goldstar automatic breadmaker manual

7/24/2019 Goldstar Automatic Breadmaker Manual

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ti3 GoldStar I

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MODEL: HB 2 E

PLEASE READ THESE INSTRUCTIONS CAREFULLY AND

THOROUGHLY BEFORE OPERATJNG THIS

RE D M KER

prNO.3874F83020A

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3/43

T LE OF CONTENTS

IMPORTANT SAFEGUARDS

BREAD MAKER INTRODUCTION.

Program specifications

Parts and lunctions

Control panel ....

INSTALLATION AND SAFETY PRECAUTIONS

HOW TO CLEAN .

OPERATION ..

Ingredients used for breadmaking .

Tips for breadmaking .

Measuring the ingredients

Programming (Basic Bread. Rapid Bread. Whole Wheat Bread)

3

4

5

f-

6

7

-9

10

1-17

11

2

3

.................. 14-15

Programming the Delay Timer ..

Programming Specialty Bread .

Programming Dough .

Baking Control .

Crust Treatments - .

. , . I 16

.................. .... 16

. . . . . . . . . . .'.. .. I ... 17

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.---:-17 - - ,

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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . _ 17

....... _ 18

. . . . . . . . . . . _ _. _ 19

STORING BREAD .

TROUBLESHOOTING .

BEFORE REOUESTING SERVICE .

Please Check the Followings .

*

* ....

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- - .

2 23

2 21

Questions and Answers

Display Signals _ ..

SPECIFICATIONS

..... _ 22

......... _ _ 23

.. .. . _ _ 23

COOKBOOK GUIDE

................

2

... _... _..... 24-43


4/43

I

IMPORT NT S FEGU RDS

When using electrical appliances. basic safety precautions should always be lollowed including the

.. . - l:READALbINSTRUCTIONS m..........

2. To protect against electrical shock dO not immerse cord, plug, or applfi ince

In wale{orofher

liquid.

3. Do not touch hot surlaces.

Always use oven mitts when handling the hot bread pan or bread.

4. Close supervision is necessary when the appliance is used by or near children.

5. Unplug the unit from the outlet when not in use and belore cleaning.

Allow to cool before attaching or removing parts.

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6. Avoid touching moving parts.

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7. Do not operate the appliance with a damaged cord or plug or after the appliance malfunctions, or

has been dropped or damaged in any manner.

Return the appliance to the nearest authorized service facility for examination, repair, or electri.

calor mechanical adjustment. .

8. Attachments that are not reco m mended or sold by ti le appliance manufacturer should not be

used.

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9. Do not use outdoors.

10. Do not let the cord hang over the edge 01 the table or counter, or touch hot surfaces.

11. Do not place on or near a hot gas or electric burner, or in a heated oven.

12. To disconnect, grip the plug and pull out from the wall outlet. Never pul l on the cord.

13. Do not use the appliance lor other than the intended use.

. 14. This product is intended for household use only.

S VE THESE INSTRU TIONS

THIS PRODUCT FOR HOUSEHOLD ,USE ONLY

CAUTION: A short power supply cord is provided to reduce the risk.of petsonal in;ury result ing lrom

becOmingentangled in or tripping over a longer cord. Extension cords are available from local hard-

warestores and may be used it care is exercised in their use. Ifan extension cord is required. special

care and caution is necessary. Also. the cord must be 1)m arked with an electri~al rating of at least

13A.. 125V. 1625W., and 2) the cord should be arranged so that it will not drape over the countertop

or tabletop where it can be pulled on by children or tripped over accidentally.

ELECTRIC POWER: If electric circuit is overloaded with other appliances, your breadmaker may not

operate properly, breadmaker should be operated on i.separate electrical circuit from other operating

appliances.

POLARIZED PLUG: This appliance has a pOlarized plug one blade is wider than the other). To

reduce the risk of electric shock, this plug is intended to lit in a polarized outlet only one way. If the

plugdoes not tit fully in the outlet, reverse the plug,

if

it still does not/it, contact a qualified e~ectrician.

Do not attempt to defeat this safety feature.

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RE DM KER

INTRO U TION

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a recipe contailJs more than 50 whole wheat flour, then

use Whole Wheat Bread Program.

This program taKes

4:00

hours to complete.

PROGRAMSELECI

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Whole Wheat Bread

Program

Rapid Bread Program .. ,. Save an hour by using this Rapid Bread Program.

After 2 hours and 40 minutes. the beeper sounds 4 times

indicating that lhe bread is done.

__TheEHQGHAM SELEClb\JUQnwjJ\JetY()l.J~I)Q2;>~12.yrcjifll: .rent.programs;

- Basic Bread, Rapid Bread. Whole Wheat Bread and Oough:u-

The Basic Bread and Whole Wheat Bread programs feature a 4 beep signal 3 minutes before

the end ot the 2nd kneading.

This tells you to add the additional ingredients (ie raisins. nuts) required in the specialty bread

recipes .. ' I

When the bread is done, the beeper soundsl4 limes and { : H] is displayed on display board.

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Basic Bread Program .. Simply put the measured ingredients into the breadlpan and

press the START bulton.

After 3 hours and 40 minutes. the beeper sound 4 times

indicating that the bread is done.

Dough Program

The Dough Program is used to prepare dough for making I

bread or rolls which are shaped before baking in your con-'

ventional oven.

The dough is kneaded for 18minutes.

The dough is removed from the bread pan, rested and

shaped as desired before baking.

The Dough Program can be. used to make the dough for

pizza, coffee cake, doughnuts, cinnamon buns, turnovers,

pretzels, bread sticks, bagels, etc.

,

Setting the Delay Timer

Baking Control. _

Warm

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The Timer can be set to delay

breadmaking trom 4 hours and

10minutes to 13hours.

At the selected lime, delicious

bread will be ready.

The Baking control function

allows you to select a dark,

medium or light crust.

. 4

II the bread is not removed at

the end of the Basic Bread or

Whole Wheat Bread program.

the bread will automatically be

kept warm for up to 3 hours.


