Breadman Op Manual TR900s

8/13/2019 Breadman Op Manual TR900s

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Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Short Cord Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Electric Power . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Before Using For The First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Breadman Pro Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Your Breadman Pro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Kneading And Baking Courses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 - 8

Kneading And Baking Course Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 - 10

Know Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 - 14

Measuring Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 - 16

Making Dough And Baking Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 - 20

Using The 18-Hour Delay Bake Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

White Course Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 - 31Whole Wheat Course Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 - 40

French Course Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 - 41

Fruit & Nut Course Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 - 47

Deluxe Super Rapid Breads Method and Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 - 52

Day Old Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53

Batter Bread Course Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 - 58

Bread/Pizza/Pasta Dough Courses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Making Doughs: Crust Treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Dough Course Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 - 78Pizza Dough Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 - 81

Pasta Dough Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 - 84

Cookie Dough Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85

Jam Course Method and Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 - 87

User Maintenance Instructions, Cleaning and Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88

Before Calling For Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89

Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90

Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91

Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92

Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93 - 96

TABLE OF CONTENTS


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LIMITED ONE YEAR WARRANTYWarranty: This Breadman product is warranted by Salton, Inc. to be free from defects in materials orworkmanship for a period of (1) year from the original purchase date. This product warranty covers only the originalconsumer purchaser of the product.

Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment,unreasonable use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel, normalwear and tear, improper assembly, installation or maintenance abuse or other causes not arising out of defects inmaterials or workmanship. This 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 furnished with the product orto units which have been altered or modified or to damage to products or parts thereof which have had the serialnumber removed, altered, defaced or rendered illegible. Wear and tear for Bread Pans and Paddles is notconsidered a manufacturers defect.

Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED INDURATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long animplied warranty lasts, so the above limitation may not apply to you.

Warranty Performance: During the above one-year warranty period, a product with a defect will be eitherrepaired or replaced with a reconditioned comparable model (at our option) when the product is returned to theRepair Center, or the purchase price refunded. The repaired or replacement product will be in warranty for thebalance of the one-year warranty period and an additional one-month period. No charge will be made for suchrepair or replacement.

Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 233-9054 between thehours of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are aconsumer with a problem. Please refer to model number TR900S when you call.

In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for serviceor postage. Call for return authorization 1 (800) 233-9054.

Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include $15.00 (U.S.)for return shipping and handling. We will notify you by mail of the amount of the charge for service and require youto pay in advance for the repair or replacement.

For Products Purchased in the USA, but Used in Canada: You may return the product insured, packagedwith sufficient protection, and postage and insurance prepaid to the USA address listed below. Please note that allcustoms duty / brokerage fees, if any, must be paid by you and we will require you to pay the cost of customs duty /brokerage fees to us in advance of our performing any service.

Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment. For yourprotection, carefully package the product for shipment and insure it with the carrier. Be sure to enclose the followingitems with your appliance: any accessories related to your problem, your full return address and daytime phonenumber, a note describing the problem you experienced, a copy of your sales receipt or other proof of purchase todetermine warranty status. C.O.D. shipments cannot be accepted.

To return the appliance, ship to: To contact us, please write to, call, or email:

ATTN: Repair Center Salton, Inc.Salton, Inc. P.O. Box 7366708 South Missouri Street Columbia, MO 65205-7366Macon, MO 63552 1 (800) 233-9054

E-mail: [email protected]

Limitation of Remedies: No representative or person is authorized to assume for Salton, Inc. any other liability inconnection with the sale of our products. There shall be no claims for defects or failure of performance or productfailure under any theory of tort, contract or commercial law including, but not limited to negligence, grossnegligence, strict liability, breach of warranty and breach of contract. Repair, replacement or refund shall be the soleremedy of the purchaser under this warranty, and in no event shall Salton be liable for any incidental orconsequential damages, losses or expenses. Some states do not allow the exclusion or limitation ofincidental or consequential damages, so the above limitation or exclusion may not apply to you.

Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary fromstate to state.

For more information on Salton products: visit our website: www.breadman.com, or email us at:[email protected] or eSalton.com


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IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always be followedincluding the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical shock do not immerse cord, plugs, or appliance in wateror other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Unplug from outlet when not in use and before cleaning. Allow to cool before

putting on or taking off parts.6. Do not operate any appliance with a damaged cord or plug, or after the appliancemalfunctions or has been damaged in any manner. Contact Consumer Service forexamination, repair or electrical or mechanical adjustment.

7. The use of accessory attachments not recommended by the appliance manufacturermay cause fire, electric shock or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch hot surfaces, includingthe stove.

10. Do not place on or near a hot gas or electric burner, or in a heated oven.

11. Extreme caution must be used when moving an appliance containing hot oil orother hot liquids.

12. To disconnect, press and hold the STOP Button for 2 seconds, remove plug fromwall outlet.

13. Do not use appliance for other than intended use.

14. Avoid contacting moving parts.

SAVE THESE INSTRUCTIONSFOR HOUSEHOLD USE ONLY


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Your BreadmanPro Automatic Bread Maker has a 60-Minute PowerFailure Back-Up feature. If the electricity goes off, the memory willstore the Course in process for up to 60 minutes. If the power comesback on within this time, the Course will resume where it left off. Ifthe BreadmanPro loses power for more than 60 minutes and you areusing any dairy products, perishables or meat in your bread, you shoulddiscard the contents of the recipe and start again with new freshingredients due to health and sanitary considerations.

For non-perishable recipes you may try starting the BreadmanPro at

the beginning of the Course again. However, this may not alwaysproduce an acceptable loaf of bread. If you are not sure when theoutage occurred, remove the dough ball from the Bread Pan and placein an oven-safe baking container. Allow to double in size and place ina preheated 350F/177C oven for 30 to 45 minutes or until done. Thebread will sound hollow when tapped on top of the loaf if it is done.Again, this may not always produce an acceptable loaf of bread.

If the bread has already begun to bake when the outage occurs, youmust begin with new ingredients.

NOTE: Power Failure Back-Up does not cover surges. If youexperience frequent surges, please use a surge protector.

60-MinutePower FailureBack-Up

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POWER OUTAGE


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1. Unpack and clean your BreadmanPro Automatic Bread Maker; seeCLEANING INSTRUCTIONS. When the BreadmanPro ispackaged for shipment, a clear plastic film is placed over the ControlPanel; carefully peel it off.

2. Place the BreadmanPro on a dry, stable surface away from heat andaway from areas where cooking grease or water may splatter onto it.Avoid placing the Bread Maker where it may tip over during use.Place away from edge of the counter top.

3. The BreadmanPro will bake up to a 2 pound loaf of bread. Do not

put a larger quantity of ingredients into the Bread Pan thanrecommended. If you do so, the bread may not mix or bake correctlyand the BreadmanPro may be damaged. The maximum amount ofingredients to be used is as follows.

Bread Courses approximately 4 cups

Batter Breadandprepackaged cake mixes 4 cups

Dough Courses 4-2/3 cups

Jam 3 cups fruit

4. Before first use, operate BreadmanPro empty on the Rapid White

Course program to burn off the manufacturing oils. Follow theinstructions outlined in the MAKING DOUGH AND BAKINGBREAD section of this Instruction Manual.

NOTE: During first use, this product may smoke and/or emit an odorfrom mineral oils used in manufacturing. This is normal for anewly manufactured appliance.

1. Remember to insert the Kneading Paddle first, then add all youringredients BEFORE inserting the Bread Pan into the BakingChamber of your BreadmanPro.

2. To insert the Bread Pan in the BreadmanPro, seat it firmly in place.

3. To remove the Bread Pan from the Baking Chamber, hold theHandle with an oven mitt and lift gently. When you remove theBread Pan after baking, BE SURE TO WEAR OVEN MITTS toprevent burning. After you remove the loaf (by turning the BreadPan upside down and shaking gently), check to see that theKneading Paddle is removed from the loaf. If it is stuck in yourbread, use a non-metal utensil to gently remove it, taking carenot to scratch the Kneading Paddle.

BEFORE USING FOR THE FIRST TIME

Inserting andRemoving theBread Pan

BREADMANPRO TIPS


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YOUR BREADMANPRO

1. Removable Lid (P/N 22396)2. Handle

3. Viewing Window

4. Air Vent

5. Control Panel

6. Steam Vents

7. Electric Cord with Polarized Plug

8. Course Selection9. Oven (Baking Chamber)

10. Bread Pan Clip

11. Drive Shaft

12. Bread Pan (P/N 20275)

13. Kneading Paddle (P/N 20274)

14. Bread Pan Handle

1.

4.

2.

3.

6.

13.

14.

12.

9.

11.

10.

8.

7.

5.


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Selection OptionsSelect from these Bread/Dough Courses:

1.White2.Rapid White3.Whole Wheat4.Rapid Whole Wheat5.French6.Rapid French7.Fruit & Nut8.Rapid Fruit & Nut9.Deluxe Super Rapid

10. Batter Bread11. Dough

12. Pizza Dough13. Jam14. Pasta Dough

Select

Press this Button to select the Bread/Dough Course youwant. Each time the SELECT Button is pressed, a newCourse number will appear in the Display Window.(The selections will be displayed in the order listed.)

