Citizen Auto Bakery Bread Maker Model J5742 Instruction Manual & Recipes J 5742

CITIZEN AUTO BAKERY

MODELJ5742 Brought to you by: Breaamaker Part Store BreadmakerPartStore1 @gmail.com ca.ebid. net/users/BreacfmakerParts bon an z am ark e t pI ace. ca/b o o t h s/ Bread maker PartS tore

TABLE OF CONTENTS

IMPORTANT SAFEGUARDS ........................ ............. 2

PARTS AND INSTALLATION ............................. ..... 3

CONTROL PANEL ...... .. ......... .................................. ... 3

MOUNTTNG THE INNER POT ........................ .......... 4

MENUSELEcnON ........................................•........... 4

MAKING BREAD ....................................................... 5 FROM KNEADING TO BAKING BREAD ......... 5 DOUGH MAKING ONLY ............... ...... ... ............ 7

SAFETY PRECAUTIONS ................... ................ ... ..... 8

CARrNG FOR YOUR AUTO BREAD BAKER ....... tO

TIPS AND SUGGESTIONS FOR BETI"ER BREAD .................................................................... ... 11

BEFORE ASKING FOR SERVICE ......................... 12

SPECIFICATIONS ... ..............••........ ................. ......... 13

FCC INFOR~1ATION ...... ............... .............. .... ......... 13

---___,/~ Please read before usin this e ui ment

WARNING:

TO REDUCE THE RISK OF ARE OR ELECIRIC SHOCK. DO NOT EXPOSE nDS APPLIANCE ID RAIN OR MOISTURE.

IUWOVE COVER (OR BACK) NO USER SERVICEABLE PARTS I -

Q A LIFTED ERVICE PERSO NEL

A THL'i SYM INDtCA1B THAT DANGEROUS VOLT

AGE CONSiTT\J11NO A RISK OFEI...EC11tlC SHOOC IS PRES WmtiN 'T'HIS UNn:

lltlSSYMBOUNOICATf..STHATlliEREAREIM'ORTANT

OPERATING AND MAIN'TENANCB INSTRUCTlONS IN

lltELrreRA11JR.E ACCOMPANYlNGTRE API'UANCE.

IMPORTANT SAFEGUARDS

HOUSEHOLD USE ONLY When u ing electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all of the instruction before using the appliance. 10. Do not let the appliance's power cord hang over the 2. Do not touch hot urfaces. edge of a table or counter. 3. Toprotect.againstelectricalshock.donotinunetsepower 11. Do not place i:he appliance on or near a bot gas or

cad, plugs, oc the appliance in water or omer liquid electric burner, or in a heated oven.

4. To prevent injuries or bums, do not insert your hand into rhe applian e when it i operating ..

S. Close supervi ion i nece ary when any appliance i · used by or near children.

6. Unplug the appliance from the wan outlet after use and before cleaning. AJlow the appliance to cool before attaching or removing pans.

7. Do not operate any appliance with a damaged power cord or plug or after the appliance malfunctions, or after the applian e has been damaged in any manner. Return appliance to the neare. t authorized service facility for examination, repair, or adjustment.

8. The use of acce. sory attachments not recommended by the appliance manufacturer may cause injuries.

9. Do not use the appliance outdoors.

12. Extreme caution must be used when moving an appl.iance that ontains hot liqu id .

13. When using an extensi n cord, alway attach the plug to the applian e first, then plug the extension cord into the wall outlet To disconnect. first tum any appliance controls to "OFF' then disconnect the plug from the waJI outlet.

14. Do not use any appliance for anything other than its intended use.

15. Polarization-Thisapplianceisequippedwithapolarized alternating-current line plug (a plug having one blade wider lhan the other). This plug will fit into the power out1et onl,y one way. This is a safety feature. if you are unable to insert lhe plug fully into !he out1et, try reversing the plug, if the plug should stiJJ fail to fit, contact a qualified electrician to replace your obsolete outlet Do not defect the safety purpose of the polarized plug.

SAVE THESE INSTRUCTIONS. A short power-supply cord: Thi appliance has a honpower supply cord to redu e the risk re .ulting from becoming entangled in r tripping over a longer cord. An extension cord may be used if you are carefu I in their use.lf an extension cord is used, ( 1) lhe marked electrical rating of the extension cord should be at least as great as the electrical rating of the applian • and (2) the c rd should be arranged so that it will nol drape over the ounter-top or tabletop where it can be puOed on by hildren or Dipped o er unintentionally. If the appliance is of the grounded type, the extension cord should be a polarized 2-wire c rd. The power cord must be kept dry and mu ·t n t be bent or anything put on lOp of iL

The serial number f th i product may be found on the back of the appliance. o other have lhe same serial number as your . Y u should record the number and other vital information here and retain thi book as a permanent record of your pur ·hase t >aid identification in case of theft.

Date of Purchase DealerPhone No. Dealer Purchase from Model No. Dealer Address Serial No.

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PARTS AND INSTALLATION

NAMES AND FUNCTIONS OF PARTS

Lid

Air Exhaust

shaft ----~~rn~ rotates the dough

blade.

Heater bakes bread.

Inner Pot Pedestal where the inner pot i:s mounted on.

CONTROL PANEL

··---------··--·--·-!--------+-f-1 : DOUGHOM.V -----, ,-:~~-...

: I I I ~~~;.;...;.....;' 2 t .wTO-~. DAR!! UCIHT I -----;....,_-a •• • - ·--• • • ---•• • .I

SElECT

Ct.EAA /STOP

=-+-_,_-3 -~r;;;...._"'"""' ___ 4

--+---.,.'-------5

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1 Mode Indicators

where making dough, dough

rising, baking and heal removal

are all performed within.

lnner .pot setting maik.

Control Panel where operations are

centrally controlled by a

microcomputer.

MED. (MEDIUM) -.For nonna1 baked.

DARK -For well baked for darker crust. LIGHT -For less baked for lighter crust. DOUGH ONLY -Setting for choosing the kneading only ption.

2 RUN (operating) indicator

3 STARTpad -Begins the bread making process.

4 SELECT pad -For choosing Medlum, Dark, Light (crust). or Dough Only.

5 CLEAR/STOP pad-For turning the unit off and for reprogramming.

EN

MOUNTING THE INNER POT

m Place the dough blade on the shaft in the inner pot.

m Prepare and add the ingredients in the order given in your recipe.

m Place the inner pot on the inner pot pedestal and tum clockwise. Turn the inner pot counterclockwise for removal.

Notes:

• Make sure the oven cavity is cleaned after each use by wiping out with a clean cloth dampened with hot water and mild dish-washing liquid.

• Never pour water into the oven cavity.

• Whenever touching the inner por during or after baking. always use oven mitts to avoid getting burned

MENU SELECTION

Plug the power cord into an AC outlet. The Mode indicator (MED.) will light.

rn Press the SELECT pad to choose desired mode.

Notes:

• Medium, Dark. Light and Dough Only can be selected.

• Medium Dark and Light refer to the color of me crust or the "doneness' ' of the baked bread.

• The Dough Only mode i u ed only for making dougb.Bread will not bake. Use this setting to make dough for example pizza. dinner rolls. croissants etc.

