Bread Machine Small

8/3/2019 Bread Machine Small

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BREADMAKERGUIDE & COOKBOOKModel N o. K6725MAKES A 1'/2 TO 2 POUND LOAF

KSP114715


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IIntroductionWelcome to machine breadmaking! Now you canenjoy the homemade goodness of freshly bakedbread without the time consuming mixing andkneading. And, there are no sticky bowls orfloured boards to clean. The breadmaker does all the workfor you in just one pan.Before you start, please read the instructions and makecertain you have all the proper measuring tools on hand.Although the machine does the work, you still have to doyour part by using the correct ingredients and measuringaccurately ... using a soup spoon in place of a measuringspoon practically guarantees a failure. Other factors, such asthe temperature of the ingredients and humidity can alsoaffect the finished loaf. Even the brand of flour or yeast mayalter the end result. Keep in mind, breadmaking is not abeauty contest. Even the not-so-perfect loaves are quitetasty. Your next loaf will probably be even better.During our extensive testing and recipe development wesimulated some less-than-ideal conditions and haveattempted to tell you how to compensate for them. We'veshared that information with you in this book. We knowyou'll find this added information useful and we encourageyou to read it thoroughly and refer to it often, especiallywhen making a recipe for the first time, or altering a recipe.

If there are three (or fewer) people in your household,you'll probably want to make one of the smaller loaf sizeswhen possible, so it doesn't get stale before you finish it.And, with the Regal Kitchen Pro Breadmaker it's so easy tomake fresh bread almost any time. Warm, homemade breadis a thoughtful gift for a friend who needs a "day brightener,"or for a new neighbor. But be prepared - they'll want more!Homemade bread is great -- and, making it in the RegalKitchen Pro Breadmaker is great fun!

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Power InterruptionIf the breadmaker is acctdentally unplugged, or in theevent of a power outage, the breadmaker will auto-matically resume operation if the power comes on againwithin 10 minutes of the interruption.When you cannot determine how long the power hasbeen off, discard ingredients and start over.

The model number of mybreadmaker is-----

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ITabie of ContentsPage

Introduction .. . . . . . . . . . . . . . . . . . . . . . . . . . 2Important Safeguards . . . . . . . . . . . . . . . . . . . . . 5Caution for Use and Safety. . . . . . . . . . . . . . .. 6Description of Parts . . . . . . . . . . . . . . . . . . . . . . 7Control Panel 8Settings 9Cycle Times . . . . . . . . . . . . . . . . . . . . . . . . . . 10General Operating Instructions 11-13To Clean Breadmaker 14Cleaning Help For Over-Rising 15How to Use Timer 15, 16Display Information . . . . . . . . . . . . . . . . . . . . . 17Ingredients 18-20Tips for Making Bread 21Recipe Conversions 22High Altitude Adjustments . . . . . . . . . . . . . . . . . 23Adjusting Recipes 24, 25Sources For Ingredients. . . . . . . . . . . . . . . . . . . 25Bread Recipes. . . . . . . . . . . . . . . . . . . . . . . 26-38Gluten Free Bread Instructions . . . . . . . . . . . . . . 39

Tips for Gluten Free Bread . . . . . . . . . . . . . . . 40Recipes for Gluten Free Bread. . . . . . . . . . . 41-44Quick Bread Instructions . . . . . . . . . . . . . . . . . . 45

Recipes for Quick Breads . . . . . . . . . . . . . . 45-47Dough Instructions.. . . . . . . . . . . . . . . . . . . . . . 48

Variations for Shaping Dough 49, 50Rising, Freezing, Storing 51,52Recipes for Doughs 53-59

Pasta Recipes . . . . . . . . . . . . . . . . . . . . . . . . . 60Jam Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . 61Recipe Index . . . . . . . . . . . . . . . . . . . . . . . ; . . 62

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I B e f o r e Using Your BreadmakerIM P O R T A N T S A F E G U A R D S

When using electrical appliances, basic safety precautions should befollowed including the following:1. READ ALL INSTRUCTIONS.2. To protect against electrical hazardsl do not immerse cord, plugor appliance in water or other liquias.3. Do not touch hot surfaces. Use handles or knobs. Always usepot holders or oven mitts to handle hot bread pan or hot bread.4. Close supervision is necessary when any appliance is used by ornear children.5. Unplug from outlet when not in use and before cleaning. Allow

to cool before putting on or taking off parts.6. Avoid contacting moving parts.7. Do not operate any appliance with a damaged cord or plug, orafter the appliance malfunctions or has been damaged in anymanner. Return appliance to the nearest authorized servicefacility for examination, repair or adjustment.8. Do not use attachments not recommended or sold by theappliance manufacturer. This may cause fire, electrical shock orinjury.9. Do not use outdoors.

10. Do not let cord hang over edge of table or counter, or touch hotsurfaces.11. Do not place appliance on or near a hot gas or electric burneror in a heated oven.12. To disconnect, grip plug and pull from wall outlet. Never pull onthe cord.13. Do not use appliance for other than its intended use.14. This product is intended for household use only.

S A V E T H E S E I N S T R U C T IO N SNOTICE: A short cord is provided to reduce the risks of becomingtangled in or tripping over a longer cord. Extension cords may beused if care is exercised in their use and the wattage rating is at leastas great as the wattage stamped on the base of the appliance. If anextension cord is used, it should be arranged so that it willnot drapeover the counter or tabletop where it can be reached by children ortripped over accidentally.H ouseho ld U se On ly

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ICaution for Use and SafetyDo not use breadmaker on a surface that is not heat resistant, orin an area that is exposed to direct sunlight.

Place the breadmaker to allow for 4 inches of clearance on allsides.

Plug it into a properly wired wall outlet (120 volts AC only). Keepthe breadmaker away from babies and children. They might touch.the control buttons and the breadmaker cover and side panels gethot during operation.Do not cover the breadmaker with anything during operation asthis may cause a malfunction.

Do not open the cover unnecessarily or remove the dough duringoperation. The cover may be opened to add extra ingredients atthe indicated time. Extra water or extra flour may be added duringthe first kneading cycle ifdough appears too dry or too moist. (SeeAdjusting Recipes.)

Do not touch cover or side panels of breadmaker during operation;they will be hot.

Do not dent or damage the bread pan. The breadmaker will notoperate properly. Call the toll-free number provided forreplacement information.

Do not immerse the bread pan in water or wash it in a dishwasher.This could cause malfunction of the shaft, or rusting. To clean theoutside of the pan, use a damp cloth.

Do not immerse the breadmaker, cord or plug in water at any time.This could cause an electrical shock or malfunction.

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To reduce the hazard of potential shock, this item has a polarizedplug (one blade is wider than the other), which willfitonly one wayin a polarized outlet. If the plug does not fit the outlet properly,turn the plug the other way; if it stilldoes not fit, contact a qualifiedelectrician for assistance. Never use this plug with an extensioncord unless it fits properly. DO NOT ATTEMPT TO DEFEATTHIS SAFETY FEATURE.

Description of Parts

ntrol Panel

PowerSupplyCord

~ ~~ Kneading Blade

(fits on drive shaft)7


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Control PanelImportant: Before first use, remove protective covering from thecontrol panel. When using the touch pad controls, be sure to pressthe pad until you hear a beep.1. DISPLAY WINDOWThe display will indicate cycle selected (number from 1 to 8) untilStart button is pressed. Then display shows minute-by-minutecountdown during cycle. The display willshow "0:00" when cycleis complete.

2. TIMERUse the Timer to delay baking. The Timer can be set up to 13hours in advance. The panel has forward @ and reverse arrows(i) . Arrows move time forward or backward in 10-minuteincrements. Holding the buttons down continuously willadvance ordecrease time more quickly.3. SELECTPress the Select button to choose the setting you desire. Each timeyou press the button, you will hear a beep and the setting willadvance in the followinq sequence; Basic: 3:00; Rapid: 2:20;Sweet: 2:50; French: 3:50; Quick Bread: 1:50; Whole Wheat:3:40; Dough: 1:30; Bake Only: 1:00. Holding the button downcontinuously will advance the settings more quickly.4. STARTjSTOPPress the Start/Stop button to start operation or begin the Timercountdown for delayed completion.Press and hold 3-4 seconds until you hear a beep to stop theoperation or cancel a Timer setting.NOTE: Do not press Stop when you are just checking theprogress of your bread as this willcancel the cycle.5. CRUST COLORChoose from light (L), medium (P), or dark (H)crust settings. Unitwill automatically bake on the medium setting unless another isselected. The crust color is determined by baking temperature.

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SettingsEight menu settings allow for making a wide range of breads,doughs, jam, pasta, quick breads and more.1 Basic This setting is probably used more often thanany other because it gives the best results withalmost any recipe; standard white bread, raisinbread and more. Total cycle time is 3 hours.2 Rapid The Rapid setting will make bread faster thanother cycles. We suggest that you use the classicwhite bread recipe and increase the water by 1to 2 tablespoons. This setting reduces the firstknead and eliminates the second rise. Total cycletime is 2 hours and 20 minutes.3 Sweet This setting is made for breads containing highamounts of sugar, fats or protein (cheese, eggs,etc.}, all of which increase browning. It producesa finished loaf in 2 hours 50 minutes.4 French This setting isused for the preparation of Frenchwhite bread. Due to the longer kneading, risingand baking times, the bread has a heartier crust.The entire cycle needs 3 hours and 50 minutes.5 Quick Bread Recipes for this setting will use a quick-actingleavening agent, usually baking powder orbaking soda, rather than yeast. Total cycle time

is 1 hour and 50 minutes.6 Whole Wheat This setting offers longer rise times toaccommodate the slower rising action of breadcontaining more than 50% whole wheat flour.Total cycle time is 3 hours 40 minutes.7 Dough/pasta This setting is used to prepare dough for rolls,specialty breads, pizza, pasta, etc., which areshaped by hand, allowed to rise a final time andthen baked or cooked conventionally. Total cycletime is 1 hour and 30 minutes. When cycle iscomplete, remove the dough and proceed withhand shaping, etc.8 Bake Only This setting is for extending baking times ormaking jams. Total cycle time is 1 hour.

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NOTE: The audible signal for adding raisins or other dried fruitsapplies to the following settings only: Basic, French,Whole Wheat and Rapid.

Cycle Times- -

CYCLE SETTINGS AND TIMESQuick Whole

Basic Rapid Sweet French Bread Wheat Dough BakePrimary Knead 10 10 10 18 14 10 20 -min. min. min. min. min. min. min.Primary Rise 20 5 5 40 25 - -min. min. min. min. - min.Secondary Knead 15 15 20 22 20min. min. min. min. - min. - -Secondary Rise 20 - 30 20 30 20 -min. min. min. - min. min.Punch Down 30 - 30 30 30 30 -sec. sec. sec. sec. sec.Final Rise 55 55 55 65 41 70 50 -min. min. min. min. min. min. min.

