---.

.ti3 GoldStar

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MODEL: HB-020E
PLEASE READ THESE INSTRUCTIONS CAREFULLY AND
THOROUGHLY BEFORE OPERATJNG THIS
BREAD MAKER

Il

prNO.3874F83020A

1+

TABLE OF CONTENTS
IMPORTANT

SAFEGUARDS

BREAD MAKER

f-

11-17
13
75 10 11
8-9412

..................

14-15

INTRODUCTION.

Program specifications
Parts and lunctions
Control panel ....
INSTALLATION

AND SAFETY

PRECAUTIONS

HOW TO CLEAN .
OPERATION

..

Ingredients used for breadmaking .

Tips for breadmaking .
Measuring the ingredients
Programming (Basic Bread. Rapid Bread. Whole Wheat Bread)
.

Programming the Delay Timer ..

..................

Programming Specialty Bread .

Programming Dough

. . . . . . . . . . .'.. ! ..

Baking Control

STORING

BREAD

BEFORE

.......

TROUBLESHOOTING
REOUESTING

Please Check the Followings

_ ..

SPECIFICATIONS
COOKBOOK

GUIDE

17

-.---:-17'-'-

17

_. _

19
20-23

* ....

..

_
.........

.. ..

................

-2-

20-21

22
_

._

, I

18

Questions and Answers .....

Display Signals

I ...

..........._

.
SERVICE

16

... . .. ... .. . . . . . . . . . ... . . .. . .. _

16

....

.... . ~....
.

.. .

Crust Treatments

"

23

_
... _... _.....

23
24-43

"

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

..''.'- l:READALbINSTRUCTIONS
2. To protect against electrical shock dO not immerse cord, plug, or applfiince In wale{orofher
liquid.
3. Do not touch hot surlaces.
Always use oven mitts when handling the hot bread pan or bread.
m ..........

'

4. Close supervision is necessary when the appliance is used by or near children.

5. Unplug the unit from the outlet when not in use and belore cleaning.
Allow to cool before attaching or removing parts.
I

6. Avoid touching moving parts.

7. Do not operate the appliance with a'damaged cord or plug or after the appliance malfunctions, or
has been dropped or damaged in any manner.
Return the appliance to the nearest authorized service facility for examination, repair, or electri.
calor mechanical adjustment. .
8. Attachments that are not reco'mmended or sold by tile appliance manufacturer should not be
used.
I

9. Do not use outdoors.

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

SAVE THESE INSTRUCTIONS

THIS PRODUCT FOR HOUSEHOLD ,USE ONLY

CAUTION: A short power supply cord is provided to reduce the risk.of petsonal in;ury resulting lrom
becOming entangled in or tripping over a longer cord. Extension cords are available from local hardware stores and may be used it care is exercised in their use. If an extension cord is required. special
care and caution is necessary. Also. the cord must be (1) marked with an electri~al rating of at least
13 A.. 125V. 1625W., and (2) the cord should be arranged so that it will not drape over the countertop
or tabletop where it can be pulled on by children or tripped over accidentally.

ELECTRIC POWER: If electric circuit is overloaded with other appliances, your breadmaker may not
operate properly, breadmaker should be operated on (i.separate electrical circuit from other operating
appliances.
POLARIZED PLUG: This appliance has a pOlarized plug (one blade is wider than the other). To
reduce the risk of electric shock, this plug is intended to lit in a polarized outlet only one way. If the
plug does not tit fully in the outlet, reverse the plug, if it still does not/it, contact a qualified e~ectrician.
Do not attempt to defeat this safety feature.

-3-

,I

INTRODUCTION

BREADMAKER

PROGRAMSELECI
__TheEHQGHAM SELEClb\JUQnwjJ\JetY()l.J~I)Q2;>~12.yrcjifll:!.rent.programs;
- Basic Bread, Rapid Bread. Whole Wheat Bread and Oough:uThe Basic Bread and Whole Wheat Bread programs feature a 4 beep signal 3 minutes before
the end ot the 2nd kneading.
This tells you to add the additional ingredients (ie raisins. nuts) required in the specialty bread
recipes ..
'
I
When the bread is done, the beeper soundsl4 limes
and { : H] is displayed on display board.
I

Basic Bread Program ..

Simply put the measured ingredients into the breadlpan and

press the START bulton.
After 3 hours and 40 minutes. the beeper sound 4 times
indicating that the bread is done.

o
Rapid Bread Program ..

0'.

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

After 2 hours and 40 minutes. the beeper sounds 4 times
indicating that lhe bread is done.

I I ,

'.,

Whole Wheat Bread

Program

a recipe contailJs more than 50% whole wheat flour, then

use Whole Wheat Bread Program.
This program taKes 4:00 hours to complete.

Dough Program

The Dough Program is used to prepare dough for making I

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

Setting the Delay Timer

The Timer can be set to delay
breadmaking trom 4 hours and
10 minutes to 13 hours.
At the selected lime, delicious
bread will be ready.

11

Baking Control. _
The Baking control function
allows you to select a dark,
medium or light crust.

i
j,

l
I

.-4-

Warm
II the bread is not removed at
the end of the Basic Bread or
Whole Wheat Bread program.
the bread will automatically be
kept warm for up to 3 hours.

Bread

WIiQleWtiear-'
Bread Ra~id

Bread

4:10-13 hours

4:10-13 hours

-t
-----

50
20
46
4
4min
min
see
sec
12min
Smin
~C
f11in
7 min

Dough

71:n

II

20min
13

min

6'min

Smin
12

min

SOmin

5 mlO

12 min

12 min

..

40min
4sec

see

25 min

15

min

sec

60min

40min

SOmin

50 min

20 min

20min

3hours

3 hours

TOTAL

sec

see

I I ,
t

"

\'1

End

End

End

End

, 3:40

2:40

4:00

1:03

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

-5f

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 Parts and Functions

Lid

Bread

Pan Handle

Handle

Kneading

Blade

(Kneads dough)
I

Air Exhaust
(Air is vented through

outlets,

these

'

Bread Pan

Shaft
(Rotates the kneading
blade)

Control Panel

(Operations ar!3 centrally

controlled by a microcomputer)

, I

Accessories.
,I

S'

Liquid Measuring
(1 cup)

-6-

Cup

",,"R'EMAINING'TINrt'

INDICATOR

DELAY TIMERIINOICATOR

This displays the remaining

lime lor the program \0 be
completed.

Alter selting the delay time.

press Ihe start button. The
delay limer indicator will
li91i1tup. When the preadmaker slarts 10 knead. the
indicator goes off.

BAKING CONTROL
INDICATOR

Pressing the baking control

button will advancelhe indio
.cator!Or light. medIum or
dark crust.

START

Atter selling the desired program, the baking control

and timer (if needed), press
this button 10 start the program orlimer cou,nt down.

I I ,

BREAD pROGRAM
INDICATOR
'

When program is selected,

the indicator will light up.

TIMER'

Press timer buttons'to set the

fimed\'ilayrTnetime-p.tiU-advance by 10 minute inter'vals from 4:10 to 13:00 hours.

This timer can only be used
for Ihe bread program and
whole wheat program.

STOP

Press this button to cancel p

program. If you make a mistake when selting the delay
time~, press the STO~ button and re~nter the correct
program.

PROGRAM

or Dough.

Press this bullon to select

dark, medium or light cru~t.

CAUTION

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

-7-

.................

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, I

SELECT

Press this button to $~lect

the program: Basic Bread,
Rapid Bread. Whole Wheat

BAKING CONTROl:.

,I

INSTAllATION AND SAFETY PRECAUTIONS

Read lhis manual and follow these simple safely precaulions belore using this appliance.

4
1 .re~jstanLstlriace.Mal\esurejl."'()I1lbe
Use the breadmaker only on heal.

Do not use the breadmaker near a Source

of heat or where it JS unstable .

exposed to direct sunlight.

'

Allow at least 4 incheli' clearance on all

sides of the breadmaker, '1hen it is In

use.

5 Keep
the breadmaker away from babies
and children. They may touch the corltrol
panel or hot sunaces during operation. ,

"at least 4 incl;les"

Plug the breadmaker into a properly

wired wall outlet (120V/So.Hz only).

-8-

Do not cover the bread maker with anything, or put anything in the breadmaker
(except the,bread pan) as this may cause
a lire or a malfunction.

9 00water.notDoing
immerse the bread pan in
so could cause of the

00 not open the lid or remove the bread

pan during operation.

shaft.to malfuflptiOf) !oc;lean

. pan; wipe' if with a daiTip Cloth.

......
-Thelidmaybeopenedonlyduringlhe
.
Bread or Whole Wheat Bread program to
aQl;t_~?:.lrqjngr~f1_J~I}I_?t !tlEl .. ~(jic;ate<i.'.
lime (the beeper will sound 4 times):
lifting the lid during operation will allow
warm air to escape, thereby hindering
the RISE lJ,ndBAKE stages.
I

the

_.i.

