Breadman BK1065SQ Instruction Manual
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Breadman BK1065SQ Instruction Manual

2 lb professional bread maker
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2 LB PROFESSIONAL BREAD MAKER
INSTRUCTION MANUAL
BK1065SQ
RECI P ES INCLUDED
see reverse side
www.breadman.com

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  • Page 1 2 LB PROFESSIONAL BREAD MAKER INSTRUCTION MANUAL BK1065SQ RECI P ES INCLUDED see reverse side www.breadman.com...
  • Page 2 Please Read and Save this Instruction Manual • E xtreme caution must be used when moving an appliance IMPORTANT SAFEGUARDS containing hot oil or other hot liquids. • T o disconnect, press and hold the STOP button for several seconds, remove plug from wall outlet. When using electrical appliances, basic safety precautions should •...
  • Page 3 Caution, hot surfaces: This appliance ELECTRICAL CORD generates heat and escaping steam a) A short power-supply cord is provided to reduce the risks during use. Proper precautions must resulting from becoming entangled in or tripping over a be taken to prevent the risk of burns, longer cord.
  • Page 4 POWER OUTAGE Product may vary slightly from what is illustrated. 10-Minute Power Failure Back-Up Your Professional Bread Maker has a 10-minute power failure back- 1. Lid handle up feature. If the electricity goes out, the memory will store your 2. Lid cycle selection for up to 10 minutes.
  • Page 5      ...
  • Page 6 CONTROL PANEL 1. DISPLAY WINDOW Shows selection and timer setting. 2. TIMER ▲ AND ▼ BUTTONS Use this pair of buttons to adjust the BAKE ONLY time  and to set delay bake timer; buttons add or subtract time  displayed in the display window.
  • Page 7 KNEADING AND BAKING Cycles DOUGH Use to prepare dough for making bread, rolls or pizza which are shaped Note: If at any time during bread making process you need to turn bread and allowed to rise before baking in a conventional oven. This setting maker off, press and hold the START/STOP button for several seconds, blends and kneads the dough and takes it through the first rise.
  • Page 8 KNOW YOUR INGREDIENTS FLOUR & OTHER GRAINS ALL-PURPOSE FLOUR All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes. BRAN Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from flour by sifting or bolting.
  • Page 9 TIPS ON FLOUR STORAGE CONVERSION CHART FOR BREAD MACHINE YEAST Keep flour in a secure, airtight container. Store rye and whole wheat flours in a refrigerator, freezer or a cool area to prevent them from becoming ¾ tsp. bread machine yeast = ½ tsp. quick-acting yeast rancid.
  • Page 10 ADDITIONAL INGREDIENT NOTES Important: Exact measurements for ingredients are the most important part of baking. It is the key to getting great texture and consistency in your bread. Make sure to measure all ingredients exactly. BAKING POWDER Double-acting baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking, as chemical reaction works when liquid ingredients are added and again during baking process.
  • Page 11 How to Use BREAD PAN TIPS Inserting bread pan This product is for household use only. Note: Remember to insert kneading paddle first, then add all ingredients in Important: Your bread maker has an Intelligent Fuse™ system designed the order listed BEFORE inserting the bread pan into baking chamber. to protect the motor from overheating.
  • Page 12 CHECKING DOUGH CONSISTENCY Important: Always add yeast last. Yeast 4. Make small indentation on top of dry Although your bread maker will mix, knead and bake bread automatically, ingredients (not so deep it reaches the wet when baking bread from scratch, it is recommended that you learn to layer) and add yeast (D).
  • Page 13 10. Press LOAF SIZE to select loaf size (F3). Bread maker is preset to 2 lb. 13. Turn bread pan upside down and shake to release bread (H). Place bread upright on wire rack to cool at least 20 minutes before slicing. Note: Loaf size cannot be activated for the following cycles: Jam, Dough, Artisan Dough, Rapid, Gluten Free, Low Carb.
  • Page 14 USING 15-HOUR DELAY BAKE TIMER BAKE ONLY Important: Delay baking does not activate JAM cycle. Do not use delay The BAKE ONLY cycle offers the flexibility to vary time. You can bake pre- bake timer if your recipe includes perishables, such as eggs, fresh milk, made dough or dough purchased at the store using this cycle.
  • Page 15 Optimum temperature for rising is 80°– 85°F. Rising is the most essential Shaped Rolls feature in bread making. Important: Once rolls are shaped, cover and let rise until doubled before baking. • Bread maker allows dough to have first rise or fermentation before dough is removed.
  • Page 16 ARTISAN DOUGH CYCLE JAM CYCLE Tips for Best Results Method • Consider using more refined ingredients such as, organic flours, 1. Following steps in USING YOUR BREAD MAKER; select JAM cycle. unrefined sea salt and spring water. 2. Once JAM cycle is complete, remove bread pan from bread maker and •...
  • Page 17 SPICED NUTS CYCLE YOGURT CYCLE Method Method 1. Following steps in USING YOUR BREAD MAKER; select SPICED NUTS 1. Following steps in USING YOUR BREAD MAKER; select YOGURT cycle. cycle. 2. Once YOGURT cycle is complete, remove bread pan from bread maker 2.
  • Page 18 GRANOLA CYCLE 2. Remove bread pan from oven chamber and kneading paddle from bread pan. Wash bread pan and kneading paddle inside and out with Method warm, soapy water. Avoid scratching nonstick surfaces. 1. Following steps in USING YOUR BREAD MAKER; select GRANOLA cycle. Caution: Do not place bread pan in dishwasher, or soak it in water.
  • Page 19 TROUBLESHOOTING QUESTION ANSWER Why does height and shape Height and shape of bread may differ depending on the ingredients, room temperature and length of of bread differ in each loaf? timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread. Bread has unusual aroma.
  • Page 20 © 2018 Spectrum Brands, Inc. • Visit the online service website at www.prodprotect.com, or call Breadman is a Registered Trademark of Spectrum Brands, Inc. toll-free 1-800-231-9786, for general warranty service. All other Marks are the Property of their Respective Owners.
  • Page 21 Notes:...
  • Page 22 PROFESSIONAL BREAD MAKER RECIPE BOOK BK1065SQ INSTRUCTI O NS & TI P S see reverse side www.breadman.com T22-5004123...
  • Page 23 Your Professional Bread Maker makes it easy to prepare and bake a variety Automatic Fruit & Nut Dispenser: This feature automatically adds extra of breads, dough, and even jams and chutney! The unique features of this ingredients like fruits and nuts to some recipes. The ingredients used in the bread maker are each designed to deliver bakery-quality results with ease.

