Toastmaster Bread Maker WBYBM1 User Manual
WBYBM1  
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Table of Contents  
5. Making Dough and Baking Bread ............................................................................................20  
Tips and Hints for Good Results................................................................................................20  
Guidelines for Packaged Mixes: ................................................................................................20  
Understanding Baking Cycles....................................................................................................21  
Crust Controls......................................................................................................................21  
Inserting and Removing the Baking Pan ...............................................................................22  
Inserting the Baking Pan .................................................................................................22  
Removing the Baking Pan...............................................................................................22  
Basic Baking......................................................................................................................................22  
Using the Beyond Breadmaker’s Special Features.............................................................23  
Delay Bake Timer................................................................................................................23  
Bake Only ..............................................................................................................................24  
Using the Pause Feature..................................................................................................24  
Try This: Mediterranean-Style Bread Recipe.........................................................................24  
Customizing Pre-Programmed Baking Cycles.....................................................................25  
Programming Your Personal Recipes .....................................................................................26  
Resetting the Program & Personal Recipe Memory...........................................................26  
Power Loss Memory ......................................................................................................................27  
6. Know Your Ingredients ..............................................................................................................27  
Flours and Grains............................................................................................................................27  
Flour Storage .......................................................................................................................28  
Working with Yeast........................................................................................................................28  
Conversion Chart for Quick-Acting Yeast .................................................................29  
Rapid Settings Additional Yeast Amounts:...............................................................29  
Other Ingredients...........................................................................................................................29  
Measuring Your Ingredients.......................................................................................................30  
Liquid Measure ...................................................................................................................30  
Dry Measure.........................................................................................................................30  
Recipe Tips........................................................................................................................................30  
Special Glazes for Yeast Breads.....................................................................................30  
Bread Mixes and Other Recipe Books.........................................................................31  
Checking Dough Consistency .......................................................................................31  
Adjusting for Climate and Altitude .............................................................................31  
Slicing and Storing Bread............................................................................................................31  
7. Recipes ..........................................................................................................................................32  
White Bread..........................................................................................................................32  
Jalapeño Bread ...................................................................................................................33  
Sourdough Starter.............................................................................................................33  
Sourdough Bread...............................................................................................................34  
Banana Bread.......................................................................................................................34  
Corn Bread............................................................................................................................35  
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Dill Bread...............................................................................................................................35  
Fat Free White Bread ........................................................................................................36  
Egg Bread..............................................................................................................................36  
Buttermilk Bread ................................................................................................................36  
Honey Granola Bread .......................................................................................................37  
Maple Bread.........................................................................................................................37  
Peach Bread .........................................................................................................................38  
Potato Bread ........................................................................................................................38  
Milk Bread .............................................................................................................................39  
Whole Grain Bread.............................................................................................................39  
Bloody Mary Bread ............................................................................................................40  
Banana Granola Bread......................................................................................................40  
Sunflower and Sesame Seed Bread.............................................................................41  
Whole Wheat Bread ..........................................................................................................41  
Whole Wheat with Gluten Bread..................................................................................42  
Whole Wheat Cinnamon Raisin Walnut Bread........................................................42  
Southern Barley Bread .....................................................................................................43  
Caraway Rye Bread............................................................................................................43  
Onion Rye Bread.................................................................................................................44  
Anadama Oatmeal Bread................................................................................................44  
Honey Banana Whole Wheat Bread ............................................................................45  
Seven Grain Bread .............................................................................................................45  
Two Cheese Bread .............................................................................................................46  
Whole Wheat Zucchini Herb Bread.............................................................................46  
Yogurt Whole Wheat Bread............................................................................................47  
Pumpernickel Bread..........................................................................................................47  
Dairy Whole Wheat Bread...............................................................................................48  
Hearty Nut Bread................................................................................................................48  
French Bread........................................................................................................................49  
Italian herb Bread...............................................................................................................49  
Spiced Pumpkin Bread.....................................................................................................50  
Cinnamon Raisin Bread....................................................................................................50  
Crunchy Cracked Wheat Bread .....................................................................................51  
Soy Herb Bread ...................................................................................................................51  
Sweet Walnut Bread..........................................................................................................52  
White Wheat Bread ...........................................................................................................52  
Dried Fruit Bread................................................................................................................53  
Trail Mix Bread.....................................................................................................................53  
Cheese Onion Bread .........................................................................................................54  
Soy Almond Fruit Bread...................................................................................................54  
Soy Cinnamon Raisin Bread ...........................................................................................55  
Carrot Raisin Bread ............................................................................................................55  
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Table of Contents  
Day Old Bread Recipes .................................................................................................................56  
Breaded Pineapple ............................................................................................................56  
Bread Pudding ....................................................................................................................56  
Crunchy Bread Snacks......................................................................................................56  
Batter Bread Recipes .....................................................................................................................57  
Sweet Corn Bread ..............................................................................................................58  
Pineapple Coconut Pound Cake...................................................................................59  
Spiced Zucchini Bread......................................................................................................59  
Cheddar Loaf Bread...........................................................................................................60  
Carrot Pecan Bread............................................................................................................60  
Banana Nut Cake................................................................................................................61  
Jam Cycle Instructions..................................................................................................................61  
For Best Results...................................................................................................................61  
Making Jam: Basic Procedure........................................................................................62  
Jam Recipes......................................................................................................................................62  
Strawberry, Blackberry, or Raspberry Jam ................................................................62  
Blueberry, Apricot, Peach or Pear Jam .......................................................................62  
Dough Recipes ................................................................................................................................63  
Crust Treatments (use only with dough program)................................................63  
Optional Glazes...................................................................................................................63  
Shaping Rolls .......................................................................................................................63  
Dinner Roll Dough.............................................................................................................63  
Wheat Dinner Roll Dough...............................................................................................64  
BUTTERMILK ROLL DOUGH ............................................................................................64  
Cheezy Garlic Roll Dough................................................................................................65  
Refreshing Roll Dough .....................................................................................................66  
Cinnamon Roll Dough......................................................................................................67  
Sticky Breakfast Bun Dough...........................................................................................68  
Brioche Roll Dough ...........................................................................................................69  
French Bread Dough.........................................................................................................70  
French Twists: (use recipe above):...............................................................................70  
Challah Braid Dough.........................................................................................................71  
Creamed Soup Bread Bowl Dough..............................................................................72  
Party Dip Bread Bowl Dough.........................................................................................73  
Shredded Beef Dip.............................................................................................................73  
Shrimp Dip............................................................................................................................74  
Almond Cherry Coffee Cake Dough............................................................................75  
Bagel Dough........................................................................................................................76  
Banana Wheat Bagel Dough..........................................................................................77  
Egg Bagels ............................................................................................................................78  
Soft Pretzel Dough ............................................................................................................79  
Pita Pocket Dough.............................................................................................................80  
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Pizza Dough Recipes .....................................................................................................................81  
Pizza Crust Dough..............................................................................................................81  
Whole Wheat Pizza Crust Dough .................................................................................81  
Foccacia Dough..................................................................................................................82  
Personal Recipes.............................................................................................................................83  
Pumpkin Pull-Apart Pan Rolls........................................................................................83  
Challah ...................................................................................................................................84  
Grandma’s Cinnamon Rolls............................................................................................85  
Holiday Dried Fruit and Nut Bread ..............................................................................88  
Rosemary French Bread...................................................................................................90  
8. Care and Maintenance ...............................................................................................................91  
Cleaning Precautions....................................................................................................................91  
Cleaning the Breadmaker............................................................................................................91  
Storing the Breadmaker...............................................................................................................92  
9. Troubleshooting..........................................................................................................................92  
Questions and Answers................................................................................................................92  
Questions and Answers About General Performance and Operation ...........92  
Questions & Answers About Ingredients and Recipes.........................................93  
Home Hub Network Problems ..................................................................................................94  
Breadmaker Problems ..................................................................................................................94  
Display Error Messages.................................................................................................................94  
Baking Problems.............................................................................................................................95  
10. Warranty .....................................................................................................................................96  
11. Contact Information .................................................................................................................97  
12. Appendix ....................................................................................................................................98  
Beyond Breadmaker Baking Cycles .........................................................................................98  
Technical Specifications...............................................................................................................98  
13. Personal Recipes and Custom Programs............................................................................102  
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Important Safety Precautions  
1. 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 electric 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 manufac-  
turer 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/RESET button for two 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  
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 Breadmaker 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!  
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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 Breadmaker may not operate  
properly. The Breadmaker 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.  
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About Your Beyond Breadmaker  
2. About Your Beyond Breadmaker  
Your Beyond Breadmaker makes fantastic bread! It’s  
simple and intuitive to use. You’ll be baking delicious  
fresh bread in no time and you’ll be inspired to try new  
bread recipes.  
With your Beyond Breadmaker you can start from  
scratch and make your own favorite bread or you can  
add personal touches to and existing recipe.  
Your Beyond Breadmaker is smart, too! It’s on-board  
memory contains baking programs for hundreds of  
packaged mixes for breads, cakes and muffins. Simply  
swipe the package’s barcode with the Breadmaker’s scanning wand and the Breadmaker  
programs itself to prepare the mix perfectly.  
Your Beyond Breadmaker can also make non-yeast batter breads, muffins, cakes, bagel dough,  
pizza dough and jams.  
Dozens of recipes custom-designed for your new Breadmaker are included in this manual and  
you can save five personal baking programs in the Breadmaker’s memory so you can use it to  
bake your favorite homemade breads.  
Your Beyond Breadmaker makes 1 LB., 1.5 LB. and 2.0 LB. loaves of bread. You can add extra  
ingredients such as nuts or fruit. You can make dough for rolls, loaves or hand shaped bread  
you’ll bake in your oven. Or you can make bread from scratch with your own recipe or using  
one of the recipes included in this manual.  
A Breadmaker that Connects to the Internet?  
Your Beyond Breadmaker is designed to communicate over your home’s existing electrical  
wiring with the Home Hub, an intelligent Internet gateway that is also a stylish CD player/  
clock-radio/alarm clock. If your Breadmaker is on a Home Hub network, you can log onto  
the Beyond Information Network from your personal computer to select baking programs  
to be downloaded to your Breadmaker. An easy-to-use point-and-click interface allows you  
to enter baking programs of your favorite cake or bread recipes. The more information that’s  
downloaded to the Breadmaker, the smarter and more personalized the Breadmaker becomes  
over time.  
Special Features  
The Dough cycle does the mixing and kneading for breads that you will shape  
by hand and bake in your oven (braided bread or foccacia, for example).  
The Rapid setting allows you to complete the bread making process in 2 - 3 hours.  
The Delay Timer lets you wake up to fresh, hot baked bread in the morning.  
The Pause feature allows you to remove the dough for shaping, filling and  
braiding or to score the top of your loaf for rustic style bread or to make a  
decorative crust with rolled oats, poppy seeds and more.  
The Keep Warm function prevents the bread from getting soggy by keeping  
finished bread warm up to an hour after the baking is completed.  
The Power Loss Memory, allows the Breadmaker to resume the cycle where it left  
off if there’s an interruption in electrical power during baking.  
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Use the Custom Recipe Program to change the settings on any of the  
pre-programmed baking cycles. The Personal Recipe Program allows you to  
program the Breadmaker to prepare your favorite bread recipes. You can store  
5 personal recipes in the Breadmaker’s recipe database.  
The Bake Only cycle allows you to bake frozen dough or dough that needs  
refrigeration as well as breads that need additional baking, up to 2 hours.  
Before First Use  
1. Unpack the Breadmaker. Save the packing material and carton in case of future  
need.  
2. Place the Breadmaker on a firm, level surface. Do not place it where it will come  
into contact with heat or moisture. Make sure the vents are not blocked.  
3. Plug the power cord into a polarized outlet (one blade is wider than the other). Do  
not allow the cord to dangle over the edge of the counter.  
4. Wash the bread pan and the kneading paddle in warm soapy water. Dry.  
If your Breadmaker will be part of a Home Hub network, program your Home Code  
(For instructions on programming your Home Code, please refer to page 14.  
5. Programming Your Home Code on page 14). Once your Breadmaker is on the  
Home Hub network, the time and date will be set and maintained automatically.  
6. If your Breadmaker is not on a Home Hub network, set the clock and date (For  
instructions on setting the clock, please refer to Manually Setting the Clock and  
Date on page 15).  
Note: During first use the Breadmaker may smoke or emit an odor. This is caused by oils used  
in the manufacturing process. To burn off the oils, operate the Breadmaker empty using the  
White Rapid Program.  
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Getting Acquainted with Your Beyond Breadmaker  
3. Getting Acquainted with Your Beyond  
Breadmaker  
Breadmaker Features and Controls  
Figure 1. Beyond Breadmaker Components  
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Control Panel  
Use the control panel to program all the Breadmaker’s functions. The control panel is illustrated  
in Figure 2. Push button functions are explained in Table 1.  
Figure 2. Breadmaker Control Panel  
Table 1. Control Panel Function  
Keep Warm Operation A flashing light indicates Keep Warm. Steady light indicates a  
Breadmaker cycle is in progress. The Keep Warm feature pre-  
vents bread from becoming soggy if it’s not removed from the  
Breadmaker immediately when baking is complete. The Keep  
Warm feature works only on the White, Whole Wheat, French and  
Fruit & Nut cycles.  
Display Window  
The display window displays the time of day, date, your selec-  
tions, cycle timer settings and cycle status.  
Basic baking cycles are listed on the right side of the display win-  
dow. Your current selection is indicated with a . Cycle options  
are: White, Whole Wheat, French, Fruit & Nut, Batter Breads, Jam,  
Dough, Pizza Dough, Bake Only.  
Crust options (Light, Medium, Dark) are listed on the left side of  
the display window. Your current selection is indicated with a  
.
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Control Panel  
Program  
The Program function allows you to customize the standard  
Time / Temp  
baking cycles by modifying a baking cycle’s pre-set times for  
kneading, rising and so on. Please refer to “Programming Your  
Personal Recipes” beginning on page 26 for instructions on using  
the Program function.  
Save/Erase  
Press to save or erase changes made when using the Program  
function.  
Press to increase/decrease the amount of time. Time increases/  
decreases in 10-minute increments.  
HC  
Press to enter your home code if your Breadmaker is on a Home  
Hub network. Please refer to Programming Your Home Code  
beginning on page 14.  
Crust Control  
Press to customize the crust color and texture. The options are  
Light, Medium, Dark. The default setting is Medium. Crust options  
are listed on the left side of the display. Your current selection is  
indicated with a  
.
Extras  
Select  
SCAN  
Use the Extras function when programming recipes that call for  
fruit, nuts, chopped garlic or similar ingredients to be added to  
the bread dough during baking.  
Press to select the desired Breadmaker cycle. Cycle options are  
listed on the right side of the display window. Your current  
selection is indicated with a  
.
Press to use the scanning wand. Your Breadmaker has hundreds  
of baking cycles stored in its memory. If you are baking a pack-  
aged bread, cake or muffin mix, just scan the package barcode  
to have your Breadmaker program itself for perfect results. For  
instructions on using the scanning wand, please refer to “Using  
the Scanning Wand” on page 15.  
LEARN  
Press to use the Learn function. The Learn function is used in  
conjunction with the scan function. If you scan the bar code  
on a package bread, cake or muffin mix and the message  
NOT IN MEMORY appears in the display, you can “teach” your  
Breadmaker to prepare the mix using the Learn function. Please  
refer to page 17 for instructions on using the Learn function.  
Loaf Size  
Pause  
Press to select loaf size. The options are 1 LB, 1.5 LB, 2 LB.  
Press to temporarily interrupt the current cycle. Please refer to  
“Using the Pause Feature” beginning on page 24.  
START  
Press START to begin a baking program and to start the timer.  
STOP / Reset  
Press for a full second to reset the baking cycle’s Delay Bake  
setting or to cancel the program in progress.  
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Programming Your Home Code  
Adding Your Beyond Breadmaker to Your Home Hub Network  
Note: If you have a Home Hub use this procedure to set up your Home Hub network or to add  
the Breadmaker to an existing Home Hub network.  
If you do not have a Home Hub, skip this procedure.  
Home Code  
The Home Code is a unique identifier that your Home Hub uses to recognize the Beyond appli-  
ances in your home.  
To obtain your Home Code  
1. On your Home Hub, from the main display press MENU to open the Main Menu.  
2. When the Main Menu opens, press DOWN or UP until APPLIANCE is highlighted.  
Press SELECT.  
3. The Appliance Menu will open. The Home Code is displayed in the Appliance  
Menu. Make a note of the Home Code.  
Programming Your Home Code into the Breadmaker  
1. On the Breadmaker control panel, press and hold HC. Home Code digits will flash  
in the display. If they do not match the Home Hub’s Home Code:  
2. Press or until the desired digits are displayed.  
3. When the Breadmaker’s Home Code digits are the same as the Home Hub’s, press  
HC to save your Home Code and return to the main display. The Breadmaker will  
beep to indicate the new Home Code has been saved.  
Setting Up Your Home Hub Network  
1. On the Home Hub, navigate to the Appliance Menu. Select DETECT to have the  
Home Hub identify the Breadmaker.  
2. In a few seconds, the message BREADMAKER ONLINE will appear in the Home  
Hub’s display. Press OK. “NETWORK” appears in the Breadmaker’s display.  
Your Home Hub network is up and running. Your Home Hub will now be able to  
manage your Breadmaker’s schedule and keep the clock synchronized.  
Updating Settings From Your Beyond Information Network Account  
1. Navigate to the Home Hub’s Internet menu. Select UPDATE. “Internet  
Downloading” will appear in the display.  
2. When Internet downloading is complete, press OK to return to the main display.  
3. The Home Hub will display “Breadmaker User Recipes Updated”. Press OK.  
4. The Home Hub will display “Breadmaker Database Download Started”. Press OK  
5. Several minutes later, the Home Hub will display “Breadmaker Database Download  
Finished”. Press OK  
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Manually Setting the Clock and Date  
Manually Setting the Clock and Date  
If you do not have a Home Hub follow these steps to set the Breadmaker’s  
time and date manually:  
1. Unplug the Breadmaker and plug it back in. The unit will emit a long beep and  
“LOAD” will be displayed, flash for a few seconds, automatically change to “CONN”,  
flash for a few seconds, before displaying clock digits reading 00:00. The clock dig-  
its will read 00:00. In a few seconds the clock digits will flash 12:00. Press or  
to increase or decrease the hour until the desired hour is displayed. Press SELECT.  
2. The minute digits will flash. Press or to increase or decrease the minutes until  
the desired minute is displayed. Press SELECT.  
3. The month digits will flash. Press or until the desired month is displayed.  
Press SELECT.  
4. The day digits will flash. Press or until the desired day is displayed. Press  
SELECT.  
5. The year digits will flash. Press or until the desired year is displayed. Press  
STOP/Reset to save your settings.  
4. Using Your Beyond Breadmaker  
Smart Features  
Note: To use the Beyond Breadmaker’s smart features you must have a Home Hub and a  
Beyond Information Service.  
Preparing your favorite packaged mixes for yeast breads, batter breads and cakes is easy, fast  
and convenient thanks to your Beyond Breadmaker’s smart features. Your Breadmaker is pro-  
grammed to recognize the barcodes of hundreds packaged bakery mixes. With a swipe of the  
scanning wand your Breadmaker will automatically program itself to perfectly prepare your  
packaged mix.  
If your Breadmaker is on a Home Hub network, you can log onto your Beyond Information  
Service from your personal computer to select baking programs to be downloaded to your  
Breadmaker and you can program your favorite homemade bread recipes.  
Using the Scanning Wand  
Your Beyond Breadmaker is equipped with a UPC scanning wand that is similar to scanning  
equipment used in many retail settings. The scanning wand on your Beyond Breadmaker is  
like having a “magic” wand that tells your Breadmaker to automatically program itself for  
the perfect baking cycle for your packaged bakery mix.  