10

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

I I ,

Never immerse the breadmaker, cord or

plug in water.
This would be very dangerous.

I
_. __f'
'I

\"1

11

.....

~~,

Be sure to disconnect the power cord

by pulling on the plug, and allow the
breadmaker to cool down before
storing.

-&.

.-.., ....
, ~.-~
- .- .

it

HOW TO CLEAN
CLEANING
.;;AvoIdlJslnganycleanIngagenlotherlh8n

. .~l56nor iirimerselhe6ieadpan

dish detergent.
..-Do not use steel wool or other abrasive .
materials.
- 00 not wash the removable parts in the
dishwasher.

In water.
Wipe clean with a damp cloth, then dry
thoroughly,
+

Wipe the shaft with a soft cldth or sponge

to prevent damage to the seal packing.
Allow to dry before star,ing the pan inside
the bread maker.

SEAL PACKING

SHAFT

Wash the kneading blade with a soft cloth

or sponge, and let dry. II necessary,
immerse in water lor a while and clean with
a soft toothbrush. Dry thoroughly. The
kneading blade should be removed and
cleaned after use.

KNEADING

Wipe the exterior with a damp dish cloth.

Do not immerse 10 water or splash with
water.
After using, cool and wipe out crumbs or
flour from the oven interior with a dar,npened washcloth. A dampened. small soft
brush may also be used.

BLADE

Do not use metal utensils to preVent damage

to the non-stick coating of th~ bread ~an.

NOTE: The non-stick

colour after prolonged
moisture and steam,
performance.

STORING
Be sure breadmaker is completely cooled before storing,
All removable parts should be thoroughly cleaned and dried .
Store breadmaker with lid closed.

coating may change

use. This is caused by
and in no way aflects
'

, I

OPERATION
Ingredients Used for Bread making
Use only

fresh Ingredients.

Check the expiration

dates.

Yeast that has expired will produce

. unsatisfactoI"fJesul1s.MeaSI.lIeif1gl"ecllentsac~lJrateIY,
....
using the liquid measuring
(provided). A set of dry measures will be' neEided to measure the floufingredientsproperty.(See

'I!p:5.~9r.~~<l.surin~l~gr~~ients
should be at' room temperature

Accurately"}.
For best results, all lngred~nts
for "baking bread" .

(except

cup

liquid)

BASIC INGREDIENTS
Flour
I '

When flour is mixed with liquid and kneaded. the

protein in it, known as Gluten, stretches and incorporates air bubbles to produce a light. linetexlured loaf. Hard Wheat Flour (Bread flour) is best
since it has more Gluten content. Specialty Flours
may be used. usually in combination with Bread

tender and moist. Olive oil is otten used in pilla

dough to impart good flavor. VElgetable. corn.
peanut, safll()Y{er, soy or sunllower oils can also
be used. Fats should be at room temper.ature
before addmg td recipes in int: bre dmai<.el.

Flour. This is because many ~t them are lower in

Gluten and would nOI prOduce a good bread
structure use<1 alone. Whole ',Wheat and Rye
Flours are examples of Low~\uten Flour. Flour
should be stored in a cool. dry placb in a wellsealed bag or container to keep it fresh and prevent absorption of strong odors or moisture. 00
not sift flour.

Liquid
Water should be warm (77"F - 86"Fl2SoC - 3O'>C)
and added to bread pan before other ingredients.
When the limer is used. water should be codl
(7O"FI2O"C}. Water produces a crisper crust.
Reconstituted dry milk powder should be used
when the timer is used to prevent fresh milk from
spoiling during the delay time. When flour is
mixed with liquid .gluten is developed and air'is
trapped, thus aHowing the dough to rise. II a loal
is small, heavy and has a dense. moist texture. too

Gluten

Vital wheat gluten is a natural protein derived from

wheat. When added 10 recipes containifilg heavy
little liquid was used. II a loaf falls w~ile baking,
flours such as whole Wheat or rye, it imprcNeS the
too much was used ..
'
shape of the loaf of bread. May be purchased at
health'l00dorgrocerystores;
....
yeast
.

Salt

When yeast is combined with sugar and water at

the right temperature. the yeast generates a gas.
carbon dioxide, which makes the dough rise. Too
much heat will kill yeast, (13O"F1S4C). too little will
slow down its action. Be sure to check the expiration date on the yeast you buy since aged yeast
usually per10rms poony. Store yeast in .the
refrigerator or freezer to keep it Iresh. Remove
only the amounl required for the recipe. Yeast
should be allowed to come to room temperature
before using. Always use Dry Granular Quickl
Rapid Rise or Active Dry Yeast in the Breadmaker
lor best results. It does not need preliminary fermentation; it is added together with the 1I0ur. This
type of yeast is available in small packets but is
more economical purchased in a can. Packets
contain a scant 3 teaspoons of yeast. Measure
yeast accurately lor best results and follow quantities given in each individual recipe.

Salt adds flavor, used in small amounts. It also

controls the action of yeast to produce a firm
dough which rises slowly and evenly. Too much
salt kills yeast and bread will not rise properly. Salt
substitute may be used.

1
;

Sugar
Sugar activates the yeast. adds sweetness,
makes the crust brown, and the bread soh. Brown
sugar, honey, molasses or com syrup can also be
used. adding vitamin B and minerals. 00 not use
sugar substitute.

Fat
Butter adds flavor to the bread. Margarine may be
substituted. if desired. Vegetable oils or shortening can also be used. Fat helps keep bread

I
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L:&::.~:.",,-.:..-:::-,"".f':'::'':'::: .

..

-11.-

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ADDITIONAL
I

INGREDIENTS

Eggs

Raisins, Nuts

.Eggs add color, richness and leavening to

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

their large water content must be accounted

for in the formula. An average size egg con-

dered. The height of bread containing these

ingredients may be low because the chopped

tain about ~ cup ot water.

nuts Or raisins cut the gluten structure. For

Ihe besl results. wait for the beeper'to sound,
indicating the lime to add these ingredients.

II Tips for breadmaking

~

DRY GRANULAR

YEAST

FAST/RAPID or ACTIVE DRY YEAST can be used. Experimentation regarding

yeast may b~

necessary

due to altitude variations and room temperature.

COM~RESSED (CAKE) YEAST can not be used with your breadmaker.
HIGH ALTITUDE ADJUSTMENTS

Increaseamountof water

1-3 tsp

Decrease

Ife-V" tsp'

~Jn9r~~~~g!lJ.!~.fI

The higher the

1-4 Tbsp,

Decrease sugar J honey

yeast

altitudeihegrealel'

'-3 tsp

loe Changes;

DRY MilK POWDER

Dry milk powder is preferable to fresh milk since it can be used on the limer program without risk
of spoiling while it sits in Ihe bread pan at room temperature. Dry milk adds nutrition to bread when
it is used. Milk produces a velvety texture and a softer crust. Buttermilk powder may also be us~
to enhance the butter flavor in bread. Add 1 tablespoon ot dry milk or buttermilk to bread where
water is used as the liquid, as in our basic recipes.

( I ,

TIPS FOR VARIATION:

When changing recipe portions, adding too much wheat germ, nuts. cinnamon, milk, fruit. vegetables, etc . will inhibit the rising of Ihe bread. Portions may be varied in the Dough Program more
easily, but this may atfect the baking results.
,

NOTE: Fresh eggs, sour cream, milk. cream. and COllage cheese are not recommended for
Delayed Baking with the Timer. These ingredients may spoil. Fresh milk can be used to
replace Ihe dry milk and water in recipes

that are to be baked immediately.

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

-12-

t;l.

BASIC RECIPES
I

1:<)15

2 cups

(BASIC BREAD)
'liigfooiertts .. -l;5lbBread Flour
NFD milk

3 cups
Ph T8L

2 T8L

1 tsp

S\-,gar
Sail
Butter

ISp
2 TBL

J/. cup

Water

1:4 cup

1 T8L

Ph

H3L

1T8L

2'12 cups

2 TBL
V cup
1 tsp

1112

lT8L

1 cup
2tsp

plus 1 TBL
21/2 lsp

Active Dry Yeast

or
r-ast Rise Yeast

--.'
WHOLE
WHEATSREAO

ILO.lb

llh lsp
1'12

Jngredients,_

l.5 lb ..

Whole Wheat
Flour
NFD milk
8rown Sugar

' 3. cups
I
3 TBl
IIJ

cup

Sail

W2lSp

Butler

2 TBL

Active Dry yeast

Waler,
or
Fast Rise Yeast

2'1.
ISP
lllJ clfP

tsp

1Jf. tsp

D..-yOuick RisefAclive Dry Yeast does not need preliminary

lermentation.

