West Bend Bread Maker L4805 User Manual

WEST BEND ™

AUTOMATIC BREAD & DOUGH MAKER

L4805

RECIPES AND INSTRUCTIONS

TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE

INSTRUCTIONS AND/OR WARNINGS IN THIS CARE AND USE INSTRUCTIONAL

MANUAL.

If you have any questions regarding your bread maker’s performance, please call before returning to

the store 262-334-6949,

8:00 a.m.– 4:00 p.m. Central Time,

Monday through Friday, except holidays.

Welcome to the wonderful world of bread making and the wonderful aromas it creates. What else

compares to the fragrance of fresh bread baking in the kitchen and the anticipation of having a slice of

warm, homemade bread?

With your new bread maker you can prepare a variety of homemade breads just like Grandma used to

make, but with much less effort as the bread maker does the work for you. Just measure the

ingredients, place the bread pan into the oven chamber, program the control and start the bread maker.

In as few as 3 hours, a loaf of fresh bread will be ready for you to enjoy. Or set the timer and wake up

or come home to the fresh aroma of bread baking. What a delight!

Please be sure to read the information in this booklet very thoroughly and understand how to operate

your bread maker. This will ensure loaf after loaf of great tasting bread. The recipes in this book were

developed just for your bread maker.

If you have any questions concerning your bread maker, please give us a call at (262) 334-6949. We

are here to help you and make sure that you are a satisfied customer.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk

of fire, electrical shock, and/or injury to persons, including the following:

• Read all instructions before using.

• Do not touch hot surfaces. Use handles or knobs. Always use potholders or oven mitts to

handle hot bread pan or hot bread.

• Do not put hand inside oven chamber after bread pan is removed. Heating unit will still be hot.

• To protect against electrical shock, do not place cord, plug 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, and before cleaning appliance.

• Avoid contacting moving parts.

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‘QUICK START STEPS’ FOR MAKING BREAD MIX, IF INCLUDED WITH BREAD

MAKER

Wash pan and knead bar as recommended in “Clean Before Using Section” in this book. Make sure

knead bar is positioned on shaft in bottom of pan.

1.Measure 1-cup (8 ounces) lukewarm water in glass or plastic see-through measuring cup. Make sure

water level is exactly at the 1 cup marking, at “EYE LEVEL.” Pour water into brad pan.

2.Open bag of dry ingredients and pour into pan on top of water. Level ingredients with knife, pushing

some into corners of pan.

3.Make a well in center of dry ingredients; add yeast from packet included with mix.

4.Lock pan into bread maker, turning counter clockwise (see LOCK directional arrow on edge of pan).

Plug bread maker into outlet and press Bread Select Button until arrow points to BASIC/SPECIALTY

setting on control panel. Press Bread Color Button until arrow points to desired crust color: LIGHT,

MEDIUM or DARK. Press START/STOP Button to turn on. Red ON light will glow, colon between

hours and minutes will flash and time will count down in minutes so you always know how much time

remains until the bread is done.

When done, 0:00 will appear in display and audible alert will sound. Turn bread maker off by holding

START/STOP Button down until red ON light goes out, about 3 seconds. Unlock pan using hot pads

or oven mitt and shake bread out of pan. Cool on rack 15 to 30 minutes before slicing.

See “Clean After Each Use Section” in this book for cleaning pan and knead bar.

‘QUICK START STEPS’ FOR MAKING A RECIPE IN THIS BOOK

Choose one of the many bread recipes included in this book and follow the basic steps below. Either a

1 or 1½ pound loaf of bread can be made depending on the size loaf desired.

Wash pan and knead bar as recommended in “Clean Before Using Section” in this book and be sure

knead bar is positioned on shaft in bottom of pan.

1. Read “How To Measure” Section in this booklet as this is VERY IMPORTANT.

2.Add all liquid ingredients to pan first, then add dry ingredients, leveling and pushing

some of the dry ingredients into the corners. Add the recommended amount of butter or

margarine to corners of pan.

3.Make a well in center of dry ingredients and add the recommended amount of yeast for

the type being used and loaf size.

4.Lock pan into bread maker, turning counter-clockwise (see LOCK directional arrow on

edge of pan). Plug bread maker into outlet and press Bread Select Button until arrow

points to recommended bread setting given in recipe: BASIC/SPECIALTY or WHOLE

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WHEAT. Press Bread Color Button until arrow points to desired crust color: LIGHT,

MEDIUM or DARK. Press START/STOP Button to turn on. Red ON light will glow,

colon between hours and minutes will flash and time will count down in minutes so you

always know how much time remains until the bread is done.

When done, 0:00 will appear in display and audible alert will sound. Turn bread maker off

by holding START/STOP Button down until red ON light goes out, about 3 seconds.

Unlock pan using hot pads or oven mitt and shake bread out of pan. Cool on rack 15 to 30

minutes before slicing.

See “Clean After Each Use Section” in this book for cleaning pan and knead bar.

OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER

1. DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in

operation. If you need to stop the bread maker during operation, hold the START/STOP

button down for 3 seconds or until the red ON light goes out.

2.BE SURE to allow adequate ventilation around the bread maker when it is in operation.

Keep it out of drafts and direct sunlight and at least 4 inches away from walls, cabinets

and other appliances, especially heating and cooling appliances which can interfere

with the internal bread maker temperatures and affect the loaf of bread being prepared.

3.DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the

bearing on the bottom of the pan that turns the knead bar. See Cleaning Section in this

booklet for further details.

4.ALWAYS place bread maker on a DRY, STABLE, heat-proof countertop or table

during use. Since the bread maker contains a motor, some vibration occurs during the

knead cycle.

5.AVOID touching bread maker during the bake cycle as exterior surfaces become hot.

ALWAYS use pot holders when removing and handling the bread pan after baking.

6.FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP IN

BREAD MAKING IS TO MEASURE INGREDIENTS ACCURATELY. See

Measuring Section in this booklet.

7.DO NOT EXCEED the ingredient capacity of the bread maker. See Know Your

Ingredients Section in this booklet. Use only fresh ingredients.

8.ALWAYS ADD INGREDIENTS in the order listed in the recipes. Add liquid

ingredients to the bread pan first, followed by dry ingredients, then butter or margarine

and finally the yeast in the very center. Before adding the yeast, ALWAYS tap the pan

to settle the dry ingredients, then level off the ingredients, pushing into the corners to

prevent liquid from seeping up. Then add the yeast to the very center of the pan,

making a slight well in the center of the dry ingredients if desired. This sequence is

very important, especially when using the delay start timer of your bread maker to

prevent over fermentation of the yeast.

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9.IN THE EVENT OF A POWER OUTAGE, the bread maker will turn off

automatically and remain off when power is restored. If this occurs, you will need to

remove the contents from the bread pan and start over using fresh ingredients. The red

ON signal light will go off in the display to let you know the bread maker is not in

operation.

10. DO NOT COVER bread maker with anything during operation as this can cause

malfunction.

11. DO NOT TOUCH Control Panel Buttons after bread maker has been turned ON as

this will interrupt the cycle. Turn bread maker OFF after completion of cycle.

12. DO NOT LEAVE bread maker plugged into electrical outlet when not in use to

prevent it from accidentally turned ON.

KNOW YOUR INGREDIENTS: Although bread making seems very basic, it is a

science and proportions of the ingredients are critical. Read the following information to

better understand the importance each ingredient plays in the bread making process. Also,

always make sure your ingredients are fresh.

FLOUR is the main ingredient used in making bread and provides structure as well as

food for the yeast. Several different types of flour can be used in your bread maker, but

DO NOT USE CAKE FLOUR OR SELF-RISING FLOUR AS POOR RESULTS WILL

BE OBTAINED.

Bread Flour, if available, is the preferred flour to use in your bread maker as it contains

more gluten-forming proteins than all-purpose flour and will provide tall, well formed

loaves with good structure. Several different brands of bread flour may be available for

use in your bread maker.

All purpose flour may be used in your bread maker if bread flour is not available. Slightly

shorter loaves may be obtained when using all-purpose flour. Even though all-purpose

flour may be pre-sifted, you may wish to sift it yourself before measuring for best results.

Whole Wheat Flour can be used in your bread maker at the special WHOLE WHEAT

bread setting. Whole wheat flour contains the entire wheat kernel, including the bran and

germ, therefore breads made with 100% or a high percentage of whole wheat flower will

be lower in height and heavier in texture than bread made with bread flour. The WHOLE

WHEAT bread setting on you’re bread maker features longer kneading to better develop

the structure of whole wheat bread for optimum results.

Rye Flour can be used in combination with all purpose or bread flour in the preparation

of rye or pumpernickel bread. It cannot be used alone as it does not contain enough

protein to develop adequate gluten for structure.

Special Notes on Flour: All flours are affected by growing conditions, milling, storage,

humidity and even the manufacturer. While not visibly different, you may need to make

some minor adjustments when using different brands of flour as well as compensating for

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the humidity in your area. Always store flour in an airtight container. Store whole grain

flours (whole wheat, rye) in refrigerator to prevent them from becoming rancid.

Measure the amount of flour as directed in the recipe, but make any adjustments after the

first 8-10 minutes of kneading as follows: if the dough does not form into a ball and is

more like a batter in consistency, more flour will need to be added. Add 1 tablespoon of

flour at a time until dough forms into a soft ball and is not sticky to the touch. If too much

flour has been added and the mixture will not form into a ball, add 1 teaspoon of

lukewarm water at a time, allowing the water to be kneaded into the dough before

adjusting further until a soft ball of dough forms. You can typically tell by the appearance

of the dough when it is just right as the dough will be soft in appearance, but will not be

sticky to the touch, and the sides and bottom of the bread pan will be clean.

Do not exceed 3 cups of all purpose or bread flour for the 1½ pound loaf or 2 cups all

purpose bread flour for the 1 pound loaf. Breads containing whole wheat, cereals or oats

should not exceed a total of 3½ cups for the 1½ pound loaf; 2½ cups for the 1 pound loaf.

SUGAR AND OTHER SWEETENERS provide food for the yeast, add height and flavor

to the bread and give the crust a golden color. Types of sweeteners that can be used include

sugar, brown sugar, honey, molasses, maple syrup, corn syrup and fruits, whether dried or

fresh. When using a liquid sweetener, such as honey or molasses, the total amount of liquid

in the recipe will need to be reduced slightly by the same measurement of liquid sweetener

used. A special tip when measuring sticky liquid sweeteners is to coat the measuring spoon

with vegetable oil before measuring the sweetener; it will slide right out.

DO NOT USE ARTIFICIAL SWEETENERS AS A SUBSTITUTE FOR SUGAR AND

OTHER NATURAL SWEETENERS AS THE YEAST WILL NOT REACT PROPERLY

AND POOR RESULTS WILL BE OBTAINED.

MILK enhances flavor and increases the nutritional value of bread. Any type of milk

(whole, 2%, 1%, skim, buttermilk or canned evaporated milk) can be used in making bread

Refrigerated milk MUST ALWAYS be warmed to about 95°F/33°C before adding to the

bread pan. Heat milk in glass measure in the microwave or in a small pan on top of the

range until lukewarm, but not hot. Use a thermometer to measure the temperature

accurately. DO NOT OVERHEAT the milk, above 110°F/43°C, as this can kill the yeast.

WATER used in combination with dry milk is a good substitute for regular milk and must

be used when using the delay start timer of your bread maker as regular milk will spoil

when left at room temperature for several hours.

Always use lukewarm water, about 95°F/35°C for best results. Do not use warm or hot

water, above 110°F/43°C, as this can kill the yeast.

Using too much liquid can cause the bread to collapse during the bake cycle. During humid

weather, slightly less liquid will be needed as the flour will absorb moisture from the air. In

dry weather, slightly more liquid may be needed as flour can lose moisture.

Water and milk are interchangeable in recipes. Eliminate dry milk in recipes when

substituting milk for water.

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BUTTER, MARGARINE and OTHER FATS AND OILS serve several purposes in

bread making as they tenderize the bread, add flavor and richness and contribute to the

storage life of bread by retaining moisture. An excess of fat, however, can inhibit rising, so

measure accurately.

Butter, margarine and solid shortening are interchangeable in the recipes. Butter and

margarine can be used right from the refrigerator. You may wish to cut cold butter or

margarine into 4 pieces for faster blending, placing them into the corners of the pan. Low-

fat or fat-free bread can be made by substituting equal amounts of unsweetened applesauce

or plain nonfat yogurt for the amount of fat recommended in a recipe. Watch dough as it

kneads for any minor adjustments, which may be necessary.

EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed.

Egg substitute can be used in place of fresh eggs. One egg equals ¼ cup of egg substitute.

