Hinari Homebaker Breadmaker Model HB174 Instruction Manual & Recipes HB 174

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Free downloadable instruction manual and recipes for the Hinari Homebaker breadmaker model HB-174 courtesy of Breadmaker Part Store, Ohio USA …

Free downloadable instruction manual and recipes for the Hinari Homebaker breadmaker model HB-174 courtesy of Breadmaker Part Store, Ohio USA

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  • 1. Hinari HB174 Bread maker User guide & Recipes Breadmaker Part Store BreadmakerPartStore1@gmail.com www.bonanzamarket.co.uk/booths/BreadmakerPartStore
  • 2. Safety instructions () Read all the safety instructions before first use of your Breadmaker HB174. Power source You should only plug your breakmaker into a 230V to 240V AC, 50Hz supply. Using your bread maker • The breadmaker is for household use only and must not be used outside. • Do not immerse the electrical cord, plug or the bread maker in water or other liquid. • Use the bread maker only on heat-resistant surfaces. • Make sure the breadmaker is not exposed to direct sunlight. • When in use, at least 2 inches dearance must be provided on all sides of the bread maker. • Do not use the bread maker near a source of heat or on an unstable surface. • Close supervision is necessary when used near children. • Do not cover the bread maker when in use. • Do not open the lid during operation. • Unplug the breadmakerwhen not in use and allow to cool before handling or deaning any parts. • Do no use attachments or accessories not recommended by the manufacturer. • Do not dent or damage the bread pan. The breadmakerwill not operate properly if dam:g:d • Do not use the bread maker with a damaged cord or plug or after the appliance has malfunctioned or has been damaged. Return to the nearest authorised service centre for repair. Servicing • There are no user serviceable parts in your bread maker. • Consult your dealer if you are ever in doubt about the installation, operation or safety of your bread maker. Electrical information Make sure that the voltage of your electricity supply is the same as that indicated on the rating plate. This appliance may be fitted with a non-rewireable plug. If you need to change the fuse in a non-rewireable plug, the fuse cover must be refitted. If the fuse cover is lost or damaged, the plug must not be used until a replacement is obtained (available from the appliance manufacturer). It is important that the colour ofthe replacement fuse cover corresponds with the colour marking on the base of the plug. If the plug has to be changed because it is not suitable for your socket, or becomes damaged, it should be removed and an appropriate plug fitted following the wiring instructions below. The plug removed must be disposed of safely as insertion into a mains socket is likely to cause an electrical hazard. If a 13Amp(BS1363)plug is used, a 13Amp fuse (BS 1362) must be fitted, or if any other type of plug is used a 13 Amp fuse must be fitted, either in the plug, adaptor or on the distribution board. Important: This appliance must be earthed As the colours of the wires in the mains lead of this appliance may not correspond with the coloured markings identifying thetenninals in your plug, proceed as follovvs:- • The blue wire must be connected to the tenninal marked with the letter Nor coloured black. • The brown wire must be connected to the tenninal marked with the letter Lor coloured red. • Thegreenlyellow wire must be connected to the tenninal marked with the letter E or coloured ~ GR:E~~FUSE YELLOW - - 0 (Earth) '• · 1 I BLUE • • BROWN (Neutral) (Live) ILCAUTIONl ~RISK OF ELECTRIC SHOC~
  • 3. Lid --------------m- Viewing ----------n window Body---+-- Kneading --­blade Wire handle Rotating shaft Control panel
  • 4. Operation ---------~-----. indicator Timer indicator 11 Display -----------1-----;.­window OPEAATIOO COMPLETE 1.5tiB 1 BASfC n01mal Menu ---------f--- :2 BASIC moe programs 6 WHOlEWHEAT me< 7 'Mn.EWHEAT rapd 3 BASIC r pid 8 WHOlEWHEAT dough 4 BASIC ctlugh 9 QUICK nama! 5 WHOLEl't'HEAT flO(mal 10 QUICK cbJgh llii'ER ( STAR Measuring --+-­cup Measure Control panel Complete indicator Bread colour button Stop/Reset button Start button
  • 5. Getting started Remove your Hinari HB174 carefully from the box. You may wish to store the packaging for future use. In the box Inside your bread maker package you should rave: • Bread maker (including bread pan and kneading blade) • Measuring cup • Measure • Userguide • Recipe book Read these instructions before use. Cleaning Before using your bread maker for the first time, wash the inside of the bread pan and the kneading blade with hot, soapy water; rinse and dry thoroughly. Using a damp cloth or sponge, wipe the exterior of the bread pan, the inside of the lid and the exterior of the bread maker. Also wash the measure and measuring cup with hot, soapy water; rinse and dry thoroughly. Measuring the ingredients Use only fresh ingredients. Check the expiry dates, yeast that has expired will produce unsatisfactory results. Measure ingredients accurately, using a measuring cup. A measure and measuring cup are provided to measure the flour ingredients properly. For best results, all ingredients (except liquids) should be at room temperature. Switching on Mains power Connect the 3-pin mains plug into the mains socket and switch on. Please Note When not in use, disconnect the 3-pin plug from the mains power supply. Auto-lock feature This unit has an auto-lock feature which stops all buttons except the STOP/RESET button from working whilst the unit is in operation.
  • 6. Using the breadmaker Baking a loaf of bread To bake a loaf of bread using one ofthe standard settings. Open the lid and remove the bread pan by holding both sides of the handle and tuming anti-clockwise. Remove any crumbs that may be on the drive shaft. Position the kneading blade on the drive shaft as shown. If the blade is not securely positioned, the ingredients will not be mixed or kneaded properly. Place all ingredients in the bread pan (refer to the bread maker recipe book). Make sure you do not leave out any ingredients. - ......---Ingredients ~~~~~~~ ~~~~~~~ ~~~~~~~ ~~~~~~~ -~~~~~~ ~~~~~~~ --Water All ingredients should be at room temperature (70-80°F/21-27°C). Please Note When the room temperature is under65°F/ 18°C, use lukewarm water (about 100-11 0°F/ 38-43°C) to assist the yeast fermentation.
  • 7. Always place the ingredients into the bread pan in the order listed in the recipe. Always measure and add the water or other liquids, first, except where otherwise directed. Then add salt, flour and other dry ingredients, except the yeast. Add the yeast last to keep it dormant. It is very important to keep the yeast dry and away from the salt, especially when using the timer. When using the timer, (see 'Using the timer'), make a small 'well' in the mound of flour to pour the dry yeast into. Do not let the yeast come into contact with the salt or water prior to mixing. Contact with the salt or water will adversely affect the yeast resulting in the dough not rising properly. (The water will activate the yeast before the ingredients are properly mixed and kneaded). Wipe water or other spills from the outside of the bread pan. Place the bread pan in the breadmaker. To lock the bread pan in position, turn the bread pan dockwise. Make sure the bread pan has been locked securely in the bread maker to ensure proper mixing and kneading. Close the lid slowly. Plug the unit into the mains socket and switch on at the socket. To select the required setting, press (3 the Select button. Each time the button is pressed you will hear a beep and the number of settings will advance through the list.
