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Fi r st r e v i e w t h e sa f e t y g u i d e l i n e s, t h e n t u r n

t o Pa g e 1 2 f o r t h e e a sy 1 , 2 , 3 i n st r u ct i o n s!
Co n g r a t u
!
Go u r me t me a l s, e a sy - t o - p r e p a r e f o o d s
a n d h o me ma d e b r e a d s ar e j ust a f ew st eps
away wi t h your new Ost er

Cul i nar y Cent er.


In one, easy-t o-use appl i ance, you can bake, sl ow cook,
st eam and mor e. We ve st r eaml i ned t he i nst r uct i ons,
desi gned an easy-t o-r ead cont r ol panel and devel oped
a host of gr eat r eci pes.
Al ong t he way, f eel f r ee t o ask quest i ons.
Cal l us t ol l -f r ee at
1 - 8 0 0 - 5 2 6 - 2 8 3 2 .
l a t i o n s
Table
of Cont ent s
Bef ore You St art . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Saf et y Gui del i nes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Get t i ng t o Know Your Cul i nary Cent er . . . . . . . . . . . . . 6
Get t i ng t o Know t he Operat i on Panel . . . . . . . . . . . . . . . . . . . . . . . 7
St ep by St ep Di rect i ons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Gourmet Cooki ng Gui de . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Suppl ement al Bread Baki ng Gui de . . . . . . . . . . . . . . . . . . . . . . . . . . 10
The Process Si mpl i f i ed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Reci pes and Ti ps
Whi t e Breads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-25
Whol e Wheat Breads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-31
French Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-33
Sweet Breads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34-43
Doughs Onl y . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44-53
Cake/Qui ck Breads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54-58
Jam/Jel l i es . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59-60
St eamed Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60-61
Soups. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62-63
Sl ow Cooker It ems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63-64
Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Cust ards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65-66
The Fi ni shi ng Touch: Spreads and Gl azes . . . . . . . . . . . . . . . . . . . . . 66-67
Speci al Concer ns
Troubl eshoot i ng Ti ps. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68-69
Commonl y Asked Quest i ons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
How t o Test Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Cl eani ng and Care Gui del i nes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Baki ng at Hi gh Al t i t udes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
I ndex of Reci pes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
3
4
Be f o r e U se
1. Read and keep all inst ruct ions.
2. Make sure t o remove all f oreign mat t er f rom t he
baking pan.
3. Plug t he Culinary Cent er int o a properly wired out let .
W h i l e i n U se
Keep t he Culinary Cent er out of t he reach of children
it ' s hot !
1. The t emperat ure is very hot during operat ion.
Be caref ul t o keep your hands and f ace away
f rom t he unit .
2. Do not open t he lid or remove t he bread pan
during operat ion.
3. Do not place anyt hing on t he Culinary Cent ers lid.
Do not cover vent s.
4. If any but t ons are accident ally t ouched during
operat ion, baking may st op.
5. If a power out age occurs, you can rest art t he
machine if it has not begun t he bake cycle. If it ' s at
t he bake cycle, t hen remove bread pan and place
int o an oven t o f inish cooking.
W h e r e t o U se
1. Use only on a st able, heat -resist ant surf ace.
2. Do not use t he Culinary Cent er where it will be
exposed t o direct sunlight or ot her heat sources,
such as a st ove or oven.
3. Place t he unit at least t wo inches away f rom walls.
If you do not , walls may become discoloured.
A f t e r U se
1. Use oven mit t s or a pot holder when t aking out
t he cooking pan af t er baking.
2. Make sure t o disconnect t he power by unplugging
t he unit . Allow t he Culinary Cent er t o cool down
bef ore st oring.
3. Read inst ruct ions bef ore cleaning. Do not immerse
t he unit in wat er. This will cause elect ric shock
and/or damage t o t he unit .
U si n g Yo u r Cu l i n a r y Ce n t e r Sa f e l y
Be f o r e Yo u St a r t
We v e d e si g n e d t h e Ost e r

Cu l i n a r y Ce n t e r t o b e
e a sy t o u se . Bu t , l i k e a n y k i t ch e n a p p l i a n ce ,
i t r e q u i r e s p r o p e r u se a n d h a n d l i n g .
5
I m p o r t a n t Sa f e g u a r d s
When using elect rical appliances, basic saf et y precaut ions
should alw ays be f ollow ed including t he f ollow ing:
1. Read al l i nst ruct i ons, product l abel s, and
warni ngs bef ore usi ng t he Cul i nary Cent er.
2. Do not t ouch hot surf aces. Al ways use oven
mi t t s when handl i ng hot mat eri al s, and al l ow
met al part s t o cool bef ore cl eani ng. Al l ow t he
Cul i nary Cent er t o cool t horoughl y bef ore
put t i ng i n or t aki ng of f part s.
3. When uni t i s not i n use and bef ore cl eani ng,
unpl ug t he Cul i nary Cent er f rom wal l out l et .
4. To prot ect agai nst ri sk of el ect ri cal shock,
do not i mmerse t he appl i ance or pl ugs
i n wat er or ot her l i qui ds.
5. Cl ose supervi si on i s al ways necessary
when t hi s or any appl i ance i s used by
or near chi l dren, or i ncapaci t at ed persons.
6. Do not al l ow anyt hi ng t o rest on t he power
cord. Do not pl ug i n cord where peopl e
may wal k or t ri p on i t .
7. Do not operat e t hi s or any appl i ance wi t h a
f rayed or damaged cord, or pl ug, or af t er t he
appl i ance mal f unct i ons or i s dropped or has
been damaged i n any manner. Ret urn
appl i ance t o t he nearest aut hori zed servi ce
f aci l i t y f or exami nat i on, repai r or el ect ri cal
or mechani cal adj ust ment .
8. Do not l et t he cord dangl e over t he edge of
a t abl e or count er or t ouch hot surf aces.
Do not pl ace on an unst eady or
cl ot h-covered surf ace.
9. Avoi d cont act wi t h movi ng part s.
10. Do not use at t achment s not recommended
by t he manuf act urer; t hey may cause f i re,
el ect ri c shock or i nj ury.
11. Do not use out doors or f or commerci al
purposes.
12. Do not pl ace t he appl i ance near a hot gas
or el ect ri c burner, or i n a heat ed oven.
13. To unpl ug, press and hol d t he STOP
but t on, gri p pl ug and pul l f rom wal l out l et .
Never pul l on t he cord.
14. USE OF EXTENSI ON CORDS: A short power
suppl y cord has been provi ded t o reduce
t he ri sk of i nj ury resul t i ng f rom becomi ng
ent angl ed i n or t ri ppi ng over a l onger cord.
Ext ensi on cords are avai l abl e f rom hardware
st ores and may be used wi t h care. The cord
shoul d be arranged so t hat i t wi l l not drape
over t he count er or t abl e t op where i t can be
pul l ed by chi l dren or t ri pped over acci dent al l y.
If t he appl i ance i s of t he grounded t ype, t he
ext ensi on cord shoul d be a groundi ng-t ype
3-wi re cord.
15. ELECTRI CAL POWER: If el ect ri c ci rcui t i s
overl oaded wi t h ot her appl i ances, your
Cul i nary Cent er may not operat e properl y.
The Cul i nary Cent er shoul d be operat ed
on a separat e el ect ri cal ci rcui t f rom ot her
operat i ng appl i ances.
THIS UNIT IS INTENDED FOR HOUSEHOLD USE ONLY
READ AND SAVE THESE INSTRUCTIONS
Get t ing
t o Know
Your
Culinary Cent er
Th e b est w ay t o g et t h er e i s t o u se t h i s map .
So o n yo u l l k n o w t h e Cu l i n ar y Cen t er co n t r o l s
t h e w ay yo u k n o w yo u r o w n k i t ch en . I n t he
meant i me, her e ar e some easy- t o- f ol l ow
d i r ect i o n s t o g et yo u st ar t ed .
6

Timer Set
St op
St art
Basic Whit e
1 Small, 1.5 lb.
2 Medium, 2.0 lb.
3 Large, 2.5 lb.
4 Rapid, All Sizes
Whole Wheat
5 Small, 1.5 lb.
6 Med-Large, 2.0-2.5
Specialt y
7 French
8 Sweet
9 Dough
10 Cake/Quick
11 Jam/Jelly
12 St eaming
13 Soups/Sauces
14 Slow Cooking
Select
Quest ions? You can call us t oll f ree at 1-800-526-2832.
THE CONTROL PANEL
DISPLAY WINDOW
Indicat es t he Number
f or t he select ed
Set t ing. Shows t he
minut e-by-minut e
count down f or
t he baking cycle.
TIM ER SET
Allows you t o set t he
t imer f or Delay Bake
Funct ion. Has Up
and Down arrows t o
set t ime. The arrows
move up and down in
10-minut e increment s.
SELECT
Press t o select desired
set t ing and it will
aut omat ically set
t he t ime needed
t o complet e t he
baking cycle.
START
Tells t he
Culinary Cent er
t o begin
operat ion.
STOP
Tells t he Culinary Cent er t o
st op everyt hing. Press and
hold unt il you hear t he beep
t o st op operat ion or cancel
incorrect Timer set t ing.
7
1. OPEN THE LID AND REM OVE THE
BAKING PAN by pulling st raight
up on t he handle. It is import ant
t o remove t he Baking Pan f rom t he
unit bef ore put t ing t he ingredient s
int o t he pan t o avoid accident ally
spilling ingredient s int o t he inner case.
2. ATTACH THE KNEADING BLADE
ont o t he shaf t inside t he Baking Pan
by lining up t he f lat side of t he blade
wit h t he f lat side on t he shaf t .
Make sure t he Kneading Blade
is placed securely on t he shaf t .
3. M EASURE ALL INGREDIENTS
caref ully and accurat ely. Inaccurat e
measurement , even if only slight ly of f ,
can make a dif f erence in result s.
Add ingredient s int o t he cooking pan
in t he order t hey are list ed. When
making bread or dough, yeast is
always added last and must
not come in cont act wit h any liquid.
(Bef ore adding yeast , remember
t o dig a small hole in t he f lour so t hat
t he yeast doesnt premat urely come
int o cont act wit h t he liquids. This is
especially import ant when you are
using t he Delay Bake Timer.)
4. WIPE WATER AND OTHER SPILLS
f rom t he out side of t he pan;
t hen insert t he pan f irmly int o t he
bot t om of t he machine, applying
pressure t o each corner of t he pan
t o make sure it is snapped t ight ly
int o t he ret aining bracket s.
5. CLOSE THE LID AND PLUG IN
THE CULINARY CENTER. You will
hear a beep and t he LED display
window will be blank.
6. CHOOSE YOUR COOKING SETTING.
Select t he appropriat e set t ing f or your
recipe (Nos. 1 t hru 14) by pressing t he
SELECT but t on on t he cont rol panel.
Each t ime SELECT is pressed t he
number in t he display window will
advance t o t he next set t ing.
7. PRESS THE START BUTTON once
you have select ed your cooking set t ing.
The t ime in hours and minut es will
appear in t he display. It will count down
t he remaining t ime in one-minut e
increment s unt il t he cooking cycle is
done. The Culinary Cent er f eat ures a
Viewing Window so t hat you may wat ch
t he progress of t he f ood as it is prepared.
DO NOT OPEN THE LID DURING THE
COOKING CYCLES.
8. WHEN THE FOOD IS DONE. When
t he cooking t ime is complet ed, a signal
t one will sound t hree t imes and t he
display window will read END. Remove
t he pan using pot holders and prepare
t o serve. When baking bread, t ake t he
bread out of t he pan by t urning t he
pan upside down and shaking it . If you
have dif f icult y removing t he bread f rom
t he pan, slide a f lat rubber or plast ic
spat ula along t he sides of t he pan t o
loosen t he loaf . If t he kneading paddle
remains in t he bot t om of t he loaf , use
t he end of a plast ic ut ensil t o remove it .
Once removed f rom t he Bread Pan, it s
best t o let your bread cool 15 minut es
bef ore slicing. Enjoy!
9. KEEP WARM CYCLE aut omat ically
begins when t he bake t ime is done.
The display will show END f or up t o
60 minut es af t er baking is complet e
and will keep bread warm during
t hat t ime. At t he end of t he
60 minut es, t he heat er will t urn of f .
Not e: You may remove t he Baking Pan
at any t ime during t he Keep Warm
cycle. To t urn of f t he Keep Warm
f eat ure, simply press t he STOP
but t on and hold it f or 2 seconds.
END will disappear and t he display
window will be blank. Please Not e:
Bread is best when removed f rom
bread pan no more t han 1 hour af t er
keep warm f eat ure ends.
The Keep Warm f eat ure is not
provided f or t he dough set t ing
or t he Jam/Jelly Set t ing.
10. USING THE TIM ER FOR DELAYED
COM PLETION To delay t he complet ion
of your bread, use t he TIMER. This
f eat ure allows you t o delay t he bake
t ime f or up t o 12 hours. For example,
it let s you set t he TIMER at 8 P.M. one
evening so t hat you can wake t o f resh
bread by 8 a.m. t he f ollowing morning.
To set t he TIM ER, f ollow t hese inst ruct ions:
NOTE: It is not recommended t hat you
use t he Delayed Complet ion f unct ion
and TIMER wit h recipes t hat call f or
f resh ingredient s t hat might spoil such
as eggs, milk, sour cream, or cheese.
0To set t he TIMER, det ermine when
you would like your bread t o be f inished.
For example, if it is 8 P.M. when you
place all your ingredient s in t he Baking
Pan and you would like t o t he aroma
of f resh-baked bread at 8 a.m., you will
want a t ot al of 12 hours bef ore your
bread is complet e. Once you have
chosen t he appropriat e set t ing f or your
recipe, (f or example, if you are doing
Sweet Bread, you will push SELECT
unt il #8 is showing) you simply set t he
TIMER t o bring it up t o your t ot al hours
(in t his case, 12 hours). OPress t he
Up arrow on t he cont rol panel and
3:50 (t he t ime set t ing f or #8 set t ing)
will aut omat ically come up in t he display
window. Cont inue t o press t he Up
arrow unt il t he display reads 12:00.
You do not need t o mat hemat ically
calculat e t he dif f erence bet ween t he
set t ing t ime (3:50) and t he t ot al hours
you want (12:00). The machine will
aut omat ically adjust t o include t he
set t ing t ime. Simply set t he TIMER f or
your t ot al hours. If you pass t he 12:00,
simply press t he Down arrow t o go
back.
O
Once you have select ed t he
t ime, press START. The colon in t he
display will f lash t o indicat e t he TIMER
has been set and t he count down will
begin. The TIMER will count down in
one-minut e increment s. When t he
display reads END, your bread is
complet e and t he beeper will sound.
O
If you make a mist ake while set t ing
t he TIMER, press and hold t he STOP
but t on f or 2 seconds. This will clear t he
display and you can set t he TIMER again.
St ep-by-St ep Direct ions
On How t o Use You Culinary Cent er
8
Gourmet Cooking Guide
CYCLE 1 2 3 4 5 6 7
WHITE WHITE WHITE BASIC RAPID WHOLE WHEAT WHOLE WHEAT
PHASE 1.5 LB. 2 LB. 2.5 LB. 1.5, 2, 2.5 LB. 1.5 LB. 2 2.5 LB FRENCH
REST 0 mi n. 0 mi n. 0 mi n. 0 mi n. 30 mi n. 30 mi n. 0 mi n.
KNEAD 1 6 mi n. 6 mi n. 6 mi n. 2 mi n. 6 mi n. 6 mi n. 6 mi n.
KNEAD 2 35 mi n. 39 mi n. 39 mi n. 26 mi n. 26 mi n. 33 mi n. 30 mi n.
FRUIT & NUT BEEP 0 mi n. @ 32 mi n. @ 32 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n.
RISE 1 23 mi n./ 32C 29 mi n./ 32C 29 mi n./ 32C 20 mi n./ 32C 76 mi n./ 32C 79 mi n./ 32C 34 mi n./ 32C
PUNCH 1 0 mi n. 0 mi n. 0 mi n. 0 mi n. 10 sec./ 32C 15 sec./ 32C 5 sec./ 32C
PUNCH 2 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 10 sec./ 32C
PUNCH 3 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 5 sec./ 32C
REST 0 m i n . 0 m i n . 0 mi n. 0 mi n. 30 mi n./ 32C 30 mi n./ 32C 29 mi n./ 32C
SHAPE 1 5 sec./ 32C 5 sec./ 32C 5 sec./ 32C 5 sec./ 32C 3 sec./ 32C 3 sec./ 32C 5 sec./ 32C
SHAPE 2 10 sec./ 32C 10 sec./ 32C 10 sec./ 32C 10 sec./ 32C 10 sec./ 32C 10 sec./ 32C 10 sec./ 32C
SHAPE 3 8 sec./ 32C 8 sec./ 32C 8 sec./ 32C 8 sec./ 32C 5 sec./ 32C 5 sec./ 32C 8 sec./ 32C
RISE 2 66 mi n./ 32C 56 mi n./ 32C 56 mi n./ 32C 52 mi n./ 32C 57 mi n./ 32C 47 mi n./ 32C 56 mi n./ 32C
BAKE 50 mi n./ 130C 65 mi n./ 130C 75 mi n./ 130C 60 mi n./ 130C 60 mi n./ 115C 65 mi n./ 115C 65 mi n./ 130C
KEEP WARM 60 mi n./ 65C 60 mi n./ 65C 60 mi n./ 65C 60 mi n./ 65C 60 mi n./ 65C 60 mi n./ 65C 60 mi n./ 65C
TOTAL CYCLE TIME 3:00 hours 3:15 hours 3:25 hours 2:40 hours 4:45 hours 4:50 hours 3:40 hours
CYCLE 8 9 10 11 12 13 14
PHASE SWEET DOUGH QUICK BREAD CAKE/JAM STEAMING SOUPS SLOW COOKING
REST 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n.
KNEAD 1 6 mi n. 6 mi n. 6 mi n. 15 mi n./ 130C 15 mi n./ 130C 15 mi n./ 130C 8:00./ 100C
KNEAD 2 39 mi n. 34 mi n. 14 mi n. 45 mi n./ 130C 45 mi n./ 130C 75 mi n./ 130C 2:00 10:00 hrs.
FRUIT & NUT BEEP @ 32 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n.
RISE 1 40 mi n./ 32C 60 mi n./ 32C 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n.
PUNCH 1 5 sec./ 32C 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n.
PUNCH 2 10 sec./ 32C 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n.
PUNCH 3 5 sec./ 32C 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n.
REST 29 mi n./ 32C 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n.
SHAPE 1 5 sec./ 32C 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n.
SHAPE 2 10 sec./ 32C 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n.
SHAPE 3 8 sec./ 32C 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n.
RISE 2 51 mi n./ 32C 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n. 0 mi n.
BAKE 65 mi n./ 115C 0 mi n. 90 mi n./ 108C 0 mi n. 0 mi n. 0 mi n. 0 mi n.
KEEP WARM 60 mi n./ 65C 0 mi n. 60 mi n./ 65C 0 mi n. 0 mi n. 0 mi n. 0 mi n.
TOTAL CYCLE TIME 3:50 hours 1:40 hours 1:50 hours 0:15 1:00 hrs. 0:15 1:00 hrs. 0:15 1:30 hrs. 8:00 10:00 hrs.
10
One of t he best t hings you can make in an Ost er

