Breadman Bread Maker TR900S_OM User Manual
®
INSTRUCTION  
MANUAL &  
RECIPE GUIDE  
AUTOMATIC BREAD MAKER  
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LIMITED ONE YEAR WARRANTY  
Warranty: This Breadman® product is warranted by Salton, Inc. to be free from defects in materials or  
workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original  
consumer 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, normal  
wear and tear, improper assembly, installation or maintenance abuse or other causes not arising out of defects in  
materials 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 or  
to units which have been altered or modified or to damage to products or parts thereof which have had the serial  
number removed, altered, defaced or rendered illegible. Wear and tear for Bread Pans and Paddles is not  
considered a manufacturer’s defect.  
Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN  
DURATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long an  
implied 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 either  
repaired or replaced with a reconditioned comparable model (at our option) when the product is returned to the  
Repair Center, or the purchase price refunded. The repaired or replacement product will be in warranty for the  
balance of the one-year warranty period and an additional one-month period. No charge will be made for such  
repair or replacement.  
Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 233-9054 between the  
hours of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a  
consumer 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 service  
or 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 you  
to pay in advance for the repair or replacement.  
For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged  
with sufficient protection, and postage and insurance prepaid to the USA address listed below. Please note that all  
customs 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 your  
protection, carefully package the product for shipment and insure it with the carrier. Be sure to enclose the following  
items with your appliance: any accessories related to your problem, your full return address and daytime phone  
number, a note describing the problem you experienced, a copy of your sales receipt or other proof of purchase to  
determine 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.  
708 South Missouri Street  
Macon, MO 63552  
Salton, Inc.  
P.O. Box 7366  
Columbia, MO 65205-7366  
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 in  
connection with the sale of our products. There shall be no claims for defects or failure of performance or product  
failure under any theory of tort, contract or commercial law including, but not limited to negligence, gross  
negligence, strict liability, breach of warranty and breach of contract. Repair, replacement or refund shall be the sole  
remedy of the purchaser under this warranty, and in no event shall Salton be liable for any incidental or  
consequential damages, losses or expenses. Some states do not allow the exclusion or limitation of  
incidental 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 from  
state 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 SAFEGUARDS  
When using electrical appliances, basic safety precautions should always be followed  
including 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 water  
or 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 appliance  
malfunctions or has been damaged in any manner. Contact Consumer Service for  
examination, repair or electrical or mechanical adjustment.  
7. The use of accessory attachments not recommended by the appliance manufacturer  
may 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, including  
the 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 or  
other hot liquids.  
12. To disconnect, press and hold the STOP Button for 2 seconds, remove plug from  
wall outlet.  
13. Do not use appliance for other than intended use.  
14. Avoid contacting moving parts.  
SAVE THESE INSTRUCTIONS  
FOR HOUSEHOLD USE ONLY  
1
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ADDITIONAL IMPORTANT SAFEGUARDS  
CAUTION HOT SURFACES: This appliance generates heat and escaping steam  
during use. Proper precautions must be taken to prevent the risk of burns, fires, or  
other injury to persons or damage to property.  
CAUTION: During use, the internal parts of the Bread Maker and the area around the Steam  
Vent are HOT. Keep out of reach of children to avoid possible injury.  
1. A person who has not read and understood all operating and safety instructions is not  
qualified to operate this appliance. All users of this appliance must read and understand this  
Owner’s Manual before operating or cleaning this appliance.  
2. If this appliance falls or accidentally becomes immersed in water, unplug it from the wall  
outlet immediately. Do not reach into the water!  
3. When using this appliance, provide adequate air space above and on all sides for air  
circulation. Do not operate this appliance while it is touching or near curtains, wall  
coverings, clothing, dishtowels or other flammable materials.  
4. To reduce the risk of fire, do not leave this appliance unattended during use.  
5. If this appliance begins to malfunction during use, immediately unplug the cord. Do not use  
or attempt to repair a malfunctioning appliance!  
6. The cord to this appliance should only be plugged into a 120V AC electrical wall outlet.  
7. Do not use this appliance in an unstable position.  
SHORT CORD INSTRUCTIONS  
A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or  
tripping over a longer cord.  
Do not use an extension cord with this product.  
ELECTRIC POWER  
If electric circuit is overloaded with other appliances, your Bread Maker may not operate  
properly. The Bread Maker should be operated on a separate electrical circuit from other  
operating appliances.  
POLARIZED PLUG  
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of  
electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does  
not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician.  
Do not attempt to modify the plug in any way.  
2
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POWER OUTAGE  
60-Minute  
Power Failure  
Back-Up  
Your Breadman® Pro Automatic Bread Maker has a 60-Minute Power  
Failure Back-Up feature. If the electricity goes off, the memory will  
store the Course in process for up to 60 minutes. If the power comes  
back on within this time, the Course will resume where it left off. If  
the Breadman® Pro loses power for more than 60 minutes and you are  
using any dairy products, perishables or meat in your bread, you should  
discard the contents of the recipe and start again with new fresh  
ingredients due to health and sanitary considerations.  
For non-perishable recipes you may try starting the Breadman® Pro at  
the beginning of the Course again. However, this may not always  
produce an acceptable loaf of bread. If you are not sure when the  
outage occurred, remove the dough ball from the Bread Pan and place  
in an oven-safe baking container. Allow to double in size and place in  
a preheated 350ºF/177ºC oven for 30 to 45 minutes or until done. The  
bread 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, you  
must begin with new ingredients.  
NOTE: Power Failure Back-Up does not cover surges. If you  
experience frequent surges, please use a surge protector.  
3
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BEFORE USING FOR THE FIRST TIME  
1. Unpack and clean your Breadman® Pro Automatic Bread Maker; see  
CLEANING INSTRUCTIONS. When the Breadman® Pro is  
packaged for shipment, a clear plastic film is placed over the Control  
Panel; carefully peel it off.  
2. Place the Breadman® Pro on a dry, stable surface away from heat and  
away 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 Breadman® Pro will bake up to a 2 pound loaf of bread. Do not  
put a larger quantity of ingredients into the Bread Pan than  
recommended. If you do so, the bread may not mix or bake correctly  
and the Breadman® Pro may be damaged. The maximum amount of  
ingredients to be used is as follows.  
• Bread Courses  
approximately 4 cups  
• Batter Bread™ and  
prepackaged cake mixes  
4 cups  
• Dough Courses  
• Jam  
4-2/3 cups  
3 cups fruit  
4. Before first use, operate Breadman® Pro empty on the Rapid White  
Course program to burn off the manufacturing oils. Follow the  
instructions outlined in the MAKING DOUGH AND BAKING  
BREAD section of this Instruction Manual.  
NOTE: During first use, this product may smoke and/or emit an odor  
from mineral oils used in manufacturing. This is normal for a  
newly manufactured appliance.  
BREADMAN® PRO TIPS  
1. Remember to insert the Kneading Paddle first, then add all your  
ingredients BEFORE inserting the Bread Pan into the Baking  
Chamber of your Breadman® Pro.  
Inserting and  
Removing the  
Bread Pan  
2. To insert the Bread Pan in the Breadman® Pro, seat it firmly in place.  
3. To remove the Bread Pan from the Baking Chamber, hold the  
Handle with an oven mitt and lift gently. When you remove the  
Bread Pan after baking, BE SURE TO WEAR OVEN MITTS to  
prevent burning. After you remove the loaf (by turning the Bread  
Pan upside down and shaking gently), check to see that the  
Kneading Paddle is removed from the loaf. If it is stuck in your  
bread, use a non-metal utensil to gently remove it, taking care  
not to scratch the Kneading Paddle.  
4
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®
YOUR BREADMAN PRO  
8.  
1.  
14.  
13.  
12.  
2.  
3.  
4.  
11.  
10.  
5.  
6.  
9.  
7.  
1. Removable Lid (P/N 22396)  
2. Handle  
3. Viewing Window  
4. Air Vent  
8. Course Selection  
9. Oven (Baking Chamber)  
10. Bread Pan Clip  
11. Drive Shaft  
5. Control Panel  
6. Steam Vents  
7. Electric Cord with Polarized Plug  
12. Bread Pan (P/N 20275)  
13. Kneading Paddle (P/N 20274)  
14. Bread Pan Handle  
5
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Selection Options  
Select from these Bread/Dough Courses:  
CONTROL PANEL  
1. White  
2. Rapid White  
3. Whole Wheat  
4. Rapid Whole Wheat  
5. French  
6. Rapid French  
7. Fruit & Nut  
8. Rapid Fruit & Nut  
9. Deluxe Super Rapid  
10. Batter Bread™  
11. Dough  
12. Pizza Dough  
13. Jam  
14. Pasta Dough  
Select  
Press this Button to select the Bread/Dough Course you  
want. Each time the SELECT Button is pressed, a new  
Course number will appear in the Display Window.  
(The selections will be displayed in the order listed.)  
Crust Control  
Select the Crust Color: Light, Medium or Dark.  
The Breadman® Pro is preset to Medium.  
Loaf Size  
Select the Loaf Size: 1.0 LB, 1.5 LB, or 2.0 LB.  
Display Window  
Shows your Selection and  
Timer setting.  
The Breadman® Pro is preset to 2.0 LB.  
Start  
Press this Button to start the Baking Course you choose.  
Operation/Keep  
Warm Light  
18-Hour Delay Bake Timer  
The Operation/Keep Warm Light  
illuminates when the START  
Button is activated; when the  
Breadman® Pro is completed and  
in Keep Warm phase, the Light  
will flash.  
Use this pair of Buttons to add or subtract time displayed  
in the Display Window.  
ꢀ Use this Button to advance the Timer at  
10 minute intervals.  
(Hint: Hold down the Button for fast forward.)  
ꢁ Use this Button to set the Timer back at  
10 minute intervals.  
(Hint: Hold down the Button for fast reverse.)  
NOTE: When you press the ꢀ  
or ꢁ, SELECT, START, or  
STOP Button, you should hear  
a beep. This lets you know  
you’ve pressed hard enough and  
your selection was made.  
Stop  
Press and hold this Button for 2 seconds to clear the  
display, to reset the Baking Course or Delay Bake Timer  
setting, or to simply stop baking.  
6
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KNEADING AND BAKING COURSES  
PLEASE NOTE:  
If, at any time during the bread making process, you need to turn the  
Breadman® Pro OFF, press the STOP Button. Then unplug the unit.  
• 3 Dough-Only Courses: Dough, Pizza Dough and Pasta Dough.  
After Kneading,  
an audible beep  
will sound  
• During all Courses except Jam, an audible beep will sound to  
check the dough ball and scrape ingredients from the sides of the  
Bread Pan, to add additional ingredients (i.e., raisins, nuts, and  
spices) or to stir ingredients. Refer to the KNEADING AND  
BAKING COURSES charts in this Instruction Manual to check the  
Display Time that the beep will sound.  
• If bread is not removed immediately after baking and the STOP  
Button is not pressed, a controlled 60 minute Keep Warm phase will  
begin for each Course selection (except Deluxe Super Rapid, Batter  
Bread™, Doughs and Jam). Although this will help prevent the bread  
from becoming soggy, for best results, remove bread immediately  
after the baking process is complete.  
60 Minute  
Keep Warm phase  
Course 1. White Bread  
This Course is used for breads that primarily use white flour, although some recipes may  
include small amounts of whole wheat flour.  
Course 3. Whole Wheat Bread  
Use this Course for recipes with significant amounts of whole wheat or rye flour, oats, or  
bran.  
The Whole Wheat Course begins with a rest period during which the flours or grains  
absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps  
ingredients to combine well. Generally, Whole Wheat and multi-grain breads are shorter  
and denser than White, French, or Fruit & Nut breads.  
Course 5. French Bread  
Traditionally, French bread has a crispier crust and lighter texture than white bread. Recipes  
usually do not include butter, margarine, or milk.  
Course 7. Fruit & Nut  
Use this Course for recipes that use fruit juice, additional sugar or added sweet ingredients  
such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to  
prevent burning.  
7
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KNEADING AND BAKING COURSES  
(CONTINUED)  
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 for  
making your favorite bread by approximately an hour. Choose a recipe, then simply ADD an  
additional-1/2 teaspoon of active dry or quick-acting yeast, whichever one you are using, to the  
recipe. The bread may be shorter and denser.  
Course 9. Deluxe Super Rapid  
The Deluxe Super Rapid Course bakes breads in as little as 59 minutes!  
Course 10. Batter Bread™  
This Course is used for recipes that contain baking powder or baking soda rather than yeast to  
make bread or cake rise. Cake recipes made from scratch must be specially designed for this  
Course. Use this Course to prepare pre-packaged cake and quick bread mixes.  
Course 11. Dough  
Use the Bread Dough Course to prepare dough for making bread or rolls which are shaped before  
baking in a conventional oven.  
Course 12. Pizza Dough  
Use the Pizza Dough Course to prepare doughs which require less kneading and rising such as  
pizza and focaccia dough.  
Course 13. Jam  
Add fruit, sugar, and lemon juice for homemade jam. A great topping for homemade bread,  
waffles, and ice cream.  
Course 14. Pasta Dough  
Add your favorite ingredients when you effortlessly prepare fresh pasta dough. This Course is also  
useful for general purpose mixing.  
8
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KNEADING AND BAKING COURSE CHART  
Course  
Course  
Total  
Time  
1st  
2nd  
Beep  
2nd  
3rd  
Keep  
Warm  
Name / Size  
Preheat Knead  
Knead Display Rise Punch Rise  
Punch Rise  
Bake  
1
1. White Med. 2.0 LB  
2. White Dark 2.0 LB  
3. White Light 2.0 LB  
4. White Med. 1.5 LB  
5. White Dark 1.5 LB  
6. White Light 1.5 LB  
7. White Med. 1.0 LB  
8. White Dark 1.0 LB  
9. White Light 1.0 LB  
3:10  
3:20  
3:00  
3:05  
3:15  
2:50  
3:00  
3:10  
2:50  
2:53  
50 min  
—
—
—
5 min  
3 min  
3 min  
20 min  
22 min  
22 min  
3:03 40 min 10 sec 25 min 15 sec 50 min 60 min 60 min  
2:43  
2:48  
40 min  
45 min  
2:58 40 min 10 sec 25 min 15 sec 50 min 55 min 60 min  
2:38  
2:43  
2:53 40 min 10 sec 25 min 15 sec 50 min 50 min 60 min  
2:33  
35 min  
40 min  
30 min  
2
3
4
5
10. Rapid White Med. 2.0 LB  
11. Rapid White Dark 2.0 LB  
12. Rapid White Light 2.0 LB  
13. Rapid White Med. 1.5 LB  
14. Rapid White Dark 1.5 LB  
15. Rapid White Light 1.5 LB  
16. Rapid White Med. 1.0 LB  
17. Rapid White Dark 1.0 LB  
18. Rapid White Light 1.0 LB  
2:10  
2:20  
2:00  
2:05  
2:15  
1:55  
2:00  
2:10  
1:50  
1:53  
50 min  
—
—
—
5 min  
3 min  
3 min  
20 min  
22 min  
22 min  
2:03 15 min 10 sec 10 min 10 sec 30 min 60 min 60 min  
1:43  
1:48  
40 min  
45 min  
1:58 15 min 10 sec 10 min 10 sec 30 min 55 min 60 min  
1:38  
1:43  
1:53 15 min 10 sec 10 min 10 sec 30 min 50 min 60 min  
1:33  
35 min  
40 min  
30 min  
19. Whole Wheat Med. 2.0 LB  
20. Whole Wheat Dark 2.0 LB  
21. Whole Wheat Light 2.0 LB  
22. Whole Wheat Med. 1.5 LB  
23. Whole Wheat Dark 1.5 LB  
24. Whole Wheat Light 1.5 LB  
25. Whole Wheat Med. 1.0 LB  
26. Whole Wheat Dark 1.0 LB  
27. Whole Wheat Light 1.0 LB  
3:35  
3:43  
3:30  
3:32  
3:40  
3:27  
3:30  
3:38  
3:25  
2:53  
45 min  
30 min 5 min  
30 min 3 min  
30 min 3 min  
15 min  
17 min  
17 min  
3:01 50 min 10 sec 25 min 10 sec 45 min 53 min 60 min  
2:48  
2:50  
40 min  
40 min  
2:58 50 min 10 sec 25 min 10 sec 45 min 48 min 60 min  
2:45  
2:48  
2:56 50 min 10 sec 25 min 10 sec 45 min 48 min 60 min  
2:43  
35 min  
40 min  
35 min  
28. Rapid Whole Wheat Med. 2.0 LB  
29. Rapid Whole Wheat Dark 2.0 LB  
30. Rapid Whole Wheat Light 2.0 LB  
31. Rapid Whole Wheat Med. 1.5 LB  
32. Rapid Whole Wheat Dark 1.5 LB  
33. Rapid Whole Wheat Light 1.5 LB  
34. Rapid Whole Wheat Med. 1.0 LB  
35. Rapid Whole Wheat Dark 1.0 LB  
36. Rapid Whole Wheat Light 1.0 LB  
2:20  
2:28  
2:15  
2:17  
2:25  
2:10  
2:15  
2:23  
2:10  
2:03  
45 min  
53 min 60 min  
40 min  
42 min  
50 min 60 min  
37 min  
40 min  
48 min 60 min  
35 min  
5 min  
5 min  
5 min  
5 min  
3 min  
3 min  
15 min  
17 min  
17 min  
2:11 30 min 10 sec 40 min  
—
—
—
—
—
—
1:58  
2:00  
2:08 30 min 10 sec 40 min  
1:55  
1:58  
2:06 30 min 10 sec 40 min  
1:53  
37. French Med. 2.0 LB  
38. French Dark 2.0 LB  
39. French Light 2.0 LB  
40. French Med. 1.5 LB  
41. French Dark 1.5 LB  
42. French Light 1.5 LB  
43. French Med. 1.0 LB  
44. French Dark 1.0 LB  
45. French Light 1.0 LB  
3:30  
3:40  
3:20  
3:27  
3:37  
3:17  
3:25  
3:35  
3:15  
3:13  
55 min  
—
—
—
5 min  
3 min  
3 min  
20 min  
22 min  
22 min  
3:23 40 min 10 sec 30 min 10 sec 60 min 65 min 60 min  
3:03  
3:10  
45 min  
52 min  
3:20 40 min 10 sec 30 min 10 sec 60 min 62 min 60 min  
3:00  
3:08  
3:18 40 min 10 sec 30 min 10 sec 60 min 60 min 60 min  
2:58 40 min  
42 min  
50 min  
*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.  
