Cuisinart Bread Maker CBK 200 User Manual

Recipe  
Booklet  
Reverse Side  
INSTRUCTION BOOKLET  
CuisinartConvection Bread Maker  
CBK-200  
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.  
IB-5859B  
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Then just add ingredients and select a menu option, crust color and loaf size.  
We'll do the rest! We've included recipes for our Low-Carb and Gluten-Free  
menu options, as well as a variety of other breads, doughs and jams.  
SPECIAL CORD SET INSTRUCTIONS  
NOTICE  
This appliance has a polarized plug (one blade is wider than the other).  
To reduce the risk of electric shock, this plug will fit in 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 modify the plug in any way.  
PARTS AND FEATURES  
1. Removable lid:  
7
brushed stainless steel with  
polished chrome rim  
11  
2. Viewing window:  
Glass viewing window  
3. Side handles: Elegant,  
chrome side handles  
4. Control Panel: Easy  
push button controls; 16 menu  
options, 3 crust colors, and 3  
loaf sizes for over 100 choices  
5. LCD display: Indicates  
program selections and  
baking cycles  
6. Removable bread  
pan with handle:  
Horizontal loaf, nonstick  
7. Kneading paddle:  
Removable, nonstick  
CONTENTS  
12  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3  
Power Failure Backup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Program Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Types of Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Cycles of Breadmaking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Timetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10–13  
Measuring Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Loading Ingredients into the Bread Pan . . . . . . . . . . . . . . . . . . . . . . . 13  
Measurement/Conversion Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Cleaning, Care and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
Bread Maker Pantry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17  
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
6
2
1
5
4
8
paddle  
8. Baking chamber  
9. Heating element  
(not shown)  
10. Power cord  
(not shown)  
11. Measuring Spoon  
12. Measuring Cup  
13. BPA free (not shown) All  
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INTRODUCTION  
Get ready to enjoy warm, fresh, homemade bread whenever you want it!  
Your new CuisinartTM Convection Bread Maker makes it easy, and even  
lets you program your baking for some breads up to 12 hours in advance.  
Decide which of our fabulous recipes you want to try, or use a family favorite.  
parts that come into contact  
with food are BPA free.  
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Menu – The CuisinartTM Convection Bread Maker offers 16 different menu  
cycles. Press the Menu button to scroll through and select a cycle. The  
numbers on the LCD will correspond with the numbers on the control panel.  
Please see list of program options on pages 6–7 for reference.  
BEFORE FIRST USE  
Remove all packaging and any promotional labels or stickers from your bread  
maker. Be sure that all parts (page 2) of your new bread maker have been  
unpacked before discarding any packaging materials. You may want to keep  
the box and packing materials for use at a later date.  
Crust – Press Crust to select desired crust color. An indicator arrow will  
appear above the color selected: Light, Medium or Dark. The machine  
automatically defaults to Medium.  
Before using your CuisinartTM Convection Bread Maker for the first time,  
remove all protective paper and wrapping. Wipe housing with a damp cloth  
to remove any dust from the warehouse or shipping. Wash inside of lid with  
sponge or damp cloth.  
Loaf – Press Loaf to select desired loaf size: (1 LB, 1.5 LB or 2 LB)  
An indicator arrow will appear below the size selected. The machine will  
automatically default to 2 LB.  
Some menu cycles are limited to certain loaf options, and the LCD panel  
will display accordingly. Please see selection options on pages 6–7 for all  
available combinations.  
CONTROL PANEL  
Display Window – Indicates your menu  
selection, current baking cycle, loaf size,  
crust color and baking time.  
Start – Press Start to start the program selected, and to resume after  
Pause. The red LED indicator will remain on during the Preheat, Knead,  
Rise and Bake cycle. The LED indicator will flash on/off during the Keep  
Warm function.  
Delay Start Timer – The CuisinartTM  
Convection Bread Maker allows you t o  
program baking for a later time. Just set  
the Delay Start Timer for a finish-time up  
to 12 hours later.  
If you hear a beep after pressing a button, the beep is indicating an  
invalid choice. For example, Crust selection is not available for Dough, Jam  
and Bake Only programs. There will be an error beep if the Crust button is  
pressed after selecting these menu options.  
Mix-ins – This audible signal will alert  
user when to add extra ingredients,  
such as fruits and nuts, during the  
second kneading cycle.  
Stop/Pause – Press this button once to pause the cycle. This will pause  
the machine for a maximum of 15 minutes, after which the unit will resume  
the set menu program. To reactivate before 15 minutes, simply press  
Start again.  
The red LED indicator will be on when  
the Mix-ins feature is activated; off when  
Press this button once and hold for three seconds to stop machine.  
it’s deactivated. Press the button once to  
deactivate the Mix-ins feature. The Mix-  
ins feature automatically defaults to on  
OPERATING INSTRUCTIONS  
1. Remove bread pan and attach kneading paddle.  
except for Low Carb, Quick Breads, Gluten Free and Last Minute Loaf.  
2. Properly measure all ingredients into the bread pan in the exact order  
they are listed. Always put the liquids in first, the dry ingredients in next,  
and the yeast last. Yeast cannot be allowed to touch wet ingredients.  
Please note: There are no Mix-ins signals for Low Carb, Quick Bread,  
Gluten Free or Last Minute Loaf program options. Mix-ins must be added at  
the very beginning of the cycle with other basic ingredients.  
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Please refer to the measuring and  
loading ingredients sections (page  
13) for instructions.  
The Mix-ins option will automatically default to on except for Low Carb,  
Quick Bread, Gluten Free or Last Minute Loaf programs. Press Mix-ins  
once if you choose to deactivate this feature. The LED light will indicate  
whether the signal is on or off. The signal can be set or deactivated  
anytime before the second knead cycle.  
3. Insert the bread pan back into the  
baking chamber. Press firmly so that  
the bread pan fits securely within the  
two brackets.  
The Mix-ins signal will sound (if activated) at 14 minutes before the end  
of the second knead. This signal consists of a series of four sets of 5 long  
beeps each.  
4. Close the lid and connect power cord  
to standard electrical outlet.  
When you hear the signal, carefully open the bread maker lid and add  
any additional mix-ins the recipe requires. Gently close the lid to  
continue baking.  
5. Choose Menu option. Press Menu and  
scroll through the 16 menu cycles until  
you reach your preferred cycle. The  
corresponding menu number will be  
indicated on the LCD screen. Please  
note: You will need to scroll through  
the list again if you pass your preferred  
cycle.  
Please note: There are no Mix-ins signals for Low Carb, Quick Bread,  
Gluten Free or Last Minute Loaf program options. Mix-ins must be added  
at the very beginning of the cycle with other basic ingredients.  
9. You can press Start at this stage or activate Delay Start Timer.  
Never use the delay feature if your recipe includes ingredients which  
can spoil (eggs, milk or milk products, meat, fish, and so on).  
6. Select Crust color – Press Crust to  
choose your preferred crust:  
See Tips and Hints (pages 14–15) for important advice on using this  
feature.  
Light, Medium or Dark. The CuisinartTM Convection Bread Maker will  
automatically default to medium crust.  
The CuisinartTM Convection Bread Maker gives you the convenient option  
of choosing the exact time your bread will be fresh and warm and ready  
to eat! Your bread maker has a delay setting up to 12 hours. The time  
you set relates to the finish-time of baking the loaf. Simply set the  
Delay Start Timer the number of hours ahead that you want the loaf to  
finish. Press the + or – buttons to set time for completion up to 12 hours  
later. Press to increase or decrease time by 10-minute increments or hold  
either button down for continuous movement.  
Please note: the crust control feature will not operate for Dough, Jam  
and Bake Only cycles. If you choose an invalid option, you will hear an  
error beep.  
7. Select Loaf Size – Press Loaf to choose your preferred dough size: 1, 1.5  
or 2 LB. The CuisinartTM Convection Bread Maker will automatically  
default to a 2 LB loaf size.  
Please note: the Loaf control feature will not operate for all menu  
options, such as Jam and Bake Only cycles. Gluten-free and Low-Carb  
settings do not offer 1-pound setting. If you choose an invalid option, you  
will hear an error beep.  
In other words, if you decide in the morning that you would like a warm  
loaf of bread for dinner at 7 pm, simply set the Delay Start Timer the  
number of hours ahead to the time you want the loaf to finish. If it’s 8 in  
the morning you can place your ingredients in the bread maker and  
set the delay timer to read 11:00. At 7 pm, eleven hours later, the  
end bake signal will sound to let you know that the bread is ready.  
See a full list of Program Options (page 6).  
8. Mix-ins feature – There are some wonderful recipes for fruit and nut  
breads, olive loaf, cheese bread, and so on, which require mix-in  
ingredients such as fruit and nuts, to be added after basic ingredients  
are kneaded.  
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10. Press Start to begin baking process. An indicator arrow on the LCD will  
indicate the current function: Preheat, Knead, Rise, Bake, Keep Warm.  
Using oven mitts, open the lid and remove the bread pan by the handle.  
Please note: If you do not Stop the machine and remove your bread,  
the bread maker will automatically switch to its keep warm feature.  
Your bread will be kept warm for 60 minutes to prevent your loaf from  
becoming soggy. For optimal results, we recommend removing your  
loaf as soon as the baking cycle is complete, and letting it cool on a  
baking rack.  
The first knead cycle will actually mix the basic ingredients. Three kneads  
are standard for most bread settings. The first knead is a few minutes,  
followed by a longer knead. There are periods of resting in which  
the unit will not be active except for the countdown display. These  
are rise cycles.  
Please note: The keep warm function will not operate for any Dough,  
Jam and Bake Only cycles.  
Once you choose a menu program and press Start, the unit will  
automatically take care of each step for you until the loaf finishes baking.  
If you choose a recipe with mix-ins such as fruits and nuts, the unit will  
signal the time to add these ingredients and the Mix-ins light will flash.  
See operating instruction #8 (page 4).  
13. Remove bread from pan – Using oven mitts, grab the bottom of the bread  
pan, move handle aside, and shake until the bread is released.  
For best results, allow the loaf to cool on a wire rack for 20 to 30 minutes  
prior to cutting.  
11. Remove paddle signal: For your convenience, there will be an audible  
signal before the last rise cycle, indicating the point at which the  
mixing/kneading is complete, and the paddle can be removed (to avoid  
a small hole in the bottom of your baked loaf).  
Signal consists of a series of three sets of 6 quick beeps each.  
If you want to remove the paddle at this time, or remove and re-shape  
the dough before replacing in bread pan, press Pause. Using oven mitts,  
open the lid and remove the bread pan by the handles. Close lid. The  
bread machine will pause for 15 minutes before automatically resuming.  
Take the dough from pan and remove paddle. Form dough into a neat  
ball and replace in center of bread pan. Replace pan in bread maker.  
As soon as you replace bread pan and dough in machine, press Start  
again to resume baking program.  
Please note: Be sure to remove the kneading paddle from the finished  
loaf. Caution: the kneading paddle will be extremely hot.  
If you plan to remove the dough and reshape in another pan for baking  
in your conventional oven, this signal is an indication of the appropriate  
time for that too. Be sure to press Stop to reset the machine before it  
continues on to Rise, Bake and Keep Warm cycles. (Machine would  
automatically resume after 15 minutes.)  
POWER FAILURE BACKUP  
This unit is equipped with a power failure backup system. In case of  
any disruption of power supply, the unit will store in memory the stage  
of bread making cycle and resume once power is restored. The power  
backup feature can maintain memory for a power failure up to 15 minutes.  
12. When the baking cycle is complete the end bake signal will sound. The  
bread display window will indicate unit is in Warm cycle and time will read  
00:00.  
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24. Whole Wheat Bread Medium (2 LB)  
25. Whole Wheat Bread Dark (1 LB)  
PROGRAM OPTIONS  
Select from these Bread/Dough Cycles:  
26. Whole Wheat Bread Dark (1.5 LB)  
27. Whole Wheat Bread Dark (2 LB)  
1. White Bread Light (1 LB)  
2. White Bread Light (1.5 LB)  
28. Whole Wheat Bread Rapid Light (1 LB)  
29. Whole Wheat Bread Rapid Light (1.5 LB)  
30. Whole Wheat Bread Rapid Light (2 LB)  
31. Whole Wheat Bread Rapid Medium (1 LB)  
32. Whole Wheat Bread Rapid Medium (1.5 LB)  
33. Whole Wheat Bread Rapid Medium (2 LB)  
34. Whole Wheat Bread Rapid Dark (1 LB)  
35. Whole Wheat Bread Rapid Dark (1.5 LB)  
36. Whole Wheat Bread Rapid Dark (2 LB)  
37. French/Italian Bread Light (1 LB)  
3. White Bread Light (2 LB)  
4. White Bread Medium (1 LB)  
5. White Bread Medium (1.5 LB)  
6. White Bread Medium (2 LB)  
7. White Bread Dark (1 LB)  
8. White Bread Dark (1.5 LB)  
9. White Bread Dark (2 LB)  
10. White Bread Rapid Light (1 LB)  
11. White Bread Rapid Light (1.5 LB)  
12. White Bread Rapid Light (2 LB)  
13. White Bread Rapid Medium (1 LB)  
14. White Bread Rapid Medium (1.5 LB)  
15. White Bread Rapid Medium (2 LB)  
16. White Bread Rapid Dark (1 LB)  
17. White Bread Rapid Dark (1.5 LB)  
18. White Bread Rapid Dark (2 LB)  
19. Whole Wheat Bread Light (1 LB)  
20. Whole Wheat Bread Light (1.5 LB)  
21. Whole Wheat Bread Light (2 LB)  
22. Whole Wheat Bread Medium (1 LB)  
23. Whole Wheat Bread Medium (1.5 LB)  
38. French/Italian Bread Light (1.5 LB)  
39. French/Italian Bread Light (2 LB)  
40. French/Italian Bread Medium (1 LB)  
41. French/Italian Bread Medium (1.5 LB)  
42. French/Italian Bread Medium (2 LB)  
43. French/Italian Bread Dark (1 LB)  
44. French/Italian Bread Dark (1.5 LB)  
45. French/Italian Bread Dark (2 LB)  
46. French/Italian Bread Rapid Light (1 LB)  
47. French/Italian Bread Rapid Light (1.5 LB)  
48. French/Italian Bread Rapid Light (2 LB)  
49. French/Italian Bread Rapid Medium (1 LB)  
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50. French/Italian Bread Rapid Medium (1.5 LB)  
51. French/Italian Bread Rapid Medium (2 LB)  
52. French/Italian Bread Rapid Dark (1 LB)  
53. French/Italian Bread Rapid Dark (1.5 LB)  
54. French/Italian Bread Rapid Dark (2 LB)  
55. Quick Bread/Cake Light (1 LB)  
56. Quick Bread/Cake Light (1.5 LB)  
57. Quick Bread/Cake Light (2 LB)  
58. Quick Bread/Cake Medium (1 LB)  
59. Quick Bread/Cake Medium (1.5 LB)  
60. Quick Bread/Cake Medium (2 LB)  
61. Quick Bread/Cake Dark (1 LB)  
62. Quick Bread/Cake Dark (1.5 LB)  
63. Quick Bread/Cake Dark (2 LB)  
64. Gluten-Free Light (1.5 LB)  
76. Dough/Pizza Dough (1 LB)  
77. Dough/Pizza Dough (1.5 LB)  
78. Dough/Pizza Dough (2 LB)  
79. Artisan Dough  
80. Sweet Breads Light (1 LB)  
81. Sweet Breads Light (1.5 LB)  
82. Sweet Breads Light (2 LB)  
83. Sweet Breads Medium (1 LB)  
84. Sweet Breads Medium (1.5 LB)  
85. Sweet Breads Medium (2 LB)  
86. Sweet Breads Dark (1 LB)  
87. Sweet Breads Dark (1.5 LB)  
88. Sweet Breads Dark (2 LB)  
89. Sweet Breads Rapid Light (1 LB)  
90. Sweet Breads Rapid Light (1.5 LB)  
91. Sweet Breads Rapid Light (2 LB)  
92. Sweet Breads Rapid Medium (1 LB)  
93. Sweet Breads Rapid Medium (1.5 LB)  
94. Sweet Breads Rapid Medium (2 LB)  
95. Sweet Breads Rapid Dark (1 LB)  
96. Sweet Breads Rapid Dark (1.5 LB)  
97. Sweet Breads Rapid Dark (2 LB)  
98. Jam  
65. Gluten-Free Light (2 LB)  
66. Gluten-Free Medium (1.5 LB)  
67. Gluten-Free Medium (2 LB)  
68. Gluten-Free Dark (1.5 LB)  
69. Gluten-Free Dark (2 LB)  
70. Low-Carb Light (1.5 LB)  
71. Low-Carb Light (2 LB)  
72. Low-Carb Medium (1.5 LB)  
73. Low-Carb Medium (2 LB)  
99. Last-Minute Loaf Medium (1.5 LB)  
100. Last-Minute Loaf Medium (2.0 LB)  
101. Bake Only  
74. Low-Carb Dark (1.5 LB)  
75. Low-Carb Dark (2 LB)  
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one rise, and due to the high moisture content, baking time is increased. Our  
exclusive gluten-free setting makes it easy to get the right results. Mix-ins must  
be added at the very beginning of the cycle with other basic ingredients.  
TYPES OF BREAD  
White – The white bread cycle uses primarily white flour.  
Whole wheat bread – Whole wheat bread is a yeast bread that is made with  
a significant portion of whole wheat flour (50% or more), rather than with all  
white bread flour. Breads made from whole wheat flour are more nutritious  
because the flour is milled from the entire wheat berry (including the bran and  
the germ). Using whole wheat flour produces a bread that is brown to dark  
brown in color (when all whole wheat flour is used), and the breads are more  
flavorful and healthful than breads made with refined white flours (even  
though “lost” nutrients are added back into white flours).  
Dough/pizza dough –There are two ways for preparing dough in the bread  
maker, if you intend to bake your bread, rolls, cakes, and so on, in your  
conventional oven.  
Our Dough/pizza dough cycle mixes ingredients, kneads and takes the dough  
through the first rise cycle. It is appropriate for almost any dough recipe  
(except gluten-free or low-carb) and ideal for pizza or pretzel dough.  
It is intended that dough will be removed, deflated and shaped by hand and  
allowed to rise 1 or 2 more times out of the bread maker (see pages 49–64  
for recipes).  
French/Italian – French/Italian breads require special timing and  
temperatures to achieve that wonderful crispy, nicely browned crust.  
Alternatively, you can choose a specific bread type from the menu options,  
and remove the dough when the signal before last rise sounds. This will take  
you through two rise cycles.  
Quick bread – (Referred to as batter breads in some cookbooks.) Cake-like  
in texture, they are usually baked in a shaped pan such as a muffin tin or loaf  
pan. They are a batter-type bread rather than a yeast dough, and get their  
leavening from baking powder, baking soda and eggs. Mix-ins must be added  
at the very beginning of the cycle with other basic ingredients.  
This method is suitable for any alternate loaf shape, round loaf, dinner  
rolls, braided challah bread, and so on. Last rise will take place outside the  
bread maker.  
If a quick bread is a little moist on top when baking is complete (moisture will  
depend on ingredients of the quick bread), leave it in the bread maker for an  
extra 10 to 15 minutes with no heat, and it will continue baking – this is called  
“after cooking.”  
Artisan dough – This cycle allows the preparation of artisan breads.  
There are several long, slow, cool rises that will enhance the development  
of texture, taste and crust in the final shaped and baked bread.  
Rapid – Rapid cycle options are provided for a number of menu choices:  
white bread, wheat bread, French/Italian and quick bread. The time saving  
is achieved with the use of rapid rise yeast. Any rapid cycle must be used with  
a recipe using rapid rise yeast, or the bread will not rise and bake properly.  
Almost any recipe can be modified by replacing standard yeast with an equal  
or larger amount of rapid rise yeast.  
Sweet bread – The Sweet Breads settings are for baking breads with high  
amounts of sugar, fats and proteins, all of which tend to increase browning.  
Low-carb – Low-carb baking is unique in its ingredients. Because low/lower-  
carb breads are low in sugar, the baking time is different. It is also important  
not to over-mix or over-knead when preparing low/lower-carb breads. Our  
exclusive low-carb setting assures proper kneading and baking times. Mix-ins  
must be added at the very beginning of the cycle with other basic ingredients.  
Jams and chutneys – The bread maker is a great cooking environment  
for homemade jams and chutneys. The paddle automatically keeps the  
ingredients stirring through the process. The heating element is placed in  
a way that the contents of the pot will not get burned. We provide recipes  
starting on page 79 to get you started. They make a wonderful complement to  
freshly baked bread!  
Gluten-free – One in approximately 100 people has an allergy or sensitivity to  
gluten. Since gluten is found in most flours used in traditional bread baking, the  
ingredients to create gluten-free breads are unique. While they are “yeast  
breads,” the doughs are generally wetter and more like a batter. It is also  
important not to over-mix or over-knead gluten-free doughs. There is only  
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Note: During jam cycle, tones will sound at 5 minutes and 10 minutes into  
program, as a recommendation to clear sides of the pan with a spatula.  
Warm – The Keep Warm cycle allows you to leave the finished bread in the  
machine to serve warm. It also helps keep the crust from becoming soggy  
if not removed from the machine immediately after baking. Some crusts  
will darken slightly in Keep Warm mode. For best results it is recommended  
to remove finished loaf as soon as baking cycle is complete. Cool on a  
baking rack.  
Last-minute Loaf – The Last-Minute Loaf is a fast bake cycle, which goes  
through kneading, rising and baking in approximately an hour. Mix-ins must  
be added at the very beginning of the cycle with other basic ingredients.  
Please note: Because they are added at the beginning, there will be no  
signal indicating mix-ins.  
AUDIBLE TONES  
This function can come in handy when you cannot plan ahead for bread  
making. The Last-Minute Loaf cycle requires the use of rapid rising yeast.  
Recipes begin on page 84 of recipe section. The kneading and rising of this  
cycle is suitable for white bread recipes. Allow it to cool before cutting or  
allow to remain in the bread maker for 60 minutes on Keep Warm cycle  
before serving.  
Mix-ins – The signal consists of a series of four sets of 5 long beeps each at  
14 minutes before the end of the second knead (page 4, #8).  
Remove Paddle – The signal consists of a series of three sets of 6 quick  
beeps before last rise (page 5, #11).  
Baking Cycle Complete – At the end of the baking cycle a series of  
Bake Only – This menu setting activates the bread maker for bake function  
only, and can be set in 10-minute intervals up to 90 minutes. You can use this  
setting if you want the finished loaf to have darker crust color (this will only  
require a few extra minutes, so keep your eye on the loaf). Bake Only can  
also be used to bake store-purchased doughs.  
10 beeps will sound when the cycle is done (page 5, #12).  
Keep Warm Function – There will be a series of 12 beeps after the  
completion of the keep warm function.  
Jam Program Only Tones will sound at 5 minutes and 10 minutes into  
program (page 8) as a recommendation to clean sides of the pan with a  
spatula.  
CYCLES OF BREAD MAKING  
Error Beep – There will be an error beep if you press an invalid function  
(page 4, #6 and #7).  
Knead – There are typically 3 knead cycles for most bread types. The first  
knead cycle will actually mix the ingredients. Mix-ins can be added during the  
second knead. The one or two other short knead cycles will punch the dough  
down before the rise cycles.  
Rise – There are periods of resting in which the unit will not be active except  
for the countdown display. These are rise cycles. A good rise is as important  
to the flavor of your bread as kneading and baking. During the rise, the  
machine will appear inactive – the dough is “at work”.  
Bake – The CuisinartTM Convection Bread Maker will regulate the baking time  
and temperature according to the individual recipe.  
Convection feature – A fan circulates air throughout baking cycles for better  
overall browning and crispier crust. The convection feature runs during Bake  
Only and Keep Warm only.  
9
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-TIMETABLE FOR THE CUISINARTTM CONVECTION BREAD MAKER  
AUDIBLE TONES*  
NO.  
1
Cycle  
White  
Crust  
Light  
Size  
Preheat  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
5MIN  
5MIN  
5MIN  
5MIN  
5MIN  
Knead 1  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
Knead 2  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
Rise 1  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
80MIN  
80MIN  
80MIN  
80MIN  
80MIN  
80MIN  
80MIN  
80MIN  
80MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
Knead 3  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
Rise 2  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
25MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
46MIN  
46MIN  
46MIN  
46MIN  
46MIN  
Knead 4  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
0SEC  
Rise 3  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
0MIN  
Bake  
37M  
40M  
43M  
45M  
50M  
55M  
60M  
65M  
70M  
37M  
40M  
43M  
45M  
50M  
55M  
60M  
65M  
70M  
40M  
44M  
48M  
45M  
50M  
55M  
54M  
60M  
64M  
40M  
44M  
48M  
45M  
50M  
Total  
2:57  
3:00  
3:03  
3:05  
3:10  
3:15  
3:20  
3:25  
3:30  
2:32  
2:35  
2:38  
2:40  
2:45  
2:50  
2:55  
3:00  
3:05  
4:15  
4:19  
4:23  
4:20  
4:25  
4:30  
4:29  
4:35  
4:39  
2:29  
2:33  
2:37  
2:34  
2:39  
Keep Warm  
60  
Mix-ins Remove Paddle  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2:37  
2:40  
2:43  
2:45  
2:50  
2:55  
3:00  
3:05  
3:10  
2:12  
2:15  
2:18  
2:20  
2:25  
2:30  
2:35  
2:40  
2:45  
3:31  
3:35  
3:39  
3:36  
3:41  
3:46  
3:45  
3:51  
3:55  
2:10  
2:14  
2:18  
2:15  
2:20  
1:32  
1:35  
1:38  
1:40  
1:45  
1:50  
1:55  
2:00  
2:05  
1:32  
1:35  
1:38  
1:40  
1:45  
1:50  
1:55  
2:00  
2:05  
1:26  
1:30  
1:34  
1:31  
1:36  
1:41  
1:40  
1:46  
1:50  
1:26  
1:30  
1:34  
1:31  
1:36  
60  
60  
Medium  
Dark  
60  
60  
60  
60  
60  
60  
2
3
4
Rapid White  
Light  
60  
0SEC  
0MIN  
60  
0SEC  
0MIN  
60  
Medium  
Dark  
0SEC  
0MIN  
60  
0SEC  
0MIN  
60  
0SEC  
0MIN  
60  
0SEC  
0MIN  
60  
0SEC  
0MIN  
60  
0SEC  
0MIN  
60  
Whole Wheat  
Light  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
0SEC  
46MIN  
46MIN  
46MIN  
46MIN  
46MIN  
46MIN  
46MIN  
46MIN  
46MIN  
0MIN  
60  
60  
60  
Medium  
Dark  
60  
60  
60  
60  
60  
60  
Rapid Whole Wheat  
Light  
60  
0SEC  
0MIN  
60  
0SEC  
0MIN  
60  
Medium  
0SEC  
0MIN  
60  
0SEC  
0MIN  
60  
*Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle.  
10  
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AUDIBLE TONES*  
NO.  
Cycle  
Crust  
Dark  
Size  
Preheat  
5MIN  
5MIN  
5MIN  
5MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
3MIN  
3MIN  
Knead 1  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
4MIN  
4MIN  
Knead 2  
25MIN  
25MIN  
25MIN  
25MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
5MIN  
Rise 1  
30MIN  
30MIN  
30MIN  
30MIN  
32MIN  
32MIN  
32MIN  
32MIN  
32MIN  
32MIN  
32MIN  
32MIN  
32MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
26MIN  
0MIN  
Knead 3  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
0SEC  
Rise 2  
46MIN  
46MIN  
46MIN  
46MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
0MIN  
Knead 4  
0SEC  
0SEC  
0SEC  
0SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
Rise 3  
0MIN  
0MIN  
0MIN  
0MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
55MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
Bake  
55M  
54M  
60M  
64M  
42M  
53M  
64M  
62M  
66M  
70M  
65M  
72M  
74M  
42M  
53M  
64M  
62M  
66M  
70M  
65M  
72M  
74M  
73M  
97M  
118M  
75M  
99M  
120M  
77M  
101M  
122M  
73M  
82M  
Total  
2:44  
2:43  
2:49  
2:53  
3:12  
3:23  
3:34  
3:32  
3:36  
3:40  
3:35  
3:42  
3:44  
2:36  
2:47  
2:58  
2:56  
3:00  
3:04  
2:59  
3:06  
3:08  
1:21  
1:45  
2:06  
1:23  
1:47  
2:08  
1:25  
1:49  
2:10  
2:59  
3:08  
Keep Warm  
60  
Mix-ins Remove Paddle  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.5LB  
2.0LB  
2:25  
2:24  
2:30  
2:34  
2:53  
3:04  
3:15  
3:13  
3:17  
3:21  
3:16  
3:23  
3:25  
2:17  
2:28  
2:39  
2:37  
2:41  
2:45  
2:40  
2:47  
2:49  
N/A  
1:41  
1:40  
1:46  
1:50  
1:37  
1:48  
1:59  
1:57  
2:01  
2:05  
2:00  
2:07  
2:09  
1:37  
1:48  
1:59  
1:57  
2:01  
2:05  
2:00  
2:07  
2:09  
1:13  
1:37  
1:58  
1:15  
1:39  
2:00  
1:17  
1:41  
2:02  
2:28  
2:37  
60  
60  
60  
5
French/Italian  
Light  
Medium  
Dark  
60  
60  
60  
60  
60  
60  
60  
60  
60  
6
Rapid French/Italian  
Quick Bread/Cake  
Low Carb  
Light  
60  
60  
60  
Medium  
Dark  
60  
60  
60  
60  
60  
60  
7
Light  
22  
5MIN  
0MIN  
0SEC  
0MIN  
22  
N/A  
5MIN  
0MIN  
0SEC  
0MIN  
22  
N/A  
Medium  
Dark  
5MIN  
0MIN  
0SEC  
0MIN  
22  
N/A  
5MIN  
0MIN  
0SEC  
0MIN  
22  
N/A  
5MIN  
0MIN  
0SEC  
0MIN  
22  
N/A  
5MIN  
0MIN  
0SEC  
0MIN  
22  
N/A  
5MIN  
0MIN  
0SEC  
0MIN  
22  
N/A  
5MIN  
0MIN  
0SEC  
0MIN  
22  
N/A  
8
Light  
9MIN  
15MIN  
15MIN  
10SEC  
10SEC  
75MIN  
75MIN  
60  
N/A  
9MIN  
60  
N/A  
*Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle.  
11  
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AUDIBLE TONES*  
NO.  
