The Breadman Ultimate TR2200C manual mentions adding ingredients like dried fruit, nuts, herbs, oats, and garlic in the Fruits & Nuts Dispenser after placing the main ingredients in the Bread Pan. Since dill weed (a dried herb) is listed in a recipe, it suggests that dried herbs can be included with dry ingredients. Dill seeds, being similar in nature, can likely be added with the dry ingredients.

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Summary of Contents for Breadman Ultimate TR2200C

Page 1: Recipe Guide
® INSTRUCTION MANUAL & RECIPE GUIDE AUTOMATIC BREAD MAKER...
Page 2: Table Of Contents
Your Breadman® Ultimate™ ........
Page 3: Important Safeguards
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid.
Page 4: Additional Important Safeguards
ADDITIONAL IMPORTANT SAFEGUARDS CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires, or other injury to persons or damage to property. CAUTION: During use, the internal parts of the Bread Maker and the area around the Steam Vent are HOT.
Page 5: Power Outage
Cycle in process for up to 60 minutes. If the power comes back on within this time, the Cycle will resume where it left off. If the Breadman® Ultimate™ loses power for more than 60 minutes and you are using any dairy products, perishables or meat in your bread, you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations.
Page 6: Before Using For The First Time
Avoid placing the Bread Maker where it may tip over during use. Place away from edge of the counter top. 3. The Breadman® Ultimate™ will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients into the Bread Pan than recommended.
Page 7: Your Breadman® Ultimate
YOUR BREADMAN ULTIMATE™ ® PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS (inside) 1. Removable Lid (P/N 22398) 7. Baking Chamber 2. Viewing Window 8. Drive Shaft (inside) 3. Steam Vents/Fruits & Nuts Dispenser 9. Bread Pan (P/N 22399) 4. Control Panel 10.
Page 8: Control Panel
CONTROL PANEL Program Time/Temperature ® The Breadman® Ultimate™ has a unique 24 Hour Delay Bake. You can Delay Bake for up to 24 hours in advance. Program Time The PROGRAM TIME/TEMP Button expands the Ultimate’s standard bread baking options by giving you the flexibility to alter times within the framework of a baking program.
Page 9 13. White Bread Rapid Medium (1 LB.) Select the Loaf Size: 1 LB., 1.5 LB., 14. White Bread Rapid Medium (1.5 LB.) or 2 LB. The Breadman® Ultimate™ is 15. White Bread Rapid Medium (2 LB.) preset to 2 LB.
Page 10: Control Panel
CONTROL PANEL (CONTINUED) 28. Whole Wheat Bread Rapid Light (1 LB.) 61. Fruit & Nut Bread Dark (1 LB.) 29. Whole Wheat Bread Rapid Light (1.5 LB.) 62. Fruit & Nut Bread Dark (1.5 LB.) 30. Whole Wheat Bread Rapid Light (2 LB.) 63.
Page 11: Kneading And Baking Cycles
KNEADING AND BAKING CYCLES WHITE BREAD This Cycle is used for breads that primarily use white flour, although some recipes may include small amounts of whole wheat flour. WHOLE WHEAT BREAD This Cycle is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran.
Page 12: Kneading And Baking Cycles
This Cycle will bake for up to 1:30 (1 hour 30 minutes or 90 minutes) and from 300ºF to 375ºF. PERSONAL RECIPE The Breadman® Ultimate™ Bread Maker has 5 personal recipe Memory Cycles. This means you have 5 personal memories to program and save for your best, favorite recipes. PERSONAL BAKER lets you factor the brand and type of flour, quality of yeast, and even your climate, into the Cycle times.
Page 13: Kneading And Baking Cycle Chart
KNEADING AND BAKING CYCLES CHART Process Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total Cycle White Light 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 40 Min 3:00 1.5 LB 0 Min...
Page 14 KNEADING AND BAKING CYCLES CHART (CONTINUED) Process Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total Whole Wheat Light 2 LB 30 Min 5 Min 15 Min 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 40 Min 3:30 1.5 LB 30 Min...
Page 15 KNEADING AND BAKING CYCLES CHART (CONTINUED) Process Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total French Light 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 45 Min 3:20 1.5 LB 0 Min...
Page 16 KNEADING AND BAKING CYCLES CHART (CONTINUED) Process Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total Fruit & Nut Light 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 55 Min 3:15 1.5 LB 0 Min...