TIPS FOR MEASURING INGREOJENTS

Dry ingredients;

Use standard conventional dry measu~es. Fill the measure to overilOwing,

then level it ,off. Dry measures
are essential for accurate measurement.
I

I ,

Sugar, tal. yeast. salt. spices. dry milk power, etc.:

"j

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-I

~
.,

,LEVEL
Fill teaspoon

or tablespoon

measure

to Dverilowing,

then level off, as'

abor'e .

Liquid ingredients: Use the measuring cup provided with your breadmaker.
,
,
Place the ~easure on a level 5uriace. Fill to specified mark and Check the
measurement at eye level. Accurate measuring is critical to good bread .
.

'

When using bread mixes: .

When using a bread mix, place ingredients

in bread pan in the following

YEAST
INGREDIENTS
WATER

-13-

sequence;'

',1,

 Programming t Open the lid

and

Basic Bread, Rapid Bread, Whole Wheat Bread

,

removeJhe

.PJElad

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

Place all ingredients in the bread pan.

Make sure not to omit any ingredients.

Place the bread pan in the breadmaker and turn counter <;:lockwise .

Align the

(\l

FRONT)

mark to the FRONT

side of the bread maker.

YEAST
INGREDIENTS
WATER

,1

NOTE: When using the timer. add the

yeast last on top ot the flour and away Irom

the liquid. This is critical for good results.

-14-

I II
i

I'

, , , ....-C::l'
--Q,~

GI$I~tJh~li<:!$19"...lya_0.~
.li~htly ..using..the handle.
Plug into a outlet, then iheoisplay Wiltlightup;--IEJ
.Aft-erselecting program-and baking
control, press the STARTbutton.
If you press the STARTbutton without
selecting program and baking control.
BASIC

BREAD

PROGRAM

(MED)

,..

DARK
_n.

MEO LIGHT

-0,.., ~

CJ 0

',""'f",7'"

BASIC RAPID WHOLE oqUGH

BREAD BREAD WHEAT

is

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

I:

Basic Bread or
Whole Wheat

,-

C '-'0

LE

lIe:]

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

Press the STOP button f6r more than

1 second, and remove the brea~ pan '
using oven mitts.

9 Turn
bread
upside
and
gentlythe
shake
it topan
release
thedown
bread.
Place 'the bread on'
a wire rack to allOw
the steam to escape
and allow it to cool.

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

CAUTION

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

-15-

Ll
colon

Programming the Delay Timer

:0:
...

I
then counl in 1 minute
which it will
start.
I
timeNOTE:
will
advanCE:
4uici<ly.
13:00.
This
isindicator
the longest
in'-I, will
I I I bulton and
minutes
I I 10advance
SET
will
ton
topush
go'~ rthe
back.
Continually
IfSET
youincrement.
pass
desired
When
TIMER
light
up.
_IColon
Jtime,
thethat
timer may be delayed. \I
3.
Press
the(T)
START
the2. IImer
isconstant
set. the pressure
will
blink
delay
but,!
EXAMPLE:
It
is
9:00
p.m.
now.
The
bread
should
be
ready
at
6:30
a.m.
the
nexfmoinIng:Sei
-':"SeffhelimeffoilioweveflongYOUwanttowait'belorelhe
breadis-done--(trom-4:1OIo13_hours,
,
the
(A)
bunon
increments
down
3:40,
atter
[mpressing
9j'?C:
1 ___
9:30,tobecause
there
are will
9 hours
30_________________
minutes between
p.m... and 6:30 a.m.
the
timer
- .'_'.
...
.....
_ ...
_ __ ___ and
._.._.

__________9;00.-._.!
"__ for
'J

i' _!!
U
(

I'

..in:'

Ci)TIMER

-. Programming Specialty Breads-Raisin bread, Nut bread, etc.

NOTE: SEE COOKBOOK GUIDE FOR RECIPES.

The Delay Timer and the Rapid Bread program can not be used lor Specialty Bread.
,. After selecting program, press the START button. Nbtice that the
timer displays how long it will take to complete the bread making
program.

2. Alter
C

Primary

Kneading)

Rest

( Secondary~n-=-ading

aboul 22 minutes Irom the start (and 3 minute,S before the

secondary kneading is Iinished), 4 qeeps indicate the lime to add
any additional ingredients - raisins. nuts, cheese, etc.
Open the lid and add ingredients quickly
and evenly over the dough. Opening the
lid at this time will not ~op the kneading,
so be carelul. Now the unit will continue

, I,

through the remaining stages automat

ically.

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

-16-

"


Programming Dough
fheOeiaYTlmeTCariKblbe

osedfor Ihedough-program ....

1.Choosearecipe.

REMAINING

TIME

"U
,.,-, _I-' )

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

indicator will be lit.
The remaining time displays 1:03.
Pr~ss the START button.

:1

4~.

3. 'Atter , hour and 3 minutes the peeper will sound inciic;31ing

the time to remove the dough.

4. Follow your recipe directions to complete whatever you have

chosen to make.

Baking Control
All loaves 01bread baked in the bread maker use this function.
The Baking Control lunction is used to select the color of the crust. 1\ can be baked light,
medium or dark-you decide!
1. Press one time, medium is selected .
. Press mUle Iha
will be advanced as follows:

MED

LIGHT

,--+

I I
, I,

DARK

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

Crust Treatments (use only with do~gh program)

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

".""

. -'-.

I
"/:.;
:":1 ij
. :""':,

Egg Glaze

Mix 1 slightly beaten egg with 1 tablespoon (1Sml) water or milk.

Egg Yolk Glaze

Mix 1 slightly beaten egg yolk with 1 tablespoon (15ml) water or milk.

Egg White Glaze

Mix 1 slightly beaten egg white with 1 tablespoon (15ml) water.

"I

-17-

STORING BREAD
Storing Freshly-Made Bread and Bread Products
.....+hefearenopreserv~tivesjnyouLtlom~m<,l.(j~t>~l':l~f:1.s.:~(')Pr()Pf:!r~torageis ~ost important.
Always cool bread completely before storing .

..............
1

~~:St~;;bieadinanali1igiitcontainei:Otseallightly iriaptasticbag,
Placing a rib of fresh celery in the bag will help keep bread Iresh longer.
For best results do not store unbaked yeast dough in your freezer lor more than 2weeks.
To prolong storage. baked loaves may be froze':l' Wrap in a tightly sealed plastic freezer bag.

10 freeze unbaked bread dough:

I
Shape loaf and wrap well in plastic film or foil. Make sure the loaf will fit easily intc the baking pan
because it will spread out a little before freezing. Place the shaped loal on a flat surface in the
freezer so the shape will be maintained until frozen completely.

To thaw frozen dough:

Remove a lrozen loai irom tiit.J \1t::U:i. P:ac~Ic~! :r. a greased baking pan. Allow the loaf to thaw
(covered) and rise in a warm. dralHree place until almost doubled in size. This time will be approxi.
mately 6 hours for a standard loaf. AlternatIvely. thaw the loa/in the refrigerator overnight. then
unwrap, place in baking pan and allow it to rise for approximately 2 hours in a warm place.
To freeze unbaked rolls:
Shape rolls and place them on greased baking sheets or in muffin pans. whichever lhe recipe
directs. Cover the pan and rolls with plastic film or loil and place in the freezer. Freeze completely.
Remove roUsfrom the baking sheets and place them inwellsealed freezer bags. Label and date 1

I I ,

each bag .

To thaw frozen bread rollS:

Remove rolls from the freezer 2 hours belore baking. Place rolls 1 inch (2.5 cm) apart on greased
baking sheets. Cover loosely with a dean cloth and le't rise for 1'/2 to 2 hours in a warm, dratttree
place.
1

..,
.. ,..,,'Proper,WafefTemperature

,I
,

The tempetature ot the room and the water used

will alleet the baking results. Use cold water (about
5C/41F) if the room temperature is high {ove~
2soCI7BOF}. If the room is cold (under lOOC/500F)
use warm water (SOC/1200F).

-113_

TROUBLESHOOTING

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

SOLUTIONS

PROBLEM
,

I '

Dough does not rise enough.

Bread flops over sides of pan.

Too much dough.

Bread has over risen (reduce amount ot yeast
I
slightly).

Crust pale in color.

Not enough sugar.

Bread does not keep well:

Bread lasts up to 5 days if stored in the refrigerator.

Loaves spread oul or lose shape

instead of rising.

Dough too soft.

Bread falls during bake cycle.

Bread over risen (reduce amount of yeast slightly).'

Bread has coarse texture:

crumbly .

Bread over risen (reduce amount of yeast slightly).

Sticky bread which slices

unevenly.

liquids are 100 hOt(above 105F/400C).

