Breadman AUTOMATIC BREAD MAKER Instruction Manual & Recipe Manual
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Breadman AUTOMATIC BREAD MAKER Instruction Manual & Recipe Manual

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RECIPE GUIDE

AUTOMATIC BREAD MAKER

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Summary of Contents for Breadman AUTOMATIC BREAD MAKER

  • Page 1: Recipe Guide

    ® INSTRUCTION MANUAL & RECIPE GUIDE AUTOMATIC BREAD MAKER...

  • Page 2: Table Of Contents

    RECIPE INDEX Bread Recipes...As Easy As 1-2-3 ..........36 - 69 White Cycle Bread Recipes White Bread .
  • Page 3 RECIPE INDEX (CONTINUED) Pumpernickel Bread ........... . 53 Dairy Whole Wheat Bread .
  • Page 4 RECIPE INDEX (CONTINUED) Batter Breads™ Cycle Recipes Sweet Corn Bread ..........65 - 66 Pineapple Coconut Pound Cake .
  • Page 5 RECIPE INDEX (CONTINUED) Bread/Pizza Dough Cycles ............78 Making Doughs: Crust Treatments .
  • Page 6 TABLE OF CONTENTS Important Safeguards ............1 Additional Important Safeguards .

  • Page 7: 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 8: 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 9: Power Outage

    POWER OUTAGE 60-Minute Your Breadman® Ultimate™ Automatic Bread Maker has a 60-Minute Power Failure Power Failure Back-Up feature. If the electricity goes off, the memory Back-Up will store the 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.

  • Page 10: Before Using For The First Time

    BEFORE USING FOR THE FIRST TIME 1. Unpack and clean your Breadman® Ultimate™ Automatic Bread Maker; see CLEANING INSTRUCTIONS. When the Breadman® Ultimate™ is packaged for shipment, a clear plastic film is placed over the Control Panel; carefully peel it off. 2.

  • Page 11: 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 12: 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 13 CONTROL PANEL (CONTINUED) Select Selection Options Press this Button to select the Baking or Select from these Bread/Dough Cycles: Dough Cycle you want. Each time you 1. White Bread Light (1 LB.) press this Button, the indicator arrow 2. White Bread Light (1.5 LB.) moves to the next selection.

  • Page 14: 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 15: 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 16 KNEADING AND BAKING CYCLES (CONTINUED) BAKE ONLY This Cycle can be used if the crust is too light or if you wish to bake pre-made dough. It can be especially helpful if your bread, Batter Bread or cake is not quite done. Check every few minutes. This Cycle will bake for up to 1:30 (1 hour 30 minutes or 90 minutes) and from 300ºF to 375ºF.

  • Page 17: 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 18 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 19 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 20 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 21: 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 22: Know Your Ingredients

    KNOW YOUR INGREDIENTS It has been said that cooking is an art that relies on the creativity of the chef. Baking bread is much more of a science, since the process of combining flour, water and yeast results in a chemical reaction that produces bread.

  • Page 23: Flour Storage

    KNOW YOUR INGREDIENTS (CONTINUED) Vital Wheat Gluten Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein content. (Gluten is the protein in the wheat that makes the dough elastic.) Gluten is available at most health food stores and in the baking aisle in many markets.
  • Page 24 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 25: Measuring Your Ingredients

    KNOW YOUR INGREDIENTS (CONTINUED) Fats Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier blending during the kneading process.

  • Page 26: Recipe Tips

    RECIPE TIPS Creating Your Own Yeast Breads Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented Breadman® Ultimate™ is a computer brain which instructs the Bread Maker to mix the dough, knead the dough, allow it to proof (rise) and bake without you being present.

  • Page 27: 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 28: 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 Bread Pan in the order listed in the recipe. The illustrations in this instruction manual are for information purposes only.
  • Page 29 STEP 5 STEP 8 Press the CRUST CONTROL Button to Insert the Bread Pan into the Baking Chamber. Press down on the rim until it choose the Crust Color you want. The Breadman® Ultimate™ is preset for Medium snaps securely into place. Crust Color.
  • Page 30 STEP 11 STEP 10 Press the START Button to begin the EXTRAS controls the Kneading Cycle. Fruits & Nuts Dispenser. The Operation/Keep Warm Light will Add ingredients, such as dried fruit or nuts, illuminate. The TIME remaining will begin to herbs, oats, etc.
  • Page 31 STEP 12 STEP 13 When your bread is finished baking the Turn the Bread Pan upside down and shake Breadman will beep and “0:00” will ® to release the bread. appear in the Display Window. Press the STOP/RESET Button and open the Lid. Place the bread upright on a wire rack to cool 20 to 30 minutes before cutting.