To reduce cholesterol, you can substitute 2 egg whites for each large egg in the recipes

without affecting the result. Watch the dough during the knead cycle as some minor

adjustments may be necessary to get the dough to the right consistency. See Special Notes

on Flour section.

A special tip when using eggs is to run under warm water or place in a bowl of warm water

about 1 minute before cracking as this helps the egg slide out of shell better.

SALT has several functions in making bread. It inhibits the yeast growth while

strengthening the gluten structure to make the dough more elastic, plus it adds flavor. Use

ordinary table salt in your bread maker. Using too little or eliminating the salt will cause

the dough to over rise; using too much can prevent the dough from rising as high as it

should. “Lite” salt can be used as a substitute for ordinary table salt providing it contains

both potassium chloride and sodium. Use the same amount as recommended for table salt.

YEAST is a living organism, which through fermentation, feeds on carbohydrates in flour

and sugar to producer carbon dioxide gas that makes the bread rise. Active dry, fast rising

or bread machine yeast can be used in your bread maker. Use only the amount stated in the

recipes. Using a little more can cause the dough to over rise and bake into the cover. Fast

rising yeast and bread machine yeast are virtually the same and are interchangeable with

one another.

DO NOT USE COMPRESSED CAKE YEAST IN YOUR BREAD MAKER. RECIPES

IN THIS BOOK WERE TESTED USING ONLY ACTIVE DRY, FAST RISING AND

BREAD MACHINE YEAST.

Keep yeast stored in the refrigerator. You may find it handy to purchase yeast in glass jars

so you can measure the exact amount you need without having to waste any. If using yeast

packed in a ¼ -ounce foil envelope, it is best to open a fresh envelope every time you bake.

If you do save the unused amount from the open envelope, store in a dry, airtight container

in the refrigerator. Date the container and use promptly. Do not mix old and new yeast in a

recipe. A ¼ -ounce foil envelope of yeast contains 2¼ teaspoons.

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ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE “USE BY”

DATE PRINTED ON THE JAR OR ENVELOPE.

IMPORTANT IMPORTANT IMPORTANT

MEASURE INGREDIENTS PRECISELY AND ACCURATELY.

THE MOST IMPORTANT STEP IN USING YOUR BREAD MAKER IS TO

MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY. A mis-measured

tablespoon of water or teaspoon of salt can make a BIG difference in the bread maker.

Remember, the bread maker is not human and cannot adjust for mis-measured

ingredients, ONLY YOU CAN MAKE SURE THE INGREDIENTS ARE MEASURED

ACCURATELY. Follow these VERY IMPORTANT tips when measuring ingredients:

Read through the recipe and organize the ingredients you will need in the order they are

added to the bread pan. Many bread disasters occur because an ingredient was left out or

added twice. Use standard kitchen measuring cups and spoons and follow the steps

below.

1.ALWAYS use glass or plastic “see thru” liquid

measuring cups to measure liquids. Place cup on

flat surface and measure at “EYE LEVEL,” not at

an angle. The liquid level line MUST be right to

the measurement marking, not above or below. A

“looks close enough” measurement can spell

disaster in bread making. SPECIAL TIP: Place

liquid measuring cup on inside of kitchen cabinet for easier measuring at eye level

2.ALWAYS use standard dry measuring cups for measuring

all dry ingredients, especially flour. Dry measuring cups

are those that nest together. ALWAYS SPOON DRY

INGREDIENTS INTO THE SPECIFIED MEASURING

CUP, THEN LEVEL OFF TOP WITH A KNIFE. All

measurements must be level. DO NOT SCOOP measuring

cups into the dry ingredients for measuring as you will

compress the ingredients into the cup and end up with more

than intended which will result in a short loaf of bread.

3.ALWAYS use standard measuring spoons for measuring

ingredients such as yeast, salt, sugar, dry milk, etc. as well

as small amounts of honey, molasses, or water. Again, the

measurements MUST BE LEVEL, not rounded or heaping

as this little bit of difference can affect the bread. DO NOT

USE TABLEWARE AS MEASURING SPOONS AS THESE VARY

IN SIZE AND WILL NOT BE ACCURATE.

USING BREAD MIXES IN YOUR BREAD MAKER: Pre-

packaged bread mixes can be prepared in your bread maker. Follow

the directions for making up to a 1½ pound (3cup) loaf. Use the

BASIC/SPECIALTY Bread Setting for bread mixes unless preparing a 100% whole

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wheat or natural grain bread mix, which would require the use of the WHOLE WHEAT

Bread setting. Add the recommended amount of liquid to the bread pan first, then the

flour mixture and finally the yeast on top. Select desired Bread Color and start the bread

maker. The delay start timer can also be used with bread mixes providing no perishable

ingredients are used, such as milk, eggs, etc., which will spoil when left at room

temperature for several hours.

MEASUREMENT EQUIVALENT CHART

FLUID

CUP =

OUNCE (ML)=

TABLESPOON

TEASPOON

8 (240)

7 (210)

6 (180)

5⅓ (160)

5 (150)

4 (120)

3 (90)

10⅔

5⅓

⅞

⅔

⅝

⅜

⅓

⅛

2⅔ (80)

2 (60)

1 (30)

½ (15)

¼ (7.5)

1½

MAKE YOUR OWN MIXES: To save time and money, you can prepare your own

bread mixes ahead of time and store in the refrigerator until ready to use. Simply measure

all dry ingredients in recipes, EXCEPT YEAST, into a plastic bag and close with a twist

tie. Label as to the type of bread and size loaf. When ready to use, simply add liquid

ingredients to pan as recipe directs. Then add the dry mixture, level, add the butter or

margarine and the yeast on top. Program and start the bread maker. Use delay timer if

recipe recommends its use.

HIGH ALTITUDE ADJUSTMENT: Reduced air pressure at high altitudes causes

yeast gases to expand more rapidly and the dough to rise more quickly. The dough can

rise so much that when it begins to bake, it will collapse due to overstretching of the

gluten. To slow the rise of dough at high altitudes, reduce the amount of yeast by ¼

teaspoon at a time until you find the right amount. You can also reduce the amount of

liquid by 2 to 3 teaspoons. Some experimentation will be needed when using your bread

maker at high altitudes. Make notes on the amount of yeast and liquid used for future

reference.

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BECOME FAMILIAR WITH CONTROL PANEL: Before using your bread maker, it

is important that you understand how to use the control panel, as this is the “brain” of the

machine. Review the following features to better understand what each button is designed

to do and the options that are available to you when using this machine.

BREAD SELECT BUTTON

The BREAD SELECT button lets you

choose TWO different bread settings as well

as the dough setting. With each press of the

Bread Select button, the indicator arrow will

point to a bread setting on the panel as well

as the dough setting. The time required to

complete each setting also appears in the

display as follows:

Bread Select Settings Time to complete

in Hours and Minutes

BASIC/SPECIALTY

3:10 (Medium Crust)

WHOLE WHEAT

3:30 (Medium Crust)

DOUGH

1:20

The BASIC/SPECIALTY setting can be used for almost any bread recipe containing at

least 50 % all-purpose or bread flour. If a recipe contains less than 50% all purpose or

bread flour, then use the WHOLE WHEAT setting as this features a longer knead cycle

which is beneficial for whole grain flours. Active dry, fast rising or bread machine yeast

can be used at both bread settings as well as the dough setting.

An audible alert will sound midway through the knead cycle at the BASIC/SPECIALTY

bread setting to let you know when to add ingredients such as raisins, nuts, etc. for

specialty breads. This will prevent these added ingredients from becoming over mixed or

crushed. If you are not adding ingredients during the knead cycle, ignore the alert when it

sounds. The alert does not sound at the WHOLE WHEAT setting or DOUGH setting.

BREAD COLOR BUTTON: The BREAD COLOR button lets you choose THREE

different crust colors for your bread. With each press of the BREAD COLOR button, the

indicator arrow will point to Light, Medium or Dark on the control panel. Simply select

the desired crust color you wish for the bread recipe you are preparing. When preparing

the small 1-pound loaf, we recommend you use the LIGHT or MEDIUM crust color to

prevent over browning of the smaller loaf.

TIMER BUTTONS FOR DELAY START: The TIMER buttons let you program the

bread maker to start at a later time, which is especially convenient if you wish to wake up

to a fresh loaf of bread in the morning or come home to a fresh loaf for dinner. The timer

can be programmed to delay the start of the bread maker for up to 13 hours. Simply

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prepare the recipe you wish to make, place the bread pan into the bread maker, program

for bread select and color and then enter the number of hours and minutes between

starting time to desired finish time using the timer buttons. The UP Timer button will

scroll up in 10 minute intervals, whereas the DOWN TIMER button will scroll down in

10 minute intervals. See TIMER DELAY Section in this book for more details.

The delay start timer can be used with both Bread Settings and the Dough Setting

providing non-perishable ingredients are used. The recipes that have the

symbol can

be used in the delay start mode. Active dry, fast rising or bread machine yeast can be

used with the delay start timer.

START/STOP BUTTON: Use the START/STOP button to turn the bread maker on

and off. Before starting the bread maker, you must first program the BREAD SELECT

setting and the BREAD COLOR setting plus the DELAY START TIMER if using this

feature. To start the bread maker, simply press the START/STOP button once. When

turned on, the red signal light under the word ON will glow and remains lit until the

bread maker is turned off. To turn bread maker off, press and hold the START/STOP

button down for about 3 seconds or until the red ON light goes out.

Once you have started the bread maker, the colon between the hours and minutes will

begin to flash and the minutes will begin to count down. If not using the delay start timer,

the bread maker will begin to mix the ingredients and proceed through the cycles until the

bread is done, When the process time elapses, 0:00 will appear in the display and an

audible alert will sound to let you know the bread is done. Turn the bread maker off by

holding down the START/STOP button until the red ON light goes off. Remove the

bread pan using potholders and place hot loaf of bread onto a rack to cool before slicing.

If the bread pan is not removed from the bread maker immediately after baking, the

bread maker will automatically go into a Keep Warm mode for up to 3 hours to keep the

bread warm. The red on light will remain lit during the keep warm period as a reminder.

When the bread pan is removed, turn the bread maker off by holding down the

START/STOP button until the red ON light goes off.

If in the dough mode, the bread maker will turn off automatically and the red ON light

will go out upon completion of the cycle. Remove the pan containing the dough

immediately and shape/form as desired for conventional baking. Do not leave pan

containing dough inside bread maker after it turns off as dough will continue to rise and

could overfill the pan if left inside bread maker too long. See Dough Section for more

details.

TOO HOT WARNING: If the inside of the oven chamber is too hot for making bread,

an audible alert will sound when you attempt to turn the bread maker on. If this occurs,

allow the chamber to cool by leaving the cover open for 10 to 15 minutes or until the

bread maker can be turned on without the warning going off.

CLEAN BEFORE USING

SPECIAL NOTE: The bread pan is not immersible and should never be

washed in an automatic dishwasher.

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Immersing the pan in water can cause damage to the bearing that turns the knead bar.

Dishwasher cleaning can reduce the non-stick qualities of the non-stick finish, causing

the bread to stick in the pan.

Only two parts, the bread pan and kneading bar, need to be cleaned before making bread.

Simply fill bread pan with a small amount of warm water and dishwashing detergent.

Wash the inside of the pan and knead bar with a soft dishcloth or sponge. Empty the

bread pan and rinse the inside and knead bar with warm water and dry with a soft cloth.

Do not use any abrasive scouring pads or cleansers on bread pan or knead bar as

damage to the non-stick coating can occur. CAUTION: To prevent the risk of electrical

shock, do not immerse bread maker base, its cord or plug in water or other liquid.

Wipe the inside of the chamber and the outside surfaces of the bread maker with a damp

cloth and dry with a soft cloth if necessary. Your bread maker is now ready to use.

HOW TO USE - - BASIC STEPS IN MAKING BREAD

1.Place knead bar on shaft in bottom of bread pan, matching the opening

of the knead bar with the shape of the shaft. Make sure knead bar is

pushed down onto the shaft and the shaft area is clean.

2.Add ingredients to pan in order listed in recipe, MAKING

SURE to add any liquid ingredients first, followed by dry

ingredients, then butter or margarine and lastly the yeast. After

the dry ingredients are added to the pan, tap to settle, then level

dry ingredients, pushing some of the flour mixture into the

corners of the pan. This will prevent any liquid from seeping up

from the corners. Make a slight well in center of dry ingredients

and add the yeast to the well. This is especially important when

using the Delay Start Timer to prevent the yeast from getting

wet.

3.Lock the bread pan into bread maker, turning pan

counterclockwise to lock in place. Note the directional arrows

on edge of pan as to which way to turn for the lock position.

Pan must be locked in place for the bread maker to function

properly. Make sure handle of pan is down, then close cover.

