Bring Home the Bakery

INSTRUCTION MANUAL Professional Bread Maker

www.breadman.com

RECIPES INCLUDED

see reverse side

BK1050S / BK1060S
Please Read and Save this Instruction Manual

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following: Read all instructions. Do not touch hot surfaces. Use handles or knobs. To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. 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 Services for examination, repair or electrical or mechanical adjustment. Or, call the appropriate toll-free number on the cover of this manual. The use of accessory attachments not recommended by the appliance manufacturer may cause fire, electric shock or injury. Do not use outdoors. Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove. Do not place on or near a hot gas or electric burner, or in a heated oven.
Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids. To disconnect, press and hold the STOP button for several seconds, remove plug from wall outlet. Do not use appliance for other than intended use. Avoid contacting moving parts.
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.
POLARIZED PLUG (120V Models Only) 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 into 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. TAMPER-RESISTANT SCREW Warning: This appliance is equipped with a tamper-resistant screw to prevent removal of the outer cover. To reduce the risk of fire or electric shock, do not attempt to remove the outer cover. There are no user-serviceable parts inside. Repair should be done only by authorized service personnel.

SAVE THESE INSTRUCTIONS

This product is for household use only. Customer Care Line:
USA/Canada 1-800-231-9786 Accessories/Parts (USA / Canada) 1-800-738-0245
ELECTRICAL CORD a)A short power-supply cord (or detachable power-supply cord) is to be provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. b)Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use. c)If a long detachable power-supply cord or extension cord is used, 1) The marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the electrical rating of the appliance, 2)If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord, and 3) The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over.
Note: If the power supply cord is damaged, it should be replaced by qualified personnel; in Latin America, by an authorized service center.
For online customer service and to register your product, go to
www.prodprotect.com/applica
POWER OUTAGE 10-Minute Power Failure Back-Up Your Professional Bread Maker has a 10-minute power failure back-up feature. If the electricity goes out, the memory will store your cycle selection for up to 10 minutes. If the power comes back on within this time, bread making will resume where it left off. If the bread maker loses power for more than 10 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 nonperishable recipes you may try starting the bread maker 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 and discard.

Product may vary slightly from what is illustrated. 1.Lid handle 2.Removable lid (Part # BK1060S-01) 3. Viewing window 4.Automatic fruit & nut dispenser (not shown) 5.Steam vents (both sides) 6. Control panel (not shown) 7.On/Off (I/O) switch (not shown, back right side) 8.Kneading paddle removal key (Part # BK1060S-06) 9. Measuring spoon (Part # BK1060S-05) 10. Measuring cup (Part # BK1060S-04) 11. Collapsible kneading paddle (Part # BK1060S-03) 12. Baking chamber 13. Bread pan (Part # BK1060S-02) Note: indicates consumer replaceable/removable parts

CONTROL PANEL

1. Display Window Shows selection and timer setting.
KNEADING AND BAKING Cycles
Note: If at any time during bread making process you need to turn bread maker off, press and hold the START/STOP button for several seconds, then unplug the unit. Note: If bread is not removed immediately after baking and START/ STOP button is not pressed, a controlled 60-minute Keep Warm mode will begin (except during Quick Bread, Dough and Jam). For best results, remove bread immediately after baking process is complete. White Used for breads that primarily include white bread flour, although some recipes may include small amounts of whole wheat flour. Whole Wheat Used for recipes with significant amounts of whole wheat or rye flour, oats or bran. Whole wheat cycle begins with rest period during which flours or grains absorb liquid ingredients. Soaking causes flour or grain to soften and helps ingredients to combine. Generally, whole wheat and multi-grain breads are shorter and denser than white, French or sweet. French Traditionally, French bread has a slightly crispier crust and lighter texture than white bread. Recipes usually do not include butter, margarine or milk. Sweet Used for recipes that contain eggs, fruit juice, additional sugar or added sweet ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning. Quick Bread Used for recipes that contain baking powder or baking soda, rather than yeast, to make bread rise. Cake recipes made from scratch must be specially designed for this cycle.
2. TIMER AND BUTTONS Use this pair of buttons to adjust the BAKE ONLY time and to set delay bake timer; buttons add or subtract time displayed in the display window. Increases time in 10-minute intervals. Decreases time in 10-minute intervals. 3. LOAF SIZE BUTTON Selects loaf size: 1-lb., 1-lb. or 2-lb. Loaf size default is 2-lb. Rapid loaf is preset to 2-lb. 4. MENU BUTTON Selects cycle. Each time the MENU button is pressed, the number for the cycle selected and the program time will appear in the display window. 5. BAKE ONLY BUTTON Use this button to activate the BAKE ONLY cycle; then adjust the time as needed with the and buttons. 6. CRUST COLOR BUTTON Selects crust color: light, medium or dark. Crust color is preset to medium. 7. START/STOP BUTTON Press and hold for several seconds to clear display, reset cycle or to simply stop baking. Note: When using Rapid bake, your crust color will be set to medium.

bread made using the longer program.
Low Carb Used for recipes that are lower in carbohydrates. Gluten-Free Used for gluten-free recipes. Dough Use to prepare dough for making bread, rolls or pizza which are shaped and allowed to rise before baking in a conventional oven. This setting blends and kneads the dough and takes it through the first rise. ARTISAN DOUGH Artisan breads (or country breads) represent the best in bread baking. They use the freshest ingredients, usually including fresh herbs and interesting seed and nut additions. The longer rising time (the entire cycle in the bread machine is 5:15 hours) at cooler temperature settings (preset in the machine) allow the flavor of the flour to dominate. Consider using ingredients such as, organic flours, unrefined sea salt and spring water. Sugar and fat are often not used in these breads. The final shaping, rising and baking of the bread allow for your creativity and bring a very personal touch to the results. Jam Use to prepare preserves, marmalade, chutneys and ketchup. Add fruit, sugar and lemon juice for homemade preserves a great topping for homemade bread, waffles and ice cream. Bake Only Used if crust is too light or you wish to bake pre-made dough also especially useful if your bread is not quite done. Check every few minutes. Bakes for up to 1 hour, 30 minutes. Rapid Used for White, Whole Wheat and French cycles to decrease time to approximately 1 hour. Choose recipe, then simply add tsp. to amount of yeast listed for a 2-lb. loaf. Bread may be shorter and denser than

KNOW YOUR INGREDIENTS

Flour & OTHER GRAINS All-Purpose Flour Bran Bread Flour Cornmeal and Oatmeal Cracked Wheat Rye Flour Self-Rising Flour 7 Grain Cereal Blend Vital Wheat Gluten All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes. Bran (unprocessed) is coarse outer portion of 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 typically has higher gluten concentration than all-purpose flour. Using bread flour will produce loaves with better volume and structure. Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats. They are used primarily to enhance flavor and texture of bread. Cracked wheat has 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 must always be mixed with high proportion of bread flour, as it does not contain enough gluten to develop structure for high, even-grained loaf. Self-Rising Flour is NOT RECOMMENDED for use with your bread maker. Self-rising flour contains leavening ingredients that will interfere with bread and quick bread making. 7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet. It is used primarily to enhance flavor and texture of bread. Vital Wheat Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch to leave a very high protein content. (Gluten is the protein in wheat that makes dough elastic.) Vital Wheat Gluten is available at most health food stores. It can be used in small portions to increase volume and lighten texture. Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this flour are usually smaller and heavier than white loaves. Many recipes mix whole wheat flour with bread flour or vital wheat gluten to produce higher, lighter-textured bread.