Bake 60 55 50 65 55 1 hr. 60min. min. min. min. min. 5 min. - min.Time to 40 25 75 50Fruit/Nut Signal min. min. - min. - min. - -Time on Display 2:20 1:55 - 2:35 - 2:50 - -Total Cycle Time 3:00 2:20 2:50 3:50 1:50 3:40 1:30 1:00

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General Operating InstructionsBefore using your bread maker for the first time, wash inside of bread pan andkneading blade with hot, soapy water; rinse and dry thoroughly. Using adamp dishcloth or sponge, wipe exterior of bread pan, inside of cover andexterior of breadmaker. Do not immerse bread pan or breadmaker inwater.To bake a loaf of bread using one of the standardbread settings (1 through 6), follow these instructions:1. Open the cover and remove the bread pan. Toremove the bread pan, grasp the handle firmlyandlift.2. Remove any crumbs that may be on the drive shaft.Position the kneading blade on the drive shaft asshown. If the blade is not securely positioned, the

ingredients will not be mixed or kneaded properly.3. All ingredients should be at room temperature (70-8 0 F / 21 - 2 7 C ) . Always measure ingredients intobread pan in the order listed in the recipe.A. Measure and add the water or other liquidsfirst, except where otherwise directed.B. Then add salt, shortening, flour and other dryingredients, except yeast. Do not exceed 4 Y .? cups (total) of dryingredients (ie. flour, sugar, oatmeal, etc.) as bread could rise over thebread pan.C. Add yeast last to keep it dormant. It is very important to keep theyeast dry and away from the salt as long as possible, especially whenusing the timer. Do not mix; see illustrations below.

Liquidsa nd s ai l Dr y Ingredients(except yeast)

Yeast

To add yeast, make a small "well" in the mound of flour and pour the dryyeast into it. Do not let the yeast touch the water or salt too early as thedough may not rise properly. The water will activate the yeast before theingredients are properly mixed and kneaded.NOTE: When the room temperature is under 65F/18C, use lukewarmwater (about 1 0 0 -1 1 O a F3 8 -4 3 C ) to assist the yeast.

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4. Wipe water or other spills from the outside of thebread pan. Place the bread pan into the bakingchamber aligning it with brackets. Press pandown to lock securely into position. Make surethe pan has been set securely in the ovenchamber to ensure proper mixing and kneading.

5. Close the cover.6. Plug into outlet. The unit will beep ~o ~and display will read IP for the ~Basic setting, medium crust. \Y-'7. To choose the proper setting, pressthe Select button. Each time the button is pressed you will heara beep and the number of the setting will advance in the orderlisted below.8. Your breadmaker will automatically produce a medium crustcolor, unless another is chosen. Select crust color by pressingthe color button: P - medium crust, H - dark crust, L - lightcrust.

No. onDisplay

1P2P3P4P5P6P7P8P

SettingBasicRapidSweetFrenchQuickBreadWholeWheatDoughBake

Time3:002:202:503:501:503:401:301:00

9. Press Start/Stop. The read-out on the display will begincounting down the minutes until the end of the cycle you haveselected. The colon willbe flashing.NOTE: Once the Start/Stop button is pressed the selectedfunction(s) cannot be altered. To make any changes at thispoint, the unit must be stopped, reset and restarted. Tostop, press Start/Stop button and hold until signal soundsand screen reverts to setting display.10. When baking is finished, the unit willsignal and the display willread 0:00 (colonwillcontinue flashing).The Keep Warm settingwillautomatically continue to keep the bread warm for one hourafter the cycle ends (except when using the dough setting). Forbest results remove the bread as soon as possible to keep thecrust from getting soggy.

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11. Press the Start/Stop button, to cancel the keep-warm cycle. For the Stop function to beactivated, the button must be held down for 3 to4 seconds until the unit sounds. Using potholders or oven mitts, carefully open the cover ofthe breadmaker and remove the bread pan bylifting it out of the breadmaker. Place bread panon a heat-proof surface.

CAUTION: Steam will escape when the cover isopened. Be sure to use pot holders oroven mitts to avoid steam burns.

12. Remove bread from pan as soon as possible afterbaking. If left in the pan, the crust may becomesoggy an d the flavor will be reduced. Usingpotholders or oven mitts, hold the bread panupside down an d gently shake it to remove thebread. The surface of the bread pan is slippery,so be sure you have a firm grip.If the bread cannot be easily removed, using anoven mitt or potholder, turn the drive shaft onthe bottom of the bread pan in both directionsto loosen the bread.

CAUTION: The drive shaft will be hot.Hthe kneading blade comes out with the bread,use a plastic or wooden utensil to remove itfrom the bread. Do not use a metal utensil sinceit may scratch the nonstick surface. Place breadon a wire rack to cool before slicing.

Drive Shaft

CAUTION: The kneading blade will be hot! Do not attempt to removeit with bare hands.

Remove plug from outlet. rWhen removing the plug, .always grasp the plug itself . :....':""";..t;iI-~ ...and do not pull on the cord.NOTE: Your bread maker includes an auto cycle recall feature. Whena cycle is completed, and Start/Stop button is pressed, unitwill automatically revert to the last setting selected.

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NOTE: If you wish to make another loaf of bread right away, allowthe breadmaker to cool down for 10 to 15 minutes withthe cover open and pan removed. If you attempt to use the unittoo soon, it will signal and display will read HHH. PressStart/Stop until screen reverts to setting display and wait untilunit has cooled.

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I To Clean BreadrnakerUnplug the breadmaker and allow it to cool before cleaning.NEVER use scouring powder, steel wool pads, or other abrasivematerials. And, NEVER use any chemicals such as benzine, paintthinner, alcohol, etc.00 NOT IMMERSE BREADMAKER IN WATERBody Clean your breadmaker, inside and outside,by wiping it with a soft cloth using waterand a mild detergent. After each use remove crumbs from thebaking chamber with a damp cloth.Bread Pan/Kneading Blade Wash inside of bread pan and kneadingblade with warm, soapy water; rinse anddry thoroughly. Do not immerse base ofbread pan in water as this could cause thedrive shaft to malfunction. As with any of the non-stick cookingutensils in your kitchen, treat the breadpan gently. Do not use metal objects orsteel wool, etc., to clean it. If the kneading blade does not come loose,hold blade with one hand and turn the ~-=--..,drive shaft on the bottom of the pan with ~

the other hand. If the kneading blade still ~sticks to the drive shaft, pour warm water '----=


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Cleaning Help For Over-RisingIf the bread should over-rise and hit the cover, extra cleaning will benecessary. Unplug the bread maker and gently remove cover. Usinga nylon spatula or wooden utensil, scrape all loose dough from insidethe cover. Then wash the cover in warm, soapy water.Move breadmaker to countertop next to kitchen sink; place onbackside. You may want to place it on a towel to avoid scratching it.Use a pastry brush to "sweep" crumbs from inside the breadmakerand around the hinges. Wipe inside of breadmaker with a dampcloth.Using a wet dishcloth or sponge, soak all remaining dry or burned-ondough to loosen. Use a plastic scrub pad to remove any stubbornspots. Do not use abrasive cleansers or metal scouring pad whichcould damage the finish. Rinse wellwith a damp dishcloth or spongeand dry thoroughly. If any water has accumulated in the vent of thecover, wipe with a dishcloth or sponge to prevent it from runningdown the inside or outside of the breadmaker when you stand the unitupright. Carefully insert cover tabs into the slots and snap into place.

How to Use TimerYou can add the ingredients into your breadpan and set the timer todelay the baking. Baking can be delayed up to 13 hours.NOTE: Do not use the timer if your recipe includes fresh eggs, milkor other ingredients that may spoil.1. Measure ingredients into bread pan in the sequence specified inthe recipe. Take special care not to let the yeast contact the liquidingredients or the salt.

liquidsand salt

Dr y Ingredients(except yeast)

Yeast

2. Calculate the number of hours and minutes until you want freshbaked bread. Example: If it is 8 o'clock and you want the breadto finish baking at 2 o'clock, your timer should be set at 6 hours.

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3. Press Stop to clear display, then select the desired setting. Press thetimer button once. The cycle length will appear in the displaywindow.Baking Cycle1 Basic2 Rapid3 Sweet4 French5 Quick Bread6 Whole Wheat7 Dough8 Bake

Cycle Length3:002:202:503:501:503:401:301:004. Press the @ Timer button to advance the time in 10 minuteincrements. (Use ~ Timer button to subtract time, if necessary.)Example: You have chosen the Sweet Setting and 2:50 appears inthe display window. If you wish your bread to be done in 6 hours,

you willpress the @ Timer button until 6:00 appears in the displaywindow.5. Press Start/Stop to begin the Timer. The colon (:) in the timedisplayed begins to flash, indicating that the Timer is engaged.6. When unit beeps three times and 0:00 appears in the displaywindow, press Start/Stop to cancel the keep-warm cycle andremove the bread.7. If you make an error while setting the timer and wish to start over,press Start/Stop and hold until beep sounds and screen reverts tooriginal setting. Timer is cancelled and you may begin again.NOTE: If you forget to press Start/Stop the Timer will not function.Important: Do not use fresh milk, eggs or fruit and vegetables purees whenusing the Timer. They could spoil. Always add carefully-measured ingredients in the same sequence:liquids, salt, dry ingredients and yeast (in a well in center of dryingredients) . When using the Timer cycle for more than a couple of hours duringtimes of high humidity or hot weather, reduce the liquid by one ortwo tablespoons to reduce the possibility of over-rising. Salt may beincreased by % to % teaspoon to keep the dough from rising tooquickly and falling. Sugar can also be reduced by up to half theamount called for in the recipe.

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Display InformationAlways use the bread maker in a room that is free of drafts and is at least55F/13C, but not warmer than 90F/32C. Do not use breadmaker inan unheated garage, outdoors, near a heat vent, or in direct sunlight.Generally the display window will tell you what is happening with yourbreadmaker. Here are some points to consider.Message Reason Solution0:00 Cycle is complete. Press Start/Stop button(Colon flashing) Keep Warm is engaged. to cancel.H:HH Unit is too hot. Press Start/Stop buttonsignal beeping to cancel. Open cover,remove bread pan andallow unit to cool with

cover open.LLL Room temperature Press Start/Stop button tosignal beeping is too low. cancel. Place bread maker(Below 59F) in a warm room and allowto warm up.Display Power has been Unplug unit and plug backBlank interrupted. into outlet. Unit must bereset.E:EE Room temperature Press Start/Stop button tosignal beeping is too high. cancel. Place breadmaker(Above 86OF) in a cooler location andallow it to adjust beforeusing.

