Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
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TABLE OF CONTENTS
3
IMPORTANT SAFEGUARDS f-
6
BREAD MAKER INTRODUCTION.
8-9412
11-1775 10 11
13
Program specifications
HOW TO CLEAN .
OPERATION ..
TROUBLESHOOTING . ..........._ _. _ 19
*
20-23
BEFORE REOUESTING SERVICE . * ....
20-21
"
......... _ _ 23
Display Signals _ ..
SPECIFICATIONS .. .. ._ " _ 23
-2-
IMPORTANT SAFEGUARDS
When using electrical appliances. basic safety precautions should always be lollowed including the
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.
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Allow to cool before attaching or removing parts.
6. Avoid touching moving parts.
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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
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
o
Rapid Bread Program ..
indicating that the bread is done.
0'.
indicating that lhe bread is done.
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'.,
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.
The Timer can be set to delay The Baking control function II the bread is not removed at
breadmaking trom 4 hours and allows you to select a dark, the end of the Basic Bread or
10 minutes to 13 hours. medium or light crust. Whole Wheat Bread program.
At the selected lime, delicious the bread will automatically be
bread will be ready. kept warm for up to 3 hours.
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WIiQleWtiear-'
Bread Bread Ra~id Dough
Bread
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
40min
4 sec 4 sec I I ,
I t
60min 40min
SOmin 50 min
20 min 20min
3hours 3 hours
"
, \'1
, ,
End End End End
- 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
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'
-6-
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",,"R'EMAINING'TINrt'
INDICATOR
DELAY TIMERIINOICATOR
This displays the remaining
lime lor the program \0 be Alter selting the delay time. I
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.
, '
-8-
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10 00 not dent or damage the bread
pan. The breadmaker will not operate
properly if it is damaged.
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Never immerse the breadmaker, cord or
plug in water.
This would be very dangerous.
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.....
. ~~,
11 Be sure to disconnect the power cord
by pulling on the plug, and allow the
breadmaker to cool down before
I it
storing.
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-&-
.-.
, ~.-~-.., ....
- .-. - .
HOW TO CLEAN
CLEANING
materials.
- 00 not wash the removable parts in the \
dishwasher.
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Wipe the shaft with a soft cldth or sponge Wipe the exterior with a damp dish cloth.
to prevent damage to the seal packing. Do not immerse 10 water or splash with
Allow to dry before star,ing the pan inside water.
the bread maker. 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.
STORING
BASIC INGREDIENTS
Flour
When flour is mixed with liquid and kneaded. the tender and moist. Olive oil is otten used in pilla
I ' protein in it, known as Gluten, stretches and incor- dough to impart good flavor. VElgetable. corn.
porates air bubbles to produce a light. linetex- peanut, safll()Y{er, soy or sunllower oils can also
lured loaf. Hard Wheat Flour (Bread flour) is best be used. Fats should be at room temper.ature
since it has more Gluten content. Specialty Flours before addmg td recipes in int: bre dmai<.el.
may be used. usually in combination with Bread
Flour. This is because many ~t them are lower in Liquid
Gluten and would nOI prOduce a good bread
structure use<1 alone. Whole ',Wheat and Rye Water should be warm (77"F - 86"Fl2SoC - 3O'>C)
and added to bread pan before other ingredients.
Flours are examples of Low~\uten Flour. Flour
When the limer is used. water should be codl
should be stored in a cool. dry placb in a well-
(7O"FI2O"C}. Water produces a crisper crust.
sealed bag or container to keep it fresh and pre-
Reconstituted dry milk powder should be used
vent absorption of strong odors or moisture. 00
not sift flour. 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
Gluten
trapped, thus aHowing the dough to rise. II a loal
Vital wheat gluten is a natural protein derived from is small, heavy and has a dense. moist texture. too
wheat. When added 10 recipes containifilg heavy
little liquid was used. II a loaf falls w~ile baking,
flours such as whole Wheat or rye, it imprcNeS the too much was used .. '
shape of the loaf of bread. May be purchased at
health'l00dorgrocerystores; ....
yeast - .