6/43

TOTAL

Bread

4:10-13 hours

7

min

Smin

12 min

40min

sec

25 min

4 sec

60min

SOmin

20 min

3hours

, \ 1

End

3:40

Bread Ra~id

t

71:n

-

min

-

2min

-

C f in

--

see

0 minsec

-

6 min

-

0 min

II

End

2:40

WIiQleWtiear-

read

4:10-13 hours

20min

13 min

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SOmin

12

min

4

see

15 min

4 sec

40min

50 min

20min

3 hours

End

4:00

Dough

6 min

.. 1

5 mlO

12 min

4

see

End

1:03

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- The Basic Bread and Whole Wheat Bread Program contains an audible signal (4 beeps),

which sounds 3 minutes before the end of the 2nd kneading.

This teUsyou to add the additional ingredients (ie raisin nuts or vegetable etc.,) required in the

specialty bread recipe~.

- The beeper sounds 8 times at the end cooling processlto indicate the bread is done.

5


7/43

Parts and Functions

Bread Pan Handle

Kneading Blade

Kneads dough)

Bread Pan

Shaft

Rotates the kneading

blade)

Accessories.

S

Liquid Measuring Cup

1 cup)

Lid

Handle

Air Exhaust

Air is vented through these

outlets

Control Panel

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Operations ar 3 centrally

controlled by a microcomputer)

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8/43

,, R'EMAINING'TINrt'

INDICATOR

This displays the remaining

lime lor the program

\0

be

completed.

BAKING CONTROL

INDICATOR

Pressing the baking control

button will advancelhe

indio

.cator Or light. medIum or

dark crust.

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BREAD pROGRAM

INDICATOR '

When program is selected,

the indicator will light up.

STOP

Press this button to cancel p

program. If you make a mis

take when selting the delay

time~, press the

STO~

but-

ton and re~nter the correct

program.

BAKING CONTROl:.

Press this bullon to select

dark, medium or light cru~t.

DELAY TIMERIINOICATOR

Alter selt ing the delay t ime.

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press Ihe start button. The

delay limer indicator will

li91i1tup. When the pread

maker slarts 10 knead. the

indicator goes off.

START

Atter selling the desired pro

gram, the baking control

and timer (if needed), press

this button 10start the pro

gram orlimer cou,nt down.

TIMER

Press timer buttons'to set the

fimed\ ilayrTnetime p.tiU -

advance by 10 minute inter'

vals from 4:10

to

13:00

hours.

This timer can only be used

for Ihe bread program and

whole wheat program.

PROGRAM SELECT

Press this button to $~lect

the program: Basic Bread,

Rapid Bread. Whole Wheat

or Dough.

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CAUTION

If you want 10 cancel the selected program. press the STOP button for

more than 1 second at any time during the cycle.


9/43

INST ll TION ND S FETY PRE UTIONS

Read lhis manual and follow these simple safely precaulions belore using this appliance.

1

Use the breadmaker only on heal-

.re~jstanLstlriace.Mal\esurejl. ()I1lbe .

exposed to direct sunlight.

,

2

Allow at least 4 incheli clearance on all

sides of the breadmaker, 1hen it is In

use

at least 4 incl;les

Plug the breadmaker into a properly

wired wall outlet (120V/So.Hz only).

4

Do not use the breadmaker neara Source

of heat or where it unstable .

5 Keep the breadmaker away from babies

and children. They may touch the corltrol

panel or hot sunaces during operation. ,

6

Do not cover the bread maker with any

thing, or put anything in the breadmaker

(except the,bread pan) as this may cause

a lire or a malfunction.


10/43

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Be sure to disconnect the power cord

by pulling on the plug, and allow the

breadmaker to cool down before

storing.

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00 not dent or damage the bread

pan. The breadmaker will not operate

properly if it is damaged.

9 00 not immerse the bread pan in

water. Doing so could cause of the

shaft.to malfuflptiOf) oc;lean the

. pan; wipe' if with a daiTip C loth.

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Never immerse the breadmaker, cord or

plug in water.

This would be very dangerous.

7 00 not open the lid or remove the bread

pan during operation.

......-Thelidmaybeopenedonlyduringlhe .

Bread or Whole Wheat Bread program to

aQl;t_~?:.lrqjngr~f1_J~I}I_?t

tlEl..

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~ jic;ate


11/43

HOW TO LE N

CLEANING

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.;;AvoIdlJslnganycleanIngagenlotherlh8n .

dish detergent.

..-Do not use steel wool or other abrasive .

materials.

- 00 not wash the removable parts in the

dishwasher.

.~l56nor iirimerselhe ieadpan

In water

Wipe clean with a damp cloth, then dry

thoroughly,

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Wipe the shaft with a soft cldth or sponge

to prevent damage to the seal packing.

Allow to

dry

before star,ingthe pan inside

the bread maker.

SEAL PACKING

SHAFT

Wipe the exterior with a damp dish cloth.

Do not immerse

10

water or splash with

water.

After using, cool and wipe out crumbs or

flour from the oven interior with a dar,np

ened washcloth. A dampened. small soft

brush may also be used.

Wash the kneading blade with a soft cloth

or sponge, and let dry. II necessary,

immerse in water lor a while and clean with

a soft toothbrush. Dry thoroughly. The

kneading blade should be removed and

cleaned after use

KNEADING

BLADE

Donot use metal utensils to preVentdamage

to the non-stick coating of th~ bread ~an.

NOTE: The non-stick coating may change

colour after prolonged use. This is caused by

moisture and steam, and in no way aflects

performance.

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STORING

Be sure breadmaker is completely cooled before storing,

All removable parts should be thoroughly cleaned and dried .

Store breadmaker with lid closed.


12/43

When yeast is combined with sugar and water at

the right temperature. the yeast generates a gas.

carbon dioxide, which makes the dough rise. Too

much heat will kil l yeast,

(13O F1S4C).

too little will

slow down its action. Be sure to check the expi

ration date on the yeast you buy since aged yeast

usually per10rms poony. Store yeast in .the

refrigerator or freezer to keep it Iresh. Remove

only the amounl required for the recipe. Yeast

should be al lowed to come to room temperature

before using. Always use Dry Granular Quickl

Rapid Rise or Active Dry Yeast in the Breadmaker

lor best results. It does not need preliminary fer

mentation; it is added together with the 1I0ur.This

type of yeast is available in small packets but is

more economical purchased in a can. Packets

contain a scant 3 teaspoons of yeast. Measure

yeast accurately lor best results and follow quan

t it ies given in each individual recipe.

tender and moist. Olive oil is otten used in pilla

dough to impart good flavor. VElgetable. corn.

peanut, safll()Y{er, soy or sunllower oils can also

be used. Fats should be at room temper.ature

before addmg recipes in int: bre dmai


13/43

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I Eggs Raisins, Nuts I

.Eggs add color, richness and leavening to When adding Raisin and nuts to the bread

........ieaa:Wheiiusin~reggsinbreadmaking ........