Tips on Flour Storage

Keep flour in a secure, airtight container. Store rye and whole wheat flours in a refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow flour to come to room temperature before using. Note: Flours, while visibly similar, can be very different in how they are ground, milled, stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. See RECIPE TIPS to assist with these experiments. Yeast Active yeast, through a fermentation process, produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting. Quick, rapid rise and bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your bread maker. Tips on Yeast Ensure your yeast is fresh by checking its expiration date. Ideally, yeast should be used several months before the expiration date. Once a package or jar of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast. Note: Basic bread and dough recipes in this booklet were developed using bread machine yeasy (active dry yeast). You may use chart to substitute any quick-acting yeast (quick rise or fast rise) for bread machine yeast.
Conversion Chart for Bread Machine Yeast tsp. bread machine yeast = tsp. quick-acting yeast 1 tsp. bread machine yeast = tsp. quick-acting yeast 1 tsp. bread machine yeast = 1 tsp. quick-acting yeast 2 tsp. bread machine yeast = 1 tsp. quick-acting yeast 1 tbsp. bread machine yeast = 2 tsp. quick-acting yeast Rapid Cycles Rapid cycle settings for White, Whole Wheat and French decrease time for making your favorite bread in approximately 1 hour. Choose recipe, then add an additional tsp. of bread machine yeast to the recipe. The bread may be shorter and denser.

Whole Wheat Flour

ADDITIONAL INGREDIENT NOTES Important: Exact measurements for ingredients are the most important part of baking. It is the key to getting great texture and consistency in your bread. Make sure to measure all ingredients exactly. 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 chemical reaction works when liquid ingredients are added and again during baking process. 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 chemical reaction works during baking process. Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s), large egg(s) at room temperature should be used. Butter, margarine and oil shorten or tenderize the texture of yeast breads. French bread gets unique crust and texture from the lack of added fat. However, breads that call for fat stay fresh longer. If butter is used directly from refrigerator, it should be cut into small pieces for easier blending during kneading process. All liquids should be warm 80F/27C to 90F/32C for all recipes. Liquids, such as milk, water or a combination of powdered milk and water, can be used when making bread. Milk will improve flavor, provide 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. Salt is necessary to balance flavor in breads and cakes; it also limits growth of yeast. Changing the amount of salt in a given recipe may result in shorter, gummier bread. When first making a type of bread, do not increase or decrease amount of salt shown in the recipe. Sugar is important for color and flavor of breads. It also serves as food for yeast since it the supports fermentation process. Recipes in this book that call for sugar require granulated sugar. Important: Do not substitute powdered sugar. Artificial sweeteners cannot be used as substitute, as yeast will not react properly with them.

CLIMATE CHANGES & 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. In dry climates, flour is drier and requires slightly more liquid. In humid climates, flour is wetter and will absorb less liquid, so less liquid is required.
MAXIMUM INGREDIENT AMOUNTS Bread cycles: approximately 5 cups Quick breads: 4 cups Dough cycle: 42/3 cups Jam: 3 cups of fruit mixture Bread Pan tips Inserting bread pan Note: Remember to insert kneading paddle first, then add all ingredients in the order listed BEFORE inserting the bread pan into baking chamber. Important: The collapsible kneading paddle may fall when ingredients are added. This is normal. It will stand up when kneading begins. When inserting bread pan into bread maker, make sure to set firmly in place. Removing bread pan To remove bread pan from baking chamber, hold handle with an oven mitt and lift straight up firmly. Important: When you remove bread pan after baking, be sure to wear oven mitts to prevent burning. After removing loaf (by turning bread pan upside down and shaking gently), check to see that kneading paddle is removed from loaf. If it is stuck in bread, allow bread to cool; then use the paddle removal key to remove it, taking care not to scratch the kneading paddle. Allow bread to cool before removing the kneading paddle.

How to Use

this product is for household use only. Important: Your bread maker has an Intelligent Fuse system designed to protect the motor from overheating. It will automatically shut off the motor if there is an overheat risk. If this occurs, unplug the appliance, wait a minimum of 20 minutes for it to cool down, and plug in again following the instructions. GETTING STARTED Remove packing materials and any stickers. Please go to www.prodprotect.com/applica to register your warranty. Place bread maker on dry, stable, level surface away from heat and areas where cooking grease or water may splatter on unit. Do not place near edge of countertop. If placing beneath cabinets, make sure there is enough room to open the lid without interference. Important: Your bread maker will bake up at a 2-lb. loaf. Do not put larger quantities of ingredients into bread pan. Bread will not mix and bake correctly and bread maker may be damaged. (See maximum ingredient amounts.) Before first use, operate on Rapid White cycle without adding ingredients to burn off manufacturing oils. (Follow instructions in using your bread maker.) Note: During first use, bread maker may smoke and/or emit an odor from mineral oils used in manufacturing. This is normal.

Baking Soda Eggs Fats

Liquids
Checking Dough Consistency Although your bread maker will mix, knead and bake bread automatically, when baking bread from scratch, it is recommended that you learn to recognize condition of your dough. The ratio of flour to liquid is the most critical factor in any bread recipe, yet the most easily remedied. After 5 to 8 minutes in Knead 2, open bread maker to check consistency of dough. Dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add 1 tbsp. of liquid at a time. If it is too wet, add 1 tbsp. of flour at a time. Using your bread maker Note: Depending on the cycle or recipe used, some steps may not apply or there may be additional steps. Refer to the respective recipes instructions in the recipes portion of this booklet, as well as the specific cycle instructions located at the end of these usage instructions. 1.Open lid and remove bread pan. Lift bread pan straight up and out using the handle (B). Caution: Do not turn or shake bread pan while taking it out. If the bread pan is bent, temperature sensor may not work properly. 2. Position kneading paddle on the drive shaft. Match flat side of drive shaft to flat part of hole in kneading paddle (C). Make sure paddle is secure. 3. Place ingredients into the bread pan. Note: As you add ingredients into the bread pan, the collapsible kneading paddle may fall; this is normal. The paddle will stand up automatically once the cycle is started. 12
Important: Add ingredients to bread pan in the order listed in the recipe. Important: Always add yeast last. 4. Make small indentation on top of dry ingredients (not so deep it reaches the wet layer) and add yeast (D). Important: Indentation for yeast is important, especially when using the delay bake timer. It keeps yeast away from the wet ingredients until the kneading process begins. (Liquid ingredients will prematurely activate the yeast.) 5.Insert the bread pan into the baking chamber (E). Press down on rim of bread pan until it snaps securely into place. 6. Close the lid. If your recipe includes extra ingredients such as fruits or nuts (listed after the yeast in the recipe), add these to the automatic fruit and dispenser.
9. Press CRUST COLOR to choose crust color (F2). Bread maker is preset for medium crust. Note: CRUST will not be activated for the following cycles: Jam, Dough, Artisan Dough, Bake Only, Rapid 10. ress LOAF SIZE to select P loaf size (F3). Bread maker is preset to 2 lb. Note: Loaf size cannot be activated for the following cycles: Jam, Dough, Artisan Dough, Rapid, Gluten Free, Low Carb

