heat resistant

surface. Turn the bread pan upside down

and shake it gently to allow for bread to exit.

If the kneading blade comes out with the bread,

use a plastic or wooden utensil to remove it f rom

the bread. If the kneading blade sticks to the drive

shaft, pour warm water in t he bread pan to loosen.

12. Place the bread on a wire rack. Allow the bread

to cool down at least 15 min before slicing i t.

0 ~-

13. After the bread is removed from the

bread pan, clean t he bread pan and

kneading blade using on ly mild soap and

non-scratch materials. Clean the outside

of bread maker with a damp cloth.

?? NEED HELP?? CALL US TOLL FREE AT 1- 888- 888- 2433

Table of Contents

Page

Your Magic Chef ................................................................................................................................................... 1

Table of Contents ................................................................................................................................................. 2

Important Safeguards ......................................................................................................................................... 3

Parts Identification .............................................................................................................................................. 4

Control Panel Setting & Functions ................................................................................................................. 5-6

Power Failure ......................................................................................................................................................... 6

Baking Mode Sett ing Description ................................................................................................................... 7-8

How to set the Timer ................ _ ........................................................................................................................ 8

Cycle Settings and Times .................................................................................................................................... 9

Special Features .................................................................................................................................................... 10

Display Information ............................................................................................................................................. 10

Important Do's and Don'ts ................................................................................................................................ 11-12

Tips for Breadmaking ......................................................................... -............................................................... 13-14

Operating Instructions ........................................................................................................................................ 15-18

Care & Cleaning .................................................................................................................................................... 19

Measuring Tools .................................................................................................................................................... 20

All about Ingredients ........................................................................................................................................... 21-22

Recipes for Super Rapid Breads ........................................................................................................................ 23

Recipes for Breads ................................................................................................................................................ 24-34

Recipes for Dough ................................................................................................................................................ 35-36

Making Jam ............................................................................................................................................................ 37

Troubleshooting .................................................................................................................................................... 38-39

Notes ........................................................................................................................................................................ 40

2

, IMPORTANT SAFEGUARDS . . .

When using this electrical appl iance, these basic safety precautions should always be followed:-

1. Read all of the instructions and save them for reference. 2. To protect against any electrical hazards, DO NOT place unit or cord in wa te r or any other liquids.

3. DO NOT touch any hot surfaces. Use oven mitts for removing or touching any hot parts. Always

place bread pan on heat protected surface (i.e. pot holder)

4. Close supervision is always necessary when this applianse is used by or near children.

5. This unit is basically an oven with a kneading blade. LEAVE about 4-6 inches open space all

around the machine.

6. UNPLUG the unit when not in use and before cleaning. Always allow to cool before attaching or

removing any parts.

7. Avoid touching moving parts.

8. Always pull the plug out from the wall - never pull the cord. Remove the plug f rom the wall

before moving the appliance. Use both hands to move the appliance.

9. DO NOT let the cord hang over the edge of surfaces. DO NOT place on an unstable table, or

cloth-covered or hot surface.

10. DO NOT place this machine inside an oven or near a hot flame or electric burner.

11 . DO NOT operate this appliance if the cord or plug is damaged or after the unit malfunctions, or

damaged in any way. Return it to the store for service.

12. DO NOT use this machine outdoors.

13. DO NOT use this appliance in any fashion other than which it was created.

14. To reduce the hazard of potential shock, this appliance has a polarized plug (one blade wider than

the other), wh ich will fit only one way in a polarized outlet. If the plug does not fit. contact a

qualified electrician for assistance. Never use this plug with an extension cord unless it fits

properly. DO NOT ATTEMPT to defeat this safety featu re.

15. CAUTION : A short power supply cord is provided to reduce the risks resulting from tripping

over or becoming entangled in a longer cord. Extension cords may be used only if the electrical

rating is as great as the electrical rating of this appliance not less than 10 amperes, 120 Volts. If an

extension cord is used, it should be arrar]ged so that it will not drape over the counter or tabletop

where it can be reached by children or tripped over.

16. ELECTRIC POWER : If the electric circuit is overloaded with other appliances, your Breadmaker

may not operate properly. The Bread maker should be operated on a separa te electrical circuit

from other operating appl iances.

3. This appliance is intended for household use only and NOT for commercial or industrial use.

SAVE THESE INSTRUCTIONS--FOR HOUSEHOLD USE ONLY

3

-Parts Identification ·

. .

Kneading Blade ------

·-

~~= --------------- Handle

Bread Pan -------- &~-~,.-= ~ \, ---~.~ ,~----\ j .I~ _ ____..:..,.--_____________ Drive Shaft

AirVents -------

Measuring Cup

(1 1/4 cup)

'-Lc:,;---

--------------Cover

Baking Chamber

-----+----- Exterior Housing

ACCESSORIES

Tablespoon Teaspoon

Measuring Spoon

4

~ .

Control Panel Settings & Functions .

DISPLAY WINDOW

/

4 s-ec 5 S..WIIIpld

(Bisfc BNad)

6 Siiper Rlplcl ~!Whal)

7 ~'Slll!~--' 8 ................. ~ .....

1P

Light Med. Dark

3:00

Light M ed. Dark

Disp lay Window indicates number of program, crust setting, and the amount of time left to

completion of program.

When you plug in the Magic Chef Breadmaker, the Display Window will briefly show "1 P" which

means program 1 - Basic Bread , at "P" or MEDIUM crust setting, followed a couple of seconds later

with the time "3:00" (3 hou rs) to complete the entire kneading, rising, and baking cycl es. Also, the

Display Window will show a ... .. at the crust setting "Med." This indicates that the preset choice for

crust is Medium, as a constant reminder during the entire process. The Time shown will continue to

decrease until zero, when a beep will sound to indicate tha t the bread is ready.

SELECT Button This option lets you choose from among 8 different breads, dough, or bake functions. Press the SELECT

bu t ton to choose which baking mode you desire. Press the SELECT button aga in and again until all the

options are shown from 1 to 8 in the following sequence: Basic, Whole Wheat, French, Sweet, Super

Rapid (Basic Bread), Super Rapid (Whole Wheat), Dough, and Bake.

CRUST Button 3 Choices of crust color-Light, Medium or Dark options. The automatic factory setting is al ways "P" on

the display for a couple of seconds, followed by a ... .. at "Med." for the dura tion of the cycle chosen.

Choose lighter or darker by pressing the Crust button and the Display Window will show the "L" for

light, or "H" for dark and then the cursor will indicate the crust selected at "light", "Medium", or

"Dark" option as chosen.

5

TIMER SET Buttons Use these buttons to set the TIMER for delayed baking. Permits cooking to start tomorrow morn ing or

later today.

The TIMER SET button is used with the ~ and T arrows to set the time you wish your bread to be

completed, up to 13 hours delay. Just use ~ arrow or T arrow t o go forward or backward in time

settings. Each press changes the t ime by 10 minutes.

