Charlescraft BreadChef Breadmaker Model BBM3 Style HBC300 Instruction Manual & Recipes

CHARLESCRAFTBreadChef

Deluxe Electronic Bread MakerModel NBR BBM3 Style NBR HBC300

Instruction Manual

Custom Recipes

Additional RecipeAdditional Recipes

Breadmaker Part Storehttp://ca.ebid.net/users/[email protected]

IMPORTANT SA FEGUARDS

THE FOLLOWING BASIC SAFETY PRECAUTIONS APPLY WHEN USING ELECTRICAL APPLIANCES:

1.Read all instructions.

2.Do not touch surfaces that may be hot. Use handles or knobs provided.

3.To protect against electrical shock do not immerse cord, plugs, portable appliances (or other specific part or parts) in water or other liquid.

4.Ciose supervision is necessary when any appliance is used by or near children.

S.(a) Portable - Remove plug from outlet when the appliance is not in use. before putting on or taking off parts, and before cleaning. Allow to cool before handling.

(b) Permanently installed- Make sure appliance is OFF when not in use, before putting on or taking off parts, and before cleaning.

6.Portable- Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner.

7. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.

S.Do not use outdoors.

9.Do not let cord hang over edge of table or counter or touch hot surfaces.

10. Do not place on or near a hot gas or electric burner or in a heated oven.

11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

12. Where applicable, always attach plug to appliance and check that the control is OFF before plugging cord into wall outlet. To disconnect, turn the control to OFF, then remove plug from wall outlet.

13. Do not use appliance for other than intended use.

14. Avoid contact with moving parts.

15. Save these instructions.

NOTE: During and immediately following use, your Bread Chef will be hot. Take special care when handling. Be sure to use oven mitts or potholders to remove baking pan. If the kneading blade remains in the loaf after removal from the baking pan, remove with a plastic utensil.

NOTE: DURING THE INITIAL FEW USES OF YOUR BREADCHEF YOU MAY NOTICE AN ODOUR. THIS IS THE BAKING-IN OF CERTAIN LUBRICATED COMPONENTS AND IS PERFECTLY NORMAL. IT WILL DISAPPEAR SHORTLY. DURING KNEADING IT IS NORMAL FOR YOUR BREADCHEF TO MAKE NOISE AND VIBRATE. PLACE AWAY FROM EDGE OF COUNTERTOP BEFORE USING.

B E F 0 R E Y 0 U S TART Many factors can affect the quality of the bread produced in your new bread maker. It is important to understand these factors to ensure that you get a perfect loaf every time.

TEMPERATIJRE/ HUMIDI1Y

All ingredients, especially liquids, must be room temperature- 20°C to 23°C. Make sure the bread pan is also room temperature before adding ingredients. If the air in your home is too dry, the dough will not rise properly unless liquids are increased slightly. If the air in your home is too moist, the dough may over-rise unless liquids are reduced slightly.

ALTITUDE

At higher altitudes ( +3000 ft) water evaporates more rapidly and fermentation (rising) is fa$ter. Therefore, it is important to make slight recipe adjustments. Start by reducing yeast by 25% and adding an extra 1-2 Tbsp of water. Further experimentation may be required such as reducing sugar or increasing salt slightly.

INGREDIENTS The most CRITICAL factor affecting the success of your baking is the quality, freshness and accurate measurement of your ingredients.

FLOUR

Flour is the basic building block for bread. There are many different types of flour, but we recommend that you use all purpose or bread flour. If you use bread flour, the loaf will usually be slightly larger than if you use all purpose flour. You may also use whole wheat or rye flour, although gluten may be required to assist rising. Do not use self-rising or cake flour.

GLUTEN

Gluten flour is a flour with almost no starch that results in a very high gluten content. When added to low-gluten flours such as whole wheat or rye, it assists rising and adds structure to the loaf. It is available at most health food stores.

YEAST

Yeast is a living organism that feeds on sugar and produces carbon dioxide, which makes the dough rise. Yeast is extremely sensitive to temperature. Your bread will not rise properly if your ingredients - particularly liquids - are too cool or too warm. Only use yeast that does not require preliminary fermentation.

ALL RECIPES IN THIS BOOK HAVE BEEN PREPARED USING FLEISCHMANN'S BREAD MACHINE YEAST WHICH IS WIDELY AVAILABLE AT MOST GROCERY STORES.

We do not recommend the use of fast-rising or quick-rise yeast.

Always make sure your yeast is fresh- CHECK THE EXPIRATION DATE ON THE CONTAINER. Once the container has been opened for more than three months, it is no longer fresh enough to be used. Always store opened yeast in an airtight container in your refrigerator, and only add to your recipe when it is room temperature. We recommend that you do not use yeast sold in bulk food stores because it is not sold in airtight containers. To test your yeast for freshness, mix 1 tsp of sugar and 1/2 cup warm water. Add 1 tsp of yeast. After a few minutes the mixture should foam and give off a yeast smel l. If not, your yeast is not fresh and should be discarded.

YEAST IS ALWAYS THE LAST INGREDIENT TO BE ADDED. PLACE IT IN A SMALL "CRATER" IN THE TOP OF THE FLOUR- AWAY FROM SALT, SUGAR AND WATER.

INGREDIENTS (CONT ' D)

BUTfER

Butter or margarine may be used. Both add flavour and tenderness to the bread. Always cut butter into small pieces and allow it to reach room temperature before adding. Omitting butter wil l give your bread a very crusty texture like French bread.

SALT

Salt controls the rising action of the yeast and adds flavour. Too-much salt will reduce the loaf size, while too little will result in over-rising. For dietary reasons, salt may be el iminated, but your loaf will rise higher than normal. Therefore, the yeast and sugar content may also have to be reduced.

WHEN ADDING SALT, ALWAYS POUR IT AROUND THE OUTER EDGE OF THE MIXTURE AWAY FROM YEAST.

SUGAR

Sugar is the nutrition source for the yeast and is essential to the rising process. It also enhances the flavour and crust colour of the bread. All the recipes in this book require granu lated sugar- do not use powdered sugar or artificial sweeteners. Brown sugar, molasses or honey may be used, but your results may vary if the recipe is not followed precisely.

Too much sweetener will make your dough over-rise. Not enough wi ll result in a short loaf.

WHEN ADDING SUGAR, ALWAYS POUR IT AROUND THE OUTER EDGE OF THE MIXTURE AWAY FROM THE YEAST.

WATER (LIQUIDS)

The volume and temperature of liquids are extremely important to the rising process. Always measure precisely. Sit the cup on a flat surface when measuring -do not hold at eye level. If too much liquid is used your loaf will over-rise and fall whi le baking. If too little liquid is used your loaf will be short and dense. Ensure that liquids are the proper temperature - use only room temperature liquids-20°C to 23°C (68°F to 74°F). If possible, let water sit on the counter for 30-60 minutes to ensure that it has reached room temperature before adding to bread pan. If the recipe calls for eggs, fruit, cheese or fresh vegetables, the liquid content may have to be adjusted slightly.

ALWAYS POUR WATER INTO BREAD PAN BEFORE ADDING OTHER INGREDIENTS.

Mll.K

Milk adds colour to the crust and heightens the nutritional value of the bread. The recipes in this book use DRY SKIM MILK POWDER. However. you may substitute fresh milk for wate r in most recipes to soften the crust. If you use milk instead of water, eliminate the dry milk also. Fruit juice, vegetable juice, soy milk or rice milk may be used for people who are lactose-intolerant or have milk allergies.

DO NOT USE FRESH MILK WITH TIMER.

DRY MILK FRESH MILK IN RECIPE REQUIRED

3 Tbsp 1/2 cup + 1 Tbsp

2 1/2 Tbsp 1/2 cup

2 Tbsp 3/8 cup

1 1/2 Tbsp 5 Tbsp

1 Tbsp 3 Tbsp

1/2 Tbsp 2 Tbsp

INGREDIENTS ( CONT'D )

BMONGPOWDEWBMONGSODA

These are leavening agents used in quick breads. They do not require rising time before baking as the chemical reaction occurs during the baking process.

FRUITS AND NUfS

Your bread maker has an automatic fruit signal that sounds just before the completion of the second kneading cycle. At this time, you may add fruit or nuts slowly, a few at a time. Refer to the cycle time chart to determine when the fruit signal sounds for each mode for your model.

If you are making a loaf requiring fruit or nuts and using the timer function, you may add the fruit or nuts with the other ingredients, but you will likely find the pieces chopped and blended Into the loaf.

MEASURING

DO NOT USE TABLEWARE.

When measuring liquids, always place the cup on a flat surface- DO NOT HOLD AT EYE LEVEL. For other ingredients, use a level tablespoon or teaspoon - not rounded.

Because of the recent popularity of bread makers, there are many "general use" recipe books available on the market. These books contain excellent recipes but have been written to accomodate many different brands of bread makers. You will have to make some aqjustments to these recipes in order to produce acceptable results with your Charlescraft BreadChef. It is important that the essential ingredients (flour, yeast, salt, sugar and water) be kept in the same proportions as indicated in our recipes. Otherwise, your loaf will likely not rise correctly.

LOAF SIZE AND TEXTURE

Different kinds of bread have different textures and heights because they are made from different ingredients. Some loaves will be much shorter and denser than others. This is the way they are supposed to be. A good example is the Crusty French Bread -it is quite hard and somewhat shorter than a normal loaf because of the omission of butter and milk and reduction in sugar. Do not think that your bread was a failure because it did not rise as high as others.

RULES FOR THE PERFECT LOAF

1. Temperature- All ingredients must be room temperature.

2. Consistency - The flour/water ratio is extremely important and very easy to remedy if necessary. After 7-8 minutes of kneading, the dough should be a soft, round, tacky ball (not sticky). If it appears to be dry, add liquid 1/2 Tbsp at a time while dough is kneading. If it appears too wet, add flour 1/2 Tbsp at a time while kneading.

3. Bread mixes can be used. A 12-13 oz mix should be done on the 1 Lb setting. A 14-18 oz mix should be done on the 1 1/2 Lb setting. Check dough consistency during initial kneading.

4. Outside recipes can be used but ingredients should be in the same proportions as the recipes in this book.

5. Ensure all ingredients are fresh.

ABOUT YOUR BREADCHEF

This section will help you become familiar with your Charlescraft BreadChef. Review this information thoroughly before baking your first loaf.

SELECT BUITON

Pressing this button lets you select which MODE you desire. Each time you press the SELECT button, the MODE will advance. (See next section for explanation of different modes.)

CAPACI1Y BUITON

Press this button to select 1, 1 1/2 or 2 Lb loaf size.

START BUTfON

Push and hold until beep sounds to start your bread maker. You must SELECT desired mode before pushing START button.

TIMER SET

This button allows you to program your breadmaker to bake bread for completion at a later time. You can only use the timer after pressing SELECT to determine the mode. To set the timer press and hold the button continuously The clock will advance showing the amount of time left until COMPLETION. The clock advances in 10 minute increments only and can not be set for more than 13 hours.

Example: If it is 8:30p.m. and you want bread ready at 7:00a.m.:

1.Cornbine all ingredients in baking pan as per recipe.

2.Piace pan securely inside breadmaker.

3.Ciose lid.

4.Press SELECT to desired mode and CAPACITY to loaf size.

5.Press TIMER SET until display reads "10:30" since it is 10 hours and 30 minutes from the time you press START until the desired completion time.

6.Press START. The colon on the display will flash and tile timer will start to count backwards by minutes unti the correct time for the machine to start is reached. Your bread maker will then go through all the required stages to provide you with a fresh loaf of bread at the time you selected it to be ready.

