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MODEL: HB-020E

PLEASE READ THESE INSTRUCTIONS CAREFULLY AND

THOROUGHLY BEFORE OPERATJNG THIS
BREAD MAKER

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TABLE OF CONTENTS
3
IMPORTANT SAFEGUARDS f-

6
BREAD MAKER INTRODUCTION.
8-9412
11-1775 10 11
13

Program specifications

Parts and lunctions

Control panel ....

INSTALLATION AND SAFETY PRECAUTIONS

HOW TO CLEAN .

OPERATION ..

Ingredients used for breadmaking .

Tips for breadmaking .

Measuring the ingredients

.................. 14-15
Programming (Basic Bread. Rapid Bread. Whole Wheat Bread)
. , . I 16
Programming the Delay Timer ..
.................. .... 16
Programming Specialty Bread .
. . . . . . . . . . .'.. ! .. I ... 17
Programming Dough .
--
Baking Control .
.. . .... . ~....
. .---:-17'-'- , I ,

Crust Treatments - . ... . .. ... .. . . . . . . . . . ... . . .. . .. _ 17

STORING BREAD . ....... _ 18

TROUBLESHOOTING . ..........._ _. _ 19

*
20-23
BEFORE REOUESTING SERVICE . * ....

20-21
"

Please Check the Followings . .. - - .

Questions and Answers ..... _ 22

......... _ _ 23
Display Signals _ ..

SPECIFICATIONS .. .. ._ " _ 23

................ ... _... _..... 24-43

COOKBOOK GUIDE

-2-
 IMPORTANT SAFEGUARDS
When using electrical appliances. basic safety precautions should always be lollowed including the

..''.'- l:READALbINSTRUCTIONS m ..........

2. To protect against electrical shock dO not immerse cord, plug, or applfiince In wale{orofher
liquid.
3. Do not touch hot surlaces.
Always use oven mitts when handling the hot bread pan or bread.
4. Close supervision is necessary when the appliance is used by or near children.
5. Unplug the unit from the outlet when not in use and belore cleaning.
I '
I
Allow to cool before attaching or removing parts.
6. Avoid touching moving parts.
I .
7. Do not operate the appliance with a'damaged cord or plug or after the appliance malfunctions, or
has been dropped or damaged in any manner.
Return the appliance to the nearest authorized service facility for examination, repair, or electri.
calor mechanical adjustment. .
8. Attachments that are not reco'mmended or sold by tile appliance manufacturer should not be
used. I 1

9. Do not use outdoors.

10. Do not let the cord hang over the edge 01 the table or counter, or touch hot surfaces.
11. Do not place on or near a hot gas or electric burner, or in a heated oven.
12. To disconnect, grip the plug and pull out from the wall outlet. Never pull on the cord.
13. Do not use the appliance lor other than the intended use.
. 14. This product is intended for household use only.

SAVE THESE INSTRUCTIONS

THIS PRODUCT FOR HOUSEHOLD ,USE ONLY

CAUTION: A short power supply cord is provided to reduce the risk.of petsonal in;ury resulting lrom
becOming entangled in or tripping over a longer cord. Extension cords are available from local hard- ,I

ware stores and may be used it care is exercised in their use. If an extension cord is required. special
care and caution is necessary. Also. the cord must be (1) marked with an electri~al rating of at least
13 A.. 125V. 1625W., and (2) the cord should be arranged so that it will not drape over the countertop
or tabletop where it can be pulled on by children or tripped over accidentally.
ELECTRIC POWER: If electric circuit is overloaded with other appliances, your breadmaker may not
operate properly, breadmaker should be operated on (i.separate electrical circuit from other operating
appliances.
POLARIZED PLUG: This appliance has a pOlarized plug (one blade is wider than the other). To
reduce the risk of electric shock, this plug is intended to lit in a polarized outlet only one way. If the
plug does not tit fully in the outlet, reverse the plug, if it still does not/it, contact a qualified e~ectrician.
Do not attempt to defeat this safety feature.

-3-
 BREADMAKER INTRODUCTION

PROGRAMSELECI

__TheEHQGHAM SELEClb\JUQnwjJ\JetY()l.J~I)Q2;>~12.yrcjifll:!.rent.programs;
- Basic Bread, Rapid Bread. Whole Wheat Bread and Oough:u- -

The Basic Bread and Whole Wheat Bread programs feature a 4 beep signal 3 minutes before
the end ot the 2nd kneading.
This tells you to add the additional ingredients (ie raisins. nuts) required in the specialty bread
recipes .. ' I

When the bread is done, the beeper soundsl4 limes I

and { : H] is displayed on display board.
Basic Bread Program .. Simply put the measured ingredients into the breadlpan and
press the START bulton.
After 3 hours and 40 minutes. the beeper sound 4 times

o
Rapid Bread Program ..
indicating that the bread is done.

,. Save an hour by using this Rapid Bread Program.

After 2 hours and 40 minutes. the beeper sounds 4 times

0'.
indicating that lhe bread is done.
I I ,

'.,

Whole Wheat Bread 11a recipe contailJs more than 50% whole wheat flour, then
Program use Whole Wheat Bread Program.
This program taKes 4:00 hours to complete.

Dough Program The Dough Program is used to prepare dough for making I
bread or rolls which are shaped before baking in your con-' ,
ventional oven.
The dough is kneaded for 18 minutes.
The dough is removed from the bread pan, rested and
shaped as desired before baking.
The Dough Program can be. used to make the dough for
pizza, coffee cake, doughnuts, cinnamon buns, turnovers,
pretzels, bread sticks, bagels, etc.

Setting the Delay Timer Baking Control. _ Warm

The Timer can be set to delay
breadmaking trom 4 hours and
10 minutes to 13 hours.
At the selected lime, delicious
bread will be ready.
I
i
j,
The Baking control function
allows you to select a dark,
medium or light crust.
II the bread is not removed at
the end of the Basic Bread or
Whole Wheat Bread program.
the bread will automatically be
kept warm for up to 3 hours.

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I
i .-4-
 WIiQleWtiear-'
Bread Bread Ra~id Dough
Bread

4:10-13 hours 4:10-13 hours

7 min
50
20
46
71:n
-t
--
---
--see
4min
min
Smin
4
~C sec
12min
f11in
II 20min

13 min 6'min
I
SOmin 5 mlO
.. 1

Smin

12 min 12 min 12 min

40min

4sec 4 see 4 see

25 min 15 min

4 sec 4 sec I I ,
I t

60min 40min

SOmin 50 min

20 min 20min

3hours 3 hours
"

, \'1

, ,
End End End End

TOTAL , 3:40 2:40 4:00 1:03

I ~

- The Basic Bread and Whole Wheat Bread Program contains an audible signal (4 beeps),
which sounds 3 minutes before the end of the 2nd kneading. '
This teUsyou to add the additional ingredients (ie raisin nuts or vegetable etc.,) required in the
specialty bread recipe~.
- The beeper sounds 8 times at the end ot cooling processlto indicate the bread is done.

J
-5-
f
 Parts and Functions

Lid

Bread Pan Handle

Handle

Kneading Blade
(Kneads dough)
Air Exhaust
I I (Air is vented through these
outlets, '

Bread Pan

Shaft
(Rotates the kneading
blade)

Control Panel . ,
(Operations ar!3 centrally
controlled by a microcomputer)
, I

Accessories.

,I

S'

Liquid Measuring Cup

(1 cup)

-6-
 I

",,"R'EMAINING'TINrt'
INDICATOR
DELAY TIMERIINOICATOR
This displays the remaining
lime lor the program \0 be Alter selting the delay time. I

completed. press Ihe start button. The

delay limer indicator will
li91i1tup. When the pread-
maker slarts 10 knead. the
indicator goes off.
BAKING CONTROL
INDICATOR

Pressing the baking control

button will advancelhe indio START
.cator!Or light. medIum or
dark crust. Atter selling the desired pro-
gram, the baking control
and timer (if needed), press I I ,
this button 10 start the pro-
I gram orlimer cou,nt down.
BREAD pROGRAM
INDICATOR '

When program is selected,

the indicator will light up. TIMER'

Press timer buttons'to set the ,I ,

................. " .'
fimed\'ilayrTnetime-p.tiU--
, I
advance by 10 minute inter'-
STOP vals from 4:10 to 13:00 hours.
This timer can only be used
Press this button to cancel p for Ihe bread program and
program. If you make a mis- whole wheat program.
take when selting the delay
time~, press the STO~ but-
ton and re~nter the correct
program.
PROGRAM SELECT
I
Press this button to $~lect
the program: Basic Bread,
BAKING CONTROl:. Rapid Bread. Whole Wheat
or Dough.
Press this bullon to select
dark, medium or light cru~t.

If you want 10 cancel the selected program. press the STOP button for
CAUTION more than 1 second at any time during the cycle.

-7-
 INSTAllATION AND SAFETY PRECAUTIONS
Read lhis manual and follow these simple safely precaulions belore using this appliance.