To use the scanning wand:  
1. Locate the barcode on the packaged mix you wish to prepare. On the  
Breadmaker’s control panel, press SCAN. A red light will come on in the end of the  
scanning wand.  
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2. Hold the scanning wand as you would hold a pencil. Touch the lighted end of the  
wand against the package and to the left of the barcode.  
3. Using a steady sweeping motion, move the wand across the bar code from left to  
right and from right to left at a medium to fast speed. Be sure to scan the entire  
barcode and to keep the wand tip touching the package. A beep tells you that the  
barcode was scanned successfully.  
Figure 3. Scan the entire from barcode beginning outside the left edge  
If the Breadmaker finds the barcode in its database:  
If the Breadmaker finds the barcode in its database, it will automatically program itself for the  
correct baking cycle.  
To complete baking:  
1. Place the mix in the bread pan (the kneading paddle must already be in the bread  
pan). Follow package directions for adding other ingredients.  
2. Place the bread pan in the Breadmaker. Make sure the pan is seated properly in the  
baking chamber (it will snap into place). Close the lid and press START.  
3. At the end of the cooking time, the Breadmaker will beep to let you know baking  
is completed.  
4. Using oven mitts, remove the bread pan from the baking chamber. Follow package  
directions for cooling and removing the baked goods from the bread pan.  
If the Breadmaker does NOT find the barcode in its database:  
If the Breadmaker does not find the barcode in its database, the Breadmaker will beep and the  
message NOT IN MEMORY will appear on the display.  
To modify the times/temperatures in a standard baking cycle, please refer to “Customizing  
Pre-Programmed Baking Cycles” on page 25.  
Why Does NOT IN MEMORY Appear in the Display?  
Your Beyond Breadmaker comes pre-programmed with hundreds of recipes for preparing  
national brand bakery mixes. However, your Breadmaker may not recognize the barcodes for  
regional, private label, in-store, or distributor brands.  
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Using the Learn Function  
Your Breadmaker saves a list of all unrecognized barcodes. If your Breadmaker is on a Home  
Hub network, the Home Hub will update the Breadmaker’s database at least once each day  
(depending on what type of Internet connection you have).  
Your Breadmaker will now be able to recognize the barcode and program itself with the proper  
cooking instructions.  
Using the Learn Function  
When you scan a barcode that’s not already in the Breadmaker’s database, the message NOT IN  
MEMORY appears on the display. If this happens, you can use the Breadmaker’s Learn function  
to manually enter and save the baking program to the Breadmaker’s database. The next time  
you swipe the barcode, the Breadmaker will program itself to prepare the mix according to the  
instructions you entered.  
Adding a New Baking Program to the Breadmaker’s Memory:  
1. Press SCAN. The red light at the end of the scanning wand will illuminate. Scan the  
barcode on the package. (Please refer to Figure 3 for scanning procedure.) When  
the message NOT IN MEMORY flashes in the display. Press LEARN within 3 seconds.  
2. “CUSTOM PROGRAM” will appear in the display. Enter the times and temperature  
required to prepare the mix. Please refer to the instructions in “Customizing Pre-  
Programmed Baking Cycles” on page 25.  
3. When you’re finished entering the baking program, press LEARN again to store the  
program in the Breadmaker’s memory.  
The next time you scan another package of the same mix, the Breadmaker will recognize the  
barcode and automatically program itself to cook the food according to the instructions that  
you entered.  
Using the Learn Function to Customize Cooking Programs  
You may also use the Learn function to tailor the Breadmaker’s pre-programmed baking cycles  
to your individual preferences. Instructions that you manually enter using the Learn function  
take priority over pre-programmed cooking instructions.  
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Breadmaker Owner’s Manual  
Programming Your Breadmaker from Your Personal Computer  
NOTE: To use this feature you must have a Home Hub and a Beyond Information Service.  
By accessing your Beyond Information Service from any web browser you can easily enter  
instructions for up to 5 custom baking programs. You can also choose to download baking  
programs for hundreds of packaged mixes.  
Here’s how:  
1. Log onto your Beyond Information Service. Click on the picture of the Breadmaker.  
2. The Breadmaker screen will open. Click on either “Add mixes to memory” or “Configure  
user programs”  
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Configure user Programs  
Configure User Programs  
Use this feature to program up to five custom recipes.  
Give your baking program a name and then use the pull-down menus to select the desired  
times and temperature for your baking program. When you’re finished entering your program,  
click SAVE.  
You can enter up to five personal programs.  
Add Mixes to Memory  
The Add Mixes to Memory feature allows you to choose from hundreds of available baking pro-  
grams to download to your Breadmaker. Select Breadmaker programs by clicking a check into  
the desired box. Click on a check to clear the box and unselect a program. When you’re finished  
making your selections, click SAVE.  
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Breadmaker Owner’s Manual  
5. Making Dough and Baking Bread  
Tips and Hints for Good Results  
The most important step when using your Breadmaker is measuring your ingredients. It is very  
important to measure each liquid and dry ingredient accurately. For best results, add ingredi-  
ents in the order given in each recipe.  
•
All ingredients should be as fresh as possible. Packaged foods should not be past  
the expiration date.  
•
Take care to measure ingredients accurately, using a good set of measuring cups  
and spoons, or a good scale. Make sure to level all dry ingredients as you measure  
them. Inaccurate measuring could cause unexpected results in your loaf of bread.  
In particular, be precise in measuring the liquids.  
•
•
Add ingredients to the bread pan in the order listed in recipe.  
Flour will deteriorate when exposed to moisture. Be sure to store your flour in an  
airtight container.  
•
•
To keep your yeast active, store it in an airtight container in your refrigerator. Do  
not use yeast if the date code on the packet has expired.  
When using the Delay Bake Timer, set it for as short a time as possible. Because  
ingredients are partially combined in the bread pan, the dough may tend to dete-  
riorate if left too many hours, especially on a warm or humid day.  
•
•
•
•
•
Do not use the Delay Bake Timer if the recipe includes perishable ingredients such  
as eggs or milk.  
Ingredients, such as fruit or nuts can be added to the Fruit/Nut Dispenser after  
placing ingredients in the bread pan.  
Keep the lid closed during the baking cycle. Opening it too frequently causes  
uneven baking.  
If the baking cycle is complete but the bread needs more baking, you may add  
more baking time using the Bake cycle for up to 2 hours of additional baking.  
After your bread has cooled completely, store it in a plastic bag or plastic wrap to  
prevent it from drying out.  
Guidelines for Packaged Mixes:  
•
For packaged bread mixes follow package directions to prepare a 1, 1-ꢀ,  
or 2-pound loaf.  
•
•
•
•
For packaged cake mixes: Use mixes 16-ounces or larger.  
For packaged muffin mixes: Use mixes 9-ounces or larger.  
For packaged quick bread (batter bread) mixes: Use mixes 13-ounce or larger  
Some brands and/or flavors do not work in the Breadmaker, such as swirl coffee  
cakes.  
•
Follow package directions for adding correct amounts and temperature of water,  
eggs, oil, and all other ingredients.  
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Understanding Baking Cycle  
•
•
When using the scanning wand: If a mix is not in the Breadmaker’s database,  
follow package directions for the correct cycle.  
Use the Batter Bread cycle for all cake, quick breads and muffin mixes.  
Understanding Baking Cycle  
Cycle  
Description  
White  
This setting is used for breads that primarily use white flour, although  
some recipes may include small amounts of whole wheat flour. The  
settings has the shortest overall times until baking is completed. Select  
White settings according to Loaf Size and Crust Control.  
Whole Wheat  
This setting is used for recipes with significant amounts of whole wheat  
or rye flour, oats, or bran. It begins with a preheat or 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. Select Whole Wheat and then Loaf  
Size and Crust Control.  
French  
The French cycle is for breads with crisper crusts, especially those that  
are lowest in sweeteners, such as French and Italian breads.  
Fruit & Nut  
Use this setting 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. Select Fruit & Nut  
and then Loaf Size and Crust Control.  
Batter Breads  
Jam  
This setting 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 setting. Use this setting  
to prepare pre-packaged cake and muffin mixes.  
Use this setting for making jams from fresh fruits. Do not double reci-  
pes or allow ingredients to boil over the pan into the Baking Chamber.  
Should this happen, stop the Breadmaker immediately. Allow to cool  
and clean thoroughly.  
Dough  
This setting only makes dough and will not bake the final bread. Remove  
the dough and shape it to make rolls, pretzels, and round or braided  
breads. Then bake in a conventional Breadmaker.  
Pizza Dough  
Bake Only  
This setting is a special dough setting for pizza only and will not bake  
the final bread. Remove the dough and follow the recipe for making  
pizza.  
This setting will bake for up to 2 hours and is especially helpful if your  
bread, batter bread or cake is not quite done. Check every few minutes.  
Crust Controls  
The LIGHT, MEDIUM AND DARK Crust Control settings let you choose your favorite crust color  
and texture for most bread varieties, including Whole Wheat and White breads.  
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Breadmaker Owner’s Manual  
Inserting and Removing the Baking Pan  
Inserting the Baking Pan  
1. Insert the kneading paddle onto the spindle in the center of the baking pan. The  
hole in the center of the kneading paddle has one flat surface that will align with  
the flat side on the spindle.  
2. Gently place the baking pan into the baking chamber. The baking pan has a pair  
of metal tabs on the outside of the narrow ends. Make sure these align with the  
metal flanges inside the baking chamber.  
3. Press down firmly on the edges of the baking pan until it snaps into place.  
4. Gently rotate the kneading paddle by hand to make sure in can turn freely.  
Removing the Baking Pan  
1. To remove the bread pan from the baking chamber, hold the handle with an oven  
mitt and lift gently.  
2. Remove the loaf by turning the bread pan upside down and shaking gently.  
3. Make certain that the kneading paddle is not stuck in the bread. If it is, use a  
non-metal utensil to gently remove it, taking care not to scratch the kneading  
paddle’s non-stick surface.  
Basic Baking  
Baking a perfect loaf of bread with your Beyond Breadmaker is as easy as 1, 2, 3…  
1. Press SELECT to select the desired baking cycle.  
2. Press CRUST CONTROL to select your crust color preference and press  
LOAF SIZE to select the desired loaf size.  
3. Press START to begin baking.  
NOTE:  
•
When the cycle begins, a count-down baking timer appears in the display replac-  
ing the time-of-day. The current stage of the baking cycle is displayed below the  
time (for example: KNEADING, RISING or BAKING).  
•
When the cycle is complete a beeper will sound and the Breadmaker will auto-  
matically go into KEEP WARM mode (the red indicator light will be flashing) (Keep  
Warm does not function for batter breads, Jam, Dough, Pizza Dough and Bake  
Only cycles).  
•
•
As soon as you remove the baking pan, press STOP/RESET.  
The time of day will be displayed when the cycle is complete.  
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Using Beyond Breadmaker’s Special Features  
Using the Beyond Breadmaker’s Special  
Features  
Delay Bake Timer  
You can pre-program your Beyond Breadmaker to start baking automatically up to 24-hours in  
advance. That way, fresh bread can be waiting for you when you get home from work or when  
you get up in the morning.  
Note: Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, or other dairy  
products, meats, fish, etc. that may spoil.  
To set the Delay Bake Timer:  
1. Add the ingredients as usual, taking care not to let the yeast or other leavening  
ingredient and liquid ingredients contact one another.  
2. If your recipe contains salt, add salt with liquid ingredients, keeping it away from  
the yeast.  
3. Close the Breadmaker lid.  
4. Select the baking cycle, loaf size and crust option you want. The time needed for  
the selected baking cycle appears in the display.  
5. Press the  
baking. (Use the  
button once for each 10 minutes you want to delay the completion of  
button to decrease time in 10-minute increments.) Once you  
have pressed the UP or DOWN buttons, the time of day for the end of the baking  
cycle will be displayed. To fast forward time, press and hold the button. To fast  
reverse, press and hold the  
button.  
Example  
If it is currently 8:00 am and you want a 1.5 lb loaf of whole wheat, medium crust bread to be  
ready in 5 hours, at 1:00 pm:  
1. Select Whole Wheat, 1.5 lb, medium crust. The pre-programmed cycle time, 3:35  
appears on the display.  
2. Press the button 5 times (the time display will read 1:00, meaning the bread will  
be finished in 5 hours at 1:00 pm.  
Note: Actual baking times will not change.  
3. Press START to begin the timer. The colon (:) in the time displayed begins to flash,  
letting you know the timer is started. The timer will count down to 0:00, and the  
Breadmaker will beep to let you know baking is complete. If you have programmed  
a delayed start, the display will show the current time until the breadmaking cycle  
has started, then it will show the remaining time in the breadmaking cycle.  
4. If you make an error after you’ve activated the cycle and want to start over, press  
and hold STOP/RESET. The timer will clear and you can begin again.  
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Bake Only  
Bake Only allows you to select variable baking times and temperatures. This allows you to bake  
dough that you made by hand, dough that needs to be chilled in the refrigerator or dough that  
you purchased.  
To use the Bake Only feature:  
1. Select the amount of time you need to bake, up to 2 hours.  
2. Select the desired temperature from 200º to 375º F: Press PROGRAM TIME/TEMP,  
and arrows.  
3. Press START.  
Using the Pause Feature  
The Beyond Breadmaker has a horizontal traditional style loaf pan. This feature, in combination  
with the PAUSE button, lets you be very creative with bread baking.  
When you press and hold PAUSE for 2 seconds, the Breadmaker will interrupt the current cycle  
for up to 10 minutes. You can press PAUSE at any time, during any cycle.  
To activate the Pause function, press and hold PAUSE for 2 seconds. You will hear a beep when  
the pause begins.  
To resume the cycle, press START and the Breadmaker will resume at the point where it left off.  
If you forget to press START, the machine will automatically reactivate after 10 minutes have  
elapsed.  
Use the Pause feature to:  
•
•
•
•
•
•
Make decorative crusts  
Make pull-apart rolls  
Create rustic-style, Mediterranean-styled rolled bread  
Add crumble toppings to coffee cakes  
Make braided breads  
Make monkey breads  
Try This: Mediterranean-Style Bread Recipe  
The recipe for this hearty, savory bread uses several of the baking techniques described in the  
preceding section:  
In addition to the ingredients listed for French Bread on page 49, this recipe requires:  
•
Chopped garlic (to taste), ꢀ cup sun dried tomatoes (or to taste) and fresh  
chopped rosemary and basil (to taste). Optional ingredients: 1/3 cup feta cheese,  
2 or 3 slices of prosciutto ham.  
1. Prepare French bread according to the recipe on page 49.  
2. At the end of the second SHAPE (approximately 1 hour and 35 minutes into the  
cycle), press PAUSE.  
3. Remove the dough from the baking pan. Roll it out on a clean, lightly floured  
surface into a rectangle approximately 8-ꢀ-inch x 13-inch.  
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Customizing Pre-Programmed Baking Cycles  
4. Lightly brush with good quality, extra virgin olive oil. Sprinkle the oiled dough with  
fresh chopped garlic, basil, rosemary and sun-dried tomatoes. Top with 1/3 cup of  
crumbled feta or goat cheese. If you like, you could add 2 to 3 slices of prosciutto.  
5. Roll the dough tightly jellyroll fashion, into an 8-ꢀ-inch wide roll. Tuck the ends  
under and place into the bread pan. Return the bread pan to the Breadmaker, close  
the lid and press START. Be sure all added ingredients are enclosed in the dough  
before baking.  
6. The final Rise will begin, immediately followed by Bake.  
7. As the baking begins, press PAUSE again. Score the top crust and gently mist the  
loaf with cold water. Close the lid and press START to resume baking.  
Note: Do not leave the lid open for extended periods of time. ALWAYS use an oven mitt when  
handling the pan.  
Customizing Pre-Programmed Baking Cycles  
Using the Program feature, you can alter existing settings in the standard baking cycles. You can  
also use Program to change kneading and bake times in Batter Breads, or mix, knead and proof  
timings in Dough.  
We recommend that for your own reference, you keep a log of the time in the charts provided  
at the end of this book.  
To customize a pre-programmed baking cycle:  
1. Make sure the display shows the clock (time of day). If the display shows some-  
thing other than the clock, press STOP/RESET to clear the display.  
2. Press SELECT, LOAF SIZE and CRUST CONTROL to select the pre-programmed bak-  
ing cycle that is the most similar to your personal recipe.  
3. Press PROGRAM TIME/TEMP. “CUSTOM PROGRAM” appears in the upper left cor-  
ner of the display.  
4. Press PROGRAM TIME/TEMP to step through the programming options. Use the  
or buttons to increase or decrease time/temperature. Press for ADD EXTRAS.  
Press for NO EXTRAS.  
Sequence of programming options  
PROGRAM TIME/TEMP  
1st press  
DISPLAY  
PREHEAT  
KNEAD 1  
KNEAD 2  
RISE 1  
2nd press  
3rd press  
4th press  
5th press  
PUNCH  
RISE 2  
6th press  
7th press  
SHAPE  
8th press  
RISE 3  
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Breadmaker Owner’s Manual  
9th press  
10th press  
11th press  
12th press  
BAKE  
KEEP WARM  
NO EXTRAS  
Temperature  
5. When you have finished, press PROGRAM for a final time. The word SAVE will flash.  
Press SAVE/ERASE to save your personal program. To reject your program, press  
STOP/RESET at any point in the programming process.  
NOTE: You can also use pre-programmed Delay Bake in addition to the manually programmed  
cycles. Use the and arrows to set the time difference after SAVE appears on the display  
screen.  
Suggestion: Record the recipe name and settings on forms provided on pages 102-107 to make  
it easier to remember where to find the correct setting for these recipes.  
Programming Your Personal Recipes  
The Beyond Breadmaker allows you to pre-program five of your favorite recipes. The Beyond  
Breadmaker’s flexible and easy-to-use features allow you to be as creative as you like. If you  
want the dough to Knead for 10 minutes, de-gas (punch down) for 10 seconds, and rise for an  
hour, just program in the numbers. If you want to skip a phase, press the or buttons until  
the time reads “0”.  
To use Program a personal recipe:  
1. Make sure the display shows the clock (time of day). If the display shows some-  
thing other than the clock, press STOP/RESET to clear the display.  
2. Press SELECT repeatedly until PERSONAL RECIPE 1 appears in the display.  
3. Press PROGRAM TIME/TEMP. “CUSTOM PROGRAM” appears in the upper left corner  
of the display.  
4. To program each stage of the baking cycle follow the procedure in the preceding  
section, Customizing Pre-Programmed Baking Cycles starting on page 25.  
Suggestion: Record the recipe name and settings on forms provided on pages 102-107 to make  
it easier to remember where to find the correct setting for these recipes.  
Resetting the Program & Personal Recipe Memory  
Use the Save / Erase function to restore factory setting and to clear personal recipes and  
custom programs.  
1. Select the personal recipe or custom program you want to erase. Press SAVE /  
ERASE The display will prompt SAVE or ERASE. Select for YES or for NO.  
2. A beep will sound and the display will show “White 2 LB. Medium.”  
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Know Your Ingredients  
Power Loss Memory  
Your Beyond Breadmaker has a 60 minute power interrupt memory feature. If the electricity  
goes off, the memory will store the cycle in process for up to 60 minutes. If the power comes  
back on within this time, the cycle will resume where it left off. If the Breadmaker loses power  
for more than this time and you are using eggs, dairy products or meat in your bread, you  
should discard the contents of the recipe and start again with new fresh ingredients due to the  
risk of spoilage.  
For non-perishable recipes you may try starting the Breadmaker at the beginning of the cycle.  