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4.Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press

the Bread Select button until indicator arrow points to the desired bread

setting: BASIC/SPECIALTY or

WHOLE WHEAT. If you pass the desired setting, just continue to press

the Bread Select button until desired setting is reached.

5.Press the Bread Color button until indicator arrow points to the desired

crust color: LIGHT, MEDIUM or DARK. If you pass the desired color,

just continue to press the Bread Color button until desired setting is

reached. Program Delay Start Timer if desired.

6.Press START/STOP button once to turn bread maker on. When turned on,

the red light under the word ON will glow and the colon between hours

and minutes will flash. The bread will begin to mix and then proceed

through the cycles until done. Time will count down in minutes so you

always know how much time remains.

After the bread maker has been turned on, the programmed settings cannot be

changed. If you wish to change settings, hold START/STOP button down until red

ON light goes out. Then program control as desired and turn back on.

SPECIAL NOTE: If using the BASIC/SPECIALTY bread setting, an audible alert will

sound 30 minutes after the bread maker is turned on. This is the time to add ingredients

such as raisins, fruit, nuts or cheese as directed in the recipe. Simply open the cover and

add the ingredients to the dough as it is being kneaded. DO NOT STOP THE BREAD

MAKER TO ADD INGREDIENTS. The added ingredients will be mixed into the dough

during the remainder of the kneading time.

CAUTION: To avoid burn injury, do not touch cover, vent or sidewalls of bread maker

during the bake cycle, as these surfaces are hot.

7.When the cycle is complete, 0:00 will appear in the display and an audible alert will

sound to let you know the bread is done. Turn bread maker off by holding the

START/STOP button down until the ON light goes out. The just completed program will

reappear in the display. Unplug cord from electrical outlet.

It is best to remove the bread immediately from the bread maker for a crispy crust. Open

the cover and remove the bread pan by the handle using a potholder or oven mitt, turning

the pan clockwise to unlock, then lifting the pan out of the bread maker. Handle bread

pan carefully as it is hot.

CAUTION: To avoid burn injury, always use potholders or oven mitt to remove the hot

bread pan from the bread maker. To remove loaf of bread from pan, always use potholder

or mitt to grasp bottom of hot bread pan.

Invert bread pan and shake until loaf falls out. Place loaf of bread onto a cooling rack for

at least 15 to 30 minutes for easier slicing.

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If bread is not removed immediately after the cycle is complete, the bread maker will

automatically go into Keep Warm mode for up to 3 hours. The ON light will remain lit

during this keep warm period as a reminder. When removing the bread pan during the

keep warm period, always use potholders or oven mitt, as pan will be hot. Turn bread

maker off by holding START/STOP button down until ON light goes out. Unplug cord

from outlet after use. If the bread maker is not turned off during this 3-hour keep warm

period, it will automatically shut itself off and signal light will go out. Unplug cord from

electrical outlet.

CAUTION: To avoid burn injury, do not put hands inside oven chamber or touch the

heating unit after completion of the bake cycle, as these surfaces are hot.

HOW TO USE DOUGH SETTING: The DOUGH setting will prepare dough for you

for hand shaping/forming and baking in your own oven. Use this setting when you wish

to make dinner rolls, cinnamon rolls, donuts, bread sticks or even traditional shaped

loaves of bread. The Delay Start Timer CAN be used with the DOUGH setting, however,

the Bread Color button CANNOT be used, as the dough will not be baked.

Follow these steps for using the DOUGH setting:

1.Place knead bar on shaft in bottom of bread pan, matching the opening of the knead bar

with the shape of the shaft. Make sure knead bar is pushed down onto shaft and the shaft

area is clean.

2.Add ingredients to pan in order listed in recipe, MAKING SURE to add any liquid

ingredients first, followed by dry ingredients, then butter or margarine and lastly the

yeast. After dry ingredients are added to the pan, tap pan several times to settle the

ingredients, then push some of the flour mixture into the corners of pan. This prevents

liquid from seeping up from the corners. Make slight well in center of flour and add the

yeast to well. This is especially important when using the Delay Start Timer to prevent

the yeast from getting wet.

3.Lock bread pan into bread maker, turning the pan counterclockwise to lock in place. Pan

must be locked in place for the bread maker to function properly. Make sure handle of

pan is down, then close cover.

4.Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press the Bread Select

button until arrow indicator points to DOUGH on control. The process time of 1:20 (1

hour, 20 minutes) will appear in display. If you pass by the DOUGH setting, continue to

press the Bread Select button until DOUGH is reached. Program Delay Start Timer if

desired. See instructions below.

After the bread maker has been turned on, the programmed setting cannot be

changed. If you wish to change settings, hold START/STOP button down until red

ON light goes out. Then program control as desired and turn back on.

5.Press START/STOP button once to turn bread maker on. When turned on, the red light

under the word ON will glow and the colon between 1:20 or programmed time will begin

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to flash. The dough will begin to mix, then be kneaded and allowed to rise before being

stirred down. At this time, 0:00 will appear in the display and an audible alert will sound

to let you know the dough is done. Remove the dough from the pan and follow recipe

directions to complete the recipe. The bread maker will automatically turn itself off after

the dough cycle is complete and the red ON light will go out. Unplug cord from electrical

outlet after cycle is complete.

HOW TO USE DELAY START TIMER: The Delay Start Timer can be used at BOTH

BREAD settings as well as the DOUGH setting. Follow steps 1-5 for Making Bread or

Steps 1-4 for making Dough . Use only recipes with the

symbol with the delay start

timer as these recipes contain non-perishable ingredients that will not spoil when left at

room temperature for several hours before the dough making process begins.

NEVER USE PERISHABLE INGREDIENTS (milk, eggs, cheese, yogurt, etc.) WITH

THE DELAY START TIMER AS THESE INGREDIENTS CAN SPOIL WHEN HELD

AT ROOM TEMPERATURE SEVERAL HOURS BEFORE THE BREAD MAKER

TURNS ON.

After completing above-mentioned steps, continue with steps below:

1.After the Bread Select and Bread Color choices have been made (with

exception of Dough), determine the number of hours and minutes between

the time you will start the bread maker to the time you wish to have the

bread or dough ready.

For Example: You have selected the Basic/Specialty Setting, Medium crust color and

the process time of 3:10 appears in the display. The time you are starting the bread maker

is 9:00 pm and you wish to have the bread finished at 7:00 am, which is 10 hours away.

Hold down the Up Timer button, which will scroll the time up in 10 minutes increments

until 10:00, appears in the display. If you go past 10:00, use the Down Timer button to

scroll down in 10-minute intervals. NOTE: Whatever bread or dough selection you make,

the process time will appear in the display and you begin to count up in time from that

point as the bread/dough process time is a part of the total delay start time. The maximum

time that can be programmed into the timer is 13 hours.

2.Press START/STOP button once to turn bread maker on. The red ON

light will come on, the colon between hours and minutes will flash and

the timer will count down by 1-minute intervals. When the timer

counts down to the bread or dough select process time (3:10) as in

above example, the bread making process will begin. When the

bread/dough is done, 0:00 will appear in the display and an audible alert will sound to let

you know it is done. If in the bread mode, the bread maker will automatically go into the

Keep Warm mode for up to 3 hours or until the bread maker is turned off. If in the

Dough mode, the bread maker will automatically turn itself off when the dough is

complete. Unplug cord from electrical outlet. Remove bread or dough from bread maker.

Always use potholder or oven mitt when removing hot bread pan from bread maker after

baking. Cool loaf on rack 15 to 30 minutes before slicing.

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CAUTION: To avoid burn injury, do not touch cover, vent or sidewalls of bread maker

during the bake cycle, as these surfaces are hot. Do not put hands inside oven chamber or

touch the heating unit after completion of the bake cycle, as these surfaces are also hot.

SLICING BREAD: Always allow bread to cool at least 15 to 30 minutes before slicing.

If you attempt to slice the bread immediately after baking, it will be very difficult to slice

and will be sticky.

STORING BREAD: Since homemade bread contains no preservatives, it does not stay

as fresh for as long as commercially made bread. Store your bread in a plastic bag to keep

it from drying out. Keep the bread at room temperature or in the refrigerator for up to one

week. For longer storage, put the bread in the freezer. Slice before freezing so you can

remove only the number of slices you need at a time.

CLEAN AFTER EACH USE

SPECIAL NOTE: The bread pan is not immersible and should never be

washed in an automatic dishwasher. Immersing the pan in water can cause

damage to the bearing in the bottom of the pan that turns the knead bar. Dishwasher

cleaning can reduce the release qualities of the non-stick finish, causing the bread to stick

in the pan.

1.Unplug cord from electrical outlet.

2.The bread pan and knead bar must be cleaned after each use. After the bread is removed

from pan, fill with warm water to cover the knead bar. Set pan in a dry sink or on a

potholder and allow pan and knead bar to soak for 5 to 10 minutes or until knead bar can

be lifted off center shaft. The knead bar must be allowed to soak in water before it

can be removed.

Add a small amount of dishwashing detergent to the pan and wash the inside and knead

bar with a soft cloth or sponge. Empty pan and rinse inside as well as knead bar with

warm water and dry with a soft cloth. Always make sure the shaft in the bottom of the

pan is kept clean. Do not use any type of utensil or tool to clean the gasket around the

shaft in bottom of pan, as damage will occur and result in leakage. Do not use any

abrasive scouring pads or cleansers on bread pan or knead bar as damage to the non-

stick coating can occur. The coating on the inside of the bread pan may change color

over time, which is normal and does not affect the bread or dough prepared.

CAUTION: To prevent the risk of electrical shock, do not immerse bread maker base, its

cord or plug in water or other liquid.

3.Wipe inside chamber and outside surfaces of bread maker with a damp cloth and dry with

a soft cloth if necessary. Cover can be removed for cleaning. Open cover 45 degrees, then

slide forward. Wipe cover with a damp soapy cloth and dry. Do not immerse cover in

water or place in automatic dishwasher for cleaning as water will get in between the

parts and can cause damage.

After cleaning, replace cover by aligning attachment bar into hinge on back of bread

maker. Cover should move freely up and down after being replaced.

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BREAKDOWN OF BREAD/DOUGH CYCLES: So you know exactly what is going

on inside the bread maker during the process time, the following chart breaks down the

time in minutes or seconds that each cycle requires. The total process time is also given

in hours and minutes, depending on the crust selection made.

BASIC/

SPECIALTY

5 min.

15 min.

20 min.

34 min.

16 sec.

15 min.

16 sec.

50 min.

40 min.

50 min.

60 min.

WHOLE

WHEAT

5 min.

15 min.

30 min.

50 min.

16 sec.

14 min.

16 sec.

55 min.

40 min.

50 min.

60 min.

DOUGH

Cycles:

MIX

REST

KNEAD

RISE

STIR-DOWN

RISE

STIR DOWN

RISE

5 min.

0 min.

20 min.

55 min

16 sec.

BAKE Light Crust

Medium Crust -

Dark Crust

Total Time

Hours/

Minutes

Light Crust 3:00

Medium Crust 3:10

3:30

3:40

3:50

1:20

Dark Crust

3:20

MIX – When the bread maker is turned on, it will mix the ingredients for 5 minutes. The

knead bar will start and stop every few seconds during the mixing action which is normal.

REST – After the initial mixing period, the dough is allowed to rest for 15 minutes before

the kneading action begins when using the bread settings. You may hear faint clicking

sounds during the rest period, which is normal and indicates the dough maker is working

properly in keeping the dough warm. When set at the DOUGH setting, the rest cycle is

omitted, as it is not necessary in the preparation of dough for hand shaping and baking.

KNEAD – The total knead time varies depending on the bread selection made. Total

kneading time at the BASIC/SPECIALTY bread setting is 20 minutes; 30 minutes for the

WHOLE WHEAT bread setting and 20 minutes for the DOUGH setting. The longer

knead time is required at the WHOLE WHEAT setting to better develop the gluten in

whole wheat flour.

SPECIAL NOTES:

• When using the BASIC/SPECIALTY bread setting, an audible alert will

sound midway through the Knead cycle to let you know when to add

ingredients such as raisins, nuts, cheese, etc. to prevent over mixing or

crushing of added ingredients. If you are not adding ingredients to the

recipe, ignore this alert. The alert does not sound during the WHOLE

WHEAT or DOUGH settings.

• If you need to make any adjustment to the recipe, such as adding a little

more flour or liquid in order to improve the consistency of the dough,

you must make this adjustment during this knead period. You may wish

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to separate timer to set a separate timer to remind you to check the

dough during the kneading period to make any necessary adjustments.

RISE

–After the dough is kneaded, it is allowed to rise for a certain period of

time. You may hear faint clicking sounds during the rise as gentle heat is

being provided to keep the chamber warm.