1 .re~jstanLstlriace.Mal\esurejl."'()I1lbe
Use the breadmaker only on heal-
.
4 Do not use the breadmaker near a Source
of heat or where it JS unstable .
exposed to direct sunlight.

, '

2 Allow at least 4 incheli' clearance on all

sides of the breadmaker, '1hen it is In
5 Keep the breadmaker away from babies
and children. They may touch the corltrol
use. panel or hot sunaces during operation. ,

"at least 4 incl;les"

3 Plug the breadmaker into a properly

wired wall outlet (120V/So.Hz only).
6 Do not cover the bread maker with any-
thing, or put anything in the breadmaker
(except the,bread pan) as this may cause
a lire or a malfunction.

-8-
 I

7 00 not open the lid or remove the bread

pan during operation.
9 00water.notDoing
immerse the bread pan in
so could cause of the
......
-Thelidmaybeopenedonlyduringlhe . shaft.to malfuflptiOf) !oc;lean the
Bread or Whole Wheat Bread program to . pan; wipe' if with a daiTip Cloth.
aQl;t_~?:.lrqjngr~f1_J~I}I_?t !tlEl .. ~(jic;ate<i.'.
_.i.

lime (the beeper will sound 4 times):

lifting the lid during operation will allow
warm air to escape, thereby hindering
the RISE lJ,ndBAKE stages. I

I
10 00 not dent or damage the bread
pan. The breadmaker will not operate
properly if it is damaged.

I I ,

I I
Never immerse the breadmaker, cord or
plug in water.
This would be very dangerous.
I
_. __f'
'I \"1

, ,

.....
. ~~,
11 Be sure to disconnect the power cord
by pulling on the plug, and allow the
breadmaker to cool down before
I it
storing.

; ,

-&-
.-.
, ~.-~-.., ....
- .-. - .
 HOW TO CLEAN

CLEANING

.;;AvoIdlJslnganycleanIngagenlotherlh8n . .~l56nor iirimerselhe6ieadpan In water.

dish detergent. Wipe clean with a damp cloth, then dry
..-Do not use steel wool or other abrasive . thoroughly, +

materials.
- 00 not wash the removable parts in the \
dishwasher.

I I

Wipe the shaft with a soft cldth or sponge
to prevent damage to the seal packing.
Allow to dry before star,ing the pan inside
the bread maker.
Wipe the exterior with a damp dish cloth.
Do not immerse 10 water or splash with
water.
After using, cool and wipe out crumbs or
flour from the oven interior with a dar,np-
ened washcloth. A dampened. small soft
brush may also be used.

SEAL PACKING
SHAFT

Wash the kneading blade with a soft cloth Do not use metal utensils to preVent damage
or sponge, and let dry. II necessary, to the non-stick coating of th~ bread ~an. , I ,
immerse in water lor a while and clean with
a soft toothbrush. Dry thoroughly. The
kneading blade should be removed and
cleaned after use.

NOTE: The non-stick coating may change

KNEADING BLADE
colour after prolonged use. This is caused by
moisture and steam, and in no way aflects
performance. '

STORING

Be sure breadmaker is completely cooled before storing,

All removable parts should be thoroughly cleaned and dried .
Store breadmaker with lid closed.
 OPERATION
Ingredients Used for Bread making
Use only fresh Ingredients. Check the expiration dates. Yeast that has expired will produce
. unsatisfactoI"fJesul1s.MeaSI.lIeif1gl"ecllentsac~lJrateIY, ....
using the liquid measuring cup
(provided). A set of dry measures will be' neEided to measure the floufingredientsproperty.(See
m , 'I!p:5.~9r.~~<l.surin~l~gr~~ients Accurately"}. For best results, all lngred~nts (except liquid)
should be at' room temperature for "baking bread" .

BASIC INGREDIENTS

Flour
When flour is mixed with liquid and kneaded. the
I ' protein in it, known as Gluten, stretches and incor-
porates air bubbles to produce a light. linetex-
lured loaf. Hard Wheat Flour (Bread flour) is best
since it has more Gluten content. Specialty Flours
may be used. usually in combination with Bread
Flour. This is because many ~t them are lower in
Gluten and would nOI prOduce a good bread
structure use<1 alone. Whole ',Wheat and Rye
Flours are examples of Low~\uten Flour. Flour
should be stored in a cool. dry placb in a well-
sealed bag or container to keep it fresh and pre-
vent absorption of strong odors or moisture. 00
not sift flour.
Gluten
Vital wheat gluten is a natural protein derived from
wheat. When added 10 recipes containifilg heavy
flours such as whole Wheat or rye, it imprcNeS the
shape of the loaf of bread. May be purchased at
health'l00dorgrocerystores; ....
yeast
tender and moist. Olive oil is otten used in pilla
dough to impart good flavor. VElgetable. corn.
peanut, safll()Y{er, soy or sunllower oils can also
be used. Fats should be at room temper.ature
before addmg td recipes in int: bre dmai<.el.
Liquid
Water should be warm (77"F - 86"Fl2SoC - 3O'>C)
and added to bread pan before other ingredients.
When the limer is used. water should be codl
(7O"FI2O"C}. Water produces a crisper crust.
Reconstituted dry milk powder should be used
when the timer is used to prevent fresh milk from
spoiling during the delay time. When flour is
mixed with liquid .gluten is developed and air'is
trapped, thus aHowing the dough to rise. II a loal
is small, heavy and has a dense. moist texture. too
little liquid was used. II a loaf falls w~ile baking,
too much was used .. '
- .

Salt When yeast is combined with sugar and water at

Salt adds flavor, used in small amounts. It also
controls the action of yeast to produce a firm
dough which rises slowly and evenly. Too much
salt kills yeast and bread will not rise properly. Salt
substitute may be used.
1 refrigerator or freezer to keep it Iresh. Remove
Sugar
the right temperature. the yeast generates a gas.
carbon dioxide, which makes the dough rise. Too
much heat will kill yeast, (13O"F1S4C). too little will
slow down its action. Be sure to check the expi-
ration date on the yeast you buy since aged yeast
usually per10rms poony. Store yeast in .the
only the amounl required for the recipe. Yeast "

Sugar activates the yeast. adds sweetness,
makes the crust brown, and the bread soh. Brown
1 sugar, honey, molasses or com syrup can also be
; Rapid Rise or Active Dry Yeast in the Breadmaker
used. adding vitamin B and minerals. 00 not use
sugar substitute.
Fat
Butter adds flavor to the bread. Margarine may be
substituted. if desired. Vegetable oils or shorten-
ing can also be used. Fat helps keep bread
should be allowed to come to room temperature
before using. Always use Dry Granular Quickl
lor best results. It does not need preliminary fer-
mentation; it is added together with the 1I0ur. This
type of yeast is available in small packets but is
more economical purchased in a can. Packets
contain a scant 3 teaspoons of yeast. Measure
yeast accurately lor best results and follow quan-
tities given in each individual recipe.

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-11.-
i

L:&::.~:.",,-.:..-:::-,"".f':'::'':'::: .
 ADDITIONAL INGREDIENTS

I Eggs Raisins, Nuts I

.Eggs add color, richness and leavening to When adding Raisin and nuts to the bread
........
hieaa:Wheiiusin~reggsinbreadmaking ........ heirsugaJ<:lnQJ?t~.f9~t~f1t~~h()uldt>e.consi~
11

their large water content must be accounted
for in the formula. An average size egg con-
tain about ~ cup ot water.
dered. The height of bread containing these
ingredients may be low because the chopped
nuts Or raisins cut the gluten structure. For
Ihe besl results. wait for the beeper'to sound,
indicating the lime to add these ingredients.

II Tips for breadmaking

~ DRY GRANULAR YEAST
FAST/RAPID or ACTIVE DRY YEAST can be used. Experimentation regarding yeast may b~ ( I ,
necessary due to altitude variations and room temperature. I
COM~RESSED (CAKE) YEAST can not be used with your breadmaker.
HIGH ALTITUDE ADJUSTMENTS
Increaseamountof water 1-4 Tbsp,
Decrease sugar J honey 1-3 tsp
Decrease yeast Ife-V" tsp'
~Jn9r~~~~g!lJ.!~.fI
The higher the altitudeihegrealel'
'-3 tsp
loe Changes;
- DRY MilK POWDER , ,
Dry milk powder is preferable to fresh milk since it can be used on the limer program without risk
of spoiling while it sits in Ihe bread pan at room temperature. Dry milk adds nutrition to bread when I
it is used. Milk produces a velvety texture and a softer crust. Buttermilk powder may also be us~
to enhance the butter flavor in bread. Add 1 tablespoon ot dry milk or buttermilk to bread where I t;l.

water is used as the liquid, as in our basic recipes.