Yeast Dry Liquid D

Note: If bread is not removed immediately after baking and START/ STOP is not pressed, the Keep Warm mode will begin. Bread maker will automatically turn off after 60 minutes. For best results, remove bread immediately after baking. Note: Keep Warm does not apply to the following cycles: Jam, Dough, Artisan Dough, Bake Only 13. urn bread pan upside down and shake T to release bread (H). Place bread upright on wire rack to cool at least 20 minutes before slicing. Note: The collapsible kneading paddle is designed to stay in the bread pan instead of sticking in your bread. Check to see if the paddle stayed in the pan. If not, follow the caution statements below when removing.
11. ress START/STOP button 4 P to begin kneading cycle (F4). The time remaining will begin to count down F in display window. Bread making time and loaf size will be shown in display window. Note: During kneading cycle, yeast will activate and viewing window may begin to fog. (This will clear eventually so you can view the progress.) 12. hen your bread is finished baking, W bread maker will beep and 3:25 will appear in display window. Press START/ STOP and open lid. Using oven mitts, remove bread pan (G). Important: Remember, bread pan and loaf are both very hot! Be careful not to G place either on tablecloth, plastic surface or other heat-sensitive surface that may scorch or melt.
Caution: Be sure to remove kneading paddle from the bread before serving. Caution: Bread pan, kneading paddle and bread will be very hot. Allow bread to cool before removing the paddle and always use the paddle removal key. 14. urn the On/Off (I/O) switch to the off (O) position. Unplug unit T and allow to cool completely before cleaning. (See CARE AND CLEANING INSTRUCTIONS.) Important: Make sure to clean the inside of the baking chamber thoroughly after each use. 15.Once bread has cooled (approximately 2 hours) store in an airtight container. SLICING AND STORING BREAD For best results, place bread on wire rack and allow to cool at least 20 minutes before slicing. Use electric knife or serrated knife for even slices. 13
Important: Do not exceed 2/3 cup capacity. Important: Do not pour liquids or spices into dispenser. Always make sure fresh fruit or vegetables are not wet; pat dry before putting them in the dispenser. 7. Plug into standard electrical outlet. Turn the On/Off (I/O) switch to the on (I) position. Bread maker will beep and program 1 and 3:25 will appear in the display window (F).

8. Press MENU to choose desired cycle (F1). Each time MENU is pressed, unit and display will move to the next cycle. Note: As the MENU button is pressed, the Rapid cycle setting will follow the regular cycle setting for White, Whole Wheat and French.
Store unused bread, tightly sealed (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 sealed container in freezer. Since homemade bread has no preservatives, it tends to dry out and become stale faster. Leftover or slightly hardened bread may be cut into -inch or 1-inch cubes and used in recipes to make croutons, bread pudding or stuffing. USING 15-HOUR DELAY BAKE TIMER Important: Delay baking does not activate JAM cycle. Do not use delay bake timer if your recipe includes perishables, such as eggs, fresh milk, yogurt or other dairy products and meats, etc. To preset your bread maker, follow these steps: To preset your bread maker, follow these steps: 1.Add ingredients in the order listed as usual, taking care not to let yeast and liquid ingredients contact one another. Note: If your recipe contains salt, add it with the liquid ingredients, taking care to keep it away from the yeast. 2. Close bread maker lid and plug it in. 3. Press MENU to select baking cycle. Standard cycle time will be shown in display window. 4. Press to add time in 10-minute intervals. (Use to subtract time.) Amount of time set is shown in display window. To fast forward time, continually press. To fast reverse, continually press. For example, if it is 8:00 AM and you want bread ready at 1:00 PM, press until the display reads 5:00 meaning it will finish baking in 5 hours. This is the hour difference between 8:00 AM and 1:00 PM. Note: Actual baking times will not change.
5. Press LOAF SIZE to choose loaf size, press CRUST COLOR to choose crust color, then press START/STOP to begin timer. The colon (:) in time display begins to flash, letting you know timer is started. When your bread is finished baking, bread maker will beep and 0:00 will appear in display window. Press START/STOP and open lid. 6.If you make an error after youve activated program and want to start over, press and hold START/STOP for several seconds. Timer will clear and you can begin again. BAKE ONLY The BAKE ONLY cycle offers the flexibility to vary time. You can bake pre-made dough or dough purchased at the store using this cycle. You may also use this cycle if crust color is too light or if your sweet bread is not quite done. Check every few minutes. 1. Press the BAKE ONLY button to activate cycle. Adjust the amount of time you need up to 1 hours using the and buttons. 2. Press START/STOP button to begin baking. SPECIAL GLAZES FOR YEAST BREADS Select 1 of the following special glazes to enhance your bread: 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 confectioners sugar with 1 to 2 tablespoons of milk, water or fruit juice until smooth. Drizzle glaze over raisin or sweet bread when they are almost cool. Note: If desired, generously sprinkle with your choice of nuts or seeds after glazing.

DOUGH CYCLE Tips for Best Results If using delay bake timer, make sure yeast is on top of flour, away from liquids. Important: Never allow dough to remain in bread maker after cycle is complete; it may over rise and damage machine. Rising times for dough after it is shaped and placed in baking pan will vary due to recipe, temperature and humidity level of your kitchen. Optimum temperature for rising is 80 85F. Rising is the most essential feature in bread making. Bread maker allows dough to have first rise or fermentationbefore dough is removed. Fermentation conditions gluten, (becoming pliable and elastic with a soft, smooth quality) develops flavor and leavens product. Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat bread. Let dough rise once in bread maker. Remove from bread maker, punch down, let rise again, punch down and let rest 10 minutes. Resting allows gluten to relax and makes handling easier. Shape as desired and allow to rise until doubled in volume. If only 1 rise is desired, remove from bread maker, let rest, shape and rise as above. Bakers Tip: Dough has doubled in volume when an indentation remains after tip of a finger is pressed lightly and quickly into dough. If indentation springs back, cover and let rise a few more minutes and check again. SPECIAL TIPS FOR MAKING DOUGH Important: For use only with the Dough Cycle. Always allow optimum rising of shaped dough. Use pastry brush to apply glaze. Bake as directed in recipe.
Apply Just Before Baking: Egg Yolk Glaze For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or milk. Egg White Glaze For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water. If desired, sprinkle chopped nuts or fruit and/or seeds after glazing. Lightly Floured Sprinkle enough flour onto work area so dough can be handled without sticking. Shaped Rolls Important: Once rolls are shaped, cover and let rise until doubled before baking. Cloverleaf Rolls Shape into -inch balls. Place 3 balls in each greased muffin tin. Crisscross Rolls Shape into balls, setting 2 aside. Combine balls and roll into a 8-inch thick square. Cut strips 8-inch wide and 2-inches long. Brush top of roll with beaten egg. Place 1 strip across top of each ball. Repeat process, placing second strip in opposite direction across top of each ball. Traditional Rolls Shape into balls. For pull apart rolls, place dough balls with sides touching in 8 or 9 inch round or square greased baking pan. For individual rolls place dough balls 2-inches apart. Crescent Rolls On lightly floured board, roll dough to 12-inch circle. Spread with softened butter. Cut into 16 wedges beginning at wider end. Place rolls 2-inches apart on greased baking sheet with points underneath; curve rolls slightly. If desired, brush with melted butter just before baking. 15
Rosettes On lightly floured board, roll about 1 oz piece of dough into 14 inch rope. Tie in a loose knot, leaving 2 long ends. Tuck one end under knot and second end into the top center of the loose knot. Place 2-inches apart on lightly greased baking sheet. ARTISAN DOUGH CYCLE Tips for Best Results Consider using more refined ingredients such as, organic flours, unrefined sea salt and spring water. Make sure you are using the freshest ingredients, including fresh herbs, seeds or nuts. If using delay bake timer, make sure yeast is on top of flour, away from liquids. Important: Never allow artisan dough to remain in bread maker after cycle is complete; it may over rise and damage machine. Rising times for dough after it is shaped and placed in baking pan will vary due to recipe, temperature and humidity level of your kitchen. Optimum temperature for rising is 70 75F. Rising is the most essential feature in bread making. Bread maker allows dough to have first rise or fermentationbefore dough is removed. Fermentation conditions gluten, (becoming pliable and elastic with a soft, smooth quality) develops flavor and leavens product. Resting allows gluten to relax and makes handling easier. Shape as desired and allow to rise until doubled in volume. Bakers Tip: Dough has doubled in volume when an indentation remains after tip of a finger is pressed lightly and quickly into dough. If indentation springs back, cover and let rise a few more minutes and check again.

