INSTRUCTION MANUAL

COOL TOUCH AUTOMATIC BREAD BAKER

TABLE OF CONTENTS

Important Safeguards

4 5-7 8

Additional Important Safeguards Polarized Plug
Your Breadman Control Panel
Using the Breadman Baking Cycles
Making Dough and Baking Bread. 9 - 12 Crust Control
Using the Delay Bake Timer. 13-14 Super Rapid Breads, As Easy As 1-2-3!. Super Rapid Bread Recipes Using the Cake Cycle

- 26 - 28

Jam Cycle Instructions.

Dough Cycle Instructions

Bake Only Cycle Instructions
Cleaning Instructions. Basic Rapid Bread Recipe
Basic Recipe: Basic Rapid Recipe. Trouble Shooting

...Inside

Guarantee/Warranty

Back Cover

IMPORTANT SAFEGUARDS
WHEN USING THE BREADMAN COOL TOUCH AUTOMATIC BREAD BAKER, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, PARTICULARLY THE FOLLOWING: 1. READ ALL INSTRUCTIONS BEFORE USE. 2. Do not touch hot surfaces. Use handles or knobs. Always use oven mitts when handling hot materials and allow metal parts to cool before cleaning. 3. Unplug this product from wall outlet when not in use and before cleaning. Allow to cool thoroughly before putting on or taking off parts. 4. Do not immerse appliance in water or any other liquid. 5. Close supervision is always necessary when this or any appliance is used by or near children. 6. Do not allow anything to rest on the power cord. Do not plug in cord where persons may walk or trip on it. 7. Do not operate this or any appliance with a frayed or damaged cord, or after the appliance malfunctions, or has been damaged in any manner. Return the appliance to Salton, Inc. for examination and repair. 8. Avoid contact with any moving parts. 9. Do not use attachments not recommended by Breadman Products; they may damage the appliance or cause injury. 10. This appliance is intended for household use only. Do not use outdoors or for commercial purposes. 11. Do not let the cord hang over the edge of a table or counter, or touch hot surfaces. Do not place on an unsteady or cloth-covered surface. 12. Do not place the appliance near a hot gas or electric burner, in a heated oven. 13. Keep the unit at least 2 inches away from walls or any other objects when using it. 14. To disconnect, grip the plug and pull the plug from the wall outlet. Never pull on the cord.

SAVE THESE INSTRUCTIONS

NOTE: A. A short power-supply cord is provided to reduce the risk of becoming entangled in or tripping over a longer cord. B. Extension cords are available and may be used, but special care must be exercised in use. C. If an extension cord is used: (1) the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and (2) the cord should be arranged so that it will not drape over the counter top or tabletop where it can be pulled on by children or tripped over unintentionally. CAUTION: During use, the internal parts of the Breadman Ultimate and the area around the Steam Vent are HOT. Keep out of reach of children to avoid possible injury.
ADDITIONAL IMPORTANT SAFEGUARDS
WARNING: This appliance generates heat and escaping steam during use. Use proper precautions to prevent risk of burns, fires, or other injury to persons or damage to property. 1. Always use oven mitts when handling hot materials and allow metal parts to cool before cleaning. 2. Do not place the appliance on an unsteady or cloth-covered surface. 3. Keep the appliance at least 2 inches away from walls or any other objects when using it. CAUTION: During use, the internal parts of the Breadman and the area around the Steam Vent and Viewing Window are HOT. Keep out of reach of children to avoid possible injury.

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.

ELECTRIC POWER

If the electrical circuit is overloaded with other appliances, your appliance may not operate properly. It should be operated on a separate electrical circuit from other appliances.

YOUR BREADMAN

8. (inside)

9. 10. 11.

1. 2. 3. 4. 5. 6. 7.
Removable Lid (P/N 21789) Viewing Window Steam Vents Bread Pan Handle Bread Pan (P/N 20101) Kneading Paddle (P/N 20102) Control Panel

8. 9. 10. 11.

Drive Shaft (inside) Power Supply Cord Heating Element Oven Chamber

CONTROL PANEL

A. Light b. Medium C. Dark 1.Basic 2.Basic Rapid 3.Wholewheat 4.Wholewheat Rapid 5.French 6.Sweet 7.Super Rapid 8.Jam 9.Cake 10.Dough 11.Pasta Dough 12.Bake Only
A. Display Window Shows your selection and Timer setting. B. Standard Options Select from these bread choices: 1. Basic 2. Basic Rapid 3. Wholewheat 4. Wholewheat Rapid 5. French 6. Sweet 7. Super Rapid 8. Jam 9. Cake 10. Dough 11. Pasta Dough 12. Bake Only C. Select Press the SELECT Button to select the Baking Cycle you want. Each time the SELECT Button is pressed, a new selection will appear in the Display Window. (The selections will be displayed in the order listed above.) D. Loaf Size Press LOAF SIZE Button to select a 1.0 lb, 1.5 lb. or 2.0 lb. loaf size. The LED Display will show:
E. Crust Choose from Light, Medium or Dark crust. F. Start/Pause Press the START/PAUSE Button to start the Baking Cycle. The PAUSE function can be activated only after the machine has started a baking program. Press again and hold this Button for about 1 second, the Baking Cycle will be paused and the time in LED will be flashing. Press this Button again, the Baking Cycle will resume. NOTE: After 10 minutes, the Baking Cycle will resume automatically. G. Delay Bake Timer Use (+) or (-) TIMER Buttons to add or subtract time displayed in the Display Window, from 10 minutes to 13 hours. (+) Each time you press this arrow, the Timer advances 10 minutes. (-) Each time you press this arrow, the Timer is set back 10 minutes. NOTE: Holding the arrow down in place will either fast forward (+), or fast reverse (-) the time. H. Stop Press this Button for a full second to turn OFF the power, to reset the Baking Cycle or Timer setting, or to STOP Baking. NOTE: When the (+) or (-) TIMER, SELECT, CRUST, LOAF SIZE, START/PAUSE or STOP Buttons are pressed, you will hear a beep. This lets you know that your selection was made.

USING THE BREADMAN

Before using the Breadman for the first time, carefully read all of the instructions included in this manual. With your new Breadman Cool Touch Bread Baker: You can use commonly available pre-packaged bread mixes. Follow the instructions on the package. You can bake a loaf of bread from scratch. See the Recipe & Menu Planner included with your Breadman Cool Touch Bread Baker for lots of tasty options. There are also many bread machine cookbooks available at bookstores nationwide. You can make dough for rolls or shaped loaves you'll bake in your own oven. Use the Dough Cycle to do the mixing and kneading for you, then shape, proof, and bake it in the Breadman Cool Touch Oven, or in a conventional oven. You can make cakes, jam, and pasta dough too! You can activate PAUSE, remove the dough for shaping, filling, braiding and more. You can activate PAUSE to score the top of your loaf for a rustic style bread or make a decorative crust with rolled oats, poppy seeds, etc.

Inserting and Removing the Bread Pan
Insert the Bread Pan into the Oven Chamber. Press down until it locks into place. Remember to attach your Kneading Paddle FIRST, then add the ingredients BEFORE inserting the Bread Pan into the Oven Chamber. When you remove the Bread Pan after baking, BE SURE TO WEAR OVEN MITTS to prevent burning. Hold the Handle and lift the Bread Pan up and out of the Bread Baker. Remove the loaf by turning the Bread Pan upside down and shaking gently, then check to see that the Kneading Paddle is removed from the loaf. If it is stuck in your bread, use a nonmetal utensil to gently remove it, taking care not to scratch the Kneading Paddle.

Operating Tips

(CONTINUED)
Use oven mitts when working with bread or any part of the Breadman that is hot from baking. Wipe off crumbs and clean the Breadman, as needed, after baking. Unplug the Breadman Cool Touch Baker when you are not using it. It is normal for the Viewing Window to collect moisture during the Rise Cycle. As your food bakes, the moisture soon will evaporate so you can watch your breads baking progress.

Caution

Do not touch the Viewing Window during use. The Viewing Window gets very hot. Dont open the Lid during Baking. This causes baked products to bake improperly. Dont unplug the Breadman during Kneading or Baking. This will stop the operation. You have Instant Recall Power Failure Back-Up. If the electricity in your home goes out, the Breadman Cool Touch Bakers memory stores the active program for up to 15 minutes.

Power Failure Back-Up

NOTE: Power Failure Back-Up does not cover surges. If you experience frequent surges, please use a surge protector. If your power is out for longer than 60 minutes, and if you are using any dairy products, perishables or meats in your bread, for health, sanitary and other considerations, you should discard the contents of the recipe and start again with new fresh ingredients.