9
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KNEADING AND BAKING COURSE CHART (CONTINUED)  
Course  
Course  
Name / Size  
Total  
Time  
1st  
2nd  
Beep  
2nd  
3rd  
Keep  
Warm  
Preheat Knead  
Knead Display Rise Punch Rise  
Punch Rise  
Bake  
6
46. Rapid French Med. 2.0 LB  
47. Rapid French Dark 2.0 LB  
48. Rapid French Light 2.0 LB  
49. Rapid French Med. 1.5 LB  
50. Rapid French Dark 1.5 LB  
51. Rapid French Light 1.5 LB  
52. Rapid French Med. 1.0 LB  
53. Rapid French Dark 1.0 LB  
54. Rapid French Light 1.0 LB  
2:25  
2:35  
2:15  
2:22  
2:32  
2:12  
2:20  
2:30  
2:10  
2:08  
55 min  
65 min 60 min  
45 min  
52 min  
62 min 60 min  
42 min  
50 min  
60 min 60 min  
40 min  
—
—
—
5 min  
3 min  
3 min  
20 min  
22 min  
22 min  
2:18 20 min 8 sec 45 min  
—
—
—
—
—
—
1:58  
2:05  
2:15 20 min 8 sec 45 min  
1:55  
2:03  
2:13 20 min 8 sec 45 min  
1:53  
7
8
55. Fruit&Nut Med. 2.0 LB  
56. Fruit&Nut Dark 2.0 LB  
57. Fruit&Nut Light 2.0 LB  
58. Fruit&Nut Med. 1.5 LB  
59. Fruit&Nut Dark 1.5 LB  
60. Fruit&Nut Light 1.5 LB  
61. Fruit&Nut Med. 1.0 LB  
62. Fruit&Nut Dark 1.0 LB  
63. Fruit&Nut Light 1.0 LB  
3:25  
3:35  
3:15  
3:22  
3:32  
3:12  
3:20  
3:30  
3:10  
3:08  
65 min  
—
—
5 min  
3 min  
3 min  
20 min  
22 min  
22 min  
3:18 40 min 10 sec 25 min 5 sec 50 min 75 min 60 min  
2:58  
3:05  
55 min  
62 min  
3:15 40 min 10 sec 25 min 5 sec 50 min 72 min 60 min  
2:55  
3:03  
3:13 40 min 10 sec 25 min 5 sec 50 min 70 min 60 min  
2:53  
52 min  
60 min  
50 min  
64. Fruit&Nut Rapid Med. 2.0 LB  
65. Fruit&Nut Rapid Dark 2.0 LB  
66. Fruit&Nut Rapid Light 2.0 LB  
67. Fruit&Nut Rapid Med. 1.5 LB  
68. Fruit&Nut Rapid Dark 1.5 LB  
69. Fruit&Nut Rapid Light 1.5 LB  
70. Fruit&Nut Rapid Med. 1.0 LB  
71. Fruit&Nut Rapid Dark 1.0 LB  
72. Fruit&Nut Rapid Light 1.0 LB  
2:50  
3:00  
2:40  
2:47  
2:57  
2:37  
2:45  
2:55  
2:35  
2:33  
65 min  
75 min 60 min  
55 min  
62 min  
72 min 60 min  
52 min  
60 min  
70 min 60 min  
50 min  
—
—
—
5 min  
3 min  
3 min  
20 min  
22 min  
22 min  
2:43 25 min 10 sec 55 min  
—
—
—
—
—
—
2:23  
2:30  
2:40 25 min 10 sec 55 min  
2:20  
2:28  
2:38 25 min 10 sec 55 min  
2:18  
9
73. Deluxe Super Rapid 2.0 LB  
74. Deluxe Super Rapid 1.5 LB  
75. Deluxe Super Rapid 1.0 LB  
:59  
:59  
:59  
—
—
—
2 min  
2 min  
2 min  
12 min  
12 min  
12 min  
:50 14 min  
:50 16 min  
:50 18 min  
—
—
—
—
—
—
—
—
—
—
—
—
31 min  
29 min  
27 min  
—
—
—
10  
11  
76. Batter Bread™ Med.  
77. Batter Bread™ Dark  
78. Batter Bread™ Light  
1:30  
1:40  
1:20  
—
—
—
1 min  
1 min  
1 min  
3 min  
3 min  
3 min  
1:24 2 min 2 min 1 min 2 min  
1:34 2 min 2 min 1 min 2 min  
1:14 2 min 2 min 1 min 2 min  
—
—
—
79 min  
89 min  
69 min  
—
—
—
79. Dough 2.0 LB  
80. Dough 1.5 LB  
81. Dough 1.0 LB  
1:30  
1:27  
1:24  
—
—
—
3 min  
3 min  
3 min  
27 min  
24 min  
21 min  
1:08 60 min  
1:05 60 min  
1:02 60 min  
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
12  
13  
14  
82. Pizza Dough  
83. Jam  
:50  
—
15 min  
—
5 min  
—
15 min  
—
:38 30 min  
—
—
—
—
—
—
—
—
—
—
50 min (stir)  
—
—
—
—
1:05  
0:14  
—
—
—
84. Pasta Dough  
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 each  
selection (except Deluxe Super Rapid, Batter Bread™, Doughs, Jam and Pasta Dough). While this will help reduce  
condensation 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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KNOW YOUR INGREDIENTS  
It has been said that cooking is an art that relies on the creativity of the chef. Baking bread  
is much more of a science, since the process of combining flour, water and yeast results in a  
chemical reaction that produces bread. You must remember that when the ingredients  
combine with each other, they produce a specific result. Read the following information  
carefully to gain a better understanding of the importance each ingredient plays in the  
bread making process.  
All-Purpose Flour  
All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making  
quick breads and cakes. The most popular brands of flour have been tested for quick bread  
and cakes in the Breadman® Pro with excellent results.  
Bran  
Bran (unprocessed) is the coarse outer portion of the wheat or rye grains that is separated  
from flour by sifting or bolting. It is often added to bread in small quantities for nutritional  
enrichment, heartiness and flavor. It is also used to enhance bread texture.  
Bread Flour  
Bread flour is a high gluten/protein flour that typically has a higher gluten concentration  
than all-purpose flour. Using bread flour with the Breadman® Pro will produce loaves with  
better volume and structure.  
Cornmeal and Oatmeal  
Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or  
steel-cut oats. They are used primarily to enhance the flavor and texture of the bread.  
Cracked Wheat  
Cracked wheat has a very coarse texture. It comes from wheat kernels cut into angular  
fragments. 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 contain  
enough gluten to develop the structure for a high, even-grained loaf.  
Self-Rising Flour  
Self-rising flour contains leavening ingredients that will interfere with bread and cake  
making. Self-Rising Flour is NOT RECOMMENDED for use with your Bread Maker.  
7 Grain Cereal Blend  
7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and  
hulled millet.  
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KNOW YOUR INGREDIENTS (CONTINUED)  
Vital Wheat Gluten  
Gluten is manufactured from wheat flour that has been treated to remove nearly all of  
the starch, which leaves a very high protein content. (Gluten is the protein in the  
wheat that makes the dough elastic.) Gluten is available at most health food stores and  
in 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 Flour  
Whole 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. Breads  
made with this flour are usually smaller and heavier than white loaves. Many recipes  
mix whole wheat flour with bread flour or vital wheat gluten to produce a high, light-  
textured bread.  
Flour Storage  
Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored in a  
refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow flour to  
come to room temperature before using.  
NOTE: Flours, while visibly similar, can be very different by virtue of how they  
were ground, milled, stored, etc. You may have to experiment with different  
brands of flour to help you make the perfect loaf. See RECIPE TIPS Section of  
this Instruction Manual to assist with these experiments.  
Yeast  
Active yeast, through a fermentation process, produces carbon dioxide gas necessary to  
make 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 is  
NOT RECOMMENDED for use with your Bread Maker.  
Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast  
is opened, it is important that the remaining contents be immediately resealed and  
refrigerated 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 (110ºF-115ºF/43ºC-46ºC) water into a liquid  
measuring cup.  
2. Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast  
over 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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KNOW YOUR INGREDIENTS (CONTINUED)  
NOTE: The basic bread and dough recipes in this booklet were developed using  
active 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 Yeast  
3/4 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 Amounts  
The Rapid Course settings for White, French, Whole Wheat and Fruit & Nut decrease  
the time for making your favorite bread by approximately 1 hour. Choose a recipe, then  
simply ADD an additional 1/2 teaspoon of active dry or quick-acting yeast, whichever  
one you are using, to the recipe. The bread may be shorter and denser.  
Sugar  
Sugar is important for the color and flavor of breads. It also serves as food for the yeast  
since it supports the fermentation process. Recipes in this book that call for sugar require  
granulated sugar. Do not substitute powdered sugar. In addition, artificial sweeteners  
cannot be used as a substitute for sugar as the yeast will not react properly with them.  
Salt  
Salt 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 80ºF/27ºC 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 water  
may be used for flavor variety.  
Eggs  
Eggs add richness and a velvety texture to bread dough and cakes. When the recipe calls  
for egg(s) at room temperature, large egg(s) should be used.  
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KNOW YOUR INGREDIENTS (CONTINUED)  
Fats  
Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread  
gets its unique crust and texture from the lack of fat added. However, breads that call for fat  
stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small  
pieces for easier blending during the kneading process.  
Baking Powder  
Double acting baking powder is a leavening agent used in quick breads and cakes. This type  
of 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 Soda  
Baking 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 during  
baking process.  
MEASURING YOUR INGREDIENTS  
The most important step when using your Breadman® Pro for making bread is measuring  
your 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 Measurements  
Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients. Place  
the cup on a horizontal flat surface and view markings at eye level. The level of the liquid  
must be aligned to the appropriate mark of measurement. A “guesstimate” is not good  
enough, as it could throw off the critical balance of the recipe.  
Dry Measurements  
Dry ingredients must be measured using standard size dry measuring cups. These cups are  
available in various sizes. Gently spoon dry ingredients into the measuring cup and level off  
with a knife. Do not scoop or tap measuring cup, as this will pack the ingredients. This extra  
amount 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 Breadman® Pro Bread Maker produces delicious baked goods with ease. This marvelous  
appliance asks only that you carefully follow the recipe instructions. In most cooking, a pinch  
of this and a dash of that is fine, but this is not the case for automatic Bread Makers. Using  
this Breadman® Pro requires that you accurately measure each ingredient.  
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RECIPE TIPS  
Creating Your Own Yeast Breads  
Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of  
bread. All of the mystery and hard work is gone. Inside this talented Breadman® Pro is a  
computer brain which instructs the Bread Maker to mix the dough, knead the dough, allow it  
to proof (rise) and bake without you being present. The Breadman® Pro will also prepare  
dough for you to shape and bake in a conventional oven. The recipes included in this book  
were developed for this Bread Maker. Each recipe features ingredients that best compliment a  
particular loaf of bread and each was tested in our Breadman® Pro. It is extremely important  
not 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 baking  
performance 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 your  
Breadman® Pro.  
Special Glazes for Yeast Breads  
Give your just-baked bread a professional finish. After glazing, generously sprinkle with your  
choice of poppy, sesame or caraway seeds, if desired. Select 1 of the following special glazes to  
enhance your bread.  
• Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously  
over 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 breads  
when they are almost cool.  
Bread Mixes and Other Recipe Books  
You can use prepackaged bread mixes or other bread maker recipes in your Breadman® Pro.  
Follow package or recipe directions for making 1.0, 1.5 or 2.0 LB loaves. Do not exceed the  
Bread Pan capacity.  
Checking Dough Consistency  
Although the Breadman® Pro will mix, knead, and bake bread automatically, when baking  
bread from scratch, it is necessary that you learn to recognize the condition of your dough.The  
ratio 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 Breadman® Pro to check the consistency  
of the dough. The dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is  
too dry, add liquid 1/2 to 1 teaspoon at a time. If it is too wet, add 1/2 to 1 tablespoon of flour  
at a time.  
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RECIPE TIPS  
(CONTINUED)  
High-Altitude Baking  
In high-altitude areas, over 3,000 feet, dough tends to rise faster as there is less  
air pressure. Therefore, less yeast is necessary. For more information on High  
Altitude Baking guides contact:  
Colorado Cooperative Extension Resource Center  
Toll free: (877) 692-9358  
E-mail: [email protected]  
Website: 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 less  
liquid is required.  
Slicing and Storing Bread  
For best results, place the bread on a wire rack and allow to cool for  
15 to 30 minutes before slicing. Use an electric knife or a serrated knife for  
even slices. For rectangular slices, place the loaf on its side and slice across.  
Store unused bread tightly covered, (sealable plastic bags or plastic containers  
work well) at room temperature for up to 3 days. For longer storage, (up to 1  
month) place bread in a tightly covered container in the freezer. Since  
homemade bread has no preservatives, it tends to dry out and become stale faster  
than commercially-made bread.  
Leftover or slightly hardened bread may be cut into 1/2-inch or 1-inch cubes and  
used in recipes to make croutons, bread pudding or stuffing.  
Measurement/Conversion Chart  
1-1/2 tsp  
=
=
=
=
=
1/2 TBL  
8 TBL  
12 TBL  
16 TBL  
3/8 cup  
5/8 cup  
7/8 cup  
=
=
=
=
=
=
1/2 cup  
3/4 cup  
1 cup  
1/4 cup + 2 TBL  
1/2 cup + 2 TBL  
3/4 cup + 2 TBL  
3 tsp  
1 TBL  
1/2 TBL  
2 TBL  
4 TBL  
1-1/2 tsp  
1/8 cup  
1/4 cup  
5 TBL+ 1 tsp = 1/3 cup  
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MAKING DOUGH AND BAKING BREAD  
The following are the general steps for using the Breadman® Pro. Depending on the Courses or  
recipe that you choose, some steps may not apply or there may be additional steps. Refer to the  
Bread, 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 your  
Breadman® Pro looks different, however, the steps for operation are the same.  
Always use the freshest ingredients available. By carefully following the simple recipes that come  
with the Breadman® Pro, you will be able to bake delicious bread every time.  
STEP 3  
STEP 1  
Place the ingredients into the Bread Pan.  
Open the Lid and remove the  
Bread Pan.  
For best results, add all liquid ingredients  
first. Then, add all dry ingredients EXCEPT  
yeast, baking powder or baking soda.  
Lift the Bread Pan  
straight up and out  
of the machine,  
using the Handle.  
Do not turn or  
shake the Bread  
Pan while taking it  
out. If the Bread  
Pan is bent, the  
temperature sensor  
may not work  
ALWAYS ADD YEAST, BAKING  
POWDER OR BAKING SODA LAST.  
YEAST  
DRY INGREDIENTS  
properly.  
WATER OR LIQUIDS  
STEP 2  
STEP 4  
Position the Kneading Paddle on the  
Drive Shaft.  
Make a small indentation on top of the dry  
ingredients (not so deep it reaches the wet  
layer) and add the yeast/baking powder/  
baking soda to the indentation.  
Match the flat side  
of the Drive Shaft  
to the flat part of  
the hole in the  
This order of adding ingredients is important,  
especially when using the Delay Bake Timer  
for yeast bread baking, because it keeps the  
yeast away from the wet ingredients until the  
Kneading process begins. (Liquid ingredients  
will prematurely activate the yeast.)  
Kneading Paddle.  
Make sure the  
Paddle is secure.  
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STEP 5  
STEP 7  
Insert the Bread Pan into the Baking  
Chamber. Press down on the rim of the  
Bread Pan until it snaps securely into place.  
Press the SELECT Button to choose  
the Course you want.  
The Operation/Keep Warm Light will  
illuminate.Each time the SELECT Button is  
pressed, it will beep and the Indicator will move  
to the next Course in the Display Window.  
If the Bread Pan does not snap securely into  
place, remove Bread Pan. Wearing oven  
mitts, place fingers behind Bread Pan clips  
and gently pull away from oven wall. Insert  
Bread Pan again.  
STEP 8  
Press the CRUST Button to choose the  
CRUST color. The Breadman® Pro is preset  
for MEDIUM CRUST color.  
NOTE: Crust control cannot be  
activated for the following Courses:  
• Batter Bread™  
• Jam  
• Dough  
• Pizza Dough  
• Pasta Dough  
STEP 9  
STEP 6  
Press the LOAF SIZE Button to select: 1.0  
LB, 1.5 LB, or 2.0 LB. The Breadman® Pro  
is preset to 2.0 LB.  
Close the Lid. Plug into 120 V ~ 60 Hz outlet.  
The Breadman® Pro will beep and three zeros  
“000” will flash in the Display Window.  
NOTE: Loaf size cannot be  
activated for the following Courses:  
• Batter Bread™  
• Jam  
• Pizza Dough  
• Pasta Dough  
NOTE: Although the Breadman® Pro is  
capable of making 1.0 LB, 1.5 LB and  
2.0 LB loaves, we recommend baking 1.5  
and 2.0 LB recipes for more uniform  
loaves of bread. The smaller size recipes  
and mixes will not fill the Bread Pan  
when finished. This is especially true for  
breads that contain whole grains or other  
special ingredients such as Sunflower &  
Sesame Seed Whole Wheat Bread and  
Anadama Oatmeal Bread.  
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NOTE: When using the Dough, Pizza Dough,  
Pasta Dough, Batter Bread™ or Jam  
STEP 11  
Courses, steps 7 and 8 are not needed.  
When your bread is finished baking the  
Breadman® Pro will beep and “0:00” will  
appear in the Display Window. Press the  
STOP Button and open the Lid.  
STEP10  
Press the START Button to begin the  
Kneading Course.  
The Operation/Keep Warm Light will  
illuminate. The TIME remaining will begin  
to count down in the Display Window.  
LOAF SIZE and CRUST COLOR will be  
shown in the Display Window.  
The Breadman® Pro will begin mixing the  
ingredients for a minute. Then, it will  
begin the kneading process. During this  
process, the yeast will activate and  
normally the Viewing Window may begin  
to fog. (This will clear eventually so you  
can view the loaf’s progress).  
Put on oven mitts and remove the Bread  
Pan. Remember that the Bread Pan and  
your loaf are both very hot! Be careful not  
to place either on a tablecloth, plastic  
surface, or other heat-sensitive surface  
which may scorch or melt.  
For the White, Whole Wheat, French,  
Fruit & Nut and Dough Courses, the  
Breadman® Pro will beep before the end of  
the Kneading Course, at which time you  
may add any fruits or nuts, herbs, meat,  
garlic, etc.  