If either button is held down, the t ime will change much quicker.

When using the Timer, you must always select desired Baking mode BEFORE pressing the START/STOP

button.

START/ STOP Button Press this button to get the whole process started. Forget to press START/STOP and your delayed

cooking or any other bread 1naking option just won't happen. IMPORTANT- a beep must be heard after

pressing this button which ensures t hat the machine is activated. In the case of delayed timer the

colon " : " between hours and minutes will start to flash on the Display Window and begin to count

down to "0:00" when the baking is to be completed.

To stop a cycle just press and hold the START/STOP button until you hear a beep.

All is stopped and now you can change the bread setting to another one.

• • • • • •

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Power Failure

The Magic Chef Au tomatic Breadmaker has a memory system in

case of power failure, or accidentally unplugged. So long as the

power failure is no more t han 20 minutes, your unit will remember

and automatically continue the cooking cycle. If you are unsure of

the time w ithout power t hen i t is safest to th row away the

ingred ients and start again.

••••••••••••••••••••••••••••••••••••••••••••••

6

• • • • • • • • • • • • • • • • • • • •

Baking Mode Settings and Description · ' I

Your Magic Chef Breadmaker enables you to make many different kinds of breads. Eight options allow

for a great range of breads, a dough selection, and now 2 new options for those people who have less

time to bake bread -Super Rapid for Basic Bread and Super Rapid Whole Wheat! Enjoy!

SELECTING A BAKING MODE 1. Basic - This is the mode most frequently used, as it provides the best results with almost any

recipe: white bread, raisin bread, and many more. Cycle time is 3 hours.

The display will read "1 :P" • "3 :00".

2. Whole Wheat - Healthy eating! This bread needs longer rising cycles to encourage the wheat to rise.

Generally, this bread does not rise as high as others- but it does have more fiber from the

wheat germ and bran. A good source of vitamins too. Cycle time is 3 hours and 40 minutes.

The display wi ll read "2:P" • "3:40".

3. French-People love the thicker crust. This mode requires extra kneading and rising time but it is

worth it This cycle is best for French or Italian breads. Cycle time is 3 hours and 50 minutes.

The display will read "3 :P" • "3 :50".

4. Sweet - For preparation of sweet yeast pastry and breads with high sugar content or fat (egg,

cheese, etc.) which increase browning. Cycle time is 2 hours and 50 minutes.

The display will read "4:P" • "2 :50".

5. Super Rapid (Basic Bread) - Now you can make a bread in a total of 58 minutes. Follow the recipe

very carefully as it calls for extra yeast. warm water, and "Bread Machine Flour". The Bread

may have a slightly different taste due to the extra yeast, but the end result is delicious.

The loaf may be a little lower than the other regular breads. Cycle time is 58 minutes.

The display will read "5:P" • "0:58".

6. Super Rapid (Whole Wheat) - Healthy eating and very quickly too. Once again pay extra

attention to ~he recipe as it calls for extra yeast. warm water, and "Whole Wheat Bread

Machine Flour". The loaf may be a little lower than the other regu lar breads. Cycle time is

1 hour and 20 minutes.

The display wi ll read "6:P" • "1 :20".

7. Dough -This mode only mixes and kneads the dough. It prepares the dough for rolls, pizza or

anything made with bread dough then shaped into pizza, pretzels, artful design breads.

After shaping, bake in your regular oven. Cycle t ime is 1 hour and 30 minutes.

The display will read "7:P" • "1 :30".

7

8. Bake - This is the shortest program. This mode is for baking previously prepared bread dough. It

allows you to prepare bread dough in advance or use commercially prepared dough. Also,

you can use this cycle for making jams. Cycle time is 1 hour.

• •

The display will read "8P" • "1 :00" .

••••••••••••••••••••••••••••••••••••••••••••••••••••••• Once the type of bread has been selected, press the START/STOP button to get

the cycle start OR go on to Timer Set feature if you want delayed cooking . •••••••••••••••••••••••••••••••••••••••••••••••••••••••

How to use the Timer .

Using the Timer Set featu re lets you wake up to super fresh baked bread.

• •

When using the timer you must always set it BEFORE pressing the START/STOP button. You

can preset the delay bake for 10 minutes longer than the selected baking cycle to as long as 13 hours.

Example :If you want the bread ready at 7:00A.M. on Basic. setting and now it is 10:00 P.M.,

press the .1.. button until "9:00" shows on the Display Window. We just added 6 hours to the 3

hour Basic cycle time, since the total time difference between 10:00 P.M. and 7:00 A.M. is 9

hours.

TO PRESET YOUR MAGIC CHEF, FOLLOW THESE STEPS:

1. Add the ingredients as usual, taking care not to let the yeast and liquid ingredients contact

one another.

2. Select your desired baking cycle.

3. Press .1.. button to raise the time indicated on the display. The delay timer advances in 10

minutes increments. If either button .1.. or T is held down, the time will change much faster.

If you go past the desired time, simply press T button to go back to desired time.

4. Press the START/STOP button once you have set the time delay. The Timer is activated and

the colon " : " will start to flash on the display and begin to count down. FORGET to press

START/STOP button, your delayed cooking just won't happen.

Note :a) Do not use fresh milk or eggs using delayed timer operation - they could spoil overnight.

b) The Magic Chef timer cannot be used for Dough or Bake cycle.

c) The yeast must be kept away from the liquid and the salt.

8

Cycle Settings and Times

In order for you to understand the different modes, the fo llowing charts the times fo r each mode:-

~ Whole Supe r Super

Basic French Sweet Rapid Rapid

Dough Bake Wheat (Basic (Whole s Bread) Wheat)

Primary Knead 10 min. 10 min. 18 min. 10 min. 1 min. 2 min. 20 min. N/A

Primary Rise 20 min. 25 min. 40 min. 5 min. N/A N/A N/A N/A

Secondary Knead 15 min. 20 min. 22 min. 20 min. 12 min. 18 min. N/A N/A

Secondary Rise 20 min. 30 min. 20 min. 30 min. 10 min. 12 min. 20 min. N/A

Gas squeeze 30 sec. 30 sec. 30 sec. 30 sec. N/A N/A 30 sec. N/A

Final Rise 55 min. 70 min. 65 min. 55 min. N/A N/A 50 min. N/A

Bake 60 min. 65 min. 65 min. 50 min. 35 min. 48 min. N/A 60 min.

Tota l Cycle Time 3:00 3:40 3:50 2:50 0:58 1 :20 1:30 1:00

Keep Warm 60 min. 60 min. 60 min. 60 min. 60 min. 60 min. N/A 60 min.