Page 17: Kneading And Baking Cycle Chart
KNEADING AND BAKING CYCLES CHART (CONTINUED) Process Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total Dough 2 LB 0 Min 3 Min 27 MIn 60 Min 0 Min 0 Min 0 Min 0 Min 0 Min...
Page 18: Know Your Ingredients
It is also used to enhance bread texture. Bread Flour Bread flour is a high gluten/protein flour that typically has a higher gluten concentration than all-purpose flour. Using bread flour with the Breadman® Ultimate™ will produce loaves with better volume and structure. Cornmeal and Oatmeal Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats.
Page 19: Flour Storage
Quick or rapid rise or bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your Breadman® Ultimate™ Bread Maker. Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use.
Page 20 KNOW YOUR INGREDIENTS (CONTINUED) NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa. Conversion Chart for Quick Rise Yeast 3/4 tsp active dry yeast = 1/2 tsp quick rise yeast 1 tsp active dry yeast = 3/4 tsp quick rise yeast...
Page 21: Measuring Your Ingredients
MEASURING YOUR INGREDIENTS The most important step when using your Breadman® Ultimate™ for making bread is measuring your ingredients. It is very important to measure each liquid and dry ingredient accurately. For best results, add ingredients into the Bread Pan in the order given in each recipe.
Page 22: Recipe Tips
Bread Maker. Each recipe features ingredients that best compliment a particular loaf of bread and each was tested in our Breadman®. It is extremely important not to exceed the amount of flour specified in each recipe, up to approximately 4 to 4-2/3 cups for Bread Baking Cycles and 4-2/3 cups for Dough Cycles, or an unsatisfactory baking performance could result.
Page 23: Recipe Tips
RECIPE TIPS (CONTINUED) High-Altitude Baking In high-altitude areas, over 3,000 feet, dough tends to rise faster as there is less air pressure. Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact: Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www.ext.colostate/edu/depts/coopext...
Page 24: Making Dough, Baking Bread And Batter Breads
MAKING DOUGH, BAKING BREAD AND BATTER BREADS™ The following are the general steps for using the Breadman® Ultimate™. Depending on the Cycles or recipe that you choose, some steps may not apply or there may be additional steps. Add all ingredients to the pan in the order listed in the recipe.
Page 25 • Pizza Dough • Bake Only STEP 9 Press the LOAF SIZE Button to select: 1 LB., 1.5 LB., or 2 LB. The Breadman® Ultimate™ is preset to 2 LB. NOTE: LOAF SIZE cannot be activated for the following Cycles: STEP 6 •...
Page 26 Display Window. For the White, Whole Wheat, French, Fruit & Nut, Batter Breads™ and Dough Cycles, The Breadman® Ultimate™ will begin mixing add any fruits or nuts, herbs, garlic, etc. into the ingredients. Then, it will begin the the Dispenser NOW! kneading process.
Page 27 CAUTION: The Bread Pan, Kneading help prevent the bread from becoming Paddle and bread will be very hot. soggy, for best results, remove bread • Always unplug the Breadman® immediately after the baking Cycle is Ultimate™ Bread Maker after each use. complete.
Page 28: Using The 24-Hour Delay Bake Timer
2. If your recipe contains salt, please add salt with liquid ingredients, keeping it away from the yeast. 3. Close the Breadman® Ultimate™ Lid and plug it in. 4. Select the Cycle you want. The time needed for the selected Cycle appears in the Display Window.
Page 29: Advanced Baking Techniques: Bake Only
ADVANCED BAKING TECHNIQUES: BAKE ONLY The Bake Only Cycle offers the flexibility of both variable time and variable temperature. You can now bake a dough which was pre-made or purchased at the store, or, perhaps your recipe calls for the dough to rest in the refrigerator for an extended time.
Page 30: Advanced Baking Techniques: Pause
ADVANCED BAKING TECHNIQUES: PAUSE The Breadman® Ultimate™ bakes a traditional horizontal loaf. This feature, in combination with the PAUSE Button, allows you to be very creative with bread machine baking. You can press PAUSE at any time, during any Cycle.
Page 31 Roll each piece into a round ball; layer into Bread Pan. Carefully brush 1st layer with egg wash; sprinkle with spices. Continue layering and spicing until all dough balls are used. Return to Breadman® Ultimate™ and press the START Button.