However, this may not always produce an acceptable loaf. If you are not sure when the outage  
occurred, remove the dough ball from the bread pan and place it in an oven-safe baking  
container. Allow it to double in size and place in a preheated 350º F/177º C 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.  
If the bread has already begun to bake when the outage occurs, you must begin with new  
ingredients.  
When the power comes back on, you should do the following:  
Press and hold down the STOP/RESET for at least 3 seconds. If the display does not return to the  
time setting before the outage, unplug the Breadmaker and then plug it back in.  
•
•
If you have a Home Hub network perform an Internet Update from your Home  
Hub to reset the clock and restore saved settings.  
If you do not have a Home Hub, reset the clock manually using the procedure on  
page 15.  
6. 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. The following information describes  
the roll of each ingredient used in the bread making process.  
Flours and Grains  
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 popu-  
lar brands of flour have been tested for quick bread and cakes in  
the Breadmaker by Beyond Test Kitchens¨ 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. They  
are often added to bread in small quantities for nutritional enrich-  
ment, heartiness and flavor. They are 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 Breadmaker will produce loaves with better volume  
and structure.  
Cornmeal and  
Oatmeal  
Corn meal and oatmeal come from coarsely ground white or yel-  
low corn and from rolled or steel-cut oats. They are used primarily  
to enhance the flavor and texture of the bread.  
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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 struc-  
ture for a high, even-grained loaf.  
Self-Rising Flour  
Self-rising flour contains leavening ingredients that will interfere  
with bread and cake making. It is NOT RECOMMENDED for use  
with your Breadmaker.  
Seven Grain  
Cereal Blend  
Seven grain cereal blend is a blend of cracked wheat, oats, bran,  
rye, cornmeal, flax seeds and hulled millet.  
Vital Wheat  
Gluten  
Gluten 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 nutri-  
ents 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.  
Yeast  
Active yeast, through a fermentation process, produces carbon  
dioxide gas necessary to make bread rise. Yeast feeds on carbohy-  
drates in sugar and flour to produce this gas. Three different types  
of yeast are available: fresh (cake), active dry and quick-acting.  
Breadmaker, quick or rapid rise yeast is quick-acting. Fresh (cake)  
yeast is NOT RECOMMENDED for use with your Breadmaker.  
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.  
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.  
Working with Yeast  
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.  
Place ꢀ cup of lukewarm (110º F to 115º F/43º C to 46º C) water into a liquid measuring cup.  
Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface.  
Allow mixture to sit for 10 minutes undisturbed.  
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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Working with Yeast  
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  
Breadmaker yeast) for the active dry yeast or vice versa.  
Conversion Chart for Quick-Acting Yeast  
Active Dry Yeast  
1 teaspoon =  
Quick Acting Yeast  
ꢁ teaspoon  
1-ꢀ teaspoons =  
2-ꢂ teaspoons  
1 tablespoon =  
1 teaspoon  
1-ꢀ teaspoons  
2 teaspoons  
Rapid Settings Additional Yeast Amounts:  
The Rapid settings for 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 ꢀ teaspoon of active dry or quick-acting yeast, whichever one you are using, to the  
recipe. The bread may be shorter and denser.  
Other Ingredients  
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 unless indicated. 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 lim-  
its the growth of yeast. Do not increase or decrease the amount of  
salt shown in the recipes.  
Liquids  
•
•
All liquids should be warm, 80º F/27º C, for all recipes.  
Liquids, such as milk (1%, 2%, whole and skim), water or a com-  
bination of powdered milk and water, can be used when mak-  
ing 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 fla-  
vor variety.  
Eggs  
•
•
Eggs add richness and a velvety texture to bread dough and  
cakes. When the recipe calls for egg(s): bring them to room  
temperature first.  
You may substitute an egg for a portion of the liquid in a yeast  
bread recipe: crack any size egg into a liquid measuring cup,  
then add enough water to equal the amount listed in the  
recipe.  
•
•
The Batter Bread recipes call for specific size eggs.  
Fats  
Shortening, butter and oil shorten, or tenderize, the texture of  
yeast breads. Breads that call for fat stay fresh longer.  
French bread gets its unique crust and texture from the lack of  
fat added.  
If butter is used directly from the refrigerator, it should be cut  
into small pieces for easier blending during the kneading cycle.  
•
•
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Double Acting  
Baking Powder  
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 when heat is applied.  
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 pro-  
cess.  
Measuring Your Ingredients  
The most important step when using your Breadmaker is measuring your ingredients. It is  
very important to measure each liquid and dry ingredient accurately. For best results, add  
ingredients in the order given in each recipe.  
Liquid Measure  
•
•
•
Use transparent plastic or glass liquid measuring cups to measure all liquid ingre-  
dients.  
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.  
Do not “guesstimate!”  
Dry Measure  
•
Dry ingredients must be measured using standard 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.  
Recipe Tips  
The recipes included in this book were developed for this Breadmaker. Each recipe features  
ingredients that best compliment a particular loaf of bread and each was tested using the  
Beyond Breadmaker.  
•
It is extremely important not to exceed the amount of flour specified in each  
recipe, approximately 4-4-ꢀ cups, or the bread may not be satisfactory.  
•
When using your own yeast bread recipes, use the recipes in this cookbook as a  
guide for converting portions from your recipe to the Breadmaker.  
Special Glazes for Yeast Breads  
Select one of the following special glazes to enhance your bread. After glazing, if desired,  
generously sprinkle with your choice of poppy, sesame or caraway seeds.  
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  
Milk Glaze  
Crust: Brush melted butter over just-baked bread for a softer,  
tender crust.  
For a softer, shiny crust, brush just-baked bread with milk or cream.  
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Recipe Tips  
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 Breadmaker recipes in your Breadmaker. 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 Breadmaker will mix, knead, and bake bread, it is absolutely essential 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. After 5 to 8 minutes in the Knead stage, open the Breadmaker to  
check the dough’s consistency. The dough should be in a soft, tacky ball (feel sticky like scotch  
tape). If it is too dry, add liquid ꢀ to 1 teaspoon at a time. If it is too wet, add ꢀ - 1 tablespoon of  
flour at a time until the dough has the right consistency.  
Adjusting for Climate and Altitude  
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 freshly baked bread on a wire rack and allow to cool 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 three days. For longer storage, (up to one 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 ꢀ-inch or 1-inch cubes and used in recipes  
to make croutons, bread pudding or stuffing.  
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7. Recipes  
We suggest starting your bread making with this White Bread Recipe. Follow each step carefully.  
These steps have been written to eliminate the most common errors in Breadmaker baking and  
may be helpful for any recipe.  
White Bread  
Select White cycle.  
1 LB  
ꢁ cup + 1 TBL  
1 TBL  
1.5 LB  
1 cup  
2 LB  
1-ꢀ cups  
2-ꢀ TBL  
ꢂ cup  
water 80º F/27º C  
oil  
2 TBL  
sugar  
1-ꢀ TBL  
1 tsp  
2 TBL  
salt  
1-ꢂ tsp  
1-ꢀ TBL  
3 cups  
2 tsp  
2 tsp  
dry milk  
1 TBL  
2 TBL  
bread flour  
active dry yeast  
2-ꢂ cups  
1-ꢂ tsp  
4 cups  
2-ꢂ tsp  
Method  
1. Remove the bread pan from the Breadmaker. Attach the kneading paddle onto the  
shaft. Make sure all ingredients, except water, are at room temperature.  
2. Use a liquid measuring cup to measure the water (80º F / 27º 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 pan. If using delay 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 ꢀ teaspoon of active  
dry yeast or quick-rise yeast.  
7. Place the bread pan into the Breadmaker. Close the lid.  
8. Select the White cycle, Loaf Size, Crust Control and set Timer then START for delay,  
or START for immediate start.  
9. After the beeper sounds the Breadmaker will start a 60 minute Keep Warm cycle.  
The red light above “Keep Warm” will flash.  
10. Press STOP/Reset and use oven mitts to carefully remove the pan after baking or  
any time during the Keep Warm process.  
11. CAUTION: THE PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT.  
12. USE OVEN MITTS.  
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13. Turn pan upside down and shake several times to release the bread. Do not use  
metal utensils inside the bread pan or machine. Remove the kneading paddle  
and allow loaf to cool standing upright on wire rack approximately 15-30 minutes  
before slicing.  
14. When the bread has completely cooled, approximately 1 hour, store in an airtight  
container.  
15. Unplug the Breadmaker before cleaning. Clean bread pan after each use, DO NOT  
IMMERSE THE BREAD PAN IN WATER. (See cleaning instructions, page 91) Clean  
inside of Breadmaker after each use.  
Jalapeño Bread  
Select White cycle.  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
oil  
ꢀ cup  
ꢁ cup  
1 cup  
3 TBL  
1-ꢀ TBL  
2-ꢀ TBL  
canned whole kernel  
corn, well drained  
ꢀ cup  
2 TBL  
ꢁ cup  
3 TBL  
1 cup  
sliced jalapeño  
peppers, well drained  
ꢂ cup  
sugar  
1 TBL  
ꢀ tsp  
2 TBL  
1 tsp  
2-ꢀ TBL  
1-ꢀ tsp  
4 cups  
salt  
bread flour  
corn meal  
2 cups  
1/3 cup  
3 cups  
ꢀ cup  
2/3 cup  
fresh cilantro,  
chopped  
2 tsp  
1 TBL  
2 tsp  
4 tsp  
active dry yeast  
1-ꢀ tsp  
2-ꢂ tsp  
Sourdough Starter  
active dry yeast  
water 110º F/43º C  
bread flour  
2-ꢂ tsp  
2 cups  
3-ꢀ cups  
1 TBL  
sugar  
Method  
1. In a 4 quart glass container, dissolve yeast in water 110º F/43º C; let stand 5 min-  
utes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture  
will be thick; remaining lumps will dissolve during fermentation process.  
2. 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 80º F/27º is best for the sour flavor  
to develop. An ideal place is on the counter next to your range.  
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3. 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.  
4. To use starter, measure the amount specified in the recipe below. After refrigera-  
tion, let container of starter come to room temperature before measuring – about  
4 hours. If baking in the morning, leave the starter out overnight.  
5. Replenish with 1 cup flour, 2/3 cup water 110º F/43º 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.  
Sourdough Bread  
Select White cycle.  
*Only use starter recipe above.  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
starter*  
ꢀ cup + 1 TBL  
ꢁ cup  
ꢀ cup  
1 cup  
ꢁ cup + 1 TBL  
1-ꢂ cups  
4 tsp  
sugar  
2 tsp  
1 TBL  
salt  
1 tsp  
1-ꢀ tsp  
3 cups  
2 tsp  
2 tsp  
bread flour  
active dry yeast  
2 cups  
4 cups  
1-ꢀ tsp  
2-ꢂ tsp  
Banana Bread  
Select White cycle  
1 LB  
1.5 LB  
2 LB  
egg(s) room  
1
1
1
temperature plus  
enough water 80º F/  
27º C to equal  
ꢁ cup + 3 TBL  
1 cup  
1-ꢀ cups  
oil  
1 TBL  
1 cup  
2 TBL  
1-ꢀ cups  
1-ꢀ cups  
2 tsp  
3 TBL  
2 cups  
2 cups  
2-ꢂ tsp  
banana cake mix*  
bread flour  
gluten  
1 cup  
1-ꢀ tsp  
active dry yeast  
*Or any other variety of cake mix for flavor variation.  
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Bread Recipes  
Corn Bread  
Select White cycle.  
1 LB  
1.5 LB  
2 LB  
egg(s) room  
1
1
1
temperature plus  
enough water 80º F/  
27º C to equal  
1
ꢁ cup + 2 TBL  
1 cup + 3 TBL  
1- /3 cups  
oil  
2 TBL  
3 TBL  
ꢂ cup  
honey  
2 TBL  
1 tsp  
3 TBL  
1-ꢀ tsp  
2 TBL  
ꢂ cup  
2 tsp  
salt  
dry milk  
1 TBL  
2-ꢀ TBL  
4 cups  
ꢀ cup  
2-ꢂ tsp  
bread flour  
corn meal  
active dry yeast  
2 cups  
ꢂ cup  
1-ꢀ tsp  
3 cups  
1/3 cup  
2 tsp  
Dill Bread  
Select White cycle  
1 LB  
1.5 LB  
2 LB  
egg(s) room  
1
1
1
temperature plus  
enough water 80º F/  
27º C to equal  
ꢁ cup + 1 TBL  
1 cup + 1 TBL  
1 cup + 6 TBL  
oil  
1 TBL  
4 tsp  
2 TBL  
2 TBL  
1-ꢀ tsp  
3 cups  
1 TBL  
1 TBL  
2 tsp  
3 TBL  
3 TBL  
sugar  
salt  
1 tsp  
2-ꢂ tsp  
4 cups  
1-ꢀ TBL  
1-ꢀ TBL  
2-ꢂ tsp  
bread flour  
dried dill weed  
dehydrated onion  
active dry yeast  
2 cups  
1-ꢀ tsp  
2 tsp  
1-ꢀ tsp  
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Fat Free White Bread  
Select White cycle.  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
applesauce*  
sugar  
ꢁ cup + 1 TBL  
1 TBL  
1 cup  
2 TBL  
1-ꢀ cups  
3 TBL  
1-ꢀ TBL  
1 tsp  
3 TBL  
ꢂ cup  
2 tsp  
salt  
1-ꢂ tsp  
1-ꢀ TBL  
3 cups  
2 tsp  
dry milk  
1 TBL  
2 TBL  
bread flour  
active dry yeast  
2-ꢂ cups  
1-ꢂ tsp  
4 cups  
2-ꢂ tsp  
Egg Bread  
Select White cycle  
1 LB  
1.5 LB  
2 LB  
egg(s) room  
1
2
2
temperature plus  
enough water 80º F/  
27º C to equal  
1
ꢁ cup + 1 TBL  
1 cup + 1 TBL  
1- /3 cups  
oil  
1 TBL  
4 tsp  
1-ꢀ TBL  
2 TBL  
2 TBL  
2-ꢀ TBL  
2 tsp  
sugar  
salt  
1 tsp  
1-ꢀ tsp  
3 TBL  
dry milk  
bread flour  
active dry yeast  
2 TBL  
ꢂ cup  
4 cups  
2-ꢂ tsp  
2 cups + 2 TBL  
1-ꢀ tsp  
3 cups  
2 tsp  
Buttermilk Bread  
Select White cycle.  
1 LB  
1.5 LB  
2 LB  
cultured buttermilk  
80º F/27º C  
ꢁ cup + 2 TBL  
1 cup + 2 TBL  
1-ꢀ cups + 2 TBL  
oil  
2 TBL  
2 TBL  
3 TBL  
3 TBL  
ꢂ cup  
ꢂ cup  
2 tsp  
sugar  
salt  
1 tsp  
1-ꢀ tsp  
ꢀ tsp  
3 cups  
2 tsp  
baking soda  
bread flour  
active dry yeast  
ꢂ tsp  
2 cups  
1-ꢀ tsp  
ꢁ tsp  
4 cups  
2-ꢂ tsp  
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Bread Recipes  
Honey Granola Bread  
Select White cycle.  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
oil  
ꢁ cup + 3 TBL  
2 TBL  
1 cup + 3 TBL  
3 TBL  
1-ꢀ cups  
ꢂ cup  
ꢂ cup  
2 tsp  
honey  
2 TBL  
3 TBL  
salt  
1 tsp  
1-ꢀ tsp  
2-ꢀ TBL  
3 cups  
dry milk  
2 TBL  
3 TBL  
bread flour  
granola cereal  
active dry yeast  
2 cups  
2/3 cup  
1-ꢀ tsp  
4 cups  
1 cup  
ꢁ cup  
2 tsp  
2-ꢂ tsp  
Maple Bread  
Select White cycle.  
1 LB  
1.5 LB  
2 LB  
1
water 80º F/27º C  
oil  
ꢁ cup + 2 TBL  
2 TBL  
1 cup  
ꢂ cup  
ꢂ cup  
ꢀ tsp  
1- /3 cups  
6 TBL  
6 TBL  
ꢁ tsp  
2 tsp  
maple syrup  
maple extract  
salt  
2 TBL  
ꢂ tsp  
1 tsp  
1-ꢀ tsp  
3 cups  
bread flour  
2 cups  
4 cups  
dry oatmeal, quick  
or regular  
ꢁ cups  
1 cup  
1-ꢀ cups  
walnuts, chopped  
active dry yeast  
ꢀ cup  
ꢁ cup  
2 tsp  
1 cup  
1-ꢀ tsp  
2-ꢂ tsp  
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Peach Bread  
Select White cycle.  
1 LB  
1.5 LB  
2 LB  
apricot nectar  
80º F/27º C  
5 TBL  
ꢁ cup  
1 cup  
peach yogurt  
80º F/27º C  
3 TBL  
5 TBL  
ꢂ cup  
ꢀ cup  
1/3 cup  
carrots, uncooked-  
grated  
ꢁ cup  
oil  
1 TBL  
1 TBL  
2 TBL  
2 TBL  
3 TBL  
3 TBL  
honey  
salt  
1 tsp  
1-ꢀ tsp  
3 cups  
2 tsp  
2 tsp  
bread flour  
active dry yeast  
2 cups  
1-ꢀ tsp  
4 cups  
2-ꢂ tsp  
Potato Bread  
Select White cycle.  
1 LB  
1.5 LB  
2 LB  
egg(s) room  
temperature plus  
enough water  
80º F/27º C to  
equal  
1
2
2
ꢁ cup + 2 TBL  
1-ꢂ cups  
1-ꢀ cups  
oil  
1 TBL  
4 tsp  
2 TBL  
2 TBL  
3 TBL  
3 TBL  
2 tsp  
sugar  
salt  
1 tsp  
1-ꢀ tsp  
3 TBL  
dry milk  
white pepper  
2 TBL  
1/8 tsp  
ꢂ cup  
ꢂ tsp  
ꢂ tsp  
instant potato  
buds  
ꢂ cup  
1 TBL  
1/3 cup  
ꢀ cup  
2 TBL  
green onion tops,  
chopped  
1-ꢀ TBL  
bread flour  
2 cups  
3 cups  
2 tsp  
4 cups  
active dry yeast  
1-ꢀ tsp  
2-ꢂ tsp  
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Milk Bread  
Select White cycle.  
1 LB  
1.5 LB  
2 LB  
milk 80º F/27º C  
oil  
ꢁ cup  
2 TBL  
1 cup  
2 TBL  
1-ꢀ cups  
3 TBL  
sugar  
1 tsp  
1-ꢀ tsp  
1-ꢀ tsp  
3 cups  
2 tsp  
2 tsp  
salt  
ꢀ tsp  
2 tsp  
bread flour  
active dry yeast  
2 cups  
1-ꢀ tsp  
4 cups  
2-ꢂ tsp  
Whole Grain Bread  
Select White cycle.  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
ꢂ cup  
1/3 cup  
ꢀ cup  
cultured buttermilk  
80º F/27º C  
1
2/3 cup  
1 cup  
1- /3 cups  
oil  
2 tsp  
3 TBL  
1 TBL  
ꢂ cup  
2 tsp  
1 TBL + 1 tsp  
1/3 cup  
molasses  
salt  
1-ꢀ tsp  
ꢁ tsp  
1 TBL  
baking soda  
1 tsp  
1-ꢀ tsp  
oat bran cereal,  
uncooked  
3 TBL  
ꢂ cup  
1/3 cup  
corn meal  
3 TBL  
3 TBL  
3 TBL  
1/3 cup  
ꢂ cup  
ꢂ cup  
ꢂ cup  
ꢀ cup  
2 cups  
2-ꢂ tsp  
1/3 cup  
1/3cup  
1/3 cup  
2/3 cup  
3 cups  
1 TBL  
rye flour  
buckwheat flour  
whole wheat flour  
bread flour  
1
1- /3 cups  
active dry yeast  
1-ꢀ tsp  
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Bloody Mary Bread  
Select White cycle.  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
ꢂ cup  
ꢂ cup  
ꢂ cup  
bloody mary mix  
80º F/27º C  
ꢀ cup  
1 TBL  
ꢁ cup  
2 TBL  
1 cup  
3 TBL  
green onion tops,  
chopped  
oil  
1 TBL  
1 TBL  
2 TBL  
ꢁ tsp  
2 TBL  
3 cups  
2 TBL  
2 tsp  
3 TBL  
3 TBL  
sugar  
salt  
ꢀ tsp  
1 tsp  
bread flour  
dried parsley  
active dry yeast  
2 cups  
1 TBL  
4 cups  
3 TBL  
1-ꢀ tsp  
2-ꢂ tsp  
Banana Granola Bread  
Select White cycle.  