Cycle  
Crust  
Size  
Preheat  
3MIN  
3MIN  
3MIN  
3MIN  
8MIN  
8MIN  
8MIN  
8MIN  
8MIN  
8MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
Knead 1  
4MIN  
4MIN  
4MIN  
4MIN  
4MIN  
4MIN  
4MIN  
4MIN  
4MIN  
4MIN  
3MIN  
3MIN  
3MIN  
5MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
3MIN  
0MIN  
Knead 2  
9MIN  
Rise 1  
15MIN  
15MIN  
15MIN  
15MIN  
48MIN  
48MIN  
48MIN  
48MIN  
48MIN  
48MIN  
58MIN  
60MIN  
65MIN  
70MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
0MIN  
Knead 3  
10SEC  
10SEC  
10SEC  
10SEC  
0SEC  
Rise 2  
75MIN  
75MIN  
75MIN  
75MIN  
0MIN  
Knead 4  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
10SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
0SEC  
Rise 3  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
110MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
0MIN  
Bake  
75M  
84M  
77M  
86M  
78M  
83M  
80M  
85M  
82M  
87M  
0M  
Total  
3:01  
3:10  
3:03  
3:12  
2:37  
2:42  
2:39  
2:44  
2:41  
2:46  
1:25  
1:30  
1:40  
5:05  
3:17  
3:19  
3:21  
3:19  
3:22  
3:25  
3:23  
3:26  
3:29  
2:47  
2:49  
2:51  
2:49  
2:52  
2:55  
2:53  
2:56  
2:59  
1:25  
Keep Warm  
60  
Mix-ins Remove Paddle  
Medium  
1.5LB  
2.0LB  
1.5LB  
2.0LB  
1.5LB  
2.0LB  
1.5LB  
2.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
N/A  
N/A  
N/A  
2:30  
2:39  
2:32  
2:41  
2:06  
2:11  
2:08  
2:13  
2:10  
2:15  
N/A  
9MIN  
60  
Dark  
Light  
9MIN  
60  
N/A  
9MIN  
60  
N/A  
9
Gluten Free  
19MIN  
19MIN  
19MIN  
19MIN  
19MIN  
19MIN  
24MIN  
27MIN  
32MIN  
35MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
31MIN  
15MIN  
60  
N/A  
0SEC  
0MIN  
60  
N/A  
Medium  
Dark  
0SEC  
0MIN  
60  
N/A  
0SEC  
0MIN  
60  
N/A  
0SEC  
0MIN  
60  
N/A  
0SEC  
0MIN  
60  
N/A  
10 Dough/Pizza Dough  
N/A  
0SEC  
0MIN  
N/A  
N/A  
N/A  
N/A  
60  
1:12  
1:14  
1:19  
4:39  
2:57  
2:59  
3:01  
2:59  
3:02  
3:05  
3:03  
3:06  
3:09  
2:27  
2:29  
2:31  
2:29  
2:32  
2:35  
2:33  
2:36  
2:39  
N/A  
0SEC  
0MIN  
0M  
N/A  
0SEC  
0MIN  
0M  
N/A  
11  
12  
Artisan Dough  
Sweet Breads  
N/A  
1SEC  
85MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
30MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
50MIN  
0MIN  
0M  
N/A  
Light  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
1.0LB  
1.5LB  
2.0LB  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
15SEC  
0SEC  
52M  
54M  
56M  
54M  
57M  
60M  
58M  
61M  
64M  
52M  
54M  
56M  
54M  
57M  
60M  
58M  
61M  
64M  
70M  
1:22  
1:24  
1:26  
1:24  
1:27  
1:30  
1:28  
1:31  
1:34  
1:42  
1:44  
1:46  
1:44  
1:47  
1:50  
1:48  
1:51  
1:54  
NA  
60  
60  
Medium  
Dark  
60  
60  
60  
60  
60  
60  
13 Rapid Sweet Breads  
Light  
60  
60  
60  
Medium  
Dark  
60  
60  
60  
60  
60  
60  
14  
Jam  
20  
*Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle.  
12  
Download from Www.Somanuals.com. All Manuals Search And Download.  
AUDIBLE TONES*  
NO.  
15  
Cycle  
Crust  
Size  
1.5LB  
2.0LB  
Pre-Heat Knead 1  
Knead 2  
10MIN  
10MIN  
0MIN  
Rise 1  
0MIN  
0MIN  
0MIN  
Knead 3  
0SEC  
Rise 2  
0MIN  
0MIN  
0MIN  
Knead 4  
0SEC  
Rise 3  
11MIN  
14MIN  
0MIN  
Bake  
37M  
40M  
10M  
Total  
0:59  
1:05  
0:10  
Keep Warm  
Mix-ins Remove Paddle  
Last Minute Loaf  
Medium  
0MIN  
0MIN  
0MIN  
1MIN  
1MIN  
0MIN  
60  
60  
60  
N/A  
1:02  
N/A  
0:48  
0:54  
NA  
0SEC  
0SEC  
16  
Bake Only  
0SEC  
0SEC  
*Audible tones will sound at specified time listed in chart above as a reminder to add Mix-ins or remove paddle.  
MEASURING INGREDIENTS  
Yeast/Baking Powder or Baking Soda  
Dry Ingredients  
Important note: The MOST important rule of making bread:  
Use exact measurements. This is the key to successful bread baking.  
With wet ingredients, use only liquid measuring cups with the cups/ounces  
marked clearly on the side. After filling the measuring cup, place it on a flat  
surface and view it at eye level to make sure the amount of liquid is exact.  
Liquids must be room temperature.  
Water or Liquids  
Also, make sure ALL ingredients are at room temperature, unless otherwise  
noted (that is, between 75˚90˚F). Temperatures too cool or too warm can  
affect the way the bread rises and bakes. Note: Water should not be warm, or  
it will affect rising.  
With dry ingredients fill a dry measuring cup with a spoon and then level off  
the measurement with the back of a knife or a spatula to make sure the  
measurement is exact. Never use the cup to scoop the ingredients directly  
from container (for example, flour). By scooping, you could add up to one  
tablespoon of extra ingredients. Do not pack down.  
Last, it’s a good idea to start with fresh ingredients. Fresh flour and fresh  
yeast are critical.  
See troubleshooting section (pages 16–17) to learn more.  
LOADING INGREDIENTS INTO  
THE BREAD PAN  
MEASUREMENT/CONVERSION CHART  
Important Note: The SECOND MOST important rule of making bread:  
Put the ingredients into the bread maker in the EXACT order given in  
the recipe. This means:  
1
1
112 teaspoons  
= ⁄2 tablespoon  
8 tablespoons  
=
2
cup  
3
3 teaspoons  
= 1 tablespoon  
= 112 teaspoons  
12 tablespoons = ⁄4 cup  
16 tablespoons = 1 cup  
— FIRST, liquid ingredients – room temperature  
— SECOND, dry ingredients  
1
2
tablespoon  
1
3
1
2 tablespoons  
4 tablespoons  
= ⁄8 cup  
8
8
8
cup  
cup  
cup  
= ⁄4 cup + 2 tablespoons  
— LAST, yeast – Yeast must be separate from wet ingredients. Create a  
small crater in dry ingredients using your finger or a spoon, and place  
yeast within the crater. Make sure yeast is fresh.  
1
5
1
= ⁄4 cup  
= ⁄2 cup + 2 tablespoons  
1
7
3
5 tablespoons + 1 teaspoon = ⁄3 cup  
= ⁄4 cup + 2 tablespoons  
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CLEANING AND MAINTENANCE  
TIPS AND HINTS  
Caution: Do not put the bread maker in water or in a dishwasher. Do not use  
benzene, scrubbing brushes or chemical cleaners, as these will damage the  
machine. Use only a mild, nonabrasive cleanser to clean the outside of the  
bread maker.  
For higher altitudes – Flour is drier at higher altitude levels and will absorb  
more liquid – use less flour in the recipe. Pay attention to the dough as it  
mixes and kneads – if it appears dry, add more of the same liquid used in  
the recipe.  
Baking pan and kneading paddle – Pan and kneading blade are fully  
immersible and dishwasher safe. Do not use metal utensils with the baking  
pans as they will damage the nonstick surface.  
Doughs prepared and baked at higher altitude levels will tend to rise faster –  
use less yeast, a bit more salt, and a little less sugar to help counteract  
this phenomenon.  
Baking chamber – Remove all bread crumbs by wiping them away with  
a slightly damp cloth or clean pastry brush. DO NOT bend the heating  
element, which is located on the inside of the bread maker. Unplug machine  
before cleaning.  
Bread rises higher in high altitudes – try reducing the recommended  
amount of yeast by 141⁄  
2
teaspoon. If bread still rises too high, reduce  
yeast by another 1⁄  
4
teaspoon the next time you try the recipe.  
Adding a little more salt will retard the yeast action and promote slower,  
more even rising.  
Lid – Wipe inside of lid with sponge or damp cloth. Lid should not be  
immersed in water.  
Add vital gluten or lecithin. This will help to stabilize the structure of the bread  
and make it less likely to fall or collapse. Lecithin can be purchased in most  
health food stores or natural food markets.  
Outer Housing – Use only a mild, nonabrasive cleanser to clean the outside  
of the bread maker.  
Control Panel – Wipe with a slightly damp cloth as necessary. Take care not  
to allow water or cleaning fluids under buttons of control panel.  
For further information, try contacting the State Extension Service of a  
“high altitude” state.  
Any other servicing should be performed by an authorized service  
representative.  
Usage  
Bread machine baking is affected by the temperature and humidity of the  
day – this is often the cause of varied dough consistency and results. On a  
humid day, the best method of measuring is to weigh the flour. A cup of white  
bread flour weighs 5 ounces/140grams. A cup of whole wheat flour weighs  
4 ounces/120 grams.  
CARING FOR YOUR BREAD MAKER  
Keep your bread maker clean at all times.  
If you do not have a scale (electronic works best for measuring flour),  
let your eye and hands guide you in adding more flour or liquid as necessary.  
Dough should be smooth and not cling to fingers when touched.  
Caution: Do not use metal utensils with the bread maker, as they will  
damage the non-stick pan and other parts.  
Don’t worry if the color of the baking pan changes over time. The color  
change is a result of steam and other moisture and does not affect the  
machine’s performance.  
Additional amounts of flour or liquid should be added 1 teaspoon at a time.  
Giving the kneading paddle a light coating with a nonstick cooking spray,  
shortening or vegetable oil may make it easier to remove if it bakes into  
a loaf.  
If you have trouble removing the kneading paddle from bread pan,  
place warm water in the bread pan for 10 to 15 minutes – this will  
loosen the blade.  
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Important: If using perishable fresh ingredients such as dairy products,  
eggs, chopped fruits or vegetables, do not use the Delay Start Timer feature.  
Some dairy products and eggs may be substituted by using dried ingredients  
such as dried egg powders, dried buttermilk, or dry milk. Add the water to  
the machine first, then add the dried substitution after the flour to keep  
them separate. If you substitute these dried ingredients and have no other  
fresh, perishable ingredients in your bread recipe, you may then use the  
Delay Start Timer feature.  
It is especially important to keep yeast separate from salt if using Delay Start  
Timer feature – add salt with the liquids and the yeast last on top of the flour.  
See page 13.  
Nuts and seeds, raisins and dried fruits, shredded cheeses, chocolate  
morsels, and any other additions to the dough should be added when the  
Mix-in signal sounds except for Low Carb, Quick Bread, Gluten Free, and  
Last Minute Loaf programs.  
For a more uniform loaf of bread, remove the dough when you hear the  
remove paddle signal, then remove the kneading paddle and reshape the  
dough into a neat loaf. This will ensure a more uniformly shaped loaf of  
bread, particularly with the smaller 1-and 112-pound loaves.  
Use top quality ingredients to make your bread-machine breads.  
Measure all ingredients accurately and have them ready before adding to  
bread pan. This is known as mise en place and helps to ensure that you  
measure each ingredient correctly, and do not find that you get down to the  
last (or nearly last) ingredient and find that it is not available in the pantry.  
Use the Whole Wheat program when baking breads containing not only  
whole wheat flour, but other heavy flours that will require a longer knead  
and rise – an example of this would be pumpernickel bread.  
When measuring ingredients use liquid measuring utensils for liquids and dry  
measures for dry ingredients. Stir all “flours” first, spoon into dry measure and  
level off using the flat side of a knife or spatula – do not pack down. See  
detailed instructions on page 13.  
All breads slice best when allowed to cool for a minimum of 30 minutes  
(preferably longer) before slicing. If you wish to serve bread warm, wrap  
in foil and heat in oven. (However, we recommend serving a Last-Minute  
Loaf warm).  
Add ingredients to the pan in this order – liquids, melted or softened butter,  
salt and sugars (including honey, molasses, barley syrup), herbs, flours, dried  
milk, vital wheat gluten (if using), yeast. Do not allow the yeast to touch the  
wet ingredients. See detailed instructions on page 13.  
For quick breads/batter breads, spray the bottom and halfway up the sides  
of the bread pan with cooking spray before adding ingredients, to assist in  
release. Loosen the loaf with a plastic spatula before turning out.  
Temperature of ingredients is important in bread machine baking. Ideal  
temperatures are between 75°–90°F. Use an instant-read thermometer to  
check the temperatures. Cold ingredients should be allowed to come to room  
temperature. Liquids and butter may be combined and placed in a microwave  
on the defrost setting to warm without heating too hot.  
Amounts/Sizes/Ingredients  
For white breads and any recipe calling for a white flour (unless it is a  
quick/batter bread requiring cake flour), the best flour to use is bread flour,  
which has a higher protein content.  
A general formula for a 112-pound bread machine loaf is: 3 cups bread flour,  
When adapting a recipe, do not omit the little amounts of 1⁄  
they are essential to the chemical composition of the bread.  
2
teaspoon or less –  
11⁄  
8
– 11⁄  
4
cups liquid, 1 teaspoon salt, 1 teaspoon sugar, 13⁄  
– 2 teaspoons  
4
yeast. Use this as your basic formula and make adjustments from there.  
Vital wheat gluten can be added to recipes to improve loaf height, texture and  
structure – particularly with whole grain flours, or breads using whole wheat,  
oat flour or rye flours. It also aids in rising when using the Rapid Rise cycles,  
and is essential to the Last-Minute Loaves.  
In general, a 2-cup flour recipe will produce a loaf that is about 1 pound, a  
3-cup flour recipe will produce a loaf that is about 11⁄  
pounds, and a 4-cup  
2
flour recipe will produce a loaf that is about 2 pounds. Some recipes will  
have slightly larger or smaller amounts of flour for each size, and with  
Mix-ins, they may weigh more than 1 pound, 11⁄  
pounds or 2 pounds.  
2
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You should not use more than 5 cups flour total in the bread machine.  
On high humidity days, try increasing the flour by one tablespoon per cup of  
flour used.  
If you are adapting a recipe, and your mathematical measurements become  
something odd such as half of an egg, use a small egg as a replacement for  
Underbaked, gummy texture – Dough too wet. When baking next loaf of  
same bread, watch dough and add flour 1–2 teaspoons at a time.  
half. A large egg is generally equal to about 1⁄  
4
cup.  
It is important to measure ingredients accurately – do not be tempted to omit  
small amounts such as 1⁄  
teaspoon. Baking is chemistry, and changing the  
Too much whole grain or whole grain flour used.  
Bread pan too small for recipe.  
8
formula by even this small amount can change the final product significantly.  
Collapsed loaf – Dough too wet. When baking next loaf of same bread,  
watch dough and add flour 1–2 teaspoons at a time.  
A pinch of ginger or a bit of vitamin C can give a boost to the yeast and help  
it to grow better.  
Water not proper temperature.  
Too much cinnamon or garlic can counteract the rising properties of yeast.  
Also in this category of “yeast destroyers” are too much citrus zest  
and alcohol.  
Ingredients not in proper proportions – be sure to measure dry ingredients  
correctly by stirring flours first, spooning into measuring cup, then leveling.  
Open texture – Dough too wet. When baking next loaf of same bread,  
watch dough and add flour 1–2 teaspoons at a time.  
Always add nuts at the Mix-in signal. Adding them too early may result in  
their becoming too finely ground.  
Too much yeast was used.  
Salt was omitted or incorrectly under measured.  
TROUBLESHOOTING  
Dense, heavy texture – Dough too dry. When baking next loaf of same  
bread, watch dough consistency and add water/liquid 1 teaspoon at a time.  
Dough Does Not Rise Properly – Check expiration date of yeast.  
Make certain yeast is fresh and properly stored (sealed, in a cool dark place).  
This may occur when substituting lowfat products such as fat-free milk or egg  
replacers, light butter or margarine, fat-free sour cream or cream cheese.  
Liquid may have been too hot and killed yeast or liquid may have been too  
cool and yeast did not activate completely – liquids should be between  
75 – 90° for best bread machine results.  
Not enough sugar in recipe.  
Delay Start feature used, but ingredients were in bread pan in improper order.  
See page 13.  
Not enough yeast used. May need to add dough enhancer or vital gluten flour.  
Kneading paddle embedded in the loaf – If you are nearby when the signal  
before last rise sounds, you can remove the kneading paddle, reshape the  
loaf and replace.  
Short loaves – Not enough sugar in recipe.  
Not enough yeast. Yeast was old or improperly stored.  
Small amount of smoke/burning smell from machine – Most often this is  
caused by spilled ingredients. If it is bad, unplug machine, clean carefully  
(Caution: interior of machine is hot), then plug machine in again to  
continue. Program will be stored in memory for a maximum of 15 minutes if  
unplugged. Otherwise “flour dust” will burn off on its own. Clean completely  
when machine is unplugged and cool.  
Delay Start feature used and ingredients not placed in bread pan properly.  
Salt came into contact with yeast and killed yeast.  
Loaves with whole wheat and/or whole grain flours will not be as tall as those  
made with bread flour.  
Sunken, uneven tops of loaves – High humidity or high room temperature.  
Do not place bread machine in sunny window.  
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ERROR CODES  
Dry Milk – (fat-free or regular) When loading ingredients add powdered milk  
along with flour. Using dry milk instead of fresh milk enables you to use the  
Delay feature. Dry milk is also added to breads (often along with fresh  
milk/milk products) to increase nutritional value.  
HHH or EEE with continuous beeps:  
Please contact your nearby service center.  
E00 or E01 (with 3 beeps when started):  
Eggs – Add taste, richness and color to breads. They act as emulsifiers and  
aid in keeping breads fresh and moist. Do not ever use with Delay Feature  
unless using powdered egg or powdered egg white and adding with flour.  
Egg washes (egg beaten with water or milk) are used with some Dough Only  
recipes to brush on shaped dough after rising, before baking, to add color and  
shine to finished baked goods.  
E00 indicates ambient temperature is too low (-20°C) to bake bread.  
E01 indicates the temperature of the bread maker is too high to bake bread.  
This usually occurs when trying to make two successive loaves. The unit  
should cool from baking cycle before starting to knead a new loaf. Let the  
unit cool for 10 minutes prior to starting a new loaf.  
Fats (assorted) – (unsalted butter, olive oil, vegetable oil) – Add taste, texture  
and moisture to breads. Most French breads do not have added fats. We  
suggest using unsalted butter or a good quality olive oil for recipes calling for  
butter or olive oil.  
BREAD MAKER PANTRY  
To be able to prepare breads quickly and easily in your CuisinartConvection  
Bread Machine, we suggest keeping some basics on hand. Depending on the  
types of breads you and your family prefer, you may also want to have some  
of the other items readily available. Not all the ingredients listed are in the  
recipes, but can be added to improve taste and texture.  
Garlic – In small amounts, garlic aids development of the yeast – but too  
much garlic will cause the yeast and bread structure to collapse.  
Ginger (powdered) – Boosts yeast activity and keeps it working longer. Also  
aids in keeping breads fresh. Use about 1⁄  
teaspoon per 3 cups flour – this  
4
All-Purpose Flour – Can be bleached or unbleached – we prefer  
unbleached. For the bread machine, all-purpose flour would be used for the  
Quick Breads (also referred to as batter breads in some cookbooks). Can  
also be used to make yeast breads, but bread flour with its higher protein  
and gluten levels will give you better results.  
small amount will not affect flavor.  
Lecithin – May be added to bread to maintain freshness and moisture. It also  
works with gluten to produce a lighter bread. It is derived from either soy or  
egg yolks and comes in either liquid or granular form.  
Ascorbic Acid (Vitamin C) – Acts as a preservative, deterring mold and  
bacteria growth. Adding a little ascorbic acid to Artisan Breads (Doughs)  
will enable the yeast to work longer, producing a more flavorful, well-textured  
bread. Professional bakers often add it to French breads, boules, and  
baguettes when preparing the dough. A crushed (powdered) vitamin C tablet  
Non-Diastatic Malt – This gives breads better structure, and can make them  
softer, more tender and give them a longer shelf life. Add 1⁄  
–1 teaspoon  
2
per 3 cups flour. It is a necessary ingredient for making bagel dough.  
Nuts, Seeds, Raisins – Add flavor, nutrition and texture to breads. May be  
added to just about any bread recipe where flavors are appropriate.  
may be used. Use about 1⁄  
teaspoon per 3 cups flour.  
8
Powdered Buttermilk – A shelf-stable essence of buttermilk without the milk  
solids. Acts as a preservative and retards the growth of bacteria and mold.  
Bread Flour – An unbleached flour high in protein and gluten. This is the  
most basic flour for the bread machine and should be used rather than  
unbleached all-purpose flour for yeast breads.  
Salt – Salt is a necessary part of a yeast bread recipe – it not only adds or  
enhances flavor, but it controls the yeast and aids in the rising of the dough.  
Table salt, sea salt or kosher salt can be used. Sea salt and kosher salt  
Cake Flour – A very soft flour with low protein. Do not use cake flour for  
yeast breads unless a recipe specifically requires it. It is most often used to  
make very tender cakes and pastries.  
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are more flavorful, and if a recipe specifies their use, we suggest using the  
recommended salt.  
They are also easily found and ordered on-line. There are also  
several commercial brands of gluten-free bread mixes which can be  
used successfully.  
Self-Rising Flour – This flour would not be used in a bread machine.  
Self-rising flour is an all-purpose flour to which leavener (baking powder) and  
salt have been added. In traditional baking it is most often used for biscuits,  
scones, shortcakes, pancakes or waffles.  
Brown rice flour – milled from the whole rice kernel, brown rice flour is high  
in fiber, vitamins and minerals. It is very versatile.  
White rice flour – milled from polished white rice, white rice flour is also  
considered a very versatile flour in gluten-free baking because it has a rather  
mild, undetectable flavor. It also blends well with other flours.  
Sweeteners – Granulated sugar, brown sugar, honey, molasses, maple  
syrup, non-diastatic malt syrup and golden syrup stimulate yeast growth and  
development.  
Garbanzo bean flour – milled from garbanzo beans and high in protein,  
garbanzo bean flour imparts a rich and sweet flavor in baked goods when  
combined with other flours.  
Vital Gluten Flour – A very high-protein flour made from hard wheat and  
treated to remove most of the starch. For regular yeast bread baking, vital  
gluten flour is used primarily as an additive to enhance doughs made with low  
glutens such as rye flour. When making rapid rise breads, add vital gluten  
flour for a better rise in the shorter rising time. Vital gluten flour is a necessity  
for the Last-Minute Loaves.  
Garfava flour – milled from both garbanzo and fava beans and high in  
protein, garfava flour adds the needed protein to gluten-free breads.  
However, it does have a strong, distinct flavor, so must be combined with  
other flours in recipes.  
Whole Wheat Flour – Contains the wheat germ of the flour, giving it a higher  
fiber, nutritional, and fat content. Once thought of as “health food” breads that  
were heavy and dense, breads made with all or part whole wheat flour are the  
most nutritious and can be light-textured and appealing. Purchase good  
quality whole wheat flour, and store in refrigerator or freezer to prevent from  
turning rancid. Bring to room temperature before using for bread machine  
recipes unless using Delay Feature.  
Soy flour – milled from roasted soybeans and high in quality protein,  
soy flour has a characteristic nutty flavor. It is recommended to combine  
soy flour with other flours when baking.  
Buckwheat flour – Buckwheat is not actually wheat at all. Buckwheat flour  
does have a high protein content and a nutty, assertive flavor. It should  
definitely be combined with other flours for baking.  
Rye flour – Rye flour has a lower gluten (protein) content than its white  
and wheat counterparts. This means one must use white or wheat flours in  
combination with rye when baking bread. Combining flours ensures the loaf  
will rise well.  
Yeast – For most bread machine recipes, we recommend active dry, instant  
or bread machine yeast. The “Instant” type yeast is milled slightly finer and  
produced at lower temperatures resulting in fewer “dead” cells. It gives very  
good results in the bread machine. Rapid rise yeast or quick rise yeast is  
specifically for the shorter/rapid/last minute cycles, as it helps to shorten the  
rising cycle – adding vital gluten as well will aid in its rise.  
Semolina flour – Semolina is ground from hard wheat. It is pale yellow in  
color and resembles corn meal. Semolina flour has a very high gluten or  
protein content. It is used in both making pasta and bread.  
GLUTEN-FREE INGREDIENTS  
Sorghum flour – Sorghum is a millet-like grain that is very nutritious.  
Sorghum flour imparts a faint, sweet flavor to gluten-free products.  
It needs to be combined with other flours for baking.  
To make gluten-free bread, a variety of flours and ingredients is necessary to  
develop a product that resembles wheat bread in taste and texture for slicing,  
toasting, and making sandwiches. All of the following ingredients can be  
found at your local health food store or in a natural foods grocery store.  
Potato starch – Great supplementary flour to use in gluten-free baking.  
Potato starch is also used as a thickener for sauces and soups.  
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Potato flour – Heavier then potato starch, potato flour can be used in a  
similar way but it does carry more of a potato taste.  
purchase. We suggest that you complete and return the enclosed product  
registration card promptly to facilitate verification of the date of original  
purchase. However, return of this product registration card does not eliminate  
the need for the consumer to maintain the original proof of purchase in order  
to obtain the warranty benefits. In the event that you do not have proof of  
purchase, the purchase date for purposes of this warranty will be the date  
of manufacture.  
If your CuisinartConvection Bread Maker should prove to be defective  
within the warranty period, we will repair it or, if we think it necessary,  
replace it. To obtain warranty service, please call our Consumer Service  
Center toll-free at 1-800-726-0190, or write to:  
Cornstarch – A good combining ingredient in gluten-free baking – its taste  
is undetectable.  
Amaranth flour – High in both protein and fiber, amaranth flour is also a  
good source of calcium. It has a nutty flavor and combines well with other  
gluten-free flours.  
Quinoa flour – Quinoa, considered the most nutritious grain, is high in  
protein, calcium and iron.  
Xanthan gum – Used as a thickening agent in gluten-free baking, xanthan  
gum is used as a binder and to retain moisture. Xanthan gum also adds to the  
volume of the bread. Can be replaced by guar gum. (Tip: Xanthan gum is  
also a good and natural way to keep blended vinaigrettes, dressings and  
marinades emulsified after blending.)  
Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
To facilitate the speed and accuracy of your return, please enclose $10.00  
for shipping and handling of the product. Please also be sure to include a  
return address, daytime phone number, description of the product defect,  
product serial number (stamped on bottom of product base), and any other  
information pertinent to the product’s return.  
Gelatin – Although it is not necessary in gluten-free baking, gelatin adds  
protein and gives elasticity to bread. (If you are a vegetarian, you may not  
wish to use gelatin, as it is derived from meat.)  
Tapioca flour – Grain-free flour that is derived from cassava root.  
Tapioca flour is starchy and imparts a slightly sweet flavor.  
Please pay by check or money order. (California residents need only supply  
proof of purchase and should call 1-800-720-0190 for shipping instructions).  
Cider vinegar – or dough enhancer (powder containing ascorbic acid) –  
NOTE: For added protection and secure handling of any Cuisinart® product  
that is being returned, we recommend you use a traceable, insured delivery  
service. Cuisinart cannot be held responsible for in-transit damage or for  
packages that are not delivered to us. Lost and/or damaged products are  
not covered under warranty.  
Your CuisinartConvection Bread Maker has been manufactured to strict  
specifications and has been designed for use with the CuisinartConvection  
Bread Maker accessories and replacement parts. These warranties expressly  
exclude any defects or damages caused by accessories, replacement parts,  
or repair service other than those that have been authorized by Cuisinart.  
improves texture of the bread as well as shelf life.  
WARRANTY  
Three-Year Limited Warranty  
This warranty supersedes all previous warranties on the Cuisinart™  
Convection Bread Maker. This warranty is available to consumers only.  
You are a consumer if you own a CuisinartConvection Bread Maker that  
was purchased at retail for personal, family, or household use. Except as  
otherwise required under applicable state law, this warranty is not available  
to retailers or other commercial purchasers or owners. We warrant that your  
CuisinartConvection Bread Maker will be free of defects in material or  
workmanship under normal home use for three years from the date of original  
These warranties do not cover any damage caused by accident, misuse,  
shipment, or other than ordinary household use. These warranties exclude  
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all incidental or consequential damages. Some states do not allow the  
exclusion or limitation of incidental or consequential damages, so the  
foregoing limitation may not apply to you.  
is properly diagnosed, the product is serviced with the correct parts, and to  
ensure that the product is still under warranty.  
California Residents Only  
California law provides that for In-Warranty Service, California residents have  
the option of returning a nonconforming product (A) to the store where it was  
purchased or (B) to another retail store which sells Cuisinart brand products  
of the same type. The retail store shall then, according to its preferences,  
either repair the product, refer the consumer to an independent repair facility,  
replace the product, or refund the purchase price less the amount directly  
attributable to the consumer’s prior usage of the product. If either of the  
above two options does not result in appropriate relief to the consumer,  
consumer may then take the product to an independent repair facility  
if service or repair can be economically accomplished.*  
Cuisinart and not the consumer will be responsible for the reasonable cost  
of such service, repair, replacement, or refund for nonconforming products  
under warranty.  
California residents may also, according to their preference, return  
nonconforming products directly to Cuisinart for repair or, if necessary,  
replacement by calling our Consumer Service Center toll-free at  
1-800-726-0190. Cuisinart will be responsible for the cost of the repair,  
replacement, and shipping and handling for such nonconforming  
products under warranty.  
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that you call our Consumer Service Center at 1-800-726-0190 before  
returning the product for servicing. Often, our Consumer Service  
Representatives can help solve the problem without having the product  
serviced. If servicing is needed, a representative can confirm whether the  
product is under warranty and direct you to the nearest service location.  