  • 8. Setting Programme 1 2 3 4 5 6 7 8 9 10 BASIC normal BASIC mix BASIC rapid BASIC dough WHOLEWHEAT normal WHOLEWHEAT mix WHOLEWHEAT rapid WHOLEWHEAT dough QUICK normal QUICK dough Select the colour of bread required (Dark or Light) using the Bread colour button. (3 Press the Start button. The read-out on the display will begin counting down. Please Note ~ If you are using setting '9' you will ~ need to press the Start button twice. The consistency of the dough can be checked by stopping the breadmakerwhile it is mixing (in the first 7 minutes). Dough should appear pliable and elastic. If too dry, add water one tablespoon at a time. If dough is too moist, add flour. The beeper will sound to indicate when the bread is baked. Important Steam mayescapewhenthe lid is opened. Use oven gloves to open the lid to avoid tuns. Please Note The breadmaker has a 1 hour warm function. If you do not open the lid or press the Stop/Reset button after baking, the bread will remain warm for up to 1 hour. Remove the bread from the bread pan as soon as possible after the 1 hour period, if left in the bread pan the crust will beoomesoggy. When the beeping stops, press the Stop/Reset button and carefully open the lid of the bread maker. Please Note For the Stop/Reset button to @ activate, hold down the Stop/Reset ET button for a full 2 to 3 seconds. Remove the bread pan using oven gloves, lift the handle and grasp with both hands. Tum the bread pan anti-clockwise to "unlock" and lift the bread pan out of the bread maker.
  • 9. Place the bread pan on a heat-proof surface. Important The bread pan, kneading blade, drive shaft and bread will be very hot Using oven gloves tum the bread pan upside down and gently shake it to release the bread. Place the bread on a wire rack to allowthe steam to escape and the bread to cool. Please Note lfthe bread cannot be easily removed, using an oven glove, tum the drive shaft on the bottom of the bread pan in both directions to loosen the bread. If the kneading blade comes out with the bread, use a plastic or wooden utensil to remove itfrom the bread.
  • 10. Using the timer The bread maker is equipped with a timer to enable baking to start at a predetermined time. To use the timer, follow the instructions To bake a loaf of bread using one of the standard settings' upto and including Step 5. Set the timer as follows: Press .A. to select the time (in hours and minutes) until the bread will be required. The time advances in 1-minute increments. If you hold down either button, the numbers advance quickly. If you go past the desired hours and minutes, simply press Tto go backwards in 1-minute increments. Example: If the time is now 8:00PM and you want the bread to be ready at 7.00 AM, that is 11 hours from now, press .A. until11 :00 appears on the t= display, and then press the Start ~ button. ~ Press the Start button. The timer ~ indicator on the panel will light up and the time will begin counting down. The breadmakerwill automatically start mixing at precisely the right moment and you will have hot, baked bread at the selected time. If you forget to press the Start button, the timer will not work. Important Do not use fresh milk, eggs orfruitand vegetable purees when usingthetimerasthey could spoil. Always add carefully-measured ingredients in theconectsequence: liquids, salt, dry ingredients and yeast Theyeastmustalways be keptawayfrom the liquid and the salt when using the timer. If you are using the breadmaker in hot or humid weather with a preset time greater than 2 hours, there is a danger of the bread rising too quickly. Topreventthis, reduce the liquid by oneortvvotablespoons, increase the salt 1/8 to 1/4 teaspoons and reduce the sugar by up to a 1/2.
  • 11. Caring for your bread maker Important Before you do any of the following, make sure the breakmaker is unplugged from the mains supply. Cleaning Bread pan Wipe the bread pan with a damp cloth, then dry thoroughly. Important To preventdamagetothe non-stick coating of the bread pan do not use metal utensils. Avoid using any cleaning agentotherthan washing up liquid. Do not use steel V1001 or other abrasive materials. Do notwashthe removable parts in the cishvasher. Do not immerse the bread pan in water. Shaft Wipe the shaft with a soft cloth or sponge to prevent damage to the seal packing. Allow to dry before storing the bread pan inside the bread maker. Exterior Wipe the exterior with a damp cloth. Do not immerse in water or splash with water. Interior After use, allow to cool and wipe out any crumbs or flour from the interior with a damp cloth. A damp, small soft brush may also be usa::!. Kneading blade Wash the kneading blade with a soft cloth or sponge, and let dry. If necessary, immerse in water for a while and clean with a soft toothbrush. Dry thoroughly. The kneading blade should be removed and deaned after use. If you cannot remove the blade, fill the bread pan with hot soapy water until the kneading blade is covered and leave until the water cools then try again. Storing Ensure the bread maker is completely cooled before storing. All removable parts should be thoroughly cleaned and dried. Store the bread maker with the lid closed.
  • 12. Help and advice The bread maker does not work Make sure it is plugged into the mains supply and switched on. Problems you may encounter while making bread Dough does not rise enough • Liquids are too hot (above 1 05°F/40°C). • Inactive yeast or not enough yeast. • Ingredients are too cold. • Too much salt. Bread flops over sides of bread pan • Too much dough. • Bread has over risen (reduce amount of yeast slightly). • Not enough sugar. Crust pale in colour • Not enough sugar. Bread does not keep well • The bread should last up to 5 days if stored in the refrigerator. Loaves spread out 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). Bread has unusual aroma • Stale ingredients used. • Too much yeast. Sticky bread which slices unevenly • PJways use a serrated bread knife. • Allow bread to cool longer before slicing. Bread shape and height varies in each use • Ensure accurate measurement of ingredients. • Room temperature and length of the timer cycle not constant. The kneading blade comes out with the bread • This is not a fault as the kneading blade is detachable. Use a non-metallic utensil to remove it. Caution The kneading blade will be hot The bread has a floured corner • Sometimes flour in the comer of the bread pan may not have been completely kneaded into the dough. Scrape it off with a knife. If the bread maker still does not work properly refer to your authorised service agent.
  • 13. PROBLEM Short Bread; Inadequate Rising POSSIBLE CAUSE · Not enough yeast in mixture. · Yeast is out of date or inactive. ·All-purpose flour, whole wheat or other whole grain flour was substituted for bread flour. the · Water was too hot and killed the yeast. · Too much salt inhibited SOLUTION · Double-check the yeast measurement. · Check expiry or best before date of the yeast. Discard outdated yeast and replace. Store yeast in a cool, dark place. · When substituting other flours for bread flour, use less to achieve the same consistency for the dough. Experiment to achieve best results. · Be sure to use tepid water (21-27°C or 70-80°F) · Double check the salt the yeast action. measurement. Not enough sugar was ·Double-check the sugar added or was omitted. measurement.
  • 14. Sunken Tops ·Too much yeast. ·Double-check the yeast measurement. Too much liquid or · Double-check the volume of over-heated liquid. · Salt was omitted, resulting in bread over rising and then collapsing. ·Too much cheese may release additional liquid during baking, resulting in a sunken top. • High humidity and hot kitchen conditions, may cause the dough and bread to over rise and then collapse. ingredients and use tepid (21-27°C or 70-80°F) liquid. · Double-check the salt measurement. ·Avoid using more cheese than recommended in the recipe. If necessary, gradually reduce the amount until satisfactory results are obtained. · Try baking during the coolest part of day and keep environment at room temperature. Also, try reducing the yeast by a 1/4 teaspoon. Avoid using the time-delay feature.
  • 15. Collapsed · Loaf was left in bread ·Although the keep warm Sides maker too long after cycle will prevent bread completion of the baking from becoming soggy, it is cycle. best to remove the loaf or breads immediately they have finished baking. · Too much liquid. · Double-check measurement of liquids. Also, be sure to drain ingredients like canned fruits thoroughly. Mushroom · Too much yeast. · Double-check yeast Tops measurement. · Warm weather increases · Try baking during coolest yeast action. part of day and keep environment at room temperature. Also, try reducing yeast by a 1/4 teaspoon at a time or try using refrigerated liquid. Avoid using the time delay feature. ·Overheated liquids · Use tepid(21-27°C or accelerate yeast action. 70-80°F) liquid. · Too much liquid. · Double-check measurements. Dry, Breads · Liquid to dry ingredients · Double-check ratio may not be measurements of balanced. There may not ingredients. Increase liquid be enough liquid in the by 1 tablespoon at a time.