Press EXTRAS before START  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
oil  
ꢁ cup  
2 TBL  
1 cup + 2 TBL  
2-ꢀ TBL  
2-ꢀ TBL  
ꢁ tsp  
1-ꢀ cups + 2 TBL  
3 TBL  
honey  
2 TBL  
3 TBL  
banana extract  
salt  
ꢀ tsp  
1 tsp  
ꢀ tsp  
1 tsp  
1-ꢀ tsp  
3 TBL  
dry milk  
2 TBL  
2-ꢀ TBL  
3 cups  
bread flour  
granola cereal  
active dry yeast  
Add to Dispenser:  
2 cups  
2/3 cup  
1-ꢀ tsp  
4 cups  
ꢁ cup  
1 cup  
2 tsp  
2-ꢂ tsp  
banana chips,  
crushed  
1/3 cup  
ꢀ cup  
2/3 cup  
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Bread Recipes  
Sunflower and Sesame Seed Bread  
Select Whole Wheat cycle.  
1.5 LB  
2 LB  
1
egg room temperature  
plus enough water 80º F/  
27º C to equal  
1
1 cup + 2 TBL  
2 TBL  
1-ꢂ cups  
3 TBL  
oil  
molasses  
1 TBL  
2 TBL  
sugar  
1 TBL  
2 TBL  
salt  
1-ꢀ tsp  
2-ꢀ cups  
ꢀ cup  
2 TBL  
2 tsp  
bread flour  
whole wheat flour  
sesame seeds  
cumin seeds  
sunflower seeds (kernels)  
active dry yeast  
3 cups  
1 cup  
2-ꢀ TBL  
ꢂ tsp  
ꢂ tsp  
2 TBL  
2-ꢂ TBL  
2-ꢂ tsp  
2 tsp  
Whole Wheat Bread  
Select Whole Wheat cycle.  
1 LB  
1.5 LB  
2 LB  
egg whites plus-  
enough cultured  
1
1
1
buttermilk 80º F/  
27º C to equal  
1 cup  
1 cup + 3 TBL  
1-ꢀ cups  
oil  
2 TBL  
2 TBL  
3 TBL  
3 TBL  
ꢂ cup  
ꢂ cup  
2 tsp  
molasses  
salt  
1 tsp  
1-ꢀ tsp  
ꢀ tsp  
3 cups  
2 tsp  
baking soda  
whole wheat flour  
active dry yeast  
ꢂ tsp  
2 cups  
1-ꢀ tsp  
ꢁ tsp  
4 cups  
2-ꢂ tsp  
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Whole Wheat with Gluten Bread  
Select Whole Wheat cycle.  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
oil  
1 cup  
1-ꢀ TBL  
2 TBL  
1-ꢂ cups  
2-ꢀ TBL  
2-ꢀ TBL  
1-ꢀ tsp  
2 TBL  
1-ꢀ cups  
3 TBL  
molasses  
3 TBL  
salt  
1 tsp  
2 tsp  
dry milk  
1-ꢀ TBL  
2-ꢀ cups  
1-ꢀ TBL  
1-ꢀ tsp  
3 TBL  
whole wheat flour  
gluten  
3-ꢁ cups  
2-ꢀ TBL  
2 tsp  
4 cups  
3 TBL  
active dry yeast  
2-ꢂ tsp  
Whole Wheat Cinnamon Raisin Walnut Bread  
Select Whole Wheat cycle.  
Press EXTRAS before START  
1 LB  
1.5 LB  
2 LB  
egg white(s) room  
temperature plus  
enough water 80º F/  
27º C to equal  
1
2
3
ꢁ cup  
1 cup + 2 TBL  
1-ꢀ cups  
oil  
2 TBL  
2 TBL  
3 TBL  
3 TBL  
ꢂ cup  
ꢂ cup  
2 tsp  
honey  
salt  
ꢀ tsp  
1-ꢀ tsp  
1 tsp  
cinnamon  
whole wheat flour  
walnuts, chopped  
active dry yeast  
ꢁ tsp  
1-ꢂ tsp  
4 cups  
2/3 cup  
2-ꢂ tsp  
2 cups  
1/3 cup  
1-ꢀ tsp  
3 cups  
ꢀ cup  
2 tsp  
Add to Dispenser:  
raisins  
1/3 cup  
ꢀ cup  
2/3 cup  
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Southern Barley Bread  
Select Whole Wheat cycle.  
1 LB  
1.5 LB  
2 LB  
egg room temperature  
plusenough water  
80º F/27º C to equal  
1
ꢁ cup + 2 TBL  
1 TBL  
1
1
1 cup  
1-ꢀ TBL  
2 TBL  
1-ꢂ cups  
2 TBL  
oil  
honey  
1 TBL  
3 TBL  
salt  
1 tsp  
1-ꢀ tsp  
3 TBL  
2 tsp  
dry milk  
barley, cooked  
grits, uncooked  
2 TBL  
ꢂ cup  
5 TBL  
3 TBL  
ꢂ cup  
1 TBL  
2 tsp  
1-ꢀ TBL  
oat bran cereal,  
uncooked  
ꢂ cup  
1/3 cup  
ꢀ cup  
whole wheat flour  
bread flour  
ꢀ cup  
1-ꢀ cups  
1-ꢀ tsp  
1 cup  
2 cups  
2 tsp  
1-ꢀ cups  
2-ꢀ cups  
2-ꢂ tsp  
active dry yeast  
Caraway Rye Bread  
Select Whole Wheat cycle.  
1 LB  
1.5 LB  
2 LB  
egg(s) room tempera-  
ture plusenough water  
80º F/27º C to equal  
1
1
2
1
ꢁ cup  
1 cup + 1 TBL  
1- /3 cups  
oil  
2 TBL  
2 TBL  
1 TBL  
1 tsp  
3 TBL  
3 TBL  
ꢂ cup  
ꢂ cup  
3 TBL  
honey  
dry milk  
2 TBL  
salt  
1-ꢀ tsp  
1-ꢀ cups  
ꢁ cup  
2/3 cup  
2 TBL  
2 tsp  
bread flour  
whole wheat flour  
rye flour  
1 cup  
ꢀ cup  
ꢀ cup  
1 TBL  
1-ꢀ tsp  
2 cups  
1 cup  
1 cup  
3 TBL  
caraway seeds  
active dry yeast  
2 tsp  
2-ꢂ tsp  
43  
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Breadmaker Owner’s Manual  
Onion Rye Bread  
Select Whole Wheat cycle.  
1 LB  
1.5 LB  
2 LB  
egg(s) room tempera-  
ture plusenough water  
80º F/27º C to equal  
1
ꢁ cup + 2 TBL  
2 TBL  
1
1 cup + 3 TBL  
3 TBL  
2
1
1- /3 cups + 2 TBL  
ꢂ cup  
oil  
honey  
2 TBL  
3 TBL  
ꢂ cup  
dry milk  
1 TBL  
2 TBL  
3 TBL  
salt  
1 tsp  
1-ꢀ tsp  
1-ꢀ cups  
ꢁ cup  
2 tsp  
bread flour  
whole wheat flour  
rye flour  
1 cup  
2 cups  
1 cup  
ꢀ cup  
ꢀ cup  
1 TBL  
2/3 cup  
2 TBL  
1 cup  
caraway seeds  
dehydrated onion  
active dry yeast  
3 TBL  
2 TBL  
3 TBL  
ꢂ cup  
1-ꢀ tsp  
2 tsp  
2-ꢂ tsp  
Anadama Oatmeal Bread  
Method  
1. Add oatmeal and cornmeal to a heat-proof bowl. Pour in boiling water, stirring to  
prevent lumps.  
2. Let the mixture cool for 20 minutes (to 80º F/27º C). Stir, pour it into the bread pan,  
and add the rest of the ingredients in the order given.  
3. Select Whole Wheat cycle.  
1.5 LB  
2.0 LB  
boiling water  
oatmeal  
1 cup + 2 TBL  
ꢂ cup  
1-ꢀ cups  
1/3 cup  
3 TBL  
cornmeal  
oil  
1/8 cup  
2 TBL  
3 TBL  
molasses  
dry milk  
2 TBL  
3 TBL  
ꢂ cup  
1/3 cup  
2 tsp  
salt  
1-ꢀ tsp  
1 cup  
whole wheat flour  
bread flour  
gluten  
2 cups  
2 cups  
3 TBL  
2 cups  
2 TBL  
active dry yeast  
1-ꢀ tsp  
2 tsp  
44  
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Bread Recipes  
Honey Banana Whole Wheat Bread  
Select Whole Wheat cycle.  
1 LB  
1.5 LB  
2 LB  
egg room temperature  
plus enough water  
80º F/27º C to equal  
1
1
1
ꢁ cup  
1 cup  
1-ꢂ cups  
oil  
1 TBL  
3 TBL  
1-ꢀ TBL  
ꢂ cup  
ꢀ tsp  
2 TBL  
5 TBL  
honey  
vanilla  
ꢂ tsp  
ꢁ tsp  
salt  
1-ꢀ tsp  
ꢁ cup  
2 tsp  
2-ꢀ tsp  
1-ꢂ cups  
2 cups  
2 cups  
2-ꢀ tsp  
2-ꢂ tsp  
banana, mashed  
whole wheat flour  
bread flour  
poppy seeds  
active dry yeast  
1 cup  
1 cup  
1-ꢀ cups  
1-ꢀ cups  
2 tsp  
1-ꢂ cups  
1-ꢀ tsp  
1-ꢀ tsp  
2 tsp  
Seven Grain Bread  
Select Whole Wheat cycle.  
1.5 LB  
2.0 LB  
egg room temperature  
plus enough water 80º F/  
27º C to equal  
1
1 cup + 2 TBL  
2 TBL  
1
1-ꢀ cups  
3 TBL  
oil  
honey  
2 tsp  
1 TBL  
salt  
1-ꢀ tsp  
1-ꢀ cups  
ꢀ cup  
1 tsp  
whole wheat flour  
bread flour  
brown rice flour  
spelt flour  
buckwheat flour  
rye flour  
2 cups  
1 cup  
ꢂ cup  
1/3 cup  
1/3 cup  
1/3 cup  
1/3 cup  
1/3 cup  
ꢂ cup  
ꢂ cup  
2-ꢂ tsp  
ꢂ cup  
ꢂ cup  
ꢂ cup  
oatmeal  
ꢂ cup  
cornmeal  
gluten  
2 TBL  
3 TBL  
active dry yeast  
1-ꢀ tsp  
45  
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Breadmaker Owner’s Manual  
Two Cheese Bread  
Select Whole Wheat cycle.  
1 LB  
1.5 LB  
2 LB  
egg room temperature  
plus enough water 80º F/  
27º C to equal  
1
1
1
ꢁ cup  
1 cup  
1-ꢂ cups  
oil  
2 tsp  
1 tsp  
1 TBL  
2 tsp  
1-ꢀ TBL  
1 TBL  
honey  
salt  
1 tsp  
1-ꢀ tsp  
ꢂ cup  
ꢀ cup  
2-ꢀ cups  
1 cup  
2 tsp  
dry milk  
2 TBL  
1/3 cup  
ꢁ cup  
3-ꢂ cups  
whole wheat flour  
bread flour  
ꢂ cup  
1-ꢁ cup  
2/3 cup  
2 TBL  
1
grated cheddar cheese  
grated Parmesan cheese  
sesame seeds  
active dry yeast  
1- /3 cups  
3 TBL  
ꢂ cup  
1 TBL  
1 tsp  
2 tsp  
1-ꢀ tsp  
2 tsp  
2-ꢂ tsp  
Whole Wheat Zucchini Herb Bread  
Select Whole Wheat cycle.  
1.5 LB  
2 LB  
water 80º F/27º C  
honey  
ꢀ cup  
2 tsp  
ꢁ cup  
1 TBL  
oil  
1 TBL  
1 tsp  
1-ꢀ TBL  
1 tsp  
salt  
zucchini, shredded  
whole wheat flour  
bread flour  
basil (dried)  
or basil (fresh)  
sesame seeds  
active dry yeast  
1 cup  
ꢁ cup  
2 cups  
ꢀ tsp  
1 tsp  
1-ꢀ cups  
1 cup  
2-ꢀ cups  
ꢀ tsp  
1 tsp  
2 tsp  
1 TBL  
2 tsp  
2-ꢂ tsp  
46  
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Bread Recipes  
Yogurt Whole Wheat Bread  
Select Whole Wheat cycle.  
1.5 LB  
2 LB  
plain nonfat yogurt 80º F/27º C  
water 80º F/27º C  
oil  
ꢁ cup  
ꢂ cup  
1 TBL  
1 cup  
ꢀ cup  
1-ꢀ TBL  
2 TBL  
maple syrup  
1-ꢀ TBL  
1 tsp  
salt  
2 tsp  
1
whole wheat flour  
bread flour  
1- /3 cups  
1-ꢀ cups  
2-ꢀ cups  
2 TBL  
1-2/3 cups  
1-ꢀ TBL  
2 tsp  
wheat germ  
active dry yeast  
2-ꢂ tsp  
Pumpernickel Bread  
Select Whole Wheat cycle.  
1 LB  
1.5 LB  
2 LB  
egg(s) room temperature  
plus enough water 80º F/  
27º C to equal  
1
1
2
ꢁ cup + 1 TBL  
1 cup + 2 TBL  
1 cup + 6 TBL  
oil  
2 TBL  
2 TBL  
1 TBL  
1 tsp  
3 TBL  
3 TBL  
ꢂ cup  
ꢂ cup  
3 TBL  
2 tsp  
honey  
dry milk  
2 TBL  
salt  
1-ꢀ tsp  
1-ꢀ cups  
ꢁ cup  
2/3 cup  
2 TBL  
bread flour  
whole wheat flour  
rye flour  
1 cup  
ꢀ cup  
ꢀ cup  
1 TBL  
1 tsp  
2 cups  
1 cup  
1 cup  
3 TBL  
1 TBL  
ꢂ cup  
2-ꢂ tsp  
caraway seeds  
instant coffee granules  
cocoa powder  
active dry yeast  
2 tsp  
2 TBL  
1-ꢀ tsp  
3 TBL  
2 tsp  
47  
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Breadmaker Owner’s Manual  
Dairy Whole Wheat Bread  
Select Whole Wheat cycle.  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
milk 80º F/27º C  
ꢂ cup  
ꢂ cup  
ꢀ cup  
ꢂ cup  
ꢁ cup  
1/3 cup  
cottage cheese  
80º F/27º C  
3 TBL  
ꢂ cup  
1/3 cup  
oil  
1-ꢀ TBL  
4 tsp  
2-ꢀ TBL  
2 TBL  
ꢂ cup  
ꢂ cup  
honey  
salt  
1-ꢀ tsp  
2/3 cup  
2 tsp  
2-ꢀ tsp  
1-ꢂ cups  
2-ꢁ cups  
2-ꢁ tsp  
whole wheat flour  
bread flour  
active dry yeast  
1 cup  
1
1- /3 cups  
2 cups  
2-ꢂ tsp  
1-ꢀ tsp  
Hearty Nut Bread  
Select Whole Wheat cycle.  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
1 cup  
2 tsp  
3 TBL  
1 tsp  
1-ꢂ cups  
1 TBL  
1 cup + 7 TBL  
1-ꢀ TBL  
1/3 cup  
oil  
molasses  
salt  
ꢂ cup  
1-ꢀ tsp  
2 tsp  
dry oatmeal, quick  
or regular  
1/3 cup  
ꢀ cup  
2/3 cup  
1
whole wheat flour  
bread flour  
2/3 cup  
1 cup  
2 cups  
ꢁ cup  
2-ꢂ tsp  
1- /3 cups  
1
1- /3 cups  
2-2/3 cups  
1 cup  
walnuts, chopped  
active dry yeast  
2/3 cup  
1-ꢁ tsp  
2-ꢀ tsp  
48  
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Bread Recipes  
French Bread  
Select French cycle.  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
oil (optional)  
sugar  
ꢁ cup + 2 TBL  
1 TBL  
1 cup + 2 TBL  
1-ꢀ TBL  
1-ꢀ TBL  
1-ꢀ tsp  
1-ꢀ cups  
2 TBL  
1 TBL  
2 TBL  
salt  
1 tsp  
2 tsp  
bread flour  
active dry yeast  
2-ꢂ cups  
1-ꢂ tsp  
3-ꢀ cups  
2 tsp  
4 cups  
2-ꢂ tsp  
Italian herb Bread  
Select French cycle.  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
oil  
ꢁ cup + 2 TBL  
1-ꢀ TBL  
1 TBL  
1 cup + 1 TBL  
2 TBL  
1-ꢂ cups + 2 TBL  
3 TBL  
sugar  
3 TBL  
3 TBL  
salt  
1 tsp  
1-ꢀ tsp  
2 TBL  
2 tsp  
dry milk  
1 TBL  
2 TBL  
bread flour  
dried Italian seasoning  
active dry yeast  
2-ꢂ cups  
1 tsp  
3 cups  
2 tsp  
4 cups  
1 TBL  
1-ꢀ tsp  
2 tsp  
2-ꢂ tsp  
49  
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Breadmaker Owner’s Manual  
Spiced Pumpkin Bread  
Select Fruit & Nut cycle.  
1 LB  
1.5 LB  
2 LB  
egg(s) room temperature  
plus enough water 80º F/  
27º C to equal  
1
2
2
ꢂ cup  
ꢀ cup  
ꢁ cup  
oil  
2 TBL  
2/3 cup  
2 TBL  
3 TBL  
1 cup  
3 TBL  
ꢂ cup  
1-ꢂ cup  
ꢂ cup  
2 tsp  
canned pumpkin  
brown sugar  
salt  
1 tsp  
1-ꢀ tsp  
ꢂ tsp  
cloves, ground  
nutmeg  
ꢂ tsp  
ꢂ tsp  
ꢀ tsp  
ꢁ tsp  
1 tsp  
cinnamon  
bread flour  
active dry yeast  
1-ꢀ tsp  
2 cups  
1-ꢀ tsp  
2-ꢂ tsp  
3 cups  
2 tsp  
2-ꢁ tsp  
4 cups  
2-ꢂ tsp  
Cinnamon Raisin Bread  
Select Fruit & Nut cycle.  
Press EXTRAS before START.  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
oil  
ꢁ cup  
1 TBL  
1 cup  
1-ꢀ TBL  
2-ꢀ TBL  
1-ꢀ tsp  
1-ꢀ TBL  
2 tsp  
1-ꢂ cups + 2 TBL  
2 TBL  
brown sugar  
salt  
1-ꢀ TBL  
1 tsp  
3 TBL  
2 tsp  
dry milk  
1 TBL  
2 TBL  
cinnamon  
1 tsp  
1 TBL  
bread flour  
walnuts, chopped  
active dry yeast  
Add to Dispenser:  
raisins  
2-ꢂ cups  
1/3 cup  
1-ꢀ tsp  
3 cups  
ꢀ cup  
2 tsp  
4 cups  
2/3 cup  
2-ꢂ tsp  
1/3 cup  
ꢀ cup  
2/3 cup  
50  
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Bread Recipes  
Crunchy Cracked Wheat Bread  
Method  
1. Add cracked wheat to heat-proof bowl. Pour in boiling water, stirring to prevent  
lumps.  