CAUTION

To protect young children, keep the Breadman out of their reach when youre not there to supervise especially during the Kneading and Baking Cycles. Use the Breadman on a flat, hard surface. Dont place it near a flame or heat, or on a soft surface (such as a carpet). Avoid placing it where it may tip over during use. Dropping the Breadman could cause it to malfunction. To avoid burns, stay clear of the Steam Vent during Kneading and Baking. Also, do not touch the Viewing Window it gets very hot. ALWAYS HANDLE THE HOT BREAD PAN OR BAKING RACK WITH A POT HOLDER OR OVEN MITT. After baking, wait for the Breadman to cool down before touching or cleaning the Bread Pan, Baking Rack, or internals of the Breadman without oven mitts. Never use metal utensils with the Breadman. These can scratch the non-stick surface of the Bread Pan. Avoid electric shock by unplugging the machine before using a damp cloth or sponge to wipe the interior of the Oven. Never use the Bread Pan on a gas or electric cooktop, on an open flame, or in a microwave oven. Avoid covering the Steam Vent during Kneading and Baking Cycles. This could cause the Breadman to warp or discolor. Always make sure the Kneading Paddle is removed from the bread prior to slicing.

KNEADING AND BAKING CYCLES
The Crust Control feature lets you choose Light, Medium or Dark crusts for most bread varieties, including Basic, French, Sweet, and Wholewheat. The French Cycle is for breads with crisper crusts, especially those that are lowest in fats, such as French and Italian breads. Make delicious non-yeast cakes. 59 Minute Start-to-Finish Super Rapid Bread. The Basic Rapid and the Wholewheat Rapid Cycles are faster than the Basic Cycles and produce a more developed flavor than the Super Rapid Cycle. The Jam Cycle makes your favorite jams. 2 Dough-Only Cycles: Dough and Pasta Dough. Bake Only is used to bake filled, rolled or specialty loaves from previously frozen dough. 13 Hour Delay Bake Timer. The Fruit & Nut Add-In Beeper will sound at the end of the second Kneading Cycle in the Basic: Light, Medium and Dark, Sweet Cycles, as well as the Wholewheat and French Cycles. If bread is not removed immediately after baking and the STOP Button is not pressed, a controlled 60 minute Keep Warm function will begin for each selection (except Dough). This will help reduce condensation between loaf and Bread Pan, it is best to remove bread as soon as possible after completion of the baking phase.
Fruit & Nut Add-In Beeper

60 Minute Keep Warm

MAKING DOUGH AND BAKING BREAD
Always use the freshest ingredients available. By carefully following the simple recipes that come with the Breadman, 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. STEP 2 Position the Kneading Paddle on the Drive Shaft as shown. 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 3 Place the ingredients into the Bread Pan. For best results, add all liquid ingredients first. Then, add all dry ingredients EXCEPT yeast. ALWAYS ADD YEAST LAST. NOTE: If your recipe contains salt, please add salt with liquid ingredients, keeping it away from the yeast. Salt may activate the yeast prematurely. *For Cake, Jam and Dough Cycles, the order of ingredients is not important. STEP 4 Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast to the indentation. This order of adding ingredients is important, especially when using the Delay Bake Timer, because it keeps the yeast away from the wet ingredients until the kneading process begins. (Liquid ingredients will prematurely activate the yeast.) STEP 5 Insert the Bread Pan into the Oven Chamber. Press down until it snaps into place. Close the Lid and plug in the Breadman. 0:00 will appear in the Display Window.

STEP 6 Press the SELECT Button to choose the Cycle you want. Each time the SELECT Button is pressed, it will beep and the number next to the Cycle on the Control Panel will correspond to the number in the Display Window. For instance, to choose the Basic Rapid Cycle, press the SELECT Button twice. The Display Window will read 2b the number of the Cycle chosen. Remember, the Super Rapid Cycle (7) produces a loaf of bread in 59 minutes and, the Basic Rapid Cycles (2 and 4) are faster than the Basic Cycles (1, 3, 5, 6). 1. Basic 2. Basic Rapid 3. Wholewheat 4. Wholewheat Rapid 5. French 6. Sweet 7. Super Rapid 8. Jam 9. Cake 10. Dough 11. Pasta Dough 12. Bake Only NOTE: The Basic or Rapid setting is available only for Basic, French, Sweet or Wholewheat settings.
STEP 7 Press the CRUST CONTROL Button to select what color you would like your crust to be when the loaf is finished baking. A, (Light) b, (Medium) or C (Dark) will appear in the Display Window NOTE: CRUST CONTROL cannot be activated for the following Cycles: 7. Super Rapid 8. Jam 9. Cake 10. Dough 11. Pasta Dough 12. Bake Only STEP 8 Press LOAF SIZE Button for the size you prefer. Each time this Button is pressed, the Indicator Light will appear next to either the 2.0 lb., 1.5 lb. or 1.0 lb., at the right side of the Display Window to verify which size is selected. If this Button is not pressed, the Bread Baker will automatically choose 2.0 lb. loaf size. NOTE: When using the Dough, Cake or Jam Cycles, steps 7 and 8 are not needed.
IMPORTANT: If the SELECT Button is not pressed, and START is activated, the Breadman Auto Default Screen will appear and the unit will reset to auto default programming of:

Auto Default Screen

1 (Basic) b (medium crust)

2 lb. loaf

STEP 9 Press START/PAUSE Button to begin the Kneading Cycle. The time remaining will begin to count down in the Display Window. The Breadman will begin mixing the ingredients for a minute. Then, it will begin the kneading process. During this process, the yeast will activate and normally the Viewing Window may begin to fog. (This will clear eventually so you can view the loafs progress). For the Basic, French, Sweet and Wholewheat Cycles, the Breadman will beep 3 times, before the end of the Kneading Cycle, at which time you may add any fruits or nuts, herbs, meat, garlic, etc. NOTE: The Add-In Beeper will not sound during the Super Rapid, Jam, Cake, or Bake Only Cycles.

STEP 10 When your bread is finished baking the Breadman will beep 3 times and 0:00 will appear in the Display Window. Press the STOP Button and open the Lid. Put on oven mitts and remove the Bread Pan very carefully as it will be very hot. Remember that the Bread Pan and your loaf are both very hot! Be careful not to place either on a tablecloth, plastic surface, or other heat-sensitive surface which may scorch or melt. If the bread is not removed immediately after baking and if the STOP Button is not pressed, the Keep Warm controlled temperature reduction will begin and then the machine will automatically shut off after 60 minutes. While this will help prevent the bread from becoming soggy, for best results, remove bread immediately after the baking cycle is complete. By pressing the STOP Button, the screen will go back to the Select mode. NOTE: Keep Warm does not apply to the following Cycles: 8. Jam 9. Cake 10. Dough 11. Pasta Dough 12. Bake Only
STEP 11 Wearing oven mitts, remove the loaf from the Bread Pan onto an aerated cooling rack. Invert the Bread Pan a few inches above the countertop and cooling rack, and gently shake. Your loaf should slide easily out of the non-stick Bread Pan onto the rack. The cooling rack will prevent the loaf from retaining too much moisture. If necessary, remove the Kneading Paddle from the loaf. Sometimes the Kneading Paddle will stick in a loaf of bread. If it does, use a plastic or nonmetal utensil to gently remove it, taking care not to scratch the Kneading Paddle. This is a common procedure with bread makers. The bread should cool for 30 minutes before it is sliced. When you are done using the Breadman Cool Touch Bread Baker, be sure to unplug it.

Crust Control

The CRUST CONTROL Button is used to select the baking temperature from the following options: Light: Use to bake a cake or the like at a relatively low temperature. The baking time is changeable with the (+) or (-) TIMER Buttons within the range of 10 minutes to 4 hours. Medium: This mode should be selected when baking a bread made with a Basic, Sweet or Wholewheat dough. The baking time is changeable with the (+) or (-) TIMER Buttons within the range of 10 minutes to 4 hours. Dark: This mode should be selected when baking a bread made with the French setting. The baking time is changeable with the (+) or (-) TIMER Buttons within the range of 10 minutes to 4 hours.
USING THE DELAY BAKE TIMER

13 Hour Delay Bake Timer

You can preset your Breadman to delay baking from 10 minutes to 13 hours in advance. NOTE: Do not use the Delay Bake Timer if your recipe includes eggs, fresh milk or other perishable ingredients that may spoil. To preset your Breadman follow these steps: , 1. Add the ingredients as usual, taking care not to let the yeast and liquid ingredients contact one another. 2. Close the Breadman Lid and plug it in. 3. Select the Baking Cycle you want. The time needed for the selected Baking Cycle appears in the Display Window. 4. Press the TIMER (+) Button once for each 10 minutes you want to add to the clock. Press the TIMER (-) Button to decrease the time in 10 minute intervals. The amount of time set is shown in the Display Window. NOTE: To fast forward time, continually press down the (+) or (-) TIMER Buttons. Simply count the number of hours between start and finish. For example, if it is now 6 :00 PM and you want a loaf of bread ready at 7:00 AM breakfast, press the (+) TIMER Button until the display reads 13:00. (This is the number of hours between 6:00PM (present time) and 7:00AM (finished time). 5. Press START Button to begin the Timer. The colon (: ) in the Display Window begins to flash, letting you know the Timer is started. The remaining amount of time left to finish is shown as the Timer counts down to completion. When the Display Window indicates 0:00, baking is completed. 6. If you make an error after you have activated the Timer and want to start over, press and hold the STOP Button. The unit will reset to auto default programming of : 1 (Basic) b (medium crust) 2 lb. loaf and if you wish, you may begin again.