Culinary Cent er is f resh, homemade bread. The bread is


easy t o make and delicious t o eat , but it is import ant t o
use t he right ingredient s in exact ly t he right proport ions
t o ensure t hat you get t he most delicious result s.
For dry ingredient s, use a st andard measuring spoon or
measuring cup not a t ableware spoon or cof f ee cup
and level of f . For f lour, simply spoon t he f lour int o a
measuring cup and level of f wit h a f lat kit chen ut ensil.
For liquids, f ill a st andard measuring spoon or measuring
cup t o t he level indicat ed. Check your cup measurement
by placing t he measuring cup on a f lat surf ace.
For solid f at s, f ill a st andard measuring spoon or
measuring cup t o t he level indicat ed and level of f
wit h a kit chen ut ensil.
Su p p l e me n t a l Br e a d
11
Last Things Last
You' ll see t his t ip in several places in t his book, but it bears repeat ing:
Always put t he liquids in f irst , t he dry ingredient s in next , and t he
yeast last (f ruit s and nut s are added lat er, af t er t he machine has
complet ed t he f irst knead). Dig a shallow hole in t he dry ingredient s
and place t he yeast in t he hole so t hat t here' s absolut ely no cont act bet ween t he
liquids and t he yeast . This is especially import ant when you' re using t he Delay Bake
opt ion. You dont want t he yeast t o be act ivat ed t oo soon in t he process!
Placement Count s!
Place dried f ruit s, veget ables, and dried spices away f rom t he liquid ingredient s in
t he bread pan. If t hey soak up wat er, t hey can undermine t he breads chemist ry.
Freshness First
Avoid using perishable ingredient s milk, yogurt , eggs, or cheese wit h t he
Delay Bake f unct ion.
Just Wait Fif t een
For best result s, wait f if t een minut es bef ore slicing; t he bread needs t ime t o cool.
Deep Freeze
To f reeze f resh bread, let it cool complet ely and double-bag in plast ic.
Ba k i n g Gu i d e
T h e Pr o ce ss Si m p l i f i e d
Her e s a gl i mpse of how t he Ost er

Cul i nar y Cent er


mak es gour met bak i ng easy . . .
M I X I N G A N D KN EA D I N G
In st andard bread baking, t he baker mixes t he ingredient s
f irst by st irring, t hen by kneading t he dough by hand.
The Ost er

Culinary Cent er mixes and kneads t he dough


aut omat ically f or you.
RI SI N G
When making bread by hand, t he dough is placed in a warm
place t o rise af t er mixing so t hat t he yeast can f erment and
produce gas. Af t er mixing t he dough, t he Ost er

Culinary Cent er
maint ains t he opt imum t emperat ure f or rising during t his part
of t he process.
If you are using t he Dough Only cycle, t he Ost er

Culinary
Cent er will st op at t he end of t he f irst rising. You will hear a
series of 3 beeps t o let you know it s done. The dough can now
be removed and shaped - f or bagels, pizza or ot her creat ions
and placed in your own oven f or baking.
PU N CH D O W N
Once t he dough has risen, t he baker will t ypically punch
down t he dough. This process helps t o break apart large,
unwant ed pocket s of air and gas t hat have developed t hrough
rising, giving t he bread a more even and appet izing t ext ure.
This Ost er

Culinary Cent er handles t his process aut omat ically


f or you by t urning on t he kneading blade f or just t he right
amount of t ime.
1
2
3
12
13
SECO N D RI SE
Af t er it is punched down, t he bread bounces back it rises a
second t ime. Some breads require short er or longer rising t imes.
For example, wheat breads require a longer rising t ime because
t he f lour cont ains bran and wheat germ which inhibit rising.
The Ost er

Culinary Cent er regulat es t he t emperat ure and t iming


of t his second rise aut omat ically f or you based on your select ion.
BA K E
The Ost er

Culinary Cent er aut omat ically regulat es baking t ime


and t emperat ure f or perf ect result s every t ime!
CO O L
In st andard baking, t he baker removes t he bread f rom t he pan
immediat ely t o keep t he crust f rom t urning soggy. We recommend
t hat you do t he same wit h t he Ost er

Culinary Cent er, t oo.