- TIPS FOR VARIATION:

When changing recipe portions, adding too much wheat germ, nuts. cinnamon, milk, fruit. vegeta-
bles, etc . will inhibit the rising of Ihe bread. Portions may be varied in the Dough Program more
easily, but this may atfect the baking results.
,
NOTE: Fresh eggs, sour cream, milk. cream. and COllage cheese are not recommended for
Delayed Baking with the Timer. These ingredients may spoil. Fresh milk can be used to
replace Ihe dry milk and water in recipes that are to be baked immediately.

NOTE: Place spices, dried fruit and vegetables away from the liquid ingredients so they do not
soak up the liquids.
:1

-12-
 I

BASIC RECIPES
I

-
1:<)15
2 cups
1 T8L
(BASIC BREAD)
'liigfooiertts .. -l;5lb-
Bread Flour
NFD milk
3 cups
Ph T8L
.
0

ILO.lb
2'12 cups
WHOLE
- WHEATSREAO
-- -.'

Jngredients,_
Whole Wheat
Flour
~

l.5 lb ..
' 3. cups
I
Ph H3L 2 TBL NFD milk 3 TBl
S\-,gar 2 T8L I
V cup 8rown Sugar IIJ cup
1 tsp Sail 1112ISp
1T8L Butter 2 TBL 1 tsp Sail W2lSp
lT8L Butler 2 TBL
J/. cup Water 1:4 cup
1 cup
plus 1 TBL
2tsp Active Dry yeast
Waler, 2'1.
lllJ clfP
ISP
Active Dry Yeast 21/2 lsp or
or llh lsp Fast Rise Yeast
I
1Jf. tsp
r-ast Rise Yeast 1'12 tsp
I
D..-yOuick RisefAclive Dry Yeast does not need preliminary lermentation.

TIPS FOR MEASURING INGREOJENTS I

Dry ingredients; Use standard conventional dry measu~es. Fill the measure to overilOwing, t I ,
I then level it ,off. Dry measures
I
are essential for accurate measurement.
Sugar, tal. yeast. salt. spices. dry milk power, etc.:

"j -I

~.'- ~
.,
,LEVEL
I
Fill teaspoon or tablespoon measure to Dverilowing, then level off, as' , I

abor'e .
Liquid ingredients: Use the measuring cup provided with your breadmaker. , ,
Place the ~easure on a level 5uriace. Fill to specified mark and Check the
',1,
measurement at eye level. Accurate measuring is critical to good bread .
. ' ,
When using bread mixes: .
When using a bread mix, place ingredients in bread pan in the following sequence;'

YEAST

INGREDIENTS

WATER

-13-
 Programming - Basic Bread, Rapid Bread, Whole Wheat Bread ,

t Open the lid and removeJhe .PJElad

pan by turning the bread pan clock-
.~~lal1d_then pull straight up. using
the handle ... -... -.

3 Place all ingredients in the bread pan.

Make sure not to omit any ingredients.
4 Place the bread pan in the bread-
maker and turn counter <;:lockwise .

Align the (\l FRONT)
mark to the FRONT
side of the bread maker.

YEAST

INGREDIENTS

WATER ,1

NOTE: When using the timer. add the

yeast last on top ot the flour and away Irom
the liquid. This is critical for good results.

-14-
 I II
i
I'
GI$I~tJh~li<:!$19"...lya_0.~
.li~htly ..using..the handle.
Plug into a outlet, then iheoisplay Wiltlightup;--IEJ
, , , ....-C::l'
--Q-
,~
,..

DARK MEO LIGHT

.Aft-erselecting program-and baking
control, press the STARTbutton.
If you press the STARTbutton without
_n.

-0-
',""'f",7'"

,.., ~
CJ 0 0
selecting program and baking control. BASIC RAPID WHOLE oqUGH
BASIC BREAD PROGRAM (MED) is BREAD BREAD WHEAT
selected automatically.
,I

The beeper will sound 4 times indicating bread is done. In the Basic Bread or Whole Wheilt
Programs, if you don't take the bread out of the breadmaker immediately after it is done, the
bread will be kept warm tor 3 hours. The time display will read
I
irwill display End }.
I:
HJ for 3 hours, after which

Basic Bread or ,- I
~ Whole Wheat
C '-'0

LE lIe:]
NOTE: The beeper sounds 4 times, when baking is complete. Cooling then procee9s.
When serving bread that is just baked, press the STqP button first, then take the br1'ad
out from the bread pan (Be sure to use oven mitts, because the pan is very hot). Dissipate
heat by placing a towel or other cloth under the bread, belore cutting. Turn the loa1 on, its
side and cut with a serrated knife lor slices that will fit in a toaster.

8 Press the STOP button f6r more than

1 second, and remove the brea~ pan '
9 Turn
gentlythe bread
shake it topan upside
release thedown and
bread.
using oven mitts.

Place 'the bread on'

a wire rack to allOw
the steam to escape
and allow it to cool.

j
CAUTION:
The bread pan. kneading blade and
bread will be very hot.
Always unplug after each us~.

If you didn't take the bread out 01 the bread pan immediately aher baking in
CAUTION Rapid Bread program, the bread may contain some moisture.
Atler taking the bread out of the bread pan, please be sure the kneading blade
is not lodqed in the bread.

-15-

I
 Programming the Delay Timer
:0:
Ll
colon EXAMPLE:
i' _!!
I I 10advance
U
increments
the timer
(
- .'_'.
_IColon
"__ for
It
in'-I, will
delay
down
'J
is
[mpressing
9j'?C:I ,! 9:00
ton
9:30,tobecause
I

...
3.
Jtime,
will l
then counl in 1 minute
topush
will
p.m.
the
3:40,
1 ___
now.
atter
(A)
I'
go'~ rthe
Press
blink back.
the(T)
bunon
there
.....
The
START Continually
are will
but-
bread
_ ...
...
I I I bulton and
9 hours
should
-':"SeffhelimeffoilioweveflongYOUwanttowait'belorelhe
_ __ ___ and
._.._.
timeNOTE:
be
SETwill
13:00.
TIMER
ready
advanCE:
minutes
the2. IImerWhen
30_________________
This
IfSET
at
minutes between
6:30
4uici<ly.
isindicator
the longest
youincrement.
pass
set. the pressure
isconstant

a.m. the
thethat
desired
light up.
nexfmoinIng:Sei
__________9;00.-._.!
which it will
timer may be delayed. \I
I start.
breadis-done--(trom-4:1OIo13_hours,
p.m... and 6:30 a.m.
, ..in:'
Ci)TIMER

I
-. Programming Specialty Breads-Raisin bread, Nut bread, etc.
( NOTE: SEE COOKBOOK GUIDE FOR RECIPES.
)
The Delay Timer and the Rapid Bread program can not be used lor Specialty Bread.

,. After selecting program, press the START button. Nbtice that the , I,
timer displays how long it will take to complete the bread making
program.

2. Alter aboul 22 minutes Irom the start (and 3 minute,S before the
C Primary Kneading) secondary kneading is Iinished), 4 qeeps indicate the lime to add
any additional ingredients - raisins. nuts, cheese, etc.
Open the lid and add ingredients quickly
"

c Rest
( Secondary~n-=-ading
) and evenly over the dough. Opening the
lid at this time will not ~op the kneading,
so be carelul. Now the unit will continue
through the remaining stages automat
) ically.

NOTE:
Remember lhat the beeper signals when to add additional ingredients.
Do not add the additional ingredients before the machine beeps 4 limes. If you do. the ingredients
may be crushed, the dough may not rise sufficiently and the results may be poor.
After adding the extras. quickly close the lid to prevent heat loss.
It is better to select light baking control for a son and delicious crust.

-16-


Programming Dough
fheOeiaYTlmeTCariKblbe osedfor Ihedough-program ....

1.Choosearecipe.

2. Press the PROGRAM SELECT bunon 4 times; the dough

indicator will be lit.
REMAINING TIME The remaining time displays 1:03.
Pr~ss the START button.
( ,.,-, _I-' )
"U , :1

4-
~.
3. 'Atter , hour and 3 minutes the peeper will sound inciic;31ing
the time to remove the dough.

4. Follow your recipe directions to complete whatever you have

~ chosen to make.

Baking Control
All loaves 01bread baked in the bread maker use this function.

The Baking Control lunction is used to select the color of the crust. 1\ can be baked light,
medium or dark-you decide!
I I
1. Press one time, medium is selected .
. Press mUle Iha
will be advanced as follows: , I, ,

L MED LIGHT ,--+ DARK

NOTE: It is nOI necessary to press the Baking Control button when medium is desired. Just
J
press the START button and the Baking Control will be set at medium automatically.

,I

Crust Treatments (use only with do~gh program)

Always allow optimum rising of shaped dough. Then. use,a pastry brush to gently apply the glaze.
Bake as directed in the recipe. for a shiny, golden crust, use Egg Glaze or Egg Yolk Glaze. For a
shiny, chewy crust, use Egg White Glaze.
NOTE: Without the Egg yolk Glaze, the crust will be less golden in color.