  • Page 24: Table Of Contents

    Table of Contents CYCLE RECIPE PAGE CYCLE RECIPE PAGE WHITE Basic White Bread ...............5 SWEET Cinnamon Raisin Bread ............32 Multi-Seeded White Bread............6 Golden Potato Bread .............. 33 Beer Bread ..................7 Cherry Almond Bread ............. 34 Oatmeal Bread ................8 Chocolate Hazelnut Bread ............ 35 Granola Raisin Bread ..............9 Cranberry Orange Bread ............
  • Page 25 CYCLE RECIPE PAGE CYCLE RECIPE PAGE DOUGH Dinner Rolls ................60 Apricot Key Lime Preserves ........78 (also includes Cinnamon Roll variation) ......60 Blueberry Mango Preserves ........79 Sweet Wheat Dinner Rolls ........... 61 Blueberry Pineapple Preserves .......80 Peachy Lemon Preserves ...........81 Onion Rolls .................

  • Page 26: Basic White Bread

    BASIC WHITE BREAD 1. Measure ingredients into bread pan in the order listed. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID wall outlet. Water (80°F – 90°F) 1 cup+ 1 Tbsp. 1¼...

  • Page 27: Multi-Seeded White Bread

    MULTI-SEEDED WHITE BREAD 1. Measure ingredients into bread pan in the order listed. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID wall outlet. Water (80°F – 90°F) ¾ cup 1 cup + 1½ cups cups 3.