STIR DOWN -After the dough has risen, it is then stirred down briefly by the knead bar

to remove excess carbon dioxide gas created by the yeast.

SPECIAL NOTE:

• If using the DOUGH setting, its cycle is complete at this time and ready

for hand shaping, rising and baking in your own oven. An audible alert

will sound and the bread maker will turn itself off after completion of the

DOUGH cycle.

RISE

-The dough is then allowed to rise again, but for a shorter period of time.

STIR DOWN - After the shorter rise time, the dough is again stirred down by the knead

bar to remove excess gas and also to shape the dough into a ball for the

final rise. This final knead ensures that the bread will have good texture.

RISE

-The dough then goes into the final rise to achieve its maximum height.

Again, you may hear faint clicking sounds during the rise as gentle heat is

provided to keep the chamber warm.

BAKE

-The bread is then baked for the specified time depending on the Bread

Color selection made: Light, Medium or Dark. An audible alert will sound

when the bread is done and 0:00 will appear in the display. If the bread

maker is not turned off, it will automatically go into the Keep Warm mode

for up to 3 hours. When the bread is removed, turn bread maker off by

holding down the START/STOP button until the red signal light goes out,

about 3 seconds.

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TROUBLESHOOTING GUIDE

Following are some typical problems that may occur when making bread in your bread

maker. Please review the problems, their possible causes and the corrective action that

should be taken to ensure successful bread making.

PROBLEM

1. Top inflated, Mushroom-

like in Appearance.

POSSIBLE CAUSE

Too much yeast.

SOLUTION

Reduce yeast by ¼ to ½ teaspoon.

Too much sugar.

Too much flour.

Reduce sugar by 1 teaspoon.

Reduce flour by 2 to 3 tablespoons.

Substituted bread

Use correct amount of bread

machine/fast-rise yeast.

machine/fast-rise yeast

for amount given for

active dry yeast.

Not enough salt.

Use amount of salt recommended in

recipe.

Warm, humid weather.

Reduce liquid by 1 tablespoon and

reduce yeast by ¼ to ½ teaspoon.

May be caused from

baking in high altitude

Make recommended adjustment

for high altitude baking by reducing

yeast by ¼ teaspoon and reducing

liquid by 2 to 3 teaspoons.

2. Top and Sides Cave in

Too much liquid.

Too much yeast.

Reduce liquid by 1 tablespoon.

Use amount recommended in

recipe.

3. Center of Loaf is Raw,

Not Baked Through.

Too much liquid.

Reduce liquid by 1 tablespoon.

Power outage during

operation.

If power goes out during operation,

bread maker will be turned off

automatically. You will need to

remove unbaked loaf from pan and

start over with fresh ingredients.

Forgot to put knead

bar in pan.

Always make sure knead bar is

on shaft in bottom of pan before

adding ingredients.

4. Gnarly, Knotted Top

Not enough liquid.

Too much flour.

Increase liquid by 1 tablespoon.

Measure flour accurately, leveling

off measuring cup.

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PROBLEM

5. Dark Crust Color.

POSSIBLE CAUSE

Dark crust setting used.

SOLUTION

Use Light or Medium crust color

setting the next time.

6. Loaf of Bread is Burned.

Bread maker

malfunctioning.

Call number listed on front of book

or on back of bread maker for

service information.

7. Crust Too Thick.

Bread baked too long.

Yeast omitted.

Use lighter crust color setting the

next time to shorten bake time.

8. Flat Loaves, No Rising.

Assemble ingredients as listed in

recipe.

Yeast too old.

Check expiration date.

Liquid too hot.

Use lukewarm liquid, 90-100° F.

Use amount recommended.

Too much salt added.

Sugar or other

sweetener omitted.

Assemble ingredients as listed in

recipe.

If using timer, yeast got

wet before bread making

process started.

Push dry ingredients into corners

of pan and make slight well in

center of dry ingredients for yeast to

protect it from liquids.

9. Short Loaves.

(under 5 inches)

Typical for 1 pound loaves Normal situation, no solution

and recipes using whole

wheat flour.

Not enough liquid.

Increase liquid by 1 tablespoon.

Sugar omitted or not

enough added.

Assemble ingredients as listed in

recipe.

Wrong type of flour used.

Use type of flour recommended.

Not enough yeast used

or too old.

Measure amount recommended

and check freshness date on

package.

Wrong type of yeast used.

Use correct type of yeast, especially

important for bread machine/fast-

rising yeasts.

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PROBLEM

10. Collapsed While Baking.

POSSIBLE CAUSE

May be caused from

baking in high altitude.

SOLUTION

Use recommended adjustment

for high altitude baking by reducing

yeast by ¼ teaspoon and reducing

liquid by 2 to 3 teaspoons.

Exceeding capacity of

bread pan.

Do not use more ingredients than

recommended for 1½ pound loaf.

Not enough salt used or

omitted.

Use amount of salt recommended

in recipe.

Too much yeast or wrong

type used.

Measure right type of yeast

accurately.

Warm, humid weather.

Sliced while too hot.

Reduce liquid by 1 tablespoon and

reduce yeast by ¼ to ½ teaspoon.

11. Bread Doesn’t Slice Well,

very sticky.

Allow bread to cool on rack at least

15 to 30 minutes before slicing to

release steam.

Not using proper knife.

Salt omitted.

Use a good bread knife or electric

knife.

12. Open, Coarse, Holey texture.

13. Heavy, Dense Texture.

14. Ingredients Not Mixed.

Assemble ingredients as listed in

recipe.

Too much yeast.

Measure right amount of

recommended yeast.

Too much liquid.

Too much flour.

Reduce liquid by 1 tablespoon.

Measure accurately, leveling off

measuring cup.

Not enough yeast.

Measure right amount of

recommended yeast.

Not enough sugar.

Measure accurately.

Did not start bread maker.

After programming control panel,

press START/STOP button to turn

bread maker on.

Forgot to put knead

knead bar in pan.

Always make sure knead bar is on

shaft in bottom of pan before adding

ingredients.

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PROBLEM

15. Burning Odor Noted During

Operation.

POSSIBLE CAUSE

Ingredients spilled inside

oven.

SOLUTION

Be careful not to spill ingredients

when adding to pan. Ingredients

can burn onto heating unit and

cause smoke.

Pan leaks.

Obtain a replacement. Call number

listed on front of book or on back

of bread maker.

Exceeding capacity of

bread pan.

Do not use more ingredients than

recommended in recipe and always

measure ingredients accurately.

16. Bread Sticks to Pan.

Can happen over

prolonged use.

Wipe inside of bread pan, from ribs

down, lightly with vegetable oil or

solid shortening. Or, add 1 teaspoon

vegetable oil to liquid in pan before

adding dry ingredients.

Do not use a vegetable spray as

sticking can worsen. Or, let bread

sit in pan 10 minutes before shaking

out.

Replacement pan may be ordered.

See Warranty section.

17. Knead Bar Cannot be Removed. You must add water to

bread pan and allow

Follow cleaning instructions after

use.

knead bar to soak before

it can be removed.

BASIC/SPECIALTY BREAD SETTING: The recipes in this section can be made at the

BASIC/SPECIALTY Bread Setting. The Delay Start Timer can be used with the recipes with the

symbol.

Active Dry, Bread Machine or Fast Rising Yeast may be used in the recipes. Use the recommended

amount for the type of yeast being used. Bread Machine and Fast Rising yeast are interchangeable.

ALWAYS make a well in center of dry ingredients for the yeast. This is especially important when

using the Delay Start Timer to prevent the yeast from becoming wet before the bread making process

begins.

• Use LUKEWARM WATER, about 95°F/35°C, in order to activate the yeast for best results. DO NOT

USE HOT WATER, above 110°F/43°C, as this can kill the yeast.

• MILK MUST BE WARMED to about 95°F/35°C, in order to activate the yeast for best results. DO

NOT USE MILK DIRECTLY FROM THE REFRIGERATOR. Gently warm milk in microwave at low

power or in pan on top of range over low heat, using a thermometer to measure correct temperature. DO

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NOT OVERHEAT MILK, above 110°F/43°C, as this can kill the yeast. Allow to cool if too hot or add a

little cold milk to cool it off.

• If cold butter or margarine is used, cut into 4 pieces, placing a piece into each corner of pan for faster

blending.

• Start with MEDIUM Bread Color setting the first time you make a 1½ pound loaf. Make a comment at

the bottom of each recipe if you wish to use the LIGHT or DARK Bread Color setting the next time you

prepare the recipe. When making the 1 pound loaf, start with the LIGHT Bread Color setting, making a

comment in the recipe if the MEDIUM Bread Color setting should be used the next time.

• An audible alert will sound midway through the knead cycle at the BASIC/SPECIALTY Bread Setting

to let you know when to add ingredients such as raisins, nuts, etc. for specialty type breads. This will

prevent these added ingredients from becoming over mixed or crushed. Simply open cover when alert

sounds and add the ingredients. Close cover. Do not turn bread maker off when adding ingredients.

If you are not adding ingredients during the knead cycle, simply ignore the alert when it sounds.

• If bread maker labors during the kneading period, the dough is too dry. Add 1 tablespoon warm water at

a time until the dough softens. Do not add too much extra water as this can cause the bread to collapse or

be under baked. The bread dough should be soft and a bit sticky to the touch after kneading. See

‘Special Notes on Flour Section’ for more details on making minor adjustments during kneading period.

OLD FASHIONED WHITE BREAD

Made with milk for a tender crust and fine texture. Just like Grandma used to make, now you can too!

1 Pound Loaf**

6½ ounces (¾ cup + 1 Tbsp.)

2 cups

INGREDIENTS

Milk, 95°F/35°C

ALL PURPOSE or

BREAD FLOUR

SUGAR

1½ Pound Loaf

10 ounces (1¼ cups)

3 cups

1 tablespoon

1teaspoon

1½ tablespoons

1½ teaspoons

SALT

1 tablespoon

1½ teaspoons

---or---

BUTTER or MARGARINE 2 tablespoons

ACTIVE DRY YEAST

---or---

2 teaspoons

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

1. Add ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

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COUNTRY WHITE BREAD

This recipe uses water rather than milk, which gives it a crispier crust. A classic white bread that

everyone will love.

1 Pound Loaf**

INGREDIENTS

1½ Pound Loaf

6½ ounces (3/4 cup +1Tbsp.)

2 cups

WATER,95°F/35°C

ALL PURPOSE or

BREAD FLOUR

DRY MILK

SUGAR

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

9 ounces(1 cup +2 Tbsp.)

2¾ cups

1 tablespoon

1½ tablespoons

1 teaspoon

1 tablespoon

1½ teaspoons

---or---

2 tablespoons

1½ teaspoons

2 tablespoons

2 teaspoons

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

1. Add ingredients to pan.

2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4. Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

POTATO BREAD

An old-time favorite, updated using instant potato flakes. Save liquid from cooking potatoes to replace

water in this recipe for added flavor.

1 Pound Loaf**

7 Ounces(¾ cup +2 Tbsp.)

2 cups

INGREDIENTS

WATER, 95°F/35°C

ALL PURPOSE OR

BREAD FLOUR

INSTANT POTATO FLAKES

DRY MILK

SUGAR

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

1 ½ Pound Loaf

10 ounces (1¼ cups)

3 cups

⅓ cup

½ cup

1 tablespoon

1 teaspoon

1 tablespoon

1½ teaspoons

---or---

1½ tablespoons

1½ teaspoons

1½ tablespoons

2 teaspoons

---or---

1 teaspoon

BREAD MACHINE/FAST

RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

1. Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

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3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the

smaller loaf.

EGG BREAD

Eggs add a special flavor to this bread. A very tender bread due to using both eggs and milk.

1 Pound Loaf**

5½ ounces (⅔ cup)

INGREDIENTS

MILK, 95°F/35°C

EGG, large

1½ Pound Loaf

6 ounces (¾ cup)

2 ¼ cups

ALL PURPOSE or

BREAD FLOUR

SALT

3 cups

1 teaspoon

1½ tablespoons

1 tablespoon

1½ teaspoons

---or---

1½ teaspoons

2½ tablespoons

1½ tablespoons

2 teaspoons

---or---

SUGAR

BUTTER OR MARGARINE

ACTIVE DRY YEAST

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

5. Add liquid ingredients to pan.

6.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

7.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

8.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the

smaller loaf.

OATMEAL BREAD

A basic white bread with a touch of oats and hint of brown sugar. Made with milk, the crust is tender.

Use old-fashioned or quick cooking oats, not instant oatmeal.

1 Pound Loaf**

7½ ounces (¾ cup + 3 Tbsp.)