Egg Glaze Mix 1 slightly beaten egg with 1 tablespoon (1Sml) water or milk.
1 Egg Yolk Glaze Mix 1 slightly beaten egg yolk with 1 tablespoon (15ml) water or milk.
".""
. -'-.I
I Egg White Glaze Mix 1 slightly beaten egg white with 1 tablespoon (15ml) water.
"/:.;
:":1 ij
. :""':, "I

-17-
 STORING BREAD
Storing Freshly-Made Bread and Bread Products
.....+hefearenopreserv~tivesjnyouLtlom~m<,l.(j~t>~l':l~f:1.s.:~(')Pr()Pf:!r~torageis ~ost important.
Always cool bread completely before storing .
~~:St~;;bieadinanali1igiitcontainei:Otseallightly iriaptasticbag, ..............
1
Placing a rib of fresh celery in the bag will help keep bread Iresh longer.
For best results do not store unbaked yeast dough in your freezer lor more than 2weeks.

To prolong storage. baked loaves may be froze':l' Wrap in a tightly sealed plastic freezer bag.
10 freeze unbaked bread dough: I
Shape loaf and wrap well in plastic film or foil. Make sure the loaf will fit easily intc the baking pan
because it will spread out a little before freezing. Place the shaped loal on a flat surface in the
freezer so the shape will be maintained until frozen completely.
To thaw frozen dough:
Remove a lrozen loai irom tiit.J \1t::U:i. P:ac~Ic~! :r. a greased baking pan. Allow the loaf to thaw
(covered) and rise in a warm. dralHree place until almost doubled in size. This time will be approxi.
mately 6 hours for a standard loaf. AlternatIvely. thaw the loa/in the refrigerator overnight. then
unwrap, place in baking pan and allow it to rise for approximately 2 hours in a warm place.
To freeze unbaked rolls:
Shape rolls and place them on greased baking sheets or in muffin pans. whichever lhe recipe
directs. Cover the pan and rolls with plastic film or loil and place in the freezer. Freeze completely. 1
I I ,
Remove roUsfrom the baking sheets and place them inwellsealed freezer bags. Label and date 1
each bag .
To thaw frozen bread rollS:
Remove rolls from the freezer 2 hours belore baking. Place rolls 1 inch (2.5 cm) apart on greased
baking sheets. Cover loosely with a dean cloth and le't rise for 1'/2 to 2 hours in a warm, dratttree
place. 1

,I

..,
.. ,..,,'Proper,WafefTemperature
, ,
The tempetature ot the room and the water used
will alleet the baking results. Use cold water (about
5C/41F) if the room temperature is high {ove~
2soCI7BOF}. If the room is cold (under lOOC/500F) t

use warm water (SOC/1200F).

-113_
 TROUBLESHOOTING .
, ,

Troubleshooting
.................
ID~~()nsistency()f lhedough can be checked while il is mixing (in the first 7 minutes). Dough should
appear pliableandelastic.lI 100 drY. add waIer bne tablespoon at a time;H dough is 100 moist; add
flour.

PROBLEM SOLUTIONS
,

Dough does not rise enough. liquids are 100 hOt(above 105F/400C).
Inactive yeast; or not enough yeast.
Ingredients are too cold.
Too much salt.

I ' Bread flops over sides of pan. Too much dough.
Bread has over risen (reduce amount ot yeast
slightly). I

Crust pale in color. Not enough sugar.

Bread does not keep well: Bread lasts up to 5 days if stored in the refrigerator. I

Loaves spread oul or lose shape Dough too soft.

instead of rising.

Bread falls during bake cycle. Bread over risen (reduce amount of yeast slightly).'

Bread has coarse texture: Bread over risen (reduce amount of yeast slightly).
crumbly .

. , ..... Stale ingredients used.

"';;"ToomucheasL

Sticky bread which slices Always use a serrated bread knife.

unevenly. Allow bread to cool longer before slicing.

"

-19-
 ------ -. - ---
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 I

Question Answer

"'N1 mWhydoestheheighLand m
II1l' hei\=}hlqnds~ape of bread may differ depending on
shape of bread differ in each the ingredients,room temperaturea!ndlen~thoHhe
use? timer cycle. Also accurate measurement of ingredients is
essential to make delicious bread. I
_i_-
2 The bread has an unusual
odor. why? Stale hare
may inb.redients
used. Always
may have
use been
fresh used
ingredients.
.or too much
Accurate
ye.ast
measurements are essential to make delicious bread.

3 The kneading blade comes oul This can happen as the kneading blade is detachable.
with the bread. Use a non-metal ulensillo remove it.

Ca t:o!'7 Tl1e kneading blade will be hot,_

4 ,The bread has a floured Sometilnes flour in. the corner of the bread pan maynol
corner. have been completely kneaded into the dough.
Scrape it off with a knife.

Why can the ti~er only be set The complete bread program lakes a minimum of
for not less than 4, nor more 3 hours and 40 minutes. I I ,
than 13 hqurs?' Longer delay times could aller the baking results.
1 ,
1

6 Timer cannOI be used lor The breadmaker cannol shape individual roll~. dough-
DOUGH program. Why? I nuts. etc., ' 1

7 Can ingredients be halved or II there is tOOllittle in the bread pan, the kneading blade
doubled? cannot knead well enough. If there is too much, bread
t of the bread pan. ,I
I
8 Can fresh milk be used in Yes. Be sure to deduct the same measurement of water , ,
place of dry milk'? to equal any liquid substitution.
Fresh milk is not recommended when using the timer,
because it may spoil while sitting in th~' bread pan.'
I ~ '
1,9 W.hat happenslif the bread- If the there was a power interruption during operation,
maker is unplugged during the program will be affected. Plug in again, and the oper-
operation by accident? ation will continue. If the interruption in power is longer,
new ,ingredients will have to be used and the program
re-set.

-22-
 Display Signals
When the START pad Is pressed:

Display Reason How to reset

The oven area is too hot
~ (above 40"C/l0SF).
This may occur during con-
tinuous use.
( ILl: )
When the oven area has
cooled. press STOP button:
and start again.

During operation

During operation the remain- There has been an interrup Remove the dough and start
ing time displays as tallows: I tion in the power supply again using all new ingre-
(unplugging of the power dients.
REMAINING TIME cord, or malfunctioning of a
,-,-,-,n
'-' "_, ,_,
household fuse or breaker).

SPECIFICATIONS
I
Power supply A.C 120V 60Hz

Power Heater 550W

Consumption Kneading Motor BOW

Dimensions (WxDxH) 133/4 "x lOY4 "x 13" (35.0 x 26.0 x 33.0 em)
Weight APPROX 16 Ibs (Approx. 7.11:<9)

Timer 13 hours digital timer

Cord 3' "" (1.2m)
Main Heater Protector 378F/192"C
Thermal Fuse
Kneading Motor Protector 24-8<'F/12~C

-23-
 COOKBOOK GUrD.E"
,

o 0 0 0 0 INDEX 0 0 0 0 0

' ~BR~~~~~;TE~~~~~::.~.~.~.:.:
'GHILECORN BREAD
.':::::'.':::::';';';',';',:;',.
!.: ::::::::::_:::~':':~.
_ , ,
'.: :'. ':.: :..:: ~~
::.:25

FRENCH BREAD:: .. ::::::':::: :::::::;,:;J" ~ uu'.: ...u 26

CINNAMON RAISIN _. _ . , , , , : : " .': 26 "; .
GRANOLA
, _ i , , , '1 27
UMPA " 27

~;~':" " " .. "I", "" ".". " """ . ": " "." : :
SQUAW , ,, co' _ , , , , , , , " 29'
SUNSHINE NUT , ' ' , ..'I , ' 29
CRANBERRY/CHERRY . _, - .. - - - " 3Q
HONEY MUSTARD ,- - ' ...... , .. , " 'Y'

PIZZA BREAD .. " / , , .. , " .. : , " ...... 31

ORANGE BREAD., . " . _ , , . , .. " -., :,.' ~.. 31
APRICOT ..... 1 , '" , 32
COTTAGE DILL ",, , .' ......... .' . " 32
CRACKED WHOLE WHEAT , . , , , ,' '. , ............. 33 -
WHOLE WHEAT WITH GLUTEN , , , , .. , , , .. , , ; .... 33
SESAME. ,I, , ........... , ' ........ ' ... , .. 34. I / ,
WHOL t:: WHEAT.,.,'
, ,
,., ,.,, .. " i , I
34 f

ONION BREAD , ,' .. '1' ...... ' ..... " ' .. , , , .. ,

35
LIGHT RYE _ "" - - - .. - - - . - : " i. 35
PUMPKIN BREAD , ' . , .................... 36
I ,
SPICY BACON ' 36
MIXt:.u DklEO FnUIT BRE..AO .. , : .. ',' ,. 37
UGHS '. \'I " ' ,
DO ............... J " -I' ... - .... 38
CRUMB BUNS. r ' ... , , . ' ..... .' . " 38
BABKA ROLL , I _. _ , .............. , 39 ' ,

FOCCACIA BREAD' , .. '

" .' - I , I 40
BUITERMILK ROLLS ". _ ' , , '.... '. 41
, WHEAT ROLL~ - , 42 I ',j,
DINNER ROLLS " _ _ ................................ ' , 43
PIZZA , , : ,." 43

NOTE
Recipes can be convened from 111,2 LB to 1 LB by adjusting the amount of ingredients in the
recipe.
Experimentation regarding yeast amounts may be necessary due to altitude variations.
Use Active Dry Yeast lor these recipes, not Rapid Rise Yeast.
NFD milk "" non fat dry milk.