JAM CYCLE Method 1.Following steps in USING YOUR BREAD MAKER; select JAM cycle. 2.Once JAM cycle is complete, remove bread pan from bread maker and pour hot mixture into heat-safe jars, leaving of space at the top. 3.Allow to partially cool. Cover tightly to store. Mixture will thicken upon cooling. Tips for Best Results Do not reduce sugar or use sugar substitutes. Exact amounts of sugar, fruit, and other ingredients are necessary for good set. Use only ripe fruit (not overripe or under-ripe) for best flavor. Do not puree fruit. Jam should have bits of fruit in it. Recipes should not exceed 3 cups fruit. Remove stems, seeds or pits from fruit. 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 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 3 cups of berry or fruit amount. Lemon juice adds necessary acid to berries or fruit. You may decrease amount of sugar, but it will produce a thinner result. More sugar will make it thicker. For best results, sugar substitutes are not recommended. Average refrigerated life of jam is 2 weeks or up to several months if frozen. Important: Do not exceed amounts given in recipes!

Care and Cleaning

This product contains no user serviceable parts. Refer service to qualified service personnel. CLEANING Important: Always unplug bread maker and allow to cool completely prior to cleaning. Bread pan and kneading paddle have nonstick surfaces, which make cleaning easier. 1.After baking each loaf of bread, unplug bread maker and allow to cool; discard any crumbs. 2.Remove bread pan from oven chamber and kneading paddle from bread pan. Wash bread pan and kneading paddle inside and out with warm, soapy water. Avoid scratching nonstick surfaces. Caution: Do not place bread pan in dishwasher, or soak it in water. 3.If kneading paddle is stuck to drive shaft, pour warm water into bread pan for up to 30 minutes, to loosen it. Do not use excessive force. 4. Wipe inside of lid and oven baking chamber with slightly damp cloth or sponge. If any residue has scorched on heating element or elsewhere, wipe with nonabrasive pad to clean. Lid can be removed for cleaning. Dry baking chamber and lid thoroughly. Important: Do not put lid in dishwasher, as it may cause warping. Do not immerse in water, as it contains sensitive electronic sensors. 5. To clean glass in lid, use glass cleaner or mild detergent and damp cloth or plastic scouring pad. Do not use abrasive cleaners or scouring pads, as they may scratch glass. 6.Do not use vinegar, bleach or harsh chemicals to clean bread maker. 7. Be sure bread maker is completely cooled before storing.

8. Baking chamber contains heating element and drive shaft. When cleaning, NEVER pour water, solvents or cleaning solutions into this area. STORAGE All removable parts should be thoroughly cleaned and dried. Store lid closed. Place bread pan into bread maker with kneading paddle inside.

TROUBLESHOOTING

Question Why does height and shape of bread differ in each loaf? Bread has unusual aroma. Why? Kneading paddle comes out with bread. Bread has floured corners. Answer Height and shape of bread may differ depending on the ingredients, room temperature and length of timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread. Stale ingredients may have been used or too much yeast may have been used. Always use fresh ingredients. Accurate measurements are essential to make delicious bread. This can happen, as kneading paddle is detachable. Use the paddle removal key or a nonmetal utensil to remove it. Caution: Kneading paddle will be hot. Allow bread to cool before removing paddle. Sometimes flour in the corners of the bread pan may not have been completely kneaded into dough. Scrape it off the loaf with a knife. Check bread about 10 minutes into kneading cycle. If all flour is not incorporated, use a rubber spatula to remove the flour from the sides of the bread pan so it can be incorporated into the dough. NO. If there is too little in bread pan, kneading paddle cannot knead well enough. If there is too much, bread rises out of bread pan. YES. Be sure to decrease same measurement of water to equal liquid substitution. Fresh milk is not recommended when using delay bake timer, because it may spoil while sitting in bread pan.
Can ingredients be halved or doubled? Can fresh milk be used in place of dry milk?
NEED HELP? For service, repair or any questions regarding your appliance, call the appropriate 800 number on cover of this book. Please DO NOT return the product to the place of purchase. Also, please DO NOT mail product back to manufacturer, nor bring it to a service center. You may also want to consult the website listed on the cover of this manual. Two-Year Limited Warranty (Applies only in the United States and Canada) What does it cover? Any defect in material or workmanship provided; however, Applicas liability will not exceed the purchase price of product. For how long? Two years from the date of original purchase with proof of such purchase. What will we do to help you? Provide you with a reasonably similar replacement product that is either new or factory refurbished. How do you get service? Save your receipt as proof of date of sale. Visit the online service website at www.prodprotect. com/applica, or call toll-free 1-800-231-9786, for general warranty service. If you need parts or accessories, please call 1-800-738-0245.

What does your warranty not cover? Damage from commercial use Damage from misuse, abuse or neglect Products that have been modified in any way Products used or serviced outside the country of purchase Glass parts and other accessory items that are packed with the unit Shipping and handling costs associated with the replacement of the unit Consequential or incidental damages (Please note, however, that some states do not allow the exclusion or limitation of consequential or incidental damages, so this limitation may not apply to you.) How does state law relate to this warranty? This warranty gives you specific legal rights. You may also have other rights that vary from state to state or province to province.
2010 Applica Consumer Products, Inc. Made in Peoples Republic of China Printed in Peoples Republic of China R12010/6-1-2E

1 cup+ 1 tbsp. 1 tbsp.

1 cups 2 tbsp.

1 cups 3 tbsp.

1 tsp. 1 tbsp. tsp. 3 cups 1 tsp.
2 tsp. 2 tbsp. 1 tsp. 3 cups 1 tsp.
1 tbsp. 3 tbsp. 1 tsp. 4 cups 1 tsp.
1 tbsp. 3 tbsp. 1 tsp. 4 cups 2 tsp.
1. Measure ingredients into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select WHITE. Choose loaf size and desired crust color. Press the START/STOP button. 4. The complete signal will sound when bread is done. 5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES 1 LOAF Note: For RAPID cycle, select the RAPID WHITE setting immediately following the standard setting in the program list.