  • Page 28: Beer Bread

    BEER BREAD 1. Measure ingredients into bread pan in the order listed. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID wall outlet. Beer ½ cup ¾ cup ¾ cup 3. Select WHITE. Choose loaf size and desired crust color. Press the START/ (80°F –...

  • Page 29: Oatmeal Bread

    OATMEAL BREAD 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID 2. Insert bread pan securely into baking chamber; close lid. Plug unit into Buttermilk (80°F – 90°F) 1 cup 1¼ cups 1½ cups 1½...

  • Page 30: Granola Raisin Bread

    GRANOLA RAISIN BREAD 1. Measure ingredients, except raisins, into bread pan in the order listed. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID wall outlet. Milk (80°F – 90°F) ½ cup ¾...

  • Page 31: Anadama Bread

    ANADAMA BREAD 1. Measure ingredients, except sunflower seeds, into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Insert bread pan securely into baking chamber; close lid. Water (80°F – 90°F) 1 cup 1 cup + 2 Tbsp. 1½...

  • Page 32: Coconut Hazelnut Bread

    COCONUT HAZELNUT BREAD 1. Measure ingredients, except toasted hazelnuts, into bread pan in the order listed. INGREDIENTS 1½-LB. 2-LB. RAPID 2. Insert bread pan securely into baking chamber; close lid. Water (80°F – 90°F) ¾ cup 1 cup + 2 Tbsp. 1 cup + 2 Tbsp.

  • Page 33: Maple Walnut Bread

    MAPLE WALNUT BREAD 1. Measure ingredients, except walnuts, into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID 2. Insert bread pan securely into baking chamber; close lid. Water (80°F – 90°F) ¾ cup 1 cup cups cups 3.

  • Page 34: Swiss Cheese Bread

    SWISS CHEESE BREAD 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID 2. Insert bread pan securely into baking chamber; close lid. Plug unit into Buttermilk (80°F – 90°F) ½ cup ¾ cup 1 cup 1 cup wall outlet.

  • Page 35: Onion Cheese Bread

    ONION CHEESE BREAD 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into Water (80°F – 90°F) ½ cup ½ cup ¾ cup wall outlet.

  • Page 36: Whole Wheat Whole Wheat Bread

    WHOLE WHEAT BREAD 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID 2. Insert bread pan securely into baking chamber; close lid. Plug unit into Milk (80°F – 90°F) ¼ cup ½ cup ¾ cup ¾...

  • Page 37: 100% Whole Wheat Bread

    100% WHOLE WHEAT BREAD 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID 2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet Water (80°F – 90°F) ½ cup ¾ cup 1 cup 1 cup 3.

  • Page 38: Caraway Rye Bread

    CARAWAY RYE BREAD 1. Place egg in a measuring cup; add water to required amount. Pour into bread pan. INGREDIENTS 1-LB. 1½-LB. 2-LB. Large eggs, at room tem- 2. Add remaining ingredients into bread pan in the order listed. perature 3.

  • Page 39: Pumpernickel Bread

    PUMPERNICKEL BREAD 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into Large eggs, at room tem- wall outlet. perature 3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press Water (80°F –...

  • Page 40: Oatmeal Pecan Bread

    OATMEAL PECAN BREAD 1. Measure ingredients, except apricots and pecans, into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID Water (80°F – 90°F) 1 cup 1¼ cups 1½ cups 1½ cups 2. Insert bread pan securely into baking chamber; close lid. Plug unit into a outlet.

  • Page 41: Whole Wheat Cranberry Bread

    WHOLE WHEAT CRANBERRY BREAD 1. Measure ingredients, except cranberries, into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID 2. Insert a bread pan securely into unit; close lid. Plug unit into wall outlet. Water (80°F – 90°F) ¾...

  • Page 42: Whole Wheat Raisin Bread

    WHOLE WHEAT RAISIN BREAD 1. Measure ingredients, except raisins and walnuts, into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. Water (80°F – 90°F) 1 cup 1¼ cups cups 2. Insert bread pan securely into baking chamber; close lid. Plug unit into a wall outlet.