Inactive yeast; or not enough yeast.
Ingredients are too cold.
Too much salt.

, ..... Stale ingredients used.

"';;"ToomucheasL
Always use a serrated bread knife.
Allow bread to cool longer before slicing.

"

-19-

Ve,uf

--------- ----

- .---- REQUESTING
SERVICE

- ... -..100
--.-_.
0-.".
-0hrta--d-0ooetrn
---,-.i--{Dough
Ofd
,_,"$'\I'd"l)'
flour
usea
-- ,nof
-----~_
.....
-H;
,--,_.,._,-~
._-.-----"-------.
--,cbm,:l
....
-.
..
__
-.--'-..
----.-----~
..--'---~_
~---..--...-_~0wilt",lOde
-' was...,...-.-.---.-~
-------.
.Under.
-.----'
.oY.f~il:ti...o
-.---'.-'
......
- .." notffour~
~_._.
- ._--,,Too
much
--1------.
..
.....
,.--.- -,-- - - ,) '."
.0~~--"~---,-UJa:-UJo
c:Ffour
-Not
-.Uowed dOlllt
- ---0.0- Ind
-b3"If'tg
-'fe'l
0- -"----_
Oven
er
Slll':f!'<1t"'$1
I',-hof
:ahel
IO.~P'.,.
(Stf!'itm
dm.kef
-21=>cr
Too
much
0wiU
'lIck)'
:E
Top
'\e.c.pe,
w.t!
tl
npfln
m

~'"
O[l~""'lcm
-....
~m"Utd
b~"omf"
bt

'tom
dthrung
Slices
10
rlof
~"o(J9n
bOIlO';'
'1'5~
,lie'
't't(trs.
RESULTS:
lIourlHt

P'OQrllm
STARY,SlOP
Old
'cou'f)I.'r\d
Sid.s
Ufr.CtlOrl
IIout
YOUI
Smo~o
bullO"
0'
tOIl~d
wU
wtnnq
p,tUfd
;Ht~'
~IBlhnQ
B"od
Cho.enl
8,"
too
r'nuc!'t
0,1.
0u.ed
0Dr
a:
fnguldrtlnu
O,(hritned
s-pfllea
.des.
nd
on
etemetU
.. BAKING
,.nealmo
tJrawfteo
."otlOn
taw,);
Un<lorbo~.d
b,'""
lop'ol
,------_.
ttnbv91'\
_______ ..

.'

!IH~
Lj
W

....
.".__ '_0
u... ,__ ____
._...........
M.

Wo11P.'
.'
Yf!.l11

-..

Co.~Ud
..

......

"

..
...

.'

..

".,1,,,.,0
<1
T
-kneldtnQ,
~'nl)ll~h

NowIt
ye.~1
~.cUn' """"."
NOlllnouq"
VtHUItouched
' bttto,,,j

C'"

.'

_____

<J

.. '

._ 'd _____
'M
_

tJ
:.

r'!

',.0

UU
."

-- 00

---.----- 0.0
-~ 0-------0 '. -----._-

.'

-.

---

------ -. - ---

. . .0-;---:._.
- .......... -.----...
.

"

.....

~ ...~-::::r.-

......

...

Answer

Question
mWhydoestheheighLand
shape of bread differ in each
use?

"'N1

II1l' hei\=}hlqnds~ape

of bread may differ depending on

the ingredients,room
temperaturea!ndlen~thoHhe
timer cycle. Also accurate measurement of ingredients is
I
essential to make delicious bread.

_i_-

2
3

The bread has an unusual

odor. why?

Stale hare
may
inb.redients
used. Always
may have
use been
fresh used
ingredients.
.or too much
Accurate
ye.ast
measurements are essential to make delicious bread.

The kneading blade comes oul

with the bread.

This can happen as the kneading blade is detachable.

Use a non-metal ulensillo
remove it.
Ca t:o!'7 Tl1e kneading

,The bread has a floured

corner.

Sometilnes flour in. the corner of the bread pan maynol

have been completely kneaded into the dough.
Scrape it off with a knife.

Why can the ti~er only be set

for not less than 4, nor more

The complete bread program

3 hours and 40 minutes.

than 13 hqurs?'

Longer delay times could aller the baking results.

Can ingredients
doubled?

lakes a minimum

of

I I ,
1

Timer cannOI be used lor

DOUGH program. Why?

blade will be hot,_

be halved or

The breadmaker
nuts. etc.,

cannol shape individual

'

roll~. dough1

II there is tOOllittle in the bread pan, the kneading blade

cannot knead well enough. If there is too much, bread
t of the bread pan.

,I

I
Can fresh milk be used in
place of dry milk'?

Yes. Be sure to deduct the same measurement of water

to equal any liquid substitution.
Fresh milk is not recommended
when using the timer,
because it may spoil while sitting in th~' bread pan.'

1,9 W.hat happenslif

the breadmaker is unplugged during

operation by accident?

the there was a power interruption

the program will be affected. Plug in
ation will continue. If the interruption
new ,ingredients will have to be used
re-set.
If

-22-

during operation,
again, and the operin power is longer,
and the program

I ~ '

 Display Signals
When the START pad Is pressed:

Reason

Display

How to reset

The oven area is too hot

When the oven area has

cooled. press STOP button:
and start again.

(above 40"C/l0SF).
This may occur during con-

tinuous use.

ILl: )

During operation
During operation the remaining time displays
REMAINING

as tallows:

There has been an interrup

I

TIME

,-,-,-,n
'-' "_, ,_,

Remove the dough and start

again using all new ingredients.

tion in the power supply

(unplugging of the power
cord, or malfunctioning
of a
household fuse or breaker).

SPECIFICATIONS
550W

Heater

Power

Consumption

Kneading

BOW

Motor

Dimensions (WxDxH)

133/4 "x lOY4 "x 13"

APPROX

Weight

Timer

Thermal

Fuse

(35.0 x 26.0 x 33.0 em)

16 Ibs (Approx.

7.11:<9)

13 hours digital timer

Cord

3' ""

Main Heater Protector

378F/192"C

Kneading

A.C 120V 60Hz

Power supply

(1.2m)

24-8<'F/12~C

Motor Protector

-23-

COOKBOOK GUrD.E"
,

o 0 0 0 0 INDEX 0 0 0 0 0
' ~BR~~~~~;TE~~~~~::.~.~.~.:.:
.':::::'.':::::';';';',';',:;',.
!.: ::::::::::_:::~':':~.
'GHILECORN BREAD
_
,
,
:::::::;,:;J"

FRENCH BREAD:: .. ::::::'::::

CINNAMON

RAISIN

_. _ . ,

GRANOLA

UMPA

, ,

,,

" " ..

co'

SUNSHINE NUT

CRANBERRY/CHERRY
HONEY MUSTARD

. _,

APRICOT .....

"I",

'

""

".".
,

26

: " .':

26 ";

'1

- .. - ,-

,
, . , .. "

'"

SESAME. ,I, , ...........

'
,
WHOL t:: WHEAT.,.,
,
,.,

,
,

BREAD
BRE..AO ..

'.
...............
\'I

CRUMB BUNS.
BABKA ROLL

' ...

~..

31
31

, ..

34.

' ..

ROLLS

, , ..

"

_. _

"

'

36

-I' ...

- ....
.' .

'....

38
39

42 I

'

, 43

43

,."

NOTE
LB to 1 LB by adjusting

Recipes can be convened

recipe.

from

Experimentation

yeast amounts

regarding

111,2

Use Active Dry Yeast lor these recipes,

the amount of ingredients

may be necessary

due to altitude

in the

variations.

not Rapid Rise Yeast.

NFD milk "" non fat dry milk.

-24...- ....~~- ..
_

' ,

I 40
'. 41

_ ................................

PIZZA

38
"

'

37

,.

"

35
36

.....

, ..............
.'

I / ,

35

i.

, WHEAT ROLL~
DINNER

I
34

- .. - - - . - :

33
33

32

, .............
,
; ....

"

.' . "

: .. ','

, .. '
_

, " ......

'

' ...

FOCCACIA BREAD'
BUITERMILK ROLLS ".

3Q
'Y'

"

, .. ,

"
"

' . , ....................

'

MIXt:.u DklEO FnUIT

29'

32

, , .. ,

"

29

'.

SPICY BACON

:
"

, .' .........

' .....

"" - -

, ' ........
,.,, .. "
_

" "."

, .. , " .. :
-.,
:,.'

,'
, , .. ,

,' .. '1' ......

LIGHT RYE

'

",,

CRACKED WHOLE WHEAT , . ,

,
WHOLE WHEAT WITH GLUTEN ,

PUMPKIN

27

":

' ......