The baking chamber will remain at a const ant warm t emperat ure
f or 60 minut es if you' re not home t o t ake it out immediat ely.
This will also keep t he bread f rom get t ing soggy.
4
5
6
Tradit ional Whit e Bread
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
4 t easpoons margarine or but t er, sof t ened
4-1/2 cups bread f lour
2 t ablespoons sugar
4 t easpoons dry milk
1 Tablespoon salt
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/3 cups wat er
4 t easpoons margarine or but t er, sof t ened
4 cups bread f lour
2 t ablespoons sugar
4 t easpoons dry milk
2 t easpoons salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1 cup plus 2 t ablespoons wat er
1 t ablespoon margarine or but t er, sof t ened
3 cups bread f lour
2 t ablespoons sugar
1 t ablespoon dry milk
1-3/4 t easpoons salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
3/4 cup plus 2 t ablespoons wat er
2 t easpoons margarine or but t er, sof t ened
2 cups bread f lour
1 t ablespoon sugar
2 t easpoons dry milk
1 t easpoon salt
1-1/4 t easpoons regular act ive dry yeast
OR
1-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whi t e br ead. Pr ess SELECT unt i l t he desi r ed br ead set t i ng number i s di spl ayed.
For 1.0 and 1.5-l b l oaves, sel ect set t i ng ', 2.0-l b, sel ect set t i ng ^ and f or 2.5-l b., sel ect set t i ng .
Sel ect set t i ng f or r api d bake f or al l si ze whi t e br eads. The Rapi d Bake set t i ng r educes baki ng t i me
by 10% t o 20%, but may r esul t i n a smal l er l oaf si ze.
5. If Del ay Bake opt i on i s desi r ed, pr ess A and Y t o set t i mer .
6. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
W h i t e Br e a d Re c i p e s
14
Pot at o Bread
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups + 2 t ablespoons wat er
2 t ablespoons margarine or but t er, sof t ened
4 cups bread f lour
3/4 cup mashed pot at o mix (dry)
2 t ablespoons sugar
1 t easpoons salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/2 cups wat er
2 t ablespoons margarine or but t er, sof t ened
4 cups bread f lour
1/2 cup mashed pot at o mix (dry)
4 t easpoons sugar
2 t easpoons salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1-1/4 cups wat er
2 t ablespoons margarine or but t er, sof t ened
3-1/4 cups bread f lour
1/2 cup mashed pot at o mix (dry)
1 t ablespoon sugar
1-1/2 t easpoons salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
3/4 cup wat er
1 t ablespoon margarine or but t er, sof t ened
2 cups bread f lour
1/3 cup mashed pot at o mix (dry)
2 t easpoons sugar
1 t easpoon salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whi t e br ead. Pr ess SELECT unt i l t he desi r ed br ead set t i ng number i s di spl ayed.
For 1.0 and 1.5-l b l oaves, sel ect set t i ng ', 2.0-l b, sel ect set t i ng ^ and f or 2.5-l b., sel ect set t i ng .
Sel ect set t i ng f or r api d bake f or al l si ze whi t e br eads. The Rapi d Bake set t i ng r educes baki ng t i me
by 10% t o 20%, but may r esul t i n a smal l er l oaf si ze.
5. If Del ay Bake opt i on i s desi r ed, pr ess A and Y t o set t i mer .
6. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
15
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whi t e br ead. Pr ess SELECT unt i l t he desi r ed br ead set t i ng number i s di spl ayed.
For 1.0 and 1.5-l b l oaves, sel ect set t i ng ', 2.0-l b, sel ect set t i ng ^ and f or 2.5-l b., sel ect set t i ng .
Sel ect set t i ng f or r api d bake f or al l si ze whi t e br eads. The Rapi d Bake set t i ng r educes baki ng t i me
by 10% t o 20%, but may r esul t i n a smal l er l oaf si ze.
5. If Del ay Bake opt i on i s desi r ed, pr ess A and Y t o set t i mer .
6. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
Garlic-Herb Bread
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
2 t ablespoons margarine or but t er, sof t ened
3 cloves garlic, crushed
4-3/4 cups bread f lour
2 t ablespoons sugar
2 t easpoons salt
1/2 t easpoon dried rosemary leaves
1/2 t easpoon dried t hyme leaves
1/2 t easpoon dried basil leaves
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/2 cups wat er
4 t easpoons margarine or but t er, sof t ened
2 cloves garlic, crushed
4 cups bread f lour
2 t ablespoons sugar
2 t easpoons salt
1/2 t easpoon dried rosemary leaves
1/4 t easpoon dried t hyme leaves
1/4 t easpoon dried basil leaves
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1-1/4 cups wat er
1 t ablespoon margarine or but t er, sof t ened
2 cloves garlic, crushed
3-1/4 cups bread f lour
2 t ablespoons sugar
1-1/2 t easpoons salt
1/2 t easpoon dried rosemary leaves
1/4 t easpoon dried t hyme leaves
1/4 t easpoon dried basil leaves
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
3/4 cup wat er
2 t easpoons margarine or but t er, sof t ened
1 clove garlic, crushed
2 cups bread f lour
1 t ablespoon sugar
1 t easpoon salt
1/4 t easpoon dried rosemary leaves
1/8 t easpoon dried t hyme leaves
1/8 t easpoon dried basil leaves
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
16
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whi t e br ead. Pr ess SELECT unt i l t he desi r ed br ead set t i ng number i s di spl ayed.
For 1.0 and 1.5-l b l oaves, sel ect set t i ng ', 2.0-l b, sel ect set t i ng ^ and f or 2.5-l b., sel ect set t i ng .
Sel ect set t i ng f or r api d bake f or al l si ze whi t e br eads. The Rapi d Bake set t i ng r educes baki ng t i me
by 10% t o 20%, but may r esul t i n a smal l er l oaf si ze.
5. If Del ay Bake opt i on i s desi r ed, pr ess A and Y t o set t i mer .
6. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
Caraw ay-Rye Bread
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
2 t ablespoons margarine or but t er, sof t ened
3 cups bread f lour
1-1/2 cups rye f lour
3 t ablespoons dry milk
2 t ablespoons sugar
1 t easpoon salt
2 t easpoons caraway seed
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/2 cups plus 2 t ablespoons wat er
4 t easpoons margarine or but t er, sof t ened
3 cups bread f lour
1 cup rye f lour
2 t ablespoons dry milk
2 t ablespoons sugar
1-1/2 t easpoons salt
1/2 t easpoon caraway seed
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1-1/4 cups wat er
1 t ablespoon margarine or but t er, sof t ened
2-1/2 cups bread f lour
3/4 cup rye f lour
2 t ablespoons dry milk
2 t ablespoons sugar
1-1/2 t easpoons salt
1/2 t easpoon caraway seed
2-3/4 t easpoons regular act ive dry yeast
OR
2-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
3/4 cup wat er
2 t easpoons margarine or but t er, sof t ened
1-1/2 cups bread f lour
1/2 cup rye f lour
1 t ablespoon dry milk
1 t ablespoon sugar
1 t easpoon salt
1/8 t easpoon caraway seed
1-3/4 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
17
Onion Bread
Do not use t he delay bake opt ion f or t his recipe.
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
3/4 cup chopped onion
2 t ablespoons margarine or but t er, sof t ened
4-1/2 cups bread f lour
2 t ablespoons sugar
4 t easpoons dry milk
1 t easpoon salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/3 cups plus 2 t ablespoons wat er
2/3 cup chopped onion
4 t easpoons margarine or but t er, sof t ened
4 cups bread f lour
2 t ablespoons sugar
4 t easpoons dry milk
2 t easpoons salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1 cup plus 2 t ablespoons wat er
1/2 cup chopped onion
1 t ablespoon margarine or but t er, sof t ened
3-1/4 cups bread f lour
2 t ablespoons sugar
1 t ablespoon dry milk
1-1/2 t easpoons salt
2-3/4 t easpoons regular act ive dry yeast
OR
2-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
2/3 cup wat er
1/3 cup chopped onion
2 t easpoons margarine or but t er, sof t ened
2 cups bread f lour
1 t ablespoon sugar
2 t easpoons dry milk
1 t easpoon salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whi t e br ead. Pr ess SELECT unt i l t he desi r ed br ead set t i ng number i s di spl ayed.
For 1.0 and 1.5-l b l oaves, sel ect set t i ng ', 2.0-l b, sel ect set t i ng ^ and f or 2.5-l b., sel ect set t i ng .
Sel ect set t i ng f or r api d bake f or al l si ze whi t e br eads. The Rapi d Bake set t i ng r educes baki ng t i me by
10% t o 20%, but may r esul t i n a smal l er l oaf si ze.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
18
Parmesan-Pepper Bread
Do not use t he delay bake opt ion f or t his recipe.
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
1 t ablespoon olive or veget able oil
4 -1/2 cups bread f lour
3/4 cup grat ed Parmesan cheese
1 t ablespoons sugar
1 t easpoons salt
3/4 t easpoon f reshly ground black or green peppercorns
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/2 cups wat er
4 t easpoons olive or veget able oil
4 cups bread f lour
2/3 cup grat ed Parmesan cheese
4 t easpoons sugar
1-1/2 t easpoons salt
1 t easpoon f reshly ground black or green peppercorns
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1 cup plus 2 t ablespoons wat er
1 t ablespoon olive or veget able oil
3-1/4 cups bread f lour
1/2 cup grat ed Parmesan cheese
1 t ablespoon sugar
1 t easpoon salt
3/4 t easpoon f reshly ground black or green peppercorns
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
3/4 cup wat er
2 t easpoons olive or veget able oil
2 cups bread f lour
1/3 cup grat ed Parmesan cheese
2 t easpoons sugar
3/4 t easpoon salt
1/2 t easpoon f reshly ground black or green peppercorns
1-1/2 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whi t e br ead. Pr ess SELECT unt i l t he desi r ed br ead set t i ng number i s di spl ayed.
For 1.0 and 1.5-l b l oaves, sel ect set t i ng ', 2.0-l b, sel ect set t i ng ^ and f or 2.5-l b., sel ect set t i ng .
Sel ect set t i ng f or r api d bake f or al l si ze whi t e br eads. The Rapi d Bake set t i ng r educes baki ng t i me
by 10% t o 20%, but may r esul t i n a smal l er l oaf si ze.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
19
Cheddar-Chive Bread
Do not use t he delay bake opt ion f or t his recipe.
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
4-1/2 cups bread f lour
1-1/2 cup shredded Cheddar cheese (6 ounces)
1/3 cup chopped f resh or 2 t ablespoons f reeze-dried chives
2 t ablespoons sugar
1 t easpoon salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/2 cups wat er
4-1/4 cups bread f lour
3/4 cup shredded Cheddar cheese (3 ounces)
1/4 cup chopped f resh or 2 t ablespoons f reeze-dried chives
2 t ablespoons sugar
1 t easpoon salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1-1/4 cups wat er
3-1/4 cups bread f lour
1-1/4 cups shredded Cheddar cheese (5 ounces)
1/4 cup chopped f resh or 2 t ablespoons f reeze-dried chives
2 t ablespoons sugar
3/4 t easpoon salt
1-1/4 t easpoons regular act ive dry yeast
OR
1 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
3/4 cup wat er
2 cups bread f lour
1/2 cup shredded Cheddar cheese (2 ounces)
2 t ablespoons chopped f resh or
1 t ablespoon f reeze-dried chives
1 t ablespoon sugar
1/2 t easpoon salt
1 t easpoon regular act ive dry yeast
OR
1 t easpoon bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whi t e br ead. Pr ess SELECT unt i l t he desi r ed br ead set t i ng number i s di spl ayed.
For 1.0 and 1.5-l b l oaves, sel ect set t i ng ', 2.0-l b, sel ect set t i ng ^ and f or 2.5-l b., sel ect set t i ng .
Sel ect set t i ng f or r api d bake f or al l si ze whi t e br eads. The Rapi d Bake set t i ng r educes baki ng t i me
by 10% t o 20%, but may r esul t i n a smal l er l oaf si ze.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
20
Roast ed Red Pepper-Cheese Bread
Roast ed red peppers are f ound in jars near t he olives in t he
supermarket . Do not use t he delay bake opt ion f or t his recipe.
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/4 cup wat er
1/2 cup chopped roast ed red bell peppers
2 t ablespoons margarine or but t er, sof t ened
3 cloves garlic, crushed
4-3/4 cups bread f lour
1/2 cup grat ed Parmesan cheese
1-1/2 t ablespoons sugar
1 t easpoon salt
2 t easpoons dried basil leaves
2-1/4 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1 cup wat er
1/2 cup chopped roast ed red bell peppers
4 t easpoons margarine or but t er, sof t ened
2 cloves garlic, crushed
4 cups bread f lour
1/3 cup grat ed Parmesan cheese
2 t ablespoons sugar
2 t easpoons salt
2 t easpoons dried basil leaves
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
3/4 cup wat er
1/3 cup chopped roast ed red bell peppers
1 t ablespoon margarine or but t er, sof t ened
2 cloves garlic, crushed
3-1/4 cups bread f lour
1/4 cup grat ed Parmesan cheese
2 t ablespoons sugar
1-1/2 t easpoons salt
1-1/2 t easpoons dried basil leaves
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
1/2 cup wat er
1/4 cup chopped roast ed red bell peppers
2 t easpoons margarine or but t er, sof t ened
1 clove garlic, crushed
2 cups bread f lour
3 t ablespoons grat ed Parmesan cheese
1 t ablespoon sugar
1 t easpoon salt
1 t easpoon dried basil leaves
1-3/4 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whi t e br ead. Pr ess SELECT unt i l t he desi r ed br ead set t i ng number i s di spl ayed.
For 1.0 and 1.5-l b l oaves, sel ect set t i ng ', 2.0-l b, sel ect set t i ng ^ and f or 2.5-l b., sel ect set t i ng .
Sel ect set t i ng f or r api d bake f or al l si ze whi t e br eads. The Rapi d Bake set t i ng r educes baki ng t i me
by 10% t o 20%, but may r esul t i n a smal l er l oaf si ze.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
21
Bacon-Beer Bread
Do not use t he delay bake opt ion f or t his recipe.
Ext ra Large Loaf (2-1/ 2 pounds)
1 cup f lat beer
1/2 cup wat er
1/2 cup chopped green onions
3 t ablespoons prepared must ard
2 t ablespoons margarine or but t er, sof t ened
5-1/4 cups bread f lour
1 t ablespoon sugar
1 t easpoon salt
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-in:
1/2 cup crumbled cooked bacon (See #6 below)
Large Loaf (2 pounds)
1 cup f lat beer
1/2 cup wat er
1/3 cup chopped green onions
2 t ablespoons prepared must ard
4 t easpoons margarine or but t er, sof t ened
4 cups bread f lour
4 t easpoons sugar
1 t easpoon salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-in:
1/2 cup crumbled cooked bacon (See #6 below)
M edium Loaf (1-1/ 2 pounds)
3/4 cup f lat beer
1/2 cup wat er
1/4 cup chopped green onions
2 t ablespoons prepared must ard
1 t ablespoon margarine or but t er, sof t ened
3-1/4 cups bread f lour
1 t ablespoon sugar
3/4 t easpoon salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-in:
1/3 cup crumbled cooked bacon (See #6 below)
Small Loaf (1 pound)
1/2 cup f lat beer
1/4 cup wat er
3 t ablespoons chopped green onions
1 t ablespoon prepared must ard
2 t easpoons margarine or but t er, sof t ened
2 cups bread f lour
2 t easpoons sugar
1/2 t easpoon salt
1-1/4 t easpoons regular act ive dry yeast
OR
1-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-in:
1/4 cup crumbled cooked bacon (See #6 below)
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whi t e br ead. Pr ess SELECT unt i l t he desi r ed br ead set t i ng number i s di spl ayed.
Sel ect set t i ng ' f or 1 and 1-1/2 l b. l oaves of whi t e br ead (f or set t i ng ', mi x-i ns wi l l need t o be added
20 mi nut es i nt o t he cycl e), f or 2.0-l b l oaves, sel ect set t i ng ^ and f or 2.5-l b., sel ect set t i ng .
Sel ect set t i ng f or r api d bake f or al l si ze of whi t e br eads (f or set t i ng , mi x-i ns wi l l need t o be added
20 mi nut es i nt o t he cycl e). The Rapi d Bake set t i ng r educes baki ng t i me by 10% t o 20%, but may r esul t
i n a smal l er l oaf si ze.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
6. Add Mi x-i ns when Cul i nar y Cent er beeps, about 32 mi nut es af t er st ar t i ng.
22
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whi t e br ead. Pr ess SELECT unt i l t he desi r ed br ead set t i ng number i s di spl ayed.
Sel ect set t i ng ' f or 1 and 1-1/2 l b. l oaves of whi t e br ead (f or set t i ng ', mi x-i ns wi l l need t o be added
20 mi nut es i nt o t he cycl e), f or 2.0-l b l oaves, sel ect set t i ng ^ and f or 2.5-l b., sel ect set t i ng .
Sel ect set t i ng f or r api d bake f or al l si ze of whi t e br eads (f or set t i ng , mi x-i ns wi l l need t o be added
20 mi nut es i nt o t he cycl e). The Rapi d Bake set t i ng r educes baki ng t i me by 10% t o 20%, but may r esul t
i n a smal l er l oaf si ze.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
6. Add Mi x-i ns when Cul i nar y Cent er beeps, about 32 mi nut es af t er st ar t i ng.
Pepperoni-Cheese Bread
Do not use t he delay bake opt ion f or t his recipe.
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/3 cups wat er
4-1/2 cups bread f lour
1 cup shredded mozzarella cheese
2 t ablespoons sugar
1 t easpoon garlic salt
1-1/2 t easpoons dried oregano leaves
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-in:
2/3 cup sliced pepperoni (See #6 below)
Large Loaf (2 pounds)
1-1/2 cups wat er
4 cups bread f lour
2/3 cup shredded mozzarella cheese
2 t ablespoons sugar
2 t easpoons garlic salt
2 t easpoons dried oregano leaves
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-in:
1 cup sliced pepperoni (See #6 below)
M edium Loaf (1-1/ 2 pounds)
1-1/4 cups wat er
3-1/4 cups bread f lour
1/3 cup shredded mozzarella cheese
2 t ablespoons sugar
1-1/2 t easpoons garlic salt
1-1/2 t easpoons dried oregano leaves
1-1/2 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-in:
2/3 cup sliced pepperoni (See #6 below)
Small Loaf (1 pound)
3/4 cup wat er
2 cups bread f lour
1/3 cup shredded mozzarella cheese
1 t ablespoon sugar
1 t easpoon garlic salt
1 t easpoon dried oregano leaves
1-1/2 t easpoons regular act ive dry yeast
OR
1-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-in:
1/2 cup sliced pepperoni (See #6 below)
23
Sout h-of -t he-Border Bread
Do not use t he delay bake opt ion f or t his recipe.
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
1 cup f rozen whole kernel corn, t hawed
2 t ablespoons margarine or but t er, sof t ened
3 t ablespoons canned chopped green chilies
4-1/4 cups bread f lour
1/2 cup cornmeal
1 t ablespoons sugar
1 t easpoons salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/2 cups wat er
1 cup f rozen whole kernel corn, t hawed
2 t ablespoons margarine or but t er, sof t ened
2 t ablespoons canned chopped green chilies
4-1/4 cups bread f lour
1/2 cup cornmeal
2 t ablespoons sugar
1-1/2 t easpoons salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1 cup wat er
2/3 cup f rozen whole kernel corn, t hawed
2 t ablespoons margarine or but t er, sof t ened
2 t ablespoons canned chopped green chilies
3-1/4 cups bread f lour
1/3 cup cornmeal
2 t ablespoons sugar
1-1/2 t easpoons salt
2 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
2/3 cup wat er
1/2 cup f rozen whole kernel corn, t hawed
1 t ablespoon margarine or but t er, sof t ened
1 t ablespoon canned chopped green chilies
2 cups bread f lour
1/4 cup cornmeal
1 t ablespoon sugar
1 t easpoon salt
2 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1.Remove br ead pan; at t ach kneadi ng bl ade.
2.Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3.Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whi t e br ead. Pr ess SELECT unt i l t he desi r ed br ead set t i ng number i s di spl ayed.
For 1.0 and 1.5-l b l oaves, sel ect set t i ng ', 2.0-l b, sel ect set t i ng ^ and f or 2.5-l b., sel ect set t i ng .
Sel ect set t i ng f or r api d bake f or al l si ze whi t e br eads. The Rapi d Bake set t i ng r educes baki ng t i me
by 10% t o 20%, but may r esul t i n a smal l er l oaf si ze.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
24
Triple Cheese and Garlic Bread
Do not use t he delay bake opt ion f or t his recipe.
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/4 cup wat er
2/3 cup small curd creamed cot t age cheese
2 t ablespoons margarine or but t er, sof t ened
5-1/4 cups bread f lour
3/4 cup shredded mozzarella cheese
1/4 cup grat ed Parmesan cheese
2 t ablespoons sugar
1-1/2 t easpoons garlic salt
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1 cup wat er
1/2 cup small curd creamed cot t age cheese
2 t ablespoons margarine or but t er, sof t ened
4 cups bread f lour
2/3 cup shredded mozzarella cheese
1/4 cup grat ed Parmesan cheese
2 t ablespoons sugar
2 t easpoons garlic salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1 cup wat er
1/2 cup small curd creamed cot t age cheese
2 t ablespoons margarine or but t er, sof t ened
3-1/4 cups bread f lour
1/2 cup shredded mozzarella cheese
3 t ablespoons grat ed Parmesan cheese
2 t ablespoons sugar
1-1/2 t easpoons garlic salt
1-1/2 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
2/3 cup wat er
1/3 cup small curd creamed cot t age cheese
1 t ablespoon margarine or but t er, sof t ened
2 cups bread f lour
1/3 cup shredded mozzarella cheese
2 t ablespoons grat ed Parmesan cheese
1 t ablespoon sugar
1 t easpoon garlic salt
1-1/2 t easpoons regular act ive dry yeast
OR
1-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whi t e br ead. Pr ess SELECT unt i l t he desi r ed br ead set t i ng number i s di spl ayed.
For 1.0 and 1.5-l b l oaves, sel ect set t i ng ', 2.0-l b, sel ect set t i ng ^ and f or 2.5-l b., sel ect set t i ng .
Sel ect set t i ng f or r api d bake f or al l si ze whi t e br eads. The Rapi d Bake set t i ng r educes baki ng t i me
by 10% t o 20%, but may r esul t i n a smal l er l oaf si ze.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
25
100% Whole Wheat Bread
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
2 t ablespoons skim milk
2 t ablespoons margarine or but t er, sof t ened
2 t ablespoons honey
1 t ablespoon molasses
1-1/2 t easpoons salt
4-1/2 cups whole wheat f lour
2 t ablespoons glut en f lour or plain whit e bread f lour
2 t easpoons yeast
Large Loaf (2 pounds)
1-3/4 cups wat er
2 t ablespoons margarine or but t er, sof t ened
4-2/3 cups whole wheat f lour
1/4 cup packed brown sugar
2 t easpoons salt
3-1/2 t easpoons regular act ive dry yeast
OR
3-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1-1/4 cups wat er
2 t ablespoons margarine or but t er, sof t ened
3 cups whole wheat f lour
1/4 cup packed brown sugar
1-1/2 t easpoons salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
1 cup wat er
1 t ablespoon margarine or but t er, sof t ened
2 1/3 cups whole wheat f lour
2 t ablespoons packed brown sugar
1 t easpoon salt
1-1/2 t easpoons regular act ive dry yeast
OR
1-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whol e wheat f l our . Pr ess SELECT unt i l t he desi r ed br ead set t i ng number
i s di spl ayed. Pr ess START. For 1.0 and 1.5-l b l oaves, sel ect set t i ng I and f or 2.0 and 2.5-l b
sel ect set t i ng I.
5. If Del ay Bake opt i on i s desi r ed, pr ess A and Y t o set t i mer .
6. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
7. Pl ease not e: Wheat has a 30-mi nut e r est per i od bef or e mi xi ng begi ns.
W h o l e W h e a t Br e a d Re ci p e s
26
Crunchy Wheat and Honey Bread
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
1/4 cup honey
2 t ablespoons margarine or but t er, sof t ened
2 cups whole wheat f lour
3 cups bread f lour
2/3 cup slivered almonds, t oast ed
1 t easpoons salt
2-1/2 t easpoons regular act ive dry yeast
OR
2-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-3/4 cups wat er
1/4 cup honey
2 t ablespoons margarine or but t er, sof t ened
2-1/2 cups whole wheat f lour
2 cups bread f lour
2/3 cup slivered almonds, t oast ed
2 t easpoons salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1-1/4 cups wat er
3 t ablespoons honey
2 t ablespoons margarine or but t er, sof t ened
2 cups whole wheat f lour
1-1/2 cups bread f lour
1/2 cup slivered almonds, t oast ed
1-1/2 t easpoons salt
1-1/4 t easpoons regular act ive dry yeast
OR
1-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
3/4 cup plus 2 t ablespoons wat er
2 t ablespoons honey
1 t ablespoon margarine or but t er, sof t ened
1-1/4 cups whole wheat f lour
1 cup bread f lour
1/3 cup slivered almonds, t oast ed
1 t easpoon salt
1-1/4 t easpoons regular act ive dry yeast
OR
1 t easpoon bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whol e wheat f l our . Pr ess SELECT unt i l t he desi r ed br ead set t i ng number