  • Page 43: Yogurt Whole Wheat Bread

    YOGURT WHOLE WHEAT BREAD 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into Plain nonfat yogurt wall outlet. (80°F – 90°F) ½ cup ¾...

  • Page 44: Classic French Bread

    CLASSIC FRENCH BREAD 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into Water (80°F – 90°F) 1 cup+ 1 Tbsp. 1¼ cups 1¼...

  • Page 45: Herbed French Bread

    HERBED FRENCH BREAD 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID 2. Insert bread pan securely into baking chamber; close lid. Plug unit into Water (80°F – 90°F) ¾ cup 1 cup 2 cups 2 cups wall outlet.

  • Page 46: Peppered French Bread

    PEPPERED FRENCH BREAD 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID 2. Insert bread pan securely into baking chamber; close lid. Plug unit into Water (80°F – 90°F) 1 cup 1¼ cups cups cups wall outlet.

  • Page 47: Olive Rosemary French Bread

    OLIVE ROSEMARY FRENCH BREAD 1. Measure ingredients, except olives, into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Water (80°F – 90°F) 1 cup 1½...

  • Page 48: Italian Semolina Bread

    ITALIAN SEMOLINA BREAD 1. Measure ingredients, except pine nuts, into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID 2. Insert bread pan securely into baking chamber; close lid. Water (80°F – 90°F) 1 cup 1¼ cups 1½ cups 1½...

  • Page 49: Herbed Italian Loaf

    HERBED ITALIAN LOAF 1. Measure ingredients, except pine nuts, into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Insert bread pan securely into baking chamber; close lid. Water (80°F – 90°F) 1 cup 1 cup 1¼ cups 3.

  • Page 50: Asiago Pesto Bread

    ASIAGO PESTO BREAD 1. Measure ingredients, except pine nuts, into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID 2. Insert bread pan securely into baking chamber; close lid. Water (80°F – 90°F) 1 cup 1¼ cups + 1½...

  • Page 51: Pepperoni Parmesan Bread

    PEPPERONI PARMESAN BREAD 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into Water (80°F – 90°F) ½ cup ¾ cup 1 cup wall outlet.

  • Page 52: Sundried Tomato Parmesan Bread

    SUNDRIED TOMATO PARMESAN BREAD 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into Water (80°F – 90°F) ¾ cup 1 cup 1¼ cups wall outlet.

  • Page 53: Cinnamon Raisin Bread

    CINNAMON RAISIN BREAD 1. Place egg in a measuring cup; add water to required amount. Pour into bread pan. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Add remaining ingredients, except raisins, into bread pan in the order Large eggs, at room listed. temperature 3.

  • Page 54: Golden Potato Bread

    GOLDEN POTATO BREAD 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into Potato cooking water (80°F – 90°F)* ½ cup ½ cup + 2 ¾...

  • Page 55: Cherry Almond Bread

    CHERRY ALMOND BREAD 1. Place egg in a measuring cup, add water to required amount. Pour into bread pan. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Add remaining ingredients, except almonds and cherries, into bread Large eggs, at room pan in order listed. temperature 3.

  • Page 56: Chocolate Hazelnut Bread

    CHOCOLATE HAZELNUT BREAD 1. Measure ingredients, except hazelnuts, into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Insert bread pan securely into baking chamber; close lid. Large eggs, at room tem- 3. Plug unit into wall outlet. perature 4.

  • Page 57: Cranberry Orange Bread

    CRANBERRY ORANGE BREAD 1. Place egg in a measuring cup; add water to required amount. Pour into bread pan. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Add remaining ingredients, except pecans, into bread pan in the order Large eggs, at room listed. temperature 3.

  • Page 58: Panettone

    PANETTONE 1. Measure ingredients, except pine nuts, into bread pan in order listed. 2. Insert bread pan securely into baking chamber; close lid. INGREDIENTS 1-LB. 1½-LB. 2-LB. 3. Add pine nuts into automatic fruit & nut dispenser. Large eggs, at room tempera- 4.