If the bread is not removed immediately  
after baking and if the STOP Button is  
not pressed, the Keep Warm controlled  
temperature reduction will begin. The  
Operation/Keep Warm Light will begin to  
flash. The Breadman® Pro will auto-  
matically shut OFF; the Light will turn off  
after 60 minutes. Although this will help  
prevent the bread from becoming soggy, for  
best results, remove bread immediately  
after the baking Course is complete.  
NOTE: The Beeper will sound for all  
Bread and Dough Courses.  
Opening the Lid will not stop the kneading  
process. Add ingredients quickly and  
evenly over dough. Quickly close Lid to  
prevent heat loss. At this time also check  
dough ball and use a rubber spatula to  
scrape any ingredients from the sides of the  
Bread Pan.  
If using the Rapid Course or Delay Bake  
Timer, add all of the ingredients at the  
beginning. The ingredients will be chopped  
into smaller pieces.  
NOTE: The Keep Warm phase does not  
apply to the following Courses:  
• Deluxe Super Rapid  
• Batter Bread™  
• Jam  
• Dough  
• Pizza Dough  
• Pasta Dough  
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STEP 12  
Turn the Bread Pan upside down and  
shake to release the bread.  
Place the bread upright on a wire rack to  
cool 15 to 30 minutes before cutting. This  
allows the steam to escape.  
CAUTION: Be sure to remove the  
Kneading Paddle from the bread.  
CAUTION: The Bread Pan, Kneading  
Paddle and bread will be very hot.  
• Always unplug the Breadman® Pro Bread  
Maker after each use.  
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USING THE 18-HOUR DELAY BAKE TIMER  
You can pre-program your Breadman® Pro so that it bakes while you  
are at work or so that fresh bread is ready for you in the morning or the  
next day. Simply refer to the KNEADING AND BAKING COURSES  
charts in this Instruction Manual.  
Set ahead, Delay Baking does not activate in the Deluxe Super  
Rapid, Jam or Pasta Dough Course.  
Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk,  
yogurt, or other dairy products, meats, etc. that may spoil.  
NOTE!  
To preset your Breadman® Pro, follow these steps:  
1. Add the ingredients as usual, taking care not to let the yeast and  
liquid ingredients contact one another.  
2. Close the Breadman® Pro 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 the  
Display Window.  
4. Press the ꢀ TIMER Button once for each 10 minutes you  
want to add. (Use the ꢁ TIMER Button to subtract time  
from the Timer.) The amount of time you set is shown in the  
Display Window.  
• To fast forward time, continually press the ꢀ Button.  
To fast reverse, continually press the ꢁ Button.  
• For example, if it is 8 o’clock AM and you want a loaf of bread ready  
at 1 o’clock PM, press the ꢀ Timer Button until the display reads  
5:00, meaning it will finish baking in 5 hours. This is the hour  
difference between 8 o’clock AM and 1 o’clock 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 to  
begin the Timer. The colon (:) in the time displayed begins to  
flash, letting you know the Timer is started. When your bread is  
finished baking the Breadman® Pro will beep and “0:00” will  
appear in the Display Window. Press the STOP Button and open  
the Lid.  
6. If you make an error after you’ve activated the program and want to  
start over, press and hold the STOP Button. The Timer will clear  
and 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 previously  
outlined in this Instruction Manual. These steps have been written to eliminate the most  
common errors in bread maker baking and may be helpful for any recipe.  
WHITE BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil  
Sugar  
Salt  
Dry Milk  
Bread Flour  
Active Dry Yeast  
Select White Course  
3/4 cup + 1 TBL  
1 TBL  
1 cup  
2 TBL  
2 TBL  
1-1/4 tsp  
1-1/2 TBL  
3 cups  
2 tsp  
1-1/2 cups  
2-1/2 TBL  
1/4 cup  
2 tsp  
2 TBL  
4 cups  
1-1/2 TBL  
1 tsp  
1 TBL  
2-1/4 cups  
1-1/2 tsp  
1
2-1/4 tsp  
1
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
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 Breadman® Pro. Attach the Kneading Paddle onto the  
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 (80°F/27°C) 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 straight  
edge 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 knife  
and add to the Bread Pan.  
6. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife  
and add to the Bread Pan. If using Delay Bake Timer, make sure yeast is on top of bread  
flour, away from liquids. The Rapid setting for White Bread decreases the time for making  
bread by approximately an hour. Add an additional 1/2 teaspoon of active dry yeast (or  
quick-rise yeast) when baking rapid breads.  
7. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into  
place. Close the Lid.  
8. Press the SELECT Button; choose Course 1, White Bread. Press the CRUST Button to  
choose crust color. Press the LOAF Button to choose loaf size. If Delay Bake is desired, press  
the ꢀ TIMER Buttons to set the Delay Bake Timer and then press START for delay. (See  
DELAY BAKE TIMER section in this Instruction Manual), or press the START Button for  
an immediate start.  
22  
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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 the  
touch. At this time, push down any dough or flour that may be on the sides of the Bread  
Pan. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir  
ingredients. Refer to the KNEADING AND BAKING COURSE CHART in this  
Instruction 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.  
“0:00” will appear in the Display Window; the colon will begin to flash. The  
Operation/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 activated  
CAUTION: 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 metal  
utensils inside the Bread Pan or Bread Machine. Remove the Kneading Paddle and allow  
loaf 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. Clean  
Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See  
CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of  
Breadman® Pro after each use.  
JALAPENO BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil  
1/2 cup  
1-1/2 TBL  
3/4 cup  
2-1/2 TBL  
1 cup  
3 TBL  
Canned Whole Kernel Corn,  
well drained  
Jalapeno Peppers, well drained  
Sugar  
Salt  
Bread Flour  
1/2 cup  
2 TBL  
1 TBL  
1/2 tsp  
2 cups  
1/3 cup  
2 tsp  
3/4 cup  
3 TBL  
2 TBL  
1 tsp  
3 cups  
1/2 cup  
1 TBL  
2 tsp  
1 cup  
1/4 cup  
2-1/2 TBL  
1-3/4 tsp  
4 cups  
2/3 cup  
4 tsp  
2-1/4 tsp  
1
Corn Meal  
Fresh Cilantro, chopped  
Active Dry Yeast  
Select White Course  
1-1/2 tsp  
1
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
23  
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WHITE SOURDOUGH STARTER  
Ingredients:  
Active Dry Yeast 2-1/4 tsp  
Water, 110°F/43°C  
2 cups  
Bread Flour  
3-1/2 cups  
Sugar 1 TBL  
In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour  
and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining  
lumps 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 fall” during the  
fermentation period and become thinner as it stands. A temperature of 80°F/27°C is best for the  
sour flavor to develop. An ideal place is on the counter next to your range. When the starter is  
developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be  
used 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 of  
starter 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, 110°F/43°C and 1 teaspoon sugar. Stir until blended;  
some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or  
overnight. The starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in  
1 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, 80°F/27°C  
Starter*  
Sugar  
1/2 cup + 1 TBL  
3/4 cup  
2 tsp  
3/4 cup  
1 cup  
1 TBL  
1-1/2 tsp  
3 cups  
2 tsp  
3/4 cup + 1 TBL  
1-1/4 cups  
4 tsp  
Salt  
1 tsp  
2 cups  
1-1/2 tsp  
1
2 tsp  
4 cups  
2-1/4 tsp  
1
Bread Flour  
Active Dry Yeast  
Select White Course  
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
*Only use Sourdough Starter recipe above.  
24  
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BANANA BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Egg, large, room temperature plus  
enough Water, 80°F/27°C  
to equal  
1
1
1
3/4 cup + 3 TBL  
1 cup  
1-1/2 cups  
Oil  
1 TBL  
1 cup  
1 cup  
2 TBL  
1-1/2 cups  
1-1/2 cups  
2 tsp  
3 TBL  
2 cups  
2 cups  
Banana Cake Mix*  
Bread Flour  
Gluten  
1-1/2 tsp  
2-1/4 tsp  
Active Dry Yeast  
Select White Course  
1
1
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
*Or any other variety of cake mix for flavor variation.  
CORN BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Eggs(s), large, room temperature  
plus enough Water, 80°F/27°C  
to equal  
1
1
2
3/4 cup + 2 TBL  
1 cup + 3 TBL  
1-1/3 cups  
Oil  
Honey  
Salt  
Dry Milk  
Bread Flour  
Corn Meal  
Active Dry Yeast  
Select White Course  
2 TBL  
2 TBL  
1 tsp  
1 TBL  
2 cups  
1/4 cup  
1-1/2 tsp  
1
3 TBL  
3 TBL  
1-1/2 tsp  
2 TBL  
3 cups  
1/3 cup  
2 tsp  
1/4 cup  
1/4 cup  
2 tsp  
2-1/2 TBL  
4 cups  
1/2 cup  
2-1/4 tsp  
1
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
25  
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DILL BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Eggs(s), large, room temperature  
plus enough Water, 80°F/27°C  
to equal  
1
2
3
3/4 cup + 1 TBL  
1 cup + 1 TBL  
1 cup + 6 TBL  
Oil  
Sugar  
Salt  
Bread Flour  
Dried Dill Weed  
Dehydrated Onion  
Active Dry Yeast  
Select White Course  
1 TBL  
4 tsp  
1 tsp  
2 cups  
1-1/2 tsp  
2 tsp  
1-1/2 tsp  
1
2 TBL  
2 TBL  
1-1/2 tsp  
3 cups  
1 TBL  
1 TBL  
2 tsp  
3 TBL  
3 TBL  
2-1/4 tsp  
4 cups  
1-1/2 TBL  
1-1/2 TBL  
2-1/4 tsp  
1
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
FAT-FREE WHITE BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Applesauce  
Sugar  
Salt  
Dry Milk  
Bread Flour  
Active Dry Yeast  
Select White Course  
3/4 cup + 1 TBL  
1 TBL  
1 cup  
2 TBL  
3 TBL  
1-1/2 tsp  
1-1/2 TBL  
3 cups  
2 tsp  
1-1/2 cups  
3 TBL  
1/4 cup  
2 tsp  
2 TBL  
4 cups  
2-1/4 tsp  
1
1-1/2 TBL  
1 tsp  
1 TBL  
2-1/4 cups  
1-1/2 tsp  
1
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
26  
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EGG BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Eggs(s), large, room temperature  
plus enough Water, 80°F/27°C  
to equal  
1
2
2
3/4 cup + 1 TBL  
1 cup + 1 TBL  
1-1/3 cups  
Oil  
Sugar  
Salt  
Dry Milk  
Bread Flour  
Active Dry Yeast  
Select White Course  
1 TBL  
4 tsp  
1 tsp  
1-1/2 TBL  
2 TBL  
1-1/2 tsp  
3 TBL  
3 cups  
2 tsp  
2 TBL  
2-1/2 TBL  
2 tsp  
1/4 cup  
4 cups  
2-1/4 tsp  
1
2 TBL  
2 cups + 2 TBL  
1-1/2 tsp  
1
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
BUTTERMILK BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Cultured Buttermilk, 80°F/27°C 3/4 cup + 2 TBL  
1 cup + 2 TBL  
3 TBL  
3 TBL  
1-1/2 tsp  
1/2 tsp  
3 cups  
1-1/2 cups + 2 TBL  
1/4 cup  
1/4 cup  
2 tsp  
Oil  
Sugar  
Salt  
2 TBL  
2 TBL  
1 tsp  
Baking Soda  
Bread Flour  
Active Dry Yeast  
Select White Course  
1/4 tsp  
2 cups  
1-1/2 tsp  
1
3/4 tsp  
4 cups  
2-1/4 tsp  
1
2 tsp  
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
27  
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HONEY GRANOLA BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil  
Honey  
Salt  
Dry Milk  
Bread Flour  
Granola Cereal  
Active Dry Yeast  
Select White Course  
3/4 cup + 3 TBL  
2 TBL  
1 cup + 3 TBL  
3 TBL  
1-1/2 cups  
1/4 cup  
1/4 cup  
2 tsp  
3 TBL  
4 cups  
1 cup  
2 TBL  
1 tsp  
2 TBL  
2 cups  
2/3 cup  
1-1/2 tsp  
1
3 TBL  
1-1/2 tsp  
2-1/2 TBL  
3 cups  
3/4 cup  
2 tsp  
2-1/4 tsp  
1
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
MAPLE BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil  
Maple Syrup  
Maple Extract  
Salt  
Bread Flour  
Dry Oatmeal, quick or regular  
Walnuts, chopped  
Active Dry Yeast  
Select White Course  
3/4 cup + 2 TBL  
2 TBL  
1 cup  
1/4 cup  
1/4 cup  
1/2 tsp  
1-1/2 tsp  
3 cups  
1 cup  
1-1/3 cups  
6 TBL  
6 TBL  
3/4 tsp  
2 tsp  
4 cups  
1-1/2 cups  
1 cup  
2 TBL  
1/4 tsp  
1 tsp  
2 cups  
3/4 cups  
1/2 cup  
1-1/2 tsp  
1
3/4 cup  
2 tsp  
2-1/4 tsp  
1
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
28  
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PEACH BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Apricot Nectar, 80°F/27°C  
Peach Yogurt, 80°F/27°C  
Carrots, uncooked and grated  
Oil  
Honey  
Salt  
Bread Flour  
Active Dry Yeast  
Select White Course  
5 TBL  
3 TBL  
5 TBL  
1 TBL  
1 TBL  
1 tsp  
2 cups  
1-1/2 tsp  
1
3/4 cup  
1/4 cup  
1/2 cup  
2 TBL  
2 TBL  
1-1/2 tsp  
3 cups  
2 tsp  
1 cup  
1/3 cup  
3/4 cup  
3 TBL  
3 TBL  
2 tsp  
4 cups  
2-1/4 tsp  
1
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
POTATO BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Eggs(s), large, room temperature  
plus enough Water, 80°F/27°C  
to equal  
Oil  
Sugar  
Salt  
Dry Milk  
White Pepper  
Instant Potato Buds  
Green Onion Tops, chopped  
Bread Flour  
Active Dry Yeast  
Select White Course  
1
2
2
3/4 cup + 2 TBL  
1 TBL  
4 tsp  
1-1/4 cups  
2 TBL  
2 TBL  
1-1/2 tsp  
3 TBL  
1/4 tsp  
1/3 cup  
1-1/2 TBL  
3 cups  
2 tsp  
1-1/2 cups  
3 TBL  
3 TBL  
2 tsp  
1/4 cup  
1/4 tsp  
1/2 cup  
2 TBL  
4 cups  
2-1/4 tsp  
1
1 tsp  
2 TBL  
1/8 tsp  
1/4 cup  
1 TBL  
2 cups  
1-1/2 tsp  
1
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
29  
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MILK BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Milk, 80°F/27°C  
Oil  
Sugar  
3/4 cup  
2 TBL  
1 tsp  
1 cup  
2 TBL  
1-1/2 tsp  
1-1/2 tsp  
3 cups  
2 tsp  
1-1/2 cups  
3 TBL  
2 tsp  
Salt  
1 tsp  
2 tsp  
Bread Flour  
Active Dry Yeast  
Select White Course  
2 cups  
1-1/2 tsp  
1
4 cups  
2-1/4 tsp  
1
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
WHOLE GRAIN BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Cultured Buttermilk, 80°F/27°C  
Oil  
Molasses  
Salt  
Baking Soda  
Oat Bran Cereal, uncooked  
Corn Meal  
Rye Flour  
Buckwheat Flour  
Whole Wheat Flour  
1/4 cup  
2/3 cup  
2 tsp  
3 TBL  
1 tsp  
3/4 tsp  
3 TBL  
3 TBL  
3 TBL  
3 TBL  
1/3 cup  
1-1/3 cups  
1-1/2 tsp  
1
1/3 cup  
1 cup  
1 TBL  
1/4 cup  
1-1/2 tsp  
1 tsp  
1/4 cup  
1/4 cup  
1/4 cup  
1/4 cup  
1/2 cup  
2 cups  
2 tsp  
1/2 cup  
1-1/3 cups  
1 TBL + 1 tsp  
1/3 cup  
2 tsp  
1-1/2 tsp  
1/3 cup  
1/3 cup  
1/3 cup  
1/3 cup  
2/3 cup  
3 cups  
Bread Flour  
Active Dry Yeast  
Select White Course  
2-1/4 tsp  
1
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
30  
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BLOODY MARY BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Bloody Mary Mix, 80°F/27°C  
Green Onion tops, chopped  