i s di spl ayed. Pr ess START. For 1.0 and 1.5-l b l oaves, sel ect set t i ng I and f or 2.0 and 2.5-l b
sel ect set t i ng I.
5. If Del ay Bake opt i on i s desi r ed, pr ess A and Y t o set t i mer .
6. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
7. Pl ease not e: Wheat has a 30-mi nut e r est per i od bef or e mi xi ng begi ns.
27
M ult igrain Bread
Look f or 7-grain cereal in t he healt h f ood or hot cereal sect ion
of your supermarket .
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups + 2 t ablespoons wat er
3 t ablespoons margarine or but t er, sof t ened
3 cups bread f lour
1-1/2 cups whole wheat f lour
3/4 cup 7-grain cereal
3 t ablespoons packed brown sugar
1 t easpoons salt
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/4 cups plus 2 t ablespoons wat er
2 t ablespoons margarine or but t er, sof t ened
2 cups bread f lour
1-1/4 cups whole wheat f lour
3/4 cup 7-grain cereal
1/4 cup packed brown sugar
1-1/2 t easpoons salt
2-3/4 t easpoons regular act ive dry yeast
OR
2-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1 cup plus 2 t ablespoons wat er
2 t ablespoons margarine or but t er, sof t ened
1-1/3 cups bread f lour
1 cup whole wheat f lour
1/4 cup 7-grain cereal
3 t ablespoons packed brown sugar
1-1/4 t easpoons salt
2-1/4 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
3/4 cup plus 2 t ablespoons wat er
1 t ablespoon margarine or but t er, sof t ened
1 cup bread f lour
3/4 cup whole wheat f lour
2/3 cup 7-grain cereal
2 t ablespoons packed brown sugar
1 t easpoon salt
2-1/4 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
28
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whol e wheat f l our . Pr ess SELECT unt i l t he desi r ed br ead set t i ng number
i s di spl ayed. Pr ess START. For 1.0 and 1.5-l b l oaves, sel ect set t i ng I and f or 2.0 and 2.5-l b
sel ect set t i ng I.
5. If Del ay Bake opt i on i s desi r ed, pr ess A and Y t o set t i mer .
6. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
7. Pl ease not e: Wheat has a 30-mi nut e r est per i od bef or e mi xi ng begi ns.
Pumpernickel Bread
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
1/4 cup dark molasses
2 t ablespoons margarine or but t er, sof t ened
3 cups bread f lour
1-1/2 cups rye f lour
3 t ablespoons cocoa
1 t ablespoon sugar
1 t easpoons salt
3 t easpoons regular act ive dry yeast
OR
3 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/2 cups wat er
1/4 cup dark molasses
4 t easpoons margarine or but t er, sof t ened
2-1/2 cups bread f lour
1-1/2 cups rye f lour
2 t ablespoons cocoa
2-1/2 t easpoons salt
3 t easpoons regular act ive dry yeast
OR
3 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1 cup wat er
1/4 cup dark molasses
1 t ablespoon margarine or but t er, sof t ened
2 cups bread f lour
1-1/4 cups rye f lour
2 t ablespoons cocoa
2 t easpoons salt
2-1/2 t easpoons regular act ive dry yeast
OR
2-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
2/3 cup wat er
2 t ablespoons dark molasses
2 t easpoons margarine or but t er, sof t ened
1-1/4 cups bread f lour
3/4 cup rye f lour
1 t ablespoon cocoa
1-1/4 t easpoons salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
29
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whol e wheat f l our . Pr ess SELECT unt i l t he desi r ed br ead set t i ng number
i s di spl ayed. Pr ess START. For 1.0 and 1.5-l b l oaves, sel ect set t i ng I and f or 2.0 and 2.5-l b
sel ect set t i ng I.
5. If Del ay Bake opt i on i s desi r ed, pr ess A and Y t o set t i mer .
6. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
7. Pl ease not e: Wheat has a 30-mi nut e r est per i od bef or e mi xi ng begi ns.
Russian Black Bread
Do not use t he delay bake opt ion f or t his recipe.
Ext ra Large Loaf (2-1/ 2 pounds)
1-3/4 cups wat er
1/4 cup dark molasses
2 t ablespoons margarine or but t er, sof t ened
3 cups bread f lour
1-1/2 cups whole wheat f lour
1 cup rye f lour
2 t easpoons sugar
2 t ablespoons inst ant cof f ee granules
1-1/2 t easpoons salt
1 t easpoon f ennel seed, crushed
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/2 cups wat er
1/4 cup dark molasses
2 t ablespoons margarine or but t er, sof t ened
1-1/2 cups bread f lour
1-1/3 cups whole wheat f lour
1-1/3 cups rye f lour
4 t easpoons inst ant cof f ee granules
1-1/2 t easpoons salt
1/2 t easpoon f ennel seed, crushed
4 t easpoons regular act ive dry yeast
OR
4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1-1/4 cups wat er
3 t ablespoons dark molasses
2 t ablespoons margarine or but t er, sof t ened
1-1/4 cups bread f lour
1 cup whole wheat f lour
1 cup rye f lour
1 t ablespoon inst ant cof f ee granules
1-1/4 t easpoons salt
1/2 t easpoon f ennel seed, crushed
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
3/4 cup wat er
2 t ablespoons dark molasses
1 t ablespoon margarine or but t er, sof t ened
3/4 cup bread f lour
2/3 cup whole wheat f lour
2/3 cup rye f lour
2 t easpoons inst ant cof f ee granules
3/4 t easpoon salt
1/4 t easpoon f ennel seed, crushed
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
30
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whol e wheat f l our . Pr ess SELECT unt i l t he desi r ed br ead set t i ng number
i s di spl ayed. Pr ess START. For 1.0 and 1.5-l b l oaves, sel ect set t i ng I and f or 2.0 and 2.5-l b
sel ect set t i ng I.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
6. Pl ease not e: Wheat has a 30-mi nut e r est per i od bef or e mi xi ng begi ns.
Whole Wheat -Raisin-Nut Bread
Do not use t he delay bake opt ion f or t his recipe.
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
2 t ablespoons margarine or but t er, sof t ened
3 cups bread f lour
2 cups whole wheat f lour
3 t ablespoons packed brown sugar
1 t easpoon salt
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
2/3 cup chopped walnut s or pecans
1/2 cup raisins
Large Loaf (2 pounds)
1-3/4 cups plus 2 t ablespoons wat er
2 t ablespoons margarine or but t er, sof t ened
4-2/3 cups whole wheat f lour
1/4 cup packed brown sugar
2 t easpoons salt
3-1/2 t easpoons regular act ive dry yeast
OR
3-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/2 cup chopped walnut s or pecans
1/2 cup raisins
M edium Loaf (1-1/ 2 pounds)
1-1/4 cups wat er
2 t ablespoons margarine or but t er, sof t ened
3 cups whole wheat f lour
3 t ablespoons packed brown sugar
1-1/4 t easpoons salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/2 cup chopped walnut s or pecans
1/2 cup raisins
Small Loaf (1 pound)
3/4 cup wat er
2 t ablespoons margarine or but t er, sof t ened
2 cups whole wheat f lour
2 t ablespoons packed brown sugar
3/4 t easpoon salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/4 cup chopped walnut s or pecans
1/4 cup raisins
31
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Thi s i s a whol e wheat f l our . Pr ess SELECT unt i l t he desi r ed br ead set t i ng number
i s di spl ayed. For 1.0 and 1.5-l b l oaves, sel ect set t i ng I and f or 2.0 and 2.5-l b sel ect set t i ng I.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
6. Add mi x-i ns 20 mi nut es af t er st ar t i ng t he cycl e.
7. Pl ease not e: Wheat has a 30-mi nut e r est per i od bef or e mi xi ng begi ns.
Classic French Bread
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
2 t easpoons margarine or but t er, sof t ened
4 cups bread f lour
4 t easpoons sugar
1-1/2 t easpoons salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/2 cups wat er
2 t easpoons margarine or but t er, sof t ened
4 cups bread f lour
4 t easpoons sugar
1-1/2 t easpoons salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1 cup plus 2 t ablespoons wat er
2 t easpoons margarine or but t er, sof t ened
3-1/4 cups bread f lour
1 t ablespoon sugar
1-1/2 t easpoons salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
3/4 cup wat er
1 t easpoon margarine or but t er,
sof t ened
2 cups bread f lour
2 t easpoons sugar
1 t easpoon salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Fr e n ch Br e a d Re ci p e s
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Pr ess SELECT unt i l t he number
I
i s di spl ayed, i ndi cat i ng Fr ench Br ead Cycl e.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
32
Quick Sourdough Bread
Do not use t he delay bake opt ion f or t his recipe.
Ext ra Large Loaf (2-1/ 2 pounds)
2/3 cup plain nonf at yogurt
3/4 cup and 2 t ablespoons wat er
2 t ablespoons lemon juice
2 t ablespoons margarine or but t er, sof t ened
4-1/2 cups bread f lour
1 t ablespoons sugar
1 t easpoon salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1/2 cup plain nonf at yogurt
1 cup plus 2 t ablespoons wat er
4 t easpoons lemon juice
4 t easpoons margarine or but t er, sof t ened
4 cups bread f lour
4 t easpoons sugar
1-1/2 t easpoons salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1/2 cup plain nonf at yogurt
2/3 cup wat er
1 t ablespoon lemon juice
1 t ablespoon margarine or but t er, sof t ened
3-1/4 cups bread f lour
1 t ablespoon sugar
1-1/2 t easpoons salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
1/3 cup plain nonf at yogurt
1/2 cup wat er
2 t easpoons lemon juice
2 t easpoons margarine or but t er, sof t ened
2 cups bread f lour
2 t easpoons sugar
1 t easpoon salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Pr ess SELECT unt i l t he number
I
i s di spl ayed, i ndi cat i ng Fr ench Br ead Cycl e.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
33
Apple-Spice Bread
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
3 t ablespoons margarine or but t er, sof t ened
5 cups bread f lour
3 t ablespoons sugar
2 t ablespoons dry milk
1 t easpoons salt
2 t easpoons cinnamon
1 t easpoon nut meg
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
2/3 cup cut -up dried apples (See #6 below)
Large Loaf (2 pounds)
1-1/2 cups wat er
2 t ablespoons margarine or but t er, sof t ened
4 cups bread f lour
2 t ablespoons sugar
2 t ablespoons dry milk
2 t easpoons salt
1 t ablespoon apple pie spice
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
2/3 cup cut -up dried apples (See #6 below)
M edium Loaf (1-1/ 2 pounds)
1-1/4 cups wat er
2 t ablespoons margarine or but t er, sof t ened
3-1/4 cups bread f lour
2 t ablespoons sugar
2 t ablespoons dry milk
1-1/2 t easpoons salt
2 t easpoons apple pie spice
1-3/4 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/2 cup cut -up dried apples (See #6 below)
Small Loaf (1 pound)
3/4 cup wat er
1 t ablespoon margarine or but t er, sof t ened
2 cups bread f lour
1 t ablespoon sugar
1 t ablespoon dry milk
1 t easpoon salt
1-1/2 t easpoons apple pie spice
1-1/2 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/3 cup cut -up dried apples (See #6 below)
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Pr ess SELECT unt i l t he number
I
i s di spl ayed, i ndi cat i ng t he Sweet Br ead Cycl e.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
6. Add Mi x-i ns when Cul i nar y Cent er beeps, about 32 mi nut es af t er st ar t i ng.
Sw e e t Br e a d Re ci p e s
34
Banana-M acadamia Nut Bread
The rapid cycle is not recommended f or t his recipe.
Do not use t he delay bake opt ion f or t his recipe.
Serve wit h Choco-Banana Spread (Page 66)
Ext ra Large Loaf (2-1/ 2 pounds)
1 cup wat er
1 cup mashed, very ripe bananas (about 2 medium)
2 t ablespoons margarine or but t er, sof t ened
2 egg whit es
4-1/2 cups bread f lour
2 t ablespoons sugar
2 t easpoons salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
2/3 cup chopped macadamia nut s (See #6 below)
Large Loaf (2 pounds)
1 cup wat er
2/3 cup mashed, very ripe bananas (about 2 medium)
2 t ablespoons margarine or but t er, sof t ened
2 egg whit es
4 cups bread f lour
1/4 cup sugar
1-1/2 t easpoons salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
2/3 cup chopped macadamia nut s (See #6 below)
M edium Loaf (1-1/ 2 pounds)
1/2 cup plus 2 t ablespoons wat er
2/3 cup mashed, very ripe bananas (about 2 medium)
2 t ablespoons margarine or but t er, sof t ened
1 egg whit e
3-1/4 cups bread f lour
3 t ablespoons sugar
1-1/4 t easpoons salt
2-3/4 t easpoons regular act ive dry yeast
OR
2-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/2 cup chopped macadamia nut s (See #6 below)
Small Loaf (1 pound)
1/2 cup wat er
1/3 cup mashed, ripe banana (about 1 medium)
1 t ablespoon margarine or but t er, sof t ened
1 egg whit e
2 cups bread f lour
2 t ablespoons sugar
3/4 t easpoon salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/3 cup chopped macadamia nut s (See #6 below)
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Pr ess SELECT unt i l t he number I i s di spl ayed, i ndi cat i ng t he Sweet Br ead Cycl e.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
6. Add Mi x-i ns when Cul i nar y Cent er beeps, about 32 mi nut es af t er st ar t i ng.
35
Cinnamon-Raisin Bread
For an ext ra cinnamon kick, drizzle wit h Cinnamon Glaze
(Page 67)
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
2 t ablespoons margarine or but t er, sof t ened
4 cups bread f lour
1/4 cup sugar
2 t easpoons salt
1-1/4 t easpoons ground cinnamon
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
3/4 cup raisins (See #6 below)
Large Loaf (2 pounds)
1-1/2 cups wat er
2 t ablespoons margarine or but t er, sof t ened
4 cups bread f lour
1/4 cup sugar
2 t easpoons salt
1-1/4 t easpoons ground cinnamon
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
3/4 cup raisins (See #6 below)
Large Loaf (1-1/ 2 pounds)
1-1/4 cups wat er
2 t ablespoons margarine or but t er, sof t ened
3-1/4 cups bread f lour
1/4 cup sugar
1-1/2 t easpoons salt
1 t easpoon ground cinnamon
2-1/4 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
3/4 cup raisins (See #6 below)
Small Loaf (1 pound)
3/4 cup plus 2 t ablespoons wat er
1 t ablespoon margarine or but t er, sof t ened
2 cups bread f lour
2 t ablespoons sugar
1 t easpoon salt
3/4 t easpoon ground cinnamon
2 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/2 cup raisins (See #6 below)
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Pr ess SELECT unt i l t he number
I
i s di spl ayed, i ndi cat i ng t he Sweet Br ead Cycl e.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
6. Add Mi x-i ns when Cul i nar y Cent er beeps, about 32 mi nut es af t er st ar t i ng.
36
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Pr ess SELECT unt i l t he number I i s di spl ayed, i ndi cat i ng t he Sweet Br ead Cycl e.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
6. Add Mi x-i ns when Cul i nar y Cent er beeps, about 32 mi nut es af t er st ar t i ng.
Peach Bread
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
2 t ablespoons margarine or but t er, sof t ened
5 cups bread f lour
3 t ablespoons packed brown sugar
1 t easpoon salt
1/2 t easpoon ground nut meg
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
2/3 cup cut -up dried peaches (See #6 below)
Large Loaf (2 pounds)
1-1/2 cups wat er
4 t easpoons margarine or but t er, sof t ened
4 cups bread f lour
2 t ablespoons packed brown sugar
2 t easpoons salt
1/4 t easpoon ground nut meg
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
2/3 cup cut -up dried peaches (See #6 below)
M edium Loaf (1-1/ 2 pounds)
1-1/4 cups wat er
1 t ablespoon margarine or but t er, sof t ened
3-1/4 cups bread f lour
2 t ablespoons packed brown sugar
1-1/2 t easpoons salt
1/4 t easpoon ground nut meg
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/2 cup cut -up dried peaches (See #6 below)
Small Loaf (1 pound)
3/4 cup wat er
2 t easpoons margarine or but t er, sof t ened
2 cups bread f lour
1 t ablespoon packed brown sugar
1 t easpoon salt
1/8 t easpoon ground nut meg
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/3 cup cut -up dried peaches (See #6 below)
37
Cranberry-Wheat Bread
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/4 cups wat er
1/2 cup honey
3 t ablespoons margarine or but t er, sof t ened
3 cups bread f lour
2 cups whole wheat f lour
1 t easpoon salt
2 t easpoons ground mace
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
2/3 cup dried cranberries (See #6 below)
Large Loaf (2 pounds)
1-1/2 cups wat er
3 t ablespoons honey
2 t ablespoons margarine or but t er, sof t ened
2-1/2 cups bread f lour
1-1/2 cups whole wheat f lour
2 t easpoons salt
1 t easpoon ground mace
3-1/2 t easpoons regular act ive dry yeast
OR
3-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
2/3 cup dried cranberries (See #6 below)
M edium Loaf (1-1/ 2 pounds)
1-1/4 cups wat er
1/3 cup honey
2 t ablespoons margarine or but t er, sof t ened
2 cups bread f lour
1-1/4 cups whole wheat f lour
1-1/2 t easpoons salt
1 t easpoon ground mace
2 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/2 cup dried cranberries (See #6 below)
Small Loaf (1 pound)
3/4 cup wat er
2 t ablespoons honey
1 t ablespoon margarine or but t er, sof t ened
1-1/4 cups bread f lour
3/4 cup whole wheat f lour
1 t easpoon salt
1/4 t easpoon ground mace
2 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/3 cup dried cranberries (See #6 below)
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Pr ess SELECT unt i l t he number
I
i s di spl ayed, i ndi cat i ng t he Sweet Br ead Cycl e.
5. Pr ess START. Br ead wi l l be done baki ng i n t he t i me i ndi cat ed.
6. Add Mi x-i ns when Cul i nar y Cent er beeps, about 32 mi nut es af t er st ar t i ng.
38
Fruit cake Bread
Do not use t he delay bake opt ion f or t his recipe.
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
2 eggs
3 t ablespoons margarine or but t er, sof t ened
5 cups bread f lour
3 t ablespoons packed brown sugar
1 t easpoons salt
1/2 t easpoon ground nut meg
1 t easpoon ground cloves
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
2/3 cup chopped dried f ruit (See #6 below)
Large Loaf (2 pounds)
1-1/4 cups wat er
2 eggs
2 t ablespoons margarine or but t er, sof t ened
4 cups bread f lour
2 t ablespoons packed brown sugar
2 t easpoons salt
1/4 t easpoon ground nut meg
1/8 t easpoon ground cloves
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
2/3 cup chopped dried f ruit (See #6 below)
M edium Loaf (1-1/ 2 pounds)
1 cup plus 2 t ablespoons wat er
1 egg
2 t ablespoons margarine or but t er, sof t ened
3-1/4 cups bread f lour
1/4 cup packed brown sugar
1-1/2 t easpoons salt
1/4 t easpoon ground nut meg
1/8 t easpoon ground cloves
1-3/4 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/2 cup chopped dried f ruit (See #6 below)
Small Loaf (1 pound)
2/3 cup wat er
1 egg
1 t ablespoon margarine or but t er, sof t ened
2 cups bread f lour
1 t ablespoon packed brown sugar
1 t easpoon salt
1/8 t easpoon ground nut meg
Dash of ground cloves
1-3/4 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Mix-ins:
1/3 cup chopped dried f ruit (See #6 below)
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Pr ess SELECT unt i l t he number
I
i s di spl ayed, i ndi cat i ng t he Sweet Br ead Cycl e.
5. Pr ess START. Br ead wi l l be done baki ng i n t he t i me i ndi cat ed.
6. Add Mi x-i ns when Cul i nar y Cent er beeps, about 32 mi nut es af t er st ar t i ng.
39
Gingery Bread
This unique bread is delicious drizzled wit h Cit rus Glaze
(Page 67)
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/4 cups wat er
1/3 cup molasses
3 t ablespoons margarine or but t er, sof t ened
1 t easpoon grat ed lemon peel
5-1/4 cups bread f lour
1 t easpoon salt
1 t easpoon ground ginger
1 t easpoon ground cinnamon
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/2 cups wat er
1/4 cup molasses
2 t ablespoons margarine or but t er, sof t ened
1 t easpoon grat ed lemon peel
4 cups bread f lour
1-1/2 t easpoons salt
1/2 t easpoon ground ginger
1/2 t easpoon ground cinnamon
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1 cup plus 2 t ablespoons wat er
1/4 cup molasses
2 t ablespoons margarine or but t er, sof t ened
1 t easpoon grat ed lemon peel
3-1/4 cups bread f lour
1 t easpoon salt
1/2 t easpoon ground ginger
1/2 t easpoon ground cinnamon
1-3/4 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
3/4 cup wat er
2 t ablespoons molasses
1 t ablespoon margarine or but t er, sof t ened
1/2 t easpoon grat ed lemon peel
2 cups bread f lour
3/4 t easpoon salt
1/4 t easpoon ground ginger
1/4 t easpoon ground cinnamon
1-1/4 t easpoons regular act ive dry yeast
OR
1 t easpoon bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Pr ess SELECT unt i l t he number
I
i s di spl ayed, i ndi cat i ng t he Sweet Br ead Cycl e.
5. Pr ess START. Br ead wi l l be done baki ng i n t he t i me i ndi cat ed.
40
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Pr ess SELECT unt i l t he number
I
i s di spl ayed, i ndi cat i ng t he Sweet Br ead Cycl e.
5. Pr ess START. Br ead wi l l be done baki ng i n t he t i me i ndi cat ed.
Old-Fashioned Oat meal Bread
Ext ra Large Loaf (2-1/ 2 pounds)
1-1/2 cups wat er
1/4 cup molasses
3 t ablespoons margarine or but t er, sof t ened
4-1/2 cups bread f lour
1/2 cup quick-cooking or regular oat s
3 t ablespoons dry milk
1t easpoons salt
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1-1/3 cups wat er
1/4 cup molasses
2 t ablespoons margarine or but t er, sof t ened
4 cups bread f lour
2/3 cup quick-cooking or regular oat s
2 t ablespoons dry milk
1-1/4 t easpoons salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (1-1/ 2 pounds)
1 cup wat er
1/4 cup molasses
2 t ablespoons margarine or but t er, sof t ened
3 cups bread f lour
1/2 cup quick-cooking or regular oat s
2 t ablespoons dry milk
1-1/4 t easpoons salt
2 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
2/3 cup wat er
2 t ablespoons molasses
1 t ablespoon margarine or but t er, sof t ened
2 cups bread f lour
1/3 cup quick-cooking or regular oat s
1 t ablespoon dry milk
3/4 t easpoon salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
41
Pia Colada Bread
Ext ra Large Loaf (2-1/ 2 pounds)
1 cup canned crushed pineapple in juice
1/2 cup wat er
3 t ablespoons rum*
3 t ablespoons margarine or but t er, sof t ened
4-1/2 cups bread f lour
2/3 cup shredded coconut , t oast ed
2 t ablespoons sugar
1 t easpoons salt
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1 cup canned crushed pineapple in juice
1/2 cup wat er
2 t ablespoons rum*
2 t ablespoons margarine or but t er, sof t ened
4 cups bread f lour
2/3 cup shredded coconut , t oast ed
2 t ablespoons sugar
1-1/2 t easpoons salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
2/3 cup canned crushed pineapple in juice
1/2 cup wat er
2 t ablespoons rum*
2 t ablespoons margarine or but t er, sof t ened
3-1/4 cups bread f lour
1/2 cup shredded coconut , t oast ed
2 t ablespoons sugar
1 t easpoon salt
2-3/4 t easpoons regular act ive dry yeast
OR
2-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
1/2 cup canned crushed pineapple in juice
1/4 cup wat er
1 t ablespoon rum*
1 t ablespoon margarine or but t er, sof t ened
2 cups bread f lour
1/3 cup shredded coconut , t oast ed
1 t ablespoon sugar
3/4 t easpoon salt
1-3/4 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
* For ext ra large loaves, subst it ut e 2 t easpoons of rum ext ract
and 7 t easpoons wat er. For large and medium loaves,
subst it ut e 1 t easpoon rum ext ract and 5 t easpoons of wat er.
For a small loaf , subst it ut e 1/2 t easpoon rum ext ract
and 2-1/2 t easpoons wat er f or t he rum.
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Pr ess SELECT unt i l t he number
I
i s di spl ayed, i ndi cat i ng t he Sweet Br ead Cycl e.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
42
Pumpkin-Yogurt Bread
Cooked and mashed pumpkin or squash can be subst it ut ed
f or t he canned pumpkin.
Ext ra Large Loaf (2-1/ 2 pounds)
1/2 cup wat er
1-1/2 cups canned pumpkin
1/3 cup plain yogurt
2 t ablespoons margarine or but t er, sof t ened
1-1/2 cups whole wheat f lour
3 cups bread f lour
1/4 cup packed brown sugar
1 t easpoons salt
2 t easpoons pumpkin pie spice
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Large Loaf (2 pounds)
1/2 cup wat er
3/4 cup canned pumpkin
1/3 cup plain yogurt
2 t ablespoons margarine or but t er, sof t ened
1-1/2 cups whole wheat f lour
3 cups bread f lour
1/4 cup packed brown sugar
2 t easpoons salt
1-1/2 t easpoons pumpkin pie spice
3-1/2 t easpoons regular act ive dry yeast