© 2011 Cuisinart  
Cuisinart® is a registered trademark of Cuisinart  
150 Milford Road  
East Windsor, NJ 08520  
*Important: If the nonconforming product is to be serviced by someone other  
than Cuisinart’s Authorized Service Center, please remind the servicer to call  
our Consumer Service Center at 1-800-726-0190 to ensure that the problem  
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8 9  
1 6 m g • c a l c . 2 0 m g • f i b e r 1 g  
C a l o r i e s 8 5 ( 1 2 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e )  
a r m C y c l e b e f o r e s e r v i n g . m a k e r f  
o r a l l o w t o r e m a i n i n b r e a d  
s e l e c t L  
P l a c e a  
. P r e s s M e n u a n d  
C o n v e c t i o n B r e a d M a k e r  
c u 3 1 p  
c u 2 1 p  
4 t e a s p o o n s  
R a i s i n s , n o  
R a p i d r i s e  
i t a V l w h e a t g  
B r e a d f l o u  
C i n n a m o n  
S a l t  
3 t e a s p o o n s  
3 t e a s p o o n s  
3 c u p s  
4 t e a s p o o n s  
4 c u p s  
t e 3  
t e ⁄ a 1 s 1 p o o n s  
t e ⁄ a 1 s 4 p o o n s  
4
⁄ a s p o o n  
1 t e a s p o o n  
8
t e 1  
2 ⁄ a s 1 p o o n s  
2
2 t a b l e s p o o n s  
2 t a b l e s p o o n s  
c u 4 3 p  
, p a c k e d  
B r o w n s u g  
t e 1  
2 ⁄ a s 4 p o o n s  
i n - 2 1  
⁄ c h , p i e c e s a t r o o m U n t e s m a l p t e e d r a b t  
c u 2 1 p + 1 t a b l e s p o o n  
c u 2 1 p + 1 t a b l e s p o o n  
M e d i u m – 1  
L o w f a t m i l  
F a t - f r e e p l  
I n g r e d i e n  
c u 4 3 p  
p
2
o ⁄ 1 u n d s  
L a r g e – 2 p o u n d s  
o Y g u r t B r e a d  
L a s t - M i n u t e C i n n a m o n R a i s  
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8 8  
1 8 m g • c a l c . 1 0 m g • f i b e r 1 g  
C a l o r i e s 8 3 ( 1 3 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
a r m C y c l e b e f o r e s e r v i n g .  
a n d a l l o  
n w h e n d o n e  
. P r e s s M e n u a n d s e l e c t C L o a n s t v e M c i t n i o u n t C e B u L r i o s e i a n f d a .  
l e . P l a c e t h e b r e a d p a n i n t h e  
. P l a c e a l l i n g r e d i e n t s , i n o r d e r l i s t e d , i n b r e a d p a n C f o i t m t e b d i n w  
3 t e a s p o o n s  
3 t e a s p o o n s  
c u 2 1 p + 1 t a b l e s p o o n  
c u 3 2 p 2 s  
4 t e a s p o o n s  
4 t e a s p o o n s  
c u 4 3 p  
c u 2 1 p 3 s  
1 t e a s p o o n  
R a p i d r i s e  
i t a V l w h e a t g  
e l Y l o w c o r n m  
B r e a d f l o u  
S a l t  
t e 3  
t e ⁄ a 1 s 1 p o o n s  
t e ⁄ a 1 s 4 p o o n s  
4
⁄ a s p o o n  
2
2 t e a s p o o n s  
G r a n u l a t e d  
2
2 t a b l e s p o o n s  
i n - ⁄ c 1 h , p i e c e s a t r o o m U n t e s m a l p t e e d r a b t  
2
c u 3 1 p  
c u 8 7 p  
c u 2 1 p  
c u 4 1 p 1 s  
L o w f a t m i l  
C a n n e d c r  
I n g r e d i e n  
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
L a s t - M i n u t e C o r n L o a f  
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8 7  
1 8 m g • c a l c . 2 8 m g • f i b e r 1 g  
C a l o r i e s 9 3 ( 2 1 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
a r m C y c l e b e f o r e s e r v i n g . m a k e r f  
o r a l l o w t o r e m a i n i n b r e a d  
. P r e s s M e n u a n d C o n v e c t i o n B r e a d M a k e r  
s e l e c t L  
P l a c e a  
3 t e a s p o o n s  
3 t e a s p o o n s  
3 c u p s  
4 t e a s p o o n s  
4 t e a s p o o n s  
4 c u p s  
R a p i d r i s e  
i t a V l w h e a t g  
B r e a d f l o u  
G r a t e d s h a  
F l a v o r f u l o  
c u 3 1 p  
2 t a b l e s p o o n s + 1 t e a s p o o n  
c u 2 1 p  
3 t a b l e s p o o n s  
w a r m e d t o  
P r e p a r e d (  
c u 4 1 p 1 s + 1 t a b l e s p o o n  
c u 4 3 p 1 s  
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
M a k e s 1 l o a f , a b o u t 2 p o u n d s  
S a l s a a n d C h e e s e L a s t - M i n u t e  
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8 6  
C a l o r i e s 9 6 ( 2 5 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
a r m C y c l e b e f o r e s e r v i n g . m a k e r f  
o r a l l o w t o r e m a i n i n b r e a d  
. P r e s s M e n u a n d C o n v e c t i o n B r e a d M a k e r  
s e l e c t L  
P l a c e a  
3 t e a s p o o n s  
c u 3 1 p  
t e ⁄ a 1 s 2 p o o n s  
c u 3 1 p  
3 t e a s p o o n s  
⁄ b l e s p o o n s 3 c u p s + 1  
t e ⁄ a 1 s 1 p o o n s  
t e ⁄ a 1 s 1 p o o n s  
t e ⁄ a 1 s 2 p o o n s  
c u 8 1 p 1 s  
4 t e a s p o o n s  
c u 2 1 p  
1 t a b l e s p o o n  
c u 3 1 p  
4 t e a s p o o n s  
c u 4 1 p 4 s  
t e ⁄ a 1 s 1 p o o n s  
R a p i d r i s e  
a l n W u t s , t o a s t  
D r i e d b a s i  
F r e s h l y g r  
i t a V l w h e a t g  
B r e a d f l o u  
S a l t  
4
c h e e s e  
®
t a 2 1  
8
2
2
2 t e a s p o o n s  
G r a n u l a t e d  
E x t r a v i r g i  
, 1 0 0 a ° t F e W r  
4
2 t a b l e s p o o n s  
c u 2 1 p 1 s  
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
L a s t - M i n u t e “ P e s t o ” L o a f  
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8 5  
C a l o r i e s 7 0 ( 9 % f r o m f a t ) • c a r b . 1  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
a r m C y c l e b e f o r e s e r v i n g . m a k e r f  
o r a l l o w t o r e m a i n i n b r e a d  
. P r e s s M e n u a n d C o n v e c t i o n B r e a d M a k e r  
s e l e c t L  
P l a c e a  
3 t e a s p o o n s  
⁄ a s 1 p o o n s  
3 c u p s  
⁄ a s 1 p o o n s  
t e ⁄ a 1 s 1 p o o n s  
t e ⁄ a 1 s 2 p o o n s  
c u 8 1 p s  
4 t e a s p o o n s  
2 t e a s p o o n s  
4 c u p s  
R a p i d r i s e  
i t a V l w h e a t g  
B r e a d f l o u  
S u g a r  
t e 1  
2
t e 2 1  
2 t e a s p o o n s  
2 t e a s p o o n s  
1 t a b l e s p o o n  
2
S a l t  
4
e g V e t a b l e o i l  
, 1 0 0 a ° t F e W r  
c u 2 1 p 1 s  
1
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
L a s t - M i n u t e W h i t e L o a f  
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8 4  
e n h a n c e t h e r i s i n g .  
u s e 2 t e a s p o o n s r a p i d r i s e  
2 t e a s p o o n s , a n d o m i t t h e v  
W h i t e c y c l e – u s e i n s t a n t o r  
F o r a m o r e c l a s s i c / t r a d i t i o n  
o T p r e p a r e u s i n g t h e R a p i d W h i t e c y c l e ,  
m i x t u r e – i n a p i n c h i t c a n b  
T h e t e x t u r e a n d r i s e o f t h e  
i n s t a n t o r b r e a d m a c h i n e y e  
I t i s n e c e s s a r y t o u s e r a p i d  
.
l i q u i d s t o 1 0 0 ° F  
W h e n p r e p a r i n g t h e s e l o a v e  
`
a r m c y c l e b e f o r e s e r v i n g .  
t o r e m a i n i n t h e B r e a d M a k  
A l l o w t h e b r e a d t o c o o l b e f o  
. O r a l l o w  
T h e s e b r e a d s a r e b e s t c o n s  
W h e n m a k i n g L a s t - M i n u t e L  
i p T s a n d H i n t s f o r L a s t - M i n u t e L  
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8 3  
• s o d . 3 m g • c a l c . 3 m g • f i b e r 0 g  
C a l o r i e s 2 7 ( 1 % f r o m f a t ) • c a r b . 6 g • p r o . 0 g • f a t 0 g • s a t . f a t 0 g • c h o l . 0 m g  
• s o d . 2 m g • c a l c . 2 m g • f i b e r 0 g  
C a l o r i e s 3  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
N u t r i t i o n a l i n f o r m a t i o n p  
r e f r i g e r a t e . K e e p s r e f r i g e r a t e d 4 t o 6 w e e k s .  
r a T n s f e r C h e r r y B o u n c e J a m t o c l e a n j a r s . L e t c o o l , t h e n c o v e r a n d  
K e e p s r  
r a T n s f e r P  
p a n w h e n t o n e b e e p s a t 5 a n d 1 0 m i n u t e s i n t o t h e c y c l e .  
. P r e s s M M a k e e n r u a n d s e l e c t J a m . P r e s s S t a r t . S c r a p e t h e s i d e s o f t h e  
w h e n t o  
. P r e s s M M a k e e n r u  
k n e a d i n  
C o n v e c t i o n B r e a d  
k n e a d i n g p a d d l e . P l a c e t h e b r e a d p a n i n t h e C u i s i n a r t  
C o n v e c t i o n B r e a d  
T M  
T M  
r a T n s f e r t o t h e b r e a d p a n f i t t e d w i t h t h i e n a m e d i u m b o w l . S t i r t o c o m b i n e .  
, l e m o n j u i c e , p , e K c i t r i s n c , h a w n a d s a s l e l s r p i c e P l a c e t h e c h e r r i e s , s u g a r  
r a T n s f e r t o t h e b r e a d p a n f i t t e d w i t h a t h m e e d i u  
, c a s s i s , l e m o n j u i c e , p e c t i n , a P n l a d c c e i n t h n  
o u n d a l l s p i c t e e a s p o 1  
2
o ⁄ n g r  
t e a s p o o 1 n c i n n a  
e d p e c t i n  
p a c k a g 1 e ( 1 . 7 5 o u n c e ) p o w d e r  
e d p e c t i n  
p a c k a g 1 e ( 1 . 7 5  
e s h l e c m u o p n f r j u ⁄ i 1 c e  
e s h l e m o n j u i c t e a b l e s p 3 o o n s f r  
4
t a b l e s p 3 o o n s K i r s c h w a s s e r  
c u p g r a 4 3 n u l a t e d s u g a r  
c u p c r è 3 1 m e d e  
c u p g r a 4 3 n u l a t e d  
p o u n d s 2 p l u m s ,  
o z e n )  
p o u n d ⁄ 1 s 1 p i t t e d s w e e t d a r k c h e r r i e s ( t h a w i f u 4 s i n g f r  
2
- ⁄ i 1 n c h s l i c e s  
M a k e s a b o u t 3 c u p s  
M a k e s a b o u t 3 c u p s  
C h e r r y B o u n c e J a m  
P l u m C a s s i s J a m  
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8 2  
• s o d . 4 m g • c a l c . 5 m g • f i b e r 0 g  
1 g • p r o . 0 g • f a t 0 g • s a t . f a t 0 g • c C h a o l l o . r 0 i e m s g 4  
• s o d . 3 m g • c a l c . 1 m g • f i b e r 1 g  
C a l o r i e s 3 5 ( 2 % f r o m f a t ) • c a r b . 9 g • p r o . 0 g • f a t 0 g • s a t . f a t 0 g • c h o l . 0 m g  
N u t r i t i o n a l i n f o r m a t i o n p  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
r e f r i g e r a  
r a T n s f e r P  
t h e s i d e  
a t e . K e e p s r e f r i g e r a t e d 4 t o 6 w e e k s .  
r a T n s f e r B l u e b e r r y L i m e J a m t o c l e a n j a r s . L e t c o o l , t h e n c o v e r a n d r e f r i g e r -  
. P r e s s M e n u a n d s e l e c t C J a o m n v . e P c  
p a n f i t t e  
p o w d e r  
, p e c t i n , l e m o n j u i c e , c P a n l a d c i e d t h  
T M  
r a T n s f e r t o t h e b r e a d  
5 a n d 1 0 m i n u t e s i n t o t h e c y c l e .  
, z e s t , a n d  
a n d s e l e c t J a m . P r e s s S t a r t . S c r a p e t h e s i d e s o f t h e p a n w h e n t o n e b e e p s a t  
P l a c e t h e b r e a d p a n i n t h e C u i s i n a r t  
. P r e s s M e n u  
C o n v e c t i o n B r e a d M a k e r  
T M  
e d g i n g e r  
t e a s p o o ⁄ 1 n p o w d  
4
r a T n s f e r t o t h e b r e a S d t i r p a t o n c f o i t m t e b d i n w e i t . h t h e k n e a d i n g p a d d l e .  
, p e c t i n , l i m e j u i c e , a n d z e s t P i n l a a c e m t e h d e i u b m l u e b b o e w r r l . i e s , s u g a r  
e s h l e m o n z e s t  
t e a s p o o 1 n g r a t e  
t a b l e s p 2 o - o 3 n s c a  
e s h l i m e z e s t t e a s p o o 1 n g r a t e d f r  
e s h l i m c u e p j u f i r c e ⁄ 1  
p a c k a g 1 e ( 1 . 7 5 o u n c e ) p o w d e r  
c u p s g 1 r 1 a n u l a t e d s u g a r  
e s h b l u c e u b p e s r r f i e r 6 s  
4
e s h l e m o n j u i c t e a b l e s p 3 o o n s f r  
e d p e c t i n c u p p o ⁄ w 1 d e r  
e d p e c t i n  
4
3
c u p g r a 1 n u l a t e d  
p o u n d t 1 h i n l y s l  
M a k e s 3 c u p s  
M a k e s 2 c u p s  
B l u e b e r r y L i m e J a m  
P e a r a n d G i n  
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8 1  
• s o d . 3 m g • c a l c . 9 m g • f i b e r 0 g  
C a l o r i e s 2 4 ( 2 % f r o m f a t ) • c a r b . 6 g • p r o . 0 g • f a t 0 g • s a t . f a t 0 g • c h o l . 0 m g  
• s o d . 3 m g • c a l c . 3 m g • f i b e r 0 g  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
C a l o r i e s 3  
N u t r i t i o n a l i n f o r m a t i o n p  
r e f r i g e r a t e d 4 t o 6 w e e k s .  
r a T n s f e r j a m t o c l e a n j a r s . L e t c o o l , t h e n c o v e r a n d r e f r i g e r a t e . K e e p s  
r e f r i g e r a  
r a T n s f e r j a  
c y c l e .  
S c r a p e t h e s i d e s o f t h e p a n w h e n t o n e b e e p s a t 5 a n d 1 0 m i n u t e s i n t o t h e  
. P r e s s M e n u a n d s e l e c t C J a o m n v . e P c r t e i o s n s C B S u r t i e a s a i r n t d . a M r t a k e r  
T M  
t h e s i d e  
b r e a d p a n f i t t e d w i t h t h e k n e a d i n g p a d d l e . P l a c e t h e b r e a d p a n i n t h e  
t h e  
A d d r e m a i n i n g i n g w r i e t h d i e s o n m t s e a n l i q d u s i d t i . r t o c o m b i n e .  
. P r e s s M e n u a n d s e l e c t C J a o m n v . e P c  
f i t t e d w i  
P l a c e a  
T M  
r a T n s f e r  
r a T n . s f e r t o t h e b r e a d p a n  
U s e a p o t a t o m a s h e r o r f o r k t o m a s h r o u g h l y – i t s h o u l d b e s l i g h t l y c h u n k y  
P l a c e h a l f t h e s t r a w b e r r i e s i n a b o w l w i t h  
.
c u ⁄ p o f t h e g r a n u l a t e d s u g a r  
3
e d p e c t i n c u p p o ⁄ w 1 d e r  
4
1
o u n d c i n n a m t e o a n s p o 1  
e d p e c t i n c u p p o ⁄ w 1 d e r  
o w n s u g a r c u p p a ⁄ c 1 k e d b r  
c u p g r a 3 2 n u l a t e d s u g a r  
e s h r h u b a o r u b n , c e u s t 1 i f n 2 r  
e s h s t r a w p o b u e n r r d i e f s 1 r , s t e m m e d a n d q u a r t e r  
2
o ⁄ n g r  
e s h l e m o n j u i c t e a b l e s p 3 o o n s f r  
c u p s g 1 r 1 a n u l a t e  
c u p ( 4 o ⁄ 1 u n c e s )  
4
4
3
2
-
2
⁄ i 1 n c h ) p a p a y a  
⁄ i 1 n c h ) m a n g o  
⁄ i 1 n c h ) p e a c h e s  
c u p ( 6 o 1 u n c e s )  
c u p ( 6 o 1 u n c e s )  
c u p ( 8 o 1 u n c e s )  
i n - c 2 1 h s l i c e s  
- 2  
e d o r h a l v e d  
- 2  
M a k e s a b o u t 3 c u p s  
M a k e s a b o u t 3 c u p s  
S t r a w b e r r y R h u b a r b J a m A p r i c o t J a m  
P e a c  
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8 0  
• s o d . 3 m g • c a l c . 3 m g • f i b e r 0 g  
C a l o r i e s 3 2 ( 1 % f r o m f a t ) • c a r b . 8 g • p r o . 0 g • f a t 0 g • s a t . f a t 0 g • c h o l . 0 m g  
• s o d . 9 6 m g • c a l c . 1 0 m g • f i b e r  
C a l o r i e s 4  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 t a b l e s p o o n ) :  
N u t r i t i o n a l i n f o r m a t i o n p  
w i t h t h e d r i n k m i x e r s .  
r e f r i g e r a  
a i o r S c o r p i o a n s . t h I t e c a M n a i b T e f o u n d i n m o s t w e l l - s t o c k e d g r o c e r y s t o r e s  
. S t o r e i n  
W h e n c  
s i d e s o f  
* * O r g e a t s y r u p i s a n a l m o n d - f l a v o r e d s y r u p m o s t o f t e n u s e d i n c o c k t a i l s s u c h  
c u  
3
⁄ p .  
i n c r e a s e t h e s u g a r t o 2 c u p s a n d t h e o r g e a t t o  
* T h i s m a k e s a t a r t , E n g l i s h - s t y l e m a r m a l a d e . F o r a s w e e t e r m a r m a l a d e ,  
1
. P r e s s M e n u a n d s e l e c t C J a o m n v . e P c  
p a n f i t t e  
P l a c e a  
T M  
r a T n s f e r t o t h e b r e a d  
K e e p s r e f r i g e r a t e d f o r 4 t o 6 w e e k s .  
r a T n s f e r m a r m a l a d e t o c l e a n j a r s . L e t c o o l , t h e n c o v e r a n d r e f r i g e r a t e .  
o u n d a l l s p i c t e e a s p o o ⁄ 1 n g r  
4
t h e c y c l e .  
S t a r t . S c r a p e t h e s i d e s o f t h e p a n w h e n t o n e b e e p s a t 5 a n d 1 0 m i n u t e s i n t o  
. P r e s s M e n u a n d s e l e c t C J a o m n v . e P c r t e i o s n s B r e a d i n M t a h k e e C r u i s i n a r t  
d
t e a s p o 1  
2
o ⁄ n d r y m  
o r o t h e r h a o b t a s c a o u c e t e a s p o o 1 n T  
®
T M  
r a T n s f e r t o t h e b r e a d p a n f i t t e d w i t h t h e k n e a d i n g p a d d l e . P l a c e t h e b r e a d p a n  
o u n d b l a e c s k h l p y e g p r p e r t e a s p o o 1 n f r  
S t i r t h e o r g e a t a n d p e c t i n i n t o t h e m a c e r a t e d g r a p e f r u i t p e e l a n d s e c t i o n s .  
t e a s p o o 1 n k o s h  
t a b l e s p 2 o o n s t o  
t a b l e s p 3 o o n s p o  
h o u r s – t h i s i s t o t e n d e r i z e t h e g r a p e f r u i t p e e l .  
a c c u m u l a t e d j u i c e s t o t h e b o w l . S t i r i n s u g a r  
s e c t i o n s , r e m o v i n g t h e m e m b r a n e a n d s e e d s .  
i ⁄ n c h t h t h i c i n k ) ( s l i c e s a n d p l a c e i n a m e d i u m b o w l . C u t t h e g r a p e f r u i t i n t o  
. C o v e r a n d r e f r i g e r a t e f o r 2 4  
A d d t h e s e c t i o n s a n d a n y  
e d p e c t i n  
-
8
1
c u p c i d 1  
3
⁄ e r v i n e g  
⁄ l 1 d e n r a i s  
⁄ i 1 n c h ) a p p l e c u p d i c 2 e d (  
l e a v i n g j u s t a t h i n l a y e r o n t h e p e e l . D i s c a r d b i t t e r w h i t e p i t h . C u t t h e p e e l i n t o  
P e e l g r a p e f r u i t u s i n g a s h a r p k n i f e . S l i c e t h e b i t t e r w h i t e p i t h f r o m t h e p e e l ,  
c u p g o  
2
- 4  
3
e d p e c t i n  
b o x ( 1 . 7 1 5 o u n c e s ) p o w d e r  
c u p o r g 4 1 e a t s y r u p * *  
o w n s u g a r  
⁄ i e n r c ( h 1 ) c g u r p )  
c u p p a c 1 k e d l i g  
o u n c e s 5 f i n e l y c  
e e n p e p p - 1  
4
c u p s g  
3
1 r 1 a n u l a t e d s u g a r *  
-
4
⁄ i 1 n c h ) o n i o n ( a b o u t 1 c u p ) o u n c e s 6 f i n e l y c  
p o u n d ⁄ 1 s 2 s m a l l t o m e d i u m p i n k g r a p e f r u i t ( a b o u t 4 )  
2
1 – 5 o u n c e c ) a d n i c ( e 1 d 4 1 t o m a t o  
M a k e s 3 c u p s  
M a k e s a b o u t 4 c u p s  
a T r t P i n k G r a p e f r u i t M a r m a l a d e  
o T m a t o C h u t n e y  
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7 9  
• s o d . 1 m g • c a l c . 6 m g • f i b e r 2 g  
C a l o r i e s 8 9 ( 3 % f r o m f a t ) • c a r b . 2 3 g • p r o . 0 g • f a t 0 g • s a t . f a t 0 g • c h o l . 0 m g  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 / 4 c u p m a d e w i t h g r a n u l a t e d s u g a r ) :  
• s o d . 0 m g • c a l c . 1 m g • f i b e r 0 g  
C a l o r i e s 2  
N u t r i t i o n a l i n f o r m a t i o n p  
c o o l , t h e n c o v e r a n d r e f r i g e r a t e . K e e p s r e f r i g e r a t e d a b o u t 1 w e e k .  
A p p l e s a u c e t o a r e s e a l a b l e c o n t a S i n e e r r v e w a r m o r t r a n s f e r “ B e r r i e d ”  
. L e t  
w h e n t o n e b e e p s a t 5 a n d 1 0 m i n u t e s i n t o t h e c y c l e .  
. P r e s s M M a k e e n r u a n d s e l e c t J a m . P r e s s S t a r t . S c r a p e t h e s i d e s o f t h e p a n  
t h e n c o  
r a T n s f e r c r a n b e r r y s a u c e t o c l e a n a j n a d r s 1 . 0 L  
C o n v e c t i o n B r e a d  
k n e a d i n g p a d d l e . P l a c e t h e b r e a d p a n i n t h e C u i s i n a r t  
r a T n s f e r t o t h e b r e a d p a n f i t t e d w i t h t h i e n a m e d i u m b o w l . S t i r t o c o m b i n e .  
J a m . P r  
b r e a d p  
r a T n s f e r t o t h c o e m b b r e i n a e  
T M  
. P r e s s M e n u a n d s e l e c t C o n v e c t i o n B r e a d M a k e r  
T M  
, a n d l e m o , n S j u p i l c e e n d a  
P l a c e t h e a p p l e s , s t r a w b e r r i e s , b l u e b e r r i e s , c i d e r  
e s h l e m o n j u i c t e a b l e s p 2 o o n s f r  
c u p g r a 2 1 n u l a t e d s u g a r o r S p l e n d a  
c u p a p ⁄ p 1 l e c i d e r o r u n s w e e t e n e d a p p l e j u i c e  
c u p b l u 2 e b e r r i e s  
®
, j u i c e , v a n i l l a , a n d z e s t i n a P m l a e c d e i u t m h  
t e a s p o o 1 n g r a t e  
®
e v a n i l l a e x t r a c t t e a s p o ⁄ 1 o 1 n s p u r  
2
2
c u p c r a 2 1 n b e r r y  
c u p g r a 1 n u l a t e d  
e m ( r o v e a n d d i s c  
3
e d s t r a w b e r r i e s  
e d a n d t h i n e l y d , s l q i c u e a d r t e ( r  
c u p ( 5 o 1 u n c e s ) q u a r t e r  
d a n y s t e m s )  
-
8
⁄ i 1 n c h )  
p o u n d s 2 a p p l e s , p e e l e d , c o r  
o z e n c r a e n s b h e r o r r i e f c s r u , p r i s n s f r e 3 d  
M a k e s a b o u t 3 c u p s c h u n k y - s t y l e a p p l e s a u c e M a k e s 2 c u p s  
“ B e r r i e d ” A p p l e s a u c e  
C r a n b e r r y S a u c e  
.
f a v o r i t e s – t o a c c o m p a n y t h e w  
T h i s s e c t i o n i n c l u d e s s o m e o f  
s f a v o r i t e r e c i p e s – o r u s e y o u r o w n  
C o n v e c t i o n B r e o a u Y d r C M u a i k s e i n r a m r t a k e s d e l i c i o u s  
J a m s , S a u c e s , C h u t n e y s  
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7 8  
C a l o r i e s 8 8 ( 2 9 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d S w e e t B r e a d s , m e d i u m c r u s t , l o a f o s T p i z r e e . p a r e u s i n g R a p  
G * e n t l y a n  
b r e a d f r  
s o u n d s ,  
e i s c o m p l e t e d , r e m o v e  
a n d n u t s . W h e n p a u s e s i g n a l  
s t o n e s o u n d s , a d d c h o c o l a t e m o r s e l s  
t a s t e ) . P  
. P r e s s M e n u a n d s e l e c t C S o w n e v e e t c B t i o r e n a B d s r e . a P d r e M s s a k C e r r u s t a n d s e l e c t M e d i u m ( o r t o k n e a d i n  
t h e b r e a d p a n f i t t e d w i t h t h e  
, g r a h a m c r a c k e r , c s r a u l m t , b b s r e a a n d d f y l , o e b u a r s o t w , n i n s t u h g e a o r r d e r l i s t e d , i n  
P l a c e t h  
c u 4 1 p  
c u 3 1 p  
t a ⁄ b 1 1 l e s p o o n s  
c u 3 1 p  
t e ⁄ a 1 s 1 p o o n s  
c u 3 2 p 1 s  
t e ⁄ a 1 s p o o n  
c u 3 1 p  
c u 2 1 p  
c u 2 1 p  
C h o p p e d w  
S e m i s w e e  
N o n f a t d r y  
G r a h a m c r  
c u 3 2 p  
2
t e 1  
c u 2 1 p  
t e ⁄ a 3 s 1 p o o n s  
c u 8 3 p 2 s  
t e ⁄ a 3 s p o o n  
3 t a b l e s p o o n s  
2 ⁄ a s 6 p o o n s  
3 t a b l e s p o o n s  
c u 3 2 p  
8
4
t e 1  
c u 4 1 p 3 s  
1 t e a s p o o n  
c u 4 1 p  
4 ⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
B r e a d f l o u  
S a l t  
2
4
2 t a b l e s p o o n s  
, p a c k e d  
B r o w n s u g  
i n -  
2
c ⁄ 1 h p i e c e s a  
U n s a l t e d b  
1 t a b l e s p o o n  
t e 1  
2
⁄ a s 4 p o o n s  
2 t a b l e s p o o n s  
⁄ a s 1 p o o n s  
,
t e ⁄ a 3 s p o o n  
4
t e 1  
8 ⁄ a s 1 p o o n s  
t e 2 1  
a n V i l l a e x t r a c  
E g g s , l a r g  
M i l k , l o w f a  
I n g r e d i e n  
1
2
3
*
6 t a b l e s p o o n s  
9 t a b l e s p o o n s  
M e d i u m – 1  
c u 4 3 p  
9 0 ° F  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
L a r g e – 2 p o u n d s  
D e l a y S t a r t  
S w e e t B r e a d s C y c l e  
i m T e r – N o  
“ C h o c o l a t e C h i p C o o k i e ” B r e a d  
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7 7  
C a l o r i e s 1 0 5 ( 2 6 % f r o m f a t ) • c a  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( o n e o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d S w e e t B r e a d s , m e d i u m c r u s t , l o a f o s T p i z r e e . p a r e u s i n g R a p  
G * e n t l y a n  
f e r t o w  
k n e a d i n  
e a d f r o m m a c h i n e a n d t r a n s -  
s o u n d s , r e m o v e d o u g h a n d  
s t o n e s o u n d s , a d d d r i e d a p p l e s , w a l n u t s a n d r a i s i n s . W s i z h e e . n P p r  
d o u g h  
. P r e s s M e n u a n d s e l e c t C S o w n e v e e t c B t i o r e n a B d s r e . a P d i r n e M s t h s a e k C e C r r  
, a n d y e a s t , i n t h e , s o a r l d t , e b r r l e i s a t e d d f , l , o i n b u r t o h w e n b s r e u a g d a r p a n f i t t e d w i t h P t l h a e c e t h  
k n e a d i n g p a d d l e . P l a c e i n b r e a d p a n  
3 t a b l e s p o o n s  
3 t a b l e s p o o n s  
c u 4 1 p  
c u 3 1 p  
c u 3 1 p  
c u 2 1 p  
R a i s i n s , p a  
a l n W u t s , c h o p  
c u 4 1 p  
c u 3 1 p  
c u 4 1 p  
t e ⁄ a 1 s 1 p o o n s  
c u 8 1 p 2 s  
t e ⁄ a 3 s p o o n  
2 t a b l e s p o o n s  
D r i e d a p p l  
8
t e 3  
c u 8 1 p s  
t e ⁄ a 1 s 1 p o o n s  
4 ⁄ a s 1 p o o n s  
t e 1  
c u 4 1 p 4 s  
t e ⁄ a 1 s 1 p o o n s  
c u 4 1 p  
4 ⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
B r e a d f l o u  
3
4
8
2
S a l t  
3 t a b l e s p o o n s  
, p a c k e d  
B r o w n s u g  
i n -  
2
c ⁄ 1 h p i e c e s a  
t a 1  
2
⁄ b 1 l e s p o o n s  
2 t a b l e s p o o n s + 1 t e a s p o o n  
2
3 t a b l e s p o o n s  
,
U n s a l t e d b  
1
3
*
E g g s , l a r g  
M i l k , l o w f a  
I n g r e d i e n  
c u 2 1 p + 1 t a b l e s p o o n  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
c u 4 3 p + 2 t a b l e s p o o n s  
M e d i u m – 1  
1 c u p  
9 0 ° F  
L a r g e – 2 p o u n d s  
i m T e r – N o  
D e l a y S t a r t  
S w e e t B r e a d s C y c l e  
“ A p p l e P i e ” B r e a d  
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7 6  
C a l o r i e s 1 0 1 ( 2 6 % f r o m f a t ) • c a r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d S w e e t B r e a d s , m e d i u m c r u s t , l o a f o s T p i z r e e . p a r e u s i n g R a p  
G * e n t l y a n  
b r e a d f r  
p a u s e t  
s e l e c t S  
P l a c e a  
l e i s c o m p l e t e d , r e m o v e  
r i s e a n d b a k e . I f d e s i r e d , w h e n  
. P r e s s M e n u a n d  
C o n v e c t i o n B r e a d M a k e r  
t e a s p o o n  
2 t a b l e s p o o n s  
2 c u p s  
t e 1  
2
⁄ a s 1 p o o n s  
1
2 t e a s p o o n s  
c u 4 1 p  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
N o n f a t d r y  
3 t a b l e s p o o n s  
3 c u p s  
4 c u p s  
B r e a d f l o u  
t e 1  
2
⁄ a s p o o n  
t e 3  
4
⁄ a s p o o n  
1 t e a s p o o n  
S a l t  
2 t a b l e s p o o n s  
3 t a b l e s p o o n s  
c u 4 1 p  
G r a n u l a t e d  
i n - ⁄ c 1 h p i e c e s a  
2
3 t a b l e s p o o n s  
2
t a 1  
2
⁄ b 4 l e s p o o n s  
6 t a b l e s p o o n s  
4
,
U n s a l t e d b  
E g g s , l a r g  
E v a p o r a t e  
I n g r e d i e n  
3
*
c u 4 1 p  
c u 3 1 p  
c u 2 1 p  
9 0 ° F  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
i m T e r – N o  
D e l a y S t a r t  
S w e e t B r e a d s C y c l e  
S a l l y L u n n B r e a d  
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7 5  
C a l o r i e s 1 4 4 ( 3 6 % f r o m f a t ) • c a r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d S w e e t B r e a d s , m e d i u m c r u s t , l o a f o s T p i z r e e . p a r e u s i n g R a p  
G * e n t l y a n  
m a c h i n e  
s o u n d s ,  
a n d s e l e  
e t e d , r e m o v e b r e a d f r o m  
I f d e s i r e d , w h e n P a u s e t o n e  
s t o n e s o u n d s , a d d r a i s i n s a n d s l i v e r e d a l m o n d s .  