Oil  
Sugar  
Salt  
Bread Flour  
Dried Parsley  
Active Dry Yeast  
1/4 cup  
1/2 cup  
1 TBL  
1 TBL  
1 TBL  
1/2 tsp  
2 cups  
1 TBL  
1/4 cup  
3/4 cup  
2 TBL  
2 TBL  
2 TBL  
3/4 tsp  
3 cups  
2 TBL  
2 tsp  
1/4 cup  
1 cup  
3 TBL  
3 TBL  
3 TBL  
1 tsp  
4 cups  
3 TBL  
2-1/4 tsp  
1
1-1/2 tsp  
1
Select White Course  
1
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
BANANA GRANOLA BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil  
Honey  
Banana Extract  
Salt  
Dry Milk  
Bread Flour  
Granola Cereal  
Active Dry Yeast  
3/4 cup  
2 TBL  
2 TBL  
1/2 tsp  
1 tsp  
2 TBL  
2 cups  
2/3 cup  
1-1/2 tsp  
1 cup + 2 TBL  
2-1/2 TBL  
2-1/2 TBL  
3/4 tsp  
1-1/2 tsp  
2-1/2 TBL  
3 cups  
1-1/2 cups + 2 TBL  
3 TBL  
3 TBL  
1 tsp  
2 tsp  
3 TBL  
4 cups  
1 cup  
2-1/4 tsp  
3/4 cup  
2 tsp  
Add:  
Banana Chips, crushed  
1/3 cup  
1
1/2 cup  
1
2/3 cup  
1
Select White Course  
Select Rapid White Course  
Active Dry Yeast  
2
2 tsp  
2
2
2-1/2 tsp  
2-3/4 tsp  
31  
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SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD  
Ingredients:  
1.5 LB  
2.0 LB  
Egg, large, room temperature plus  
enough Water, 80°F/27°C  
to equal  
Oil  
Molasses  
Sugar  
Salt  
Bread Flour  
Whole Wheat Flour  
Sesame Seeds  
Cumin Seeds  
Sunflower Seeds (kernels)  
Active Dry Yeast  
Select Whole Wheat Course  
1
1
1 cup + 2 TBL  
2 TBL  
1-1/4 cups  
3 TBL  
2 TBL  
2 TBL  
2 tsp  
1 TBL  
1 TBL  
1-1/2 tsp  
2-1/2 cups  
1/2 cup  
2 TBL  
1/4 tsp  
1-1/2 TBL  
2 tsp  
3 cups  
1 cup  
2-1/2 TBL  
1/4 tsp  
2 TBL  
2-1/4 tsp  
3
3
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
4
2-1/2 tsp  
2-3/4 tsp  
WHOLE WHEAT BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Egg Whites plus  
1
1
1
enough Cultured Buttermilk,  
/27°C to equal  
Oil  
Molasses  
Salt  
Baking Soda  
Whole Wheat Flour  
Active Dry Yeast  
Select Whole Wheat Course  
1 cup  
2 TBL  
2 TBL  
1 tsp  
1/4 tsp  
2 cups  
1-1/2 tsp  
3
1 cup + 3 TBL  
3 TBL  
3 TBL  
1-1/2 tsp  
1/2 tsp  
3 cups  
1-1/2 cups  
1/4 cup  
1/4 cup  
2 tsp  
3/4 tsp  
4 cups  
2-1/4 tsp  
3
2 tsp  
3
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
2 tsp  
4
4
2-1/2 tsp  
2-3/4 tsp  
32  
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WHOLE WHEAT WITH GLUTEN BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil  
Molasses  
Salt  
Dry Milk  
Whole Wheat Flour  
Gluten  
Active Dry Yeast  
Select Whole Wheat Course  
1 cup  
1-1/2 TBL  
2 TBL  
1-1/4 cups  
2-1/2 TBL  
2-1/2 TBL  
1-1/2 tsp  
2 TBL  
3-3/4 cups  
2-1/2 TBL  
2 tsp  
1-1/2 cups  
3 TBL  
3 TBL  
2 tsp  
3 TBL  
4 cups  
3 TBL  
2-1/4 tsp  
3
1 tsp  
1-1/2 TBL  
2-1/2 cups  
1-1/2 TBL  
1-1/2 tsp  
3
3
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
2 tsp  
4
4
2-1/2 tsp  
2-3/4 tsp  
WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Egg White(s) room temperature plus  
enough Water, 80°F/27°C  
to equal  
1
2
3
3/4 cup  
1 cup + 2 TBL  
1-1/2 cups  
Oil  
Honey  
Salt  
Cinnamon  
Whole Wheat Flour  
Walnuts, chopped  
Active Dry Yeast  
2 TBL  
2 TBL  
1/2 tsp  
3/4 tsp  
2 cups  
3 TBL  
3 TBL  
1-1/2 tsp  
1 tsp  
3 cups  
1/2 cup  
2 tsp  
1/4 cup  
1/4 cup  
2 tsp  
1-1/4 tsp  
4 cups  
1/3 cup  
1-1/2 tsp  
2/3 cup  
2-1/4 tsp  
Add:  
Raisins  
1/3 cup  
3
1/2 cup  
3
2/3 cup  
3
Select Whole Wheat Course  
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
2 tsp  
4
4
2-1/2 tsp  
2-3/4 tsp  
33  
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SOUTHERN BARLEY BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Egg, large, room temperature plus  
enough Water, 80°F/27°C  
to equal  
Oil  
Honey  
Salt  
Dry Milk  
Barley, cooked  
Grits, uncooked  
Oat Bran Cereal, uncooked  
Whole Wheat Flour  
Bread Flour  
1
1
1
3/4 cup + 2 TBL  
1 TBL  
1 cup  
1-1/2 TBL  
2 TBL  
1-1/2 tsp  
3 TBL  
1/4 cup  
1 TBL  
1/3 cup  
1 cup  
1-1/4 cups  
2 TBL  
3 TBL  
2 tsp  
1/4 cup  
5 TBL  
1-1/2 TBL  
1/2 cup  
1-1/2 cups  
2-1/2 cups  
2-1/4 tsp  
3
1 TBL  
1 tsp  
2 TBL  
3 TBL  
2 tsp  
1/4 cup  
1/2 cup  
1-1/2 cups  
1-1/2 tsp  
3
2 cups  
2 tsp  
3
Active Dry Yeast  
Select Whole Wheat Course  
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
2 tsp  
4
4
2-1/2 tsp  
2-3/4 tsp  
CARAWAY RYE BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Eggs(s), large, room temperature  
plus enough Water, 80°F/27°C  
to equal  
Oil  
Honey  
Dry Milk  
Salt  
Bread Flour  
Whole Wheat Flour  
Rye Flour  
Caraway Seeds  
Active Dry Yeast  
Select Whole Wheat Course  
1
1
2
3/4 cup  
2 TBL  
2 TBL  
1 TBL  
1 tsp  
1 cup + 1 TBL  
3 TBL  
1-1/3 cups  
1/4 cup  
1/4 cup  
3 TBL  
2 tsp  
2 cups  
1 cup  
1 cup  
3 TBL  
2 TBL  
1-1/2 tsp  
1-1/2 cups  
3/4 cup  
2/3 cup  
2 TBL  
1 cup  
1/2 cup  
1/2 cup  
1 TBL  
1-1/2 tsp  
3
3 TBL  
2-1/4 tsp  
3
2 tsp  
3
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
2 tsp  
4
4
2-1/2 tsp  
2-3/4 tsp  
34  
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ONION RYE BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Eggs(s), large, room temperature  
plus enough Water, 80°F/27°C  
to equal  
Oil  
Honey  
Dry Milk  
Salt  
Bread Flour  
Whole Wheat Flour  
Rye Flour  
Caraway Seeds  
Dehydrated Onion  
Active Dry Yeast  
Select Whole Wheat Course  
1
1
2
3/4 cup+2 TBL  
2 TBL  
2 TBL  
1 TBL  
1 tsp  
1 cup + 3 TBL  
3 TBL  
1-1/3 cups + 2 TBL  
1/4 cup  
1/4 cup  
3 TBL  
3 TBL  
2 TBL  
1-1/2 tsp  
1-1/2 cups  
3/4 cup  
2/3 cup  
2 TBL  
2 tsp  
2 cups  
1 cup  
1 cup  
1 cup  
1/2 cup  
1/2 cup  
1 TBL  
2 TBL  
1-1/2 tsp  
3
3 TBL  
3 TBL  
2 tsp  
1/4 cup  
2-1/4 tsp  
3
3
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
2 tsp  
4
4
2-1/2 tsp  
2-3/4 tsp  
ANADAMA OATMEAL BREAD  
PLEASE 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 80°F/27°C). Stir, pour it into the Bread Pan  
and add the rest of the ingredients in the order given.  
Ingredients:  
1.5 LB  
2.0 LB  
Boiling Water  
Oatmeal  
Cornmeal  
Oil  
Molasses  
Dry Milk  
Salt  
Whole Wheat Flour  
Bread Flour  
Gluten  
Active Dry Yeast  
Select Whole Wheat Course  
1 cup + 2 TBL  
1/4 cup  
2 TBL  
2 TBL  
2 TBL  
1/4 cup  
1-1/2 tsp  
1 cup  
1-1/2 cups  
1/3 cup  
3 TBL  
3 TBL  
3 TBL  
1/3 cup  
2 tsp  
1-1/2 cups  
2-1/2 cups  
3 TBL  
2-1/4 tsp  
3
2 cups  
2 TBL  
2 tsp  
3
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
4
2-1/2 tsp  
2-3/4 tsp  
35  
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HONEY-BANANA WHOLE WHEAT BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Egg, large, room temperature plus  
enough Water, 80°F/27°C  
to equal  
Oil  
Honey  
Vanilla  
Salt  
Banana, mashed  
Whole Wheat Flour  
Bread Flour  
Poppy Seeds  
Active Dry Yeast  
Select Whole Wheat Course  
1
1
1
3/4 cup  
1 TBL  
3 TBL  
1 cup  
1-1/2 TBL  
1/4 cup  
1/2 tsp  
2 tsp  
1-1/4 cups  
2 TBL  
5 TBL  
3/4 tsp  
2-1/2 tsp  
1-1/4 cups  
2 cups  
1/4 tsp  
1-1/2 tsp  
3/4 cup  
1 cup  
1-1/4 cups  
1-1/2 tsp  
1-1/2 tsp  
3
1 cup  
1-1/2 cups  
1-1/2 cups  
2 tsp  
2 cups  
2-1/2 tsp  
2-1/4 tsp  
3
2 tsp  
3
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
2 tsp  
4
4
2-1/2 tsp  
2-3/4 tsp  
SEVEN GRAIN BREAD  
Ingredients:  
1.5 LB  
2.0 LB  
Egg, large, room temperature plus  
enough Water, 80°F/27°C  
to equal  
Oil  
Honey  
1
1
1 cup + 2 TBl  
2 TBL  
1-1/2 cups  
3 TBL  
1 TBL  
2 tsp  
2 cups  
1 cup  
1/3 cup  
1/3 cup  
1/3 cup  
1/3 cup  
1/3 cup  
1/4 cup  
1/4 cup  
2-1/4 tsp  
3
2 tsp  
Salt  
1-1/2 tsp  
1-1/2 cups  
1/2 cup  
1/4 cup  
1/4 cup  
1/4 cup  
1/4 cup  
1/4 cup  
2 TBL  
Whole Wheat Flour  
Bread Flour  
Brown Rice Flour  
Spelt Flour  
Buckwheat Flour  
Rye Flour  
Oatmeal  
Cornmeal  
Gluten  
3 TBL  
2 tsp  
Active Dry Yeast  
Select Whole Wheat Course  
3
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
4
2-1/2 tsp  
2-3/4 tsp  
36  
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TWO CHEESE BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Egg, large, room temperature plus  
enough Water, 80°F/27°C  
to equal  
Oil  
Honey  
1
1
1
3/4 cup  
2 tsp  
1 tsp  
1 cup  
1 TBL  
2 tsp  
1-1/4 cups  
1-1/2 TBL  
1 TBL  
Salt  
Dry Milk  
Whole Wheat Flour  
Bread Flour  
Grated Cheddar Cheese  
Grated Parmesan Cheese  
Sesame Seeds  
Active Dry Yeast  
Select Whole Wheat Course  
1 tsp  
1-1/2 tsp  
1/4 cup  
1/2 cup  
2-1/2 cups  
1 cup  
3 TBL  
2 tsp  
2 tsp  
2 tsp  
2 TBL  
1/4 cup  
1-3/4 cups  
2/3 cup  
2 TBL  
1 tsp  
1/3 cup  
3/4 cup  
3-1/4 cups  
1-1/3 cups  
1/4 cup  
1 TBL  
1-1/2 tsp  
3
2-1/4 tsp  
3
3
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
2 tsp  
4
4
2-1/2 tsp  
2-3/4 tsp  
WHOLE WHEAT ZUCCHINI HERB BREAD  
Ingredients:  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Honey  
Oil  
1/2 cup  
2 tsp  
3/4 cup  
1 TBL  
1-1/2 TBL  
2 tsp  
1-1/2 cups  
1 cup  
2-1/2 cups  
1/2 tsp  
1 tsp  
1 TBL  
2-1/4 tsp  
3
1 TBL  
1-1/2 tsp  
1 cup  
3/4 cup  
2 cups  
1/2 tsp  
1 tsp  
2 tsp  
2 tsp  
3
Salt  
Zucchini, shredded  
Whole Wheat Flour  
Bread Flour  
Basil (dried)  
or Basil (fresh)  
Sesame Seeds  
Active Dry Yeast  
Select Whole Wheat Course  
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
4
2-1/2 tsp  
2-3/4 tsp  
37  
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YOGURT WHOLE WHEAT BREAD  
Ingredients:  
1.5 LB  
2.0 LB  
Plain Nonfat Yogurt, 80°F/27°C  
Water, 80°F/27°C  
Oil  
Maple Syrup  
Salt  
Whole Wheat Flour  
Bread Flour  
Wheat Germ  
Active Dry Yeast  
Select Whole Wheat Course  
3/4 cup  
1/4 cup  
1 TBL  
1-1/2 TBL  
1-1/2 tsp  
1-1/3 cups  
1-2/3 cups  
1-1/2 TBL  
2 tsp  
1 cup  
1/2 cup  
1-1/2 TBL  
2 TBL  
2 tsp  
1-1/2 cups  
2-1/2 cups  
2 TBL  
2-1/4 tsp  
3
3
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
4
2-1/2 tsp  
2-3/4 tsp  
38  
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PUMPERNICKEL BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Eggs(s), large, room temperature  
plus enough Water, 80°F/27°C  
to equal  
Oil  
Honey  
Dry Milk  
Salt  
Bread Flour  
Whole Wheat Flour  
Rye Flour  
Caraway Seeds  
Instant Coffee Granules  
Cocoa Powder  
Active Dry Yeast  
Select Whole Wheat Course  
1
1
2
3/4 cup + 1 TBL  
2 TBL  
2 TBL  
1 TBL  
1 tsp  
1 cup + 2 TBL  
3 TBL  
3 TBL  
2 TBL  
1-1/2 tsp  
1-1/2 cups  
3/4 cup  
2/3 cup  
2 TBL  
2 tsp  
1 cup + 6 TBL  
1/4 cup  
1/4 cup  
3 TBL  
2 tsp  
1 cup  
2 cups  
1 cup  
1 cup  
3 TBL  
1 TBL  
1/4 cup  
2-1/4 tsp  
3
1/2 cup  
1/2 cup  
1 TBL  
1 tsp  
2 TBL  
1-1/2 tsp  
3
3 TBL  
2 tsp  
3
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
2 tsp  
4
4
2-1/2 tsp  
2-3/4 tsp  
DAIRY WHOLE WHEAT BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Milk, 80°F/27°C  
Cottage Cheese, 80°F/27°C  
Oil  
Honey  
Salt  
Whole Wheat Flour  
Bread Flour  
Active Dry Yeast  
Select Whole Wheat Course  
1/4 cup  
1/3 cup  
3 TBL  
1-1/2 TBL  
4 tsp  
1/4 cup  
1/2 cup  
1/4 cup  
2-1/2 TBL  
2 TBL  
1-1/2 tsp  
1 cup  
2 cups  
2 tsp  
3
1/4 cup  
3/4 cup  
1/3 cup  
1/4 cup  
1/4 cup  
2 tsp  
1-1/4 cups  
2-3/4 cups  
2-1/4 tsp  
3
1 tsp  
2/3 cup  
1-1/3 cups  
1-1/2 tsp  
3
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
2 tsp  
4
4
2-1/2 tsp  
2-3/4 tsp  
39  
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HEARTY NUT BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil  
Molasses  
1 cup  
2 tsp  
3 TBL  
1 tsp  
1/3 cup  
2/3 cup  
1-1/3 cups  
2/3 cup  
1-1/2 tsp  
3
1-1/4 cups  
1 TBL  
1/4 cup  
1-1/2 tsp  
1/2 cup  
1 cup  
2 cups  
3/4 cup  
2 tsp  
1 cup + 7 TBL  
1-1/2 TBL  
1/3 cup  
2 tsp  
2/3 cup  
1-1/3 cups  
2-2/3 cups  
1 cup  
Salt  
Dry Oatmeal, quick or regular  
Whole Wheat Flour  
Bread Flour  
Walnuts, chopped  
Active Dry Yeast  
Select Whole Wheat Course  
2-1/4 tsp  
3
3
Select Rapid Whole Wheat Course  
Active Dry Yeast  
4
4
4
2-1/4 tsp  
2-1/2 tsp  
2-3/4 tsp  
FRENCH BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil (optional)  
Sugar  
Salt  
Bread Flour  
3/4 cup + 2 TBL  
1 TBL  
1 cup + 2 TBL  
1-1/2 TBL  
1-1/2 TBL  
1-1/2 tsp  
3-1/2 cups  
2 tsp  
1-1/2 cups  
2 TBL  
2 TBL  
2 tsp  
4 cups  
2-1/4 tsp  
5
1 TBL  
1 tsp  
2-1/4 cups  
1-1/2 tsp  
5
Active Dry Yeast  
Select French Course  
5
Select Rapid French Course  
Active Dry Yeast  
6
2 tsp  
6
6
2-1/2 tsp  
2-3/4 tsp  
40  
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ITALIAN HERB BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil  
Sugar  
Salt  
Dry Milk  
Bread Flour  
Dried Italian Seasoning  
Active Dry Yeast  
Select French Course  
3/4 cup + 2 TBL  
1-1/2 TBL  
1 TBL  
1 cup + 1 TBL  
2 TBL  
2 TBL  
1-1/2 tsp  
2 TBL  
3 cups  
2 tsp  
1-1/4 cups + 2 TBL  
3 TBL  
3 TBL  
2 tsp  
3 TBL  
4 cups  
1 TBL  
2-1/4 tsp  
5
1 tsp  
1 TBL  
2-1/4 cups  
1 tsp  
1-1/2 tsp  
5
2 tsp  
5
Select Rapid French Course  
Active Dry Yeast  
6
2 tsp  
6
6
2-1/2 tsp  
2-3/4 tsp  
SPICED PUMPKIN BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Eggs(s), large, room temperature  
plus enough Water, 80°F/27°C  
to equal  
1
2
2
1/4 cup  
2 TBL  
2/3 cup  
2 TBL  
1 tsp  
1/4 tsp  
1/2 tsp  
1-1/2 tsp  
2 cups  
1-1/2 tsp  
7
1/2 cup  
3 TBL  
1 cup  
3 TBL  
1-1/2 tsp  
1/4 tsp  
3/4 tsp  
2-1/4 tsp  
3 cups  
2 tsp  
3/4 cup  
1/4 cup  
1-1/4 cups  
1/4 cup  
2 tsp  
1/4 tsp  
1 tsp  
2-3/4 tsp  
4 cups  
2-1/4 tsp  
7
Oil  
Canned Pumpkin  
Brown Sugar  
Salt  
Cloves, ground  
Nutmeg  
Cinnamon  
Bread Flour  
Active Dry Yeast  
Select Fruit & Nut Course  
7
Select Rapid Fruit & Nut Course  
Active Dry Yeast  
8
2 tsp  
8
8
2-1/2 tsp  
2-3/4 tsp  
41  
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CINNAMON RAISIN BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil  
Brown Sugar  
Salt  
3/4 cup  
1 TBL  
1-1/2 TBL  
1 tsp  
1 TBL  
1 tsp  
2-1/4 cups  
1/3 cup  
1-1/2 tsp  
1 cup  
1-1/2 TBL  
2-1/2 TBL  
1-1/2 tsp  
1-1/2 TBL  
2 tsp  
3 cups  
1/2 cup  
2 tsp  
1-1/4 cups + 2 TBL  
2 TBL  
3 TBL  
2 tsp  
2 TBL  
1 TBL  
4 cups  
2/3 cup  
2-1/4 tsp  
Dry Milk  
Cinnamon  
Bread Flour  
Walnuts, chopped  
Active Dry Yeast  
Add:  
Raisins  
1/3 cup  
7
1/2 cup  
7
2/3 cup  
7
Select Fruit & Nut Course  
Select Rapid Fruit & Nut Course  
Active Dry Yeast  
8
2 tsp  
8
8
2-1/2 tsp  
2-3/4 tsp  
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 80°F/27°C). Stir, pour it into the Bread Pan, and  
add the rest of the ingredients in order given.  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, Boiling  
Cracked Wheat  
Oil  
Sugar  
Salt  
Bread Flour  
Active Dry Yeast  
Select Fruit & Nut Course  
1 cup  
1/2 cup  
1-1/2 TBL  
4 tsp  
1-1/2 cups  
3/4 cup  
2 TBL  
2 TBL  
1-1/2 tsp  
3 cups  
2 tsp  
1-3/4 cups  
1 cup  
3 TBL  
3 TBL  
2-1/2 tsp  
4 cups  
2-1/4 tsp  
7
1 tsp  
2 cups  
1-1/2 tsp  
7
7
Select Rapid Fruit & Nut Course  
Active Dry Yeast  
8
2 tsp  
8
8
2-1/2 tsp  
2-3/4 tsp  
42  
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SOY HERB BREAD  
For best results, choose Light Crust Color.  