OR
3-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
M edium Loaf (1-1/ 2 pounds)
1/2 cup wat er
1 cup canned pumpkin
1/3 cup plain yogurt
1 t ablespoon margarine or but t er, sof t ened
1-1/4 cups whole wheat f lour
2 cups bread f lour
1/4 cup packed brown sugar
1-1/2 t easpoons salt
1 t easpoon pumpkin pie spice
1-3/4 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Small Loaf (1 pound)
1/2 cup wat er
1/2 cup canned pumpkin
3 t ablespoons plain yogurt
1 t ablespoon margarine or but t er, sof t ened
3/4 cup whole wheat f lour
1-1/2 cups bread f lour
2 t ablespoons packed brown sugar
1 t easpoon salt
3/4 t easpoon pumpkin pie spice
2 t easpoons regular act ive dry yeast
OR
1-3/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Sel ect br ead t ype: Pr ess SELECT unt i l t he number I i s di spl ayed, i ndi cat i ng t he Sweet Br ead Cycl e.
5. Pr ess START. Br ead wi l l be done baki ng i n t he number of hour s i ndi cat ed.
43
Do u g h On l y Re ci p e s
Apple Cof f ee Cake
Dough:
1-1/4 cup wat er
2 t ablespoons margarine or but t er, sof t ened
1-1/2 cups bread f lour
1-1/2 cups whole wheat f lour
2 t ablespoons packed brown sugar
1 t easpoon salt
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Filling:
2 cups chopped apples
1/3 cup packed brown sugar
2 t ablespoons bread f lour
3 t ablespoons raisins
3 t ablespoons margarine or but t er, sof t ened
1/4 t easpoon salt
1/8 t easpoon ground nut meg
1/4 t easpoon ground cardamom
DIRECTIONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l dough i ngr edi ent s i n br ead pan i n or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Pr ess SELECT unt i l set t i ng number
^
i s di spl ayed. Pr ess START.
5. Gr ease cooki e sheet . Whi l e dough i s r i si ng, cook al l f i l l i ng i ngr edi ent s over medi um heat ,
st i r r i ng const ant l y, unt i l appl es ar e t ender ; r emove f r om heat . Let f i l l i ng cool .
6. Rol l dough i nt o 15x9-i nch r ect angl e on l i ght l y f l our ed sur f ace; pl ace on cooki e sheet .
Spr ead appl e f i l l i ng l engt hwi se over cent er t hi r d of r ect angl e.
7. Make cut s f r om f i l l i ng t o edge of dough at 1-i nch i nt er val s on each 15-i nch si de of r ect angl e
t o make st r i ps. Fol d st r i ps at an angl e over f i l l i ng, al t er nat i ng si des. Cover ;
l et r i se i n war m pl ace 30 t o 35 mi nut es or unt i l doubl e.
8. Heat oven t o 375F.
9. Bake 30-35 mi nut es, cover i ng wi t h al umi num f oi l dur i ng l ast 10 mi nut es t o pr event excessi ve
br owni ng. Remove f r om cooki e sheet . Cool on wi r e r ack. Dr i zzl e wi t h Br owned But t er Gl aze
or Cr eamy Vani l l a Gl aze i f desi r ed.
44
Brioche
Dough:
1/2 cup wat er
1/3 cup margarine or but t er, sof t ened
4 eggs
4-1/2 cups bread f lour
1/2 cup sugar
1 t easpoon salt
1 t easpoon grat ed orange or lemon peel
2-1/2 t easpoons regular act ive dry yeast
OR
2-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l dough i ngr edi ent s i n br ead pan i n or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Pr ess SELECT unt i l set t i ng number ^ i s di spl ayed. Pr ess START.
5. Pl ace dough i n gr eased bowl , t ur ni ng t o coat al l si des. Cover wi t h pl ast i c wr ap;
r ef r i ger at e 4 hour s or over ni ght .
6. Gr ease 24 medi um muf f i n cups (about 2-1/2-i nch si ze) Punch down dough. Di vi de i nt o 3 par t s.
Di vi de each par t i nt o 8 pi eces. Cut of f one-f our t h of t he dough f r om each pi ece. Shape each l ar ge
and smal l pi ece i nt o a smoot h bal l . Pl ace each l ar ge bal l i n muf f i n cup, pr essi ng t o f i l l bot t om of cup.
Make an i ndent at i on i n cent er . Pr ess smal l bal l i nt o i ndent at i on. Cover ; l et r i se i n war m pl ace
50 t o 60 mi nut es or unt i l doubl e.
7. Heat oven t o 350F.
8. Mi x 1 t abl espoon mi l k and 1 egg yol k; gent l y br ush over t ops of r ol l s. Spr i nkl e wi t h sugar cr yst al s.
9. Bake 15 t o 20 mi nut es or unt i l gol den br own. Remove f r om pan. Ser ve war m.
45
Calzones
Dough: Pest o Filling:
1-1/2 cups wat er 6 sun-dried t omat o halves
2 t ablespoon olive or veget able oil (not oil-packed)
4-1/2 cups bread f lour 6 t ablespoons pest o
2 t easpoon sugar 1-1/2 cups shredded mozzarella
1 t easpoon salt or provolone cheese (6 ounces)
3 t easpoons regular act ive dry yeast 4 ounces Canadian-st yle bacon,
OR cut int o t hin st rips (about 1 cup)
3 t easpoons bread machine yeast or 1 cup sliced mushrooms
quick-act ing act ive dry yeast Freshly ground pepper
1 egg, slight ly beat en
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l dough i ngr edi ent s i n br ead pan i n or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Pr ess SELECT unt i l set t i ng number
^
i s di spl ayed. Pr ess START.
5. Heat oven t o 375F.
6. Gr ease t wo cooki e sheet s. Soak t omat oes i n 1 cup ver y hot wat er about 5 mi nut es or unt i l sof t ened;
dr ai n and f i nel y chop. Di vi de dough i nt o 6 equal par t s. Rol l each par t i nt o 7 i nch ci r cl e on l i ght l y
f l our ed sur f ace wi t h f l our ed r ol l i ng pi n. Spr ead 1 t abl espoon pest o on each ci r cl e t o wi t hi n 1 i nch of
edge. Layer cheese, bacon, mushr ooms, and t omat oes on hal f of each ci r cl e t o wi t hi n 1 i nch of edge.
Spr i nkl e wi t h pepper .
7. Fol d dough over f i l l i ng; f ol d edge up and pi nch secur el y t o seal . Pl ace on cooki e sheet s.
Br ush wi t h egg.
8. Bake 25 t o 30 mi nut es or unt i l gol den br own.
46
Caramel-Pecan Rolls
Dough:
1-1/4 cups wat er
1 egg
2 t ablespoons margarine or but t er, sof t ened
5 cups bread f lour
1/4 cup sugar
1 t easpoon salt
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Topping:
1/2 cup margarine or but t er, melt ed
2/3 cup packed brown sugar
1 t ablespoon corn syrup
1 cup pecan halves
1/3 cup granulat ed sugar
2 t easpoons ground cinnamon
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l dough i ngr edi ent s i n br ead pan i n or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Pr ess SELECT unt i l set t i ng number
^
i s di spl ayed. Pr ess START.
5. Gr ease 9x9x2-i nch and a 13x9x2 i nch r ect angul ar pan. Mi x t he mar gar i ne, br own sugar ,
cor n syr up and pecan hal ves. Di vi de mi xt ur e bet ween t he t wo pans and spr ead evenl y.
6. Mi x 1/3 cup gr anul at ed sugar and t he ci nnamon. Fl at t en dough wi t h hands or r ol l i ng pi n
on a f l our ed sur f ace i nt o 18x15-i nch r ect angl e. Spr ead wi t h 3 t abl espoons mar gar i ne;
spr i nkl e wi t h sugar -ci nnamon mi xt ur e. Rol l up t i ght l y, begi nni ng at 18-i nch si de.
Pi nch edge of dough i nt o r ol l t o seal . Cut r ol l i nt o 24 sl i ces (1- i nch). Pl ace i n pans.
Cover ; l et r i se i n war m pl ace about 1 hour or unt i l doubl e.
7. Heat oven t o 375F. Bake 22 t o 27 mi nut es or unt i l gol den br own. Immedi at el y i nver t pan ont o
heat -pr oof ser vi ng pl at e or t r ay. Let pan r emai n a mi nut e so car amel can dr i zzl e over r ol l s.
47
Cinnamon Rolls
Dough:
1-1/4 cup wat er
2 t ablespoons margarine or but t er, sof t ened
1 egg
5 cups bread f lour
1/4 cup sugar
1 t easpoon salt
3 t easpoons regular act ive dry yeast
OR
3 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Filling:
1/2 cup sugar
1 t ablespoon ground cinnamon
3 t ablespoons margarine or but t er, sof t ened
Glaze (below)
DI RECTI ONS:
1. Pl ace al l Dough i ngr edi ent s i n br ead pan i n t he or der l i st ed. Pr ess SELECT unt i l t he number
^
i s di spl ayed,
i ndi cat i ng t he Dough Cycl e. Pr ess START.
2. Gr ease 9x9x2-i nch squar e pan. Mi x 1/3 cup sugar and t he ci nnamon. Fl at t en dough wi t h hands or r ol l i ng pi n
i nt o 18x9-i nch r ect angl e on l i ght l y f l our ed sur f ace. Spr ead wi t h 2 t abl espoons mar gar i ne; spr i nkl e wi t h
sugar -ci nnamon mi xt ur e. Rol l up t i ght l y, begi nni ng at 9-i nch si de. Pi nch edge of dough i nt o r ol l t o seal .
Cut r ol l i nt o 1-i nch sl i ces. Pl ace i n pan. Cover ; l et r i se i n war m pl ace 1 t o 1-1/4 hour s or unt i l doubl e.
3. Heat oven t o 375F. Bake 25 t o 30 mi nut es or unt i l gol den br own. Remove f r om pan;
dr i zzl e Gl aze over war m r ol l s. 9 r ol l s.
Gl a z e : Mi x 1 cup powder ed sugar , 1/2 t easpoon vani l l a and 1 t o 2 t abl espoons mi l k unt i l smoot h
and t hi n enough t o dr i zzl e.
48
Dinner Rolls
Dough: Topping:
1-1/2 cups wat er Margarine or but t er, melt ed
2 t ablespoons margarine or but t er, sof t ened
1 egg
5-1/4 cups bread f lour
1/3 cup sugar
1 t easpoon salt
3 t easpoons regular act ive dry yeast
OR
3 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l dough i ngr edi ent s i n br ead pan i n or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Pr ess SELECT unt i l set t i ng number ^ i s di spl ayed. Pr ess START.
5. Gr ease t wo cooki e sheet s. Di vi de dough i nt o 24 pi eces. Shape each pi ece i nt o bal l .
Pl ace 2 i nches apar t on cooki e sheet s. Cover ; l et r i se 30 t o 40 mi nut es or unt i l doubl e i n bul k.
6. Heat oven t o 375F.
7. Bake 12 t o 15 mi nut es or unt i l gol den br own. Br ush t ops wi t h mar gar i ne i f desi r ed.
Ham and Sw iss Loaf
Dough: Filling:
1 cup wat er 3 t ablespoons mayonnaise or salad dressing
1 t ablespoon veget able oil 1 t ablespoon prepared must ard
3 cups bread f lour 12 slices t hinly sliced f ully cooked
2 t easpoons sugar smoked ham (about 5 ounces)
1 t easpoon salt 3/4 cup shredded Swiss cheese (3 ounces)
2 t easpoons regular act ive dry yeast
OR
2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove bread pan; at t ach kneading blade.
2. Place all dough ingredient s in bread pan in order list ed.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number
^
i s displayed. Press START.
5. Grease cookie sheet . Mix mayonnaise and must ard. Roll dough int o 12-inch square on f loured surf ace.
Spread wit h mayonnaise mixt ure. Arrange ham evenly on dough, overlapping as necessary. Sprinkle wit h cheese.
Roll up t ight ly. Pinch edge of dough int o roll t o seal; pinch ends of dough t o seal well. Fold ends under loaf .
Place loaf , seam side down, on cookie sheet . Cover; let rise in warm place 40-45 minut es or unt il double.
6. Heat oven t o 375F.
7. Bake 25-30 minut es or unt il golden brown. Immediat ely remove f rom cookie sheet .
Cut int o 1 inch slices. Ref rigerat e any remaining bread.
49
Holiday Wreat h
M ix-ins:
1/3 cup golden raisins
3 t ablespoons currant s
3 t ablespoons rum or wat er
1/2 cup chopped blanched almonds
1/4 cup mixed candied orange and lemon peel
Dough:
1/2 cup milk
1/2 cup wat er
1 egg
4-1/2 cups bread f lour
1/3 cup sugar
1 t easpoon salt
1/4 cup (1/2 st ick) margarine or but t er, sof t ened
3 t easpoons regular act ive dry yeast
OR
3 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
DI RECTI ONS:
1. Soak r ai si ns and cur r ant s i n r um (or wat er ) at l east 2 hour s.
2. Remove br ead pan; at t ach kneadi ng bl ade.
3. Pl ace al l dough i ngr edi ent s i n br ead pan i n or der l i st ed.
4. Inser t br ead pan, cl ose l i d and pl ug i n.
5. Pr ess SELECT unt i l set t i ng number ^ i s di spl ayed. Pr ess START.
6. Add r ai si ns, cur r ant s, and r emai ni ng Mi x-i ns 30 mi nut es af t er st ar t i ng t he cycl e.
7. Gr ease cooki e sheet . Di vi de dough i nt o 3 equal pi eces. Rol l each pi ece i nt o 20-i nch r ope
on a l i ght l y f l our ed sur f ace. Pl ace r opes cl ose t oget her on l i ght l y gr eased cooki e sheet .
Br ai d gent l y and l oosel y i nt o a ci r cl e. Pr ess ends t oget her t o f ast en.
Cover ; l et r i se i n war m pl ace 1 t o 1-1/4 hour s or unt i l al most doubl e.
8. Heat oven t o 350F. Br ush dough wi t h 1 egg, beat en, i f desi r ed.
9. Bake 2530 mi nut es or unt i l gol den br own. Cool on wi r e r ack.
Dr i zzl e wi t h Cr eamy Vani l l a Gl aze, i f desi r ed.
50
Pizza Dough
1-1/2 cups wat er
3 t ablespoons olive or veget able oil
4-1/2 cups bread f lour
1-1/2 t easpoons sugar
1 t easpoon salt
3 t easpoons regular act ive dry yeast
OR
3 t easpoons bread machine yeast or quick-act ing act ive dry yeast
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l dough i ngr edi ent s i n br ead pan i n or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Pr ess SELECT unt i l set t i ng number ^ i s di spl ayed. Pr ess START.
5. Move oven r ack t o l owest posi t i on. Heat oven t o 400F.
6. Gr ease 2 cooki e sheet s. Di vi de dough i n t wo pi eces. Let r est 10 mi nut es. Wi t h oi l ed f i nger s,
pat each hal f of dough i nt o a 12 x 15-i nch r ect angl e on each cooki e sheet .
7. Spr ead wi t h f avor i t e t oppi ngs.
8. Bake each pi zza 18 t o 20 mi nut es at 400F or unt i l cr ust i n l i ght br own.
Herb-Cheese Pizza Crust : Add 2 t ablespoons grat ed Parmesan cheese and 1-1/2 t easpoons dried
basil, oregano, t hyme or It alian seasoning wit h t he f lour.
Whole Wheat Pizza Crust : Decrease bread f lour t o 1-1/2 cups and add 1-1/2 cups whole wheat f lour wit h t he bread f lour.
Select WHOLE WHEAT DOUGH cycle.
Bagels
1 cup wat er
1-1/2 t ablespoons honey
2 cups bread f lour
1 cup whole wheat f lour
1-1/2 t easpoons salt
1-1/2 t easpoons regular act ive dry yeast
OR
1-1/2 t easpoons bread machine yeast or quick-act ing act ive dry yeast
DI RECTI ONS:
1. Pl ace al l i ngr edi ent s i n br ead pan i n t he or der l i st ed. Pr ess SELECT unt i l t he number
^
i s di spl ayed,
i ndi cat i ng t he Dough Cycl e. Pr ess START. Remove dough f r om br ead pan 50 mi nut es af t er st ar t i ng.
2. Gener ousl y gr ease cooki e sheet . Cut dough i nt o 12 pi eces. Rol l each pi ece i nt o 7-i nch r ope.
Shape each r ope i nt o ci r cl e. Br ush one end wi t h wat er ; pr ess ends t oget her . Pl ace on cooki e sheet .
Cover ; l et r i se i n war m pl ace about 20 mi nut es or unt i l al most doubl e.
3. Heat oven t o 350F. Heat 2 quar t s wat er t o boi l i ng i n 4-quar t Dut ch oven. Lower 3 or 4 bagel s at a
t i me i nt o boi l i ng wat er . Boi l 30 seconds, t ur ni ng once. Remove wi t h sl ot t ed spoon t o paper t owel s.
Spr i nkl e wi t h i nst ant mi nced oni on, sesame seed or poppy seed i f desi r ed. Pl ace on cooki e sheet .
4. Bake 8 mi nut es or unt i l l i ght gol den br own. Remove f r om cooki e sheet .
Cool on wi r e r ack. 12 bagel s.
51
Raised Doughnut s
Dough:
2/3 cup milk
1/2 cup wat er
1/4 cup (1/2 st ick) margarine or but t er, sof t ened
1 egg
4 cups bread f lour
1/4 cup sugar
1 t easpoon salt
2-1/4 t easpoons regular act ive dry yeast
OR
2-1/4 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
For f rying:
Veget able oil
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l dough i ngr edi ent s i n br ead pan i n or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Pr ess SELECT unt i l set t i ng number ^ i s di spl ayed. Pr ess START.
5. Rol l dough 3/8-i nch t hi ck on l i ght l y f l our ed boar d. Cut wi t h f l our ed doughnut cut t er t o make
about 2 dozen doughnut s. Cover ; l et r i se on boar d 35-45 mi nut es or unt i l sl i ght l y r ai sed.
6. Heat 2 t o 3 i nches oi l i n deep f r yer or heavy ket t l e t o 375F. Fr y 2 or 3 doughnut s at a t i me
2 t o 3 mi nut es, t ur ni ng as t hey r i se t o sur f ace, unt i l gol den br own. Remove f r om oi l
wi t h l ong f or k or sl ot t ed spoon. Dr ai n on wi r e r ack. Whi l e war m, r ol l i n sugar i f desi r ed.
52
Sof t Pret zels
Dough:
1-1/2 cups wat er
2 t ablespoons veget able oil
5 cups bread f lour
1 t easpoon salt
1 t ablespoon sugar
2-1/2 t easpoons regular act ive dry yeast
OR
2-1/2 t easpoons bread machine yeast or
quick-act ing act ive dry yeast
Topping:
3 t ablespoons salt
1 t ablespoon wat er
1 egg whit e
Coarse salt or sesame seed
DI RECTI ONS:
1. Remove br ead pan; at t ach kneadi ng bl ade.
2. Pl ace al l dough i ngr edi ent s i n br ead pan i n or der l i st ed.
3. Inser t br ead pan, cl ose l i d and pl ug i n.
4. Pr ess SELECT unt i l set t i ng number ^ i s di spl ayed. Pr ess START.
5. Cut dough i nt o 18 pi eces; cover wi t h t owel t o pr event dr yi ng. Rol l each pi ece i nt o a 15-i nch r ope.
Twi st each r ope i nt o pr et zel shape. Cover ; l et r i se i n war m pl ace 20 t o 25 mi nut es or unt i l
al most doubl e.
6. Heat oven t o 375F.
7. Gener ousl y gr ease cooki e sheet . Di ssol ve 3 t abl espoons sal t i n 2 quar t s boi l i ng wat er . Lower sever al
pr et zel s at a t i me i nt o boi l i ng wat er , t op si des down. Boi l 2 mi nut es, t ur ni ng once. Remove wi t h
sl ot t ed spoon t o paper t owel s; l et st and a f ew seconds, t hen pl ace 1/2 i nch apar t on cooki e sheet s.
8. Beat 1 t abl espoon wat er and t he egg whi t e t oget her ; br ush over pr et zel s. Spr i nkl e l i ght l y wi t h
coar se sal t .
9. Bake 24 t o 28 mi nut es or unt i l l i ght gol den br own. Remove f r om cooki e sheet s and cool on wi r e r acks
f or 15 mi nut es.
53
Basic Pound Cake
1 cup sof t margarine
3 large eggs
2 cups all purpose f lour
1 t easpoon baking powder
1-1/4 cup sugar
1 t easpoon vanilla ext ract
1/2 cup milk
1/2 t easpoon salt
DIRECTIONS:
1. Pre-Mix all ingredient s in order.
2. Remove bread pan; at t ach kneading blade.
Spray pan wit h veget able oil.
3. Place mixt ure in bread pan. Insert bread pan,
close lid and plug in.
4. Press SELECT unt il set t ing number 1is displayed.
Press START.
4. Check af t er 1 minut e t o see if mixt ure is well blended.
5. When cake cycle st ops, remove cake t o cooling rack.
6. Let cool complet ely bef ore cut t ing.
Chocolat e Pound Cake
1-1/4 cups milk
3/4 cup sof t margarine
2 large eggs
2 cups all purpose f lour
1/3 cup cocoa powder
1-1/2 t easpoons baking powder
3/4 t easpoon baking soda
1/4 t easpoon salt
1 t easpoon vanilla ext ract
1-1/2 cups sugar
DIRECTIONS:
1. Pre-Mix all ingredient s in order.
2. Remove bread pan; at t ach kneading blade.
Spray pan wit h veget able oil.
3. Place mixt ure in bread pan. Insert bread pan,
close lid and plug in.
4. Press SELECT unt il set t ing number 1is displayed.
Press START.
4. Check af t er 1 minut e t o see if mixt ure is well blended.
5. When cake cycle st ops, remove cake t o cooling rack.
6. Let cool complet ely bef ore cut t ing.
Variat ion:
Serve wit h St rawberry Jam, Peach Conserve or
Spiced Orange Conserve.
Chocolat e Glaze:
1 t ablespoon cocoa
3/4 cup sif t ed powdered sugar
1 t ablespoon sof t margarine
1 t ablespoon wat er
St ir cocoa and powdered sugar wit h sof t margarine and wat er
unt il smoot h. St ir in addit ional powdered sugar or wat er unt il
consist ency f or drizzling over cake.
For an ext ra delight , t ry using bot h chocolat e glaze
and peanut but t er glaze.
54
Cakes
Peanut But t er Cake
2 large eggs
1/2 cup peanut but t er creamy st yle
1 cup sugar
1/2 cup margarine, cut int o pieces or sof t ened
3/4 t easpoon baking powder
1/2 t easpoon baking soda
1/4 t easpoon salt
1 t easpoon vanilla ext ract
3/4 cup low f at yogurt
1-1/2 cups all purpose f lour
DIRECTIONS:
1. Cream eggs, peanut but t er, and sugar.
2. Pre-Mix remaining ingredient s in order.
3. Remove bread pan; at t ach kneading blade.
Spray pan wit h veget able oil.
4. Place mixt ure in bread pan. Insert bread pan,
close lid and plug in.
5. Press SELECT unt il set t ing number 1is displayed.
Press START.
6. Check af t er 1 minut e t o see if mixt ure is well blended.
7. When cake cycle st ops, remove cake t o cooling rack.
8. Let cool complet ely bef ore cut t ing.
Peach Cobbler
1 large can of peaches
1/4 t easpoon cinnamon
1 st ick but t er (melt ed)
1 box yellow cake mix
DIRECTIONS:
1. Remove bread pan; (do not use paddle)
2. ADD peaches and mix cinnamon int o peaches. Pour cake
mix on t op and pour melt ed but t er evenly on t op.
3. Press SELECT unt il set t ing number 11 is displayed.
Set cook t ime t o 50 min. by select ing t he t imer arrows.
Press START.
Peanut But t er Glaze:
1/4 cup peanut but t er
1 cup sif t ed powdered sugar
3 t ablespoons milk
1 t easpoon vanilla
Beat peanut but t er unt il f luf f y. Gradually beat in powdered
sugar, milk and vanilla. Add addit ional 1/2 cup powdered
sugar and enough milk unt il consist ency f or drizzling
over cake.
For an ext ra delight , t ry using bot h chocolat e glaze and
peanut but t er glaze.
55
M ocha Chif f on Cake
1-1/3 cup hot wat er
1 t ablespoon inst ant cof f ee
2/3 cup oil
4 whole large eggs
1 t easpoon cream of t art ar
2 cups all purpose f lour
2 cups sugar
1 t ablespoon baking powder
1/2 t easpoon salt
1 t easpoon vanilla ext ract
2/3 cup cocoa unsweet ened powder
DIRECTIONS:
1. Mix hot wat er wit h inst ant cof f ee.
2. Pre-Mix all ingredient s in order.
3. Remove bread pan; at t ach kneading blade.
Spray pan wit h veget able oil.
4. Place mixt ure in bread pan. Insert bread pan,
close lid and plug in.
5. Press SELECT unt il set t ing number 1is displayed.
Press START.
6. Check af t er 1 minut e t o see if mixt ure is well blended.
7. When cake cycle st ops, remove cake t o cooling rack.
8. Let cool complet ely bef ore cut t ing.
Carrot Cake
3 large eggs
2 t easpoons baking powder
1 t easpoon salt
2 t easpoons cinnamon
3/4 cup sof t margarine
2 cups sugar
2 cups all purpose f lour
2 cups grat ed carrot s (about 3 large)
1/4 cup wat er
DIRECTIONS:
1. Pre-Mix all ingredient s in order.
2. Remove bread pan; at t ach kneading blade.
Spray pan wit h veget able oil.
3. Place mixt ure in bread pan. Insert bread pan,
close lid and plug in.
4. Press SELECT unt il set t ing number 1is displayed.
Press START.
4. Check af t er 1 minut e t o see if mixt ure is well blended.
5. When cake cycle st ops, remove cake t o cooling rack.
6. Let cool complet ely bef ore cut t ing.
Cocoa M ocha Icing:
1 t ablespoon hot wat er
1 t easpoon inst ant cof f ee
1 t ablespoon melt ed margarine
1 t ablespoon unsweet ened cocoa powder
3/4 cup sif t ed powdered sugar
Dissolve cof f ee int o hot wat er. Add sugar, cocoa
and melt ed margarine. St ir in addit ional sugar
if necessary f or drizzling consist ency.
Cream Cheese Icing:
12 ounces cream cheese
1-1/2 t easpoons vanilla ext ract
6 t ablespoons margarine
6 cups of sif t ed powdered sugar
Beat cream cheese, margarine, and vanilla wit h
an elect ric mixer on high speed unt il f luf f y.
Gradually add 3 cups of powdered sugar.
Gradually add 2-3/4 t o 3 cups more depending
on spreading consist ency.
56
Qu i ck Br e a d s
St raw berry Bread
1 can (10 ounce) f rozen st rawberries, t hawed
3/4 cup oil
3 whole large eggs
1 t easpoon baking soda
1/2 t easpoon baking powder
1/2 t easpoon cinnamon
1-1/2 cups sugar
2 cups bread f lour
DIRECTIONS:
1. Drain st rawberries. Reserve 1/4 cup of juice
t o put in mixt ure.
2. Remove bread pan; at t ach kneading blade.
3. Spray pan wit h veget able oil.
4. Pre-mix ingredient s in order list ed.
5. Add 1/4 cup juice and st rawberries t o mix last .
(Mix st rawberries by hand)
6. Place mixt ure in pan.
7. Insert bread pan, close lid and plug in.
8. Press SELECT unt il set t ing number 1is displayed.
Press START.
9. Check af t er 1 minut e t o see if mixt ure is well blended.
10. Cook unt il cycle st ops and END is displayed.
Remove t o wire rack. Cool complet ely.
Grape Nut Bread
1-1/4 cups Grape Nut Cereal
2-1/2 cups but t ermilk
1/3 cup melt ed margarine
1-1/2 cups sugar
3 whole large eggs
2 t easpoons baking powder
1 t easpoon baking soda
1 t easpoon salt
3-1/2 cups bread f lour
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Spray pan wit h veget able oil.
3. Pre-mix ingredient s in order list ed.
4. Place mixt ure in pan.
5. Insert bread pan, close lid and plug in.
6. Press SELECT unt il set t ing number 1is displayed.
Press START.
7. Check af t er 1 minut e t o see if mixt ure is well blended.
8. Cook unt il cycle st ops and END is displayed.
Remove t o wire rack. Cool complet ely.
57
Blueberry Walnut Bread
1/2 cup sof t margarine
1 cup milk
2 whole large eggs
3-1/4 cups bread f lour
1-1/4 cups sugar
3 t easpoons baking powder
3/4 t easpoon baking soda
1 t easpoon salt
1 cup f resh blueberries
1/2 cup walnut s
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Spray pan wit h veget able oil.
3. Pre-mix ingredient s in order list ed.
4. Place mixt ure in pan.
5. Insert bread pan, close lid and plug in.
6. Press SELECT unt il set t ing number 1is displayed.