  • 16. recipe. · Flour may be drier and may have absorbed more liquid, resulting in a dry loaf. · Try increasing liquid by 1 tablespoon at a time. Underbake · Too much liquid from fresh · Be sure to drain liquids well d Breads or canned fruits or as specified in recipe. With Soggy vegetables. Centre · Large amounts of rich · Double-check ingredients, such as butter, syrups, dried fruits, nuts and grains will make dough heavy. This will slow down rising and prevent bread from baking through. ·Bread flour in recipe exceeds recommended amount for machine capacity. measurements of ingredients; do not exceed recommended amount in the recipe. Do not exceed recommended cups of flour (3-1/3 cups)
  • 17. BASIC Normal Setting (1) Basic Bread Ingredients tap water bread flour sugar dry milk salt butter dry yeast Carrot Bread Ingredients tap water · grated carrot bread flour salt sugar dry milk butter dry yeast Orange Bread Ingredients orange juice bread flour sugar dry milk salt butter dry yeast 1.51bs 8 to 9 oz 3 cups 2 tbsp 2 tbsp 1 1/2 tsp 1 1/2 tbsp 3/4 tsp 1.51bs 8 to 9 oz 1/4cup 3cups 1 1/2 tsp 3 tbsp 1 1/2 tbsp 1 1/2 tbsp 3/4 tsp 1.51bs 8 to 9 oz 3cups 2 1/2 tbsp 1 tbsp 1 tsp 1 1/2 tbsp 1 1/4 tsp
  • 18. BASIC Normal Setting (1) White Bread Ingredients tap water fresh milk bread flour sugar salt butter dry yeast Basic Oatmeal Bread Ingredients milk bread flour uncooked oatmeal (not instant) brown sugar salt butter dry yeast Bran Bread Ingredients tap water bread flour wheat bran sugar dry milk salt butter dry yeast 1.51bs 4 to 5 oz 4 to 5 oz 3cups 2 1/2 tbsp 1 1/2 tsp 1 1/2 tbsp 3/4 tsp 1.5lbs 8 to 9 oz 2cups 1cup 2 tbsp 1 1/2 tsp 2 tbsp 1 1/4 tsp 1.51bs 8 to 9 oz 2 3/4cups 3/8cup 2 tbsp 1 1/2 tbsp 1 1/2 tsp 1 1/2 tbsp 1 tsp
  • 19. BASIC Normal Setting (1) Absolutely Pear Ingredients water bread flour apricot jam dry milk salt butter dry yeast dried pear (chopped) 1.51bs 8 to 9 OZ 3cups 3 tbsp 2 tbsp 1 1/2 tsp 2 tbsp 3/4 tsp 1/2cup
  • 20. BASIC Dough Setting (4) Croissants Ingredients Water bread flour sugar dry milk salt butter or margarine dry yeast 1.51bs 8 to 9 oz 3cups 1/4cup 3 tbsp 1/2 tsp 3 tbsp 1 1/2 tsp 1 egg, slightly beaten for brushing on top. 3/4tbsp poppy seeds or sesame seeds for sprinkling on top. Add small amount butter slices. 1. Remove the dough from the bread pan after making dough using the Dough mode. 2. Roll dough into rectangle, 15 X 12 -inches. Put butter slices on 2/3 of dough. Fold dough in thirds, bringing unbuttered part over buttered part. Seal edges and refrigerate for 20 minutes. 3. Roll dough into rectangle, 15 x 12-inches. Fold in thirds from end to end. Seal edges and refrigerate. 4. Roll dough into rectangle, 15 x 12-inches. Cut into thirds lengthwise and crosswise. Cut each piece diagonally to form 18 triangles. 5. Roll up each triangle, starting at wide end, to form crescent shape curve ends together so they almost touch. 6. Place seal side down on a greased baking pan. 7. Spray water on top, proof at 90°F(or 32°C) for 40 minutes or until nearly 8. Brush rolls with beaten egg, sprinkle with poppy seeds or sesame
  • 21. seeds if desired. 9. Bake in 350°F(or 177°C) oven for 15 minutes or until golden brown Pizza Ingredients water all purpose flour olive oil or vegetable oil salt dry yeast Press Stop to clear display. 1.51bs 7 to 8 oz 3 cups 2 tbsp 1/2 tsp 1 1/2 tsp Press Select until Basic Dough setting appears on the display. Press Start. When the unit signals and the display reads 0:00, press Stop and remove dough. Pat dough into 12 x15-inch round pizza pan (2 pound recipe). Let stand 10 minutes. Preheat oven to 400°F( or 204 oc ). Spread pizza sauce over dough, add desired toppings and bake 15-20 minutes, or until crust is golden brown.
  • 22. WHOLEWHEAT Normal Setting (5) Whole Wheat Bread Ingredients tap water honey molasses whole wheat flour gluten dry milk salt butter dry yeast 50% Whole Wheat Bread Ingredients tap water honey molasses wheat flour gluten olive oil salt dry yeast Triticale Honey Bread {R) Ingredients tap water honey molasses whole wheat flour salt gluten bread flour rye flour butter dry milk dry yeast 1.51bs 8 to 9 oz 1 1/2 tbsp 1 1/2 tbsp 3cups 1 1/2 tbsp 1 1/2 tbsp 1 1/2 tsp 1 1/2 tbsp 1 1/2 tsp 1.51bs 7 to 8 oz 2 tbsp 1 112 tbsp 3cups 1 1/2 tbsp 2 tbsp 1 1/4 tsp 1 1/2 tsp 1.51bs 8 to 9 oz 2 tbsp 1 tbsp 3 cups 1 1/2 tsp 1 1/2 tbsp 3 tbsp 3 tbsp 2 tbsp 2 tbsp 1 1/2 tsp
  • 23. WHOLEWHEAT Normal Setting (5) Whole Wheat Oat Bran Bread Ingredients tap water honey molasses whole wheat flour gluten oat bran butter salt dry milk dry yeast Light Whole Wheat Bread Ingredients tap water honey molasses whole wheat flour bread flour dry milk salt butter dry yeast gluten 1.51bs 8 to 9 oz 1 1/2 tbsp 1 tbsp 2 1/2 cup 1 1/2 tbsp 1/2cup 2 tbsp 1 1/2 tsp 2 tbsp 1 1/2 tbsp 1.51bs 8 to 9 oz 1 1/2 tbsp 1 tbsp 1 1/2 cups 1 1/2cups 2 tbsp 1 1/2 tsp 2 tbsp 1 tsp 1 tbsp
  • 24. WHOLEWHEAT Mix Setting (6) Whole Wheat Orange An be Bread Ingredients orange juice water whole wheat flour gluten orange zest anise dry milk salt butter dry yeast Whole Wheat Irish Soda Bread Ingredients butter milk whole wheat flour bread flour salt baking soda dry yeast Caraway seeds gluten walnut Whole Wheat Honey-Walnut Bread 1.51bs 4 to 5 oz 4 to 5 oz 3 cups 1 1/2 tbsp 3 tbsp 2 tsp 2 tbsp 1 1/2 tsp 2 tbsp 2 tsp 1.51bs 9 to 10 oz 1 1/2 cups 1 1/2 cups 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp 3 tbsp 1 1/2 tbsp 1/3 cup Ingredients 1.51bs water 8 to 9 oz honey 2 tbsp butter 1 tbsp wholewheat flour 3cups g Iuten 1 1/2 tbsp dry milk 2 tbsp salt 1 1/2 tsp walnut (chopped) 1/4 cup dry yeast 1 1 /2 tsp
  • 25. WHOLEWHEAT Mix Setting (6) Whole Wheat Peanut Sesame Bread Ingredients 1.5lbs water 8 to 9 oz whole wheat flour 3cups g Iuten 1 1/2 tbsp dry milk 2 tbsp salt 1 1/2 tsp brown sugar 2 1/2 tbsp peanut butter 1/3cup dry yeast 1 1/2 tsp sesame seeds 3 tbsp
  • 26. WHOLEWHEAT Dough Setting (8) Whole Wheat Bagels Ingredients 1.51bs water 8 to 9 oz honey 1 1/2 tbsp molasses 1 1/2 tbsp whole wheat flour 3cups gluten 1 1/2 tbsp dry milk 2 tbsp sugar 1 1/2 tbsp salt 1 1/2 tsp butter 2 tbsp dry yeast 1 1/2 tsp 1. Remove the dough from the bread pan after making dough using the WHOLE WHEAT DOUGH mode. 2. Rest in a greased covered bowl in refrigerator for 20 minutes. 3. Roll out the dough into a big flat rectangle Cut rounds of dough with 4 1/2-inch cutters and 1 1/2-inch cutter to form a ring. 4. Place on a greased baking pan. Spray water on top, proof at 90°F(or 32°C) for 30 minutes. 5. Boil1 gallon water adding in 1 tablespoon sugar. 6. Let the boiled water fall to a simmer. Cook 3 bagels at a time for 5 minutes, turning once, Drain well. Place on the oven area. Sprinkle tops with poppy seeds or sesame seeds as desired. 7. Bake in 450°F( or 232°C) oven for 25 to 30 minutes, until golden brown.