DO NOT USE TIMER IF YOU ARE USING FRESH INGREDIENTS (i.e., MILK, CHEESE, EGGS etc.).

IF YOU USE TIMER FOR RECIPES REQUIRING ADDITION OF INGREDIENTS AT THE FRUIT SIGNAL, THESE INGREDIENTS MAY BE CRUSHED DURING INITIAL KNEADING.

STOPBUITON

Push this button until you hear a beep to stop all functions. Always press STOP after removing bread from machine. Otherwise the heater will continue to operate for the "keep warm" period.

CHANGE YOUR MIND?

To erase all settings, press STOP and hold until "0:00" is displayed.

WARNING SIGNALS

If the display shows "H:E3", the internal temperature of the bread maker is too warm. Press STOP until you hear beep, then remove the bread pan and leave lid open for 10-20 minutes to allow oven to cool.

ABOUT YOUR BREADCHEF ccoNt'D)

CAPACITY

Bread makers are usually classified according to the size of loaf they will make. Loaf size is determined by the amount of flour in the recipe.

LOAF SIZE DESCRIPTION CUPS OF FLOUR

1 LB SMALL 2-2 1/2

1 1/2 LB MEDIUM 3- 3 1/2

2 LB LARGE 4- 4 1/2

'·

This table is useful if you are using recipes that do not specify loaf size but instead refer to a small, medium or large loaf.

A 1 LB OR 11/2 LB LOAF IN MODEL HBC300 WILL BE SMAL~ER THAN A 2 LB LOAF.

OPERATING MODES Your Charlescraft bread maker has several different operating modes to choose from. Each mode allows you to prepare a different type of bread or pastry.

BASIC

This is the most often used mode because it gives the best results with almost any recipe. You may select light, medium or dark crust colour in the basic mode.

WHOLEWHEAT

This mode is used for breads requiring heavier flours such as whole Vl(heat or rye that require more kneading and rising time.

SWEET

This mode is used only for breads high in sugar content. The rising time is longer and the baking temperature is lower than in basic mode.

QUICK

This mode is used only for breads that use baking soda or baking powder- NOT yeast. Total cycle time is roughly 2 hours less than basic mode.

FRENCH

This mode is used for breads with low sugar or high salt content. Total cycle time is roughly 30 minutes longer than basic mode.

DOUGH

This mode enables you to prepare dough for rolls, croissants, pizza etc. This mode does not bake. At the completion of the process. the machine will beep to indicate that dough should be removed from the pan for shaping and baking in a conventional oven.

OPER ATI N G MODES (CO NT' D )

CYCLE TIMES

BASIC WHOLEWHEAT SWEET FRENCH QUICK DOUGH

1LB 11/2LB 2LB 1LB 11/2LB 2LB 1~ 11/2LB 2LB 1 LB 11/2LB 2LB 1LB 11/2LB 2LB 1LB 11/2LB 2LB

Kneading 10min. 15min. 1511\in. l2min. 15min. 15min. 10min. 15min. 15min. 12min. 15min. 15min. Smin. 6min. 7min. 1 Omin. 15min. 17 min.

Resting 28min. 30min. 32mio. 23min. 30min. 30mn. 35(11in. 33min. 32min. 33min. 33min. 32min. 30rrin. 30min. 30min.

Kneading 12min. 20min. 20min. 15mn. tsmn. 20min. tSmin. 22min. 25min. 1Smin. 22min. 20min. 10min. 15min. 18min.

Rising 20min. 20min. 23min. 30min. 25min. 25rrin. 25min. 20min. 23min. 35min. 25min. 28min. 20min. 20min. 20min.

Punch Down Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec.

Rising 60min. 60mi'fl. 60min. 70rnin. 70min. 70min. 60min. 60min. 60min. 70min. 70min. 70min.

Baking 50min. SSmin. 60min. SOmin. 55min. 60mn. SSmin. 60mn. 65min. 55min. 65min. 75min. 75min. 84min. 88min.

Total 3:00hr. 3:20hr. 3:30hr l20hr. 3:30hr. 3:40ht 3:20hr. 3:30hr. S:40hr 3:40hr. 3:50hr. 4:00hr. 1:20hr. t:30hr. t:35hr. t:tonr. t:2Qhr. t:25hr.

Keep Warm S:OOhr. l OOhr. 3:00hr S:OOtv. 3:00hr. 3:00hr 3:00hr. S:OOhr. l OOhr 3:00hr. s:ootv. 3:00hr.

FRUIT AND NUT SIGNAL WILL SOUND SHORTLY BEFORE THE END OF THE SECOND KNEADING CYCLE. IF STOP IS NOT PRESSED AFTER BAKING, A CONTROLLED KEEP WARM PERIOD WILL BEGIN AND LAST FOR 3 HOURS. IT IS BEST TO REMOVE BREAD AS SOON AS POSSIBLE AFTER BAKING IS COMPLETE.

SLICING AND STORING BREAD

For b~st results, place bread on wire rack and allow to cool for 20-30 minutes before slicing. Always use a sharp bread knife to slice bread cleanly. Store bread in an airtight container or plastic bag. Keep in refrigerator or store in freezer for longer periods. Since your homemade bread has no preservatives, it will dry out and lose flavour quickly. Use stale bread to make croutons or stuffing.

LET ' S BAKE BREA D DURING THE KNEADING CYCLE IT IS QUITE 1\JORMAL FOR YOUR BREADMAKER TO VIBRATE AND MAKE NOISE. THIS IS DUE TO THE POWERFUL DRIVE ASSEMBLY REQUIRED FOR KNEADING TO BE DONE PROPERLY.

Remove bread pan. Hold handle of bread pan firmly and pull straight up.

Place kneading blade on drive shaft. Ensure the blade is set securely. There is only one way it can be mounted properly.

Place ingredients into bread pan. Always add ingredients in the order specified in the recipe - water first, then solid ingredients and yeast LAST. When adding salt or sugar, pour around outer edge of mixture. WHEN ADDING YEAST, FORM A SMALL CRATER WITH A FINGER IN THE TOP OF THE FLOUR AND POUR YEAST INTO THIS CRATER.

Place bread pan into machine. Wipe any liquids etc. off the outside of the pan. Place the pan into the machine using the metal guides on each side. Push pan down securely so the guides are firmly set against the tension plates on either side of the oven.

Close lid.

Plug into outlet. The clock display will show "18:88".

Select Mode. Press the S~ELECT button to set your desired mode. Each time you press SELECT the mode will advance.

Press capacity. Press CAPACITY button to set the loaf size.

Set timer if desired. Do not set timer if using perishable ingredients. See page 4 for setting timer instructions.

Start machine. Press START until you hear a beep. The machine will start and the clock will begin counting down the minutes until completion. If you are using the timer, the machine will not activate but the clock will begin counting down. Towards the end of the second kneading cycle you will hear the machine beep. This tells you it is time to add fruit or nuts that may be requ ired for your recipe. Open the lid and add ingredients slowly.

NOTE: DURING BAKING STAGE YOU MAY NOTICE SMOKE COMING FROM THE VENTS ON THE LID . THIS IS NORMAL.

Completion. When the machine is finished you will hear several beeps. Open the lid and remove baking pan. CAUTION: BAKING PAN WILL BE HOT - USE OVEN . MITTS OR POTHOLDERS. Turn baking pan upside down over the counter top and shake to release loaf. Take care not to place hot baking pan on counter top, tablecloth or plastic surface. If the kneading blade comes out in the bottom of the loaf, use a PLASTIC utensi l to remove it. Do not use a metal utensil because it will scratch the non-stick coating on the blade. DO NOT use your fingers because the blade will be very hot.

Place bread on wire rack to cool. Do not cut bread for at least 30 minutes.

Press STOP to shut off power. Remove plug from wall outlet.

KEEP WARM PERIOD

If you wish, you may leave the loaf in the baking pan inside the machine. The heater will keep operating at a low level for 3 hours and gradually decrease in temperature. Always press STOP when you remove baking pan.

Bread left in your bread maker after baking may become quite moist so it is always best to remove loaf as soon as possible after completion.

PROGRAM INTERRUPTION PROTECTION

Your BreadChef is equipped with exclusive "PIP"- Program Interruption Protection. If the plug is accidentally pulled out during operation , simply re-connect within 10 minutes and your machine will resume operation.

CLEAN UP UNPLUG YOUR MACHINE AND ALLOW TO COOL BEFORE CLEANING.

1.Bread Pan- Do not immerse bread pan in water. Wipe interior and exterior with a damp cloth. Do not use abrasive cleansers or scouring pads as they may damage the non-stick interior.

2.Kneading Blade- Wipe with a damp cloth. If blade is difficult to remove from drive shaft, pour a cup of hot water inside pan and let soak for a few minutes.

3.Lid and Window - Clean with a damp cloth or sponge. If any bread has been baked on to the window or lid, use a non-abrasive all purpose cleaner and wipe clean with a damp cloth.

4.1nterior- You can clean the interior as needed with a damp cloth. Make sure unit is completely cool.

NOTE: None of the parts are dishwasher safe. Do not put bread pan or kneading blade in dishwasher as this will damage these parts and void your warranty.

HINTS AND SUGGESTIONS Your Charlescraft BreadChef has been designed to eliminate most of the problems typically encountered with home bread baking . All of our recipes have been kitchen tested anp produce perfect loaves of bread. However, sometimes things can go wrong . The helpful hints listed below will help you achieve consistent results with your bread maker.

REMEMBER: A bread maker isn't human. It doesn't measure ingredients or check that the yeast is fresh. It doesn't remember to put the kneading paddle in place, make sure the power is turned on, or remove the bread before it sits too long in the machine, getting soggy with condensation. For these tasks, the baker is still responsible.

1. Place yeast in a crater in the top of the flour - away from salt, sugar and water.

2. Ensure your ingredients are FRESH -especially the yeast. Regardless of the expiration date on the container, never keep yeast more than 3 months. To test your yeast for freshness dissolve 1 tsp of sugar into 1/2 cup of warm water and add 1 tsp of yeast. After a few minutes the mixture should start to bubble and foam.

3.Check your dough during the kneading process. After 10 minutes, it should look like a smooth, elastic round ball. If it has a "lumpy" consistency add water 1 Tbsp at a time. If it is "soupy" add flour 1 Tbsp at a time.

Just before baking starts your loaf should be slightly below the top of the baking pan. However in Quick mode, the loaf will be somewhat shorter. It will continue to rise after baking starts.

4.During rising it is common for the window to become covered with condensation. This is normal and will clear after baking starts.

5.Be sure to add ingredients in order listed in recipes and that all ingredients are at room temperature.

6.0ccasionally your bread may over-rise. This could be caused by excessive room or ingredient temperature. Make sure all ingredients, especially water, are room temperature only.

7. When baking a loaf immediately after another you must allow the breadmaker to cool for 25 to 30 minutes. In addition, rinse and clean the bread pan with cool water and allow it to return to room temperature before adding ingredients for the next loaf.

8.Dough is usually sticky at the end of the dough cycle. Turn it out onto a floured surface after completion. After shaping only bake in a conventional oven - not a microwave.

COMMON QUESTIONS 1.0. Why does the kneading blade come out in the bread?

A. This in normal. Remove blade with a plastic or wooden utensil to avoid scratching the non-stick surface.

2.0. The kneading blade is stuck in the bottom of the pan. How do I remove it?

A. Pour hot water into the pan and let sit for 1 0 minutes.

3.0. What happens if bread is left in pan after baking?

A. The bread will become very soggy, as excess moisture cannot escape. It is best to remove bread when baking is complete.