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MAKING BREAD

FI{0:\1 K:"\E.\DI!\(; TO B .-\KI:\(; BREAD

Use this program for automatically making bread from stan to end, including the warmth cycle.

Place the dough blade on the shaft in the jnner pot.

m Prepare and add the ingredients in the order given in your recipe.

ITJ Place the inner pot on lhe inner pot pedestal and tum clockwise. Tum it counterclockwise for removal.

Notes: • Adding the Dry Yeast

For better biling results, add the dry yeast near the edge of the inner pot.

• All ingredients, except water, must be at room temperature.

• Never add too many ingredients at the same time.

[[I] Add the specified quantity of water at 75°F-85°F (20°C-30"C).

11~1 Press the SELECT pad to select the desired darkness of the crust: Medium, Dark, Light

m Press the START pad for immediate baking. The display on the control panel will tell you the remaining time until the bread will be ready.

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Your bread will be ready as follows.

Medium 2 ho4rs 1 S minutes

Dark 2 hours 22 minutes

Light 2 hours 8 minutes

Notes:

• The unit beeps 10 times 25 minutes after the START pad has been pressed to indicate that other ingreruents like raisins, nuts and etc. can be added if raisins or other types of bread are being made.

• If an error was made and y u wish to stop this program, press the CLEAR/STOP pad holding down for more than 1 second.

After baking, the Wlil will beep and enter into the warmth cycle automatically for approximately I hour.

Notes:

• It is preferable to take the bread out of the unit immediately after baking. Keeping bread in the unit even after the completion of the wannth cycle may affect the bread, causing it to become soggy.

• If you take bread out of the unit before the end of the warmth cycle, press the CLEAR/STOP pad holding down for more than I second to turn the unit off.

• Do not operate the unit immediately after baking is completed. Allow the unit to cool to room temperature.

EN

REMOVING THE BREAD

CAUTION: After baking, the unit is eXtremely hot. When handling metal parts (oven cavity, inne.r pol and dough blade) be sure to use oven mitts.

rn Tum the inner pot counterclockwise to remove it from the unit.

m Place the inner pot upside down to carefu 11 y remove the baked bread.

[![)} Using a plastic utensil, gently remove the dough blade which is stuck to the bottom of bread.

[!!] Cut the bread as desired.

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The proce of making dough only i performed wilh this mode. The D ugh Only mode i u ed for nly maldng dough whkh lhen can be used to make pizza, dinner rolls, croissant or other breads whi h will be hand shaped and bake.d in a oven.

m Place the dough blade n the shaft in the inner pot.

[Til Prepare and add the ingredients in the order given in your recipe.

Place 'the inner pot on the inner pot pedestal and turn clockwi e . Tum it ounterclockwi ·e for removal.

Notes:

• Adding the Dry Yeast For better baking re ult. add Lhe dry yeast near the edge of the inner pot.

• All ingredient , except water. must be at room temperature.

• Never add lo many ingredients at the . arne time.

m Add the specified quantity of water at 75°F-85°F (20°C-30°C).

[Til Press the SELECT pad to se lect the Dough Only mode.

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rn Press the START pad LO begin kneadin:g dough. Dough will be ready in about 50 minutes. 'llle display on the control panel will tell you the remaining time until the dough will be ready.

Notes: • The unit beep 10 times 25 minute ' after the START

pad has been pre cd to indicate that ther ingredient ~ li ke ral in . nut ·and etc. can be added if raisins or other t pe · of bread are bejng made.

• If an error was made and you wi h to top this pro-gram. pre the EAR/STOP pad holdjng down for more than l

Dough i made mpl I! I \!hen Lhc unit be p · ~ r -minutes.

Note:

• If you wi .. h to murc the beep • und, pre the C EARJSTOP pad h lding d wn for more than I ccond.

Wben the dou 0 h i ready, remove it from the inner pot.

w Proceed with the instructions given in your recipe.

E

SAFETY PRECAUTIONS

BAKING PROCESS

• Do not touch the lid since it becomes extremely hot when the unit i baking, and immediately after baking i done. Take pedal are if infants and children are nearby. Always use oven mitts when taking out fresh-baked bread. Especially be careful that flammable objec are never placed on the top of the unit as fire may be caused.

POWER SUPPLY

• Only use correctly wi red power outlets.

• Ne cr hare the arne utlet w ith othe r appliances.

• Remo e the plug if the unit wi ll not be used for an extended period of time.

• Your produ c t i. equipped with a polarized alternating current line plug (a plug having one blade wider than the other) . This plug wm fit into the power outlet only nc way. This is a safety feature. If you arc unable to insen lhe plug fully into the outlet, try reversing the plug. If the plug hould stm fail to fit, onta t your electrician to

repl ace your obsolete ourlet. Do nor defeat the safety purp e of the polarized plug.

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SUITABLE SELOCATIONS

• Do not ob trutt the ai r intake opening whi h is located on the b ttom f the unit.

• Do not use the unit near any 1re-causing objects, in p laces exposed to rain or direct. unlight, or other inappropriate pla ·es, a it may cause the unit to malfunction or be damaged.

MAIN UNIT

• Do not wash the main unit with water as this could lead to ele trical h k, electrical shorts, or other malfunctions.

EN

HANDLING THE UNIT

• Do not drop or transmit strung shocks to the unit as malfunctions could result

• TI1is unit is exclusively designed for bread and dough making. Do not place any ingredients other than tho e used for bread making into the unit

OVEN CAVITY

• Never pour water into the oven ·cavity.

• Flour bread c_rumbs or any foreign matter accumulated in the oven cavity may make it impo. ib1e to insert the inner pot.

• Flour and other substances scattered on the heater may cau e some smoke to be generated during baking.

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IF POWER GOES OFF DURING USE

• If the power is cut during use. due to a power failure or unplugging the unit, the bread making proce . . will end. In this case, remove the ingredients from the inner pot. replace them with f resh ingredient , and s tart over from the beginning.

Consult Qualified Service Personnel:

• Ifdamage or an abnormality is found in the power cord.

• If the unh operates improperly.

• If the temperature ofthe plug increases alarmingly during u. c.

• If un!.tSual conditions occur. .

EN

CARING FOR YOUR AUTO BREAD BAKERY

MAIN UNIT

• Unplug the power cord from the AC outlet before cleaning.

• Gently wipe off dirt with a damp sponge or soft doth. Wipe dry with a clean cloth.

• Never use any chemical cleaners abrasive powders or couring pads.

• Non·kitchen detergents or bleach should not be used.

INNER POT AND DOUGH BLADE

• Clean these pans thoroughly using a sponge or soft cloth dampened in lukewarm water and mild dish . wa hing liquid. After cleaning, dry them completely and tore them inside the main unit.

Note: The inner pot is coated with fluorine resin. Use only plastic utensils to avoid scratching or damaging this coating.

OVEN CAVITY

• Remove flour and bread crumbs and all foreign matter from the oven cavity with a damR cloth.

SHAFT

• Remove all crumbs after each use. U e a sponge or cloth to wipe clean.