For Best Results

Take care to measure ingredients accurately, using a good set of measuring cups and spoons, or a good scale. Make sure to level all dry ingredients as you measure them. Inaccurate measuring could cause unexpected results in your loaf of bread. In particular, be precise in measuring the water. Use fresh ingredients. Since moisture is an enemy to flour, be sure to store your flour in an airtight container. To keep your yeast active, store it in an airtight container in your refrigerator. Speaking of fresh when using the Timer, we recommend setting it for as short a time as possible. Because ingredients are partially combined in the Bread Pan, the dough may tend to deteriorate if left too many hours, especially on a warm or humid day. Keep the Lid closed during the Baking Cycle. Opening it causes uneven baking. After your bread has cooled completely, store it in a brown paper bag.
SUPER RAPID BREADS, AS EASY AS 1-2-3!
The Super Rapid Cycle (7), with shorter Rise and Bake Cycles, is convenient for baking a hot, fresh loaf of bread in 59 minutes! The longer bread programs, with slower rise and bake times, will bake a taller, more developed loaf of bread. 1. Add ingredients to the Bread Pan in the order listed. Refer to Super Rapid Cycle Hints below for measuring information. Place the Bread Pan into the Bread Maker. 2. Close the Lid. Press the SELECT Button until the Display Window reads7indicating that Super Rapid Cycle has been chosen. Press START. 3. When finished baking, remove Bread Pan from the Bread Maker. BE SURE TO WEAR OVEN MITTS to prevent burning. Invert and gently shake to remove the loaf. Allow the loaf to cool standing upright on a wire rack before slicing. 4. Always use Bread or Bread Machine flour.

Super Rapid Cycle Hints

Water temperatures must be 100-115F / 43-46C. Larger amounts of Quick-Rise or RapidRise Bread Machine* yeast must be used. The dough ball for the Super Rapid Cycle should be a very soft, sticky to the touch, loose ball with a smooth texture. Do not add extra flour. Check the dough ball, and if necessary, use a rubber spatula to push any flour or dough from the sides of the Bread Pan down into the dough ball. As a result of the increased temperatures during the rise and bake process, the loaf of bread produced from this program may have a dark, crisp crust with a split in the top of the loaf. * These are special yeasts widely available in major grocery stores specifically for super rapid bread.
SUPER RAPID BREAD RECIPES
We suggest starting your Super Rapid bread baking with this White Bread Recipe. To successfully bake loaf of bread using the Super Rapid Cycle: Refer to Super Rapid Cycle Hints for measuring information. Follow each step carefully. Water temperature must be 100-115F / 43-46C. Quick-Rise or RapidRise Bread Machine yeast must be used.

White Bread

1 lb. Water 1 cup Temperature: (100-115F / 43- 46C) Oil 4 teaspoons Sugar 4 teaspoons Salt 1 teaspoon Dry Milk 1 tablespoon Bread Flour 2-1/4 cups Super Rapid Type Yeast 3-1/2 teaspoons PROGRAM 7 1-1.5 lb. 1-1/4 cups 2-1/2 tablespoons 2 tablespoons 1-1/2 teaspoons 1-1/2 tablespoons 3 cups 5-1/2 teaspoons lb. 1-1/2 cups + 3 tablespoons 1/4 cup 3 tablespoons 2 teaspoons 2 tablespoons 4 cups 6-3/4 teaspoons 7

Method

1. Remove the Bread Pan from the Bread Maker. Attach the Kneading Paddle onto the Shaft. Have all ingredients ready. Make sure all ingredients, except water, are at room temperature. 2. Use a liquid measuring cup to measure the water 100-115F / 4346C and pour into the Bread Pan. 3. Use a measuring spoon to measure the oil and add to the Bread Pan. 4. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straight edge of a knife and add to the Bread Pan. 5. Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife and add to the Bread Pan. 6. Carefully measure Quick-Rise or RapidRise yeast with a measuring spoon; level off with the straight edge of a knife and add to the Bread Pan. 7. Place the Bread Pan into the Bread Maker. Close the Lid and plug in the Breadman. 8. Press the SELECT Button until the Display Window reads 7. Press START. 9. When the Beeper sounds, the bread has finished baking. 10. Use oven mitts to carefully remove the Bread Pan. CAUTION: The Oven Cavity, Bread Pan, Kneading Paddle and bread will be very hot. Use oven mitts. 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 Maker. Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack approximately 20 minutes before cutting. 12. When the bread has completely cooled, approximately 2 hours, store in an air-tight container. 13. Unplug unit before cleaning. Do not immerse the Bread Pan in water. See Cleaning Instructions.

White Wheat Bread

1 lb. Water (100-115F/43-46C) Oil Sugar Salt Dry Milk Bread Flour Wholewheat Flour Super Rapid Type Yeast PROGRAM
2 lb. 1-1/2 cups + 3 tablespoons 3 tablespoons 1/4 cup 2 teaspoons 2 tablespoons 3-1/2 cups 1/2 cup 6 teaspoons 7
3/4 cup + 3 tablespoons 1 tablespoon 3 tablespoons 1 teaspoon 1 tablespoon 1-3/4 cups 1/2 cup 4-1/2 teaspoons 7

French Bread

1 lb. Water (100-115F/43-46C) Oil Sugar Salt Bread Flour Super Rapid Type Yeast PROGRAM 3/4 cup + 3 tablespoons 1 teaspoon 2-1/2 teaspoons 3/4 teaspoons 2-1/4 cups 3-1/2 teaspoons lb. 1-1/2 cups + 2 tablespoons 1-1/2 teaspoons 1-1/2 tablespoons 1-1/2 teaspoons 4-1/3 cups 6 teaspoons 7

Italian Bread

1 lb. Water (100-115F/43-46C) Oil Sugar Salt Dry Milk Dried Italian Seasoning Bread Flour Super Rapid Type Yeast PROGRAM 1 cup + 1 tablespoon 4 teaspoons 2 tablespoons 1 teaspoon 1 tablespoon 1-1/2 teaspoons 2-1/4 cup 4-1/2 teaspoons 7
2 lb. 1-1/2 cups + 1 tablespoon 2 tablespoons 1/4 cup 2 teaspoons 2 tablespoons 1 tablespoon 4 cups 6-3/4 teaspoons 7

Honey Granola Bread

2 lb. Water (100-115F/43-46C) Oil Honey Salt Dry Milk Bread Flour Granola Cereal Super Rapid Type Yeast PROGRAM
1-1/2 cups + 1 tablespoon 6 tablespoons 2-1/2 tablespoons 2 teaspoons 3 tablespoons 4-1/4 cups 1 cup 6-3/4 teaspoons 7

Cinnamon Raisin Bread

1 lb. Water (100-115F/43-46C) Oil Brown Sugar Salt Dry Milk Bread Flour Cinnamon Raisins Walnuts Super Rapid Type Yeast PROGRAM 1 cup + 1 tablespoon 1 tablespoon 2-1/2 tablespoons 1 teaspoon 1 tablespoon 2-1/4 cups 3/4 teaspoons 1/3 cup 1/3 cup 4-1/2 teaspoons lb. 1-1/4 cups + 1 tablespoon 7 teaspoons 3-1/2 tablespoons 1-1/2 teaspoons 1-1/2 tablespoons 3-1/2 cups 1 teaspoon 1/2 cup 1/2 cup 6-3/4 teaspoons 7

JAM CYCLE INSTRUCTIONS

The JAM Cycle (8) is very similar to the CAKE Cycle. Just add your ingredients and the Breadman will do the rest.
Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and pectin are necessary for a good set. Use only ripe fruit (not overripe or underripe) for best flavor. Do not puree fruit. Crush with a potato masher or food processor. Jam should have bits of fruit in it. Recipes should not exceed 3-1/2 cups. Be sure to measure fruit after it has been crushed, not before. Remove stems, seeds, or pits from fruit before crushing.

Operating Instructions

With Kneading Paddle in position, add the ingredients called for in your recipe. Insert Baking Pan into the Breadman. Close Lid. Press SELECT Button to select the Jam Cycle. Press START/STOP Button to begin. The Breadman will pre-heat for 20 minutes before anything begins to mix. After this time, the ingredients will be mixed and heated for 90 minutes. The entire Cycle takes 1 hour and 10 minutes to complete. The Breadman will beep when the Cycle is complete. Press START/STOP and remove the Baking Pan from the machine. MAKE SURE TO WEAR OVEN MITTS AS THE PAN WILL BE EXTREMELY HOT! Pour the hot jam into a refrigerator/freezer-safe container, leaving at least 1/2 of space at the top. Cover tightly. Jam will thicken upon cooling and storage.