Ingredients:  
1.5 LB  
Water, 80°F/27°C  
Oil  
Sugar  
Salt  
Dry Milk  
Dried Dill Weed  
Garlic Salt  
Dry Mustard  
Dried Basil  
Dried Oregano  
Bread Flour  
Soy Flour  
Active Dry Yeast  
Select Fruit & Nut Course  
1-1/4 cups  
2 TBL  
3 TBL  
1-1/2 tsp  
1 TBL  
1 tsp  
1/2 tsp  
1/2 tsp  
1/4 tsp  
1/4 tsp  
2-3/4 cups  
1/2 cup  
2 tsp  
7
Select Rapid Fruit & Nut Course  
Active Dry Yeast  
8
2-1/2 tsp  
SWEET WALNUT BREAD  
Ingredients:  
Water, 80°F/27°C  
Oil  
1.0 LB  
1.5 LB  
1 cup  
2.0 LB  
1-1/2 cups  
2 TBL  
3/4 cup  
1 TBL  
1-1/2 TBL  
Sugar  
Salt  
Dry Milk  
Bread Flour  
Active Dry Yeast  
1-1/2 TBL  
1 tsp  
1 TBL  
2 cups  
1-1/2 tsp  
2 TBL + 1 tsp  
1-1/2 tsp  
1-1/2 TBL  
3 cups  
3 TBL  
2 tsp  
2 TBL  
4 cups  
2-1/4 tsp  
2 tsp  
Add:  
Walnuts, chopped  
1/3 cup  
7
1/2 cup  
7
2/3 cup  
7
Select Fruit & Nut Course  
Select Rapid Fruit & Nut Course  
Active Dry Yeast  
8
2 tsp  
8
8
2-1/2 tsp  
2-3/4 tsp  
43  
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WHITE WHEAT BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil  
Sugar  
3/4 cup  
1 TBL  
2 TBL  
1 cup + 2 TBL  
1-1/2 TBL  
3 TBL  
1-1/4 cups + 2 TBL  
2 TBL  
1/4 cup  
Salt  
Dry Milk  
Bread Flour  
Whole Wheat Flour  
Active Dry Yeast  
1 tsp  
1 TBL  
1-3/4 cups  
1/4 cup  
1-1/2 tsp  
1-1/2 tsp  
1-1/2 TBL  
2-2/3 cups  
1/3 cup  
2 tsp  
2 TBL  
3-1/2 cups  
1/2 cup  
2-1/4 tsp  
2 tsp  
Add:  
Sunflower Seeds (kernels)  
2 TBL  
7
3 TBL  
7
1/4 cup  
7
Select Fruit & Nut Course  
Select Rapid Fruit & Nut Course  
Active Dry Yeast  
8
2 tsp  
8
8
2-1/2 tsp  
2-3/4 tsp  
DRIED FRUIT BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil  
Brown Sugar  
Salt  
Dry Milk  
Bread Flour  
Nutmeg  
3/4 cup  
2-1/2 TBL  
1-1/2 TBL  
1 tsp  
1 TBL  
2-1/4 cups  
1/2 tsp  
1 cup + 1 TBL  
3 TBL  
2-1/2 TBL  
1-1/2 tsp  
1-1/2 TBL  
3 cups  
1-1/4 cups  
1/4 cup  
1/4 cup  
2 tsp  
2-1/2 TBL  
4 cups  
1 tsp  
2 tsp  
1-1/2 tsp  
2-1/4 tsp  
Active Dry Yeast  
1-1/2 tsp  
Add:  
Dried Fruit  
1/3 cup  
7
1/2 cup  
7
2/3 cup  
7
Select Fruit & Nut Course  
Select Rapid Fruit & Nut Course  
Active Dry Yeast  
8
2 tsp  
8
8
2-1/2 tsp  
2-3/4 tsp  
44  
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TRAIL MIX BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil  
Honey  
3/4 cup  
2 TBL  
2 TBL  
1 tsp  
2 cups  
1-1/2 tsp  
1-1/4 cups  
3 TBL  
3 TBL  
1-1/2 tsp  
3 cups  
2 tsp  
1-1/2 cups  
1/4 cup  
1/4 cup  
2 tsp  
4 cups  
2-1/4 tsp  
Salt  
Bread Flour  
Active Dry Yeast  
Add:  
Fruit & Nut Trail Mix  
1/3 cup  
7
1/2 cup  
7
2/3 cup  
7
Select Fruit & Nut Course  
Select Rapid Fruit & Nut Course  
Active Dry Yeast  
8
2 tsp  
8
8
2-1/2 tsp  
2-3/4 tsp  
SOY ALMOND FRUIT BREAD  
Ingredients:  
1.5 LB  
Water, 80°F/27°C  
Oil  
1 cup  
3 TBL  
Almond Extract  
Sugar  
Salt  
Dry Milk  
Bread Flour  
Soy Flour  
1/2 tsp  
1-1/2 tsp  
1-1/2 tsp  
1-1/2 TBL  
2-1/2 cups  
1/2 cup  
2 TBL  
Almonds, slivered  
Active Dry Yeast  
2 tsp  
Add:  
Dried Mixed Fruit, diced  
1/2 cup  
7
Select Fruit & Nut Course  
Select Rapid Fruit & Nut Course  
Active Dry Yeast  
8
2-1/2 tsp  
45  
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SOY CINNAMON RAISIN BREAD  
NOTE: For best results, choose Light Crust Color.  
Ingredients:  
1.5 LB  
Water, 80°F/27°C  
Oil  
1 cup  
3 TBL  
Sugar  
2 TBL  
Salt  
1-1/2 tsp  
1/4 cup  
2-1/2 cups  
1 tsp  
1/2 cup  
2 tsp  
Dry Milk  
Bread Flour  
Cinnamon  
Soy Flour  
Active Dry Yeast  
Add:  
Raisins  
1/2 cup  
7
Select Fruit & Nut Course  
Select Rapid Fruit & Nut Course  
Active Dry Yeast  
8
2-1/2 tsp  
CHEESE ONION BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Sugar  
Salt  
3/4 cup  
2 TBL  
1 tsp  
2-1/4 cups  
1/2 cup  
1 TBL  
3/4 cup + 3 TBL  
3 TBL  
1-1/2 cups  
1/4 cup  
2 tsp  
4-1/4 cups  
1 cup  
1-1/2 tsp  
3 cups  
3/4 cup  
1-1/2 TBL  
2 tsp  
Bread Flour  
Cheddar Cheese, shredded  
Dehydrated Onion  
Active Dry Yeast  
2 TBL  
2-1/4 tsp  
1-1/2 tsp  
Select Fruit & Nut Course  
7
7
7
Select Rapid Fruit & Nut Course  
Active Dry Yeast  
8
2 tsp  
8
8
2-1/2 tsp  
2-3/4 tsp  
46  
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CARROT RAISIN BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Egg, large, room temperature plus  
enough Water, 80°F/27°C  
to equal  
Oil  
Sugar  
1
1
1
3/4 cup  
1 TBL  
2 TBL  
1-1/2 tsp  
1/2 cup  
2-1/4 cups  
3/4 tsp  
1 cup  
2 TBL  
3 TBL  
2 tsp  
3/4 cup  
3-1/4 cups  
1 tsp  
1-1/4 cups  
3 TBL  
1/4 cup  
2-1/2 tsp  
1 cup  
4 cups  
1-1/2 tsp  
2-1/4 tsp  
Salt  
Carrots, uncooked and grated  
Bread Flour  
Apple Pie Spice  
Active Dry Yeast  
1-1/2 tsp  
2 tsp  
Add:  
Raisins  
1/3 cup  
7
1/2 cup  
7
2/3 cup  
7
Select Fruit & Nut Course  
Select Rapid Fruit & Nut Course  
Active Dry Yeast  
8
2 tsp  
8
8
2-1/2 tsp  
2-3/4 tsp  
47  
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DELUXE SUPER RAPID BREADS  
We suggest starting your super rapid bread baking with this Deluxe Super Rapid  
White Bread Recipe. Follow each step carefully, noticing that water temperatures  
must be 110 - 115ºF/43 - 46ºC and that Quick Rise, Rapid Rise, Bread Machine*  
or Instant Active Dry Yeast must be used.  
DELUXE SUPER RAPID WHITE BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 100º-115ºF/43º-46ºC  
Oil  
Salt  
Sugar  
3/4 cup +2 TBL  
1-1/2 TBL  
1 tsp  
1 cup +2 TBL  
2 TBL  
1-1/2 cups + 2 TBL  
2-1/2 TBL  
2 tsp  
1-1/2 tsp  
2 TBL  
1 TBL  
3 TBL  
Dry Milk  
1 TBL  
2 TBL  
3 TBL  
Bread Flour  
Super Rapid Type Yeast  
2 cups  
4 tsp  
3 cups  
5-1/4 tsp  
4 cups  
7 tsp  
Select Deluxe Super Rapid Course  
9
9
9
48  
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Deluxe Super Rapid Method:  
1. Remove the Bread Pan from the Breadman® Pro. Attach the Kneading Paddle onto  
the 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 - 115ºF/43 - 46ºC) 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 and salt; level off with the straight edge  
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  
knife 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 Breadman® Pro. 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 START  
Button.  
9. At the beep during the kneading process, check the dough ball. It will be sticky to the  
touch. At this time, push down any dough or flour that may be on the sides of the  
Bread Pan. and, if desired, add additional ingredients (i.e., raisins, nuts, and spices). If  
necessary, stir ingredients. Refer to the KNEADING AND BAKING COURSES  
charts in this Instruction Manual to check the Display Time that the beep will sound.  
10. When your bread is finished baking the Breadman® Pro will beep and “0:00” will  
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 AND  
BREAD WILL BE VERY HOT. USE OVEN MITTS.  
12. Turn the Bread Pan upside down and shake several times to release the bread. Do not  
use metal utensils inside the Bread Pan or Breadman® Pro. Remove the Kneading  
Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30  
minutes before cutting.  
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.  
Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN  
WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.)  
Clean inside of Breadman® Pro after each use.  
49  
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Deluxe Super Rapid Course Hints for Best Results  
• The dough ball for the Deluxe Super Rapid Course should be a very soft, sticky to the touch,  
loose ball with a smooth texture. Do not add extra flour.  
• Check the dough ball, and if necessary, use a rubber spatula to push any flour or dough from  
the sides of the Bread Pan down into the dough ball.  
• As a result of the increased temperatures during the rise and bake process, the loaf of bread  
produced from this program may have a dark, crisp crust with a split in the top of the loaf.  
* These are special yeasts widely available in major grocery stores specifically for  
59-minute super bake and super rapid breads.  
DELUXE SUPER RAPID COUNTRY WHITE BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Cultured Buttermilk,  
100º-115ºF/43º-46ºC  
3/4 cup +2 TBL  
2 tsp  
1 cup + 3 TBL  
1 TBL  
1-1/2 cups + 2 TBL  
2 TBL  
Oil  
Salt  
Sugar  
1 tsp  
1-1/2 tsp  
2 TBL  
1/4 cup  
3 cups  
2 tsp  
3 TBL  
1/2 cup  
4 cups  
1 TBL  
3 TBL  
2 cups  
Instant Potato Granules  
Bread Flour  
Super Rapid Type Yeast  
4 tsp  
5-1/4 tsp  
7 tsp  
Select Deluxe Super Rapid Course  
9
9
9
50  
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DELUXE SUPER RAPID FRENCH BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 100º-115ºF/43º-46ºC  
Oil  
Salt  
Sugar  
Bread Flour  
Super Rapid Type Yeast  
3/4 cup +2 TBL  
1 tsp  
1 cup + 3 TBL  
1-1/2 tsp  
1-1/2 tsp  
1 TBL  
1-1/2 cups + 2 TBL  
2 tsp  
2 tsp  
4 tsp  
4 cups  
7 tsp  
1 tsp  
2 tsp  
2 cups  
4 tsp  
3 cups  
5-1/4 tsp  
Select Deluxe Super Rapid Course  
9
9
9
DELUXE SUPER RAPID ITALIAN BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 100º-115ºF/43º-46ºC  
Oil  
3/4 cup +2 TBL  
1 TBL  
1 cup + 3 TBL  
2 TBL  
1-1/2 cups + 2 TBL  
3 TBL  
Salt  
Sugar  
1 tsp  
3 TBL  
1-1/2 tsp  
1/4 cup  
2 tsp  
5 TBL  
Dry Milk  
1 TBL  
2 TBL  
3 TBL  
Bread Flour  
Super Rapid Type Yeast  
2 cups  
4 tsp  
3 cups  
5-1/4 tsp  
4 cups  
7 tsp  
Select Deluxe Super Rapid Course  
9
9
9
51  
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DELUXE SUPER RAPID CINNAMON-RAISIN BREAD  
Ingredients:  
Water, 100º-115ºF/43º-46ºC  
Oil  
1.0 LB  
3/4 cup + 2 TBL  
2 TBL  
1.5 LB  
1 cup + 3 TBL  
3 TBL  
2.0 LB  
1-1/2 cups + 2 TBL  
1/4 cup  
Salt  
Brown Sugar  
Dry Milk  
1 tsp  
2 TBL  
1 TBL  
1-1/2 tsp  
3 TBL  
2 TBL  
2 tsp  
1/4 cup  
3 TBL  
Bread Flour  
2 cups  
3 cups  
4 cups  
Cinnamon  
Raisins  
Walnuts, chopped  
Super Rapid Type Yeast  
1/2 tsp  
1 tsp  
1-1/2 tsp  
1 cup  
1/2 cup  
1/2 cup  
1/4 cup  
4 tsp  
3/4 cup  
1/3 cup  
5-1/4 tsp  
7 tsp  
Select Deluxe Super Rapid Course  
9
9
9
DELUXE SUPER RAPID PEPPERONI PIZZA BREAD  
Ingredients:  
1.0 LB  
1.5 LB  
2.0 LB  
Water, 100º-115ºF/43º-46ºC  
Oil  
3/4 cup +2 TBL  
1 TBL  
1 cup +2 TBL  
2 TBL  
1-1/2 cups +2 TBL  
3 TBL  
Salt  
Sugar  
1 tsp  
1-1/2 tsp  
1 TBL  
3/4 cup  
3 TBL  
2 tsp  
1-1/2 TBL  
1 cup  
1/4 cup  
4 cups  
1-1/2 tsp  
1/2 cup  
2 TBL  
Pepperoni, thin julienne sliced  
Parmesan Cheese, grated  
Bread Flour  
2 cups  
3 cups  
Pizza Seasoning  
Super Rapid Type Yeast  
1 tsp  
4 tsp  
2 tsp  
5-1/4 tsp  
1 TBL  
7 tsp  
Select Deluxe Super Rapid Course  
9
9
9
52  
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DAY OLD BREAD RECIPES  
BREADED PINEAPPLE  
Ingredients:  
Chunked Pineapple  
Cornstarch  
1 (15-oz) can  
2 TBL  
Sugar  
1/2 cup  
Butter  
1/4 cup  
White Bread, 1-inch cubes  
2 cups  
Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and  
sugar, add juice and margarine and heat until thick. Pour over pineapple and bread, toss lightly  
to mix. Bake at 350°F/177°C for 35 minutes.  
BREAD PUDDING  
Ingredients:  
Bread, 1-inch cubes  
Vanilla Cook & Serve Pudding & Pie Filling  
Cinnamon  
1-1/2 cups  
1 (3-oz) box  
1 tsp  
Milk, liquid  
2 cups  
Mix all ingredients in a microwave-safe 1-quart casserole. Cook uncovered in  
microwave on high for 7 minutes or until boiling—stir occasionally during the  
last half of cooking. Or, bake in oven at 350°F/177°C for 30 minutes—stir halfway  
through cooking time. Serve warm or cold.  
CRUNCHY BREAD SNACKS  
Ingredients:  
Bread, sliced 1/2-inch thick  
Butter, melted  
Dry Seasoning Mix*  
8 slices  
1/4 cup  
4 tsp  
*Use any one of the following: dried spaghetti sauce seasoning, dry ranch dressing,  
Italian herb seasoning, garlic powder, or garlic salt. Amounts may be adjusted to  
your taste.  
Melt butter and add seasoning. Place bread on baking sheet and lightly brush with  
butter mixture. Bake at 350°F/177°C for 10 to 15 minutes or until brown. Allow to cool  
breaking into bite-size pieces.  
53  
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BATTER BREAD™  
The Batter Bread™ Course will mix and bake a pre-packaged cake mix or quick bread.  
SWEET CORN BREAD  
1 loaf  
Eggs, large, room temperature  
Milk, 80°F/27°C  
Butter, melted  
2
1 cup  
1/4 cup  
3/4 cup  
1 tsp  
Sugar  
Salt  
All-Purpose Flour  
Corn Meal  
Double Acting Baking Powder  
Select Batter Bread™ Course  
2 cups  
1 cup  
1 TBL  
10  
Method:  
1. Remove the Bread Pan from the Breadman® Pro. Attach the Kneading Paddle onto the  
Shaft. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR  
INGREDIENTS section of this Instruction Manual. Make sure all ingredients, except water,  
are at room temperature.  
2. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into  
place. Close the Lid.  
