Charlescraft BreadChef Breadmaker Model BBM3 Style HBC300 Instruction Manual & Recipes

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Free instruction manual and recipes for the Charlescraft BreadChef Deluxe Electronic Bread Maker Model BBM3 Style NBR HBC300 courtesy of Breadmaker Part Store, Ohio USA You must be signed in as a member to download this file. Registration is free. Click Save to download and save the complete pdf document file to your computer. &,abm,and,appliance,argos,art,article,aldi,asda,automatic,baker,bakery,bell,beerman,book,booklet,bread,breadmaker,care,cat,catalog,code,cook,cookbook,copy,corp,conglomerate,corporation,countertop,custom,data,deluxe,digital,directions,document,domestic,dough,download,downloadable,ebook,elder,electric,electronic,elite,English,equipment,factory,file,free,guide,group,hard,hardcopy,Hometec,household,info,information,instruction,inc,incorporated,ingredient,jarden,kmart,kitchen,kohls,language,leaflet,lidl,limited,ltd,machine,make,maker,manual,manuel,manufacturer,mdl,Meijer,mod,model,Montgomery,nbr,no,number,of,operation,operator,order,original,owner,pamphlet,part,pdf,personal.pty,pulse,recipe,ref,reference,regal,replacement,robuck,scan,sears,seb,Seiko,serie,series,serial,soft,softcopy,spare,style,tabletop,ty,type,use,user,version,Walmart,ward,ware,woolworths

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1.CHARLESCRAFT BreadChef DeluxeElectronicBreadMaker ModelNBRBBM3StyleNBRHBC300 InstructionManual Custom Recipes AdditionalRecipeAdditionalRecipes BreadmakerPartStore http://ca.ebid.net/users/BreadmakerParts BreadmakerPartStore1@gmail.com 2. IMPORTANT SA FEGUARDS THE FOLLOWING BASIC SAFETY PRECAUTIONS APPLY WHEN USING ELECTRICAL APPLIANCES: 1.Read all instructions. 2.Do not touch surfaces that may be hot. Use handles or knobs provided. 3.To protect against electrical shockdo not immerse cord, plugs, portable appliances (or other specific part or parts) in water or other liquid. 4.Ciose supervision is necessary when any appliance is used by or near children. S.(a) Portable - Remove plug from outlet when the appliance is not in use. before putting on or taking off parts, and before cleaning. Allow to cool before handling. (b) Permanently installed- Make sureappliance isOFF whennot inuse, beforeputting on ortaking off parts, and before cleaning. 6.Portable- Do not operate anyappliance with adamaged cord or plug or after the appliance malfunctionsor is dropped or damaged in any manner. 7.The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. S.Do not use outdoors. 9.Do not let cord hang over edge of tableor counter or touch hot surfaces. 10. Do not place on or near ahot gas or electric burner or in a heated oven. 11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. 12. Whereapplicable,always attach plug to appliance and check that the control is OFF before plugging cord into wall outlet. To disconnect, turn the control to OFF, then remove plugfrom wall outlet. 13. Do not use appliance for other than intended use. 14. Avoidcontact with moving parts. 15. Save these instructions. NOTE: Duringand immediately following use,your BreadChef will be hot. Take special care when handling. Be sure touse oven mitts or potholders to remove baking pan. If the kneading blade remains in the loaf after removal from the baking pan, remove with aplasticutensil. NOTE: DURING THE INITIAL FEW USES OF YOUR BREADCHEF YOU MAY NOTICE AN ODOUR. THIS IS THE BAKING-IN OF CERTAIN LUBRICATED COMPONENTS AND IS PERFECTLY NORMAL. ITWILL DISAPPEAR SHORTLY. DURING KNEADING ITIS NORMAL FORYOUR BREADCHEF TO MAKENOISEAND VIBRATE. PLACE AWAY FROM EDGEOF COUNTERTOP BEFORE USING. 3. B EF 0 RE Y0 U START Many factors canaffect the quality of the bread produced in your new breadmaker. It is important to understand these factors to ensure that you get aperfect loaf every time. TEMPERATIJRE/ HUMIDI1Y All ingredients, especially liquids, must be room temperature- 20C to 23C. Make sure the bread pan is also room temperature before adding ingredients. If the air in your home is too dry,the dough will not rise properly unless liquids are increased slightly. If the air in your home is too moist, the dough may over-rise unless liquids are reduced slightly. ALTITUDE At higher altitudes (+3000 ft) water evaporates more rapidly and fermentation (rising) is fa$ter. Therefore, it is important to make slight recipe adjustments. Start by reducing yeast by 25%and adding an extra 1-2Tbsp of water. Further experimentation may be required such as reducing sugar or increasing salt slightly. INGREDIENTS The most CRITICALfactor affecting the success of your baking is the quality, freshness and accurate measurement of your ingredients. FLOUR Flour is the basic building block for bread. There are many different types of flour, but we recommend that you use all purpose or bread flour. If you use bread flour,the loaf will usually be slightly larger than if you use all purpose flour. You may also use whole wheat or rye flour, although gluten may be required to assist rising. Do not use self-rising or cake flour. GLUTEN Gluten flour is aflour with almost no starch that results in avery high gluten content. When added to low-gluten flours such as whole wheat or rye, it assists rising and adds structure to the loaf. It is available at most health food stores. YEAST Yeast is aliving organism that feeds on sugar and produces carbon dioxide, which makes the dough rise. Yeast is extremely sensitive to temperature. Your bread will not rise properly if your ingredients - particularly liquids - are too cool or too warm. Only use yeast that does not require preliminary fermentation. ALL RECIPES IN THIS BOOK HAVE BEEN PREPARED USING FLEISCHMANN'S BREAD MACHINE YEAST WHICH IS WIDELY AVAILABLEAT MOST GROCERY STORES. We do not recommend the use of fast-rising or quick-rise yeast. Always make sure your yeast is fresh- CHECK THE EXPIRATION DATE ON THE CONTAINER. Once the container has been opened for more than three months, it is no longer fresh enough to be used. Always store opened yeast in an airtight container in your refrigerator, and only add to your recipe when it is room temperature. We recommend that you do not use yeast sold in bulk food stores because it is not sold inairtight containers. To test your yeast for freshness, mix 1 tsp of sugar and 1/2 cup warm water. Add 1tsp of yeast. After afew minutes the mixture should foam and give off ayeast smell. If not, your yeast is not fresh and should be discarded. YEAST IS ALWAYS THE LAST INGREDIENT TO BE ADDED. PLACE IT IN ASMALL"CRATER" IN THE TOP OF THE FLOUR- AWAY FROM SALT, SUGAR AND WATER. 