2 cups

INGREDIENTS

MILK, 95°F/35°C

ALL PURPOSE or

BREAD FLOUR

OATS, quick or

1½ Pound Loaf

10 ounces (1¼ cups)

2½ cups

½ cups

¾ cup

old - fashioned

1 tablespoon

1 teaspoon

1 tablespoon

1½ teaspoons

---or---

BROWN SUGAR, packed

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

2 tablespoons

1¼ teaspoons

2 tablespoons

2¼ teaspoons

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

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BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread

maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

HONEY OATMEAL BREAD

Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light

textured bread with a crispy crust. A good, all-purpose bread.

1 Pound Loaf **

6 ounces (¾ cup)

2 tablespoons

1½ cups

INGREDIENTS

WATER, 95˚F/35˚ C

HONEY

ALL PURPOSE or

BREAD FLOUR

OATS, quick or old-fashioned

DRY MILK

1½ Pound Loaf

8 ounces (1 cup)

3 tablespooons

2 cups

⅔cup

1 cup

1 tablespoon

¾ teaspoon

1 tablespoon

1½ teaspoons

---or

1½ tablespoons

1¼ teaspoons

1½ tablespoons

2 teaspoons

---or---

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread

maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

DILL BREAD

A very light textured bread with a hint of dill. Serve with soups, salads or as a warm loaf with dinner.

1 Pound Loaf **

6½ ounces (¾ cup + 1 Tbsp.)

2 cups

INGREDIENTS

WATER, 95°F/35°C

ALL PURPOSE or

BREAD FLOUR

SUGAR

SALT

DILL WEED

DRY MILK

BUTTER or MARGARINE

1½ Pound Loaf

10 ounces (1 ¼ cups)

3 cups

1½ tablespoons

1 teaspoon

2 teaspoons

1 tablespoon

2 tablespoon

1½ teaspoons

1 tablespoon

1½ teaspoons

2 tablespoons

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1½ teaspoons

---or---

ACTIVE DRY YEAST

---or---

2 teaspoons

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

1. Add lukewarm water to pan.

2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4. Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

GARLIC BREAD

Smells wonderful while baking. Serve warm with your favorite Italian pasta dish.

1 Pound Loaf**

6½ ounces (¾ cup +1 Tbsp.)

2 cups

INGREDIENTS

WATER, 95°F/35°C

ALL PURPOSE or

BREAD FLOUR

DRY MILK

1½ Pound Loaf

10 ounces (1¼ cups)

3 cups

2 teaspoons

1 teaspoon

2 teaspoons

1-1½ teaspoons, to taste

2 teaspoons

1½ teaspoons

---or---

1 tablespoon

1½ teaspoons

1 tablespoon

1½-2 teaspoons, to taste

1 tablespoon

2 teaspoons

SUGAR

SALT

DRIED PARSLEY FLAKES

GARLIC POWDER

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

1. Add lukewarm water to pan.

2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4. Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

CLASSIC RYE BREAD

A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.

1 Pound Loaf

5½ ounces (⅔ cup)

1⅓ cups

INGREDIENTS

1½ Pound Loaf

8½ ounces (1cup + 1Tbsp.)

2 cups

WATER, 95°F/35°C

ALL PURPOSE or

BREAD FLOUR

MEDIUM RYE FLOUR

DRY MILK

⅔ CUP

2 teaspoons

1 cup

1 tablespoon

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1½ tablespoons

½ teaspoon

1 teaspoon

2 teaspoons

1½ teaspoons

---or---

SUGAR

SALT

CARAWAY SEED (optional)

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

2 tablespoons

1 teaspoon

2 teaspoons

1 tablespoon

2 teaspoons

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan, if included in recipe.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

DIJON RYE BREAD

The mustard is baked right into this bread! Great for ham sandwiches.

1 Pound Loaf**

5 ounces (½ cup + 2 Tbsp.)

1 tablespoon

3 tablespoons

INGREDIENTS

1½ Pound Loaf

8 ounces (1 cup)

1 tablespoon

2 tablespoons

¼ cup

WATER, 95°F/35°C

VEGETABLE OIL

MOLASSES

DIJON STYLE MUSTARD

ALL PURPOSE or

BREAD FLOUR

1⅓ cups

1¾ cups

½ cup

½ teaspoon

¾ teaspoon

1½ teaspoons

---or---

WHOLE WHEAT FLOUR

MEDIUM RYE FLOUR

INSTANT COFFEE

SALT

ACTIVE DRY YEAST

---or---

¾ cup

1 teaspoon

2 teaspoons

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1 ½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan, if included in recipe.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

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PUMPERNICKEL RYE BREAD

A little bit of cocoa gives this bread its characteristic dark color. A good bread for a hearty sandwich.

1 Pound Loaf **

5½ ounces (⅔ cup)

1½ tablespoons

1½ cups

INGREDIENTS

WATER 95°F/35°C

MOLASSES

ALL PURPOSE or

BREAD FLOUR

1½ Pound Loaf

9 ounces (1 cup + 2 Tbsp.)

2 tablespoons

2¼ cups

⅓ cup

MEDIUM RYE FLOUR

WHOLE WHEAT FLOUR

COCOA, unsweetened

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

½ cup

1 tablespoon

1 teaspoon

2 tablespoons

1½ teaspoons

---or---

2 tablespoons

1½ teaspoons

3 tablespoons

2 teaspoons

---or---

¾ teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle ingredients, then level ingredients, pushing

some of the mixture into the corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

DRIED ONION SOUP BREAD

A tasty onion flavored bread that uses an envelope of dried onion soup mix and buttermilk. Make only

the 1½ pound loaf size to use the entire envelope of soup mix. A great accompaniment with a bowl of

your homemade soup.

1½ Pound Loaf

11 ounces (1⅜ cups)

2 tablespoons

1-1.75 ounce envelope

2½ cups

INGREDIENTS

BUTTERMILK 95°F/35°C***

MOLASSES

DRIED ONION SOUP/RECIPE MIX

ALL PURPOSE or BEAD FLOUR

CORNMEAL

½ cup

2 tablespoons

2 teaspoons

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

1½ teaspoons

BREAD MACHINE/FAST RISE YEAST

***Buttermilk may separate when heated. Simply stir after heating to blend.

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle ingredients, then level ingredients, pushing

some of the mixture into the corners. Place butter into corners of pan.

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3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

PUMPKIN NUT BREAD

Uses ingredients similar to pumpkin pie! A slightly different bread that goes well with soups and salads.

1 Pound Loaf

INGREDIENTS

1½ Pound Loaf

6 ounces (¾ cup)

EVAPORATED MILK,

room temperature

CANNED PUMPKIN

ALL PURPOSE or

BREAD FLOUR

9 ounces (1 cup + 2 Tbsp.)

⅓ cup

2 cups

½ cup

3 cups

2½ tablespoons

⅓ cup

WHOLE WHEAT FLOUR

GROUND NUTS

¼ cup

½ cup

1½ tablespoons

1 to 2 teaspoons

1 teaspoon

1½ tablespoons

1½ teaspoons

---or---

BROWN SUGAR, packed

PUMPKIN PIE SPICE

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

2 tablespoons

2 to 3 teaspoons

1½ teaspoons

2 tablespoons

2 teaspoons

--or--

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread

maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

BANANA NUT BREAD

Similar to the quick bread variety, but lighter in texture. Toast and spread with cream cheese for a

special breakfast treat. Use ripe bananas for best flavor.

1 Pound Loaf **

5½ ounces (⅔ cup)

½ cup

INGREDIENTS

1½ Pound Loaf

6 ounces (¾ cup)

¾ cup

MILK, 95°F/35°C

MASHED RIPE BANANA

ALL PURPOSE or

BREAD FLOUR

2 cups

2½ cups

¼ cup

⅓ cup

2 tablespoons

¾ teaspoon

½ teaspoon

WHOLE WHEAT FLOUR

CHOPPED NUTS

BROWN SUGAR, packed

SALT

½ cup

3 tablespoons

1 teaspoon

½ teaspoon

GROUND NUTMEG

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1½ tablespoons

1½ teaspoons

---or---

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

2 tablespoons

2 teaspoons

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start bread

maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

FRENCH BREAD

Crusty on the outside, chewy on the inside. Just the way it should be!

1 Pound Loaf**

8 ounces (1 cup)

INGREDIENTS

WATER, 95°F/35°C

1½ pound Loaf

10½ ounces (1¼ cups +

1 Tbsp.)

2½ cups

ALL PURPOSE or

BREAD FLOUR

SUGAR

3½ cups

1 teaspoon

¾ teaspoon

1½ teaspoons

1 teaspoon

---or---

1½ teaspoons

1¼ teaspoons

1 tablespoon

2 teaspoons

---or---

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

¾ teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add lukewarm water to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light or Medium Bread Color. These French breads do not get as dark

as others as there is less fat and sugar in the recipes. For a chewier crust, use medium or dark setting.

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MULTI-GRAIN FRENCH BREAD

Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food

stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn.

1 Pound Loaf**

7½ ounces (¾ cup + 3 Tbsp.) WATER, 95°F/35°C

1½ cups

INGREDIENTS

1½ Pound Loaf

10 ounces (1¼ cup)

2 cups

ALL PURPOSE or

BREAD FLOUR

WHOLE WHEAT FLOUR

7-GRAIN CEREAL,

available at health

food stores

¾ cup

¼ cup

1 cup

½ cup

¾ teaspoon

1½ teaspoons

1 teaspoon

---or---

SALT

1¼ teaspoons

1 tablespoon

2 tablespoons

---or---

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

¾ teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add lukewarm water to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light or Medium Bread Color. These French breads do not get as dark

as others as there is less fat and sugar in the recipes. For a chewier crust, use medium or dark setting.

MULTI-GRAIN BREAD

A different type of bread using prepared whole grain breakfast cereal, sweetened with a touch of honey.

Great toasted with your favorite jam!

1 Pound Loaf **

6 ounces(¾ cup)

2 teaspoons

INGREDIENTS

WATER, 95°F/35°C

HONEY

1½ Pound Loaf

9 ounces (1 cup + 2 Tbsp.)

1 tablespoon

1⅓ cups

ALL PURPOSE or

BREAD FLOUR

2 cups

⅓ cup

⅔ cup

WHOLE WHEAT FLOUR

WHOLE GRAIN CEREAL

(like Great Grains® breakfast cereal

with raisins, dates and pecans)

DRY MILK

½ cup

1 cup

1½ tablespoons

1 teaspoon

1½ tablespoons

1½ teaspoons

---or

2 tablespoons

1½ teaspoons

2 tablespoons

2 teaspoons

---or---

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---OR---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

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BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, than level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

ITALIAN HERB

Grated Parmesan cheese and Italian seasoning add a little zing to Italian bread. Serve as a warm loaf

with your favorite Italian dish, or slice it thick, butter and toast or grill to brown.

1 Pound Loaf

6 ounces (¾ cup)

1¾ cups

INGREDIENTS

WATER, 95°F/35°C

ALL PURPOSE or

BREAD FLOUR

DRY MILK

SUGAR

SALT

GRATED PARMESAN

CHEESE

1½ Pound Loaf

9½ ounces (1 cup +3 Tbsp.)

2¾ cups

2 teaspoons

1 teaspoon

1 tablespoon

1½ teaspoons

2 tablespoons

1½ teaspoons

1½ tablespoons

1¼ teaspoons

---or---

ITALIAN SEASONING

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

2 teaspoons

2 tablespoons

1½ teaspoons

---or---

¾ teaspoon

BREAD MACHINE/FAST

RISE YEAST

1 teaspoon

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, than level ingredients,

pushing some of the mixture into the corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

RAISIN BREAD

What a better bread to wake up to in the morning! Warm from the bread maker or toasted, a great way to

start the day.

1 Pound Loaf**

INGREDIENTS

1½ Pound Loaf

7 ounces (¾ cup + 2 Tbsp.)

2 cups

WATER, 95°F/35°C

ALL PURPOSE or

BREAD FLOUR

DRY MILK

8½ ounces (1 cup + 1 Tbsp.)

2½ cups

1 tablespoon

2 tablespoons

1½ tablespoons

SUGAR

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1 teaspoon

½ teaspoon

1 tablespoon

1½ teaspoons

---or---

SALT

CINNAMON

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

1½ teaspoons

1 teaspoon

2 tablespoons

2 teaspoons

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

RAISINS

1½ teaspoons

½ cup

¼ cup

¾ cup

½ cup

CHOPPED NUTS(optional)

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add lukewarm water to pan.

2.Add flour, dry milk, sugar, salt and cinnamon to pan. Tap pan to settle dry ingredients, then level

ingredients, pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Program TIMER if being used. Start

bread maker. When alert sounds during Kneading period, add raisins and nuts. Close cover. When

done, turn off and remove bread from pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller

loaf.