1

heirsugaJe.consi~

their large water content must be accounted dered. The height of bread containing these

for in the formula. An average size egg con- ingredients may be low because the chopped

tain about ~ cup ot water. nuts Or raisins cut the gluten

structure.

For

Ihe besl results. wait for the beeper to sound,

indicating the l ime to add these ingredients.

- DRY MilK POWDER

Dry milk powder is preferable to fresh milk since

it

can be used on the limer program without risk

of spoiling while it sits in Ihe bread pan at room temperature. Dry milk adds nutrition to bread when I

it is used. Milk produces a velvety texture and a softer crust. Buttermilk powder may also be us~

to enhance the butter flavor in bread. Add 1 tablespoon ot dry milk or buttermilk to bread where

water is used as the liquid, as in our basic recipes.

ADDITIONAL INGREDIENTS

II

Tips for

breadmaking

~ DRY GRANULAR YEAST

FAST/RAPID or ACTIVE DRY YEAST can be used. Experimentation regarding yeast may b~

necessary due to alt itude variations and room temperature. I

COM~RESSED (CAKE) YEAST can not be used with your breadmaker.

HIGH ALTITUDE ADJUSTMENTS

Increaseamountof water 1-4 Tbsp,

Decrease sugar honey 1-3 tsp

Decrease yeast Ife-V tsp

~Jn9r~~~~g lJ. ~.fI -3 tsp

The higher the altitudeihegrealel

loe

Changes;

- TIPS FOR VARIATION:

When changing recipe portions, adding too much wheat germ, nuts. cinnamon, milk, fruit. vegeta

bles, etc . will inhibit the rising of Ihe bread. Portions may be varied in the Dough Program more

easily, but this may atfect the baking results.

,

NOTE: Fresh eggs, sour cream, milk. cream. and COllage cheese are not recommended for

Delayed Baking with the Timer. These ingredients may spoil. Fresh milk can be used to

replace Ihe dry milk and water in recipes that are to be baked immediately.

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NOTE: Place spices, dried fruit and vegetables away from the liquid ingredients so they do not

soak up the liquids.

-12-


14/43

,LEVEL

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,1,

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1

Jf. tsp

lh

lsp

2 TBL

V

cup

1 tsp

lT8L

1 cup

2tsp

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0 - -- -. ~

WHOLE

WHEATSREAO

ILO.b

Jngredients,_ l.5

lb..

2 12 cups Whole Wheat 3. cups

Flour I

NFD milk 3 TBl

8rown Sugar

IIJ

cup

Sail W2lSp

Butler 2 TBL

Waler,

lll

clfPctive Dry yeast

2 1

ISP

or

Fast Rise Yeast

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1 12 tsp

TIPS FOR MEASURING INGREOJENTS

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BASIC RECIPES

Active Dry Yeast

or

r-ast Rise Yeast

BASIC BREAD)

l iigfooiertts .. -l;5lb- .

Bread Flour 3 cups

NFD milk

Ph

T8L

S\-,gar 2 T8L I

Sail 1112 ISp

Butter 2 TBL

Water

1:4

cup

plus 1 TBL

21/2 lsp

Dry ingredients; Use standard conventional dry measu~es. Fill the measure to overilOwing,

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then level it off. Dry measures are essential for accurate measurement.

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Sugar,

tal

yeast. salt. spices. dry milk power, etc.:

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D..-yOuick RisefAcl ive Dry Yeast does not need prel iminary lermentation.

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15/43

1

Align the l FRONT

mark to the FRONT

side of the bread maker.

4

Place the bread pan in the bread

maker and turn counter


16/43

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Place 'the bread on'

a wire rack to allOw

the steam to escape

and allow it to cool.

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MEO LIGHT

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BASIC RAPID WHOLE oqUGH

BREAD BREAD WHEAT

LE

l e ]

9

Turn the bread pan upside down and

gently shake it to release the bread.

CAUTION:

The bread pan. kneading blade and

bread will be very hot.

Always unplug after each us~.

Basic Bread or

Whole Wheat

GI$I~tJh~li


17/43

Programming the Delay Timer

- ': Seffhelimeffoi lioweveflongYOUwanttowait'belorelhe breadis-done--(trom-4:1OIo13_hours, ..n:'

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- . _ . __ m ... ___ ..... _ . .. _ __ _ __ ._._ . _________________ __________ .-._. ..

EXAMPLE: It is 9:00 p.m. now. The bread should be ready at 6:30 a.m. the nexfmoinIng:Sei

the timer for

9:30,

because there are

9

hours and

30

minutes between

9;00

p.m. and

6:30

a.m.

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NOTE: If you pass the desired

ill

dvance

n

0

(

U

'J

delay time, push the

(T)

but-

minutes increment.

'on

to go

back. Continually

pressing the

(A)

bunon

will

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2. When constant pressure

3:00. This is the longest that

Ci)TIMER

the timer may be delayed.

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time will

advanCE: 4uici


18/43

Programming Dough

fheOeiaYTlmeTCariKblbe osedfor Ihedough-program ....

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1.Choosearecipe.

2. Press the PROGRAM SELECT bunon 4 times; the dough

indicator will be lit.

The remaining time displays 1:03.

Pr~ss the STARTbutton.

4. Follow your recipe directions to complete whatever you have

chosen to make.

3. 'Atter , hour and 3 minutes the peeper will sound inciic;31ing

the time to remove the dough.

REMAINING TIME

( ,.,-, - )

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4

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Crust Treatments (use only with do~gh program)

Always allow optimum rising of shaped dough. Then. use,a pastry brush to gently apply the glaze.

Bake as directed in the recipe. for a shiny, golden crust, use Egg Glaze or Egg Yolk Glaze. For a

shiny, chewy crust, use Egg White Glaze.

NOTE: Without the Egg yolk Glaze, the crust will be less golden in color.

All loaves 01bread baked in the breadmaker use this function.

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1. Press one time, medium is selected.

. Press mUle Iha

will be advanced as follows:

MED

LIGHT ,--+

DARK

Mix 1 slightly beaten egg with 1 tablespoon (1Sml)water or milk.

Mix 1 slightly beaten egg yolk with 1 tablespoon (15ml) water or milk.