, ..'I ,

COTTAGE DILL

BREAD

" """

'

PIZZA BREAD .. "

ORANGE BREAD., . " . _

DO

uu'.: ...u

:..:: ~~

::.:25

27

SQUAW

UGHS

:'. ':.:

"

~;~':"

ONION

'.:

',j,

+
NOTE:

Use active dry yeast lor these recipes.

BREADS

not Rapid Rise Yeast.

BASIC WHITE BREAD

:

t;'l
-..:;
~'

"

1-

....

,~:'
'~'.
.'1!;,,-

~~
~~~
..

. ~"'"f:7
....

.6ASICWHITEBHEAO!
1112 LB

Ingredients

1 La

water
bread flour
NFD milk
salt
sugar
butter
yeast

31. cup
2 cups
1 TBL
1 tsp
1'lf.2

1 cup plus 1 TBL

3 cups
1'lf.2

T8L

1'12 tsp

2TBl

T8L

2 T8L

1 TBL
2V. tsp

2112

tsp

Method
1. Remove pan from Bread Machine. I
2. Place Kneading blade on shaft in pan,
3. Place ingredients in pan in order listed: water.
flour, salt, sugar, milk, bulter and yeast,
4. Insert pan in machine and turn G:Ounter clockI
~se~loc~
.

5.

Using the program

select button,
select
"Basic Bread" cycle.
6. Using baking control, select crust color.
"Medium"
is recommended
for first loaf.
7. Press 51art.
I
8. At end of cycle, remove bread pan using oven
mitt.

CHILE CORN BREAD

Makes a

Ph

LB loal.

CHILE CORN BREAD

Amount

Ingredients
water
bread flour
corn meal
sugar
salt
shortening
yeast

1 cup plus 2 TBL

cups

3V.

1/2 cup
2 TBL

1 tsp
1'12 T8L
2'lf.2

whole corn drained

cilantro, optional

tsp

"

~ cup

2 tsp

Method

5.

1. Remove pan from Bread Machine.

2. Place Kneading blade on shah in pan.
3. Place ingredients in pan in order listed. Add
water, flour, cornmeal. sugar, salt. shortening
and yeasl.
4. Insert pan in machine and turn counter clockwise to lock..

Using the program

select button,
select
"Basic Bread" cycle.
-:
6. Using baking control. select crust color.
"Medium"
is recommended
for first loaf.
7. Press start.

8. At beep, add remaining

ingredients.

9. At end of cycle, remove bread pan using oven

mitt.

-25-

~1 ':"':
~

.I

.,

".= '

".

F:'

FRENCH BREAD
Makes a

1'12

LB loaf.

". !FBENCH

BREAOj

Ingredients

Amount

water
bread flour
sugar
salt
yeast

1V cup
31f.l

cups

2TBl

l1h tsp
2'f.2 tsp

Method
I

1. Remove pan from Bread f>1achine. '

2. Place Kneading-blade
on shaft in pan,
3. Place ingredients in pan in order listed. Add
water, flour, sugar, salt and yeasl.
4. Insert pan in machine and 'turn counter clock.
wise to lock.

I
I

5. Using Ihe program select bulton, select

"Basic Bread" cycle.
6. Using baking control, select crust color.
"Medium"
is recommended for first, loaf.

i. ;:-.e~~~o:L

8. At end of cycle, remove bread pan using oven

mitt.

t
CINNAMON

RAISIN

Makes a 1 LB or lVz LB

10a1.

CINNAMON RAISIN
1lB

Ingredients
water

bread flour

". '

salt
brown sugar
NFD milk

1'IzlB
1 cup plus 2 'fBL

:v. cup
~~lJPS
1 tsp

'

2TBL

'll/ztsp

3TBl

butter

1 TBl
1 TBl

cinnamon
yeast

1 tsp

Ph TBL
2TBL
2lSp

2V. tsp

2'h

walnuts.
raisins

chopped

v. cup

Y3

v. cup

YJ

tsp

cup
cup
,I

Method

5. Using the program select button. select

1. Remove pan from Bread Machine.

2. Place Kneading blade on shaft in pan.
3. Place ingredients in pa1;l in order listed. Add
water. tlour, salt~ brown sugar, milk, butler, cinnamon and yeast.
4. Inser1 pan in machine and turn counter clockwise to lock.

I
1

, "Basic

Bread"

CY(fle.

6. Using baking control. select crust color.

"Medium"
is recommended
7. Press start.

for first loaf.

8. At beep, add remaining ingredients.

9. At end of cycle. remove bread pan using oven

mitt.

I I

3 cups plus 1 TBL

-26-

GRANOLA
1
Makes a 1 LB or

1112

LB loaf.

GRANOLA
1 LB

Ingredients

1V:z
.... "

water
bread flour
........
cwheat flour
granola
NFDmilk
honey
buUer
salt
yeast

s cup
1112

2 TBL

_"n __""

1 cup

plus 2 TBL

lcup

~cup

112 cup
1 TBL

2 TBL
V. cup

3TBL

2TBL
2 tsp
2'h tsp

1.TBL
tsp
2Y. tsp
11/2

LB
,

2 cups

cups

~cup

L_

v. cup

walnuts. chopped

"

V3 cup

Method
1. Remove pan from Bread Machine.

Z. Place K",ad;1i9 blade on shaft in pail.

3. Place ingredients in pan in order listed. Add .
water. lIour, granola, milk, honey, butter, salt.
4. Insert pan in machine and turn counter clock
wise to lock.
S.Using
"Basic

the program
Bread" cycle.

select

button,

6. Using baking control, select crust color.

"Medium"
is recommended
for first loaf.
,
I
7. Press start.
8. At beep, add remaining
9. At end of cycle, remove
mitt.

ingredients.
bread pan using-oven

select

I I ,

LlMPA
Makes a 1'12 LB loaf.

UMPAiJ
...............
_....

_Ingredlents

.Amovolm

water
bread flour
rye

, cup plus 2 TBL

2 cups

cocoa

1 cup
1 TBl

orange rind
brown sugar

2TBL

1 TBL

salt

canol a or vegetable
molasses
anise seed
caraway seed
yeast
'

'

1 tsp

2TBL

oil

2TBL

1 tsp
112

tsp

2V. tsp

Method
1. Remove pan from Bread Machine.
2. Place Kneading blade on shaft in pan.
3. Place ingredients in pan in order listed. Add
water, flour, rye, cocoa, orange rind, brown
sugar, salt, oil. molasses, anise seed, caraway seed and yeast.
4. Insert pan in machine and turn counter clockwise to lock.

5. Using
the program
select button,
select
"Basic Bread" cycle.
6. Using baking control, select crust color.
'Medium"
is recommended
for first loaf.
7. Press start.
8. At end of cycle, remove bread pan using oven
mitt.

-27-

..

~,~

"'~,:-::...

...

POppy
Makes a 1Y2 LB loal.

[ POppy
\

'

Amount

Ingredients

1 cup plus 2 TBL

bread flour

3 cups
2T8L

NFD milk
salt
vegetable oil
honey
lemon peel
poppy seeds

water

l1f:1 tsp
1 TBL

2 TaL

1 Tal
v. cup

nutmeg

v. to

yeast

2Y. tsp

112

tsp

I
I

I
!

Method
,. Remove pan from Bread Machine.

2. Place Kneading

5. Using the program select button, select

"Basic

blade on shaft in pan.

3. Place ingredients in pan, in I brder listed. Add

water. flour. milk, salt. oil, honey, lemon peel,
poppy seeds, nutmeg and yeast.
4. Insert pan in machine and turn counter clock-

Bread"

cycle.

6. Using baking control, select crust color.

"Ught" is recommended lor first loaf.
7. Press start.

a. At end of cycle, remove bread pan using oven

milt.

wise to lock.

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

---

Ingredients

1 LB

water
bread flour
salt

3,'. cup plus 1 TBL

2 cups plus 2 TBL

butter

, TBL

1 Tal

NFD milk

1 T8L

H~ TBL

molasses
old fashioned oats

3T8L

yeast

l1f:1

3Yc cups

Y. cup

cup
2 tsp
112

water, flour, salt, butter, milk, molasses, oats

and yeast.
4. Insert pan in machine and turn counter doci<wise to lock.

1 cup plus 1 T8L

,

2 tsp

1'12 tsp

Method
1. Remove pan from Bread Machine.
2. Place Kneading blade on shaft in pan.
3. Place ingredients in pan in order listed. Add

LB

:v..

cup

"

2 tsp

5. Using

the program select button,

_ "Basic

8read"

se,lect

cycle.

6. Using baking control,

setect

crust color.

"Medium" is recommended for first loaf.

7. Press

8. At

-28-

start.

end at cycle, remove bread pan using oven

mitt.

SQUAW

I'

SQUAW
water.

......Jc;yppluslTBL
1;4 cups
, cup
i cup
v. cup

bread flour
wheat flour
rye flour
brown sugar
vegetable oil
honey
salt
yeast

2T8L
2TBL

1 tsp
2\1: tsp

Method
1. Remove pan (rom Bread Machine.
2. Place Kneading blade on shaft in pan.

3. Place. ingredients in pan in order listed. Add