  • 27. QUICK Normal Setting (9) IMPORTANT: When making Quick Bread, following procedures must be noted. 1. The temperature of water should be around 25°C (77BF ). 2. The egg must be fresh, and the butter must be melted before putting into the bread pan. 3. After pressing the "SELECT" button to select "QK-BRD", press "START", the LED display will show the cooking time 0:30. Depending on the amount of ingredients, the cooking time can be changed from 0:30 to 2:00 by pressing the "l" and "l" buttons. NOTES: After 5 minutes, open the lid, then using a rubber spatula scrape down the sides of the bread pan to eliminate flour pockets in the corners when baked. Hone~ Wheat Quick Bread Ingredients 1.5LB milk 6 to 7 oz honey 2 tbsp butter or margarine (melted) 1/2 cup eggs, beaten 21g all purpose flour 1 cup whole wheat flour 1 cup salt 1/2 tsp baking powder 3 1/2 tsp chopped walnut 1/3 cup set time for 1:15
  • 28. QUICK Normal Setting (9) Banana Walnut Quick Bread ingredients 1.5LB milk 4 to 5 oz butter or margarine 1/4 cup eggs beaten 1 lg mashed, ripe banana 1/2 cup all-purpose flour 1 3/4 cups sugar 1/3 cup salt 1 tsp baking powder 2 tsp baking soda 1/4 tsp chopped walnut 1/3 cup time set for 1:15 Nut Bread f ngredients 1.51bs water 4 to 5 oz egg 2 pes melted butter 3 tbsp bread flour 2 cups sugar 5/Bcup dry milk 2 tbsp baking powder 3 1/2 tsp walnut 1/3cup time set for 1:15
  • 29. QUICK Normal Setting (9) Mexican Corn Bread Ingredients 1.51bs milk 4 to 5 oz egg 3 pes melted butter 4 tbsp bread flour 1 1/4cups cornmeal 1 cups cayenne pepper 1/3 tsp bacon bits 1 1/2 chillies (chopped) 3 tbsp salt 1 tsp sugar 3/4cup baking powder 3 1/2 tsp time set for 1:15
  • 30. Additional 1.0LB & 1.5LB Recipes White Applesauce Oatmeal Bread............................................... 1 Bran Bread.............................................................................. 1 Country White Bread........................................................ 2 English Muffin Bread........................................................ 2 French Bread......................................................................... 3 Honey Oatmeal Bread........................................................ 3 Oatmeal Bread....................................................................... 4 Old-Fashioned White Bread........................................... 4 Yogurt Bread......................................................................... 5 Whole Wheat 100% Whole Wheat Bread...................................................6 50% Whole Wheat Bread......................................................6 Buttermilk Wheat Bread.....................................................7 Carrot Wheat Bread..............................................................7 Cracked Wheat Bread...........................................................8 Granola Bread..........................................................................8 Multi-Grain French...............................................................9 Multi-Grain Wheat Bread...................................................9 Shredded Wheat Bread...................................................... 10 Sunflower Oat Wheat Bread........................................... 10 Wheat Barley Bread............................................................ 11 Wheat Berry Bread.............................................................. 11 Wheat Bran Bread................................................................ 12 Wheat ‘N Yogurt Bread..................................................... 12 Whole Wheat Oat Bran Bread....................................... 13. Herb Dill Bread.............................................................................. 14 French Garlic Bread......................................................... 14 Garlic Bread.......................................................................... 15 Herb Bread............................................................................. 15 Italian Herb Bread............................................................. 16 Potato Potato Chive Bread............................................................. 17 Potato Bread.......................................................................... 17 Rye Classic Rye Bread................................................................. 18 Pumpernickel Rye Bread................................................... 18 Tomato Basil Rye Bread..................................................... 19 Sourdough Sourdough Bread................................................................ 20 Sourdough Wheat Bread.................................................. 20 Sweet Bread Apricot Almond Bread...................................................... 21 Apricot Almond Bread (Version 2)............................... 21 Boston Brown Bread.......................................................... 22 Carrot Raisin Bread........................................................... 22 Cinnamon Oatmeal Raisin Bread................................... 23 Cranberry Pecan Bread..................................................... 23 Oatmeal Maple Pecan Bread........................................... 24 Orange Wheat Bread.......................................................... 24 Panettone................................................................................ 25 Raisin Bran Bread................................................................ 25 Raisin Bread........................................................................... 26 Spiced Fruit Bread............................................................... 26 Stollen Bread........................................................................ 27 Variety Cheese Bread......................................................................... 28 Chili Bean Bread.................................................................. 28 Egg Bread................................................................................ 29 Peanut Butter Bread.......................................................... 29 Swiss Jalapeño Beer Bread................................................ 30 Zucchini Bread..................................................................... 30