Before Calling for Service

The unit does not operate afterpushing the Start/Stop button. Unplugged Setting was not selected. Did not push Start/Stop to cleardisplay after last cycle.

Problem Possible Reasons

The bread rose too high. Too much yeast or moisture.The bread didn't rise highenough. Too much flour, not enough yeast(See Adjusting Recipes).

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IngredientsFLOUR:

Should be stored in a cool dry place (70F/21C or less). Formaximum shelf life, flour may be stored in the refrigerator orfreezer. If stored correctly, flour will stay fresh up to two years.Always bring flour to room temperature before using it in yourbreadmaker. To measure accurately, spoon decanted flour into astandard dry measuring cup, then level off with the straight edge ofa knife or spatula. Bread Flour is milled from hard wheat and contains a higherpercentage of protein than regular all-purpose flour, usually 14% orhigher. This is also referred to as the gluten content, which givesstructure and height to bread. If bread flour is not available in yourarea, all-purpose flour with a protein content of 14% or higher isan acceptable substitution. Bread flour requires no sifting. Whole Wheat Flour, sometimes called graham flour, is milledfrom the entire wheat kernel. It is light brown in color and containsall natural nutrients. It is lower in gluten and is usually used withbread flour.Vital gluten may be added to give the whole wheat floura lift especially in 100% whole wheat bread recipes. No sifting isrequired. Rye Flour is a heavy flour milled from rye grain. It is low in glutenand needs to be combined with bread flour to get an acceptableloaf. Many rye bread recipes include vinegar or lemon juice to assistthe structuring of the dough. Rye flour usually produces a stickierdough. No sifting is required. Rice Flour, Tapioca Flour or Potato Starch are used primarilyin making gluten-free breads to accommodate those with certainallergies. Other proteins are usually added to make up for the lackof gluten (i.e. cheese, xanthan gum, etc.).LEAVENING: Yeast is the primary leavening agent used in the recipes in thisbooklet. Too little yeast can result in improper rising. Too muchyeast can cause over-rising and the dough could stick to the insideof the cover; or it could collapse during baking. When combinedwith sugar and water at the right temperature, yeast generatescarbon dioxide which makes the dough rise. The recipes in thisbooklet have been developed using active dry yeast which werecommend using as it is the most stable and forgiving of all thedifferent types available. If you prefer to use a fast-rising yeast, suchas Quick Rise or Rapid Rise, merely decrease the amount used. Asa general gUide, we recommend using ~ teaspoon of fast-risingyeast per cup of flour. Example: 3 cups bread flour would require1~ teaspoons of fast-rising yeast.

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Baking powder and baking soda may be used to assist yeastor on their own as leavening in quick breads which require nokneading or rising. Recipes with baking powder and baking sodaare different than yeast recipes. Leavening agents cannot besubstituted for one another.LIQUIDS:

liquid is necessary to moisten and bind the proteins in flourtogether and to assist the yeast to flourish. Liquids such as beer,fruit juice or purees can be used as the liquid in bread recipes. Water is the most common liquid used in bread making. Itproduces a heavier, crisper crust and a more open texture. Milk enhances flavor and increases the nutritional value of the

bread but it is not a necessary ingredient. Other liquids can besubstituted. For best results, always bring milk, or other liquid toroom temperature. Buttermilk results in a light, high rising and tender bread.Buttermilk also helps bread stay fresh longer. To offset the acidity,add ? :; teaspoon baking soda per cup of buttermilk.SALT: Salt controls the action of the yeast, enhances flavor and aids inproducing a firm dough. If you are on a restricted diet, feel free tocut the amount of salt in the recipe in half or use a low sodium salt.If you elect to use a "light salt" it must contain both potassiumchloride and sodium. Plain potassium chloride will not work. Youmay decide to eliminate the salt, but this willaffect the size, textureand taste of the bread.SWEETENERS: Sugar boosts yeast action, adds sweetness and aroma, and makesthe crust brown and the bread soft. Brown sugar, honey, molasses or syrups produced frommaple, corn or cane are also suitable sweeteners that add vitaminB and minerals.FATS: Any form of solid shortening or oil can be substituted for oneanother in same amounts. Fat enriches bread's flavor, and keeps ittender and moist. Do not use diet spreads or tub-typemargarines as they will affect quality. Butter adds flavor. The same amount of vegetable shortening oroil can be substituted. Salted or unsalted butter may be used. Softspreads will NOT work. Margarine is an acceptable substitute for butter. Do not usewhipped or diet margarines.

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Vegetable Shortening is a solid, white shortening that gives aslightly crispier crust than butter or oil. Oil in a recipe can be vegetable, canola, corn, peanut, olive,safflower, soy or sunflower oil. Olive oil produces a softer crustthan butter or margarine. Peanut oil keeps bread fresh longer.Unsaturated safflower oil is a good substitute in health breads.EGGS: Eggs are often used in bread, adding additional protein andproducing a richer but tighter dough. Large-size eggs were used indeveloping the recipes in this booklet. One quarter cup of eggsubstitute equals one large egg.ENHANCERS:The term 'enhancer' indicates any ingredient added to assist theprimary ingredients in producing a loaf of bread. Vital gluten is the dried protein taken from the flour by gettingrid of the starch. It usually contains 75% protein and is a gooddough enhancer or conditioner for breads that use yeast; especiallyfor whole grain breads, or when using all-purpose flour in place ofbread flour. As a guide, add 1 teaspoon vital gluten per cup of all-purpose flour and l}f teaspoons per cup of whole grain flours inthe recipe. Gluten flour is half vital gluten. It is expensive and doesnot seem to enhance the bread as well as vital gluten. Vital glutenand gluten flour are usually available in health food stores andthrough the mail. (See Sources for Ingredients.) Vinegar and lemon juice are also good dough enhancers. Theyare frequently added to rye bread, and others, to improve thestructure.

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Tips for Making Bread Use Standard MeasuresMeasure ingredients exactly.Dry ingredients: Spoon intostandard dry measuring cup orspoon until overflowing. Leveloff with straight-edged spatula.Brown sugar or shortening: Pressfirmly into standard drymeasuring cup, or measuringspoon. Level off with straight-edged spatula.Liquid ingredients: Placestandard liquidmeasuring cup (8fluid ounces) on level surface.Fillto specified mark and checkmeasurement at eye level, topof liquid should be even withindicator line on the cup. Other Tips Use only fresh ingredients. Timer: When using thetimer for delayed baking inwarm weather conditions,you may need to reduce theyeast by y . ; to ~ teaspoon anduse only half the amount of

sugar called for in the recipeto prevent over-rising. Slicing: For best resultsalways allow bread to coolbefore slicing. To slice warmbread, use a sharp serrated-edge knife or electric knife. Storage: After coolingbread completely on a wirerack, store immediately in atightly sealed plastic bag,plastic wrap or coveredcontainer. Do not store in therefrigerator as this will cause

the bread to dry out faster.For longer storage, tightlyseal bread in a moisture-proof wrap or bag and storein freezer. Cheese melts into liquidduring baking. Allow for that

by reducing liquid whenadding cheese to a recipe.Do not pack grated cheeseinto the measuring cup;lightly spoon into cup. Before measuring honey ormolasses, coat the measuringspoon or cup with cookingoil or vegetable spray. Add spices and herbs afterflour,away from liquidto avoidaltering the liquid/flour action. To make yeast breads last

longer and rise slightlyhigher, use water in whichyou have cooked potatoes(cool to room temperature-70-80F/21-2rC). To reuse the breadmakerimmediatelyafter baking, allowunit to cool down for 10 to 15minutes with the cover openand the pan removed. Yeastwill not function properly ifmachine is too hot at the start. To substitute dry milkfor freshmilk, use approximately 2

tablespoons drymilkplus 1 cupwater for every cup of milk. Temperature: If makingbread in a cool room (under65F/18C), use warmerwater (100-110F/38-43C). Bread mixes may also beused in your bread maker.Follow package instructions.Select the loaf size on bread-maker to match the loaf sizeof the mix. Do not exceedthe bread pan capacity. Eggs: If you wish to add anegg to a recipe that does notcall for one, crack the egginto a liquid measuring cup,then fill it with liquidto levelspecified in the recipe.

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Recipe ConversionsMost of your old family favoritesas well as your new breadrecipes can be prepared in theRegal breadmaker.Here are some recipe con-version tips:1. If the recipe yields twoconventional loaves, cut therecipe in half to make oneloaf. The bread maker onlymakes one loaf at a time.2. Do not exceed the maximumflour amounts for the loafsize selected. As a guidefollow these amounts:1~ lb. loaf = about 3 cups flour2 lb. loaf = about 4%cups flourUse the recipes in this bookas your guide whenconverting or adapting otherrecipes.

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3. Always measure and addwater and other liquids first,followed by the salt. Thenmeasure dry ingredients intothe bread pan in the orderlisted. Finallyplace active dryyeast on top of dry in-gredients, avoiding contactwith the liquid and salt. Theorder in which ingredientsare added is important,especially when using thetimer. The yeast mustremain dry until the unitbegins mixing.

4. NOTE: Fresh milk, cream,eggs, sour cream, etc.,should not be used if usingthe timer on your bread-maker for delayed baking.Ingredients may spoil beforebaking takes place.


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High Altitude AdjustmentsAt altitudes above 3,000 feet, flour tends to be drier and absorbsless liquid. Slightly more liquid or less flour may be required.Dough rises faster at higher altitudes. Either sugar, yeast or liquidshould be adjusted slightly to prevent over-rising. See Table forguidelines.

AltitudeAdjustment 3,000 ft. 5,000 ft. 7,000 ft.Reducing yeast.For each teaspoon, I/S tsp. V s _ 1 / 4 tsp. V 4 tsp.decrease by:Reducing sugar.For each tablespoon, 0-1 tsp. 0-2 tsp. 1-3 tsp.decrease by:Increasing liquid. 1-2 tbsp. 2-4 tbsp. 3-4 tbsp.For each cup, add:NOTE: Since every recipe is different, some experimentationmay be necessary to give you the desired result.