3. Press the SELECT Button; choose Course 10, Batter Bread™. Press the CRUST Button to  
choose crust color. If Delay Bake is desired, press the ꢀ TIMER Buttons to set the Delay  
Bake Timer and then press START for delay. (See DELAY BAKE TIMER section in this  
Instruction Manual) or press the START Button for an immediate start.  
NOTE: Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or other  
dairy products, meats, fish, etc. that may spoil.  
4. At the beep during the kneading process, check the dough. At this time, push down any  
dough or flour that may be on the sides of the Bread Pan. and, if desired, add additional  
ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients during the rest time.  
Refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual to  
check the Display Time that the beep will sound.  
5. Before the baking begins, remove the Bread Pan from the Bread Maker. Remove the  
Kneading Paddle from the batter and place the Bread Pan back into the Bread Maker to  
complete the bake process. Removing the paddle will help prevent tearing the cake/loaf  
when it is removed from the pan after baking.  
6. When your bread is finished baking the Breadman® Pro will beep and “0:00” will appear in  
the Display Window. Press the STOP Button and open the Lid.  
54  
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CAUTION; THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND  
BREAD WILL BE VERY HOT. USE OVEN MITTS.  
7. Remove the Bread Pan from the Breadman® Pro as soon as the Course is complete and  
allow the cake or Batter Bread™ to remain in the Pan for 20 minutes on a cooling rack  
before removing. Using oven mitts, take a non-metal spatula and gently loosen the cake  
from the sides of the Pan. Turn upside down to remove. Allow to cool 15 to 30 minutes  
before cutting.  
8. When the bread has completely cooled, approximately 1 hour, store in an air tight container.  
9. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean  
Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See  
CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of  
Breadman® Pro after each use.  
Batter Bread™ Course Hints for Best Results  
• It is important that you assist the Breadman® Pro in the stirring process during the rest  
time. Refer to KNEADING AND BAKING Course Chart in this Instruction Manual for  
the appropriate time. Use a rubber spatula to gently scrape the ingredients from the sides  
and corners of the Pan, and fold into the wet mixture.  
• A full size cake mix (16-oz or larger), quick bread or muffin mix (13-oz or larger) works well  
using the Batter Bread™ Course. As with any other liquid ingredients, the liquid should be  
80ºF/27ºC and the eggs room temperature. Otherwise, add ingredients as listed on the  
package instructions. The 1-step angel food cake mixes may also be used. Neither a 2-step or  
swirl mix will work well using this program.  
• Although the Delay Bake Timer is an option for this Course, our experience has shown that  
the recipes included do not mix well when delayed. You may find a few of your recipes may  
work well; therefore, we have given you delay as an option.  
55  
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PINEAPPLE COCONUT POUND CAKE  
1 cake  
Eggs, large, room temperature  
Crushed Pineapple, undrained  
Butter, softened  
Sugar  
2
1 cup  
1/4 cup  
3/4 cup  
1/2 tsp  
1/2 cup  
2 cups  
1 TBL  
Salt  
Coconut, grated  
All-Purpose Flour  
Baking Powder  
Select Batter Bread™ Course  
10  
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.  
SPICED ZUCCHINI BREAD  
1 loaf  
Eggs, large, room temperature  
Butter, softened  
Vanilla Extract  
Zucchini, finely grated - unpeeled  
Sugar  
3
3/4 cup  
1-1/2 tsp  
1-1/2 cups  
1-1/2 cups  
3/4 tsp  
Salt  
Cinnamon  
3/4 tsp  
All-Purpose Flour  
Pecans, chopped  
Baking Soda  
2-2/3 cups  
3/4 cup  
1 tsp  
Baking Powder  
2 tsp  
Select Batter Bread™ Course  
10  
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.  
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CHEDDAR LOAF BREAD  
1 loaf  
Eggs, large, room temperature  
Milk, 80°F/27°C  
Shortening, room temp.  
Cheddar Cheese, shredded  
Sugar  
3
1 cup  
1/2 cup  
1 cup  
1/2 cup  
3/4 tsp  
2 cups  
1 TBL  
1/2 cup  
Salt  
All-Purpose Flour  
Baking Powder  
Pecans, chopped  
Select Batter Bread™ Course  
10  
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.  
CARROT PECAN BREAD  
1 loaf  
Eggs, large, room temperature  
Milk, 80°F/27°C  
Butter, softened  
Carrots, finely grated  
Sugar  
Dark Brown Sugar  
All-Purpose Flour  
Salt  
2
2/3 cup  
1/4 cup  
1-1/2 cups  
1/3 cup  
1/3 cup  
2-1/4 cups  
1/2 tsp  
Cinnamon  
3/4 tsp  
Nutmeg  
1/4 tsp  
Pecans, chopped  
Baking Powder  
3/4 cup  
1 TBL  
Select Batter Bread™ Course  
10  
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.  
57  
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BANANA NUT CAKE  
1 cake  
Whole Eggs, large, room temperature  
Egg Whites, room temperature  
Sour Milk  
Banana, mashed  
Oil  
2
2
1/3 cup  
1-1/2 cups  
6 TBL  
1 cup  
Sugar  
Salt  
3/4 tsp  
1-1/2 tsp  
2 cups  
3/4 cup  
3/4 tsp  
2 tsp  
Cream of Tartar  
All-Purpose Flour  
Nuts, chopped  
Baking Soda  
Baking Powder  
Select Batter Bread™ Course  
10  
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.  
58  
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BREAD / PIZZA / PASTA DOUGH COURSES  
Dough Courses Method:  
1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR  
INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the  
Breadman® Pro. Push down on the rim until it fits firmly into place. Close the Lid.  
2. Press the SELECT Button; choose Course 11, 12 or 14: Bread Dough, Pizza Dough or  
Pasta Dough. Press the LOAF Button to choose loaf size. If Delay Bake is desired, press  
the ꢀ TIMER Buttons to set the Delay Bake Timer and then press START for delay.  
(See DELAY BAKE TIMER section in this Instruction Manual) or press the START  
Button for an immediate start.  
NOTE: Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or  
other dairy products, meats, fish, etc. that may spoil.  
3. When your dough is finished, the Breadman® Pro will beep and “0:00” will appear in  
the Display Window. Press the STOP Button and open the Lid. Remove the dough from  
the Bread Pan. Follow recipe shaping and baking instructions.  
Dough Course Hints for Best Results  
• If using Delay Bake Timer, make sure yeast is on top of flour, away from liquids.  
IMPORTANT:  
• Never allow the dough to remain in the Bread Maker after the Course is complete; it may  
over rise and damage the machine.  
• Rising times for dough after it is shaped and placed in a baking pan will vary due to  
recipe, temperature and humidity level of your kitchen. The optimum temperature of the  
room for rising is 80°-85°F/27°-29°C. Rising is the most essential feature in bread making.  
• The Bread Maker allows the dough to have a first rise or fermentation before the dough is  
removed. Fermentation conditions the gluten, (becoming pliable and elastic with a soft,  
smooth quality) develops the flavor and leavens the product.  
• Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat  
bread. Let the dough rise once in Bread Maker. Remove from Bread Maker, punch down,  
let rise again, punch down and let rest 10 minutes. Resting allows the gluten to relax and  
makes handling easier. Shape as desired and allow to rise until doubled in volume. If only  
1 rise is desired, remove from Bread Maker, let rest, shape and rise as above.  
BAKER’S HINT:  
• Dough has doubled in volume when an indentation remains after the tip of a finger is  
pressed lightly and quickly into the dough. If the indentation springs back, cover and let  
rise a few more minutes and check again.  
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MAKING DOUGHS: CRUST TREATMENTS  
(For use only with the Dough Courses)  
• Always allow optimum rising of shaped dough.  
• Use a pastry brush to apply glaze.  
• Bake as directed.  
Egg Yolk Glaze  
For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with  
1 TBL water or milk.  
Egg White Glaze  
For a shiny, chewy crust, mix 1 slightly beaten egg white with  
1 TBL water.  
Lightly Floured  
Sprinkle enough flour onto work area so that the dough can be handled  
without sticking.  
Shaped Rolls:  
Cloverleaf Rolls  
Shape into 1/2-inch balls. Place 3 balls in each muffin tin and let rise until  
doubled in size.  
Crisscross Rolls  
Shape into balls setting 2 aside. Combine the balls and roll into a 1/8-inch  
thick square. Cut strips 1/8-inch wide and 2-inches long. Place 1 strip  
across the top of each ball. Repeat this process placing the second strip in  
the opposite direction across the top of each ball.  
Traditional Rolls  
Shape into balls. For “pull apart” rolls, place dough balls with sides  
touching. For “individual” rolls place dough balls 2-inches apart.  
60  
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DOUGH COURSE RECIPES...AS EASY AS 1-2-3  
DINNER ROLL DOUGH  
Ingredients:  
12 Rolls  
18 Rolls  
24 Rolls  
Egg, large, room temperature plus  
enough Water, 80ºF/27ºC  
to equal  
Oil  
Sugar  
1
1
1
3/4 cup  
2 TBL  
2 TBL  
1tsp  
2 cups  
1-1/2 tsp  
3/4 cup + 1 TBL  
3 TBL  
1-1/3 cups  
1/4 cup  
1/4 cup  
2 tsp  
4 cups  
2-1/4 tsp  
3 TBL  
Salt  
1-1/2 tsp  
3 -1/4 cups  
2 tsp  
Bread Flour  
Active Dry Yeast  
Select Dough Course  
11  
11  
11  
Method:  
1. Place on a lightly floured surface. Divide into pieces and shape.  
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until  
doubled in size.  
3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until done.  
61  
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WHEAT DINNER ROLL DOUGH  
Ingredients:  
9 Rolls  
18 Rolls  
Water, 80ºF/27ºC  
Oil  
Brown Sugar  
Salt  
3/4 cup  
1 TBL  
2 TBL  
1 tsp  
1-1/2 cups  
2 TBL  
1/4 cup  
2 tsp  
Dry Milk  
1 TBL  
1-1/4 cups  
1 cup  
2 TBL  
2-1/2 cups  
2 cups  
Bread Flour  
Whole Wheat Flour  
Active Dry Yeast  
2 tsp  
2-1/4 tsp  
Select Dough Course  
11  
11  
Method:  
1. Place on a lightly floured surface. Divide into pieces and shape.  
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until  
doubled in size.  
3. Bake at 350ºF/177ºC for 25 to 30 minutes, or until golden brown.  
62  
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BUTTERMILK ROLL DOUGH  
Ingredients:  
12 Rolls  
18 Rolls  
Cultured Buttermilk, 80ºF/27ºC  
Oil  
Honey  
Salt  
Bread Flour  
Wheat Germ  
Baking Soda  
Active Dry Yeast  
1 cup  
3 TBL  
1-1/2 TBL  
1 tsp  
1-1/2 cups  
1/4 cup  
2 TBL  
1-1/2 tsp  
3 cups  
1/2 cup  
1/4 tsp  
2 tsp  
2 cups  
1/3 cup  
1/4 tsp  
1-1/2 tsp  
Select Dough Course  
Butter, melted  
Method:  
11  
11  
2 TBL  
3 TBL  
1. Place on a lightly floured surface. Divide into pieces and shape.  
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes  
or until doubled in size. Brush with melted butter.  
3. Bake at 350ºF/177ºC for 15 to 20 minutes, or until done.  
4. Brush melted butter onto the tops of rolls.  
63  
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CHEEZY GARLIC ROLL DOUGH  
Ingredients:  
18 Rolls  
24 Rolls  
Egg, large, room temperature plus  
enough Water, 80ºF/27ºC  
to equal  
1
1
1 cup  
2 TBL  
1-1/3 cups  
3 TBL  
Oil  
Sugar  
Salt  
Dry Milk  
Bread Flour  
Active Dry Yeast  
1/3 cup  
1-1/2 tsp  
1 TBL  
3-1/2 cups  
2 tsp  
1/2 cup  
2 tsp  
2 TBL  
4-1/2 cups  
2-1/4 tsp  
Select Dough Course  
11  
11  
Topping:  
Parmesan Cheese, grated  
Garlic, finely minced  
Butter, melted  
1/2 cup  
1-1/2 TBL  
3 TBL  
2/3 cup  
2 TBL  
1/4 cup  
Method:  
1. Place on a lightly floured surface. Divide into pieces and shape.  
2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic  
mixture. Place in greased 9-inch x 13-inch baking dish. Cover and let rise in a warm  
place for 45 minutes or until doubled in size.  
3. Bake at 325ºF/163ºC for 35 to 40 minutes, or until done.  
64  
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REFRESHING ROLL DOUGH  
Ingredients:  
12 Rolls  
18 Rolls  
Egg, large, room temperature plus  
enough Water, 80ºF/27ºC  
to equal  
Butter  
Brown Sugar  
Salt  
1
1
1 cup  
1/4 cup  
1/3 cup  
1-1/2 tsp  
3-1/2 cups  
2 tsp  
1-1/2 cups  
1/3 cup  
1/2 cup  
2 tsp  
4-1/2 cups  
2-1/4 tsp  
Bread Flour  
Active Dry Yeast  
Select Dough Course  
11  
11  
Topping:  
Butter, melted  
Orange Peel, grated  
Sugar  
1/2 cup  
2 TBL  
1/2 cup  
3/4 cup  
1/4 cup  
3/4 cup  
Method:  
1. Place on a lightly floured surface. Divide into pieces and shape.  
2. Mix together topping ingredients,dip pieces in mixture coating well.  
3. Place in greased 9-inch x 13-inch baking dish. Cover and let rise in a  
warm place for 30 minutes or until doubled in size. Brush with melted butter.  
4. Bake at 350ºF/177ºC for 20 to 30 minutes, or until done. Serve warm.  
65  
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CINNAMON ROLL DOUGH  
Ingredients:  
16 Rolls  
Egg, large, room temperature plus  
enough Water, 80ºF/27ºC  
to equal  
1
1 cup  
3 TBL  
Oil  
Sugar  
Salt  
Bread Flour  
Active Dry Yeast  
1/3 cup  
1-1/2 tsp  
3-1/2 cups  
2 tsp  
Select Dough Course  
11  
Filling:  
Butter, melted  
Sugar  
Cinnamon  
Walnuts, finely chopped  
Raisins  
1/3 cup  
1/4 cup  
2 TBL  
1/4 cup  
1/4 cup  
Glaze:  
Powdered Sugar  
Milk, liquid  
Vanilla Extract  
1/2 cup  
3 TBL  
1/2 tsp  
Method:  
1. Place on a lightly floured surface, roll dough into a 12-inch x 6 inch rectangle and spread  
with butter. Combine remaining filling ingredients and sprinkle over butter. Roll up tightly,  
jelly-roll style, starting with the longest side and cut into 1-inch slices.  
2. Place on a greased baking pan, about 1/2-inch apart and let stand in a warm place for  
30 minutes or until doubled in size.  
3. Bake at 350ºF/177ºC for 25 to 30 minutes, or until done.  
4. Mix glaze ingredients until smooth and drizzle over top.  
66  
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STICKY BREAKFAST BUN DOUGH  
Ingredients:  
12 Buns  
Egg, large, room temperature plus  
enough Water, 80ºF/27ºC  
to equal  
1
1-1/4 cups  
Oil  
Sugar  
3-1/2 tsp  
1/3 cup  
Salt  
1-1/2 tsp  
3-1/2 cups  
2 tsp  
Bread Flour  
Active Dry Yeast  
Select Dough Course  
11  
Filling:  
Butter, softened  
Sugar  
Cinnamon  
Pecans, chopped  
1/2 cup  
1/3 cup  
1 TBL  
1/2 cup  
Topping:  
Butter, melted  
Brown Sugar  
3/4 cup  
3/4 cup  
Pecan Halves (optional)  
1 cup  
Method:  
1. Place on a lightly floured surface, roll dough into a 12-inch x 16 inch rectangle and spread  
with butter. Combine remaining filling ingredients and sprinkle over dough.Roll up tightly,  
jelly-roll style, starting with the longest side and cut into 1-inch slices.  
2. Combine topping mixture and spread into a 13-inch x 9-inch baking dish. If you are using  
optional pecan halves, line the bottom of the pan. Place slices on mixture and let rise in a  
warm place for 30 minutes or until doubled in size.  
3. Bake at 350ºF/177ºC for 35 minutes, or until done. Use oven mitts to carefully invert onto a  
heat-proof tray; syrup will be very hot.  
67  
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BRIOCHE ROLL DOUGH  
Ingredients:  
18 Rolls  
Water, 80ºF/27ºC  
Egg Yolks  
1/2 cup  
6
Butter, cold, chipped into pieces  
Salt  
Sugar  
Dry Milk  
Vanilla Extract  
Bread Flour  
6 TBL  
1-1/2 tsp  
6 TBL  
3 TBL  
1/4 tsp  
3 cups  
2-1/4 tsp  
Active Dry Yeast  
Select Dough Course  
11  
Glaze:  
Whisk together 2 egg yolks and 1 tablespoon water.  
Method:  
1. Remove dough from Bread Pan and punch down to remove any air bubbles. Divide dough  
into 3 equal sections. Divide each section into 6 pieces. Make each piece into a brioche by  
dividing into a large and small ball. Roll to make round and place large ball in a greased  
brioche or muffin cup.  
2. Dip smaller ball into glaze and then place on top of larger ball. Allow to rise until  
indentation remains after gently touching the side of the roll. Brush the rolls with glaze.  
3. Bake at 350ºF/177ºC for 10 to 15 minutes until golden brown.  
68  
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FRENCH BREAD DOUGH  
Ingredients:  
1 Loaf  
Water, 80ºF/27ºC  
Sugar  
1-1/4 cups  
1 TBL  
Salt  
1-1/2 tsp  
3-1/2 cups  
2 tsp  
Bread Flour  
Active Dry Yeast  
Select Dough Course  
11  
Glaze:  
Water  
Salt  
2 TBL  
1/2 tsp  
Method 1: Place on a lightly floured surface. Roll into a large rectangle. Starting with the  
longest side, roll up tightly, pressing the seams to seal and tapering each end.  
Method 2: Place the loaf on a greased baking sheet, cover and let rise in a warm place  
40 minutes or until doubled in size.  
Method 3: With a knife, cut 3 diagonal slashes across top of the loaf. Combine the glaze  
ingredients and brush the loaf generously. Bake at 400ºF/205ºC for 20 to  
25 minutes until golden brown.  
Variations:  
French Onion Bread: Add 1/4 cup dehydrated onion to dough and shape according Method 1  
described above.  
French Loaf: Shape the dough into 1 large round ball. Continue Methods 2 and 3 above.  