  • 31. | Wh i t e | Applesauce Oatmeal Bread A great tasting all-purpose bread. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 4 fl oz ( ½ c) 4 fl oz ( ½ c) Applesauce, unsweetened ½ c ¾ c Vegetable Oil 2 tbsp 3 tbsp Sugar 2 tbsp 3 tbsp Salt 1 tsp 1 ½ tsp Oats, quick or old-fashioned ½ c ½ c Bread Flour 2 ¼ c 3 c Active Dry Yeast 2 ¼ tsp 1 tbsp Bran Bread Add ready-to-eat bran flakes cereal to this recipe for a different texture and taste, plus added fiber and nutrition. Do not crush bran flakes into measuring cup when measuring. Flakes will become crushed during the kneading period. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 ½ fl oz (¾ c + 1tbsp) 9 fl oz (1 c + 2 tbsp) Honey 1 tbsp 2 tbsp Butter or Margarine 1 tbsp 2 tbsp Bran Flakes Cereal 2/3 c 1 c Bread Flour 2 c 2 2/3 c Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Wh i t e B r e a d R e c i p e s 1
  • 32. Country White Bread This recipe uses water rather than milk which gives it a crispier crust. A classic white bread that everyone will love. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 10 fl oz (1 ¼ c) Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 3 ⅓ c Dry Milk 1 tbsp 2 tbsp Sugar 1 ½ tbsp 1 ½ tbsp Salt 1 tsp 1 ¼ tsp Active Dry Yeast 1 ½ tsp 2 tsp English Muffin Bread Here’s a bread that has the great taste of English muffins, but that you can make at home in your breadmaker. This bread is great toasted! INGREDIENTS 1 Pound Loaf 1½ Pound Loaf Water 7 fl oz (¾ cup + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp) Butter or Margarine 2 tsp 1 tbsp Bread Flour 2 c 3 c Yellow Cornmeal 3 tbsp ¼ c Dry Milk 2 tbsp 3 tbsp Sugar 1 ½ tbsp 2 tbsp Salt ¾ tsp 1 ¼ tsp Active Dry Yeast 1 ½ tsp 2 tsp Wh i t e B r e a d R e c i p e s 2
  • 33. French Bread Crusty on the outside, chewy on the inside. Just the way it should be! INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½ fl oz (1 ¼ c + 1 tbsp) Butter or Margarine 1 ½ tsp 1 tubs Bread Flour 2 ½ c 3 ⅓ c Sugar 1 tsp 1 ½ tsp Salt ¾ tsp 1 ¼ tsp Active Dry Yeast 1 tsp 2 tsp Honey Oatmeal Bread Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust. A good, all-purpose bread. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 9 ½ fl oz (1 c + 3 tbsp) Honey 2 tbsp 2 tbsp Butter or Margarine 1 tbsp 2 tbsp Bread Flour 1 ½ c 2 ⅓ c Oats, quick or old-fashioned ⅔ c 1 c Dry Milk 1 tbsp 2 tbsp Salt ¾ tsp 1 ¼ tsp Active Dry Yeast 1 ½ tsp 2 tsp Wh i t e B r e a d R e c i p e s 3
  • 34. Oatmeal Bread A basic white bread with a touch of oats and hint of brown sugar. Made with milk, the crust is tender. Use old-fashioned or quick cooking oats, not instant oatmeal. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Milk, 80° F 7 fl oz (¾ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp) Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 2 ½ c Oat, quick or old fashioned ½ c ¾ c Brown Sugar, packed 1 tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 ¼ tsp Old Fashioned White Bread This recipe is made with milk for a tender crust and fine texture. Just like Grandma used to make, now you can too! INGREDIENTS 1 Pound Loaf 1½ Pound Loaf Milk 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 3 c Sugar 1 tbsp 1½ tbsp Salt 1 tsp 1½ tsp Active Dry Yeast 1½ tsp 2 tsp Wh i t e B r e a d R e c i p e s 4
  • 35. Yogurt Bread The addition of plain yogurt adds a little tang to this bread, but very subtle. A good basic, general purpose bread. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 3 ½ fl oz (¼ c + 3 tbsp) 5 fl oz (½ c + 2 tbsp) Butter or Margarine 1 ½ tbsp 2 tbsp Plain, Non-Fat Yogurt ⅓ c ½ c Bread Flour 2 c 3 c Dry Milk 1 ½ tbsp 2 tbsp Sugar 1 ½ tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Wh i t e B r e a d R e c i p e s 5
  • 36. | Wh o l e Wh e a t | 100% Whole Wheat Bread A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at wheat setting will provide great results. If bread collapses during the baking period, add 1 or 1 ½ tablespoons of vital wheat gluten to recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found in most health food stores. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 5 fl oz (½ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp) Egg, large 1 1 Molasses 2 tsp 1 tbsp Honey 2 tsp 1 tbsp Butter or Margarine 1 ½ tbsp 2 tbsp Whole Wheat Flour 2 ⅓ c 3 ⅓ c Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 ¼ tsp Active Dry Yeast 1 ½ tsp 2 tsp 50% Whole Wheat Bread For those that like a lighter textured wheat bread, this is the recipe for you. Contains equal amounts of bread and whole wheat flour. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 10 ½ fl oz (1 ¼ c + 1 tbsp) Honey 2 tsp 1 tbsp Butter or Margarine 1 tbsp 2 tbsp Bread Flour 1 c 1 ⅔ c Whole Wheat Flour 1 c 1 ⅔ c Brown Sugar, packed 1 tbsp 2 tbsp Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 ¼ tsp Active Dry Yeast 1 ½ tsp 2 tsp Wh e at B r e a d R e c i p e s 6
  • 37. Butt e r m i l k Wheat Bread A moist, light textured wheat bread that’s sure to please. A great bread for sandwiches. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Buttermilk, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 10 ½ fl oz (1 ¼ c +1 tbsp) Butter or Margarine 1 ½ tbsp 2 tbsp Bread Flour ⅔ c 1 c Whole Wheat Flour 1 ⅓ c 2 c Brown Sugar, packed 1 ½ tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Baking Soda ⅛ tsp ¼ tsp Active Dry Yeast 1 ½ tsp 2 tsp Carrot Wheat Bread Shredded carrot adds a little color and flavor to this wheat bread. Good for sandwiches or with hearty soups. Nut or raisins may also be added for extra flavor. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 5 ½ fl oz (⅔ c) 8 fl oz (1 c) Butter or Margarine 1 tbsp 2 tbsp Shredded Carrot 1/3 c ½ c Bread Flour ¾ c 1 c Whole Wheat Flour 1 ½ c 2 c Brown Sugar, packed 2 tbsp 3 tbsp Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Ground Nuts, optional ¼ c ⅓ c Raisins, optional ¼ c ⅓ c Wh e at B r e a d R e c i p e s 7
  • 38. Cracked Wheat Bread The addition of cracked wheat to this recipe adds a little crunch and, of course, more fiber. A light, yet hearty and satisfying bread. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 8 ½ fl oz (1 c + 1 tbsp) Butter or Margarine 2 tsp 1 tbsp Bread Flour 1 ¼ c 1 ¾ c Whole Wheat Flour ⅔ c 1 c Cracked Wheat Cereal ⅓ c ½ c Brown Sugar, packed 1 ½ tbsp 2 tbsp Salt ¾ tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Granola B read Granola breakfast cereal, non-fat plain yogurt and a little whole wheat flour add fiber and great taste to this bread. Good toasted or for sandwiches. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 5 fl oz ( ½ c + 2 tbsp) 6 fl oz (¾ c) Plain, non-fat Yogurt ⅓ c ½ c Butter or Margarine 1 ½ tbsp 2 tbsp Bread Flour 2 c 2 ⅓ c Whole Wheat Flour ⅓ c ½ c Granola Cereal ⅓ c ½ c Brown Sugar, packed 1 ½ tbsp 2 tbsp Dry Milk 1 ½ tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Wh e at B r e a d R e c i p e s 8