water,
flour. brown sugar.
oil. honey, salt and
....
I

yeast .

.4. Insert pan in machine and turn counter

clock-

wise to lock.

1<

5. Using the program select bU,tton. select

"Basic Bread" cycle.
I
6. Using baking C0f".ui, ;:,~iO\.;i~iu;:;i.\;ViOi~
"Light" is recommended for first loaf.

7. Press start.
8. At end of cycle. remove bread pan using oven

mitt.

I I,I

SUNSMINE NUT

Makes a 'LBor

l1h LB'loaf.

,I
I

SUNSHINE NUT
.,

water

el'

. .
'

l"h

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

v.

TaL

Method
1. Remove

pan from Bread Machine.

2. Place Kneading

blade on shaft in pan.

3. Place ingredients in pan in order listed. Add

water. flour, salt. milk, honey, butter. orange
peel and yeast.
4. Insert pan in machine and turn counter clock-

wise to lock.

5. Using the program select button. select

"Basic Bread" cycle.
S. Using baking control. select crust color.
"Medium"
is recommended
for first loaf.
7. Press start.
8. A1 beep, add remaining ingredients.
9. At end of cycle, remove bread pan using oven

mitt.

-29-

CRANBERRY/CHERRY

CRANBERRY/CHERRY
IngridiiintS1 eup plus 2 TBL

-cranberr:y.j.\J.if~ ....
__
...
bread flour

. - '-

salt
sugar
INFO milk
butter
vanilla
yeast

3TBL
2TBL
2TBL

almonds. chopped
cranberries or cherries

1 tsp
21/2 tsp

1h cup

dried

cup

V:l

1. Remove pan trom Bread Machine.

2. Place Kneading blade on shaft in pan.

5. Using the program

select button"
select
"Basic Bread" cycle.
6. Using baking control, select crust CQlor.
"Medium"
is recommended for first loaf.
7. Press start.

3.Place ingredierts in pan in order listed. Add

juice. flour, salt, sugar. milk, butter, vanilla and

4.

~:U~~PIUS.1T6L

yeast.
Insen pan in machine and turn counter clockwise to lock.

HONEY MUSTARD

8.
9.

At beep, add remaining ingredients.

At ~nd of cycle. remove bread pan using oven

mitt.

, ,
t

I.

j-I

Makes a 11/2 LB loaf.

USTARO
Amount

Ingredients
water
chicken broth
bread flour

1h cup
1h cup
2 cups
1 cup
1 tsp
1 TBL

wreat flour
salt
NFD milk
honey
vegetable oil
gourmet mustard
chopped'chives

I.i,

2TBL
1 TeL
I

2TBl
2

'ye~st

tsp
tsp

2112

Method
1. Remove pan from Bread Machine.
2. Place Kneading blade on shaft in pan.
3. Place ingredients in pan in order listed. Add
water. chicken broth, flour. salt. milk, honey.
oil, mustard, chives and yeast.
4. lnsen pan in machine and turn counter clockwise 10 lock.

5. Using the program select buUon,

select
"Rapid" cycle.
'
6. Using baking control, select crust color.
"Medium"
is recommended for first loaf.
7. Press start.
8. At end of cycle. remove bread pan using oven

-30-

mitt.

I
1

PIZZA BREAD
Makes a 1V. LB loal.

PIZZA BREAD
Amount

....Ingredients.

lV. cup
... :3~lJPS .

water

breadflour

. 2TBL

sugar
salt
NFO milk
chopped pepperoni

1112 tsp
2 TaL

'/2

cup

mozzarelle cheese

1(3

sliced mushrooms
parmesan cheese
onion flakes
garlic powder

1(3

cup
cup

1 TBL
1(4

cup

1 tsp

1 tsp
tsp

oregano
yeast

2V:z

Method
1. Remove pan Irom Bread Machine.
2. Place Kneading blade on shaft in pan.

S.

3. Place ingredients in pan in order listed. Add

water, flour, sugar, salt, milk, pepperoni, mOlzorella cheese, mushrooms, parmesan cheese,
gariic. oregano and yeast.
4. Insert pan in machine and turn counter clockwise to lock.

Lising

\;1(::

jJiv'9i&;T. ;;<:!cc: button,

"Rapid" cycle.
6. Using baking control,

select

select crust color.

"Medium" is recommended for first loaf.

7. Press

start.

8. At end of cycle, remove bread pan using oven

mitt.

ORANGE BREAD
Makes a lVz LB Ioat.

bread
NFOmilk
salt
butter
yeast
orange
peel
lemon
sugar, flour
peel
orange
marmalade
water

Amount
2TBL
2T8L
,21/2
cup
31Ph
1(4
cups
tsp
1 Tal
tsp
tsp
Icup

"

Method
1. Remove pan from Bread Machine.
2. Place Kneading blade on shaft in pan.
3. Place ingredients in pan in order listed. Add

, I

-:
S. Using the program select button, select
"Rapid" cycle.
6. ~sing. ba~!~g control, select crus,e color.

water, flour. sugar. salt, milk, bUller, marmalade, lemon juice, lemon peel. orange peel

Medium
IS recommended
7, Press start.

and yeast.

B. At end 01cycle, remove bread pan using oven

mitt.

4. Insert pan in machine

wiseto lock.

and turn counter ClOCK-

-31-

for fIrst loaf.

APRICOT

APRICOT
Arnount

Ingredients

"W~tet

.,

.~CUpplus

-.

bread /lour
salt
vegetable oil
apricot preserves
old ,fashion oatmeal
yeast

..

2TBL
cup
cup
21h tsp

1/3
31.

I.

'12 cup

dried apricots cut up

112

pecans,chopped

Method

progli:llll seleCI

Bread"

cycle ..

6. Using baking control. select crust color.

"Medium"
is recommended lor first loaf.
7. Press start.

8;

M. beep, aod remaining ingredients.

9. At end of cycle. remove bread pan using oven'

mitt.

COTTAGE qlLL
11,'2

lne

"Basic

3; Place ingredients in pan in order listed. Add

water, flour. salt,loil. apricot preserves, oatmeal and yeast.
4.lnsert pan in machine and turn counter clockwise to lock.

Makes a

cup

:>. using

1. Remove pan from Bread Machine.

2. Place Kneading blade on shaft in pan.

..lTBLL

21h cups
11h tsp

'

'I

LS loaf.
.T...

~'I

Amount

Ingredients

31. cup
3 cups
1V2 tsp
11h TBL

water
I
bread flout'
salt
. NFOmilk
sugar,
butter
cottage cheese
minced dried onions
dill seed'
dill weed

2TBL
1Y.z TBL
:l{. cup
1 TBL
1 TBL
11TBL
2 tsp

yeas,t

Method
1. Remove pan from Bread Machine.
2. Place Kneading blade on shaft in pan.
3. Place ingredients in pan in order listed. Add
water, flour, salt, milk. sugar, butter, cottage
cheese onions, diU seed. dill weed and yeast.
4. Insert pan in machine and turn counter clockwise to lock.

5. Using
the program select
"Rapid"
cycle.
6. Using baking control, select crust color.
"Medium"
is recommended for first ,loaf.
7. Press start.
8. At end of cycle. remove bread pan using ove
mitt.

-32-

CRACKED WHOLE WHEAT

Makes a

1112

L8 loaf.

CRACKED WHOLE WHEAT

Amount
Vzcup

boiling water

_..__
. .... _ _ _

..bulgarwheaL ..
water

" .....

_.Y4.CUP
3A

cup

n~tsp

salt

3TBL

NFO milk
brown sugar
shortening
yeast

1/. cup

2TBL

2V4 tsp
I

Method
1. Soak 15 to 30 minutes
IgM wheat.

6. Using the program select button, select

boiling water and bul-

2. Remove pan from Bread Machine.

I
3. Place Kneading blade on shaft in pan.
4. t"lace Ingredients in pan in order listed. Add
bulgar wheat, water, sail, milk, sCJgar,shortening and yeast.
5. Insert pan in machine and turn counter clockI
wise to lock.

"Wheat"
cycle.
7. Using baking cbntrol,

select crust colo'r.

"Medium" is recommended tor first loaf.

start.

8. Press

9. At beep. add remaining ingredients.

10. At end of cycle. remove bread pan using
oven mitt.
I
If;

i
WHOLE WHEAT WITH GLUTEN

Makes a 1'h LB loaf.

i~

I :1

WHOLE WHEAT WITH GLUTEN

.L

I;

'ingredi ents
I r
.........
\1 '
j

water
wheat flour
honey
salt
NFO milk
butter
molasses
gluten
yeast

cup plus 1 TBL

331. cups
1'.1'2

, L
'I'

2TBL

1lh t$P

2TBl
2TBl

1 TBL
2'.1'2 TBL
2'.1'2

',\

tsp

,.',~

Method
1. Remove pan from Bread Machine.

5. Using

2. Place Kneading blade on shaft in pan.