Mix 1 slightly beaten egg white with 1 tablespoon (15ml) water.

Egg Glaze

Egg Yolk Glaze

Egg White Glaze

The Baking Control lunction is used to select the color of the crust. 1\can be baked light,

medium or dark-you decide

NOTE: It is nOI necessary to press the Baking Control button when medium is desired. Just

press the STARTbutton and the Baking Control will be set at medium automatically.

Baking Control

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-17-


19/43

Storing Freshly-Made Bread and Bread Products

STOR N

RE D

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.,. ,.,, Proper,WafefTemperature

.....+hefearenopreserv~tivesjnyouLtlom~m~l :l~f:1.s.:~( )Pr()Pf: r~torageis ~ost important.

Always cool bread completely before storing .

~~:St~;;bieadinanali1igiitcontainei:Otseallightlyiriaptasticbag,

Placing a rib of fresh celery in the bag will help keep bread Iresh longer.

For best resultsdo not store unbaked yeast dough in your freezer lor more than 2weeks.

To prolong storage. baked loaves may be froze : l Wrap in a tightly sealed plastic freezer bag.

10

freeze unbaked bread dough: I

Shape loaf and wrap well in plastic film or foil. Make sure the loaf will fit easily intc the baking pan

because it will spread out a little before freezing. Place the shaped loal on a flat surface in the

freezer so the shape will be maintained until frozen completely.

To thaw frozen dough:

Remove a lrozen loai irom tiit.J\1t::U:i.

P:ac~Ic~

:r. a greased baking pan. Allow the loaf to thaw

(covered) and rise in a warm. dralHree place until almost doubled in size. This time will be approxi.

mately 6 hours for a standard loaf. AlternatIvely. thaw the loa/in the refrigerator overnight. then

unwrap, place in baking pan and allow it to rise for approximately 2 hours in a warm place.

To freeze unbaked rolls:

Shape rolls and place them on greased baking sheets or in muffin pans. whichever lhe recipe

directs. Coverthe pan and rolls with plastic fi lm or loil and place in the freezer. Freeze completely. 1

Remove roUsfrom the baking sheets and place them inwellsealed freezer bags. Label and date 1

each bag .

Tothaw frozen bread rollS:

Remove rolls from the freezer 2 hours belore baking. Place rolls 1 inch (2.5 cm) apart on greased

baking sheets. Cover loosely with a dean cloth and le trise for

1 /2

to 2 hours in a warm, dratttree

place. 1

The tempetature

the room and the water used

will alleet the baking results. Use cold water (about

5C/41F) if the room temperature is high {ove~

2soCI7BOF}. If the room is cold (under lOOC/500F)

use warm water SOC/1200F).

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20/43

TROU L SHOOTING

Troubleshooting

.................D~~()nsistency()f lhedough can be checked while il is mixing (in the first 7 minutes). Dough should

appear pliableandelastic.lI 100

drY.

add waIer bne tablespoon at a time;H dough is

100

moist; add

flour.

. , ..... Stale ingredients used.

;; ToomucheasL

PRO L M

,

Dough does not rise enough.

Bread flops over sides of pan.

Crust pale in color.

Bread does not keep well:

Loaves spread oul or lose shape

instead of rising.

Bread falls during bake cycle.

Bread has coarse texture:

crumbly.

Sticky bread which slices

unevenly.

SOLUTIONS

liquids are 100 hOt(above 105F/400C .

Inactive yeast; or not enough yeast.

Ingredients are too cold.

Too much salt.

Toomuch dough.

Bread has over risen (reduce amount t yeast

slightly). I

Not enough sugar.

Bread lasts up to 5 days if stored in the refrigerator. I

Dough too soft.

Bread v r risen (reduce amount of yeast slightly).

Bread over risen (reduce amount of yeast slightly).

Always use a serrated bread knife.

Allow bread to cool longer before slicing.

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21/43

',.

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REQUESTINGERVICE

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.

.

.

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BAKING RESULTS:

r dm.kef

Smo~o

id.s 0

od ,1.

Co.~Ud

,

Un' . .,1,,,.,0cr

-

~-- ~---

------ .

____ ._ 'M _

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Not ttnbv91'\

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Toomuch

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22/43

1

The breadmaker cannol shape individual roll~. dough-

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nuts. etc.,

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nsw r

II1l hei\=}hlqnds~ape of bread may differ depending on

the ingredients,room temperaturea ndlen~thoHhe

timer cycle. Also accurate measurement of ingredients is

essential to make delicious bread.

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_i_-

Stale inb.redients may have been used .or too much ye.astay hare used. Always use fresh ingredients. Accurate

measurements are essential to make delicious bread.

II there is tOOllittle in the bread pan, the kneading blade

cannot knead well enough. If there is too much, bread

t of the bread pan.

This can happen as the kneading blade is detachable.

Use a non-metal ulensillo remove it.

Ca

t:o 7 Tl1e

kneading blade will be hot,_

Sometilnes flour in. the corner of the bread pan maynol

have been completely kneaded into the dough.

Scrape it off with a knife.

The complete bread program lakes a minimum of

3 hours and

40

minutes.

Longer delay times could aller the baking results.

I

Yes. Be sure to deduct the same measurement of water

to equal any liquid substi tution.

Fresh milk is not recommended when using the timer,

because it may spoil while sitting in th~ bread pan.

Question

2

The bread has an unusual

odor. why?

3 The kneading blade comes oul

with the bread.

4 ,The bread has a floured

corner.

Why can the ti~er only be set

for not less than 4, nor more

than 13 hqurs?

1 ,

6 Timer cannOI be used lor

DOUGH program. Why?

7 Can ingredients be halved or

doubled?

8 Can fresh milk be used in

place of dry milk ?

N1 mWhydoestheheighLand

m

shape of bread differ in each

us

1,9

W.hat happensl if the bread

maker is unplugged during

operation by accident?

If

the there was a power interruption during operation,

the program will be affected. Plug in again, and the oper

ation will continue. If the interruption in power is longer,

new ,ingredients will have to be used and the program

re-set.

I ~

-22-


23/43

SPE IFI TIONS

I

How to reset

When the oven area has

cooled. press STOP button:

and start again.

Remove the dough and start

again using all new ingre

dients.