  • 39. Mult i - G r a i n French Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 7 ½ fl oz (¾ c + 3 tbsp) 10 fl oz (1 ¼ c) Butter or Margarine 1 ½ tsp 1 tbsp Bread Flour 1 ½ c 2 c Whole Wheat Flour ¾ c 1 c 7-Grain Cereal ¼ c ½ c Salt ¾ tsp 1 ¼ tsp Active Dry Yeast 1 tsp 2 tsp Mult i - G r a i n Wheat Bread This whole wheat bread has a little crunch due to the addition of 7-grain cereal. A light textured, but fiber-filled bread, it’s good toasted or for sandwiches. 7-grain cereal can be found at most health food stores. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) Honey 2 tbsp 3 tbsp Butter or Margarine 1 ½ tbsp 2 tbsp Whole Wheat Flour ¼ c 1 ¾ c Bread Flour ¾ c 1 c 7-Grain Cereal ¼ c ½ c Dry Milk 1 ½ tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Wh e at B r e a d R e c i p e s 9
  • 40. Shredded Wheat Bread Add a couple of large shredded wheat cereal biscuits to this bread for added fiber and nutrition. The cereal blends right into the dough. Well worth a try if you have some cereal on hand. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 7 fl oz (¾ c + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp) Butter or Margarine 1 ½ tbsp 2 tbsp Shredded Wheat Cereal 1 ½ large biscuits, broken up (1 c) 2 large biscuits, broken up (1 ½ c) Bread Flour 2 c 2 ⅔ c Brown Sugar, packed 1 ½ tbsp 2 tbsp Dry Milk 1 ½ tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Sunflower Oat Wheat Bread Sunflower seeds, oats and honey add a nutty flavor to this wheat bread which uses both whole wheat flour and bread flour. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp) Honey 2 tbsp 3 tbsp Butter or Margarine 1 ½ tbsp 2 tbsp Bread Flour ⅔ c 1 c Whole Wheat Flour 1 ½ c 2 c Oats, quick or old-fashioned ¼ c ⅓ c Sunflower Seeds, salted ¼ c ⅓ c Salt ¾ tsp 1 tsp Active Dry Yeast 1 tsp 1 ½ tsp Wh e at B r e a d R e c i p e s 1 0
  • 41. Wheat Barley B read Bread flour, whole wheat flour and barley flakes create a great sandwich bread. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 8 ½ fl oz (1 c + 1 tbsp) Honey 1 ½ tbsp 2 tbsp Butter or Margarine 1 tbsp 2 tbsp Bread Flour 1 c 1 ½ c Whole Wheat Flour 1 c 1 ½ c Rolled Barley Flakes 1/3 c ½ c Dry Milk 1 tbsp 1 ½ tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Wheat Berry B read Add soaked wheat berries to this recipe for added fiber and crunch. Wheat berries must be soaked to soften before using and can be found at health food stores. Bakes into a picture perfect loaf. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 5 ½ fl oz (⅔ c) 7 fl oz (¾ c + 2 tbsp) Vegetable Oil 2 tsp 1 tbsp Butter or Margarine 1 ½ tbsp 2 tbsp Honey 1 ½ tbsp 2 tbsp Molasses 2 tsp 1 tbsp Whole Wheat Flour 1 ½ c 2 c Bread Flour ⅔ c 1 c Wheat Berries, soaked and drained ⅓ c ½ c Wheat Germ 1 ½ tbsp 2 tbsp Dry Milk 1 ½ tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Whe at Br e a d Re c i p e s 1 1
  • 42. Wheat Bran Bread This bread includes unprocessed wheat bran for higher nutritional value, plus it’s sweetened with honey. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 8 fl oz (1 c) Honey 1 ½ tbsp 2 tbsp Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 2 ¾ c Unprocessed Wheat Bran 1/3 c ½ c Dry Milk 1 ½ tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Wheat ‘ N Yogurt Bread Use plain, non-fat yogurt as part of the liquid for this light textured wheat bread. A good, all purpose bread everyone will like. INGREDIENTS 1 Pound 1 ½ Pound Water, 80° F 8 fl oz (1 c) Plain Nonfat Yogurt ½ c Butter or Margarine 2 tbsp Bread Flour 1 ⅓ c Whole Wheat Flour 2 c Dry Milk 2 tbsp Brown Sugar, packed 2 tbsp Salt 1 ¼ tsp Active Dry Yeast 2 tsp Whe at Br e a d Re c i p e s 1 2
  • 43. Whole Wheat Oat Bran Bread A combination of bread flour, whole wheat flour and dry oat bran cereal sweetened with honey. Bakes into a nice loaf with a light texture. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 7 fl oz (¾ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp) Honey 1 tbsp 1 ½ tbsp Butter or Margarine 2 tsp 1 tbsp Bread Flour 1 ¼ c 1 ½ c Whole Wheat Flour ¾ c 1 ¼ c Dry Oat Bran Cereal ⅓ c ½ c Dry Milk 1 tbsp 1 ½ tbsp Salt 1 tsp 1 ½ tbsp Active Dry Yeast ½ tsp 2 tsp Wh e at B r e a d R e c i p e s 1 3
  • 44. | He r b | Dill Bread A very light textured bread with a hint of dill. Serve with soups, salads or as a warm loaf with dinner. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 3 c Sugar 1 ½ tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Dill Weed 2 tsp 1 tbsp Dry Milk 1 tbsp 1 ½ tbsp Active Dry Yeast 1 ½ tsp 2 tsp French Garlic Bread Chopped green onion and fresh garlic turn this French bread into a taste-tempting treat that smells wonderful while baking. Especially good with seafood, pasta dishes or salads. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp) Butter or Margarine 2 tsp 1 tbsp Bread Flour 2 ¼ c 3 ¼ c Chopped Green Onion Tops 1 ½ tsp 2 tsp Chopped Garlic Cloves 1 tsp 1 ½ tsp Sugar 1 tsp 1 ½ tsp Salt ¾ tsp 1 ¼ tsp Active Dry Yeast 1 ½ tsp 2 tsp He r b B r e a d R e c i p e s 1 4
  • 45. Garlic Bread Delightful aroma. Serve warm with your favorite Italian pasta dish. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) Butter or Margarine 2 tsp 1 tbsp Bread Flour 2 c 3 c Dry Milk 2 tsp 1 tbsp Sugar 2 tsp 1 tbsp Salt 1 tsp 1 ½ tsp Dried Parsley Flakes 2 tsp 1 tbsp Garlic Powder ½ - 1 tsp (to taste) ¾ - 1 tsp (to taste) Active Dry Yeast 1 ½ tsp 2 tsp Herb Bread The combination of herbs used in this bread will make your tastebuds come to life. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Evaporated Milk, 80° 5 ½ fl oz (⅔ c) 8 fl oz (1 c) Water, 80° F 2 fl oz (¼ c) 2 ⅔ fl oz (⅓ c) Vegetable Oil 2 tsp 1 tbsp Sugar 1 ½ tbsp 2 ½ tbsp Salt 1 ¼ tsp 1 ½ tsp Celery Seed ¾ tsp 1 tsp Rubbed Sage ¾ tsp 1 ¼ tsp Ground Ginger pinch ⅛ tsp Marjoram pinch ⅛ tsp Bread Flour 2 c 3 c Cornmeal ¼ c ⅓ c Active Dry Yeast 1 ½ tsp 2 ¼ tsp He r b B r e a d R e c i p e s 1 5