  • Page 32: Using The 24-Hour Delay Bake Timer

    USING THE 24-HOUR DELAY BAKE TIMER You can pre-program your Breadman Ultimate™ so that it bakes while ® you are at work or so that fresh bread is ready for you in the morning or the next day. Simply refer to the KNEADING AND BAKING CYCLES charts in this Instruction Manual.

  • Page 33: 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 34: 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. When you press PAUSE, the Bread Maker will stay “on hold”...
  • Page 35 ADVANCED BAKING TECHNIQUES: PAUSE (CONTINUED) Decorative Crusts At start of Baking process (check KNEADING AND BAKING CYCLE CHART for time details), press PAUSE. Leave Bread Pan in Breadman® Ultimate™. Use a very sharp knife or blade to cut a decorative pattern in the top of the loaf (slashes, tic-tac-toe or cross, etc.) To prepare egg wash, use 1 egg white OR 1 whole egg + 1 TBL water;...
  • Page 36 ADVANCED BAKING TECHNIQUES: PAUSE (CONTINUED) Mediterranean-style Here’s a quick example of a rolled, Mediterranean-style bread using a Bread Recipe French bread recipe: Press PAUSE at the end of the Shape process (see KNEADING AND BAKING CYCLE CHART for time details) and remove the Bread Pan. Close the Lid.

  • Page 37: 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 38: Rosemary French Bread

    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 39: 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 40: 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 41: Advanced Baking Techniques: Custom Program

    ADVANCED BAKING TECHNIQUES: CUSTOM PROGRAM The most versatile function on the Breadman Ultimate™ , ® Custom Program is similar to Personal Recipe in that you can manually change the length of each process of the Bread Maker’s pre- programmed Cycles. Unlike Personal Recipe, the Custom Program factors in 1, 1.5, or 2 LB.

  • Page 42: Bread Recipes

    BREAD RECIPES...AS EASY AS 1-2-3 We suggest starting your bread making with this White Bread Recipe. Follow the steps previously outlined in this Instruction Manual. These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe. WHITE BREAD Ingredients: 1 LB...

  • Page 43: Jalapeno Bread

    BREAD RECIPES...EASY AS 1-2-3 (CONTINUED) 9. After 5 to 10 minutes into the 2nd Kneading process, check the dough ball. It will be sticky to the touch. At this time, push down any dough or flour from the sides of the Bread Pan. 10.

  • Page 44: 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 45: 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 46: 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 47: 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 48: 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 49: 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 50: 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 51: 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 52: Sunflower & Sesame Seed Whole Wheat Bread

    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 53: 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 54: 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 55: 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 56: Honey-Banana Whole Wheat 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 57: 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 58: 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 59: 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 60: 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 61: 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 62: 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 63: 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 64: 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 65: 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 66: 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 67: 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 68: 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 69: 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 70: 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 71: Batter Breads™ Cycle Recipes

    BATTER BREADS™ The Batter Breads™ Cycle will mix and bake a pre-packaged cake mix or quick bread. SWEET CORN BREAD Ingredients: 1 Loaf Eggs, large, room temperature Milk, 80°F/27°C 1 cup Butter, melted 1/4 cup Sugar 3/4 cup Salt 1 tsp All-Purpose Flour 2 cups Corn Meal...
  • Page 72 CAUTION; THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND 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 73: Pineapple Coconut Pound Cake

    PINEAPPLE COCONUT POUND CAKE Ingredients: 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 74: Cheddar Loaf Bread

    CHEDDAR LOAF BREAD Ingredients: 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...

  • Page 75: Banana Nut Cake

    BANANA NUT CAKE Ingredients: 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...

  • Page 76: Low Carb Bread Recipes

    LOW CARB BREAD RECIPES...AS EASY AS 1-2-3 Use the exact ingredients listed in each recipe, do not substitute. You may substitute quick or rapid yeast for the active dry yeast according to the conversion chart in the INSTRUCTION MANUAL & RECIPE GUIDE. For all of our low-carb yeast bread recipes, use the Whole Wheat Cycle, Medium Crust Color and the 2 LB loaf size.
  • Page 77 Method: 1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Make sure all ingredients, except water and butter are at room temperature. 2. Use a liquid measuring cup to measure the water (80°F/27°C) and pour into the Bread Pan. 3.