. 10. EN

TIPS AND SUGGESTIONS FOR BETTER BREAD

1be Recipe Booklet and .the owner's manual of your Automatic Bread Bakery can help you to make better dough and loaves, whether you are an expert oc a beginner. We recommend that you to read both this Recipe Booldet and lhe owner' manual before your frrst use of the Automatic Bread Bakery. You are advised to follow the tips below:

INGREDIENTS • All baking ingredients must be fre b, especially yeast.

• heck lhe expiration dat on package when purchasing yeast.

• Use only new and undamaged packages of yeasr.

• As the rising strength of yea 1 i different for each brand and type, if the dough does not rise well try adding a little yeast, if the dough over-rises reduce the amount of yeast a little next time.

• Bread flour or hard flour is higher in protein than all-purpose flour and makes for a better loaf.

• The quality of bread flour will affect the quality of !he bread. Bread flour may be different every time, even though you use the same brand, because it will vary from harvest to harvest, from year to year.

• The type/source of water used may affect the bread. If the water in your area is extremely hard or soft, we recommend that you use bottled spring water with a low mineral content.

• Always mea ure the ingredient carefully u ing US standard measuring cups and spoons.

• When mea uring flour never scoop it out of the bag or the canister with the measuring cup. Alw;ays spoon the flour into the cup. lnsen a clean table knife into the flour a couple oftimes to eliminate clumps or air pockets. Level off the top of the cup with th knife. Never pack the tloor down.

CONDITIONS • The suitable room temperature for making dough and bread i 60-7YF ( 15-20"C). 1bc uitable humidity is 50-60%.

• Ln high altitude areas. if the dough over-rises, next time reduce the amount of yeast and/or water so that the dough rises and bakes properly.

• Use the proper quantity of water a~ approximately 75-85"F (20-30•q as specified in thi Recipe Booklet.

• When the room temperature i more than about 8YF (30.C), use water that i approximately 40-SO"F (5-I O"C).

RISING • If the humidity and/or the room temperature is too high, the dough may be very loose, sticky, moist and over-risen. In

such a ca e, next time reduce water (approximately 1 to 2 tablespoons) and/or the yeast (approximately 1/4- 112 teaspoon.

• If the humidity and/or the room temperature is too low, the dough may be stiff, lumpy, dry and not rise well. In such a ca ·c. add water (approximately I to 2 tablespoons once the unit begins the second kneading.

BAKING • You can adjUSl the dark:ne s of the crust as you desire. If you want the bread crust to be darker set. to DARK wilh SELECT

next time. If you want the bread crust to be lighter, set it to LIGHT. • If the humidit and( or the room temperature i too high or low. the bread will be hon over-ri n, collapsed or wrinkled

during aking, and crumb tcxtu:re will be coarse. Fol.low the instructions in RlSTNG secti n.

OTHER TIPS • You can make many kinds of d ugh and bread nor shown in this Recipe Booklet but ound in general Recipe Books.

• When you ad jus amnge your own recipe you can make an original recipe loaf.

• When cleaning this Automatic Bread Bakery, refer 10 the owner's manual. • In ca e the quality of the bread i not satisfactory although you followed the abo e tip and suggestions. a d I t.o 2

tablcsp n f lemon juice with lhc arne amount of water, then try again.

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BEFORE ASKING FOR SERVICE ...

Concerning the items with * mark. refer to ''TIPS AND SUGGESTIONS FORBETI'ER BREAD"bn the previous page for more details

PROBLEM POSSIBLE CAUSE SOLunON I

The unit does • l s the power cord pJugged in? • If not. plug the power cord in securely. '

not stan. • Have you just finished bakiDg bread? • The unit will not operate if the oven's interior

tempe.rature is above 131°F (55°C}- such as immediately after baking. Open the lid and let ir cool down.

Dough does not • Is the dough blade auached • If not, remove !he inner pot, take out ingredients and knead or mix. correctly? attach lhe dough blade correctly.

moke i.s • Have flour or oilier ingredients • ff so clean rhe oven cavity. If smoke results from any generated during spilled on the heating element? other cause, unplug the power cord and contact y ur baking. qualified service personnel.

.Bread cannot be • 1s the Docgh Only mode bejng used? • The Dough Only mode is designed just for dougb making baked. and the unh will not enter the baking process. Remove

the ingredients, re.place with new ingredients, and stan the unit in the correct mode. Be sure to press the CLEAR/STOP pad first.

• Is tbe dough blade properly • If not. a ttach the dough blade correctly. attached?

• Was the lid opened during baking? • Keep the lid closed during baking.

* • Is U1e amount of warer use.d correct? • Use the right amount ofwater. (Approximately Dough does not Is the remperar:ur.e of the water 75°-85~F; 20 .... :WQC) rise enough. correct'?

• Wa bread flour used? We.re all • The use of bread tTour i highly recommended. Measure in redients measured correctly and all ingredients careruUy and make sure they are at room at room temperature with the temperature. exception of the water?

I

Js the dry yeast you are using old .or • • Use t·r~h dry yeast from an unopened package . has it been left for a long time with the package open'? Has it been stored incorrectly?

• Is !he bread being baked where the • Use tbe unit io locations where the temperature is temperature is exce ively high or 60°-75°F (l5-20°C). Jow .

* • Is it very bot ancUor humid? Are you • If the dougl'l is very meist, reduce dry yeast 'by II~ 112 Bread .rises too using anything other than dry yeast? tsp and/or water by l-:2 Tb ·p next time. much or

If !he dough is very dry, add 1-2 Tbsp of water once the uni t collapses. • begin the seoond kneading. If dough appears too dry 3 minutes after !he kneading has been completed, add 1-2 Thsp of water.

I * • Have there been radi al c hanges in • Make sure water is n t warmer than 8YF (30° ). Bread coUap es the weather? Is the warer wa.rmer

Flour is ery absorbent During changes in weather- flour w 11 or rexrure is than 85GF (30°C ? • oarse. ab orb excess humidity causing dough to be too moist.

If the dough is very moist , reduce water by 1-21bsp next time.

• Iftb dough i very dry, add 1-2 1Qsp of water once tb unit begin the second kneading. If dough appears roo dry 3 minutes after the kneading has

~· been completed, add 1-2 Tbsp of wateT.

I

,I

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SPECIFICATIONS

CPU 4 Bit4KB WEIGHT 13.2 Jbs. (6.0 kg)

POWER SUPPLY 120V AC60Hz WEIGHT OF Approx. 1.0 1bs. ( 450g) BREAD

POWER Heater 450W CONSUMPTION Main Motor 95W SIZE OF BREAD Approx. 5-5116" x 6-5/16"

(135 x 160 mm) (D/H) SIZE 13-9116" (345mm) x

9-1116" (230mm) x 11-9116" (294mm) (WID/H)

• Specifications are subject to change without notice and without our legal obligation.

FCC INFORMATION

This appliance has been tested and found to comply with the limits for a Class B digital device, pursuant to Part 15 of the FCC Rules. These limits are designed to provide reasonable protection against harmful interference in a residential installation. This equipment generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause harmful interference to radio communications. However, there is no guarantee that interference will not occur in a particular installation. If this equipment does cause harmful interference to radio or television reception, which can be determined by turning the equipment off and on, the user is encouraged to try to correct the interference by one or more of the following measures:

-Reorient or relocate the receiving antenna.

-Increase the separation ?istance between the equipment and receiver.