BASIC WHITE BREAD

Water (80F 90F) Oil Sugar Dry skim milk powder Sunflower seeds Flaxseeds Poppy seeds Black sesame seeds Sesame seeds Salt Whole wheat flour Bread flour Bread machine yeast
cup 1 tbsp. 1 tsp. 2 tbsp. 3 tbsp. 1 tsp. 1 tsp. 2 tsp. 2 tsp. tsp. cup 2 cups 1 tsp.
1 cup + 1 tbsp. 1 tbsp. 3 tbsp. 2 tbsp. 3 tbsp. 2 tsp. 1 tsp. 2 tsp. 2 tsp. 1 tsp. cup 2 cups 1 tsp.
11/3 cups 2 tbsp. cup 2 tbsp. cup 1 tbsp. 2 tsp. 1 tbsp. 1 tbsp. 1 tsp. cup 3 cups 2 tsp.
Beer (80F 90F) Water (80F 90F) Green onions, chopped Sugar Salt Bread flour Bread machine yeast
cup cup cup 2 tsp. 1 tsp. 3 cups 1 tsp.
cup cup cup 1 tbsp. 1 tsp. 3 cups 2 tsp.
cup 3 tbsp. 1 tsp. tsp. 2 cups 1 tsp.

MULTI-SEEDED WHITE BREAD

BEER BREAD
Buttermilk (80F 90F) Water (80F 90F) Unsalted butter or margarine, cut in pieces Maple syrup (not pancake syrup) Oatmeal, instant or regular Salt Bread flour Vital wheat gluten Bread machine yeast
1 cup 2 tbsp. 1 tbsp. 1 tbsp. cup tsp. 3 cups 2 tsp. 1 tsp.
1 cups cup 1 tbsp. 1 tbsp. cup 1 tsp. 3 cups 3 tsp. 2 tsp.

1 cups

Milk (80F 90F) Water (80F 90F) Unsalted butter or margarine, cut in pieces Honey Maple pecan granola cereal Salt Ground cinnamon Bread flour Bread machine yeast Raisins

cup 1 tbsp. 1 tbsp.

1 cups 2 tbsp. 2 tbsp.
2 tbsp. 2 tbsp. 1 cup 1 tsp. 4 cups 4 tsp. 3 tsp.

1 tbsp.

1 tbsp. cup tsp. tsp. 3 cups 1 tsp. cup
2 tbsp. 1 cup 1 tsp. 1 tsp. 3 cups 2 tsp. 1 cup

tsp. tsp. 2 cups 1 tsp.

1. Measure ingredients, except raisins, into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Note: For a 1-lb. or 1-lb. loaf, you can add the raisins into automatic fruit & nut dispenser here; for a 2-lb loaf, we recommend waiting and adding directly into the bread pan at the add ingredient beep, since the full amount required for the recipe is more than the dispenser will hold. 3. Select WHITE. Choose loaf size and desired crust color. Press the START/STOP button. 4.If adding ingredients directly to the bread pan for larger loaves, add raisins at add ingredient beep. 5. The complete signal will sound when bread is done. 6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 7. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES 1 LOAF Note: For RAPID cycle, select the RAPID WHITE setting immediately following the standard setting in the program list.

cup cup 3 tbsp. 3 tbsp. 1 tsp. 1 cup 2 cups 1 tsp.
cup 3 tbsp. 2 tsp. 1 tbsp. 1 tsp. 2 tsp. 1 tbsp. 2 cups 1 tsp.
3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START/STOP button. 4. The complete signal will sound when bread is done. 5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES 1 LOAF Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting immediately following the standard setting in the program list.
cup cup 2 tsp. 1 cups 2 cups 2 tsp.

whole wheat

Milk (80F 90F)
1. Measure ingredients into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

100% WHOLE WHEAT BREAD

Water (80F 90F)

CARAWAY RYE BREAD

1 cup 1 cup 3 tbsp. 1. Measure ingredients into bread pan in the order listed. 2.Insert bread pan securely into unit; close lid. Plug unit into wall outlet 3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START/STOP button. 4. The complete signal will sound when bread is done.

cup cup 1 tbsp.

cup cup 2 tbsp.

1 cup 1 cup 3 tbsp.

Large eggs, at room temperature Water (80F 90F)
1 Enough to measure 1 cup with egg 2 tbsp. 2 tbsp. 1 tbsp. 1 tsp. 1 cups + 2 tbsp. cup cup 1 tbsp. 1 tsp.
1 Enough to measure 1 cups with egg 3 tbsp. 3 tbsp. 2 tbsp. 1 tsp. 1 cups 1 cup cup 1 tbsp. 1 tsp.
2 Enough to measure 1 cups with egg cup cup 3 tbsp. 2 tsp. 2 cups 1 cups 1 cup 2 tbsp. 2 tsp.
1.Place egg in a measuring cup; add water to required amount. Pour into bread pan. 2. Add remaining ingredients into bread pan in the order listed. 3.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 4. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START/STOP button. 5. The complete signal will sound when bread is done. 6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 7. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES 1 LOAF
Milk (80F 90F) Unsalted butter or margarine, cut in pieces Molasses Salt Whole wheat flour Vital wheat gluten Bread machine yeast
2 tbsp. 1 tsp. 3 cups 2 tbsp. 2 tsp.
cup 1 tsp. 4 cups 3 tbsp. 3 tsp.
cup 2 tsp. 5 cups cup 4 tsp.
5. Using pot holders remove bread pan from baking chamber and carefully remove bread from bread pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES 1 LOAF Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting immediately following the standard setting in the program list.

Oil Honey Dry skim milk powder Salt Bread flour Rye flour Whole wheat flour Caraway seeds Bread machine yeast

PUMPERNICKEL BREAD

Large eggs, at room temperature Water (80F 90F) Oil Honey Dry skim milk powder Cocoa powder Caraway seeds Instant coffee granules Salt Whole wheat flour Rye flour Bread flour Bread machine yeast

OATMEAL PECAN BREAD

2 11/3 cups cup cup 3 tbsp. cup 3 tbsp. 1 tbsp. 2 tsp. 1 cup 1 cup 2 cups 2 tsp. 1. Measure ingredients into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START/STOP button. 4. The complete signal will sound when bread is done. 5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES 1 LOAF
Water (80F 90F) Molasses Vegetable oil Salt Dry oatmeal, instant or regular Whole wheat flour Bread flour Bread machine yeast Dried apricots, chopped Pecans, chopped and toasted
1 cup 3 tbsp. 2 tsp. 1 tsp.
1 cups cup 1 tbsp. 1 tsp. cup 1 cup 2 cups 2 tsp. cup
1. Measure ingredients, except apricots and pecans, into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into a outlet. Note: For 1-lb. loaf, you can add the apricots and pecans into automatic fruit & nut dispenser here; for a 1-lb. or 2-lb loaf, we recommend waiting and adding directly into the bread pan at the add ingredient beep, since the full amount required for the recipe is more than the dispenser will hold. 3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START/STOP button. 4.If adding ingredients directly to the bread pan for larger loaves, add apricots and pecans at add ingredient beep. 5. The complete signal will sound when bread is done. 6. Using pot holders remove bread pan from the unit and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 7. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES 1 LOAF Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting immediately following the standard setting in the program list.