Page 32: Advanced Baking Techniques: Pause
2-3 slices of prosciutto. Roll the dough up tightly into an 8˝ wide roll. Tuck the ends under and place into the Bread Pan. Return the Bread Pan to the Breadman® Ultimate™, close the Lid and press the START Button.
Page 33: Advanced Baking Techniques: Personal Recipes
ADVANCED BAKING TECHNIQUES: PERSONAL RECIPES 5 Memory Cycles For advanced bakers, the Ultimate™ has 5 Personal Recipe Memory Cycles. This means you have 5 personal memories to program and save to Save 5 for your best, favorite recipes. Again Personal Recipe lets you be as Personal Recipes creative as you need to be with a recipe.
Page 34: Personal Recipes
PERSONAL RECIPES ROSEMARY FRENCH BREAD Rosemary adds a pleasant touch to this highly flavored bread. Ingredients: 1.5 LB 2 LB Water, 80ºF/27ºC 1 cup + 2 TBL 1-1/2 cups Olive Oil 1-1/2 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Sugar 1-1/2 TBL 2 TBL...
Page 35: Pumpkin Pull-Apart Pan Rolls
PUMPKIN PULL-APART PAN ROLLS A delicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham. Ingredients: 2 LB 16 Rolls Water, 80ºF/27ºC 2 TBL Eggs, large, room temperature Vegetable Oil 1/4 cup Pumpkin, canned, mashed 1 cup Pumpkin Pie Spice 4 tsp...
Page 36: Challah
CHALLAH This Jewish bread is traditionally baked on Fridays or Shabbat, to celebrate the Sabbath meal. It is often braided into intricate shapes and topped with sesame seeds or poppy seeds. Our version uses an easy braiding technique that yields an unbelievable beautiful loaf. 2 LB Ingredients: Water, 80ºF/27ºC...
Page 37: Advanced Baking Techniques: Custom Program
4. When you are finished, a final beep will sound. Your Custom (manual) Program changes have been made. To reset the Breadman® Ultimate™’s memory to its original process Resetting the times, in Personal Recipe or Custom Program, press SELECT until Custom Program &...
Page 38: Bread Recipes
If you wish to bake a bread in less time, add the amount of yeast listed for the RAPID Cycle instead of the longer Cycle. 7. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid.
Page 39: Jalapeno Bread
14. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of Breadman® after each use. JALAPENO BREAD Ingredients: 1 LB 1.5 LB...
Page 40: White Sourdough Starter
WHITE SOURDOUGH STARTER Ingredients: Active Dry Yeast 2-1/4 tsp Water, 110°F/43°C 2 cups Bread Flour 3-1/2 cups Sugar 1 TBL In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process.
Page 41: Banana Bread
BANANA BREAD Ingredients: 1 LB 1.5 LB 2 LB Egg, large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup + 3 TBL 1 cup 1-1/2 cups 1 TBL 2 TBL 3 TBL Banana Cake Mix* 1 cup 1-1/2 cups 2 cups Bread Flour 1 cup...
Page 42: Dill Bread
DILL BREAD Ingredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1 cup + 6 TBL 1 TBL 2 TBL 3 TBL Sugar 4 tsp 2 TBL...
Page 43: Egg Bread
EGG BREAD Ingredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1-1/3 cups 1 TBL 1-1/2 TBL 2 TBL Sugar 1 TBL 2 TBL 2-1/2 TBL Salt...
Page 44: Honey Granola Bread
HONEY GRANOLA BREAD Ingredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup + 3 TBL 1 cup + 3 TBL 1-1/2 cups 2 TBL 3 TBL 1/4 cup Honey 1-1/2 TBL 3 TBL 1/4 cup Salt 3/4 tsp 1-1/2 tsp 2 tsp Dry Milk...
Page 45: Peach Bread
PEACH BREAD Ingredients: 1 LB 1.5 LB 2 LB Apricot Nectar, 80°F/27°C 5 TBL 3/4 cup 1 cup Peach Yogurt, 80°F/27°C 3 TBL 1/4 cup 1/3 cup Carrots, uncooked and grated 5 TBL 1/2 cup 3/4 cup 1 TBL 2 TBL 3 TBL Honey 1 TBL...