French Roll: Shape or divide into 12 pieces. Roll each into ovals, pinch together the ends of  
each roll and taper slightly. Place rolls on greased baking sheet; cover and let rise in a warm  
place 25 to 30 minutes or until doubled in size. Bake at 400ºF/205ºC for 15 to 20 minutes or  
until golden brown.  
French Twists: Shape or divide into 18 equal pieces. Roll into 14-inch long ropes. Fold each  
rope in half and twist, starting at fold. Place on greased baking sheet and brush with 1/3 cup  
melted butter. Cover and let rise in a warm place 25 to 30 minutes or until doubled in size. Brush  
with glaze and bake at 400ºF/205ºC for 12 to 15 minutes or until golden brown.  
Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking with 1 of the  
following: sesame seeds, poppy seeds, caraway seeds, or cracked wheat.  
69  
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CHALLAH BREAD DOUGH  
Ingredients:  
Regular  
Large  
Egg, large, room temperature plus  
enough Water, 80ºF/27ºC  
to equal  
1
1
3/4 cup  
2 TBL  
1 cup + 1 TBL  
3 TBL  
Oil  
Sugar  
Salt  
Bread Flour  
Active Dry Yeast  
1-1/2 TBL  
1 tsp  
2 cups  
2 TBL  
1-1/2 tsp  
3-1/4 cups  
2 tsp  
1-1/2 tsp  
Select Dough Course  
11  
11  
Glaze:  
Egg Yolk, beaten  
Water  
1
1
1 TBL  
1 TBL  
Topping:  
Poppy Seeds  
1 tsp  
1 TBL  
Method:  
1. Place dough on a lightly floured surface. Divide into thirds, making 3 (10-inch regular,  
13-inch large) ropes with tapered ends. Pinch ropes together at 1 end, braid together. Pinch  
together at other end and secure braid.  
2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place for  
45 minutes or until doubled in size.  
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. Bake at  
375ºF/190ºC for 25 minutes or until done.  
70  
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CREAMED SOUP BREAD BOWL DOUGH  
Ingredients:  
4 Bowls  
Egg, large, room temperature plus  
enough Water, 80ºF/27ºC  
to equal  
2
1 cup + 5 TBL  
2 TBL  
Oil  
Honey  
Dry Milk  
1/4 cup  
3 TBL  
Salt  
2 tsp  
Bread Flour  
Whole Wheat Flour  
Rye Flour  
2-1/4 cups  
1 cup  
1 cup  
Caraway Seeds  
Dehydrated Onions  
Active Dry Yeast  
3 TBL  
1/4 cup  
2 tsp  
Select Dough Course  
11  
NOTE: Any 2.0 LB. bread or dough recipe may be used; mix on Dough program.  
Method:  
1. Place dough on a lightly floured surface and divide into 4 equal pieces. Shape into  
4 smooth round balls and place on a greased baking sheet.  
2. Cover and let rise in a warm place for 1 hour or until doubled in size.  
3. Bake at 350ºF/177ºC for 25 to 30 minutes or until done. Allow to cool completely on a  
wire rack.  
4. With a serrated knife, remove the top 1-inch of each bread bowl. Remove the center,  
leaving a shell of 1/2-inch on sides and bottom.  
5. Fill with approximately 1 cup of creamed soup *(non-creamed soup will soak through the  
bread bowl too easily).  
*Chili and stew work well in bread bowls.  
71  
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PARTY DIP BREAD BOWL  
Ingredients:  
1 Bowl  
Water, 80ºF/27ºC  
Sugar  
1-1/4 cups  
1 TBL  
Salt  
1-1/2 tsp  
3-1/2 cups  
2 tsp  
Bread Flour  
Active Dry Yeast  
Select Dough Course  
11  
NOTE: Any 1.5 LB bread or dough recipe may be used; mix using the Dough Course.  
Method:  
1. Place dough on a lightly floured surface. Shape into smooth round balls and place on a  
greased baking sheet.  
2. Cover and let dough rise in a warm place for 1 hour or until doubled in size.  
3. Bake at 350ºF/177ºC for 30 to 40 minutes or until done. Allow to cool completely on a  
wire rack.  
4. With a serrated knife, remove the top 1-inch of bread bowl. Remove the center, leaving a  
shell of 1/2-inch on sides and bottom.  
5. Fill with 3 cups of Party Dip. Cut removed bread into 1-inch pieces and serve with dip.  
Shredded Beef Dip  
Shrimp Dip  
Ingredients:  
3 Cups  
Ingredients:  
3 Cups  
Dried Beef, chopped  
Cream Cheese, softened  
Sour Cream  
Green Onions, chopped  
Accent® Seasoning  
Worcestershire Sauce  
5 oz  
2 (8-oz) pkg  
1/2 cup  
6
2-1/2 tsp  
to taste  
Canned Shrimp,  
drained and mashed  
2 small cans  
Cream Cheese, softened 1 (8-oz) pkg  
Mayonnaise  
Green Onions, chopped  
1 cup  
3
Mix and chill before serving.  
Mix and chill before serving.  
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ALMOND-CHERRY COFFEE CAKE DOUGH  
Ingredients:  
1 Coffee Cake  
Water, 80ºF/27ºC  
Oil  
Sugar  
1 cup  
1 TBL  
1-1/2 TBL  
1-1/2 tsp  
1 TBL  
3 -1/4 cups  
2 tsp  
Salt  
Dry Milk  
Bread Flour  
Active Dry Yeast  
Select Dough Course  
11  
Filling:  
Cream Cheese, room temperature  
Sugar  
Maraschino Cherries, drained, chopped  
Milk, liquid  
8 oz  
2 TBL  
1/2 cup  
1 TBL  
1/2 tsp  
Almond Extract  
Glaze:  
Powdered Sugar  
Sour Cream  
Milk, liquid  
Almonds, sliced  
Cherries  
1/2 cup  
1 TBL  
1 - 2 TBL  
2 TBL  
2 TBL  
Method:  
1. Place on a lightly floured surface. Roll into a 15-inch x 10-inch rectangle. Spread filling  
over dough within 1/2-inch of edges. Starting with longest side, roll dough up tightly,  
pressing edges to seal.  
2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch  
to seal. With a knife, make cuts 1-1/2-inches apart from the outside edge to within 1-inch of  
the inside edge. Turn each section on its side so filling shows.  
3. Cover and let rise in a warm place 40 minutes or until almost doubled in size.  
4. Uncover and bake at 375ºF/190ºC for 20 to 25 minutes or until done.  
5. Combine the first 3 glaze ingredients, adding only enough milk for drizzling consistency.  
Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm.  
73  
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BAGEL DOUGH  
Ingredients:  
8 Bagels  
Water, 80ºF/27ºC  
Sugar  
Salt  
Bread Flour  
Active Dry Yeast  
1 cup  
1-1/2 TBL  
1-1/2 tsp  
3 cups  
2 tsp  
Select Dough Course  
11  
Glaze:  
Egg, beaten  
Toppings (optional):  
Sesame Seeds, poppy seeds, cracked wheat dry cereal, or  
dehydrated onions  
Method:  
1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a  
hole in the center of each with thumbs. Gently pull to make a 1-inch hole.  
2. Place on a greased baking sheet. Cover and let rise in a warm place for 10 minutes.  
3. In a 3-quart sauce pan, bring to a boil 2 quarts of water and 2 tablespoons sugar. Place a  
few bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove  
with slotted spoon and put back on greased baking sheet.  
4. Brush with egg and sprinkle with choice of toppings. Bake at 400ºF/204ºC for  
20 to 25 minutes or until done; cool on a wire rack.  
74  
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BANANA WHEAT BAGEL DOUGH  
Ingredients:  
12 Bagels  
Egg, large, room temperature plus  
enough Water, 80ºF/27ºC  
to equal  
1
1 cup  
2 TBL  
Oil  
Honey  
1 TBL  
Salt  
1-1/2 tsp  
1/2 cup  
2-1/2 cups  
1 cup  
Banana, mashed  
Whole Wheat Flour  
Bread Flour  
Active Dry Yeast  
2 tsp  
Select Dough Course  
11  
Glaze:  
Egg White, beaten  
1
Water  
1 TBL  
Toppings (optional):  
Poppy Seeds, Sesame Seeds  
Method:  
1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a  
hole in the center of each with thumbs. Gently pull to make a 1-inch hole.  
2. Place on a greased baking sheet. Cover and let rise in a warm place for 10 minutes.  
3. In a 3-quart sauce pan, bring to a boil 2 quarts of water and 2 tablespoons sugar. Place a few  
bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with  
slotted spoon and put back on greased baking sheet.  
4. Brush with egg white and sprinkle with choice of toppings. Bake at 400ºF/204ºC for  
20 to 25 minutes or until done; cool on a wire rack.  
75  
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EGG BAGELS  
Ingredients:  
12 Bagels  
Water, 80ºF/27ºC  
Egg  
3/4 cup  
1
Salt  
Sugar  
Bread Flour  
Active Dry Yeast  
1-1/2 tsp  
2 TBL  
3 cups  
2 tsp  
Select Dough Course  
11  
Method:  
1. When Course is complete, remove the dough onto lightly floured surface. Punch  
down to remove air bubbles. Divide dough into 4 parts and then divide each part into  
3 pieces. Shape each piece into a smooth ball with finger, punch hole in center. Pull  
dough gently to make a 1 to 2-inch hole. Let rise 20 minutes.  
2. Meanwhile, heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few bagels  
at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with  
a slotted spoon.  
3. Place on greased cookie sheet. Brush with 1 slightly beaten egg white; sprinkle with  
poppy or sesame seeds.  
4. Bake in preheated 374ºF/190ºC oven 20 to 25 minutes or until golden brown.  
Remove from cookie sheet and cool.  
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SOFT PRETZEL DOUGH  
Ingredients:  
16 Pretzels  
Water, 80ºF/27ºC  
Egg Yolk, room temperature  
Oil  
1-1/4 cups  
1
1 TBL  
Sugar  
2 TBL  
Salt  
1-1/2 tsp  
1/8 tsp  
3-1/2 cups  
2-1/4 tsp  
White Pepper  
Bread Flour  
Active Dry Yeast  
Select Dough Course  
11  
Glaze:  
Egg White  
1
Water  
1 TBL  
Toppings: (optional):  
Kosher salt, sesame seeds  
Method:  
1. On a lightly floured surface cut dough into pieces. Roll each piece into a 16-inch rope.  
Cross the ends of the rope to make a loop; twist the crossed ends once and fold across  
the loop.  
2. Place on a greased baking sheet 1-1/2-inches apart. Brush with glaze and sprinkle with  
topping. Bake at 375ºF/190ºC for 15 to 20 minutes or until done.  
Variation:  
Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to  
dough ingredients. Follow method of completion.  
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PITA POCKET DOUGH  
Ingredients:  
20 Pita Pockets  
Water, 80ºF/27ºC  
Olive Oil  
1-1/3 cups  
8 tsp  
Sugar  
4 tsp  
Salt  
1-1/2 tsp  
2 cups  
1-1/3 cups  
2 tsp  
Bread Flour  
Whole Wheat Flour  
Active Dry Yeast  
Select Dough Course  
11  
Method:  
1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a  
smooth ball.  
2. Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet.  
Let rise about 20 minutes. With fingertips, flatten each ball into a 6-inch circle.  
3. Bake at 500ºF/260ºC for 5 minutes or until puffed and tops begin to brown.  
4. Cut each in half to form 2 pockets.  
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PIZZA DOUGH RECIPES...AS EASY AS 1-2-3  
PIZZA CRUST DOUGH  
Ingredients:  
1 Thick or 2 Thin Crusts 2 Thick or 4 Thin Crusts  
Water, 80ºF/27ºC  
Oil  
Sugar  
3/4 cup  
1 TBL  
1 TBL  
1-1/2 tsp  
1 TBL  
2-1/4 cups  
1 tsp  
1-2/3 cups  
2 TBL  
2 TBL  
2 tsp  
2 TBL  
4-1/2 cups  
2 tsp  
Salt  
Dry Milk  
Bread Flour  
Active Dry Yeast  
Select Pizza Dough Course  
12  
12  
Method:  
1. Place on a lightly floured surface. Divide and press onto a 12-inch pizza Pan, raising edges.  
2. Spread pizza sauce over the dough and sprinkle with toppings.  
3. Bake at 425ºF/218ºC for 20 minutes or until crust is golden brown around edges.  
WHOLE WHEAT PIZZA CRUST DOUGH  
Ingredients:  
2 Thin Crusts  
Water, 80ºF/27ºC  
Oil  
Sugar  
1 cup  
2 TBL  
1 TBL  
1 tsp  
Salt  
Whole Wheat Flour  
Bread Flour  
Active Dry Yeast  
1 cup  
1-1/2 cups  
1 tsp  
Select Pizza Dough Course  
12  
Method:  
1. Place finished dough on a lightly floured surface. Divide in half and press onto a 12-inch  
pizza pan, raising edges. (Sprinkle each Pan with 1 tablespoon of cornmeal if desired.)  
Generously prick dough with a fork. For 1 (12-inch thick) crust, do not divide.  
2. Bake at 425ºF/218ºC for 10 to 12 minutes or until edges of crust begin to turn a light golden  
brown. Remove, add toppings and return to oven to bake an additional 15 to 20 minutes.  
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RUSTIC PIZZA MARGHERITA  
Ingredients:  
2 Thin Crusts  
Water, 80ºF/27ºC  
Olive Oil  
Salt  
Sugar  
Bread Flour  
Active Dry Yeast  
1 cup + 2 TBL  
1-1/2 TBL  
1-1/2 tsp  
1-1/2 tsp  
3 cups  
1-1/2 tsp  
Select Pizza Dough Course  
12  
Topping  
Corn Meal  
Olive Oil  
1 Pizza  
2 tsp  
1 TBL  
2
2 Pizzas  
4 tsp  
2 TBL  
4
Tomatoes, large or  
Roma Tomatoes, large, thinly sliced  
Basil Leaves, fresh, shredded  
Salt  
Black Pepper, freshly ground or  
Red Pepper Flakes, ground  
Mozzarella Cheese,* fresh or  
Fontina Cheese, torn  
Parmesan Cheese, grated  
4
8
1/4 cup  
1/4 tsp  
1/8 tsp  
1/2 cup  
1/2 tsp  
1/4 tsp  
1 cup  
2 cups  
1/4 cup  
1/2 cup  
Method:  
1. Sprinkle pizza pan(s) or cookie sheets evenly with corn meal. Place dough on lightly floured  
surface, divide in half and press into two 14-inch pizza pan(s).  
2. Brush dough evenly with olive oil. Top with tomatoes and basil; sprinkle lightly with salt and  
black pepper or red pepper flakes. Top with both cheeses.  
3. Bake at 425ºF/218ºC for 18 to 20 minutes or until edges of crust are golden brown.  
Variation:  
Use goat cheese or feta cheese.  
If you can not find fresh mozzarella, use standard mozzarella.  
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FOCACCIA DOUGH  
Ingredients:  
1 Loaf  
Water, 80ºF/27ºC  
Olive Oil  
Sugar  
1 cup  
1/3 cup  
2 tsp  
Salt  
1-1/2 tsp  
3 cups  
1 tsp  
Bread Flour  
Dried Italian Seasoning  
Active Dry Yeast  
2 tsp  
Select Pizza Dough Course  
12  
Garlic-Cheese Topping:  
Olive Oil  
Dried Oregano  
Garlic, finely minced  
Parmesan Cheese, grated  
Salt  
1/4 cup  
1-1/2 tsp  
1/4 cup  
1/3 cup  
1/4 tsp  
Greek-Style Topping:  
Olive Oil  
Dried Oregano  
Onion, thinly sliced  
Feta Cheese, crumbled  
Black Olives, sliced - drained  
Salt  
1/4 cup  
1-1/2 tsp  
1 cup  
1/3 cup  
1/4 cup  
1/4 tsp  
Method:  
1. With oiled hands, evenly press dough into a greased 9-inch x 13-inch Pan . Using your  
fingertips, make indentations in the dough.  
2. Cover, let rise in a warm place for 20 minutes or until doubled in size. While the dough is  
rising, select the topping and prepare.  
3. In a skillet, heat oil. For Garlic-cheese topping-stir in oregano and garlic- immediately  
remove from heat. For Greek topping-stir in oregano and onions-cook until onions are soft  
but not brown (approximately 5 minutes).  
4. Spoon topping mixture evenly over dough. Sprinkle with remaining ingredients.  
5. Bake at 400ºF/205ºC for 20 minutes or until done.  
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PASTA DOUGH...AS EASY AS 1-2-3  
The Pasta Dough Course allows you the versatility to prepare many types of dough for your  
baking enjoyment. Here you will find not only Pasta Dough but cookies, pie crust and  
dumplings to get you started.  
BASIC PASTA DOUGH  
Ingredients:  
1.0 LB  
2.0 LB  
Milk, 80°F/27°C  
Oil  
Salt  
3/4 cup  
6 TBL  
3/4 tsp  
2 cups  
1-1/2 cups  
3/4 cup  
1-1/2 tsp  
4 cups  
Semolina (Pasta) Flour  
Select Pasta Course  
Cooked Pasta  
14  
14  
5 cups  
10 cups  
Method:  
1. Removes the bread pan from the Breadman® Pro. Attach the Kneading Paddle onto the  
Drive Shaft. Have all ingredients ready. Make sure all ingredients, except milk  
(80°F/27°C), are at room temperature.  
2. Use a liquid measuring cup to measure the milk and pour into Bread Pan.  
3. Use a measuring spoon to measure the oil and add to Bread Pan.  
4. Use a measuring spoon to measure salt; level off with the straight edge of a knife and add  
to the Bread Pan.  
5. Lightly spoon semolina (pasta) flour into a dry measuring cup, level off with the straight  
edge of a knife and add to Bread Pan.  
6. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly  
into place. Close Lid.  
7. Press the SELECT Button; choose Course14, Pasta Dough. Press the START Button.  
8. At the beep, during the kneading process, check the dough ball. It will be slightly sticky  
to the touch. At this time, push down any dough or flour that may be on the sides of  
Bread Pan. Refer to the KNEADING AND BAKING COURSE CHART in this  
Instruction Manual to check the Display Time that the beep will sound.  
9. The beeper will sound when the dough has finished mixing and “0:00” will appear in the  
Display Window. Press the STOP Button and remove the dough from the Bread Pan.  
10. Using a rolling pin, on a lightly-floured surface, roll out dough to about 1/8-inch  
thickness. Cut dough into strips about 1/2-inch wide.  
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11. Use 6 cups of boiling water for 1.0 LB of dough and cook for 10 to 15 minutes or until  
tender. DO NOT OVER COOK. Drain well.  