2. Let the mixture stand for 20 minutes (to 80º F/27º C). Stir, pour it into the bread  
pan, and add the rest of the ingredients in order given.  
3. Select Fruit & Nut cycle.  
1 LB  
1.5 LB  
2 LB  
water, boiling  
cracked wheat  
oil  
1 cup  
ꢀ cup  
1-ꢀ TBL  
4 tsp  
1-ꢀ cups  
ꢁ cup  
2 TBL  
1-ꢁ cups  
1 cup  
3 TBL  
sugar  
2 TBL  
3 TBL  
salt  
1 tsp  
1-ꢀ tsp  
3 cups  
2 tsp  
2-ꢀ tsp  
4 cups  
2-ꢂ tsp  
bread flour  
active dry yeast  
2 cups  
1-ꢀ tsp  
Soy Herb Bread  
For best results select LIGHT crust control.  
Select Fruit & Nut cycle.  
1.5 LB  
water 80º F/27º C  
oil  
1-ꢂ cups  
2 TBL  
sugar  
3 TBL  
salt  
1-ꢀ tsp  
1 TBL  
dry milk  
dried dill weed  
garlic salt  
dry mustard  
dried basil  
dried oregano  
bread flour  
soy flour  
1 tsp  
ꢀ tsp  
ꢀ tsp  
ꢂ tsp  
ꢂ tsp  
2-ꢁ cups  
ꢀ cup  
1-ꢀ tsp  
active dry yeast  
51  
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Breadmaker Owner’s Manual  
Sweet Walnut Bread  
Select Fruit & Nut cycle.  
Select EXTRAS before START  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
oil  
ꢁ cup  
1 TBL  
1 cup  
1-ꢀ TBL  
2 TBL + 1 tsp  
1-ꢀ tsp  
1-ꢀ TBL  
3 cups  
1-ꢀ cups  
2 TBL  
sugar  
1-ꢀ TBL  
1 tsp  
3 TBL  
salt  
2 tsp  
dry milk  
1 TBL  
2 TBL  
bread flour  
active dry yeast  
Add to Dispenser:  
walnuts, chopped  
2 cups  
1-ꢀ tsp  
4 cups  
2-ꢂ tsp  
2 tsp  
1/3 cup  
ꢀ cup  
2/3 cup  
White Wheat Bread  
Select Fruit & Nut cycle.  
Select EXTRAS before START  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
oil  
ꢁ cup  
1 TBL  
1 cup + 2 TBL  
1-ꢀ TBL  
3 TBL  
1-ꢂ cups + 2 TBL  
2 TBL  
sugar  
2 TBL  
ꢂ cup  
salt  
1 tsp  
1-ꢀ tsp  
1-ꢀ TBL  
2-2/3 cups  
1/3 cup  
2 tsp  
dry milk  
1 TBL  
2 TBL  
bread flour  
whole wheat flour  
active dry yeast  
Add to Dispenser:  
1-ꢁ cups  
ꢂ cup  
1-ꢀ tsp  
3-ꢀ cups  
ꢀ cup  
2 tsp  
2-ꢂ tsp  
sunflower seeds  
(kernels)  
2 TBL  
3 TBL  
ꢂ cup  
52  
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Bread Recipes  
Dried Fruit Bread  
Select Fruit & Nut cycle.  
Select EXTRAS before START  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
oil  
ꢁ cup  
2-ꢀ TBL  
1-ꢀ TBL  
1 tsp  
1 cup + 1 TBL  
3 TBL  
1-ꢂ cups  
ꢂ cup  
brown sugar  
salt  
2-ꢀ TBL  
1-ꢀ tsp  
1-ꢀ TBL  
3 cups  
ꢂ cup  
2 tsp  
dry milk  
1 TBL  
2-ꢀ TBL  
4 cups  
1-ꢀ tsp  
2-ꢂ tsp  
bread flour  
nutmeg  
2-ꢂ cups  
ꢀ tsp  
1 tsp  
active dry yeast  
Add to Dispenser:  
dried fruit  
1-ꢂ tsp  
2 tsp  
1/3 cup  
ꢀ cup  
2/3 cup  
Trail Mix Bread  
Select Fruit & Nut cycle.  
Select EXTRAS before START  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
oil  
ꢁ cup  
2 TBL  
1-ꢂ cups  
3 TBL  
1-ꢀ cups  
ꢂ cup  
ꢂ cup  
2 tsp  
honey  
2 TBL  
3 TBL  
salt  
1 tsp  
1-ꢀ tsp  
3 cups  
2 tsp  
bread flour  
active dry yeast  
Add to Dispenser:  
fruit and nut trail mix  
2 cups  
1-ꢀ tsp  
4 cups  
2-ꢂ tsp  
1/3 cup  
ꢀ cup  
2/3 cup  
53  
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Breadmaker Owner’s Manual  
Cheese Onion Bread  
Select Fruit and Nut cycle.  
1 LB  
1.5 LB  
2 LB  
water 80º F/27º C  
sugar  
ꢁ cup  
2 TBL  
ꢁ cup + 3 TBL  
3 TBL  
1-ꢀ cups  
ꢂ cup  
salt  
1 tsp  
1-ꢀ tsp  
2 tsp  
bread flour  
2-ꢂ cups  
3 cups  
4-ꢂ cups  
Cheddar cheese,  
shredded  
ꢀ cup  
ꢁ cup  
1 cup  
dehydrated onion  
active dry yeast  
1 TBL  
1-ꢀ TBL  
2 tsp  
2 TBL  
1-ꢀ tsp  
2-ꢂ tsp  
Soy Almond Fruit Bread  
For best results select LIGHT crust control.  
Select Fruit & Nut cycle.  
Press EXTRAS before START.  
1.5 LB  
water 80º F/27º C  
oil  
1 cup  
3 TBL  
almond extract  
sugar  
ꢀ tsp  
1-ꢀ tsp  
1-ꢀ TSP  
1-ꢀ TBL  
2-ꢀ cups  
ꢀ cup  
2 TBL  
salt  
dry milk  
bread flour  
soy flour  
almonds, slivered  
active dry yeast  
Add to dispenser:  
dried mixed fruit, diced  
2 tsp  
ꢀ cup  
54  
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Bread Recipes  
Soy Cinnamon Raisin Bread  
1.5 LB  
water 80º F/27º C  
oil  
1 cup  
3 TBL  
sugar  
2 TBL  
salt  
1-ꢀ tsp  
ꢂ cup  
2-ꢀ cups  
1 tsp  
dry milk  
bread flour  
cinnamon  
soy flour  
ꢀ cup  
2 tsp  
active dry yeast  
Add to Dispenser:  
raisins  
ꢀ cup  
Carrot Raisin Bread  
Select Fruit & Nut cycle.  
Press Extras before START.  
1 LB  
1.5 LB  
2 LB  
egg room temperature  
plusenough water 80º F/  
27º C to equal  
1
1
1
ꢁ cup  
1 cup  
1-ꢂ cups  
oil  
1TBL  
2 TBL  
2 TBL  
3 TBL  
3 TBL  
ꢂ cup  
2-ꢀ tsp  
1 cup  
sugar  
salt  
1-ꢀ tsp  
ꢀ cup  
2 tsp  
carrots, uncooked-grated  
bread flour  
apple pie spice  
active dry yeast  
Add to Dispenser:  
raisins  
ꢁ cup  
3-ꢂ cups  
1 tsp  
2-ꢂ cups  
ꢁ tsp  
4 cups  
1-ꢀ tsp  
2-ꢂ tsp  
1-ꢂ tsp  
2 tsp  
1/3 cup  
ꢀ cup  
2/3 cup  
55  
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Breadmaker Owner’s Manual  
DAY OLD BREAD RECIPES  
Breaded Pineapple  
chunked pineapple  
1 15-oz can  
2 TBL  
cornstarch  
sugar  
ꢀ cup  
butter  
ꢂ cup  
white bread, 1-inch cubes  
1. Drain pineapple, reserve juice.  
2. Add enough water to juice to equal 1 cup.  
2 cups  
3. Mix cornstarch and sugar, add juice and margarine and heat until thick. Pour over  
pineapple and bread, toss lightly to mix. Bake in a conventional oven at 350º F/  
177º C for 35 minutes.  
Bread Pudding  
bread, 1-inch cubes  
1-ꢀ cups  
vanilla cook & serve  
pudding & pie filling  
1 3-oz box  
1 tsp  
cinnamon  
milk, liquid  
2 cups  
1. Mix all ingredients in a microwave-safe one quart casserole.  
2. Cook uncovered in microwave on high for 7 minutes or until boiling. Stir  
occasionally during the last half of cooking.  
3. Or, bake in the Breadmaker at 350º F for 30 minutes. Stir halfway through  
cooking time. Serve warm or cold.  
Crunchy Bread Snacks  
bread, sliced ꢀ-inch thick  
8 slices  
ꢂ cup  
4 tsp  
butter, melted  
dry seasoning mix*  
*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 in a conventional oven at 350º F/177º C 10 to 15 minutes or until brown. Allow to  
cool breaking into bit size pieces.  
56  
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Bread Recipes  
BATTER BREAD RECIPES  
The Batter Breads cycle will mix and bake:  
•
•
•
•
•
•
A pre-packaged cake mix, quick bread, muffin mix, or most scratch recipes.  
A full size cake mix, 16 oz., 18 oz., 13 oz.  
Quick bread, or muffin mix, 9 oz. or larger  
One step angel food cake mixes may also be used.  
Neither a two step or swirl mix will work using this program.  
Liquids should be 80º F/27º C, eggs room temperature. Otherwise, add ingredients  
as listed on the package instructions.  
Note: Remove the kneading paddle from pan after knead 3. This will help to prevent the  
bottom of the batter bread from tearing as it is removed from the pan at the end of baking.  
•
You will need to scrape the sides and corners of the pan during rise (approximately  
7 minutes into the cycle). Use a rubber spatula to gently scrape the ingredients  
from the sides and corners of the pan and fold into the wet mixture.  
•
Remove the bread pan from the Breadmaker as soon as the cycle is complete and  
allow the cake or quick bread to remain in the pan for 20 minutes on a cooling  
rack before removing. Using oven mitts, take a spatula and gently loosen the cake  
from the sides of the pan. Turn upside down to remove.  
•
Generally speaking, batter breads do not work well when baking is delayed. For  
best results, do not use the Delay Bake Timer.  
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Breadmaker Owner’s Manual  
Sweet Corn Bread  
Select Batter Breads cycle.  
1 LOAF  
eggs, room temperature  
milk 80º F/27º C  
butter, melted  
sugar  
2 large  
1 cup  
ꢂ cup  
ꢂ cup  
1 tsp  
salt  
all-purpose flour  
corn meal  
1 cup  
1 cup  
1 TBL  
double acting baking powder  
1. Remove the bread pan from the Breadmaker. Attach the kneading paddle onto the  
drive shaft. Make sure all ingredients, except water, are at room temperature.  
2. Place the whole eggs in-shell in a bowl of warm water for 15 minutes to bring to  
room temperature before adding to bread pan.  
3. Use a liquid measuring cup to measure the milk (80º F/27º C) and pour into the  
bread pan.  
4. Use a measuring spoon to measure the butter. Melt it and add to the bread pan.  
5. 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.  
6. Use a dry measuring cup to measure the corn meal; level off with the straight edge  
of a knife and add to the bread pan. Lightly spoon all-purpose flour into a dry mea-  
suring cup, level off with the straight edge of a knife and add to the bread pan.  
7. Smooth into all corners. Lightly tap pan on counter 3 times to settle all ingredients.  
8. Carefully measure baking powder with a measuring spoon; level off with the  
straight edge of a knife and add to the bread pan.  
9. Place the bread pan into the Breadmaker. Push down on the rim until it snaps into  
place. Close the lid.  
10. Select the Batter Breads cycle, Crust Color and set Delay Bake Timer then START.  
11. Stir during the Rest time. Use a spatula to fold in any flour from around the sides  
of the pan.  
12. When the baking is finished, press STOP/Reset and use oven mitts to carefully  
remove bread pan.  
CAUTION: THE BAKING CHAMBER CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL  
BE VERY HOT. USE OVEN MITTS.  
13. Turn bread pan upside down and shake several times to release the bread. Do  
not use metal utensils inside the bread pan or Breadmaker. Remove the kneading  
paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30  
minutes before slicing.  
14. When the bread has completely cooled, approximately 1 hour, store in an air tight  
container.  
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Bread Recipes  
Pineapple Coconut Pound Cake  
Select Batter Breads cycle.  
Stir, use a spatula to fold in any flour around the sides of the pan.  
1 CAKE  
eggs, room temperature  
crushed pineapple, undrained  
butter, softened  
sugar  
2 large  
1 cup  
ꢂ cup  
ꢁ cup  
ꢀ tsp  
ꢀ cup  
2 cups  
1 TBL  
salt  
coconut, grated  
all-purpose flour  
baking powder  
Spiced Zucchini Bread  
Select Batter Breads cycle.  
Use a spatula to fold in any flour around the sides of the pan.  
1 LOAF  
eggs, room temperature  
butter, softened  
vanilla extract  
zucchini, finely grated - unpeeled  
sugar  
3 large  
ꢁ cup  
1-ꢀ tsp  
1-ꢀ cups  
1-ꢀ cups  
ꢁ tsp  
salt  
cinnamon  
ꢁ tsp  
all-purpose flour  
pecans, chopped  
baking soda  
2-2/3 cups  
ꢁ cup  
1 tsp  
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Breadmaker Owner’s Manual  
Cheddar Loaf Bread  
Select Batter Breads cycle.  
Use a spatula to fold in any flour around the sides of the pan.  
1 LOAF  
eggs, room temperature  
milk 80º F/27º C  
shortening, room temp.  
cheddar cheese, shredded  
sugar  
3 large  
1 cup  
ꢀ cup  
1 cup  
ꢀ cup  
ꢁ tsp  
2 cups  
1 TBL  
salt  
all-purpose flour  
baking powder  
pecans, chopped  
ꢀ cup  
Carrot Pecan Bread  
Select Batter Breads cycle.  
Use a spatula to fold in any flour around the sides of the pan.  
1 LOAF  
eggs, room temperature  
milk 80º F/27º C  
butter, softened  
carrots, finely grated  
sugar  
2 large  
2/3 cup  
ꢂ cup  
1-ꢀ cups  
1/3 cup  
1/3 cup  
2-ꢂ cups  
ꢀ tsp  
dark brown sugar  
all-purpose flour  
salt  
cinnamon  
ꢁ tsp  
nutmeg  
ꢂ tsp  
pecans, chopped  
baking powder  
ꢁ cup  
2-ꢀ tsp  
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Jam Cycle Instructions  
Banana Nut Cake  
Select Batter Breads cycle.  
Stir, use a spatula to fold in any flour around the sides of the pan.  
1 CAKE  
whole eggs, room temperature  
egg whites, room temperature  
sour milk  
2 large  
2
1/3 cup  
1-ꢀ cups  
6 TBL  
banana, mashed  
oil  
sugar  
1 cup  
ꢁ tsp  
1-ꢀ tsp  
2 cups  
ꢁ cup  
ꢁ tsp  
1 tsp  
salt  
cream of tartar  
all-purpose flour  
nuts, chopped  
baking soda  
baking powder  
Jam Cycle Instructions  
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. Crush with a potato masher or food processor. Jam should have  
bits of fruit in it. Remove stems, seeds, or pits from fruit before crushing.  
•
•
•
Recipes should not exceed 3-ꢀ cups.  
Be sure to measure fruit after it has been crushed, not before.  
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  
pits 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.  
•
Jam will keep for two weeks in the refrigerator or for up to several months in the  
freezer.  
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Breadmaker Owner’s Manual  
Making Jam: Basic Procedure  
1. With kneading paddle in position, add the crushed fruit to the baking pan.  
2. Add the rest of the called-for ingredients.  
3. Insert baking pan into the Breadmaker. Close lid.  
4. Select Jam cycle.  
5. Press START.  
The Breadmaker will pre-heat for 15 minutes before any movement occurs in the pan. After pre-  
heating, the jam will be heated and mixed for approximately 60 minutes. The entire cycle takes  
1 hour 5 minutes.  
The Breadmaker will beep when the cycle is complete.  
Press STOP/RESET and remove the pan, MAKING SURE TO USE OVEN MITTS.  
Pour the hot jam into a refrigerator/freezer-safe container, leaving ꢀ-inch of space at the top.  
Cover tightly to store.  
Jam will thicken upon cooling and storage.  
JAM RECIPES  
Strawberry, Blackberry, or Raspberry Jam  
fresh or frozen - thawed fruit  
3 cups  
sugar  
5 cups  
Select Jam cycle.  
Blueberry, Apricot, Peach or Pear Jam  
fresh or frozen - thawed fruit  
3-ꢀ cups - 2 LB frozen or 1-ꢀ LB fresh  
sugar  
5 cups  
3 TBL  
lemon juice  
CAUTION: DO NOT EXCEED THESE AMOUNTS  
Select Jam cycle.  
Method  
1. Clean fresh berries or fruit and cut into ꢀ-inch cubes. Put into bread pan, add  
sugar and lemon juice; shake to mix ingredients. Insert bread pan into Breadmaker  
and close lid.  
2. Select Jam cycle, press START. There will be a 15 minute preheat. Do not open  
Breadmaker or touch Breadmaker during operation; it will be very hot. The  
Breadmaker will beep when the cycle is complete.  
3. Using oven mitts, pour jam into a heat resistant container. After cooling, cover and  
refrigerate. Jam will thicken upon cooling and storing.  
CAUTION: THE BAKING CHAMBER CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD  
WILL BE VERY HOT. USE OVEN MITTS.  
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Dough Recipes  
DOUGH RECIPES  
Crust Treatments (use only with dough program)  
•
•
•
•
Always allow optimum rising of shaped dough.  
Use a pastry brush to apply glaze.  
Bake in a conventional oven according to recipe instructions.  
When working with dough, sprinkle enough all purpose flour on the work surface  
to prevent the dough from sticking. You may also need to flour your hands and  
utensils that come into contact with the dough.  
Optional Glazes  
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.  
Shaping Rolls  
Cloverleaf Rolls: Shape into ꢀ-inch balls. Place 3 balls in each muffin tin and let rise until  
double in size.  
Crisscross Rolls: Shape into balls setting two aside. Combine the balls and roll into a 1/8-inch  
thick square. Cut strips 1/8-inch wide and 2-inches long. Place one 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.  
Dinner Roll Dough  
Select Dough cycle.  
12 rolls  
18 rolls  
24 rolls  
egg room temperature  
plusenough water  
80º F/27º C to equal  
1
1
1
1
ꢁ cup  
ꢁ cup + 1 TBL  
1- /3 cups  
oil  
2 TBL  
2 TBL  
ꢀ tsp  
2 cups  
1 tsp  
3 TBL  
3 TBL  
ꢂ cup  
ꢂ cup  
1-ꢀ tsp  
4 cups  
2 tsp  
sugar  
salt  
1 tsp  
bread flour  
active dry yeast  
3-ꢂ cups  
1-ꢀ tsp  
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 double in size.  
3. Bake in a conventional oven 350º F/177º C for 15 to 25 minutes, or until done.  
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Breadmaker Owner’s Manual  
Wheat Dinner Roll Dough  
Select Dough cycle.  