-24-
...- ....~~- ..
_ I n
 + BREADS + +
NOTE: Use active dry yeast lor these recipes. not Rapid Rise Yeast.

BASIC WHITE BREAD

: t;'l
1- -..:;
~'

I
"
.... ,~:'
.6ASICWHITEBHEAO!
Ingredients 1 La 1112 LB
'~'.
.'1!;,,-
~~
~~~ ..
water 31. cup 1 cup plus 1 TBL
. ~"'"f:7
bread flour 2 cups 3 cups
.... NFD milk 1 TBL 1'lf.2 T8L
salt 1 tsp 1'12 tsp
sugar 1'lf.2 T8L 2TBl
butter 1 TBL 2 T8L I
yeast 2V. tsp 2112 tsp
I I

Method I
1. Remove pan from Bread Machine. I 5. Using the program select button, select
2. Place Kneading blade on shaft in pan, "Basic Bread" cycle.
3. Place ingredients in pan in order listed: water. 6. Using baking control, select crust color.
flour, salt, sugar, milk, bulter and yeast, "Medium" is recommended for first loaf.
4. Insert pan in machine and turn G:Ounter clock- 7. Press 51art. I
~se~loc~ . I 8. At end of cycle, remove bread pan using oven
mitt.

CHILE CORN BREAD

Makes a Ph LB loal.

CHILE CORN BREAD

Ingredients Amount

water 1 cup plus 2 TBL

bread flour 3V. cups
corn meal 1/2 cup
sugar 2 TBL
salt 1 tsp
shortening 1'12 T8L
yeast 2'lf.2 tsp

"

whole corn drained ~ cup

cilantro, optional 2 tsp

Method
1. Remove pan from Bread Machine. 5. Using the program select button, select
2. Place Kneading blade on shah in pan. "Basic Bread" cycle. -:
3. Place ingredients in pan in order listed. Add 6. Using baking control. select crust color.
"Medium" is recommended for first loaf.
water, flour, cornmeal. sugar, salt. shortening
and yeasl. 7. Press start.
4. Insert pan in machine and turn counter clock- 8. At beep, add remaining ingredients.
wise to lock..
9. At end of cycle, remove bread pan using oven
mitt.

-25-
 ) ~1 ':"':
~ .I
., ,

".= ' .

". F:'

i FRENCH BREAD
Makes a 1'12 LB loaf.

". !FBENCH BREAOj

Ingredients Amount
water 1V cup
bread flour 31f.l cups
sugar 2TBl
salt l1h tsp
yeast 2'f.2 tsp
I
Method
I I r 1. Remove pan from Bread f>1achine. ' 5. Using Ihe program select bulton, select
2. Place Kneading-blade on shaft in pan, "Basic Bread" cycle.
I 3. Place ingredients in pan in order listed. Add
water, flour, sugar, salt and yeasl.
6. Using baking control, select crust color.
"Medium" is recommended for first, loaf.
4. Insert pan in machine and 'turn counter clock. i. ;:-.e~~~o:L
I wise to lock. 8. At end of cycle, remove bread pan using oven
mitt.
t
CINNAMON RAISIN
Makes a 1 LB or lVz LB 10a1.

CINNAMON RAISIN
Ingredients 1lB 1'IzlB
water :v. cup 1 cup plus 2 'fBL I I
bread flour ". ' . ~~lJPS 3 cups plus 1 TBL
salt 1 tsp ' 'll/ztsp
brown sugar 2TBL 3TBl I I
NFD milk 1 TBl Ph TBL
butter 1 TBl 2TBL
cinnamon 1 tsp 2lSp
yeast 2V. tsp 2'h tsp

walnuts. chopped v. cup Y3 cup

raisins v. cup YJ cup

Method ,I
1. Remove pan from Bread Machine. 5. Using the program select button. select
2. Place Kneading blade on shaft in pan. , "Basic Bread" CY(fle.
I 3. Place ingredients in pa1;l in order listed. Add 6. Using baking control. select crust color.
water. tlour, salt~ brown sugar, milk, butler, cin- "Medium" is recommended for first loaf.
I namon and yeast. 7. Press start.
1 4. Inser1 pan in machine and turn counter clock- 8. At beep, add remaining ingredients.
I wise to lock.
9. At end of cycle. remove bread pan using oven
mitt.

-26-
,
 GRANOLA
1
Makes a 1 LB or 1112 LB loaf.

GRANOLA

Ingredients 1 LB 1V:z LB
.... " " , _"n __""

water s cup 2 TBL 1 cup plus 2 TBL

bread flour 1112 cups 2 cups
........
cwheat flour ~cup lcup
granola 112 cup ~cup
NFDmilk 1 TBL 2 TBL
honey 3TBL V. cup
buUer 1.TBL 2TBL
salt tsp
11/2 2 tsp
yeast 2Y. tsp 2'h tsp
L_
walnuts. chopped v. cup V3 cup

Method
1. Remove pan from Bread Machine. 6. Using baking control, select crust color.
"Medium" is recommended for first loaf.
Z. Place K",ad;1i9 blade on shaft in pail. , I
3. Place ingredients in pan in order listed. Add . 7. Press start.
water. lIour, granola, milk, honey, butter, salt. 8. At beep, add remaining ingredients.
4. Insert pan in machine and turn counter clock 9. At end of cycle, remove bread pan using-oven
wise to lock. mitt.
S.Using the program select button, select
"Basic Bread" cycle.
I I , I

LlMPA
Makes a 1'12 LB loaf.

UMPAiJ
...............
_.... _Ingredlents . .Amovolm
water , cup plus 2 TBL '
bread flour 2 cups
rye 1 cup
cocoa 1 TBl
orange rind 1 TBL
2TBL I
brown sugar
salt 1 tsp
canol a or vegetable oil 2TBL
molasses 2TBL
anise seed 1 tsp
caraway seed 112 tsp
yeast ' 2V. tsp

Method
1. Remove pan from Bread Machine. 5. Using the program select button, select
2. Place Kneading blade on shaft in pan. "Basic Bread" cycle.
3. Place ingredients in pan in order listed. Add 6. Using baking control, select crust color.
water, flour, rye, cocoa, orange rind, brown 'Medium" is recommended for first loaf.
sugar, salt, oil. molasses, anise seed, cara- 7. Press start.
way seed and yeast. 8. At end of cycle, remove bread pan using oven
4. Insert pan in machine and turn counter clock- mitt.
wise to lock.

-27-
 ~,~ .. ~
"'~,:-::... ...

POppy
Makes a 1Y2 LB loal.

[ POppy
\ '

Ingredients Amount

water 1 cup plus 2 TBL

bread flour 3 cups
NFD milk 2T8L
salt l1f:1 tsp
vegetable oil 1 TBL
honey 2 TaL
lemon peel 1 Tal
;
I I poppy seeds v. cup
I

i nutmeg v. to 112 tsp

yeast 2Y. tsp
I
I I Method
!
, ,. Remove pan from Bread Machine. 5. Using the program select button, select
2. Place Kneading blade on shaft in pan. "Basic Bread" cycle.
3. Place ingredients in pan, in I brder listed. Add 6. Using baking control, select crust color.
water. flour. milk, salt. oil, honey, lemon peel, "Ught" is recommended lor first loaf.
poppy seeds, nutmeg and yeast. 7. Press start.
4. Insert pan in machine and turn counter clock- a. At end of cycle, remove bread pan using oven
i wise to lock. milt.

OATMEAL
Makes a 1 LB or I1f:1l8 loaf.

Ingredients
water
1 LB

3,'. cup plus 1 TBL

l1f:1
---
LB

1 cup plus 1 T8L

I

bread flour 2 cups plus 2 TBL , 3Yc cups

salt 1'12 tsp 2 tsp
butter , TBL 1 Tal
NFD milk 1 T8L H~ TBL
molasses 3T8L Y. cup
old fashioned oats 112cup :v.. cup "

yeast 2 tsp 2 tsp

Method
1. Remove pan from Bread Machine. 5. Using the program select button, se,lect
2. Place Kneading blade on shaft in pan. _ "Basic 8read" cycle.
3. Place ingredients in pan in order listed. Add 6. Using baking control, setect crust color.
water, flour, salt, butter, milk, molasses, oats "Medium" is recommended for first loaf.
and yeast. 7. Press start.
4. Insert pan in machine and turn counter doci<- 8. At end at cycle, remove bread pan using oven
wise to lock. mitt.

-28-
 SQUAW I'

SQUAW J

water. ......Jc;yppluslTBL
bread flour 1;4 cups .
wheat flour , cup
rye flour i cup
brown sugar v. cup
vegetable oil 2T8L
honey 2TBL
salt 1 tsp
yeast 2\1: tsp

Method
1. Remove pan (rom Bread Machine. 5. Using the program select bU,tton. select
2. Place Kneading blade on shaft in pan. "Basic Bread" cycle. I
3. Place. ingredients in pan in order listed. Add 6. Using baking C0f".ui, ;:,~iO\.;i~iu;:;i.\;ViOi~