  • 46. I talian Herb Bread Grated Parmesan cheese and Italian seasoning add a little zing to Italian Bread. Serve as a warm loaf with your favorite Italian dish, or slice it thick, butter and toast or grill to brown. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 5 ½ fl oz (⅔ c) 8 ½ fl oz (1 c + 1 tbsp) Butter or Margarine 1 ½ tbsp 2 tbsp Bread Flour 1 ¾ c 2 ¾ c Dry Milk 2 tsp 1 tbsp Sugar 2 tsp 1 tbsp Salt 1 tsp 1 ½ tsp Grated Parmesan Cheese 1 tbsp 2 tbsp Italian Seasoning 1 ½ tsp 2 tsp Active Dry Yeast 1 ¼ tsp 1 ½ tsp He r b B r e a d R e c i p e s 1 6
  • 47. Potato Chive B read | P o t a t o | A fun variation of Potato Bread adding more flavor to go with your favorite soups and more. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 5 fl oz (½ c + 2 tbsp) 8 fl oz (1 c) Butter or Margarine 1 tbsp 1 ½ tsp Mashed Potatoes, leftover ⅓ c ½ c Bread Flour 2 c 3 c Dry Milk 1 tbsp 1 ½ tbsp Sugar 1 tbsp 1 ½ tbsp Freeze-dried Chives 2 tsp 1 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Potato Bread An old-time favorite, updated using instant potato flakes. Save liquid from cooling potatoes to replace water in this recipe for added flavor. INGREDIENTS 1 Pound Loaf 1½ Pound Loaf Water, 80° F 6 ½ fl oz ( ¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp) Butter or Margarine 1 tbsp 1 ½ tbsp Bread Flour 2 c 3 c Instant Potato Flakes ⅓ c ½ c Dry Milk 1 tbp 1 ½ tbsp Sugar 1 tbsp 1 ½ tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Potato B r e a d R e c i p e s 1 7
  • 48. | R y e B r e a d | Cla s s i c Rye B read A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 2 ½ fl oz (⅔ c) 10 fl oz (1 ¼ c) Butter or Margarine 2 tsp 1 tbsp Bread Flour 1 1/3 c 2 1/3 c Medium Rye Flour 2/3 c 1 c Dry Milk 2 tsp 2 tbsp Sugar 1 ½ tbsp 1 ½ tbsp Salt ½ tsp 1 ¼ tsp Caraway Seed 1 tsp 2 tsp Active Dry Yeast 1 ½ tsp 2 tsp Pumpernickel Rye B read A little bit of cocoa gives this bread its characteristic dark color. A good bread for a hearty sandwich. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 5 fl oz (½ c + 2 tbsp) 8 ½ fl oz (1 c + 1 tbsp) Molasses 1 ½ tbsp 2 tbsp Butter or Margarine 2 tbsp 3 tbsp Bread Flour 1 ½ c 2 ¼ c Medium Rye Flour ⅓ c ½ c Whole Wheat Flour ⅓ c ½ c Cocoa, unsweetened 1 tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Ry e B r e a d R e c i p e s 1 8
  • 49. Tomato Ba s i l Rye B read A great bread to serve with soups and salads. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 8 fl oz (1 c) Vegetable Oil 1 tbsp 2 tbsp Sun-Dried Tomatoes 4 halves 6 halves Sugar 2 tbsp 3 tbsp Salt 1 tsp 1 ½ tsp Bread Flour 1 ¾ c 2 ⅓ c Medium Rye Flour ½ c 1 c Dried Basil Leaves 1 ½ tsp 2 tsp Active Dry Yeast 1 ½ tsp 2 ¼ tsp Ry e B r e a d R e c i p e s 1 9
  • 50. Sourdough Bread | S o u r d o u g h | Make your own sourdough starter for this bread. Once made, it will last a long time providing you take proper care of it. Share with friends. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 4 fl oz (½ c) 5 fl oz (½ c + 2 tbsp) Sourdough Starter, room temp ⅔ c 1 c Bread Flour 2 c 2 ¾ c Sugar 2 tsp 1 tbsp Salt ¾ tsp 1 tsp Active Dry Yeast 1 ½ tsp 2 tsp Sourdough Wheat Bread Use the same starter as for the Sourdough bread. This is a heartier sourdough bread as it uses half bread flour and half whole wheat flour. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 4 fl oz (½ c) 6 fl oz (¾ c) Sourdough Starter, room temp ⅔ c 1 c Molasses 2 tsp 1 tbsp Bread Flour 1 c 1 ½ c Whole Wheat Flour 1 c 1 ½ c Salt ¾ tsp 1 tsp Active Dry Yeast 1 ½ tsp 2 tsp S o u rd o u gh B r e a d R e c i p e s 2 0
  • 51. | S w e e t B r e a d | Apricot Almond Bread Apricots and almonds turn this bread into a delightful breakfast bread. It’s even great for lunch with a salad. Do not add more apricots than recommended as the consistency of the dough will be affected. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 2 fl oz (¼ c) 4 fl oz (½ c) Gerber Baby Food, apricots with tapioca (1) 6 oz jar (1) 6 oz jar Vegetable Oil 2 tbsp 3 tbsp Almond Extract 1 tsp 1 ½ tsp Sugar 2 tbsp 3 tbsp Salt 1 tsp 1 ½ tsp Bread Flour 2 ½ c 3 ¼ c Active Dry Yeast 2 ¼ tsp 1 tbsp Dried Apricots, quartered ½ c ⅔ c Slivered Almonds ½ c ⅔ c Apricot Almond Bre a d (Ve r s i o n 2 ) A slight variation of the above recipe. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 10 fl oz (1 ¼ c) Butter or Margarine 2 tbsp Bread Flour 3 ¼ c Dry Milk 2 tbsp Brown Sugar, packed 2 tbsp Salt 1 ¼ tsp Ground Nutmeg ½ tsp Active Dry Yeast 2 tsp Chopped, dried Apricots ½ c Blanched, slivered Almonds ¼ c Swe e t B r e a d R e c i p e s 2 1
  • 52. Boston Brown Bread This recipe uses a combination of flours and is sweetened with molasses and brown sugar with a crunch of almonds. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Buttermilk, 80° F 5 fl oz (½ c + 2 tbsp) 8 fl oz (1 c) Egg, large 1 1 Molasses 1 tbsp ¼ c Butter or Margarine 1 tbsp 2 tbsp Bread Flour 1 ½ c 2 ¼ c Whole Wheat Flour ¼ c ½ c Rye Flour ¼ c ½ c Brown Sugar, packed 1 tbsp 1 tbsp Salt ½ tsp ¾ tsp Baking Soda ¼ tsp ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Slivered Almonds ¼ c ⅓ c Raisins ¼ c ½ c Carrot R a i s i n B read A great-tasting variation of an old favorite. The carrots not only add more color but more flavor, too. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 8 fl oz (1 c) Mayonnaise 2 tbsp 3 tbsp Grated Carrots ⅓ c ½ c Bread Flour 2 c 3 ¼ c Sugar 2 tbsp 3 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 ¼ tsp Raisins ¼ c ⅓ c Swe e t B r e a d R e c i p e s 2 2
  • 53. Cinnamon Oat m e a l R a i s i n B read A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick-cooking oats, not instant oatmeal. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Milk 8 fl oz (1 c) 11 fl oz (1 ¼ c + 2 tbsp) Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 2 ¾ c Oats, quick or old-fashioned ½ c ¾ c Brown Sugar, packed 1 tbsp 2 tbsp Salt 1 tsp 1 ¼ tsp Ground Cinnamon 1 tsp 1 tsp Active Dry Yeast 1 ½ tsp 2 tsp Raisins ⅓ c ½ c Cranberry Pecan Bread A great bread for Thanksgiving or other holidays when cranberries are available. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Milk, 80° F 2 ½ fl oz (¼ c + 1 tbsp) 3 ½ fl oz (¼ c + 3 tbsp) Egg, large 1 1 Fresh Orange Sections ¼ c ¼ c Vegetable Oil 1 tbsp 2 tbsp Sugar 2 tbsp 3 tbsp Salt ¾ tsp 1 ¼ tsp Bread Flour 2 ¼ c 3 c Active Dry Yeast 1 ½ tsp 2 ¼ tsp Fresh Whole Cranberries ½ c ⅔ c Grated Orange Peel 2 tsp 1 tbsp Pecan Halves ¼ c ⅓ c Swe e t B r e a d R e c i p e s 2 3