Crust ControlSelect the Crust Color: Light, Medium or Dark.

The BreadmanPro is preset to Medium.Loaf Size

Select the Loaf Size: 1.0 LB, 1.5 LB, or 2.0 LB.The BreadmanPro is preset to 2.0 LB.

Start

Press this Button to start the Baking Course you choose.

18-Hour Delay Bake Timer

Use this pair of Buttons to add or subtract time displayedin the Display Window.

Use this Button to advance the Timer at10 minute intervals.(Hint: Hold down the Button for fast forward.)

Use this Button to set the Timer back at10 minute intervals.(Hint: Hold down the Button for fast reverse.)

Stop

Press and hold this Button for 2 seconds to clear thedisplay, to reset the Baking Course or Delay Bake Timersetting, or to simply stop baking.

Display WindowShows your Selection andTimer setting.

Operation/KeepWarm LightThe Operation/Keep Warm Lightilluminates when the START

Button is activated; when theBreadmanPro is completed andin Keep Warm phase, the Lightwill flash.

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NOTE: When you press the or , SELECT, START, orSTOP Button, you should heara beep. This lets you knowyouve pressed hard enough and

your selection was made.

CONTROL PANEL


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KNEADING AND BAKING COURSES

If, at any time during the bread making process, you need to turn theBreadmanPro OFF, press the STOP Button. Then unplug the unit.

3 Dough-Only Courses: Dough, Pizza Dough and Pasta Dough.

During all Courses except Jam, an audible beep will sound tocheck the dough ball and scrape ingredients from the sides of theBread Pan, to add additional ingredients (i.e., raisins, nuts, andspices) or to stir ingredients. Refer to the KNEADING ANDBAKING COURSES charts in this Instruction Manual to check theDisplay Time that the beep will sound.

If bread is not removed immediately after baking and the STOPButton is not pressed, a controlled 60 minute Keep Warm phase willbegin for each Course selection (except Deluxe Super Rapid, BatterBread,Doughs and Jam). Although this will help prevent the breadfrom becoming soggy,for best results, remove bread immediatelyafter the baking process is complete.

PLEASE NOTE:

60 MinuteKeep Warm phase

After Kneading,an audible beepwill sound

Course 1. White BreadThis Course is used for breads that primarily use white flour, although some recipes mayinclude small amounts of whole wheat flour.

Course 3. Whole Wheat BreadUse this Course for recipes with significant amounts of whole wheat or rye flour, oats, orbran.

The Whole Wheat Course begins with a rest period during which the flours or grainsabsorb the liquid ingredients. Soaking causes the flour or grain to soften and helpsingredients to combine well. Generally, Whole Wheat and multi-grain breads are shorterand denser than White, French, or Fruit & Nut breads.

Course 5. French BreadTraditionally, French bread has a crispier crust and lighter texture than white bread. Recipesusually do not include butter, margarine, or milk.

Course 7. Fruit & NutUse this Course for recipes that use fruit juice, additional sugar or added sweet ingredientssuch as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced toprevent burning.


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Courses: 2. Rapid White, 4. Rapid French , 6. Rapid Whole Wheat,8. Rapid Fruit & Nut

The Rapid Courses: White, French, Whole Wheat and Fruit & Nut decrease the time formaking your favorite bread by approximately an hour. Choose a recipe, then simply ADD anadditional-1/2 teaspoon of active dry or quick-acting yeast, whichever one you are using, to therecipe. The bread may be shorter and denser.

Course 9. Deluxe Super RapidThe Deluxe Super Rapid Course bakes breads in as little as 59 minutes!

Course 10. Batter BreadThis Course is used for recipes that contain baking powder or baking soda rather than yeast tomake bread or cake rise. Cake recipes made from scratch must be specially designed for thisCourse. Use this Course to prepare pre-packaged cake and quick bread mixes.

Course 11. DoughUse the Bread Dough Course to prepare dough for making bread or rolls which are shaped beforebaking in a conventional oven.

Course 12. Pizza DoughUse the Pizza Dough Course to prepare doughs which require less kneading and rising such aspizza and focaccia dough.

Course 13. JamAdd fruit, sugar, and lemon juice for homemade jam. A great topping for homemade bread,waffles, and ice cream.

Course 14. Pasta DoughAdd your favorite ingredients when you effortlessly prepare fresh pasta dough. This Course is alsouseful for general purpose mixing.

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KNEADING AND BAKING COURSES (CONTINUED)


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Course Course Total 1st 2nd Beep 2nd 3rd KeepName / Size Time Preheat Knead Knead Display Rise Punch Rise Punch Rise Bake Warm

1 1. White Med. 2.0 LB 3:10 2:53 50 min2. White Dark 2.0 LB 3:20 5 min 20 min 3:03 40 min 10 sec 25 min 15 sec 50 min 60 min 60 min3. White Light 2.0 LB 3:00 2:43 40 min4. White Med. 1.5 LB 3:05 2:48 45 min5. White Dark 1.5 LB 3:15 3 min 22 min 2:58 40 min 10 sec 25 min 15 sec 50 min 55 min 60 min6. White Light 1.5 LB 2:50 2:38 35 min7. White Med. 1.0 LB 3:00 2:43 40 min8. White Dark 1.0 LB 3:10 3 min 22 min 2:53 40 min 10 sec 25 min 15 sec 50 min 50 min 60 min9. White Light 1.0 LB 2:50 2:33 30 min

2 10. Rapid White Med. 2.0 LB 2:10 1:53 50 min11. Rapid White Dark 2.0 LB 2:20 5 min 20 min 2:03 15 min 10 sec 10 min 10 sec 30 min 60 min 60 min12. Rapid White Light 2.0 LB 2:00 1:43 40 min13. Rapid White Med. 1.5 LB 2:05 1:48 45 min14. Rapid White Dark 1.5 LB 2:15 3 min 22 min 1:58 15 min 10 sec 10 min 10 sec 30 min 55 min 60 min15. Rapid White Light 1.5 LB 1:55 1:38 35 min16. Rapid White Med. 1.0 LB 2:00 1:43 40 min17. Rapid White Dark 1.0 LB 2:10 3 min 22 min 1:53 15 min 10 sec 10 min 10 sec 30 min 50 min 60 min18. Rapid White Light 1.0 LB 1:50 1:33 30 min

3 19. Whole Wheat Med. 2.0 LB 3:35 2:53 45 min20. Whole Wheat Dark 2.0 LB 3:43 30 min 5 min 15 min 3:01 50 min 10 sec 25 min 10 sec 45 min 53 min 60 min21. Whole Wheat Light 2.0 LB 3:30 2:48 40 min22. Whole Wheat Med. 1.5 LB 3:32 2:50 40 min

23. Whole Wheat Dark 1.5 LB 3:40 30 min 3 min 17 min 2:58 50 min 10 sec 25 min 10 sec 45 min 48 min 60 min24. Whole Wheat Light 1.5 LB 3:27 2:45 35 min25. Whole Wheat Med. 1.0 LB 3:30 2:48 40 min26. Whole Wheat Dark 1.0 LB 3:38 30 min 3 min 17 min 2:56 50 min 10 sec 25 min 10 sec 45 min 48 min 60 min27. Whole Wheat Light 1.0 LB 3:25 2:43 35 min

4 28. Rapid Whole Wheat Med. 2.0 LB 2:20 2:03 45 min29. Rapid Whole Wheat Dark 2.0 LB 2:28 5 min 5 min 15 min 2:11 30 min 10 sec 40 min 53 min 60 min30. Rapid Whole Wheat Light 2.0 LB 2:15 1:58 40 min31. Rapid Whole Wheat Med. 1.5 LB 2:17 2:00 42 min32. Rapid Whole Wheat Dark 1.5 LB 2:25 5 min 3 min 17 min 2:08 30 min 10 sec 40 min 50 min 60 min33. Rapid Whole Wheat Light 1.5 LB 2:10 1:55 37 min34. Rapid Whole Wheat Med. 1.0 LB 2:15 1:58 40 min

35. Rapid Whole Wheat Dark 1.0 LB 2:23 5 min 3 min 17 min 2:06 30 min 10 sec 40 min 48 min 60 min36. Rapid Whole Wheat Light 1.0 LB 2:10 1:53 35 min

5 37. French Med. 2.0 LB 3:30 3:13 55 min38. French Dark 2.0 LB 3:40 5 min 20 min 3:23 40 min 10 sec 30 min 10 sec 60 min 65 min 60 min39. French Light 2.0 LB 3:20 3:03 45 min40. French Med. 1.5 LB 3:27 3:10 52 min41. French Dark 1.5 LB 3:37 3 min 22 min 3:20 40 min 10 sec 30 min 10 sec 60 min 62 min 60 min42. French Light 1.5 LB 3:17 3:00 42 min43. French Med. 1.0 LB 3:25 3:08 50 min44. French Dark 1.0 LB 3:35 3 min 22 min 3:18 40 min 10 sec 30 min 10 sec 60 min 60 min 60 min45. French Light 1.0 LB 3:15 2:58 40 min

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KNEADING AND BAKING COURSE CHART

*Whole Wheat Courses have a rest period for up to 30 minutes before kneading begins. No movement occurs in the Bread Pan.