***SPECIAL TIP: To make raisin bread over-night or without being present to add the raisins and

nuts, follow Steps 1-3 above. Then place raisins and nuts around the outside edge of pan, away from

the yeast. Do not add raisins to the water in pan as the raisins will absorb too much liquid and a poor

loaf of bread will be obtained. Continue to step 4.

CINNAMON OATMEAL RAISIN BREAD

A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or

quick cooking oats, not instant oatmeal.

1 Pound Loaf**

INGREDIENTS

1½ Pound Loaf

8 ounces (1cup)

2 cups

MILK 95°F/35°C

ALL PURPOSE or

BREAD FLOUR

OATS, quick or

11 ounces (1¼ cups + 2 Tbsp.)

3 cups

½ cup

¾ cup

old-fashioned

1 tablespoon

1 teaspoon

1 tablespoon

1½ teaspoons

---or---

BROWN SUGAR, packed

SALT

GROUND CINNAMON

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

2 tablespoons

1½ teaspoons

2 tablespoons

2¼ teaspoons

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

RAISINS***

1½ teaspoons

⅓ cup

½ cup

BREAD SELECT SETTING TO USE: Basic/Specialty

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1.Add warm milk to pan.

2.Add flour, oats, brown sugar, salt and cinnamon to pan. Tap pan to settle dry ingredients, then level

ingredients, pushing some of the mixture into the corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for BASIC/SPECIALTY and desired Bread Color. Start bread maker. When alert sounds

during Kneading period, add the raisins. Close cover. When done, turn off and remove bread from pan.

Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller

loaf.

***SPECIAL TIP: To make this bread without being present to add the raisins, follow Steps 1-3

above. Then place raisins around the outside edge of pan, away from the yeast. Do not add raisins to

the water in pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained.

Continue with step 4.

CHEESE BREAD

A hint of sharp cheddar cheese adds a delightful flavor to this bread. Make sure the shredded cheese is

frozen when added at the alert for best results.

1 Pound Loaf**

INGREDIENTS

1½ Pound Loaf

5 ounces (½ cup + 2 Tbsp.) WATER, 95°F/35°C

7 ounces (¾ cup + 2 Tbsp.)

EGG, large

2 cups

ALL PURPOSE or

BREAD FLOUR

SALT

2¾ cups

1 teaspoon

2 teaspoons

1 tablespoon

1½ teaspoons

---or---

1½ teaspoons

1 tablespoon

1½ tablespoons

2 teaspoons

---or---

SUGAR

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

SHREDDED SHARP

CHEDDAR CHEESE, frozen

1½ teaspoons

½ cup

¾ cup

BREAD SELECT SETTING TO USE: Basic/Specialty

1.Add lukewarm water and egg to pan.

2.Add flour, salt and sugar to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some

of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4. Program for BASIC/SPECIALTY and desired Bread color. Start bread maker. When alert sounds

during kneading period, add frozen cheese. Close cover. When done, turn off and remove bread from

pan. Cool on rack before slicing.

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller

loaf.

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WHOLE WHEAT BREAD SETTING

• The recipes in this section can be made at the WHOLE WHEAT Bread Setting. The Delay Start Timer

can be used with recipes with the symbol.

• Active Dry, Bread Machine or Fast Rising Yeast may be used in the recipes. Use the recommended

amount for the type of yeast being used. Bread Machine and Fast Rising yeast are interchangeable.

ALWAYS make a well in center of dry ingredients for the yeast. This is especially important when

using the Delay Start Timer to prevent the yeast from becoming wet before the bread making process

begins.

• Use LUKEWARM WATER, about 95°F/35°C, in order to activate the yeast for best results. DO NOT

USE HOT WATER, above 110°F/43°C, as this can kill the yeast.

• MILK MUST BE WARMED to about 95°F/35°C, in order to activate the yeast for best results. DO

NOT USE MILK DIRECTLY FROM THE REFRIGERATOR. Gently warm milk in microwave at

low power or in pan on top of range over low heat, using a thermometer to measure correct

temperature. DO NOT OVERHEAT MILK above 110°F/43°C, as this can kill the yeast. Allow to cool

if too hot or add a little cold milk to cool it off.

• If cold butter is used, cut into 4 pieces, placing a piece into each corner of pan for faster blending.

• Start with MEDIUM Bread Color setting the first time you make a 1½ pound loaf. Make a comment at

the bottom of recipe if you wish to use the LIGHT or DARK Bread Color setting the next time you

prepare the recipe. When making the 1 pound loaf, start with the LIGHT Bread Color setting, making

a comment in the recipe if the MEDIUM Bread Color setting should be used the next time.

• Recipes containing 50% or more whole grain flours, grains or cereals will benefit from the longer

kneading time at the WHOLE WHEAT setting. If the bread collapses during the bake cycle when

using 100% whole grain flours, add 1 or 2 tablespoons vital gluten to the recipe next time for the

respective loaf size. Vital gluten adds to the structure of bread and is available at most health food

stores.

• Whole grain breads are typically shorter in height and denser in texture than breads made with bread

flour.

• Stone-ground wheat flour is coarser than the steel-ground wheat flour and as a result, breads made

with stone-ground flour will be shorter. You may want to add vital gluten to the dry ingredients if

using stone-ground whole wheat flour or other stone or coarse ground flours for best results. Add 1

tablespoon for the 1 pound loaf; 2 tablespoons for the 1½ pound loaf.

• If bread maker labors during the kneading period, the dough is too dry. Add 1 tablespoon warm water

at a time until the dough softens. Do not add too much extra water as this can cause the bread to

collapse during the bake period. Whole Wheat dough should be soft and not sticky to the touch after

kneading. See ‘Special Notes on Flour Section” for more details on making minor adjustments to the

dough during kneading period.

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100% WHOLE WHEAT BREAD

A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at Whole

Wheat setting will provide great results. If bread collapses during the baking period, add 1 or 2

tablespoons vital gluten to recipe for respective loaf size. Vital gluten can be found in most health food

stores.

1 Pound Loaf**

6 ounces (¾ cup)

2 teaspoons

2⅓ cups

1 tablespoon

1 teaspoon

1½ tablespoons

1½ teaspoons

---or---

INGREDIENTS

WATER, 95°F/35°C

MOLASSES

HONEY

WHOLE WHEAT FLOUR

DRY MILK

1½ Pound Loaf

9 ounces (1 cup + 2 Tbsp.)

1 tablespoon

3½ cups

1½ tablespoons

1½ teaspoons

2 tablespoons

2 teaspoons

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Whole Wheat

1.Add liquid ingredients to pan.

2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for WHOLE WHEAT and desired Bread Color. Program TIMER if being used. Start bread

maker. When done, turn off and remove bread from pan. Cool on rack before slicing

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

HALF WHOLE WHEAT BREAD

For those that like a lighter textured wheat bread, this is the recipe for you. Contains equal amounts of

bread and whole-wheat flour.

1 Pound Loaf**

6 ounces (¾ cup)

2 teaspoons

1 cup

INGREDIENTS

WATER 95°F/35°C

HONEY

ALL PURPOSE or

BREAD FLOUR

WHOLE WHEAT FLOUR

SALT

BROWN SUGAR, packed

DRY MILK

1½ Pound Loaf

8½ ounces (1 cup +1 Tbsp.)

1 tablespoon

1½ cups

1 cup

1½ cups

1 teaspoon

2 teaspoons

1 tablespoon

1½ teaspoons

---or---

1½ teaspoons

1 tablespoon

1½ tablespoons

2 tablespoons

2 teaspoons

---or---

BUTTER or MARGARINE

ACTIVE DRY YEAST

---OR---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Whole Wheat

1.Add liquid ingredients to pan.

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2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for WHOLE WHEAT and desired Bread Color. Program TIMER if being used. Start bread

maker. When done, turn off and remove bread from pan. Cool on rack before slicing

**If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

CRACKED WHEAT BREAD

The addition of cracked wheat to this recipe adds a little crunch and of course more fiber. A light, yet

hearty and satisfying bread.

1 Pound Loaf**

6 ounces (¾ cup)

1¼ cups

INGREDIENTS

1½ Pound Loaf

9 ounces (1 cup+ 2 Tbsp.)

1¾ cups

WATER, 95°F/35°C

ALL PURPOSE or

BREAD FLOUR

⅔ cup

⅓ cup

WHOLE WHEAT FLOUR

CRACKED WHEAT

CEREAL

1 cup

½ cup

1½ tablespoons

¾ teaspoon

2 teaspoons

1½ teaspoons

---or---

BROWN SUGAR, packed

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

2 tablespoons

1½ teaspoons

1 tablespoon

2 teaspoons

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Whole Wheat

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into corners. Place butter into corners of pan

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for WHOLE WHEAT and desired Bread Color. Program TIMER if being used. Start bread

maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

** If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

WHOLE WHEAT OAT BRAN BREAD

A combination of flour, whole-wheat flour and dry oat bran cereal sweetened with honey. Bakes into a

nice loaf with a light texture.

1 Pound Loaf **

7 ounces (¾ cup + 2 tbsp.)

1 tablespoon

INGREDIENTS

WATER, 95°F/35°C

HONEY

1½ Pound Loaf

9½ ounces (1 cup + 3 Tbsp.)

1½ tablespoons

1¼ cups

ALL PURPOSE or

BREAD FLOUR

WHOLE WHEAT FLOUR

DRY OAT BRAN CEREAL,

as for cooking hot cereal

DRY MILK

1½ cups

¾ cup

⅓ cup

1¼ cups

½ cup

1 tablespoon

1 teaspoon

1½ tablespoons

1½ teaspoons

SALT

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2 teaspoons

1½ teaspoons

---or---

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

1 tablespoon

2 teaspoons

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Whole Wheat

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into corners. Place butter into corners of pan

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for WHOLE WHEAT and desired Bread Color. Program TIMER if being used. Start bread

maker. When done, turn off and remove bread from pan. Cool on rack before slicing.

** If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

BUTTERMILK WHEAT BREAD

A moist, light textured wheat bread that’s sure to please. A great bread for sandwiches.

1 Pound Loaf**

7 ounces (¾ cup + 2 Tbsp.)

1⅓ cup

INGREDIENTS

BUTTERMILK, 95°F/35°C*** 11 ounces (1¼ cups + 2 Tbsp.)

WHOLE WHEAT FLOUR

ALL PURPOSE or

BREAD FLOUR

1½ Pound Loaf

2 cups

1 cup

⅔ cup

1½ tablespoon

1 teaspoon

⅛ teaspoon

1½ tablespoons

1½ teaspoons

---or---

BROWN SUGAR, packed

SALT

BAKING SODA

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

2 tablespoons

1½ teaspoons

¼ teaspoon

2 tablespoons

2 teaspoons

---or---

1 teaspoon

BREAD MACHIN/

FAST RISE YEAST

1½ teaspoons

***Buttermilk may separate when heated. Simply stir after heating to blend.

BREAD SELECT SETTING TO USE: Whole Wheat

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for WHOLE WHEAT and desired Bread Color. Start bread maker. When done, turn off and

remove bread from pan. Cool on rack before slicing.

** If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

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WHEAT’N YOGURT BREAD

Use plain, nonfat yogurt as part of the liquid for this light textured wheat bread. A good, all purpose bread

everyone will like.

1 Pound Loaf**

5½ ounces (⅔ cup)

⅓ cup

1½ cups

¾ cup

INGREDIENTS

1½ Pound Loaf

7 ounces (¾ cups + 2 Tbsp.)

½ cup

2 cups

1 cup

WATER, 95°F/35°C

PLAIN NONFAT YOGURT

WHOLE WHEAT FLOUR

ALL PURPOSE or

BREAD FLOUR

1½ tablespoons

1 teaspoon

1½ tablespoons

1½ teaspoons

---or---

DRY MILK

BROWN SUGAR, packed

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

2 tablespoons

1½ teaspoons

2 tablespoons

2 teaspoons

---or---

1 teaspoon

BREAD MACHINE/

FAST RISE YEAST

1½ teaspoons

BREAD SELECT SETTING TO USE: Whole Wheat

1.Add liquid ingredients to pan.

2.Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for WHOLE WHEAT and desired Bread Color. Start bread maker. When done, turn off and

remove bread from pan. Cool on rack before slicing.

** If making a 1 pound loaf, use Light Bread Color setting to prevent over browning of the smaller loaf.

DOUGH SETTING

• The recipes in this section can be made at the DOUGH Setting. The DOUGH Setting will prepare the

dough for you by kneading it and then letting it rise about 55 minutes before being stirred down by the

knead bar. You then remove the dough from the pan, shape as desired and let it rise at room temperature

before baking in your own oven.

• The Delay Start Timer can be used with the recipes with the symbol. The Bread Color Button cannot be

activated at the DOUGH setting, as the dough will not be baked in this mode.