4. INGREDIENTS (CONT ' D) BUTfER Butter or margarine may be used. Both add flavour and tenderness to the bread. Always cut butter into small pieces and allow it to reach room temperature before adding. Omitting butter will give your bread a very crusty texture like French bread. SALT Salt controlsthe rising action of the yeast and adds flavour. Too-much salt will reduce the loaf size, while too littlewill result in over-rising. For dietary reasons, salt may be eliminated, but your loaf will rise higher than normal. Therefore, theyeast and sugar content may also have to be reduced. WHEN ADDING SALT,ALWAYS POUR IT AROUND THE OUTER EDGE OF THE MIXTURE AWAY FROM YEAST. SUGAR Sugar is the nutrition source for the yeast and is essential to the rising process. It also enhances the flavour and crust colour of the bread. All the recipes in this book require granulated sugar- do not use powdered sugar or artificial sweeteners. Brown sugar, molasses or honey may be used, but your results may vary if the recipe is not followed precisely. Too much sweetener will make your dough over-rise. Not enough will result in ashort loaf. WHEN ADDING SUGAR, ALWAYS POUR IT AROUND THE OUTER EDGE OFTHE MIXTURE AWAY FROM THE YEAST. WATER (LIQUIDS) The volume and temperature of liquids are extremely important to the rising process. Always measure precisely. Sit the cup on aflat surface when measuring -do not holdat eye level. If too much liquid is used your loaf will over-rise and fall while baking. If too littleliquid is used your loaf will be short and dense. Ensure that liquids are the proper temperature - use only room temperature liquids- 20C to 23C (68F to 74F). If possible, let water sit on the counter for 30-60 minutes to ensure that it has reached room temperature before adding to bread pan. If the recipe calls for eggs, fruit, cheese or fresh vegetables,the liquid content may have to be adjusted slightly. ALWAYS POUR WATER INTOBREAD PAN BEFORE ADDING OTHER INGREDIENTS. Mll.K Milk adds colour to the crust and heightensthe nutritional value of the bread. The recipes inthis book use DRY SKIM MILK POWDER. However.you may substitute fresh milk for water in most recipes to soften the crust. If you usemilk instead of water, eliminate the dry milk also. Fruit juice, vegetable juice, soy milkor rice milk may be used for people who are lactose-intolerant or have milkallergies. DO NOT USE FRESH MILK WITH TIMER. DRY MILK FRESH MILK IN RECIPE REQUIRED 3 Tbsp 1/2 cup + 1 Tbsp 2 1/2 Tbsp 1/2 cup 2 Tbsp 3/8 cup 1 1/2 Tbsp 5 Tbsp 1 Tbsp 3 Tbsp 1/2 Tbsp 2 Tbsp 5. INGREDIENTS ( CONT'D ) BMONGPOWDEWBMONGSODA These are leavening agents used in quick breads. They do not require rising time before baking as the chemical reaction occurs during the baking process. FRUITS AND NUfS Your breadmaker has anautomaticfruit signal that sounds just before the completion of the second kneading cycle. At thistime, you may add fruit or nuts slowly, afew at atime. Refer to the cycle time chart to determine when the fruit signal sounds for each mode for your model. If you are making aloaf requiring fruit or nuts and using the timer function,you may add the fruit or nuts with the other ingredients, but you will likely find the pieces chopped and blended Into the loaf. MEASURING DO NOT USE TABLEWARE. When measuring liquids, always place the cup on aflat surface- DO NOT HOLD AT EYE LEVEL. For other ingredients, use alevel tablespoon or teaspoon - not rounded. Because of the recent popularity of breadmakers, there are many "general use" recipe books available on the market. These books contain excellent recipes but have been written to accomodate many different brands of breadmakers.You will have to make some aqjustments to these recipes in order to produce acceptableresults with your Charlescraft BreadChef. It is important that the essential ingredients (flour, yeast, salt, sugar and water) be kept in the same proportions as indicated in our recipes. Otherwise, your loaf will likely not rise correctly. LOAF SIZE AND TEXTURE Different kinds of bread havedifferent textures and heights because they are made from different ingredients. Some loaves will be much shorter and denser than others.This is the way they are supposed to be. Agood example is the Crusty French Bread -it isquite hard and somewhat shorter than anormal loaf because of the omission of butter and milkand reduction in sugar. Do not think that your bread was afailure because it did not rise as high as others. RULES FOR THE PERFECT LOAF 1. Temperature- All ingredients must be room temperature. 2. Consistency - The flour/water ratio is extremely important and very easy to remedy if necessary. After 7-8 minutes of kneading, the dough should be asoft, round, tacky ball (not sticky). If it appears to be dry,add liquid 1/2 Tbsp at atime while dough is kneading. If it appears too wet, add flour 1/2Tbsp at atime while kneading. 3. Bread mixes can be used.A12-13 oz mix should be done on the 1Lb setting.A14-18 oz mix should be done on the 11/2 Lb setting. Check dough consistency during initial kneading. 4. Outside recipes can be used but ingredients should be in the same proportions as the recipes in this book. 5. Ensure all ingredients are fresh. 6. ABOUT YOUR BREADCHEF This section will help you become familiar with your Charlescraft BreadChef. Review this information thoroughly before baking your first loaf. SELECT BUITON Pressing this button lets you select which MODE you desire. Each time you press the SELECT button,the MODE will advance. (See next section for explanation of different modes.) CAPACI1Y BUITON Press this button to select 1, 11/2 or 2 Lb loaf size. START BUTfON Push and hold until beep sounds to start your breadmaker. You must SELECT desired mode before pushing START button. TIMER SET This button allows you to program your breadmaker to bake bread for completion at alater time. You can only use the timer after pressing SELECT to determine the mode. To set the timer press and hold the button continuously The clock will advance showing the amount of time left until COMPLETION. The clock advances in 10 minute increments only and can not be set for more than 13 hours. Example: If it is 8:30p.m. and you want bread ready at 7:00a.m.: 1.Cornbine all ingredients in baking pan as per recipe. 