Add-Ingredients YES YES YES YES NO NO NO NO Signals

Time to Add-Ingredients 35 min. 40 min. 63 min. 20 min. N/A N/A N/A N/A Signals

Time on Display 2:25 3:00 2:47 2:30 N/A N/A N/A N/A

Yeast Yeast Yeast Yeast Yeast Yeast Yeast Yeast N/A

9

There is an "Add-Ingredient" beep which signals for Basic, Whole Wheat, French, and Sweet setting

when it's time to add ingredients. listen for it if you want to add raisins, nuts etc. Th is delay is

necessary to protect delicate ingredients l ike raisins from getting mashed into the bread in the heavy

early kneading cycles. If you prefer to add the ingredients immediately with the initial mix chances

are nothing wil l happen to the extra ingredients. This is an extra fea ture added to the Magic Chef

Au tomatic Breadmaker for your convenience.

IMPORTANT : Add ingredients in the order they are specified in the recipe. For best results, accurate

measuring of ingredients is very important. Do not put larger quanti lies than recommended into the

Bread Pan as it may produce poor results and may damage the breadmaker.

The "Keep Warm" function begins automatically af ter the bread cooking is finished. It keeps baked

bread warm for an extra 1 hour. The "0:00" and t he colon " : " will f lash on the Display Window. You

will hear a "Beep" every 5 min. within 1 hour remind ing you the bread is baked. This function stops

after 60 minutes, or the START/STOP button is pressed. We recommend to remove bread as soon as the

f irst 5 minute beep signal is heard.

IMPORTANT : DO NOT forget to press the START/STOP button before removing the bread pan and

wear oven mitts.

The Display Window will tell you what is happening with your Mag ic Chef Breadmaker. Additional

readou ts as below.

Message Problem Solutions

H:HH Baking Chamber is too hot, or Pressing the Start I Stop. can't reach desired baking mode Remove Bread Pan and allow

breadmaker to cool clown and then restart it.

L:LL Temperature below 59.F / 15 "c Place the breadmaker in warm place and allow to warm up above 59"F /15"c

0:00 Cycle complete Press START/STOP button, then unplug the unit.

10

Important Do's and Don'ts ·

Do al low 4-6 inches all around t he unit to al low for heat dissipation.

Do place your Magic Chef Bread maker on a heat resistant surface.

Do keep the breadmaker away f rom the children, they may touch the control panel or hot surfaces

during operation.

Do place t he fin ished bread on a wire rack in order t o cool down from 15-30 minutes. This allows

steam to escape f rom the bottom of the bread and prevents a soggy bottom.

~ ~ Do clean the outside of the breadmaker with a damp doth. Remove the bread pan wi th kneading

blade for cleaning. Clean using only mild soap and non-scratch materials. After each use remove

crumbs from the baking chamber with a damp cloth.

11

Don't put the bread pan in a dishwasher! After use, fill the bread pan with hot water (let kneading

blade sink to bottom of pan) and let sit for 10 minutes. Then remove soggy bread from knead ing blade

and around the drive shaft of pan by hand. Rinse inside wit h more water. Don't scour t he bread pan

or any part of the breadmaker. Dry thoroughly inside and out.

i:>on't place any cloth or other ma teria l over the machine during operation.

Don't use Breadmaker for storage purposes nor insert any utensils as they may create a risk of fire or

electric shock.

Don't remove the bread pan during operat ion. Press START/STOP button and hold until you hear a

beep if you need to stop operation.

Don't pour any ingredients directly into baking chamber - on ly into the bread pan. It is important to

remove the bread pan f rom the unit before putting ingredients into the pan to avoid accident ally

spilling ingredients into the baking chamber.

12

I /~I

o '·'L ~ I?.

· Tips for Breadmaking :

0 Accurate Measurement : Amount of ingredients are in relat ion to each other. 2 teaspoons of yeast means just that- not about

a soupspoon. We provide measuring tools so fill each to overflowing and then level off with a spatula

or knife. Inaccurate measuring could cause unexpected resul ts in your loaf of bread. In particular, be

precise in measuring the water.

LEVEL NOT HEAPING

0 When filling the bread pan always:

1. Fi rs t pour in the liquids - i.e. water, milk, oil, butter. molasses, eggs. etc.

2 . Second put in dry ingredients- i.e. f lour, dry skim milk powder, etc.

3. Last always js the yeast right on top. It must not be in contact with the liquids and salts. It is safest

to make a li ttle indent on top of the flour and put on the yeast.

Liquids Dry ingredients (except yeast)

Yeast

4. When making whole wheat bread, the wheat makes for a drier mix. You can spray the inside of

the bread pan with vegetable oil to assist in easier mixing in the kneading process.

0 Use only fresh ingredients.

• Use bread flour for best results. It has more of a substance called gluten that holds the bread

dough together in the baking process. All purpose flour is not recommended - results will be

poor! You can add a teaspoon of lemon juice to enhance bread flour for even better textu re.

Stale yeast won't work !

• It is OK to substitu te many liquids instead of water- i.e. frui t juices, beer, milk, buttermilk etc.

• If you have one of your own favorite recipes and want to substitute dry skim milk powder instead of

f resh milk the conversion is as follows:

• 1 cup fresh milk = 2 tablespoons milk powder + 1 cup of water

13

0 Test the freshness of your yeast - Prepare a cup of medium warm water. Then add 2

teaspoons of sugar and stir. Finally, sprinkle on top a few teaspoons of yeast and wait 10-15

minutes. It should foam and smell a little. If there is no reaction, the yeast is not fresh.

• To keep your yeast active, store it in an airtight container in your refrigerator.

• Yeast is the most important ingredient in bread baking. It causes the bread to rise. Too little yeast

can result in improper rising. Too much yeast can cause over-rising and the dough cou ld stick to

the inside of the lid; or it could collapse during baking.

0 Rocky Mountain High OK we know that you are lucky to live high up in the mountains wi th all that clean air. But altitude

does change the operation of the Magic Chef somewhat. Less atmospheric pressure means reduce a

little yeast (about 1/8 teaspoon) and reduce sugar a little (about 1/2- 1 teaspoon). However since it

is drier up on high, add about a tablespoon of liquid or more. It all depends how high you are.

• Increase amount of water 1 - 4 Tablespoons

• Decrease sugar 1/2 - 1 Teaspoon

• Decrease Yeast 1/8- 1/4 Teaspoon

0 Altering the ingredients as the unit kneads the dough. Is the dough ball too dry or too wet? Add liqu id 1 tablespoon at a time (for dryness) or add flour by

the tablespoon (if too wet] until the righ t consistency is found. Only do this during the first kneading

cycle. The dough ball should have an even consistency and be circling nicely in the bread pan. Not too

wet and not too dry.

N.B. When mixing 1 OOOfo whole wheat or partial whole wheat breads an extra tablespoon or 2 of liquid

would likely be necessary as whole wheat has a tendency t o absorb water. If you find that a finished

bread is uncooked or doughy in the centre t hen add more water for the next bread.

?? NEED HELP?? BEFORE CONTACTING YOUR RETAILER CALL

TOLL-FREE 1-888-888-2433

14

. .

