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Breadman Ultimate Plus Bread Maker INSTRUCTION MANUAL & RECIPE GUIDE TR2500BC TR2500BC Breadman Bread Maker Manuals
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Bread Maker Manuals Automatic Bread Maker, Automatic Breadmaker, Bread & Dessert Maker, Bread & Dough Maker, Bread and Dessert Maker Breadman Ultimate Plus Bread Maker INSTRUCTION MANUAL & RECIPE GUIDE TR2500BC TR2500BC Breadman Bread Maker Manuals

TR2500_FINAL

10/14/05

3:14 PM

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INSTRUCTION MANUAL & RECIPE GUIDE
AUTOMATIC BREAD MAKER MODEL: TR2500BC

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RECIPE INDEX
Bread Recipes.As Easy As 1-2-3. 36 - 69 White Cycle Bread Recipes White Bread. 36 Jalapeno Bread. 37 White Sourdough Starter.38 White Sourdough Bread. 38 Banana Bread. 39 Corn Bread. 39 Dill Bread. 40 Fat-Free White Bread. 40 Egg Bread. 41 Buttermilk Bread. 41 Honey Granola Bread. 42 Maple Bread. 42 Peach Bread. 43 Potato Bread. 43 Milk Bread. 44 Bloody Mary Bread. 44 Banana Granola Bread. 45 Whole Wheat Cycle Bread Recipes Sunflower & Sesame Seed Whole Wheat Bread. 46 Whole Wheat with Gluten Bread. 46 Whole Wheat Cinnamon Raisin Walnut Bread. 47 Southern Barley Bread. 47 Caraway Rye Bread. 48 Onion Rye Bread. 48 Anadama Oatmeal Bread. 49 Honey-Banana Whole Wheat Bread. 50 Seven Grain Bread. 50 Two Cheese Bread. 51 Whole Wheat Zucchini Herb Bread. 51 Yogurt Whole Wheat Bread. 52 100% Whole Wheat Bread. 52 Pumpernickel Bread. 53 Dairy Whole Wheat Bread. 53 Hearty Nut Bread. 54

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(CONTINUED)
French Cycle Bread Recipes French Bread. 55 French Herb Bread. 55 Italian Herb Bread. 56 Sunny Mediterranean Bread. 56 Fruit & Nut Cycle Bread Recipes Spiced Pumpkin Bread. 57 Cinnamon Raisin Bread. 58 Crunchy Cracked Wheat Bread. 58 Soy Herb Bread. 59 Sweet Walnut Bread. 59 White Wheat Bread. 60 Dried Fruit Bread. 60 Trail Mix Bread. 61 Soy Almond Fruit Bread. 61 Soy Cinnamon Raisin Bread.62 Cheese Onion Bread. 62 Carrot Raisin Bread. 63 Day Old Bread Recipes. 64 Breaded Pineapple. 64 Bread Pudding. 64 Crunchy Bread Snacks. 64

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Batter Breads Cycle Recipes Sweet Corn Bread.65 - 66 Pineapple Coconut Pound Cake. 67 Spiced Zucchini Bread. 67 Cheddar Loaf Bread. 68 Carrot Pecan Bread. 68 Banana Nut Cake. 69 Low Carb Recipes.As Easy As 1-2-3.70 - 77 Low Carb White Bread. 70 - 71 Low Carb Onion Rye Bread. 72 Low Carb Cinnamon Raisin Bread.73 Low Carb Whole Grain Bread.74 Low Carb Batter Breads Cycle Recipes Low Carb Chocolate Cake.75 - 76 Low Carb Cheddar Cheese Onion Loaf.77 Gluten Free Recipes.As Easy As 1-2-3.78 - 84 Gluten Free Country White Bread.78 - 79 Gluten Free Pumpernickel Bread.80 Gluten Free Corn Meal Bread.80 Gluten Free Onion Dill Bread.81 Gluten Free Almond Fruit Bread.81 Gluten Free Alpine Cheese Onion Bread.82 Gluten Free Cheddar Confetti Bread.82 Gluten Free Cinnamon Raisin.83 Gluten Free Bean or Chick-Pea Bread.83 Gluten Free Lemon Poppy Seed Bread.84 Gluten Free Lemon Walnut Bread.84