. P r e s s M e n u a n d s e l e c t C S o w n e v e e t c B t i o r e n a B d s r e . a P d r e M s s a k C e r r u s t a n d s e l e c t P M l a e c d e i u t h  
n f i t t e d w i t h t h e k n e a d i n g p a d d l e .  
, c i n n a m o n , , n b u r t e m a e d g f , l o a u n r d y e a s t , i n t , h e g o g r s d , e z r e l i s s t t , e s d a , l i t n , s t h u e g P a b l r a r e c a e d t h  
c u 3 1 p  
c u 3 1 p  
c u 2 1 p  
c u 2 1 p  
c u 3 2 p  
c u 3 2 p  
S l i v e r e d a l  
R a i s i n s  
2 t e a s p o o n s  
t e ⁄ a 1 s p o o n  
t e ⁄ a 3 s p o o n  
c u 4 1 p 2 s  
2 t a b l e s p o o n s  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s 1 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
t e 3  
t e ⁄ a 1 s 1 p o o n s  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
G r o u n d n u  
4
t e 2 1  
⁄ a s p o o n  
4 ⁄ a s p o o n  
4
1 t e a s p o o n  
4
G r o u n d c i n  
3 c u p s + 2 t a b l e s p o o n s  
c u 2 1 p 3 s + 2 t a b l e s p o o n s  
c u 3 1 p  
B r e a d f l o u  
c u 4 1 p  
t e ⁄ a 3 s p o o n  
G r a n u l a t e d  
2
4
1 t e a s p o o n  
3 t e a s p o o n s  
S a l t  
2
2 t e a s p o o n s  
2
L e m o n z e s  
1
2
*
E g g s , l a r g  
i n - c ⁄ 1 h p i e c e s a  
2
c u 4 1 p  
c u 4 3 p  
c u 3 1 p  
c u 4 3 p  
c u 3 1 p + 2 t a b l e s p o o n s  
1 c u p  
,
U n s a l t e d b  
M i l k , l o w f a  
I n g r e d i e n  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
i m T e r – N o  
L a r g e – 2 p o u n d s  
D e l a y S t a r t  
S w e e t B r e a d s C y c l e  
S t o l l e n L o a f  
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7 4  
C a l o r i e s 1 0 5 ( 2 4 % f r o m f a t ) • c a r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d S w e e t B r e a d s , m e d i u m c r u s t , l o a f o s T p i z r e e . p a r e u s i n g R a p  
G * e n t l y a n  
s l i c e s b  
i n t o a b  
t o w i r e r a c k t o c o o l . B r e a d  
u g h a n d p a d d l e . S h a p e d o u g h  
s t o n e s o u n d s , a d d r a i s i n s . I f d e s i r e d , w h e n p a u s e t o n e P r s e o s u s n S d  
d o u g h s i z e .  
. P r e s s M e n u a n d s e l e c t C S o w n e v e e t c B t i o r e n C a B d u s r i s e . i a n P d a r e  
, a n d y e a s t , , i n b r t e h a e d o f r l d o e u r l i s t e d , e i n g g t h s e , s b a r e l t a , d s u p g a a n r f i t t e P d l a w c e i t h t h  
n g p a d d l e . P l a c e t h e b r e a d p a n i n t h e  
2 t e a s p o o n s t e ⁄ a 1 s p o o n s  
c u 3 1 p  
c u 4 1 p 2 s  
2 t a b l e s p o o n s + 1 t e a s p o o n  
t e ⁄ a 1 s p o o n  
4
t e 1  
4
⁄ a s 2 p o o n s  
2
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
R a i s i n s  
c u 2 1 p  
c u 3 2 p  
c u p s  
c u 4 3 p 3 s  
3
B r e a d f l o u  
3 t a b l e s p o o n s  
t e ⁄ a 3 s p o o n  
3 t a b l e s p o o n s + 2 t e a s p o o n s  
1 t e a s p o o n  
G r a n u l a t e d  
S a l t  
2
4
1
2
2
*
E g g s , l a r g  
i n - c ⁄ 1 h p i e c e s a  
2
2 t a b l e s p o o n s  
c u 4 1 p  
c u 2 1 p  
c u 2 1 p  
c u 3 2 p  
,
U n s a l t e d b  
c u 3 1 p  
M i l k  
S m a l l – 1 p o u p n 2 o ⁄ d 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r – N o  
D e l a y S t a r t  
S w e e t B r e a d s C y c l e  
R i c h R a i s i n L o a f  
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7 3  
1 5 ( 3 3 % f r C o a m l o f r a i e t ) s • 1 c a r b . 1 6 g • p r o . 4 g • f a  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d S w e e t B r e a d s , m e d i u m c r u s t , l o a f o s T p i z r e e . p a r e u s i n g R a p  
G * e n t l y a n  
c y c l e i s  
M e n u a  
P l a c e i n  
, k n e a d , r i s e a n d b a k e . W h e n  
. P r e s s  
C o n v e c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
c u 3 2 p  
1 c u p  
t e ⁄ a 3 s p o o n  
t e ⁄ a 1 s 1 p o o n s  
3 c u p s + 6 t a b l e s p o o n s  
c u 3 1 p  
1 t e a s p o o n  
⁄ a s 3 p o o n s  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
P i n e n u t s  
c u 3 1 p  
c u 2 1 p  
t e ⁄ a 1 s p o o n  
t e ⁄ a 3 s p o o n  
c u p s  
2 t a b l e s p o o n s  
t e ⁄ a 1 s p o o n  
c u 2 1 p  
c u 4 3 p  
( b o t h d r i e d a M n i d x e c d a n f d r u i e i t d  
G r o u n d n u  
4
t e 2 1  
⁄ a s p o o n  
4
4
1 t e a s p o o n  
4
A n i s e s e e d  
c u 4 3 p 2 s  
c u 4 1 p  
2
B r e a d f l o u  
G r a n u l a t e d  
2
t e 4 3  
⁄ a s p o o n  
S a l t  
2 t e a s p o o n s  
1
3 t e a s p o o n s  
2
t e 2 1  
O r a n g e z e  
2
*
E g g s , l a r g  
i n - c ⁄ 1 h p i e c e s a  
2
2 t a b l e s p o o n s  
c u 4 1 p  
c u 2 1 p  
c u 3 1 p  
c u 3 2 p  
,
U n s a l t e d b  
c u 3 1 p  
M i l k  
S m a l l – 1 p o u p n 2 o ⁄ d 1 u n d s  
M e d i u m – 1  
i m T e r – N o  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
D e l a y S t a r t  
S w e e t B r e a d s C y c l e  
P a n e t t o n e L o a f  
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7 2  
C a l o r i e s 1 2 8 ( 2 9 % f r o m f a t ) • c a r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d S w e e t B r e a d s , m e d i u m c r u s t , l o a f o s T p i z r e e . p a r e u s i n g R a p  
G * e n t l y a n  
c y c l e i s  
M e n u a  
P l a c e i n  
, k n e a d , r i s e a n d b a k e . W h e n  
. P r e s s  
C o n v e c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
c u 4 1 p 2 s  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
c u 4 3 p 3 s  
3 t a b l e s p o o n s + 2 t e a s p o o n s  
⁄ a s 1 p o o n s  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
B r e a d f l o u  
c u p s  
3
2 t a b l e s p o o n s + 1 t e a s p o o n  
3 t a b l e s p o o n s  
1 t e a s p o o n  
1
G r a n u l a t e d  
t e 3  
4
⁄ a s p o o n  
t e 4 1  
S a l t  
1
2
*
E g g s , l a r g  
i n -  
2
c ⁄ 1 h p i e c e s a  
c u 4 1 p  
c u 3 1 p  
c u 3 1 p + 2 t a b l e s p o o n s  
1 c u p  
,
U n s a l t e d b  
c u 2 1 p + 2 t a b l e s p o o n s  
S m a l l – 1 p o u p n 2 o ⁄ d 1 u n d s  
c u 4 3 p  
a t e W r  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r – N o  
D e l a y S t a r t  
S w e e t B r e a d s C y c l e  
C h a l l a h L o a f  
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7 1  
C a l o r i e s 8 3 ( 1 7 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
B r e a d s  
p r e h e a t  
W h e n r e  
t r a n s f e r t o w i r e r a c k t o c o o l .  
i n - 4 c ⁄ h i u n t t o t h e l o a f . B a k e i n  
1
d o u b l e d  
u n d e r s i  
D i v i d e d  
t o 4 0 m i n u t e s , u n t i l t h e l o a f h a s  
o n t h e c o u n t e r u n t i l t h e  
.
P r e h e a t  
P u n c h t  
A r t i s a n D o u g h . P r M e e s s n u S a t a  
P l a c e a  
o a w e l l - f l o u r e d s u r f a c e .  
. P r e s s  
C o n v a e r t c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
4 t e a s p o o n s  
2 c u p s  
, o r i n s t a n t  
e a Y s t , a c t i v e  
i t a V l w h e a t g  
S e m o l i n a f  
B r e a d f l o u  
G r a n u l a t e d  
S e a s a l t  
2 c u p s  
4 t e a s p o o n s  
t e 2 1  
⁄ a s 1 p o o n s  
3 t a b l e s p o o n s  
2 c u p s  
O l i v e o i l  
7 0 ° F , 6 0 ° a – t e W r  
A b o u t 2 p o u n d s d o u g h  
I n g r e d i e n  
A r t i s a n D o u g h C y c l e  
S e m o l i n a L o a f  
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7 0  
C a l o r i e s 6 5 ( 1 8 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i c e ( 1 o u n c e ) :  
W h e n f i  
S l a s h t h  
e n a n d e v e n , a b o u t 2 5 t o 3 0 m i n u t e . s B . a k e i n p r e h e a t e d o v e n u n t i l g o l d  
3 0 m i n u  
c y l i n d r i c  
R o l l t h e  
t h p l a s t i c a n d l e t i t r e s t f o r a b o u t  
e o f t h e d o u g h . R o l l d o u g h i n t o a  
.
P r e h e a t  
i n g .  
c o m p l e t  
P l a c e t h  
A r t i s a n D o u g h . P r e s s S t a . r t P t r o e s m s i x M , e k n n u e a a d n d a n s d e l r e i s c e t C . W o n h v e e n c t c i o y n c l e B r i e s a d M a k e r  
d p a n f i t t e d w i t h t h e k n e a d i n g p a d d l e .  
, a n d y e a s t , , i n b t a h r e l e o y r f d l o e u r r l i s t e d , , i n w t h o e l e b r w e h a e a , t b f r l e o a u d r f l o u r  
, s e a s a l t , h o n e y P l a c e a  
c u 3 2 p  
c u 2 1 p  
D r i e d a p r i c  
H a z e l n u t s  
t e 1  
2
⁄ a s 2 p o o n s  
, o r i n s t a n t  
e a Y s t , a c t i v e  
B a r l e y f l o u  
W h o l e w h e  
B r e a d f l o u  
H o n e y  
c u 2 1 p  
c u 2 1 p  
c u 8 1 p 2 s  
1 t a b l e s p o o n  
2 t e a s p o o n s  
c u 2 1 p 1 s  
S e a s a l t  
7 0 ° F , 6 0 ° a – t e W r  
A b o u t 2 p o u n d s d o u g h  
I n g r e d i e n  
A r t i s a n D o u g h C y c l e  
L o a f  
a n d A p r i c H o a t z A e r l t n i s u a t n  
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6 9  
C a l o r i e s 8 7 ( 2 8 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
b e s t w h e n a l l o w e d t o c o o l .  
m i n u t e s , u n t i l t h e b r e a d . B a k e f o r a n a d d i t i o n a l 2 0  
i s a r i c h  
i n 4  
⁄ c h i n t o a t b h o e u l t o a  
n t h e t o p o f t h e l o a f , c u t t i n g  
. D u s t d o u g h r o u n d w i t h f l o u r a n d c u t a c r o s s a 1 p p r o x i m F i a f t t e e e l y n 3  
d o u b l e d  
r o l l , s e a  
L i n e a b  
p l a s t i c w r a p a . n C d o v l e e t r r w i s i e t h u n t i l  
d o u g h c u p p e d i n y o u r h a n d s ,  
n u t e s b e f o r e c o n t i n u i n g .  
r i s e . W h  
P l a c e a  
g h . P r e s s S t A a r r t t i s t a o n m D i x o , u k n e a d a n d  
c u 3 2 p  
c u 4 3 p  
D r i e d c r a n  
S h e l l e d p i s  
t e 1  
4
⁄ a s 2 p o o n s  
, o r i n s t a n t  
e a Y s t , a c t i v e  
W h o l e w h e  
B r e a d f l o u  
S a l t  
c u 4 3 p 1 s  
c u 4 3 p 1 s  
2 t e a s p o o n s  
2 t a b l e s p o o n s  
3 t a b l e s p o o n s  
a l n W u t o r a l m o  
M a p l e s y r u  
c u 3 1 p 1 s  
7 0 ° F , 6 0 ° a – t e W r  
2 P o u n d s  
I n g r e d i e n  
A r t i s a n D o u g h C y c l e  
C r a n b e r r y P i s t a c h i o B o u l e  
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6 8  
C a l o r i e s 7 9 ( 1 8 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
B r e a d s  
o v e n f o  
D u s t d o  
t r a n s f e r t o w i r e r a c k t o c o o l .  
i ⁄ n c h i n t o t h e l o a f . B a k e i n p r e h e a t e d  
- 4  
1
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6 7  
d o u b l e d  
s i d e i s s  
D i v i d e t  
u t e s u n t i l t h e b o u l e s h a v e a b o u t A l l o w t o r e s t f o r a b o u t 3 0 t o 4 0 m i n  
t h e c o u n t e r u n t i l t h e u n d e r -  
.
P r e h e a t  
t r a n s f e r  
d o u g h f r o m p a n a n d  
A r t i s a n D o u g h . P r e s s S t a . r t P t r o e s m s i x M , e k n n u e a a d n d a n s d e l r e i s c e t C . W o n h v e e n c  
, a d d r e m a i n i n g i n g r e d i e n t W s , h i n e n t h t e h  
a c e t h e b r e a d p a n i n t h e C u i s i n a r t  
t e 1  
2
⁄ a s p o o n  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
C h o p p e d w  
W h o l e w h e  
c u 4 3 p  
c u 4 1 p 2 s  
c u 4 3 p 2 s  
B r e a d f l o u  
2 t a b l e s p o o n s  
t e ⁄ a 3 s p o o n  
H o n e y  
4
S e a s a l t  
1 c u p + 1 t a b l e s p o o n  
1 c u p + 1 t a b l e s p o o n  
7 0 ° F  
B u t t e r m i l k  
7 0 ° F , 6 0 ° a – t e W r  
p 4 o ⁄ 3 u n d s L a r g e 2  
I n g r e d i e n  
r o o m t e  
c o v e r t h  
P l a c e i n  
i s h t o f e r m e n t A f o l l r o 1 w 2 t h t o e 2 p 4 o o h l o u r s a t  
h e b o w l w i t h a r u b b e r . s p S a c t r u a l p a e a t n h d e s i d e s o f t  
c u 3 1 p  
c u 2 1 p  
W h o l e w h e  
B r e a d f l o u  
A c t i v e d r y  
a t e W r – c o o l  
I n g r e d i e n  
t e 2 ⁄ a 1 s p o o n  
c u 2 1 p  
p 4 o ⁄ 3 u n d s L a r g e 2  
i m T e D e l a y - N o  
A r t i s a n D o u g h C y c l e  
a l n u t B o u l e  
B u t t e r m i l k W h o l e W h e a t W  
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6 6  
C a l o r i e s 5 8 ( 4 % f r o m f a t ) • c a r b . 1  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
F o l l o w t  
s u r f a c e  
A r t i s a n D o u g h . P r e s s S t P a r r e t s t o s M m  
P l a c e a  
s f e r t o a w e l l - f l o u r e d  
C o n v a e r t c t i o n B r e a d M a k e r  
.
2 t e a s p o o n s  
c u 2 1 p  
c u 2 1 p 3 s  
2 t e a s p o o n s  
⁄ a s 2 p o o n s  
c u 2 1 p 1 s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
S e m o l i n a f  
B r e a d f l o u  
H o n e y  
t e 2 1  
S e a s a l t  
7 0 ° F , 6 0 ° a – t e W r  
I n g r e d i e n  
p o ⁄ 1 u n d s d o A u b g o h u t 1  
2
A r t i s a n D o u g h C y c l e  
A r t i s a n F o c a c c i a / P i z z a  
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6 5  
1 % f r o m f a t ) • C c a l r o b r . i e 1 s 4 g 7 6 • ( p 1 r o . 2 g • f a t 1 g • s a t . f  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
c e s b e s t w h e n a l l o w e d t o c o o l .  
p r e h e a t e . d B o a v k e n i n u n t i l g o l d e n a n d  
e v e n , a  
S l a s h t h  
p l a s t i c a  
. D i v i d e d o u g h i n t o 2 e P q r u e a h l e p a i e t  
i n e d w i t h p a r c h m e n t , c o v e r w i t h  
s f e r t o a w e l l - f l o u r e d  
s u r f a c e  
A r t i s a n D o u g h . P r e s s S t P a r r e t s t o s M m  
P l a c e a  
.
C o n v a e r t c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
2 t a b l e s p o o n s  
c u 3 1 p  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
R y e f l o u r  
W h o l e w h e  
3 c u p s  
B r e a d f l o u  
1 t e a s p o o n  
G r a n u l a t e d  
t e 1  
2
⁄ a s 1 p o o n s  
1 t a b l e s p o o n  
1 c u p  
S e a s a l t  
E x t r a v i r g i  
7 0 ° F , 6 0 ° a – t e W r  
I n g r e d i e n  
p o ⁄ 1 u n d s d o A u b g o h u t 1  
2
A r t i s a n D o u g h C y c l e  
R u s t i c B a g u e t t e  
T h e i d e a i s t o h a v e l o n g , c o o l r i s e s A t o r t i d s t e h a v e n e D l o o p  
, w a r m p l a c e w h i l e  
F o l l o w  
A r t i s a n D o u g h c y W c l h e e , n p  
A r t i s a n D o u g h C y c l e  
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6 4  
C a l o r i e s 1 5 8 ( 3 5 % f r o m f a t ) • c a r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
c o n s i s t e  
⁄ p s i f t e P d l p a o c e w d e  
A d d m i l k , a f e w d r o p s a t t a e  
2
⁄ a t i m s p e o , o u n n v t i a l n m i l i l x a t u e r x e t r i a s c a t .  
c u  
2
1
1
a n V i l l a G l a z e  
G * e n t l y a n  
d r i z z l e w  
f r o m o v  
C o v e r a  
, o r  
d u s t w i t h p o w d e r e d s u g a r A l l o w t o c o o l . S e r v e p l a i n ,  
o w n a n d f i l l i n g i s s e t . R e m o v e  
.
. P r e h u e n a d t e o r v e  
A l t e r n a t  
s h b y s t r e t c h i n g l a s t s t r i p a n d t u c k i n g  
f o l d i n g t o p r o w t o w a r d f i l l i n g .  
f r e c t a n g l e a n d t o p w i t h 6 ( 4  
t a b l e s p o  
- p ⁄ o 1 u n d s i z  
)
2
2
1
1
f o r  
- p ⁄ o u n d r e c i p e s , d i v i d F e o r d o 2 u - p g o  
2
1
m e t a l “ s  
d p r o c e s s o r f i t t e d w i t h t h e  
, c o r n s t a r c h , e g g , a n d v a n i l P l a l a i n c e a c m  
E g g w a s h  
6 t a b l e s p o o n s  
t e ⁄ a 1 s p o o n  
9 t a b l e s p o o n s , d i v i d e d  
t e ⁄ a 3 s p o o n  
1 2 t a b l e s p o o n s , d i v i d e d  
1 t e a s p o o n  
A p r i c o t p r e  
P u r e v a n i l l  
2
4
b
2
e ⁄ a ( t e n e g g – 1 s m a l l )  
( 1 m e d i u m )  
3 t a b l e s p o o n s  
1 2 t a b l e s p o o n s  
1
*
E g g , l a r g e  
C o r n s t a r c h  
G r a n u l a t e d  
1 t a b l e s p o o n  
2 t a b l e s p o o n s  
4 t e a s p o o n s  
2 t a b l e s p o o n s  
c u 4 1 p  
3 t a b l e s p o o n s  
a t r o o m t e  
C r e a m c h e  
4 o u n c e s  
6 o u n c e s  
8 o u n c e s  
- i ⁄ n c h p i e c e s ,  
2
1
B a s i c S w e  
1 p o u n d = 1 B r a i d  
p
2
o ⁄ 1 u 1 n d s = 1 B r a i d  
2 p o u n d s = 2 D a n i s h B r a i d s  
I n g r e d i e n  
A p r i c o t C h e e s e D a n i s h B r a i d  
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6 3  
C a l o r i e s 1 0 5 ( 3 1 % f r o m f a t ) • c a r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( o n e o u n c e ) :  
G * e n t l y a n  
T h i s d o u g h m a y b e u s e d t o m a k e y o u r f a v o r i t e s w d e e e f t l a b t r e e  
g h f r o m p a n , p u n c h t o  
. P r e s s M e n u C o n v e c t i o n B r e a d M a k e r  
a n d s e l e  
P l a c e a  
t e 1  
c u 8 1 p 2 s  
t a b l e s p o o n s  
2
⁄ a s 1 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
3 c u p s + 1 t a b l e s p o o n  
⁄ b 4 l e s p o o n s  
1 t a b l e s p o o n  
c u 4 1 p 4 s  
6 t a b l e s p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
B r e a d f l o u  
t a 2 1  
3
G r a n u l a t e d  
i n - 2 ⁄ c h p i e c c e u s t i n  
3 t a b l e s p o o n s + 2 t e a s p o o n s t a 1  
2
⁄ b 4 l e s p o o n s  
6 t a b l e s p o o n s  
6 t a b l e s p o o n s  
, a t r o o m 1 t e m p e U r a n t s u a r l e t e , d b  
S o u r c r e a m  
3 t a b l e s p o o n s t a ⁄ b 1 4 l e s p o o n s  
2
t a 1  
2
⁄ b 4 l e s p o o n s  
6 t a b l e s p o o n s  
2
t a 1  
2
⁄ b l e s p o o c n u 4 ⁄ s p + 3  
9 0 ° F , 8 0 ° a – t e W r  
E g g s , l a r g  
1
1
3
*
1 p o u n d d o u g h  
p
2
o ⁄ 1 u 1 n d s d o u g h  
2 p o u n d s d o u g h  
I n g r e d i e n  
i m T e r – N o ( c o D n e t a l a i n y s S f r t a e r s t h d a i r y p r o d u c t s a n d e g g s )  
D o u g h / P i z z a D o u g h  
B a s i c S w e e t D o u g h  
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6 2  
C a l o r i e s 2 3 9 ( 3 1 % f r o m f a t ) • c a  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( o n e r o l l ) :  
t e 1  
c u 4 3 p  
t e ⁄ a 1 s p o o n  
2
⁄ a s p o o n s  
t e 1  
c u 8 1 p 1 s  
t e ⁄ a 3 s p o o n  
4
⁄ a s 2 p o o n s  
1
1 t a b l e s p o o n  
c u 2 1 p 1 s  
1 t e a s p o o n  
c u 4 1 p  
4 o u n c e s  
L o w f a t m i l  
P o w d e r e d  
, s i f t e d  
2
4
a n V i l l a e x t r a c  
2 t a b l e s p o o n s  
2 o u n c e s  
3 t a b l e s p o o n s  
3 o u n c e s  
, a t r o o m t e m p e U r a n t s u a r l e t e d b  
L o w f a t c r e  
p 2 o ⁄ 1 u n d s d o u g h = 2 4 c i n n a m o n s w i r l r I o n l g l s r e d i e n  
C r e a m C h e e s e F r o s t i n g  
L e t c o o  
C o m b i n  
l “ s ” b l a d e , o r w i t h a h a n d m i x e r ) .  
t e s . P r e h e a t o v e n t o 3 5 0 ° F  
f e d w i t h g o l d e n t o p s , a n d h o l l o w - s o B u a n k d e i n g f o  
.
A r r a n g e i n p r e p a r e d p a n s , c o v e r w i t h p l a s t i c w r a w p i , t h a n a d s  
o f t h e o  
i ⁄ n c h t h i c k . B r u s h e a c h r e c t a n g l e w i t h m e l t e d b u t t e r t o w R i t h o i l n l t o h n e  
e . P i n c h a l o n g l o n g s i d e t o s e a l . C u t  
- 2  
1
a n d r e s  
i n a s m  
c o m p l e t  
o u n d c a k e p a n ( s ) w i t h c o o k i n g s p r a y  
l a c e t h e f i l l i n g i n g r e d i e n t s  
t h t h e k n e a d i n g p a d d l e . P l a c e t h e  
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. S e l e c t D o u g h / P i z z a D o u C g o h n . v S e e c t l e i o c n t d B o r e u a g d h M s i z a e k . e r P r e s b s r e S a t d a r p t  
, c o r n s t a r c h , a n d y , e s a a s l t , i n v a t h n e i l l a b , r e f l a o d u r , p a g n r a f n i t u t e l a d t e w d i s u g a r  
P l a c e t h  
6 1  
2 t a b l e s p o o n s  
3 t a b l e s p o o n s  
1 t a b l e s p o o n + 2  
3 t a b l e s p o o n s  
4 t a b l e s p o o n s  
, u n s a B l t e u d t t , e m r e l t e  
C i n n a m o n  
1 t a b l e s p o o n + t 1 e a 2 ⁄ t s e p a s o p o o n o s n  
t a 2 1  
⁄ b 2 l e s p o o n s  
1
2 t a b l e s p o o n s  
c u 4 1 p  
G r a n u l a t e d  
c u 4 1 p  
c u 3 1 p  
c u 2 1 p  
, p a c k e d  
B r o w n s u g  
p 2 o ⁄ 1 u n d s d o u g h = 2 4 c i n n a m o n s w i r l r o l l s I n g r e d i e n  
F i l l i n g  
G * e n t l y a n  
t e 1  
c u 3 1 p  
2 c u p s  
t e ⁄ a 3 s p o o n  
t e ⁄ a 1 s p o o n  
c u 4 1 p  
8
⁄ a s 1 p o o n s  
t e 3  
c u 3 1 p  
3 c u p s  
⁄ a s 1 p o o n s  
t e ⁄ a 3 s p o o n  
c u 3 1 p  
4
⁄ a s 1 p o o n s  
t e 1  
c u 3 2 p  
4 c u p s  
⁄ a s 1 p o o n s  
1 t e a s p o o n  
c u 2 1 p  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
C o r n s t a r c h  
B r e a d f l o u  
4
t e 8 1  
t e 2 1  
a n V i l l a e x t r a c  
S a l t  
2
4
G r a n u l a t e d  
p i e c e s , a t  
3 t a b l e s p o o n s  
4 t a b l e s p o o n s  
6 t a b l e s p o o n s  
i n - 1  
2
⁄ c h  
, c u t i n  
U n s a l t e d b  
E g g s , l a r g  
L o w f a t m i l  
1
2
3
*
c u 3 1 p  
c u 2 1 p  
c u 3 2 p  
9 0 ° F  
p 2 o ⁄ 1 u n d s d o u g h = 2 4 c i n n a m o n s w i r l r o l l s I n g r e d i e n  
i m T e r – N o ( c o D n e t a l a i n y s S r t a a w r t e g g s a n d f r e s h m i l k )  
D o u g h / P i z z a D o u g h C y c l e  
C i n n a m o n S w i r l R o l l s  
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6 0  
C a l o r i e s 2 1 9 ( 3 4 % f r o m f a t ) • c a r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( o n e r o l l ) :  
o u t o f t h  
B a k e r o  
– t h e y a r e v e r y t e m p t i n g j u s t  
5 ° F  
.
c l o s e r t  
A r r a n g e o n p a r c h m i n - e  
4
c ⁄ n h t - t l i h n i e c k d r b o a u k n i n d g s . s h e e t s e q u a l l y s p a c e d , n o  
8 – e q u 1 a 2 – l p o r t i o n s . S h a p e i n t D o i b v i a d l e l s , d  
3
d o u g h a  
. P r e s s M e n u a n d s e l e c t C D o o n u v g e h c /  
, a n d y e a s t i n t h e , b s r a e l t a , d b r p e a a n d f f i t l , o t e b u d r o w w i n t h s t u h g e a k r n e a d i n g p a P d d l a l e c . e P m l  
c l e i s c o m p l e t e d , r e m o v e  
e b r e a d p a n i n t h e C u i s i n a r t  
c u 2 1 p  
t e ⁄ a 1 s 1 p o o n s  
1 c u p + 6 t a b l e s p o o n s  
t e ⁄ a 1 s p o o n  
c u 4 3 p  
1 c u p  
⁄ a s 2 p o o n s  
c u 4 3 p 2 s  
t e ⁄ a 1 s p o o n  
3 t a b l e s p o o n s  
c u 2 1 p  
S e m i s w e e  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
B r e a d f l o u  
8
t e 3  
4
⁄ a s 1 p o o n s  
2 c u p s  
t e ⁄ a 3 s p o o n  
2 t a b l e s p o o n s + 1 t e a s p o o n  
c u 3 1 p  
c u 4 3 p  
t e 1  
4
4
8
2
S a l t  
t a 1  
2 ⁄ b 1 l e s p o o n s  
, p a c k e d  
B r o w n s u g  
c u 3 1 p  
, c r u n c h y o r c P r e a m n u y t b u  
c u 2 1 p  
1 c u p  
9 0 ° F  
L o w f a t m i l  
8 r o l l s  
1 2 r o l l s  
1 6 r o l l s  
I n g r e d i e n  
i p T s a n d H i n t s , p a g e 1 5 o f I n s t r u c t i o n s )  
i m T e r – N o t r e D c o e m l a m y e S n t a d r e t d ( c a n  
D o u g h / P i z z a D o u g h C y c l e  
P e a n u t B u t t e r a n d C h o c o l a t e R o  
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5 9  
C a l o r i e s 1 7 4 ( 3 1 % f r o m f a t ) • c a  
g o o d w h  
N u t r i t i o n a l i n f o r m a t i o n p e r r o l l :  
T h e y a r e v e r y t o s e r v e w a r m .  
, b u t m a y b e r e h e a t e d  
T h e s e r o l l s a r e b e s t w h e n a l l o w e d t o c o o l c o m p l e t e l r y a T n s f e r t o  
.
-
4
i ⁄ n c h d e e p . B a k e r o l l s f o r 2 0 t o 2 5 m i n u t e s , u n t i l b r o w n e d a n d c r u s t y  
. D u s t 4 r 0 o 0 l l ° s F w  
A r r a n g e  
1
4 0 m i n u t e s . P r e h e a t o v e n t o  
r o u n d a b o u t 3 i n c h e s i n d i a m e t e r  
.