This is normal.


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KNEADING AND BAKING COURSE CHART (CONTINUED)Course Course Total 1st 2nd Beep 2nd 3rd Keep

Name / Size Time Preheat Knead Knead Display Rise Punch Rise Punch Rise Bake Warm

6 46. Rapid French Med. 2.0 LB 2:25 2:08 55 min47. Rapid French Dark 2.0 LB 2:35 5 min 20 min 2:18 20 min 8 sec 45 min 65 min 60 min48. Rapid French Light 2.0 LB 2:15 1:58 45 min49. Rapid French Med. 1.5 LB 2:22 2:05 52 min50. Rapid French Dark 1.5 LB 2:32 3 min 22 min 2:15 20 min 8 sec 45 min 62 min 60 min51. Rapid French Light 1.5 LB 2:12 1:55 42 min52. Rapid French Med. 1.0 LB 2:20 2:03 50 min53. Rapid French Dark 1.0 LB 2:30 3 min 22 min 2:13 20 min 8 sec 45 min 60 min 60 min54. Rapid French Light 1.0 LB 2:10 1:53 40 min

7 55. Fruit&Nut Med. 2.0 LB 3:25 3:08 65 min56. Fruit&Nut Dark 2.0 LB 3:35 5 min 20 min 3:18 40 min 10 sec 25 min 5 sec 50 min 75 min 60 min57. Fruit&Nut Light 2.0 LB 3:15 2:58 55 min58. Fruit&Nut Med. 1.5 LB 3:22 3:05 62 min59. Fruit&Nut Dark 1.5 LB 3:32 3 min 22 min 3:15 40 min 10 sec 25 min 5 sec 50 min 72 min 60 min60. Fruit&Nut Light 1.5 LB 3:12 2:55 52 min61. Fruit&Nut Med. 1.0 LB 3:20 3:03 60 min62. Fruit&Nut Dark 1.0 LB 3:30 3 min 22 min 3:13 40 min 10 sec 25 min 5 sec 50 min 70 min 60 min63. Fruit&Nut Light 1.0 LB 3:10 2:53 50 min

8 64. Fruit&Nut Rapid Med. 2.0 LB 2:50 2:33 65 min65. Fruit&Nut Rapid Dark 2.0 LB 3:00 5 min 20 min 2:43 25 min 10 sec 55 min 75 min 60 min66. Fruit&Nut Rapid Light 2.0 LB 2:40 2:23 55 min67. Fruit&Nut Rapid Med. 1.5 LB 2:47 2:30 62 min

68. Fruit&Nut Rapid Dark 1.5 LB 2:57 3 min 22 min 2:40 25 min 10 sec 55 min 72 min 60 min69. Fruit&Nut Rapid Light 1.5 LB 2:37 2:20 52 min70. Fruit&Nut Rapid Med. 1.0 LB 2:45 2:28 60 min71. Fruit&Nut Rapid Dark 1.0 LB 2:55 3 min 22 min 2:38 25 min 10 sec 55 min 70 min 60 min72. Fruit&Nut Rapid Light 1.0 LB 2:35 2:18 50 min

9 73. Deluxe Super Rapid 2.0 LB :59 2 min 12 min :50 14 min 31 min 74. Deluxe Super Rapid 1.5 LB :59 2 min 12 min :50 16 min 29 min 75. Deluxe Super Rapid 1.0 LB :59 2 min 12 min :50 18 min 27 min

10 76. Batter BreadMed. 1:30 1 min 3 min 1:24 2 min 2 min 1 min 2 min 79 min 77. Batter BreadDark 1:40 1 min 3 min 1:34 2 min 2 min 1 min 2 min 89 min 78. Batter BreadLight 1:20 1 min 3 min 1:14 2 min 2 min 1 min 2 min 69 min

11 79. Dough 2.0 LB 1:30 3 min 27 min 1:08 60 min 80. Dough 1.5 LB 1:27 3 min 24 min 1:05 60 min 81. Dough 1.0 LB 1:24 3 min 21 min 1:02 60 min

12 82. Pizza Dough :50 5 min 15 min :38 30 min

13 83. Jam 1:05 15 min 50 min (stir)

14 84. Pasta Dough 0:14 1 min 2 min :06 5 min 1 min 5 min

*Jam Course has a rest period for 15 minutes before kneading begins. No movement occurs in the Bread Pan.

**NOTE: If bread is not removed immediately after baking, a controlled Keep Warm phase will begin for eachselection (except Deluxe Super Rapid, Batter Bread,Doughs, Jam and Pasta Dough). While this will help reducecondensation between loaf and Bread Pan, it is best to remove bread as soon as possible after completion of the

Baking phase.


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11

KNOW YOUR INGREDIENTS

It has been said that cooking is an art that relies on the creativity of the chef. Baking breadis much more of a science, since the process of combining flour, water and yeast results in achemical reaction that produces bread. You must remember that when the ingredientscombine with each other, they produce a specific result. Read the following informationcarefully to gain a better understanding of the importance each ingredient plays in thebread making process.

All-Purpose FlourAll-purpose flour is a blend of refined hard and soft wheat flours ideally suited for makingquick breads and cakes. The most popular brands of flour have been tested for quick breadand cakes in the BreadmanPro with excellent results.

BranBran (unprocessed) is the coarse outer portion of the wheat or rye grains that is separatedfrom flour by sifting or bolting. It is often added to bread in small quantities for nutritionalenrichment, heartiness and flavor. It is also used to enhance bread texture.

Bread FlourBread flour is a high gluten/protein flour that typically has a higher gluten concentrationthan all-purpose flour. Using bread flour with the BreadmanPro will produce loaves withbetter volume and structure.

Cornmeal and OatmealCornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled orsteel-cut oats. They are used primarily to enhance the flavor and texture of the bread.

Cracked WheatCracked wheat has a very coarse texture. It comes from wheat kernels cut into angularfragments. It gives whole grain breads a nutty flavor and crunchy texture.

Rye Flour

Rye flour must always be mixed with a high proportion of bread flour, as it does not containenough gluten to develop the structure for a high, even-grained loaf.

Self-Rising FlourSelf-rising flour contains leavening ingredients that will interfere with bread and cakemaking. Self-Rising Flour is NOT RECOMMENDED for use with your Bread Maker.

7 Grain Cereal Blend7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds andhulled millet.


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KNOW YOUR INGREDIENTS (CONTINUED)

Vital Wheat GlutenGluten is manufactured from wheat flour that has been treated to remove nearly all ofthe starch, which leaves a very high protein content. (Gluten is the protein in thewheat that makes the dough elastic.) Gluten is available at most health food stores andin the baking aisle in many markets. It is sometimes used in small portions with dense,low-gluten flours (such as whole wheat) to increase volume and lighten texture.

Whole Wheat FlourWhole wheat flour is milled from the entire wheat kernel, which contains the bran and

germ. This high fiber flour is richer in nutrients than all-purpose or bread flour. Breadsmade with this flour are usually smaller and heavier than white loaves. Many recipesmix whole wheat flour with bread flour or vital wheat gluten to produce a high, light-textured bread.

Flour StorageKeep flour in a secure, airtight container. Keep rye and whole wheat flours stored in arefrigerator, freezer or a cool area to prevent them from becoming rancid. Allow flour tocome to room temperature before using.

NOTE: Flours, while visibly similar, can be very different by virtue of how theywere ground, milled, stored, etc. You may have to experiment with differentbrands of flour to help you make the perfect loaf. See RECIPE TIPS Section ofthis Instruction Manual to assist with these experiments.

YeastActive yeast, through a fermentation process, produces carbon dioxide gas necessary tomake bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas.Three different types of yeast are available: fresh (cake), active dry and quick-acting.Quick or rapid rise or bread machine yeasts are quick-acting.Fresh (cake) yeast isNOT RECOMMENDED for use with your Bread Maker.

Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeastis opened, it is important that the remaining contents be immediately resealed andrefrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast.

The following test can be used to determine if your yeast is stale and inactive.

1. Place 1/2 cup of hot (110F-115F/43C-46C) water into a liquidmeasuring cup.

2. Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeastover the surface.

3. Allow mixture to sit for 10 minutes undisturbed.

4. The mixture should foam and rise to the 1 cup mark. If this does not occur,discard this yeast and purchase fresh yeast.


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NOTE: The basic bread and dough recipes in this booklet were developed usingactive dry yeast. You may use the chart below to substitute any quick-acting yeast(quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa.

Conversion Chart for Quick Rise Yeast3/4 tsp active dry yeast = 1/2 tsp quick rise yeast

1 tsp active dry yeast = 3/4 tsp quick rise yeast

1-1/2 tsp active dry yeast = 1 tsp quick rise yeast

2-1/4 tsp active dry yeast = 1-1/2 tsp quick rise yeast

1 TBL active dry yeast = 2 tsp quick rise yeast

Rapid Settings Additional Yeast AmountsThe Rapid Course settings for White, French, Whole Wheat and Fruit & Nut decreasethe time for making your favorite bread by approximately 1 hour. Choose a recipe, thensimply ADD an additional 1/2 teaspoon of active dry or quick-acting yeast, whicheverone you are using, to the recipe. The bread may be shorter and denser.