-Connect the equipment to an outlet on a circuit different from that to which the receiver is connected.

-Consult the dealer or an experienced radio/TV technician for help.

FCC Warning -This equipment may generate or use radio frequency energy. Changes or modifications to this equipment may cause harmful interference unless the modifications are expressly approved in the instruction manual. The user could lose the authority to operate this equipment if an unauthorized change or modification is made.

- 13- EN

White bread

Baking Process

1) Put dry yeast in inner pot.

Dry yeast

4) Press the Select button for "MED".

cf)' SELECT

\:\

!a RECIPE

* 1'12 Teaspoons Dry Yeast

*2 Cups plus 2 Tablespoons Bread Flour

* i Teaspoon Sait

* 1 T <1b!espoon Sugar

* 1 Tablespoon Dry Skim Milk

* 1 Tablespoon Shortening or Sweet Butter

* 1 Cup Less 1 Tablespoon Warm Water

2) Add all remaining ingredients except water.

5) Press the START button. (When using the preset timer, refer to the instruction manual).

G) START

3) Carefully pour in warm water.

6) After taking out the baked bread from the Bread Oven, let cool then slice as desired.

Raisin bread

Baking Process

1} Put dry yeast in inner pot. Add remaining rngredients except water and raisins.

4) Press the START button. (When using the preset timer. refer to the instruction manual).

0) START

•RECIPE

*1112 Teaspoons Dry Yeast

*2 Cups plus 2 Tablespoons

* 1 Teaspoon Salt *1 Tablespoon Sugar *llh Teaspoons Cinnamon

*1 Tablespoon Dry Skim Milk

*1 Tablespoon Shortening or Sweet Butter *1 Cup Less 1 Tablespoon Warm Water

* 112 Cup of Raisins


5) The electronic beeper sounds 10 times five minutes before the secondary kneading is finished. At this signal, add the raisins.

Raisins

3) Press the Select button for "MEO".

cD' I

SELECT · -~

· 6) After taking out the baked bread from the Bread Oven, let cool then slice as desired.

Whole wheat bread

Baking Process


Dry yeast

4) Press the Select button for "MEO".

cfj' SELECT

~

8RECIPE

* 1'/z Teaspoons Dry Yeast

* 1'12 Cups Bread Flour

* 'lz Cup Whole Wheat Flour

* 1 Teaspoon Salt

* 1 Teaspoon Sugar



*1 Cup Less 1 Tablespoon Warm Water


5) Press the START button. (When using the preset timer, refer to the instruction manuaQ.

G) START


6) After taking out the baked bread from the Bread Oven, iet cool then slice as desired.

Irish raisin bread

Baking Process

1) Put dry yeast in inner pot. Add remaining ingredients except water, milk and raisins.

4) Press the START button. (Do not use the preset timer for making this bread).

CD START

•RECIPE * 1 Vz Teaspoons Dry Yeast

*2 Cups Bread Flour

*2 Tablespoons Sugar

* 'h Teaspoon Salt *2 Tablespoons Sweet Butter

* 1 Medium Egg

* 'I• Cup Warm Water

*'13 Cup Warm Milk

* '12 Cup Raisins

2) Carefully pour in warm water and milk.

5) The electronic beeper sounds 1 0 times five minutes before the secondary kneading is finished. At this signal, add the raisins.

Raisins

3) Press the Select button for ·· MED".

d)' SELECT

\'\

6) Alter taking out the baked bread from the Bread Oven, let cool then slice a desired.

Egg bread (challah)

Baking Process

1) Put dry yeast 1n inner pot.

4) Press the Select button for ·'MEO".

,::~t;J : ,9 ,s, - :-· - -~b I

~ SELECT

\\

•RECIPE

*1 Teaspoon Dry Yeast

*2 Cups Bread Flour

*1 '/• Teaspoons Salt

*1 Tablespoon Sugar


* 1 Tablespoon Sweet Butter

*1 Medium Egg Plus 1 Egg Yolk

Warm Water (See Baking Process Point 3 For Quantity)

2) Add all remaining ingredients excep1 water and eggs.

5} Press the START button. (Do not use the preset timer for making this bread).

0 START

3} Break one egg in a one cup measuring cup. Add the additional yolk. Fill cup to top with water. Carefully pour mixture into Bread Oven and add 2 additional tablespoons of warm water.

Egg

6) After taking the baked bread !rem the Bread Oven. let cool then slice as desired.

French bread

Baking Process

1) Put dry yeast in inner pot. Add remaining ingredients except water.

4) Press the START button. {When using the preset timer, refer to the instruction manual).

0 START

•RECIPE

* 11h Teaspoons Dry Yeast

* 2 Cups Bread Flour

* 1 Teaspoon Salt

*1 Teaspoon Sugar

* 1 Teaspoon Shortening

*1 Cups Plus 1 Tablespoon Warm Water


5) OPTIONAL After second rising slash top of loaf with a knife or razor for split effect.

A sharp knife or razor is used.

3) Press the Select button for ·'DARK"_

6) After taking out the baked bread from the Bread Oven, let cool then slice as desired.

Sweet bread

Baking Process

1) Put d;y yeast in inner pot.

Dry yeast

4) Press the Select button for "LIGHT".

I I I L1._+-lt

CD SELECT

'\\

•RECIPE

*l'/2 Teaspoons Dry Yeast

* PI• Cups Bread Flour

*3f4 Teaspoon Salt

*3 Tablespoons Sugar


*1 Tablespoon Sweet Butter

* 1 Medium Egg * '12 Cup Plus 1 Teaspoon Warm Water


5) Press the START button. (Do not use the preset timer for making this bread).

G) STAAT


Egg

6) After taking out the baked bread from the Bread Oven. let cool then slice as desired.

Rye bread

Baking Process


Dry yeast

4) Press the Select button for "MED".

/3' ::l: ::: E: - :. ~ ·. - -.Jo '

~ SELECT

~

•RECIPE

*1 V2 Teaspoons Dry Yeast

* 1 V2 Cups Bread Flour

* 'h Cup Medium Rye Flour

* 1 Teaspoon Salt *1 Tablespoon Sugar



* 1 Teaspoon Caraway Seeds *1 Cup Less 1 Tablespoon Warm Water


5) Press the START button. (When using the preset timer, refer to the instruction manual).

G START


6) After taking the baked bread from the Bread Oven, let cool then slice as desired.

Croissants

Baking Process

1) Put the dry active yeast in inner pot. Add the remaining ingredients except the water and the chilled butter.

4) Press the START button (Do not use the preset timer).

0 START

7) Remove the dough from the refrigerator. Fold dough over three more times, roll lightly after each fold. Cover the dough and return it to the refrigerator for two more hours.

•RECIPE

*1'12 Teaspoons Dry Yeast

*2 Cups Bread Flour

*1 Teaspoon Salt

* 1 Tablespoon Sugar

*1 Teaspoon Shortening

*1 Large Egg

*3/4 Cup Warm Water

*1 '/• Sticks Chilled Sweet Butter, Cut Into Thin Slices


5) Beep sound indicates that final rising process is finished. Remove dough and flatten it into a rectangle approximately a %" thick. Put the flattened dough on a greased pan. Cover the

pan and put the ~ dough in the ::'\ freezer for one hour.