EquivalentsCup = Fluid = Tablespoons = Teaspoons = Milliliters

Ounces1 = 8 = 16 = 48 = 240% = 7 = 14 = 42 = 210(% + 2 Tbsp.)% = 6 = 12 = 36 = 180% = 5 11 3 = 10z/3 = 32 = 158% = 5 = 10 = 30 = 150(% + 2 Tbsp.)I/Z = 4 = 8 = 24 = 1201 1 3 = 2% = 9/3 = 16 = 79Ij 4 = 2 = 4 = 12 = 60Ij 8 = 1 = 2 = 6 = 30

1 = 3 = 15I / Z = 1 V z = 7.5

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Adjusting RecipesWeather conditions, storage ofingredients, the temperature ofingredients and exactness ofmeasuring ingredients can alterthe size, shape or texture of thebread. Once you recognize thecause, adjustments can be madeto compensate for variables.About 5 minutes after you pressStart, lift the cover and checkthe contents of the bread pan.The ingredients will be mixingand starting to form a ball. Thedough ball should have an evenconsistency, if not, an adjust-ment may be necessary.When making bread by hand,the old fashioned way, theamount of flour is the controlfor adjusting. For example,most conventional breadrecipes read: 6 to 7 cups flour.That 1 cup difference is theallowance to adjust the dough tothe correct consistency. In theRegal Kitchen Pro Breadmaker,we recommend using the liquidamount to make the adjust-ment. Start with the leastamount of liquid in your recipe.Make the adjust-ment, adding 1tablespoon at a time, during thefirst knead cycle while themachine is still kneading.If adjusted ingredient did notcompletely mix into the dough,press Start/Stop (hold down thebutton until the display revertsto setting). Restart, by pressingthe Select button to reach thedesired setting then pressStart/Stop.

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If the baked loaf falls whilebaking, too much liquid wasused. Next time, reduce liquidby one or two tablespoons. Ifthe bread is small, heavy or hasa dense, moist texture, thedough was too dry. Next time,increase liquid.Not all recipes will produce thesame size loaf. When usingwhole grain flours, wheats andgrains, the loaf willbe shorter.Dry DoughIf your breadmaker begins to"knock" while kneading, thedough is too dry. This mayoccur during cold months.Simply add warm water (100-11OF/38-43C), 1 tablespoonat a time, until the dough lookssoft and smooth.A dough that is dry will remainin a dense ball irregularlyshaped instead of a soft ball.When baked, dry doughs willhave an uneven or irregular top,possibly cracked, and thefinished loaf willbe short.At the end of the kneading, thedough should be soft enough tovery slowly relax toward thecorners of the bread pan. Asthe dough rises, it fills into thecorners.When using the Dough cycle,the dough can be a little wetterthan when you bake bread inthe machine. Because it will beremoved and shaped by hand,the dough should be manage-able, not sticky.


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Moist DoughIf the dough contains too muchliquid, it will look more likebatter rather than dough. If toowet, the dough may rise okay,but then fall during the bakecycle. Or, it could over-rise and"mushroom" over the breadpan, or hit the cover.

If the dough looks too wet andsticky, add flour during theinitial mix cycle, 1 tablespoon ata time, until the dough forms asoft pliable ball.Flour also absorbs moisturefrom the air, so you may needto adjust the liquid to compen-sate for humidity and altitude.

Sources for IngredientsSources (For Gluten, Whole Grains and other Ingredients)King Arthur Flour Bakers CatalogP. O. Box 876Norwich, vr 05055HlTP:/ Iwww.kingarthurflour.com1-800-777-4434 (for catalog)Bob's Red Mill5209 S.E. International WayMilwaukie, OR 97222(503) 654-3215

Jaffe BrothersP.O. Box 636ValleyCenter, CA 92082(619) 749-1133Walnut AcresDenns Creek, PA 17862(800) 433-3998Kenyon Corn Meal CompanyUsquepaugh, HI 02892(401) 783-4054

Sources (For Gluten Free and Wheat Free Rours)Ener-G Foods, Inc.P.O. Box 84487Seattle, WA 98124(800) 331-5222Garden Spot Distributors438 White Oak RoadNew Holland, PA 17551(800) 829-5100

Gluten Free Pantry22 Kreiger LaneGlastonbury, CT 06033(860) 633-3826TAD Enterprises9356 PleasantTinley Park, IL 60477(800) 438-6153

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http://iwww.kingarthurflour.com/http://iwww.kingarthurflour.com/


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Bread Recipes

Basic or Rapid SettingTimerOKClassic WhiteAll ingredients at room temperature (70-80F/21-2rC)

(1.5 pound) (2pound)8-9 ounces 10-12 ouncesaterSalt 112 teaspoons2 tablespoons3 cups2 tablespoons1 tablespoon2 teaspoons

1% teaspoons2 tablespoons4 cups2 tablespoons2 tablespoons2 1 / 4 teaspoons

Butter or margarineBread flourDry milkSugarActive dry yeastMeasure all ingredients into bread pan. Select desired setting(Basic or Rapid). Select crust setting if other than medium. PressStart/Stop to begin. When display reads 0:00, press Start/Stop tocancel. Remove bread.

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Deluxe White +Basic, Rapidor Sweet SettingNot for TimerAll ingredients at room temperature(70-80F/21-27C), except milk

11-12 ounces warm milk (llO-1l5F/43-46C)1V z teaspoons salt2 tablespoons butter or margarine, softened4 cups bread flour1V z tablespoons sugar2 teaspoons active dry yeastMeasure all ingredients into bread pan. Select desired setting(Basic, Rapid or Sweet). Select crust setting ifother than medium.Press Start/Stop to begin. When display reads 0:00, pressStart/Stop to cancel. Remove bread.

Country White +Basic, Rapidor Sweet SettingNot for TimerAll ingredients at room temperature(70-80F/21-27C), except milk

7-9 ounces milk (llO-1l5F/43-46C)1Y z teaspoons salt1 large egg1V z tablespoons butter or margarine, softened4 cups bread flour3 tablespoons sugar2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select desired setting(Basic, Rapid or Sweet). Select crust setting ifother than medium.Press Start/Stop to begin. When display reads 0:00, pressStart/Stop to cancel. Remove bread.

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Basic SettingTimer OKotato BreadAll ingredients at room temperature (70-80F/21-27C)

10 to 12 ounces water2 tablespoons butter or margarine11/4teaspoons salt4 cups bread flour1/4cup instant potato flakes2 tablespoons non-fat dry milk21/2tablespoons sugar2 teaspoons active dry yeastMeasure all ingredients into bread pan. Select Basic setting. Selectcrust setting if other than medium. Press Start/Stop to begin.When unit signals and display reads 0:00, press Start/Stop tocancel. Remove bread .

French SettingTimer OKrenchAll ingredients at room temperature (70-80F/21-27C)

11-13 ounces water1Y z teaspoons salt1 Y z tablespoons vegetable or olive oil4 cups bread flour1 tablespoon sugar2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select French setting.Select crust setting if other than medium. Press Start/Stop tobegin. When display reads 0:00, press Start/Stop to cancel.Remove bread.

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French SettingTimer OKtalian HerbAll ingredients at room temperature (70-80F/21-27C)

9-11 ounces water1 teaspoon salt1% tablespoons vegetable oil3 Y 2 cups bread flourY t cup grated Parmesan cheese1 tablespoon dried parsley2 teaspoons sugar2 teaspoons dried onion flakesY z teaspoon dried basilY 2 teaspoon garlic powder2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select French setting.Select crust setting if other than medium. Press Start/Stop tobegin. When display reads 0:00, press Start/Stop to cancel.Remove bread.

Deli Rye Basic or Whole Wheat SettingNot for TimerAll ingredients at room temperature (70-80F/21-2TC)

8 ounces buttermilk1-2 ounces water1Y 4 teaspoons salt1 large egg1 tablespoon vegetable oil2 tablespoons molasses2 cups bread flour1Y 2 cups rye flourY t teaspoon baking soda2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Basic or WholeWheat setting. Select crust setting if other than medium. PressStart/Stop to begin. When display reads 0:00, press Start/Stop tocancel. Remove bread.29


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Whole Wheat SettingTimer OKuttermilk RyeAll ingredients at room temperature (70-80F /21-27C)

9-11 ounces water1% teaspoons salt1Y 2 tablespoons vegetable oil2 tablespoons honey1 teaspoon white vinegar2 cups bread flour1 cup whole wheat flour1 cup rye flour2 tablespoons powdered buttermilk1 tablespoon vital gluten1% teaspoons caraway seed2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Whole Wheatsetting. Select crust setting ifother than medium. Press Start/Stopto begin. When display reads 0:00, press Start/Stop to cancel.Remove bread.

Basic SettingTimer OKight RyeAll ingredients at room temperature (70-80F /21-27C)

10-12 ounces water1Y 2 teaspoons salt1Y 2 tablespoons vegetable oil2 tablespoons packed brown sugar3 cups bread flour1 cup rye flour2 teaspoons active dry yeastMeasure all ingredients into bread pan. Select Basic setting. Selectcrust setting if other than medium. Press Start/Stop to begin.When display reads 0:00, press Start/Stop to cancel. Removebread.

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Whole Wheat SettingTimer OKoney WheatAll ingredients at room temperature (70-80F/21-27C)

8-10 ounces water1 1 / 2 teaspoons salt2 tablespoons butter or margarine, softened3 tablespoons honey3 Y 2 cups bread flour1 cup wheat flakes2 tablespoons wheat bran2 Y 4 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Whole Wheatsetting. Select crust setting if other than medium. Press Start/Stopto begin. When display reads 0:00, press Start/Stop to cancel.Remove bread.

Whole Wheat SettingTimer OKheatAll ingredients at room temperature (70-80F/21-27C)

10-12 ounces water1 l iz teaspoons salt1Y 2 tablespoons vegetable oil2 tablespoons molasses2 cups bread flour2 cups whole wheat flour2 teaspoons active dry yeastMeasure all ingredients into bread pan. Select Whole Wheatsetting. Select crust setting ifother than medium. Press Start/Stopto begin. When display reads 0:00, press Start/Stop to cancel.Remove bread.