4.0. Can outside recipes be used?

A. Yes, however, it is necessary to adjust ingredients to be in the same proportions as the recipes in this book.

5.0. Why do loaves vary in height and weight?

A. Whole wheat or rye flour bread are usually shorter than basic breads. Also some breads use less flour so they will be shorter than usual.

TROUBLESHOOTING If you are having difficulty producing a satisfactory loaf check the following points before calling for service.

1.MY BREAD DIDN'T RISE!

• Whole wheat or rye loaves will not rise as much as white loaves

• Use fresh yeast

• Add yeast LAST and away from salt, sugar and water

• Adding gluten assists rising

• Increase water by 1 oz

• Check to ensure kneading blade is properly in place

• Key ingredients mis-measured or omitted

• Too much salt

• Ingredients not room temperature -too cool

2.MY BREAD LOOKS LIKE A CRATER!

• Too much moisture in mixture- reduce liquid slightly

• Increase salt by 1/2 tsp or increase flour by 1 Tbsp

• Bread left in machine too long after baking

3.MY BREAD ROSE TOO HIGH AND STUCK TO THE LID!

• Reduce yeast by 1/2 tsp

• Reduce all ingredients slightly

• Too much water- reduce by 1 tsp

• Not enough salt- add 1/4 tsp

• Ingredients not room temperature- too warm

4.MY BREAD IS NOT COOKED ALL THE WAY THROUGH

• Too much moisture- reduce liquid slightly

• Can happen with heavier flours -an extra knead will solve this. After the first knead and rise, stop the machine and start over from the beginning as tor a new loaf of bread. This puts more air into the dough.

5.MY BREAD IS TOO HEAVY OR ROUGH TEXTURED

• Not enough water - add 1 Tbsp

• Flour is too dry - store in airtight container

6.MY BREAD HAS TOO MANY HOLES

• Too much water- reduce by 1 Tbsp

• Too much yeast- reduce by 1/8 tsp

• Not enough salt- add 1/4 tsp

Bread Machine Troubleshooting Guide HCNing a problem with bread from your bread machine? This troubleshooting guide should help you understand reasons far failure and solutions for success.

Problem Possible Cause Solution 1. Top Inflated, Mushroom-Uke Appearance Too much yeast Decrease yeast in recipe

Too much sugar Decrease sugar in recipe Not enough salt Try adding a little salt Substituted fast-acting yeast for amount given for active dry yeast. If substituting fast-acting yeast for active dry, decrease amount by 1/4 tsp Yeast was not added according to manufacturer's directions

2. Top and Sides Cave In Too Much Uquid Try reducing liquids 1 tbsp at a t ime Used canned fruit but did not drain well Uquld off-balanced by addition of cheese Used coarser flours such as whole wheat or rye If using too much coarse flour, try increasing yeast slightly or reducing coarse flours

and increasingbread flour 3. Soggy Sides Did not remove bread from pan soon enough If possible, remove bread immediately when baking is finished 4. Center of Loaf Is Raw or Not Baked Through Used coarse flours such as whole wheat or rye For coarse flours try adding an extra knead cycle. To do this, after the first knead,

let dough rise then restart machine at the beginning of the cycle as for a new loaf.

Used moist Ingredients such as yogurt or applesauce If too many moist ingredients are used, try reducing liquids 1 tbsp at a t ime

5. Gnarly, Knotted Loaves Not enough liquid Increase liquid 1 tbsp at a time Too much flour Reduce f lour 1/4 cup at a time

6. Didn't Rise or Flat Loaves Yeast was omitted Make sure yeast is fresh Yeast was old Make sure to use room temperature water Uquid used was too hot or cold Taste the bread to see if it is too salty then reduce by 1/4 tsp at a t ime Too much salt was used

7. Lower Volume or Shorter Loaves Used stone ground and whole wheat f lours Try substituting bread flour for part of the stone ground or whole wheat flour

Not enough liquid Try adding more liquid, sugar, or yeast Not enough sugar or no sugar added Wrong type of flour used Check to make sure bread flour, not all purpose flour, was used Wrong type of yeast used Check to make sure yeast amount suggested was for the type of yeast you were

using Not enough yeast used

8. Collapsed while Baking May be caused from baking at high altitude Try reducing yeast by 1/4 tsp or reducing water by 1/8 cup

BASIC MODE WHITE BREAD Ingredients 1lb 11/2 Lb 2lb

Water 8 oz 10 oz 12 oz

White Flour 2 cups 3 cups 4 cups --Butter 1 112 Tbsp 2 Tbsp 2 112 Tbsp

Dry Milk 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp

Sugar 1 Tbsp 1 1/2 Tbsp 2 Tbsp

Salt 1 tsp 1 1/2 tsp 2 tsp

Yeast 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp

VARIATIONS OF WHITE BREAD RECIPE Use the table below and add an interesting flavour to your regular white bread. Select the flavour you want and read across to the size of the loaf you are baking:

1 Lb 1 1/2 lb 2 lb Pumpkin 1/3 cup 1/2 cup 2/3 cup

Curr/ 1 Tbsp 1 1/2 Tbsp 2Tbsp

Almond 1 Tbsp 1 1/2 Tbsp 2 Tbsp

Date 1/3 cup 1/2 cup 2/3 cup

Potato 1/4 cup 1/3 cup 1/2 cup

Cranberry

Cheese 1/2 cup 2/3 cup 3/4 cup

HERB BREAD 1lb

Water 8 oz

White Flour 2 cups

Butter 1 1/2 Tbsp

gry Milk 1 1/2 Tbsp.

Sugar 1 Tbsp

Salt 1 tsp

Tarragon 1 tsp

Basil 1 tsp

Oregano 1 tsp

Parsley . 1 tsp

Yeast 1 tsp

Comments Use 1 00% pure pumpkin, not pie fi lling. Add 1/2 tsp-1 tsp nutmeg for a nice flavour.

Curry Powder varies in flavour. Try different brands - add 1-2 Tbsp dry minced onion as wel l.

Use almond paste.

Add at fruit signal. Use chopped dates. Use dried potato flakes. Reduce flour by equivalent amount. Add 1-2 Tbsp dried parsley:

Substitute cranberry juice for water

Grated cheese can be put in with all the other ingredients at the beginning or pieces can be added at the fruit signal. Use mild cheese for best results. Water MAY. have to be reduced slightly depending on moisture contents of cheese.

11/2 lb 2lb

10 oz 12 oz

3 cups 4 cups

2 Tbsp 2 1/2 Tbsp

2 Tbsp 2Tbsp

1 1/2 Tbsp 2Tbsp

1 1/2 tsp 2 tsp

1 1/2 tsp 2 tsp

1 1/2 tsp 2 tsp

1 1/2 tsp 2 tsp

1 1/2 tsp 2 tsp

1 tsp 1 tsp

CORNMEAL BREAD 1 Lb 11/2 Lb 2 Lb


Corn Oil 1 Tbsp 1 1/2 Tbsp 2Tbsp

White Flour 1 1/2 cups 2 1/2 cups 3 1/4 cups

Cornmeal 1/2 cup 1/2 cup 3/4 cup

Butter 1 1/2 Tbsp 2Tbsp 3 Tbsp


Salt 1 tsp 1 1/2 tsp 1 1/2 tsp

Yeast 1 tsp 1 tsp 1 1/2 tsp

NOTE: This loaf may be short due to less flour content.

EGG BREAD 1 Lb 11/2 Lb 2 Lb

Water see below see below see below

Egg (beaten) 1 1 2 White Flour 2 cups 3 cups 4cups Butter 2Tbsp 3 Tbsp 3 Tbsp Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp Sugar 1 1/2 Tbsp 2 Tbsp 2 Tbsp Salt 1 tsp 1 1/2 tsp 1 1/2 tsp

Yeast 3/4 tsp 1 tsp 1 1/2 tsp

NOTE: Combine beaten egg with water so total liquid volume is 9, 11 or 13 ounces.

TANGY CHEESE BREAD

Water

White Flour

Butter

Dry Milk

Sugar

Salt

Hot Mustard (Dry)

Worcestershire Sauce

Fennel Seed

Corn Meal

Grated Cheese

Yeast

1Lb 11/2 Lb 2 Lb 8 oz 1 3 oz 14 oz

2 cups 3 cups 4 cups

1 1/2 Tbsp 1 1/2 Tbsp 2 1/2 Tbsp ,~----------------~----------------~--------

1 Tbsp 1 1 /2 Tbsp 2 Tbsp

1 Tbsp 2 Tbsp 2 Tbsp

3/4 tsp 1 tsp 2 tsp

1 1/4 tsp 2 tsp 2 1/2 tsp

1 tsp 2 tsp 2 1/2 tsp

1 1/4 tsp 2 tsp 2 1/2 tsp

1/4 cup 1/3 cup 1/2 cup

1/3 cup 1/2 cup 3/4 cup

1 tsp 1 1/2 tsp 1 1/2 tsp NOTE: Due to variations in moisture content of cheeses, amount of water may require adjustment.

CARROT BREAD 1 Lb 1 1/2 Lb 2 Lb

Water 4 oz 5 1/2 oz 6 1/2 oz

Orange Juice 4 oz 5 1/2 oz 6 1/2 oz

White Flour 2 cups 3 cups 4 cups ~ -· -Dry Milk 1 Tbsp 11/2Tbsp 2Tbsp

Butter 1 1/2 Tbsp 2 Tbsp 3 Tbsp

Sugar 3/4 Tbsp 1 Tbsp 1 1/2 Tbsp

Salt 1 tsp 1 1/2 tsp 1 1/2 tsp

Grated Carrot 1/2 cup ~14. cup 1 cup

Yeast 3/4 ts~ 1 tsp 2 tsp

NOTE: Due to variations in sugar content of different brands of orange juice, amount of sugar in recipe may require adjustrhent.

GARLIC CHEESE BREAD 1 Lb 11/2 Lb 2 Lb


White Flour 2 cups 3 cups 4 cups

Butter 2Tbsp 2 1/2 Tbsp 3 Tbsp

Sugar 2 tsp 1 Tbsp 1 112 Tbsp

Salt 1/2 tsp 1 tsp 1 1/2 tsp - - -· Grated Parmesan Cheese 2 Tbsp 3Tbsp 4 Tbsp

Garlic Powder 1 1sp 1 tsp 1 tsp

Minced Garlic 1/2 tsp 1 tsp 1 tsp

Yeast 1 tsp 1 1/2 tsp 1 1/2 tsp

NOTE: This loaf may be short due to garlic content (particularly 1 Lb and 1 1/2 Lb).

APPLE OATMEAL BREAD 1 lb , 1/2 lb 2 Lb


Frozen Apple Concentrate (Thawed)

2 oz 3 oz 4 02

White Flour 1 1/2 cups 2 cups 3 cups

Quick Cooking Oats 1/2 cup ~ cup 1 cup

Butter 1 1/2_ Tbsp 2 Tbsp 2 Tbsp

Dry Milk 1 Tbsp 2Tbsp 2 Tbsp

Honey 1 Tbsp 2Tbsp 3 Tbsp

Salt 3/4 tsp 1 tsp 1 1/4 tsp

Yeast 3/4 tsp 1 tsp 2 tsp

ONION OLIVE BREAD 1 Lb 11/2 Lb 2lb

Water 8 oz 11 oz 13 oz Olive Oil 2 Tbsp 2 1/2 Tbsp 3 Tbsp White Flour 2 cups 3 cups 4 cups

Sugar 1 1/2 Tbsp 2Tbsp 2Tbsp

Salt 1 tsp 1 1/2 tsp 1 1/2 tsp Dried Thyme 3/4 tsp 1 tsp 1 1/2 tsp

Chopped Black Olives 1/4 cup 1/3 cup 1/2 cup Yeast 3/4 tsp 1 tsp 1 1/2 tsp Dry Minced Onion 1/4 cup 1/3 cup 1/2 cup

NOTE: Add olives at fruit signal.