I 8) Gently roll dough until W' thick. Cut

into triangles. Brush each triangle lightly with a beaten egg wash. Roll up starting from the bottom to the top. Form into a horn shape and place on a greased baking pan. Cover with a clean cloth and let rise until doubled in

···~~~~v

3) Press the Select button for "MANUAL".

G) SELECT

~ 6) Remove the dough from the pan and

roll out to a '/•" thick. Cover the dough with the chilled butter slices and roll to incorporate. Fold the dough over three times, rolling after each fold. Cover the dough and let rest in the refrigerator for

on~!'::1{ Cd I q l ::=J J Butter

9) When the croissants have doubled in size, brush with the remaining egg wash and bake in a 350"F preheated oven until golden brown.

Table rolls

Baking Process

1) Put the dry active yeast in the inner pot. Add the remaining ingredients except the water.

4) Press the START button (Do not use the preset timer).

(I) STAAT

7) Brush rolls with a beaten egg wash.

•RECIPE

* 11/2 Teaspoons Dry Yeast

*2 Cups Bread Flour plus 2 Tablespoons

* 1 Teaspoon Salt

* 1 Tablespoon Sugar


* 2 Tablespoons Sweet Butter

*1 Large Egg

* 2h Cup Warm Water


5) Seep sound indicates that the final rising process is finished. Remove the dough and form into 8 equal balls. Put on a lightly greased baking pan and let rise covered, in a warm place. for 30 minutes.

B) Bake in a preheated 375oF oven until golden brown.

3) Press the Select button for "MANUAL·. manual

I

I I i"

~ SELECT

\\ 6) Form the balls into a tear drop shape

and roll until 1/a" thick. Roll up the strip starting from the wide end to the narrow tip. Place each roll on the baking pan, cover and let rise an additional 20 minutes.

White

Applesauce Oatmeal Bread .............................................. 1Bran Bread ............................................................................. 1Country White Bread ....................................................... 2English Muffin Bread ....................................................... 2French Bread ........................................................................ 3Honey Oatmeal Bread ....................................................... 3Oatmeal Bread ...................................................................... 4Old-Fashioned White Bread .......................................... 4Yogurt Bread ........................................................................ 5

Whole Wheat100% Whole Wheat Bread ..................................................650% Whole Wheat Bread .....................................................6Buttermilk Wheat Bread.....................................................7Carrot Wheat Bread .............................................................7Cracked Wheat Bread ..........................................................8Granola Bread .........................................................................8Multi-Grain French ..............................................................9Multi-Grain Wheat Bread ..................................................9Shredded Wheat Bread ..................................................... 10Sunflower Oat Wheat Bread .......................................... 10Wheat Barley Bread ........................................................... 11Wheat Berry Bread ............................................................. 11Wheat Bran Bread ............................................................... 12Wheat ‘N Yogurt Bread .................................................... 12Whole Wheat Oat Bran Bread ...................................... 13

HerbDill Bread ............................................................................. 14French Garlic Bread ........................................................ 14Garlic Bread ......................................................................... 15Herb Bread ............................................................................ 15Italian Herb Bread............................................................. 16

Potato

Potato Chive Bread ............................................................ 17Potato Bread ......................................................................... 17

Rye

Classic Rye Bread ................................................................ 18Pumpernickel Rye Bread .................................................. 18Tomato Basil Rye Bread .................................................... 19

Sourdough

Sourdough Bread................................................................ 20 Sourdough Wheat Bread ................................................. 20

Sweet Bread

Apricot Almond Bread ..................................................... 21Apricot Almond Bread (Version 2) .............................. 21Boston Brown Bread ......................................................... 22Carrot Raisin Bread .......................................................... 22Cinnamon Oatmeal Raisin Bread .................................. 23Cranberry Pecan Bread .................................................... 23Oatmeal Maple Pecan Bread .......................................... 24Orange Wheat Bread ......................................................... 24Panettone ............................................................................... 25Raisin Bran Bread ............................................................... 25Raisin Bread .......................................................................... 26Spiced Fruit Bread .............................................................. 26Stollen Bread ....................................................................... 27

Variety

Cheese Bread ........................................................................ 28Chili Bean Bread ................................................................. 28Egg Bread ............................................................................... 29Peanut Butter Bread ......................................................... 29Swiss Jalapeño Beer Bread ............................................... 30Zucchini Bread .................................................................... 30

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Additional 1.0LB Recipes

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Wh i t e B r e a d R e c i p e s 1

| W h i t e |

INGREDIENTS 1 Pound LoafWater, 80° F 4 fl oz ( ½ c)Applesauce, unsweetened ½ cVegetable Oil 2 tbspSugar 2 tbspSalt 1 tspOats, quick or old-fashioned ½ cBread Flour 2 ¼ cActive Dry Yeast 2 ¼ tsp

A p p l e s a u c e Oat m e a l B r e a d

A great tasting all-purpose bread.

INGREDIENTS 1 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1tbsp)Honey 1 tbspButter or Margarine 1 tbspBran Flakes Cereal 2/3 cBread Flour 2 cDry Milk 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

B r a n B r e a d

Add ready-to-eat bran flakes cereal to this recipe for a different texture and taste, plus added fiber and nutrition. Do not crush bran flakes into measuring cup when measuring.

Flakes will become crushed during the kneading period.


INGREDIENTS 1 Pound LoafWater 7 fl oz (¾ cup + 2 tbsp)Butter or Margarine 2 tspBread Flour 2 cYellow Cornmeal 3 tbspDry Milk 2 tbspSugar 1 ½ tbspSalt ¾ tspActive Dry Yeast 1 ½ tsp

E n g l i s h M u f f i n B r e a d

Here’s a bread that has the great taste of English muffins, but that you can make at home in your breadmaker.

This bread is great toasted!

INGREDIENTS 1 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp)Butter or Margarine 1 tbspBread Flour 2 cDry Milk 1 tbspSugar 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

This recipe uses water rather than milk which gives it a crispier crust. A classic white bread that everyone will love.

C o u n t ry Wh i t e B r e a d

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Honey 2 tbspButter or Margarine 1 tbspBread Flour 1 ½ cOats, quick or old-fashioned ⅔ cDry Milk 1 tbspSalt ¾ tspActive Dry Yeast 1 ½ tsp

H o n e y Oat m e a l B r e a d

Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust.

A good, all-purpose bread.

INGREDIENTS 1 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp)Butter or Margarine 1 ½ tspBread Flour 2 ½ cSugar 1 tspSalt ¾ tspActive Dry Yeast 1 tsp

F r e n c h B r e a d

Crusty on the outside, chewy on the inside. Just the way it should be!



INGREDIENTS 1 Pound LoafMilk, 80° F 7 fl oz (¾ c + 2 tbsp)Butter or Margarine 1 tbspBread Flour 2 cOat, quick or old fashioned ½ cBrown Sugar, packed 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Oat m e a l B r e a d

A basic white bread with a touch of oats and hint of brown sugar. Made with milk, the crust is tender.

Use old-fashioned or quick cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound LoafMilk 6 fl oz (¾ c)Butter or Margarine 1 tbspBread Flour 2 cSugar 1 tbspSalt 1 tspActive Dry Yeast 1½ tsp

This recipe is made with milk for a tender crust and fine texture. Just like Grandma used to make, now you can too!