SugarSugar is important for the color and flavor of breads. It also serves as food for the yeastsince it supports the fermentation process. Recipes in this book that call for sugar requiregranulated sugar. Do not substitute powdered sugar. In addition, artificial sweetenerscannot be used as a substitute for sugar as the yeast will not react properly with them.

SaltSalt is necessary to balance the flavor of breads and cakes. Salt limits the growth of yeast.Do not increase or decrease the amount of salt shown in the recipes.

Liquids

All liquids should be warm 80F/27

C for all recipes. Liquids, such as milk (1%, 2%,whole and skim), water or a combination of powdered milk and water, can be used when

making bread. Milk will improve flavor, provide a velvety texture and soften the crust,while water alone will produce a crispier crust. Vegetable or fruit juices and potato watermay be used for flavor variety.

EggsEggs add richness and a velvety texture to bread dough and cakes. When the recipe callsfor egg(s) at room temperature, large egg(s) should be used.


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FatsShortening, butter and oil shorten, or tenderize, the texture of yeast breads. French breadgets its unique crust and texture from the lack of fat added. However, breads that call for fatstay fresh longer. If butter is used directly from the refrigerator, it should be cut into smallpieces for easier blending during the kneading process.

Baking PowderDouble acting baking powder is a leavening agent used in quick breads and cakes. This typeof leavening agent does not require rising time before baking, as the chemical reaction works

when liquid ingredients are added and again during baking process.

Baking SodaBaking soda is another leavening agent, not to be confused or substituted for baking powder.It also does not require rising time before baking as the chemical reaction works duringbaking process.

MEASURING YOUR INGREDIENTSThe most important step when using your BreadmanPro for making bread is measuringyour ingredients. It is very important to measure each liquid and dry ingredient accurately.For best results, add ingredients into the Bread Pan in the order given in each recipe.

Liquid MeasurementsUse transparent plastic or glass liquid measuring cups to measure all liquid ingredients. Placethe cup on a horizontal flat surface and view markings at eye level. The level of the liquidmust be aligned to the appropriate mark of measurement. A guesstimateis not goodenough, as it could throw off the critical balance of the recipe.

Dry MeasurementsDry ingredients must be measured using standard size dry measuring cups. These cups areavailable in various sizes. Gently spoon dry ingredients into the measuring cup and level offwith a knife. Do not scoop or tap measuring cup, as this will pack the ingredients. This extraamount could affect the balance of the recipe. Do not sift flour in bread making.

When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, dry milk,honey or molasses), a standard measuring spoon must be used. Measurements must be level,not heaping.

The BreadmanPro Bread Maker produces delicious baked goods with ease. This marvelousappliance asks only that you carefully follow the recipe instructions. In most cooking, a pinchof this and a dash of that is fine, but this is not the case for automatic Bread Makers. Usingthis BreadmanPro requires that you accurately measure each ingredient.


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15

RECIPE TIPS

Creating Your Own Yeast BreadsEven the most inexperienced baker can achieve the satisfying experience of baking a loaf ofbread. All of the mystery and hard work is gone. Inside this talented BreadmanPro is acomputer brain which instructs the Bread Maker to mix the dough, knead the dough, allow itto proof (rise) and bake without you being present. The BreadmanPro will also preparedough for you to shape and bake in a conventional oven. The recipes included in this bookwere developed for this Bread Maker. Each recipe features ingredients that best compliment aparticular loaf of bread and each was tested in our BreadmanPro. It is extremely importantnot to exceed the amount of flour specified in each recipe, up to approximately 4 cups for

Bread Baking Courses and 4-2/3 cups for Dough Courses, or an unsatisfactory bakingperformance could result. When using your own yeast bread recipes to bake an old favorite,use recipes in this cookbook as a guide for converting portions from your recipe to yourBreadmanPro.

Special Glazes for Yeast BreadsGive your just-baked bread a professional finish. After glazing, generously sprinkle with yourchoice of poppy, sesame or caraway seeds, if desired. Select 1 of the following special glazes toenhance your bread.

Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generouslyover dough.

NOTE: Apply to breads just before baking.

Melted Butter Crust: Brush melted butter over just-baked bread for a softer,more tender crust.

Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or cream.Sweet Icing Glaze: Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until

smooth to make a consistent glaze. Drizzle the glaze over raisin bread or sweet breadswhen they are almost cool.

Bread Mixes and Other Recipe BooksYou can use prepackaged bread mixes or other bread maker recipes in your BreadmanPro.

Follow package or recipe directions for making 1.0, 1.5 or 2.0 LB loaves. Do not exceed theBread Pan capacity.

Checking Dough ConsistencyAlthough the BreadmanPro will mix, knead, and bake bread automatically, when bakingbread from scratch, it is necessary that you learn to recognize the condition of your dough.Theratio of flour to liquid is the most critical factor in any bread recipe, yet most easily remedied.After 5 to 8 minutes in the Knead stage, open the BreadmanPro to check the consistencyof the dough. The dough should be in a soft, tacky ball (feel sticky like scotch tape). If it istoo dry, add liquid 1/2 to 1 teaspoon at a time. If it is too wet, add 1/2 to 1 tablespoon of flourat a time.


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RECIPE TIPS (CONTINUED)

High-Altitude BakingIn high-altitude areas, over 3,000 feet, dough tends to rise faster as there is lessair pressure. Therefore, less yeast is necessary. For more information on HighAltitude Baking guides contact:

Colorado Cooperative Extension Resource CenterToll free: (877) 692-9358E-mail: [email protected]: www.ext.colostate/edu/depts/coopext

In dry climates, flour is drier and requires slightly more liquid.

In humid climates, flour is wetter and will absorb less liquid. Therefore lessliquid is required.

Slicing and Storing BreadFor best results, place the bread on a wire rack and allow to cool for15 to 30 minutes before slicing. Use an electric knife or a serrated knife foreven slices. For rectangular slices, place the loaf on its side and slice across.

Store unused bread tightly covered, (sealable plastic bags or plastic containerswork well) at room temperature for up to 3 days. For longer storage, (up to 1month) place bread in a tightly covered container in the freezer. Sincehomemade bread has no preservatives, it tends to dry out and become stale fasterthan commercially-made bread.

Leftover or slightly hardened bread may be cut into 1/2-inch or 1-inch cubes andused in recipes to make croutons, bread pudding or stuffing.

Measurement/Conversion Chart1-1/2 tsp = 1/2 TBL 8 TBL = 1/2 cup

3 tsp = 1 TBL 12 TBL = 3/4 cup

1/2 TBL = 1-1/2 tsp 16 TBL = 1 cup

2 TBL = 1/8 cup 3/8 cup = 1/4 cup + 2 TBL

4 TBL = 1/4 cup 5/8 cup = 1/2 cup + 2 TBL

5 TBL+ 1 tsp = 1/3 cup 7/8 cup = 3/4 cup + 2 TBL


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Place the ingredients into the Bread Pan.

For best results, add all liquid ingredientsfirst. Then, add all dry ingredients EXCEPTyeast, baking powder or baking soda.

ALWAYS ADD YEAST, BAKINGPOWDER OR BAKING SODA LAST.

STEP 4

STEP 3

Make a small indentation on top of the dryingredients (not so deep it reaches the wetlayer) and add the yeast/baking powder/baking soda to the indentation.

This order of adding ingredients is important,especially when using the Delay Bake Timerfor yeast bread baking, because it keeps theyeast away from the wet ingredients until theKneading process begins. (Liquid ingredientswill prematurely activate the yeast.)

Open the Lid and remove theBread Pan.

Lift the Bread Panstraight up and outof the machine,using the Handle.Do not turn or

shake the BreadPan while taking itout. If the BreadPan is bent, thetemperature sensormay not workproperly.

STEP 1

The following are the general steps for using the BreadmanPro. Depending on the Courses orrecipe that you choose, some steps may not apply or there may be additional steps. Refer to theBread, Rapid Bread, Deluxe Super Rapid Bread, Batter Bread,Fruit & Nut Breads, Doughs,Pizza Dough, Pasta Dough or Jam sections in this Instruction Manual.

Add all ingredients to the Bread Pan in the order listed in the recipe.

The illustrations in this instruction manual are for information purposes only. You may find yourBreadmanPro looks different, however, the steps for operation are the same.

Always use the freshest ingredients available. By carefully following the simple recipes that comewith the BreadmanPro, you will be able to bake delicious bread every time.

MAKING DOUGH AND BAKING BREAD

Position the Kneading Paddle on the

Drive Shaft.Match the flat sideof the Drive Shaftto the flat part ofthe hole in theKneading Paddle.Make sure thePaddle is secure.

STEP 2

YEAST

DRY INGREDIENTS

WATER OR LIQUIDS

17


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Press the SELECT Button to choosethe Course you want.