Page 46: Milk Bread
MILK BREAD Ingredients: 1 LB 1.5 LB 2 LB Milk, 80°F/27°C 3/4 cup 1 cup 1-1/2 cups 2 TBL 2-1/2 TBL 3 TBL Sugar 1 tsp 1-1/2 tsp 2 tsp Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast...
Page 47: Banana Granola Bread
BANANA GRANOLA BREAD Ingredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup 1 cup + 2 TBL 1-1/2 cups + 2 TBL 2 TBL 2-1/2 TBL 3 TBL Honey 2 TBL 2-1/2 TBL 3 TBL Banana Extract 1/2 tsp 3/4 tsp 1 tsp Salt...
Page 48: Whole Wheat Cycle Bread Recipes
SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD Ingredients: 1.5 LB 2 LB Egg, large, room temperature plus enough Water, 80°F/27°C to equal 1 cup + 2 TBL 1-1/4 cups 2 TBL 3 TBL Molasses 1 TBL 2 TBL Sugar 1 TBL 2 TBL Salt 1-1/2 tsp...
Page 49: Whole Wheat Cinnamon Raisin Walnut Bread
WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD Ingredients: 1 LB 1.5 LB 2 LB Egg White(s) room temperature plus enough Water, 80°F/27°C to equal 3/4 cup 1 cup + 2 TBL 1-1/2 cups 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Salt...
Page 50: Caraway Rye Bread
CARAWAY RYE BREAD Ingredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup 1 cup + 1 TBL 1-1/3 cups 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Dry Milk 1 TBL...
Page 51: Anadama Oatmeal Bread
ANADAMA OATMEAL BREAD PLEASE NOTE: The following recipe requires a few quick preparation instructions. • Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to prevent lumps. • Let the mixture cool for 20 minutes (to 80°F/27°C). Stir, pour it into the Bread Pan and add the rest of the ingredients in the order given.
Page 52: Seven Grain Bread
HONEY-BANANA WHOLE WHEAT BREAD Ingredients: 1 LB 1.5 LB 2 LB Egg, large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup 1 cup 1-1/4 cups 1 TBL 1-1/2 TBL 2 TBL Honey 3 TBL 1/4 cup 5 TBL Vanilla 1/4 tsp 1/2 tsp...
Page 53: Two Cheese Bread
TWO CHEESE BREAD Ingredients: 1 LB 1.5 LB 2 LB Egg, large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup 1 cup 1-1/4 cups 2 tsp 1 TBL 1-1/2 TBL Honey 1 tsp 2 tsp 1 TBL Salt 1 tsp 1-1/2 tsp 2 tsp...
Page 54: Yogurt Whole Wheat Bread
YOGURT WHOLE WHEAT BREAD Ingredients: 1.5 LB 2 LB Plain Nonfat Yogurt, 80°F/27°C 3/4 cup 1 cup Water, 80°F/27°C 1/4 cup 1/2 cup 1 TBL 1-1/2 TBL Maple Syrup 1-1/2 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Whole Wheat Flour 1-1/3 cups 1-1/2 cups Bread Flour...
Page 55: Pumpernickel Bread
PUMPERNICKEL BREAD Ingredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 2 TBL 1 cup + 6 TBL 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL...
Page 56: Hearty Nut Bread
HEARTY NUT BREAD Ingredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 1 cup 1-1/4 cups 1 cup + 7 TBL 2 tsp 1 TBL 1-1/2 TBL Molasses 3 TBL 1/4 cup 1/3 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Oatmeal, quick or regular 1/3 cup 1/2 cup...
Page 57: French Cycle Bread Recipes
FRENCH BREAD Ingredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup + 1 TBL 1 cup + 2 TBL 1-1/3 cups Olive Oil 1 TBL 1 TBL + 1 tsp 2 TBL Sugar 1 TBL 1 TBL + 1-1/2 tsp 2 TBL Salt 3/4 tsp...
Page 58: Italian Herb Bread
ITALIAN HERB BREAD Ingredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup + 2 TBL 1 cup + 1 TBL 1-1/4 cups + 2 TBL 1-1/2 TBL 2 TBL 3 TBL Sugar 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp...
Page 59: Fruit & Nut Cycle Bread Recipes
SPICED PUMPKIN BREAD Ingredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal 1/4 cup 1/2 cup 3/4 cup 2 TBL 3 TBL 1/4 cup Canned Pumpkin 2/3 cup 1 cup 1-1/4 cups Brown Sugar 2 TBL 3 TBL...