2.Piace pan securely inside breadmaker. 3.Ciose lid. 4.Press SELECT to desired mode and CAPACITY to loaf size. 5.Press TIMER SET until display reads "10:30" since it is 10 hours and 30 minutes from the time you press START until the desired completion time. 6.Press START. The colon on the display will flash and tile timer will start to count backwards by minutes unti the correct time for the machine to start is reached. Your breadmaker will then go through all the required stages to provide you with afresh loaf of bread at the time you selected it to be ready. DO NOT USE TIMER IF YOU ARE USING FRESH INGREDIENTS (i.e., MILK, CHEESE, EGGS etc.). IF YOU USE TIMER FOR RECIPES REQUIRING ADDITION OF INGREDIENTS AT THE FRUIT SIGNAL, THESE INGREDIENTS MAY BE CRUSHED DURING INITIAL KNEADING. STOPBUITON Push this button until you hear abeep to stop all functions. Always press STOP after removing bread from machine. Otherwise the heater will continue to operate for the "keep warm" period. CHANGE YOUR MIND? To erase all settings, press STOP and hold until "0:00" is displayed. WARNING SIGNALS If the display shows "H:E3", the internal temperature of the breadmaker is too warm. Press STOP until you hear beep, then remove the bread pan and leave lidopen for 10-20 minutes to allow oven to cool. 7. ABOUT YOUR BREADCHEF ccoNt'D) CAPACITY Breadmakers are usually classified according to the size of loaf they will make. Loaf size is determined by the amount of flour in the recipe. LOAF SIZE DESCRIPTION CUPS OF FLOUR 1 LB SMALL 2-2 1/2 1 1/2 LB MEDIUM 3- 3 1/2 2 LB LARGE 4- 4 1/2 ' This table is useful if you are using recipes that do not specify loaf size but instead refer to asmall, medium or large loaf. A1LB OR 11/2 LB LOAF IN MODEL HBC300 WILL BE SMAL~ER THAN A2 LB LOAF. OPERATING MODES Your Charlescraft breadmaker has several different operating modes to choose from. Each mode allows you to prepare adifferent type of bread or pastry. BASIC This is the most often used mode because it gives the best results with almost any recipe. You may select light, medium or dark crust colour in the basicmode. WHOLEWHEAT This mode is used for breads requiring heavier flours such as whole Vl(heat or rye that require more kneading and rising time. SWEET This mode is used only for breads high in sugar content. The rising time is longer and the baking temperature is lower than in basic mode. QUICK This mode is used only for breads that use baking soda or baking powder- NOT yeast. Total cycle time is roughly 2 hours less than basic mode. FRENCH This mode is used for breads with low sugar or high salt content. Total cycle time is roughly 30 minutes longer than basic mode. DOUGH This mode enables you to prepare dough for rolls, croissants, pizza etc. This mode does not bake. At the completion of the process. the machine will beep to indicate that dough should be removed from the pan for shaping and baking in aconventional oven. 8. OPER ATI NG MODES (CO NT' D) CYCLE TIMES BASIC WHOLEWHEAT SWEET FRENCH QUICK DOUGH 1LB 11/2LB 2LB 1LB 11/2LB 2LB 1~ 11/2LB 2LB 1LB 11/2LB 2LB 1LB 11/2LB 2LB 1LB 11/2LB 2LB Kneading 10min. 15min. 1511in. l2min. 15min. 15min. 10min. 15min. 15min. 12min. 15min. 15min. Smin. 6min. 7min. 1Omin. 15min. 17min. Resting 28min. 30min. 32mio. 23min. 30min. 30mn. 35(11in. 33min. 32min. 33min. 33min. 32min. 30rrin. 30min. 30min. Kneading 12min. 20min. 20min. 15mn. tsmn. 20min. tSmin. 22min. 25min. 1Smin. 22min. 20min. 10min. 15min. 18min. Rising 20min. 20min. 23min. 30min. 25min. 25rrin. 25min. 20min. 23min. 35min. 25min. 28min. 20min. 20min. 20min. Punch Down Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Rising 60min. 60mi'fl. 60min. 70rnin. 70min. 70min. 60min. 60min. 60min. 70min. 70min. 70min. Baking 50min. SSmin. 60min. SOmin. 55min. 60mn. SSmin. 60mn. 65min. 55min. 65min. 75min. 75min. 84min. 88min. Total 3:00hr. 3:20hr. 3:30hr l20hr. 3:30hr. 3:40ht 3:20hr. 3:30hr. S:40hr 3:40hr. 3:50hr. 4:00hr. 1:20hr. t:30hr. t:35hr. t:tonr. t:2Qhr. t:25hr. Keep Warm S:OOhr. l OOhr. 3:00hr S:OOtv. 3:00hr. 3:00hr 3:00hr. S:OOhr. l OOhr 3:00hr. s:ootv. 3:00hr. FRUITANDNUT SIGNAL WILLSOUND SHORTLY BEFORETHE END OF THESECOND KNEADINGCYCLE. IF STOP ISNOTPRESSEDAFTER BAKING, ACONTROLLED KEEPWARMPERIOD WILL BEGIN AND LAST FOR 3HOURS. IT ISBEST TO REMOVEBREAD AS SOON ASPOSSIBLEAFTER BAKING IS COMPLETE. SLICING AND STORING BREAD For b~st results, place bread onwire rack andallow to cool for 20-30 minutes before slicing. Always use a sharp bread knife to slice bread cleanly. Store bread in an airtight container or plastic bag. Keep inrefrigerator or store in freezer for longer periods. Since your homemade bread has no preservatives, it will dry out and lose flavour quickly. Use stale bread to make croutons orstuffing. 9. LET ' S BAKE BREA D DURING THE KNEADING CYCLE IT IS QUITE 1JORMAL FOR YOUR BREADMAKER TO VIBRATE AND MAKE NOISE. THIS ISDUE TO THE POWERFUL DRIVE ASSEMBLY REQUIRED FOR KNEADING TO BE DONE PROPERLY. Remove bread pan. Hold handle of bread pan firmly and pull straight up. Place kneading blade on drive shaft. Ensure the blade is set securely. There is only one way it can be mounted properly. Place ingredients into bread pan. Always add ingredients in the order specified in the recipe - water first, then solid ingredients and yeast LAST. When adding salt or sugar, pour around outer edge of mixture. WHEN ADDING YEAST, FORM A SMALL CRATER WITHAFINGER IN THE TOP OF THE FLOUR AND POUR YEAST INTO THIS CRATER. Place bread pan into machine. Wipeany liquids etc. off the outside of the pan. Place the pan into the machine using the metal guides on each side. Push pandown securely so the guides are firmly set against the tension plates on either side of the oven. Close lid. 10. Plug into outlet. The clock display will show "18:88". Select Mode. Press the S~ELECT button to set your desired mode. Each time you press SELECT the mode will advance. Press capacity. Press CAPACITY button to set the loaf size. Set timer if desired. Do not set timer if using perishable ingredients. See page 4for setting timer instructions. Start machine. Press START until you hear abeep. The machine will start and the clock will begin counting down the minutes until completion. If youare using the timer, the machine will not activate but the clock will begin counting down. Towards the end of the second kneading cycle you will hear the machine beep. This tells you it is time to add fruit or nuts that may be required for your recipe. Open the lid and add ingredients slowly. NOTE: DURING BAKING STAGE YOU MAY NOTICE SMOKE COMINGFROM THE VENTS ON THE LID. THIS ISNORMAL. 