12 rolls  
18 rolls  
water 80º F/27º C  
oil  
ꢁ cup  
1 TBL  
1-ꢀ cups  
2 TBL  
brown sugar  
salt  
2 TBL  
ꢂ cup  
1 tsp  
ꢀ tsp  
dry milk  
1 TBL  
2 TBL  
bread flour  
whole wheat flour  
active dry yeast  
1-ꢂ cups  
1 cup  
2-ꢀ cups  
2 cups  
2 tsp  
1-ꢀ tsp  
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 double in size.  
3. Bake in a conventional oven at 350º F/177º C for 25 to 30 minutes, or until done.  
BUTTERMILK ROLL DOUGH  
Select Dough cycle.  
Brush dough with 2 or 3 TBL of melted butter.  
12 rolls  
18 rolls  
cultured buttermilk 80º F/27º C  
1 cup  
3 TBL  
1-ꢀ cups  
ꢂ cup  
2 TBL  
oil  
honey  
1-ꢀ TBL  
1 tsp  
salt  
1-ꢀ tsp  
1-ꢂ cups  
2 cups  
ꢀ cup  
ꢂ tsp  
bread flour  
whole wheat flour  
wheat germ  
baking soda  
active dry yeast  
ꢁ cup  
1
1- /3 cups  
1/3 cup  
ꢂ tsp  
1-ꢁ tsp  
2 tsp  
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 double in size. Brush with melted butter.  
3. Bake in a conventional oven at 350º F/177º C for 15 to 20 minutes, or until done.  
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Dough Recipes  
Cheezy Garlic Roll Dough  
Select Dough cycle.  
18 rolls  
24 rolls  
1
1
egg room temperature plus  
enough water 80º F/27º C to equal  
1
1 cup  
1- /3 cups  
oil  
2 TBL  
1/3 cup  
1 tsp  
3 TBL  
ꢀ cup  
sugar  
salt  
1-ꢀ tsp  
4-ꢀ cups  
2 tsp  
bread flour  
active dry yeast  
3-ꢀ cups  
1-ꢀ tsp  
Topping:  
Parmesan cheese, grated  
garlic, finely minced  
butter, melted  
ꢀ cup  
1-ꢀ TBL  
3 TBL  
2/3 cup  
2 TBL  
ꢂ 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 double in size.  
3. Bake in a conventional oven at 325º F/163º C for 35 to 40 minutes, or until done.  
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Breadmaker Owner’s Manual  
Refreshing Roll Dough  
12 rolls  
18 rolls  
egg room temperature plus  
enough water 80º F/27º C to equal  
butter  
1
1
1 cup  
1-ꢀ cups  
1/3 cup  
ꢀ cup  
ꢂ cup  
1/3 cup  
1 tsp  
brown sugar  
salt  
1-ꢀ tsp  
4-ꢀ cups  
2 tsp  
bread flour  
3-ꢀ cups  
1-ꢀ tsp  
active dry yeast  
Topping  
butter, melted  
orange peel, grated  
sugar  
ꢀ cup  
2 TBL  
ꢀ cup  
ꢁ cup  
ꢂ cup  
ꢁ 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 double in size. Brush with melted butter.  
4. Bake in a conventional oven at 350º F/177º C for 20 to 30 minutes, or until done.  
Serve warm.  
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Dough Recipes  
Cinnamon Roll Dough  
Select Dough cycle.  
16 rolls  
1
egg room temperature plus  
enough water 80º F/27º C to equal  
1 cup  
oil  
3 TBL  
1/3 cup  
1 tsp  
sugar  
salt  
bread flour  
active dry yeast  
3-ꢀ cups  
1-ꢀ tsp  
Filling:  
butter, melted  
sugar  
1/3 cup  
ꢂ cup  
2 TBL  
cinnamon  
walnuts, finely chopped  
raisins  
ꢂ cup  
ꢂ cup  
Glaze  
powdered sugar  
milk, liquid  
vanilla extract  
ꢀ cup  
3 TBL  
ꢀ 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 cutting  
into 1-inch slices.  
2. Place in greased baking pan about ꢀ-inch apart and let stand in a warm place for  
30 minutes or until double in size.  
3. Bake in a conventional oven at 350º F/177º C for 25 to 30 minutes, or until done.  
4. Mix glaze ingredients until smooth and drizzle over top.  
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Breadmaker Owner’s Manual  
Sticky Breakfast Bun Dough  
Select Dough cycle.  
12 BUNS  
1
egg room temperature plus  
enough water 80º F/27º C to equal  
1-ꢂ cups  
oil  
3-ꢀ tsp  
1/3 cup  
sugar  
salt  
1 tsp  
bread flour  
active dry yeast  
3-ꢀ cups  
1-ꢀ tsp  
Filling:  
butter, softened  
sugar  
ꢀ cup  
1/3 cup  
1 TBL  
cinnamon  
pecans, chopped  
ꢀ cup  
Topping:  
butter, melted  
brown sugar  
ꢁ cup  
ꢁ cup  
Method  
1. On a lightly floured surface roll 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 one-inch slices.  
2. Combine topping mixture and spread into a 13-inch x 9-inch baking dish. Place  
slices on mixture and let rise in a warm place for 30 minutes or until double in size.  
3. Bake in a conventional oven at 350º F/177º C for 35 minutes or until done. Invert  
onto a heat-proof tray.  
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Dough Recipes  
Brioche Roll Dough  
Select Dough cycle.  
18 rolls  
water 80º F/27º C  
egg yolks  
ꢀ cup  
6
butter, cold, chipped into pieces  
salt  
6 TBL  
1-ꢀ tsp  
6 TBL  
3 TBL  
3 drops  
3 cups  
2-ꢂ tsp  
sugar  
dry milk  
vanilla extract  
bread flour  
active dry yeast  
Glaze:  
Whisk together  
2 egg yolks and 1 tablespoon water.  
Method  
1. Remove dough from pan and punch down to remove any air bubbles. Divide  
dough into three equal sections. Divide each section into six 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 in a conventional oven at 350º F/177º C for 10 to 15 minutes until golden  
brown.  
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Breadmaker Owner’s Manual  
French Bread Dough  
Select Dough cycle.  
1 loaf  
water 80º F/27º C  
sugar  
1-ꢂ cups  
1 TBL  
salt  
1 tsp  
bread flour  
active dry yeast  
Glaze:  
3-ꢀ cups  
1 TBL  
water  
2 TBL  
ꢀ tsp  
salt  
Method  
1. Place on a lightly floured surface. Roll into a large rectangle. Starting with the lon-  
gest side, roll up tightly, pressing the seams to seal and tapering each end.  
2. Place the loaf on a greased baking sheet, cover and let rise in a warm place 40 min-  
utes or until double in size.  
3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze  
ingredients and brush the loaf generously. Bake in a conventional oven at 400º F/  
205º C for 20 to 25 minutes until golden brown.  
Variations  
French Onion Bread: Add ꢂ cup dehydrated onion to dough recipe and shape according to  
method above.  
French Loaf: Instead of method 1, shape the dough into one large round ball. Continue methods  
2 and 3 as above. Bake at 400º F/205º C 20 to 25 minutes or until done.  
Tip: If desired, brush with glaze and sprinkle loaves before baking with one of the following:  
sesame seeds, poppy seeds, caraway seeds, or cracked wheat.  
French Roll: Divide into 12 pieces. Pinch together the ends of each roll and taper slightly. Bake at  
400º F/205º C for 15 to 20 minutes or until done.  
French Twists: (use recipe above):  
Method  
1. Place on a lightly floured surface. Divide into 18 equal pieces. Roll into 14-inch long ropes.  
2. Fold each rope in half and twist, starting at fold.  
3. Place on a greased baking sheet and brush with 1/3 cup of melted butter. Cover and  
let rise in a warm place until double in size.  
4. Brush with glaze and bake in a conventional oven at 400º F/205º C for 12 to 15  
minutes or until done.  
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Dough Recipes  
Challah Braid Dough  
Select Dough cycle.  
regular  
large  
1
1
egg room temperature plus-  
enough water 80º F/27º C to equal  
ꢁ cup  
1 cup + 1 TBL  
oil  
2 TBL  
1-ꢀ TBL  
1 tsp  
3 TBL  
2 TBL  
sugar  
salt  
1-ꢀ tsp  
3-ꢂ cups  
1-ꢀ tsp  
bread flour  
active dry yeast  
Glaze:  
2 cups  
1 tsp  
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) ropes with tapered ends. Pinch ropes together at one end, braid  
together. Pinch together at other end to secure braid.  
2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place  
45 minutes of until double in size.  
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and  
bake at in a conventional oven at 375º F/190º C for 25 minutes, or until done.  
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Breadmaker Owner’s Manual  
Creamed Soup Bread Bowl Dough  
Select Dough cycle.  
Note: Any 2.0 LB. bread or dough recipe may be used; mix on dough program.  
4 bowls  
2
eggs room temperature plus  
enough water 80º F/27º C to equal  
1 cup + 5 TBL  
oil  
2 TBL  
ꢂ cup  
3 TBL  
honey  
dry milk  
salt  
2 tsp  
bread flour  
whole wheat flour  
rye flour  
2-ꢂ cups  
1 cup  
1 cup  
caraway seeds  
dehydrated onions  
active dry yeast  
3 TBL  
ꢂ cup  
2-ꢁ tsp  
Method  
1. Place dough on a lightly floured surface and divide into four equal pieces. Shape  
into four smooth round balls and place on a greased baking sheet.  
2. Cover and let rise in a warm place for one hour or until double in size.  
3. Bake in a conventional oven at 350º F/177º C for 25 to 30 minutes or until done.  
Allow to cool completely on a wire rack.  
4. With a serrated knife, remove the top one-inch of each bread bowl. Remove the  
center, leaving a shell of ꢀ-inch on sides and bottom.  
5. Fill with approximately one cup of creamed soup. (Non-creamed soup will soak  
through the bread bowl too easily. You may also fill the bread bowl with chile, stew  
or melted brie cheese.) Cut removed bread into one-inch pieces and serve with  
soup.  
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Dough Recipes  
Party Dip Bread Bowl Dough  
Select Dough cycle.  
Note: Any 1.5 LB. bread or dough recipe may be used; mix on dough program.  
1 bowl  
water 80º F/27º C  
sugar  
1-ꢂ cups  
1 TBL  
salt  
1 tsp  
bread flour  
active dry yeast  
3-ꢀ cups  
1 TBL  
Method  
1. Place dough on a lightly floured surface. Shape into smooth round ball and place  
on a greased baking sheet.  
2. Cover and let rise in a warm place for one hour or until double in size.  
3. Bake in a conventional oven at 350º F/177º C for 30 to 40 minutes or until done.  
Allow to cool completely on a wire rack.  
4. With a serrated knife, remove the top one-inch of bread bowl. Remove the center,  
leaving a shell of ꢀ-inch on sides and bottom.  
5. Fill with three cups of dip (use your own or one of the following dip recipes). Cut  
removed bread into 1-inch pieces and serve with dip.  
Shredded Beef Dip  
Mix and chill before serving.  
3 cups  
dried beef, chopped  
cream cheese, softened  
sour cream  
5 oz.  
2 (8-oz) pkg  
ꢀ cup  
green onions, chopped  
Accent¨ Seasoning  
Worcestershire¨ Sauce  
6
2-ꢀ tsp  
to taste  
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Shrimp Dip  
Mix and chill before serving.  
3 cups  
canned shrimp, drained and mashed  
cream cheese, softened  
mayonnaise  
2 small cans  
1 (8-oz) pkg  
1 cup  
green onions, chopped  
3
74  
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Dough Recipes  
Almond Cherry Coffee Cake Dough  
Select Dough cycle.  
1 coffee cake  
water 80º F/27º C  
oil  
1 cup  
1 TBL  
sugar  
1-ꢀ TBL  
ꢁ tsp  
salt  
dry milk  
1 TBL  
bread flour  
active dry yeast  
Filling:  
3-ꢂ cups  
1-ꢀ tsp  
cream cheese, room temperature  
sugar  
8 oz  
2 TBL  
ꢀ cup  
1 TBL  
ꢀ tsp  
maraschino cherries, chopped  
milk, liquid  
almond extract  
Glaze:  
powdered sugar  
sour cream  
ꢀ cup  
1 TBL  
milk, liquid  
1-2 TBL  
2 TBL  
almonds, sliced  
cherries  
2 TBL  
Method  
1. Place on a lightly floured surface. Roll into a 15-inch x 10-inch rectangle. Spread  
filling over dough within ꢀ-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-ꢀ-inches apart from the outside edge  
to within one-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 double in size.  
4. Uncover and bake in a conventional oven at 375º F/190º C for 20 to 25 minutes or  
until done.  
5. Combine the first three glaze ingredients, adding only enough milk for drizzling  
consistency. Drizzle over the warm coffee cake. Decorate with almonds and cher-  
ries. Serve warm.  
75  
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Bagel Dough  
Select Dough cycle.  
8 bagels  
water 80º F/27º C  
sugar  
1 cup  
1-ꢀ TBL  
1 tsp  
salt  
bread flour  
active dry yeast  
3 cups  
2-ꢂ tsp  
Glaze: egg, beaten  
1
sesame seeds, poppy seeds, cracked wheat dry  
cereal, or dehydrated onions  
Toppings (optional):  
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 one-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 water and 2 tablespoons sugar.  
Place a few bagels at a time in boiling water. Simmer 3 minutes turning once.  
Remove with slotted spoon and put back on greased baking sheet.  
4. Brush with egg and sprinkle with choice of toppings. Bake in a conventional oven  
at 400º F/204º C for 20 to 25 minutes or until done; cool on a wire rack.  
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Dough Recipes  
Banana Wheat Bagel Dough  
Select Dough cycle.  
12 bagels  
egg room temperature plus  
1
enough water 80º F/27º C to equal  
1 cup  
oil  
2 TBL  
honey  
1 TBL  
salt  
1-ꢀ tsp  
ꢀ cup  
2-ꢀ cups  
1 cup  
banana, mashed  
whole wheat flour  
bread flour  
active dry yeast  
2-ꢂ tsp  
Glaze:  
egg white, beaten  
water  
1
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 one-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 water and 2 tablespoons sugar.  
Place a few bagels at a time in boiling water. Simmer 3 minutes turning once.  
Remove with slotted spoon and put back on greased baking sheet.  
4. Brush with egg white and sprinkle with choice of toppings. Bake in a conventional  
oven at 400º F/204º C for 20 to 25 minutes or until done; cool on a wire rack.  
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Egg Bagels  
Select Dough cycle.  
12 bagels  
water 80º F/27º C  
egg  
ꢁ cup  
1
salt  
1 tsp  
2 TBL  
3 cups  
2-ꢂ tsp  
sugar  
bread flour  
active dry yeast  
Method  
1. When cycle is complete, remove the dough onto lightly floured surface. Punch  
down to remove air bubbles. Divide dough into four parts and then each part into  
three 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  
risen bagels at a time in boiling waster. Simmer 3 minutes, turning once. Remove  
with a slotted spoon.  
3. Place on greased cookie sheet. Brush tops with one slightly beaten egg white;  
sprinkle with poppy or sesame seeds.  
4. Bake in conventional oven 375º F/190º C 20 to 25 minutes or until golden brown.  
Remove from cookie sheet and cool.  
78  
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Dough Recipes  
Soft Pretzel Dough  
Select Dough cycle.  
16 pretzels  
water 80º F/27º C  
egg yolk room temperature  
oil  
1-ꢂ cups  
1
1 TBL  
2 TBL  
1 tsp  
sugar  
salt  
white pepper  
bread flour  
active dry yeast  
1/8 tsp  
3-ꢀ cups  
1 TBL  
Glaze:  
egg white  
water  
1
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 into a pretzel shape.  
2. Place on a greased baking sheet 1-ꢀ-inches apart. Brush with glaze and sprinkle  
with topping. Bake in a conventional oven at 375º F/190º C 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  
Select Dough cycle.  
20 pita pockets  
1
water 80º F/27º C  
olive oil  
1- /3 cups  
8 tsp  
4 tsp  
sugar  
salt  
1-ꢂ tsp  
2 cups  
bread flour  
whole wheat flour  
active dry yeast  
1
1- /3 cups  
2-ꢀ tsp  
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 cycle.  
3. Bake conventional oven at 500º F/260º C for 5 minutes or until puffed and tops  
begin to brown.  
4. Cut each in half to form 2 pockets.  
80  
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Pizza Dough Recipes  
PIZZA DOUGH RECIPES  
Pizza Crust Dough  
Select Pizza Dough cycle.  
1 thick or 2 thin crusts  
2 thick or 4 thin crusts  
water 80º F/27º C  
oil  
ꢁ cup  
1 TBL  
1-2/3 cups  
2 TBL  
sugar  
1 TBL  
2 TBL  
salt  
ꢀ tsp  
1 tsp  
dry milk  
1 TBL  
2 TBL  
bread flour  
active dry yeast  
2-ꢂ cups  
1 tsp  
4-ꢀ cups  
2 tsp  
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 conventional oven at 425º F/218º C for 20 minutes or until crust is golden  
brown around edges.  
Whole Wheat Pizza Crust Dough  
Select Pizza Dough cycle.  
2 thin crusts  
water 80º F/27º C  
oil  
1 cup  
2 TBL  
sugar  
1 TBL  
salt  
1 tsp  
whole wheat flour  
bread flour  
active dry yeast  
1 cup  
1-ꢀ cups  
2-ꢂ tsp  
Method  
1. Place 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 one 12-inch thick crust, do not divide.  
2. Bake conventional oven at 400º F/205º C for 10 to 12 minutes or until edges of  
crust begin to turn a light golden brown. Remove, add toppings and return to  
Breadmaker to bake an additional 15 to 20 minutes.  
81  
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Foccacia Dough  
Select Pizza Dough cycle.  
1 loaf  
water 80º F/27º C  
olive oil  
1 cup  
1/3 cup  
2 tsp  
sugar  
salt  
1 tsp  
bread flour  
3 cups  
1 tsp  
dried Italian seasoning  
active dry yeast  
Garlic-cheese topping  
olive oil  
1-ꢀ tsp  
ꢂ cup  
1-ꢀ tsp  
ꢂ cup  
1/3 cup  
ꢂ tsp  
dried oregano  
garlic, finely minced  
Parmesan cheese, grated  
salt  
Add to Dispenser: Greek-style topping  
olive oil  
ꢂ cup  
1-ꢀ tsp  
1 cup  
dried oregano  
onion, thinly sliced  
Feta cheese, crumbled  
black olives, sliced - drained  
salt  
1/3 cup  
ꢂ cup  
ꢂ 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 double 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 conventional oven at 400º for 20 minutes or until done.  
82  
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Personal Recipes  
PERSONAL RECIPES  
Suggestion: Record the recipe name and settings on forms provided on pages 102-107 to make  
it easier to remember where to find the correct setting for these recipes.  
Pumpkin Pull-Apart Pan Rolls  
A delicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice; an  
excellent accompaniment for ham.  
Ingredients  
16 rolls  
Dough  
water 80º F/27º C  
egg, room temperature  
vegetable oil  
2 TBL  
2 large  
ꢂ cup  
pumpkin, canned, mashed  
pumpkin pie spice  
salt  
1 cup  
4 tsp  
1-ꢀ tsp  
1/3 cup  
brown sugar  
bread flour  
4 cups  
active dry yeast  
Topping  
1 TBL  
butter, melted  
Program  
Preheat  
Knead 1  
Knead 2  
Rise 1  
0 minutes  
5 minutes  
25 minutes  
50 minutes  
20 seconds  
55 minutes  
0 minutes  
Punch  
Rise 2  
Shape  
Rise 3  
0 minutes  
Bake  
50 minutes  
as desired  
Keep warm  
Extras  
no  
Temperature  
Save  
335º F  
yes or no, your choice  
3 hours 05 minutes  
Total time  
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Method  
Activate Pause at end of Punch. Remove bread pan and kneading paddle; close the lid. On a  
lightly floured surface, gently roll or stretch dough into a 20-inch rope. Divide dough into 16  
pieces; roll each piece into a ball. Dip each dough ball in melted butter; layer coated balls in  
bread pan. Return pan to Breadmaker; close lid. Press START for final Rise and Bake.  