Sugar activates the yeast. adds sweetness, should be allowed to come to room temperature
makes the crust brown, and the bread soh. Brown before using. Always use Dry Granular Quickl
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 lor best results. It does not need preliminary fer-
sugar substitute. mentation; it is added together with the 1I0ur. This
type of yeast is available in small packets but is
Fat more economical purchased in a can. Packets
Butter adds flavor to the bread. Margarine may be contain a scant 3 teaspoons of yeast. Measure
substituted. if desired. Vegetable oils or shorten- yeast accurately lor best results and follow quan-
ing can also be used. Fat helps keep bread tities given in each individual recipe.
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-11.-
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ADDITIONAL INGREDIENTS
their large water content must be accounted dered. The height of bread containing these
for in the formula. An average size egg con- ingredients may be low because the chopped
tain about ~ cup ot water. nuts Or raisins cut the gluten structure. For
Ihe besl results. wait for the beeper'to sound,
indicating the lime to add these ingredients.
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
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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.
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 ,
Align the (\l FRONT)
mark to the FRONT
side of the bread maker.
YEAST
INGREDIENTS
WATER ,1
-14-
I II
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GI$I~tJh~li<:!$19"...lya_0.~
.li~htly ..using..the handle.
Plug into a outlet, then iheoisplay Wiltlightup;--IEJ
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CJ 0 0
selecting program and baking control. BASIC RAPID WHOLE oqUGH
BASIC BREAD PROGRAM (MED) is BREAD BREAD WHEAT
selected automatically.
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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.
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
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...
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
) 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
( Secondary~n-=-ading ) 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.
4-
~.
3. 'Atter , hour and 3 minutes the peeper will sound inciic;31ing
the time to remove the dough.
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, ,
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
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.
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. :""':, "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
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.. ,..,,'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
-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
Bread does not keep well: Bread lasts up to 5 days if stored in the refrigerator. I
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 .
"
-19-
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RESULTS:
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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.
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:
The oven area is too hot When the oven area has
~ (above 40"C/l0SF). cooled. press STOP button:
This may occur during con- and start again.
tinuous use.
( ILl: )
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
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)
-23-
COOKBOOK GUrD.E"
,
o 0 0 0 0 INDEX 0 0 0 0 0
' ~BR~~~~~;TE~~~~~::.~.~.~.:.:
'GHILECORN BREAD
.':::::'.':::::';';';',';',:;',.
!.: ::::::::::_:::~':':~.
_ , ,
'.: :'. ':.: :..:: ~~
::.:25
~;~':" " " .. "I", "" ".". " """ . ": " "." : :
SQUAW , ,, co' _ , , , , , , , " 29'
SUNSHINE NUT , ' ' , ..'I , ' 29
CRANBERRY/CHERRY . _, - .. - - - " 3Q
HONEY MUSTARD ,- - ' ...... , .. , " 'Y'
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.
: 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.
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.
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
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 __""
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
OATMEAL
Makes a 1 LB or I1f:1l8 loaf.
Ingredients
water
1 LB
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
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
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
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
PIZZA BREAD
....Ingredients. Amount
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
'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
.T...
I ~'I
Amount
Ingredients
water I
31. cup
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.
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
,.',~
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
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.
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
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 6. Using baking control, select crust color.
water, flour, rye, cornmeal, sugar, salt, milk, "Medium" is recommended for first loaf.
butter, caraway seeds and 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.
-35-
!
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
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
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
butter 2TBL
sugar
cinnamon
Amount
Crumb Topping 'lflgredlents
butter 1 TBL
sugar 2TBL
flour 2TBL
cinnamon 1h tsp
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
-40-
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
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.
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PIZZA
,
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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.