water, flour. brown sugar. oil. honey, salt and "Light" is recommended for first loaf.
....
yeast .
I
7. Press start.
.4. Insert pan in machine and turn counter clock- 8. At end of cycle. remove bread pan using oven
wise to lock. mitt.
I I,I

1< SUNSMINE NUT

Makes a 'LBor l1h LB'loaf. ,I

I
SUNSHINE NUT
.,

water . .
'

I
l"h cups v.
1 tsp
.2TBL
2TBL
2131.
21,h
1/2 TaL
cup
cup
cups
cup
cup 3TBl
,1V3
~
plus 1~Tel
'h
1 TBL TBl
2cup
cup
tsptsp plus' TaL
, ,

el'

Method
1. Remove pan from Bread Machine. 5. Using the program select button. select
2. Place Kneading blade on shaft in pan. "Basic Bread" cycle.
3. Place ingredients in pan in order listed. Add S. Using baking control. select crust color.
water. flour, salt. milk, honey, butter. orange "Medium" is recommended for first loaf.
peel and yeast. 7. Press start.
4. Insert pan in machine and turn counter clock- 8. A1 beep, add remaining ingredients.
wise to lock.
9. At end of cycle, remove bread pan using oven
mitt.

-29-
 CRANBERRY/CHERRY

CRANBERRY/CHERRY

IngridiiintS-
-cranberr:y.j.\J.if~ ....
__
... 1 eup plus 2 TBL
bread flour
salt . - '- ~:U~~PIUS.1T6L 1 ,

sugar 3TBL
INFO milk
, I
2TBL
2TBL
!
butter
vanilla 1 tsp
yeast 21/2 tsp

almonds. chopped 1h cup
cranberries or cherries dried V:l cup

1. Remove pan trom Bread Machine. 5. Using the program select button" select
2. Place Kneading blade on shaft in pan. "Basic Bread" cycle.
3.Place ingredierts in pan in order listed. Add 6. Using baking control, select crust CQlor.
juice. flour, salt, sugar. milk, butter, vanilla and "Medium" is recommended for first loaf.
yeast. 7. Press start.
4. Insen pan in machine and turn counter clock- 8. At beep, add remaining ingredients.
wise to lock.
9. At ~nd of cycle. remove bread pan using oven , , ,
mitt. I t

HONEY MUSTARD j-I I.

Makes a 11/2 LB loaf.

USTARO

Ingredients Amount , 1

water 1
1h cup
chicken broth I 1h cup
bread flour 2 cups I.i,
wreat flour 1 cup
salt 1 tsp
NFD milk 1 TBL
honey 2TBL
vegetable oil 1 TeL
gourmet mustard I 2TBl
chopped'chives 2 tsp I 1

'ye~st 2112 tsp

Method
1. Remove pan from Bread Machine. 5. Using the program select buUon, select
"Rapid" cycle. '
2. Place Kneading blade on shaft in pan.
3. Place ingredients in pan in order listed. Add 6. Using baking control, select crust color.
"Medium" is recommended for first loaf.
water. chicken broth, flour. salt. milk, honey.
7. Press start.
oil, mustard, chives and yeast.
4. lnsen pan in machine and turn counter clock- 8. At end of cycle. remove bread pan using oven
wise 10 lock. mitt.

-30-
 PIZZA BREAD

Makes a 1V. LB loal.

PIZZA BREAD

....Ingredients. Amount

water lV. cup

breadflour ... :3~lJPS .
sugar . 2TBL
salt 1112 tsp
NFO milk 2 TaL
chopped pepperoni '/2 cup
mozzarelle cheese 1(3 cup
sliced mushrooms 1(3 cup
parmesan cheese 1 TBL
onion flakes 1(4 cup
garlic powder 1 tsp
oregano 1 tsp
yeast 2V:z tsp

Method
1. Remove pan Irom Bread Machine. S. Lising \;1(:: jJiv'9i&;T. ;;<:!cc: button, select
2. Place Kneading blade on shaft in pan. "Rapid" cycle.
3. Place ingredients in pan in order listed. Add 6. Using baking control, select crust color.
water, flour, sugar, salt, milk, pepperoni, mOl- "Medium" is recommended for first loaf.
zorella cheese, mushrooms, parmesan cheese, 7. Press start.
gariic. oregano and yeast. 8. At end of cycle, remove bread pan using oven
4. Insert pan in machine and turn counter clock- mitt.
wise to lock.

ORANGE BREAD
Makes a lVz LB Ioat.

I
I
"

31Ph
1 Tal
Amount
2TBL
2T8L
,21/2
1(4 cup
cups
Icup
tsp tsp
tsp , I
NFOmilk
salt
bread
sugar, flour
butter
yeast
orange
lemon
orange peel
peel
marmalade
water

Method -:
1. Remove pan from Bread Machine. S. Using the program select button, select
2. Place Kneading blade on shaft in pan. "Rapid" cycle.
3. Place ingredients in pan in order listed. Add 6. ~sing. ba~!~g control, select crus,e color.
water, flour. sugar. salt, milk, bUller, mar- Medium IS recommended for fIrst loaf.
malade, lemon juice, lemon peel. orange peel 7, Press start.
and yeast. B. At end 01cycle, remove bread pan using oven
4. Insert pan in machine and turn counter ClOCK- mitt.
wiseto lock. -31-
 APRICOT

APRICOT
Arnount
Ingredients

"W~tet ., -. .~CUpplus ..lTBLL

bread /lour 21h cups
salt 11h tsp
2TBL
vegetable oil
1/3cup
apricot preserves
old ,fashion oatmeal 31.cup
yeast
.. I. 21h tsp

'12 cup
dried apricots cut up
112 cup
pecans,chopped

Method
:>. using lne progli:llll seleCI
1. Remove pan from Bread Machine. "Basic Bread" cycle ..
2. Place Kneading blade on shaft in pan.
6. Using baking control. select crust color.
3; Place ingredients in pan in order listed. Add "Medium" is recommended lor first loaf.
water, flour. salt,loil. apricot preserves, oat-
7. Press start.
meal and yeast.
4.lnsert pan in machine and turn counter clock-
8; M. beep, aod remaining ingredients.
wise to lock. 9. At end of cycle. remove bread pan using oven'
mitt. '

COTTAGE qlLL
[ 'I

Makes a 11,'2 LS loaf.

.T...

I ~'I
Amount
Ingredients

water I
31. cup

bread flout' 3 cups

salt 1V2 tsp
11h TBL
. NFOmilk
2TBL
sugar, 1Y.z TBL
butter
:l{. cup
cottage cheese
minced dried onions 1 TBL
dill seed' 1 TBL
dill weed 11TBL
2 tsp
yeas,t

Method
1. Remove pan from Bread Machine. 5. Using the program select
"Rapid" cycle.
2. Place Kneading blade on shaft in pan.
6. Using baking control, select crust color.
3. Place ingredients in pan in order listed. Add "Medium" is recommended for first ,loaf.
water, flour, salt, milk. sugar, butter, cottage
cheese onions, diU seed. dill weed and yeast. 7. Press start.
8. At end of cycle. remove bread pan using ove
4. Insert pan in machine and turn counter clock-
wise to lock. mitt.

-32-
 CRACKED WHOLE WHEAT
I
Makes a 1112 L8 loaf.

CRACKED WHOLE WHEAT

Amount

boiling water Vzcup

_..__
. .... _ _ _ ..bulgarwheaL .. " ..... _.Y4.CUP
water m 3A cup
salt n~tsp
NFO milk 3TBL
brown sugar 1/. cup
shortening 2TBL
yeast 2V4 tsp

I
Method
1. Soak 15 to 30 minutes boiling water and bul- 6. Using the program select button, select
IgM wheat. "Wheat" cycle.
2. Remove pan from Bread Machine. I 7. Using baking cbntrol, select crust colo'r.
3. Place Kneading blade on shaft in pan. "Medium" is recommended tor first loaf.
4. t"lace Ingredients in pan in order listed. Add 8. Press start.
bulgar wheat, water, sail, milk, sCJgar,shorten- 9. At beep. add remaining ingredients.
ing and yeast. 10. At end of cycle. remove bread pan using
5. Insert pan in machine and turn counter clock- oven mitt. I
wise to lock. I If;
!
i
WHOLE WHEAT WITH GLUTEN I I;
Makes a 1'h LB loaf.
i~
I :1
WHOLE WHEAT WITH GLUTEN
q
.L 'ingredi ents
I r
water cup plus 1 TBL
1'.1'2
.........
j
\1 '
wheat flour 331. cups , L
'I' j
honey 2TBL
salt 1lh t$P
NFO milk 2TBl
butter 2TBl
molasses 1 TBL I
gluten 2'.1'2 TBL

yeast 2'.1'2 tsp ',\

,.',~
Method
1. Remove pan from Bread Machine. 5. Using the program select button, select
2. Place Kneading blade on shaft in pan. "Wheat" cycle.