. W i t h w e l l - f l o u r e d h a n d s , r o l l e a c h s m a l l L p i i n e e c e b a o  
e q u a l p  
8 – 1 2 –  
. D i v s i d a e r y d o u g h i n t o 1 6  
, a d d i n g f l o u r a s n e c e s  
. W i t h f l o u r e d h a n d s , k n e a d d o u g h l i g h l t y l y f l u o n u t r i e l  
h i n e a n d t r a n s f e r t o a l i g h t -  
s e l e c t D  
P l a c e a  
. P r e s s M e n u a n d  
t e ⁄ a 1 s p o o n s  
t e ⁄ a 1 s 2 p o o n s  
t e ⁄ a 1 s 1 p o o n s  
C o n v e c t i o n B r e a d M a k e r  
2
t e 1  
4
⁄ a s 2 p o o n s  
1 t a b l e s p o o n + 1 t e a s p o o n t a 1  
⁄ a s 1 p o o n s t e ⁄ a 1 s 2 p o o n s  
1
1 t a b l e s p o o n  
i t a V l g l u t e n f l  
C a r a w a y s  
4
2
⁄ b 1 l e s p o o n s  
4
t e 4 3  
4
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
P o t a t o s t a  
3 t a b l e s p o o n s  
3 t a b l e s p o o n s  
c u 4 1 p  
c u 3 1 p  
c u 3 1 p  
c u 4 1 p  
R y e f l a k e s  
c u 2 1 p  
c u 4 1 p 1 s  
c u 4 1 p  
c u 4 3 p  
1 c u p  
R y e f l o u r  
c u 2 1 p 1 s + 2 t a b l e s p o o n s  
c u 3 1 p  
c u 2 1 p 2 s  
c u 2 1 p  
B r e a d f l o u  
F i n e l y c h o  
t e 3  
t e ⁄ a 1 s 2 p o o n s  
4 t e a s p o o n s  
c u 4 1 p  
6 t a b l e s p o o n s  
4
⁄ a s p o o n  
1 t e a s p o o n  
1 t a b l e s p o o n +  
2 t a b l e s p o o n s  
6 t a b l e s p o o n s  
9 t a b l e s p o o n s  
t e 1  
t a ⁄ b 1 1 l e s p o o n s  
t a ⁄ b 1 2 l e s p o o n s  
2
⁄ a s 1 p o o n s  
S a l t  
2
t e 1  
2
⁄ a s p o o n  
2
e g V e t a b l e o i l  
M o l a s s e s  
2
c u 2 1 p  
c u 4 3 p  
9 0 ° F , 8 0 ° a – t e W r  
B u t t e r m i l k  
1 l b . D o u g h – 8 - 1 0 r o l l s l b 2 ⁄ s 1 . 1 D o u g h – 1 2 r o l l s  
2 l b s . D o u g h – 1 6 r o l l s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
D o u g h / P i z z a D o u g h C y c l e  
O n i o n R y e R o l l s  
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5 8  
C a l o r i e s 2 1 3 ( 2 2 % f r o m f a t ) • c a r  
N u t r i t i o n a l i n f o r m a t i o n p e r r o l l :  
h e r b / o l i  
a n d a l l o  
p i e c e s t  
W h e n c  
o t s l i g h t l y w i t h r e s e r v e d  
e t , c o v e r l i g h t l y w i t h p l a s t i c w r a p  
d o u g h i n t o . t h D e i v n i d u e m t b h e r o f  
. P r e s s M M a k e e n r u  
P l a c e t h  
C o n v e c t i o n B r e t h a e d C u i s i n a r t  
e s e r v e .  
⁄ a s 1 p o o n s  
1 o u n c e  
I n a s m  
t e 4 3  
t e a s p o o n s  
u ⁄ 1 n 1 c e  
t e 1  
4
⁄ a s 2 p o o n s  
2 o u n c e s  
c u 4 1 p  
c u 3 1 p  
4 c u p s  
⁄ a s 1 p o o n s  
2 t a b l e s p o o n s + 1 t a b l e s p o o n  
c u 3 1 p 1 s  
2 t e a s p o o n s  
2
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
o 2  
A s i a g o c h e  
t a 1  
2 ⁄ b 1 l e s p o o n s  
t a b l e s p o o n s  
c u 4 1 p  
2
P o t a t o f l a k  
D r y p o w d e  
B r e a d f l o u  
S a l t  
2 t a b l e s p o o n s  
c u 4 1 p 2 s  
t e ⁄ a 3 s p o o n  
1 t a b l e s p o o n + 1 t e a s p o o n  
c u 4 3 p  
3 c u p s  
4
1 t e a s p o o n  
t e 4 1  
t a 1  
2
⁄ b 1 l e s p o o n s + 1 t a b l e s p o o n  
O l i v e o i l , d  
1 c u p  
a t e W r  
2 t e a s p o o n s  
2 c l o v e s  
2 t e a s p o o n s  
2 c l o v e s  
I t a l i a n h e r b  
G a r l i c , c h o  
I n g r e d i e n  
2 c l o v e s  
1 l b . D o u g h – 8 - 1 0 r o l l s l b 2 ⁄ s 1 . 1 D o u g h – 1 2 r o l l s  
2 l b s . D o u g h – 1 6 r o l l s  
i m T e r - N o  
D e l a y S t a r t  
D o u g h / P i z z a D o u g h C y c l e  
G a r l i c , H e r b , a n d C h e e s e K n o t s  
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5 7  
C a l o r i e s 8 3 ( 2 8 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
t r a n s f e r  
3 5 0 ° F o  
A l l o w t o p r l a e s t i c f o .  
a r e u s i n  
d , r e m o v e f r o m p a n a n d  
a c r o s s t h e t o p . B a k e i n p r e h e a t e , d s l a s h t h e t o p d i a g o n a l l y 3 t i m e s  
e n t a n d w r a p t h e l o a f / l o a v e s i n  
r g e o v a l - s h a p e d l o a f . I f y o u  
T h i s r e N c o i p t e e : c a  
r o l l s t o a w i r e c o o l i n g r a c k .  
w i t h a s e r r a t e d k n i f e . D u s t w i t h  
c o v e r w i t h p l a s t i c .  
w h o l e w  
f o r a b o u  
p i e c e s t  
W h e n c  
A l l o w t o r e s t  
d o u g h i n t o . t h D e i v n i d u e m t b h e r o f  
M e n u a  
P l a c e i n  
. P r e s s  
C o n v e c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
1 t e a s p o o n  
c u 2 1 p  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
H e r b e s d e  
t e 3  
6 t a b l e s p o o n s  
c u 4 1 p 1 s  
4
⁄ a s p o o n  
t e 4 ⁄ a 1 s 1 p o o n s  
c u 2 1 p + 2 t a b l e s p o o n s  
2 c u p s  
K a l a m a t a o  
B r e a d f l o u  
c u 2 1 p 1 s  
c u 2 1 p 1 s  
1 c u p  
2 c u p s  
W h o l e w h e  
G r a n u l a t e d  
S a l t  
2 t e a s p o o n s  
1 t a b l e s p o o n  
t e ⁄ a 3 s p o o n  
1 t a b l e s p o o n + 1 t e a s p o o n  
t e a s p o o n  
t e ⁄ a 1 s p o o n  
2
4
1 t a b l e s p o o n  
1 t a b l e s p o o n  
t a b l e s p o o n s  
c u 2 1 p  
t a 1  
t a ⁄ b 1 7 l e s p o o n s  
c u 2 1 p + 2 t a b l e s p o o n s  
2
⁄ b 1 l e s p o o n s  
O l i v e o i l  
t a 2 1  
⁄ b 4 l e s p o o n s  
2
6
9 0 ° F , 8 0 ° a – t e W r  
6 t a b l e s p o o n s  
9 0 ° F  
M i l k , 8 0 ° –  
1 l b . D o u g h – 8 - 1 0 r o l l s l b 2 ⁄ s 1 . 1 D o u g h – 1 2 r o l l s  
2 l b s . D o u g h – 1 6 r o l l s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
D o u g h / P i z z a D o u g h C y c l e  
W h o l e W h e a t K a l a m a t a B r e a d  
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5 6  
C a l o r i e s 1 4 1 ( 4 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r 2 - o u n c e p r e t z e l :  
o o l i n g r a c k .  
b a c k o n p a r c h m e n t - l i n e d b a k i n g  
⁄ i n u t e s . B o c i l h f o a r f t 3 e r 1  
s h e e t . B  
A l l o w p r e t z e l s m t o i n d u r t a e i s n  
O n c e p r  
m 2  
1
a n d r e s  
. P l a c e t h e 2 c u p s o f w a t e r a n d b a k i n g s o d a i n a s m a l l b o w q l u 2 , ⁄ a s r t t i r s a u t é p a n a n d b r i n g t o a b o i l . P P r e l a h c e e a t 2 o  
1
r e s t f o r  
w T i s t d o u g h i n t o a p r e t z e l s h a p e R a n o d l l p e l a a c  
W h e n c  
w i t h p l a . s C t i o c v a e n r d a l l o w p r e t z e l s t o  
t o t h e s p e c i f i c r e c i p e s i z e .  
k n e a d a  
p a d d l e .  
. P r e s s S t a r t t o m i x ,  
a d p a n f i t t e d w i t h t h e k n e a d i n g  
. P r e s s M e n u a n d s e l e c t C D o o n u v g e h c / t P i o i z n z a B r D e o a u d g M h . a k S e e r l e c t d o u g h s i z e  
, b r e a d f l o u r a n d y e , a s s a t l t , ( d b o r o n w o n t a s d u d g P a l t a h r c e e s t e h  
2 t a b l e s p o o n s  
2 c u p s  
2 t a b l e s p o o n s  
2 c u p s  
2 t a b l e s p o o n s  
2 c u p s  
B a k i n g s o d  
a t e W r  
2 t e a s p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
B r e a d f l o u  
2 c u p s + 6 t a b l e s p o o n s  
c u 4 1 p 3 s  
4 c u p s  
t e 1  
2
⁄ a s 2 p o o n s  
1 t a b l e s p o o n  
t e a s p o o n s  
1 c u p  
1 t a b l e s p o o n + 1 t e a s p o o n  
2 1 t a b l e s p o o n +  
, f i r m l y p a c k e B d r o w n s u g  
S a l t  
t e 1  
2 ⁄ a s 1 p o o n s  
c u 4 1 p  
c u 4 3 p  
c u 4 1 p 1 s  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
S m a l l – 8 p r e t z e l s  
M e d i u m – 1 2 p r e t z e l s  
L a r g e – 1 6 p r e t z e l s  
e s Y i m T e r -  
D e l a y S t a r t  
D o u g h / P i z z a D o u g h C y c l e  
S o f t P r e t z e l s  
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5 5  
C a l o r i e s 9 9 ( 3 4 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
e s , d e p e n d i n g o n s i z e .  
f e d w i t h a c r i s p y c r u s t , a b o u t 1 0 t o 2 0 m i n u t  
i ⁄ n c h d e e p . D r i z z l e w i t h o l i v e o i l . S p r i n k l e e v e n l y w i t h  
s a l t , c h e  
. W i t h o i l e d f i n g e r t i p s , P p r e s h s e a i n t  
- 2  
1
p r e p a r e  
B r u s h a  
t o t h e a p p r o p r i a t e s i z e a n d p l a c e o n  
A f t e r d o u g h h a s r e s t e d , r o l l o u t o n a l i g h t l y f l o u r e d s u r f a c e  
o r e g a n o , t  
C h o p p e d f  
3 t a b l e s p o o n s  
c u 4 1 p  
c u 3 1 p  
c u 3 1 p  
c u 2 1 p  
, b a s i l ,  
c h e e s e  
o r G r a n a P  
A s i a g o , P a r m e s F a r n e s h l y g r  
®
c u 4 1 p  
t e ⁄ a 1 s p o o n  
2
t e 3  
4
⁄ a s p o o n  
1 t e a s p o o n  
4 t a b l e s p o o n s  
C o a r s e k o  
2 t a b l e s p o o n s  
3 t a b l e s p o o n s  
E x t r a v i r g i  
8 x 6 - i n c h f o c a c c i a  
1 2 x 8 - i n c h f o c a c c i a  
1 5 x 1 0 - i n c h f o c a c c i a  
I n g r e d i e n  
r e s t 1 0  
S e l e c t D  
P l a c e a  
p u n c h t o d e f l a t e a n d l e t  
.
C o n v e n c a t r i o t n B r e a d M a k e r  
1 t e a s p o o n  
c u 8 1 p 2 s  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
B r e a d f l o u  
3 c u p s + 3 t a b l e s p o o n s  
c u 4 1 p 4 s  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
1 t a b l e s p o o n  
S a l t  
t e 1  
t a ⁄ b 1 1 l e s p o o n s  
c u 4 3 p  
2
⁄ a s 1 p o o n s  
t e 4 ⁄ a 1 s 2 p o o n s  
I t a l i a n h e r b  
2
2 t a b l e s p o o n s + 1 t e a s p o o n 3 t a b l e s p o o n s  
c u 8 1 p 1 s c u 2 1 p 1 s  
E x t r a v i r g i  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
e s Y i m T e r -  
L a r g e – 2 p o u n d s  
D e l a y S t a r t  
D o u g h / P i z z a D o u g h C y c l e  
H e r b F o c a c c i a  
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5 4  
C a l o r i e s 7 3 ( 1 4 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
.
* M a y u  
f a v o r i t e p i z z a .  
. S e l e c t D o u g h / P i z z a  
D o u g h .  
P l a c e i n  
C o n v e c t i o n B r e a d M a k e r  
t e 1  
4
⁄ a s 1 p o o n s  
6 t a b l e s p o o n s  
c u 4 3 p 1 s  
t e 3  
4
⁄ a s 1 p o o n s  
9 t a b l e s p o o n s  
c u 3 2 p 2 s  
t a ⁄ b 1 1 l e s p o o n s  
t e ⁄ a 1 s 1 p o o n s  
t e ⁄ a 3 s p o o n  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
W h o l e w h e  
c u 4 3 p  
*
c u 4 1 p 3 s  
*
B r e a d f l o u  
E x t r a v i r g i  
S a l t ( s e a o  
H o n e y o r s  
1 t a b l e s p o o n  
1 t e a s p o o n  
2
2 t a b l e s p o o n s  
2
2 t e a s p o o n s  
1 t e a s p o o n  
t e 2 1  
⁄ a s p o o n  
4
c u 3 2 p  
1 c u p  
c u 3 1 p 1 s  
9 0 ° F , 8 0 ° a – t e W r  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
e s Y  
i m T e r -  
D e l a y S t a r t  
D o u g h / P i z z a D o u g h C y c l e  
P i z z a D o u g h  
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5 3  
C a l o r i e s 1 8 1 ( 2 3 % f r o m f a t ) • c a r  
N u t r i t i o n a l i n f o r m a t i o n p e r r o l l :  
m i n u t e s  
3 – v e n t s a l o n g t o p o f e a c h r o l l w i t h O s n h c a e r p r o  
o v a l a n d  
h e a t e d o v e n . f o B r a a k b e o i u n t p 2 r 0 e t o 2 5  
e r o l l s h a v e a b o u t d o u b l e d i n s i z e .  
n d i c a t e s . R o l l e a c h p i e c e i n t o a n  
d o u g h f r o m m a c h i n e a n d  
A l l o w t o r e s t f o r a b o u t 3 0 m i n u t e s u n t i l t h  
. D i v i d e t h e d o u g h i n t o t h e n u m b e r o f p i e c e s t h a t t h e r e c i p t e r a s n i s z f e e r i  
P r e s s M  
P l a c e i n  
.
C o n v e c t i o n B r e a d M a k e r  
t e a s p o o n s  
t e 1  
4
⁄ a s p o o n s  
2 t e 1  
4
⁄ a s 2 p o o n s  
2 , i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
C h o p p e d p  
C u r r a n t s  
6 t a b l e s p o o n s  
6 t a b l e s p o o n s  
c u 2 1 p  
c u 2 1 p  
c u 2 1 p + 2 t a b l e s p o o n s  
c u 2 1 p + 2 t a b l e s p o o n s  
2 c u p s  
c u 4 1 p 1 s  
c u 2 1 p 1 s  
c u 2 1 p 1 s  
B r e a d f l o u  
1 c u p  
2 c u p s  
W h o l e w h e  
M o l a s s e s  
1 t a b l e s p o o n  
t a 1  
t e 3  
1 t a b l e s p o o n  
c u 2 1 p  
2 ⁄ b l 1 e s p o o n s  
2 t a b l e s p o o n s  
t e a s p o o n  
t e 1  
2 ⁄ a s p o o n  
4
⁄ a s p o o n  
S a l t  
1 t a b l e s p o o n  
t a 1  
2 ⁄ b l 1 e s p o o n s  
- i ⁄ n , c h p i e B c e u s t t e a r t r o o  
2
1
7 t a b l e s p o o n s  
7 t a b l e s p o o n s  
l b 1 . D o u g h – 8 - 1 0 r o l l s  
c u 2 1 p + 2 t a b l e s p o o n s  
9 0 ° F , 8 0 ° a – t e W r  
M i l k , l o w f a  
c u 2 1 p  
c u 2 1 p + 2 t a b l e s p o o n s  
l b 2 ⁄ s 1 . 1 D o u g h – 1 2 r o l l s  
2 l b s . D o u g h – 1 6 r o l l s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
D o u g h / P i z z a D o u g h C y c l e  
M o l a s s e s W h o l e W h e  
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5 2  
C a l o r i e s 1 9 9 ( 1 6 % f r o m f a t ) • c a r  
t o 2 5 m  
N u t r i t i o n a l i n f o r m a t i o n p e r r o l l :  
a n d r e h e a t e d t o s e r v e .  
k . B a k e i n p r e h e a t e d o v e n f o r 2 0  
f i n t i n s a n d s e r v e w a r m . M a y b e m a d e a h e a d  
A r r a n g e 3 s m a l l d o u g h b a l l s i n e a c h m u  
. W h e n r o l l s h a v e d o u b l e d i n s i z e , b r u s h t o p s w i t h m i l  
a n d l e t  
. D i v i s d p e r a e y a c h  
p a n a n d  
f f i n c u p . C o v e r w i t h p l a s t i c w r a p  
8 - h o l e , 1 f i 2 n - h t i o n l e ( , 1 9 - h o l e ) w i t h c o o k i n g  
, r e m o r e v a e d f y r o m b a k i n g  
t i n b a k i n g p a n f i t t e d w i t h , s a l t , b , r e b a u d t t e f l r o u r a n d y e a s  
k n e a d i n  
P l a c e m  
c u  
p a r e d :  
p o t a t o e s a r e t e n d e r  
2
⁄ p .  
c u  
4
⁄ p –  
. M a s h s w e e t p o t a t a o n e d s l a e n t d  
. M e a s u r e o u t n e c e s s a r y a m o u n t o f r e s e r v e 2 d 0 c m o i o n k u  
P l a c e t h  
1
3
c u  
4
⁄ p  
c u  
3
⁄ p – c u 2 ⁄ p –  
1
1
, a b o u t 1 5 1 t o  
M i l k f o r b r  
C o o k i n g s  
1 t e a s p o o n  
2 c u p s  
2 t e a s p o o n s  
3 c u p s  
3 t e a s p o o n s  
4 c u p s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
B r e a d f l o u  
t e 3  
4
⁄ a s p o o n  
1 t e a s p o o n  
t e 1  
4
⁄ a s 1 p o o n s  
K o s h e r o r  
i n - 4 c ⁄ h p i e c c e u s t i n  
2 t a b l e s p o o n s  
2 t a b l e s p o o n s  
3 t a b l e s p o o n s  
3 t a b l e s p o o n s  
c u 4 1 p  
c u 4 1 p  
c u 2 1 p  
, a t r o o m 1 t e m p e U r a n t s u a r l e t e , d b  
, f i r m l y p a c k e B d r o w n s u g  
N o n f a t d r y  
c u 4 1 p  
c u 3 1 p  
R e s e r v e d c  
c u 2 1 p m a s h e d ) 6 – 8 o u n c e s (  
c u 4 3 p m a s h e d ) 8 – 1 0 o u n c e s (  
1 2 – 1 4 o u n c e s ( 1 c u p m a s h e d )  
S w e e t p o t a  
1 l b . D o u g h – 8 r o l l s  
l b 2 ⁄ s 1 . 1 D o u g h – 1 2 r o l l s  
2 l b s . D o u g h – 1 8 r o l l s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
D o u g h / P i z z a D o u g h C y c l e  
S w e e t P o t a t o C l o v e r l e a f R o l l s  
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5 1  
C a l o r i e s 8 3 ( 3 6 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r b r e a d s t i c k :  
r a T n s f e r t o a w i r e r a c k t o c o o l s l i g h t l g y o a l d n e d n s  
w i t h o l i v e o i l a n d b a k e u n t i l  
d o u g h f r o m m a c h i n e a n d  
p a r c h m  
w i d t h r u  
. P l a c e o n  
w T i s t e a c h s t r i - p 2 i ⁄ n s c o h i w t i r d e e s . e m b l e s a c h e e s e s t r a w  
1
- 4  
i ⁄ n c h t h i c k , 1 0 i n c h e s l o n g a n d b e t w e e R n o l 1 l 6 t h a e  
1
.
t r a n s f e r  
P r e s s M  
P l a c e i n  
.
C o n v e c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
P a p r i k a  
t e ⁄ a 3 s p o o n  
4
1 t e a s p o o n  
1 c u p  
t e 4 ⁄ a 1 s 1 p o o n s  
c u 4 3 p  
c u 4 1 p 1 s  
c u 4 3 p 3 s  
S h r e d d e d  
c u 4 1 p 2 s  
3 c u p s  
B r e a d f l o u  
G r a n u l a t e d  
S a l t  
t e ⁄ a 1 s p o o n  
2
t e 2 1  
⁄ a s p o o n  
1 t e a s p o o n  
t e ⁄ a 3 s p o o n  
4
t e 1  
2 ⁄ a s 1 p o o n s  
2 t e a s p o o n s  
6 t a b l e s p o o n s  
1 c u p  
c u 4 1 p  
c u 2 1 p  
c u 3 1 p  
O l i v e o i l  
c u 4 3 p  
9 0 ° F , 8 0 ° a – t e W r  
S m a l l – 2 5 s t i c k s  
M e d i u m – 3 0 s t i c k s  
L a r g e – 4 0 - 4 5 s t i c k s  
I n g r e d i e n  
i m T e r - y e s  
D e l a y S t a r t  
D o u g h / P i z z a D o u g h C y c l e  
C h e d d a r B r e a d s t i c k s  
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5 0  
C a l o r i e s 1 9 8 ( 3 5 % f r o m f a t ) • c a  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( o n e 2 - o u n c e b r i o c h e ) :  
* G e n t l y  
o w e d t o c o o l .  
f o r l a r g e r b r i o c h e s , u n t i l r i c h  
g o l d e n  
B r u s h b  
.
d r a f t - f r e  
c - u ⁄ p b r i o c h e m o l d s . C o v e r l o o s e l y w i t h p l a s t i c w r a p a n d l e t r i s e i n a w a r m ( 9 F 0 o ° F r ) i , n d i  
2
1
l a n d p l a c e i n t h e c e n t e r h o l e .  
a n d p r e  
D e f l a t e  
o f ⁄ t h e d o u g h . S h a p e t h e l a p r - o g 2 ⁄ u e n r d p i b e r c i o e c i h n e t o , r a e m b a o l v l e  
6
1
1
.
1 h o u r  
i s c o m p  
d o u g h i  
i n g r e d i e n t s . W h e n d o u g h c y c l e  
T h i s  
. P r e s s M e n u a n d s e l e c t C D o o n u v g e h c / t P i o i z n z a B r D e o a u d g M h . a k S e e r l e c t b d r e o a u d g h p  
, a n d y e a s t , i n t h e o r d e r l i s t e d , i n , t p h o e w b d r , e r a s e u d d g p a m a r i n l k f , i t s t e a d l t , b r e a d f l o u r P l a c e t h  
w i t h t h e k n e a d i n g p a d d l e . P l a c e t h e  
E g g w a s h  
t e 1  
2
⁄ a s 1 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
3 t e a s p o o n s  
c u 4 3 p 3 s  
t e ⁄ a 1 s 1 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
B r e a d f l o u  
c u 4 3 p 1 s + 2 t a b l e s p o o n s  
c u 4 3 p 2 s + 1 t a b l e s p o o n  
1 t e a s p o o n  
t e 4 3  
⁄ a s p o o n  
2
S a l t  
t a b l e s p o o n  
t a 1  
2
⁄ b 1 l e s p o o n s  
1 2 t a b l e s p o o n s  
2 t a b l e s p o o n s  
P o w d e r e d  
1 t a b l e s p o o n  
t a 2 ⁄ b 1 1 l e s p o o n s  
G r a n u l a t e d  
a t r o o m t e  
4 t a b l e s p o o n s  
6 t a b l e s p o o n s  
3
8 t a b l e s p o o n s  
i n -  
2
c ⁄ 1 h p i e c e , s c , u t i n  
U n s a l t e d b  
E g g s , l a r g  
M i l k , r e g u l  
I n g r e d i e n  
2
4
*
c u 4 1 p  
c u 3 1 p  
c u 2 1 p  
9 0 ° F  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
i m T e r – N o  
D e l a y S t a r t  
D o u g h / P i z z a D o u g h C y c l e  
B r e a d - M a c h i n e B r i o c h e  
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4 9  
C a l o r i e s 7 2 ( 3 % f r o m f a t ) • c a r b . 1  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
b e s t w h  
m i n u t e s  
r a c k t o c o o l . B r e a d s l i c e s  
i n - 4 c ⁄ h d e e p u s i n g a s e r r a t e d k n i f e . B a k e b r e a d i n . p M r e a h k e e a t 4 e d d i o a v g e o n n a 2 l 5 s t l a o s 3 h 0 e s i n e a c h l o a f D a u b s o t u d t o  
1
.
o n t h e b  
b a k i n g s  
D i v i d e d  
r i s e , p l a c e a p a n o f h o t w a t e r  
w b a g u e t t e a n d p l a c e o n a  
1 0 m i n u  
s e l e c t D  
P l a c e a  
o d e f l a t e a n d l e t r e s t  
. P r e s s M e n u a n d  
t e ⁄ a 1 s 1 p o o n s  
t a ⁄ b 1 1 l e s p o o n s  
2 c u p s  
C o n v e c t i o n B r e a d M a k e r  
4
t e 3  
4
⁄ a s 1 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
W h e a t g e r  
2
2 t a b l e s p o o n s  
3 c u p s  
3 t a b l e s p o o n s  
4 c u p s  
B r e a d f l o u  
t e 1  
2
⁄ a s p o o n  
t e 3  
t e ⁄ a 1 s 1 p o o n s  
c u 8 1 p 1 s  
4
⁄ a s p o o n  
1 t e a s p o o n  
2 t e a s p o o n s  
G r a n u l a t e d  
1 t e a s p o o n  
2
S a l t  
c u 4 3 p  
c u 2 1 p 1 s  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
( 1 o r 2 l o a v e s )  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
( 2 l o a v e s )  
M e d i u m – 1  
( 3 l o a v e s )  
L a r g e – 2 p o u n d s  
e s Y  
i m T e r –  
D e l a y S t a r t  
D o u g h / P i z z a D o u g h C y c l e  
F r e n c h B r e a d B a g u e t t e s  
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4 8  
C a l o r i e s 8 7 ( 2 6 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
G * e n t l y a n  
c o m p l e t  
s i d e s o f  
n d p l a c e o n w i r e r a c k t o c o o l  
k n e a d i n g , s c r a p e t h e  
n t h e C u i s i n a r t  
. P r e s s M e n u B a r e n a d d s M e  
A d d t h e y e a s t t o t h e b r e a d p a n l a s t . P l a c e t h e b r e a d p a n i a s e p a r  
C o n v e c t i o n  
, e x c e p t o f g o e r t h t h e e r y e a s t , i n  
, e g g s a n d c i d e r v i n A e d g d a r t h t o e  
t e 1  
t e 1  
2 t e a s p o o n s  
4
⁄ a s 2 p o o n s  
t e 1  
t e 3  
t e ⁄ a 1 s 2 p o o n s  
5 t e a s p o o n s  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
G e l a t i n  
2 ⁄ a s p o o n  
4 ⁄ a s p o o n  
2
X a n t h a n g  
t a 1  
2
⁄ b 1 l e s p o o n s  
2 t a b l e s p o o n s  
2 t a b l e s p o o n s  
c u 3 1 p  
C a r a w a y s  
c u 4 1 p  
c u 4 1 p  
c u 2 1 p  
c u 2 1 p  
c u 2 1 p  
, p a c k e d  
B r o w n s u g  
Q u i n o a f l o  
S o r g h u m f  
P o t a t o s t a  
C o r n s t a r c h  
G a r f a v a f l o  
B r o w n r i c e  
S a l t  
c u 3 1 p  
c u 3 1 p  
c u 4 3 p  
1 c u p  
c u 4 3 p  
1 c u p  
t e 1  
t e 3  
t e ⁄ a 3 s p o o n  
2 ⁄ a s 1 p o o n s  
t e a s p o o n s  
1 t e a s p o o n  
1 t e a s p o o n  
2
4
⁄ a s p o o n  
O r a n g e z e  
C i d e r v i n e  
E g g s , l a r g  
4
2
*
3 t a b l e s p o o n s  
4 t a b l e s p o o n s  
2 c u p s  
i n -  
2
⁄ c h , p i e c e s a t r o o m U n t e s m a l p t e e d r a b t  
1
c u 2 1 p 1 s  
9 0 ° F  
L o w f a t m i l  
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
G l u t e n - F r e e C y c l e  
G l u t e n - F r e e R y e B r e a d  
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4 7  
C a l o r i e s 1 0 5 ( 3 4 % f r o m f a t ) • c a  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
G * e n t l y a n  
t o c o o l .  