  • Page 59: Pumpkin Apple Bread

    PUMPKIN APPLE BREAD 1. Measure ingredients, except dried apples, into bread pan in the order listed. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Insert bread pan securely into baking chamber; close lid. Water (80°F – 90°F) ½ cup 3. Add dried apples into automatic fruit & nut dispenser. Pumpkin puree ¼...

  • Page 60: Pumpkin Pecan Bread

    PUMPKIN PECAN BREAD 1. Place egg in a measuring cup, add water to required amount. Pour into bread pan. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Add remaining ingredients, except pecans, into bread pan in order Large eggs, at room listed. temperature 3.

  • Page 61: Tropical Fruit Bread

    TROPICAL FRUIT BREAD 1. Place egg in a measuring cup; add water to required amount. Pour into bread pan. INGREDIENTS 1-LB. 1½-LB. 2-LB. 2. Add remaining ingredients, except macadamia nuts, into bread pan in Large eggs, at room order listed. temperature 3.

  • Page 62: Banana Macadamia Quick Bread

    BANANA MACADAMIA BREAD (2-LB.) 1. In a large mixing bowl, combine ingredients in order listed. INGREDIENTS 2. Spoon batter evenly into bread pan. cup milk 3. Insert bread pan securely into baking chamber; close lid. Plug unit into 1 cup mashed banana, about 2 medium wall outlet.

  • Page 63: Coconut Ginger Quick Bread

    COCONUT GINGER QUICK BREAD (2-LB.) 1. In a large mixing bowl, combine ingredients in order listed. INGREDIENTS 2. Spoon batter evenly into bread pan. 1 cup + 2 Tbsp. half & half 3. Insert bread pan securely into baking chamber; close lid. Plug unit into 2 large eggs, at room temperature wall outlet.

  • Page 64: Gingerbread Quick Bread

    GINGERBREAD QUICK BREAD (2-LB.) 1. In a large mixing bowl, combine ingredients in order listed. INGREDIENTS 2. Spoon batter evenly into bread pan. 2 cups all-purpose flour 3. Insert bread pan securely into baking chamber; close lid. Plug unit into ½...

  • Page 65: Orange Date Nut Quick Bread

    ORANGE DATE NUT BREAD (2-LB.) 1. Pour boiling water over dates in a small bowl. Add baking soda. Let stand at room temperature for 20 minutes. INGREDIENTS 1 cup boiling water 2. Transfer date mixture to bread pan. Measure remaining ingredients, except walnuts, into bread pan in the order listed.

  • Page 66: Orange Walnut Quick Bread

    ORANGE WALNUT QUICK BREAD (2-LB.) 1. In a large mixing bowl, combine ingredients in order listed. INGREDIENTS 2. Spoon batter evenly into bread pan. 2¼ cups all-purpose flour 3. Insert bread pan securely into baking chamber; close lid. Plug unit into 1 cup toasted walnuts, chopped wall outlet.

  • Page 67: Prune Poppy Seed Quick Bread

    PRUNE POPPYSEED QUICK BREAD (2-LB.) 1. In a large mixing bowl, combine ingredients, except prunes, into order listed. INGREDIENTS ½ cup milk 2. Spoon batter evenly into bread pan. 2 large eggs, slightly beaten 3. Insert bread pan securely into baking chamber; close lid. Plug unit into cup unsalted butter or margarine, softened wall outlet.

  • Page 68: Low Carb Seeded Bread

    LOW CARB SEEDED BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into ½ cup water (80°F – 90°F) wall outlet. ½ cup heavy cream (80°F – 90°F) 3.

  • Page 69: Low Carb Whole Wheat Bread

    LOW CARB WHOLE WHEAT BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 2 cups water (80°F – 90°F) wall outlet. ¼ cup unsalted butter or margarine, cut in pieces 3.

  • Page 70: Low Carb Rye Bread

    LOW CARB RYE BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 1 cup water (80°F – 90°F) wall outlet. 1 Tbsp. oil 3.