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Whole Wheat SettingTimer OKracked WheatAll ingredients at room temperature (70-80F/21-27C)

10-12 ounces water1 Y .! teaspoons saltY .! cup cracked wheat1Y . ! tablespoons butter or margarine, softened2 tablespoons honey2Xicups bread flour1Xicups whole wheat flour2Xiteaspoons active dry yeast


Whole Wheat SettingTimer OK000/0 Whole WheatAll ingredients at room temperature (70-80F/21-27C)

10-12 ounces water2 teaspoons salt2 tablespoons molasses1 tablespoon packed brown sugar4 cups whole wheat flour1 Y .! tablespoons vital gluten2 teaspoons active dry yeast


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Basic SettingTimer OKourdough10 ounces sourdough starter5 to 6 ounces warm water1% teaspoons salt4 cups bread flour3 tablespoons sugar2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Basic setting. Select crust settingif other than medium. Press Start/Stop to begin. When unit signals and thedisplay reads 0:00, press Start/Stop to cancel. Remove bread.Sourdough Starter2~ teaspoons active dry yeast16 ounces warm water2 cups aU-purpose flourIn a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast andwarm water, let stand 10 minutes. Add flour; mix until thick batter forms.Batter need not be smooth. Cover loosely with cheesecloth, lightweightkitchen towel or plastic wrap; let stand in warm place for 24 hours. Stir;cover loosely. Place starter in a warm place for 2 to 3 days or until itbubbles and smells sour; stir once a day. Cover loosely with plastic wrap orplastic cover; refrigerate.ToReplenish StarterAfter using a portion of starter, replenish with equal amounts of flour andwarm water. For example, if 10 ounces (1~ cups) of starter were removedto make bread, replenish remaining starter with 10 ounces (I ~ cups) warmwater and 10 ounces (1~ cups) flour. Stir well to blend, cover and let standin warm place until bubbly, 3 to 5 hours. Store starter in loosely coveredglass container in refrigerator. If not used at the end of one week, remove1 cup starter and discard; then replenish with equal amounts of flour andwarm water as instructed above.Hints for Successful Sourdough Baking1. Always make starter in a glass container. Never store in metal containersor use metal utensils. The starter will react to the metal.2. All ingredients, including starter, should be at room temperature(70-80F/21-27C). Cold ingredients slow down the activity.3. When removing starter, always replenish it. Let stand at room temperaturefor 3 to 5 hours, until mixture bubbles. Cover and refrigerate.4. If starter separates (liquidforms on surface), stir until blended before using.5. If the liquid that forms on surface of starter turns pink in color at anytime, discard the starter and start over again with fresh ingredients.6. Sourdough bread made in an automatic breadmaker requires theaddition of yeast. The starter's strength and the rising times in thebreadmaker are not long enough to allow proper rising without it.

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Sweet SettingNot for Timerottage Cheese and ChivesAll ingredients at room temperature (70-80F /21-27C)1 cup cottage cheese1 egg11/2 teaspoons salt2 tablespoons butter or margarine3 to 5 ounces water3% cups bread flour3 tablespoons dried chives21/2 tablespoons sugar2% teaspoons active dry yeast

Measure all ingredients into bread pan. Select Sweet setting. Select crustsetting if other than medium. Press Start/Stop. When unit signals and thedisplay reads 0:00, press Start/Stop to cancel. Remove bread .

Basic or Whole Wheat SettingNot for TimerumpernickelAll ingredients at room temperature (70-80F/21-2rC)4 ounces milk5 to 7 ounces water11f2 teaspoons salt2 tablespoons molasses11/2 tablespoons butter or margarine21/2 cups bread flour1 cup rye flour1 teaspoon onion powder1 tablespoon cocoa, optional21/4 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Basic or Whole Wheat setting.Press Start/Stop. When unit signals and the display reads 0:00, pressStart/Stop to cancel. Remove bread.

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Basic SettingTimer OKatmealAll ingredients at room temperature (70-80F/21-2rC)9 to 11 ounces water1% teaspoons salt3 tablespoons honey2 tablespoons butter or margarine% cup quick cook oats3% cups bread flour2 tablespoons oat bran2 tablespoons dry milk2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Basic setting. Select crustsetting if other than medium. Press Start/Stop. When unit signals and thedisplay reads 0:00, press Start/Stop to cancel. Remove bread .

Basic SettingNot for TimeraisinAll ingredients at room temperature (70-80F/21-2rC)

WaterSaltButter or margarineBread flourSugarDry milkCinnamonActive dry yeastRaisins

1.5 Pound7 to 9 ounces1 teaspoon11/2 tablespoons3 cups11/2 tablespoons11/2 tablespoons1 teaspoon1% teaspoons% cup

2 Pound10 to 12 ounces11/2 teaspoons2 tablespoons4 cups2 tablespoons2 tablespoons11/2 teaspoons2 teaspoons1 cup

Measure all ingredients into bread pan. Select Basic setting. Select crustsetting ifother than medium. Press Start/Stop. When unit signals during thekneading cycle, add the raisins a few at a time. When the unit signals and thedisplay reads 0:00, press Start/Stop to cancel. Remove bread.

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Whole Wheat SettingTimer OKoney GrainAll ingredients at room temperature (70-80F/21-2rC)

1.5 Pound 2 PoundWater 8 to 10 ounces 10 to 12 ouncesSalt 1 teaspoon 11/2 teaspoonsButter or margarine 2 tablespoons 2% tablespoonsHoney 11/2tablespoons 2 tablespoonsBread flour 21/4 cups 2 % cupsWhole wheat flour 1 cup 11/4 cupsQuick cook oats 1/2cup % cupActive dry yeast 2 teaspoons 2 1 J 4 teaspoonsMeasure all ingredients into bread pan. Select Whole Wheat setting. Selectcrust setting if other than medium. Press Start/Stop. When the unit signalsand the display reads 0:00, press Start/Stop to cancel. Remove bread .

Sweet SettingNot for Timernadama BreadAll ingredients at room temperature (70-80F/21-2rC)6 to 8 ounces water11/4 teaspoons salt2 tablespoons butter or margarine1 egg, large1/4 cup molasses1/ 4 cup corn meal2% cups bread flour% cups whole wheat flour21/4 teaspoons yeast

Measure all ingredients into bread pan. Select Sweet setting. Select crustsetting, if other than medium. Press Start/Stop. When unit signals anddisplay reads 0:00, press Start/Stop to cancel. Remove bread.

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1000A Wh 1 Wh t : t Fr Whole Wheat Settingo 0e ea - a ee Timer OKAll ingredients at room temperature (70-80F/21-2rC)

1.5 Pound 2 PoundWater 8 to 9 ounces 10 to 12 ouncesSalt 11/2 teaspoons 1% teaspoonsHoney 11/2 tablespoons 2 tablespoonsMolasses 11f2 tablespoons 2 tablespoonsWhole wheat flour 3 cups 4 cupsVital gluten 1 tablespoon 1% tablespoonsActive dry yeast 2 teaspoons 21/2 teaspoonsMeasure all ingredients into bread pan. Select Whole Wheat setting. Selectcrust setting if other than medium. Press Start/Stop. When the unit signalsand the display reads 0:00, press Start/Stop to cancel. Remove bread .

Whole Wheat SettingNot for Timerulti-GrainAll ingredients at room temperature (70-80F/21-2rC)8 to 10 ounces buttermilk11/4teaspoons salt21/2tablespoons butter3 tablespoons honey1 1 3 cup carrots, shredded1/3 cup wheat germ1 1 3 cup oats, quick-cook3 tablespoons wheat berries, cooked, optional"11/2cups whole wheat flour1% cups bread flour2 tablespoons sugar1/4teaspoon baking soda21/4teaspoons yeast1/2cup raisins

Measure all ingredients into bread pan. Select Whole Wheat Setting. Selectcrust setting ifother than medium. Press Start/Stop. When the unit signalsand the display reads 0:00, press Start/Stop to cancel. Remove bread . To cook wheat berries, soak overnight in water, then drain and add to boiling water. Bring back

to boil, cover, reduce heat an d simmer 60 minutes or until tender. Drain and cool completelyunder running water. Drain wel l before adding to bread pan.

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Basic SettingNot for Timerpple WalnutAll ingredients at room temperature (70-80F/21-27C)6 ounces unsweetened applesauce3 to 5 ounces apple juice1 teaspoon salt3 tablespoons butter or margarine1 large egg4 cups bread flour1/4 cup packed brown sugar11 / 4 teaspoons cinnamon1j z teaspoon baking soda2 teaspoons active dry yeast11 2 cup chopped walnuts

Measure all ingredients into bread pan. Select Basic Setting. Select crustsetting if other than medium. Press Start/Stop. When the unit signals andthe display reads 0:00, press Start/Stop to cancel. Remove bread .

Basic SettingNot for TimeranettoneAll ingredients at room temperature (70-80F /21-27C)7 to 9 ounces water1 teaspoon salt1 J 4 cup butter or margarine1 large egg11 /2 teaspoons vanilla extract11 / 4 teaspoons almond extract3% cups bread flourli z cup sugar3 tablespoons dry milk2 teaspoons active dry yeast% cup raisins1 J 2 cup candied orange peel

Measure all ingredients into bread pan. Select Basic Setting. Select crustsetting ifother than medium. Press Start/Stop. When unit signals during thekneading cycle, add the raisins and orange peel slowly. When the unit signalsand the display reads 0:00, press Start/Stop. Remove bread.

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Gluten Free Bread InstructionsThese Gluten Free recipes and guidelines were developedespecially for Regal Ware, Inc. by Red Star" Yeast & Products.Instructions for Making Gluten Free Breads1. In a medium sized mixingbowl, combine all wetingredients; whisk togetherand carefully pour intobread pan.2. Measure dry ingredientsinto large bowl; mix well.Add to wet ingredients inbread pan.3. Carefully set pan in bread-maker.4. Select Whole Wheat Setting;press Start/Stop.

5. I f possible, once or twiceduring the first kneadingcycle, using a rubberspatula, scrape down thesides of the bread pan.6. When the unit signals andthe display reads 0:00,remove bread pan and placeon heat resistant surface.Cool bread in pan for 10 to15 minutes.7. Invert pan and gently shaketo remove bread. Cool up-right on a wire rack beforeslicing.

Substitutions when Making Gluten Free Breads Fructose, molasses and

honey can be used in placeof sugar. Any vegetable oil or buttercan be used in place ofcanola oil. Rice flour can be used inplace of potato starch. Tofu can be used in place ofricotta cheese. Lactose-free milk can be

used in place of dry milk orwater; use equal proportions.

Pulverized Nut-quik and drybaby formulas such as isomil,Prosobee and Pregestimil,may be used in place of drymilk for soy and lactoseintolerance. Use ~ cup toreplace ~ cup dry milk.

Egg replacer can be used inplace of eggs. To substitute 3eggs, use 8 teaspoons eggreplacer. Mix with dryingredients; add 7 .l cup waterwith wet ingredients.

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Tips for Successful Gluten Free Breads1. Yeast may be used cold. All

other ingredients should be atroom temperature (70-S0F /21-27C).2. Combine the liquidingredients ina mixing bowl and whisk togetherbefore adding to bread pan.3. All dry ingredients, including theActive Dry Yeast, should bethoroughly blended togetherbefore adding on top of the wetingredients.4. The consistency of the dough forgluten free breads is similar tothat of quick breads - stifferthan a cake batter, but not as stiffas a cookie dough. A finishedloaf generally appears flat acrossthe top. This is normal.5. Humidity, the type of flour andthe brand all influence theamount of liquid necessary forthe proper consistency.6. Xanthan gum and guar gum may

be interchanged, although somepeople have a laxative effectfrom guar gum. Methyulcelluloseis not a practical substitute.