12. Use in any of your favorite pasta recipes.  
13. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING.  
Clean Bread Pan after each use; DO NOT IMMERSE THE BREAD PAN IN WATER.  
(See CLEANING INSTRUCTIONS outlined in this Instruction Manual.)  
Clean inside of Breadman® Pro after each use.  
EGG PASTA DOUGH  
Ingredients:  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Eggs, large, room temperature  
Oil  
1/2 cup + 1 TBL  
3/4 cup + 1 TBL  
4
3
1 TBL  
1 tsp  
1 cup  
2 cups  
1-1/2 TBL  
1-1/2 tsp  
1-1/2 cups  
2-1/2 cups  
Salt  
Semolina Flour  
All-Purpose Flour  
Select Pasta Dough Course  
14  
14  
Yield: Cooked Pasta  
8 cups  
10 cups  
SPINACH PASTA DOUGH  
Ingredients:  
1.5 LB  
2.0 LB  
Water, 80°F/27°C  
Oil  
Salt  
Semolina Flour  
All-Purpose Flour  
3/4 cup + 2 TBL  
1 cup + 1 TBL  
1-1/2 TBL  
1-1/2 tsp  
1-1/2 cups  
2-1/2 cups  
1
1 TBL  
1 tsp  
1 cup  
2 cups  
1
Spinach, finely chopped,  
10-oz frozen package, cooked  
OR  
14-oz can well-drained  
Select Pasta Dough Course  
14  
14  
Yield: Cooked Pasta  
8 cups  
10 cups  
NOTE: Both recipes will use the same amount of spinach.  
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DUMPLINGS  
Ingredients:  
4 servings  
Milk, 80°F/27°C  
Oil  
Salt  
1 cup  
1/2 cup  
1/4 tsp  
All-Purpose Flour  
Baking Powder  
2-2/3 cups  
4 tsp  
Select Pasta Dough Course  
14  
Method:  
1. When beeper sounds on Breadman® Pro, remove dough from Bread Pan. Place in a bowl.  
2. Using a teaspoon, carefully drop dumplings into 6 cups of boiling broth.  
3. Lower heat to medium and cook for 10-15 minutes or until tender. DO NOT OVER COOK  
PIE CRUST  
Ingredients:  
2 crusts  
Water, cold, 40°F/4°C  
Shortening or Butter, cold  
Salt  
1/2 cup  
3/4 cup  
1/2 tsp  
All-Purpose Flour  
2-1/2 cups  
Select Pasta Dough Course  
14  
NOTE: For flaky crusts, have ingredients as cold as possible.  
Method:  
1. When the beeper sounds on Breadman® Pro, remove dough from Bread Pan.  
2. Divide dough in half; roll each half out on a lightly floured surface.  
3. For baked pie crust: Place crust in pie pan, crimp edges, and prick with a fork.  
(You may want to weigh the crust down with dry beans or pie weights.  
Line crust with foil and weights)  
4. Bake at 425°F/218°C for 20 minutes or until golden brown. Fill crust as desired.  
5. For fruit or other 2-crust pies: Place 1 crust in pie pan, fill with desired filling and top with  
second crust. Crimp edges to seal. Cut steam vents in top crust.  
6. Bake as required for your filled pie.  
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COOKIE DOUGH ....AS EASY AS 1-2-3  
AMARETTO RAISIN COOKIES  
Ingredients:  
2 dozen  
Amaretto Liquor or Vanilla Extract  
Eggs, large, room temperature  
Butter, softened  
1 TBL  
2
1 cup  
Brown Sugar, packed  
Raisins  
All-Purpose Flour  
3/4 cup  
3/4 cup  
2-1/2 cups  
1-1/2 tsp  
Baking Powder  
Select Pasta Dough Course  
14  
Method for Cookies:  
1. Press the SELECT Button; Choose Course 14, Pasta Dough. Press START.  
2. When the beeper sounds on Breadman® Pro, remove the dough from the Bread Pan.  
Drop by rounded tablespoons on to a lightly greased or papered cookie sheet.  
3. Bake at 350°F/177°C for 12 to 15 minutes or until golden brown.  
OATMEAL RAISIN COOKIES  
Ingredients:  
2-1/2 dozen  
Eggs, large, room temperature  
Butter, melted  
Brown Sugar, packed  
Sugar  
All-Purpose Flour  
Cinnamon  
2
1 cup  
1 cup  
1/2 cup  
1-1/2 cups  
1 tsp  
Salt  
1/2 tsp  
3 cups  
Quick or Old-Fashioned Oats  
(like Quaker®)  
Raisins  
1 cup  
1 tsp  
Baking Soda  
Select Pasta Dough Course  
14  
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JAM COURSE  
Jam Course Method:  
1. Remove the Bread Pan from the Breadman® Pro. Attach the Kneading Paddle onto the  
Drive Shaft. Have all ingredients ready. Clean fresh berries or fruit, cut into 1/2-inch  
cubes. Drain fruit before crushing.  
2. Use a liquid measuring cup to measure the drained, crushed fruit.  
3. Use a dry measuring cup to measure the sugar.  
4. Use a measuring spoon to measure the lemon juice, if using.  
5. Place the Bread Pan into the Breadman® Pro. Push down until it fits firmly into place.  
Close Lid.  
6. Press the SELECT Button; Choose Course 13, Jam. Press START.  
7. The Bread Maker will pre-heat for 15 minutes before any movement occurs in the Bread  
Pan. After pre-heating, the jam will be heated and mixed for approximately 50 minutes.  
The entire Jam Course takes 1 hour 5 minutes.  
8. When the jam is finished, the Breadman® Pro will beep and “0:00” will appear in the  
Display Window. Press the STOP Button and open the Lid.  
CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND  
BREAD WILL BE VERY HOT. USE OVEN MITTS.  
9. Remove the Bread Pan from the Breadman® Pro. BE SURE TO USE OVEN MITTS.  
10. Pour the hot jam into a heat-safe container. Leave on the counter top to partially cool,  
stir occasionally.  
11. Pour the partially cool jam into a refrigerator/freezer-safe container, leaving 1/2" of space  
at the top.  
12. Cover tightly to store. Jam will thicken upon cooling.  
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Jam Course Hints For Best Results  
• Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other  
ingredients are necessary for a good set.  
• Use only ripe fruit (not overripe or underripe) for best flavor.  
• Do not puree fruit. Drain cubed fruit before crushing. Crush with a potato masher or  
food processor. Jam should have bits of fruit in it.  
• Recipes should not exceed 3 cups fruit.  
• Be sure to measure fruit AFTER it has been crushed, not before.  
• Remove stems, seeds, or pits from fruit before crushing.  
• You may use strawberries, blackberries, raspberries or other thin skinned berries. Fruit such as  
peaches, pears and apricots may be used but should be peeled and have the seeds removed.  
• Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw and drain before  
measuring. For thinner jam, use juice as part of the 3 cups berry or fruit amount.  
• Lemon juice adds necessary acid to the berries or fruit.  
• You may decrease the amount of sugar, but it will produce a thinner result. More sugar will  
make it thicker. For best results, sugar substitutes are not recommended.  
•The average refrigerated life of jam is 2 weeks or up to several months frozen.  
STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM  
Fresh or Frozen (thawed) Fruit  
Sugar  
3 cups  
5 cups  
Select Jam Course  
13  
BLUEBERRY, APRICOT, PEACH OR PEAR JAM  
Fresh or Frozen (thawed) Fruit  
Sugar  
Lemon Juice  
3 cups  
5 cups  
3 TBL  
Select Jam Course  
13  
CAUTION: DO NOT EXCEED THESE AMOUNTS!  
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USER MAINTENANCE INSTRUCTIONS  
Any service requiring disassembly, other than the cleaning described  
below, must be performed by an authorized service representative.  
Unauthorized service will void your warranty.  
CLEANING INSTRUCTIONS  
ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL  
COMPLETELY BEFORE CLEANING.  
Caution  
Bread Pan and  
Kneading Paddle  
Cleaning Instructions  
The Bread Pan and Kneading Paddle have non-stick surfaces which  
make cleaning easy.  
1. After baking each loaf of bread, unplug the Breadman® Pro and  
discard any crumbs.  
2. Remove the Bread Pan from the Oven Chamber and the Kneading  
Paddle from the Bread Pan. Then, as needed, wash the Bread Pan  
and Kneading Paddle inside and out with warm, soapy water. Avoid  
scratching the non-stick surfaces.  
DO NOT PUT THE PAN IN A DISHWASHER OR SOAK IT  
IN WATER.  
3. If the Kneading Paddle is stuck to the Drive Shaft, pour warm water  
into the Bread Pan for up to 30 minutes, to loosen it. DO NOT  
USE EXCESSIVE FORCE.  
4. Wipe the inside of the Lid and Oven with a slightly damp cloth or  
sponge. If any residue has scorched on the Heating Element or  
elsewhere, wipe with a non-abrasive pad and wipe clean. The Lid  
can be removed for cleaning. DO NOT PUT THE LID IN A  
DISHWASHER since this can cause the Lid to warp. Because it  
contains a sensitive electronic sensor, DO NOT LEAVE IT  
SOAKING IN WATER.  
5. To clean the glass in the Lid, use a glass cleaner or mild detergent  
and a damp cloth or plastic scouring pad. Do not use an abrasive  
cleaner or pad as they might scratch the glass.  
6. Do not use vinegar, bleach, or harsh chemicals to clean the  
Breadman® Pro.  
7. Be sure the Breadman® Pro is completely cooled before storing.  
8. The Oven Chamber contains the Heating Element and Drive Shaft.  
Therefore, when cleaning, NEVER pour water, solvents, or  
cleaning solutions into this area.  
• All removable parts should be thoroughly cleaned and dried.  
STORAGE  
• Store with Lid closed. Place Bread Pan into the Breadman® Pro  
with Kneading Paddle inside.  
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BEFORE CALLING FOR SERVICE  
Questions  
Answers  
Why does the height  
and shape of bread  
differ in each loaf?  
The height and shape of bread may differ depending  
on the ingredients, room temperature and length of  
the timer cycle. Also, accurate measurement of  
ingredients is essential to make delicious bread.  
1
2
3
The bread has an  
unusual aroma.  
Why?  
Stale ingredients may have been used or too much  
yeast may have been used. Always use fresh  
ingredients. Accurate measurements are essential to  
make delicious bread.  
The Kneading  
Paddle comes out  
with the bread.  
This can happen as the Kneading Paddle is detachable.  
Use a non-metal utensil to remove it.  
CAUTION: The Kneading Paddle will be hot.  
The bread has a  
floured corner.  
Sometimes flour in the corner of the Bread Pan may  
not have been completely kneaded into the dough.  
Scrape it off the loaf with a knife.  
4
5
6
Can ingredients be  
halved or doubled?  
NO. If there is too little in the Bread Pan, the  
Kneading Paddle cannot knead well enough. If there  
is too much, bread rises out of the Bread Pan.  
Can fresh milk be  
used in place of  
dry milk?  
YES. Be sure to decrease the same measurement of  
water to equal liquid substitution. Fresh milk is not  
recommended when using the Delay Bake Timer,  
because it may spoil while sitting in the Bread Pan.  
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CHECKLIST  
Bread  
Maker  
Smoke  
emitted  
from  
Sides of  
bread  
Bread  
rises  
Bread  
falls/  
Short & Slices  
dense  
uneven  
&
does not  
operate/  
ingredients  
collapse/  
bottom is  
damp  
too  
coarse  
texture  
texture  
BAKING RESULTS:  
steam  
vent/  
much/  
coarse  
texture  
sticky  
not mixing burning  
smell  
Please check the following:  
O
1. Unplugged/power outage  
2. Oven area is too hot (Display – – H, – – HI)  
O
O
O
O
3. Oven area is too cold (Display – – L, – – LI)  
_
ٗ ٗ  
4. Display reads:  
_ٗ ٗ or  
5. Ingredients spilled on heating element  
6. Top Lid was open during baking  
O
O
7. Bread left in Bread Pan too long after program  
O
O
8. Bread sliced just after baking (steam was not  
allowed to escape)  
O
9. Whole Wheat, Whole Wheat Rapid or Jam  
Course chosen  
O
O
10. Kneading Paddle not installed  
11. Not enough  
Water  
12. Too much  
O
O
O
13. Not enough  
Flour  
14. Too much  
15. No yeast  
O
O
O
Yeast  
16. Not enough  
17. Too much  
O
O
O
O
18. No sugar, molasses or honey  
O
O
O
O
O
O
19. Ingredients used other than recommended  
Flour  
20. Wrong type of flour used  
21. Yeast touched water before kneading  
22. Old yeast used  
Yeast  
23. Wrong type of yeast used  
24. Temperature of water either too hot or  
too cold  
O
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SUGGESTIONS  
The following suggestions have a corresponding number found on the checklist.  
Be sure to read both.  
1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions.  
2 - 3. Open Lid, remove Bread Pan and allow to cool or warm up.  
4. Needs service.  
5. Wait until Course is complete; unplug, allow to cool and clean.  
6. Only open Lid during kneading process to check dough ball or to add ingredients.  
7. Remove bread as soon as Course is done and place on wire rack.  
8. Allow to cool approximately 15 to 30 minutes.  
9. Courses begin with preheat. No movement occurs in the Bread Pan.  
10. Put Kneading Paddle on the shaft of Bread Pan.  
11 - 14. Check the dough ball at beep.  
It should be round, smooth-textured, soft and slightly tacky to the touch.  
(Deluxe Super Rapid dough ball will be sticky to the touch.)  
If more like a batter, add 1 TBL flour. Allow to mix; add more if necessary.  
If too dry, add 1 tsp water. Allow to absorb; add more if necessary.  
15. Follow recipe.  
16. Increase by 1/4 tsp.  
17. Decrease by 1/4 tsp.  
18. Sugar substitutes not recommended.  
19. Follow recipe or substitution recommendations.  
20. Flours cannot be substituted.  
21. Place yeast on top of flour away from liquids.  
22. Make sure yeast is fresh and at room temperature.  
23. For all Courses, except Deluxe Super Rapid, use active dry/rapid or quick rise in  
equal amounts. Follow bread machine yeast directions.  
24. Water should be 80°F/27°C for all Courses except Deluxe Super Rapid which should  
be 100º-115ºF/43º-46ºC.  
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SPECIFICATIONS  
Power Supply  
120 V ~ 60 Hz  
430W  
Heater  
Kneading Motor  
Power  
Consumption  
70W  
Dimension (WxDxH)  
Weight  
Approx. 16" x 9" x 13"  
Approx. 15 LB  
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RECIPE INDEX  
BREAD RECIPES...EASY AS 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 - 23  
WHITE BREAD RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 - 23  
White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22  
Jalapeno Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23  
White Sourdough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24  
White Sourdough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24  
Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25  
Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25  
Dill Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26  
Fat-Free White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26  
Egg Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27  
Buttermilk Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27  
Honey Granola Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28  
Maple Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28  
Peach Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29  
Potato Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29  
Milk Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30  
Whole Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30  
Bloody Mary Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31  
Banana Granola Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31  
WHOLE WHEAT BREAD RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32  
Sunflower & Sesame Seed Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32  
Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32  
Whole Wheat with Gluten Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33  
Whole Wheat Cinnamon Raisin Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33  
Southern Barley Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34  
Caraway Rye Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34  
Onion Rye Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35  
Anadama Oatmeal Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35  
Honey-Banana Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36  
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RECIPE INDEX (CONTINUED)  
Seven Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36  
Two Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37  
Whole Wheat Zucchini Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37  
Yogurt Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38  
Pumpernickel Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39  
Dairy Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39  
FRENCH BREAD RECIPES  
Hearty Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40  
French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40  
FRUIT & NUT BREAD RECIPES  
Italian Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41  
Spiced Pumpkin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41  
Cinnamon Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42  
Crunchy Cracked Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42  
Soy Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43  
Sweet Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43  
White Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44  
Dried Fruit Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44  
Trail Mix Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45  
Soy Almond Fruit Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45  
Soy Cinnamon Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46  
Cheese Onion Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46  
Carrot Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47  
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RECIPE INDEX (CONTINUED)  
DELUXE SUPER RAPID BREADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48  
Deluxe Super Rapid White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 - 50  
Deluxe Super Rapid Country White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50  
Deluxe Super Rapid French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51  
Deluxe Super Rapid Italian Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51  
Deluxe Super Rapid Cinnamon-Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52  
Deluxe Super Rapid Pepperoni Pizza Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52  
DAY OLD BREAD RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53  
Breaded Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53  
Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53  
Crunchy Bread Snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53  
BATTER BREADS™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54 - 55  
Sweet Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54  
Pineapple Coconut Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56  
Spiced Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56  
Cheddar Loaf Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57  
Carrot Pecan Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57  
Banana Nut Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58  
BREAD / PIZZA / PASTA DOUGH COURSES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .59  
Making Doughs: Crust Treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60  
Dinner Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61  
Wheat Dinner Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62  
Buttermilk Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63  
Cheezy Garlic Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64  
Refreshing Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65  
Cinnamon Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66  
Sticky Breakfast Bun Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67  
Brioche Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68  
French Bread Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69  
Challah Bread Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70  
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RECIPE INDEX (CONTINUED)  
Creamed Soup Bread Bowl Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71  
Party Dip Bread Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72  
Shredded Beef Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72  
Shrimp Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72  
Almond-Cherry Coffee Cake Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73  
Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74  
Banana Wheat Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75  
Egg Bagels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76  
Soft Pretzel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77  
Pita Pocket Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78  
Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79  
Whole Wheat Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79  
Rustic Pizza Margherita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80  
Focaccia Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .81  
PASTA DOUGH...AS EASY AS 1-2-3  
Basic Pasta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .82 - 83  
Egg Pasta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83  
Spinach Pasta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83  
Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .84  
Pie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .84  
Amaretto Raisin Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85  
Oatmeal Raisin Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85  
JAM COURSE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .86 - 87  
Strawberry, Blackberry, or Raspberry Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87  
Blueberry, Apricot, Peach or Pear Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87  
96  
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IMPORTANT NOTICE  
If any parts are missing or defective,  
DO NOT return this product.  
Please call our Consumer Service Department for assistance.  
800-233-9054 Monday - Friday 8am - 5pm CST  
Thank You  
If after reading this instruction  
booklet you still have questions about using the  
®
Breadman Automatic Bread Maker,  
please write or call:  
Salton, Inc.  
P.O. Box 7366  
Columbia, MO 65205-7366  
1-800-233-9054  
Monday - Friday 8am - 5pm CST  
For more information on Salton, Inc. products, E-mail us at:  
breadman@saltonusa.com  
OR, visit our website:  
http://www.breadman.com  
or www.eSalton.com  
TR900S  
Printed in China  
P/N 61404  
©2003 Salton, Inc.  
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