• Active Dry, Bread Machine or Fast Rising Yeast may be used in the recipes. Use the recommended

amount for the type of yeast being used. Bread Machine and Fast Rising Yeast are interchangeable.

ALWAYS make a well in center of dry ingredients for the yeast. This is especially important when

using the Delay Start Timer to prevent the yeast from becoming wet before the dough making process

begins.

• Use LUKEWARM WATER, about 95°F/35°C, in order to activate the yeast for best results. DO NOT

USE HOT WATER, above 110°F/43°C, as this can kill the yeast.

• MILK MUST BE WARMED to about 95°F/35°C, in order to activate the yeast for best results. DO

NOT USE MILK DIRECTLY FROM THE REFRIGERATOR. Gently warm milk in microwave at low

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power or in pan on top of range over low heat, using a thermometer to measure correct temperature. DO

NOT OVERHEAT MILK, above 110°F/43°C, as this can kill the yeast. Allow to cool if too hot or add a

little cold milk to cool it off.

• If cold butter or margarine is used, cut into 4 pieces, placing a piece into each corner of pan for faster

blending.

• Make sure to remove the dough from pan after completion of the cycle. An audible alert will sound and

the bread maker will automatically turn off when the DOUGH cycle is complete. If the dough is left

inside the bread maker, it will continue to rise and could over rise if left inside long enough, possibly

flowing into the oven chamber.

• Most of your favorite yeast dough recipes can be prepared in your bread maker at the DOUGH Setting,

however, do not exceed 4 cups of flour as the dough will not be kneaded properly. Some minor

adjustment may be needed during the knead period for proper consistency of the dough. See ‘Special

Notes on Flour Section’ for more details on making minor adjustments to the dough during the kneading

period.

• If bread maker labors during the kneading period, the dough is too dry. Add 1 tablespoon warm water at

a time until dough softens. Do not add too much extra water as the dough can get too sticky. The dough

should be soft to the touch after kneading.

• Dough may be refrigerated up to 3 to 4 days for later use if desired. Simply remove dough from pan and

place into an oiled bowl, turn dough over to oil top and cover tightly. Or, put dough into an oiled plastic

bag and seal. Check dough daily and punch down if needed. When ready to use, shape, rise and bake as

recipe directs.

• To freeze dough, shape as recipe directs and wrap tightly. Dough can be frozen for up to one month.

When ready to use, remove from freezer and thaw in refrigerator or at room temperature. Keep covered

to prevent the dough from drying out. Once thawed, allow dough to rise until doubled in size, then bake

as directed.

BASIC DINNER ROLLS/BREAD STICKS

Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent or parker

house. Makes between 2 and 3 dozen rolls depending on shape made. Freeze any leftover rolls for

another time.

INGREDIENTS

8 ½ ounces (1 cup + 1 Tbsp.) WATER, 95°F/35°C

3 cups

ALL PURPOSE or

BREAD FLOUR

DRY MILK

SUGAR

SALT

2 tablespoons

3½ tablespoons

1 teaspoon

3 tablespoons

2 teaspoons

---or--

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

1½ teaspoons

BREAD MACHINE/

FAST RISE YEAST

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SOFTENED BUTTER or

SLIGHTLY BEATEN

EGG WHITE

BREAD SELECT SETTING TO USE: Dough

1.Add lukewarm water to pan.

2.Add flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from

bread maker. Place dough onto floured surface. Let rest 15 minutes.

5.Finish as desired, following shaping directions. Place on greased baking pans or sheets, cover and let

rise in warm, draft-free place until double in size, about 45 minutes to 1 hour. Brush with butter or

slightly beaten egg white and bake in preheated 350°F oven for 15 to 20 minutes or until golden brown.

Serve warm.

HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH RECIPES

FOR CRESCENT ROLLS:

Divide dough into 4 equal pieces.

Roll each piece into a circle ¼-inch thick.

1.Cut each circle into 6 pie shaped wedges.

2.Roll each wedge from wide end to narrow tip.

3.Curve ends to form crescent. Place on greased cookie sheets, about 1 inch apart. Cover and let rise

until double in size. Makes 2 dozen.

FOR PARKER HOUSE ROLLS:

Roll dough into a circle ¼-inch thick.

1.Cut dough into 3-inch circles using biscuit cutter. Brush with

softened butter.

2.Crease each biscuit through center with handle of wooden

spoon.

3.Fold biscuits over so top half overlaps bottom slightly. Place

close together in a greased 13 X 9 pan and a 9 X 9 inch pan.

Brush with softened butter. Cover and let rise until double in

size. Makes about 3 dozen.

FOR CLOVERLEAF ROLLS

Divide dough into 54 equal sized pieces. Roll each piece into a ball.

1.Place 3 balls into a greased muffin cup.

2.Brush with softened butter. Cover and let rise until double in size. Makes 1½ dozen.

FOR FOUR-LEAF CLOVER ROLLS:

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Roll dough into a rectangle, ½-inch thick. Cut dough into 18 equal sized pieces.

1.Shape each piece into a ball. Place each ball into a greased muffin cup.

2.With scissors, snip each ball completely into quarters.

3.Brush with softened butter. Cover and let rise until double in size Makes 1½ dozen.

FOR BREAD STICKS:

Divide dough into 4 equal pieces. Divide each piece into 6 portions.

1.Roll each piece into a rope 8 inches long. Place onto a greased cookie sheet, 1 inch apart.

2.Brush with egg white/water mixture and sprinkle with sesame seeds, poppy seeds, garlic salt, grated

Parmesan cheese or other topping. Cover and let rise until double in size. For drier breadsticks, reduce

oven temperature to 300°F after 10 minutes of baking and bake 25 to 30 minutes longer. Makes 2 dozen.

WHEAT DINNER ROLLS

Recipe combines flour and whole wheat flour for a light textured, yet hearty dinner roll that’s sure to

please. Shape in cloverleaf or four-leaf clover rolls. Makes 1½ dozen.

INGREDIENTS

8½ ounces (1 cup + 1 Tbsp.) WATER, 95°F/35°C

1½ cups

ALL PURPOSE or

BREAD FLOUR

1½ cups

WHOLE WHEAT FLOUR

DRY MILK

BROWN SUGAR, packed

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

2 tablespoons

3½ tablespoons

1 teaspoon

3 tablespoons

2 teaspoons

---or---

1½ teaspoons

BREAD MACHINE/

FAST RISE YEAST

SOFTENED BUTTER or MARGARINE

BREAD SELECT SETTING TO USE: Dough

1.Add lukewarm water to pan.

2.Add flour, whole wheat flour, dry milk, brown sugar and salt to pan. Tap pan to settle dry ingredients,

then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from

bread maker. Place dough onto floured surface. Let rest 15 minutes.

5.Knead dough about 1 minute. Shape into cloverleaf or four-leaf clover rolls following shaping

directions. Brush with softened butter or margarine, cover and let rise in warm, draft-free place for 45

minutes to 1 hour or until double in size. Bake in preheated 350°F oven for 15 to 20 minutes or until

lightly browned. Serve warm.

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RYE DINNER ROLLS

Sprinkle tops with coarse salt and caraway seed if desired, or leave plain. Makes about 2 dozen. If

unable to find course salt in your grocery store, you may be able to buy it from a bakery.

INGREDIENTS

7½ ounces (¾ cup + 3 Tbsp.) WATER, 95°F/35°C

2 tablespoons

1½ cups

HONEY

ALL PURPOSE or

BREAD FLOUR

1½ cups

MEDIUM RYE FLOUR

DRY MILK

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

2 tablespoons

1 teaspoon

3 tablespoons

2 teaspoons

---or---

1½ teaspoons

BREAD MACHINE/ FAST RISE YEAST

EGG WHITE, slightly beaten

COARSE SALT, OPTIONAL

CARAWAY SEED, optional

BREAD SELECT SETTING TO USE: Dough

1.Add lukewarm water and honey to pan.

2.Add flour, rye flour, dry milk and salt to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from

bread maker. Place dough onto floured surface. Let rest 15 minutes.

5.Knead dough about 1 minute. Roll dough into a rectangle, about ¾-inch thick. Cut into 6 strips, then cut

each strip into 4 pieces. Roll each piece of dough into a 2-inch ball. Place on greased cookie sheet.

Cover and let rise in warm, draft-free place for 30 to 45 minutes or until double in size. Brush with

slightly beaten egg white and sprinkle with coarse salt or caraway seed or both. Bake in preheated 375°

oven for 15 to 20 minutes or until brown. Serve warm.

PIZZA DOUGH

Not a thin or thick crust, but in between so everyone will like it. Great for a Saturday night dinner. Load

it up with your favorite toppings. Makes a 12 to 14-inch pizza. Recipe can be doubled to make 2 pizzas.

INGREDIENTS

6½ ounces (¾ cup + 1 Tbsp.)

2 tablespoons

2 cups

WATER, 95°F/35°C

VEGETABLE OIL

ALL PURPOSE or BREAD FLOUR

SUGAR

½ teaspoon

SALT

2 teaspoons

---or---

ACTIVE DRY YEAST

---or---

1½ teaspoons

8 ounces

BREAD MACHINE/FAST RISE YEAST

PIZZA SAUCE

FAVORITE MEAT, TOPPINGS and CHEESE

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BREAD SELECT SETTING TO USE: Dough

1.Add lukewarm water and vegetable oil to pan.

2.Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some

of the mixture into corners.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4. Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from

bread maker. Place dough onto floured surface. Knead about 1 minute, then let rest 15 minutes.

5.Roll dough out to fit 12 to 14-inch pizza pan. Place dough into greased pan which has been sprinkled

with cornmeal. Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20 to

25 minutes.

6.Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake

in preheated 425° F oven for 20 to 25 minutes or until nicely browned on top. Let rest 5 minutes before

cutting.

WHOLE WHEAT PIZZA DOUGH

A chewier crust compared to conventional pizza. Try it for something different. Makes a 12 or 14-inch

pizza. Recipe may be doubled to make 2 pizzas.

INGREDIENTS

6½ ounces (¾ cup + 1 Tbsp.)

2 tablespoons

2¼ cups

WATER 95°F/35°C

VEGETABLE OIL

WHOLE WHEAT FLOUR

SUGAR

½ teaspoon

SALT

2 teaspoons

---or---

ACTIVE DRY YEAST

---or---

1½ teaspoons

8 ounces

BREAD MACHINE/FAST RISE YEAST

PIZZA SAUCE

FAVORITE MEAT, TOPPINGS and CHEESE

BREAD SELECT SETTING TO USE: Dough

1.Add lukewarm water and vegetable oil to pan.

2.Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some

of the mixture into corners.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4. Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from

bread maker. Place dough onto floured surface. Knead about 1 minute, then let rest 15 minutes.

5.Roll dough out to fit 12 to 14-inch pizza pan. Place dough into greased pan, which has been sprinkled

with cornmeal. Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20 to

25 minutes.

6.Spread pizza sauce evenly over crust, then top with favorite meat, toppings and shredded cheese. Bake

in preheated 425° F oven for 20 to 25 minutes or until nicely browned on top. Let rest 5 minutes before

cutting.

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FOCACCIA

An Italian flatbread brushed with olive oil and flavored with grated Parmesan cheese, garlic salt and

rosemary. Bake on a jellyroll pan or a cookie sheet. Cut into squares for serving.

INGREDIENTS

8½ ounces (1 cup + 1 Tbsp.)

3 cups

2 tablespoons

3½ tablespoons

1 teaspoon

WATER, 95°F/35°C

ALL PURPOSE or BREAD FLOUR

DRY MILK

SUGAR

SALT

3 tablespoons

2 teaspoons

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

1½ teaspoons

2 tablespoons

2 teaspoons

BREAD MACHINE/FAST RISE YEAST

OLIVE OIL

GRATED PARMESAN CHEESE

ROSEMARY LEAVES

GARLIC SALT

1 teaspoon, or to taste

BREAD SELECT SETTING TO USE: Dough

1.Add lukewarm water to pan.

2.Add flour, dry milk, sugar and salt to pan. Tap pan to settle ingredients, then level ingredients, pushing

some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from

bread maker. Place dough onto floured surface. Let rest 15 minutes.

5.Knead dough about 1 minute. Roll dough into a rectangle to fit jelly roll pan or large cookie sheet, about

15 x 10 inches. Place on greased pan and press dough evenly into pan forming an edge. Cover and let

rise in warm, draft-free place for 20 to 30 minutes until slightly risen. With handle of wooden spoon,

make indentations in dough at every inch. Brush dough with olive oil, then sprinkle with Parmesan

cheese, rosemary leaves and garlic salt.

6.Bake in preheated 400°F oven for 15 minutes or until nicely browned. Cool slightly and cut into squares

for serving. Serve warm.