A.C 120V 60Hz

550W

BOW

133/4 x lOY4 x 13 35.0 x 26.0 x 33.0 em)

APPROX 16 Ibs (Approx. 7.11:


24/43

o

0 0 0 0 INDEX 0 0 0 0 0

,

OOK OOK GUrD.E

' ~BR~~~~~;TE~~~~~::.~.~.~.:.:':::::'.':::::';';';',';',:;',.

.: ::::::::::_:::~':':~. '.: :'. ':.: :..: ~~

'GHILECORN

BREAD _ , ,

::.:25

FRENCH BREAD:: . . ::::: : :::: :::::::;,:;J ~ uu'.: ...u 26

CINNAMON RAISIN _. _ . , , , , : : .': 26 ; .

GRANOLA , _ , , , '1 27

i

UMPA 27

~;~ : .. I , . . . : . : :

SQUAW , , , co _ , , , , , , , 29'

I

SUNSHINE NUT , ' ' , .. , ' 29

CRANBERRY/CHERRY . _, - .. - - - 3Q

HONEY MUSTARD , - - ' ...... , .. , 'Y'

PIZZA BREAD .. / , , .. , .. : , ...... 31

ORANGE BREAD., . . _ , , . , .. - . , : , . ' ~.. 31

APRICOT .....

1 , ' ,

32

COTTAGE DILL , , , .' ......... .' . 32

'. -

RACKED WHOLE WHEAT , . , , , ,' , ............. 33

WHOLE WHEAT WITH GLUTEN , , , , .. , , , .. , , ; .... 33

SESAME. ,I, , ........... , ' ........ ' ... , .. 34. I / ,

t:: , , I f

WHOL WHEAT.,., , ,., ,., .. i , 34

ONION BREAD ,' .. '1' ...... ' ..... ' .. , , .. 35

, ,

LIGHT RYE _ - - - .. - - - . - : i. 35

PUMPKIN BREAD , ' . , .................... 36

I ,

SPICY BACON ' 36

MIXt:.u DklEO

FnUIT BRE..AO .. , : .. , ,.

37

UGHS '. \ I ,

DO ............... -I' ... - .... 38

CRUMB BUNS. r ' ... , , . ' ..... .' . 38

I ' ,

BABKA ROLL , _. _ , .............. , 39

FOCCACIA BREAD' , .. ' .' - , I 40

I

BUITERMILK ROLLS . _ ' , , '.... '. 41

, WHEAT ROLL~ - , 42 I ,j,

DINNER ROLLS _ _ ................................ ' , 43

PIZZA , , : , . 43

NOTE

Recipes can be convened from

2

LB to 1 LB by adjusting the amount of ingredients in the

recipe.

Experimentation regarding yeast amounts may be necessary due to altitude variations.

Use Active Dry Yeast lor these recipes, not Rapid Rise Yeast.

NFD milk non fat dry milk.

-24-

...- ....~~ ..

I

n


25/43

BASIC WHITE BREAD

NOTE: Use active dry yeast lor these recipes. not Rapid Rise Yeast.

I

+

1112

LB

1 cup plus 1 TBL

3 cups

1 lf.2 T8L

1 12

tsp

2TBl

2 T8L

2112 tsp

31. cup

2 cups

1 TBL

1 tsp

1 lf.2

T8L

1 TBL

2V tsp

BRE DS

I

.6ASICWHITEBHEAO

1 La

Ingredients

water

bread flour

NFD milk

salt

sugar

butter

yeast

1- -..:;

: t; l

~

.... ,~:

~ .