O l d Fa s h i o n e d Wh i t e B r e a d


INGREDIENTS 1 Pound LoafWater, 80° F 3 ½ fl oz (¼ c + 3 tbsp)Butter or Margarine 1 ½ tbspPlain, Non-Fat Yogurt ⅓ cBread Flour 2 cDry Milk 1 ½ tbspSugar 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Yo g u rt B r e a d

The addition of plain yogurt adds a little tang to this bread, but very subtle. A good basic, general purpose bread.

Wh e a t B r e a d R e c i p e s 6

| W h o l e W h e a t |

INGREDIENTS 1 Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp)Egg, large 1Molasses 2 tspHoney 2 tspButter or Margarine 1 ½ tbspWhole Wheat Flour 2 ⅓ cDry Milk 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at wheat setting will provide great results. If bread collapses during the baking period, add 1 or 1 ½

tablespoons of vital wheat gluten to recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found in most health food stores.

1 0 0 % Wh o l e Wh e at B r e a d

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Honey 2 tspButter or Margarine 1 tbspBread Flour 1 cWhole Wheat Flour 1 cBrown Sugar, packed 1 tbspDry Milk 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

5 0 % Wh o l e Wh e at B r e a d

For those that like a lighter textured wheat bread, this is the recipe for you. Contains equal amounts of bread and whole wheat flour.


INGREDIENTS 1 Pound LoafButtermilk, 80° F 6 ½ fl oz (¾ c + 1 tbsp)Butter or Margarine 1 ½ tbspBread Flour ⅔ cWhole Wheat Flour 1 ⅓ cBrown Sugar, packed 1 ½ tbspSalt 1 tspBaking Soda ⅛ tspActive Dry Yeast 1 ½ tsp

Bu t t e r m i l k Wh e at B r e a d

A moist, light textured wheat bread that’s sure to please. A great bread for sandwiches.

INGREDIENTS 1 Pound LoafWater, 80° F 5 ½ fl oz (⅔ c)Butter or Margarine 1 tbspShredded Carrot 1/3 cBread Flour ¾ cWhole Wheat Flour 1 ½ cBrown Sugar, packed 2 tbspDry Milk 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Ground Nuts, optional ¼ cRaisins, optional ¼ c

C a r r o t Wh e at B r e a d

Shredded carrot adds a little color and flavor to this wheat bread. Good for sandwiches or with hearty soups.

Nut or raisins may also be added for extra flavor.


INGREDIENTS 1 Pound LoafWater, 80° F 5 fl oz ( ½ c + 2 tbsp)Plain, non-fat Yogurt ⅓ cButter or Margarine 1 ½ tbspBread Flour 2 cWhole Wheat Flour ⅓ cGranola Cereal ⅓ cBrown Sugar, packed 1 ½ tbspDry Milk 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

G r a n o l a B r e a d

Granola breakfast cereal, non-fat plain yogurt and a little whole wheat flour add fiber and great taste to this bread. Good toasted or for sandwiches.

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Butter or Margarine 2 tspBread Flour 1 ¼ cWhole Wheat Flour ⅔ cCracked Wheat Cereal ⅓ cBrown Sugar, packed 1 ½ tbspSalt ¾ tspActive Dry Yeast 1 ½ tsp

C r a c k e d Wh e at B r e a d

The addition of cracked wheat to this recipe adds a little crunch and, of course, more fiber. A light, yet hearty and satisfying bread.


INGREDIENTS 1 Pound LoafWater, 80° F 7 ½ fl oz (¾ c + 3 tbsp)Butter or Margarine 1 ½ tspBread Flour 1 ½ cWhole Wheat Flour ¾ c7-Grain Cereal ¼ cSalt ¾ tspActive Dry Yeast 1 tsp

M u lt i - G r a i n F r e n c h

Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn.

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Honey 2 tbspButter or Margarine 1 ½ tbspWhole Wheat Flour ¼ cBread Flour ¾ c7-Grain Cereal ¼ cDry Milk 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

M u lt i - G r a i n Wh e at B r e a d

This whole wheat bread has a little crunch due to the addition of 7-grain cereal. A light textured, but fiber-filled bread, it’s good toasted or for sandwiches.

7-grain cereal can be found at most health food stores.

Wh e a t B r e a d R e c i p e s 1 0

INGREDIENTS 1 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp)Butter or Margarine 1 ½ tbspShredded Wheat Cereal 1 ½ large biscuits, broken

up (1 c)Bread Flour 2 cBrown Sugar, packed 1 ½ tbspDry Milk 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

S h r e d d e d Wh e at B r e a d

Add a couple of large shredded wheat cereal biscuits to this bread for added fiber and nutrition. The cereal blends right into the dough.

Well worth a try if you have some cereal on hand.

INGREDIENTS 1 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp)Honey 2 tbspButter or Margarine 1 ½ tbspBread Flour ⅔ cWhole Wheat Flour 1 ½ cOats, quick or old-fashioned ¼ cSunflower Seeds, salted ¼ cSalt ¾ tspActive Dry Yeast 1 tsp

S u n f l ow e r Oat Wh e at B r e a d

Sunflower seeds, oats and honey add a nutty flavor to this wheat bread which uses both whole wheat flour and bread flour.

INGREDIENTS 1 Pound Loaf

Water, 80° F 6 fl oz (¾ c)Honey 1 ½ tbspButter or Margarine 1 tbspBread Flour 1 cWhole Wheat Flour 1 cRolled Barley Flakes 1/3 cDry Milk 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Wh e at Ba r l e y B r e a d

Bread flour, whole wheat flour and barley flakes create a great sandwich bread.


INGREDIENTS 1 Pound LoafWater, 80° F 5 ½ fl oz (⅔ c)Vegetable Oil 2 tspButter or Margarine 1 ½ tbspHoney 1 ½ tbspMolasses 2 tspWhole Wheat Flour 1 ½ cBread Flour ⅔ cWheat Berries, soaked and drained ⅓ cWheat Germ 1 ½ tbspDry Milk 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Wh e at B e r ry B r e a d

Add soaked wheat berries to this recipe for added fiber and crunch. Wheat berries must be soaked to soften before using and can be found at health food stores.

Bakes into a picture perfect loaf.


INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Honey 1 ½ tbspButter or Margarine 1 tbspBread Flour 2 cUnprocessed Wheat Bran 1/3 cDry Milk 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Wh e at B r a n B r e a d

This bread includes unprocessed wheat bran for higher nutritional value, plus it’s sweetened with honey.


INGREDIENTS 1 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp)Honey 1 tbspButter or Margarine 2 tspBread Flour 1 ¼ cWhole Wheat Flour ¾ cDry Oat Bran Cereal ⅓ cDry Milk 1 tbspSalt 1 tspActive Dry Yeast ½ tsp

Wh o l e Wh e at Oat B r a n B r e a d

A combination of bread flour, whole wheat flour and dry oat bran cereal sweetened with honey. Bakes into a nice loaf with a light texture.