11. Completion. When the machine is finished you will hear several beeps. Open the lid and remove baking pan. CAUTION: BAKING PAN WILL BE HOT - USEOVEN . MITTS OR POTHOLDERS. Turn baking pan upside down over the counter top and shake to release loaf. Take care not to place hot baking pan on counter top, tablecloth or plastic surface. If the kneading blade comes out in the bottom of the loaf, use aPLASTIC utensilto remove it. Do not use ametal utensil because it will scratch the non-stick coating on the blade. DO NOT use your fingers because the blade will be very hot. Place bread on wire rack to cool. Do not cut bread for at least 30 minutes. Press STOP to shut off power. Remove plug from wall outlet. KEEP WARM PERIOD Ifyou wish, you may leave the loaf in the baking pan inside the machine. The heater will keep operatingat alow level for 3 hours and gradually decrease intemperature.Always press STOP when you remove baking pan. Bread left in your breadmaker after baking may become quite moist so it is always best to remove loaf as soon as possible after completion. PROGRAM INTERRUPTION PROTECTION Your BreadChef is equipped with exclusive "PIP"- Program Interruption Protection. If the plug is accidentally pulled out during operation, simply re-connect within 10 minutes and your machine will resume operation. CLEAN UP UNPLUG YOUR MACHINE AND ALLOW TO COOL BEFORE CLEANING. 1.Bread Pan- Do not immerse bread pan in water.Wipe interior and exterior with adamp cloth. Do not use abrasive cleansers or scouring pads as they may damage the non-stick interior. 2.Kneading Blade- Wipe with adamp cloth. If blade is difficult to remove from drive shaft, pour acup of hot water inside pan and let soak for afew minutes. 3.Lid and Window - Clean with adamp cloth or sponge. If any bread has been baked on to the window or lid, use anon-abrasive all purpose cleaner and wipe clean with adamp cloth. 4.1nterior- You can clean the interior as needed with adamp cloth. Make sure unit is completely cool. NOTE: None of the parts are dishwasher safe. Do not put bread pan or kneading blade in dishwasher as this will damage these parts and void your warranty. 12. HINTS AND SUGGESTIONS Your Charlescraft BreadChef has been designed to eliminate most of the problems typically encountered with home bread baking.All of our recipes have been kitchen tested anp produce perfect loaves of bread. However, sometimes things can go wrong.The helpful hints listed below will help you achieve consistent results with your breadmaker. REMEMBER:Abreadmaker isn't human. It doesn't measure ingredients or check that the yeast is fresh. It doesn't remember to put the kneading paddle inplace, make sure the power is turned on, or remove the bread before it sits too long in the machine,getting soggy withcondensation. For these tasks,the baker is still responsible. 1.Place yeast in acrater in the top of the flour - away from salt,sugar and water. 2.Ensure your ingredients are FRESH -especially the yeast. Regardless of the expiration date on the container, never keep yeast more than 3 months.To test your yeast for freshness dissolve 1tsp of sugar into 1/2 cup of warm water and add 1tsp of yeast. After afew minutes the mixture shouldstart to bubble and foam. 3.Check your dough during the kneading process.After 10 minutes, it should look like asmooth, elastic round ball. If it has a"lumpy" consistency add water 1Tbsp at atime. If it is "soupy" add flour 1Tbsp at atime. Just before baking starts your loaf should be slightly below the top of the baking pan. However in Quick mode, the loaf will be somewhat shorter. It will continue to rise after baking starts. 4.During rising it is common for the window to become covered with condensation. This is normal and will clear after baking starts. 5.Be sure to add ingredients in order listed in recipes and that all ingredients are at room temperature. 6.0ccasionally your bread may over-rise.This could be caused by excessive room or ingredient temperature. Make sure all ingredients, especially water, are room temperature only. 7.When baking aloaf immediately after another youmust allow the breadmaker to cool for 25 to 30 minutes. In addition, rinse and clean the bread pan with cool water and allow it to return to room temperature before adding ingredients for the next loaf. 8.Dough is usually sticky at the end of the dough cycle.Turn it out onto afloured surface after completion. After shaping only bake in aconventional oven - not amicrowave. COMMON QUESTIONS 1.0. Why does the kneading blade come out in the bread? A. This in normal. Remove blade with aplastic or wooden utensil to avoid scratchingthe non-stick surface. 2.0. The kneading blade is stuck in the bottom of the pan. How do I remove it? A. Pour hot water into the pan and let sit for 10minutes. 3.0. What happens if breadisleft in pan after baking? A. The bread will become very soggy, as excess moisture cannot escape. It is best to remove bread when baking is complete. 4.0. Can outside recipes be used? A. Yes, however, it is necessary to adjust ingredients to be in the same proportions as the recipes in this book. 5.0. Why do loaves vary in height and weight? A. Whole wheat or rye flour bread are usually shorter than basicbreads. Also some breads use less flour so they will be shorter than usual. 13. TROUBLESHOOTING If you are having difficulty producing asatisfactory loaf check the following points before calling for service. 