Page 60: Cinnamon Raisin Bread
CINNAMON RAISIN BREAD Ingredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup 1 cup 1-1/4 cups + 2 TBL 1 TBL 1-1/2 TBL 2 TBL Brown Sugar 1-1/2 TBL 2-1/2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL...
Page 61: Soy Herb Bread
SOY HERB BREAD For best results, choose Light Crust Color. Ingredients: 1.5 LB Water, 80°F/27°C 1-1/4 cups 2 TBL Sugar 3 TBL Salt 1-1/2 tsp Dry Milk 1 TBL Dried Dill Weed 1 tsp Garlic Salt 1/2 tsp Dry Mustard 1/2 tsp Dried Basil 1/4 tsp...
Page 62: White Wheat Bread
WHITE WHEAT BREAD Ingredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup 1 cup + 2 TBL 1-1/4 cups + 2 TBL 1 TBL 1-1/2 TBL 2 TBL Sugar 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk...
Page 63: Trail Mix Bread
TRAIL MIX BREAD Ingredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup 1-1/4 cups 1-1/2 cups 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups...
Page 64: Soy Cinnamon Raisin Bread
SOY CINNAMON RAISIN BREAD NOTE: For best results, choose Light Crust Color. Ingredients: 1.5 LB Water, 80°F/27°C 1 cup 3 TBL Sugar 2 TBL Salt 1-1/2 tsp Dry Milk 1/4 cup Bread Flour 2-1/2 cups Cinnamon 1 tsp Soy Flour 1/2 cup Active Dry Yeast 2 tsp...
Page 65: Carrot Raisin Bread
CARROT RAISIN BREAD Ingredients: 1 LB 1.5 LB 2 LB Egg, large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup 1 cup 1-1/4 cups 1 TBL 2 TBL 3 TBL Sugar 2 TBL 3 TBL 1/4 cup Salt 1-1/2 tsp 2 tsp 2-1/2 tsp...
Page 66: Day Old Bread Recipes
DAY OLD BREAD RECIPES BREADED PINEAPPLE Ingredients: Chunked Pineapple 1 (15-oz) can Cornstarch 2 TBL Sugar 1/2 cup Butter 1/4 cup White Bread, 1-inch cubes 2 cups Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and margarine and heat until thick.
Page 67: Batter Bread™ Cycle Recipes
INGREDIENTS section of this Instruction Manual. Make sure all ingredients, except water, are at room temperature. 2. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid. 3. Press the SELECT Button; choose Batter Breads™. Press the CRUST Button to choose crust color.
Page 68 BREAD WILL BE VERY HOT. USE OVEN MITTS. 7. Remove the Bread Pan from the Breadman® as soon as the Cycle is complete and allow the cake or Batter Breads™ to remain in the Pan for 20 minutes on a cooling rack before removing.
Page 69: Pineapple Coconut Pound Cake
PINEAPPLE COCONUT POUND CAKE 1 Cake Eggs, large, room temperature Crushed Pineapple, undrained 1 cup Butter, softened 1/4 cup Sugar 3/4 cup Salt 1/2 tsp All-Purpose Flour 2 cups Double Acting Baking Powder 1 TBL Add to Dispenser: (Press EXTRAS Button before START.) Coconut, grated 1/2 cup Select Batter Breads™...
Page 70: Cheddar Loaf Bread
CHEDDAR LOAF BREAD 1 Loaf Eggs, large, room temperature Milk, 80°F/27°C 1 cup Shortening, room temp. 1/2 cup Cheddar Cheese, shredded 1 cup Sugar 1/2 cup Salt 3/4 tsp All-Purpose Flour 2 cups Double Acting Baking Powder 1 TBL Add to Dispenser: (Press EXTRAS Button before START.) Pecans, chopped 1/2 cup Select Batter Breads™...
Page 71: Banana Nut Cake
BANANA NUT CAKE 1 Cake Whole Eggs, large, room temperature Egg Whites, room temperature Sour Milk 1/3 cup Banana, mashed 1-1/2 cups 6 TBL Sugar 1 cup Salt 3/4 tsp Cream of Tartar 1-1/2 tsp All-Purpose Flour 2 cups Baking Soda 3/4 tsp Double Acting Baking Powder 2 tsp...