CHEESE DILL BREAD 1lb 11/2 Lb 2 lb

Water 6 1/2 oz 9 oz 11 oz White Flour 2 cups 3 cups 4 cups Butter 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp Sugar 1 1/2 Tbsp 2 Tbsp 2 Tbsp Salt 1 tsp 1/2 tsp 2 tsp Cottage Cheese 1/4 cup 1/2 cup 1/2 cup Dry Onion 1 1/2 tsp 2 tsp 2 1/2 tsp Dill Weed 1 1/2 tsp 2 tsp 2 1/2 tsp

Yeast 3/4 tsp 1 tsp 1 1/2 tsp

NOTE: Liquid content of cottage cheese varies. If dough seems dry add 1 or 2 Tbsp of water during kneading.

CAJUN BREAD 1lb 11/2 Lb 2lb

Water 9 oz 11 oz 13 oz White Flour 2 cups 3 _cups 4 cups Butter 1 1/2 Tbsp 2Tbsp 3 Tbsp Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp Brown Sugar 1 Tbsp 2Tbsp 2 1/2 Tbsp Salt 1/2 tsp 1/2 tsp 1/2 tsp Cajun Spices 1 Tbsp 1 1/2 Tbsp 2Tbsp Tomato Paste 2 tsp 1 Tbsp 1 1/2 Tbsp Onion Powder 1 tsp 1 tsp 1 tsp Parsley Flakes 1 tsp 1 tsp 1 tsp Yeast 1 1/2 tsp 1 1/2 tsp 2 tsp NOTE: Salt content of Cajun spices varies. Amount of salt in recipe may have to be reduced.

TOMATO BASIL BREAD

Water

White Flour

Olive Oil

Dry Milk

Sugar

Salt

Garlic Powder

Dried Basil

Cornmeal

Yeast

Sun-Dried Tomatoes (chopped)

1 Lb 8 1/2 oz

2 cups

2 Tbsp

1 1/2 Tbsp

1 1/2 Tbsp

1 tsp

1/2 tsp

1 tsp

1 Tbsp

3/4 tsp

1 Tbsp

Grated Parmesan Cheese 1 Tbsp

NOTE: Add tomatoes and cheese at fruit signal.

SUN NUT BREAD 1 Lb

Water 8 oz

White Flour 1 3/4 cups

Whole Wheat Flour 1/2 cup

Butter 1 Tbsp

Dry Milk 1 Tbsp

Honey 2 Tbsp

Salt 1/4 tsp

Sunflower Seeds (shelled) 1/4 cup

Yeast 3/4 tsp

NOTE: Use unsalted sunflower seeds.

11/2 Lb 11 oz

3 cups

3 Tbsp

2 Tbsp

2Tbsp

11/2tsp

1 1/2 tsp

1 1/2 tsp

1 1/2 tsp

1 1/2 tsp

1/3 cup

1/3 cup

11/2 Lb 11 oz

2 1/2 cups

3/4 cup

2 Tbsp

2 Tbsp

2 Tbsp

3/4 tsp

1/2 cup

3/4 tsp

SOUR CREAM POPPY BR EA D 1 Lb 11/2 Lb

Water 4 oz 6 oz

Sour Cream 3 oz 4 oz

Egg (beaten) 1 1 White Flour 2 cups 3 cups

Butter 1 Tbsp 2 Tbsp

Sugar 2 Tbsp 2 1/2 Tbsp

Salt 1 tsp 1 1/2 tsp

Poppy Seeds 1 tsp 1 1/2 tsp

Yeast 1 tsp 1 tsp

NOTE: Low fat yogurt may be used instead of sour cream.

2 Lb 13 oz

4 cups

4 Tbsp

3 Tbsp

2 1/2 Tbsp

2 tsp

2 tsp

2 tsp

2 Tbsp

1 1/2 tsp

1/2 cup

1/2 cup

2 Lb 13 oz

3 1/4 cups

. 1 cup

3 Tbsp

3 Tbsp

2 Tbsp

1 tsp

3/4 cup

1 tsp

2 Lb 8 oz

5 oz

1

4 cups

3 Tbsp

3 Tbsp

1 1/2 tsp

2 tsp

2 tsp

BAKED POTATO BREAD 1 Lb 11/2 l b 2lb


Sour Cream 1/4 cup 1/2 cup 3/4 cup

White Flour 1 3/4 cups 2 1/2 cups 3 i /3 cups

Potato Flakes 1 1/2 T~sp 1/2 cup 2/3 cups

Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp

Sugar 1 1/2 Tbsp 1 112 Tbsp 2 Tbsp Salt 1 tsp i tsp 1 1/2 tsp

--Bacon Bits 1 1/2 Tbsp 3 Tbsp 4 Tbsp

Chopped Chives 1 1/2 Tbsp 3 Tbsp 4 Tbsp Yeast 3/4 tsp 1 i/4 tsp 1 1/2 tsp

NOTE: Flour measures are approximate -the flour and potato flakes combined should equal 2, 3 or 4 cups.

MUSTARD DI LL BREAD 1lb 11/2 l b 2 lb

Water 8 1/2 oz 10 oz 12 i/2 oz Dijon Mustard 1 Tbsp 1 Tbsp 1 i /2 Tbsp


Whole Wheat Flour 3/4 cup 3/4 cup 1 1/4 cups

Butter ~ ~bsp 2 1/2 Tbsp 3 Tbsp

Dry Milk 1 Tbsp 1 1/2 Tbsp 2Tbsp Brown Sugar 1 ~bsp 1 1/2 Tbsp 2Tbsp

Salt 1 ts~ 1 1/2 tsp 2 tsp

Dill Weed 1 1/2 tsp 1 1/2 tsp 2 tsp

Yeast 1 tsp 1 tsp 1 1/4 tsp

APRICOT BR EAD 1lb 11/2 Lb 2 Lb

Water 8 oz 1 1 oz 12 oz White Flour 2 cups 3 cups 4 cups

Butter 1 Tbsp 2Tbsp 3 Tbsp Dry Milk 1 Tbsp 2 Tbsp 3 Tbsp Apricot Jam 3 Tbsp 1/3 cup 1/2 cup

Dried Apricots 1/2 cup 3/4 cup 1 cup Salt 1 tsp 1 1/2 tsp 1 112tsp Cinnamon 1 1/21sp

Yeast 3/4 tsp 1 tsp 1 1/2 tsp NOTE: Add dried apricots at the beginning, not at the fruit signal.

CRUSTY BRAN BREAD 1lb 11/2 l b 2 Lb



Natural Bran 1/2 cup 3/4 cup 1 cup


Molasses 1 tsp 1 Tbsp 2Tbsp

Brown Sugar 1 1/2 Tbsp 1 1/2 Tbsp 2 Tbsp

Salt 1 tsp 1 112 tsp 1 1/2 tsp

Yeast 1 tsp 1 tsp 1 tsp

SWEET MODE RECIPES CINNAMON RAISIN BREAD

1 l b 11/2 Lb 2 Lb Water 8 oz 10 oz 12 oz

White Flour 2cups 3 cups 4 cups

Butter 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp

Dry Milk 1 1/2Tbsp 2Tbsp 2 1/2 Tbsp

Sugar 1 tsp 2 tsp 1 Tbsp


Cinnamon 1 tsp 1 1/2 tsp 2 tsp


Raisins 1/3 cup 1/2 cup 2/3 cup

NOTE: Add raisins at fruit signal - slowly.

BANANA BREAD 1lb 11/2 Lb 2lb


Vanilla 1/2 tsp 3/4 tsp 1 tsp

Mashed Banana 1/2 cup 1/2 cup 2/3 cup

White Flour 1 1/2 cups 2 1/2 cups 3 cups

Whole Wheat Flour 1/2 cup 3/4 cup 1 cup



Honey 2 Tbsp 3Tbsp 1 tsp

Salt 1 tsp 1 112 tsp 1 1/2 tsp

Yeast 1 tsp 1 tsp 1 tsp - -NOTE: Chopped walnuts may be added at fruit signal. Sugar in recipe may require adjustment depending on sweetness of bananas.

G I NGER BREAD

1lb 11/2 lb 2 Lb Water see below see below see below

Egg (beaten) 1 1 2

White Flour 2 cups 3 cups 4cups

Butter 2Tbsp 3 Tbsp 4 Tbsp

Molasses 1 1/2 tsp 1 Tbsp 1 1/2 Tbsp


Ground Ginger 1 tsp 1 1/2 tsp 2 tsp

Cinnamon 1/2 tsp 3/4 tsp 1 tsp

Ground Cloves 1/2 tsp 3/4 tsp 1 tsp

Yeast 3/4 tsp 1 tsp 1 tsp

NOTE: Combine water and beaten egg together to get 8, 10 or 13 ounces of liquid.

FRE NC H MOD E These loaves will be smaller than normal due to the lower sugar content and higher salt content.

CRUSTY FRENC H BREA D 1lb 11/2 Lb 2 lb

Water 8 oz 10 oz 13 oz White Flour 2 cups 3 cups 4 cups

Sugar 2 tsp 1 Tbsp 1 1/2 Tbsp

Salt 1 1/2 tsp 2 tsp 2 112 tsp

Yeast 1 tsp 1 1/2 tsp 1 112 tsp

B ACON O NION BREA D 1lb 1 1/2 lb 2 Lb

Water 8 oz 10 oz 12 oz White Flour 2 cups 3 cups 4 cups

Butter 1 1/2 Tbsp 2Tbsp 21/2 Tbsp


Sugar 1 Tbsp 1 1/2 Tbsp 2Tbsp


Dry Crumbled Bacon 2 Tbsp 3 Tbsp 4 Tbsp

Dry Minced Onion 1 Tbsp 1 1/2 Tbsp 2Tbsp

Allspice 1 tsp 1 tsp 1 tsp


WHOLE WHEAT MODE

These loaves may be slightly smaller than normal due to the use of whole wheat or rye flour.

HONEY WHOLE WHEAT BREAD 1 Lb 11/2 Lb 2 Lb


Whole Wheat Flour 2 cups 3 cups 4 cups

Butter 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp


Honey 1 tsp 2 tsp 2 tsp


Gluten 1 tsp 2 tsp 1 Tbsp


NOTE: For a less sweet flavour use molasses instead of honey. Loaf wi ll be darker than usual. If this loaf rises too much, reduce gluten by 1/2 tsp.

LIGHT WHOLE WHEAT Follow recipe for Honey Whole Wheat but use 50% white flour and 50% whole wheat flour and cut gluten in half.