Challah  
This Jewish bread is traditionally baked on Fridays or Shabbat, to celebrate the Sabbath meal. It  
is often braided into intricate shapes and topped with sesame seed or poppy seeds. Our version  
uses an easy braiding technique that yields an unbelievably beautiful loaf.  
Ingredients  
2.0 lb.  
water 80º F/27º C  
eggs, large, room temperature  
vegetable oil  
salt  
1 cup  
2
2 TBL  
2 tsp  
2 TBL  
4 cups  
2-ꢁ tsp  
sugar  
bread flour  
active dry yeast  
Program  
Preheat  
Knead 1  
Knead 2  
Rise 1  
0 minutes  
3 minutes  
27 minutes  
50 minutes  
15 seconds  
5 minutes  
Punch  
Rise 2  
Shape  
0 seconds  
Rise 3  
50 minutes  
50 minutes  
0 minutes  
Bake  
Keep Warm  
Extras  
no  
Temperature  
Save  
355º F  
yes or no, your choice  
3 hours 15 minutes  
Total Time  
84  
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Personal Recipes  
Method  
1. After 15 second Punch; press PAUSE. Remove the bread pan and kneading paddle,  
close lid.  
2. On lightly floured surface divide the dough into 4 equal pieces. Set one piece  
aside. Stretch and roll the other 3 pieces into 12-inch ropes.  
3. Braid the ropes from center to ends; pinch and tuck ends under to seal.  
4. With sharp knife, cut a slit in the top of the braid beginning and ending one-inch  
from ends. Place the dough in the bread pan.  
5. Divide the reserved piece into 3 pieces; roll into 12-inch ropes and braid. Slightly  
moisten the cut in larger braid and place the small braid in the slit and tuck ends  
under. Press top braid firmly into place.  
6. Place the bread pan in the Breadmaker and press START.  
7. At the end of Rise 3, press PAUSE. Carefully brush the top of the braid with egg  
wash (1 whole egg mixed with 1 TBL water). Sprinkle with sesame or poppy seeds,  
if desired.  
Grandma’s Cinnamon Rolls  
Tasty rolls, just like the ones Grandma used to make. The recipe yields enough rolls for one  
batch today and a second batch for up to two weeks later.  
Ingredients  
12 rolls  
Dough  
milk 80º F/27º C  
vegetable oil  
eggs, large, room temperature  
salt  
1 cup  
3 TBL  
2
2-ꢀ tsp  
1/3 cup  
5 cups  
1 TBL  
sugar  
bread flour  
active dry yeast  
Filling  
butter, melted  
nuts, chopped  
sugar  
ꢂ cup  
ꢀ cup  
2/3 cup  
2 tsp  
cinnamon  
Glaze (for 6 rolls)  
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powdered sugar  
1 cup  
ꢂ tsp  
1 TBL  
2 TBL  
maple flavoring  
butter, melted  
hot coffee  
Program  
Preheat  
Knead 1  
Knead 2  
Rise 1  
0 minutes  
6 minutes  
15 minutes  
40 minutes  
10 seconds  
5 minutes  
0 seconds  
45 minutes  
50 minutes  
0 minutes  
no  
Punch  
Rise 2  
Shape  
Rise 3  
Bake  
Keep Warm  
Extras  
Temperature  
Save  
326º F  
your choice  
2 hours 41 minutes  
Total Time  
Method  
Prepare this recipe in 2 batches. Begin by dividing the dough into 2 equal portions.  
First batch:  
1. While Breadmaker is mixing and kneading, prepare the filling. Combine nuts, sugar  
and cinnamon together.  
2. After 10 seconds Punch; press PAUSE. Remove bread pan and kneading paddle;  
close lid. Divide dough in half. On lightly floured surface roll out half of dough into  
13Ó x 9Ó rectangle.  
3. Brush the dough with 2 TBL melted butter; sprinkle with ꢀ the filling.  
4. Beginning with long edge, roll up tightly; pinching long seam to seal. Cut into 6  
equal pieces (approximately 2-inches each).  
5. Place rolls, swirl-side up, in bread pan; press START. When baking is complete,  
remove the rolls to a cooling rack.  
6. Combine glaze ingredients until smooth; drizzle over hot rolls. Cool 10 minutes  
before serving.  
86  
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Personal Recipes  
Second batch:  
1. While the first batch of rolls is rising and baking in Breadmaker, roll out the second  
half of the dough into a 13-inch x 9-inch rectangle. Brush with 2 TBL melted butter  
and sprinkle with remaining filling.  
2. Roll the dough and cut it into 6 pieces as with first half. Place pieces, swirl-side up  
into muffin cups. Cover with plastic wrap and place in the freezer. Store rolls up to  
two weeks in a freezer weight plastic bag.  
3. To bake the frozen rolls, place them in the bread pan with the kneading paddle  
removed. Allow the rolls to thaw and rise in the bread pan 4 to 6 hours, until the  
rolls have filled ꢁ of the pan.  
4. Press SELECT until PERSONAL RECIPE 2 appears. Program according the following  
chart.  
Program  
Knead 1  
0 minutes  
0 minutes  
0 minutes  
0 seconds  
0 minutes  
0 seconds  
0 minutes  
50 minutes  
0 minutes  
no  
Knead 2  
Rise 1  
Punch  
Rise 2  
Shape  
Rise 3  
Bake  
Keep warm  
Extras  
Temperature  
Save  
326º F  
yes or no, your choice  
50 minutes  
Total Time  
87  
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Breadmaker Owner’s Manual  
Holiday Dried Fruit and Nut Bread  
Jewel-tones of red and gold lend a festive touch to this special bread. You may choose  
traditional fruit bread shaped for the holidays by selecting the PERSONAL RECIPE feature. For  
more traditionally shaped holiday bread, use the Breadmaker’s DOUGH cycle and shape into a  
Stollen or Braid. Both methods are presented.  
Ingredients  
1.5 LB  
2.0 LB  
milk 80º F/27º C  
water 80º F/27º C  
egg(s) large, room temperature  
butter  
ꢀ cup  
ꢂ cup  
1
ꢀ cup  
ꢂ cup + 1 TBL  
2
3 TBL  
3 TBL  
1-ꢀ tsp  
3 cups  
ꢂ cup  
ꢂ cup  
2 tsp  
ꢂ cup  
honey  
ꢂ cup  
salt  
2 tsp  
bread flour  
4 cups  
1/3 cup  
1/3 cup  
2-ꢂ tsp  
dried cranberries  
light raisins  
active dry yeast  
Add to Dispenser:  
Slivered almonds  
ꢂ cup  
1/3 cup  
Program  
Preheat  
Knead 1  
Knead 2  
Rise 1  
0 minutes  
5 minutes  
23 minutes  
40 minutes  
20 seconds  
30 minutes  
15 seconds  
50 minutes  
50 minutes  
yes  
Punch  
Rise 2  
Shape  
Rise 3  
Bake  
Extras  
Temperature  
Save  
350º F  
yes or no, your choice  
3 hours 18 minutes  
Total Time  
88  
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Personal Recipes  
Method  
Traditionally shaped holiday bread: Use DOUGH cycle with 2.0 LB dough. Remove dough  
from bread pan; Punch down to release gas.  
Stollen: (2 small); divide dough into 2 equal parts. On lightly floured surface, roll or pat each  
half to a 12Ó x 8Ó-inch oval. Fold in half lengthwise and curve into crescent. Press folded edge  
firmly to partially seal. Place on greased baking sheet. Cover; let rise in warm place until dough  
tests ripe*, about 40 minutes. Bake at 350º F for 25 to 30 minutes, until golden brown. Remove  
from baking sheet; cool on rack. If a topping is desired, drizzle with your favorite powdered  
sugar glaze or dust with powdered sugar.  
Holiday Braid: divide dough into 3 equal portions. On lightly floured surface, stretch and roll  
piece into a 14-inch rope. Loosely braid from center to ends. Pinch ends and tuck under the  
seal. Place on greased baking sheet. Cover; let rise in warm place until dough tests ripe*, about  
35 minutes. Combine the yolk of 1 egg and 1 TBL water, gently brush top of braid. Bake at  
350º F for 35-40 minutes, until golden brown. Remove from baking sheet; cool on rack.  
Baker’s Note: Test ripeness of risen dough by lightly touching with fingertip. If indention  
remains, the dough is ripe and ready for your Breadmaker.  
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Breadmaker Owner’s Manual  
Rosemary French Bread  
Fresh rosemary adds a pleasant touch to this highly flavored bread.  
1.5 LB  
2.0 LB  
1
water 80º F/27º C  
olive oil  
1- /3 cups  
1-2/3 cups  
3 TBL  
2 TBL  
1-ꢀ tsp  
1 TBL  
salt  
2 tsp  
sugar  
1 TBL + 1 tsp  
3 TBL  
rosemary, fresh, sniped  
bread flour  
active dry yeast  
2 TBL  
3 cups  
2 tsp  
4 cups  
2-ꢂ tsp  
1. Place all ingredients in the bread pan in the order listed. Insert the pan into  
Breadmaker.  
2. Select PERSONAL RECIPE 1 Press PROGRAM TIME/TEMP. Use the and arrows  
to set PREHEAT time to 0. (It may already be 0.).  
3. Press PROGRAM/TIME/TEMP. KNEAD 1 will appear at center of screen. Use the  
and arrows to set KNEAD 1 time to 5 minutes.  
4. Continue entering times for remaining cycles as indicated in the chart below. Press  
PROGRAM/TIME/TEMP after entering each time.  
Preheat  
Knead 1  
Knead 2  
Rise 1  
0 minutes  
5 minutes  
15 minutes  
50 minutes  
10 seconds  
50 minutes  
10 seconds  
50 minutes  
55 minutes  
as desired  
Punch  
Rise 2  
Shape  
Rise 3  
Bake  
Keep Warm  
Extras  
no  
Temperature  
Save  
355º F  
yes or no, your choice  
3 hours 45 minutes  
Total time  
90  
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Care and Maintenance  
8. Care and Maintenance  
CAUTION! Risk of personal injury. The Beyond Breadmaker does not container any user-  
serviceable components. Do not disassemble the Breadmaker for any reason. Refer all repair  
and service needs to qualified personnel. If your Breadmaker is not functioning properly,  
please contact:  
Toastmaster Inc.  
National Service Center  
708 South Missouri St.  
Macon, MO 63552  
In USA and Canada call:  
Consumer Service: 1-800-947-3744  
Consumer Parts: 1-800-947-3745  
[email protected]  
Cleaning Precautions  
To avoid electrical shock, personal injury or damage to the Beyond Breadmaker, observe the  
following precautions when cleaning the Breadmaker:  
•
•
•
Caution: To avoid electric shock, unplug the Breadmaker before cleaning!  
Do not use vinegar, bleach, or harsh chemicals to clean the Breadmaker.  
To avoid damage to the non-stick surfaces on the baking pan and kneading pad-  
dle, do not use metal scouring pads or other metallic objects when cleaning these  
components  
•
•
•
•
•
To avoid damage to the drive shaft, do not allow water to soak inside the bread  
pan for long periods of time.  
The baking chamber contains the heating element and drive shaft. When cleaning,  
NEVER pour water, solvents or cleaning solutions into this area.  
When cleaning the interior of the Breadmaker take care not to bend or damage  
the heating element.  
The lid is removable for easy cleaning. Because water may become trapped in the  
lid, DO IMMERSE THE LID IN WATER. DO NOT PUT LID IN THE DISHWASHER.  
Be sure the Breadmaker is completely cooled before storing.  
Cleaning the Breadmaker  
•
Allow the Breadmaker to cool completely before cleaning.  
•
Do not use benzene, alcohol or any harsh solvents as they will mar the stainless  
steel body and damage the plastic material on the lid.  
Cleaning the Exterior  
•
Clean exterior surfaces with a soft cloth dampened in a mild solution of warm  
water and mild detergent.  
•
•
Do not use cleansers, steel wool pads or other abrasive materials.  
Wipe out the fruit and nut dispenser with a soft damp cloth and dry thoroughly.  
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Cleaning the Bread Pan and kneading paddle  
•
Wash the bread pan and kneading paddle with warm, soapy water. Rinse and  
dry. Avoid scratching the non-stick surfaces. DO NOT WASH THE BREAD PAN IN A  
DISHWASHER OR IMMERSE / SOAK IT IN WATER. DO NOT WASH THE KNEADING  
PADDLE IN THE DISHWASHER. IT WILL MAR THE NON-STICK FINISH.  
•
•
If kneading paddle is stuck to the drive shaft, pour warm water in the bread pan  
and allow to stand for 10 - 15 minutes. DO NOT USE EXCESSIVE FORCE. DO NOT  
ALLOW WATER TO STAND IN THE BREAD PAN FOR PROLONGED PERIODS OF TIME.  
Wipe the inside of the lid, fruit & nut dispenser, and baking chamber with a damp  
cloth or sponge. If any residue has scorched on the inside of the baking chamber,  
remove it by scrubbing gently with a non-abrasive scrubbing pad and wipe clean.  
Storing the Breadmaker  
•
•
•
•
Make sure the machine is clean and dry before storing.  
Store the Breadmaker with the lid closed.  
Do not place heavy objects on the lid.  
Remove the kneading blade and place inside the bread pan.  
9. Troubleshooting  
Questions and Answers  
Questions and Answers About General Performance and Operation  
Remove it with care with a plastic crochet hook or  
What should I do if the kneading  
paddle comes out with the bread?  
a sandwich pick before slicing the bread. Since the  
blade can be separated from the pan, it is not a  
malfunction if it comes out in your bread.  
Your dough may be too dry. Next time, check your  
recipe and measuring. You may need to add more  
liquid, ꢀ to 1 tablespoon at a time. You can simply  
trim off that portion of the outer crust.  
Why does my bread sometimes  
have some flour on the side crust?  
The kneading paddle or bread pan may not be  
inserted properly. Make sure the pan has clicked  
into place.  
Why isn’t the dough mixing? I can  
hear the motor running.  
Times vary depending on the type of loaf. Baking  
times are shorter using the Rapid Bake feature. You  
can check cycle times for all of the Breadmaker’s  
programs in the Appendix of this manual begin-  
ning on page 98.  
How long does it take to make  
bread?  
The milk will spoil if left sitting in the maker too  
long. Perishable ingredients, such as eggs and milk,  
should never be used with the delay timer feature.  
Why can’t I use the timer when bak-  
ing with fresh milk?  
If the power goes out in the middle  
of a cycle, will my Bread Maker fin-  
ish baking bread or making dough?  
If the power failure is not more than approximately  
60 minutes, Bread Maker resumes cycle where it left  
off and will finish baking bread or making dough.  
92  
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Troubleshooting  
This allows the Bread Maker to mix the ingredients  
in the most efficient manner possible. When using  
the timer, it also keeps the yeast from combining  
with the liquid before the dough is mixed.  
Why do I have to add the ingredi-  
ents in a certain order?  
The Bread Maker must start operation several hours  
before the bread will be ready. These sound are  
made by the motor when kneading the dough. It is  
a normal operation, not a malfunction.  
When setting the Timer for morn-  
ing, why does the Bread Maker  
make sounds late at night?  
What size loaf does the Bread Maker  
make?  
Your Bread Maker makes REGULAR (1 LB.), LARGE  
(1.5 LB.), and EXTRA LARGE (2.0 LB.) loaves of bread.  
If the kneading paddle gets stuck, pour hot water  
into the Bread Pan. Rotate the kneading paddle to  
clean under it. Remove paddle and clean inside. See  
“Care and Maintenance” on page 91.  
The kneading paddle is stuck in the  
Bread Pan after baking. How do I  
get it out?  
Questions & Answers About Ingredients and Recipes  
Why do I get air bubbles at the top  
of the bread?  
This can be caused by using too much yeast.  
Add raisins, nuts etc., to the Fruit & Nut Dispenser.  
For best results, use dry raisins. Also check your  
dough consistency five minutes to ten minutes  
after the fruit and nuts have dropped into the  
dough. If the dough is too dry, it will not incorpo-  
rate the raisins easily.  
When using raisins, the  
Breadmaker crushes them. How  
can I avoid this?  
The bread may be rising too fast. To reduce the  
rate of rising, reduce the amount of water and/or  
decrease the amount of yeast.  
Why does my bread rise and then  
collapse or crater?  
Yes, but you will need to experiment to get the  
right proportion of ingredients. Become familiar  
with the Beyond Breadmaker and make several  
loaves of bread before you begin experimenting.  
Never exceed a total amount of 4 - 4-ꢀ cups dry  
ingredients. Use the recipes in this manual to help  
determine the ratio of flour to liquid and amounts  
of yeast, sugar, salt and fat to use.  
Can I use my favorite bread recipes  
(traditional yeast bread) in my Bread  
Maker?  
No, it is normal for Whole Wheat and Multi-Grain  
breads to be shorter and denser than White or  
French breads. Whole Wheat and Rye flours are  
heavier than white bread flour, therefore they don’t  
rise as much during the bread making process.  
They also typically have added ingredients, such as  
oats, bran, nuts and raisins, which contribute to the  
shorter height and denser texture.  
Why do the loaves vary in height  
and weight? The whole wheat and  
multi-grain breads are always short-  
er. Am I doing something wrong?  
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Breadmaker Owner’s Manual  
Home Hub Network Problems  
Problem  
Answer  
You must set the breadmaker to the proper Home Code.  
See “Programming You Home Code Into Your Breadmaker”  
on page 13.  
You may need to wait a few minutes after plugging in your  
breadmaker, or select Appliances>Detect Appliances from  
the Home Hub Menu.  
My Home Hub does not  
recognize my breadmaker.  
In some instances you may need to change the electrical  
outlet you plug your Breadmaker or Home Hub into. Powerline  
communication with the Home Hub can be disturbed by  
electrical noise on some kinds of appliances.  
How do I get my bread-  
maker to update it’s pro-  
gram from the internet?  
You must have a Home Hub to do this. Follow the procedure  
in you Home Hub manual and “Programming your bread-  
maker from your personal computer” Page 18.  
Be sure to hold the scanning wand tip against the pack-  
age. Scan back and forth across the barcode several times  
briskly. Be sure to start scanning in the blank area next to  
the UPC code and end past the opposite side in a blank area.  
Damaged or badly printed UPC codes, or UPC codes on shiny  
or clear packaging may be difficult to scan. You may have  
luck with very slow or very fast scan speeds if a normal, brisk  
scan does not work.  
I have trouble scanning  
packages  
How do I know if my  
breadmaker is commu-  
nicatiing with my Home  
Hub?  
THe word “NETWORK” will be displayed on the Breadmaker  
display, and the current time will be displayed unless the  
breadmaker is running a breadmaking cycle.  
I have my Home Hub and  
breadmaker set up cor-  
rectly, but the breadmaker  
still forces me to set the  
time when I plug it in.  
This is normal operation. You may skip the Manual Time Set  
step by pressing STOP/Cancel. After a minute or two, the  
breadmaker and Home Hub will link up and the correct time  
will be displayed on the breadmaker front panel.  
Breadmaker Problems  
You see smoke or smell a  
burning odor  
Ingredients may have spilled on heating element.  