Operating Instructions '

When unpacking the Magic Chef Automatic Breadmaker for the first time, remember to wash inside of

bread pan and knead ing blade. The outside should only be wiped, as the drive shaft mechanism must

be kept dry and in good running order.

Here's how to bake bread with your Magic Chef.

1. Swing open the cover, pull straight up on the handle of the bread pan and remove from the unit.

Add ingredients only once the bread pan has been removed from the machine.

Note : Don't f orget to reinsert the Kneading Blade before adding ingredients.

2. Place the kneading blade on the drive shaft as shown. Push on it to make sure it is firmly in place.

The ingredients will not be mixed or kneaded properly if the kneading blade is not f irmly positioned.

Drive Shaft

3. Place ingredients into t he bread pan in the following order. This unit is designed to make bread

indoors (best at room temperature (68°F- 79°F or 20°C-27°C). All ingredients should be at room

temperature. Insert ingredients in the following order.

15

First Liquids such as water, oil, butter (softened)

Second Dry ingredients such as flour, salt, sugar, dry milk powder

Last The yeast. It must NOT touch any liquids especially if you are using the delay

timing mechanism. It is safest to make a small indent into t he top of dry

ingredients and then slowly pour the yeast into this indented area .

Liquids Dry ingredl~nts (except yeast)

Yc:~st

• _ ..,&=::J-- YEAS!

- ---- DRY INGREDIENTS

1--~:zl-WATER OR LIQUIDS

Note : The order of adding ingredients is important, especially when using the Timer. It

keeps the yeast away from the liquid ingredients until it's time to knead them

together. Liquid ingredients will activate the yeast.

4. Make sure the exterior of the bread pan is dry. Keep it straight and place it back into the baking

chamber by pressing down until the retaining clips snap securely into position. Close the cover.

5. Plug the machine into wall outlet. Remember it has a polarized plug, (one prong wider than the

other) so turn the plug over if it doesn't fit into your wall outlet.

6. Choose the desired bread setting. Display Window shows ie. " 1 P" and then a couple of seconds

later" 3:00 " and the cursor "~" will au tomatically be set at the choice of Crust setting for the

duration of the cycle (Light, Med., or Dark). To change the program press the "Select" button again

until t he desired program is displayed. Programs are from 1-8 in sequence.

16

7. Choose the crust setting. The unit is preset at "Med." or "P" setting. To change from the automatic

"P" or "Medium" setting, press the "Crust" button again and again unti l your choice of either "H"

(Dark) or "l " (light) is selected.

c; ._I _ l _P _ • 1H • =---, -l ---: J

Note :- The Display Window shows the P, H or L for only a couple of seconds and then the

cu rsor will stay above the crust selected f or the duration of the cycle.

- The Bread maker always resets itself to bake bread at M ed ium setting.

- The Super Rapid settings for Basic Bread and Whole Wheat do NOT have an option

for Crust Color.

8. After all settings are set. press the START/STOP button. A beep will sound as a confirmat ion that

the unit has started the cycle. The display timer colon will start to flash and in a couple of seconds

the kneading begins. The time on the display will begin counting down the minutes from the

amount of time required for the setting you have selected. When baking is f inished, the display will

read "0:00" with colon flashing 1

/

~~'-+ 0:00 + FINISHED

'v

9. At the end of the baking cycle the unit will keep the bread warm for 1 hour. If you wish to cancel

this cycle, press the START/STOP button and pull out plug from wall. We recommend to remove

bread as soon as the first 5 minute beep signa l is heard.

10. Please wear oven mitts at this point. Open the cover and pull bread pan straight up and out of

unit. Always press START/STOP button first, to cancel the Keep Warm cycle and turn the unit off,

then remove the bread pan. Unplug the uni t.

17

11 .. Wear oven mitts to hold the bread pan upside down and gently shake it to remove the bread. The

bread will slide out of the bread pan (it's coated) to allow for easy exit of the bread. In case the

bread is stuck, using an over mitts turn the drive shaft underneath the pan in both directions to

loosen the bread - then oven! gently again while the pan is upside down. Sometimes the kneading

blade remains stuck inside the bread. let the bread cool down and remove kneading blade by hand.

ALWAYS LOOK FOR THE KNEADING BLADE - IT HAS A WAY OF HIDING INSIDE THE BREAD.

Place the bread on a wire rack to cool from 1 5-30 minutes.

Drive Shaft

CAUTION: The Bread Pan, Kneading blade and bread will be very hot.

DO NOT attempt to remove them with bare hands.

NOTICE: After a loaf has been made, the breadmaker is still hot. If you wish to make a second

loaf it is advisable to let the bread maker cool down. Otherwise the display may show

"H:HH" which means the unit will not function as it is overheated.

Always unplug after each use

18

_. Care and Cleaning ~

CAUTION : To avoid electric shock, unplug t he bread maker and allow it to cool before cl eaning.

Clean your Magic Chef Automatic Breadmaker by wiping it with a soft clot h and a mild detergent.

NEVER immerse t he unit in water! NEVER use scouring powder, steel wool pads, or other abrasive

materia ls. And, NEVER use any chemicals such as benzine, paint thinner, alcohol, etc.

Note : The bread pan may change color after long use. This is natural effect caused by

moisture and steam and will not affect the performance of the unit.

• Remove the bread pan as described and rinse with mild detergent and warm water. The Bread Pan

has a non-stick coating surface. Do not use any harsh cleaners or utensils on these parts as

scratching may occur. Do not immerse base of Bread Pan in water as this cou ld cause the drive shaft

to malfunction.

• If the kneading blade has stuck to the drive shaft, pour warm water in the pan and let it sit for

15- 20 minutes to loosen it. If the hole of the kneading blade is f illed with dough, clean it with a

toothpick or small brush.

• The Cover on your Magic Chef Breadmaker is removable. Open the cover about halfway and t hen

pul l it out towards you for easy clean ing. Rem ember not to scour any part of it. Wipe with a damp

cloth only- do not use glass cleaners on the window. Re-instal l by inserting the lid slots fully into

the receiving posts on t he breadmaker. Close gently to ensure that the cover is wel l positioned.

• Wipe the exterior housing of the unit with a damp cloth or slightly dampened sponge or cloth to

wipe out any flour, crumbs, or other materials from the baking chamber.

• Before storing t he breadmaker, allow the unit to completely cool.

19

Measuring Tools ' .

Tablespoon

(Tbsp)

= 3 T easp.oons

(tsp)

Equivalents Table

Cup Fluid Ounces

1 Cup 8

3/4 = 6

1/2 = 4

1/4 2

1/8

To reduce Calories and Fat :

Tablespoons

16

12

8

4

2

- When a recipe ca lls for milk, use skim milk or 20/o milk.

Milliliters

240

180

120

60

30

- To further reduce calories substitute 2 tablespoons dry milk powder and 1 cup of water for each !:up

of milk.

- In place of eggs use Egg Beaters"'.