EUROPEAN BLACK BREAD 1 Lb 1 1/2 Lb 2 Lb


Cider Vinegar 3/4 tsp 1 tsp 1 1/2 tsp

White Flour 1 1/2 cups 2 1/4 cups 3 cups

Rye Flour 1/2 cup 3/4 cup 1 cup

Oat Bran 1/4 cup 1/4 cup+ 1 tsp 1/2 cup

Butter 1 Tbsp 1 1/2 Tbsp 2 1/2 Tbsp

Sugar 1 1/2 Tbsp 2 Tbsp 2 Tbsp


Caraway Seeds 1 tsp 2 tsp 2 1/2 tsp

Dried Minced Onion 1 tsp 2 tsp 2 1/2 tsp

Unsweetened Cocoa 2 Tbsp 3 Tbsp 4 Tbsp


PUMPERNICKEL 1 Lb 11/2 Lb 2 Lb


White Flour 1 cup 1 1/2 cups 1 3/4 cups

Whole Wheat Flour 1/3 cup 1/2 cup 3/4 cup

Rye Flour 213 cup 1 cup 1 1/2 cups



Sugar 1 1/2 Tbsp 1 1/2 Tbsp 2 Tbsp

Salt 1 tsp 1 tsp 1 1/2 tsp

Cornmeal 2 Tbsp 1/3 cup 1/3 cup

Powdered Cocoa 2 Tbsp 2 1/2 Tbsp 3 1/2 Tbsp

Molasses 2 1/2 Tbsp 3 Tbsp 4 Tbsp

Instant Coffee 1/4 tsp 1 tsp 1 tsp

Caraway Seeds 1 tsp 2 tsp 3 tsp

Yeast 1 tsp 11/4 tsp 1 1/2 tsp

NOTE: Due to the heavy flours used, this loaf may be shorter and more dense than usual.

7 GRAIN WHOLE WHEAT 1 Lb 1 1/2 Lb 2 Lb


Whole Wheat Flour 1 3/4 cups 2 1/2 cups 3 1/2 cups



Honey 2 tsp 1 Tbsp 1/2 cup

Salt 3/4 tsp 1 tsp 1 1/2 tsp

Gluten 1/4 tsp 112 tsp 1 1/2 tsp

Multi-Grain Cereal 1/4 cup 1/2 cup 1/2 cup

Yeast 1 tsp 1 112 tsp 1 1/2 tsp

NOTE: Due to reduced flour content, this loaf may be shorter than usual.

LIGHT RYE BREAD 1 Lb 11/2 Lb 2 Lb


White Flour 1 1/2 cup 2 cups 2 1/2 cups

Rye Flour 1/2 cup 1 cups 1 1/2 cups

Butter 1 1/2 Tbsp 2Tbsp 2 1/2 Tbsp

Sugar 1 1/4 tsp 2 tsp 1 Tbsp


Caraway 1 112 Tbsp 2Tbsp 2 112 Tbsp


DOUGH MODE

PIZZA DOUGH 1 Lb

Water 8 oz

Olive Oil 1 Tbsp

White Flour 2 cups

Whole Wheat Flour 2 Tbsp

Sugar 1 Tbsp

Salt 1 tsp

Yeast 1 1/2 tsp

1 lb- Makes one 12" pizza round- thick crust, 1 1/2 lb - Makes two 12" pizza rounds, 2 lb - Makes two 9" rounds or two 14" pizza rounds

11/2 Lb 10 oz

1 1/2 Tbsp

3 cups

3 Tbsp

1 1/2 Tbsp

1 1/2 tsp

1 1/2 tsp

2 Lb 12 oz

2 Tbsp

4 cups

4 Tbsp

2 Tbsp

2 tsp

1 1/2 tsp

1 . Divide dough into separate balls. On a floured surface roll into pizza rounds. Pinch around edges to form a rim.

2. Place on a lightly greased pan or dry pizza stone and cover with sauce, cheese and other toppings as desired.

3. Bake at 350-375<>F for 15-20 minutes. Check cooking progress periodically.

PIZZA DOUGH VARIATIONS WHOLE WHEAT PIZZA DOUGH Prepare as above, except use half whole wheat flour and half white flour instead of all white flour.

BASIL-PARMESAN PIZZA DOUGH Prepare as above, except add: 1 Lb 11/2 Lb 2 Lb Grated Parmesan Cheese 3 Tbsp 1/4 cup 1/2 cup

Basil 3/4 tsp 1 tsp 1 1/2 tsp

TACO PIZZA DOUGH Prepare as above, except add: 1 Lb 11/2 Lb 2 Lb Cornmeal 2 Tbsp 3 Tbsp 4 Tbsp

Taco Seasoning Mix 1 Tbsp 2Tbsp 3 Tbsp

Add your favourite toppings to any of the crusts or try one of the following suggestions:

Try green pepper, red onion, tomato and mozzarella cheese on the Basii-Parmesan crust; try mushrooms, Provolone cheese and pepperoni or Canadian bacon on the white or wheat crust; top the Taco crust w/taco sauce, cooked ground beef, onion, green pepper and cheddar cheese- add shredded lettuce & chopped tomato just before serving.

DINNER R OLLS 1 Lb 11/2 Lb 2 Lb



Bu~ter 2 1/2 Tbsp 3 Tbsp 3 1/2 Tbsp

Dry Milk 1 1/2 Tbsp 2Tbsp 2 1/2 Tbsp



Yeast 1 1/2 tsp 1 1/2 tsp 11/2tsp

Topping: 1 egg (beaten)

Onion Topping: 2 Tbsp melted butter, 1 Tbsp dry onion soup mix

1 lb - Makes 8 rolls, 1 1/2 lb - Makes 12 rolls, 2 lb - Make·s 16 rolls

1. Divide dough into separate balls on a lightly greased pan.

2. Slightly flatten each ball with the palm of your hand.

3. Cover and let rise for 30-40 minutes.

4. Brush with egg topping.

5. Bake at 350-375°Ffor 12-16 minutes unti l golden brown.

IT ALlAN BREA D STICKS 1 Lb 11/2 Lb 2 Lb



Whole Wheat Flour 1/4 cup 1/3 cup 1/2 cup


Dry Milk 1 1/2 Tbsp 2 Tbsp 3 Tbsp




TOPPING: 2 Tbsp melted butter

1 Tbsp garlic salt

1 tsp Parmesan cheese

1 lb- Makes 10-12 sticks, 1 1/2 lb - Makes 15-18 sticks, 2 lbs - Makes 20-24 sticks

1. Roll dough into large rectangle. Brush with melted butter and sprinkle with garlic salt/cheese mixture.

2. Using a pizza cutter cut into 1 inch strips.

3. Place strips on 1 or 2 large greased cookie sheets.

4. Bake at 375°F for 14-1 6 minutes until golden brown.

B A G E LS 1 Lb 1 1/2 Lb 2 Lb



Whole Wheat Flour 1/4 cup 113 cup 1/2 cup


Dry Milk 1 1/2 Tbsp 2 Tbsp 3 Tbsp


Salt 1 tsp 1 112 tsp 2 tsp


TOPPING: 1 egg (beaten)

1 lb- Makes 8 bagels, 1 1/2 lb - Makes 12 bagels, 2 lb- Makes 16 bagels

1. Cut dough into separate pieces and roll into balls.

2 . Make a 1" hole in the centre of each ball with finger and form a ring shape.

3. Cover and let rise for 30 minutes.

4. Bring 2 quarts of water and 2 Tbsp sugar to a gentle boil. Add bagels 2 at a time and boi l uncovered for 2 minutes, turning once.

5. Place bagels on a greased cookie sheet and brush with egg.

6. Bake at 375cF for 30 minutes until golden brown.

Q U ICK BREAD These breads use baking powder and baking soda for rising instead of yeast. As a result, they are usually small and cake-like. Rising starts when kneading is finished and baking starts. It is normal for the top of a quick bread to crack or spl it.

IRISH SOD A BRE A D Buttermilk 2 cups

White Flour 4 cups

Sugar 1/2 cup

Salt 11/2tsp

Baking Powder 1 tsp

Baking Soda 1/2 tsp

Raisins (optional) 1/2 cup

BANANA LOAF Oil 3 Tbsp

Eggs 2 Ripe Banana (mashed} 2 medium

White Flour 2 cups

Baking Powder 1 tsp

Baking Soda 1/2 tsp

Sugar 3/4 cup

Chopped Walnuts {optional) 1/2 cup

APPLESA~UCE BREAD Oil 3 Tbsp

Eggs 2

Unsweetened Applesauce 2/3 cup

White Flour 2 cups

Baking Powder 1 tsp

Baking Soda 1/2 tsp

Sugar 1/2 cup

Cinnamon 1 1/2 tsp

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GLUfEN-FREE BREAD RECIPES

"Helpful Hints"

Use Gluten-Free recipes developed for use with bread machines. Substituting gluten-free flours for the wheat flour called for in regular bread (with gluten) will not work.

Have all the ingredients, dry and wet. at room~ except the water. Using warm tap water in the wet ingredients produces the best results.

Make sure all the gluten-free flours used are first stirRd with a foric or whisk, to aerate & lighten them, before measuring. (The flouts tend to sc:ttle and pack down while being ston:d.}

Whisk the liquid ingredieots together before pouring into the baking pan. Have the "lightened dxy ingredients" standing by for measuring directly into the pan.

Use the vinegar, as suggested in the recipes. to be!p eohaDce the dough. As well. it adds to the flavour and acts as a preservative.

Wash and dxy the baking pan and kneading blade every time it is used to make sure the lmeadiDg blade fimc:tions effectively, and always make sure the kneading blade is inserted properly onto the rotating shaft in the bottom of the baking pan.

Slice bread only after it bas ooolcd oomplctcly. The coo&og allows the moistness to be more cveoJ:y distn'buted and the bread slices more easily whea it is cool Actually it seems to be best when it is wrapped and left for a day.

Expect the tops of the loaves to be fiat. sometimes they may even be slightly concave. Because there is no gluten there isn't the elas-Jcity to hold up a rounded top.

Gluten-Free Bread

This bread freezes weU. The slickest way to handle it is to wrap and freeze the slices in pairs. Eam padalge is super convenient for making toast or a sandwich for one. To bring to room tempc:ratuR. mkrowave the package at high for about 20 scooods.

1 l/4cup I c::up

warm water milk

llf2cup 2/Jcup 1/3 cup 1/3 cup I/4cup

rice flour whole bean tlour tapioca flour potato starch flour gramdatecf sugar xant.ban gum

3 2Thsp ltsp

• • • •

•

eggs canota oil or melted butter vinegar

1 Tbsp 2tsp 1 Tbsp

salt Quick-Rise Yeast

In bow~ whisk together water, milk, eggs, oil and vinegar until well blended. Pour into baking pan. Place rice flour, whole bean flour, tapioca flour, potato starch flour, sugar, x:anthart gum, salt and yeast in the order given . Insert the baking pan into the unit. Select "'Basic Mode"- .. Light .. crust setting. Press start . Wrth rubber spatula, immediately start to stir and scrape down sides of pan, without touching the kneading blade, until the dry ingredients are wet. This fiscilitates the mixing and must be done during the first five minutes that the machine is on. Close the lid and do not lift lid dwing the baking cycle. Once the machine is finished. remove the bread immediately. Take the bread out of pan and place top side down on wire rack to cool Makes lloaf- 14-15 slices..