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Bread/Pizza Dough Cycles.85 Making Doughs: Crust Treatments. 86 Dough Cycle Recipes.As Easy As 1-2-3.87 - 104 Dinner Roll Dough. 87 Wheat Dinner Roll Dough. 88 Buttermilk Roll Dough. 89 Cheezy Garlic Roll Dough. 90 Refreshing Roll Dough. 91 Cinnamon Roll Dough. 92 Sticky Breakfast Bun Dough. 93 Brioche Roll Dough. 94 French Bread Dough. 95 Challah Bread Dough. 96 Creamed Soup Bread Bowl Dough. 97 Party Dip Bread Bowl. 98 Shredded Beef Dip. 98 Shrimp Dip. 98 Almond-Cherry Coffee Cake Dough. 99 Bagel Dough. 100 Banana Wheat Bagel Dough. 101 Egg Bagels. 102 Soft Pretzel Dough. 103 Pita Pocket Dough. 104 Pizza Dough Recipes Pizza Crust Dough. 105 Whole Wheat Pizza Crust Dough. 105 Rustic Pizza Margherita. 106 Focaccia Dough. 107 Jam Cycle Method and Recipes.As Easy As 1-2-3.108 - 109 Strawberry, Blackberry, or Raspberry Jam. 109 Blueberry, Apricot, Peach or Pear Jam. 109

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TABLE OF CONTENTS
Important Safeguards. 1 Additional Important Safeguards. 2 Short Cord Instructions, Electric Power, Polarized Plug. 2 Power Outage. 3 Before Using For The First Time. 4 Breadman Ultimate Plus Tips. 4 Your Breadman Ultimate Plus. 5 Control Panel. 6 - 8 Kneading And Baking Cycles. 9 - 10 Kneading And Baking Cycle Chart. 11 - 15 Know Your Ingredients. 16 - 19 Measuring Your Ingredients. 19 Recipe Tips. 20 - 21 Making Dough, Baking Bread and Batter Breads. 22 - 25 Using The 24-Hour Delay Bake Timer. 26 Advanced Baking Techniques: Bake Only.27 Advanced Baking Techniques: Pause.28 - 30 Advanced Baking Techniques: Personal Recipes.31 PERSONAL RECIPES.32 - 34 Rosemary French Bread.32 Pumpkin Pull-Apart Pan Rolls.33 Challah.34 Advanced Baking Techniques: Custom Program.35 Bread Recipes.As Easy As 1-2-3. 36 - 69 White Cycle Bread Recipes. 36 - 45 Whole Wheat Cycle Bread Recipes. 46 - 54 French Cycle Bread Recipes. 55 - 56 Fruit & Nut Cycle Bread Recipes. 57 - 63 Day Old Bread Recipes.64 Batter Breads Cycle Recipes. 65 - 69 Low Carb Bread Recipes.As Easy As 1-2-3.70 - 77 Gluten Free Bread Recipes.As Easy As 1-2-3.78 - 84 Bread/Pizza Dough Cycles. 85 Making Doughs: Crust Treatments. 86 Dough Cycle Recipes.As Easy As 1-2-3. 87 - 104 Pizza Dough Recipes. 105 - 107 Jam Cycle Method and Recipes.As Easy As 1-2-3. 108 - 109 Personal Recipe Memory Cycle Forms. 110 - 111 User Maintenance Instructions, Cleaning and Storage. 112 Before Calling For Service. 113 Checklist. 114 Suggestions. 115 Recipe Index.116 - 119

SHORT CORD INSTRUCTIONS

A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. Do not use an extension cord with this product.

ELECTRIC POWER

If electric circuit is overloaded with other appliances, your Bread Maker may not operate properly. The Bread Maker should be operated on a separate electrical circuit from other operating appliances.

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

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POWER OUTAGE
60-Minute Power Failure Back-Up
Your Breadman Ultimate Plus Automatic Bread Maker has a 60Minute Power Failure Back-Up feature. If the electricity goes off, the memory will store the Cycle in process for up to 60 minutes. If the power comes back on within this time, the Cycle will resume where it left off. If the Breadman Ultimate Plus loses power for more than 60 minutes and you are using any dairy products, perishables or meat in your bread, you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations. For non-perishable recipes you may try starting the Breadman Ultimate Plus at the beginning of the Cycle again. However, this may not always produce an acceptable loaf of bread. If you are not sure when the outage occurred, remove the dough ball from the Bread Pan and place in an oven-safe baking container. Allow to double in size and place in a preheated 350F/177C oven for 30 to 45 minutes or until done. The bread will sound hollow when tapped on top of the loaf if it is done. Again, this may not always produce an acceptable loaf of bread. If the bread has already begun to bake when the outage occurs, you must begin with new ingredients. NOTE: Power Failure Back-Up does not cover surges. If you experience frequent surges, please use a surge protector.

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BEFORE USING FOR THE FIRST TIME

All-Purpose Flour

All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes. The most popular brands of flour have been tested for quick bread and cakes in the Breadman Ultimate Plus with excellent results.
Bran (unprocessed) is the coarse outer portion of the wheat or rye grains that is separated from flour by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and flavor. It is also used to enhance bread texture.

Bread Flour

Bread flour is a high gluten/protein flour that typically has a higher gluten concentration than all-purpose flour. Using bread flour with the Breadman Ultimate Plus will produce loaves with better volume and structure.