Press START.
7. Check af t er 1 minut e t o see if mixt ure is well blended.
8. Cook unt il cycle st ops and END is displayed.
Remove t o wire rack. Cool complet ely.
Cornbread
1/2 cup oil
2 whole large eggs
1-1/2 t easpoons salt
4-1/2 t easpoons baking powder
2 cups bread f lour
2 cups plain corn meal
1/2 cup sugar
1 cup milk
1 cup but t ermilk
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Spray pan wit h veget able oil.
3. Pre-mix ingredient s in order list ed.
4. Place mixt ure in pan.
5. Insert bread pan, close lid and plug in.
6. Press SELECT unt il set t ing number
1
is displayed.
Press START.
7. Check af t er 1 minut e t o see if mixt ure is well blended.
8. Cook unt il cycle st ops and END is displayed.
Remove t o wire rack. Cool complet ely.
Nut Bread
1 cup sugar
1 whole large egg
1 cup milk
1/2 cup nut s
2 cups biscuit mix
1 t easpoon cinnamon
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Spray pan wit h veget able oil.
3. Pre-mix ingredient s in order list ed.
4. Place mixt ure in pan.
5. Insert bread pan, close lid and plug in.
6. Press SELECT unt il set t ing number
1
is displayed.
Press START.
7. Check af t er 1 minut e t o see if mixt ure is well blended.
8. Cook unt il cycle st ops and END is displayed.
Remove t o wire rack. Cool complet ely.
Banana Nut Bread
1/2 cup sof t margarine
1/4 cup milk
3 large eggs
3-1/2 cups bread f lour
1 cup sugar
3 t easpoons baking powder
1 t easpoon baking soda
1 t easpoon salt
3/4 cup very ripe bananas
1/2 cup chopped nut s
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Spray pan wit h veget able oil.
3. Pre-mix ingredient s in order list ed.
4. Place mixt ure in pan.
5. Insert bread pan, close lid and plug in.
6. Press SELECT unt il set t ing number
1
is displayed.
Press START.
7. Check af t er 1 minut e t o see if mixt ure is well blended.
8. Cook unt il cycle st ops and END is displayed.
Remove t o wire rack. Cool complet ely.
58
59
Ja ms
Blueberry Jam
2 envelopes of Knox Gelat in
1 cup of sugar
2 t ablespoons of lemon juice reconst it ut ed
3/4 cup of wat er
16 ounces of t hawed f rozen blueberries
DI RECTI ONS:
1. Di ssol ve 2 envel opes of Knox gel at i n wi t h 3/4 cup
of wat er .
2. Add 2 t abl espoons of l emon j ui ce, sugar and
bl ueber r i es.
3. Pl ace mi xt ur e i n pan. Put pan i n machi ne.
Pr ess SELECT unt i l t he number 11 i s di spl ayed,
i ndi cat i ng t he Jam Cycl e. Pr ess START.
4. When cycl e i s f i ni shed, pour i nt o st er i l e j ar s.
5. Let cool f or about 3 hour s bef or e r ef r i ger at i ng.
6. St or e i n r ef r i ger at or up t o 4 weeks. Makes 1 pi nt .
Pineapple Jam
2 envelopes of Knox Gelat in
3/4 cup of liquid* *
20 ounce can crushed pineapple (drain and reserve juice)
1/2 cup of sugar
1 t ablespoon of reconst it ut ed lemon juice
DI RECTI ONS:
1. * * Dr ai n pi neappl e j ui ce and add enough wat er
t o make 3/4 cup of l i qui d.
2. Mi x t oget her l i qui d and gel at i n unt i l i t i s di ssol ved.
3. Combi ne sugar , l emon j ui ce, and dr ai ned pi neappl e.
4. Pl ace mi xt ur e i n pan. Put pan i n machi ne.
Pr ess SELECT unt i l t he number 11 i s di spl ayed,
i ndi cat i ng t he Jam Cycl e. Pr ess START.
5. When cycl e i s f i ni shed, pour i nt o st er i l e j ar s.
6. Let cool f or about 3 hour s bef or e r ef r i ger at i ng.
7. St or e i n r ef r i ger at or up t o 4 weeks. Makes 1 pi nt .
St raw berry Jam
3 cups f resh st rawberries (sliced or diced)
or f rozen st rawberries may be subst it ut ed
1 cup of sugar
3 ounces of powdered pect in or
1 box of powdered pect in (about 50 g)
DI RECTI ONS:
1. Layer i n or der .
2. Pl ace mi xt ur e i n pan. Put pan i n machi ne.
Pr ess SELECT unt i l t he number 11 i s di spl ayed,
i ndi cat i ng t he Jam Cycl e. Pr ess START.
3. Repeat cycl e (r equi r es 2 cooki ng cycl es).
4. When cycl e i s f i ni shed, pour i nt o st er i l e j ar s.
5. Thi s j am wi l l t ake a week t o set up.
6. It wi l l set up qui cker i f pl aced i n t he r ef r i ger at or .
Peach Conserve
1 pound of f rozen peaches (chopped)
1 cup of sugar
2 t ablespoons of reconst it ut ed lemon juice
3 ounces of liquid pect in
1 t easpoon of pumpkin pie spice
DI RECTI ONS:
1. Layer i n or der .
2. Pl ace mi xt ur e i n pan. Put pan i n machi ne.
Pr ess SELECT unt i l t he number 11 i s di spl ayed,
i ndi cat i ng t he Jam Cycl e. Pr ess START.
3. Repeat cycl e (r equi r es 2 cooki ng cycl es).
4. When cycl e i s f i ni shed, pour i nt o st er i l e j ar s
and l et cool bef or e pl aci ng i n r ef r i ger at or .
5. St or es up t o 4 weeks i n r ef r i ger at or . Makes 2 pi nt s.
* * For var i at i on: Use dr i ed appl es f or peaches or
1 smal l can of Mandar i n or anges wi t h j ui ce.
Apple But t er
2 cups of applesauce
1 t ablespoon reconst it ut ed lemon juice
1/4 t easpoon ground cloves
1/2 t easpoon cinnamon
1/4 t easpoon allspice
1 cup of brown sugar
DI RECTI ONS:
1. Layer i n or der .
2. Pl ace mi xt ur e i n pan. Put pan i n machi ne.
Pr ess SELECT unt i l t he number 11 i s di spl ayed,
i ndi cat i ng t he Jam Cycl e. Pr ess START.
3. When cycl e i s f i ni shed, pour appl e but t er
i nt o st er i l e j ar s.
4. Let cool bef or e pl aci ng i n r ef r i ger at or . Makes 1 pi nt .
Grape Jelly
2 cups of grape juice
2 envelopes of Knox Gelat in
1 cup of sugar
1 t ablespoon reconst it ut ed lemon juice
DI RECTI ONS:
1. Mi x gr ape j ui ce and 2 envel opes of gel at i n
unt i l i t di ssol ves.
2. Combi ne mi xt ur e wi t h sugar and l emon j ui ce.
3. Pl ace mi xt ur e i n pan. Put pan i n machi ne.
Pr ess SELECT unt i l t he number 11 i s di spl ayed,
i ndi cat i ng t he Jam Cycl e. Pr ess START.
4. When cycl e i s f i ni shed, pour i nt o st er i l e j ar s.
5. Let cool f or about 3 hour s bef or e r ef r i ger at i ng.
6. St or e up i n r ef r i ger at or up t o 4 weeks. Makes 1 pi nt .
* * For var i at i on: ORANGE SPICED JELLY
Use 2 cups of or ange j ui ce
1 t easpoon pumpki n pi e spi ce
St eamed Foods
Shrimp Teriyaki
8 ounces f resh shrimp, peeled and deveined
2 t ablespoons t eriyaki sauce
8 ounces st ir-f ried veget ables
DIRECTIONS:
1. Rinse shrimp and place in a shallow bowl. Pour t eriyaki
sauce over shrimp; cover and marinade f or 15 minut es
in ref rigerat or.
2. Remove bread pan; do not at t ach kneading blade.
Pour 2 cups wat er int o bread pan. Place st eamer rack
in bread pan.
3. Add shrimp t o st eamer rack.
4. Insert bread pan, close lid and plug in.
5. Press SELECT unt il set t ing number 12 is displayed.
Press t imer but t on unt il :20 is displayed. Press START.
6. Meanwhile heat st ir-f ried veget ables. Serve wit h shrimp.
2 Servings
Ginger Snap Peas and Peppers
8 ounces sugar snap peas
4 ounces red bell pepper st rips
1 t hin slice ginger root , peeled and cut in t hin st rips
DIRECTIONS:
1. Remove bread pan; do not at t ach kneading blade.
Pour 2 cups wat er int o bread pan. Place st eamer rack
in bread pan.
2. Add pecans and peppers t o st eamer rack;
t op wit h ginger root .
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 12 is displayed.
Press t imer but t on unt il :20 is displayed. Press START.
5. Salt and pepper t o t ast e or serve wit h soy sauce.
2 Servings
60
61
Glazed Carrot s
2 cups f resh carrot s, peeled and cut int o 1-inch chunks
1/2 cup chicken brot h
1 t ablespoon but t er or margarine
1 t ablespoon honey
DIRECTIONS:
1. Remove bread pan; do not at t ach kneading blade.
Pour 2 cups wat er int o bread pan. Place st eamer rack
in bread pan.
2. Add carrot s t o st eamer rack.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 12 is displayed.
Press t imer but t on unt il :35 is displayed. Press START.
5. Meanwhile combine brot h, but t er and honey in a
microwave cup. Heat in t he microwave at HIGH
f or about 1 minut e.
6. Pour sauce over carrot s t o serve.
2 Servings
Spinach St eamed Salmon
2 ounces f resh spinach
1 salmon f illet (about 8 ounces), cut int o t hree pieces
1/2 t easpoon dill weed
Sour cream
Fresh lemon
DIRECTIONS:
1. Remove bread pan; do not at t ach kneading blade.
Pour 2 cups wat er int o bread pan. Place st eamer rack
in bread pan.
2. Add spinach t o st eamer rack. Arrange salmon pieces
on spinach. Sprinkle wit h dill weed.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 12 is displayed.
Press t imer but t on unt il :25 is displayed. Press START.
5. Serve wit h sour cream and lemon. Salt and pepper t o t ast e.
2 Servings
Zest y Caulif low er
12 ounces caulif lower f loret s.
1 t easpoon count ry Dijon must ard
2 t ablespoons green onion slices
1/4 cup f inely shredded Cheddar cheese
DIRECTIONS:
1. Remove bread pan; do not at t ach kneading blade.
Pour 2 cups wat er int o bread pan. Place st eamer rack
in bread pan.
2. Add caulif lower t o st eamer rack.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 12 is displayed.
Press t imer but t on unt il :30 is displayed. Press START.
5. Meanwhile combine must ard, cheese and green onion.
6. St ir must ard mixt ure int o hot caulif lower.
2 Servings
Almond Asparagus
8 ounces f resh t rimmed asparagus, broken in half
2 t ablespoons but t er or margarine
2 t ablespoons chopped almonds
1 t ablespoon f inely chopped sun-dried t omat oes, sof t ened
DIRECTIONS:
1. Remove bread pan; do not at t ach kneading blade.
Pour 2 cups wat er int o bread pan. Place st eamer rack
in bread pan.
2. Add asparagus t o st eamer rack.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 12 is displayed.
Press t imer but t on unt il :30 is displayed. Press START.
5. Meanwhile combine but t er, almonds and t omat oes in a
microwave cup. Heat in t he microwave at HIGH f or about
1 minut e, or unt il but t er is melt ed; st ir once.
6. Pour sauce over asparagus t o serve.
2 Servings
62
Soups
Chicken & Rice Soup
5 cups chicken brot h
1 t ablespoon cornst arch dissolved in 1 t ablespoon wat er
1 t easpoon poult ry seasoning
3 st alks celery, sliced (about 1-1/4 cups)
3 carrot s, peeled and sliced (about 1-1/4 cups)
1 medium onion, chopped (about 1/2 cup)
1/2 cup uncooked rice
1 cup f rozen peas and carrot s, t hawed
1 t easpoon lemon juice
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Combine brot h, dissolved cornst arch and seasoning;
pour int o pan. Add celery, carrot s, onion and rice.
Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 13 is displayed.
Press t imer but t on unt il :45 is displayed. Press START.
5. Pour int o serving dish; st ir in peas and carrot s and
lemon juice.
2 Quart s
Baked Pot at o Soup
2 cups chicken brot h
1 can (10-3/4 oz.) condensed Cheddar cheese soup
1 cup milk
3 medium baked pot at oes (about 1 lb.), cut int o 1/2-inch pieces
6 slices bacon, cooked and crumbled
6 t ablespoons sour cream
2/3 cup sliced green onions
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Combine brot h, soup and milk. Add pot at oes. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 13 is displayed.
Press START.
5. Garnish individual servings of soup wit h bacon, sour cream
and green onions.
6. Salt and pepper t o t ast e.
6 Cups
Veget able M inest rone
2 cans (about 14 oz. each) veget able brot h (about 4 cups)
1 can (14-1/2 oz.) It alian recipe st ewed t omat oes, undrained
1 can (15 oz.) but t er beans or whit e beans, drained and rinsed
1 can (14-1/2 oz.) It alian sliced green beans
3 medium carrot s, sliced (about 1-1/4 cups)
3 st alks celery, sliced
1/2 cup chopped onion
1/2 cup uncooked small shell past a
1 cup shredded cabbage
1 t easpoon salt
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Combine brot h and t omat oes; pour int o bread pan.
Add remaining ingredient s in order list ed;
press ingredient s down so t hey are covered wit h liquid.
Add wat er t o cover if necessary. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 13 is displayed.
Press t imer but t on unt il :45 is displayed. Press START.
5. Salt and pepper t o t ast e.
9 Cups
Seaf ood Gumbo
4 oz. roux
2-1/2 lbs. of peeled and deveined small shrimp
6 oz. crabmeat
1 cup f resh oyst ers (opt ional)
8 oz. chicken brot h
1/2 cup chopped onion t ops
1/4 cup chopped parsley
1 t ablespoon salt
1/2 t easpoon black pepper
1/2 t easpoon cayenne pepper
1 quart wat er
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Combine ingredient s in t he order list ed. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 13 is displayed
and select t ime of 1:30 on t ime cont rol. Press START.
10 Cups
Rice
1 cup rice 1-3/4 cups wat er
1/4 t sp. salt
DIRECTIONS:
1. Remove bread pan. (Do not use paddle)
2. ADD rice, wat er and salt . Cover pan wit h lid.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 13 is set cook
t ime t o 40 minut es. Press START.
63
Corn Chow der
1 large pot at o, peeled and diced int o 1/2-inch pieces
1 can (12 oz.) evaporat ed milk
1 can (15 oz.) cream-st yle corn
1 can (15 oz.) whole kernel corn, undrained
1 cup chicken brot h
3/4 cup sliced celery
3/4 cup chopped carrot s
1/4 cup chopped parsley
1/2 t easpoon dried t hyme leaves
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Combine all ingredient s; pour int o bread pan. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 13 is displayed.
Press t imer but t on unt il :50 is displayed. Press START.
5. Salt and pepper t o t ast e.
6 Cups
Chili
1 cup wat er
1 cup beef brot h
2 cans (14-1/2 oz. each ) diced chili-st yle t omat oes, undrained
1 t easpoon salt
1/2 lb. very lean ground beef , crumbled (brown meat in a skillet )
1 can (15 oz.) red kidney beans, drained and rinsed
1 cup sliced celery
3/4 cup chopped onions
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Combine wat er, brot h, t omat oes and salt ; pour int o
bread pan. Add ground beef (brown meat in a skillet ),
beans, celery and onions. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 13 is displayed.
Press t imer but t on unt il 1:30 is displayed. Press START.
5. Garnish individual servings of soup wit h bacon,
sour cream and green onions.
6 Cups
Chunky Applesauce
2-1/2 cups apple cider or juice
2 t ablespoons cornst arch dissolved in 2 t ablespoons wat er
1/2 cup honey
1 t easpoon cinnamon
1/2 t easpoon ground ginger
2-1/2 lbs. Golden Delicious apples, cored and cut int o chunks
1 cup golden raisins
1 t easpoon but t er or margarine
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Combine cider, dissolved cornst arch, honey, cinnamon
and ginger; pour int o bread pan. Add apples and raisins.
Cover pan
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 13 is displayed
and set t imer t o 1:30. Press START.
Slow Cooker It ems
Pork and Pot at oes Dinner
4 cups chicken brot h
2 cans (15 oz. each) cream-st yle corn
1 cup chopped onion
1 large pot at o, peeled and t hinly sliced (about 8 oz.)
1-1/2 lbs. pork but t roast , cut int o 1/2-inch slices
1 t easpoon oregano
1 package (10 oz.) f rozen peas, t hawed
DIRECTIONS:
1. Remove bread pan.
2. Combine brot h, corn and onion; pour int o bread pan.
Add remaining ingredient s, except peas, in order list ed.
Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 14 is displayed.
Press START.
5. Pour mixt ure int o serving dish; st ir in peas.
64
Beef St roganof f
5 cups beef brot h
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 can (12 oz.) evaporat ed milk
2 t ablespoons cornst arch dissolved in 2 t ablespoons wat er
3 cloves garlic, peeled
1 cup sliced f resh mushrooms
1 cup baby carrot s
1-1/2 lbs. beef rump roast , cut int o chunks
Cooked noodles
DIRECTIONS:
1. Remove bread pan.
2. Combine brot h, soup, milk and dissolved cornst arch; pour
int o bread pan. Add remaining ingredient s, except noodles,
in order list ed. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 14 is displayed.
Press START.
5. Salt and pepper t o t ast e. Serve over warm cooked noodles.
Sausage and Bean Cassoulet
3 cups beef brot h
1-1/2 cups wat er
1 can (14-1/2 oz. each) diced t omat oes, undrained
1 cup chopped onion
1/2 lbs. cooked kielbasa sausage, cut int o 1/4-inch slices
1 can (15 oz.) Great Nort hern beans, drained and rinsed
1 can (15-1/2 oz.) garbanzo beans, drained and rinsed
DIRECTIONS:
1. Remove bread pan.
2. Combine brot h, wat er, t omat oes, and onion; pour int o
bread pan. Add remaining ingredient s in order list ed.
Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 14 is displayed.
Press START.
BBQ Beef
3 cups beef brot h
1 cup wat er
1 cup chopped onion
1 cup cat sup
2 t ablespoons prepared must ard
2 t ablespoons dark brown sugar
1-1/2 lbs. beef brisket , cut int o 3-inch pieces by 1/4-inch st rips
DIRECTIONS:
1. Remove bread pan.
2. Combine brot h, onion, cat sup, must ard and brown sugar;
pour int o bread pan. Add beef pieces, press down so meat
is covered wit h liquid. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 14 is displayed
and set t imer t o 10:00. Press START.
Sout hw est ern Chicken
3 cups chicken brot h
2 cans (10 oz. each) diced t omat oes and green chilies,
undrained
1 can (14-1/2 oz.) diced t omat oes, undrained
2 cups red and green bell pepper st rips
1 cup onion slices
1 lb. f rozen boneless, skinless chicken breast pieces
2 cups t ort illa chips
DIRECTIONS:
1. Remove bread pan.
2. Combine brot h, t omat oes wit h chilies and t omat oes;
pour int o bread pan. Add remaining ingredient s,
except t ort illa chips, in order list ed. Cover pan
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 14 is displayed.
Press START.
5. Serve wit h t ort illa chips.
65
Sauces
Herbed Whit e Sauce
2 cups milk
1/2 cup chicken brot h
1/4 cup cornst arch dissolved in 1/4 cup wat er
4 t ablespoons but t er or margarine, cut int o pieces
1 t easpoon It alian seasonings
1/2 t easpoon salt
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Combine all ingredient s; pour int o pan. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 11 i s di spl ayed.
Press t iming but t on t o read 30 minut es. Press START.
3 Cups
Chocolat e Fudge Sauce
6 ounces (6 squares) unsweet ened chocolat e
6 t ablespoons but t er or margarine, cut int o pieces
1-1/3 cups evaporat ed milk
1 3/4 cups sugar
1/4 t easpoon salt
1 t easpoon vanilla ext ract
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Combine chocolat e, but t er and milk in blender cont ainer;
blend unt il chocolat e is chopped. St ir in sugar and salt ;
pour int o bread pan. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 11 is displayed.
Press t iming but t on t o read 30 minut es. Press START.
5. St ir in vanilla.
2 Cups
St raw berry Sauce
1 cart on (10 oz.) f rozen st rawberries in syrup, t hawed
2/3 cup wat er
1/2 cup sugar
2 t ablespoons cornst arch dissolved in 2 t ablespoons wat er
3 cups f resh ripe st rawberries, st emmed and sliced
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Combine st rawberries in syrup, wat er, sugar and dissolved
cornst arch; pour int o pan. Add f resh st rawberries.
Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 11 is displayed.
Press t iming but t on t o read 35 minut es. Press START.
1 Quart
Cust ards
But t erscot ch Cust ard
4 eggs, beat en
2-1/2 cups milk
2 t ablespoons cornst arch dissolved in 2 t ablespoons wat er
1 cup dark brown sugar
3 t ablespoons but t er or margarine, cut int o pieces
1/4 t easpoon salt
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Combine eggs, milk, dissolved cornst arch, brown sugar,
but t er and salt ; pour int o bread pan. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 11 is displayed.
Press t iming but t on t o read 20 minut es. Press START.
5. Chill bef ore serving.
5 Cups
66
Pumpkin Cust ard
3 eggs, beat en
1 can (15 oz.) cooked pumpkin
3/4 cup light brown sugar
1 t easpoon pumpkin pie spice
1 can (12 ounces) evaporat ed milk
1 cup sour cream
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Combine eggs, pumpkin, brown sugar, spice, and milk;
pour int o bread pan. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 11 is displayed.
Press t iming but t on t o read 35 minut es. Press START.
5. Pour mixt ure int o a large bowl. Whisk in sour cream unt il
mixt ure is smoot h. Chill. Serve wit h whipped cream.
6 Cups
Tapioca Pudding
5 cups milk
2 eggs, beat en
3/4 cup sugar
6 t ablespoons quick-cooking t apioca
1-1/2 t easpoons vanilla ext ract
DIRECTIONS:
1. Remove bread pan; at t ach kneading blade.
2. Combine milk, eggs, sugar and t apioca; pour int o
bread pan. Cover pan.
3. Insert bread pan, close lid and plug in.
4. Press SELECT unt il set t ing number 11 is displayed.
Press t iming but t on t o read 30 minut es. Press START.
5. Pour mixt ure int o a large bowl. Whisk in vanilla ext ract .
Chill bef ore serving.
1-1/2 Quart s
Sp r e a d a n d
Gl a z e Re ci p e s
Garlic But t er
M ix:
1/4 cup margarine or but t er, sof t ened
1/8 t easpoon garlic powder
Herb-Cheese But t er
M ix:
1/4 cup margarine or but t er, sof t ened
1 t ablespoon grat ed Parmesan cheese
1 t easpoon chopped f resh parsley
1/4 t easpoon dried oregano leaves
Dash of garlic salt
It alian Herb But t er
M ix:
1/4 cup margarine or but t er, sof t ened
1/2 t easpoon It alian seasoning
Dash of salt
Choco-Banana Spread
M ix:
1/3 cup mashed ripe banana
1/3 cup semisweet chocolat e chips, melt ed
67
Ham and Sw iss Spread
M ix:
1 package (3 ounces) cream cheese, sof t ened
2 t ablespoons f inely chopped f ully cooked
smoked ham
1 t ablespoon shredded Swiss cheese
1/2 t easpoon prepared must ard
Herb-Cream Cheese Spread
M ix:
1 cont ainer (4 ounces) whipped cream cheese
1 t easpoon chopped f resh or 1/2 t easpoon
dried dill weed
1 small clove garlic, f inely chopped
Honey-Walnut Spread
M ix:
1 package (3 ounces) cream cheese, sof t ened
1 t ablespoon chopped walnut s
2 t easpoons honey
Ripe Olive Spread
Cover and process in f ood processor or blender unt il
slight ly coarse:
1-1/2 cups pit t ed ripe olives
3 t ablespoons olive oil
3 t ablespoons capers, drained
3 f lat anchovy f illet s, drained
1 t easpoon It alian seasoning
2 cloves garlic
Fruit ed Cream Cheese Spread
Beat on medium speed unt il f luf f y:
1 package (8 ounces) cream cheese, sof t ened
1/4 cup f avorit e f ruit preserves
Whipped Honey-Orange
Spread
Beat on medium speed unt il f luf f y:
1 cup margarine or but t er, sof t ened
2 t ablespoons honey
2 t easpoons grat ed orange peel
Brow ned But t er Glaze
2 t ablespoons margarine or but t er
2/3 cup powdered sugar
1/2 t easpoon vanilla
3 t o 4 t easpoons milk
Heat mar gar i ne i n 1-quar t saucepan over medi um heat
unt i l l i ght br own; cool . St i r i n powder ed sugar
and vani l l a. St i r i n mi l k unt i l smoot h and t hi n enough
t o dr i zzl e.
Cinnamon Glaze
Mix unt il t hin enough t o drizzle:
1/2 cup powdered sugar
1/4 t easpoon ground cinnamon
1-1/2 t o 2 t easpoons wat er
Cit rus Glaze
Mix unt il t hin enough t o drizzle:
1/2 cup powdered sugar
1 t easpoon grat ed lemon or orange peel
1-1/2 t o 2 t easpoons lemon or orange juice
Creamy Vanilla Glaze
Mix unt il t hin enough t o drizzle:
1/2 cup powdered sugar
1/4 t easpoon vanilla
1-1/2 t o 2 t easpoons milk
*
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Quest ions? Please call us t oll-f ree at
1-800-526-2832
Please check
t he f ollow ing:
C
o
n
t
r
o
l
P
a
n
e
l
:
Troubleshoot ing The Machine
Machine Malf unct ions
Smoke
emit t ed
f rom
st eam vent Bread Sides of Sides
LED (on back t akes collapse Browned brown Slices
display LED of unit ) t oo and Bread and cent er but f lour unevenly
does not reads Burning long bot t om rises t oo Under st icky coat ed Not and is Does not
t urn on ERR smell t o bake is damp much browned and raw bot t om baked st icky mix
Unplugged +
Bread pan not
insert ed correct ly
+
Ingredient spilled on
heat er element
+
Kneeding blade not
inst alled in bread pan
+ +
Top lid was repeat edly
open during operat ion + + +
or lef t open
Menu select ion
was wrong
+
Mode select ions
was wrong
+
(DOUGH mode
was chosen
St op/Reset pad
was pressed + +
af t er st art ing
Bread lef t in
bread pan t oo long +
af t er baking
Bread sliced just af t er
baking (st eam was not +
allowed t o escape)
Wat er added af t er
kneeding f lower
+
Power out age + + + +
Oven cavit y t oo hot /
Must wait t o cool +
68
Q u e st i o n s? Pl e a se ca l l u s t o l l - f r e e a t
1 - 8 0 0 - 5 2 6 - 2 8 3 2
* Se e Pa g e 7 0 f o r t i p s o n u si n g y e a st .
Please check
t he f ollow ing:
FLOUR:
YEAST:
M
E
A
S
U
R
E
M
E
N
T