11/4cup 1 cup 3 2Thsp 2Tbsp ltsp

For the b~d recipes listed below. foUow the same method as described above.

warm water milk eggs canola oil or melted butter regular molasses vinegar

Gluten-Free Brown Bread

1 lflcup 113 cup 1/J cup 1/lcup 2Tbsp lTbsp 1 Tbsp 1 Tbsp 11bsp 2tsp 1 Thsp

rioc flour whole bean fiour tapioca fiour potato stan::h ftour toasted buckwheat 1Jaxseod finely chopped walnuts or pecans X3Jrthan gum gtanUlated sugar salt Quick-Rise yeast

Gluten-Free Onoamoo Raisin Bread

The aisios loose their shape duriDg tbc Jcneadiog process but they do impart a delicious fiuity 1lavour which is enhanced with the wbi1f of cinnamon that is added to the dry~-

1114cup I cup 3 2Tbsp Jtsp

t l/4cup 1 alp

3 2Tbsp llbsp ltsp

t 112cup 2/lwp 1/Ja.ap Ill asp 1/lc:up 1/4wp 1 Tbsp 2tsp 1112 tsp llbsp

rioeftour whole bean flour capioca flour potato staR:h flour sultana raisiDs gramdated sugar xanthaagum salt c:iaoamoo Quick-Rise yeast

Gluten-Free Almond Poppy Seed Bread

wannwater milk eggs caoola oil or mdted butter liqWdhooey vinegar

t lflcup 1JJ cup 1/3 cup 1/lcup 113 cup 21bsp 21bsp 1 Thsp 2tsp 1 Thsp

rice flour whole bean ftour tapioca flour potato stardJ flour chopped slivered almonds poppyseods granulated sugar XlUitbaagum salt QW<;k-Rise yeast

1-213 cup 41bsp 1tsp 3

1-3/4cup 31bsp 3

Cardamon Flavoured Fruit Bread

wannwater canola oil or melted butter vmegar-eggs

warm water

canota oil or melted buttec eggs

2cups 113c:up Wc:up 2112tsp 1/lcup 11/ltsp 3Tbsp 2tsp 16-oz IThsp

Cheese Bread

2a.zps I cup ll4cup 21bsp ltsp 3 tlltsp 11bps 1 Tbsp 1 tlltsp 1 tlltsp llflcups 1 Tbsp

white rice flour tapioca ftour potato stan:h flour xamhangum dry miiic powder salt gram slated sugar ground cardamon padatge dried fruit bits Qukk-tile yeast

white rice ftour brown rice flour diy milk powdcr granrdatcd sugar salt "andtan gmn - • ... • J' ,_,.;,.,...,I\ Mq811( DMW::CU OQIOQ 'U~WUJ

poppy seeds (opeional) celety seeds (opeional) dill weed (optioDal) sbatp dte&1al cheese (6 oz) Quick-Rise yeast

White

Applesauce Oatmeal Bread .............................................. 1Bran Bread ............................................................................. 1Country White Bread ....................................................... 2English Muffin Bread ....................................................... 2French Bread ........................................................................ 3Honey Oatmeal Bread ....................................................... 3Oatmeal Bread ...................................................................... 4Old-Fashioned White Bread .......................................... 4Yogurt Bread ........................................................................ 5

Whole Wheat100% Whole Wheat Bread ..................................................650% Whole Wheat Bread .....................................................6Buttermilk Wheat Bread.....................................................7Carrot Wheat Bread .............................................................7Cracked Wheat Bread ..........................................................8Granola Bread .........................................................................8Multi-Grain French ..............................................................9Multi-Grain Wheat Bread ..................................................9Shredded Wheat Bread ..................................................... 10Sunflower Oat Wheat Bread .......................................... 10Wheat Barley Bread ........................................................... 11Wheat Berry Bread ............................................................. 11Wheat Bran Bread ............................................................... 12Wheat ‘N Yogurt Bread .................................................... 12Whole Wheat Oat Bran Bread ...................................... 13

HerbDill Bread ............................................................................. 14French Garlic Bread ........................................................ 14Garlic Bread ......................................................................... 15Herb Bread ............................................................................ 15Italian Herb Bread............................................................. 16

Potato

Potato Chive Bread ............................................................ 17Potato Bread ......................................................................... 17

Rye

Classic Rye Bread ................................................................ 18Pumpernickel Rye Bread .................................................. 18Tomato Basil Rye Bread .................................................... 19

Sourdough

Sourdough Bread................................................................ 20 Sourdough Wheat Bread ................................................. 20

Sweet Bread

Apricot Almond Bread ..................................................... 21Apricot Almond Bread (Version 2) .............................. 21Boston Brown Bread ......................................................... 22Carrot Raisin Bread .......................................................... 22Cinnamon Oatmeal Raisin Bread .................................. 23Cranberry Pecan Bread .................................................... 23Oatmeal Maple Pecan Bread .......................................... 24Orange Wheat Bread ......................................................... 24Panettone ............................................................................... 25Raisin Bran Bread ............................................................... 25Raisin Bread .......................................................................... 26Spiced Fruit Bread .............................................................. 26Stollen Bread ....................................................................... 27

Variety

Cheese Bread ........................................................................ 28Chili Bean Bread ................................................................. 28Egg Bread ............................................................................... 29Peanut Butter Bread ......................................................... 29Swiss Jalapeño Beer Bread ............................................... 30Zucchini Bread .................................................................... 30

BPS

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Additional Recipes

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Wh i t e B r e a d R e c i p e s 1

| W h i t e |

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 fl oz ( ½ c) 4 fl oz ( ½ c)Applesauce, unsweetened ½ c ¾ cVegetable Oil 2 tbsp 3 tbspSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspOats, quick or old-fashioned ½ c ½ cBread Flour 2 ¼ c 3 cActive Dry Yeast 2 ¼ tsp 1 tbsp

A p p l e s a u c e Oat m e a l B r e a d

A great tasting all-purpose bread.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1tbsp) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 ½ c)Honey 1 tbsp 2 tbsp 3 tbspButter or Margarine 1 tbsp 2 tbsp 2 tbspBran Flakes Cereal 2/3 c 1 c 1 ¼ cBread Flour 2 c 2 2/3 c 3 ¾ cDry Milk 1 tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

B r a n B r e a d

Add ready-to-eat bran flakes cereal to this recipe for a different texture and taste, plus added fiber and nutrition. Do not crush bran flakes into measuring cup when measuring.

Flakes will become crushed during the kneading period.


INGREDIENTS 1 Pound Loaf 1½ Pound LoafWater 7 fl oz (¾ cup + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp)Butter or Margarine 2 tsp 1 tbspBread Flour 2 c 3 cYellow Cornmeal 3 tbsp ¼ cDry Milk 2 tbsp 3 tbspSugar 1 ½ tbsp 2 tbspSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

E n g l i s h M u f f i n B r e a d

Here’s a bread that has the great taste of English muffins, but that you can make at home in your breadmaker.

This bread is great toasted!

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 10 fl oz (1 ¼ c) 12 fl oz (1 ½ c)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 3 ⅓ c 4 cDry Milk 1 tbsp 2 tbsp 2 tbspSugar 1 ½ tbsp 1 ½ tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

C o u n t ry Wh i t e B r e a d

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 9 ½ fl oz (1 c + 3 tbsp) 13 fl oz (1 ½ c + 2 tbsp)Honey 2 tbsp 2 tbsp 2 tbspButter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 1 ½ c 2 ⅓ c 3 ½ cOats, quick or old-fashioned ⅔ c 1 c 1 c Dry Milk 1 tbsp 2 tbsp 2 tbspSalt ¾ tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

H o n e y Oat m e a l B r e a d

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.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½ fl oz (1 ¼ c + 1 tbsp) 12 ½ fl oz (1 ½ c + 1 tbsp)Butter or Margarine 1 ½ tsp 1 tubs 1 ½ tbspBread Flour 2 ½ c 3 ⅓ c 4 ¼ cSugar 1 tsp 1 ½ tsp 2 tspSalt ¾ tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 tsp 2 tsp 2 ¼ tsp

F r e n c h B r e a d

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



INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafMilk, 80° F 7 fl oz (¾ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ½ cOat, quick or old fashioned ½ c ¾ cBrown Sugar, packed 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

Oat m e a l B r e a d

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.

INGREDIENTS 1 Pound Loaf 1½ Pound Loaf 2 Pound LoafMilk 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) 13 fl oz (1½ c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 3 c 4 cSugar 1 tbsp 1½ tbsp 2 tbspSalt 1 tsp 1½ tsp 1 ½ tspActive Dry Yeast 1½ tsp 2 tsp 2¼ tsp

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

O l d Fa s h i o n e d Wh i t e B r e a d


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 3 ½ fl oz (¼ c + 3 tbsp) 5 fl oz (½ c + 2 tbsp)Butter or Margarine 1 ½ tbsp 2 tbspPlain, Non-Fat Yogurt ⅓ c ½ cBread Flour 2 c 3 cDry Milk 1 ½ tbsp 2 tbspSugar 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Yo g u rt B r e a d

The addition of plain yogurt adds a little tang to this bread, but very subtle. A good basic, general purpose bread.

Wh e a t B r e a d R e c i p e s 6

| W h o l e W h e a t |

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp) 11 ½ fl oz (1 ¼ c + 3 tbsp)Egg, large 1 1 1Molasses 2 tsp 1 tbsp 1 ½ tbspHoney 2 tsp 1 tbsp 1 ½ tbspButter or Margarine 1 ½ tbsp 2 tbsp 2 tbspWhole Wheat Flour 2 ⅓ c 3 ⅓ c 4 ¼ cDry Milk 1 tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at wheat setting will provide great results. If bread collapses during the baking period, add 1 or 1 ½

tablespoons of vital wheat gluten to recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found in most health food stores.

1 0 0 % Wh o l e Wh e at B r e a d

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 10 ½ fl oz (1 ¼ c + 1 tbsp) 12 fl oz (1 ½ c)Honey 2 tsp 1 tbsp 1 ½ tbspButter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 1 c 1 ⅔ c 2 cWhole Wheat Flour 1 c 1 ⅔ c 2 cBrown Sugar, packed 1 tbsp 2 tbsp 2 tbspDry Milk 1 tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

5 0 % Wh o l e Wh e at B r e a d

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


INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafButtermilk, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 10 ½ fl oz (1 ¼ c +1 tbsp) 14 fl oz (1 ¾ c)Butter or Margarine 1 ½ tbsp 2 tbsp 2 tbspBread Flour ⅔ c 1 c 1 ⅓ cWhole Wheat Flour 1 ⅓ c 2 c 2 ⅔ cBrown Sugar, packed 1 ½ tbsp 2 tbsp 3 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspBaking Soda ⅛ tsp ¼ tsp ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Bu t t e r m i l k Wh e at B r e a d

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

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 8 fl oz (1 c)Butter or Margarine 1 tbsp 2 tbspShredded Carrot 1/3 c ½ cBread Flour ¾ c 1 cWhole Wheat Flour 1 ½ c 2 cBrown Sugar, packed 2 tbsp 3 tbspDry Milk 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Ground Nuts, optional ¼ c ⅓ cRaisins, optional ¼ c ⅓ c

C a r r o t Wh e at B r e a d

Shredded carrot adds a little color and flavor to this wheat bread. Good for sandwiches or with hearty soups.

Nut or raisins may also be added for extra flavor.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz ( ½ c + 2 tbsp) 6 fl oz (¾ c)Plain, non-fat Yogurt ⅓ c ½ cButter or Margarine 1 ½ tbsp 2 tbspBread Flour 2 c 2 ⅓ cWhole Wheat Flour ⅓ c ½ cGranola Cereal ⅓ c ½ cBrown Sugar, packed 1 ½ tbsp 2 tbspDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

G r a n o l a B r e a d

Granola breakfast cereal, non-fat plain yogurt and a little whole wheat flour add fiber and great taste to this bread. Good toasted or for sandwiches.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 8 ½ fl oz (1 c + 1 tbsp) 13 fl oz (1 ½ c + 2 tbsp)Butter or Margarine 2 tsp 1 tbsp 2 tbspBread Flour 1 ¼ c 1 ¾ c 2 ½ cWhole Wheat Flour ⅔ c 1 c 1 ⅓ cCracked Wheat Cereal ⅓ c ½ c ⅔ cBrown Sugar, packed 1 ½ tbsp 2 tbsp 3 tbspSalt ¾ tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

C r a c k e d Wh e at B r e a d

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


INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 ½ fl oz (¾ c + 3 tbsp) 10 fl oz (1 ¼ c) 12 fl oz (1 ½ c)Butter or Margarine 1 ½ tsp 1 tbsp 1 ½ tbspBread Flour 1 ½ c 2 c 3 cWhole Wheat Flour ¾ c 1 c 1 c7-Grain Cereal ¼ c ½ c ½ cSalt ¾ tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 tsp 2 tsp 2 ¼ tsp

M u lt i - G r a i n F r e n c h

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.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp)Honey 2 tbsp 3 tbspButter or Margarine 1 ½ tbsp 2 tbspWhole Wheat Flour ¼ c 1 ¾ cBread Flour ¾ c 1 c7-Grain Cereal ¼ c ½ cDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

M u lt i - G r a i n Wh e at B r e a d

This whole wheat bread has a little crunch due to the addition of 7-grain cereal. A light textured, but fiber-filled bread, it’s good toasted or for sandwiches.