3. Place ingredieots in pan in order listed. Add 6. Using baking control. select crust color.
water, flour, honey. salt, milk, buller, molasses, "Medium" is recommended for first loaf.
gluten and yeast. 7. Press stan.
4. Insert pan in machine and lurn counter clock- B. At end of cycle. remove bread pan using oven
wise to lock.. mitt.

-33-
 SESAME

!. Makes a 11/2 LB loaf.

I
I:I
, 1

!
I '

I
I,
r I SESAME I
Amount

water
i ............. ..... L .. '. "' .... m. breadJlouL
1 cup plus 1 TBL
white flour .........................
H~~~~~_ ...... 1

honey 2TBL
salt Ph tsp
vegetable oil , TBL
sesame oil 11/2 TBL
yeast 21/:2 tsp
I

sesame seed 1
112 cup '1
Method
,. Remove pan from Bread Machinf3. 5. Using the' program select button, select
i ,i I I
:.::.Piace Kneading blade on shaft in pan. "Wheat" cyc.;.
, t
!,
1 3. Place 'ingredients in pan in order listed. Add 6. Using baking control, select crust color .
1.1
iI,i water, flour, honey, salt,' oil, sesame oil, "Medium" is recommended for first loaf.
sesame seed and yeast. 1
7. Press start.
4. Insert pan in machine and t&n counter clock- 8. At beep, add remaining ingredients.
!
wise to lock. I 9. At end of cycle, remove bread pan using oven
mitt. '

WHOLE WHEAT
Makes a 1 LB or 1'12 LB loaf.

.............. ,.1 r. ,.,.,.",""""""""""""""'_""""""""'"

.,,\'w'~~:=~H
EAT ",J
Ingredients 1 LB 1'h LB"" ,I I
'.'.'j

water 1 cup 1V3 cup

,I
wheat flour 21/2 cups 33fil cups
brown zugar V" cup , V3 cup
salt 1 tsp 1'h tsp
NFO milk 2TBL 3TBL
butter 1 TBL 2TBL
yeast 2 tsp , 2Y" tsp

Method
1. Remove pan from Bread Machine. 5. Using the program, select button, select
2. Place Kneading blade on shaft in pan. "Wheat" cycle.
3. Place ingredients in pan in' order listed. Add 6. Using baking control, select crust color.
water, flour, sugar, salt, milk, butter and yeast. "Medium" is recommended for first loaf.
4. insert pan in machine and turn counter clock- 7. Press start.
wise to lock. 8. At end of cycle. remove bread pan using oven
mitt:

-34-
 ONION BREAD
Makes a 1 LB or 1Yz LB loal.

ONION BREAD

Ingredients 1 LB 1V:z LB

water ~ cupplusi TaL' fcupplUs2TBL'

bread flour 2 cups 3 cups
"h"orownsuga( lTBb
hh ..

butter 1 TBL 'h~~t "h",

'NFO milk 1 TBL 2TBL

instant onion soup 1h package 1 package
mix-l ounce
yeast 3 tsp

Method
1. Remove pan from Bread Machine. 5. Using the program select button, select
.2. Place Kneading blade on shaft in pan. "Rapid" cycle.
3. Place ingredients in pan in order listed. Add 6. Using baking control, select crust color.
water, flour, sugar, bulter, milk, soup mix and t~;y~w~lJml'
;s ;~m;;tG:--,dGd ~~;-.~;;-s::C:it .. I
yeast. 7. Press start. '
4. Insert pan in machine and turn counter clock- 8. At end of cycle, remove bread pan using oven
wise to lock. mitt.

I LIGHT RYE I I

,
LIGHT
I RYI; I ,
2TBL
2'h
2Vi
1
,
2TBL
2T8l
1'hcup
Itsp-
cu
TeL
LB
tsp
cup 2T8L
PhTBL
1
,I 3T8L
2\4
'h
I plus
34
1 LB TBL
tsp ..
TBl.!
2cup
tspcup
r
. 1112
V
34V:z
cup
.
Ingredients

Method
1. Remove pan from Bread Machine. 5. Using the program select button, select
2. Place Kneading blade on shaft in pan. "Wheat" cycle. I

3. Place ingredients in pan in order listed. Add
water, flour, rye, cornmeal, sugar, salt, milk,
butter, caraway seeds and yeast.
4. Insert pan in machine and turn counter clock-
wise to lock.
6. Using baking control, select crust color.
"Medium" is recommended for first loaf.
7. Press start.
8. At end of cycle, remove bread pan using oven
mitt.

-35-

. '--~'. ..- '

....
'''':'"
 ....
,
, -,;::;".:70,-. 1'

!
PUMPKIN BREAD
Makes a 1V~ LB loal.

PUMPKIN BREAD ]
.. tl'lgr~~i~r\~ .. Amount

water ._3;4cupplus2TBL
3Y. cups
brown sugar
salt Ph TBL
NFD milk 2TBL
butter 1 TaL
pumpkin '12 cup
vanilla 1 tsp
1
I ground ginger IISp
I ground allspice IISp

I I
I roasted pumpkin ,seed
yeast
11.2 cup

2V. tsp I I I
Ij
I !I Method I
1. Remove pan from Bread Machine. 5. Using Ihe program select' button, select
2. Place Kneading blade on shah in pan. "Rapid" cycle.
3. Place ingredients in 'pan in order listed. Add 6. Using baking control. select crust color.
waler, flour. sugar. salt, milk. butler. pumpkin, "Medium" is recommended for first loaf.
vanilla, ginger, allspice. pumpkin seed and 7. Press start.
yeast. , 8. At end of cycle, remove bread pan using oven
4. Insert pan in machine and lurn counter clock- mitt.
, wise 10 lock.
I:

! SPICY BACON II
Makes a , Vz LB loaf.

Ingredients Amount

,I
water 1 cup plus 2 TBL
bread flour 21/2 cups
wheat flour 112 cup
salt 1'12 tsp
2TBl
I sugar
NFD milk
butter
1 TBl
2TBI.!.
I bacon bits V3 cup
I
v. cup
"

chopped parsley
peppercorns finely crushed '4 tsp
yeast 2'h tsp

Method
1. Remove pan trom Bread Machine. 5. Using the program select button, selectI
2 . .Place Kneading blade on shaH in pan. "Rapid" cycle. I
3. Place ingredients in pan in order listed. Add 6. Using baking control, select crust color.
water, !lour, sail. sugar, milk, butter, bacon bits, "Medium" is recommended for first loaf.
parsley, peppercorns and yeast. 7. Press start.
4. Insert pan in machine and turn counter clock- B_At end 01 cycle, remove bread pan using oven
wise to lock. milt.
I -36-
..
J..
 MIXED DRIED Ff1UIT BREAD .1
I

Makes a 1'12 LB loal. I

MIXED DRIED FRUIT BREAD

Amount
lngredlent~
11CUPplus2TBL ....
1. ..
eggplusenoughwater
to measure
bread flour + ..
3 cups
brarif1akescerea,
~cup
salt 1 tsp
NFD milk
2TBl
2TBL
honey
Yz tsp
nutmeg
1 tsp
vanilla
yeast -.-
2'h tsp
2h cup
dried fruit pieces

5. Using the program select button, select

Method "Basic Bread" cYcle.
1. Remove pan from Br~",d Machine
6. Using baking control, select cr~st color. I
2. Place Kneading blade on shaft in pan. I "Medium" is recommended lor first loaf.
3. Place ingredients in pan in order listed. Add 7. Press start.
egg mixture. flour, cereal, salt, milk, honey, ~ ..

nutmeg, vanilla and yeast. 8. At beep, add remaining ingredients.

4, Insert panio machine and lurn counter clock.- 9. N end ot cycle. remove bread pan using oven
wise to lock. mitt.
t I , I

I I

, ,
~'I

-37-
 I I
DOUGHS
."

Use active dry yeast for these recipes; not Rapid Rise Yeast.

CRUMB BUNS
J'
Makes 9 servings .
..' 'Preheatovento3S0degrees, "NL --I

.....[CHLlM~l3lJt-I~1
Ingredients Amount

milk ~ cup
egg 1
bread flour 3 cups
sugar 'hcup
salt 1 tsp
vanilla 1 tsp
yeast 2'12 tsp

Crumb Topping ingredients Amount

1I0ur 2h cup
brown sugar lf2 cup
.1
cmnamon 'f,z tsp
bulter '/3 c~p
powdered sugar 'A cup

I I .
I ,
Method I I I
1. Rem6ve pan Irom Bread Machine. 9. Cover with a cloth, let rise until double in
size. I'
2. Place Kneading blade on shaft in' pan.
3. Place ingredients in pan in order listed. Add " 10. While dough is rising, ih a medi~m sized
inilk. egg, bread flour, sugar. salt. vanilla and mixing bowl, combine all topping ingre-
yeast. dients. except butter ard powdered sugar.
4. Insert pan in machine and tyro cp\.Inter clOCh , ~11 mixed. cUl in tiutter. until pi~s
wise to lock. " 1'1 , are the size of ,pe>. I