The Operation/Keep Warm Light willilluminate.Each time the SELECT Button ispressed, it will beep and the Indicator will moveto the next Course in the Display Window.

Press the CRUST Button to choose theCRUST color. The BreadmanPro is presetfor MEDIUM CRUST color.NOTE: Crust control cannot be

activated for the following Courses:

Batter Bread

Jam

Dough

Pizza Dough

Pasta Dough

Press the LOAF SIZE Button to select: 1.0LB, 1.5 LB, or 2.0 LB. The BreadmanProis preset to 2.0 LB.

NOTE: Loaf size cannot beactivated for the following Courses:

Batter Bread

Jam

Pizza Dough

Pasta Dough

NOTE: Although the BreadmanPro iscapable of making 1.0 LB, 1.5 LB and2.0 LB loaves, we recommend baking 1.5and 2.0 LB recipes for more uniformloaves of bread. The smaller size recipesand mixes will not fill the Bread Panwhen finished. This is especially true forbreads that contain whole grains or otherspecial ingredients such as Sunflower &Sesame Seed Whole Wheat Bread andAnadama Oatmeal Bread.

18

Insert the Bread Pan into the BakingChamber. Press down on the rim of theBread Pan until it snaps securely into place.

If the Bread Pan does not snap securely intoplace, remove Bread Pan. Wearing ovenmitts, place fingers behind Bread Pan clipsand gently pull away from oven wall. InsertBread Pan again.

STEP 5

STEP 6

Close the Lid. Plug into 120 V ~ 60 Hz outlet.The BreadmanPro will beep and three zeros000will flash in the Display Window.

STEP 7

STEP 8

STEP 9


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NOTE: When using the Dough, Pizza Dough,Pasta Dough, Batter Breador Jam

Courses, steps 7 and 8 are not needed.

Press the START Button to begin theKneading Course.

The Operation/Keep Warm Light willilluminate. The TIME remaining will beginto count down in the Display Window.

LOAF SIZE and CRUST COLOR will beshown in the Display Window.

The BreadmanPro will begin mixing theingredients for a minute. Then, it willbegin the kneading process. During thisprocess, the yeast will activate andnormally the Viewing Window may beginto fog. (This will clear eventually so youcan view the loafs progress).

For the White, Whole Wheat, French,Fruit & Nut and Dough Courses, theBreadmanPro will beep before the end ofthe Kneading Course, at which time youmay add any fruits or nuts, herbs, meat,garlic, etc.

NOTE: The Beeper will sound for allBread and Dough Courses.

Opening the Lid will not stop the kneadingprocess. Add ingredients quickly andevenly over dough. Quickly close Lid toprevent heat loss. At this time also check

dough ball and use a rubber spatula toscrape any ingredients from the sides of theBread Pan.

If using the Rapid Course or Delay BakeTimer, add all of the ingredients at thebeginning. The ingredients will be choppedinto smaller pieces.

When your bread is finished baking theBreadmanPro will beep and 0:00willappear in the Display Window. Press theSTOP Button and open the Lid.

Put on oven mitts and remove the BreadPan. Remember that the Bread Pan andyour loaf are both very hot! Be careful notto place either on a tablecloth, plastic

surface, or other heat-sensitive surfacewhich may scorch or melt.

If the bread is not removed immediatelyafter baking and if the STOP Button isnot pressed, the Keep Warm controlledtemperature reduction will begin. TheOperation/Keep Warm Light will begin toflash. The BreadmanPro will auto-matically shut OFF; the Light will turn offafter 60 minutes. Although this will helpprevent the bread from becoming soggy,for

best results, remove bread immediatelyafter the baking Course is complete.

NOTE: The Keep Warm phase does notapply to the following Courses:

Deluxe Super Rapid

Batter Bread

Jam

Dough

Pizza Dough

Pasta Dough

STEP10

STEP 11


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Turn the Bread Pan upside down andshake to release the bread.

Place the bread upright on a wire rack tocool 15 to 30 minutes before cutting. Thisallows the steam to escape.

CAUTION: Be sure to remove theKneading Paddle from the bread.

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

Always unplug the BreadmanPro BreadMaker after each use.

STEP 12


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NOTE!

21

USING THE 18-HOUR DELAY BAKE TIMER

You can pre-program your BreadmanPro so that it bakes while youare at work or so that fresh bread is ready for you in the morning or thenext day. Simply refer to the KNEADING AND BAKING COURSEScharts in this Instruction Manual.

Set ahead, Delay Baking does not activate in the Deluxe SuperRapid, Jam or Pasta Dough Course.

Dont use the Delay Bake Timer if your recipe includes eggs, fresh milk,yogurt, or other dairy products, meats, etc. that may spoil.

To preset your Breadman Pro, follow these steps:

1. Add the ingredients as usual, taking care not to let the yeast andliquid ingredients contact one another.

2. Close the BreadmanPro Lid and plug it in.

3. Press the SELECT Button to choose the Baking Course you want.The time needed for the selected Baking Course appears in theDisplay Window.

4. Press the TIMER Button once for each 10 minutes youwant to add. (Use the TIMER Button to subtract time

from the Timer.) The amount of time you set is shown in theDisplay Window.

To fast forward time, continually press the Button.To fast reverse, continually press the Button.

For example, if it is 8 oclock AM and you want a loaf of bread readyat 1 oclock PM, press the Timer Button until the display reads5:00, meaning it will finish baking in 5 hours. This is the hourdifference between 8 oclock AM and 1 oclock PM.

NOTE: Actual baking times will not change.

5. Press the LOAF Button to choose loaf size, press the CRUST

Button to choose crust color, then press the START Button tobegin the Timer. The colon (:) in the time displayed begins toflash, letting you know the Timer is started. When your bread isfinished baking the BreadmanPro will beep and 0:00willappear in the Display Window. Press the STOP Button and openthe Lid.

6. If you make an error after youve activated the program and want tostart over, press and hold the STOP Button. The Timer will clearand you can begin again.


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BREAD RECIPES...EASY AS 1-2-3

We suggest starting your bread making with this White Bread Recipe. Follow the steps previouslyoutlined in this Instruction Manual. These steps have been written to eliminate the mostcommon errors in bread maker baking and may be helpful for any recipe.

WHITE BREADIngredients: 1.0 LB 1.5 LB 2.0 LB

Water, 80F/27C 3/4 cup + 1 TBL 1 cup 1-1/2 cups

Oil 1 TBL 2 TBL 2-1/2 TBL

Sugar 1-1/2 TBL 2 TBL 1/4 cup

Salt 1 tsp 1-1/4 tsp 2 tspDry Milk 1 TBL 1-1/2 TBL 2 TBL

Bread Flour 2-1/4 cups 3 cups 4 cups

Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select White Course 1 1 1

Select Rapid White Course 2 2 2

Active Dry Yeast 2 tsp 2-1/2 tsp 2-3/4 tsp

White, Rapid White, Whole Wheat, Rapid Whole Wheat, French, Rapid French,

Fruit & Nut, Rapid Fruit & Nut Course Method:1. Remove the Bread Pan from the BreadmanPro. Attach the Kneading Paddle onto the

Drive Shaft. Have all ingredients ready. Make sure all ingredients, except water, are atroom temperature.

2. Use a liquid measuring cup to measure the water (80F/27C) and pour into the Bread Pan.

3. Use a measuring spoon to measure the oil and add to the Bread Pan.

4. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straightedge of a knife and add to the Bread Pan.

5. Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knifeand add to the Bread Pan.

6. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knifeand add to the Bread Pan. If using Delay Bake Timer, make sure yeast is on top of breadflour, away from liquids. The Rapid setting for White Bread decreases the time for makingbread by approximately an hour. Add an additional 1/2 teaspoon of active dry yeast (orquick-rise yeast) when baking rapid breads.

7. Place the Bread Pan into the BreadmanPro. Push down on the rim until it fits firmly intoplace. Close the Lid.

8. Press the SELECT Button; choose Course 1, White Bread. Press the CRUST Button tochoose crust color. Press the LOAF Button to choose loaf size. If Delay Bake is desired, pressthe TIMER Buttons to set the Delay Bake Timer and then press START for delay. (SeeDELAY BAKE TIMER section in this Instruction Manual), or press the START Button for

an immediate start.


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BREAD RECIPES...EASY AS 1-2-3 (CONTINUED)

9. At the beep during the kneading process, check the dough ball. It will be sticky to thetouch. At this time, push down any dough or flour that may be on the sides of the BreadPan. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stiringredients. Refer to the KNEADING AND BAKING COURSE CHART in thisInstruction Manual to check the Display Time that the beep will sound.

10. After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase.0:00will appear in the Display Window; the colon will begin to flash. TheOperation/Keep Warm Light will flash.

11. Press STOP and use oven mitts to carefully remove the Bread Pan after baking or any time

during the Keep Warm phase. The Light will go out when the STOP Button is activatedCAUTION: THE PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT.

USE OVEN MITTS.