HERBED ITALIAN LOAF

Water (80F 90F) Olive oil Instant minced onion Fresh parsley, chopped Minced fresh garlic Sugar Salt Fresh basil, chopped Fresh oregano, chopped Bread flour Bread machine yeast Toasted pine nuts
1 cup 1 tbsp. 1 tbsp. 2 tbsp. 1 tsp. 1 tsp. 1 tsp. 1 tsp. 1 tsp. 3 cups 1 tsp. cup
1 cup 1 tbsp. 1 tbsp. 2 tbsp. 2 tsp. 1 tsp. 1 tsp. 1 tbsp. 1 tbsp. 4 cups 1 tsp.
1 cups 2 tbsp. 2 tbsp. 2 tbsp. 1 tbsp. 2 tsp. 1 tsp. 2 tbsp. 2 tbsp. 5 cups 2 tsp. cup
1. Measure ingredients, except pine nuts, into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. 3. Add pine nuts into automatic fruit & nut dispenser. 4.Plug unit into wall outlet. 5. Select FRENCH. Choose loaf size and desired crust color. Press the START/STOP button. 6. The complete signal will sound when bread is done. 7. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 8. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES 1 LOAF

ASIAGO PESTO BREAD

Water (80F 90F) Extra virgin olive oil Asiago cheese, shredded Prepared pesto Sugar Salt Bread flour Bread machine yeast Toasted pine nuts
1 cup 1 tbsp. cup 3 tbsp. tsp. tsp. 3 cups 1 tsp. cup

1 cups + 2 tbsp. 1 tbsp.

1 cups 2 tbsp. cup
cup 1 tsp. 1 tsp. 4 cups 1 tsp.
1 tsp. 1 tsp. 4 cups 2 tsp. cup
1. Measure ingredients, except pine nuts, into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. 3. Add pine nuts into automatic fruit & nut dispenser. 4.Plug unit into wall outlet. 5. Select FRENCH. Choose loaf size and desired crust color. Press the START/STOP button. 6. The complete signal will sound when bread is done. 7. Using pot holders remove bread pan from the unit and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 8. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES 1 LOAF Note: For RAPID cycle, select the RAPID FRENCH setting immediately following the standard setting in the program list.

PEPPERONI PARMESAN BREAD

Water (80F 90F) Finely chopped pepperoni Mozzarella cheese Italian seasoning Sugar Salt Bread flour Bread machine yeast

cup cup

1 cup cup 1 cups 1 tsp. 1 tsp. 1 tsp. 3 cups 2 tsp.
SUNDRIED TOMATO PARMESAN BREAD
Water (80F 90F) Olive oil Grated Parmesan cheese Sundried tomatoes, finely chopped Italian parsley, chopped Garlic pepper Salt Bread flour Bread machine yeast
1. Measure ingredients into bread pan in the order listed.
cup 2 tbsp. cup 2 tbsp. 1 tbsp. tsp. tsp. 2 cups 1 tsp.

1 cup 3 tbsp.

1 cups cup cup
2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select FRENCH. Choose loaf size and desired crust color. Press the START/STOP button. 4. The complete signal will sound when bread is done. 5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES 1 LOAF
tsp. tsp. tsp. 2 cups 1 tsp.
tsp. tsp. tsp. 3 cups 1 tsp.
cup 2 tbsp. tsp. 1 tsp. 3 cups 1 tsp.
3 tbsp. tsp. 1 tsp. 3 cups 2 tsp.

CINNAMON RAISIN BREAD

1 Enough to measure cup with egg 1 tbsp. 1 tbsp. 1 tbsp.
1 Enough to measure 1 cup with egg 1 tbsp. 2 tbsp. 1 tbsp.
1 Enough to measure 1 cups with egg 2 tbsp. 2 tbsp. 2 tbsp.
Dry skim milk powder Unsalted butter or margarine, cut in pieces Ground cinnamon Salt Bread flour Bread machine yeast Raisins
Dry skim milk powder Dried chives Potato starch Salt Bread flour Bread machine yeast
1 tbsp. 1 tsp. 1 tbsp. tsp. 2 cups tsp.
2 tbsp. 2 tsp. 1 tbsp. 1 tsp. 2 cups tsp.
3 tbsp. 1 tbsp. 2 tbsp. 1 tsp. 3 cups 2 tsp.
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES 1 LOAF *Place peeled potatoes in saucepan of cold water. Bring to boil; reduce heat and cook until fork tender; drain, reserving liquid. Mash potatoes without any additions of salt, butter or milk. Cool water to 80F to 90F and allow mashed potatoes to stand covered at room temperature for use.
tsp. tsp. 2 cups tsp. cup
1 tsp. 1 tsp. 3 cups 1 tsp. cup
Firmly packed light brown sugar
1.Place egg in a measuring cup; add water to required amount. Pour into bread pan. 2. Add remaining ingredients, except raisins, into bread pan in the order listed. 3.Insert bread pan securely into baking chamber; close lid. Plug unit into a wall outlet. Note: For 1-lb. or 1-lb. loaf, you can add the raisins into automatic fruit & nut dispenser here; for a 2-lb loaf, we recommend waiting and adding directly into the bread pan at the add ingredient beep, since the full amount required for the recipe is more than the dispenser will hold. 4. Select SWEET. Choose loaf size and desired crust color. Press the START/STOP button. 5.If adding ingredients directly to the bread pan for a 2-lb. loaf, add raisins at add ingredient beep. 6. The complete signal will sound when bread is done. 7. Using pot holders remove bread pan from the unit and carefully remove bread from bread pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 8. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES 1 LOAF

GOLDEN POTATO BREAD

Potato cooking water (80F 90F)* Large eggs, at room temperature Mashed potatoes* Unsalted butter, cut in pieces Sugar

cup 1

cup + 2 tbsp. 1 cup 1 tbsp. 1 tsp.
2-LB. cup 1 cup 2 tbsp. 1 tsp.
1. Measure ingredients into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet 3. Select SWEET. Choose loaf size and desired crust color. Press the START/STOP button. 4. The complete signal will sound when bread is done. 5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

1 tbsp. tsp.

CHERRY ALMOND BREAD
1 Enough to measure cup + 2 tbsp. with egg 1 tbsp. 1 tbsp. 1 tbsp. tsp. tsp. tsp. 2 cups 1 tsp. cup cup
1 Enough to measure cup with egg
1 Enough to measure 1 cup with egg
Unsalted butter or margarine, cut in pieces Dry skim milk powder Sugar Dried orange peel Ground cinnamon Salt Bread flour Bread machine yeast Toasted slivered almonds Dried cherries
1 tbsp. 1 tbsp. 1 tbsp. 1 tsp. tsp. tsp. 2 cups 2 tsp.
2 tbsp. 2 tbsp. 2 tbsp. 1 tsp. tsp. tsp. 3 cups 2 tsp. cup cup
1.Place egg in a measuring cup, add water to required amount. Pour into bread pan. 2. Add remaining ingredients, except almonds and cherries, into bread pan in order listed. 3.Insert bread pan securely into baking chamber; close lid. Plug unit into a wall outlet. Note: For 1-lb. or 1-lb. loaf, you can add the almonds and cherries into automatic fruit & nut dispenser here; for a 2-lb loaf, we recommend waiting and adding directly into the bread pan at the add ingredient beep, since the full amount required for the recipe is more than the dispenser will hold. 4. Select SWEET. Choose loaf size and desired crust color. Press the START/STOP button. 5.If adding ingredients directly to the bread pan for a 2-lb. loaf, add raisins at add ingredient beep. 6. The complete signal will sound when bread is done. 7. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 8. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES 1 LOAF Tip: If desired, frost loaf with confectioners sugar frosting and sprinkle with additional toasted slivered almonds.

CHOCOLATE HAZELNUT BREAD

Large eggs, at room temperature Water (80F 90F) Unsalted butter, cut in pieces Unsweetened cocoa powder Sugar Salt Bread flour Bread machine yeast Toasted and skinned hazelnuts, chopped

2 cup 2 tbsp.

cup 1 tbsp. cup
1 tbsp. 3 tbsp. cup tsp. 1 cups tsp. cup
cup 1 tsp. 2 cups 1 tsp. cup

tsp. 2 cups 1 tsp.