t h e s i d e  
a c h i n e a n d t r a n s f e r t o w i r e r a c k  
h e d o u g h i s k n e a d i n g , s c r a p e  
h e b r e a d p a n i n t h e C u i s i n a r t ™  
r e d i e n t s t o g e t h e r  
. P r e s s M e n u a n d s e l e c t C G o l u n t v e e n c  
t h e y e a  
A d d t h e y e a s t t o t h e b r e a d p a n l a s t . P l a c e t  
, e x c e p t f o r  
, m o l a s s e s , e g g s a n A d d c d i d t h e e r  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
t e ⁄ a 1 s 1 p o o n s  
t e ⁄ a 1 s 2 p o o n s  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
G e l a t i n  
1 t e a s p o o n  
4
2 t e a s p o o n s  
2 t a b l e s p o o n s  
4
X a n t h a n g  
c u 4 1 p  
C u r r a n t s  
p e c a n s , s u  
M i x e d c h o  
c u 2 1 p + 1 t a b l e s p o o n  
2 t a b l e s p o o n s  
c u 2 1 p + 1 t a b l e s p o o n  
c u 2 1 p  
c u 4 3 p  
c u 4 1 p  
c u 4 3 p s  
c u 3 2 p  
P o t a t o s t a  
C o r n s t a r c h  
S o r g h u m f  
a T p i o c a f l o u r  
G a r f a v a f l o  
S a l t  
c u 4 3 p  
1 c u p  
c u 3 1 p 1 s  
t e a s p o o n s  
1 c u p  
t e 1  
2 ⁄ a s 1 p o o n s  
t e 3  
4
⁄ a s p o o n  
1 t e a s p o o n  
2
C i d e r v i n e  
E g g s , l a r g  
M o l a s s e s  
1
*
3 t a b l e s p o o n s  
3 t a b l e s p o o n s  
4 t a b l e s p o o n s  
4 t a b l e s p o o n s  
i n - 2  
⁄ c h , p i e c e s a t r o o m U n t e s m a l p t e e d r a b t  
1
c u 3 1 p s  
c u 4 3 p 1 s  
1
9 0 ° F  
L o w f a t m i l  
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
G l u t e n - F r e e C y c l e  
G l u t e n - F r e e N u t a n d S e e d B r e a d  
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4 6  
C a l o r i e s 9 8 ( 3 3 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
G * e n t l y a n  
w i r e r a c  
s c r a p e  
f r o m m a c h i n e a n d t r a n s f e r t o  
W h i l e t h e d o u g h i s k n e a d i n g ,  
r e a d p a n i n t h e C u i s i n a r t  
. P r e s s M e n u b u t t o n a n d C S o e n l e v e c t c  
y e a s t , i n  
A d d t h e y e a s t t o t h e b r e a d p a n l a s t . P l a c e t h e b  
, e x c e p t f o r t h e  
n g r e d i e n t s t o g e t h e r  
, m o l a s s e s , e g g s a n d P c l a i d c e e r t v h  
t e ⁄ a 1 s 2 p o o n s  
4
t e 1  
t e ⁄ a 1 s 1 p o o n s  
t e ⁄ a 1 s 2 p o o n s  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
G e l a t i n  
1 t e a s p o o n  
2 t e a s p o o n s  
c u 2 1 p + 1 t a b l e s p o o n  
2 t a b l e s p o o n s  
c u 2 1 p + 1 t a b l e s p o o n  
c u 2 1 p  
4
4
X a n t h a n g  
C h o p p e d w  
P o t a t o s t a  
C o r n s t a r c h  
S o r g h u m f  
a T p i o c a f l o u r  
G a r f a v a f l o  
S a l t  
c u 4 3 p  
c u 4 1 p  
c u 4 3 p s  
c u 3 2 p  
c u 4 3 p  
1 c u p  
c u 3 1 p 1 s  
2 t e a s p o o n s  
1 c u p  
t e 1  
2 ⁄ a s 1 p o o n s  
t e 3  
4
⁄ a s p o o n  
1 t e a s p o o n  
2
C i d e r v i n e  
E g g s , l a r g  
M o l a s s e s  
1
*
3 t a b l e s p o o n s  
3 t a b l e s p o o n s  
4 t a b l e s p o o n s  
4 t a b l e s p o o n s  
i n - 2  
⁄ c h , p i e c e s a t r o o m U n t e s m a l p t e e d r a b t  
1
c u 3 1 p s  
c u 4 3 p 1 s  
1
9 0 ° F  
L o w f a t m i l  
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
G l u t e n - F r e e C y c l e  
a l n u t B r e a d  
G l u t e n - F r e e M o l a s s e s W  
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4 5  
1 7 ( 2 4 % f r C o a m l o f r a i e t ) s • 1 c a r b . 2 0 g • p r o . 2 g • f a  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
G * e n t l y a n  
t o c o o l .  
t h e s i d e  
a c h i n e a n d t r a n s f e r t o w i r e r a c k  
h e d o u g h i s k n e a d i n g , s c r a p e  
r e a d p a n i n t h e C u i s i n a r t  
i n g r e d i e n t s t o g e t h e r  
. P r e s s M e n u a n d s e l e c t C G o l u n t v e e n c  
t h e y e a  
A d d y e a s t t o t h e b r e a d p a n l a s t . P l a c e t h e b  
, e x c e p t f o r  
, m a p l e s y r u p , e g g s A a d n d d t h c e i d  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
t e ⁄ a 1 s 1 p o o n s  
t e ⁄ a 1 s 2 p o o n s  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
G e l a t i n  
1 t e a s p o o n  
4
2 t e a s p o o n s  
4
X a n t h a n g  
C h o p p e d h  
A m a r a n t h  
c u 3 1 p  
c u 2 1 p  
c u 2 1 p  
c u 2 1 p  
c u 3 1 p  
c u 3 1 p  
a T p i o c a f l o u r  
P o t a t o s t a  
C o r n s t a r c h  
B r o w n r i c e  
S a l t  
c u 4 3 p  
1 c u p  
1 c u p  
c u 4 3 p 1 s  
c u 4 3 p  
c u 3 1 p 1 s  
t e 1  
2 ⁄ a s 1 p o o n s  
t e a s p o o n s  
1 t e a s p o o n  
2
t e 4 3  
⁄ a s p o o n  
C i d e r v i n e  
E g g s , l a r g  
M a p l e s y r u  
1
*
3 t a b l e s p o o n s  
3 t a b l e s p o o n s  
1 c u p + 1 t a b l e s p o o n  
M e d i u m – 1  
4 t a b l e s p o o n s  
4 t a b l e s p o o n s  
i n - 2  
⁄ c h , p i e c e s a t r o o m U n t e s m a l p t e e d r a b t  
1
c u 2 1 p 1 s  
9 0 ° F  
L o w f a t m i l  
p
2
o ⁄ 1 u n d s  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
G l u t e n - F r e e C y c l e  
G l u t e n - F r e e H a z e l n u t B r e a d  
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4 4  
C a l o r i e s 1 2 7 ( 2 9 % f r o m f a t ) • c a  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
G * e n t l y a n  
r e m o v e  
a n d b a k  
. P r e s s M e n u B a r e n a d d s M e  
i n a s e p  
. W h e n c y c l e i s c o m p l e t e d ,  
P r e s s s t a r t t o m i x , k n e a d , r i s e  
t h e C u i s i n a r t  
C o n v e c t i o n  
A d d y e a s t t o t h e b r e a d p a n l a s t . P l a c e t h e b r e a d p a n i n  
, e x c e p t f o r t h i e e n y t e s a t s o t g , e t h e r  
t e ⁄ a 1 s 2 p o o n s  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s 1 p o o n s  
, e g g s a , n h d o n c e i d y e r v i n e g a r t o A t h d e d b t h r e  
4
t e 1  
t e 1  
2 t e a s p o o n s  
c u 3 1 p  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
G e l a t i n  
2
2 ⁄ a s p o o n  
2
X a n t h a n g  
C h o p p e d w  
C h o p p e d d  
S h r e d d e d  
c u 4 1 p  
c u 4 1 p  
c u 4 1 p  
c u 3 1 p  
c u 3 1 p  
t a 1  
2
⁄ b 1 l e s p o o n s  
2 t a b l e s p o o n s  
2 t a b l e s p o o n s  
c u 3 1 p  
G a r f a v a f l o  
Q u i n o a f l o  
a T p i o c a f l o u r  
P o t a t o s t a  
B r o w n r i c e  
S a l t  
t a 2 ⁄ b 1 1 l e s p o o n s  
c u 4 1 p  
c u 2 1 p  
c u 4 3 p  
1 c u p + 1 t a b l e s p o o n  
1 t e a s p o o n  
c u 2 1 p 1 s  
t e 1  
2 ⁄ a s p o o n s  
t e 3  
4
⁄ a s p o o n  
t e 3  
4
⁄ a s p o o n  
C i d e r v i n e  
E g g s , l a r g  
H o n e y  
2
2
*
t a 1  
2 ⁄ b 1 l e s p o o n s  
t a b l e s p o o n s  
2 t a b l e s p o o n s  
t a 1  
2 ⁄ b 1 l e s p o o n s  
i n - 2 1  
⁄ c h , p i e c e s a t r o o m U n t e s m a l p t e e d r a b t  
1 c u p + 1 t a b l e s p o o n  
M e d i u m – 1  
c 1  
2
⁄ u p 1 s  
9 0 ° F  
L o w f a t m i l  
p
2
o ⁄ 1 u n d s  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
G l u t e n - F r e e C y c l e  
a l n u , t W B r e a d  
A p p l e , C h e d d G a l u r t e n - F r e e  
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4 3  
1 3 ( 2 7 % f r C o a m l o f r a i e t ) s • 1 c a r b . 1 7 g • p r o . 4 g • f a  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
G * e n t l y a n  
b r e a d f r  
b a k e . W  
. P r e s s M M a k e e n r u  
a s e p a r  
e n c y c l e i s c o m p l e t e d , r e m o v e  
S t a r t t o m i x , k n e a d , r i s e a n d  
C o n v e c t i o n B e r e C a u d i s i n a r t  
A d d y e a s t t o t h e b r e a d p a n l a s t . P l a c e t h e b r e a d p a n i n t h  
, e x c e p t f o r t s t h t o e g y e e t h a e s t r , i n  
A d d t h e  
t e 1  
4
⁄ a s 2 p o o n s  
2 t a b l e s p o o n s  
c u 4 1 p  
c u 4 1 p  
t e ⁄ a 1 s p o o n  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
G r a t e d P a r  
S h r e d d e d  
S h r e d d e d  
G e l a t i n  
c u 4 1 p  
c u 3 1 p + 2 t a b l e s p o o n s  
c u 3 1 p + 2 t a b l e s p o o n s  
2
t e 4 3  
⁄ a s p o o n  
2 t e a s p o o n s  
t e ⁄ a 1 s 2 p o o n s  
2
X a n t h a n g  
Q u i n o a f l o  
G a r f a v a f l o  
a T p i o c a f l o u r  
P o t a t o s t a  
B r o w n r i c e  
S a l t  
2 t a b l e s p o o n s  
2 t a b l e s p o o n s  
c u 4 1 p  
c u 4 1 p  
c u 2 1 p  
c u 3 1 p  
c u 4 3 p  
1 c u p  
2 c u p s  
c u 2 1 p 1 s  
1 t e a s p o o n  
t e ⁄ a 3 s p o o n  
t e 1  
2
⁄ a s p o o n s  
1 t e a s p o o n  
3 t a b l e s p o o n s  
2
4
C i d e r v i n e  
H o n e y  
2 t a b l e s p o o n s  
2
*
E g g s , l a r g  
O l i v e o i l  
2 t a b l e s p o o n s  
3 t a b l e s p o o n s  
c u 2 1 p s  
c u 4 3 p 1 s  
1
9 0 ° F  
L o w f a t m i l  
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
G l u t e n - F r e e C y c l e  
C h e e s y G l u t e n - F r e e L o a f  
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4 2  
C a l o r i e s 1 2 5 ( 4 1 % f r o m f a t ) • c a  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
c y c l e i s  
M e n u a  
P l a c e i n  
e a d , r i s e a n d b a k e . W h e n  
. P r e s s  
C o n v e c t i o n B r e a d M a k e r  
t e 1  
4
⁄ a s 2 p o o n s  
3 t e a s p o o n s  
8 m e d i u m s l i c e s  
t a 3 b l e s p o o n s  
4 o u n c e s  
1 t a b l e s p o o n  
c u 3 1 p  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
B a c o n , d i c  
6 m e d i u m s l i c e s  
t e 1  
2 ⁄ a s 4 p o o n s  
c h e e s e  
G r a t e d A s i  
S h r e d d e d  
3 o u n c e s  
t e 1  
2 ⁄ a s 2 p o o n s  
s w e e t e n e r S p l e n d a  
®
c u 4 1 p  
A l m o n d f l o  
c u 3 1 p  
c u 2 1 p  
O a t f l o u r  
i t a V l w h e a t g  
S o y f l o u r  
B a r l e y f l o u  
W h o l e w h e  
S a l t  
c u 2 1 p  
c u 3 2 p  
c u 2 1 p  
c u 3 2 p  
c u 3 1 p  
c u 2 1 p  
c u 2 1 p  
c u 4 3 p  
t e 1  
6 t a b l e s p o o n s  
c u 4 1 p 1 s  
2 ⁄ a s p o o n  
t e 2 ⁄ a 1 s p o o n  
8 t a b l e s p o o n s  
P a r t - s k i m  
1 c u p + 2 t a b l e s p o o n s  
L a r g e – 2 p o u n d s  
9 0 ° F , 8 0 ° a – t e W r  
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
L o w - C a r b C y c l e  
L o w e r - C a r b B a c o n a n d C h e e s  
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4 1  
C a l o r i e s 8 0 ( 3 1 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
c y c l e i s  
M e n u a  
P l a c e i n  
e a d , r i s e a n d b a k e . W h e n  
. P r e s s  
C o n v e c t i o n B r e a d M a k e r  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
t e ⁄ a 1 s 2 p o o n s  
t a ⁄ b 1 2 l e s p o o n s  
t a ⁄ b 1 2 l e s p o o n s  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
P o p p y s e e  
S e s a m e s e  
F l a x s e e d s  
i t a V l w h e a t g  
B r o w n r i c e  
O a t f l o u r  
2 t e a s p o o n s  
2
2 t a b l e s p o o n s  
2 t a b l e s p o o n s  
2 t a b l e s p o o n s  
2
2
c u 4 1 p  
c u 3 2 p  
c u 3 2 p  
c u 2 1 p  
c u 2 1 p  
c u 4 3 p  
1 c u p  
c u 4 1 p 1 s  
t a ⁄ b 1 2 l e s p o o n s  
t e ⁄ a 3 s p o o n  
A l m o n d f l o  
W h o l e w h e  
F l a x s e e d  
1 c u p  
2 t a b l e s p o o n s  
2
t e 2 1  
⁄ a s p o o n  
4
S a l t  
1 t a b l e s p o o n  
3 t a b l e s p o o n s  
1 c u p  
1 t a b l e s p o o n + 1 t e a s p o o n  
4 t a b l e s p o o n s  
S p l e n d a  
®
H e a v y c r e a  
9 0 ° F , 8 0 ° a – t e W r  
1 c u p + 3 t a b l e s p o o n s  
L a r g e – 2 p o u n d s  
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
L o w - C a r b C y c l e  
L o w - C a r b S e e d B r e a d  
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4 0  
C a l o r i e s 5 5 ( 2 2 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
c y c l e i s  
M e n u a  
P l a c e i n  
e a d , r i s e a n d b a k e . W h e n  
. P r e s s  
C o n v e c t i o n B r e a d M a k e r  
t e 1  
4
⁄ a s 2 p o o n s  
2 t a b l e s p o o n s  
c u 2 1 p  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i i n v e  
S o y p r o t e i  
t a 2 ⁄ b 1 2 l e s p o o n s  
c u 3 2 p  
c u 3 2 p  
A l m o n d f l o  
O a t f l o u r  
c u 2 1 p  
c u 2 1 p  
c u 2 1 p  
c u 3 2 p  
B a r l e y f l o u  
i t a V l w h e a t g  
W h o l e w h e  
S a l t  
c u 3 2 p  
1 c u p  
t e ⁄ a 1 s p o o n  
c u 4 1 p 1 s  
2
t e 3  
t a ⁄ b 1 l e s p o o n s  
t a ⁄ b 1 2 l e s p o o n s  
c u 2 1 p 1 s  
4
⁄ a s p o o n  
1 t a b l e s p o o n  
2 t a b l e s p o o n s  
4
M o l a s s e s  
2
H e a v y c r e a  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
c u 4 1 p s  
1
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
i m T e r - N o  
D e l a y S t a r t  
L o w - C a r b C y c l e  
L o w - C a r b M o l a s s e s B r e a d  
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3 9  
C a l o r i e s 8 4 ( 3 7 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
c y c l e i s  
M e n u a  
P l a c e i n  
e a d , r i s e a n d b a k e . W h e n  
. P r e s s  
C o n v e c t i o n B r e a d M a k e r  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
t e ⁄ a 1 s 1 p o o n s  
t e ⁄ a 1 s 1 p o o n s  
c u 3 2 p  
1 c u p  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
P u r e v a n i l l  
G r o u n d c i n  
C h o p p e d p  
A l m o n d f l o  
O a t f l o u r  
1 t e a s p o o n  
1 t e a s p o o n  
4
4
c u 2 1 p  
c u 4 3 p  
c u 2 1 p  
c u 4 1 p  
c u 2 1 p  
c u 3 2 p  
c u 2 1 p  
B a r l e y f l o u  
i t a V l w h e a t g  
W h o l e w h e  
S a l t  
c u 3 2 p  
1 c u p  
t e ⁄ a 1 s p o o n  
c u 4 1 p 1 s  
2
t e 3  
1 t a b l e s p o o n + 1 t e a s p o o n  
⁄ b 2 l e s p o o n s  
c u 4 1 p 1 s  
4
⁄ a s p o o n  
1 t a b l e s p o o n  
2 t a b l e s p o o n s  
1 c u p  
M o l a s s e s  
t a 2 1  
H e a v y c r e a  
L o w - c a r b v  
I n g r e d i e n  
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
i m T e r - N o  
D e l a y S t a r t  
L o w - C a r b C y c l e  
L o w - C a r b C i n n a m o n B r e a d  
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3 8  
C a l o r i e s 5 5 ( 2 2 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
c y c l e i s  
M e n u a  
P l a c e i n  
e a d , r i s e a n d b a k e . W h e n  
. P r e s s  
C o n v e c t i o n B r e a d M a k e r  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
t a ⁄ b 1 2 l e s p o o n s  
t a ⁄ b 1 2 l e s p o o n s  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
F l a x s e e d  
2 t a b l e s p o o n s  
2 t a b l e s p o o n s  
2
2
S o y p r o t e i  
A l m o n d f l o  
B a r l e y f l o u  
i t a V l w h e a t g  
W h o l e w h e  
S a l t  
c u 2 1 p  
c u 3 2 p  
c u 3 2 p  
c u 2 1 p  
c u 2 1 p  
c u 3 2 p  
1 c u p  
t e ⁄ a 1 s p o o n  
1 t a b l e s p o o n  
c u 4 3 p 1 s  
c u 4 1 p 1 s  
2
t e 3  
t a ⁄ b 1 1 l e s p o o n s  
c u 2 1 p 1 s  
4
⁄ a s p o o n  
4
H o n e y  
9 0 ° F  
B u t t e r m i l k  
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
L o w - C a r b C y c l e  
L o w - C a r b B u t t e r m i l k B r e a d  
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3 7  
C a l o r i e s 5 5 ( 2 2 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
c y c l e i s  
M e n u a  
P l a c e i n  
e a d , r i s e a n d b a k e . W h e n  
. P r e s s  
C o n v e c t i o n B r e a d M a k e r  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
M i x e d , c h o  
M i x e d s u n  
c u 2 1 p  
c u 2 1 p  
c u 3 2 p  
c u 3 2 p  
2 t a b l e s p o o n s  
t a 1  
2
⁄ b 2 l e s p o o n s  
S o y p r o t e i  
c u 2 1 p  
c u 2 1 p  
c u 2 1 p  
c u 2 1 p  
c u 3 2 p  
c u 3 2 p  
A l m o n d f l o  
O a t f l o u r  
c u 3 2 p  
B a r l e y f l o u  
i t a V l w h e a t g  
W h o l e w h e  
S a l t  
c u 3 2 p  
1 c u p  
t e ⁄ a 1 s p o o n  
c u 4 1 p 1 s  
2
t e 3  
t a ⁄ b 1 l e s p o o n s  
t a ⁄ b 1 2 l e s p o o n s  
c u 2 1 p 1 s  
4
⁄ a s p o o n  
1 t a b l e s p o o n  
2 t a b l e s p o o n s  
4
M o l a s s e s  
2
H e a v y c r e a  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
c u 4 1 p s  
1
p
2
o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
i m T e r - N o  
D e l a y S t a r t  
L o w - C a r b C y c l e  
N u t t y L o w - C a r b B r e a d  
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3 6  
C a l o r i e s 1 2 3 ( 3 8 % f r o m f a t ) • c a  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
G * e n t l y a n  
a f t e r c o  
c o n t i n u e  
l l o w e d t o c o o l . I f n o t s e r v i n g  
l e i f d e s i r e d . P r e s s S t a r t t o  
b o t t o m o f b r e a d p a n  
A l l o w t o c o n t i n u e m i x i n g . W h e n t o n e s o u n d s , p r w e s i t s h P r u a b u  
A f t e r b a t t e r h a s m i x e d f o r 4 m i n u t e s , s t i r s i d e s a n d  
B r e a d / C  
P l a c e i n  
. P r e s s M e n u a n d S e l e c t C Q o u n i v c e k c t i o n B r e a d M a k e r  
c u 2 1 p  
c u 4 1 p  
c u 3 1 p  
c u 3 1 p  
c u 2 1 p  
c u 2 1 p  
R a i s i n s  
a l n W u t s  
t e 1  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
4
⁄ a s p o o n  
t e 1  
t e ⁄ a 1 s p o o n  
t e ⁄ a 3 s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 3 s p o o n  
c u 2 1 p 1 s  
3 t a b l e s p o o n s  
2
⁄ a s p o o n  
t e 1  
t e ⁄ a 1 s p o o n  
1 t e a s p o o n  
2
⁄ a s p o o n  
B a k i n g p o  
B a k i n g s o d  
S a l t  
4
2
2
2
4
4
4
t e 1  
2
⁄ a s p o o n  
1 t e a s p o o n  
2 c u p s  
A l l s p i c e  
2
4
G r o u n d c i n  
U n b l e a c h e  
G r a n u l a t e d  
B r o w n s u g  
E g g s , l a r g  
Z u c c h i n i , s  
O i l , v e g e t a  
I n g r e d i e n  
1 c u p + 2 t a b l e s p o o n s  
2 t a b l e s p o o n s  
c u 4 1 p  
c u 4 1 p  
c u 3 1 p  
2
c u 2 1 p  
2
, p a c k e d  
2
*
c u 2 1 p  
c u 4 1 p  
c u 4 3 p  
c u 3 1 p  
1 c u p  
c u 2 1 p  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
i m T e r - N o  
D e l a y S t a r t  
Q u i c k B r e a d / C a k e C y c l e  
Z u c c h i n i B r e a d  
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3 5  
1 0 ( 2 9 % f r C o a m l o f r a i e t ) s • 1 c a r b . 1 8 g • p r o . 2 g • f a  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
G * e n t l y a n  
b e s t w h  
k n e a d i n  
s t i r s i d e  
B r e a d / C  
P l a c e i n  
w i r e r a c k t o c o o l . B r e a d s l i c e s  
r e s s P a u s e a n d r e m o v e  
a t t e r h a A s f t e m r i x b e d f o r 4 m i n u t e s ,  
A l l o w t o c o n t i n u e m i x i n g . W h e n t o n e s o u n d s , p  
. P r e s s M e n u a n d s e l e c t C Q o u n i c v k e c t i o n B r e a d M a k e r  
3 t a b l e s p o o n s  
c u 4 1 p  
c u 3 1 p  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
c u 4 1 p  
c u 3 1 p  
c u 2 1 p  
c u 3 1 p  
c u 2 1 p  
c u 3 2 p  
D r i e d t a r t c  
C h o p p e d w  
C h o c o l a t e  
a n V i l l a e x t r a c  
S a l t  
2
t e 3  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 3 s p o o n  
4
⁄ a s p o o n  
1 t e a s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
1 t e a s p o o n  
c u 4 3 p 1 s  
4
2
2
4
2
2
B a k i n g s o d  
B a k i n g p o  
U n b l e a c h e  
B r o w n s u g  
G r a n u l a t e d  
E g g s , l a r g  
S o u r c r e a m  
M i l k , l o w f a  
I n g r e d i e n  
2
4
c u 4 3 p + 2 t a b l e s p o o n s  
c u 3 1 p 1 s  
c u 4 1 p  
c u 3 1 p  
c u 2 1 p  
c u 4 3 p  
2
, p a c k e d  
6 t a b l e s p o o n s  
c u 2 1 p  
1
2
*
c u 3 1 p  
c u 2 1 p  
c u 3 2 p  
c u 4 3 p  
6 t a b l e s p o o n s  
c u 2 1 p + 1 t a b l e s p o o n  
M e d i u m – 1  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
L a r g e – 2 p o u n d s  
i m T e r – N o  
D e l a y S t a r t  
Q u i c k B r e a d / C a k e C y c l e  
e a L o a f  
S o u r C r e a m C h o c o l a t e T  
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3 4  
C a l o r i e s 1 0 9 ( 3 3 % f r o m f a t ) • c a r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
G * e n t l y a n  
b e s t w h  
k n e a d i n  
s t i r s i d e  
B r e a d / C  
P l a c e i n  
w i r e r a c k t o c o o l . B r e a d s l i c e s  
r e s s P a u s e a n d r e m o v e  
a t t e r h a A s f t e m r i x b e d f o r 4 m i n u t e s ,  
A l l o w t o c o n t i n u e m i x i n g . W h e n t o n e s o u n d s , p  
. P r e s s M e n u a n d s e l e c t C Q o u n i c v k e c t i o n B r e a d M a k e r  
c u 2 1 p  
c u 4 1 p  
c u 3 1 p  
c u 3 1 p  
c u 2 1 p  
c u 2 1 p  
D r i e d c r a n  
a l n W u t s  
t e 1  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
1 c u p + 2 t a b l e s p o o n s  
c u 2 1 p  
2
⁄ a s p o o n  
t e 3  
t e ⁄ a 3 s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 3 s p o o n  
4
⁄ a s p o o n  
1 t e a s p o o n  
1 t e a s p o o n  
t e ⁄ a 1 s p o o n  
B a k i n g p o  
S a l t  
2
4
4
4
4
N u t m e g  
4
4
t e 1  
2 ⁄ a s p o o n  
A l l s p i c e  
2
4
1 t e a s p o o n  
G r o u n d c i n  
U n b l e a c h e  
B r o w n s u g  
E g g s , l a r g  
C a n n e d p u  
O i l  
c u 3 2 p 1 s  
c u 4 3 p  
2
c u 4 1 p 2 s  
1 c u p  
2
, p a c k e d  
2
*
c u 2 1 p  
c u 4 3 p  
1 c u p  
2 t a b l e s p o o n s  
3 t a b l e s p o o n s  
c u 4 1 p  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
Q u i c k B r e a d / C a k e C y c l e  
a l n u t B r e a d P u m p k i n W  
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3 3  
1 1 ( 3 0 % f r o m C a f a l o t ) r i e • s c a 1 r b . 1 8 g • p r o . 2 g • f a t 4  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
G * e n t l y a n  
y c o o l e d .  
B r e a d s  
r e m o v e  
4 m i n u t  
B r e a d / C  
P l a c e i n  
f e r t o w i r e r a c k t o c o o l .  
e s o u n d s , p r e s s P a u s e a n d  
a t t e r h a A s f t e m r i x b e d f o r  
A l l o w t o c o n t i n u e m i x i n g . W h e n t o n  
. P r e s s M e n u a n d s e l e c t C Q o u n i c v k e c t i o n B r e a d M a k e r  
t e 1  
4
⁄ a s 1 p o o n s  
1 t e a s p o o n  
c u 4 1 p 1 s  
c u 4 3 p  
1 t e a s p o o n  
t e 1  
4
⁄ a s 1 p o o n s  
1 t e a s p o o n  
c u 2 1 p 1 s  
t e 1  
2
⁄ a s 1 p o o n s  
1 t e a s p o o n  
c u 4 1 p 2 s  
c u 2 1 p 1 s  
1 t e a s p o o n  
B a k i n g p o  
P o p p y s e e  
A l l - p u r p o s  
1 c u p  
G r a n u l a t e d  
P u r e v a n i l l  
1 t e a s p o o n  
2
2
3
*
E g g s , l a r g  
c u 4 1 p  
c u 3 1 p  
c u 2 1 p  
, m e l t e B d u a t t n e d r c o o  
L e m o n z e s  
F r e s h l e m o  
B u t t e r m i l k  
2 t e a s p o o n s  
3 t a b l e s p o o n s  
c u 2 1 p  
2 t e a s p o o n s  
2 t e a s p o o n s  
3 t a b l e s p o o n s  
c u 4 1 p  
c u 4 3 p  
c u 3 2 p  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
Q u i c k B r e a d / C a k e C y c l e  
L e m o n P o p p y S e e d B r e a d  
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3 2  
C a l o r i e s 1 0 6 ( 2 6 % f r o m f a t ) • c a  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
b e s t w h  
k n e a d i n  
s t i r s i d e  
B r e a d / C  
P l a c e i n  
w i r e r a c k t o c o o l . B r e a d s l i c e s  
r e s s P a u s e a n d r e m o v e  
a t t e r h a A s f t e m r i x b e d f o r 4 m i n u t e s ,  
A l l o w t o c o n t i n u e m i x i n g . W h e n t o n e s o u n d s , p  
. P r e s s M e n u a n d s e l e c t C Q o u n i c v k e c t i o n B r e a d M a k e r  
c u 3 1 p  
1 t e a s p o o n  
t e ⁄ a 1 s p o o n  
c u 3 1 p  
1 t e a s p o o n  
t e ⁄ a 1 s p o o n  
c u 2 1 p  
1 t e a s p o o n  
t e ⁄ a 1 s p o o n  
C h o p p e d w  
P u r e v a n i l l  
S a l t  
2
2
2
1 t e a s p o o n  
1 t e a s p o o n  
1 t e a s p o o n  
1 t e a s p o o n  
1 t e a s p o o n  
1 t e a s p o o n  
B a k i n g p o  
B a k i n g s o d  
A l l - p u r p o s  
G r a n u l a t e d  
B o i l i n g w a  
c u 3 1 p 1 s  
c u 3 1 p 1 s  
c u 4 3 p 1 s  
c u 4 3 p  
1 c u p  
c u 2 1 p  
c u 2 1 p  
c u 3 2 p  
c u 4 3 p  
-
2
i ⁄ 1 n c h p i e c e s  
2 t a b l e s p o o n s  
c u 2 1 p  
3 t a b l e s p o o n s  
c u 4 3 p  
c u 4 1 p  
1 c u p  
,
U n s a l t e d b  
C h o p p e d d  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
Q u i c k B r e a d / C a k e C y c l e  
D a t e N u t B r e a d  
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3 1  
1 m g • f i b e r 1 g  
C a l o r i e s 1 0 7 ( 3 4 % f r o m f a t ) • c a r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
G * e n t l y a n  
b e s t w h  
k n e a d i n  
s t i r s i d e  
B r e a d / C  
P l a c e i n  
w i r e r a c k t o c o o l . B r e a d s l i c e s  
r e s s P a u s e a n d r e m o v e  
a t t e r h a A s f t e m r i x b e d f o r 4 m i n u t e s ,  
A l l o w t o c o n t i n u e m i x i n g . W h e n t o n e s o u n d s , p  
. P r e s s m e n u a n d s e l e c t C Q o u n i c v k e c t i o n B r e a d M a k e r  
t e 1  
4
⁄ a s p o o n  
t e 1  
2
⁄ a s p o o n  
t e 1  
2
⁄ a s p o o n  
a n V i l l a e x t r a c  
G o l d e n r a i  
C h o p p e d p  
F r e s h l y g r  
C i n n a m o n  
U n s w e e t e n  
S a l t  
c u 4 1 p  
c u 4 1 p  
c u 3 2 p  
c u 3 1 p  
c u 3 1 p  
c u 2 1 p  
c u 2 1 p  
1 c u p  
t e ⁄ a 3 s p o o n  
1 t e a s p o o n  
t e ⁄ a 1 s p o o n  
c u 3 1 p 1 s  
t e 1  
t e ⁄ a 3 s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 3 s p o o n  
c u 2 1 p +  
2 t a b l e s p o o n s + 2 t e a s p o o n s  
2 t a b l e s p o o n s + 2 t e a s p o o n s  
c u 3 1 p  
2 ⁄ a s p o o n  
4
1 t e a s p o o n  
⁄ a s 1 p o o n s  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 1 s 1 p o o n s  
4
t e 2 1  
8
4
4
8
t e 1  
4
⁄ a s p o o n  
4
B a k i n g s o d  
B a k i n g p o  
A l l - p u r p o s  
C r u s h e d p  
B r o w n s u g  
G r a n u l a t e d  
E g g s , l a r g  
e g V e t a b l e o i l  
I n g r e d i e n  
4
1 t e a s p o o n  
2
c u 3 1 p  
c u 4 1 p 1 s  
c u 3 2 p 1 s  
c u 3 1 p  
c u 3 1 p  
c u 3 2 p  
2
c u 4 1 p  
c u 4 1 p  
c u 2 1 p  
2
, p a c k e d  
1
*
3 t a b l e s p o o n s  
t a 1  
2 ⁄ b 4 l e s p o o n s  
6 t a b l e s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
Q u i c k B r e a d / C a k e C y c l e  
C a r r o t C a k e B r e a d  
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3 0  
C a l o r i e s 1 4 6 ( 4 0 % f r o m f a t ) • c a  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
G * e n t l y a n  
b e s t w h  
k n e a d i n  
s t i r s i d e  
B r e a d / C  
P l a c e i n  
w i r e r a c k t o c o o l . B r e a d s l i c e s  
r e s s P a u s e a n d r e m o v e  
a t t e r h a A s f t e m r i x b e d f o r 4 m i n u t e s ,  
A l l o w t o c o n t i n u e m i x i n g . W h e n t o n e s o u n d s , p  
. P r e s s M e n u a n d s e l e c t C Q o u n i c v k e c t i o n B r e a d M a k e r  
c u 2 1 p  
t e ⁄ a 3 s p o o n  
t e ⁄ a 1 s p o o n  
c u 3 2 p  
c u 4 3 p  
t e ⁄ a 1 s 1 p o o n s  
1 t e a s p o o n  
c u 3 2 p 2 s  
c u 3 1 p 1 s  
1 t e a s p o o n  
c u 2 1 p 1 s  
t e ⁄ a 1 s 1 p o o n s  
e 2 g g s  
C h o p p e d w  
B a k i n g s o d  
B a k i n g p o  
U n b l e a c h e  
G r a n u l a t e d  
S a l t  
4
1 t e a s p o o n  
t e ⁄ a 3 s p o o n  
2
2
4
c u 3 1 p 1 s  
c u 3 2 p  
2 c u p s  
1 c u p  
t e 1  
2 ⁄ a s p o o n  
t e 3  
4
⁄ a s p o o n  
1 c u p  
c u 4 1 p 1 s  
M a s h e d b a  
P u r e v a n i l l  
E g g s , l a r g  
1 t e a s p o o n  
1 e g g  
1 t e a s p o o n  
2 e g g s  
2
*
a t r o o m t e m  
U n s a l t e d b u  
c u 3 1 p  
c u 4 1 p  
c u 2 1 p  
c u 3 2 p  
c u 2 1 p  
i n - c ⁄ h , p i e c e s  
2
1
c u 3 1 p + 1 t a b l e s p o o n  
9 0 ° F  
B u t t e r m i l k  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
Q u i c k B r e a d / C a k e C y c l e  
a l n u t L o a f B a n a n a W  
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2 9  
C a l o r i e s 8 4 ( 3 % f r o m f a t ) • c a r b . 1 8 g • p r o . 3 g  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
t e 1  
2
⁄ a s p o o n  
t e 3  
4
⁄ a s p o o n  
1 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d F r e n c h / I t a l i a n , m e d i u m c r u s t o r c p r o u r T e s t p t a o r e t a u s s t e i n , g l  
t o c o o l .  
a r m . W h e n c y c l e i s c o m p l e t e d , r e m o e v n e d b t o r e n a  
k n e a d .  
a d s l i c e s b e s t w h e n a l l o w e d  
i n g . B r e a d i s d o n e w h e n  
l s o u n d s a t e n d o f s e c o n d  
s s i g n a l s o u n d s . I f d e s i r e d , s e l e c t P a u s e w h e n p a u s e s i g n a  
P r e s s S  
t d o u g h s i z e .  