Cornmeal and Oatmeal

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

Cracked Wheat

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

Rye Flour

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

Self-Rising Flour

Self-rising flour contains leavening ingredients that will interfere with bread and cake making. Self-Rising Flour is NOT RECOMMENDED for use with your Breadman Ultimate Plus Bread Maker.

7 Grain Cereal Blend

7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet.

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

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High-Altitude Baking
In high-altitude areas, over 3,000 feet, dough tends to rise faster as there is less air pressure. Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact: Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www.ext.colostate/edu/depts/coopext In dry climates, flour is drier and requires slightly more liquid. In humid climates, flour is wetter and will absorb less liquid. Therefore less liquid is required.
Slicing and Storing Bread
For best results, place the bread on a wire rack and allow to cool for 15 to 30 minutes before slicing. Use an electric knife or a serrated knife for even slices. For rectangular slices, place the loaf on its side and slice across. Store unused bread tightly covered, (sealable plastic bags or plastic containers work well) at room temperature for up to 3 days. For longer storage, (up to 1 month) place bread in a tightly covered container in the freezer. Since homemade bread has no preservatives, it tends to dry out and become stale faster than commercially-made bread. Leftover or slightly hardened bread may be cut into 1/2-inch or 1-inch cubes and used in recipes to make croutons, bread pudding or stuffing.
Measurement/Conversion Chart
1-1/2 tsp 3 tsp 1/2 TBL 2 TBL 4 TBL 5 TBL+ 1 tsp = = = = = = 1/2 TBL 1 TBL 1-1/2 tsp 1/8 cup 1/4 cup 1/3 cup 8 TBL 12 TBL 16 TBL 3/8 cup 5/8 cup 7/8 cup = = = = = = 1/2 cup 3/4 cup 1 cup 1/4 cup + 2 TBL 1/2 cup + 2 TBL 3/4 cup + 2 TBL

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MAKING DOUGH, BAKING BREAD AND BATTER BREADS
The following are the general steps for using the Breadman Ultimate Plus. Depending on the Cycles or recipe that you choose, some steps may not apply or there may be additional steps. Add all ingredients to the Bread Pan in the order listed in the recipe. The illustrations in this instruction manual are for information purposes only. You may find your Breadman Ultimate Plus looks different, however, the steps for operation are the same. Always use the freshest ingredients available. By carefully following the simple recipes that come with the Breadman Ultimate Plus, you will be able to bake delicious bread every time. STEP 1 Open the Lid and remove the Bread Pan. Lift the Bread Pan straight up and out of the machine, using the Handle. Do not turn or shake the Bread Pan while taking it out. If the Bread Pan is bent, the temperature sensor may not work properly. STEP 2 Position the Kneading Paddle on the Drive Shaft. Match the flat side of the Drive Shaft to the flat part of the hole in the Kneading Paddle. Make sure the Paddle is secure. STEP 4 Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast/baking powder/ baking soda to the indentation. This order of adding ingredients is important, especially when using the Delay Bake Timer for yeast bread baking, because it keeps the yeast away from the wet ingredients until the Kneading process begins. (Liquid ingredients will prematurely activate the yeast.)

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USING THE 24-HOUR DELAY BAKE TIMER
You can pre-program your Breadman Ultimate Plus so that it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day. Simply refer to the KNEADING AND BAKING CYCLES charts in this Instruction Manual. Set ahead, Delay Baking does not activate in the Jam Cycle. Dont use the Delay Bake Timer if your recipe includes eggs, fresh milk, or other dairy products, meats, fish, etc. that may spoil. Although the Delay Bake Timer is an option for Batter Breads, our experience has shown that the recipes included do not mix well when delayed. You may find a few of your recipes may work well; therefore, we have given you delay as an option.
To preset your Breadman Ultimate Plus, follow these steps: 1. Add the ingredients as usual, taking care not to let the yeast and liquid ingredients contact one another. 2. If your recipe contains salt, please add salt with liquid ingredients, keeping it away from the yeast. 3. Close the Breadman Ultimate Plus Lid and plug it in. 4. Select the Cycle you want. The time needed for the selected Cycle appears in the Display Window. 5. Press the Timer Button once for each 10 minutes you want to add. (Use the Button to subtract 10 minutes time from the Timer.) The amount of time you set is shown in the Display Window. For example, if it is 8 oclock AM and you want a loaf of bread ready at 1 oclock PM, press the Timer Button until the display reads 5:00, meaning it will finish baking in five hours. This is the hour difference between 8 oclock AM and 1 oclock PM. Note: Actual baking times will not change. 6. Press START to begin the Timer. The colon (:) in the time displayed begins to flash, letting you know the Timer is started. When the Display Window indicates 0:00, baking is completed. 7. If you make an error after youve activated the program and want to start over, press and hold RESET. The Timer will clear and you can begin again.