ORANGE WALNUT QUICK BREAD (2-LB.)
2 cups all-purpose flour 1 cup toasted walnuts, chopped cup sugar 2 tbsp. grated orange peel 4 tsp. baking powder tsp. salt cup unsalted butter or margarine, softened cup milk cup sour cream 2 large eggs, slightly beaten
1.In a large mixing bowl, combine ingredients in order listed. 2. Spoon batter evenly into bread pan. 3.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 4. Select QUICK BREAD. Press the START/STOP button. 5. The complete signal will sound when the bread is done. 6. Using pot holders remove bread pan from baking chamber and place on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn bread out of bread pan and turn right side up. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 7. Allow bread to cool on the wire rack until ready to serve (at least 20 minutes). MAKES ONE, 2-LB. LOAF Tip: If desired, frost with confectioners sugar frosting and sprinkle with additional chopped toasted walnuts.
PRUNE POPPYSEED QUICK BREAD (2-LB.)
cup milk 2 large eggs, slightly beaten
LOW CARB SEEDED BREAD (2-LB.)
1.In a large mixing bowl, combine ingredients, except prunes, into order listed. 2. Spoon batter evenly into bread pan. 3.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 4. Select the QUICK BREAD. Press the START/STOP button. 5. At add ingredient beep, add prunes. 6. The complete signal will sound when the bread is done. 7. Using pot holders remove bread pan from baking chamber and place on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn bread out of bread pan and turn right side up. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 8. Allow bread to cool on the wire rack until ready to serve (at least 20 minutes). MAKES ONE, 2-LB. LOAF
cup water (80F 90F) cup heavy cream (80F 90F) 1 large egg, at room temperature tsp. molasses tsp. salt cup vital wheat gluten cup almond flour cup wheat bran
1. Measure ingredients into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select LOW CARB. Press the START/STOP button. 4. The complete signal will sound when bread is done. 5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) 6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES ONE, 2-LB. LOAF
cup unsalted butter or margarine, softened

SWEET WHEAT DINNER ROLLS

1 cup milk (80F 90F)
1. Measure ingredients into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select DOUGH. Press the START/STOP button. 4. The complete signal will sound when dough is ready. 5. Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface. 6.Invert a large mixing bowl over dough and let rest for 10 minutes. 7. Shape into your favorite dinner rolls shapes such as braids, butte horns, Parker house or clover leaf. 8.Cover and let rise until doubled in size (about 45 minutes). Bake in a preheated oven at 350F for 15 minutes or until golden and fully baked. (Rolls will sound hollow when lightly tapped with your finger.) MAKES ABOUT 2 DOZEN DINNER ROLLS Tip: If desired, brush with melted butter or olive oil and sprinkle with garlic salt.
cup unsalted butter or margarine, cut in pieces
1 large egg, at room temperature cup sugar tsp. salt 2 cups bread flour 1 cup whole wheat flour 2 tsp. bread machine yeast
6.Invert a large mixing bowl over dough and let rest for 10 minutes. 7. Shape into your favorite dinner rolls shapes such as braids, butter horns, Parker house or clover leaf. 8.Bake in a preheated oven at 375F about 20 minutes until golden and fully baked. (Rolls will sound hollow when tapped. MAKES ABOUT 2 DOZEN DINNER ROLLS
OR brush with beaten egg white and sprinkle with sesame, poppy or fennel seeds.

ONION ROLLS

1 cup milk (80F 90F) 2 large eggs, at room temperature cup sugar 6 tbsp. unsalted butter or margarine, cut in pieces 1 tbsp. instant minced onion 1 tsp. caraway seeds tsp. salt 3 cups bread flour 2 tsp. active dry or bread machine yeast 1. Measure ingredients into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select DOUGH. Press the START/STOP button. 4. The complete signal will sound when dough is ready. 5. Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface. 6.Invert a large mixing bowl over dough and let rest for 10 minutes. 7. Shape into your favorite dinner rolls shapes such as pan rolls, braids or rosettes. 8.Bake in a preheated oven at 375F about 20 minutes until golden and fully baked. (Rolls will sound hollow when tapped.) MAKES ABOUT 2 DOZEN DINNER ROLLS Tip: If desired, brush with a beaten egg white and sprinkle with additional instant minced onion just before baking.

GLUTEN FREE PIZZA DOUGH

1 cup buttermilk cup water, at room temperature 2 large eggs, at room temperature 1 egg white, at room temperature 3 tbsp. olive oil 1 cups tapioca flour 1 cup white rice flour 1 cup brown rice flour cup potato starch 1 tsp. salt 1 tbsp. sugar 1 tbsp. xanthan gum 2 tbsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select DOUGH. Press the START/STOP button. 4. The complete signal will sound when dough is ready. 5. Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface. 6. Divide dough into 3 equal portions. Set 2 pieces aside and keep covered. Lightly brush 3, 12-inch pizza pans with olive oil and sprinkle with cornmeal; set aside. Place 1/3 of dough on prepared pizza pan and gently press the dough to cover the bottom of the pan evenly. Bake in preheated oven at 425F for about 15 minutes. 7. Top with desired topping ingredients such as sauce, cheese and vegetables. Return to oven and bake for 12 minutes or until edges are golden and cheese is bubbling. 8.Repeat with remaining dough. MAKES 3, 12-INCH THIN CRUST PIZZAS

GRISSINI

Note: Grissini are Italian-style pencil-thin breadsticks. 1. Measure ingredients into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select DOUGH. Press the START/STOP button. 4. The complete signal will sound when dough is ready. 5. Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface. 6.Invert a large mixing bowl over dough and let rest for 10 minutes. 7. Divide dough in half. On a lightly floured board, roll of dough into 13 x 15 inch rectangle. Brush dough evenly with 1 tbsp. additional olive oil. If desired, sprinkle evenly with seed or cheese mixture (see below). 8. Using a pastry cutter, cut dough lengthwise into 30 thin strips. Place strips on a lightly greased baking sheet. Bake in preheated oven at 425F about 14 minutes until golden and fully baked. 9. Allow breadsticks to cool on a wire rack. 10.Repeat with remaining half of dough. Makes about 30 breadsticks Note: Cheese Mixture: Combine cup grated Parmesan cheese, 2 tbsp. lightly toasted sesame seeds, tsp salt and tsp. pepper. Seed Mixture: Combine 2 tbsp. each of black sesame seeds, flaxseeds, poppy seeds and lightly toasted sesame seeds, along with tsp. salt and tsp pepper.
PHILADELPHIA SOFT PRETZELS
1 cup water (80F 90F) 1 tsp. sugar 1 tsp. salt 4 cups bread flour 2 tsp. bread machine yeast 6 cups water 1 tbsp. baking soda Kosher salt 1. Measure first 5 ingredients into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select DOUGH. Press the START/STOP button. 4. The complete signal will sound when dough is ready. 5. Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface. 6.Invert a large mixing bowl over dough and let rest for 10 minutes. 7.Cut dough into 1 oz. pieces. Roll each piece into 20-inch rope. Shape into pretzel shape, pinching ends to seal. 8. Dissolve baking soda in water in large shallow saucepan. Bring to boil. Drop pretzels, in small batches into water and let them cook until they float (about 1 minute). Drain and place them on a greased baking sheet. Sprinkle with coarse salt. 9.Bake in a preheated oven at 425F for 15 minutes or until golden. Cool on a wire rack. MAKES ABOUT 2 DOZEN PRETZELS