7-grain cereal can be found at most health food stores.

Wh e a t B r e a d R e c i p e s 1 0

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp) 13 fl oz (1 ½ c + 2 tbsp)Butter or Margarine 1 ½ tbsp 2 tbsp 2 tbspShredded Wheat Cereal 1 ½ large biscuits, broken

up (1 c)2 large biscuits, broken up (1 ½ c)

2 large biscuits, broken up (1 ½ c)

Bread Flour 2 c 2 ⅔ c 3 ¾ cBrown Sugar, packed 1 ½ tbsp 2 tbsp 3 tbspDry Milk 1 ½ tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

S h r e d d e d Wh e at B r e a d

Add a couple of large shredded wheat cereal biscuits to this bread for added fiber and nutrition. The cereal blends right into the dough.

Well worth a try if you have some cereal on hand.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp)Honey 2 tbsp 3 tbspButter or Margarine 1 ½ tbsp 2 tbspBread Flour ⅔ c 1 cWhole Wheat Flour 1 ½ c 2 cOats, quick or old-fashioned ¼ c ⅓ cSunflower Seeds, salted ¼ c ⅓ cSalt ¾ tsp 1 tspActive Dry Yeast 1 tsp 1 ½ tsp

S u n f l ow e r Oat Wh e at B r e a d

Sunflower seeds, oats and honey add a nutty flavor to this wheat bread which uses both whole wheat flour and bread flour.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf

Water, 80° F 6 fl oz (¾ c) 8 ½ fl oz (1 c + 1 tbsp)Honey 1 ½ tbsp 2 tbspButter or Margarine 1 tbsp 2 tbspBread Flour 1 c 1 ½ cWhole Wheat Flour 1 c 1 ½ cRolled Barley Flakes 1/3 c ½ cDry Milk 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Wh e at Ba r l e y B r e a d

Bread flour, whole wheat flour and barley flakes create a great sandwich bread.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 7 fl oz (¾ c + 2 tbsp)Vegetable Oil 2 tsp 1 tbspButter or Margarine 1 ½ tbsp 2 tbspHoney 1 ½ tbsp 2 tbspMolasses 2 tsp 1 tbspWhole Wheat Flour 1 ½ c 2 cBread Flour ⅔ c 1 cWheat Berries, soaked and drained ⅓ c ½ cWheat Germ 1 ½ tbsp 2 tbspDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Wh e at B e r ry B r e a d

Add soaked wheat berries to this recipe for added fiber and crunch. Wheat berries must be soaked to soften before using and can be found at health food stores.

Bakes into a picture perfect loaf.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Honey 1 ½ tbsp 2 tbspButter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ¾ cUnprocessed Wheat Bran 1/3 c ½ cDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Wh e at B r a n B r e a d

This bread includes unprocessed wheat bran for higher nutritional value, plus it’s sweetened with honey.

INGREDIENTS 1 Pound 1 ½ Pound 2 Pound LoafWater, 80° F 8 fl oz (1 c) 9 fl oz (1 c + 2 tbsp)Plain Nonfat Yogurt ½ c 2/3 cButter or Margarine 2 tbsp 2 tbspBread Flour 1 ⅓ c 1 ½ cWhole Wheat Flour 2 c 2 ¾ cDry Milk 2 tbsp 2 tbspBrown Sugar, packed 2 tbsp 2 tbspSalt 1 ¼ tsp 1 ½ tspActive Dry Yeast 2 tsp 2 ¼ tsp

Wh e at ‘ N Yo g u rt B r e a d

Use plain, non-fat yogurt as part of the liquid for this light textured wheat bread. A good, all purpose bread everyone will like.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp)Honey 1 tbsp 1 ½ tbspButter or Margarine 2 tsp 1 tbspBread Flour 1 ¼ c 1 ½ cWhole Wheat Flour ¾ c 1 ¼ cDry Oat Bran Cereal ⅓ c ½ cDry Milk 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tbspActive Dry Yeast ½ tsp 2 tsp

Wh o l e Wh e at Oat B r a n B r e a d

A combination of bread flour, whole wheat flour and dry oat bran cereal sweetened with honey. Bakes into a nice loaf with a light texture.

H e r b B r e a d R e c i p e s 1 4

| H e r b |

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 2 tsp 1 tbspBread Flour 2 ¼ c 3 ¼ cChopped Green Onion Tops 1 ½ tsp 2 tspChopped Garlic Cloves 1 tsp 1 ½ tspSugar 1 tsp 1 ½ tspSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

F r e n c h G a r l i c B r e a d

Chopped green onion and fresh garlic turn this French bread into a taste-tempting treat that smells wonderful while baking. Especially good with seafood, pasta dishes or salads.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 ½ c)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 3 c 4 cSugar 1 ½ tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspDill Weed 2 tsp 1 tbsp 1 ½ tbspDry Milk 1 tbsp 1 ½ tbsp 2 tbspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

D i l l B r e a d

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


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafEvaporated Milk, 80° 5 ½ fl oz (⅔ c) 8 fl oz (1 c)Water, 80° F 2 fl oz (¼ c) 2 ⅔ fl oz (⅓ c)Vegetable Oil 2 tsp 1 tbspSugar 1 ½ tbsp 2 ½ tbspSalt 1 ¼ tsp 1 ½ tspCelery Seed ¾ tsp 1 tspRubbed Sage ¾ tsp 1 ¼ tspGround Ginger pinch ⅛ tspMarjoram pinch ⅛ tspBread Flour 2 c 3 cCornmeal ¼ c ⅓ cActive Dry Yeast 1 ½ tsp 2 ¼ tsp

H e r b B r e a d

The combination of herbs used in this bread will make your tastebuds come to life.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 ½ c)Butter or Margarine 2 tsp 1 tbsp 2 tbspBread Flour 2 c 3 c 4 cDry Milk 2 tsp 1 tbsp 2 tbspSugar 2 tsp 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tsp 1 ½ tspDried Parsley Flakes 2 tsp 1 tbsp 1 ½ tbspGarlic Powder ½ - 1 tsp (to taste) ¾ - 1 tsp (to taste) 1 – 1 ½ tsp (to taste) Active Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

G a r l i c B r e a d

Delightful aroma. Serve warm with your favorite Italian pasta dish.


INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 8 ½ fl oz (1 c + 1 tbsp) 12 fl oz (1 ½ c)Butter or Margarine 1 ½ tbsp 2 tbsp 2 tbspBread Flour 1 ¾ c 2 ¾ c 4 cDry Milk 2 tsp 1 tbsp 1 ½ tbspSugar 2 tsp 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tsp 1 ½ tspGrated Parmesan Cheese 1 tbsp 2 tbsp 3 tbspItalian Seasoning 1 ½ tsp 2 tsp 2 ½ tspActive Dry Yeast 1 ¼ tsp 1 ½ tsp 2 ¼ tsp

I ta l i a n H e r b B r e a d

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.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 8 fl oz (1 c)Butter or Margarine 1 tbsp 1 ½ tspMashed Potatoes, leftover ⅓ c ½ cBread Flour 2 c 3 cDry Milk 1 tbsp 1 ½ tbspSugar 1 tbsp 1 ½ tbspFreeze-dried Chives 2 tsp 1 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Po tat o C h i v e B r e a d

A fun variation of Potato Bread adding more flavor to go with your favorite soups and more.

INGREDIENTS 1 Pound Loaf 1½ Pound Loaf 2 Pound LoafWater, 80° F 6 ½ fl oz ( ¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp) 13 fl oz (1½ c + 2 tbsp)Butter or Margarine 1 tbsp 1 ½ tbsp 2 tbspBread Flour 2 c 3 c 3 ¾ cInstant Potato Flakes ⅓ c ½ c ⅔ cDry Milk 1 tbp 1 ½ tbsp 2 tbspSugar 1 tbsp 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Po tat o B r e a d

An old-time favorite, updated using instant potato flakes. Save liquid from cooling potatoes to replace water in this recipe for added flavor.

| P o t a t o |

P o t a t o B r e a d R e c i p e s 1 7

R y e B r e a d R e c i p e s 1 8

| R y e B r e a d |

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 8 ½ fl oz (1 c + 1 tbsp) 12 fl oz (1 ½ c)Molasses 1 ½ tbsp 2 tbsp 2 tbspButter or Margarine 2 tbsp 3 tbsp 3 tbspBread Flour 1 ½ c 2 ¼ c 2 ⅔ cMedium Rye Flour ⅓ c ½ c ⅔ cWhole Wheat Flour ⅓ c ½ c ⅔ cCocoa, unsweetened 1 tbsp 2 tbsp 2 ½ tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

P u m p e r n i c k e l R y e B r e a d

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

C l a s s i c R y e B r e a d

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 2 ½ fl oz (⅔ c) 10 fl oz (1 ¼ c) 12 fl oz (1 ½ c)Butter or Margarine 2 tsp 1 tbsp 1 tbspBread Flour 1 1/3 c 2 1/3 c 3 cMedium Rye Flour 2/3 c 1 c 1 ¼ cDry Milk 2 tsp 2 tbsp 2 tbspSugar 1 ½ tbsp 1 ½ tbsp 1 ½ tbspSalt ½ tsp 1 ¼ tsp 1 ½ tspCaraway Seed 1 tsp 2 tsp 2 tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

C l a s s i c R y e B r e a d

R y e B r e a d R e c i p e s 1 9

To m at o Ba s i l R y e B r e a d

A great bread to serve with soups and salads.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Vegetable Oil 1 tbsp 2 tbspSun-Dried Tomatoes 4 halves 6 halvesSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspBread Flour 1 ¾ c 2 ⅓ cMedium Rye Flour ½ c 1 cDried Basil Leaves 1 ½ tsp 2 tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

S o u r d o u g h B r e a d R e c i p e s 2 0

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 4 fl oz (½ c) 6 fl oz (¾ c) 6 fl oz (¾ c)Sourdough Starter, room temp ⅔ c 1 c 1 ¼ cMolasses 2 tsp 1 tbsp 1 tbsp

Bread Flour 1 c 1 ½ c 1 tbspWhole Wheat Flour 1 c 1 ½ c 1 ¾ cSalt ¾ tsp 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

S o u r d o u g h Wh e at B r e a d

Use the same starter as for the Sourdough bread. This is a heartier sourdough bread as it uses half bread flour and half whole wheat flour.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 4 fl oz (½ c) 5 fl oz (½ c + 2 tbsp) 6 ½ fl oz (¾ c + 1 tbsp)Sourdough Starter, room temp ⅔ c 1 c 1 ¼ cBread Flour 2 c 2 ¾ c 3 ½ c

Sugar 2 tsp 1 tbsp 1 ½ tbspSalt ¾ tsp 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

S o u r d o u g h B r e a d

Make your own sourdough starter for this bread. Once made, it will last a long time providing you take proper care of it.