TRADITIONAL FRENCH BREAD

Shape dough into a traditional shaped loaf and bake in your own oven. Makes 1 large loaf.

INGREDIENTS

10½ ounces (1¼ cup + 1 Tbsp.)

3½ cups

1½ teaspoons

1¼ teaspoons

1 tablespoon

2 teaspoons

WATER 95°F/35°C

ALL PURPOSE or BREAD FLOUR

SUGAR

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

1½ teaspoons

1 teaspoon

1teaspoon

BREAD MACHINE/FAST RISE YEAST

EGG WHITE, slightly beaten

WATER

POPPY or SESAME SEED for garnish

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BREAD SELECT SETTING TO USE: Dough

1.Add lukewarm water to pan.

2.Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some

of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from

bread maker. Place dough onto floured surface. Let rest 15 minutes.

5.Roll dough into a 15 x 12-inch rectangle. Roll up tightly from long side, seal and taper ends. Place seam

side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in warm, draft-free place

for 45 to 55 minutes or until nearly double in size. With sharp knife, make 3 or 4 ¼ -inch deep diagonal

cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf. Sprinkle with poppy

or sesame seeds if desired or leave plain.

6.Bake in preheated 375° oven for 40 minutes or until golden brown. Cool slightly before slicing.

CROISSANTS

Although these take some time to make, they are well worth the effort with the “oohs” and “aahs” you

will receive. The longer the dough is refrigerated before the final shaping, the flakier the croissants will

be. Makes 18 medium sized croissants.

INGREDIENTS

9 ounces (1 cup + 2 Tbsp.)

3 cups

WATER, 95°F/35°C

ALL PURPOSE or BREAD FLOUR

DRY MILK

SUGAR

SALT

BUTTER

ACTIVE DRY YEAST

---or---

2 tablespoons

3 tablespoons

¾ teaspoon

3 tablespoons

3 teaspoons

---or---

2 teaspoons

¾ Cup (1½ sticks)

BREAD MACHINE/FAST RISE YEAST

COLD BUTTER, sliced thin

EGG WHITE, slightly beaten

BREAD SELECT SETTING TO USE: Dough

1.Add lukewarm water to pan.

2.Add flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from

bread maker. Place dough into a greased bowl. Cover and refrigerate 30 minutes.

5.Place dough onto lightly floured surface. Roll into a 15 x 12-inch rectangle. Cover ⅔ of dough with thin

slices of butter. Fold unbuttered third of dough over the center buttered third, then fold again, over the

remaining buttered third. See Diagram 1. Seal ends and long side of dough. Place on lightly greased

cookie sheet, cover with plastic wrap and place in refrigerator for 30 minutes.

6.Place dough on lightly floured surface, with long sides vertical to you. Roll out into a 15 x 12-inch

rectangle. See Diagram 2. Fold in thirds, folding from end to end. Place back onto greased cookie sheet,

cover with plastic wrap and refrigerate at least 4 hours or overnight. The longer refrigeration time will

result in flakier croissants.

7. Place dough on lightly floured surface, with long side vertical to you. Roll out into a 15 x 12-inch

rectangle. See Diagram 2. Cut rectangle into thirds, both crosswise and lengthwise. Then cut each piece

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diagonally in half to form 18 triangles. See Diagram 3. Roll each triangle up, starting at wide end, to

form crescent shape. See Diagram 4. Place croissants on greased cookie sheet, curving ends so they

almost touch. Brush or spray lightly with water. Cover and let rise in warm, draft-free place 30 to 50

minutes or until double in size.

8.Brush croissants with slightly beaten egg white. Bake in preheated 375° F oven for 15 to 20 minutes or

until golden brown.

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CINNAMON ROLLS

No one can resist these taste–tempting rolls, especially when warm from the oven. Can be made the

night before, refrigerated and then baked in the morning if desired. Just let rolls sit at room temperature

at least 30 minutes before baking. Makes 12 large rolls.

INGREDIENTS

7 ounces (¾ cup + 2 Tbsp.)

MILK, 95°/35°C

EGG, large

3 cups

ALL PURPOSE or BREAD FLOUR

SUGAR

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

3 tablespoons

½ teaspoon

4 tablespoons

2 teaspoons

---or---

1½ teaspoons

BREAD MACHINE/FAST RISE YEAST

FILLING:

⅓ cup

BUTTER or MARGARINE

melted

⅓ cup

SUGAR

2 teaspoons

½ teaspoon

½ cup

GROUND CINNAMON

GROUND NUTMEG, optional

CHOPPED NUTS

BREAD SELECT SETTING TO USE: Dough

1.Add warm milk and egg to pan.

2.Add flour, 3 tablespoons sugar and salt to pan. Tap pan to

settle dry ingredients, then level ingredients, pushing some of

the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan

into bread maker.

4.Program for DOUGH. Start bread maker. When done, remove

pan from bread maker. Place dough on floured surface. Knead

dough about 1 minute, then let rest 15 minutes.

5.Roll dough into a rectangle, about 15 x 10-inches. Spread ⅓

cup butter over dough to within 1 inch of edges. Then sprinkle ⅓ cup sugar, the cinnamon, nutmeg and

chopped nuts evenly over dough. See Diagram 1. Roll dough up tightly on long side. Press edges to seal

and form into a 12-inch long, evenly shaped roll. See Diagram 2. With a knife or 8-inch long piece of

thread or dental floss, cut roll into 1-inch pieces. See Diagram 3. (If using thread or dental floss, slide

under roll and criss cross ends to cut neatly through dough.) Place rolls into a greased 13 x 9-inch baking

pan. See Diagram 4. Cover and let rise in warm, draft-free place until double in size, about 30 to 45

minutes.

6.Bake in preheated 375°F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to

15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to

2 tablespoons milk and ½ teaspoon vanilla. Blend until smooth. If too thin or thick, add more powdered

sugar or milk, respectively, until desired consistency is reached. Cut apart and remove from pan.

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RAISED DOUGHNUTS

There is nothing better than a fresh, homemade doughnut, slightly warm and lightly sugared. Well worth

the time to make. Recipe makes 1½ dozen.

INGREDIENTS

7 ounces (¾ cup + 2 Tbsp.)

2½ ounces (⅓ cup)

MILK, 95°F/35°C

WATER, 95°F/35°C

EGG, large

3½ cups

¼ cup

ALL PURPOSE or BREAD FLOUR

SUGAR

1 teaspoon

SALT

4 tablespoons

2 teaspoons

VEGETABLE SHORTENING

BREAD MACHINE/FAST RISE YEAST

VEGETABLE OIL, for frying donuts

BREAD SELECT SETTING TO USE: Dough

1.Add warm milk, lukewarm water and egg to bread pan.

2.Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some

of the mixture into corners. Place shortening into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Start bread maker. When done, remove pan from bread maker. Place dough

onto floured surface. Let rest 15 minutes.

5.Roll dough into rectangle, about ⅜ to ½-inch thick. Cut with doughnut cutter. Leave on counter to rise,

covered. Knead together scraps of dough, let rest 10 minutes and re-roll. Cut into doughnuts. Let

doughnuts rise, covered, in warm, draft-free place for 30 to 45 minutes or until double in size.

6.Fry 3 to 4 doughnuts at a time in 3 inches of vegetable oil, preheated to 375° F. Turn doughnuts over

as they rise to the surface. Fry 2 to 3 minutes until golden brown on both sides. Remove and place on

paper towel to drain. Continue frying doughnuts. Frost or sugar as desired.

**For best results, use FAST RISE or BREAD MACHINE YEAST for lighter, fluffier doughnuts. If

Active Dry Yeast is used, additional rising time may be necessary. Use 3 teaspoons active dry yeast

for this recipe.

BAGELS

Homemade bagels are fun to make and are great fresh from the oven. Makes 8 large bagels or 16

bagelettes.

INGREDIENTS

9 ounces (1 cup + 2 Tbsp.)

3 cups

2 tablespoons

1½ teaspoons

1½ tablespoons

2 teaspoons

WATER, 95°F/35°C

ALL PURPOSE or BREAD FLOUR

SUGAR

SALT

BUTTER or MARGARINE

ACTIVE DRY YEAST

---or---

1½ teaspoons

3 quarts

BREAD MACHINE/FAST RISE YEAST

WATER

1 tablespoon

SUGAR

POPPY or SESAME SEEDS for garnish

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BREAD SELECT SETTING TO USE: Dough

1.Add lukewarm water to pan.

2.Add flour, 2 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan

from bread maker. Place dough into lightly greased bowl, cover and refrigerate 20 minutes.

5.Remove from refrigerator and place on lightly floured surface. Roll out into a rectangle, about ½-inch

thick. For bagels, divide dough into 8 equal pieces for bagelettes, divide dough into 16 equal pieces.

6.Form each piece of dough into a ball. Punch hole in center with finger, then stretch dough until center

hole is 1 or 2-inches in diameter, depending on size of bagel being made. Place formed bagels on

greased cookie sheet about 2-inces apart. Brush lightly with cold water, cover and let rise in warm,

draft-free place for 30 to 45 minutes or until almost double in size.

7.Bring 3 quarts of water to a boil in 5 quart Dutch Oven. Add sugar and stir to dissolve. Reduce heat to

simmer and carefully add 2 to 3 bagels or 4 to 5 bagelettes to hot water. Simmer for 3 to 4 minutes on

each side. Remove with slotted spoon, drain, then place on a greased baking sheet, about 1-inch apart.

Sprinkle with poppy seeds or sesame seeds, if desired, or leave plain. Bake in preheated 450°F oven

for 12 to 15 minutes. Remove, turn bagels over and bake on a second side for 12 to 15 minutes or until

golden brown. Cool slightly before serving.

SOFT PRETZELS

Now you can make your own soft pretzels. If you are unable to find coarse salt in the grocery store, you

may be able to buy it from a bakery. Makes 16 pretzels.

INGREDIENTS

9 ounces (1cup +2 Tbsp.)

3 cups

1 tablespoon

2 tablespoons

¾ teaspoon

WATER, 95°F/35°C

ALL PURPOSE or BREAD FLOUR

DRY MILK

SUGAR

SALT

1 tablespoon

1½ teaspoons

---or---

VEGETABLE SHORTENING

ACTIVE DRY YEAST

---or---

1 teaspoon

BREAD MACHINE/FAST RISE YEAST

COARSE SALT

EGG WHITE, slightly beaten

BREAD SELECT SETTING TO USE: Dough

1.Add lukewarm water to pan.

2.Add flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients,

pushing some of the mixture into corners. Place shortening into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan

from bread maker. Place dough onto floured surface.

5.Knead dough about 1 minute. Roll out into a rectangle, about ½-inch thick. Divide dough into 16 equal

pieces. Shape each piece into a ball. Place on greased baking sheet, cover and rise in warm, draft-free

place for 20 minutes.

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6.Roll each ball into rope 14 inches long. Shape into pretzel form on greased baking sheet. See diagrams

1 and 2. Brush lightly with water, cover and rise in warm, draft-free place for 30 to 50 minutes until

slightly risen.

7.For bread-like pretzels, brush with egg white, then sprinkle with coarse salt. Bake in preheated 375°

oven for 20 to 25 minutes or until golden brown. Place on rack to cool.

For chewy pretzels, bring 2 quarts water to a boil in 5 quart Dutch Oven. Add 1 tablespoon salt and stir

to dissolve. Reduce heat to simmer and place 2 to 3 pretzels into hot water. Simmer 1 minute on each

side. Remove with slotted spoon, drain, then place on greased baking sheet.

FULL 1 YEAR WARRANTY: Your West Bend appliance is guaranteed against defects in

workmanship and materials for a period of one year from the date of purchase. Any part proved to be

defective upon examination by the manufacturer will be repaired or replaced with a product of equal

value which may or may not be identical to the unit being replaced. The defective unit must be

forwarded to West Bend Housewares, transportation prepaid, during the warranty period. This guarantee

does not apply to defects resulting from accident, misuse, abuse or alterations.

West Bend Housewares

Attn: Returned Goods

1100 Schmidt Rd.

West Bend, WI. 53095

This warranty gives you specific legal rights and you may also have other rights, which vary from

province to province.

Please ensure that you enclose the sales slip or proof of date of purchase in order to assure warranty

coverage. Return shipping fees are non-refundable.

Replacement bread pans, and knead bars may be obtained directly from the listed service centers.

Rowland’s Appliance

775 Industrial Road

London, Ontario

N5V 3N5

Factory Outlet Small Appliance

948 St. James Street

Winnepeg, MB

R3H 0K3

1-800-567-5550

1-866-547-3746

519-451-8220

204-774-1859

[email protected]

Groupvsrg

333 M.Chemin du Tremblay

Boucherville, PQ.

J4B 7M1

1-800-561-7750 ext. 239

450-449-4611

[email protected]

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