1.MY BREAD DIDN'T RISE! Whole wheat or rye loaves will not rise as much as white loaves Use fresh yeast Add yeast LAST and away from salt, sugar and water Adding gluten assists rising Increase water by 1 oz Check to ensure kneading blade is properly in place Key ingredients mis-measured or omitted Too much salt Ingredients not room temperature -too cool 2.MY BREAD LOOKS LIKE ACRATER! Too much moisture in mixture- reduce liquid slightly Increase salt by 1/2 tsp or increase flour by 1 Tbsp Bread left in machine too long after baking 3.MY BREAD ROSE TOO HIGH AND STUCK TO THE LID! Reduce yeast by 1/2 tsp Reduce all ingredients slightly Too much water- reduce by 1tsp Not enough salt- add 1/4 tsp Ingredients not room temperature- too warm 4.MY BREAD IS NOT COOKED ALL THE WAY THROUGH Too much moisture- reduce liquid slightly Can happen with heavier flours -an extra knead will solve this. After the first knead and rise, stop the machine and start over from the beginning as tor anew loaf of bread. This puts more air into the dough. 5.MY BREAD IS TOO HEAVY OR ROUGH TEXTURED Not enough water - add 1 Tbsp Flour is too dry - store in airtight container 6.MY BREAD HAS TOO MANY HOLES Too much water- reduce by 1Tbsp Too much yeast- reduce by 1/8 tsp Not enough salt- add 1/4 tsp 14. Bread Machine Troubleshooting Guide HCNing aproblem with breadfrom your breadmachine? This troubleshooting guideshouldhelp you understandreasons farfailure and solutionsforsuccess. Problem Possible Cause Solution 1. Top Inflated, Mushroom-Uke Appearance Too much yeast Decrease yeast in recipe Too much sugar Decrease sugar in recipe Not enough salt Try adding alittlesalt Substituted fast-acting yeast for amount given for active dry yeast. If substituting fast-acting yeast for active dry, decrease amount by 1/4 tsp Yeast was not added according to manufacturer'sdirections 2. Top and Sides Cave In Too Much Uquid Try reducing liquids 1 tbsp at a time Used canned fruit but did not drain well Uquld off-balanced by addition ofcheese Used coarser flours such as wholewheat or rye If using too muchcoarse flour, tryincreasing yeast slightly or reducing coarse flours and increasingbread flour 3. Soggy Sides Did not remove bread from pan soon enough If possible, remove bread immediately when baking isfinished 4. Center of Loaf Is Rawor Not Baked Through Used coarse flours such as whole wheator rye For coarse flours tryadding an extra knead cycle. To do this, after thefirst knead, let dough rise then restart machine atthe beginning of the cycle as for a new loaf. Used moist Ingredients such as yogurt or applesauce If too many moist ingredients are used, try reducing liquids 1 tbsp at atime 5. Gnarly, Knotted Loaves Not enough liquid Increase liquid 1 tbsp at atime Too much flour Reduce flour 1/4 cup at atime 6. Didn't Rise or Flat Loaves Yeast was omitted Make sure yeast is fresh Yeast was old Makesure to use room temperature water Uquid used was too hot orcold Taste the bread to see if it istoosalty then reduce by 1/4 tsp at atime Too much salt was used 7. Lower Volume orShorter Loaves Used stone ground and wholewheat flours Try substituting bread flour for part of the stone ground or whole wheat flour Not enough liquid Try adding more liquid, sugar, oryeast Not enough sugar or no sugar added Wrong type offlour used Check to make sure bread flour, not all purpose flour, was used Wrong type ofyeast used Check to make sure yeast amount suggested was for the type ofyeast you were using Not enough yeast used 8. Collapsed while Baking May be caused from baking at high altitude Try reducing yeast by 1/4 tspor reducing water by 1/8 cup 15. BASIC MODE WHITE BREAD Ingredients 1lb 11/2 Lb 2lb Water 8 oz 10 oz 12 oz White Flour 2 cups 3 cups 4 cups --Butter 1 112 Tbsp 2 Tbsp 2 112 Tbsp Dry Milk 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp Sugar 1 Tbsp 1 1/2 Tbsp 2 Tbsp Salt 1 tsp 1 1/2 tsp 2 tsp Yeast 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp VARIATIONS OF WHITE BREAD RECIPE Use the table below and add an interesting flavour to your regular white bread. Select the flavour you want and read across to the size of the loaf you are baking: 1 Lb 1 1/2 lb 2 lb Pumpkin 1/3 cup 1/2 cup 2/3 cup Curr/ 1 Tbsp 1 1/2 Tbsp 2Tbsp Almond 1 Tbsp 1 1/2 Tbsp 2 Tbsp Date 1/3 cup 1/2 cup 2/3 cup Potato 1/4 cup 1/3 cup 1/2 cup Cranberry Cheese 1/2 cup 2/3 cup 3/4 cup HERB BREAD 1lb Water 8 oz White Flour 2 cups Butter 1 1/2 Tbsp gry Milk 1 1/2 Tbsp. Sugar 1 Tbsp Salt 1 tsp Tarragon 1 tsp Basil 1 tsp Oregano 1 tsp Parsley . 1 tsp Yeast 1 tsp Comments Use 100% pure pumpkin, not pie filling. Add 1/2 tsp-1 tsp nutmeg for a nice flavour. Curry Powder varies in flavour. Try different brands - add 1-2 Tbsp dry minced onion as well. Use almond paste. Add at fruit signal. Use chopped dates. Use dried potato flakes. Reduce flour by equivalent amount. Add 1-2 Tbsp dried parsley: Substitute cranberry juice for water Grated cheese can be put in with all the other ingredients at the beginning or pieces can be added at the fruit signal. Use mild cheese for best results. Water MAY.have to be reduced slightly depending on moisture contents of cheese. 11/2 lb 2lb 10 oz 12 oz 3 cups 4 cups 2 Tbsp 2 1/2 Tbsp 2 Tbsp 2Tbsp 1 1/2 Tbsp 2Tbsp 1 1/2 tsp 2 tsp 1 1/2 tsp 2 tsp 1 1/2 tsp 2 tsp 1 1/2 tsp 2 tsp 1 1/2 tsp 2 tsp 1 tsp 1 tsp 16. CORNMEAL BREAD 1 Lb 11/2 Lb 2 Lb Water 9 oz 11 oz 13 oz Corn Oil 1 Tbsp 1 1/2 Tbsp 2Tbsp White Flour 1 1/2 cups 2 1/2 cups 3 1/4 cups Cornmeal 1/2 cup 1/2 cup 3/4 cup Butter 1 1/2 Tbsp 2Tbsp 3 Tbsp Sugar 1 Tbsp 1 1/2 Tbsp 2 Tbsp Salt 1 tsp 1 1/2 tsp 1 1/2 tsp Yeast 1 tsp 1 tsp 1 1/2 tsp NOTE: This loaf may be short due to less flour content. EGG BREAD 1 Lb 11/2 Lb 2 Lb Water see below see below see below Egg (beaten) 1 1 2 White Flour 2 cups 3 cups 4cups Butter 2Tbsp 3 Tbsp 3 Tbsp Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp Sugar 1 1/2 Tbsp 2 Tbsp 2 Tbsp Salt 1 tsp 1 1/2 tsp 1 1/2 tsp Yeast 3/4 tsp 1 tsp 1 1/2 tsp NOTE: Combine beaten egg with water so total liquid volume is 9, 11 or 13 ounces. TANGY CHEESE BREAD Water White Flour Butter Dry Milk Sugar Salt Hot Mustard (Dry) Worcestershire Sauce Fennel Seed Corn Meal Grated Cheese Yeast 1Lb 11/2 Lb 2 Lb 8 oz 13 oz 14 oz 2 cups 3 cups 4 cups 1 1/2 Tbsp 1 1/2 Tbsp 2 1/2 Tbsp , ~----------------~----------------~-------- 1 Tbsp 1 1/2 Tbsp 2 Tbsp 1 Tbsp 2 Tbsp 2 Tbsp 3/4 tsp 1 tsp 2 tsp 1 1/4 tsp 2 tsp 2 1/2 tsp 1 tsp 2 tsp 2 1/2 tsp 1 1/4 tsp 2 tsp 2 1/2 tsp 1/4 cup 1/3 cup 1/2 cup 1/3 cup 1/2 cup 3/4 cup 1 tsp 1 1/2 tsp 1 1/2 tsp NOTE: Due to variations in moisture content of cheeses, amount of water may require adjustment. 