E
R
R
O
R
S
Troubleshoot ing The Recipes
Baking Result s
Open, Bread Browned and
Heavy, Not coarse Bread doesnt f loured sides
Dense baked in or holey rises t oo rise Floured Over cent er st icky
Text ure cent er t ext ure Collapse much enough t op browned and raw
Not enough +
Too much + +
Not enough + +
Too much +
Not enough + + +
Too much + + + + +
Omit t ed +
Too much + +
Omit t ed + + +
OId or bad
f lour used
+ +
All-purpose
f lour
+
Old yeast used* +
Wrong t ype of
yeast used
+
Hot wat er was used inst ead of
cold or room t emperat ure
+
FLOUR
YEAST
WATER
or LIQUID
SUGAR
SALT
69
Commonly Asked Quest ions
Why did my bread t urn out like lead, resembling a hockey puck?
Perhaps you f orgot t he yeast (we can all error! ) or you used st ale yeast , ext ra salt or sugar
or hot liquids t hat may have killed t he yeast and inhibit ed rising.
Why does my loaf look caved in on t op?
Perhaps t here was t oo much liquid or moist ure f rom f ruit s or veget ables or cheese.
It may have risen t oo f ast due t o t oo much yeast . Youll be surprised t o f ind
when you cut t he t op of f t hat you will have a t ast y loaf wit h a coarse t ext ure.
Why does my loaf look lumpy or have an uneven shape on t op?
Perhaps t here wasnt enough moist ure. Somet imes heavier t ext ured breads appear t his way.
Why does my loaf have large holes?
There was probably t oo much yeast or moist ure.
Why does my recipe t urn out perf ect most of t he t ime but does not occasionally?
Perhaps t he humidit y in t he air or t he moist ure in t he f lour varied causing t he dough
t o be st ickier or drier OR t he room t emperat ure was cold or very hot .
Remember t he machine cannot make judgment calls f or t hose variables.
Why are t here deposit s of f lour on t he side of t he baked loaf ?
Perhaps wit h a heavier bread all t he dry ingredient s did not get mixed in t he kneading; t he next
t ime you could t ry using a rubber spat ula t o push down ingredient s on t he sides of t he pan,
af t er t he f irst kneading cycle.
Why do t he raisins and dat es seem t o be clumped t oget her at t he bot t om or t he loaf ?
The raisins and dat es were t oo st icky. Try air-drying t hem overnight on t he count er
or buying dat e pieces t hat have a dext rose coat ing on t he out side.
How To Test Yeast
The f ollowing inst ruct ions can be used t o det ermine t he f reshness and qualit y of your yeast .
To t est , f ollow t hese inst ruct ions:
1. Place 1/2 cup of lukewarm wat er int o a small bowl or cup.
2. St ir 1 t sp. of sugar int o t he wat er.
3. Sprinkle 2 t sp. of yeast over t he surf ace.
4. Place bowl or cup in a warm area and allow it t o sit f or 10 minut es undist urbed.
5. The mixt ure should f oam and produce a st rong yeast aroma. If t his does not occur,
t he yeast is inact ive and st ale and new yeast should be purchased.
70
Care and Cleaning Inst ruct ions
Cleaning t he Ost er