Page 72: Bread/Pizza Dough Cycles
NOTE: Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or other dairy products, meats, fish, etc. that may spoil. 3. When your dough is finished, the Breadman® will beep and “0:00” will appear in the Display Window. Press the STOP Button and open the Lid. Remove the dough from the Bread Pan.
Page 73: Making Doughs: Crust Treatments
MAKING DOUGHS: CRUST TREATMENTS (For use only with the Dough Cycles) • Always allow optimum rising of shaped dough. • Use a pastry brush to apply glaze. • Bake as directed. Egg Yolk Glaze For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk. Egg White Glaze For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 TBL water.
Page 74: Dough Cycle Recipes
DOUGH CYCLE RECIPES...AS EASY AS 1-2-3 DINNER ROLL DOUGH 1 LB 1.5 LB 2 LB Ingredients: 12 Rolls 18 Rolls 24 Rolls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 3/4 cup 3/4 cup + 1 TBL 1-1/3 cups 2 TBL 3 TBL 1/4 cup...
Page 75: Wheat Dinner Roll Dough
WHEAT DINNER ROLL DOUGH Ingredients: 1 LB 2 LB 9 Rolls 18 Rolls Water, 80ºF/27ºC 3/4 cup 1-1/2 cups 1 TBL 2 TBL Brown Sugar 2 TBL 1/4 cup Salt 1 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 1-1/4 cups 2-1/2 cups...
Page 76: Buttermilk Roll Dough
BUTTERMILK ROLL DOUGH Ingredients: 1 LB 1.5 LB 9 Rolls 12 Rolls Cultured Buttermilk, 80ºF/27ºC 3/4 cup 1 cup 3 TBL 1/4 cup Honey 1-1/2 TBL 2 TBL Salt 1 tsp 1-1/2 tsp Bread Flour 2 cups 3 cups Wheat Germ 1/3 cup 1/2 cup Baking Soda...
Page 77: Cheezy Garlic Roll Dough
CHEEZY GARLIC ROLL DOUGH Ingredients: 1.5 LB 2 LB 12 Rolls 18 Rolls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 cup 1-1/2 cups 2 TBL 3 TBL Sugar 1/3 cup 1/2 cup Salt 1-1/2 tsp 2 tsp Dry Milk 1 TBL 2 TBL...
Page 78: Refreshing Roll Dough
REFRESHING ROLL DOUGH Ingredients: 1.5 LB 2 LB 12 Rolls 18 Rolls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 cup 1-1/2 cups Butter 1/4 cup 1/3 cup Brown Sugar 1/3 cup 1/2 cup Salt 1-1/2 tsp 2 tsp Bread Flour 3-1/2 cups...
Page 79: Cinnamon Roll Dough
CINNAMON ROLL DOUGH Ingredients: 1.5 LB 12 Rolls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 cup 3 TBL Sugar 1/3 cup Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Yeast 2 tsp Select Dough Cycle Filling: Butter, melted 1/3 cup...
Page 80: Sticky Breakfast Bun Dough
STICKY BREAKFAST BUN DOUGH Ingredients: 1.5 LB 12 Buns Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 cup 3-1/2 tsp Sugar 1/3 cup Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Yeast 2 tsp Select Dough Cycle Filling: Butter, softened 1/2 cup...
Page 81: Brioche Roll Dough
BRIOCHE ROLL DOUGH Ingredients: 1.5 LB 18 Rolls Water, 80ºF/27ºC 1 cup Egg Yolks Butter, cold, chipped into pieces 6 TBL Salt 1-1/2 tsp Sugar 6 TBL Dry Milk 3 TBL Vanilla Extract 1/4 tsp Bread Flour 3 cups Active Dry Yeast 2-1/4 tsp Select Dough Cycle Glaze:...
Page 82: French Bread Dough
FRENCH BREAD DOUGH Ingredients: 1.5 LB 1 Loaf Water, 80ºF/27ºC 1 cup Sugar 1 TBL Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Yeast 2 tsp Select Dough Cycle Glaze: Water 2 TBL Salt 1/2 tsp Method 1: Place on a lightly floured surface. Roll into a large rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end.
Page 83: Challah Bread Dough
CHALLAH BREAD DOUGH Ingredients: 1 LB 1.5 LB Regular Large Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 3/4 cup 1 cup + 1 TBL 2 TBL 3 TBL Sugar 1-1/2 TBL 2 TBL Salt 1 tsp 1-1/2 tsp Bread Flour 2 cups 3-1/4 cups...