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7 . To correct grainy or crumblybread, increase egg replacer orxanthan gum. Unflavored gelatinis another choice, however, amoister bread will result.

S. One teaspoon cider vinegaradded to the wet ingredients ofany bread recipe acts as apreservative.9. Eggs used in these recipesshould measure ~ cup each.

10. Potato starch is excellent forbaking when combined withother flours. Often potato starchis labeled potato starch flour.Potato flour is much heavier andcannot be substituted for potatostarch.

11. For best results, cool gluten freebreads completely beforeattempting to slice.12. Gluten-free breads are usuallyflat-topped. This is normal anddoes not alter the flavor of the

bread.


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Whole Wheat SettingNot for Timerluten Free White BreadAll ingredients at room temperature (70-80F/21-27C)

3 eggs1% cups water3 tablespoons canola oil1 teaspoon cider vinegar1 pkg. (2~ teaspoons) active dry yeast3~ cups white rice flour2~ teaspoons xanthan gum1~ teaspoons salt~ cup dry milk powder3 tablespoons sugarFollow instructions for making gluten free bread .

Gluten FreeCheddar Cheese Bread Whole Wheat SettingNot for TimerAll ingredients at room temperature (70-80F/21-27C)

3 eggs1* cups water2 tablespoons canola oil1 pkg. (2~ teaspoons) active dry yeast2 cups white rice flour1 cup brown rice flour~ cup dry milk powder2 tablespoons sugar1 tablespoon instant minced onions (optional)1 tablespoon poppy seeds (optional)3~ teaspoons xanthan gum1~ teaspoons celery seeds (optional)1~ teaspoons dried dillweed (optional)1 teaspoon salt1~ cups (6 ounces) grated sharp Cheddar cheese

Follow instructions for making gluten free bread.

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luten FreeCinnamon Raisin Bread Whole Wheat SettingNot for TimerAll ingredients at room temperature (70-80F/21-2rC)

3 eggs1% cups water3 tablespoons canola oil1 teaspoon cider vinegar1 pkg. ( 2 y . ; teaspoons) active dry yeast2 cups white rice flour% cup potato starch~ cup tapioca flour2~ teaspoons xanthan gum1~ teaspoons salt3 tablespoons sugar2 teaspoons ground cinnamon~ cup raisins

Follow instructions for making gluten free bread .

Gluten FreeMock Limpa Bread Whole Wheat SettingNot for TimerAll ingredients at room temperature (70-80F/21-2rC)

3 eggs3 tablespoons molasses1 teaspoon cider vinegar1~ cups water3 tablespoons canola oil1 pkg. ( 2 y . ; teaspoons) active dry yeast2 cups brown rice flour~ cup tapioca flour~ cup potato starch1 tablespoon xanthan gum1 tablespoon fennel seeds1~ teaspoons salt~ cup dry milk powder3 tablespoons sugar2 teaspoons grated orange zest


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luten Free Sourdough StarterRice flour has the ability to ferment easily, creating a wonderfulbase for delicious breads with a slightly sour flavor. Once made,sourdough starter can be used over and over again. Replenish iteach time it is used to nourish the yeast and keep the starter alive.As the starter gets older, the flavor willbecome tangier. Therefore,baked products made with aged starters will have more sourdoughflavor. The starter serves as the leavening, so no additional yeastis needed for gluten-free sourdough breads.To make a starter: In a 4 cup glass, plastic or stainless steelcontainer, combine 1 cup water (llO-1l5F/43-46C) with 1package (214teaspoons) active dry yeast and 1~ cups white riceflour. The mixture will be thick. Cover loosely with plastic wrap orfoil. Let stand in a warm place 1 to 3 days, stirring 2 or 3 timeseach day. The starter will rise and fall during the fermentationperiod; it becomes thinner as it stands. When the starter isdeveloped, it is bubbly and may have a liquid layer on top; stir liquidinto the starter before using. The starter can then be used forbaking or placed in the refrigerator to use later.To replenish starter: Always have at least 1 cup of starter leftover. Add 1 cup of warm water (llO-1l5F/43-46C) and 1~cups white rice flour; mix well. Cover loosely and let stand in awarm place for 12 hours. The starter can then be used for bakingor placed in the refrigerator to use later.NOTE: If starter turns pink in color at any time, discard and start

over with fresh ingredients.

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Gluten Free Whole Wheat SettingSourdough White Bread Not for TimerAll ingredients at room temperature (70-80F/21-27C)3 eggs7 :1 cups sourdough starter1 cup water7 :1 cup ricotta cheese (whole, part skim or nonfat)~ cup honey2 tablespoons canola oil1 teaspoon cider vinegar2 cups white rice flour% cup potato starch)6 cup tapioca flour~ cup dry milk powder3~ teaspoons xanthan gum1~ teaspoons salt

Follow instructions for making gluten free bread .

luten FreeSourdough Rye Bread Whole Wheat SettingNot for TimerAll ingredients at room temperature (70-80F/21-2rC)3 eggs~ cup molasses7 : 1 cup sourdough starter1 cup water7 :1 cup ricotta cheese (whole, part skim or nonfat)2 tablespoons canola oil1 teaspoon cider vinegar2 cups white rice flour% cup potato starch)6 cup tapioca flour~ cup dry milk powder3~ teaspoons xanthan gum1~ teaspoons salt1 tablespoon caraway seeds2 teaspoons instant coffee


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Quick Bread InstructionsUnlike yeast breads, quick breads do not use yeast as the rising agent.Therefore, the knead and rise cycles have been omitted. Instead, quickbreads use baking powder or baking soda along with steam to act as aleavening agent.Instructions for making Quick Bread:1. Measure all ingredients into bread pan. Position pan in bakingchamber.2. Select Quick Bread Setting. Press Start/Stop; let ingredients mix for5 minutes. Using rubber spatula, scrape down sides of the bread panto eliminate flour pockets in the corners.3. When the quick bread has finished baking. Press Start/Stop to cancelkeep warm feature. Remove pan to heatproof surface and let cool in

pan 15 minutes to allow bread to "set." Remove bread from pan towire rack and cool completely before slicing.

Quick Bread Recipes Quick Bread SettingNot for Timerranberry NutAll ingredients at room temperature (70-80F/21-2rC)

7 ounces milk1 large egg2 tablespoons vegetable oil21/2 cups all-purpose flour3/4 cup sugar31/2 teaspoons baking powder1 teaspoon salt1 cup coarsely chopped cranberries1 cup chopped walnuts

Measure milk, egg and oil into bread pan and set aside. In a mediummixing bowl, combine remaining dry ingredients except cranberries andnuts. Mix well and add to bread pan. Then add cranberries and nuts.Select Quick Bread setting. Press Start/Stop. When unit signals and thedisplay reads 0:00, press Stop/Start. Remove bread.

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Quick Bread SettingNot for TimerBanana Chocolate ChipAll ingredients at room temperature (70-80F /21- 2rC)

3 medium ripe bananas, mashed' l . I cup butter or margarine, melted1 egg, slightly beaten3 tablespoons sour milk (1 tablespoonvinegar and 2 tablespoons milk)2'l.1cups all-purpose flour~ cup sugar1 teaspoon baking soda1 teaspoon baking powder~ teaspoon salt~ to % cup chopped nuts~ cup chocolate chips

Measure banana, milk, eggs and butter into bread pan. In a medium mixingbowl, combine remaining ingredients, stir together. Add to bread pan.Select Quick Bread setting. Press Start/Stop. When unit signals and thedisplay reads 0:00, press Start/Stop. Remove bread .

Quick Bread SettingNot for TimerZucchiniAll ingredients at room temperature (70-80F/21-27C)

2 cups shredded zucchini, about 2 to 3 medium~ cup vegetable oil2 eggs, slightly beaten2 teaspoons vanilla2 cups all-purpose flour1 cup sugar% teaspoon baking soda~ teaspoon cinnamon, optional1 ,; teaspoon baking powder~ cup chopped nuts

Measure zucchini, oil, eggs and vanilla into bread pan. In a medium mixingbowl, combine remaining ingredients, stir together. Add to bread pan.Select Quick Bread setting. Press Start/Stop. When unit signals and thedisplay reads 0:00, press Start/Stop. Remove bread.

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Quick Bread SettingNot for TimerNut BreadAll ingredients at room temperature (70-80F /21-27C)9 ounces milk1 large egg3 tablespoons vegetable oil2% cups all-purpose flour% cup sugarIII cup packed brown sugar31hteaspoons baking powder1 teaspoon salt1 teaspoon cinnamon1 cup chopped nuts

Measure milk, egg and oil into bread pan and set aside. In medium mixingbowl, combine remaining ingredients, stir together. Add to bread pan.Select Quick Bread setting. Press Start/Stop. When unit signals and thedisplay reads 0:00, press Start/Stop. Remove bread .

Quick Bread SettingNot for TimerApricot NutAll ingredients at room temperature (70-80F /21-2rC)

6 ounces orange juice1 large egg2 tablespoons butter or margarine2~ cups all-purpose flour% cup sugar2 teaspoons baking powder

Y < t teaspoon baking soda1 teaspoon salt1 cup chopped dried apricots% cup slivered almondsMeasure orange juice, egg and butter into bread pan and set aside. Inmedium mixing bowl, combine remaining ingredients, stir together. Add tobread pan.Select Quick Bread setting. Press Start/Stop. When unit signals and thedisplay reads 0:00, press Start/Stop. Remove bread.

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Dough Instructions1. Follow General Operating Instructions.2. Press the Select button to reach the dough setting.3. Press Start/Stop. The read-out on the display will begincounting down the time on the Dough setting. When dough isready, the unit will signal and the display will read 0:00.4. Press Start/Stop, holding it down until you hear a beep and thedisplay clears.5. To remove the bread pan, grasp handle firmly and lift pan outof breadmaker.NOTE: The pan does not get hot when using the dough setting.

PREPARE DOUGH FOR BAKING1. Lightly sprinkle all-purpose flour onto a pastry mat or board.Using a rubber spatula or wooden spoon, remove dough fromthe bread pan and place on lightly floured surface. Knead byhand 2 or 3 times to release the air. If the dough is easy to han-dle without flour, shape on a lightly oiled, clean countertop.2. Shape dough into your favorite rolls, coffee cake, etc.(suggestions follow). Place on greased baking pan. Cover doughwith a clean cloth and let rise until almost doubled in size, about1 hour.3. Bake as directed in recipe. Remove from pan and coolon a wirerack, or serve warm.CRUST TREATMENTS AND GLAZESAfter rolls rise, just before baking, gently apply desired glaze with apastry brush. Bake as directed in recipe. For a shiny golden crust, use Egg Glaze or Egg Yolk Glaze. For a shiny chewy crust, use Egg White Glaze (crust willbe lighterin color).Egg GlazeMix 1 slightlybeaten eggwith 1 tablespoonwater or milk.