  • Page 71: Low Carb Almond Bread

    LOW CARB ALMOND BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into ½ cup water (80°F – 90°F) wall outlet. ½ cup heavy cream (80°F – 90°F) 3.

  • Page 72: Low Carb Molasses Bread

    LOW CARB MOLASSES BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 1 cup + 2 Tbsp. water (80°F – 90°F) wall outlet. 1 Tbsp.

  • Page 73: Low Carb Pecan Bread

    LOW CARB PECAN BREAD (2-LB.) 1. Measure ingredients, except pecans, bread pan in the order listed, except pecans. INGREDIENTS cups water (80°F – 90°F) 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 2 large eggs, at room temperature 3.

  • Page 74: Gluten Free Bread

    GLUTEN FREE BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 1½ cups water (80°F – 90°F) wall outlet. 3 large eggs, at room temperature 3.

  • Page 75: Gluten Free Buttermilk Bread

    GLUTEN FREE BUTTERMILK BREAD (2-LB.) INGREDIENTS 1. Measure ingredients into bread pan in the order listed. 1¼ cups water (80°F – 90°F) 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3 large eggs, at room temperature ¼...

  • Page 76: Gluten Free Herb Bread

    GLUTEN FREE HERB BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 1½ cups water (80°F – 90°F) wall outlet. 1 large egg, at room temperature 3.

  • Page 77: Gluten Free Pumpernickel Bread

    GLUTEN FREE PUMPERNICKEL BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into bread pan. Close lid. Plug unit into wall 1½ cups water (80°F – 90°F) outlet. 3 large eggs, at room temperature 3.

  • Page 78: Seeded Gluten Free Bread

    SEEDED GLUTEN FREE BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into cups water (80°F – 90°F) wall outlet. 1 large egg, at room temperature + enough egg whites to measure ¾ 3.

  • Page 79: Spelt Bread

    SPELT BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 1 cup + 1 Tbsp. water (80 – 90°F) wall outlet. 2 Tbsp. unsalted butter or margarine, cut in pieces 3.

  • Page 80: Gluten Free Potato & Chive Bread

    GLUTEN FREE POTATO AND CHIVE BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug into wall 1¼ cups water (80°F – 90°F) outlet. 3 large eggs, at room temperature 3.

  • Page 81: Dinner Rolls

    DINNER ROLLS Tip: If desired, brush with melted butter or beaten egg white and sprinkle with sesame, poppy or fennel seeds just before baking. INGREDIENTS ¼ cup milk (80°F – 90°F) Variation – Cinnamon Rolls: ¼ cup + 2 Tbsp. water (80°F – 90°F) 1.

  • Page 82: Sweet Wheat Dinner Rolls

    SWEET WHEAT DINNER ROLLS 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 1 cup milk (80°F – 90°F) wall outlet. cup unsalted butter or margarine, cut in pieces 3.

  • Page 83: Onion Rolls

    ONION ROLLS 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 1 cup milk (80°F – 90°F) wall outlet. 2 large eggs, at room temperature 3.

  • Page 84: Best Ever Pizza Dough

    OUR BEST EVER PIZZA DOUGH For Foccacia: Brush 15½ x 10½ inch jelly roll pan with olive oil and sprinkle with cornmeal. Roll out dough on a lightly floured surface and fit into pan. INGREDIENTS Cover loosely with plastic wrap and set aside until doubled in size (about 1½...

  • Page 85: Whole Wheat Pizza Dough

    WHOLE WHEAT PIZZA DOUGH 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into cups water (80°F – 90°F) wall outlet. ¼ cup olive oil 3. Select DOUGH. Press the START/STOP button. 1½...

  • Page 86: Gluten Free Pizza Dough

    GLUTEN FREE PIZZA DOUGH 1. Measure ingredients into bread pan in the order listed. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into INGREDIENTS wall outlet. 1 cup buttermilk 3. Select DOUGH. Press the START/STOP button. ¼...