SWEET POTATO PECAN BREAD (2-LB.)
CANDY CANE CHERRY BRAID (2-LB.)
1. Measure ingredients, except pecans, into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select DOUGH. Press the START/STOP button. 4. At add ingredient beep, add pecans. 5. The complete signal will sound when dough is ready. 6. Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface. 7.Invert a large mixing bowl over dough and let rest for 10 minutes. 8. Divide dough into 3 equal pieces. Shape each piece into a 14-inch roll. Place ropes together on lightly greased baking sheet. Braid ropes loosely. Tuck ends under braid. 9.Cover and let rise in a warm place until doubled in size (about 40 minutes). Bake in preheated oven at 375F about 25 minutes or until golden. 10.Place on wire rack and allow to cool. MAKES ONE, 2-LB. LOAF Tip: If desired, drizzle with confectioners sugar frosting before serving.
2 large eggs, at room temperature Water (80F 90F) 3 tbsp. unsalted butter or margarine, cut in pieces cup dry skim milk powder cup sugar cup candied cherries, diced cup candied lemon peel, diced 2 tsp. grated lemon peel 1 tsp. salt tsp. almond extract 3 cups bread flour 2 tsp. active dry or bread machine yeast cup toasted almonds, chopped

cup milk (80F 90F)

1.In a measuring cup, add enough water to eggs to measure 1 cups. Pour into bread pan. 2. Add remaining ingredients, except almonds, into bread pan in the order listed. 3.Insert bread pan securely into baking chamber; close lid. Place almonds in dispenser and close dispenser lid. Plug unit into wall outlet. 4. Select DOUGH. Press the START/STOP button. 5. The complete signal will sound when dough is ready. 6. Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface. 7. Divide dough into 3 equal parts. Roll each part into 18 inch rope. 8. Using all 3 ropes, braid and tuck ends under to seal. Place on a greased baking sheet. Curve one end to resemble candy cane. 9.Cover and let rise until doubled in size (about 45 minutes). 10.Bake in preheated oven at 375F for 30 minutes until golden brown and sounds hollow when tapped on the bottom.

1 large egg, at room temperature cup mashed cooked sweet potato cup firmly packed light brown sugar 2 tbsp. unsalted butter or margarine, cut in pieces tsp. salt 2 cups bread flour 2 tsp. active dry or bread machine yeast cup toasted pecans, chopped
11.Cool on a wire rack. Tip: If desired, frost with confectioners frosting colored with red food coloring. Decorate with sugar snowflakes. OR, if desired, omit frosting and brush braid with beaten egg just before baking; the crust will have a high gloss. MAKES ONE, 2-LB. LOAF

HOLIDAY STOLLEN (2-LB.)

cup water (80F 90F) 1 large egg, at room temperature 3 tbsp. unsalted butter or margarine, cut in pieces cup sugar 1 tbsp. grated lemon peel 1 tbsp. grated orange peel tsp. salt 3 cups bread flour 2 tsp. active dry or bread machine yeast cup toasted slivered almonds cup candied fruit, diced cup currants
1. Measure ingredients, except candied fruit, currants and almonds into bread pan in order listed. 2.Insert bread pan securely into unit. Close lid. Plug appliance into wall outlet. 3. Select DOUGH. Press the START/STOP button. 4. At add ingredient beep, add almonds, currants and candied fruit. 5. The complete signal will sound when dough is ready. 6. Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface. 7.Invert a large mixing bowl over dough and let rest for 10 minutes. 8.On a large baking sheet, roll dough into 14 x 8 inch oval. Fold one long side over the other to within 1-inch of the opposite side. Pinch the edges to seal. 9.Cover and let rise until doubled in size (about 45 minutes). 10.Bake in a preheated oven at 375F about 25 minutes until golden and fully baked. (Bread will sound hollow when fully baked.) 11. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). MAKES ONE, 2-LB. LOAF Tip: If desired, frost loaf with confectioners sugar frosting and sprinkle with additional toasted slivered almonds.

ARITSAN FOCCACIA DOUGH

1 cups water (80F 90F) 2 tsp. honey 2 tsp. sea salt cup whole wheat flour 3 cups bread flour 2 tsp. bread machine yeast 1. Measure ingredients into bread pan in the order listed. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select ARTISAN. Press the START/STOP button. 4. The complete signal will sound when dough is ready. 5. Turn dough out onto well floured board. (Kneading paddle may remain in dough; if so, remove paddle.) 6.Punch down and knead to remove air from dough. 7.Cover and let rest for 10 minutes. 8. Divide dough into 2 equal portions. Place one piece of dough on a large baking sheet brushed with olive oil and sprinkled with cornmeal. Press and flatten dough suing heel of your hand into 10 x 10 inch square. Brush the top with olive oil. 9.Press flour coated fingertips into bread at 1-inch intervals. Repeat with other half of dough. Cover and let rise until doubled in size, about 45 minutes. 10. Lightly press fingertips into bread again. Sprinkle with garlic pepper, dried parsley and Rosemary garlic blend. 11.Bake at 425F for 20 minutes or until golden and loaves test done. Move breads to wire rack to cool. Serve warm. MAKES 2 LOAVES

1. Measure ingredients in order listed into bread pan. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select JAM. Press the START/STOP button. 4. The complete signal will sound when the preserves are done. 5. Using pot holders remove bread pan from baking chamber and cool on a wire rack. Carefully pour preserves into clean jars. 6.Place in refrigerator to set. 7. Store in refrigerator for up to 3 weeks. MAKES ABOUT 2 CUPS

cup fresh orange juice

1 tbsp. fresh lime juice 1 cup sugar 1 tbsp. fresh oregano, chopped

tsp. salt

tsp. ground cumin 1 pkg. (1.75 oz.) powdered pectin

PEPPER CHUTNEY

1 medium green pepper, seeded and diced 1 medium red pepper, seeded and diced 1 bunch green onions, sliced cup sun dried tomatoes, chopped 5 jalapeno peppers, seeded and diced 2 large cloves garlic, minced cup fresh cilantro, chopped 4 cups sugar 1 package (1.75 oz.) powdered pectin 1 cup cider vinegar 1. Measure ingredients into bread pan. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select JAM. Press the START/STOP button. 4. The complete signal will sound when the preserves are done. 5. Using a pot holder remove bread pan from baking chamber and carefully pour the mixture into clean jars. 6.Refrigerate jars to cool. 7. Store in refrigerator up to 3 weeks. MAKES ABOUT 2 CUPS

CHIPOTLE KETCHUP

1 medium onion, diced 1 tbsp. olive oil 1 can (28 oz.) tomatoes, drained and chopped 2 bottled chipotle peppers in adobe, drained and chopped cup cider vinegar cup light brown sugar 1 tbsp. molasses 1 tsp. celery seeds tsp. ground cinnamon tsp. cloves 1. Measure ingredients in order listed into bread pan. 2.Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select JAM. Press the START/STOP button. 4. The complete signal will sound when the ketchup is done. 5. Using a pot holder, remove bread pan from baking chamber and carefully spoon into a heatproof bowl. Cover and allow to stand for at least 10 minutes to cool. 6. Spoon into blender jar; process on high speed until smooth (about 1 minute). 7. Strain and pour into jars. 8. Store in refrigerator for up to 3 weeks. MAKES ABOUT 3 CUPS