Egg Yolk GlazeMix 1 slightlybeaten egg yolkwith 1 tablespoonwater or milk.

Egg White GlazeMix 1 slightlybeaten egg whitewith 1 tablespoonwater.

NOTE: To keep unused egg yolk fresh for several days, cover withcold water and store in refrigerator in a covered container.

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Variations for Shaping DoughEasy Dinner RollsDivide dough

Ointo 12 equalpieces, shapeinto balls andplace in greasedmuffin cups.Cover, let riseand bake asdirected.Makes 12.

Cloverleaves Lightlygrease 12muffin cups. Div-ide dough into 36Llnch pieces.Pull edges under,smoothing tops to shape intoballs.Place 3 balls in each muffincup, smooth-side-up. Cover, letrise and bake as directed.Makes 12.Simple Pan Rolls

Lightly greaseO8x lYzinch,or9 x 1 Y z inch,round bakingpan. Dividedough into 12 pieces. Shapeeach piece into a ball, pullingedges under to make a smoothtop. Arrange rolls smooth-side-up in prepared pan. Cover, letrise and bake as directed.Makes 12.

Swirls Lightly greasebaking sheet.Divide doughinto 12 equalpieces. On a~ _ I ~ ' _ightly flouredsurface, usingyour hand, rolleach piece into apencil-likestrand about 9 incheslong. Beginning at center, make a

loose swirl with each strand. Placerolls2-3 inches apart on preparedbaking sheet. Cover, let rise andbake as directed.Makes 12.

Butterhorns

Lightly grease baking sheet andset aside. On lightly flouredsurface, roll dough into a 12-inch circle. Brush dough withmelted butter. Cut into 12wedges. To shape rolls, beginat wide end of wedge and rolltoward point. Place rolls pointside down, 2 to 3 inches apart,on prepared baking sheet.Cover, let rise and bake asdirected.Makes 12.

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Bow Knots Lightly greasebaking sheet.Divide dough. '-"..-"'":::! into 12 equalpieces. Onlightly flouredsurface, usingyour hand, rolleach piece into a pencil-like

strand about 9 inches long.Form a loose knot. Place rolls2 to 3 inches apart onprepared baking sheet. Cover,let rise and bake as directed.Makes 12.

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Shortcut CloverleavesLightly grease12 muffin cups.Divide doughinto 12 pieces.~ Shape each~ piece into a ball,pulling edgesunder to make alliiiIi smooth top.

Place one ball in each greasedmuffin cup, smooth-side-up.Using scissors dipped in flour,snip top in half, then snip againcrosswise, making 4 points.Cover, let rise and bake asdirected.Makes 12.


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RisingTo reduce rising time of dough Preheat conventional oven to 200F/93C for 5 minutes, thenturn off oven. Shape dough, place on baking pan as directedand cover with a clean kitchen towel. Place dough in oven untildoubled in size. This will reduce rising time by about one-half. If television is in use, stand pan of dough on top of 1V to rise.It is a good source of heat and, if you are watching a program,you willnot forget about the dough. Recipes using whole grain or unrefined flours contain lessgluten and may not rise as much as those using white bread

flour. These heavier breads may fall slightly in the center. Thisis normal and will not affect the flavor. Wheat gluten can alsobe added to improve the shape and volume of bread made withlow gluten flours.

FreezingFor best results, store unbaked yeast dough in the freezer for nomore than two weeks.To freeze unbaked bread dough Shape loaves and wrap in plastic wrap or foil. When you shapethe loaf, be sure it fits easily into the baking pan as itwill spreada little before freezing. Place wrapped loaf on a flat surface inyour freezer so it will keep its shape until frozen . To bake: Remove dough from freezer, unwrap, and place in

greased loaf pan (size specified in recipe). Cover, let thaw andrise in a warm place until almost doubled in size, about 6 hoursfor a standard size loaf. Or, thaw dough in refrigeratorovernight, then unwrap, place dough in pan, and let rise in awarm place for approximately 2 hours.

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To freeze unbaked rolls Shape rolls and place on greased baking sheets, or in muffinpans as indicated in recipe. Cover rolls with plastic wrap or foiland place in freezer. Rolls shaped in muffin pans are best frozenand stored in the pans. Rolls shaped on baking sheets should beremoved as soon as they are completely frozen and placed infreezer bags or wrapped securely. Label each package with dateand quantity. To bake: Remove rolls from freezer about 2 hours beforebaking. If not already in a pan, place 1 inch apart on greasedbaking pan. Cover pan loosely with a clean cloth and set in awarm place to thaw and rise until almost doubled in size(approximately 1V z to 2 hours). Bake as directed in recipe. You can also wrap and freeze unshaped dough right after thefirst rise and after you have punched it down. To use, thawdough about 3 hours at room temperature, or overnight in therefrigerator; then shape, cover, let rise, and bake as directed

in recipe.

StoringKeeping your bread fresh There are no preservatives in your homemade bread, so storecooled loaf in a tightly sealed plastic bag. If desired, enclose astalk of celery in the bag to keep bread fresh longer. Do notstore in the refrigerator as this causes bread to dry out faster. Water in which potatoes have been cooked is an excellentvariation for other liquid in the recipe. This willaid in keepingthe bread fresh longer.

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Dough Recipes

Dough SettingNot for Timeroney & Wheat RollsAll ingredients at room temperature (70-80F/21-2rC)1 cup water1 teaspoon salt% cup honey1 egg2 cups bread flour11,4cups whole wheat flour2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Dough setting. PressStart/Stop. When unit signals and display reads 0:00, press Start/Stopand remove dough. Shape as desired, see Shaping Dough. Bake at350F /1 7rC for 25 to 30 minutes.Makes 12 rolls. Dough SettingTimer OKFocaccia

All ingredients at room temperature (70-80F /21- 27C)8 to 9 ounces water3 tablespoons olive oil (for dough)1 teaspoon salt1 to 2 cloves garlic, mincedI1h teaspoons dried rosemary3 cups bread flour1% teaspoons active dry yeast11h tablespoons olive oil (for topping)1 J 2 cup sun dried tomatoes, reconstituted and choppedlh cup parmesan cheese, grated

Measure all ingredients into bread pan except 1Y 2 tablespoons olive oil,tomatoes and Parmesan cheese. Select Dough setting. Press Start/Stop.When the unit signals and the display reads 0:00, press Start/Stop andremove the dough. Pat dough into a greased 9 x 13 inch pan. Cover; letrise for 30 minutes. With the handle of a wooden spoon, makeindentations in dough, about 1 inch apart. Brush dough with 1Y 2tablespoons olive oil, sprinkle with tomatoes and Parmesan cheese.Preheat oven to 400F/204C. Bake 15-20 minutes or until edges aregolden brown. Let cool, cut into squares to serve.

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Dough SettingNot for Timerran BunsAll ingredients at room temperature (70-80F/21-27C)6 to 7 ounces water% teaspoon salt% cup butter or margarine1 egg2% cups bread flour% cup wheat bran3 tablespoons sugar21,4teaspoons active dry yeast

Measure all ingredients into bread pan. Select Dough setting. PressStart/Stop. When unit signals and display reads 0:00, press Start/Stop andremove dough. Shape as desired, see Shaping Dough. Bake at350F /1 77C for 25 to 30 minutes.Makes 12 buns or 24 rolls.

Dough SettingTimer OKread PretzelsAll ingredients at room temperature (70-80F /21-27C)6 to 7 ounces water% teaspoon salt2 cups bread flour1 1 2 teaspoon sugar1 1 1 2 teaspoons active dry yeast1 egg, beaten1 to 2 tablespoons coarse salt

Measure all ingredients into bread pan, except egg and coarse salt. PressStart/Stop to clear display. Select Dough setting. Press Start/Stop. Whenunit signals and display reads 0:00, press Start/Stop and remove dough.Preheat oven to 450F/232C. Divide dough into 12pieces. Roll each into 8-inch rope. Form into pretzel shape ~or leave in stick shape. Place on a greased cookie sheet,brush each with beaten egg. Sprinkle with coarse salt.Bake in preheated oven for 12 to 15 minutes.Makes 12 pretzels.

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Dough SettingTimer OKnglish MuffinsAll ingredients at room temperature (70-80F/21-27C)6 to 7 ounces water1 teaspoon salt2 tablespoons butter or margarine21Acups bread flourlAcup dry milklAcup wheat germ% cup quick cook oats2 tablespoons sugar2 teaspoons active dry yeastlAcup cornmeal

Measure all ingredients into bread pan, except cornmeal. Select Doughsetting. Press Start/Stop. When unit signals and display reads 0:00, pressStart/Stop and remove dough.Sprinkle cornmeal over flat surface. Place dough on cornmeal and roll toy ,t inch thickness. Cut into 2~ to 3-inch circles. Place dough, cornmeal-side-down, on an ungreased baking sheet. Cover and let rise in a warm, draft-free place for 30 minutes. Preheat electric griddle or fry pan to250F/121C. Cook, cornmeal-side-down about 8 minutes or until goldenbrown. Turn and cook another 8 minutes.Makes 10 to 12 3-inch muffins .

Dough SettingNot for Timerutter RollsAll ingredients at room temperature (70-80F/21-27C)6 to 7 ounces milk1 teaspoon salt% cup waterlAcup butter1 egg31Acups bread flour2 tablespoons sugar2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Dough setting. PressStart/Stop. When unit signals and display reads 0:00, press Start/Stop andremove dough. Shape as desired, see Shaping Dough. Bake at350F /1 7rC for 25 to 30 minutes.Makes 12 rolls.

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Dough SettingNot for Timerddie' s Coffee CakeAll ingredients at room temperature (70-80F/21-27C)6 to 7 ounces milk1 teaspoon salt1 egg yolk1 tablespoon butter or margarine214 cups bread flour% cup sugar2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Dough setting. PressStart/Stop. When unit signals and display reads 0:00, press Start/Stop andremove dough. Pat dough into greased 9-inch round, or 5 x 7-inch oblongcake pan. Add topping.

Topping2 tablespoons butter, meltedIh cup sugar1 teaspoon ground cinnamonIh cup chopped pecansPowdered Sugar Glaze, optional.