  • Page 87: Grissini

    GRISSINI 1. Measure ingredients into bread pan in the order listed. Note: Grissini are Italian-style pencil-thin breadsticks. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into INGREDIENTS wall outlet. 1 cup water (80°F – 90°F) 3. Select DOUGH. Press the START/STOP button. cup olive oil 4.

  • Page 88: Philadelphia Soft Pretzels

    PHILADELPHIA SOFT PRETZELS 1. Measure first 5 ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 1 cup water (80°F – 90°F) wall outlet. 1 tsp. sugar 3.

  • Page 89: Apple Filled Baked Doughnuts

    APPLE FILLED BAKED DOUGHNUTS 1. Measure ingredients into bread pan in the order listed. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into INGREDIENTS wall outlet. ¼ cup milk 3. Select DOUGH. Press the START/STOP button. ¼...

  • Page 90: Apple Filled Challah

    APPLE FILLED CHALLAH (2-LB.) 1. Measure first 8 ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 1 cup water (80°F – 90°F) wall outlet. 2 large eggs, at room temperature 3.

  • Page 91: Raspberry Pecan Twist

    RASPBERRY PECAN TWIST 1. Measure milk, water, 3 eggs, cup sugar, butter, salt, flour and yeast into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into ¾ cup milk (80°F – 90°F) wall outlet.

  • Page 92: Apricot Braid

    APRICOT BRAID (2-LB.) 1. Measure first 8 ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into ¾ cup water (80°F – 90°F) wall outlet. ¼ cup apricot nectar 3.

  • Page 93: Sweet Potato Pecan Braid

    SWEET POTATO PECAN BREAD (2-LB.) 1. Measure ingredients, except pecans, into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into cup milk (80°F – 90°F) wall outlet. 1 large egg, at room temperature 3.

  • Page 94: Candy Cane Cherry Braid

    CANDY CANE CHERRY BRAID (2-LB.) 1. In a measuring cup, add enough water to eggs to measure 1¼ cups. Pour into bread pan. INGREDIENTS 2 large eggs, at room temperature 2. Add remaining ingredients, except almonds, into bread pan in the order listed.

  • Page 95: Holiday Stollen

    HOLIDAY STOLLEN (2-LB.) 1. Measure ingredients, except candied fruit, currants and almonds into bread pan in order listed. INGREDIENTS 2. Insert bread pan securely into unit. Close lid. Plug appliance into wall cup milk (80°F – 90°F) outlet. ¼ cup water (80°F – 90°F) 3.

  • Page 96: Artisan Artisan Foccacia Dough

    ARITSAN FOCCACIA DOUGH 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 1½ cups water (80°F – 90°F) wall outlet. 2 tsp. honey 3. Select ARTISAN. Press the START/STOP button. 2½...

  • Page 97: Artisan Semolina Boules

    ARITSAN SEMOLINA BOULES 1. Measure ingredients into bread pan in the order listed. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 2 cups water (80°F – 90°F) wall outlet. 3 Tbsp. olive oil 3. Select ARTISAN. Press the START/STOP button. 4 tsp.

  • Page 98: Artisan Apricot Pecan Boule

    ARITSAN APRICOT PECAN BOULE Measure ingredients into bread pan in the order listed. Insert bread pan securely into baking chamber; close lid. Plug INGREDIENTS unit into wall outlet. cup water (80°F – 90°F) Select ARTISAN. Press the START button. 1 cup apricot nectar At “add ingredient”...

  • Page 99: Apricot Key Lime Preserves

    APRICOT KEY LIME PRESERVES 1. Measure ingredients in order listed into bread pan. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 3 cups fresh apricots, chopped wall outlet. 1 cup sugar 3. Select JAM and Press the START/STOP button. 1 Tbsp.

  • Page 100: Blueberry Mango Preserves

    BLUEBERRY MANGO PRESERVES 1. Measure ingredients in order listed into bread pan. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 2 cups fresh blueberries wall outlet. 1 cup fresh mango, coarsely chopped 3. Select JAM. Press the START/STOP button. ¾...