17. CARROT BREAD 1 Lb 1 1/2 Lb 2 Lb Water 4 oz 5 1/2 oz 6 1/2 oz Orange Juice 4 oz 5 1/2 oz 6 1/2 oz White Flour 2 cups 3 cups 4 cups ~ - - Dry Milk 1 Tbsp 11/2Tbsp 2Tbsp Butter 1 1/2 Tbsp 2 Tbsp 3 Tbsp Sugar 3/4 Tbsp 1 Tbsp 1 1/2 Tbsp Salt 1 tsp 1 1/2 tsp 1 1/2 tsp Grated Carrot 1/2 cup ~14. cup 1 cup Yeast 3/4 ts~ 1 tsp 2 tsp NOTE: Due to variations in sugar content of different brands of orange juice, amount of sugar in recipe may require adjustrhent. GARLIC CHEESE BREAD 1 Lb 11/2 Lb 2 Lb Water 8 oz 10 oz 12 oz White Flour 2 cups 3 cups 4 cups Butter 2Tbsp 2 1/2 Tbsp 3 Tbsp Sugar 2 tsp 1 Tbsp 1 112 Tbsp Salt 1/2 tsp 1 tsp 1 1/2 tsp - - - Grated Parmesan Cheese 2 Tbsp 3Tbsp 4 Tbsp Garlic Powder 1 1sp 1 tsp 1 tsp Minced Garlic 1/2 tsp 1 tsp 1 tsp Yeast 1 tsp 1 1/2 tsp 1 1/2 tsp NOTE: This loaf may be short due to garlic content (particularly 1 Lb and 1 1/2 Lb). APPLE OATMEAL BREAD 1 lb , 1/2 lb 2 Lb Water 6 oz 8 oz 9 oz Frozen Apple Concentrate (Thawed) 2 oz 3 oz 4 02 White Flour 1 1/2 cups 2 cups 3 cups Quick Cooking Oats 1/2 cup ~ cup 1 cup Butter 1 1/2_Tbsp 2 Tbsp 2 Tbsp Dry Milk 1 Tbsp 2Tbsp 2 Tbsp Honey 1 Tbsp 2Tbsp 3 Tbsp Salt 3/4 tsp 1 tsp 1 1/4 tsp Yeast 3/4 tsp 1 tsp 2 tsp 18. ONION OLIVE BREAD 1 Lb 11/2 Lb 2lb Water 8 oz 11 oz 13 oz Olive Oil 2 Tbsp 2 1/2 Tbsp 3 Tbsp White Flour 2 cups 3 cups 4 cups Sugar 1 1/2 Tbsp 2Tbsp 2Tbsp Salt 1 tsp 1 1/2 tsp 1 1/2 tsp Dried Thyme 3/4 tsp 1 tsp 1 1/2 tsp Chopped Black Olives 1/4 cup 1/3 cup 1/2 cup Yeast 3/4 tsp 1 tsp 1 1/2 tsp Dry Minced Onion 1/4 cup 1/3 cup 1/2 cup NOTE: Add olives at fruit signal. CHEESE DILL BREAD 1lb 11/2 Lb 2 lb Water 6 1/2 oz 9 oz 11 oz White Flour 2 cups 3 cups 4 cups Butter 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp Sugar 1 1/2 Tbsp 2 Tbsp 2 Tbsp Salt 1 tsp 1/2 tsp 2 tsp Cottage Cheese 1/4 cup 1/2 cup 1/2 cup Dry Onion 1 1/2 tsp 2 tsp 2 1/2 tsp Dill Weed 1 1/2 tsp 2 tsp 2 1/2 tsp Yeast 3/4 tsp 1 tsp 1 1/2 tsp NOTE: Liquid content of cottage cheese varies. If dough seems dry add 1 or 2 Tbsp of water during kneading. CAJUN BREAD 1lb 11/2 Lb 2lb Water 9 oz 11 oz 13 oz White Flour 2 cups 3_cups 4 cups Butter 1 1/2 Tbsp 2Tbsp 3 Tbsp Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp Brown Sugar 1 Tbsp 2Tbsp 2 1/2 Tbsp Salt 1/2 tsp 1/2 tsp 1/2 tsp Cajun Spices 1 Tbsp 1 1/2 Tbsp 2Tbsp Tomato Paste 2 tsp 1 Tbsp 1 1/2 Tbsp Onion Powder 1 tsp 1 tsp 1 tsp Parsley Flakes 1 tsp 1 tsp 1 tsp Yeast 1 1/2 tsp 1 1/2 tsp 2 tsp NOTE: Salt content of Cajun spices varies. Amount of salt in recipe may have to be reduced. 19. TOMATO BASIL BREAD Water White Flour Olive Oil Dry Milk Sugar Salt Garlic Powder Dried Basil Cornmeal Yeast Sun-Dried Tomatoes (chopped) 1 Lb 8 1/2 oz 2 cups 2 Tbsp 1 1/2 Tbsp 1 1/2 Tbsp 1 tsp 1/2 tsp 1 tsp 1 Tbsp 3/4 tsp 1 Tbsp Grated Parmesan Cheese 1 Tbsp NOTE: Add tomatoes and cheese at fruit signal. SUN NUT BREAD 1 Lb Water 8 oz White Flour 1 3/4 cups Whole Wheat Flour 1/2 cup Butter 1 Tbsp Dry Milk 1 Tbsp Honey 2 Tbsp Salt 1/4 tsp Sunflower Seeds (shelled) 1/4 cup Yeast 3/4 tsp NOTE: Use unsalted sunflower seeds. 11/2 Lb 11 oz 3 cups 3 Tbsp 2 Tbsp 2Tbsp 11/2tsp 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp 1/3 cup 1/3 cup 11/2 Lb 11 oz 2 1/2 cups 3/4 cup 2 Tbsp 2 Tbsp 2 Tbsp 3/4 tsp 1/2 cup 3/4 tsp SOUR CREAM POPPY BR EA D 1 Lb 11/2 Lb Water 4 oz 6 oz Sour Cream 3 oz 4 oz Egg (beaten) 1 1 White Flour 2 cups 3 cups Butter 1 Tbsp 2 Tbsp Sugar 2 Tbsp 2 1/2 Tbsp Salt 1 tsp 1 1/2 tsp Poppy Seeds 1 tsp 1 1/2 tsp Yeast 1 tsp 1 tsp NOTE: Low fat yogurt may be used instead of sour cream. 2 Lb 13 oz 4 cups 4 Tbsp 3 Tbsp 2 1/2 Tbsp 2 tsp 2 tsp 2 tsp 2 Tbsp 1 1/2 tsp 1/2 cup 1/2 cup 2 Lb 13 oz 3 1/4 cups . 1 cup 3 Tbsp 3 Tbsp 2 Tbsp 1 tsp 3/4 cup 1 tsp 2 Lb 8 oz 5 oz 1 4 cups 3 Tbsp 3 Tbsp 1 1/2 tsp 2 tsp 2 tsp 20. BAKED POTATO BREAD 1 Lb 11/2 lb 2lb Water 7 oz 10 oz 12 oz Sour Cream 1/4 cup 1/2 cup 3/4 cup White Flour 1 3/4 cups 2 1/2 cups 3 i /3 cups Potato Flakes 1 1/2 T~sp 1/2 cup 2/3 cups Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp Sugar 1 1/2 Tbsp 1 112 Tbsp 2 Tbsp Salt 1 tsp i tsp 1 1/2 tsp -- Bacon Bits 1 1/2 Tbsp 3 Tbsp 4 Tbsp Chopped Chives 1 1/2 Tbsp 3 Tbsp 4 Tbsp Yeast 3/4 tsp 1 i/4 tsp 1 1/2 tsp NOTE: Flour measures are approximate -the flour and potato flakes combined should equal 2, 3 or 4 cups. MUSTARD DI LL BREAD 1lb 11/2 l b 2 lb Water 8 1/2 oz 10 oz 12 i/2 oz Dijon Mustard 1 Tbsp 1 Tbsp 1 i /2 Tbsp White Flour 1 1/4 cups 2 1/4 cups 2 3/4 cups Whole Wheat Flour 3/4 cup 3/4 cup 1 1/4 cups Butter ~ ~bsp 2 1/2 Tbsp 3 Tbsp Dry Milk 1 Tbsp 1 1/2 Tbsp 2Tbsp Brown Sugar 1 ~bsp 1 1/2 Tbsp 2Tbsp Salt 1 ts~ 1 1/2 tsp 2 tsp Dill Weed 1 1/2 tsp 1 1/2 tsp 2 tsp Yeast 1 tsp 1 tsp 1 1/4 tsp APRICOT BR EAD 1lb 11/2 Lb 2 Lb Water 8 oz 11 oz 12 oz White Flour 2 cups 3 cups 4 cups Butter 1 Tbsp 2Tbsp 3 Tbsp Dry Milk 1 Tbsp 2 Tbsp 3 Tbsp Apricot Jam 3 Tbsp 1/3 cup 1/2 cup Dried Apricots 1/2 cup 3/4 cup 1 cup Salt 1 tsp 1 1/2 tsp 1 112tsp Cinnamon 1 1/21sp Yeast 3/4 tsp 1 tsp 1 1/2 tsp NOTE: Add dried apricots at the beginning, not at the fruit signal. 21. CRUSTY BRAN BREAD 1lb 11/2 l b 2 Lb Water 8 oz 10 oz 12 oz White Flour 1 1/2 cups 2 1/4 cups 3 1/4 cups Natural Bran 1/2 cup 3/4 cup 1 cup Butter 1 1/2 Tbsp 2 Tbsp 2 Tbsp Molasses 1 tsp 1 Tbsp 2Tbsp Brown Sugar 1 1/2 Tbsp 1 1/2 Tbsp 2 Tbsp Salt 1 tsp 1 112 tsp 1 1/2 tsp Yeast 1 tsp 1 tsp 1 tsp SWEET MODE RECIPES CINNAMON RAISIN BREAD 1 l b 11/2 Lb 2 Lb Water 8 oz 10 oz 12 oz White Flour 2cups 3 cups 4 cups Butter 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp Dry Milk 1 1/2Tbsp 2Tbsp 2 1/2 Tbsp Sugar 1 tsp 2 tsp 1 Tbsp Salt 1 tsp 1 1/2 tsp 2 tsp Cinnamon 1 tsp 1 1/2 tsp 2 tsp Yeast 1tsp 1 tsp 1 tsp Raisins 1/3 cup 1/2 cup 2/3 cup NOTE: Add raisins at fruit signal - slowly. BANANA BREAD 1lb 11/2 Lb 2lb Water 7 oz 10 oz 9 oz Vanilla 1/2 tsp 3/4 tsp 1 tsp Mashed Banana 1/2 cup 1/2 cup 2/3 cup White Flour 1 1/2 cups 2 1/2 cups 3 cups Whole Wheat Flour 1/2 cup 3/4 cup 1 cup Butter 1 1/2 Tbsp 2 Tbsp 3 Tbsp Dry Milk 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp Honey 2 Tbsp 3Tbsp 1 tsp Salt 1 tsp 1 112 tsp 1 1/2 tsp Yeast 1 tsp 1 tsp 1 tsp - - NOTE: Chopped walnuts may be added at fruit signal. Sugar in recipe may require adjustment depending on sweetness of bananas. 