BAKE ONLY CYCLE INSTRUCTIONS
Use the Bake Only Cycle (12) if you have frozen or stored bread dough, cake batter or a bread batter and would now like to bake it. Always thaw frozen dough completely before baking. This Cycle will bake the ingredients only for the time that you specify, from 5 minutes to 2 hours. You do not need to insert the Kneading Paddle for this Cycle. It bakes only.
The Baking Cycle can be programmed in 1 minute increments.

CLEANING INSTRUCTIONS

The Bread Pan and Kneading Paddle have non-stick surfaces that make cleaning easy. 1. After baking each loaf of bread, unplug the Breadman and discard any crumbs. 2. Before cleaning, make sure the Breadman is completely cooled. Remove the Bread Pan from the Oven and the Kneading Paddle from the Bread Pan. Then, as needed, wash the Bread Pan and Kneading Paddle inside and out with warm, soapy water. Avoid scratching the non-stick surfaces. DO NOT PUT THE BREAD PAN IN A DISHWASHER. If the Kneading Paddle is stuck to the Drive Shaft, pour warm water in the Pan to loosen it. DO NOT USE EXCESSIVE FORCE. 3. Wipe the inside of the Lid and Oven with a damp cloth or sponge. If any residue has scorched on the Heating Plate or elsewhere, wipe with a non-abrasive scrubbing pad and wipe clean. 4. Do not use vinegar, bleach, or harsh chemicals to clean the Breadman. 5. Do not soak the Bread Pan for a long period of time this could interfere with the free working of the Drive Shaft. 6. Be sure the machine is completely cooled before storing. 7. The inner casing contains the heating element and drive base. Therefore, when cleaning, NEVER pour water, solvents or cleaning solutions into this area.
To avoid electric shock, unplug the Breadman before cleaning!

BASIC RAPID BREAD RECIPE

IMPORTANT Weather conditions such as temperature, altitude or accuracy in measuring can effect the outcome of a loaf. We recommend that you use warm water (115F - 120F / 45C - 50C) for best results on the Deluxe Rapid Cycle. We also recommend using a Quick Rise or Rapid Rise Yeast. This yeast will speed the rising action.

Basic White

1.5 lb. Warm Water Oil Sugar Salt Dry Milk Bread Flour Rapid Rise Yeast PROGRAM 1 cup + 2 tablespoons 4 teaspoons 1 tablespoon 1-1/2 teaspoons 1 tablespoon + 2 teaspoons 3 cups 1 tablespoon + 1 teaspoon lb. 1-1/4 cup + 2 tablespoons 2 tablespoons 1-1/2 tablespoons 1-1/2 teaspoons 2 tablespoons 4 cups 2 tablespoons + 1 teaspoon 2

BASIC RECIPE

The Bread Machine doesnt mix the ingredients

The Breadman stops

Symptom

Possible Solutions

The Bread Machine does not bake the bread Bread has an offensive odor
The Dough program was selected. To bake the bread, choose the appropriate program for baking bread. Check to be sure you added the correct amount of yeast. Measure carefully too much yeast will cause an unpleasant odor and may cause the loaf to rise too high. Be sure to use only fresh ingredients. Remove the bread from the Bread Pan as soon as it is done baking. Leaving it in the Pan allows condensation to collect on the sides touching the Pan. Also be sure to cool the loaf on a wire rack; cooling it on a countertop causes the side next to the counter to become soggy. Make sure the Kneading Paddle is mounted properly before adding ingredients to the Bread Pan and baking. Sometimes denser or crustier loaves of bread may pull the Kneading Paddle out with them when you remove the loaves after baking. When this happens, use a non-metal utensil and gently remove the blade from the bottom of the loaf. Make sure not to add too much yeast, water or flour. Too much of any of these may cause the loaf to rise more than it should. Did you add enough yeast, water or sweetener? Make sure to add ingredients in the proper order: liquids, dry ingredients, yeast. Make sure yeast doesnt get wet until the Breadman mixes the ingredients together. NOTE: Typically, bread made with whole grain flours will not rise as high as bread made with refined flours. Make sure you are using bread flour.
Baked bread is soggy or the breads surface is sticky
The Kneading Paddle was stuck in the bread

The bread rose too high

The bread didnt rise enough
The bread didnt rise at all
Make sure yeast is not left out. Also check the date code on the yeast and that it is always the last ingredient put into the Pan. Make sure the yeast doesnt come into contact with salt or any liquid ingredients. During the Kneading process, add 1 tablespoon of flour at a time, letting it mix in well. For most breads, your dough ball should become round, smooth, not sticky to the touch, and should bounce back when you press it with your finger.
The dough looks like batter, or the dough ball is still sticky, not smooth and round The dough ball is lumpy or too dry
During the Kneading process, add 1 tablespoon of water at a time, letting it mix in well.

The bread caved in

Make sure liquids are measured correctly. Next time, reduce your liquids by 2 tablespoons. If youre using fruits or vegetables, make sure they are well drained.

:END: displays

The Baking Cycle is completed.
LIMITED ONE YEAR WARRANTY
Warranty: This Breadman product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product. Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment, unreasonable use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel, normal wear and tear, improper assembly, installation or maintenance abuse or other causes not arising out of defects in materials or workmanship. This warranty is effective only if the product is purchased and operated in the USA, and does not extend to any units which have been used in violation of written instructions furnished with the product or to units which have been altered or modified or to damage to products or parts thereof which have had the serial number removed, altered, defaced or rendered illegible. Wear and tear for Bread Pans and Paddles is not considered a manufacturers defect. Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you. Warranty Performance: During the above one-year warranty period, a product with a defect will be either repaired or replaced with a reconditioned comparable model (at our option) when the product is returned to the Repair Center, or the purchase price refunded. The repaired or replacement product will be in warranty for the balance of the one-year warranty period and an additional one-month period. No charge will be made for such repair or replacement. Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 233-9054 between the hours of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem. Please refer to model number TR555 when you call. In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or postage. Call for return authorization 1 (800) 233-9054. Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include $15.00 (U.S.) for return shipping and handling. We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement. For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged with sufficient protection, and postage and insurance prepaid to the USA address listed below. Please note that all customs duty / brokerage fees, if any, must be paid by you and we will require you to pay the cost of customs duty / brokerage fees to us in advance of our performing any service. Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment. For your protection, carefully package the product for shipment and insure it with the carrier. Be sure to enclose the following items with your appliance: any accessories related to your problem, your full return address and daytime phone number, a note describing the problem you experienced, a copy of your sales receipt or other proof of purchase to determine warranty status. C.O.D. shipments cannot be accepted. To return the appliance, ship to: To contact us, please write to, call, or email: ATTN: Repair Center Salton, Inc. Salton, Inc. P.O. Box South Missouri Street Columbia, MO 65205-7366 Macon, MO 63552 1-800-233-9054 E-mail: Salton@Saltonusa.com Limitation of Remedies: No representative or person is authorized to assume for Salton, Inc. any other liability in connection with the sale of our products. There shall be no claims for defects or failure of performance or product failure under any theory of tort, contract or commercial law including, but not limited to negligence, gross negligence, strict liability, breach of warranty and breach of contract. Repair, replacement or refund shall be the sole remedy of the purchaser under this warranty, and in no event shall Salton be liable for any incidental or consequential damages, losses or expenses. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. For more information on Salton products: visit our website: www.breadman.com, or email us at: breadman@saltonusa.com 2002 Salton, Inc. All rights reserved. P/N 61089 Printed in China 06/02

IMPORTANT NOTICE

If any parts are missing or defective, DO NOT return this product. Please call our Consumer Service Department for assistance.

800-233-9054

Monday - Friday 8am - 5pm CST Thank You
Salton, Inc. Salton, Inc. 708 South Missouri Street
If after reading this instruction booklet you still have questions about using the Breadman Automatic Bread Machine, please write or call: Salton, Inc. P.O. Box 7366 Columbia, MO 65205-7366 1-800-233-9054 Monday - Friday 8am - 5pm CST
For more information on Salton, Inc. products, E-mail us at: breadman@saltonusa.com OR, visit our website: http://www.breadman.com
TR555 Printed in China P/N Salton, Inc.

Page 4

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. 6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Contact Consumer Service for examination, repair or electrical or mechanical adjustment. 7. The use of accessory attachments not recommended by the appliance manufacturer may cause fire, electric shock or injury. 8. Do not use outdoors. 9. Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove. 10. Do not place on or near a hot gas or electric burner, or in a heated oven. 11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. 12. To disconnect, press and hold the STOP Button for 2 seconds, remove plug from wall outlet. 13. Do not use appliance for other than intended use. 14. Avoid contacting moving parts.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

Page 5

ADDITIONAL IMPORTANT SAFEGUARDS
CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires, or other injury to persons or damage to property. CAUTION: During use, the internal parts of the Bread Maker and the area around the Steam Vent are HOT. Keep out of reach of children to avoid possible injury. 1. A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance. All users of this appliance must read and understand this Owners Manual before operating or cleaning this appliance. 2. If this appliance falls or accidentally becomes immersed in water, unplug it from the wall outlet immediately. Do not reach into the water! 3. When using this appliance, provide adequate air space above and on all sides for air circulation. Do not operate this appliance while it is touching or near curtains, wall coverings, clothing, dishtowels or other flammable materials. 4. To reduce the risk of fire, do not leave this appliance unattended during use. 5. If this appliance begins to malfunction during use, immediately unplug the cord. Do not use or attempt to repair a malfunctioning appliance! 6. The cord to this appliance should only be plugged into a 120V AC electrical wall outlet. 7. Do not use this appliance in an unstable position.