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ADVANCED BAKING TECHNIQUES: BAKE ONLY

Braided Breads

At start of last Rise (check KNEADING AND BAKING CYCLE CHART for time details), press the PAUSE Button. Remove Bread Pan and Kneading Paddle. Close Lid. Divide dough into 3 equal pieces. Stretch and roll each piece into 10-inch rope. Place ropes on a flat surface side by side. Starting at middle, braid to end, turn to braid second half, seal ends. Return to Bread Pan and tuck ends under loaf. If desired brush with water or egg wash and sprinkle with seeds (i.e. poppy or sesame seeds). Return to Breadman Ultimate Plus and press the START Button.

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Mediterranean-style Bread Recipe
Heres a quick example of a rolled, Mediterranean-style bread using a French bread recipe: Press PAUSE at the end of the Shape process (see KNEADING AND BAKING CYCLE CHART for time details) and remove the Bread Pan. Close the Lid. Remove the dough and Kneading Paddle. Roll it out on a clean, lightly floured surface. Roll the dough into an 8 x 13 rectangle. Lightly brush with good olive oil, such as Tassos. Then, sprinkle with fresh chopped garlic, basil, rosemary, and sun-dried tomatoes. Top with 1/3 cup of crumbled feta or goat cheese. If you would like, you could even add 2-3 slices of prosciutto. Roll the dough up tightly into an 8 wide roll. Tuck the ends under and place into the Bread Pan. Return the Bread Pan to the Breadman Ultimate Plus, close the Lid and press the START Button. The final rise will begin, immediately followed by the baking process. As the baking begins, press PAUSE again and remove the Bread Pan. Slash the top crust, gently mist the loaf with cold water, return the Bread Pan to the Baking Chamber, close the Lid and press START. Your rustic, alfresco Mediterranean bread will soon finish baking.
Add Crumbled Toppings to Coffee Cakes
BATTER BREADS: At end of last Knead (check KNEADING AND BAKING CYCLE CHART), touch the PAUSE Button; then remove Bread Pan from Breadman Ultimate Plus. Close Lid. Remove the Kneading Paddle from the batter. Top batter with Crumb Topping listed in your recipe. Place Bread Pan back into Breadman Ultimate Plus, and press the START Button. Removing the Kneading Paddle will help prevent tearing the cake/loaf when it is removed from the Pan after baking. Do not leave the Lid standing open for extended periods of time. ALWAYS use an oven mitt when handling the Bread Pan and follow the Important Safeguards found in the beginning of this book. When returning breads to Bread Pan without the Kneading Paddle breads will have only a small hole (the Drive Shaft) in finished product.

IMPORTANT NOTE:

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ADVANCED BAKING TECHNIQUES: PERSONAL RECIPES
5 Memory Cycles to Save 5 Personal Recipes
For advanced bakers, the Ultimate has 5 Personal Recipe Memory Cycles. This means you have 5 personal memories to program and save for your best, favorite recipes. Again Personal Recipe lets you be as creative as you need to be with a recipe. If you want the dough to Knead for 20 minutes, Punch Down for 10 seconds, and rise for an hour, just program in the numbers. If you want to skip a phase, press the arrows until you hit zero, then press the PROGRAM TIME/TEMP Button and move onto the next phase of the Baking Program. Follow the instructions for SAVE/ERASE as with the Custom Programs. This is the set of programs which the pros love. Personal Recipe lets you factor the brand and type of flour, quality of yeast even your climate into the Cycle times. Its then set aside in the Personal Recipe file, away from the regular Cycles for White, French, Whole Wheat, etc. We recommend that for your own reference, you keep a log of the time in the charts provided at the end of this book. Personal Recipes (1 through 5) appear at the end of the Cycle selection phase. Refer to the last page of the KNEADING AND BAKING TIME CHARTS to see what Cycle times and temperatures are pre-programmed into the Personal Recipes.

To Activate

Press PROGRAM TIME/TEMP for 1 second 8th press Rise 3 1st press Pre-heat time 9th press Bake 2nd press Knead 1 time 10th press Keep Warm 3rd press Knead 2 times 11th press Temperature 4th press Rise 1 12th press EXTRAS: YES or NO 5th press Punch Do you want Fruits & 6th press Rise 2 Nuts Dispenser activated? 7th press Shape When you have finished, press PROGRAM TIME/TEMP for a final time. The word SAVE will flash. Select either YES or NO. When you select YES, the changes will be permanently made. If you selected NO to save the changes, the Cycle will proceed with the temporary selections and then revert back to the previously saved times at the end of the Cycle. You can also use pre-programmed Delay Bake in addition to the manually programmed Cycles. Use the and arrows to set the time difference. Press START.