Be sure the bread pan is properly seated in the baking  
chamber. The drive shaft on the bottom of the bread pan  
must engage with the drive shaft in the baking chamber.  
The ingredients do not  
mix  
Display Error Messages  
HI  
LI  
Baking chamber is too hot.  
Baking chamber is too cold.  
94  
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Troubleshooting  
Baking Problems  
•
•
The bread may have been left in the bread pan too long  
after baking. Remove the bread from the pan sooner.  
The sides of the bread col-  
lapse and the bottom of  
the bread is damp.  
Try using more flour (a teaspoon at a time), or less yeast  
(ꢂ teaspoon at a time), or less water or liquid (a teaspoon  
at a time).  
•
Salt was omitted. Be sure to add salt, when called for in  
the recipe.  
•
•
Try using less flour (a teaspoon at a time), or more yeast  
(ꢂ teaspoon at a time).  
The bread has a heavy,  
thick  
texture.  
The flour could be old or not the right kind of flour for  
the recipe.  
•
•
Try using more flour (a teaspoon at a time), or less water  
or liquid (a teaspoon less at a time).  
The bread is not baked  
completely in the center.  
Do not lift the lid too often during baking.  
The bread has a coarse or  
holey texture.  
This is usually the result of forgetting to add salt to the  
recipe.  
•
•
•
Try using less yeast (ꢂ teaspoon less at a time).  
The salt was omitted.  
The bread rose too much.  
The kneading paddle was missing.  
•
Try using less flour (a teaspoon less at a time), more  
yeast (ꢂ teaspoon more at a time), or less water (a tea-  
spoon less at a time).  
•
•
•
•
•
The salt was omitted.  
The bread did not rise  
enough.  
The flour was old flour or the wrong  
kind of flour for the recipe,  
The yeast was old.  
The water or liquid was not hot enough.  
•
This is usually the result of using too much flour or not  
enough water. Try using less flour (a teaspoon less at a  
time), or try using more water (a teaspoon at time more).  
The bread has a floured  
top.  
•
•
This is usually the result of adding too much sugar to the  
recipe. Try using less sugar (1 Tbsp. at a time).  
The bread is too brown.  
Try selecting a lighter crust color  
This is usually the result of repeatedly lifting the lid or leav-  
ing the lid open while the bread is baking.  
Be sure the lid is shut while the Breadmaker is in operation.  
The bread is not brown  
enough.  
95  
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Breadmaker Owner’s Manual  
10. One Year Limited Warranty  
Warranty: This Westinghouse® product is warranted to be free from defects in materials or  
workmanshipfor 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.  
Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMIT-  
ED 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) 947-  
3744 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  
WBYBM1 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 (1 800 947-3744).  
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:  
Attn: Repair Center  
708 South Missouri Street  
Macon, MO 63552  
To contact us, please write to or call:  
P.O. Box 6916  
Columbia, MO 65205-6916  
1(800) 947-3744  
Email: [email protected]  
Web site: www.Toastmaster.com  
61422  
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Contact Information  
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 we 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.  
11. Contact Information  
Coordonnées :  
Contacte a:  
Toastmaster Inc.  
National Service Center  
708 South Missouri Street  
Macon, Mo 63552  
In USA and Canada call:  
Consumer Service: 1-800-947-3744  
Consumer Parts: 1-800-947-3745  
consumer_relations@ toastmaster.com  
Hours: 8:00 A.M. - 5:30 P.M. Central Standard Time  
Aux USA et au Canada, appeler les numéros suivants:  
Service Consommateurs : 1-800-947-3744  
Pièces Consommateurs : 1-800-947-3745  
consumer_ relations@ toastmaster.com  
Horaires : De 8h00 à 17h30, heure GMT - 6  
En México:  
Toastmaster de México, S. A. de C. V.  
Cerrada de Recursos  
Hidráulicos Número 6  
La Loma Industrial  
Tlalnepantla de Baz, C. P. 54060  
Estado de México  
52-5-397-2848  
Horario: 8:00 a.m. hasta 5:30 p.m., hora del Centro  
©2003 Toastmaster Inc.,  
A Subsidiary of Salton, Inc.  
Tel:  
Subsidiaire de Salton, Inc.  
A una Subsidiaria de Salton, Inc.  
Web  
e
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Breadmaker Owner’s Manual  
12. Appendix  
Beyond Breadmaker Baking Cycles  
The following tables list times for each stage of the Breadmaker’s pre-programmed baking cycles. By using Extras, Program,  
Personal Recipe and Delay Bake, you can amend and expand these standard cycles.  
NOTE: If bread is not removed immediately after baking, a controlled Keep Warm phase will begin for each selection (except  
Batter Breads, Jam, Dough, Pizza Dough and Bake Only). 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.  
Punch  
Down  
Keep  
Warm  
Crust  
Timer  
Preheat Knead 1 Knead 2 Rise 1  
Rise 2  
Shape  
Rise 3  
Bake  
White Bread, 2.0 Lb Loaf  
Medium  
Dark  
3:10  
3:20  
3:00  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
40 m  
40 m  
40 m  
10 s  
10 s  
10 s  
24m40s  
24m40s  
24m40s  
15 s  
15 s  
15 s  
49m45s  
49m45s  
49m45s  
50 m  
60 m  
40 m  
60 m  
60 m  
60 m  
Light  
White Bread, 1.5 Lb Loaf  
Medium  
Dark  
3:05  
3:15  
2:55  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
40 m  
40 m  
40 m  
10 s  
10 s  
10 s  
24m40s  
24m40s  
24m40s  
15 s  
15 s  
15 s  
49m45s  
49m45s  
49m45s  
45 m  
55 m  
35 m  
60 m  
60 m  
60 m  
Light  
White Bread, 1.0 Lb Loaf  
Medium  
Dark  
3:00  
3:10  
2:50  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
40 m  
40 m  
40 m  
10 s  
10 s  
10 s  
24m40s  
24m40s  
24m40s  
15 s  
15 s  
15 s  
49m45s  
49m45s  
49m45s  
40 m  
50 m  
30 m  
60 m  
60 m  
60 m  
Light  
White Rapid, 2.0 Lb Loaf  
Medium  
Dark  
2:10  
2:20  
2:00  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
15 m  
15 m  
15 m  
10 s  
10 s  
10 s  
9m40s  
9m40s  
9m40s  
10 s  
10 s  
10 s  
29m40s  
29m40s  
29m40s  
50 m  
60 m  
40 m  
60 m  
60 m  
60 m  
Light  
White Rapid, 1.5 Lb Loaf  
Medium  
Dark  
2:05  
2:15  
1:55  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
15 m  
15 m  
15 m  
10 s  
10 s  
10 s  
9m40s  
9m50s  
9m50s  
10 s  
10 s  
10 s  
29m50s  
29m50s  
29m50s  
45 m  
55 m  
35 m  
60 m  
60 m  
60 m  
Light  
White Rapid, 1.0 Lb Loaf  
Medium  
Dark  
2:00  
2:10  
1:50  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
15 m  
15 m  
15 m  
10 s  
10 s  
10 s  
9m40s  
9m40s  
9m40s  
10 s  
10 s  
10 s  
29m40s  
29m40s  
29m40s  
40 m  
50 m  
30 m  
60 m  
60 m  
60 m  
Light  
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Appendix  
Punch  
Down  
Keep  
Warm  
Crust  
Timer  
Preheat Knead 1 Knead 2 Rise 1  
Rise 2  
Shape  
Rise 3  
Bake  
Whole Wheat, 2.0 Lb Loaf  
Medium  
Dark  
3:35  
3:43  
3:30  
30 m  
30 m  
30 m  
5 m  
5 m  
5 m  
15 m  
15 m  
15 m  
50 m  
50 m  
50 m  
10 s  
10 s  
10 s  
24m40s  
24m40s  
24m40s  
10 s  
10 s  
10 s  
44m40s  
44m40s  
44m40s  
45 m  
53 m  
40 m  
60 m  
60 m  
60 m  
Light  
Whole Wheat, 1.5 Lb Loaf  
Medium  
Dark  
3:32  
3:40  
3:27  
30 m  
30 m  
30 m  
5 m  
5 m  
5 m  
15 m  
15 m  
15 m  
50 m  
50 m  
50 m  
10 s  
10 s  
10 s  
24m40s  
24m40s  
24m40s  
10 s  
10 s  
10 s  
44m40s  
44m40s  
44m40s  
42 m  
50 m  
37 m  
60 m  
60 m  
60 m  
Light  
Whole Wheat, 1.0 Lb Loaf  
Medium  
Dark  
3:30  
3:38  
3:25  
30 m  
30 m  
30 m  
5 m  
5 m  
5 m  
15 m  
15 m  
15 m  
50 m  
50 m  
50 m  
10 s  
10 s  
10 s  
24m40s  
24m40s  
24m40s  
10 s  
10 s  
10 s  
44m40s  
44m40s  
44m40s  
40 m  
48 m  
35 m  
60 m  
60 m  
60 m  
Light  
Whole Wheat Rapid, 2.0 Lb Loaf  
Med.  
Dark  
Light  
2:20  
2:28  
2:15  
5 m  
5 m  
5 m  
5 m  
5 m  
5 m  
15 m  
15 m  
15 m  
30 m  
30 m  
30 m  
10 s  
10 s  
10 s  
39m40s  
39m40s  
39m40s  
0
0
0
0
0
0
45 m  
53 m  
40 m  
60 m  
60 m  
60 m  
Whole Wheat Rapid, 1.5 Lb Loaf  
Med.  
Dark  
Light  
2:17  
2:25  
2:12  
5 m  
5 m  
5 m  
5 m  
5 m  
5 m  
15 m  
15 m  
15 m  
30 m  
30 m  
30 m  
10 s  
10 s  
10 s  
39m40s  
39m40s  
39m40s  
0
0
0
0
0
0
42 m  
50 m  
37 m  
60 m  
60 m  
60 m  
Whole Wheat Rapid, 1.0 Lb Loaf  
Med.  
Dark  
Light  
2:15  
2:23  
2:10  
5 m  
5 m  
5 m  
5 m  
5 m  
5 m  
15 m  
15 m  
15 m  
30 m  
30 m  
30 m  
10 s  
10 s  
10 s  
39m40s  
39m40s  
39m40s  
0
0
0
0
0
0
40 m  
48 m  
35 m  
60 m  
60 m  
60 m  
NOTE: Whole Wheat cycles have a rest period for up to 30 minutes before kneading beings. No movement occurs in the  
pan. This is normal.  
French, 2.0 Lb Loaf  
Medium  
Dark  
3:30  
3:40  
3:20  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
40 m  
40 m  
40 m  
10 s  
10 s  
10 s  
29m40s  
29m40s  
29m40s  
10 s  
10 s  
10 s  
59m40s  
59m40s  
59m40s  
55 m  
65 m  
45 m  
60 m  
60 m  
60 m  
Light  
French, 1.5 Lb Loaf  
Medium  
Dark  
3:27  
3:37  
3:17  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
40 m  
40 m  
40 m  
10 s  
10 s  
10 s  
29m40s  
29m40s  
29m40s  
10 s  
10 s  
10 s  
59m40s  
59m40s  
59m40s  
52 m  
62 m  
42 m  
60 m  
60 m  
60 m  
Light  
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Breadmaker Owner’s Manual  
Punch  
Down  
Keep  
Warm  
Crust  
Timer  
Preheat Knead 1 Knead 2 Rise 1  
Rise 2  
Shape  
Rise 3  
Bake  
French, 1.0 Lb Loaf  
Medium  
Dark  
3:25  
3:35  
3:25  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
40 m  
40 m  
40 m  
10 s  
10 s  
10 s  
29m40s  
29m40s  
29m40s  
10 s  
10 s  
10 s  
59m40s  
59m40s  
59m40s  
50 m  
60 m  
40 m  
60 m  
60 m  
60 m  
Light  
French Rapid, 2.0 Lb Loaf  
Medium  
Dark  
2:25  
2:35  
2:15  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
20 m  
20 m  
20 m  
8 s  
8 s  
8 s  
44m42s  
44m42s  
44m42s  
0
0
0
0
0
0
55 m  
65 m  
45 m  
60 m  
60 m  
60 m  
Light  
French Rapid, 1.5 Lb Loaf  
Medium  
Dark  
2:22  
2:32  
2:12  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
20 m  
20 m  
20 m  
8 s  
8 s  
8 s  
44m42s  
44m42s  
44m42s  
0
0
0
0
0
0
52 m  
62 m  
42 m  
60 m  
60 m  
60 m  
Light  
French Rapid, 1.0 Lb Loaf  
Medium  
Dark  
2:20  
2:30  
2:10  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
20 m  
20 m  
20 m  
8 s  
8 s  
8 s  
44m42s  
44m42s  
44m42s  
0
0
0
0
0
0
50 m  
60 m  
40 m  
60 m  
60 m  
60 m  
Light  
Fruit & Nut, 2.0 Lb Loaf  
Medium  
Dark  
3:25  
3:35  
3:15  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
40 m  
40 m  
40 m  
10 s  
10 s  
10 s  
24m40s  
24m40s  
24m40s  
5 s  
5 s  
5 s  
49m45s  
49m45s  
49m45s  
65 m  
75 m  
55 m  
60 m  
60 m  
60 m  
Light  
Fruit & Nut, 1.5 Lb Loaf  
Medium  
Dark  
3:22  
3:32  
3:12  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
40 m  
40 m  
40 m  
10 s  
10 s  
10 s  
24m40s  
24m40s  
24m40s  
5 s  
5 s  
5 s  
49m45s  
49m45s  
49m45s  
62 m  
72 m  
52 m  
60 m  
60 m  
60 m  
Light  
Fruit & Nut, 1.0 Lb Loaf  
Medium  
Dark  
3:20  
3:30  
3:10  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
40 m  
40 m  
40 m  
10 s  
10 s  
10 s  
24m40s  
24m40s  
24m40s  
5 s  
5 s  
5 s  
49m45s  
49m45s  
49m45s  
60 m  
70 m  
50 m  
60 m  
60 m  
60 m  
Light  
Fruit & Nut, Rapid, 2.0 Lb Loaf  
Med.  
Dark  
Light  
2.50  
3:00  
2.40  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
25 m  
25 m  
25 m  
10 s  
10 s  
10 s  
54m40s  
54m40s  
54m40s  
0
0
0
0
0
0
65 m  
75 m  
55 m  
60 m  
60 m  
60 m  
100  
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Appendix  
Punch  
Down  
Keep  
Warm  
Crust  
Timer  
Preheat Knead 1 Knead 2 Rise 1  
Rise 2  
Shape  
Rise 3  
Bake  
Fruit & Nut, Rapid, 1.5 Lb Loaf  
Med.  
Dark  
Light  
2.47  
2:57  
2.37  
0
0
0
5 m  
5 m  
5 m  
20 m  
20 m  
20 m  
25 m  
25 m  
25 m  
10 s  
10 s  
10 s  
54m40s  
54m40s  
54m40s  
0
0
0
0
0
0
62 m  
72 m  
52 m  
60 m  
60 m  
60 m  
Fruit & Nut, Rapid, 1.0 Lb Loaf  
Med.  
Dark  
Light  
2.45  
2:55  
2.35  
0
0
0
5 m  
5 m  
5 m  
20 m  
22 m  
20 m  
25 m  
25 m  
25 m  
10 s  
10 s  
10 s  
54m40s  
54m40s  
54m40s  
0
0
0
0
0
0
60 m  
70 m  
50 m  
60 m  
60 m  
60 m  
Crust  
Total  
Knead  
Knead 1  
Knead 2  
Rise  
Knead 3  
Knead  
Bake  
Keep  
Time  
4
Warm  
Batter Bread  
Med.  
Dark  
Light  
1:30  
1:40  
1:20  
1 min.  
1 min.  
1 min.  
3 min.  
3 min.  
3 min.  
2 min.  
2 min.  
2 min.  
2 min.  
2 min.  
2 min.  
1 min.  
1 min.  
1 min.  
2 min.  
2 min.  
2 min.  
79 min.  
89 min.  
69 min.  
60 m  
60 m  
60 m  
Jam  
-
1:05  
Preheat  
50 stir  
0
0
0
0
0
0
Dough  
2.0 Lb  
1:30  
1:27  
1:24  
Preheat  
3 min.  
3 min.  
3 min.  
27 min.  
60 min.  
60 min.  
60 min.  
0
0
0
0
0
0
0
0
0
0
0
0
0
0
24 min.  
21 min.  
Pizza Dough  
-
0:55  
1:30  
0
0
3 min.  
0
22 min.  
30 min.  
0
0
0
0
0
0
0
Bake Only  
0
0
Adjustable  
Technical Specifications  
101  
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Breadmaker Owner’s Manual  
13. Personal Recipes and Custom Programs  
Use these forms to enter program notes for your personal recipes and pre-programmed recipes  
that you have customized.  
Personal Recipe 1  
Recipe Name  
Preheat  
Knead 1  
Knead 2  
Rise 1  
Punch Down  
Rise 2  
Shape  
Rise 3  
Bake  
Temperature  
Keep Warm  
Personal Recipe 2  
Recipe Name  
Preheat  
Knead 1  
Knead 2  
Rise 1  
Punch Down  
Rise 2  
Shape  
Rise 3  
Bake  
Temperature  
Keep Warm  
102  
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Personal Recipes  
Personal Recipe 3  
Recipe Name  
Preheat  
Knead 1  
Knead 2  
Rise 1  
Punch Down  
Rise 2  
Shape  
Rise 3  
Bake  
Temperature  
Keep Warm  
Personal Recipe 4  
Recipe Name  
Preheat  
Knead 1  
Knead 2  
Rise 1  
Punch Down  
Rise 2  
Shape  
Rise 3  
Bake  
Temperature  
Keep Warm  
103  
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Breadmaker Owner’s Manual  
Personal Recipe 5  
Recipe Name  
Preheat  
Knead 1  
Knead 2  
Rise 1  
Punch Down  
Rise 2  
Shape  
Rise 3  
Bake  
Temperature  
Keep Warm  
Custom Recipe 1  
Recipe Name  
Preheat  
Knead 1  
Knead 2  
Rise 1  
Punch Down  
Rise 2  
Shape  
Rise 3  
Bake  
Temperature  
Keep Warm  
104  
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Custom Recipes  
Custom Recipe 2  
Recipe Name  
Preheat  
Knead 1  
Knead 2  
Rise 1  
Punch Down  
Rise 2  
Shape  
Rise 3  
Bake  
Temperature  
Keep Warm  
Custom Recipe 3  
Recipe Name  
Preheat  
Knead 1  
Knead 2  
Rise 1  
Punch Down  
Rise 2  
Shape  
Rise 3  
Bake  
Temperature  
Keep Warm  
105  
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Breadmaker Owner’s Manual  
Custom Recipe 4  
Recipe Name  
Preheat  
Knead 1  
Knead 2  
Rise 1  
Punch Down  
Rise 2  
Shape  
Rise 3  
Bake  
Temperature  
Keep Warm  
Custom Recipe 5  
Recipe Name  
Preheat  
Knead 1  
Knead 2  
Rise 1  
Punch Down  
Rise 2  
Shape  
Rise 3  
Bake  
Temperature  
Keep Warm  
106  
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Custom Recipes  
Custom Recipe 6  
Recipe Name  
Preheat  
Knead 1  
Knead 2  
Rise 1  
Punch Down  
Rise 2  
Shape  
Rise 3  
Bake  
Temperature  
Keep Warm  
Custom Recipe 7  
Recipe Name  
Preheat  
Knead 1  
Knead 2  
Rise 1  
Punch Down  
Rise 2  
Shape  
Rise 3  
Bake  
Temperature  
Keep Warm  
107  
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