  • 54. Oatmeal Maple Pecan Bread A slight variation to typical oatmeal bread with the addition of pecans. Use either old-fashioned or quick-cooking oats, not instant oatmeal. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 5 ½ fl oz (⅔ c) 7 fl oz (3⁄4 c + 2 tbsp) Maple Flavored Syrup 3 tbsp ⅓ c Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 2 ½ c Oats, quick or old-fashioned ½ c ¾ c Dry Milk 1 ½ tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Chopped Pecans ⅓ c ½ c Orange Wheat Bread This recipe has both orange juice and grated orange peel to add a citrus flavor. A light textured breakfast-type bread worth trying. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Orange Juice 2 ½ fl oz (¼ c + 1 tbsp) 4 fl oz (½ c) Water, 80° F 4 fl oz (½ c) 5 ½ fl oz (⅔ c) Butter or Margarine 1 ½ tbsp 2 tbsp Bread Flour ⅔ c 1 c Whole Wheat Flour 1 ⅓ c 2 c Wheat Germ 3 tbsp ¼ c Grated Orange Peel 1 ½ tbsp 2 tbsp Sugar 1 ½ tbsp 2 tbsp Dry Milk 2 tsp 1 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Swe e t B r e a d R e c i p e s 2 4
  • 55. Panet tone This recipe originated in Italy where it is still a favorite holiday fruit bread. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 4 fl oz (½ c) 4 ½ fl oz ( ½ c + 1 tbsp) Egg, large 1 2 Vanilla Extract ¼ tsp ½ tsp Butter or Margarine 2 tbsp ¼ c Bread Flour 2 c 3 c Sugar 2 tbsp ¼ c Salt ½ tsp ½ tsp Active Dry Yeast 1 ½ tsp ½ tsp Raisins ¼ c ½ c Mixed Fruit and Peel ¼ c ½ c Slivered Almonds 1 tbsp 2 tbsp Grated Lemon Peel 1 tbsp 2 tbsp Raisin Bran Bread What better bread to wake up to in the morning! Warm from the breadmaker or toasted, a great way to start the day. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 7 fl oz (¾ c + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp) Honey 2 tsp 1 tbsp Butter or Margarine 1 tbsp 2 tbsp Raisin Bran Cereal 1 c 1 ½ c Raisins ⅓ c ½ c Bread Flour 2 c 2 ⅔ c Dry Milk 1 ½ tbsp 2 tbsp Salt ¾ tsp 1 tsp Ground Cinnamon ¾ tsp 1tsp Active Dry Yeast 1 ½ tsp 2 tsp Swe e t B r e a d R e c i p e s 2 5
  • 56. R a i s i n B read An absolutely delightful way to start the day! INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½ fl oz (1 ¼ c + 1 tbsp) Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 3 ⅓ c Dry Milk 1 tbsp 2 tbsp Sugar 1 tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Ground Cinnamon ½ tsp 1 tsp Active Dry Yeast 1 ½ tsp 2 tsp Raisins ½ c ¾ c Chopped Nuts ¼ c ¼ c Spi c e d Fru i t B read A spicy twist to a holiday tradition. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 1 ½ fl oz (3 tbsp) 1 fl oz (2 tbsp) Cottage Cheese, 80° F ⅓ c ¾ c Egg, large 1 2 Vegetable Oil 1 ½ tbsp 2 tbsp Bread Flour 2 c 3 c Sugar 1 tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Ground Nutmeg ¼ tsp ½ tsp Ground Cloves pinch ⅛ tsp Ground Mace pinch ⅛ tsp Active Dry Yeast 1 ½ tsp 2 ¼ tsp Raisins ¼ c ⅓ c Craisins (dried cranberries) ¼ c ⅓ c Swe e t B r e a d R e c i p e s 2 6
  • 57. Stollen Bread This is the easy way to make stollen bread for the holidays or any time of the year. After baking, dust with powdered sugar or drizzle with a powdered sugar icing before slicing. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 5 fl oz (⅔ c) 7 ½ fl oz (¾ c + 2 tbsp) Butter or Margarine 1 ½ tbsp 2 tbsp Bread Flour 2 c 2 ½ c Sugar 1 tbsp 1 ½ tbsp Salt ½ tsp 1 tsp Active Dry Yeast 1 ½ tsp 2 tsp Red Candied Cherries 2 tbsp ¼ c Green Candied Cherries 2 tbsp ¼ c Raisins ¼ c ¼ c Chopped Nuts ⅓ c ½ c Swe e t B r e a d R e c i p e s 2 7
  • 58. Cheese Bread A hint of sharp cheddar cheese adds a delightful flavor to this bread. Make sure the shredded cheese is frozen when added at the alert for best results. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 4 fl oz (½ c) 6 fl oz (¾ c) Egg, large 1 1 Butter or Margarine 1 tbsp 1 ½ tbsp Bread Flour 2 c 2 ¾ c Sugar 2 tsp 1 tbsp Salt 1 tsp 1 ½ tsp Active Dry Yeast 1 ½ tsp 2 tsp Shredded Sharp Cheddar Cheese, frozen ½ c ¾ c Chili Bean Bread A bread recipe with a southwestern flair. | Va r i e t y | INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 4 ½ fl oz (½ c + 1 tbsp) 7 fl oz (¾ c + 2 tbsp) Vegetable Oil 1 tbsp 2 tbsp Fat-Free Refried Beans ¾ c 1 c Sugar 2 tbsp 3 tbsp Salt ¾ tsp 1 tsp Bread Flour 2 c 3 c Corn Meal 1/3 c ½ c Chili Powder 1 ½ tsp 2 tsp Dried Onion Flakes 1 ½ tsp 1 tbsp Active Dry Yeast 1 ½ tsp 2 ¼ tsp Va r i e t y B r e a d R e c i p e s 2 8
  • 59. Egg Bread Eggs add a special flavor to this bread. A very tender bread due to using both eggs and milk. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Milk 5 ½ fl oz (⅔ c) 6 ½ fl oz (¾ c + 1 tbsp) Egg, large 1 2 Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 ¼ c 3 ¼ c Sugar 1 ½ tsp 1 ½ tbsp Salt 1 tsp 1 ¼ tsp Active Dry Yeast 1 ½ tsp 2 tsp Peanut Butter Bread This recipe is for all the peanut better lovers. Use creamy or chunky-style peanut butter. All that's left is to spread on the jelly after it is baked. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 6 fl oz (¾ c) 8 fl oz (1 c) Peanut Butter, creamy or chunky ⅓ c ½ c Honey 1 tbsp 1 tbsp Bread Flour 2 c 2 ¾ c Sugar 1 ½ tbsp 2 tbsp Salt ¼ tsp ½ tsp Active Dry Yeast 2 tsp 2 ½ tsp Va r i e t y B r e a d R e c i p e s 2 9
  • 60. S w i s s Ja l apeño Beer Bread If you like jalapeños, you’ll love this recipe! INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Beer, 80° F, foam removed 6 fl oz (¾ c) 8 fl oz (1 c) Vegetable Oil 1 tbsp 2 tbsp Medium Rye Flour ½ c ¾ c Bread Flour 1 ¾ c + 1 tbsp 2 ½ c + 2 tbsp Sugar 1 tbsp 2 tbsp Salt ¾ tsp 1 tsp Grated Swiss Cheese ⅓ c ½ c Chopped Jalapeño Peppers, well drained 1 tbsp 1 ½ tbsp Active Dry Yeast 1 ½ tsp 2 ¼ tsp Zucchini Bread Make this bread when you have a little extra zucchini to use from your garden. Make sure to blot the shredded zucchini dry, as it contains a lot of water. INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf Water, 80° F 2 fl oz (¼ c) 4 fl oz (½ c) Egg, large 1 1 Butter or Margarine 1 tbsp 2 tbsp Shredded Zucchini, blotted dry ⅔ c 1 c Bread Flour 2 c 3 c Chopped Nuts ¼ c ½ c Dry Milk 1 tbsp 2 tbsp Sugar 1 ½ tbsp 2 tbsp Salt 1 tsp 1 ½ tsp Ground Cinnamon 1 tsp 1 ½ tsp Ground Cloves ¼ tsp ½ tsp Ground Nutmeg ⅛ tsp ¼ tsp Active Dry Yeast 1 ½ tsp 2 tsp Va r i e t y B r e a d R e c i p e s 3 0