1 ;,,

~~.

~~~

.~ f:7

....

CHILE CORN BREAD

I

Method

1. Remove pan from Bread Machine.

I

2. Place Kneading blade on shaft in pan,

3. Place ingredients in pan in order listed: water.

flour, salt, sugar, milk, bulter and yeast,

4. Insert pan in machine and turn G:Ounterc lock-

~se~loc~ . I

CHILE CORN BREAD

Makes a

Ph

LB loal.

Ingredients

water

bread flour

corn meal

sugar

salt

shortening

yeast

whole corn drained

cilantro, optional

Method


2. Place Kneading blade on shah in pan.

3. Place ingredients in pan in order listed. Add

water, flour, cornmeal. sugar, salt. shortening

and yeasl.

4. Insert pan in machine and turn counter clock

wise to lock..

I

5. Using the program select button, select

Basic Bread cycle.

6. Using baking control, select crust color.

Medium is recommended for first loaf.

7. Press 51art. I

8. At end of cycle, remove bread pan using oven

mitt.

Amount

1 cup plus 2 TBL

3V

cups

1/2

cup

2 TBL

1 tsp

1 12 T8L

2 lf.2 tsp

~ cup

2 tsp


Basic Bread cycle. -:

6. Using baking control. select crust color.


7. Press start.

8. At beep, add remaining ingredients.


mitt.

-25-


26/43

. F:'

.= ' .

) ~1 : :

~ . I

., ,

i

FRENCH BREAD

Makes a

1 12

LB loaf.

. FBENCH BREAOj

Ingredients Amount

I I

I

r

I

I

water

bread flour

sugar

salt

yeast

Method

1. Remove pan from Bread f>1achine. '

2. Place Kneading-blade on shaft in pan,


water, f lour, sugar, salt and yeasl .

4. Insert pan in machine and 'turn counter clock.

wise to lock.

t

CINNAMON RAISIN

Makes a 1 LB or lVz LB 10a1.

1V cup

31f.l cups

2TBl

l1h tsp

2 f 2 tsp

5. Using Ihe program select bulton, select

Basic Bread cycle.


Medium

is

recommended for f irst, loaf.

i

;:-.e~~

~o:L


mitt.

Ingredients

water

bread flour . ' .

salt

brown sugar

NFD milk

butter

cinnamon

yeast

walnuts. chopped

raisins

CINNAMON RAISIN

1lB

:v.

cup

~~lJPS

1 tsp

2TBL

1TBl

1 TBl

1 tsp

2V tsp

v. cup

v. cup

1 IzlB

1 cup plus 2 fBL

3 cups plus 1 TBL

ll/ztsp

3TBl

Ph TBL

2TBL

2lSp

2 h tsp

Y3

cup

YJ cup

I I

I

I

I

I

1

I

Method


2. Place Kneading blade on shaft in pan.

3. Place ingredients in pa1;l in order listed. Add

water. t lour, salt~ brown sugar, milk, butler, cin

namon and yeast.

4. Inser1 pan in machine and turn counter clock

wise to lock.

5. Using the program select button. select

, Basic Bread CY(fle.


Medium is recommended for f irst loaf.

7. Press start.


9. At end of cycle. remove bread pan using oven

mitt.

,I

,

-26-


27/43

Makes a 1 12 LB loaf.

lMP

Method




water, flour, rye, cocoa, orange rind, brown

sugar, salt, oil. molasses, anise seed, cara

way seed and yeast.


wise to lock.

I I ,

I

I

1

V3 cup

1V:z

LB

.... _ n__

2 TBL

1 cup

plus 2 TBL

2

cups

lcup

~cup

2 TBL

V cup

2TBL

2 tsp

h tsp



, I

7. Press start.


9. At end of cycle, remove bread pan using-oven

mitt.


Basic Bread cycle.



7. Press start.


mitt.

UMPAiJ

.Amovolm

, cup plus 2 TBL

2 cups

1 cup

1 TBl

1 TBL

2TBL

1 tsp

2TBL

2TBL

1

tsp

112

tsp

2V tsp

1 LB

GRANOLA

v.

cup

s cup

1112

cups

~cup

112 cup

1 TBL

3TBL

1.TBL

11/2

tsp

2Y. tsp

L_

walnuts. chopped

Ingredients

water

bread flour

........wheat flour

granola

NFDmilk

honey

buUer

salt

yeast

GRANOLA

................... _Ingredlents .

water

bread flour

rye

cocoa

orange rind

brown sugar

salt

canol a or vegetable oil

molasses

anise seed

caraway seed

yeast

Makes a 1 LB or

1112

LB loaf.

Method


Z. Place K ,ad;1i9blade on shaft in

pail.

3. Place ingredients in pan in order listed. Add .

water. lIour, granola, milk, honey, butter, salt.


wise to lock.

S.Using the program select button, select

Basic Bread cycle.

-27-


28/43

~~ .. '~,:-::..

~

..

POppy

Makes a 1Y2LB loal.


Basic Bread cycle.


Ught is recommended lor first loaf.

7. Press

start.

a.

At end of cycle, remove bread pan using oven

milt.

;

I

I

I

i

I

I

I

,

i

[ POppy

\

'

Ingredients

water

bread flour

NFD milk

salt

vegetable oi l

on y

lemon peel

poppy

seeds

nutmeg

yeast

Method

,. Remove pan from Bread Machine.


3. Place ingredients in pan,in

I

brder listed. Add

water. flour. milk, salt. oil,

honey, lemon

peel,

poppy seeds, nutmeg and yeast.


wise to lock.

O TM L

Makes a 1 LB or

I1f:1l8

loaf.

Amount

1 cup plus 2 TBL

3

cups

2T8L

l1f:1

tsp

1

TBL

2 TaL

1Tal

v cup

v

to

112

tsp

2Y. tsp

I

Ingredients

water

bread flour

salt

butter

NFD milk

molasses

old fashioned oats

yeast

1 LB

3 .

cup plus 1 TBL

2 cups plus 2 TBL

1 12 tsp

, TBL

1 T8L

3T8L

112

cup

2 tsp

l1f:1

LB

---

1

cup

plus 1 T8L

, 3Yc

cups

2

tsp

1 Tal

H~ TBL

Y.

cup

:v..

cup

2

tsp

Method

1.Remove pan from Bread Machine.



water, flour, salt, butter, milk, molasses, oats

and yeast.

4. Insert pan in machine and turn counter doci


29/43

I

SUNSHINE NUT

,

,

I I ,

I

1

I

.,

......c;yppluslTBL

1;4 cups .

, cup

i cup

v cup

2T8L

2TBL

1

tsp

\ :

tsp

, I

5. Using the program select bU,tton. select

Basic Bread cycle. I

6. Using baking C0f .ui,

;:,~iO\.;i

~iu;:;i.

\;ViOi~

Light is recommended for

first

loaf.

7.Press start.


mitt.


Basic Bread cycle.

S. Using baking control. select crust color.

Medium is recommended for

first loaf.

7. Press start.

8. A1 beep, add remaining ingredients.


mitt.

SQUAW J

water.

bread flour

wheat flour

rye flour

brown sugar

vegetable oil

honey

salt

yeast

water

~ cup plus TaL

cup plus 2 TBl

I

l h

cups

21,h cups

h cup

1. cup

1 tsp

tsp