3. Place ingredieots in pan in order listed. Add
water, flour, honey. salt, milk, buller, molasses,
gluten and yeast.
4. Insert pan in machine and lurn counter clockwise to lock..

the

program

select

button,

select

"Wheat" cycle.
6. Using baking control. select crust color.
"Medium"
is recommended
for first loaf.
7. Press stan.
B. At end of cycle. remove bread pan using oven

-33-

mitt.

SESAME
Makes a

!.

I
I:I
,

I '

11/2

LB loaf.

I,

SESAME

I
Amount

.............

.....

L .. '. "'

....

m.

water
breadJlouL
white flour
honey

1 cup plus 1 TBL

.........................
H~~~~~_

...... 1

2TBL

salt

Ph tsp
, TBL
11/2 TBL
21/:2 tsp

vegetable oil
sesame oil
yeast

sesame seed

112

'1

cup

Method

i ,i I

,. Remove pan from Bread Machinf3.

:.::.Piace Kneading blade on shaft in pan.
3. Place 'ingredients in pan in order listed. Add
water, flour, honey, salt,' oil, sesame oil,
sesame seed and yeast.
4. Insert pan in machine and t&n counter clock-

!,

1.1

iI,i

wise to lock.

5. Using the' program

select button,
select
"Wheat" cyc.;.
6. Using baking control, select crust color .
"Medium"
is recommended
for first loaf.
7. Press start.
8. At beep, add remaining

ingredients.

9. At end of cycle, remove bread pan using oven

mitt.

'

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

..............

r. ,.,.,.",""""""""""""""'_""""""""'"
.,,\'w'~~:=~H
EAT
",J

,.1

Ingredients
water

wheat flour

,I

brown zugar
salt
NFO milk
butter
yeast

1'h LB""

1 LB
1 cup

1V3 cup

21/2 cups
V" cup

33fil
, V3

,I I

cups

cup

1'h tsp
3TBL
2TBL

1 tsp
2TBL
1 TBL

2 tsp

, 2Y" tsp

Method
1. Remove

pan from Bread Machine.

5. Using

2. Place Kneading blade on shaft in pan.

3. Place ingredients in pan in' order listed. Add
water, flour, sugar, salt, milk, butter and yeast.
4. insert pan in machine and turn counter clockwise to lock.

the

program,

select

button,

select

"Wheat" cycle.
6. Using baking control, select crust color.
"Medium"
is recommended for first loaf.
7. Press start.
8. At end of cycle. remove bread pan using oven
mitt:

-34-

'.'.'j

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

ONION BREAD

hh

..

Ingredients

1 LB

1V:z LB

water
bread flour

~ cupplusi TaL'
2 cups

fcupplUs2TBL'
3 cups

lTBb

"h"orownsuga(
butter

'h~~t

1 TBL
1 TBL

'NFO milk
instant onion soup

"h",

2TBL
1 package

1h package

mix-l ounce

3 tsp

yeast

Method
1. Remove

5. Using the program select button, select

pan from Bread Machine.

.2. Place Kneading blade on shaft in pan.

3. Place ingredients in pan in order listed. Add
water, flour, sugar, bulter, milk, soup mix and

cycle.

7. Press start.

yeast.
4. Insert pan in machine and turn counter

clock-

wise to lock.

"Rapid"

6. Using baking control, select crust color.

t~;y~w~lJml'
;s ;~m;;tG:--,dGd ~~;-.~;;-s::C:it .. I
'

8. At end of cycle, remove bread pan using oven

mitt.

LIGHT RYE

I I

LIGHT
RYI;
I
I

Itsp2T8L
1
2Vi
cu
LB
1112
LB
2TBL
2T8l
1'h
TeL
TBL
..
34
V:z
tsp
2\4
tsp
2TBL
'h
PhTBL
cup
2'h
1
cup
2cup
1
tsp
TBl.!
V
cup
I plus
,I 3T8L
34
cup
,

Ingredients

Method
1. Remove pan from Bread Machine.
2. Place Kneading blade on shaft in pan.
3. Place ingredients in pan in order listed. Add
water, flour, rye, cornmeal, sugar, salt, milk,
butter, caraway seeds and yeast.

4. Insert pan in machine and turn counter clockwise to lock.

5. Using the program select button, select

"Wheat" cycle.
6. Using baking control, select crust color.
I

"Medium" is recommended for first loaf.

7. Press start.

8. At end of cycle, remove bread pan using oven

-35.

'--~'. ..- '

....

'''':'"

mitt.

....
,
,

1'

-,;::;".:70,-.

PUMPKIN BREAD
Makes a 1V~ LB loal.

PUMPKIN BREAD ]
Amount

.. tl'lgr~~i~r\~ ..

._3;4cupplus2TBL
3Y. cups

water
brown sugar
salt
NFD milk
butter
pumpkin

Ph TBL

2TBL
1 TaL
'12 cup

1 tsp
IISp
IISp
11.2 cup

vanilla
ground ginger
ground allspice
roasted pumpkin ,seed
yeast

I I

2V.

tsp

Ij

!I

Method

yeast.
,

4. Insert pan in machine

wise 10 lock.

1. Remove pan from Bread Machine.

2. Place Kneading blade on shah in pan.
3. Place ingredients in 'pan in order listed. Add
waler, flour. sugar. salt, milk. butler. pumpkin,
vanilla, ginger, allspice. pumpkin seed and

I:

5. Using Ihe program select' button, select

"Rapid" cycle.
6. Using baking control.

select crust color.

"Medium" is recommended for first loaf.

7. Press start.
8. At end of cycle, remove bread pan using oven

mitt.

and lurn counter clock-

II

SPICY BACON

Makes a , Vz LB loaf.

Amount

Ingredients
,I

water
bread flour
wheat flour
salt
sugar
NFD milk

1 cup plus 2 TBL

21/2 cups
112

cup

1'12 tsp

2TBl

1 TBl

butter

2TBI.!.
V3 cup
v. cup

bacon bits
chopped parsley
peppercorns finely crushed
yeast

'4

2'h

"

tsp
tsp

Method
1. Remove

5. Using the program select button, selectI

pan trom Bread Machine.

2 . .Place Kneading blade on shaH in pan.

3. Place ingredients in pan in order listed. Add
water, !lour, sail. sugar, milk, butter, bacon bits,
parsley, peppercorns
and yeast.
4. Insert pan in machine and turn counter clock-

wise to lock.
I
..
J..

"Rapid" cycle.
6. Using baking control, select crust color.
"Medium"
is recommended
for first loaf.
7. Press start.
B_At end 01 cycle, remove bread pan using oven

milt.

-36-

MIXED DRIED Ff1UIT BREAD

.1

Makes a

1'12

LB loal.

MIXED DRIED FRUIT BREAD

Amount

lngredlent~

11CUPplus2TBL

eggplusenoughwater
to measure
bread flour

....

1. ..

3 cups

..

~cup
1 tsp

brarif1akescerea,

salt
NFD milk

2TBl

2TBL

honey
nutmeg

Yz tsp
1 tsp
2'h tsp

-.-

vanilla
yeast

2h cup

dried fruit pieces

Method
1. Remove pan from Br~",d Machine
2. Place Kneading blade on shaft in pan.
I
3. Place ingredients in pan in order listed. Add
egg mixture. flour, cereal, salt, milk, honey,
nutmeg, vanilla and yeast.
4, Insert panio machine and lurn counter clock.wise to lock.

5. Using the program select button, select

"Basic Bread" cYcle.
6. Using baking control, select cr~st color. I
"Medium" is recommended lor first loaf.
7. Press start.
8. At beep, add remaining ingredients.
9. N end ot cycle. remove bread pan using oven
mitt.

~
..

I , I

I I

~'I

-37-

DOUGHS
."

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

CRUMB BUNS
..'

J'

Makes 9 servings .
'Preheatovento3S0degrees,

"NL
--I

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

Amount

milk

~ cup

egg
bread flour
sugar

3 cups
'hcup

salt
vanilla
yeast

1 tsp
1 tsp
2'12 tsp

Crumb Topping ingredients

Amount

1I0ur

2h cup

brown
sugar
.1
cmnamon
bulter

lf2

cup

'f,z tsp

'/3 c~p
'A cup

powdered sugar

I I .

I ,
Method

9. Cover with a cloth,

size.

1. Rem6ve pan Irom Bread Machine.

2. Place Kneading blade on shaft in' pan.
3. Place ingredients in pan in order listed. Add
inilk. egg, bread flour, sugar. salt. vanilla and
yeast.

5. Using the program

"Oough" cycle.
I
6. Press start.

select

button.

select

in

I'

" 10. While dough is rising, ih a medi~m sized

mixing bowl, combine
all topping
ingredients. except butter ard powdered sugar.

4. Insert pan in machine and tyro cp\.Inter clOCh