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PERSONAL RECIPES

WHITE SOURDOUGH BREAD

Ingredients: Water, 80F/27C Starter* Sugar Salt Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 1/2 cup + 1 TBL 3/4 cup 2 tsp 1 tsp 2 cups 1-1/2 tsp 1.5 LB 3/4 cup 1 cup 1 TBL 1-1/2 tsp 3 cups 2 tsp 2 LB 3/4 cup + 1 TBL 1-1/4 cups 4 tsp 2 tsp 4 cups 2-1/4 tsp

1 TBL + 1/2 tsp

*Only use Sourdough Starter recipe above.

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BANANA BREAD
Ingredients: 1 LB 1.5 LB cup 2 TBL 1-1/2 cups 1-1/2 cups 2 tsp 2 LB 1 1-1/2 cups 3 TBL 2 cups 2 cups 2-1/4 tsp Egg, large, room temperature plus 1 enough Water, 80F/27C to equal 3/4 cup + 3 TBL Oil Banana Cake Mix* Bread Flour Gluten Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 TBL 1 cup 1 cup 1-1/2 tsp
*Or any other variety of cake mix for flavor variation.

CORN BREAD

Ingredients: 1 LB 1.5 LB cup + 3 TBL 3 TBL 3 TBL 1-1/2 tsp 1-1/2 TBL 3 cups 1/3 cup 2 tsp 2 LB 2 1-1/3 cups 1/4 cup 1/4 cup 2 tsp 2-1/2 TBL 4 cups 1/2 cup 2-1/4 tsp Eggs(s), large, room temperature 1 plus enough Water, 80F/27C to equal 3/4 cup + 2 TBL Oil Honey Salt Dry Milk Bread Flour Corn Meal Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 TBL 1-1/2 TBL 3/4 tsp 2 tsp 2 cups 1/4 cup 1-3/4 tsp

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DILL BREAD
Ingredients: 1 LB 1.5 LB cup + 1 TBL 2 TBL 2 TBL 1-1/2 tsp 3 cups 1 TBL 1 TBL 2 tsp 2 LB cup + 6 TBL 3 TBL 3 TBL 2-1/4 tsp 4 cups 1-1/2 TBL 1-1/2 TBL 2-1/4 tsp Eggs(s), large, room temperature 1 plus enough Water, 80F/27C to equal 3/4 cup + 1 TBL Oil Sugar Salt Bread Flour Dried Dill Weed Dehydrated Onion Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 TBL 4 tsp 1 tsp 2 cups 1-1/2 tsp 2 tsp 1-1/2 tsp

FAT-FREE WHITE BREAD

Ingredients: Water, 80F/27C Applesauce, unsweetened Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 3/4 cup + 1 TBL 1 TBL 1-1/2 TBL 1 tsp 1 TBL 2-1/4 cups 1-1/2 tsp 1.5 LB 1 cup 2 TBL 3 TBL 1-1/2 tsp 1-1/2 TBL 3 cups 2 tsp 2 LB 1-1/2 cups 3 TBL 1/4 cup 2 tsp 2 TBL 4 cups 2-1/4 tsp

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EGG BREAD
Ingredients: 1 LB 1.5 LB cup + 1 TBL 1-1/2 TBL 2 TBL 1-1/2 tsp 2 TBL 3 cups 2 tsp 2 LB 2 1-1/3 cups 2 TBL 2-1/2 TBL 2 tsp 2-1/2 TBL 4 cups 2-1/4 tsp Eggs(s), large, room temperature 1 plus enough Water, 80F/27C to equal 3/4 cup + 1 TBL Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 TBL 1 TBL 3/4 tsp 1-1/2 TBL 2 cups + 2 TBL 1-3/4 tsp

BUTTERMILK BREAD

Ingredients: 1 LB 1.5 LB 1 cup + 2 TBL 3 TBL 3 TBL 1-1/2 tsp 1/2 tsp 3 cups 2 tsp 2 LB 1-1/2 cups + 2 TBL 1/4 cup 1/4 cup 2 tsp 3/4 tsp 4 cups 2-1/4 tsp Cultured Buttermilk, 80F/27C 3/4 cup + 2 TBL Oil 2 TBL Sugar 2 TBL Salt 1 tsp Baking Soda 1/4 tsp Bread Flour 2 cups Active Dry Yeast 1-1/2 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast

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HONEY GRANOLA BREAD
Ingredients: Water, 80F/27C Oil Honey Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 3/4 cup + 3 TBL 2 TBL 1-1/2 TBL 3/4 tsp 1-1/2 TBL 2 cups 2/3 cup 1-3/4 tsp 1.5 LB 1 cup + 3 TBL 3 TBL 3 TBL 1-1/2 tsp 2-1/2 TBL 3 cups 3/4 cup 2 tsp 2 LB 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 3 TBL 4 cups 1 cup 2-1/4 tsp