Share with friends.

| S o u r d o u g h |

S w e e t B r e a d R e c i p e s 2 1

| S w e e t B r e a d |

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf

Water, 80° F 2 fl oz (¼ c) 4 fl oz (½ c)Gerber Baby Food, apricots with tapioca (1) 6 oz jar (1) 6 oz jarVegetable Oil 2 tbsp 3 tbspAlmond Extract 1 tsp 1 ½ tspSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspBread Flour 2 ½ c 3 ¼ cActive Dry Yeast 2 ¼ tsp 1 tbsp

Dried Apricots, quartered ½ c ⅔ cSlivered Almonds ½ c ⅔ c

A p r i c o t A l m o n d B r e a d

Apricots and almonds turn this bread into a delightful breakfast bread. It’s even great for lunch with a salad.

Do not add more apricots than recommended as the consistency of the dough will be affected.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 10 fl oz (1 ¼ c) 11 ½ fl oz (1 ¼ c + 3 tbsp)Butter or Margarine 2 tbsp 2 tbsp

Bread Flour 3 ¼ c 3 ¾ cDry Milk 2 tbsp 2 tbspBrown Sugar, packed 2 tbsp 3 tbspSalt 1 ¼ tsp 1 ½ tspGround Nutmeg ½ tsp ¾ tspActive Dry Yeast 2 tsp 2 ¼ tsp

Chopped, dried Apricots ½ c ⅔ c

Blanched, slivered Almonds ¼ c ⅓ c

A p r i c o t A l m o n d B r e a d ( Ve r s i o n 2 )

A slight variation of the above recipe.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Mayonnaise 2 tbsp 3 tbspGrated Carrots ⅓ c ½ cBread Flour 2 c 3 ¼ cSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

Raisins ¼ c ⅓ c

C a r r o t R a i s i n B r e a d

A great-tasting variation of an old favorite. The carrots not only add more color but more flavor, too.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafButtermilk, 80° F 5 fl oz (½ c + 2 tbsp) 8 fl oz (1 c)Egg, large 1 1Molasses 1 tbsp ¼ cButter or Margarine 1 tbsp 2 tbspBread Flour 1 ½ c 2 ¼ cWhole Wheat Flour ¼ c ½ cRye Flour ¼ c ½ cBrown Sugar, packed 1 tbsp 1 tbspSalt ½ tsp ¾ tspBaking Soda ¼ tsp ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Slivered Almonds ¼ c ⅓ cRaisins ¼ c ½ c

B o s t o n B r ow n B r e a d

This recipe uses a combination of flours and is sweetened with molasses and brown sugar with a crunch of almonds.


INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafMilk 8 fl oz (1 c) 11 fl oz (1 ¼ c + 2 tbsp) 13 fl oz (1 ½ c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 2 ¾ c 3 ¼ cOats, quick or old-fashioned ½ c ¾ c 1 cBrown Sugar, packed 1 tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspGround Cinnamon 1 tsp 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Raisins ⅓ c ½ c ⅔ c

C i n n a m o n Oat m e a l R a i s i n B r e a d

A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick-cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafMilk, 80° F 2 ½ fl oz (¼ c + 1 tbsp) 3 ½ fl oz (¼ c + 3 tbsp)Egg, large 1 1Fresh Orange Sections ¼ c ¼ cVegetable Oil 1 tbsp 2 tbspSugar 2 tbsp 3 tbspSalt ¾ tsp 1 ¼ tspBread Flour 2 ¼ c 3 cActive Dry Yeast 1 ½ tsp 2 ¼ tsp

Fresh Whole Cranberries ½ c ⅔ cGrated Orange Peel 2 tsp 1 tbspPecan Halves ¼ c ⅓ c

C r a n b e r ry P e c a n B r e a d

A great bread for Thanksgiving or other holidays when cranberries are available.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 7 fl oz (3⁄4 c + 2 tbsp)Maple Flavored Syrup 3 tbsp ⅓ cButter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ½ cOats, quick or old-fashioned ½ c ¾ cDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Chopped Pecans ⅓ c ½ c

Oat m e a l M a p l e P e c a n B r e a d

A slight variation to typical oatmeal bread with the addition of pecans. Use either old-fashioned or quick-cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafOrange Juice 2 ½ fl oz (¼ c + 1 tbsp) 4 fl oz (½ c)Water, 80° F 4 fl oz (½ c) 5 ½ fl oz (⅔ c)Butter or Margarine 1 ½ tbsp 2 tbspBread Flour ⅔ c 1 cWhole Wheat Flour 1 ⅓ c 2 cWheat Germ 3 tbsp ¼ cGrated Orange Peel 1 ½ tbsp 2 tbspSugar 1 ½ tbsp 2 tbspDry Milk 2 tsp 1 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

O r a n g e Wh e at B r e a d

This recipe has both orange juice and grated orange peel to add a citrus flavor. A light textured breakfast-type bread worth trying.


INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 4 fl oz (½ c) 4 ½ fl oz ( ½ c + 1 tbsp) 8 fl oz (1 c)

Egg, large 1 2 2Vanilla Extract ¼ tsp ½ tsp ½ tspButter or Margarine 2 tbsp ¼ c 3 tbspBread Flour 2 c 3 c 4 cSugar 2 tbsp ¼ c 3 tbspSalt ½ tsp ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp ½ tsp 2 ¼ tsp

Raisins ¼ c ½ c ½ cMixed Fruit and Peel ¼ c ½ c ½ cSlivered Almonds 1 tbsp 2 tbsp 3 tbspGrated Lemon Peel 1 tbsp 2 tbsp 2 tbsp

Pa n e t t o n e

This recipe originated in Italy where it is still a favorite holiday fruit bread.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp) 12 fl oz (1 ½ c)Honey 2 tsp 1 tbsp 3 tbspButter or Margarine 1 tbsp 2 tbsp 2 tbspRaisin Bran Cereal 1 c 1 ½ c 2 cRaisins ⅓ c ½ c ¾ cBread Flour 2 c 2 ⅔ c 3 ¾ cDry Milk 1 ½ tbsp 2 tbsp 2 tbspSalt ¾ tsp 1 tsp 1 ½ tspGround Cinnamon ¾ tsp 1tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

R a i s i n B r a n B r e a d

What better bread to wake up to in the morning! Warm from the breadmaker or toasted, a great way to start the day.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½ fl oz (1 ¼ c + 1 tbsp) 12 ½ fl oz (1 ½ c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 3 ⅓ c 4 cDry Milk 1 tbsp 2 tbsp 2 tbspSugar 1 tbsp 2 tbsp 2 ½ tbspSalt 1 tsp 1 ½ tsp 1 ¾ tspGround Cinnamon ½ tsp 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Raisins ½ c ¾ c 1 cChopped Nuts ¼ c ¼ c ⅓ c

R a i s i n B r e a d

An absolutely delightful way to start the day!


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 1 ½ fl oz (3 tbsp) 1 fl oz (2 tbsp)Cottage Cheese, 80° F ⅓ c ¾ cEgg, large 1 2Vegetable Oil 1 ½ tbsp 2 tbspBread Flour 2 c 3 cSugar 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspGround Nutmeg ¼ tsp ½ tspGround Cloves pinch ⅛ tspGround Mace pinch ⅛ tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

Raisins ¼ c ⅓ cCraisins (dried cranberries) ¼ c ⅓ c

A spicy twist to a holiday tradition.

S p i c e d F r u i t B r e a d


INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 5 fl oz (⅔ c) 7 ½ fl oz (¾ c + 2 tbsp) 8 ½ fl oz (1 c + 1 tbsp)Butter or Margarine 1 ½ tbsp 2 tbsp 2 tbspBread Flour 2 c 2 ½ c 4 tbspSugar 1 tbsp 1 ½ tbsp 3 tbspSalt ½ tsp 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Red Candied Cherries 2 tbsp ¼ c ⅓ cGreen Candied Cherries 2 tbsp ¼ c ⅓ cRaisins ¼ c ¼ c ⅓ cChopped Nuts ⅓ c ½ c ⅓ c

S t o l l e n B r e a d

This is the easy way to make stollen bread for the holidays or any time of the year. After baking, dust with powdered sugar or drizzle with a powdered sugar icing before slicing.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 ½ fl oz (½ c + 1 tbsp) 7 fl oz (¾ c + 2 tbsp)Vegetable Oil 1 tbsp 2 tbspFat-Free Refried Beans ¾ c 1 cSugar 2 tbsp 3 tbspSalt ¾ tsp 1 tspBread Flour 2 c 3 cCorn Meal 1/3 c ½ cChili Powder 1 ½ tsp 2 tspDried Onion Flakes 1 ½ tsp 1 tbspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

C h i l i B e a n B r e a d

A bread recipe with a southwestern flair.

Va r i e t y B r e a d R e c i p e s 2 8

| Va r i e t y |

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 4 fl oz (½ c) 6 fl oz (¾ c) 10 fl oz (1 ¼ c)Egg, large 1 1 1Butter or Margarine 1 tbsp 1 ½ tbsp 2 tbspBread Flour 2 c 2 ¾ c 4 cSugar 2 tsp 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Shredded Sharp Cheddar Cheese, frozen ½ c ¾ c 1 c

C h e e s e B r e a d

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.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Peanut Butter, creamy or chunky ⅓ c ½ cHoney 1 tbsp 1 tbspBread Flour 2 c 2 ¾ cSugar 1 ½ tbsp 2 tbspSalt ¼ tsp ½ tspActive Dry Yeast 2 tsp 2 ½ tsp

P e a n u t Bu t t e r B r e a d

This recipe is for all the peanut better lovers. Use creamy or chunky-style peanut butter.

All that's left is to spread on the jelly after it is baked.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafMilk 5 ½ fl oz (⅔ c) 6 ½ fl oz (¾ c + 1 tbsp) 9 ½ fl oz (1 c + 3 tbsp)Egg, large 1 2 2Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 ¼ c 3 ¼ c 4 cSugar 1 ½ tsp 1 ½ tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

E g g B r e a d

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

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 2 fl oz (¼ c) 4 fl oz (½ c)Egg, large 1 1Butter or Margarine 1 tbsp 2 tbspShredded Zucchini, blotted dry ⅔ c 1 cBread Flour 2 c 3 cChopped Nuts ¼ c ½ cDry Milk 1 tbsp 2 tbspSugar 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspGround Cinnamon 1 tsp 1 ½ tspGround Cloves ¼ tsp ½ tspGround Nutmeg ⅛ tsp ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

Z u c c h i n i B r e a d

Make this bread when you have a little extra zucchini to use from your garden. Make sure to blot the shredded zucchini dry, as it contains a lot of water.


INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafBeer, 80° F, foam removed 6 fl oz (¾ c) 8 fl oz (1 c)Vegetable Oil 1 tbsp 2 tbspMedium Rye Flour ½ c ¾ cBread Flour 1 ¾ c + 1 tbsp 2 ½ c + 2 tbspSugar 1 tbsp 2 tbspSalt ¾ tsp 1 tspGrated Swiss Cheese ⅓ c ½ cChopped Jalapeño Peppers, well drained 1 tbsp 1 ½ tbspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

S w i s s J a l a p e ñ o B e e r B r e a d

If you like jalapeños, you’ll love this recipe!

Charlescraft BreadChef Breadmaker Model BBM3 Style HBC300 Instruction Manual & Recipes

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Transcript of Charlescraft BreadChef Breadmaker Model BBM3 Style HBC300 Instruction Manual & Recipes