, Tel

TBL

3TBl

cup

1 TBL2TBL

1 tsp

TaL

1~ tsp

tsp

.

V cup

/2

cup

SQUAW

Makes a LBor

l h

LB loaf.

Method




water. flour, salt. milk, honey, butter. orange

peel and yeast.

4. Insert pan in machine and turn counter clock-

wise to lock.

1< SUNSMINE NUT

Method

1. Remove pan (rom Bread Machine.


3. Place. ingredients in pan in order listed. Add

water, flour. brown sugar. oil. honey, salt and

.... I

yeast .

.4. Insert pan in machine and turn counter clock-

wise to lock.

-29-


30/43

CRANBERRY/CHERRY

CRANBERRY/CHERRY

I

1

1

, , ,

I.i,

I.

Amount

1h cup

1h cup

2

cups

1 cup

1 tsp

1 TBL

2TBL

1TeL

I 2TBl

2 tsp

2112 tsp

1h

cup

V:l cup

5. Using the program select button select

Basic Bread cycle.

6.

Using baking control, select crust CQlor.


7.

Press start.

8. At beep add remaining ingredients.

9. At ~nd of cycle. remove bread pan using oven

mitt. I t

USTARO

j-I

1 eup plus 2 TBL

. - '- ~:U~~PIUS.1T6L 1 ,

3TBL

2TBL

2TBL

1

tsp

21/2 tsp

, I

IngridiiintS

almonds. chopped

cranberr ies or cherr ies dried

-cranberr:y.j.\J.if~ ...._..

bread flour

salt

sugar

INFO milk

butter

vanilla

yeast

Ingredients

HONEY MUSTARD

Makes

a

11/2 LB loaf.

water

1

chicken broth

I

bread flour

wreat flour

salt

NFD milk

honey

vegetable oil

gourmet mustard

chopped'chives

'ye~st

1.

Remove pan trom Bread Machine.


3.Place

ingredierts in pan in order listed.

Add

juice. flour,

salt

sugar. mi lk, butter, vanilla and

yeast.

4. Insen pan

in

machine and turn counter clock

wise to lock.

Method




water. chicken broth, flour. salt. milk, honey.

oil, mustard, chives and yeast.

4.

lnsen pan in machine and turn counter clock

wise 10 lock.

5. Using the program select buUon, select

Rapid cycle. '



7. Press start.


mitt.

3


31/43

, I

I

Amount

, cup

ad f lour

3

cups

1 Tal

Ph tsp

2T8L

2TBL

nge marmalade

1(4

cup

I

2TBL

on peel

1 tsp

nge peel

, tsp

21/2

tsp

Makes a 1V. LB

loal.

PIZZA BREAD

Amount

lV.

cup

... :3~lJPS .

. 2TBL

tsp

2 TaL

'/2

cup

1(3 cup

1(3 cup

1 TBL

1(4

cup

1

tsp

1 tsp

2V:z tsp

S. Lising \;1(:: jJiv'9i ;T. ;;


32/43

32

APRICOT

.T...

I

31. cup

3 cups

1V2

tsp

11h TBL

2TBL

1Y.zTBL

:l{. cup

1 TBL

1 TBL

11TBL

2

tsp

Amount

5. Using the program select

Rapid cycle.


Medium is recommended for first ,loaf.

7. Press start.

8. At end of cycle. remove bread pan using ove

mitt.

2cup

112

cup

Arnount

.~CUpplus ..

lTBLL

21h

cups

11h

tsp

2TBL

1/3 cup

31. cup

21h tsp

:>. using

lne progli:llll seleCI

Basic Bread cycle ..


Medium is recommended lor f irst loaf.

7. Press start.

8;

M. beep, aod remaining ingredients.


mitt.

I.

APRICOT

..

dried apricots cut up

pecans chopped

Ingredients

W~tet ., -.

bread /lour

salt

vegetable oil

apricot preserves

old ,fashion oatmeal

yeast

COTTAGE qlLL

Ingredients

water I

bread flout

salt

. NFOmilk

sugar,

butter

cottage cheese

minced dried onions

dill seed

dil l weed

yeas,t

I

~ I

Method




water, flour, salt, milk. sugar, butter, cottage

cheese onions, diU seed. dill weed and yeast.


wise to lock.

Makes a

11 2

LS loaf.

[

Method



3; Place ingredients in pan in order listed. Add

water, flour. salt,loil. apricot preserves, oat

meal and yeast.

4.lnsert pan in machine and turn counter clock

wise to lock.


33/43

WHOLE WHEAT WITH GLUTEN

Makes a

1112

L8 loaf.

I

',\

.',

,~

I

i~

I :1

If;

i

I

I;

q

.........1 '

I

r

, L

'I' j

I

1 1 2 cup plus 1 TBL

331

cups

2TBL

1lh t P

2TBl

2TBl

1 TBL

2 1 2 TBL

2 1 2 tsp


Wheat cycle.

7. Using baking cbntrol, select crust colo'r.

Medium is recommended tor first loaf.

8. Press start.

9. At beep. add remaining ingredients.

10. At end of cycle. remove bread pan using

oven mitt.

I


Wheat cycle.



7. Press stan.

B. At end of cycle. remove bread pan using oven

mitt.

Amount

Vzcup

..... _.Y4.CUP

m 3A cup

n~tsp

3TBL

1/.

cup

2TBL

2V4

tsp

water

wheat flour

honey

salt

NFO milk

butter

molasses

gluten

yeast

WHOLE WHEAT WITH GLUTEN

Method

1. Soak 15 to 30 minutes boiling water and bul-

IgM wheat.

2. Remove pan from Bread Machine. I


4.

t lace Ingredients in pan in order listed. Add

bulgar wheat, water, sail, milk, sCJgar,shorten

ing and yeast.


wise to lock. I

Makes a

1 h

LB loaf.

Method



3. Place ingredieots in pan in order listed. Add

water, flour, honey. salt, milk, buller, molasses,

gluten and yeast.

4. Insert pan in machine and lurn counter clock

wise to lock..

.L

'ingredi ents

CRACKED WHOLE WHEAT

CRACKED WHOLE WHEAT

boil ing water

_..__ .... _ _ _ ..bulgarwheaL ..

water

salt

NFO milk

brown sugar

shortening

yeast

-33-


34/43

S S M

.

1

I,

Makes a 11/2 LB loaf.

r

water

............. ..... L .. ' . ' .... m. breadJlouL

white flour

honey

salt

vegetable oil

sesame oil

yeast

I

sesame seed 1

I S S M

I

Amount

1 cup plus 1 TBL

.........................~~~~~_

2TBL

Ph tsp

, TBL

11/2 TBL

21/:2 tsp

112 cup

. .. . 1

'1

'.'.'j

,I I

1 h LB

5. Using the' program select button, select

Wheat cyc.;.

6. Using baking control, select crust color .


7. Press start.



mitt. '

LB

ngredients

WHOL WH T

Makes a 1 LB or 1 12 LB loaf.

Method

,. Remove pan from Bread Machinf3.

:.::.Piace Kneading blade on shaft in pan.

3.

Place 'ingredients in pan in order listed. Add

water, flour, honey, salt,' oil, sesame oil,

sesame seed and yeast.

1

4. Insert pan in machine and t&n counter clock-

wise to lock. I

1 r. ,.,.,. , _,J

.,,\'w'~~:=~HT

i

,