12. Turn Bread Pan upside down and shake several times to release the bread. Do not use metalutensils inside the Bread Pan or Bread Machine. Remove the Kneading Paddle and allowloaf to cool standing upright on wire rack approximately 15 to 30 minutes before slicing.

13. When the bread has completely cooled, approximately 1 hour, store in an airtight container.

14. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. CleanBread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (SeeCLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside ofBreadmanPro after each use.

JALAPENO BREADIngredients: 1.0 LB 1.5 LB 2.0 LB

Water, 80F/27C 1/2 cup 3/4 cup 1 cup

Oil 1-1/2 TBL 2-1/2 TBL 3 TBL

Canned Whole Kernel Corn,

well drained 1/2 cup 3/4 cup 1 cup

Jalapeno Peppers, well drained 2 TBL 3 TBL 1/4 cup

Sugar 1 TBL 2 TBL 2-1/2 TBLSalt 1/2 tsp 1 tsp 1-3/4 tsp

Bread Flour 2 cups 3 cups 4 cups

Corn Meal 1/3 cup 1/2 cup 2/3 cup

Fresh Cilantro, chopped 2 tsp 1 TBL 4 tsp






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WHITE SOURDOUGH STARTER

Ingredients:

Active Dry Yeast 2-1/4 tsp

Water, 110F/43C 2 cups

Bread Flour 3-1/2 cups

Sugar 1 TBL

In a 4 quart glass container, dissolve yeast in water, 110F/43C; let stand 5 minutes, add flourand sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaininglumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand

in warm place for 5 days, stirring 3 times a day. The starter will rise and fallduring thefermentation period and become thinner as it stands. A temperature of 80F/27C is best for thesour flavor to develop. An ideal place is on the counter next to your range. When the starter isdeveloped, it is bubbly and may have a yellow liquid layer on top; stir before using. It may beused for baking or placed in the refrigerator to use later, cover loosely.

To use starter, measure the amount specified in the recipe. After refrigeration, let container ofstarter come to room temperature before measuring about 4 hours. If baking in the morning,leave the starter out overnight.

Replenish with 1 cup flour, 2/3 cup water, 110F/43C and 1 teaspoon sugar. Stir until blended;some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours orovernight. The starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in1 teaspoon sugar to keep active If the starter is not used every week.

WHITE SOURDOUGH BREAD

Ingredients: 1.0 LB 1.5 LB 2.0 LB

Water, 80F/27C 1/2 cup + 1 TBL 3/4 cup 3/4 cup + 1 TBL

Starter* 3/4 cup 1 cup 1-1/4 cups

Sugar 2 tsp 1 TBL 4 tsp

Salt 1 tsp 1-1/2 tsp 2 tspBread Flour 2 cups 3 cups 4 cups





*Only use Sourdough Starter recipe above.


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BANANA BREAD

Ingredients: 1.0 LB 1.5 LB 2.0 LBEgg, large, room temperature plus 1 1 1

enough Water, 80F/27Cto equal 3/4 cup + 3 TBL 1 cup 1-1/2 cups

Oil 1 TBL 2 TBL 3 TBL

Banana Cake Mix* 1 cup 1-1/2 cups 2 cups

Bread Flour 1 cup 1-1/2 cups 2 cups

Gluten 1-1/2 tsp 2 tsp 2-1/4 tsp

Active Dry Yeast




*Or any other variety of cake mix for flavor variation.

CORN BREAD


Eggs(s), large, room temperature 1 1 2plus enough Water, 80F/27Cto equal 3/4 cup + 2 TBL 1 cup + 3 TBL 1-1/3 cups

Oil 2 TBL 3 TBL 1/4 cup

Honey 2 TBL 3 TBL 1/4 cup

Salt 1 tsp 1-1/2 tsp 2 tsp

Dry Milk 1 TBL 2 TBL 2-1/2 TBL


Corn Meal 1/4 cup 1/3 cup 1/2 cup






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DILL BREAD


Eggs(s), large, room temperature 1 2 3plus enough Water, 80F/27Cto equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1 cup + 6 TBL


Sugar 4 tsp 2 TBL 3 TBL

Salt 1 tsp 1-1/2 tsp 2-1/4 tsp


Dried Dill Weed 1-1/2 tsp 1 TBL 1-1/2 TBL

Dehydrated Onion 2 tsp 1 TBL 1-1/2 TBLActive Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp




FAT-FREE WHITE BREAD



Applesauce 1 TBL 2 TBL 3 TBL

Sugar 1-1/2 TBL 3 TBL 1/4 cup


Dry Milk 1 TBL 1-1/2 TBL 2 TBL






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EGG BREAD


Eggs(s), large, room temperature 1 2 2plus enough Water, 80F/27Cto equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1-1/3 cups

Oil 1 TBL 1-1/2 TBL 2 TBL

Sugar 4 tsp 2 TBL 2-1/2 TBL


Dry Milk 2 TBL 3 TBL 1/4 cup

Bread Flour 2 cups + 2 TBL 3 cups 4 cups

Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tspSelect White Course 1 1 1



BUTTERMILK BREAD


Cultured Buttermilk, 80F/27C 3/4 cup + 2 TBL 1 cup + 2 TBL 1-1/2 cups + 2 TBL


Sugar 2 TBL 3 TBL 1/4 cup


Baking Soda 1/4 tsp 1/2 tsp 3/4 tsp







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HONEY GRANOLA BREAD


Water, 80F/27C 3/4 cup + 3 TBL 1 cup + 3 TBL 1-1/2 cups






Granola Cereal 2/3 cup 3/4 cup 1 cup





MAPLE BREAD



Oil 2 TBL 1/4 cup 6 TBL

Maple Syrup 2 TBL 1/4 cup 6 TBL

Maple Extract 1/4 tsp 1/2 tsp 3/4 tsp



Dry Oatmeal, quick or regular 3/4 cups 1 cup 1-1/2 cups

Walnuts, chopped 1/2 cup 3/4 cup 1 cup






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PEACH BREAD


Apricot Nectar, 80F/27C 5 TBL 3/4 cup 1 cup

Peach Yogurt, 80F/27C 3 TBL 1/4 cup 1/3 cup

Carrots, uncooked and grated 5 TBL 1/2 cup 3/4 cup


Honey 1 TBL 2 TBL 3 TBL







POTATO BREAD


Eggs(s), large, room temperature 1 2 2plus enough Water, 80F/27Cto equal 3/4 cup + 2 TBL 1-1/4 cups 1-1/2 cups




Dry Milk 2 TBL 3 TBL 1/4 cup

White Pepper 1/8 tsp 1/4 tsp 1/4 tsp

Instant Potato Buds 1/4 cup 1/3 cup 1/2 cup

Green Onion Tops, chopped 1 TBL 1-1/2 TBL 2 TBLBread Flour 2 cups 3 cups 4 cups






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MILK BREAD


Milk, 80F/27C 3/4 cup 1 cup 1-1/2 cups


Sugar 1 tsp 1-1/2 tsp 2 tsp





Select Rapid White Course 2 2 2Active Dry Yeast 2 tsp 2-1/2 tsp 2-3/4 tsp

WHOLE GRAIN BREAD


Water, 80F/27C 1/4 cup 1/3 cup 1/2 cup

Cultured Buttermilk, 80F/27C 2/3 cup 1 cup 1-1/3 cupsOil 2 tsp 1 TBL 1 TBL + 1 tsp

Molasses 3 TBL 1/4 cup 1/3 cup


Baking Soda 3/4 tsp 1 tsp 1-1/2 tsp

Oat Bran Cereal, uncooked 3 TBL 1/4 cup 1/3 cup

Corn Meal 3 TBL 1/4 cup 1/3 cup

Rye Flour 3 TBL 1/4 cup 1/3 cup

Buckwheat Flour 3 TBL 1/4 cup 1/3 cup

Whole Wheat Flour 1/3 cup 1/2 cup 2/3 cup

Bread Flour 1-1/3 cups 2 cups 3 cupsActive Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp





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BLOODY MARY BREAD



Bloody Mary Mix, 80F/27C 1/2 cup 3/4 cup 1 cup

Green Onion tops, chopped 1 TBL 2 TBL 3 TBL


Sugar 1 TBL 2 TBL 3 TBL

Salt 1/2 tsp 3/4 tsp 1 tsp


Dried Parsley 1 TBL 2 TBL 3 TBL

Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tspSelect White Course 1 1 1



BANANA GRANOLA BREAD


Water, 80F/27C 3/4 cup 1 cup + 2 TBL 1-1/2 cups + 2 TBL


Honey 2 TBL 2-1/2 TBL 3 TBL

Banana Extract 1/2 tsp 3/4 tsp 1 tsp




Granola Cereal 2/3 cup 3/4 cup 1 cup


Add:

Banana Chips, crushed 1/3 cup 1/2 cup 2/3 cup





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SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD

Ingredients: 1.5 LB 2.0 LB

Egg, large, room temperature plus 1 1enough Water, 80F/27Cto equal 1 cup + 2 TBL 1-1/4 cups