20

Flour for Bread M achines This type of f lour is best for all the various types of breads baked in your

Magic Chef Brearlmaker. For the "Super Rapid" options it is imperative that only this type of Flour

be used in order to allow for a reasonably high loaf. Flour for Bread Machines has more of a protein

called "Gluten" which allows the bread dough to stretch and trap air bubbles, thus resulting in a

better textured and higher loaf of bread.

Whole wheat and Grain Flours

Very healthy flours as they contain the germ of the grain ana bran. However they will make a smaller

more dense bread as they have smaller amounts of the protein gluten. It is advisable to either mix in

some bread f lour or add the "Vita l Gluten" in its pure form in small amounts as per some of our recipes.

Also note that a couple of ext ra tablespoons of water will likely add to the " fluffiness" texture of the

bread and prevent a chance of a doughy somewhat uncooked center.

Gluten

The gluten is available at health stores and is called "Vital Gluten". It is important as it

improves the texture and rise in whole grain breads. It is sold as a powder. Please do not confuse

Vital Gluten with gluten flou r. The gluten flour is about one half vital glu ten so it takes twice as much

gluten flour to enhance the bread and in this more diluted form the gluten does not have as good an

effect as the Vital Gluten.

Yeast

There are several di fferent types of yeast:

1. Active dry Yeast - this is the yeast that we show in all our recipes and is the most widely

available.

2. Bread machine yeast -it is more potent but is not as widely avai lable. Reduce t he quan tity of

yeast by 1/4 teaspoon as compared to Active dry yeast quantities ir1 our recipes.

3. Rapid or Quick rise yeast - can be substituted f or Active dry yeast.

It is important to check the f reshness of the yeast if the yeast has been in your cupboard for some

time. There is a simple test for f reshness as follows:

Prepare a cup of medium warm water. Then add 2 teaspoons of sugar and stir. Finally, sprinkle on top

of this liquid a few teaspoons of yeast and wait 10-15 minutes. It should foam and smell a li ttle. If

there is no reaction then t he yeast is not fresh.

liquid

Wa ter is the simplest and makes for a more crispy crust. Any type of milk in any fat content will make

a more fi nely textu red bread with a softer crust. When using milk there is no need to add the dry milk

powder. At normal room temperature, use tepid water (70-80°F /2 1-27°C) to make bread, cold water

will not activate the yeast and hot water will over activate it.

21

Sugars

All types of sugars help the yeast to react and rise. Sugar is essential in the bread making process.

Whether white, brown, molasses or honey - they all serve the same purpose. If you are on a diet and

prefer to use sugar substitutes, then testing will be necessary for quantity as there are a wide variety

of substitu tes on the market.

Salt

To lower lhe height of the bread use more salt- it inhibits the action of the yeast. Some salt is

necessary, otherwise the yeast wou ld cause the bread to rise too high. Salt makes for a controlled rise.

The bread needs both potassium chloride and sodium found in sa lt in order to control the yeast.

Therefore check the chemical make-up of any light salt before using.

Shortening

Whether butter, margarine, low fat margarine, corn oil, sunflower oi l, soy oil, peanut oil, canola oil,

olive oi l, safflower oil - they are all types of shortening. Any one can be substi tu ted for the other.

Shortening makes the dough more tender, adds f lavor and serves to interact with all ingredients.

When using butter it is necessary to soften butter by setting aside at room t emperature - this

allows for a better mixing process in your Magic Chef Bread Maker.

Storing t he Bread

Let the bread cool down on a wire rack to let the moisture escape - we suggest to remove the bread

immediately after baking as it tends to become more moist when sitting in the keep warm. cycle. Then

it can be stored in a tigh tly sealed plastic bag, and with the addition of a celery stalk inside the bag the

bread will last longer. The bread will last longer sealed in the refrigerator but it may dry out quicker if

the bag is not airtight.

Freeze the bread in a tigh tly sea led bag for longer storage.

22

Recipes for Super Rapid Breads

Ingredients

Warm water (1 00 degrees F) Salt Olive oil Dry mi lk Sugar Bread Machine flour Bread Machine yeast

... Basic Bread

1 1/2 lb

9 ounces 1 teaspoon 1 1/2 tablespoons 1 1/2 tablespoons 1 1/2 tablespoons 3 cups 3 teaspoons

...

All ingredients (except water, which should be 100 °F), must be at room temperature, including yeast. Add ingredients to the bread pan in the order they are listed. Select setting to "Super Rapid Basic Bread" which is selection number 5 on the display panel. The crust setting on this selection is preset at Medium. You cannot change it.

Press Start/Stop to begin. When display read 0:00, P,,ress Start/Stop to cancel.

... ~; Whole Wheat Bread ~~I..

Ingredients

Warm water (100 degrees F) Salt Olive oil Dry milk Sugar Whole Wheat Bread Machine Flour Bread Machine flour Bread Machine yeast

1 1/2 lb

9 ounces 1 teaspoon 1 1/2 tablespoons 1 1/2 tablespoons 1 1/2 tablespoons 1 cup 2 cups 3 teaspoons

All ingredients (except water, which should be 100 °F), must be at room temperature, including yeast Add ingredients to the bread pan in the order they are listed. Select setting to "Super Rapid Whole Wheat" which is selection number 6 on the display panel. The crust setting on this selection is preset at Medium. You cannot change it. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel.

23

~ Recipes for Breads . '

.1

Ingredients

Water

Olive oil

Sugar

Salt

Bread Machine flour

Dry milk powder

Active dry yeast

s. - Basic White Bread

1 1/2 lb

9 oz 2 tablespoons

1 1/2 tablespoons

1 1 /2 teaspoons

3 cups

2 tablespoons

2 teaspoons

8 oz 1 1/2 tablespoons

1 1 /2 tablespoons

1 1/4 teaspoons

2 cups

1 1/2 tablespoons

1 1/2 teaspoons

Add ingredients to the bread pan in the order they are listed. Select setting to "Basic".

Change crust color or leave it at "P" or medium as desired. Press Start/Stop to begin. When display

reads 0:00, press Start/Stop to cancel. Use oven mitts to handle hot bread pan.

• If using delayed t imer, reduce water by 1 tablespoon for all sizes of breads .

Ingredients

Milk (medium warm)

Olive oil

Sugar

Salt

Bread Machine f lour

Active dry yeast

..._ ' Velvet White Bread ~

9 oz 2 tablespoons

1 1/2 tablespoons

1 1/2 teaspoons

3 cups

2 teaspoons

.,


Change crust color or leave it at "P" or medium as desired. Press Start/Stop to beg in. When display


• Do not use Delayed Timer Set as milk could spoil overnight.

24

· Recipes for Breads

Ingredients

Water

Olive oil

Sugar

Salt

Bread Machine flour

Active dry yeast

French Bread

9 oz

1 1/2 tablespoon

3/4 tablespoon

1 1/4 teaspoons

3 cups

2 teaspoons

Add ingredients to the bread pan in the order they are listed. Select setting to "French". Change crust

color or leave it at "P" or medium as desired. Press Start/Stop to begin. When display reads 0:00, press

Start/Stop to cancel. Use oven mitts to handle hot bread pan.