. P r e s s M e n u a n d s e l e c t C F o r e n n v c e h c / t I i t o a n l C i a B u n r i . s e i P a n d r a e  
, a n d y e a s t , , i n b r o e r a d d e r f l l o i s u t r e d , , i n s e b m r e o a l d i n p a a f n l o u f i t r t e d w i t h k , n s e a a l d t , i f e n n e P l s l a e c e e d , w  
n g p a d d l e . P l a c e t h e b r e a d p a n i n t h e  
6 t a b l e s p o o n s c u 3 2 p  
⁄ a s 1 p o o n s t e ⁄ a 3 s 1 p o o n s  
c u 4 3 p  
t e ⁄ a 1 s 2 p o o n s  
G o l d e n r a i  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
B r e a d f l o u  
t e 4 1  
4
4
c u 2 1 p  
c u 4 3 p  
1 c u p  
c u 2 1 p 1 s  
c u 4 1 p 2 s  
3 c u p s  
S e m o l i n a f  
t e 1  
2
⁄ a s p o o n  
t e 3  
t e ⁄ a 1 s 1 p o o n s  
t e ⁄ a 1 s 1 p o o n s  
4
⁄ a s p o o n  
1 t e a s p o o n  
2 t e a s p o o n s  
2 t e a s p o o n s  
G r a n u l a t e d  
1 t e a s p o o n  
2
F e n n e l s e e  
t e a s p o o n  
2
1
S e a s a l t  
c u 4 3 p + 2 t a b l e s p o o n  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
c u 4 1 p 1 s + 1 t a b l e s p o o n  
c u 3 2 p 1 s  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
i m T e r – y e s , b u D t e m l a u y s S t t b a e r t p r e s e n t t o a d d r a i s i n s  
F r e n c h / I t a l i a n C y c l e – M e d i u m C r u s t  
S e m o l i n a B r e a d w i t h F e n  
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2 8  
C a l o r i e s 1 0 1 ( 3 2 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
U s e r a p i d r i s e y e  
S e l e c t R a p i d F r e n c h / I t a l i a n , m e d i u m c r u s t o r c p r o u r T e s t p t a o r e t a u s s t e i n , g l  
r e m o v e  
r e p l a c e  
s i g n a l s  
P r e s s C  
W h e n a r c m y c . l e i s c o m p l e t e d ,  
e d o u g h i n t o l o a f a n d  
s
p i g n o l i / p i n e n u t s w h e n M i x - i n ’  
s M e n u a n d s e l e c t F r e n c h / I t a l i a n .  
2 t e a s p o o n s t e ⁄ a 1 s 2 p o o n s  
c u 3 1 p  
, a n d y e a s t , i n o , r s d e e m r o l i s l i t n e a d , f l o i n u r b r e a d , p o a i n l , s f i a t t l e t , d b w r P e i t a l h a d c k e f n l o e w u a  
4
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
P i g n o l i / p i n  
c u 2 1 p  
c u 4 1 p  
c u 3 2 p  
c u 3 1 p  
t a b l e s p o o n s  
3
S e m o l i n a f  
2 c u p s + 6 t a b l e s p o o n s  
3 c u p s  
4 c u p s  
⁄ a s 1 p o o n s  
3 t a b l e s p o o n s + 2 t e a s p o o n s  
c u 2 1 p 1 s  
B r e a d f l o u  
t e ⁄ a 3 s p o o n  
4
t e a s p o o n  
t e 4 1  
1
S e a s a l t  
2 t a b l e s p o o n s  
1 c u p  
3 t a b l e s p o o n s  
1 c u p  
E x t r a v i r g i  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
s e Y  
i m T e r -  
D e l a y S t a r t  
F r e n c h / I t a l i a n C y c l e  
P i g n o l i B r e a d  
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2 7  
C a l o r i e s 7 8 ( 2 3 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d F r e n c h / I t a l i a n , m e d i u m c r u s t o r c p r o u r T e s t p t a o r e t a u s s t e i n , g l  
c o m p l e t  
W h e n p  
P r e s s M  
P l a c e i n  
o n t i n u e . W h e n c y c l e i s  
m i x , k n e a d , r i s e a n d b a k e .  
.
C o n v e c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
t e 1  
t e 1  
c u 2 1 p  
3 c u p s  
4
⁄ a s 2 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
F r e s h l y g r  
t e ⁄ a 1 s p o o n  
3
2 ⁄ a s p o o n  
t e 3 2  
⁄ a s p o o n  
c u 3 1 p  
c u 3 2 p  
G r a t e d P a r  
c u 4 1 p 2 s  
c u 4 3 p 3 s  
B r e a d f l o u  
t e 3  
t a ⁄ b 1 2 l e s p o o n s  
c u 4 3 p  
4
⁄ a s p o o n  
t e a s p o o n  
t e 1  
4
⁄ a s 1 p o o n s  
4 t a b l e s p o o n s  
c u 4 1 p 1 s  
1
S a l t  
4
3 t a b l e s p o o n s  
1 c u p  
O l i v e o i l  
9 0 ° F , 8 0 ° a – t e W r  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o t r e c D o e m l a m y e S n t d a e r t d  
F r e n c h / I t a l i a n B r e a d C y c l e  
P a r m e s a n P e p p e r c o r n F r e n c h  
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2 6  
C a l o r i e s 7 8 ( 1 7 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d F r e n c h / I t a l i a n , m e d i u m c r u s t o r c p r o u r T e s t p t a o r e t a u s s t e i n , g l  
t r a n s f e r  
k n e a d i n  
M e n u a  
P l a c e i n  
e a d f r o m m a c h i n e a n d  
d s , r e m o v e d o u g h a n d  
. P r e s s  
C o n v e c t i o n B r e a d M a k e r  
t e a s p o o n s  
t e 1  
4
⁄ a s p o o n s  
2 t e a s p o o n s  
c u 4 1 p 3 s  
1 t e a s p o o n  
2 t a b l e s p o o n s  
c u 4 1 p 1 s  
2
t e 1  
4
⁄ a s 2 p o o n s  
2
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
D r i e d d i l l w  
t e 1  
2 ⁄ a s 1 p o o n s  
3 t e a s p o o n s  
4 c u p s  
2 c u p s + 6 t a b l e s p o o n s  
B r e a d f l o u  
t e 3  
4
⁄ a s p o o n  
t e 1  
4 ⁄ a s 1 p o o n s  
S a l t  
1 t a b l e s p o o n  
1 c u p  
3 t a b l e s p o o n s  
E x t r a v i r g i  
c u 2 1 p 1 s  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
S m a l l – 1 p o u p n 2 o d ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
s e Y i m T e r -  
D e l a y S t a r t  
F r e n c h / I t a l i a n B r e a d C y c l e  
H e r b e d D i l l F r e n c h B r e a d  
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2 5  
1 4 m g • c a l c . 3 m g • f i b e r 1 g  
C a l o r i e s 6 6 ( 3 3 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
U s e r a p i d r i s e y e  
S e l e c t R a p i d F r e n c h / I t a l i a n , m e d i u m c r u s t o r c p r o u r T e s t p t a o r e t a u s s t e i n , l g  
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2 4  
c o o l . B r  
i n g a n d  
p a u s e s  
P r e s s L  
t r a n s f e r t o w i r e r a c k t o  
r e s s S t a r t t o c o n t i n u e r i s -  
r m a . W h e n c y c l e i s c o m p l e t e d , r e m o v e b r e a d f r o m m a c h i n e a n d  
f d e s i r e d , s e l e c t P s a u s i s g e n a w l h s e o n u n d s . I  
. P r e s s M e n u a n d s e l e c t C F o r e n n v c e h c / t I i t o a n l i a B n r . e P a d r e M s s a k C e r r u s t a n d s e l e c t M e d i u m p a ( o d r d t l e o .  
t e d , i n B r e a d p a n f i t t e d , w a i n t h d k y n e e a a s , d t r , i y n i e n g f o l o r d u e r r l i s  
, w h o l e w h e a , t b f a l o r u l e r y f l o u r , b r e a d f l o u , r r o s e m a r y  
, o l i v e o i l , s a P l l t a , c h e o n w e  
h a l v e d b e f  
d r a i n e d , p a  
K a l a m a t a o  
, p i t t e d a n d  
c u 2 1 p  
t e ⁄ a 1 s 1 p o o n s  
c u 4 3 p  
1 c u p  
8
t e 3  
4 ⁄ a s 1 p o o n s  
t e 4 1  
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
2 t e a s p o o n s  
2 t a b l e s p o o n s +  
c u 4 1 p  
6 t a b l e s p o o n s  
c u 3 1 p  
c u 2 1 p  
R y e f l o u r  
W h o l e w h e  
B a r l e y f l o u  
B r e a d f l o u  
D r i e d r o s e  
H o n e y  
c u 4 1 p  
c u 4 1 p  
6 t a b l e s p o o n s  
c u 2 1 p  
c u 4 1 p 1 s  
c u 4 3 p 1 s + 2 t a b l e s p o o n s  
c u 2 1 p 2 s  
1 t e a s p o o n  
t e ⁄ a 1 s p o o n  
t e ⁄ a 3 s p o o n  
t e ⁄ a 1 s 1 p o o n s  
t e 1  
t e 3  
t e ⁄ a 1 s 1 p o o n s  
t e ⁄ a 1 s 2 p o o n s  
c u 4 1 p 1 s  
2 ⁄ a s 1 p o o n s  
2 t e a s p o o n s  
1 t e a s p o o n  
2
4
⁄ a s p o o n  
4
8
t e 1  
2 ⁄ a s 1 p o o n s  
S e a s a l t  
2
4
1 t a b l e s p o o n  
E x t r a v i r g i  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
c u 4 3 p + 1 t a b l e s p o o n  
c u 2 1 p 1 s + 2 t a b l e s p o o n s  
L a r g e – 2 p o u n d s  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
e s Y , b u t m i u m T s e t r b – e p r e s e n D t e t l o a y a d S d t a o r t l i v e s  
F r e n c h / I t a l i a n B r e a d C y c l e  
C o u n t r y F r e n c h L o a f w i t h  
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2 3  
1 g • p r o . 2 g • f a t 1 g • s a t . f a t 0 g • c h C o l a . l 0 o m r i e g s • 6 s 2 o ( d 2 . 0 8 % 5 m f r g o m • c f a a l t c ) . 4 • m c a g r b • .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d F r e n c h / I t a l i a n , m e d i u m c r u s t , l o a p f o r s T e i z p e a . r e u s i n g R a p i d  
p l e t e d ,  
t i o n a l , b  
d o u g h i  
a r m . W h e e s n t o c y W c l e i s c o m -  
o m r e c i p e – i t w i l l n o t b e a s t r a d i -  
n e a d i n g p a d d l e . S h a p e  
S t a r t t o  
t d o u g h s i z e . P r e s s  
. P r e s s M e n u a n d s e l e c t C F o r e n n v c e h c / t I i t o a n l C i a B u n r i . s e i P a n d r a e  
d l e . P l a c e t h e b r e a d p a n i n t h e  
2 t e a s p o o n s  
⁄ a s 1 p o o n s  
c u 3 1 p  
3 c u p s  
t e ⁄ a 3 s p o o n  
t e ⁄ a 1 s 1 p o o n s  
t a ⁄ b 1 1 l e s p o o n s  
, w h e a t b r a n , , b a r n e d a d y e f l a o s u t r , i n o r d e r , l i o s l t i e v d e , o i n i l , b s r a P e l a l t a , d c s e p u a g w n a  
t e 1  
t e ⁄ a 1 s 1 p o o n s  
c u 4 1 p  
2 c u p s  
t e ⁄ a 1 s p o o n  
2 ⁄ a s 1 p o o n s  
1 t a b l e s p o o n  
S e s a m e s e  
, i n s t a n t o r b r e a e d a Y s m t , a a c c h t i n v e d  
W h e a t b r a  
4
t e 3  
4
t e 1  
2
⁄ a s 2 p o o n s  
c u 2 1 p  
4 c u p s  
B r e a d f l o u  
2
4
1 t e a s p o o n  
2 t e a s p o o n s  
2 t a b l e s p o o n s  
c u 2 1 p 1 s  
G r a n u l a t e d  
1 t e a s p o o n  
2
S e a s a l t  
1 t a b l e s p o o n  
2
E x t r a v i r g i  
c u 4 3 p  
1 c u p  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
e s Y , b u t m i m u T e s t r b – e p r e s e D n e t l t a o y a S d t d a r s t e s a m e s e e d s  
F r e n c h / I t a l i a n B r e a d C y c l e  
R u s t i c I t a l i a n L o a f  
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2 2  
C a l o r i e s 6 9 ( 4 % f r o m f a t ) • c a r b . 1  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d F r e n c h / I t a l i a n , m e d i u m c r u s t o r c p r o u r T e s t p t a o r e t a u s s t e i n , g l  
i s c o m p  
b a k e . W  
M e n u a  
P l a c e i n  
t t o c o n t i n u e . W h e n c y c l e  
s S t a r t t o m i x , k n e a d , r i s e a n d  
. P r e s s  
C o n v e c t i o n B r e a d M a k e r  
t e a s p o o n s  
t e 1  
c u 2 1 p 3 s  
t e ⁄ a 1 s p o o n s  
4
⁄ a s p o o n s  
2
t e 1  
4
⁄ a s 2 p o o n s  
4 c u p s  
⁄ a s 1 p o o n s  
c u 2 1 p 1 s  
2 , i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
B r e a d f l o u  
2 c u p s + 6 t a b l e s p o o n s  
t e 3  
4
⁄ a s p o o n  
4
t e 2 1  
1
1
S a l t  
9 0 ° F , 8 0 ° a – t e W r  
1 c u p + 1 t a b l e s p o o n  
c u 4 1 p s + 1 t a b l e s p o o n  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
s e Y  
i m T e r -  
D e l a y S t a r t  
F r e n c h / I t a l i a n B r e a d C y c l e  
F r e n c h B r e a d L o a f  
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2 1  
1 g • p r o . 4 g • f a t 8 g • s a t . f a t 2 g • c h o C l . a 4 l o m r i g e s • 1 s 3 o 0 d . ( 5 1 7 6 % 0 m f g r o • m c a f a l c t ) . • 4 1 c m a r  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h o l e W h e a t , m e d i u m c r u s t o r c p r o r u T e s p t a t o r e t a u s s t e i n , g l  
a n d t r a n  
t o n e s o  
t a s t e ) . P  
b r e a d f r o m m a c h i n e  
è r e a n d w a l n u t s . W h e n p a u s e s t o n e s o u n d s , a d d g r a t e d G r u y  
. P r e s s M e n u a n d s e l e c t C W o h n o v l e e c W t i o h n e B a t r . e P a d r e M s s a C k e r u r s t a n d s e l e c t M e d i u m ( o r t o k n e a d i n  
n t h e b r e a d p a n f i t t e d w i t h t h e  
c u 2 1 p  
3 o u n c e s  
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
c u 2 1 p  
, w h e a t g e r m , o p t i o , n w a h l t o h l e y m w e h , e a a n t d f l o y , u e r s a a s l t t , , i b n r e o a r d d e f r l o l i u s r t e , d w , a i l n u t o i l , P s l u a g c a e r w  
c u 3 1 p  
2 o u n c e s  
⁄ a s 1 p o o n s  
t e ⁄ a 1 s 1 p o o n s  
c u 4 3 p  
4 o u n c e s  
⁄ a s 2 p o o n s  
1 t a b l e s p o o n  
a l n W u t s  
G r u y è r e c h  
t e 1  
8
t e 4 3  
t e 4 1  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
T h y m e ( o p  
2
c u 3 1 p  
c u p  
c u p  
c u 3 2 p  
W h e a t g e r  
c u 2 1 p 1 s  
c u 2 1 p 1 s  
1 2 c u p s  
W h o l e w h e  
B r e a d f l o u  
1 2 c u p s  
1 t e a s p o o n  
t e 1  
t e ⁄ a 1 s 1 p o o n s  
t a ⁄ b 1 l 1 e s p o o n s  
c u 8 1 p 1 s  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
2 t e a s p o o n s  
2 t a b l e s p o o n s  
c u 2 1 p 1 s  
S a l t  
1 t e a s p o o n  
2
G r a n u l a t e d  
a l n W u t o i l  
1 t a b l e s p o o n  
2
c u 4 3 p  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
e s Y , b u t m i m u T e s t r b – e p r e s e D n e t l t a o y a S d t d a r n t u t s a n d c h e e s e  
W h o l e W h e a t C y c l e  
a l n u t W h e a t B r e G a r d u y è r e a n d W  
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2 0  
1 m g • f i b e r 1 g 1 3 m g • c a l c . 1  
C a l o r i e s 8 1 ( 1 4 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h o l e W h e a t , m e d i u m c r u s t , l o a p f o r s T e i z p e a . r e u s i n g R a p i d  
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1 9  
a l l o w e d  
r e p l a c e  
s t o n e s o u n d s W , h a e d n d M r  
c o o l . B r e a d s l i c e s b e s t w h e n  
h a p e d o u g h a n d  
W h e a t .  
o r d e r l i s  
, m o l a s s e s , o i l , P s a l a l t c , e b t r h e  
. P r e s s M e n u a n d s e l e c t C W o h n o v l e e c t i o n B r e a d M a k e r  
, a n d v , i t y a e l a w s h t e a t g l u t e n , i , n e t s h p e r e s s o p o w d e r  
, c o r n m e a , l , r y c e o c f l o o a u r p o w d e r , w h o l e w h e a t f l o u r  
1 t e a s p o o n  
t e 1  
c u 2 1 p + 1 t a b l e s p o o n  
t a ⁄ b 1 l 1 e s p o o n s  
t e ⁄ a 3 s 1 p o o n s  
t e ⁄ a 3 s p o o n  
t a ⁄ b 1 l 1 e s p o o n s  
c u 3 1 p  
6 t a b l e s p o o n s  
6 t a b l e s p o o n s  
⁄ 2 1 t a b l e s p o o n s  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
C a r a w a y s  
R a i s i n s  
6 t a b l e s p o o n s  
1 t a b l e s p o o n  
c u 4 3 p  
2 t a b l e s p o o n s  
⁄ a s 2 p o o n s  
2
i t a V l w h e a t g  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
I n s t a n t e s p  
t e 1  
8
⁄ a s 1 p o o n s  
4
t e 4 1  
t e ⁄ a 1 s p o o n  
2
4
1 t e a s p o o n  
1 t a b l e s p o o n  
2
2 t a b l e s p o o n s  
U n s w e e t e n  
2 t a b l e s p o o n s + 2 t e a s p o o n s  
c u 3 1 p  
c u 2 1 p  
C o r n m e a l  
c u 4 1 p  
R y e f l o u r  
c u 4 1 p  
c u 2 1 p  
W h o l e w h e  
c u 4 1 p 1 s  
+ 4  
c u 2 1 p 2 s  
B r e a d f l o u  
3
t e 3  
4
⁄ a s p o o n  
t e 1  
8
⁄ a s 1 p o o n s  
t e 1  
2
⁄ a s 1 p o o n s  
2 t a b l e s p o o n s  
c u 4 1 p  
c u 4 1 p 1 s  
S a l t  
1 t a b l e s p o o n  
t a 2 ⁄ b 1 l 1 e s p o o n s  
e g V e t a b l e o i l  
M o l a s s e s  
2 t a b l e s p o o n s  
3 t a b l e s p o o n s  
c u 4 3 p + 3 t a b l e s p o o n s  
M e d i u m – 1  
c u 2 1 p + 2 t a b l e s p o o n s  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
L a r g e – 2 p o u n d s  
e s Y , b u t m i m u T s e t r b – e p r e s e D n e t l t a o y a S d t d a r r t a i s i n s / c a r a w a y s e e d s  
W h o l e W h e a t C y c l e  
P u m p e r n i c k e l R a i s i n B r e a d  
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1 8  
1 % f r o m f a t ) • C c a l r o b r . i e 1 s 3 g 6 5 • ( p 1 r o . 3 g • f a t 1 g • s a t .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h o l e W h e a t , m e d i u m c r u s t o r c p r o r u T e s p t a t o r e t a u s s t e i n , g l  
c o m p l e t  
W h e n p  
P r e s s M  
P l a c e i n  
o n t i n u e . W h e n c y c l e i s  
o m i x , k n e a d , r i s e a n d b a k e .  
.
C o n v e c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
c u 4 1 p  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
W h e a t b r a  
c u 3 1 p  
c u 3 1 p  
c u 3 1 p + 2 t a b l e s p o o n s  
c u 3 1 p + 2 t a b l e s p o o n s  
c u 4 3 p 3 s  
c u 4 1 p  
O l d f a s h i o  
c u 4 1 p 2 s  
3 c u p s  
⁄ b l 1 e s p o o n s  
W h o l e w h e  
1 t a b l e s p o o n  
t a 2 1  
t a b l e s p o o n s  
M o l a s s e s  
- i ⁄ 1 n c h p i e c e s  
2
t a 3  
4
⁄ b l e s p o o n  
t a b l e s p o o n  
1 t e a s p o o n  
1 c u p  
t a 1  
t e ⁄ a 1 s 1 p o o n s  
c u 4 1 p 1 s  
2
⁄ b l 1 e s p o o n s  
1
,
U n s a l t e d b  
t e 4 ⁄ a 3 s p o o n  
4
S a l t  
1 c u p + 1 t a b l e s p o o n  
9 0 ° F , 8 0 ° a – t e W r  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
s e Y  
i m T e r -  
D e l a y S t a r t  
W h o l e W h e a t C y c l e  
W h e a t B r a n B r e a d  
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1 7  
C a l o r i e s 6 9 ( 1 3 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h o l e W h e a t , m e d i u m c r u s t o r c p r o r u T e s p t a t o r e t a u s s t e i n , g l  
c o m p l e t  
W h e n p  
P r e s s M  
P l a c e i n  
o n t i n u e . W h e n c y c l e i s  
o m i x , k n e a d , r i s e a n d b a k e .  
.
C o n v e c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
t e 1  
c u 4 1 p  
2 t a b l e s p o o n s  
4
⁄ a s 2 p o o n s  
t e 1  
c u 3 1 p  
t a ⁄ b 1 l 2 e s p o o n s  
c u 3 2 p  
3 c u p s + 6 t a b l e s p o o n s  
⁄ b l e s p o o n s  
t e ⁄ a 1 s 1 p o o n s  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
2 t a b l e s p o o n s  
F l a x s e e d  
O a t s  
t a 1  
c u 3 1 p  
2 c u p s  
⁄ b l 1 e s p o o n s  
t e ⁄ a 3 s p o o n  
2
⁄ b l 1 e s p o o n s  
2
c u 2 1 p  
B a r l e y f l o u  
W h o l e w h e  
H o n e y  
c u 4 3 p 2 s  
t a 2 1  
t a b l e s p o o n s  
t a 2 1  
2
1
4
1 t e a s p o o n  
4
S a l t  
i n -  
2
c ⁄ 1 h p i e c e s a  
t a ⁄ b 3 l e s p o o n  
4
1 t a b l e s p o o n  
t a 1  
4 ⁄ b 1 l e s p o o n s  
,
U n s a l t e d b  
1 c u p + 1 t a b l e s p o o n  
c u 4 1 p s  
c u 2 1 p 1 s  
9 0 ° F , 8 0 ° a – t e W r  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
W h o l e W h e a t C y c l e  
W h o l e G r a i n W h o l e W h e a t B r e a d  
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1 6  
C a l o r i e s 6 1 ( 4 % f r o m f a t ) • c a r b . 1 3  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h o l e W h e a t , m e d i u m c r u s t o r c p r o r u T e s p t a t o r e t a u s s t e i n , g l  
c o m p l e t  
W h e n p  
P r e s s M  
P l a c e i n  
o n t i n u e . W h e n c y c l e i s  
o m i x , k n e a d , r i s e a n d b a k e .  
.
C o n v e c t i o n B r e a d M a k e r  
t e a s p o o n s  
t e 1  
t e ⁄ a 1 s p o o n s  
c u 4 1 p 3 s  
t a ⁄ b 1 l 1 e s p o o n s  
4
⁄ a s p o o n s  
t e 1  
4
⁄ a 2 s 2 p o o n s  
2
4
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
i t a V l w h e a t g  
W h o l e w h e  
H o n e y  
3 t e a s p o o n s  
2
t e 2 ⁄ a 1 s 5 p o o n s  
2 c u p s + 6 t a b l e s p o o n s  
1 t a b l e s p o o n  
4 c u p s  
2
t a b l e s p o o n s  
t e 3  
4
⁄ a s p o o n  
1 t e a s p o o n  
t e 1  
4
⁄ a s p o o n s  
S a l t  
1 c u p  
1 c u p + 1 t a b l e s p o o n  
M e d i u m – 1  
c u 4 1 p 1 s  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
L a r g e – 2 p o u n d s  
s e Y  
i m T e r -  
D e l a y S t a r t  
W h o l e W h e a t B r e a d C y c l e  
r u T e 1 0 0 % W h o l e W h e a t B r e a d  
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1 5  
C a l o r i e s 9 0 ( 3 0 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h o l e W h e a t , m e d i u m c r u s t o r c p r o r u T e s p t a t o r e t a u s s t e i n , g l  
t r a n s f e r  
k n e a d i n  
e a d f r o m m a c h i n e a n d  
u n d s , r e m o v e d o u g h a n d  
s t o n e s o u n d s , a d d m i x e d n u t s a n d s e e d s . W h e n p a u s e s i g n a l s o d o u g h s  
. P r e s s M e n u a n d s e l e c t C W o h n o v l e e c W t i o h n e B a t r . e P a d r e M s s a C k e r u r s t a b n r e d a s d e p l e  
, a n d y e a s t , i n o r d e , r w l i h s o t e l e d , w i n h e t h a e t f b l o r e u a r d p a n , f i t m t e a p l e s y r u p , b r e a d f l o u r P l a c e b  
d w i t h t h e k n e a d i n g p a d d l e . P l a c e t h e  
p u m p k i n s  
c u 2 1 p  
2 t e a s p o o n s  
c u 4 3 p  
t e ⁄ a 1 s 2 p o o n s  
1 c u p  
⁄ a s 2 p o o n s  
c u 2 1 p 2 s  
c u 4 1 p 1 s  
t a ⁄ b 1 l 1 e s p o o n s  
M i x e d n u t s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
W h o l e w h e  
4
t e 1  
4
c u 2 1 p 1 s  
c u 4 3 p  
2 c u p s  
1 c u p  
B r e a d f l o u  
1 t a b l e s p o o n  
1 t a b l e s p o o n  
2
M a p l e s y r u  
- i ⁄ 1 n c h p i e c e s  
2
1 t a b l e s p o o n  
t e ⁄ a 1 s p o o n  
c u 4 3 p  
1 t a b l e s p o o n  
t a 1  
t e a s p o o n  
c u 4 1 p 1 s  
2
⁄ b l 1 e s p o o n s  
,
U n s a l t e d b  
2
t e ⁄ a 3 s p o o n  
4
S a l t  
1 c u p  
9 0 ° F  
B u t t e r m i l k  
I n g r e d i e n  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
i m T e r - N o  
D e l a y S t a r t  
W h o l e W h e a t B r e a d C y c l e  
N u t t y W h o l e W h e a t B r e a d  
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1 4  
1 5 m g • c a l c . 7 m g • f i b e r 1 g  
1 g • p r o . 2 g • f a t 1 g • s a t . f a t 1 g • c h C o a l . l o 3 r m i e g s 6 • 4 s o ( d 2 . 0 % 1 f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h o l e W h e a t , m e d i u m c r u s t o r c p r o r u T e s p t a t o r e t a u s s t e i n , g l  
c u  
3
⁄ p – 6 t c a u 4 ⁄ b p l e – s p o o n s , d e p e n d i n g u p o n l o a f s i z e .  
S e l e c t M i x a - r V I i n a s t i a o n n d :  
2
3
i s c o m p  
b a k e . I f  
P r e s s M  
P l a c e a  
t t o c o n t i n u e . W h e n c y c l e  
o m i x , k n e a d , r i s e , a n d  
.