MAPLE BREAD

Ingredients: Water, 80F/27C Oil Maple Syrup Maple Extract Salt Bread Flour Dry Oatmeal, quick or regular Walnuts, chopped Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 3/4 cup + 2 TBL 2 TBL 2 TBL 1/4 tsp 1 tsp 2 cups 3/4 cups 1/2 cup 1-1/2 tsp 1.5 LB 1 cup 1/4 cup 1/4 cup 1/2 tsp 1-1/2 tsp 3 cups 1 cup 3/4 cup 2 tsp 2 LB 1-1/3 cups 6 TBL 6 TBL 3/4 tsp 2 tsp 4 cups 1-1/2 cups 1 cup 2-1/4 tsp

PEACH BREAD

Ingredients: 1 LB 1.5 LB 2 LB

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MILK BREAD
Ingredients: Milk, 80F/27C Oil Sugar Salt Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 3/4 cup 2 TBL 1 tsp 1 tsp 2 cups 1-1/2 tsp 1.5 LB 1 cup 2-1/2 TBL 1-1/2 tsp 1-1/2 tsp 3 cups 2 tsp 2 LB 1-1/2 cups 3 TBL 2 tsp 2 tsp 4 cups 2-1/4 tsp

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Method: 1. Remove the Bread Pan from the Breadman. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Make sure all ingredients, except water and butter are at room temperature. 2. Use a liquid measuring cup to measure the water (80F/27C) and pour into the Bread Pan. 3. Use a measuring spoon to measure the oil, lemon juice, and liquid lecithin. 4. Use a measuring cup to measure the butter, and cut it into small pieces. Add the eggs. 5. Use a measuring spoon to measure the salt, psyllium husks, oats, and nutritional yeast. 6. Lightly spoon oat bran into a measuring cup; level off with the straight edge of a knife and add to the Bread Pan. Measure the Splenda, rice bran, vital wheat gluten, and bread flour in the same manner and add to the Bread Pan. Place the Bread Pan into the Breadman. Push down on the rim until it fits firmly into place. Close the Lid. 7. Press the SELECT Button; choose Low Carb. Press the START Button to start immediately. NOTE: Do not use the Delay Bake Timer since some of the recipes include eggs and other fresh ingredients and you need to fold in some of the ingredients from the sides of the Bread Pan. 8. After 5 to 10 minutes into the 2nd Kneading process, check the dough ball. It will be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the Bread Pan. 9. After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase. 0:00 will appear in the Display Window; the colon will begin to flash. The Operation/Keep Warm Light will flash. 10. Press STOP Button and use oven mitts to carefully remove the Bread Pan after baking or any time during the Keep Warm phase. The Light will go out when the STOP Button is activated. CAUTION: THE PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 11. Turn Bread Pan upside down and shake several times to release the bread. Do not use metal utensils inside the Bread Pan or Bread Machine. Remove the Kneading Paddle and allow loaf to cook standing upright on wire rack approximately 15 to 30 minutes before slicing. 12. Cut the loaf in half, top to bottom and then cut each half into 1/2 inch slices. 13. When the bread has completely cooled, approximately 1 hour, store in an airtight container. 14. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of Breadman after each use.

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GLUTEN FREE ONION DILL BREAD
Ingredients: Water, 110 115F/C Extra Large Eggs Oil Cider Vinegar Sugar Salt Dry Milk White Rice Flour Potato Starch Flour Soy Flour Tapioca Flour Onion Powder Dried Dill Weed Xanthan Gum Red Star Quick RiseTM Yeast Select Gluten Free Cycle 1.5 LB. 1-1/2 cups TBL 1 tsp 2 TBL 1-1/2 tsp 1/3 cup 2 cups 2/3 cup 1/3 cup 1/2 cup 1/2 tsp 1 TBL 3-1/2 tsp 4-1/2 tsp
GLUTEN FREE ALMOND FRUIT BREAD
Ingredients: Water, 110 115F/C Extra Large Eggs Oil Cider Vinegar almond extract Sugar Salt Dry Milk White Rice Flour Potato Starch Flour Soy Flour Tapioca Flour Dried Mixed Fruit Diced Almond, slivered Xanthan Gum Red Star Quick RiseTM Yeast Select Gluten Free Cycle
1.5 LB. 1-1/2 cups + 1 TBL TBL 1 tsp 1/2 tsp 1/4 cup 1-1/2 tsp 1/2 cup 2 cups 2/3 cup 1/3 cup 1/2 cup 3/4 cup 1/3 cup 3-1/2 tsp 4-1/2 tsp