The Rapid Courses: White, French, Whole Wheat and Fruit & Nut decrease the time for making your favorite bread by approximately an hour. Choose a recipe, then simply ADD an additional-1/2 teaspoon of active dry or quick-acting yeast, whichever one you are using, to the recipe. The bread may be shorter and denser.
Course 9. Deluxe Super Rapid
The Deluxe Super Rapid Course bakes breads in as little as 59 minutes!

Course 10. Batter Bread

This Course is used for recipes that contain baking powder or baking soda rather than yeast to make bread or cake rise. Cake recipes made from scratch must be specially designed for this Course. Use this Course to prepare pre-packaged cake and quick bread mixes.

Course 11. Dough

Use the Bread Dough Course to prepare dough for making bread or rolls which are shaped before baking in a conventional oven.

Course 12. Pizza Dough

Use the Pizza Dough Course to prepare doughs which require less kneading and rising such as pizza and focaccia dough.

Course 13. Jam

Add fruit, sugar, and lemon juice for homemade jam. A great topping for homemade bread, waffles, and ice cream.

Course 14. Pasta Dough

Add your favorite ingredients when you effortlessly prepare fresh pasta dough. This Course is also useful for general purpose mixing.

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KNEADING AND BAKING COURSE CHART
Course 1 Course Name / Size 1. White Med. 2.0 LB 2. White Dark 2.0 LB 3. White Light 2.0 LB 4. White Med. 1.5 LB 5. White Dark 1.5 LB 6. White Light 1.5 LB 7. White Med. 1.0 LB 8. White Dark 1.0 LB 9. White Light 1.0 LB 10. Rapid White Med. 2.0 LB 11. Rapid White Dark 2.0 LB 12. Rapid White Light 2.0 LB 13. Rapid White Med. 1.5 LB 14. Rapid White Dark 1.5 LB 15. Rapid White Light 1.5 LB 16. Rapid White Med. 1.0 LB 17. Rapid White Dark 1.0 LB 18. Rapid White Light 1.0 LB 19. Whole Wheat Med. 2.0 LB 20. Whole Wheat Dark 2.0 LB 21. Whole Wheat Light 2.0 LB 22. Whole Wheat Med. 1.5 LB 23. Whole Wheat Dark 1.5 LB 24. Whole Wheat Light 1.5 LB 25. Whole Wheat Med. 1.0 LB 26. Whole Wheat Dark 1.0 LB 27. Whole Wheat Light 1.0 LB 28. Rapid Whole Wheat Med. 2.0 LB 29. Rapid Whole Wheat Dark 2.0 LB 30. Rapid Whole Wheat Light 2.0 LB 31. Rapid Whole Wheat Med. 1.5 LB 32. Rapid Whole Wheat Dark 1.5 LB 33. Rapid Whole Wheat Light 1.5 LB 34. Rapid Whole Wheat Med. 1.0 LB 35. Rapid Whole Wheat Dark 1.0 LB 36. Rapid Whole Wheat Light 1.0 LB 37. French Med. 2.0 LB 38. French Dark 2.0 LB 39. French Light 2.0 LB 40. French Med. 1.5 LB 41. French Dark 1.5 LB 42. French Light 1.5 LB 43. French Med. 1.0 LB 44. French Dark 1.0 LB 45. French Light 1.0 LB Total Time 3:10 3:20 3:00 3:05 3:15 2:50 3:00 3:10 2:50 2:10 2:20 2:00 2:05 2:15 1:55 2:00 2:10 1:50 3:35 3:43 3:30 3:32 3:40 3:27 3:30 3:38 3:25 2:20 2:28 2:15 2:17 2:25 2:10 2:15 2:23 2:10 3:30 3:40 3:20 3:27 3:37 3:17 3:25 3:35 3:15 1st Preheat Knead 5 min 3 min 3 min 2nd Knead 20 min 22 min 22 min Beep Display Rise Punch 2nd Rise 3rd Punch Rise Bake Keep Warm 2:min 3:min 10 sec 25 min 15 sec 50 min 60 min 60 min 2:min 2:min 2:min 10 sec 25 min 15 sec 50 min 55 min 60 min 2:min 2:min 2:min 10 sec 25 min 15 sec 50 min 50 min 60 min 2:min 1:min 2:min 10 sec 10 min 10 sec 30 min 60 min 60 min 1:min 1:min 1:min 10 sec 10 min 10 sec 30 min 55 min 60 min 1:min 1:min 1:min 10 sec 10 min 10 sec 30 min 50 min 60 min 1:min 2:min 3:min 10 sec 25 min 10 sec 45 min 53 min 60 min 2:min 2:min 2:min 10 sec 25 min 10 sec 45 min 48 min 60 min 2:min 2:min 2:min 10 sec 25 min 10 sec 45 min 48 min 60 min 2:min 2:03 2:min 10 sec 40 min 1:58 2:00 2:min 10 sec 40 min 1:55 1:58 2:min 10 sec 40 min 1:53 45 min 53 min 60 min 40 min 42 min 50 min 60 min 37 min 40 min 48 min 60 min 35 min

Page 16

NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa.
Conversion Chart for Quick Rise Yeast
3/4 tsp active dry yeast 1 tsp active dry yeast 1-1/2 tsp active dry yeast 2-1/4 tsp active dry yeast 1 TBL active dry yeast = = = = = 1/2 tsp quick rise yeast 3/4 tsp quick rise yeast 1 tsp quick rise yeast 1-1/2 tsp quick rise yeast 2 tsp quick rise yeast
Rapid Settings Additional Yeast Amounts
The Rapid Course settings for White, French, Whole Wheat and Fruit & Nut decrease the time for making your favorite bread by approximately 1 hour. Choose a recipe, then simply ADD an additional 1/2 teaspoon of active dry or quick-acting yeast, whichever one you are using, to the recipe. The bread may be shorter and denser.
Sugar is important for the color and flavor of breads. It also serves as food for the yeast since it supports the fermentation process. Recipes in this book that call for sugar require granulated sugar. Do not substitute powdered sugar. In addition, artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them.
Salt is necessary to balance the flavor of breads and cakes. Salt limits the growth of yeast. Do not increase or decrease the amount of salt shown in the recipes.

Liquids

All liquids should be warm 80F/27C for all recipes. Liquids, such as milk (1%, 2%, whole and skim), water or a combination of powdered milk and water, can be used when making bread. Milk will improve flavor, provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable or fruit juices and potato water may be used for flavor variety.
Eggs add richness and a velvety texture to bread dough and cakes. When the recipe calls for egg(s) at room temperature, large egg(s) should be used.

Page 17

Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier blending during the kneading process.

Baking Powder

Double acting baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking, as the chemical reaction works when liquid ingredients are added and again during baking process.

Baking Soda

Baking soda is another leavening agent, not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during baking process.
MEASURING YOUR INGREDIENTS
The most important step when using your Breadman Pro for making bread is measuring your ingredients. It is very important to measure each liquid and dry ingredient accurately. For best results, add ingredients into the Bread Pan in the order given in each recipe.

Liquid Measurements

Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients. Place the cup on a horizontal flat surface and view markings at eye level. The level of the liquid must be aligned to the appropriate mark of measurement. A guesstimate is not good enough, as it could throw off the critical balance of the recipe.

Dry Measurements

Dry ingredients must be measured using standard size dry measuring cups. These cups are available in various sizes. Gently spoon dry ingredients into the measuring cup and level off with a knife. Do not scoop or tap measuring cup, as this will pack the ingredients. This extra amount could affect the balance of the recipe. Do not sift flour in bread making. When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, dry milk, honey or molasses), a standard measuring spoon must be used. Measurements must be level, not heaping. The Breadman Pro Bread Maker produces delicious baked goods with ease. This marvelous appliance asks only that you carefully follow the recipe instructions. In most cooking, a pinch of this and a dash of that is fine, but this is not the case for automatic Bread Makers. Using this Breadman Pro requires that you accurately measure each ingredient.