H e r b B r e a d R e c i p e s 1 4

| H e r b |

INGREDIENTS 1 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp)Butter or Margarine 2 tspBread Flour 2 ¼ cChopped Green Onion Tops 1 ½ tspChopped Garlic Cloves 1 tspSugar 1 tspSalt ¾ tspActive Dry Yeast 1 ½ tsp

F r e n c h G a r l i c B r e a d

Chopped green onion and fresh garlic turn this French bread into a taste-tempting treat that smells wonderful while baking. Especially good with seafood, pasta dishes or salads.

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Butter or Margarine 1 tbspBread Flour 2 cSugar 1 ½ tbspSalt 1 tspDill Weed 2 tspDry Milk 1 tbspActive Dry Yeast 1 ½ tsp

D i l l B r e a d

A very light textured bread with a hint of dill. Serve with soups, salads or as a warm loaf with dinner.


INGREDIENTS 1 Pound LoafEvaporated Milk, 80° 5 ½ fl oz (⅔ c)Water, 80° F 2 fl oz (¼ c)Vegetable Oil 2 tspSugar 1 ½ tbspSalt 1 ¼ tspCelery Seed ¾ tspRubbed Sage ¾ tspGround Ginger pinchMarjoram pinchBread Flour 2 cCornmeal ¼ cActive Dry Yeast 1 ½ tsp

H e r b B r e a d

The combination of herbs used in this bread will make your tastebuds come to life.

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Butter or Margarine 2 tspBread Flour 2 cDry Milk 2 tspSugar 2 tspSalt 1 tspDried Parsley Flakes 2 tspGarlic Powder ½ - 1 tsp (to taste)Active Dry Yeast 1 ½ tsp

G a r l i c B r e a d

Delightful aroma. Serve warm with your favorite Italian pasta dish.


INGREDIENTS 1 Pound LoafWater, 80° F 5 ½ fl oz (⅔ c)Butter or Margarine 1 ½ tbspBread Flour 1 ¾ cDry Milk 2 tspSugar 2 tspSalt 1 tspGrated Parmesan Cheese 1 tbspItalian Seasoning 1 ½ tspActive Dry Yeast 1 ¼ tsp

I ta l i a n H e r b B r e a d

Grated Parmesan cheese and Italian seasoning add a little zing to Italian Bread. Serve as a warm loaf with your favorite Italian dish, or slice it thick,

butter and toast or grill to brown.

INGREDIENTS 1 Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp)Butter or Margarine 1 tbspMashed Potatoes, leftover ⅓ cBread Flour 2 cDry Milk 1 tbspSugar 1 tbspFreeze-dried Chives 2 tspSalt 1 tspActive Dry Yeast 1 ½ tsp

Po tat o C h i v e B r e a d

A fun variation of Potato Bread adding more flavor to go with your favorite soups and more.

INGREDIENTS 1 Pound LoafWater, 80° F 6 ½ fl oz ( ¾ c + 1 tbsp)Butter or Margarine 1 tbspBread Flour 2 cInstant Potato Flakes ⅓ cDry Milk 1 tbpSugar 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Po tat o B r e a d

An old-time favorite, updated using instant potato flakes. Save liquid from cooling potatoes to replace water in this recipe for added flavor.

| P o t a t o |

P o t a t o B r e a d R e c i p e s 1 7

R y e B r e a d R e c i p e s 1 8

| R y e B r e a d |

INGREDIENTS 1 Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp)Molasses 1 ½ tbspButter or Margarine 2 tbspBread Flour 1 ½ cMedium Rye Flour ⅓ cWhole Wheat Flour ⅓ cCocoa, unsweetened 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

P u m p e r n i c k e l R y e B r e a d

A little bit of cocoa gives this bread its characteristic dark color. A good bread for a hearty sandwich.

C l a s s i c R y e B r e a d

INGREDIENTS 1 Pound LoafWater, 80° F 2 ½ fl oz (⅔ c)Butter or Margarine 2 tspBread Flour 1 1/3 cMedium Rye Flour 2/3 cDry Milk 2 tspSugar 1 ½ tbspSalt ½ tspCaraway Seed 1 tspActive Dry Yeast 1 ½ tsp

A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.

C l a s s i c R y e B r e a d

R y e B r e a d R e c i p e s 1 9

To m at o Ba s i l R y e B r e a d

A great bread to serve with soups and salads.

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Vegetable Oil 1 tbspSun-Dried Tomatoes 4 halvesSugar 2 tbspSalt 1 tspBread Flour 1 ¾ cMedium Rye Flour ½ cDried Basil Leaves 1 ½ tspActive Dry Yeast 1 ½ tsp

S o u r d o u g h B r e a d R e c i p e s 2 0

INGREDIENTS 1 Pound LoafWater, 80° F 4 fl oz (½ c)Sourdough Starter, room temp ⅔ cMolasses 2 tsp

Bread Flour 1 cWhole Wheat Flour 1 cSalt ¾ tspActive Dry Yeast 1 ½ tsp

S o u r d o u g h Wh e at B r e a d

Use the same starter as for the Sourdough bread. This is a heartier sourdough bread as it uses half bread flour and half whole wheat flour.

INGREDIENTS 1 Pound LoafWater, 80° F 4 fl oz (½ c)Sourdough Starter, room temp ⅔ cBread Flour 2 c

Sugar 2 tspSalt ¾ tspActive Dry Yeast 1 ½ tsp

S o u r d o u g h B r e a d

Make your own sourdough starter for this bread. Once made, it will last a long time providing you take proper care of it.

Share with friends.

| S o u r d o u g h |

S w e e t B r e a d R e c i p e s 2 1

| S w e e t B r e a d |

INGREDIENTS 1 Pound Loaf

Water, 80° F 2 fl oz (¼ c)Gerber Baby Food, apricots with tapioca (1) 6 oz jarVegetable Oil 2 tbspAlmond Extract 1 tspSugar 2 tbspSalt 1 tspBread Flour 2 ½ cActive Dry Yeast 2 ¼ tsp

Dried Apricots, quartered ½ cSlivered Almonds ½ c

A p r i c o t A l m o n d B r e a d

Apricots and almonds turn this bread into a delightful breakfast bread. It’s even great for lunch with a salad.

Do not add more apricots than recommended as the consistency of the dough will be affected.


INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Mayonnaise 2 tbspGrated Carrots ⅓ cBread Flour 2 cSugar 2 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Raisins ¼ c

C a r r o t R a i s i n B r e a d

A great-tasting variation of an old favorite. The carrots not only add more color but more flavor, too.

INGREDIENTS 1 Pound LoafButtermilk, 80° F 5 fl oz (½ c + 2 tbsp)Egg, large 1Molasses 1 tbspButter or Margarine 1 tbspBread Flour 1 ½ cWhole Wheat Flour ¼ cRye Flour ¼ cBrown Sugar, packed 1 tbspSalt ½ tspBaking Soda ¼ tspActive Dry Yeast 1 ½ tsp

Slivered Almonds ¼ cRaisins ¼ c

B o s t o n B r ow n B r e a d

This recipe uses a combination of flours and is sweetened with molasses and brown sugar with a crunch of almonds.