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GLUTEN FREE ALPINE CHEESE ONION BREAD
Method: Combine 5 TBL instant minced onion with 1 TBL hot water. Set aside to cool, then add to Bread Pan. Ingredients: Water, 110 115F/C Extra Large Eggs Cider Vinegar Swiss Cheese, Shredded Sugar Salt White Rice Flour Potato Starch Flour Soy Flour Tapioca Flour Dry Mustard Xanthan Gum Red Star Quick RiseTM Yeast Select Gluten Free Cycle 1.5 LB. 1-1/3 cups tsp 3/4 tsp 2 TBL 1 tsp 2 cups 1/2 cup 1/3 cup 1/2 cup 1 tsp 3-1/2 tsp 4-1/2 tsp
GLUTEN FREE CHEDDAR CONFETTI BREAD
Ingredients: Water, 110 115F/C Extra Large Eggs Cider Vinegar Cheddar cheese, shredded Sugar Salt Dry Milk White Rice Flour Potato Starch Flour Soy Flour Tapioca Flour Onion Powder Dry Mustard Xanthan Gum Red Star Quick RiseTM Yeast Select Gluten Free Cycle
1.5 LB. 1-1/3 cups tsp 1 cup 2 TBL 1-1/2 tsp 1/3 cup 2 cups 1/2 cup 1/4 cup 1/2 cup 1 tsp 1 tsp 3-1/2 tsp 4-1/2 tsp

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GLUTEN FREE CINNAMON RAISIN BREAD
Ingredients: Water, 110 115F/C Extra Large Eggs Oil Cider Vinegar Sugar Salt Dry Milk White Rice Flour Potato Starch Flour Soy Flour Tapioca Flour Cinnamon Raisin Xanthan Gum Red Star Quick RiseTM Yeast Select Gluten Free Cycle 1.5 LB. 1-1/4 cups TBL 1 tsp 1/4 cup 1-1/2 tsp 1/2 cup 2 cups 1/3 cup 1/4 cup 2/3 cup 1-1/2 tsp 3/4 cup 1 TBL 4-1/2 tsp
GLUTEN FREE BEAN OR CHICK PEA BREAD
Ingredients: Water, 110 115F/C Extra Large Eggs Oil Cider Vinegar Gluten Free Maple Flavoring Brown Sugar Salt Chick Pea Flour Cornstarch Tapioca Flour Xanthan Gum Red Star Quick RiseTM Yeast Select Gluten Free Cycle
1.5 LB. 1-1/4 cups TBL 1 tsp 1/2 tsp 3 TBL 1-1/2 tsp 1-1/3 cup 1 cup 1 cup 4 tsp 4-1/2 tsp

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CHALLAH BREAD DOUGH
Ingredients: Egg, large, room temperature plus enough Water, 80F/27C to equal Oil Sugar Salt Bread Flour Active Dry Yeast Select Dough Cycle Glaze: Egg Yolk, beaten Water Topping: Poppy Seeds 1 tsp 1 TBL TBL TBL 1 LB Regular 1 3/4 cup 2 TBL 1-1/2 TBL 1 tsp 2 cups 1-1/2 tsp 1.5 LB Large cup + 1 TBL 3 TBL 2 TBL 1-1/2 tsp 3-1/4 cups 2 tsp
Method: 1. Place dough on a lightly floured surface. Divide into thirds, making 3 (10-inch regular, 13-inch large) ropes with tapered ends. Pinch ropes together at 1 end, braid together. Pinch together at other end and secure braid. 2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 45 minutes or until doubled in size. 3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. Bake at 375F/190C for 25 minutes or until golden brown.

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CREAMED SOUP BREAD BOWL DOUGH
Ingredients: Egg, large, room temperature plus enough Water, 80F/27C to equal Oil Honey Dry Milk Salt Bread Flour Whole Wheat Flour Rye Flour Caraway Seeds Dehydrated Onions Active Dry Yeast Select Dough Cycle NOTE: Any 2 LB. bread or dough recipe may be used; mix on Dough program. Method: 1. Place dough on a lightly floured surface and divide into 4 equal pieces. Shape into 4 smooth round balls and place on a greased baking sheet. 2. Cover and let rise in a warm place for 1 hour or until doubled in size. 3. Bake at 350F/177C for 25 to 30 minutes or until golden brown. Allow to cool completely on a wire rack. 4. With a serrated knife, remove the top 1-inch of each bread bowl. Remove the center, leaving a shell of 1/2-inch on sides and bottom. 5. Fill with approximately 1 cup of creamed soup (non-creamed soup will soak through the bread bowl too easily). NOTE: Chili and stew work well in bread bowls. 2 LB 4 Bowls cup + 5 TBL 2 TBL 1/4 cup 3 TBL 2 tsp 2-1/4 cups 1 cup 1 cup 3 TBL 1/4 cup 2 tsp