Page 18

RECIPE TIPS
Creating Your Own Yeast Breads
Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented Breadman Pro is a computer brain which instructs the Bread Maker to mix the dough, knead the dough, allow it to proof (rise) and bake without you being present. The Breadman Pro will also prepare dough for you to shape and bake in a conventional oven. The recipes included in this book were developed for this Bread Maker. Each recipe features ingredients that best compliment a particular loaf of bread and each was tested in our Breadman Pro. It is extremely important not to exceed the amount of flour specified in each recipe, up to approximately 4 cups for Bread Baking Courses and 4-2/3 cups for Dough Courses, or an unsatisfactory baking performance could result. When using your own yeast bread recipes to bake an old favorite, use recipes in this cookbook as a guide for converting portions from your recipe to your Breadman Pro.
Special Glazes for Yeast Breads
Give your just-baked bread a professional finish. After glazing, generously sprinkle with your choice of poppy, sesame or caraway seeds, if desired. Select 1 of the following special glazes to enhance your bread. Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously over dough. NOTE: Apply to breads just before baking. Melted Butter Crust: Brush melted butter over just-baked bread for a softer, more tender crust. Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or cream. Sweet Icing Glaze: Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until smooth to make a consistent glaze. Drizzle the glaze over raisin bread or sweet breads when they are almost cool.
Bread Mixes and Other Recipe Books
You can use prepackaged bread mixes or other bread maker recipes in your Breadman Pro. Follow package or recipe directions for making 1.0, 1.5 or 2.0 LB loaves. Do not exceed the Bread Pan capacity.
Checking Dough Consistency
Although the Breadman Pro will mix, knead, and bake bread automatically, when baking bread from scratch, it is necessary that you learn to recognize the condition of your dough.The ratio of flour to liquid is the most critical factor in any bread recipe, yet most easily remedied. After 5 to 8 minutes in the Knead stage, open the Breadman Pro to check the consistency of the dough. The dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add liquid 1/2 to 1 teaspoon at a time. If it is too wet, add 1/2 to 1 tablespoon of flour at a time.

JALAPENO BREAD

Ingredients: Water, 80F/27C Oil Canned Whole Kernel Corn, well drained Jalapeno Peppers, well drained Sugar Salt Bread Flour Corn Meal Fresh Cilantro, chopped Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1.0 LB 1/2 cup 1-1/2 TBL 1/2 cup 2 TBL 1 TBL 1/2 tsp 2 cups 1/3 cup 2 tsp 1-1/2 tsp 2 tsp
1.5 LB 3/4 cup 2-1/2 TBL 3/4 cup 3 TBL 2 TBL 1 tsp 3 cups 1/2 cup 1 TBL 2 tsp 2-1/2 tsp
2.0 LB 1 cup 3 TBL 1 cup 1/4 cup 2-1/2 TBL 1-3/4 tsp 4 cups 2/3 cup 4 tsp 2-1/4 tsp 2-3/4 tsp

Page 27

WHITE SOURDOUGH STARTER
Ingredients: Active Dry Yeast 2-1/4 tsp Water, 110F/43C 2 cups Bread Flour 3-1/2 cups Sugar 1 TBL In a 4 quart glass container, dissolve yeast in water, 110F/43C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. The starter will rise and fall during the fermentation period and become thinner as it stands. A temperature of 80F/27C is best for the sour flavor to develop. An ideal place is on the counter next to your range. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later, cover loosely. To use starter, measure the amount specified in the recipe. After refrigeration, let container of starter come to room temperature before measuring about 4 hours. If baking in the morning, leave the starter out overnight. Replenish with 1 cup flour, 2/3 cup water, 110F/43C and 1 teaspoon sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in 1 teaspoon sugar to keep active If the starter is not used every week.

WHITE SOURDOUGH BREAD

Ingredients: Water, 80F/27C Starter* Sugar Salt Bread Flour Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1.0 LB 1/2 cup + 1 TBL 3/4 cup 2 tsp 1 tsp 2 cups 1-1/2 tsp 2 tsp 1.5 LB 3/4 cup 1 cup 1 TBL 1-1/2 tsp 3 cups 2 tsp 2-1/2 tsp 2.0 LB 3/4 cup + 1 TBL 1-1/4 cups 4 tsp 2 tsp 4 cups 2-1/4 tsp 2-3/4 tsp

Page 31

HONEY GRANOLA BREAD
Ingredients: Water, 80F/27C Oil Honey Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1.0 LB 3/4 cup + 3 TBL 2 TBL 2 TBL 1 tsp 2 TBL 2 cups 2/3 cup 1-1/2 tsp 2 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 2-1/2 tsp 2.0 LB 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 3 TBL 4 cups 1 cup 2-1/4 tsp 2-3/4 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 Course Select Rapid White Course Active Dry Yeast 1.0 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 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 2-1/2 tsp 2.0 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 2-3/4 tsp

Page 32

PEACH BREAD
Ingredients: Apricot Nectar, 80F/27C Peach Yogurt, 80F/27C Carrots, uncooked and grated Oil Honey Salt Bread Flour Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1.0 LB 5 TBL 3 TBL 5 TBL 1 TBL 1 TBL 1 tsp 2 cups 1-1/2 tsp 2 tsp 1.5 LB 3/4 cup 1/4 cup 1/2 cup 2 TBL 2 TBL 1-1/2 tsp 3 cups 2 tsp 2-1/2 tsp 2.0 LB 1 cup 1/3 cup 3/4 cup 3 TBL 3 TBL 2 tsp 4 cups 2-1/4 tsp 2-3/4 tsp

POTATO BREAD

Ingredients: 1.0 LB 1.5 LB 2 1-1/4 cups 2 TBL 2 TBL 1-1/2 tsp 3 TBL 1/4 tsp 1/3 cup 1-1/2 TBL 3 cups 2 tsp 2-1/2 tsp 2.0 LB 2 1-1/2 cups 3 TBL 3 TBL 2 tsp 1/4 cup 1/4 tsp 1/2 cup 2 TBL 4 cups 2-1/4 tsp 2-3/4 tsp Eggs(s), large, room temperature 1 plus enough Water, 80F/27C to equal 3/4 cup + 2 TBL Oil 1 TBL Sugar 4 tsp Salt 1 tsp Dry Milk 2 TBL White Pepper 1/8 tsp Instant Potato Buds 1/4 cup Green Onion Tops, chopped 1 TBL Bread Flour 2 cups Active Dry Yeast 1-1/2 tsp Select White Course 1 Select Rapid White Course Active Dry Yeast tsp

Page 33

MILK BREAD
Ingredients: Milk, 80F/27C Oil Sugar Salt Bread Flour Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1.0 LB 3/4 cup 2 TBL 1 tsp 1 tsp 2 cups 1-1/2 tsp 2 tsp 1.5 LB 1 cup 2 TBL 1-1/2 tsp 1-1/2 tsp 3 cups 2 tsp 2-1/2 tsp 2.0 LB 1-1/2 cups 3 TBL 2 tsp 2 tsp 4 cups 2-1/4 tsp 2-3/4 tsp

WHOLE GRAIN BREAD

Ingredients: Water, 80F/27C Cultured Buttermilk, 80F/27C Oil Molasses Salt Baking Soda Oat Bran Cereal, uncooked Corn Meal Rye Flour Buckwheat Flour Whole Wheat Flour Bread Flour Active Dry Yeast Select White Course Select Rapid White Course Active Dry Yeast 1.0 LB 1/4 cup 2/3 cup 2 tsp 3 TBL 1 tsp 3/4 tsp 3 TBL 3 TBL 3 TBL 3 TBL 1/3 cup 1-1/3 cups 1-1/2 tsp 2 tsp 1.5 LB 1/3 cup 1 cup 1 TBL 1/4 cup 1-1/2 tsp 1 tsp 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1/2 cup 2 cups 2 tsp 2-1/2 tsp 2.0 LB 1/2 cup 1-1/3 cups 1 TBL + 1 tsp 1/3 cup 2 tsp 1-1/2 tsp 1/3 cup 1/3 cup 1/3 cup 1/3 cup 2/3 cup 3 cups 2-1/4 tsp 2-3/4 tsp

Page 42

PUMPERNICKEL BREAD
Ingredients: 1.0 LB 1.5 LB cup + 2 TBL 3 TBL 3 TBL 2 TBL 1-1/2 tsp 1-1/2 cups 3/4 cup 2/3 cup 2 TBL 2 tsp 3 TBL 2 tsp 2-1/2 tsp 2.0 LB cup + 6 TBL 1/4 cup 1/4 cup 3 TBL 2 tsp 2 cups 1 cup 1 cup 3 TBL 1 TBL 1/4 cup 2-1/4 tsp 2-3/4 tsp Eggs(s), large, room temperature 1 plus enough Water, 80F/27C to equal 3/4 cup + 1 TBL Oil 2 TBL Honey 2 TBL Dry Milk 1 TBL Salt 1 tsp Bread Flour 1 cup Whole Wheat Flour 1/2 cup Rye Flour 1/2 cup Caraway Seeds 1 TBL Instant Coffee Granules 1 tsp Cocoa Powder 2 TBL Active Dry Yeast 1-1/2 tsp Select Whole Wheat Course 3 Select Rapid Whole Wheat Course Active Dry Yeast tsp