  • Page 78: Low Carb Onion Rye Bread

    LOW CARB ONION RYE BREAD Ingredients: 2 LB Water, 80°F/27°C 2-1/4 cups Canola Oil 2 TBL Lemon Juice 1 TBL Liquid Lecithin 1 TBL Salt 2 TBL Brown Rice Protein Powder 3/4 cup Wheat Bran 1-1/2 cups Whole Grain Rye Flour 1-1/2 cups Vital Wheat Gluten 2-1/4 cups...

  • Page 79: Low Carb Cinnamon Raisin Bread

    LOW CARB CINNAMON RAISIN BREAD Ingredients: 2 LB Water, 80°F/27°C 2 cups Canola Oil 3 TBL Liquid Lecithin 1 TBL Salt 1 TBL Splenda® 1/3 cup Oat Bran 3/4 cup Ground Almonds 3/4 cup Vanilla Flavored Whey Protein Powder 1 cup Vital Wheat Gluten 2-3/4 cups Cinnamon...

  • Page 80: Low Carb Whole Grain Bread

    LOW CARB WHOLE GRAIN BREAD Ingredients: 2 LB Water, 80°F/27°C 2 cups Lemon Juice 2 tsp Butter, cold and cut into small pieces 1/4 cup Liquid Lecithin 1 TBL Eggs, large, room temperature Salt 1-3/4 tsp Oat Bran 1/4 cup Nutritional Yeast Flakes 3 TBL Wheat Bran...

  • Page 81: Low Carb Chocolate Cake

    LOW CARB BATTER BREADS™ Use the Batter Breads™ Cycle and Light Crust Color for both of our low-carb Batter Breads™ recipes. LOW CARB CHOCOLATE CAKE Ingredients: 1 Cake Butter, melted 6 TBL Sour Cream, room temperature 1/2 cup Eggs, large, room temperature Cocoa Powder 1/4 cup Splenda®...
  • Page 82 Method: 1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft. 2. Use a measuring spoon to measure the butter and a measuring cup to measure the sour cream. Add the eggs. Make sure all ingredients are at room temperature. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual.
  • Page 83 LOW CARB CHEDDAR CHEESE ONION BREAD Ingredients: 1 Loaf Olive Oil 6 TBL Sour Cream, room temperature 6 TBL Eggs, large, room temperature Dehydrated Onion Flakes 2 TBL Cheddar Cheese, shredded 1-1/2 cups Soy Flour 1 cup Unflavored Whey Protein Powder 1 cup Double Acting Baking Powder 1-1/2 tsp...

  • Page 84: Bread/Pizza Dough Cycles

    BREAD / PIZZA DOUGH CYCLES Dough Cycles Method: 1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid. 2.

  • Page 85: 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 86: Dough Cycle Recipes

    DOUGH CYCLE RECIPES...AS EASY AS 1-2-3 DINNER ROLL DOUGH Ingredients: 1 LB 1.5 LB 2 LB 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 87: 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 88: 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 89: 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 90: 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 91: 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 92: 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 93: 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 94: 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 95: 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 96: 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 97: 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 98: 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 99: 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 100: 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 101: 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 102: 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 103: 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 104: Pizza Crust Dough

    PIZZA DOUGH RECIPES PIZZA CRUST DOUGH Ingredients: 1 LB 2 LB 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 105: 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 106: 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 107: Jam Cycle Method And Recipes

    JAM CYCLE METHOD AND RECIPES... AS EASY AS 1-2-3 Jam Cycle Method: 1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Clean fresh berries or fruit, cut into 1/2-inch cubes and drain.

  • Page 108: 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 109: 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 110 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 111: User Maintenance Instructions

    USER MAINTENANCE INSTRUCTIONS Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service representative. Unauthorized service will void your warranty. CLEANING INSTRUCTIONS ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL Caution COMPLETELY BEFORE CLEANING. The Bread Pan and Kneading Paddle have non-stick surfaces which Bread Pan and Kneading Paddle...

  • Page 112: User Maintenance Instructions, Cleaning And Storage

    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 113: 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 114: 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 115: Recipe Index

    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 116 IMPORTANT NOTICE If any parts are missing or defective, DO NOT return this product. 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, ®...

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