C o n v a e r t c t i o n B r e a d M a k e r  
t e 1  
c u 3 1 p 1 s  
1 c u p  
1 c u p  
4
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
c u p s  
c u 2 1 p 1 s  
c u 2 1 p 1 s  
t e ⁄ a 1 s 1 p o o n s  
t e ⁄ a 1 s 4 p o o n s  
t e 1  
c u 3 2 p 2 s  
2 c u p s  
2 c u p s  
2
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
7 - g r a i n c e r  
2
W h o l e w h e  
B r e a d f l o u  
t e 3  
4
⁄ a s p o o n  
8
t e 1  
2 ⁄ a s 1 p o o n s  
S a l t  
1 t a b l e s p o o n  
2
2 t a b l e s p o o n s  
, p a c k e d  
B r o w n s u g  
-
2
i ⁄ 1 n c h p i e c e s  
t a 1  
2
⁄ b l 1 e s p o o n s  
2 t a b l e s p o o n s + 1 t e a s p o o n t 3 a b l e s p o o n s  
,
U n s a l t e d b  
2 t a b l e s p o o n s + 2 t e a s p o o n s  
c u 2 1 p + 2 t a b l e s p o o n s  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
c u 4 1 p  
c u 3 1 p  
P l a i n f a t - f r  
c u 4 3 p + 3 t a b l e s p o o n s  
M e d i u m – 1  
c u 4 1 p 1 s  
9 0 ° F , 8 0 ° a – t e W r  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r – N o  
D e l a y S t a r t  
W h o l e W h e a t B r e a d C y c l e  
M u l t i - G r a i n C e r e a l W h e a t B r e a d  
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1 3  
1 5 m g • c a l c . 2 6 m g • f i b e r 2 g  
C a l o r i e s 7 4 ( 5 % f r o m f a t ) • c a r b . 1  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h o l e W h e a t , m e d i u m c r u s t o r c p r o r u T e s p t a t o r e t a u s s t e i n , g l  
c o m p l e t  
W h e n p  
P r e s s M  
P l a c e i n  
o n t i n u e . W h e n c y c l e i s  
o m i x , k n e a d , r i s e a n d b a k e .  
.
C o n v e c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
t e 1  
c u 2 1 p  
1 t e a s p o o n  
c u 4 1 p 3 s  
t a ⁄ b 1 l 1 e s p o o n s  
1 t e a s p o o n  
c u 4 1 p s  
4
⁄ a s 2 p o o n s  
t e 1  
c u 3 2 p  
t e ⁄ a 1 s 1 p o o n s  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
C u r r a n t s  
c u 3 1 p  
t e ⁄ a 3 s p o o n  
4
4
i t a V l w h e a t g  
W h o l e w h e  
2 c u p s + 6 t a b l e s p o o n s  
1 t a b l e s p o o n  
4 c u p s  
2
2 t a b l e s p o o n s  
M a p l e s y r u  
t e ⁄ a 3 s p o o n  
4
t e 1  
4 ⁄ a s p o o n s  
S a l t  
1 c u p + 1 t a b l e s p o o n  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
c u 2 1 p 1 s  
1 9 0 ° F  
B u t t e r m i l k  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
W h o l e W h e a t B r e a d C y c l e  
B u t t e r m i l k W h o l e W h e a t B r e a d  
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1 2  
C a l o r i e s 7 3 ( 1 5 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h o l e W h e a t , m e d i u m c r u s t o r c p r o r u T e s p t a t o r e t a u s s t e i n , g l  
c o m p l e t  
I f d e s i r e  
P r e s s M  
P l a c e a  
o n t i n u e . W h e n c y c l e i s  
o m i x , k n e a d , r i s e , a n d b a k e .  
.
C o n v a e r t c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
W h o l e w h e  
c u 2 1 p 1 s  
c u 4 3 p  
1 t a b l e s p o o n  
2 c u p s  
1 c u p  
c u 2 1 p 2 s  
c u 4 1 p 1 s  
B r e a d f l o u  
t a 1  
2 ⁄ b l 1 e s p o o n s  
2 t a b l e s p o o n s  
H o n e y  
i n - ⁄ c 1 h p i e c e s a  
2
t a 1  
2
⁄ b l 1 e s p o o n s  
2 t a b l e s p o o n s  
1 t e a s p o o n  
t a 1  
t e ⁄ a 1 s 1 p o o n s  
c u 4 1 p 1 s  
2
⁄ b l 2 e s p o o n s  
,
U n s a l t e d b  
t e 4 3  
⁄ a s p o o n  
4
S a l t  
1 c u p  
1 c u p + 1 t a b l e s p o o n  
M e d i u m – 1  
9 0 ° F , 8 0 ° a – t e W r  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
s e Y  
i m T e r -  
D e l a y S t a r t  
W h o l e W h e a t B r e a d C y c l e  
B a s i c H o n e y W h o l e W h e a t B r e a d  
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1 1  
C a l o r i e s 8 4 ( 2 6 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) ( m a d e w i t h o u  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h i t e , m e d i u m c r u s t , l o a f s i z e . p o r T e p a r e u s i n g R a p i d W h i t  
c u  
3
⁄ p –  
2
c ⁄ o – o 3 ⁄ k e d d A i d c e d d b a c o n w h e n M i x - i n s i g n a l s o u n d s .  
T h r e e C h e a e r V i s a e t i & o n B :  
1
1
2
c o m p l e t  
W h e n p  
P r e s s M  
P l a c e i n  
o n t i n u e . W h e n c y c l e i s  
k n e a d , r i s e a n d b a k e .  
.
C o n v e c t i o n B r e a d M a k e r  
1 t e a s p o o n  
2 c u p s + 2 t a b l e s p o o n s  
t e ⁄ a 1 s p o o n  
t e 3  
t e 1  
2
⁄ a s 1 p o o n s  
3 c u p s + 3 t a b l e s p o o n s  
t e ⁄ a 3 s p o o n  
t e ⁄ a 1 s 1 p o o n s  
2 t e a s p o o n s  
c u 4 1 p 4 s  
1 t e a s p o o n  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
B r e a d f l o u  
2
4
o r o t h e r h a T b o a t s s c a o u c e  
®
4
⁄ a s p o o n  
1 t a b l e s p o o n  
c u 2 1 p ( 1 o z . )  
c u 2 1 p ( 2 o z . )  
c u 4 1 p  
8
t e 1  
2 ⁄ a s 1 p o o n s  
S a l t  
t e 1  
2 ⁄ a s 4 p o o n s  
2 t a b l e s p o o n s  
c u 2 1 p ( 2 o z . )  
G r a n u l a t e d  
o
2
z ⁄ 1 . )  
c u 3 1 p ( 1  
c h e e s e  
G r a t e d A s i  
S h r e d d e d  
P a r t - s k i m  
c u 4 3 p ( 3 o z . )  
1 c u p ( 4 o z . )  
c u 2 1 p  
6 t a b l e s p o o n s  
c u 3 2 p + 1 t a b l e s p o o n  
M e d i u m – 1  
7 t a b l e s p o o n s  
c u 4 3 p + 2 t a b l e s p o o n s  
L a r g e – 2 p o u n d s  
9 0 ° F , 8 0 ° a – t e W r  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
W h i t e B r e a d C y c l e  
T h r e e - C h e e s e B r e a d  
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1 0  
1 m g • f i b e r 0 g  
C a l o r i e s 6 8 ( 1 4 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h i t e , m e d i u m c r u s t o r c r u s t t o p o t r a T e s p t e a , r e l o u a s f i s n i z g e R . a p  
G * e n t l y a n  
c o m p l e t  
W h e n p  
P r e s s M  
P l a c e i n  
o n t i n u e . W h e n c y c l e i s  
k n e a d , r i s e a n d b a k e .  
.
C o n v e c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
t e 1  
t a ⁄ b 1 l 1 e s p o o n s  
t a ⁄ b 1 l 1 e s p o o n s  
4
⁄ a s 2 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
P o t a t o s t a  
1 t a b l e s p o o n + 1 t e a s p o o n  
1 t a b l e s p o o n + 1 t e a s p o o n  
c u 4 1 p 2 s  
2
2 t a b l e s p o o n s  
2 t a b l e s p o o n s  
4 c u p s  
2
N o n f a t d r y  
3 c u p s  
B r e a d f l o u  
t e 1  
2
⁄ a s p o o n  
1 t e a s p o o n  
1 t e a s p o o n  
1 t e a s p o o n  
G r a n u l a t e d  
S a l t  
t e 4 ⁄ a 3 s p o o n  
t e 2 1  
⁄ a s 1 p o o n s  
b u t t e r o r s  
M a s h e d p o  
c u 2 1 p  
1
c u 4 3 p  
1 c u p  
1
1
*
E g g , l a r g e  
a t r o o m t e  
1 t a b l e s p o o n  
1 t a b l e s p o o n  
c u 2 1 p + 1 t a b l e s p o o n  
M e d i u m – 1  
2 t a b l e s p o o n s  
i n -  
2
⁄ c h , p i e c e s  
U n s a l t e d b  
P o t a t o c o o  
I n g r e d i e n  
1
6 t a b l e s p o o n s  
c u 4 3 p  
9 0 ° F  
, c o o l e d t o 8 0 ° –  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
L a r g e – 2 p o u n d s  
D e l a y S t a r t  
i m T e r - N o  
W h i t e B r e a d C y c l e  
P o t a t o B r e a d  
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9
C a l o r i e s 6 7 ( 4 % f r o m f a t ) • c a r b . 1 3  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h i t e , m e d i u m c r u s t o r c r u s t t o p o t r a T e s p t e a , r e l o u a s f i s n i z g e R . a p  
o D n * o t u s e  
c o m p l e t  
W h e n p  
P r e s s M  
P l a c e i n  
o n t i n u e . W h e n c y c l e i s  
k n e a d , r i s e a n d b a k e .  
.
C o n v e c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
c u 4 1 p 2 s  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
c u 4 3 p 3 s  
1 t a b l e s p o o n + 1 t e a s p o o n  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
B r e a d f l o u  
3 c u p s  
t e 1  
2 ⁄ a s 2 p o o n s  
1 t a b l e s p o o n  
1 t e a s p o o n  
G r a n u l a t e d  
t e 3  
4
⁄ a s p o o n  
t e a 4 1 s 1 p o o n s  
S a l t  
6 t a b l e s p o o n s  
c u 2 1 p  
c u 2 1 p  
c u 2 1 p + 2 t a b l e s p o o n s  
c u 2 1 p + 2 t a b l e s p o o n s  
L a r g e – 2 p o u n d s  
, a t r o * o B m e e t r e m p e  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
6 t a b l e s p o o n s  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
s e Y i m T e r -  
D e l a y S t a r t  
W h i t e B r e a d C y c l e  
B e e r B r e a d  
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8
C a l o r i e s 8 1 ( 2 2 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h i t e , m e d i u m c r u s t o r c r u s t t o p o t r a T e s p t e a , r e l o u a s f i s n i z g e R . a p  
s l i c e s b  
r e s h a p e  
r t o w i r e r a c k t o c o o l . B r e a d  
i n g p a d d l e i f d e s i r e d ,  
s t o n e s o u n d s , a d d c h e e s e a n d t o m a t o e m s . i x W , h k e n n e  
i z e . P r e s s S t a r t t o  
. P r e s s M e n u a n d s e l e c t C W o h n i v t e e . c P t i o r e n C s B s u r i C s e i a r n u d a s  
, I t a l i a n s e a s , o b n r i e n a g d a f n l o d u y r , e s a a s l t , s i n u g o a r d r P e l r a l c i s e t e w d  
p a d d l e . P l a c e t h e b r e a d p a n i n t h e  
d r a i n e d a n  
3 t a b l e s p o o n s  
4 o u n c e s  
c u 4 1 p  
c u 4 1 p + 2 t a b l e s p o o n s  
c u 4 1 p 1 s  
O i l - p a c k e d  
6 o u n c e s  
S h r e d d e d  
2 t e a s p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
1 t e a s p o o n  
c u 4 3 p 2 s  
t e ⁄ a 3 s p o o n  
t e ⁄ a 3 s p o o n  
t e 1  
t e ⁄ a 1 s 1 p o o n s  
c u 4 3 p 3 s  
1 t e a s p o o n  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
I t a l i a n s e a  
t e ⁄ a 3 s p o o n  
4
4
2 c u p s  
B r e a d f l o u  
t e ⁄ a 1 s p o o n  
2
4
G r a n u l a t e d  
t e ⁄ a 3 s p o o n  
4
4
1 t e a s p o o n  
S a l t  
c u 2 1 p + 3 t a b l e s p o o n s  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
c u 3 2 p + 1 t a b l e s p o o n  
1 c u p  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
i m T e r - N o  
D e l a y S t a r t  
W h i t e B r e a d C y c l e  
o m a t o a n d M S u o n z z - d a r i e e l d l a T B r e a d  
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7
C a l o r i e s 9 3 ( 2 4 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h i t e , m e d i u m c r u s t o r c r u s t t o p o t r a T e s p t e a , r e l o u a s f i s n i z g e R . a p  
G * e n t l y a n  
s l i c e s b e s t w h e n a l l o w e d t o c o o l .  
p e d o u g h a n d r e p l a c e i n  
b r e a d p  
s t o n e s o u n d s , a d d b b a l u k e . c W h  
. P r e s s M e n u a n d s e l e c t C W o h n i v t e e c c t y i o c n l e . B P r e r a e d s i n s M t C h a r e k u e C s r t  
a d , r i s e a n d  
t h e k n e a d i n g p a d d l e . P l a c e t h e b r e a d p a n  
, n o n f a t m i l k , , b a r n e d a d y e f a l o s u t , r i n o r d , e r g g l i s , t s e a d l , t , i n h o , t h n w e i y n b e r e , a b d u t p t e a P r n l a f c i t e t e w d  
c u 3 1 p  
c u 3 1 p  
t e ⁄ a 1 s 1 p o o n s  
t a ⁄ b 1 l 1 e s p o o n s  
c u 2 1 p 2 s  
1 t a b l e s p o o n  
t e ⁄ a 1 s p o o n  
c u 2 1 p  
c u 2 1 p  
c u 4 3 p  
c u 4 3 p  
G r e e n o l i v  
B l u e c h e e s  
2
t e 3  
4
⁄ a s 1 p o o n s  
2 t a b l e s p o o n s  
3 c u p s + 2 t a b l e s p o o n s c u 4 3 p 3 s  
2 t e a s p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
N o n f a t d r y  
2
2 t a b l e s p o o n s  
B r e a d f l o u  
1 t a b l e s p o o n  
1 t e a s p o o n  
1
1 t a b l e s p o o n  
⁄ a s 1 p o o n s  
H o n e y  
2
t e 4 1  
S a l t  
1
1
*
E g g , l a r g e  
t a 1  
2
⁄ b l e s p o o n  
1 t a b l e s p o o n  
2 t a b l e s p o o n s  
t a 1  
2
⁄ b l 1 e s p o o n s  
i n -  
2
⁄ c h , p i e c e s a t r o o m U n t e s m a l p t e e d r a b t  
1
1 t a b l e s p o o n  
3 t a b l e s p o o n s  
c u 3 2 p  
D r y w h i t e  
9 0 ° F , 8 0 ° a – t e W r  
c u 3 1 p + 2 t a b l e s p o o n s  
S m a l l – 1 p o p u 2 o ⁄ 1 n u d n d s  
c u 2 1 p  
M e d i u m – 1  
i m T e r - N o  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
D e l a y S t a r t  
W h i t e B r e a d C y c l e  
B l u e C h e e s e a n d O l i v e B r e a d  
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6
1 m g • f i b e r 1 g  
C a l o r i e s 9 6 ( 2 5 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h i t e , m e d i u m c r u s t o r c r u s t t o p o t r a T e s p t e a , r e l o u a s f i s n i z g e R . a p  
c o m p l e t  
W h e n p  
P r e s s M  
P l a c e i n  
o n t i n u e . W h e n c y c l e i s  
k n e a d , r i s e a n d b a k e .  
.
C o n v e c t i o n B r e a d M a k e r  
t e 1  
2
⁄ a s 1 p o o n s  
1 t e a s p o o n  
c u 4 1 p 2 s  
t e ⁄ a 1 s p o o n  
t e 3  
4
⁄ a s 1 p o o n s  
1 t e a s p o o n  
c u 2 1 p 3 s  
t e ⁄ a 3 s p o o n  
c u 4 1 p  
2 t a b l e s p o o n s  
2 t e a s p o o n s  
⁄ a s 1 p o o n s  
c u 2 1 p 4 s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
G r a n u l a t e d  
t e 2 1  
B r e a d f l o u  
2
4
1 t e a s p o o n  
S e a s a l t  
3 t a b l e s p o o n s  
1 t a b l e s p o o n  
5 t a b l e s p o o n s  
3 t a b l e s p o o n s  
P e s t o  
O l i v e o i l , e  
c u 4 3 p  
1 c u p  
c u 2 1 p 1 s  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
s e Y  
i m T e r -  
D e l a y S t a r t  
W h i t e B r e a d C y c l e  
P e s t o B r e a d  
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5
C a l o r i e s 7 8 ( 2 3 % f r o m f a t ) • c a r b .  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h i t e , m e d i u m c r u s t o r c r u s t t o p o t r a T e s p t e a , r e l o u a s f i s n i z g e R . a p  
c o m p l e t  
W h e n p  
P r e s s M  
P l a c e i n  
o n t i n u e . W h e n c y c l e i s  
k n e a d , r i s e a n d b a k e .  
.
C o n v e c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
D r i e d r o s e  
t e 2 1  
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
3 c u p s  
3 t e a s p o o n s  
4 c u p s  
2 c u p s  
B r e a d f l o u  
t e 3  
4
⁄ a s p o o n  
1 t e a s p o o n  
3 t a b l e s p o o n s  
t e 1  
2
⁄ a s 1 p o o n s  
S a l t , s e a o  
2 t a b l e s p o o n s  
1 c u p  
4 t a b l e s p o o n s  
O l i v e o i l , e  
c u 4 3 p  
c u 2 1 p 1 s  
9 0 ° F , 8 0 ° a – t e W r  
I n g r e d i e n  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
s e Y i m T e r -  
D e l a y S t a r t  
W h i t e B r e a d C y c l e  
R o s e m a r y B r e a d  
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4
C a l o r i e s 8 7 ( 1 6 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h i t e , m e d i u m c r u s t o r c r u s t t o p o t r a T e s p t e a , r e l o u a s f i s n i z g e R . a p  
c o m p l e t  
W h e n p  
P r e s s M  
P l a c e i n  
o n t i n u e . W h e n c y c l e i s  
k n e a d , r i s e a n d b a k e .  
.
C o n v e c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
t e 1  
t e 1  
3 c u p s  
c u 4 3 p  
4
⁄ a s 2 p o o n s  
t e 1  
t e 3  
c u 4 3 p 3 s  
1 c u p  
⁄ a s 1 p o o n s  
t a ⁄ b 1 l 2 e s p o o n s  
t a ⁄ b 1 l 2 e s p o o n s  
c u 4 1 p 1 s  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
t e ⁄ a 1 s p o o n  
4
2 ⁄ a s p o o n  
4 ⁄ a s p o o n  
C i n n a m o n  
B r e a d f l o u  
G r a n o l a  
S a l t  
c u 4 1 p 2 s  
c u 2 1 p  
t e 3  
t a ⁄ b 1 l 1 e s p o o n s  
t a ⁄ b 1 l 1 e s p o o n s  
c u 4 3 p  
4
⁄ a s p o o n  
1 t e a s p o o n  
2 t a b l e s p o o n s  
2 t a b l e s p o o n s  
1 c u p  
t e 4 1  
2
2
H o n e y  
2
2
i n - c ⁄ h , p i e c e s a t r o o m U n t e s m a l p t e d r a b t u u  
2
1
9 0 ° F  
M i l k , l o w f a  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
i m T e r - N o  
D e l a y S t a r t  
W h i t e B r e a d C y c l e  
G r a n o l a B r e a d  
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3
C a l o r i e s 9 8 ( 1 6 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
I n g r e d i e n  
2 t e a s p o o n s  
t e  
2
⁄ a s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
1 M e d i u m – 1  
L a r g e – 2 p o u n d s  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h i t e , m e d i u m c r u s t o r c r u s t t o p o t r a T e s p t e a , r e l o u a s f i s n i z g e R . a p  
G * e n t l y a n  
c o m p l e t  
t h a t t h e  
t h i c k . S  
t h e p a u  
P r e s s M  
P l a c e r e  
t i n u e . W h e n c y c l e i s  
w i t h t h e s h o r t e r s i d e , m a k i n g s u r e  
t o a r e c t a n g l e , a b o u t  
k n e a d , r i s e a n d b a k e . W h e n  
C o n v e c t i o n C B u r i s e i a n d a r M t a k e r  
" 4 ⁄  
1
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, c i n n a m o n , a n d r a i s i n s i f u s i n g . R e s e r v e .  
I n a s m  
2 t e a s p o o n s  
c u 2 1 p 2 s  
1 t a b l e s p o o n  
t e 1  
c u 2 1 p 3 s  
1 t a b l e s p o o n  
4
⁄ a s 2 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
B r e a d f l o u  
4 c u p s  
t a 1  
2
⁄ b l 1 e s p o o n s  
1 t e a s p o o n  
1
G r a n u l a t e d  
S a l t  
t e 1  
2 ⁄ a s p o o n  
1 t e a s p o o n  
1
1
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E g g , l a r g e  
t a 1  
2
⁄ b l 1 e s p o o n s  
2 t a b l e s p o o n s  
1 c u p  
t a 1  
2
⁄ b l 2 e s p o o n s  
, a t r o o B m u t t e r m p e r  
M i l k  
c u 3  
c u 4 1 p 1 s  
t a ⁄ b 1 l e s p o o n  
c u ⁄ 1 p  
4
⁄ p  
c u 4 1 p 1 s  
c u 4 1 p 1 s  
t a ⁄ b 1 l e s p o o n  
c u ⁄ p 1  
c u 4 1 p 1 s  
R a i s i n s ( o p  
C i n n a m o n  
2
2
t a 3  
4 ⁄ b l e s p o o n  
4
4
c u 3 1 p  
G r a n u l a t e d  
I n g r e d i e n  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
i m T e r - N o  
D e l a y S t a r t  
W h i t e B r e a d C y c l e  
C i n n a m o n S w i r l B r e a d  
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2
C a l o r i e s 8 6 ( 1 3 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h i t e , m e d i u m c r u s t o r c r u s t t o p o t r a T e s p t e a , r e l o u a s f i s n i z g e R . a p  
r e m o v e  
s i g n a l s  
M e n u a  
P l a c e a  
e n c y c l e i s c o m p l e t e d ,  
, r i s e , a n d b a k e . W h e n p a u s e  
. P r e s s  
C o n v a e r t c t i o n B r e a d M a k e r  
2 t e a s p o o n s  
c u 2 1 p  
t e 1  
c u 4 3 p  
3 c u p s  
⁄ b l 1 e s p o o n s  
1 t e a s p o o n  
4
⁄ a s 2 p o o n s  
t e 1  
4
⁄ a s 2 p o o n s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
O l d - f a s h i o  
1 c u p  
2 c u p s  
4 c u p s  
B r e a d f l o u  
1 t a b l e s p o o n  
t a 2 1  
2 t a b l e s p o o n s  
M a p l e s y r u  
t e 3  
4
⁄ a s p o o n  
t e 1  
2 ⁄ a s 1 p o o n s  
S a l t  
a t r o o m t e  
1 t a b l e s p o o n  
c u 4 3 p  
t a 1  
2
⁄ b l 1 e s p o o n s  
2 t a b l e s p o o n s  
n i c -  
2
h ⁄ 1 , p i e c e s  
U n s a l t e d b  
B u t t e r m i l k  
I n g r e d i e n  
1 c u p  
c u 2 1 p 1 s  
9 0 ° F  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
i m T e r - N o  
D e l a y S t a r t  
W h i t e B r e a d C y c l e  
O a t m e a l B r e a d  
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1
1 6 m g • c a l c . 1 6 m g • f i b e r 0 g  
C a l o r i e s 7 7 ( 1 7 % f r o m f a t ) • c a r b  
N u t r i t i o n a l i n f o r m a t i o n p e r s e r v i n g ( 1 o u n c e ) :  
1 t e a s p o o n  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
i t a V l w h e a t g  
R a p i d r i s e  
2 t e a s p o o n s  
t e 2 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
S m a l l – 1 p o u n d p 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
U s e r a p i d r i s e y e  
S e l e c t R a p i d W h i t e , m e d i u m c r u s t o r c r u s t t o p o t r a T e s p t e a , r e l o u a s f i s n i z g e R . a p  
r e m o v e  
s i g n a l s  
M e n u a  
P l a c e a  
e n c y c l e i s c o m p l e t e d ,  
, r i s e , a n d b a k e . W h e n p a u s e  
. P r e s s  
C o n v a e r t c t i o n B r e a d M a k e r  
1 t e a s p o o n  
2 t a b l e s p o o n s  
2 c u p s  
t e 1  
2
⁄ a s 1 p o o n s  
2 t e a s p o o n s  
c u 4 1 p  
4 c u p s  
, i n s t a n t o r b r e a a e s d t Y , m a c a t c i v h e i n d e r  
N o n f a t d r y  
3 t a b l e s p o o n s  
3 c u p s  
B r e a d f l o u  
t e 3  
4
⁄ a s p o o n  
t e 1  
8
⁄ a s 1 p o o n s  
t e 1  
2
⁄ a s 1 p o o n s  
S a l t  
t e 2 ⁄ a 1 s 1 p o o n s  
t e 4 ⁄ a 1 s 2 p o o n s  
3 t e a s p o o n s  
G r a n u l a t e d  
a t r o o m t e  
t a 1  
2
⁄ b l 1 e s p o o n s  
2 t a b l e s p o o n s + 1 t e a s p o o n 3 t a b l e s p o o n s  
c u 8 1 p 1 s c u 2 1 p 1 s  
i n -  
2
c ⁄ 1 h , p i e c e s  
U n s a l t e d b  
c u 4 3 p  
9 0 ° F , 8 0 ° a – t e W r  
S m a l l – 1 p o u n p d 2 o ⁄ 1 u n d s  
M e d i u m – 1  
L a r g e – 2 p o u n d s  
I n g r e d i e n  
s e Y i m T e r -  
D e l a y S t a r t  
W h i t e B r e a d C y c l e  
B a s i c W h i t e B r e a d - M a c h i n e B r e  
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4 6 / G l u  
4 4 / G l u  
C h e e s y  
G l u t e n -  
a l n u t B r e a d  
a l n u , t W B r e a d  
A p p l e , C h e d d a r  
o g Y u r t B r e a d 8 9  
L a s t - M i n u t e C i n n a m o n R a i s i n  
8 6 / S a l s a a n d C h e e s e L a s t - M i n u t e L o a f 8 7 / L a s t - M i n u t e C o r n L o a f 8 8 /  
i p T s a n d H i n t s 8 4 / L a s t - M i n u t e W h i t e L o a f 8 5 / L a s t - M i n u t e “ P e s t o ” L o a f  
L a s t - M i n u t e L o a v e s  
4 1 / L o w  
C i n n a m  
N u t t y L o  
L o w - C a  
B l u e b e r r y L i m e J a m 8 2 / P l u m C a s s i s J a m 8 3 / C h e r r y B o u n c e J a m 8 3  
8 1 / S t r a w b e r r y R h u b a r b J a m 8 1 / P e a r a n d G i n g e r P r e s e r v e s 8 2 /  
P i n k G r a p e f r u i t M a r m a l a d e 8 0 / P e a c h , a M l n a u n t g B o r , e P a d a p a 3 y 4 a / a S n o d u r C r e a m  
C r a n b e r r y S a u c e 7 9 / “ B e r r i e d ”  
e T a L o a f 3 5 C / Z h o u c o c h l a  
L e m o n  
a l n u t L o a f B 3 a 0 n a / n C a a  
Q u i c k B  
A p r i c o t J a m  
o T m a t o C h u t n e y 8 0 A / p p l e s a u c e 7 9 /  
a T r t  
J a m s , S a u c e s , C h u t n e y s  
B r e a d 7 8  
G o l d e n  
7 5 / S a l l y L u n n B r e a d 7 6 / “ A p p l e P i e ” B r e a d 7 7 / “ C h o c o l a t e C h i p C o o k i e ”  
C h a l l a h L o a f 7 2 / P a n e t t o n e L o a f 7 3 / R i c h R a i s i n L o a f 7 4 / S t o l l e n L o a f  
S w e e t B r e a d s C y c l e  
F r e n c h  
a n d R o s  
F r e n c h  
F r e n c h  
A r t i s a n L o a f 7 0 / S e m i n o l a L o a f 7 1  
A p r i c o t  
a l n W u t B o u l e 6 7 / C r a n b e r r y P i s t a c h i o B o u l e 6 9 / H a z e l n u t a n d  
A r t i s a n F o c a c c i a / P i z z a R u 6 s 6 t i c / B a u g t t u e e r m t t e i l k 6 W 5 h / o l e W h e a t  
l n a u t W W h e a t  
W h e a t B  
1 0 0 % W  
M u l t i - G r  
B a s i c H  
W h o l e  
A r t i s a n D o u g h C y c l e  
r u T e  
A p r i c o t C h e e D s o e u D g a h n i 6 s 3 h / B r a i d 6 4  
6 0 / C i n n a m o n S w i r l R o l l s 6 1 / C r e a m C h e e s e F r o s t i n g 6 2 / B a s i c S w e e t  
C h e e s e K n o t s 5 8 / O n i o n R y e R o l l s 5 9 / P e a n u t B u t t e r a n d C h o c o l a t e R o l l s  
S o f t P r e t z e l s 5 6 / W h o l e 1 W h e a t K a l a m a t a B r e a d T h 5 r 7 e e / - G C h a e r l e i c s , e H B e r e b a , d a n 1 d  
R o l l s w i t h C u r r a n t s a n d P e c a n s 5 3 / P i z z a o D T m o a u t g o h a n 5 d 4 M / H o z e z r a b r e F l o l a c a B c r c e i a d 5 8 5 /  
B r e a d s t i c k s 5 1 / S w e e t P o t a t o C l o v e r l e a f R o l l s 5 2 / M o l a s s e s W h o l e W h e a t  
F r e n c h B r e a d B a g u e t t e s 4 9 / B r e a d - M a c h i n e B r i o c h e 5 0 / C h e d d a r  
D o u g h / P i z z a D o u g h C y c l e  
B e e r B r  
C h e e s e  
B r e a d  
B a s i c W  
W h i t e / R  
C o n t e n t s  
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a s w e l l a s a v a r i e t y o f o t h e r b r e a d s , d o u g h s  
e ’ v e i n c l u d e d r e c i p e e ’ l W l s d f o r t h o e u r r e L s o t w ! - W C a r b a n d G  
T h e n j u s t a d d i n g r e d i e n t s , a o n r d u t s s o e e l t e r a y c t f a a m m i l y e n f a u v o p r  
y o u s e t t h e f i n  
f i n i s h e d l o a f ,  
C o n v e c t i o n B r e a d M o a u Y k r e n r e m w a C k e u s i s i n t a  
w h e n e v e r y o u w a n t i t !  
G e t r e a d y t o e n j o y w a r m  
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B R E A D M A K E R C O N V E C T I O N  
m f r w e s a h r  
F r o m  
R e v e r s e S i d e  
B o o k l e t  
I n s t r u c t i o n  
l e t p e c e i B o R o  
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