• If using delayed timer, reduce water by 1 tablespoon.

Ingredients

Water

Molasses

Brown sugar

Salt

Whole wheat Bread Machine flour

Vita l gluten

Active dry yeast

1 000/o Whole Wheat

10 oz 2 tablespoons

1/2 tablespoon

1 1/2 teaspoons

3 cups

1 1/4 tablespoons

2 teaspoons

Add ingredients to the bread pan in the order they are listed. Select setting to "Whole Wheat". Change

crust color or leave it at "P" or medium as desired. Press Start/Stop to begin. When display reads 0:00,

press Start/Stop to cance l. Use oven mitts to handle hot bread pan.

• This bread can be made without Vital Gluten, but t he f inished loaf would be much lower and

more dense. Check the dough ball in the primary kneading cycle for dryness as more water may be

necessary (add a tablespoon each time) to enhance a lighter more fluffy texture and ensure proper

baking. If the bread is doughy in the center then add more water for the next bread.

25

' .

·. Recipes for Breads .

Ingredients

Water

Molasses

Olive oil

Salt

Whole wheat bread flour

Bread Machine flour

Active dry yeast

Partial Whole Wheat Bread

9 oz

2 tablespoons

1 1/2 tablespoons

1 1/4 teaspoons

1 1/2 cups

1 1/2 cups

2 teaspoons

Add ingredients to the bread pan in the order they are listed. Select setting to "Whole Wheat". Change

crust color or leave it at "P" or medium as desired. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Use oven mitts to handle hot bread pan.

Fur a higher rising bread, add 1/2 tsp to 1 tsp vita l gluten.

• Do not use Delayed Timer Set in this recipe.

Ingredients

Water

Olive oil

Sugar

Salt

Bread Machine flour

Wheat bran

Dry milk powder

Active dry yeast

Bread with Wheat Bran

9 oz

2 tab lespoons

3 tablespoons

1 1/2 teaspoons

2 1/2 cups

1/2 cup

2 tablespoons

2 teaspoons

Add ingredients to the bread pan in the ord er they are listed. Select setting to "Basic". Change crust color or leave it at "P" or medium as desired. Press Start/Stop to begin. When display


Oat Bran is an acceptable option in place of Wheat Bran.

26

Ingredients

Water

Olive oi l

Sugar

Salt

Carrots (g rated)

Bread Machine flour

Dry milk powder

Active dry yeast

Recipes for Breads ·,

Carrot Bread

9 oz 2 tablespoons

3 tablespoons

1 1/2 teaspoons

1/4 cup

3 cups

2 tablespoons

2 teaspoons




Ingredients

Orange juice

Olive oil

Sugar

Salt

Bread Machine flour

Dry milk powder

Active dry yeast

Orange Bread

9 oz 2 tablespoons

3 tablespoons

1 1/4 teaspoons

3 cups

1 1/2 tablespoons

2 teaspouns




27

,

· Recipes for Breads .

Potato Bread - ... -J~

..._

Ingredients

Water (use potato water) 7 oz

Olive oil 2 tablespoons

Salt 1 1 /2 teaspoons

Sugar 1 1/4 tablespoons

Potato (mashed) 1/2 cup

Bread Machine flour 2 3/4 cups

Active dry yeast 2 1/2 teaspoons

Note: In a saucepan, boil the potatoes in 2 cups water until tender. Cool the potato water to

room temperature. Mash the potatoes.

-.c

Add ingredients to the bread pan in the order they are listed. Select setting to "Basic". Change crust



Ingredients

Fresh milk

Egg yolk

Olive oil

Salt

Sugar

Ripe banana (sliced thin)

Bread Machine flour

Active dry yeast

Banana Bread

1 cup

1

2 tablespoons

3/4 teaspoon

1 1/2 tablespoons

3/4 cup

3 cups

2 teaspoons

Add ingredients to the bread pan in the order they are listed. Select setting to "Basic". Change crust color or leave it at "P" or medium as desired. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Use oven mitts to handle hot bread pan.

• Delayed Timer Set can not be used in this recipe.

28

Ingredients

Water

Olive oil

Sa lt

Sugar

Egg yolk

Bread Machine flour

Dry mi lk powder

Active dry yeast

Recipes for Breads

Sweet Bread

3/4 cup

2 tablespoons

1 teaspoon .

6 1/4 tablespoons

2

3 cups

2 tablespoons

2 teaspoons

Add ingredients to the bread pan in the order they are listed. Select setting to "Sweet". Change crust



• Delayed Timer Set can not be used in this reci-pe.

Ingredients

Water

Olive oil

Salt

Sugar

Bread Machine flour

Dry milk powder

Active dry yeast

Walnuts (crushed)

Walnut Bread

9 oz 2 tablespoons

1 1/2 teaspoons

3 tablespoons

3 cups

2 tablespoons

2 teaspoons

3/4 cup

Add ingredients to the bread pan in the order they are listed except walnuts. Select setting to "Basic".

Change crust color or leave it at "P" or medium as desired. Press Start/Stop to begin. Add the walnuts

when beeping sounds during kneading, display will read 2:20. When display reads 0:00, press Start/

Stop to cancel. Use oven mitts to handle hot bread pan.


29

Recipes for Breads

Ingredients

Water

Olive oil

Salt

Sugar

Cheese (grated sharp)

Bread Machine flour

Dry active yeast

Real bacon bits

Cheese and Bacon Bread

9 oz 2 tablespoons

l 1/2 teaspoons

1 1/2 tablespoons

1/2 cup

3 cups

2 teaspoons

3 tablespoons

Add ingred ients to the bread pan in the order they are listed except rea l bacon bits. Select setting to

"Basic". Change crust color or leave it at "P" or medium as desired. Press Start/Stop to begin. Add the

real bacon bits when beeping sounds during kneading, display will read 2:20. When display reads 0:00,

press Start/Stop to cancel. Use oven mitts to handle hot bread pan.


Ingredients

Water

Salt

Brown sugar


Active dry yeast

Peanu t butter (room temperature)

Peanut Butter Bread

9 oz l 1/4 teaspoons

2 1/4 tablespoons

3 cups

2 teaspoons

1/2 cup

Add ingredients to t he bread pan in the order t hey are listed except peanut butter. Select "Basic"

setting. Change crust color or leave it at "P" or medium as desi red. Press Start/Stop to begin. Add the

peanut butter when beeping sounds during kneading, display will read 2:20. When display reads 0:00,



30

Ingredients

Water

Yogurt

Salt

Sugar

Bread Machine flour

Dry milk powder

Active dry yeast

Sesame seeds

Recipes for Breads -_

...... Yogurt Bread

1/2 cup

3/4 cup

1 1/4 teaspoons

2 tablespoons

3 cups

2 tablespoons

2 1/4 teaspoons

3 tablespoons

Add ingredients to the bread pan in the order t hey are listed except sesame seeds. Select setting to

"Basic". Change crust color or leave it at "P" or medium as desi red. Press Start/Stop to begin. Add the

sesame seeds when beeping sounds during kneading, display will read 2:20. When display reads 0:00,


• Delayed Timer Set can not be used in t his recipe .