  • Page 101: Blueberry Pineapple Preserves

    BLUEBERRY PINEAPPLE PRESERVES 1. Measure ingredients in order listed into bread pan. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 2 cups fresh blueberries wall outlet. 1 cup fresh pineapple, coarsely chopped 3. Select JAM. Press the START/STOP button. 1 cup sugar 4.

  • Page 102: Peachy Lemon Preserves

    PEACHY LEMON PRESERVES 1. Measure ingredients in order listed into bread pan. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 3 cups fresh peaches, coarsely chopped (about 1½ lbs.) wall outlet. 1 cup sugar 3.

  • Page 103: Pineapple Papaya Preserves

    PINEAPPLE PAPAYA PRESERVES 1. Measure ingredients in order listed into bread pan. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 2 cups fresh pineapple, chopped wall outlet. 1 cup fresh papaya, chopped 3. Select JAM. Press the START/STOP button. ¾...

  • Page 104: Raspberry Mango Preserves

    RASPBERRY MANGO PRESERVES 1. Measure ingredients in order listed into bread pan. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 2 cups fresh raspberries wall outlet. 1 large ripe mango, peeled, seeded and coarsely chopped 3.

  • Page 105: Strawberry Kiwi Preserves

    STRAWBERRY KIWI PRESERVES 1. Measure ingredients in order listed into bread pan. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 2 cups strawberries, coarsely chopped wall outlet. 1 cup golden or green kiwi, coarsely chopped 3.

  • Page 106: Curried Apple Mango Marmalade

    CURRIED APPLE MANGO MARMALADE 1. Measure ingredients in order listed into bread pan. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 2½ cups apples, diced wall outlet. 1 large ripe mango, peeled, seeded and coarsely chopped 3.

  • Page 107: Orange Mojo Marmalade

    ORANGE MOJO MARMALADE 1. Measure ingredients in order listed into bread pan. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 1 small onion, very thinly sliced wall outlet. ¼ cup orange peel, slivered 3. Select JAM. Press the START/STOP button. cup fresh orange juice 4.

  • Page 108: Apple Curry Chutney

    APPLE CURRY CHUTNEY 1. Measure ingredients in order listed into bread pan. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 2½ cups apples, finely chopped wall outlet. ¾ cup sugar 3. Select JAM. Press the START/STOP button. 1 jalapeno, seeded and diced 4.

  • Page 109: Pepper Chutney

    PEPPER CHUTNEY 1. Measure ingredients into bread pan. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 1 medium green pepper, seeded and diced wall outlet. 1 medium red pepper, seeded and diced 3. Select JAM. Press the START/STOP button. 1 bunch green onions, sliced 4.

  • Page 110: Chipotle Ketchup

    CHIPOTLE KETCHUP 1. Measure ingredients in order listed into bread pan. INGREDIENTS 2. Insert bread pan securely into baking chamber; close lid. Plug unit into 1 medium onion, diced wall outlet. 1 Tbsp. olive oil 3. Select JAM. Press the START/STOP button. 1 can (28 oz.) tomatoes, drained and chopped 4.

  • Page 111: Spiced Nuts

    Spiced Nuts 1. In a large bowl, stir together all ingredients except the nuts. INGREDIENTS 2. Add the nuts and stir to coat. ¼ cup pure maple syrup 3. Fit the bread pan with the paddle attachment. 1 Tbsp. olive oil 4.

  • Page 112: Basic Yogurt

    YOGURT 1. Pour milk into the bread pan and stir in the yogurt. INGREDIENTS 2. Choose the YOGURT setting, (16). Press the START/STOP button. 2 cups whole milk 3. When timer goes off, remove the pan and place in the refrigerator. ¼...

  • Page 113: Almond Honey Granola

    granola 1. Layer all ingredients in the bread pan, fitted with the paddle attachment, in the order listed. INGREDIENTS 3 cups old fashioned oats 2. Choose setting 17 and press start. 1 cup raw almonds 3. When timer goes off, spread the granola out on a large baking sheet to ½...
  • Page 114 Notes:...

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