Page 84: Creamed Soup Bread Bowl Dough
CREAMED SOUP BREAD BOWL DOUGH Ingredients: 2 LB 4 Bowls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 cup + 5 TBL 2 TBL Honey 1/4 cup Dry Milk 3 TBL Salt 2 tsp Bread Flour 2-1/4 cups Whole Wheat Flour 1 cup Rye Flour...
Page 85: Party Dip Bread Bowl
PARTY DIP BREAD BOWL Ingredients: 1.5 LB 1 Bowl Water, 80ºF/27ºC 1-1/4 cups Sugar 1 TBL Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Yeast 2 tsp Select Dough Cycle NOTE: Any 1.5 LB bread or dough recipe may be used; mix using the Dough Cycle. Method: 1.
Page 86: Almond-Cherry Coffee Cake Dough
ALMOND-CHERRY COFFEE CAKE DOUGH Ingredients: 1.5 LB 1 Coffee Cake Water, 80ºF/27ºC 1 cup 1 TBL Sugar 1-1/2 TBL Salt 1-1/2 tsp Dry Milk 1 TBL Bread Flour 3-1/4 cups Active Dry Yeast 2 tsp Select Dough Cycle Filling: Cream Cheese, room temperature 8 oz Sugar 2 TBL...
Page 87: Bagel Dough
BAGEL DOUGH Ingredients: 1.5 LB 8 Bagels Water, 80ºF/27ºC 1 cup Sugar 1-1/2 TBL Salt 1-1/2 tsp Bread Flour 3 cups Active Dry Yeast 2 tsp Select Dough Cycle Glaze: Egg, beaten Toppings (optional): Sesame Seeds, Poppy Seeds, Cracked Wheat Dry Cereal, or Dehydrated Onions Method: 1.
Page 88: Banana Wheat Bagel Dough
BANANA WHEAT BAGEL DOUGH Ingredients: 1.5 LB 12 Bagels Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 cup 2 TBL Honey 1 TBL Salt 1-1/2 tsp Banana, mashed 1/2 cup Whole Wheat Flour 2-1/2 cups Bread Flour 1 cup Active Dry Yeast 2 tsp...
Page 89: Egg Bagels
EGG BAGELS Ingredients: 1.5 LB 12 Bagels Water, 80ºF/27ºC 3/4 cup Salt 1-1/2 tsp Sugar 2 TBL Bread Flour 3 cups Active Dry Yeast 2 tsp Select Dough Cycle Method: 1. When Cycle is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles.
Page 90: Soft Pretzel Dough
SOFT PRETZEL DOUGH Ingredients: 1.5 LB 16 Pretzels Water, 80ºF/27ºC 1-1/4 cups Egg Yolk, room temperature 1 TBL Sugar 2 TBL Salt 1-1/2 tsp White Pepper 1/8 tsp Bread Flour 3-1/2 cups Active Dry Yeast 2-1/4 tsp Select Dough Cycle Glaze: Egg White Water...
Page 91: Pita Pocket Dough
PITA POCKET DOUGH Ingredients: 1.5 LB 20 Pita Pockets Water, 80ºF/27ºC 1-1/3 cups Olive Oil 8 tsp Sugar 4 tsp Salt 1-1/2 tsp Bread Flour 2 cups Whole Wheat Flour 1-1/3 cups Active Dry Yeast 2 tsp Select Dough Cycle Method: 1.
Page 92: Pizza Dough Recipes
PIZZA DOUGH RECIPES PIZZA CRUST DOUGH 1 LB 2 LB Ingredients: 1 Thick or 2 Thin Crusts 2 Thick or 4 Thin Crusts Water, 80ºF/27ºC 3/4 cup 1-2/3 cups 1 TBL 2 TBL Sugar 1 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Dry Milk 1 TBL...
Page 93: Rustic Pizza Margherita
RUSTIC PIZZA MARGHERITA Ingredients: 1.5 LB 2 Thin Crusts Water, 80ºF/27ºC 1 cup + 2 TBL Olive Oil 1-1/2 TBL Salt 1-1/2 tsp Sugar 1-1/2 tsp Bread Flour 3 cups Active Dry Yeast 1-1/2 tsp Select Pizza Dough Cycle Topping: 2 Pizzas Corn Meal 4 tsp...