Drizzle butter over dough. In small bowl, mix sugar, cinnamon and nuts;sprinkle onto butter. Cover; let rise in warm place about 30 minutes. Bakein preheated oven (375F/191C) 20 to 25 minutes, until golden brown.Cool 10 minutes in pan on rack. Drizzle with powdered sugar glaze ifdesired.12 servings.

Powdered Sugar Glaze(for Coffee Cakes and Sweet Rolls)

1 cup sifted powdered sugar1 teaspoon butter or margarine, softened1 or 2 tablespoons water or milk1/2 teaspoon vanilla

In a small bowl, combine all ingredients and blend until smooth. Spread ordrizzle glaze on slightly warm coffee cake or sweet rolls.

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Dough SettingTimer OKinnamon RollsAll ingredients at room temperature (70-80F/21-2rC)

11,-2pound recipe classic white bread dough2 tablespoons butter or margarine, softened~ cup sugar2 teaspoons ground cinnamonPowdered Sugar Glaze, page 56Combine all ingredients for Classic White recipe in bread pan. Select Dough setting.Press Start/Stop. When unit signals and the display reads 0:00, press Start/Stopand remove dough.On a lightly floured surface, roll dough into rectangle (15 x 9-inches), spread softbutter on dough. Mix sugar and cinnamon; sprinkle over butter. Roll up tightly,beginning at 15-inch side. Pinch edges to seal. Stretch roll to make even. Cut nine1~-inch slices. Arrange in greased 9 x 9 x 2-inch square pan, spacing evenly.Cover; let rise until double in size; about 40 minutes. Preheat oven to375F/191C. Bake 25 to 30 minutes or until golden brown. Coolon wire rackfor 10 minutes. Top warm rolls with glaze (see page 56).Makes 9 rolls. Dough SettingTimer OKizza Crust

All ingredients at room temperature (70-80F/21-2rC)1.5 Pound 2 Pound

Water 7 to 8 ounces 9 to 11 ouncesSalt % teaspoon % teaspoonOlive oil or vegetable oil 2 tablespoons 3 tablespoonsAll-purpose flour 3 cups 4 cupsActive dry yeast 1% teaspoons 2 teaspoonsCombine all ingredients into bread pan. Select Dough setting. Press Start/Stop.When the unit signals and the display reads 0:00, press Start/Stop and removedough.Pat dough into 12 x 15-inch jelly roll pan or greased 12-inch round (11/2 poundrecipe), or 14-inch round pizza pan (2 pound recipe). Let stand 10 minutes. Preheatoven to 400F. Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake15 to 20 minutes, or until crust is golden brown.Pizza Toppings (optional)

1 cup (8 oz.) prepared pizza sauce1 pkg. (3-4 oz.) sliced pepperoni1,-2pound bulk pork sausage browned and drained1 can (4 oz.) mushroom stems and pieces, drained% cup chopped onions1 cup chopped green peppers1 cup (8 oz.) shredded mozzarella cheese 57


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ulti-Grain Cinnamon Raisin Bagel Dough SettingTimer OKAll ingredients at room temperature (70-80F/21-2rC)

1.5 Pound 2 PoundWater 6 to 8 ounces 9 to 11 ouncesSalt 1% teaspoons 2 teaspoonsVegetable oil 1 tablespoon 2 tablespoonsBread flour 2 cups 2% cupsQuick cook oatmeal Ih cup % cupWhole wheat flour lit cup % cupBrown sugar, packed 1 tablespoon Ilh tablespoonsCinnamon Ilh teaspoons 2 teaspoonsActive dry yeast Ilh teaspoons 2 teaspoonsRaisins Ih cup % cupMeasure all ingredients into bread pan. Select Dough setting. PressStart/Stop. When unit signals and display reads 0:00, press Start/Stop andremove dough.Divide dough into 6 to 10 equal pieces. Roll each piece into a rope. Wraprope around four fingers, moisten ends, overlap and join ends. Turn circleinside out. Place shaped bagels on greased baking sheet at least 1 inch apart.Cover with lightly dampened cloth. Allow to rise until puffy, about 30minutes. Heat 4 to 6 quarts water to a boil in Dutch oven or stockpot. Drop2 to 3 bagels into boiling water. Boil 11/2minutes on each side. Remove withslotted spoon and drain on towel. Repeat with remaining bagels. Lightlygrease baking sheet or dust with cornmeal to prevent sticking. Bake inpreheated 400F oven 20 to 25 minutes or until golden brown. For crispercrust, spritz bagels several times with water during baking.

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Dough SettingNot for Timerasic Egg BagelsAll ingredients at room temperature (70-80F/21-2rC)

1.5 Pound 2 PoundWater 4 to 6 ounces 6 to 8 ouncesSalt 1l_hteaspoons 2 teaspoonsLarge egg 1 1Vegetable oil 11h tablespoons 2 tablespoonsBread flour 21h cups 3)3 cupsSugar 1 tablespoon 1l_htablespoonsActive dry yeast 11h teaspoons 2 teaspoonsMeasure all ingredients into bread pan. Select Dough setting. PressStart/Stop. When unit signals and display reads 0:00, press Start/Stop andremove dough.Divide dough into 6 to 10 equal pieces. Roll each piece into a rope. Wraprope around four fingers, moisten ends, overlap and join ends. Turn circleinside out. Place shaped bagels on greased baking sheet at least 1 inch apart.Cover with lightly dampened cloth. Allow to rise until puffy, about 30minutes. Heat 4 to 6 quarts water to a boil in Dutch oven or stockpot. Drop2 to 3 bagels into boiling water. Boil 11hminutes on each side. Remove withslotted spoon and drain on towel. Repeat with remaining bagels. Lightlygrease baking sheet or dust with cornmeal to prevent sticking. Bake inpreheated 400F oven 20 to 25 minutes or until golden brown. For crispercrust, spritz bagels several times with water during baking.

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Pasta Recipes

Dough SettingNot for Timerasic PastaAll ingredients at room temperature (70-80F/21-27C)

2 cups all-purpose flour1 cup semolina flour1 teaspoon salt1 tablespoon olive oil or vegetable oil7 ounces waterMeasure all ingredients into bread pan. Select Dough setting. PressStart/Stop, and allow to mix 8 to 10 minutes; then press Start/Stop tocancel. Remove dough and roll out on lightly floured surface. Roll to Ys-inchthickness. Dust with flour ifdough is sticky. Cut into Ys-inchstrips for narrownoodles or %-inchfor medium noodles. Cook noodles in large pot of boilingwater for 10 to 15minutes. Drain in colander .

Dough SettingNot for Timergg PastaAll ingredients at room temperature (70-80F/21-2rC)

2 cups all-purpose flour1 cup semolina flour1 teaspoon salt1 teaspoon olive oil or vegetable oil4 large eggs, slightly beaten2 tablespoons water

Measure all ingredients into bread pan. Select Dough setting. PressStart/Stop, and allow to mix 8 to 10 minutes; then press Start/Stop.Remove dough and roll out on lightly floured surface. Roll to \la-inchthickness. Dust with flour ifdough is sticky. Cut into Ys-inchstrips for narrownoodles or %-inchfor medium noodles. Cook noodles in large pot of boilingwater for 10 to 15 minutes. Drain in colander.

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Jam Recipes

Bake SettingNot for Timertrawberry Jam11J2cups fresh strawberries, sliced1 cup sugar2 teaspoons lemon juice1 tablespoon powdered lo-suqar fruit pectin

Combine all ingredients into bread pan. Select Basic setting. PressStart/Stop. Allow to mix 5 to 6 minutes, scraping sides of pan with rubberspatula. Press Start/Stop to cancel. Select Bake Setting. Press Start/Stop.When unit signals and display reads 0:00, press Start/Stop. Using hot pads,remove bread pan. Pour jam into containers; cover. Refrigerate to set.Makes about 3 cups. Bake SettingNot for Timerrange Marmalade

3 large oranges1 lemon1% cups sugar2 tablespoons powdered lo-suqar fruit pectinWith a vegetable peeler, shave off the bright layer of peel from one orangeand lemon; chop finely. Remove remaining white peel from orange andlemon, discard. Peel remaining oranges, discard peels. Slice fruit into ~-inchpieces. Combine chopped peels, fruit, sugar and pectin in bread pan. SelectBasic setting. Press Start/Stop. Allow to mix 5 to 6 minutes scraping sidesof pan with rubber spatula. Press Start/Stop to cancel. Select Bake setting.Press Start/Stop. When unit signals and display reads 0:00, pressStart/Stop. Using hot pads, remove bread pan. Pour jam into containers andcover. Refrigerate to set.Makes about 3 cups. Bake SettingNot for TimerFrozen Berry Jam

1 package (10 to 12 ounces) frozen berries, thawed(strawberries and raspberries are ideal)1 tablespoon lemon juice1% cups sugar1 pouch (3 ounces) liquid fruit pectinCombine all ingredients into bread pan. Select Basic setting. Press Start/Stop. Allow to mix 5 to 6 minutes, scraping sides of pan with rubber spatula.Press Start/Stop to cancel. Select Bake setting. Press Start/Stop. When unitsignals and display reads 0:00, press Start/Stop. Using hot pads, removebread pan. Spoon jam into containers; cover. Refrigerate 1 hour to set.

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Recipe IndexBread Recipes

100% Whole Wheat 32100% Whole Wheat -Fat Free 37Anadama Bread 36Apple Walnut 38Buttermilk Rye 30Classic White 26Country White 27Cottage Cheese andChives 34Cracked WheaL 32Deli Rye 29Deluxe White 27French 28Honey Grain 36Honey Wheat.. 31Italian Herb 29Light Rye 30Multi-Grain 37Oatmeal 35Potato Bread 28Panettone 38Pumpernickel 34Raisin 35Sourdough 33Wheat 31

Gluten Free Bread RecipesCheddar Cheese Bread 41Cinnamon Raisin Bread 42Mock Limpa Bread .42Sourdough Starter 43Sourdough Rye Bread 44

Sourdough White Bread 44White Bread .41

Quick Bread RecipesApricot Nut.. 47Banana Chocolate Chip 46Cranberry Nut .45Nut Bread 47Zucchini 46Dough RecipesAddie's Coffee Cake 56Basic Egg Bagels 59Bran Buns 54Bread Pretzels 54Butter Rolls 55Cinnamon Rolls 57English Muffins 55Focaccia 53Honey &Wheat Rolls 53Multi-Grain CinnamonRaisin Bagels 58Pizza Crust.. 57Powdered Sugar Glaze 56

Pasta RecipesBasic Pasta 60Egg Pasta 60Jam RecipesStrawberry Jam 61Frozen Berry Jam 61Orange Marmalade 61

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