DAIRY WHOLE WHEAT BREAD

Ingredients: Water, 80F/27C Milk, 80F/27C Cottage Cheese, 80F/27C Oil Honey Salt Whole Wheat Flour Bread Flour Active Dry Yeast Select Whole Wheat Course Select Rapid Whole Wheat Course Active Dry Yeast 1.0 LB 1/4 cup 1/3 cup 3 TBL 1-1/2 TBL 4 tsp 1 tsp 2/3 cup 1-1/3 cups 1-1/2 tsp 2 tsp
1.5 LB 1/4 cup 1/2 cup 1/4 cup 2-1/2 TBL 2 TBL 1-1/2 tsp 1 cup 2 cups 2 tsp 2-1/2 tsp
2.0 LB 1/4 cup 3/4 cup 1/3 cup 1/4 cup 1/4 cup 2 tsp 1-1/4 cups 2-3/4 cups 2-1/4 tsp 2-3/4 tsp

Page 43

HEARTY NUT BREAD
Ingredients: Water, 80F/27C Oil Molasses Salt Dry Oatmeal, quick or regular Whole Wheat Flour Bread Flour Walnuts, chopped Active Dry Yeast Select Whole Wheat Course Select Rapid Whole Wheat Course Active Dry Yeast 1.0 LB 1 cup 2 tsp 3 TBL 1 tsp 1/3 cup 2/3 cup 1-1/3 cups 2/3 cup 1-1/2 tsp 2-1/4 tsp 1.5 LB 1-1/4 cups 1 TBL 1/4 cup 1-1/2 tsp 1/2 cup 1 cup 2 cups 3/4 cup 2 tsp 2-1/2 tsp 2.0 LB 1 cup + 7 TBL 1-1/2 TBL 1/3 cup 2 tsp 2/3 cup 1-1/3 cups 2-2/3 cups 1 cup 2-1/4 tsp 2-3/4 tsp

FRENCH BREAD

Ingredients: Water, 80F/27C Oil (optional) Sugar Salt Bread Flour Active Dry Yeast Select French Course Select Rapid French Course Active Dry Yeast 1.0 LB 3/4 cup + 2 TBL 1 TBL 1 TBL 1 tsp 2-1/4 cups 1-1/2 tsp 2 tsp 1.5 LB 1 cup + 2 TBL 1-1/2 TBL 1-1/2 TBL 1-1/2 tsp 3-1/2 cups 2 tsp 2-1/2 tsp 2.0 LB 1-1/2 cups 2 TBL 2 TBL 2 tsp 4 cups 2-1/4 tsp 2-3/4 tsp

Page 44

ITALIAN HERB BREAD
Ingredients: Water, 80F/27C Oil Sugar Salt Dry Milk Bread Flour Dried Italian Seasoning Active Dry Yeast Select French Course Select Rapid French Course Active Dry Yeast 1.0 LB 3/4 cup + 2 TBL 1-1/2 TBL 1 TBL 1 tsp 1 TBL 2-1/4 cups 1 tsp 1-1/2 tsp 2 tsp 1.5 LB 1 cup + 1 TBL 2 TBL 2 TBL 1-1/2 tsp 2 TBL 3 cups 2 tsp 2 tsp 2-1/2 tsp 2.0 LB 1-1/4 cups + 2 TBL 3 TBL 3 TBL 2 tsp 3 TBL 4 cups 1 TBL 2-1/4 tsp 2-3/4 tsp

2 TBL 2 tsp

3 TBL 2-1/2 tsp

1/4 cup 2-3/4 tsp

DRIED FRUIT BREAD
Ingredients: Water, 80F/27C Oil Brown Sugar Salt Dry Milk Bread Flour Nutmeg Active Dry Yeast Add: Dried Fruit Select Fruit & Nut Course Select Rapid Fruit & Nut Course Active Dry Yeast 1.0 LB 3/4 cup 2-1/2 TBL 1-1/2 TBL 1 tsp 1 TBL 2-1/4 cups 1/2 tsp 1-1/2 tsp 1.5 LB 1 cup + 1 TBL 3 TBL 2-1/2 TBL 1-1/2 tsp 1-1/2 TBL 3 cups 1 tsp 2 tsp 2.0 LB 1-1/4 cups 1/4 cup 1/4 cup 2 tsp 2-1/2 TBL 4 cups 1-1/2 tsp 2-1/4 tsp

Page 48

TRAIL MIX BREAD
Ingredients: Water, 80F/27C Oil Honey Salt Bread Flour Active Dry Yeast Add: Fruit & Nut Trail Mix Select Fruit & Nut Course Select Rapid Fruit & Nut Course Active Dry Yeast 1.0 LB 3/4 cup 2 TBL 2 TBL 1 tsp 2 cups 1-1/2 tsp 1.5 LB 1-1/4 cups 3 TBL 3 TBL 1-1/2 tsp 3 cups 2 tsp 2.0 LB 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 4 cups 2-1/4 tsp

SOY ALMOND FRUIT BREAD

Ingredients: Water, 80F/27C Oil Almond Extract Sugar Salt Dry Milk Bread Flour Soy Flour Almonds, slivered Active Dry Yeast Add: Dried Mixed Fruit, diced Select Fruit & Nut Course Select Rapid Fruit & Nut Course Active Dry Yeast
1.5 LB 1 cup 3 TBL 1/2 tsp 1-1/2 tsp 1-1/2 tsp 1-1/2 TBL 2-1/2 cups 1/2 cup 2 TBL 2 tsp 1/2 cup 2-1/2 tsp

Page 49

SOY CINNAMON RAISIN BREAD
NOTE: For best results, choose Light Crust Color. Ingredients: Water, 80F/27C Oil Sugar Salt Dry Milk Bread Flour Cinnamon Soy Flour Active Dry Yeast Add: Raisins Select Fruit & Nut Course Select Rapid Fruit & Nut Course Active Dry Yeast 1.5 LB 1 cup 3 TBL 2 TBL 1-1/2 tsp 1/4 cup 2-1/2 cups 1 tsp 1/2 cup 2 tsp 1/2 cup 2-1/2 tsp

CHEESE ONION BREAD

Ingredients: Water, 80F/27C Sugar Salt Bread Flour Cheddar Cheese, shredded Dehydrated Onion Active Dry Yeast Select Fruit & Nut Course Select Rapid Fruit & Nut Course Active Dry Yeast 1.0 LB 3/4 cup 2 TBL 1 tsp 2-1/4 cups 1/2 cup 1 TBL 1-1/2 tsp 2 tsp 1.5 LB 3/4 cup + 3 TBL 3 TBL 1-1/2 tsp 3 cups 3/4 cup 1-1/2 TBL 2 tsp 2-1/2 tsp 2.0 LB 1-1/2 cups 1/4 cup 2 tsp 4-1/4 cups 1 cup 2 TBL 2-1/4 tsp 2-3/4 tsp

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CARROT RAISIN BREAD
Ingredients: Egg, large, room temperature plus enough Water, 80F/27C to equal Oil Sugar Salt Carrots, uncooked and grated Bread Flour Apple Pie Spice Active Dry Yeast Add: Raisins Select Fruit & Nut Course Select Rapid Fruit & Nut Course Active Dry Yeast 1.0 LB 1 3/4 cup 1 TBL 2 TBL 1-1/2 tsp 1/2 cup 2-1/4 cups 3/4 tsp 1-1/2 tsp 1.5 LB cup 2 TBL 3 TBL 2 tsp 3/4 cup 3-1/4 cups 1 tsp 2 tsp 2.0 LB 1 1-1/4 cups 3 TBL 1/4 cup 2-1/2 tsp 1 cup 4 cups 1-1/2 tsp 2-1/4 tsp

Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and margarine and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350F/177C for 35 minutes.

BREAD PUDDING

Ingredients: Bread, 1-inch cubes Vanilla Cook & Serve Pudding & Pie Filling Cinnamon Milk, liquid 1-1/2 cups 1 (3-oz) box 1 tsp 2 cups
Mix all ingredients in a microwave-safe 1-quart casserole. Cook uncovered in microwave on high for 7 minutes or until boilingstir occasionally during the last half of cooking. Or, bake in oven at 350F/177C for 30 minutesstir halfway through cooking time. Serve warm or cold.

CRUNCHY BREAD SNACKS

Ingredients: Bread, sliced 1/2-inch thick Butter, melted Dry Seasoning Mix* 8 slices 1/4 cup 4 tsp
*Use any one of the following: dried spaghetti sauce seasoning, dry ranch dressing, Italian herb seasoning, garlic powder, or garlic salt. Amounts may be adjusted to your taste. Melt butter and add seasoning. Place bread on baking sheet and lightly brush with butter mixture. Bake at 350F/177C for 10 to 15 minutes or until brown. Allow to cool breaking into bite-size pieces.

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BATTER BREAD
The Batter Bread Course will mix and bake a pre-packaged cake mix or quick bread.