22. G I NGER BREAD 1lb 11/2 lb 2 Lb Water see below see below see below Egg (beaten) 1 1 2 White Flour 2 cups 3 cups 4cups Butter 2Tbsp 3 Tbsp 4 Tbsp Molasses 1 1/2 tsp 1 Tbsp 1 1/2 Tbsp Salt 1 tsp 1 1/2 tsp 2 tsp Ground Ginger 1 tsp 1 1/2 tsp 2 tsp Cinnamon 1/2 tsp 3/4 tsp 1 tsp Ground Cloves 1/2 tsp 3/4 tsp 1 tsp Yeast 3/4 tsp 1 tsp 1 tsp NOTE: Combine water and beaten egg together to get 8, 10 or 13 ounces of liquid. FRE NC H MOD E These loaves will be smaller than normal due to the lower sugar content and higher salt content. CRUSTY FRENC H BREA D 1lb 11/2 Lb 2 lb Water 8 oz 10 oz 13 oz White Flour 2 cups 3 cups 4 cups Sugar 2 tsp 1 Tbsp 1 1/2 Tbsp Salt 1 1/2 tsp 2 tsp 2 112 tsp Yeast 1 tsp 1 1/2 tsp 1 112 tsp B ACON O NION BREA D 1lb 1 1/2 lb 2 Lb Water 8 oz 10 oz 12 oz White Flour 2 cups 3 cups 4 cups Butter 1 1/2 Tbsp 2Tbsp 21/2 Tbsp Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp Sugar 1 Tbsp 1 1/2 Tbsp 2Tbsp Salt 1 tsp 1 1/2 tsp 2 tsp Dry Crumbled Bacon 2 Tbsp 3 Tbsp 4 Tbsp Dry Minced Onion 1 Tbsp 1 1/2 Tbsp 2Tbsp Allspice 1 tsp 1 tsp 1 tsp Yeast 1 tsp 1 tsp 1 tsp 23. WHOLE WHEAT MODE These loaves may be slightlysmaller than normal due to the use of whole wheat or rye flour. HONEY WHOLE WHEAT BREAD 1Lb 11/2 Lb 2 Lb Water 8 oz 10 oz 12 oz Whole Wheat Flour 2 cups 3 cups 4 cups Butter 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp Dry Milk 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp Honey 1 tsp 2 tsp 2 tsp Salt 1 tsp 1 1/2 tsp 2 tsp Gluten 1 tsp 2 tsp 1 Tbsp Yeast 1 tsp 1 tsp 1 tsp NOTE: For a less sweet flavour use molasses instead of honey. Loaf will be darker than usual. If this loaf rises too much, reduce gluten by 1/2 tsp. LIGHT WHOLE WHEAT Follow recipe for Honey Whole Wheat but use 50% white flour and 50% whole wheat flour and cut gluten in half. EUROPEAN BLACK BREAD 1 Lb 1 1/2 Lb 2 Lb Water 7 oz 10 oz 12 oz Cider Vinegar 3/4 tsp 1 tsp 1 1/2 tsp White Flour 1 1/2 cups 2 1/4 cups 3 cups Rye Flour 1/2 cup 3/4 cup 1 cup Oat Bran 1/4 cup 1/4 cup+ 1 tsp 1/2 cup Butter 1 Tbsp 1 1/2 Tbsp 2 1/2 Tbsp Sugar 1 1/2 Tbsp 2 Tbsp 2 Tbsp Salt 1 tsp 1 1/2 tsp 2 tsp Caraway Seeds 1 tsp 2 tsp 2 1/2 tsp Dried Minced Onion 1 tsp 2 tsp 2 1/2 tsp Unsweetened Cocoa 2 Tbsp 3 Tbsp 4 Tbsp Yeast 1 tsp 1 tsp 1 tsp 24. PUMPERNICKEL 1 Lb 11/2 Lb 2 Lb Water 7 oz 11 oz 13 oz White Flour 1 cup 1 1/2 cups 1 3/4 cups Whole Wheat Flour 1/3 cup 1/2 cup 3/4 cup Rye Flour 213 cup 1 cup 1 1/2 cups Butter 1 1/2 Tbsp 2Tbsp 3 Tbsp Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp Sugar 1 1/2 Tbsp 1 1/2 Tbsp 2 Tbsp Salt 1 tsp 1 tsp 1 1/2 tsp Cornmeal 2 Tbsp 1/3 cup 1/3 cup Powdered Cocoa 2 Tbsp 2 1/2 Tbsp 3 1/2 Tbsp Molasses 2 1/2 Tbsp 3 Tbsp 4 Tbsp Instant Coffee 1/4 tsp 1 tsp 1 tsp Caraway Seeds 1 tsp 2 tsp 3 tsp Yeast 1 tsp 11/4 tsp 1 1/2 tsp NOTE: Due to the heavy flours used, this loaf may be shorter and more dense than usual. 7 GRAIN WHOLE WHEAT 1 Lb 1 1/2 Lb 2 Lb Water 8 oz 10 oz 12 oz Whole Wheat Flour 1 3/4 cups 2 1/2 cups 3 1/2 cups Butter 1 1/2 Tbsp 2 Tbsp 2 Tbsp Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp Honey 2 tsp 1 Tbsp 1/2 cup Salt 3/4 tsp 1 tsp 1 1/2 tsp Gluten 1/4 tsp 112 tsp 1 1/2 tsp Multi-Grain Cereal 1/4 cup 1/2 cup 1/2 cup Yeast 1 tsp 1 112 tsp 1 1/2 tsp NOTE: Due to reduced flour content, this loaf may be shorter than usual. LIGHT RYE BREAD 1 Lb 11/2 Lb 2 Lb Water 7 oz 9 oz 11 oz White Flour 1 1/2 cup 2 cups 2 1/2 cups Rye Flour 1/2 cup 1 cups 1 1/2 cups Butter 1 1/2 Tbsp 2Tbsp 2 1/2 Tbsp Sugar 1 1/4 tsp 2 tsp 1 Tbsp Salt 1 tsp 1 1/2 tsp 2 tsp Caraway 1 112 Tbsp 2Tbsp 2 112 Tbsp Yeast 1 tsp 1 tsp 1 tsp 25. DOUGH MODE PIZZA DOUGH 1 Lb Water 8 oz Olive Oil 1 Tbsp White Flour 2 cups Whole Wheat Flour 2 Tbsp Sugar 1 Tbsp Salt 1 tsp Yeast 1 1/2 tsp 1 lb- Makes one 12" pizza round- thick crust, 1 1/2 lb - Makes two 12" pizza rounds, 2 lb - Makes two 9" rounds or two 14" pizza rounds 11/2 Lb 10 oz 1 1/2 Tbsp 3 cups 3 Tbsp 1 1/2 Tbsp 1 1/2 tsp 1 1/2 tsp 2 Lb 12 oz 2 Tbsp 4 cups 4 Tbsp 2 Tbsp 2 tsp 1 1/2 tsp 1. Divide dough into separate balls. On a floured surface roll into pizza rounds. Pinch around edges to form a rim. 2. Place on a lightly greased pan or dry pizza stone and cover with sauce, cheese and other toppings as desired. 3. Bake at 350-375F for 15-20 minutes. Check cooking progress periodically. PIZZA DOUGH VARIATIONS WHOLE WHEAT PIZZA DOUGH Prepare as above, except use half whole wheat flour and half white flour instead of all white flour. BASIL-PARMESAN PIZZA DOUGH Prepare as above, except add: 1 Lb 11/2 Lb 2 Lb Grated Parmesan Cheese 3 Tbsp 1/4 cup 1/2 cup Basil 3/4 tsp 1 tsp 1 1/2 tsp TACO PIZZA DOUGH Prepare as above, except add: 1 Lb 11/2 Lb 2 Lb Cornmeal 2 Tbsp 3 Tbsp 4 Tbsp Taco Seasoning Mix 1 Tbsp 2Tbsp 3 Tbsp Add your favourite toppings to any of the crusts or try one of the following suggestions: Try green pepper, red onion, tomato and mozzarella cheese on the Basii-Parmesan crust; try mushrooms, Provolone cheese and pepperoni or Canadian bacon on the white or wheat crust; top the Taco crust w/taco sauce, cooked ground beef, onion, green pepper and cheddar cheese- add shredded lettuce &chopped tomato just before serving. 26. DINNER R OLLS 1 Lb 11/2 Lb 2 Lb Water 8 oz 10 oz 12 oz White Flour 2 cups 3 cups 4 cups Bu~ter 2 1/2 Tbsp 3 Tbsp 3 1/2 Tbsp Dry Milk 1 1/2 Tbsp 2Tbsp 2 1/2 Tbsp Sugar 1 Tbsp 1 1/2 Tbsp 2 Tbsp Salt 1 tsp 1 1/2 tsp 2 tsp Yeast 1 1/2 tsp 1 1/2 tsp 11/2tsp Topping: 1 egg (beaten) Onion Topping: 2 Tbsp melted butter, 1 Tbsp dry onion soup mix 1 lb - Makes 8 rolls, 1 1/2 lb - Makes 12 rolls, 2 lb - Makes 16 rolls 1. Divide dough into separate balls on a lightly greased pan. 2. Slightly flatten each ball with the palm of your hand. 3.Cover and let rise for 30-40 minutes. 4. Brush with egg topping. 