Oil 2 TBL 3 TBL

Molasses 1 TBL 2 TBL

Sugar 1 TBL 2 TBL

Salt 1-1/2 tsp 2 tsp

Bread Flour 2-1/2 cups 3 cups

Whole Wheat Flour 1/2 cup 1 cupSesame Seeds 2 TBL 2-1/2 TBL

Cumin Seeds 1/4 tsp 1/4 tsp

Sunflower Seeds (kernels) 1-1/2 TBL 2 TBL

Active Dry Yeast 2 tsp 2-1/4 tsp

Select Whole Wheat Course 3 3

Select Rapid Whole Wheat Course 4 4

Active Dry Yeast 2-1/2 tsp 2-3/4 tsp

WHOLE WHEAT BREAD


Egg Whites plus 1 1 1enough Cultured Buttermilk,

/27C to equal 1 cup 1 cup + 3 TBL 1-1/2 cups


Molasses 2 TBL 3 TBL 1/4 cup

Salt 1 tsp 1-1/2 tsp 2 tspBaking Soda 1/4 tsp 1/2 tsp 3/4 tsp

Whole Wheat Flour 2 cups 3 cups 4 cups


Select Whole Wheat Course 3 3 3

Select Rapid Whole Wheat Course 4 4 4



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WHOLE WHEAT WITH GLUTEN BREAD


Water, 80F/27C 1 cup 1-1/4 cups 1-1/2 cups

Oil 1-1/2 TBL 2-1/2 TBL 3 TBL

Molasses 2 TBL 2-1/2 TBL 3 TBL


Dry Milk 1-1/2 TBL 2 TBL 3 TBL

Whole Wheat Flour 2-1/2 cups 3-3/4 cups 4 cups

Gluten 1-1/2 TBL 2-1/2 TBL 3 TBL





WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD


Egg White(s) room temperature plus 1 2 3enough Water, 80F/27Cto equal 3/4 cup 1 cup + 2 TBL 1-1/2 cups



Salt 1/2 tsp 1-1/2 tsp 2 tsp

Cinnamon 3/4 tsp 1 tsp 1-1/4 tsp

Whole Wheat Flour 2 cups 3 cups 4 cups

Walnuts, chopped 1/3 cup 1/2 cup 2/3 cup


Add:

Raisins 1/3 cup 1/2 cup 2/3 cup





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ONION RYE BREAD


Eggs(s), large, room temperature 1 1 2plus enough Water, 80F/27Cto equal 3/4 cup+ 2 TBL 1 cup + 3 TBL 1-1/3 cups + 2 TBL

Oil 2 TBL 3 TBL 1/4 cupHoney 2 TBL 3 TBL 1/4 cupDry Milk 1 TBL 2 TBL 3 TBLSalt 1 tsp 1-1/2 tsp 2 tspBread Flour 1 cup 1-1/2 cups 2 cupsWhole Wheat Flour 1/2 cup 3/4 cup 1 cupRye Flour 1/2 cup 2/3 cup 1 cupCaraway Seeds 1 TBL 2 TBL 3 TBLDehydrated Onion 2 TBL 3 TBL 1/4 cupActive Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tspSelect Whole Wheat Course 3 3 3

Select Rapid Whole Wheat Course 4 4 4Active Dry Yeast 2 tsp 2-1/2 tsp 2-3/4 tsp

ANADAMA OATMEAL BREADPLEASE NOTE: The following recipe requires a few quick preparation instructions.

Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to prevent lumps.

Let the mixture cool for 20 minutes (to 80F/27C). Stir, pour it into the Bread Panand add the rest of the ingredients in the order given.


Boiling Water 1 cup + 2 TBL 1-1/2 cupsOatmeal 1/4 cup 1/3 cupCornmeal 2 TBL 3 TBLOil 2 TBL 3 TBL

Molasses 2 TBL 3 TBLDry Milk 1/4 cup 1/3 cupSalt 1-1/2 tsp 2 tspWhole Wheat Flour 1 cup 1-1/2 cupsBread Flour 2 cups 2-1/2 cupsGluten 2 TBL 3 TBLActive Dry Yeast 2 tsp 2-1/4 tspSelect Whole Wheat Course 3 3




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HONEY-BANANA WHOLE WHEAT BREAD

Ingredients: 1.0 LB 1.5 LB 2.0 LBEgg, large, room temperature plus 1 1 1

enough Water, 80F/27Cto equal 3/4 cup 1 cup 1-1/4 cups


Honey 3 TBL 1/4 cup 5 TBL

Vanilla 1/4 tsp 1/2 tsp 3/4 tsp

Salt 1-1/2 tsp 2 tsp 2-1/2 tsp

Banana, mashed 3/4 cup 1 cup 1-1/4 cups

Whole Wheat Flour 1 cup 1-1/2 cups 2 cups

Bread Flour 1-1/4 cups 1-1/2 cups 2 cupsPoppy Seeds 1-1/2 tsp 2 tsp 2-1/2 tsp





SEVEN GRAIN BREADIngredients: 1.5 LB 2.0 LB

Egg, large, room temperature plus 1 1enough Water, 80F/27Cto equal 1 cup + 2 TBl 1-1/2 cups

Oil 2 TBL 3 TBL

Honey 2 tsp 1 TBL


Whole Wheat Flour 1-1/2 cups 2 cups

Bread Flour 1/2 cup 1 cup

Brown Rice Flour 1/4 cup 1/3 cup

Spelt Flour 1/4 cup 1/3 cup

Buckwheat Flour 1/4 cup 1/3 cupRye Flour 1/4 cup 1/3 cup

Oatmeal 1/4 cup 1/3 cup

Cornmeal 2 TBL 1/4 cup

Gluten 3 TBL 1/4 cup






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TWO CHEESE BREAD


Egg, large, room temperature plus 1 1 1enough Water, 80F/27Cto equal 3/4 cup 1 cup 1-1/4 cups

Oil 2 tsp 1 TBL 1-1/2 TBL

Honey 1 tsp 2 tsp 1 TBL


Dry Milk 2 TBL 1/4 cup 1/3 cup


Bread Flour 1-3/4 cups 2-1/2 cups 3-1/4 cupsGrated Cheddar Cheese 2/3 cup 1 cup 1-1/3 cups

Grated Parmesan Cheese 2 TBL 3 TBL 1/4 cup

Sesame Seeds 1 tsp 2 tsp 1 TBL





WHOLE WHEAT ZUCCHINI HERB BREAD


Water, 80F/27C 1/2 cup 3/4 cup

Honey 2 tsp 1 TBL

Oil 1 TBL 1-1/2 TBL


Zucchini, shredded 1 cup 1-1/2 cups

Whole Wheat Flour 3/4 cup 1 cupBread Flour 2 cups 2-1/2 cups

Basil (dried) 1/2 tsp 1/2 tsp

or Basil (fresh) 1 tsp 1 tsp

Sesame Seeds 2 tsp 1 TBL






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YOGURT WHOLE WHEAT BREAD


Plain Nonfat Yogurt, 80F/27C 3/4 cup 1 cup

Water, 80F/27C 1/4 cup 1/2 cup

Oil 1 TBL 1-1/2 TBL

Maple Syrup 1-1/2 TBL 2 TBL


Whole Wheat Flour 1-1/3 cups 1-1/2 cups

Bread Flour 1-2/3 cups 2-1/2 cups

Wheat Germ 1-1/2 TBL 2 TBL

Active Dry Yeast 2 tsp 2-1/4 tspSelect Whole Wheat Course 3 3




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PUMPERNICKEL BREAD


Eggs(s), large, room temperature 1 1 2plus enough Water, 80F/27Cto equal 3/4 cup + 1 TBL 1 cup + 2 TBL 1 cup + 6 TBL



Dry Milk 1 TBL 2 TBL 3 TBL


Bread Flour 1 cup 1-1/2 cups 2 cups

Whole Wheat Flour 1/2 cup 3/4 cup 1 cupRye Flour 1/2 cup 2/3 cup 1 cup

Caraway Seeds 1 TBL 2 TBL 3 TBL

Instant Coffee Granules 1 tsp 2 tsp 1 TBL

Cocoa Powder 2 TBL 3 TBL 1/4 cup





DAIRY WHOLE WHEAT BREAD



Milk, 80F/27C 1/3 cup 1/2 cup 3/4 cup

Cottage Cheese, 80F/27C 3 TBL 1/4 cup 1/3 cup

Oil 1-1/2 TBL 2-1/2 TBL 1/4 cupHoney 4 tsp 2 TBL 1/4 cup


Whole Wheat Flour 2/3 cup 1 cup 1-1/4 cups

Bread Flour 1-1/3 cups 2 cups 2-3/4 cups






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HEARTY NUT BREAD


Water, 80F/27C 1 cup 1-1/4 cups 1 cup + 7 TBL

Oil 2 tsp 1 TBL 1-1/2 TBL

Molasses 3 TBL 1/4 cup 1/3 cup


Dry Oatmeal, quick or regular 1/3 cup 1/2 cup 2/3 cup

Whole Wheat Flour 2/3 cup 1 cup 1-1/3 cups


Walnuts, chopped 2/3 cup 3/4 cup 1 cup

Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tspSelect Whole Wheat Course 3 3 3