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PARTY DIP BREAD BOWL
Ingredients: Water, 80F/27C Sugar Salt Bread Flour Active Dry Yeast Select Dough Cycle NOTE: Any 1.5 LB bread or dough recipe may be used; mix using the Dough Cycle. Method: 1. Place dough on a lightly floured surface. Shape into a smooth round ball and place on a greased baking sheet. 2. Cover and let dough rise in a warm place for 1 hour or until doubled in size. 3. Bake at 350F/177C for 30 to 40 minutes or until golden brown. Allow to cool completely on a wire rack. 4. With a serrated knife, remove the top 1-inch of bread bowl. Remove the center, leaving a shell of 1/2-inch on sides and bottom. 5. Fill with 3 cups of Party Dip. Cut removed bread into 1-inch pieces and serve with dip. 1.5 LB 1 Bowl 1-1/4 cups 1 TBL 1-1/2 tsp 3-1/2 cups 2 tsp

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Jam Cycle Hints For Best Results Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other ingredients are necessary for a good set. Use only ripe fruit (not overripe or underripe) for best flavor. Do not puree fruit. Drain cubed fruit before crushing. Crush with a potato masher or food processor. Jam should have bits of fruit in it. Recipes should not exceed 3 cups fruit. Be sure to measure fruit AFTER it has been crushed, not before. Remove stems, seeds, or pits from fruit before crushing. You may use strawberries, blackberries, raspberries or other thin skinned berries. Fruit such as peaches, pears and apricots may be used but should be peeled and have the seeds removed. Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw and drain before measuring. For thinner jam, use juice as part of the 3 cups berry or fruit amount. Lemon juice adds necessary acid to specific berries or fruit. You may decrease the amount of sugar, but it will produce a thinner result. More sugar will make it thicker. For best results, sugar substitutes are not recommended. The average refrigerated life of jam is 2 weeks or up to several months frozen.
STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM
Fresh or Frozen (thawed) Fruit Sugar Select Jam Cycle 2 cups 3-1/4 cups
BLUEBERRY, APRICOT, PEACH OR PEAR JAM
Fresh or Frozen (thawed) Fruit Sugar Lemon Juice Select Jam Cycle CAUTION: DO NOT EXCEED THESE AMOUNTS! 2 cups 3-1/4 cups 2 TBL

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MY PERSONAL RECIPE TIME SETTINGS FORMS
PERSONAL RECIPE MEMORY CYCLE 1
Recipe Name: Program: Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Keep Warm Extras Temperature Total time Time/Temperature minutes minutes minutes minutes seconds minutes seconds minutes minutes
PERSONAL RECIPE MEMORY CYCLE 2
Notes: PERSONAL RECIPE MEMORY CYCLE 3
Notes: PERSONAL RECIPE MEMORY CYCLE 4

Notes:

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PERSONAL RECIPE MEMORY CYCLE 5

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USER MAINTENANCE INSTRUCTIONS
Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service representative. Unauthorized service will void your warranty.

CLEANING INSTRUCTIONS

Caution
Bread Pan and Kneading Paddle Cleaning Instructions
ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. The Bread Pan and Kneading Paddle have non-stick surfaces which make cleaning easy. 1. After baking each loaf of bread, unplug the Breadman and discard any crumbs. 2. Remove the Bread Pan from the Baking Chamber and the Kneading Paddle from the Bread Pan. Then, as needed, wash the Bread Pan and Kneading Paddle inside and out with warm, soapy water, but do not immerse in water. Avoid scratching the non-stick surfaces. DO NOT PUT THE BREAD PAN IN A DISHWASHER OR IMMERSE OR SOAK IT IN WATER. 3. If the Kneading Paddle is stuck to the Drive Shaft, pour warm water into the Bread Pan for up to 30 minutes, to loosen it. DO NOT USE EXCESSIVE FORCE. 4. Wipe the inside of the Lid and Baking Chamber with a slightly damp cloth or sponge. If any residue has scorched on the Heating Element or elsewhere, wipe with a non-abrasive pad until clean. The Lid can be removed for cleaning. DO NOT PUT THE LID IN A DISHWASHER since this can cause the Lid to warp. Because it contains a sensitive electronic sensor, DO NOT LEAVE IT SOAKING IN WATER. 5. To clean the glass in the Lid, use a glass cleaner or mild detergent and a damp cloth or plastic scouring pad. Do not use an abrasive cleaner or pad as they might scratch the glass. 6. Do not use vinegar, bleach, or harsh chemicals to clean the Breadman. 7. Be sure the Breadman is completely cooled before storing. 8. The Baking Chamber contains the Heating Element and Drive Shaft. Therefore, when cleaning, NEVER pour water, solvents, or cleaning solutions into this area.