5. Bake at 350-375Ffor 12-16 minutes until golden brown. IT ALlAN BREA D STICKS 1 Lb 11/2 Lb 2 Lb Water 8 oz 10 oz 12 oz White Flour 2 cups 3 cups 4 cups Whole Wheat Flour 1/4 cup 1/3 cup 1/2 cup Butter 1 1/2 Tbsp 2Tbsp 3 Tbsp Dry Milk 1 1/2 Tbsp 2 Tbsp 3 Tbsp Sugar 1 Tbsp 1 1/2 Tbsp 2 Tbsp Salt 1 tsp 1 1/2 tsp 2 tsp Yeast 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp TOPPING: 2 Tbsp melted butter 1 Tbsp garlic salt 1 tsp Parmesan cheese 1 lb- Makes 10-12 sticks, 1 1/2 lb - Makes 15-18 sticks, 2 lbs - Makes 20-24 sticks 1. Roll dough into large rectangle. Brush with melted butter and sprinkle with garlic salt/cheese mixture. 2. Using a pizza cutter cut into 1 inch strips. 3. Place strips on 1 or 2 large greased cookie sheets. 4. Bake at 375F for 14-1 6 minutes until golden brown. 27. B A G E LS 1 Lb 1 1/2 Lb 2 Lb Water 8 oz 10 oz 12 oz White Flour 2 cups 3 cups 4 cups Whole Wheat Flour 1/4 cup 113 cup 1/2 cup Butter 1 1/2 Tbsp 2 Tbsp 3 Tbsp Dry Milk 1 1/2 Tbsp 2 Tbsp 3 Tbsp Sugar 1 Tbsp 1 1/2 Tbsp 2 Tbsp Salt 1 tsp 1 112 tsp 2 tsp Yeast 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp TOPPING: 1 egg (beaten) 1 lb- Makes 8 bagels, 1 1/2 lb - Makes 12 bagels, 2 lb- Makes 16 bagels 1. Cut dough into separate pieces and roll into balls. 2. Make a 1" hole in the centre of each ball with finger and form a ring shape. 3. Cover and let rise for 30 minutes. 4. Bring 2 quarts of water and 2 Tbsp sugar to a gentle boil. Add bagels 2 at a time and boil uncovered for 2 minutes, turning once. 5. Place bagels on a greased cookie sheet and brush with egg. 6.Bake at 375cF for 30 minutes until golden brown. Q U ICK BREAD These breads use baking powder and baking soda for rising instead of yeast. As a result, they are usually small and cake-like. Rising starts when kneading is finished and baking starts. It is normal for the top of a quick bread to crack or split. IRISH SOD A BRE A D Buttermilk 2 cups White Flour 4 cups Sugar 1/2 cup Salt 11/2tsp Baking Powder 1 tsp Baking Soda 1/2 tsp Raisins (optional) 1/2 cup 28. BANANA LOAF Oil 3 Tbsp Eggs 2 Ripe Banana (mashed} 2 medium White Flour 2 cups Baking Powder 1 tsp Baking Soda 1/2 tsp Sugar 3/4 cup Chopped Walnuts {optional) 1/2 cup APPLESA~UCE BREAD Oil 3 Tbsp Eggs 2 Unsweetened Applesauce 2/3 cup White Flour 2 cups Baking Powder 1 tsp Baking Soda 1/2 tsp Sugar 1/2 cup Cinnamon 1 1/2 tsp 29. GLUfEN-FREE BREAD RECIPES "Helpful Hints" Use Gluten-Free recipes developed for usewith bread machines. Substitutinggluten-free flours for the wheat flour called for in regular bread (with gluten) will not work. Have all the ingredients, dryand wet. at room~ except the water. Using warm tap water in thewet ingredients produces the best results. Make sure all the gluten-free flours used are first stirRd with a foric or whisk, to aerate & lighten them, before measuring. (The flouts tend to sc:ttleand pack downwhile being ston:d.} Whiskthe liquid ingredieots together before pouring into the baking pan. Have the"lighteneddxy ingredients" standing by for measuring directly into the pan. Use the vinegar, as suggested intherecipes. to be!peohaDce thedough. Aswell. it adds to the flavourand acts as a preservative. Wash and dxy thebakingpanand kneadingbladeeverytimeitis used to make surethelmeadiDgbladefimc:tions effectively, and always make sure the kneadingbladeisinserted properly onto the rotating shaft inthe bottom ofthe baking pan. Slice bread onlyafter it bas ooolcd oomplctcly. The coo&og allowsthe moistness to bemorecveoJ:y distn'buted and the bread slicesmore easilywhea itis cool Actually it seemsto bebest whenitiswrapped and left for a day. Expect thetops ofthe loaves to befiat. sometimestheymay even beslightlyconcave. Becausethere is no gluten there isn't the elas-Jcity to hold up a rounded top. Gluten-Free Bread This bread freezes weU. The slickest way to handleit is to wrap and freeze the slicesin pairs. Eam padalge is superconvenient for making toast ora sandwich for one. To bring to room tempc:ratuR. mkrowave the package at high for about 20 scooods. 1 l/4cup I c::up warm water milk llf2cup 2/Jcup 1/3 cup 1/3 cup I/4cup riceflour whole bean tlour tapioca flour potato starchflour gramdatecf sugar xant.ban gum 3 2Thsp ltsp eggs canotaoil or melted butter vinegar 1Tbsp 2tsp 1 Tbsp salt Quick-Rise Yeast In bow~ whisk together water, milk, eggs, oil and vinegar until well blended. Pour into baking pan. Place rice flour, whole bean flour, tapioca flour, potato starch flour, sugar, x:anthart gum, salt and yeast in the order given. Insert the baking pan into the unit. Select "'BasicMode"- ..Light.. crust setting. Press start. Wrth rubber spatula, immediatelystart to stir and scrape down sides ofpan, without touchingthekneading blade, until the dry ingredients are wet. This fiscilitates the mixing and must be done duringthe first five minutes that themachineis on. Close the lid and do not lift lid dwing the baking cycle. Once the machineis finished. removethe bread immediately. Take the bread out ofpan and place top side down on wire rack to cool Makes lloaf- 14-15 slices.. 30. 11/4cup 1 cup 3 2Thsp 2Tbsp ltsp Forthe b~d recipes listed below. foUow the samemethod as described above. warm water milk eggs canolaoil or melted butter regular molasses vinegar Gluten-Free Brown Bread 1 lflcup 113 cup 1/J cup 1/lcup 2Tbsp lTbsp 1 Tbsp 1Tbsp 11bsp 2tsp 1Thsp rioc flour wholebeanfiour tapioca fiour potato stan::h ftour toasted buckwheat 1Jaxseod finely chopped walnuts or pecans X3Jrthan gum gtanUlated sugar salt Quick-Riseyeast Gluten-Free Onoamoo Raisin Bread The aisios loose their shape duriDg tbc Jcneadiog process but they do impart a delicious fiuity 1lavour which is enhanced with the wbi1fofcinnamonthatisaddedto thedry~- 1114cup I cup 3 2Tbsp Jtsp t l/4cup 1alp 3 2Tbsp llbsp ltsp t 112cup 2/lwp 1/Ja.ap Illasp 1/lc:up 1/4wp 1 Tbsp 2tsp 1112tsp llbsp rioeftour wholebeanflour capiocaflour potato staR:hflour sultana raisiDs gramdated sugar xanthaagum salt c:iaoamoo Quick-Riseyeast Gluten-FreeAlmond Poppy Seed Bread wannwater milk eggs caoola oil or mdted butter liqWdhooey vinegar t lflcup 1JJ cup 1/3 cup 1/lcup 113 cup 21bsp 21bsp 1Thsp 2tsp 1Thsp rice flour wholebeanftour tapioca flour potato stardJ flour chopped slivered almonds poppyseods granulated sugar XlUitbaagum salt QW

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