Active Dry Yeast 2-1/4 tsp 2-1/2 tsp 2-3/4 tsp

FRENCH BREAD


Water, 80F/27C 3/4 cup + 2 TBL 1 cup + 2 TBL 1-1/2 cups

Oil (optional) 1 TBL 1-1/2 TBL 2 TBL

Sugar 1 TBL 1-1/2 TBL 2 TBL


Bread Flour 2-1/4 cups 3-1/2 cups 4 cups


Select French Course 5 5 5

Select Rapid French Course 6 6 6



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ITALIAN HERB BREAD


Water, 80F/27C 3/4 cup + 2 TBL 1 cup + 1 TBL 1-1/4 cups + 2 TBL

Oil 1-1/2 TBL 2 TBL 3 TBL





Dried Italian Seasoning 1 tsp 2 tsp 1 TBL


Select French Course 5 5 5

Select Rapid French Course 6 6 6


SPICED PUMPKIN BREAD


Eggs(s), large, room temperature 1 2 2plus enough Water, 80F/27Cto equal 1/4 cup 1/2 cup 3/4 cup


Canned Pumpkin 2/3 cup 1 cup 1-1/4 cups

Brown Sugar 2 TBL 3 TBL 1/4 cup


Cloves, ground 1/4 tsp 1/4 tsp 1/4 tsp

Nutmeg 1/2 tsp 3/4 tsp 1 tspCinnamon 1-1/2 tsp 2-1/4 tsp 2-3/4 tsp



Select Fruit & Nut Course 7 7 7

Select Rapid Fruit & Nut Course 8 8 8



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CINNAMON RAISIN BREAD


Water, 80F/27C 3/4 cup 1 cup 1-1/4 cups + 2 TBL


Brown Sugar 1-1/2 TBL 2-1/2 TBL 3 TBL



Cinnamon 1 tsp 2 tsp 1 TBL




Add:





CRUNCHY CRACKED WHEAT BREAD

PLEASE NOTE: The following recipe requires a few quick preparation instructions.

Add cracked wheat to heat-proof bowl. Pour in boiling water, stirring to prevent lumps.

Let the mixture stand for 20 minutes (to 80F/27C). Stir, pour it into the Bread Pan, andadd the rest of the ingredients in order given.


Water, Boiling 1 cup 1-1/2 cups 1-3/4 cups

Cracked Wheat 1/2 cup 3/4 cup 1 cupOil 1-1/2 TBL 2 TBL 3 TBL


Salt 1 tsp 1-1/2 tsp 2-1/2 tsp







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SOY HERB BREAD

For best results, choose Light Crust Color.

Ingredients: 1.5 LB

Water, 80F/27C 1-1/4 cups

Oil 2 TBL

Sugar 3 TBL

Salt 1-1/2 tsp

Dry Milk 1 TBL

Dried Dill Weed 1 tsp

Garlic Salt 1/2 tsp

Dry Mustard 1/2 tspDried Basil 1/4 tsp

Dried Oregano 1/4 tsp


Soy Flour 1/2 cup

Active Dry Yeast 2 tsp

Select Fruit & Nut Course 7

Select Rapid Fruit & Nut Course 8


SWEET WALNUT BREADIngredients: 1.0 LB 1.5 LB 2.0 LB

Water, 80F/27C 3/4 cup 1 cup 1-1/2 cups


Sugar 1-1/2 TBL 2 TBL + 1 tsp 3 TBL


Dry Milk 1 TBL 1-1/2 TBL 2 TBLBread Flour 2 cups 3 cups 4 cups


Add:






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WHITE WHEAT BREAD


Water, 80F/27C 3/4 cup 1 cup + 2 TBL 1-1/4 cups + 2 TBL





Bread Flour 1-3/4 cups 2-2/3 cups 3-1/2 cups



Add:

Sunflower Seeds (kernels) 2 TBL 3 TBL 1/4 cup




DRIED FRUIT BREAD


Water, 80F/27C 3/4 cup 1 cup + 1 TBL 1-1/4 cups

Oil 2-1/2 TBL 3 TBL 1/4 cup

Brown Sugar 1-1/2 TBL 2-1/2 TBL 1/4 cup


Dry Milk 1 TBL 1-1/2 TBL 2-1/2 TBL


Nutmeg 1/2 tsp 1 tsp 1-1/2 tspActive Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Add:

Dried Fruit 1/3 cup 1/2 cup 2/3 cup





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TRAIL MIX BREAD


Water, 80F/27C 3/4 cup 1-1/4 cups 1-1/2 cups






Add:

Fruit & Nut Trail Mix 1/3 cup 1/2 cup 2/3 cup




SOY ALMOND FRUIT BREADIngredients: 1.5 LB

Water, 80F/27C 1 cup

Oil 3 TBL

Almond Extract 1/2 tsp

Sugar 1-1/2 tsp

Salt 1-1/2 tsp

Dry Milk 1-1/2 TBL


Soy Flour 1/2 cupAlmonds, slivered 2 TBL

Active Dry Yeast 2 tsp

Add:

Dried Mixed Fruit, diced 1/2 cup





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SOY CINNAMON RAISIN BREAD

NOTE: For best results, choose Light Crust Color.Ingredients: 1.5 LB

Water, 80F/27C 1 cup

Oil 3 TBL

Sugar 2 TBL

Salt 1-1/2 tsp

Dry Milk 1/4 cup


Cinnamon 1 tsp

Soy Flour 1/2 cupActive Dry Yeast 2 tsp

Add:

Raisins 1/2 cup




CHEESE ONION BREAD


Water, 80F/27C 3/4 cup 3/4 cup + 3 TBL 1-1/2 cups




Cheddar Cheese, shredded 1/2 cup 3/4 cup 1 cupDehydrated Onion 1 TBL 1-1/2 TBL 2 TBL






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CARROT RAISIN BREAD


Egg, large, room temperature plus 1 1 1enough Water, 80F/27Cto equal 3/4 cup 1 cup 1-1/4 cups



Salt 1-1/2 tsp 2 tsp 2-1/2 tsp

Carrots, uncooked and grated 1/2 cup 3/4 cup 1 cup

Bread Flour 2-1/4 cups 3-1/4 cups 4 cupsApple Pie Spice 3/4 tsp 1 tsp 1-1/2 tsp


Add:






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DELUXE SUPER RAPID BREADS

We suggest starting your super rapid bread baking with this Deluxe Super RapidWhite Bread Recipe. Follow each step carefully, noticing that water temperaturesmust be 110 - 115F/43 - 46C and that Quick Rise, Rapid Rise, Bread Machine*or Instant Active Dry Yeast must be used.

DELUXE SUPER RAPID WHITE BREAD


Water, 100-115F/43-46C 3/4 cup +2 TBL 1 cup +2 TBL 1-1/2 cups + 2 TBL

Oil 1-1/2 TBL 2 TBL 2-1/2 TBL





Super Rapid Type Yeast 4 tsp 5-1/4 tsp 7 tsp

Select Deluxe Super Rapid Course 9 9 9


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Deluxe Super Rapid Method:

1. Remove the Bread Pan from the BreadmanPro. Attach the Kneading Paddle ontothe Drive Shaft. Have all ingredients ready. Make sure all ingredients, except water,are at room temperature.

2. Use a liquid measuring cup to measure the water (110 - 115F/43 - 46C) and pour intothe Bread Pan.

3. Use a measuring spoon to measure the oil and add to the Bread Pan.

4. Use a measuring spoon to measure the sugar and salt; level off with the straight edgeof a knife and add to the Bread Pan.

5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of aknife and add to the Bread Pan. Smooth into all corners.

6. Carefully measure super rapid type yeast with a measuring spoon; level off with the

straight edge of a knife and add to the Bread Pan.7. Place the Bread Pan into the BreadmanPro. Push down on the rim until it fits

firmly into place. Close the Lid.

8. Press the SELECT Button; choose Course 9, Deluxe Super Rapid. Press the STARTButton.

9. At the beep during the kneading process, check the dough ball. It will be sticky to thetouch. At this time, push down any dough or flour that may be on the sides of theBread Pan. and, if desired, add additional ingredients (i.e., raisins, nuts, and spices). Ifnecessary, stir ingredients. Refer to the KNEADING AND BAKING COURSEScharts in this Instruction Manual to check the Display Time that the beep will sound.

10. When your bread is finished baking the BreadmanPro will beep and 0:00will

appear in the Display Window. Press the STOP Button and open the Lid.11. Use oven mitts to carefully remove the Bread Pan.

CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE ANDBREAD WILL BE VERY HOT. USE OVEN MITTS.

12. Turn the Bread Pan upside down and shake several times to release the bread. Do notuse metal utensils inside the Bread Pan or BreadmanPro. Remove the KneadingPaddle and allow loaf to cool standing upright on wire rack approximately 15 to 30minutes before cutting.

13. When the bread has completely cooled, approximately 1 hour, store in an airtightcontainer.

14. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING.Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN INWATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.)Clean inside of BreadmanPro after each use.


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Deluxe Sup

Documents

Breadman Op Manual TR900s