INGREDIENTS 1 Pound LoafMilk 8 fl oz (1 c)Butter or Margarine 1 tbspBread Flour 2 cOats, quick or old-fashioned ½ cBrown Sugar, packed 1 tbspSalt 1 tspGround Cinnamon 1 tspActive Dry Yeast 1 ½ tsp

Raisins ⅓ c

C i n n a m o n Oat m e a l R a i s i n B r e a d

A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick-cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound LoafMilk, 80° F 2 ½ fl oz (¼ c + 1 tbsp)Egg, large 1Fresh Orange Sections ¼ cVegetable Oil 1 tbspSugar 2 tbspSalt ¾ tspBread Flour 2 ¼ cActive Dry Yeast 1 ½ tsp

Fresh Whole Cranberries ½ cGrated Orange Peel 2 tspPecan Halves ¼ c

C r a n b e r ry P e c a n B r e a d

A great bread for Thanksgiving or other holidays when cranberries are available.


INGREDIENTS 1 Pound LoafWater, 80° F 5 ½ fl oz (⅔ c)Maple Flavored Syrup 3 tbspButter or Margarine 1 tbspBread Flour 2 cOats, quick or old-fashioned ½ cDry Milk 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Chopped Pecans ⅓ c

Oat m e a l M a p l e P e c a n B r e a d

A slight variation to typical oatmeal bread with the addition of pecans. Use either old-fashioned or quick-cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound LoafOrange Juice 2 ½ fl oz (¼ c + 1 tbsp)Water, 80° F 4 fl oz (½ c)Butter or Margarine 1 ½ tbspBread Flour ⅔ cWhole Wheat Flour 1 ⅓ cWheat Germ 3 tbspGrated Orange Peel 1 ½ tbspSugar 1 ½ tbspDry Milk 2 tspSalt 1 tspActive Dry Yeast 1 ½ tsp

O r a n g e Wh e at B r e a d

This recipe has both orange juice and grated orange peel to add a citrus flavor. A light textured breakfast-type bread worth trying.


INGREDIENTS 1 Pound LoafWater, 80° F 4 fl oz (½ c)

Egg, large 1Vanilla Extract ¼ tspButter or Margarine 2 tbspBread Flour 2 cSugar 2 tbspSalt ½ tspActive Dry Yeast 1 ½ tsp

Raisins ¼ cMixed Fruit and Peel ¼ cSlivered Almonds 1 tbspGrated Lemon Peel 1 tbsp

Pa n e t t o n e

This recipe originated in Italy where it is still a favorite holiday fruit bread.

INGREDIENTS 1 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp)Honey 2 tspButter or Margarine 1 tbspRaisin Bran Cereal 1 cRaisins ⅓ cBread Flour 2 cDry Milk 1 ½ tbspSalt ¾ tspGround Cinnamon ¾ tspActive Dry Yeast 1 ½ tsp

R a i s i n B r a n B r e a d

What better bread to wake up to in the morning! Warm from the breadmaker or toasted, a great way to start the day.

INGREDIENTS 1 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp)Butter or Margarine 1 tbspBread Flour 2 cDry Milk 1 tbspSugar 1 tbspSalt 1 tspGround Cinnamon ½ tspActive Dry Yeast 1 ½ tsp

Raisins ½ cChopped Nuts ¼ c

R a i s i n B r e a d

An absolutely delightful way to start the day!


INGREDIENTS 1 Pound LoafWater, 80° F 1 ½ fl oz (3 tbsp)Cottage Cheese, 80° F ⅓ cEgg, large 1Vegetable Oil 1 ½ tbspBread Flour 2 cSugar 1 tbspSalt 1 tspGround Nutmeg ¼ tspGround Cloves pinchGround Mace pinchActive Dry Yeast 1 ½ tsp

Raisins ¼ cCraisins (dried cranberries) ¼ c

A spicy twist to a holiday tradition.

S p i c e d F r u i t B r e a d


INGREDIENTS 1 Pound LoafWater, 80° F 5 fl oz (⅔ c)Butter or Margarine 1 ½ tbspBread Flour 2 cSugar 1 tbspSalt ½ tspActive Dry Yeast 1 ½ tsp

Red Candied Cherries 2 tbspGreen Candied Cherries 2 tbspRaisins ¼ cChopped Nuts ⅓ c

S t o l l e n B r e a d

This is the easy way to make stollen bread for the holidays or any time of the year. After baking, dust with powdered sugar or drizzle with a powdered sugar icing before slicing.

INGREDIENTS 1 Pound LoafWater, 80° F 4 ½ fl oz (½ c + 1 tbsp)Vegetable Oil 1 tbspFat-Free Refried Beans ¾ cSugar 2 tbspSalt ¾ tspBread Flour 2 cCorn Meal 1/3 cChili Powder 1 ½ tspDried Onion Flakes 1 ½ tspActive Dry Yeast 1 ½ tsp

C h i l i B e a n B r e a d

A bread recipe with a southwestern flair.

Va r i e t y B r e a d R e c i p e s 2 8

| Va r i e t y |

INGREDIENTS 1 Pound LoafWater, 80° F 4 fl oz (½ c)Egg, large 1Butter or Margarine 1 tbspBread Flour 2 cSugar 2 tspSalt 1 tspActive Dry Yeast 1 ½ tsp

Shredded Sharp Cheddar Cheese, frozen ½ c

C h e e s e B r e a d

A hint of sharp cheddar cheese adds a delightful flavor to this bread. Make sure the shredded cheese is frozen when added at the alert for best results.


INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Peanut Butter, creamy or chunky ⅓ cHoney 1 tbspBread Flour 2 cSugar 1 ½ tbspSalt ¼ tspActive Dry Yeast 2 tsp

P e a n u t Bu t t e r B r e a d

This recipe is for all the peanut better lovers. Use creamy or chunky-style peanut butter.

All that's left is to spread on the jelly after it is baked.

INGREDIENTS 1 Pound LoafMilk 5 ½ fl oz (⅔ c)Egg, large 1Butter or Margarine 1 tbspBread Flour 2 ¼ cSugar 1 ½ tspSalt 1 tspActive Dry Yeast 1 ½ tsp

E g g B r e a d

Eggs add a special flavor to this bread. A very tender bread due to using both eggs and milk.

INGREDIENTS 1 Pound LoafWater, 80° F 2 fl oz (¼ c)Egg, large 1Butter or Margarine 1 tbspShredded Zucchini, blotted dry ⅔ cBread Flour 2 cChopped Nuts ¼ cDry Milk 1 tbspSugar 1 ½ tbspSalt 1 tspGround Cinnamon 1 tspGround Cloves ¼ tspGround Nutmeg ⅛ tsp Active Dry Yeast 1 ½ tsp

Z u c c h i n i B r e a d

Make this bread when you have a little extra zucchini to use from your garden. Make sure to blot the shredded zucchini dry, as it contains a lot of water.


INGREDIENTS 1 Pound LoafBeer, 80° F, foam removed 6 fl oz (¾ c)Vegetable Oil 1 tbspMedium Rye Flour ½ cBread Flour 1 ¾ c + 1 tbspSugar 1 tbspSalt ¾ tspGrated Swiss Cheese ⅓ cChopped Jalapeño Peppers, well drained 1 tbspActive Dry Yeast 1 ½ tsp

S w i s s J a l a p e ñ o B e e r B r e a d

If you like jalapeños, you’ll love this recipe!