Ingredients

Water

Olive oil

Salt

Sugar

....

Bread Machine flour

Ground cinnamon

Active dry yeast

Ra isins

r Cinnamon N' Raisin

9 oz

2 tablespoons

1 1/4 teaspoons

1 3/4 tablespoons

3 cups

1 1/2 teaspoons

1 1 /2 teaspoons

3/4 cup

Add ingredients to the bread pan in the order they are listed except raisins. Select setting to "Basic". Change crust color or leave it at "P" or medium as desired. Press Start/Stop to begin. Add the raisins

when beeping sounds during kneading, display will read 2:20. When display reads 0:00. press Start/ Stop to cancel. Use oven mitts to handle hot bread pan.


31

Recipes for Breads

.. Multigrain ... "" ... '-- ..J-' ..._

Ingredients

Water 9 oz

Olive oil 1 1/2 tablespoons

Honey 1 1/2 tablespoons

Salt 1 1/4 teaspoons

Bread Machine flour 2 cups

Whole wheat flour 1 cup

7-grain cereal 1/4 cup

Active dry yeast 2 teaspoons

Add ingredients to the bread pan in the order they are lisled. Select setting to "Whole Wheat". Change crust color or leave it at "P" or medium as desired. Press Start/Stop to begin. When display reads 0:00,


Ingredients

Water

Olive oil

Molasses

Powdered milk

Brown sugar

Salt

Whole wheat flou r

Bread Machine flour

Rye flour

Caraway seeds

Active dry yeast

Rye with Caraway Seeds

9 oz

2 tablespoons

1 1/2 tablespoons

1 1/2 tablespoons

1 1/2 tablespoons

1 1/4 t easpoons

1/2 cup

1 3/4 cups

3/4 cup

1 1/8 tablespoons

2 teaspoons

Add ingredients to the bread pan in the order they are listed. Select setting to "Whole Wheat". Change crust color or leave it at "P" or medium as desired. Press Start/Stop to begin. When display reads 0:00,


• Do not use Delayed Timer Set in th is recipe.

32

Recipes for Breads ' . .

Sourdough

Ingredients

Sourdough starter* 9 oz

Warm water 1/2 cup

Olive oi l 2 tablespoons

Salt 3 teaspoons

Sugar 2 tablespoons

Bread Machine f lour 3 cups

Dry milk powder 3 tablespoons

Active dry yeast 2 teaspoons

Add ingredients to the bread pan in the order they are listed. Select setting to "Basic" or "French".

Change crust co lor or leave it at "P" or medium as desired. Press Start/Stop to begin. When display


- Do not use Delayed Timer Set in this recipe.

* Sourdough Starter - provides t he tast e t hat makes Sourdough famous

Ingredients

Warm water

Bread Machine flour

Sugar

Active dry yeast

2 cups

2 cups

1 tablespoon

2 1/2 teaspoons

Stir all of the ingredients in a large glass bowl - no meta l bowls allowed as this mixture will absorb the

taste of the metal. Cover the bowl with a cloth and stir once a day for 4 days. The mixture will bubble

and smell somewhat. Next cover and refrigerate. Keep replacing the amount used by replenish ing

ingredients in a like quan t ity- only do not add any more yeast.

Important - If starter turns t o orange or purple color discard at once and begin again.

33

Ingredients

Water

Olive oi l

Sugar

Salt

Eggs (beaten)

Bread Machine flour

Active dry yeast

Recipes for Breads ·

Egg Bread (Also known as Challah)

3/4 cup

2 1/4 tablespoons

2 1/2 tablespoons

1 teaspoons

2

3 cups

1 1/4 teaspoons

There are two ways to make this bread.

1. The easy way- Add ingredients to the bread pan in the order they are listed. Select setting to

"Basic". Change crust color or leave it at "P" or medium as desired. Press Start/Stop to begin.

When display reads 0:00, press Start/Stop to cancel. The bread will look rectangular as usual.

Use oven mitts to handle hot bread pan.

• Do not use Delayed Timer Set in this recipe.

2. The hard way- Add ingredients to the bread pan in the order they are listed. Select Dough setting.

Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove dough with

a rubber spatu la. Place dough on a floured surface. Separate in to 6 equal sections and roll each into

6 same length long strips. Make each strip fatter in the middle to give the bread a tapered look.

Braid the strips. Let rise for 45 minutes or until doubled in size. Place on a greased baking sheet.

Brush with beaten egg yolk and sprinkle on some sesame seeds. Bake in a preheated oven at 350°F

for 30 to 35 minutes.

?? NEED HElP?? BEFORE CONTACTING YOUR RETAILER CALL

TOll-FREE 1-888-888-2433

34

. Recipes for Dough .

Ingredients

Water

Olive oil

Eggs (beaten)

Sugar

Salt

Bread Machine flour

Active dry yeast

Using the Dough setting

Dinner Rolls

1/2 cup

3 tablespoons

2 3 tablespoons

1 teaspoons

3 cups

2 teaspoons

Add ingredients to the bread pan in the order they are listed. Select setting to "Dough". Press Start/ Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove dough with a rubber spatula and place on a floured surface. Divide into '18 - 24 pieces and shape into round balls. Place balls on greased baking sheet. Cover them and let rise for 30- 40 minutes or until doubled in size. Bake

at 350°F oven for 20 to 25 minutes. Enjoy!

Ingredients

Water

Olive oil

Sugar

Salt


Active dry yeast

Egg (beaten)

Coarse salt

Pretzels

1 1/4 cups

1 tablespoon

2 tablespoons

1 teaspoon

3 1/2 cups

2 teaspoons

1

2 tablespoons

Add ingredients to the bread pan in the order they are listed, except egg & coarse sa lt. Select "Dough" setting. Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove dough with a rubber spatula and place on a f loured surface. Cut into 16 equal pieces and roll into a strip of 8 inches long. Brush with egg and sprinkle on coarse salt. Bake in a preheated oven at 375°F for 15 to 19

minutes.

35

' Recipes for Dough '

.. Pizza Dough ... ... Ingredients

Water 1 cup

Egg (beaten) 1

Salt 1 teaspoon

Sugar 2 tablespoons

Bread Machine f lour 3 cups

Dry milk powder 3 tablespoons

Active dry yeast 1 1/2 teaspoons

Add ingredients to the bread pan in the order they are listed. Select "Dough" setting. Press Start/Stop

t o begin. When display reads 0:00, press Start/Stop to cancel. Remove dough with a rubber spatula and

place on a floured surface. Pa t it into a circle and use a roller if necessary. Place it on a greased

12-1 4" round pizza pan. Spread with pizza sauce, pepperoni, sliced sausages, mushrooms, onions or

other toppings as desired and finally, mozzarella cheese. Bake in a preheated oven at 450°F for 15 to

20 minutes.