Page 94: Focaccia Dough
FOCACCIA DOUGH 1.5 LB Ingredients: 1 Loaf Water, 80ºF/27ºC 1 cup Olive Oil 1/3 cup Sugar 2 tsp Salt 1-1/2 tsp Bread Flour 3 cups Dried Italian Seasoning 1 tsp Active Dry Yeast 2 tsp Select Pizza Dough Cycle Garlic-Cheese Topping: Olive Oil 1/4 cup Dried Oregano...
Page 95: Jam Cycle Method And Recipes
3. Use a dry measuring cup to measure the sugar. 4. Use a measuring spoon to measure the lemon juice, if using. 5. Place the Bread Pan into the Breadman®. Push down until it fits firmly into place. Close Lid.
Page 96: Strawberry, Blackberry, Or Raspberry Jam
Jam Cycle Hints For Best Results • Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other ingredients are necessary for a good set. • Use only ripe fruit (not overripe or underripe) for best flavor. •...
Page 97: Personal Recipe Memory Cycle Forms
MY PERSONAL RECIPE TIME SETTINGS FORMS PERSONAL RECIPE PERSONAL RECIPE MEMORY CYCLE 1 MEMORY CYCLE 2 Recipe Name: Recipe Name: Time/Temperature Time/Temperature Program: Program: Preheat minutes Preheat minutes Knead 1 minutes Knead 1 minutes Knead 2 minutes Knead 2 minutes Rise 1 minutes Rise 1...
Page 98 MY PERSONAL RECIPE TIME SETTINGS FORMS PERSONAL RECIPE MEMORY CYCLE 5 Recipe Name: Time/Temperature Program: Preheat minutes Knead 1 minutes Knead 2 minutes Rise 1 minutes Punch seconds Rise 2 minutes Shape seconds Rise 3 minutes Bake minutes Keep Warm Extras Temperature ºF...
Page 99: User Maintenance Instructions, Cleaning And Storage
Kneading Paddle make cleaning easy. Cleaning Instructions 1. After baking each loaf of bread, unplug the Breadman® and discard any crumbs. 2. Remove the Bread Pan from the Baking Chamber and the Kneading Paddle from the Bread Pan. Then, as needed, wash the Bread Pan and Kneading Paddle inside and out with warm, soapy water, but do not immerse in water.
Page 100: Before Calling For Service
BEFORE CALLING FOR SERVICE Questions Answers Why does the height The height and shape of bread may differ depending on the ingredients, room temperature and length of and shape of bread the timer cycle. Also, accurate measurement of differ in each loaf? ingredients is essential to make delicious bread.
Page 101: Checklist
CHECKLIST Bread Smoke Sides of Bread Bread Short & Slices Maker emitted bread rises falls/ dense uneven does not from collapse/ coarse texture & BAKING RESULTS: operate/ steam bottom is much/ texture sticky ingredients vent/ damp coarse not mixing burning texture smell Please check the following:...
Page 102: Suggestions
SUGGESTIONS The following suggestions have a corresponding number found on the CHECKLIST. Be sure to read both. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. 2 - 3. Open Lid, remove Bread Pan and allow to cool or warm up. Needs service.
Page 103: Recipe Index
RECIPE INDEX BREAD RECIPES...AS EASY AS 1-2-3 ........36 - 37 WHITE BREAD RECIPES White Bread .
Page 104 RECIPE INDEX (CONTINUED) Pumpernickel Bread ..........53 Dairy Whole Wheat Bread .
Page 105 RECIPE INDEX (CONTINUED) BATTER BREADS™ RECIPES Sweet Corn Bread ..........65 - 66 Pineapple Coconut Pound Cake .
Page 106: Recipe Index
RECIPE INDEX (CONTINUED) PIZZA DOUGH RECIPES Pizza Crust Dough ........... 90 Whole Wheat Pizza Crust Dough .
Page 107 LIMITED ONE YEAR WARRANTY Warranty: This Breadman® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.
Page 108 Please call our Consumer Service Department for assistance. 800-233-9054 Monday - Friday 8am - 5pm CST Thank You If after reading this instruction booklet you still have questions about using the Breadman Automatic Breadmaker, ® please write or call: Salton, Inc. P.O. Box 7366...

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