5. Using the program select button. select 12. Make slight indentations with fingertips on "
"Oough" cycle. I the surface of the dough.
6. Press start. 13. Sprinkle evenly with topping milf;ture. , " ,
7. At end of cycle. remove dough' and let rest 14. Bake in preheated '350 degree oven for 30. 'j,
5 minutes belqre shaping. minutes Or until crumbs are lightly browned '
and finn.
8. Place in a lightly greased 9 inch square bak-
15. Remove Irom oyen and on wire rack.
ing pan spreading evenly with fingertips.
16. Sprinkle with powdered sugar.

I,

-38-

.::~'~'~'''-:'-':~
 BABKA ROLL
Makes 1'12 LB loaf.
Preheat oven to 350 degrees.

BABKA ROLL

Ingredients Amount

milk 1 cup plus 2 TBl .~.

eggs 2
bread flour 3th cups
sugar 2TBL
salt 1 tsp
butter 2TBL
vanilla 'h tsp
yeast 2112 tsp

FIlling Ingredients Amount

butter 2TBL
sugar
cinnamon

Amount
Crumb Topping 'lflgredlents
butter 1 TBL
sugar 2TBL
flour 2TBL
cinnamon 1h tsp

- egg wash = 1 egg + , TBL water. Mix well

Method
1. Remove pan from Bread Machine. 9. On a well floured surface .roll dough into a
10x20" rectangle, 1h inch thick.
, ,
3. Place ingredients in pan in order listed. Add 10. Cover with filling up to 1 inch 1rom the ,edge.
milk, eggs, bread lIour, sugar, salt, butter, 11. Roll up length wise. jelly roll fashion.
vanilla and yeast. 12. Place in an "S" shape into a lightly greased
4. Insen pan in machine and turn counter clock pan.' ,
wise to lock. 13. Cover with a cloth and let rise until double in
5. Using the program select button, select size.
"Dough" cycle. 14. From a crease in the top of the' risen loaf.
6. Press start. 15. Brush with egg' wash. "

7. At end of cycle, place dough in large, greased 16. Sprinkle crumb topping over roll.
bowl, punch down.
'7. Bake in preheated 350 degree oven for 30 to
8. Cover with a cloth and let rise until double in 35 minutes. '
size.
18. Remove from pan and coolon a wire rack
. before cutting.

-39-
 [FOCCAC1ABREAO
Makes 1112 LB loaf.
Preheat oven to 425 degrees.

EFOCCACIA,aB~p] .
Amount
Ingredients
1 cup
water 3 cups
bread flour , tsp
salt 2TBL
sh~rtening 2 tsp
yeast
Amount
Topping Ing~dients
'12 cup
fresh rosemary, finely choPped '12 cup
fresh chives, finely chOPped '14 cup
finely minced garlic 31. cup plus 2 TBL
olive 011,separated

Method 8. Turn dough to croat evenly with oil:

1. Remove pan from Bread Machine. 9. Cover, let rise 30 minutes.
2. Place Kneading blade on shaft in pan. t I ,
10. ~oll onto a 13x18 inch baking sheet. I
3. Place ingredients in pan in order listed. Add 11. Cover liberally with separated ~ cup dli-k
water, flour, salt, shortening and yeast. oil.
4. Insert pan in m~chine and turn counte~ clock- 12. Let stand 20 minutes.
wise to lock. I
13. Sprinkle with freSh herbs and garlic.
5, Using the' p~ogram select button. select I, 14. Bake in preheated 425 d~gree oven tor 30 \0
~'Dough" cycle. 35 minutes.
S. Press start. ,I
7. At end of cycle. remove dough and pla\;e i
bowl that has bee hi gre ased I with' l' tablespoon
of olive oil.
I
I
I ~

-40-

..., ..- .- -- ..-.-" ".- .- ..

 BUTTERMILK ROLLS
Makes 18 rolls
Preheat oven to 350 degrees.

BUTTERMILK ROLLS
Amount
Ingredients
. buttermilk 1VzcuP
bread flour 1v.. cup
wheat flour 2 cups
salt 111:zlSp
honey 2TBL
butter v. cup
baking soda v. tsp
yeast 2 tsp

- Melt 2 TBl butler for topping.

Method
; ;:;~move pan from Bread Machine. 8. Turn dough 10 coat evenly with oil.
9. Cover until double in size.
2. Place Kneading blade on shaft in pan.
3. Place ingredients in pan in order listed. Md 10. Punch down and divide into 18 equal piec~s.
buttermilk, 1I0ur, saito honey, 'butter, baking , 1. On lightly floured surtace, shape into
soda and yeast. I 18 balls.
4. Insert pan in machine and lurn counter clock- 12. Place on greased baking sheets.
wise to lock. 13. Cover and let rise in warm, draft free plfice
5. Using Ihe program select bUllon,' selecl for 30 minutes, or until doubled in size.
"Dough" cycle. 14. Bake in 350 degree oven lor 19 to 15
6. Press start. minutes. or until golden brown.
7. N. end of cycle, remove dough and place in
bowl Ihat has been greased with 1 TBL of

.'

-41-
 WHEAT ROLLS
Makes 18 rolls
Preheat oven to 375 degrees.

,. ......... I I ....
........ . 2T8L
...wheatflour
water
I
,
,
""
I
I
2T8L
12Yz
...Amount.
1'h
V4 cuptspplus 2 1'hcups
WHEAT
cup
cups
tsp TBL
ROLLS

Method
1. Remove pan from Bread Machine. 8. Cover, let rise in warm, draft free place until
2. Place Knee:::;:;g btcclt on ~ilaliI in pan. d':'u~:e i,..size. '
3. Place ingredients in pan' in order listed. Add 9. Punch dough down and divide into 18 equal
pieces.
water, flour, salt, brown sugar, milk. butter and
yeast. 10. Place on greased baking sheets.
4. Insert pan in machine and ,turn counter clock- 11. Cover, let rise in warm draft free place until
wise to lock. I double in size. I
I
5. Using the program select button. select 12. Bake in preheated 375 degree oven for 12 to
"Cough" cycle. 15 minutes, or until golden brown.
6. Press stan.
7. N. end of cycle, remove dough and place in
greased bowl, turn to coat with oil evenly.

"

-42-
:/
;j
 DIN NER ROllS' I
(
Makes 18 rolls
Preheat oven to 350 degrees.

Ingredients Amount

water
egg 1
bread flour 3 cups
sugar 3 TBL
salt
butter . 314 cup
yeast l'. 2'h
tsptsp
I

Method
,. Remove pan from Bread Machine. 7. At end of cycle, place dough on lightly
2. Place Kneading blade on Shaft in pan. floured surface. ,
3. Place ingredients in pan in order listed. Add 8. Divide dough into 18 equal pieces. '
water. egg. flour, sugar, salt, butter and yeast. 9.1Shape into, balls ..
4 ~.Insert.pan in machine and turn counter clock- , O. Place on baking sheet. .
wise tolocl<. I' , ,. Let stand covered, in warrl1':draft-free place,
5, Using the program select button. select until double in size. }"
..."Oough" cycle. 12. Bake in preheat&d 350 degrei! oven for 20 to
6. press start. 30 minutes?r until golden brown.
I I,I

PIZZA
,
, I
Preheat oven to 425 degrees.

PIZZA
Ingredients '11'1i 'Amount , ,

water 1 cup
bread flour 3 cups
salt 1 tsp
olive aU 2TBL I ~

yeast 2 tsp

Method
1. Remove pan from Bread Ma~hine. 8. Let stand 10 minutes, before topping with
2. Place Kneading blade on shaft in pan. your favorite pizza sauce and toppings.
3. Place ingredients in pan in order listed. Add 9. Bake in preheated 425 degree oven for 35 tp
water. flour, salt, olive oil and yeast. 45 minutes or until crust is golden.
4. Insert pan in machine and turn cQ.unter clock
wise to lock. '
For individual pizzas. prepare dough as
5. Using the program select button, select directed. Divide into 4 balls. On floured sur-
"Dough" cycle. lace. roil each ball into a 5 inch round. Place
6. Press start. on greased baking sheet. Add sauce and
7. At end of cycle, remove dough and press into toppings. Bake in preheated oven for 15 to 20
a large pizza pan, shaping edges of dough to minutes or until crust is golden.
form a ridge.