• For whole wheat pizza dough, substitute 2 cups whole wheat flour and 1 cup bread flour

instead of 3 cups bread flour.

Ingredients

Water

Egg (beaten)

Olive oil

Salt

Semolina/pasta f lour

Dough for Making Pasta

1/2 cup

2

2 tablespoons

1 teaspoon

3 cups

....

Add ingredients to the bread pan. Select "Dough" setting. Press Start/Stop to begin. Wh en display

reads 0:00, press Start/Stop to cancel. Remove dough and use dough as instructed for your pasta

machine.

36

... . Making Jam · ' .

The Magic Chef Breadmaker makes it a snap.

• Cut up about 2 1/2 cups of fresh fruit.

• Add no more than 1 3/4 cups of sugar (to 2 1/2 cups fruit) and a package of fru it pectin.

• Place all ingredients into the Bread Pan.

• Insert Bread Pan in to breadmaker.

• Select "Basic" setting.

• Press Start/Stop for 1 second to begin the mixing process.

• Select "Bake" setting and press Start/Stop button for 1 second to start the baking program.

• After 60 minutes the Bake cycle is finished.

• Remove the bread pan with oven mitts.

• Let cool for 45 minutes. and then your contents into glass jars. Close tightly and store in

refrigerator.

Ingredient s

Raspberries

Sugar

Fruit pectin

Follow instructions "Making Jam"

Raspberry Jam

2 1/2 cups

1 3/4 cups

1 package (about 2 oz)

Use same recipe for strawberry and blueberry jams.

37

-

·. Troubleshooting .

Problem

M achine does not work

Smoke coming from machine

My bread changes in size f rom time

to t ime

Bread did not rise

Coarse bread

Overcooked

Badly shaped

Large hole in center of bread

Bread rose too high & opened cover

Sides of bread caved in

Sticky slices of bread

Solution

- Machine is unplugged.

- Machine is too hot and shows "H :HH" on display.

Let it cool down.

- Machine is too cold and shows "l:LL" on display.

let i t warm up.

- Ingred ients cou ld have spilled onto the heating

element or may be trapped in the oven area.

- Humidity, room t emperature, time of day bread is

made all have an effect.

- Forgot yeast?

- Yeast is stale,

- Not enough yeast

- Too much salt

-Too much water

-Too much sugar.

- Setting on Dark, try medium or light setting next t ime.

- Not enough flour.

- Gas bubble got trapped inside. Rare.

- Too much flour, or yeast or sugar.

- Bread left too long in pan after baking. Leave it in

the pan allows condensation to collect on the sides

touching the pan.

- Bread was sliced too soon after baking. To cool the

loaf on a wire rack.

38

Bread has an offensive odor

The dough ball is lumpy or too dry

In dough cycle my dough is very

sticky and hard to remove ?

When is the dough ready?

Can I use sugar substitutes?

Can I use salt substitutes ?

W hen using t he delay t imer set my

bread came out too soggy and poor

textu re, or it rose too high

Can't set the t imer?

Where did the Kneading Blade go?

Finished bread is doughy or

somewhat uncooked in the

center.

- Too much yeast will cause an unpleasant odor and

cause the loaf to rise too high.

-During the kneading process, add (1) tablespoon of

water at a time, letting it mix in well.

- During the kneading process, add (1) tablespoon of

flour at a time, letting it mix in well.

- Turn the bread pan over and let dough fall onto a

floured surface.

- Once the dough cycle has completed, it's time t he

dough should be double in size. If not let it sit for

another 15 minutes.

- Results could vary as sugar is needed for yeast to

rise. Try using Aspart ame based.

- NOT recommended. Salt plays a role in preventing

yeast f rom "ver rising in the bread.

- In hot humid weather the mixture absorbs moisture.

Reduce liquid 1-2 Tbsp. Rise too high = reduce sugar

by 25- 50%. Remove the bread ASAP after baked.

- If you selected the Dough or Bake cycle, you cannot

use the t imer. This is because the ingredients should

be processed immediately for these cycles.

- Sometimes the Kneading Blade will stick in the

bottom of bread. Happens all the time and is

normal. When this happens, use a non-metal utensil

and gent ly remove t he blade f rom t he loaf .

- In the primary knead ing cycle on ly, add more water

a tablespoon at a t ime. Happens most of ten with

whole wheat flours as they absorb moisture.

?? NEED HELP ?? CALL US TOLL FREE AT 1-888- 888-2433

39

•••• : Notes . • • • •

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • ~

• • • • • • • • • • • • • • • • • • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .~

40

liMITED WARRANTY

This Magic Chef product warranty extends to the original purchaser of the product.

Warranty Duration: This product is warranted to the origina l consumer purchaser for a period of

ninety (90} days from the orig inal purchase date.

Warranty Coverage: This product is warranted against defective materials and workmanship.

This warranty is void if the product has been damaged by accident, in sh ipment, unreasonable use,

misuse, neglect, improper service, commercial use, repai rs by unauthorized personnel or other causes

not arising out of defects in materia ls or workmanship. Th i~ warranty is effective only if the product

is purchased and operated in the USA, and does not extend to any units which have been used in

violation of written instructions furn ished, or to units which have been altered or modified or to

damage to products or parts there of which have had the seri al number removed, altered, defaced or

rendered illegible.

Warranty Disclaimers: Th is warranty is in lieu of al l warranties expressed or implied, and no

representative or person is authorized t o assume any other liabil ity in connection with the sale of our

products. There sha ll be no claims for defects or failure of performance or product failure undl' r any

theory of tort, contract or commercial law including, but not limited to, negligence, gross negligl'nce,

strict liability, breach of warran ty and breach of contract.

Warranty Performance: During the above nmety day warranty period, a product with a ckkcl

will be rep laced with a comparable model when the product is returned to Wai-Mart with an onginal

store receipt. The warran ty period and an add itional one-month period. No charge will be ma<lt· for

such replacement.

IMPORTANT NOTICE If any parts are missing or defective, return this product to the place of purchase, or contact our

Consumer Service Department for assistance:

Customer Service Department of

Your Nearest Wai-Mart Store

Any questions or comments can be directed to the above address

or call our to ll free number:

1-888-888-2433

Refer to Item #31 0

MAGIC CHEF, THE MAGIC CHEF LOGO and "SO RIGHT AT HOME" are trademarks of the Maytag Corporation and

used under license to Wai-Mart Stores, Inc.

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

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Additional 1.0LB & 1.5LB Recipes

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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.


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!



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


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.


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!


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


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.


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.


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!