wise to lock.
"
1'1

let rise until double

~11 mixed. cUl in tiutter. until pi~s

are the size of ,pe>.
I

12. Make slight indentations with fingertips

the surface of the dough.
13. Sprinkle

evenly with topping milf;ture. , "

on

"
,

7. At end of cycle. remove dough' and let rest

5 minutes belqre shaping.

14. Bake in preheated '350 degree oven for 30.

minutes Or until crumbs are lightly browned
and finn.

8. Place in a lightly greased 9 inch square baking pan spreading evenly with fingertips.

15. Remove Irom oyen and on wire rack.

16. Sprinkle

with powdered

'j,

'

sugar.

I,

-38.::~'~'~'''-:'-':~

BABKA ROLL
Makes

1'12 LB loaf.

Preheat oven to 350 degrees.

BABKA ROLL
Amount

Ingredients
milk

1 cup plus 2

eggs

bread flour

3th cups
2TBL

sugar
salt

TBl

.~.

1 tsp

butter

2TBL

vanilla
yeast

2112

'h tsp
tsp

FIlling Ingredients

Amount

butter

2TBL

sugar

cinnamon
Amount

Crumb Topping 'lflgredlents

butter

1 TBL

sugar

2TBL
2TBL

flour
cinnamon

1h tsp

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

Method
1. Remove pan from Bread Machine.

9. On a well floured surface .roll dough into a

10x20" rectangle, 1h inch thick.

3. Place ingredients in pan in order listed. Add

milk, eggs, bread lIour, sugar, salt, butter,
vanilla and yeast.
4. Insen pan in machine and turn counter clock
wise to lock.

5. Using the program

"Dough" cycle.

10. Cover with filling up to 1 inch 1rom the ,edge.

11. Roll up length wise. jelly roll fashion.

12. Place in an "S" shape into a lightly greased

pan.'

13. Cover with a cloth and let rise until double in

select

button,

size.

select

14. From a crease in the top of the' risen loaf.

15. Brush with egg' wash.

6. Press start.
7. At end of cycle, place dough in large, greased
bowl, punch down.
8. Cover with a cloth and let rise until double in
size.

16. Sprinkle crumb topping over roll.

'7. Bake in preheated

35 minutes.

350 degree oven for 30 to

'

18. Remove from pan and coolon a wire rack

. before cutting.

-39-

"

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

EFOCCACIA,aB~p]

Amount

Ingredients

1 cup

3 cups

water
bread flour
salt

, tsp

2TBL
2 tsp

sh~rtening
yeast

Amount

Topping Ing~dients
fresh
fresh
finely
olive

rosemary, finely choPped

chives, finely chOPped
minced garlic
011,separated

cup

'12
'14

cup
cup

31.

cup plus 2 TBL

8. Turn dough to croat evenly with oil:

Method
1. Remove

'12

9. Cover, let rise 30 minutes.

pan from Bread Machine.

2. Place Kneading blade on shaft in pan.

10. ~oll onto a 13x18 inch baking sheet.

3. Place ingredients in pan in order listed. Add

11. Cover liberally

water, flour, salt, shortening

5, Using the' p~ogram select button. select

~'Dough" cycle.
S. Press start.

cup dli-k

oil.

and yeast.

4. Insert pan in m~chine and turn counte~ clockwise to lock.

with separated

I ,

12. Let stand 20 minutes.

13. Sprinkle with freSh herbs and garlic.

I, 14. Bake in preheated 425 d~gree oven tor 30 \0
35 minutes.
,I

7. At end of cycle. remove dough and pla\;e

bowl that has bee hi gre ased I with' l' tablespoon
of olive oil.

I
I

-40..., ..-

.- -- ..-.-"

".-

.-

..

BUTTERMILK ROLLS
Makes 18 rolls
Preheat oven to 350 degrees.

BUTTERMILK ROLLS
Amount

Ingredients

1VzcuP

. buttermilk
bread flour
wheat flour
salt
honey
butter

1v.. cup

2 cups
111:zlSp

2TBL
v. cup
v. tsp
2 tsp

baking soda
yeast
-

Melt 2

TBl

butler for topping.

Method
; ;:;~move pan from Bread Machine.

8. Turn dough 10 coat evenly with oil.

2. Place Kneading blade on shaft in pan.

9. Cover until double in size.

3. Place ingredients in pan in order listed. Md

buttermilk,
1I0ur, saito honey, 'butter, baking
I
soda and yeast.

10. Punch down and divide into 18 equal piec~s.

, 1. On lightly floured surtace, shape into

4. Insert pan in machine

12. Place on greased

and lurn counter

18 balls.

clock-

wise to lock.

5. Using Ihe program select bUllon,' selecl

"Dough" cycle.
6. Press start.

baking sheets.

13. Cover and let rise in warm, draft free plfice

for 30 minutes, or until doubled in size.
14. Bake in 350 degree oven lor 19 to 15
minutes. or until golden brown.

7. N. end of cycle, remove dough and place in

bowl

Ihat has been greased

with

1 TBL of

.'

-41-

WHEAT ROLLS
Makes

18 rolls

Preheat oven to 375 degrees.

I I ....
. 2T8L
. .........
........
...wheatflour

,
,

""

2T8L
tspplus 2 1'hcups
...Amount.
cup
TBL
1'h
V4
cup
cups
12Yz
tsp
WHEAT
ROLLS

water

Method
8. Cover, let rise in warm, draft free place until

1. Remove pan from Bread Machine.

2. Place Knee:::;:;g btcclt on ~ilaliI in pan.

3. Place ingredients in pan' in order listed. Add
water, flour, salt, brown sugar, milk. butter and

wise

to lock.

'

9. Punch dough down and divide into 18 equal

pieces.

10. Place on greased baking sheets.

yeast.
4. Insert pan in machine

d':'u~:e i,..size.

and

11. Cover, let rise in warm draft free place until

,turn counter clockI

double in size.

5. Using the program select button. select

"Cough" cycle.

12. Bake in preheated 375 degree oven for 12 to

15 minutes, or until golden brown.

6. Press stan.
7. N. end of cycle, remove dough and place in
greased bowl, turn to coat with oil evenly.

"

-42:/

;j

DIN NER ROllS'

Makes 18 rolls
Preheat

oven to 350 degrees.

Amount

Ingredients
water

egg

bread flour
sugar
salt
butter
yeast

3 cups

3 TBL
.

cup

314

l'. 2'h
tsptsp
I

Method
,. Remove pan from Bread Machine.
2. Place Kneading blade on Shaft in pan.
3. Place ingredients in pan in order listed. Add
water. egg. flour, sugar, salt, butter and yeast.
4 ~.Insert.pan in machine and turn counter clockwise tolocl<.
I'
5, Using
the program
select button.
select
..."Oough" cycle.
6. press start.

7. At end of cycle, place dough on lightly

floured surface.
,
8. Divide dough into 18 equal pieces.
'
9.1Shape into, balls ..
, O. Place on baking sheet.

, ,. Let stand covered, in warrl1':draft-free

until double in size.
}"

12.

place,

Bake in preheat&d 350 degrei! oven for 20 to

30 minutes?r
until golden brown.

I I,I

PIZZA
, I

Preheat oven to 425 degrees.

PIZZA
Ingredients

'Amount

'11'1i

water
bread flour
salt
olive aU
yeast

1 cup
3 cups
1 tsp
2TBL

2 tsp

Method
1. Remove pan from Bread Ma~hine.
2. Place Kneading blade on shaft in pan.
3. Place ingredients in pan in order listed. Add
water. flour, salt, olive oil and yeast.
4. Insert pan in machine and turn cQ.unter clock
wise to lock.
'
5. Using the program
"Dough" cycle.
6. Press start.

select

button,

select

7. At end of cycle, remove dough and press into

a large pizza pan, shaping edges of dough to
form a ridge.

8. Let stand 10 minutes, before topping with

your favorite pizza sauce and toppings.
9. Bake in preheated 425 degree oven for 35 tp
45 minutes or until crust is golden.
For individual
pizzas. prepare
dough as
directed. Divide into 4 balls. On floured surlace. roil each ball into a 5 inch round. Place
on greased baking sheet. Add sauce and
toppings. Bake in preheated oven for 15 to 20
minutes or until crust is golden.