Culinary Cent er
Bef ore cleaning t he Ost er

Culinary Cent er, unplug it and allow it t o cool.


To clean, wipe manually:
Do not immerse in wat er! And make sure t o use only a mild kit chen det ergent
benzine, cleaners, scrubbing brushes, and chemical cleaners will damage t he unit .
Bef ore re-using t he unit , make sure it is complet ely dry.
Body and Lid
1. Remove all bread crumbs by wiping gent ly wit h a slight ly damp clot h.
2. As you wipe, t ake care not t o bend t he t emperat ure sensor, which is locat ed on t he inside wall
of t he Culinary Cent er.
Baking Pan and Kneading Blade
1. Wipe clean wit h a damp clot h and dry t horoughly.
2. Do not wash t he pan or removable part s in t he dishwasher.
Caring f or your Ost er

Culinary Cent er
Non-st ick Pan and Blade
1. Keep your Culinary Cent er clean.
2. Do not use met al ut ensils. These will damage t he non-st ick coat ing on t he pan and kneading blade.
3. Don' t worry if t he non-st ick coat ing changes color over t ime. The color change is t he result of st eam
and ot her moist ure and in no way af f ect s t he perf ormance.
4. If you experience dif f icult y in removing t he kneading blade, place warm wat er in t he bread pan
f or 10-15 minut es t o allow t he kneading blade t o loosen out .
St orage
1. Make sure t hat t he unit is complet ely cool and dry bef ore st oring.
2. St ore t he Culinary Cent er wit h t he lid closed.
3. Do not place heavy object s on t he t op lid.
71
Ba k i n g a t Hi g h Al t i t u d e s
At High Alt it udes above 3,000 f eet , dough rises f ast er. Theref ore, when baking in
high alt it udes some experiment at ion is required. Follow t he suggest ed guidelines.
Use one suggest ion at a t ime and remember t o writ e down which suggest ions
work best f or you.
Guidelines:
1. Reduce t he amount of yeast by 25%. This will inhibit t he bread
f rom over rising.
2. Increase salt by 25%. The bread will rise slower and have less of a
t endency t o sink.
3. Wat ch your dough as it mixes. Flour st ored at High Alt it udes t ends
t o be drier. You might have t o add a f ew t ablespoons of wat er,
unt il t he dough f orms a nice ball.
Along t he way, f eel f ree t o ask quest ions. You can call us t oll f ree at
1-800-526-2832.
72
Index of Recipes
Whit e Breads PAGE
Tradi t i onal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Pot at o . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Garl i c-Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Caraway-Rye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Oni on . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Parmesan-Pepper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Cheddar-Chi ve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Roast ed Red Pepper-Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Bacon-Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Pepperoni -Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Sout h-of -t he-Border . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Tri pl e Cheese and Garl i c. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Whole Wheat Breads
100% Whol e Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Crunchy Wheat and Honey. . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Mul t i grai n. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Pumperni ckel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Russi an Bl ack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Whol e Wheat -Rai si n-Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
French Breads
Cl assi c French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Qui ck Sourdough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Sweet Breads
Appl e-Spi ce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Banana-Macadami a Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Ci nnamon-Rai si n. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Peach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Cranberry-Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Frui t cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Gi ngery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Ol d-f ashi oned Oat meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Pi a Col ada. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Pumpki n-Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Dough Only
Appl e Cof f ee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Bri oche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Cal zones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Caramel -Pecan Rol l s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Ci nnamon Rol l s. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Di nner Rol l s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Ham and Swi ss Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Hol i day Wreat h . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Pi zza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Bagel s. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Rai sed Doughnut s. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Sof t Pret zel s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Cakes
Basi c Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Chocol at e Pound Cake wi t h Chocol at e Gl aze . . . . . . . . . . . . 54
Peanut But t er Cake wi t h Peanut But t er Gl aze. . . . . . . . . . . . 55
Peach Cobbl er . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Mocha Chi f f on Cake wi t h Cocoa Mocha Ici ng . . . . . . . . . . . . 56
Carrot Cake wi t h Cream Cheese Ici ng . . . . . . . . . . . . . . . . . . 56
Quick Breads PAGE
St rawberry Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Grape Nut Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Bl ueberry Wal nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Cornbread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Banana Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Jams
Bl ueberry Jam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Pi neappl e Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
St rawberry Jam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Peach Conserve. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Appl e But t er . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Grape Jel l y . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
St eamed Foods
Shri mp Teri yaki . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Gi nger Snap Peas and Peppers. . . . . . . . . . . . . . . . . . . . . . . . 60
Gl azed Carrot s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Spi nach St eamed Sal mon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Zest y Caul i f l ower . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Al mond Asparagus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Soups
Chi cken & Ri ce Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Baked Pot at o Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Veget abl e Mi nest rone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Seaf ood Gumbo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Ri ce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Corn Chowder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Chi l i . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Chunky Appl esauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Slow Cooker It ems
Pork and Pot at oes Di nner . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Beef St roganof f . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Sausage and Beans Cassoul et . . . . . . . . . . . . . . . . . . . . . . . . . 64
BBQ Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Sout hwest ern Chi cken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Sauces
Herbed Whi t e Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Chocol at e Fudge Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
St rawberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Cust ards
But t erscot ch Cust ard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Pumpki n Cust ard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Tapi oca Puddi ng . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Spreads and Glazes
Garl i c But t er . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Herb-Cheese But t er . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
It al i an Herb But t er . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Choco-Banana Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Ham and Swi ss Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Herb-Cream Cheese Spread . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Honey-Wal nut Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Ri pe Ol i ve Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Frui t ed Cream Cheese Spread . . . . . . . . . . . . . . . . . . . . . . . . 67
Whi pped Honey-Orange Spread . . . . . . . . . . . . . . . . . . . . . . 67
Browned But t er Gl aze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Ci nnamon Gl aze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Ci t rus Gl aze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Creamy Vani l l a Gl aze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
ONE YEAR LIM ITED WARRANTY
Sunbeam Product s Inc. warrant s t hat , f or a period of one year f rom t he dat e of purchase, t his product shall be f ree of
mechanical and elect rical def ect s in mat erial and workmanship. Our obligat ion is limit ed t o repair or replacement ,
at manuf act urer' s opt ion, of t his product during t he warrant y period, provided t hat t he product (s) purchased in t he
Unit ed St at es are sent post age prepaid direct ly t o:
SUNBEAM APPLI ANCE SERVI CE STATI ON
117 Central Industrial Row
Purvis, MS 39475
Answers t o quest ions regarding t his warrant y or your nearest U.S.A. aut horized service locat ion may be obt ained by calling
t oll-f ree 1-800-526-2832 or by writ ing t o Sunbeam - Consumer Af f airs at P.O. Box 948389, Mait land, Florida 3794-8389.
For products purchased in Canada please call to:
SUNBEAM APPLI ANCE SERVI CE STATI ON ( KND)
Please call 1-800-667-8623 or emai l us at
consumeraffairs@consumer.sunbeam.com
Answers t o quest ions regarding t his warrant y or your nearest Canadian aut horized service locat ion may be obt ained
by dialing t oll f ree in Canada 1-800-667-8623.
For warrant y inf ormat ion or an aut horized service locat ion out side t he Unit ed St at es and Canada please see t he warrant y
service card insert ed in t he product packaging.
DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE;
DOING SO M AY DELAY THE PROCESSING OF YOUR WARRANTY CLAIM .
This warrant y does not cover normal wear of part s or damage result ing f rom any of t he f ollowing: negligent use or
misuse of t he product , use on improper volt age or current , use cont rary t o operat ing inst ruct ions, or disassembly, repair
or alt erat ion by any person ot her t han an aut horized service cent er. Product repair or replacement as provided under
t his warrant y is your exclusive remedy. Sunbeam product s Inc. shall not be liable f or any incident al or consequent ial
damages f or breach of any express or implied warrant y on t his product . Except t o t he ext ent prohibit ed by applicable
law, any implied warrant y of merchant abilit y or f it ness f or a part icular purpose on t his part icular product is limit ed in
durat ion t o t he durat ion of t he above warrant y. Some st at es and provinces do not allow t he exclusion and limit at ion of
incident al or consequent ial damages, or allow limit at ion on how long an implied warrant y last s, so t he above limit at ions
or exclusions may not apply t o you. This warrant y gives you specif ic legal right s, and you may also have ot her right s
which vary st at e t o st at e or province t o province.
1998 Sunbeam Product s, Inc. and it s af f iliat ed companies, all right s reserved.
Sunbeam

and Ost er

are regist ered t rademarks of Sunbeam Product s, Inc. or it s af f iliat ed companies.


Dist ribut ed by: Sunbeam Product s, Inc., Delray Beach, FL 33445.
Gold Medal

is a regist ered t rademark of General Mills, Inc.


Bet t er f or Bread is a t rademark of General Mills, Inc.
Print ed in China
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