SWEET CORN BREAD

1 loaf Eggs, large, room temperature Milk, 80F/27C Butter, melted Sugar Salt All-Purpose Flour Corn Meal Double Acting Baking Powder Select Batter Bread Course cup 1/4 cup 3/4 cup 1 tsp 2 cups 1 cup 1 TBL 10
Method: 1. Remove the Bread Pan from the Breadman Pro. Attach the Kneading Paddle onto the Shaft. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual. Make sure all ingredients, except water, are at room temperature. 2. Place the Bread Pan into the Breadman Pro. Push down on the rim until it fits firmly into place. Close the Lid. 3. Press the SELECT Button; choose Course 10, Batter Bread. Press the CRUST Button to choose crust color. If Delay Bake is desired, press the TIMER Buttons to set the Delay Bake Timer and then press START for delay. (See DELAY BAKE TIMER section in this Instruction Manual) or press the START Button for an immediate start. NOTE: Dont use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or other dairy products, meats, fish, etc. that may spoil. 4. At the beep during the kneading process, check the dough. At this time, push down any dough or flour that may be on the sides of the Bread Pan. and, if desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients during the rest time. Refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual to check the Display Time that the beep will sound. 5. Before the baking begins, remove the Bread Pan from the Bread Maker. Remove the Kneading Paddle from the batter and place the Bread Pan back into the Bread Maker to complete the bake process. Removing the paddle will help prevent tearing the cake/loaf when it is removed from the pan after baking. 6. When your bread is finished baking the Breadman Pro will beep and 0:00 will appear in the Display Window. Press the STOP Button and open the Lid.

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BAGEL DOUGH
Ingredients: Water, 80F/27C Sugar Salt Bread Flour Active Dry Yeast Select Dough Course Glaze: Egg, beaten Toppings (optional): Sesame Seeds, poppy seeds, cracked wheat dry cereal, or dehydrated onions Method: 1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a hole in the center of each with thumbs. Gently pull to make a 1-inch hole. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 10 minutes. 3. In a 3-quart sauce pan, bring to a boil 2 quarts of water and 2 tablespoons sugar. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with slotted spoon and put back on greased baking sheet. 4. Brush with egg and sprinkle with choice of toppings. Bake at 400F/204C for 20 to 25 minutes or until done; cool on a wire rack. 8 Bagels 1 cup 1-1/2 TBL 1-1/2 tsp 3 cups 2 tsp 11

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BANANA WHEAT BAGEL DOUGH
Ingredients: Egg, large, room temperature plus enough Water, 80F/27C to equal Oil Honey Salt Banana, mashed Whole Wheat Flour Bread Flour Active Dry Yeast Select Dough Course Glaze: Egg White, beaten Water Toppings (optional): Poppy Seeds, Sesame Seeds Method: 1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a hole in the center of each with thumbs. Gently pull to make a 1-inch hole. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 10 minutes. 3. In a 3-quart sauce pan, bring to a boil 2 quarts of water and 2 tablespoons sugar. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with slotted spoon and put back on greased baking sheet. 4. Brush with egg white and sprinkle with choice of toppings. Bake at 400F/204C for 20 to 25 minutes or until done; cool on a wire rack. 12 Bagels cup 2 TBL 1 TBL 1-1/2 tsp 1/2 cup 2-1/2 cups 1 cup 2 tsp 11

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EGG BAGELS
Ingredients: Water, 80F/27C Egg Salt Sugar Bread Flour Active Dry Yeast Select Dough Course 12 Bagels 3/4 cup 1 1-1/2 tsp 2 TBL 3 cups 2 tsp 11
Method: 1. When Course is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into 4 parts and then divide each part into 3 pieces. Shape each piece into a smooth ball with finger, punch hole in center. Pull dough gently to make a 1 to 2-inch hole. Let rise 20 minutes. 2. Meanwhile, heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with a slotted spoon. 3. Place on greased cookie sheet. Brush with 1 slightly beaten egg white; sprinkle with poppy or sesame seeds. 4. Bake in preheated 374F/190C oven 20 to 25 minutes or until golden brown. Remove from cookie sheet and cool.

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11. Use 6 cups of boiling water for 1.0 LB of dough and cook for 10 to 15 minutes or until tender. DO NOT OVER COOK. Drain well. 12. Use in any of your favorite pasta recipes. 13. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use; DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of Breadman Pro after each use.

EGG PASTA DOUGH

Ingredients: Water, 80F/27C Eggs, large, room temperature Oil Salt Semolina Flour All-Purpose Flour Select Pasta Dough Course Yield: Cooked Pasta 1.5 LB 1/2 cup + 1 TBL TBL 1 tsp 1 cup 2 cups cups 2.0 LB 3/4 cup + 1 TBL 4 1-1/2 TBL 1-1/2 tsp 1-1/2 cups 2-1/2 cups cups

SPINACH PASTA DOUGH

Ingredients: Water, 80F/27C Oil Salt Semolina Flour All-Purpose Flour Spinach, finely chopped, 10-oz frozen package, cooked OR 14-oz can well-drained Select Pasta Dough Course Yield: Cooked Pasta NOTE: Both recipes will use the same amount of spinach. 1.5 LB 3/4 cup + 2 TBL 1 TBL 1 tsp 1 cup 2 cups 1 2.0 LB 1 cup + 1 TBL 1-1/2 TBL 1-1/2 tsp 1-1/2 cups 2-1/2 cups 1

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DUMPLINGS
Ingredients: Milk, 80F/27C Oil Salt All-Purpose Flour Baking Powder Select Pasta Dough Course 4 servings 1 cup 1/2 cup 1/4 tsp 2-2/3 cups 4 tsp 14
Method: 1. When beeper sounds on Breadman Pro, remove dough from Bread Pan. Place in a bowl. 2. Using a teaspoon, carefully drop dumplings into 6 cups of boiling broth. 3. Lower heat to medium and cook for 10-15 minutes or until tender. DO NOT OVER COOK

PIE CRUST

Ingredients: Water, cold, 40F/4C Shortening or Butter, cold Salt All-Purpose Flour Select Pasta Dough Course 2 crusts 1/2 cup 3/4 cup 1/2 tsp 2-1/2 cups 14
NOTE: For flaky crusts, have ingredients as cold as possible. Method: 1. When the beeper sounds on Breadman Pro, remove dough from Bread Pan. 2. Divide dough in half; roll each half out on a lightly floured surface. 3. For baked pie crust: Place crust in pie pan, crimp edges, and prick with a fork. (You may want to weigh the crust down with dry beans or pie weights. Line crust with foil and weights) 4. Bake at 425F/218C for 20 minutes or until golden brown. Fill crust as desired. 5. For fruit or other 2-crust pies: Place 1 crust in pie pan, fill with desired filling and top with second crust. Crimp edges to seal. Cut steam vents in top crust. 6. Bake as required for your filled pie.

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COOKIE DOUGH.AS EASY AS 1-2-3

AMARETTO RAISIN COOKIES

Ingredients: Amaretto Liquor or Vanilla Extract Eggs, large, room temperature Butter, softened Brown Sugar, packed Raisins All-Purpose Flour Baking Powder Select Pasta Dough Course 2 dozen 1 TBL cup 3/4 cup 3/4 cup 2-1/2 cups 1-1/2 tsp 14
Method for Cookies: 1. Press the SELECT Button; Choose Course 14, Pasta Dough. Press START. 2. When the beeper sounds on Breadman Pro, remove the dough from the Bread Pan. Drop by rounded tablespoons on to a lightly greased or papered cookie sheet. 3. Bake at 350F/177C for 12 to 15 minutes or until golden brown.

OATMEAL RAISIN COOKIES

Ingredients: Eggs, large, room temperature Butter, melted Brown Sugar, packed Sugar All-Purpose Flour Cinnamon Salt Quick or Old-Fashioned Oats (like Quaker) Raisins Baking Soda Select Pasta Dough Course 2-1/2 dozen cup 1 cup 1/2 cup 1-1/2 cups 1 tsp 1/2 tsp 3 cups 1 cup 1 tsp 14

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JAM COURSE
Jam Course Method: 1. Remove the Bread Pan from the Breadman Pro. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Clean fresh berries or fruit, cut into 1/2-inch cubes. Drain fruit before crushing. 2. Use a liquid measuring cup to measure the drained, crushed fruit. 3. Use a dry measuring cup to measure the sugar. 4. Use a measuring spoon to measure the lemon juice, if using. 5. Place the Bread Pan into the Breadman Pro. Push down until it fits firmly into place. Close Lid. 6. Press the SELECT Button; Choose Course 13, Jam. Press START. 7. The Bread Maker will pre-heat for 15 minutes before any movement occurs in the Bread Pan. After pre-heating, the jam will be heated and mixed for approximately 50 minutes. The entire Jam Course takes 1 hour 5 minutes. 8. When the jam is finished, the Breadman Pro will beep and 0:00 will appear in the Display Window. Press the STOP Button and open the Lid. CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 9. Remove the Bread Pan from the Breadman Pro. BE SURE TO USE OVEN MITTS. 10. Pour the hot jam into a heat-safe container. Leave on the counter top to partially cool, stir occasionally. 11. Pour the partially cool jam into a refrigerator/freezer-safe container, leaving 1/2" of space at the top. 12. Cover tightly to store. Jam will thicken upon cooling.