I,i

,

I

t

I

i

1

,I

water

wheat flour

brown zugar

salt

NFO milk

butter

yeast

1

cup

21/2

cups

V cup

1 tsp

2TBL

1 TBL

2 tsp

1V3

cup

33fil

cups

, V3 cup

1 h tsp

3TBL

2TBL

, 2Y tsp

Method



3.

Place ingredients in pan in' order listed. Add

water, flour, sugar, salt, milk, butter and yeast.

4. insert pan in machine and turn counter clock

wise to lock.

5. Using the program, select button, select

Wheat cycle.



7. Press start.


mitt:

-34-


35/43

I I

3 tsp

1V:zLB

fcupplUs2TBL'

3 cups

'h~~t h

2TBL

1 package


Wheat cycle.

I



7. Press start.


mitt.


Rapid cycle.


t~;y~w~lJml's ;~m;;tG:-- dGd ~~;-~;;-s::C:it ..

I

7. Press start. '


mitt.

1 LB

~ cupplusi

TaL'

2

cups

lTBb

1 TBL

1 TBL

1h package

ONION BREAD

.

'--

....

~

.

'''':' .. '

.

LIGHT RYI;

Ingredients

1 LB

LB

.

34 cup

cup plus 2 TBl.

,I

Ph cup

Vi

cu

'h cup

34 cup

2T8L

TBL

2TBL

T8l

1 tsp

V:z tsp

3T8L ..

cup

, ,

Ph TBL'h TeL

1 TBL

TBL

2\4 tsp

'h tsp-

ONION BREAD

LIGHT RYE

Ingredients

water

bread flour

hh

h orownsuga(

butter

'NFO milk

instant onion soup

mix-l ounce

yeast

Makes a 1 LB or 1Yz LB loal.

5

Method




water, f lour, rye, cornmeal, sugar, salt, milk,

butter, caraway seeds and yeast.


wise to lock.

Method


.2. Place Kneading blade on shaft in pan.


water, flour, sugar, bulter, milk, soup mix and

yeast.


wise to lock.

I


36/43

, - ,;::; .:70,-.

1'

....

,

PUMPKIN BREAD

Makes a 1V~LB loal.

PUMPKIN BREAD ]

I I

1

I

I

I

j

I

I

I

,

I:

.. tl'lgr~~i~r\~ ..

water

brown sugar

salt

NFD milk

butter

pumpkin

vanilla

ground ginger

ground

allspice

roasted pumpkin ,seed

yeast

Method


2. Place Kneading blade on shah in pan.

3. Place ingredients in 'pan in order listed. Add

waler, flour. sugar. salt, mi lk. butler. pumpkin,

vanil la, ginger, allspice. pumpkin

seed

and

yeast. ,

4. Insert pan in machine and lurn counter clock-

wise 10 lock.

Amount

._3;4cupplus2TBL

3Y. cups

Ph TBL

2TBL

1 TaL

12

cup

1 tsp

IISp

IISp

11 2

cup

2V

tsp

I I I

I

5. Using Ihe program select' button, select

Rapid cycle.



7. Press start .


mitt.

SPICY BACON

II

Makes a , V z LB loaf.

, I

I

I

I

Ingredients

water

bread f lour

wheat flour

salt

sugar

NFD milk

butter

bacon bits

chopped parsley

peppercorns finely crushed

yeast

Amount

1

cup

plus 2 TBL

21/2

cups

112 cup

1'12

tsp

2TBl

1 TBl

2TBI. .

V3 cup

v cup

'4

tsp

2'h tsp

Method

1. Remove pan trom Bread Machine.

2 . .Place Kneading blade on shaH in pan.


water, lour, sai l. sugar, milk, butter, bacon bits,

parsley, peppercorns and yeast.


wise to lock.

5. Using the program select button, selectI

Rapid cycle. I



7. Press start.

B_At end 01cycle, remove bread pan using oven

milt.

I

-36-


37/43

MIXED DRIED FRUIT BREAD

I

Makes a

2

LB loal.

MIXED DRIED Ff1UITBREAD

, ,

t I ,

I

.1

Amount

3 cups

~cup

1 tsp

2TBl

2TBL

Yz tsp

1 tsp

2 h

tsp

-.-

2h

cup

I I


Basic Bread cYcle.

6. Using baking control, select cr~st color. I

Medium is recommended lor first loaf.

7. Press start.

8.

At

beep, add remaining ingredients.

9. N end ot cycle. remove bread pan using oven

mitt.

11CUPplus2TBL ....

. ..

+ ..

-37-

dried fruit pieces

lngredlent~

eggplusenoughwater

to measure

bread flour

brarif1akescerea,

salt

NFD milk

honey

nutmeg

vanilla

yeast

~ I

Method

1. Remove pan from

Br~ d

Machine


I


egg mixture. flour, cereal, salt, milk, honey,

nutmeg, vanilla and yeast.

4, Insert panio machine and lurn counter clock.-

wise to lock.


38/43

I I .

Use active

dry

yeast for these recipes; not Rapid Rise Yeast.

I ,

9. Cover with a cloth, let rise until double in

size. I

10. While dough is rising, ih a medi~m sized

mixing bowl, combine all topping ingre

dients. except butter ard powdered sugar.

, ~11 mixed. cUl in tiutter. until pi~s

are the size of ,pe>.

I

12. Make slight indentations with fingertips on

the surface of the dough.

13. Sprinkle evenly with topping milf;ture. , ,

14. Bake in preheated 350 degree oven for

30. j

minutes Or until crumbs are lightly browned

and finn.

15. Remove Irom oyen and on wire rack.

16. Sprinkle with powdered sugar.

NL

.....CHLlM~l3lJt-I~1

I I .

J

--I

Amount

Amount

~ cup

1

3

cups

hcup

1 tsp

1 tsp

2 2 tsp

2h

cup

lf2

cup

f,ztsp

/3 c~p

cup

DOUGHS

Ingredients

milk

egg

bread flour

sugar

salt

vanilla

yeast

Crumb Topping ingredients

1I0ur

brown sugar

.1

cmnamon

bulter

powdered sugar

RUM UNS

Method

I

I I

1. Rem6ve pan Irom Bread Machine.



inilk. egg, bread flour, sugar. salt. vanilla and

yeast.

4. Insert pan in machine and tyro cp\.Inter clOCh

wise to lock. 1 1


Oough cycle. I

6. Press start.

7. At end of cycle. remove dough and let rest

5 minutes belqre shaping.

8. Place in a lightly greased 9 inch square bak

ing pan spreading evenly with fingertips.

Makes 9 servings .

.. Preheatovento3S0degrees,

I

,

-38-

.::~ ~ ~ -: - :~


39/43

39

BABKA ROLL

Makes 1 12 LB loaf.

Preheat oven to 350 degrees.

, ,

.~.

Amount

1 TBL

2TBL

2TBL

1h tsp

Amount

2TBL

Amount

1

cup

plus 2

TBl

2

3th cups

2TBL

1 tsp

2TBL

htsp

2 2 tsp

9. On a well floured surface .roll dough into a

10x20 rectangle, 1h inch thick.

10. Cover with fil ling up to 1 inch 1rom the ,edge.

11. Roll up length wise.

jelly

roll fashion.

12. Place in an S shape into a lightly greased

pan. ,

13. Cover with a cloth and let rise until double in

size.

14. From a crease in the top of the risen loaf.

15. Brush with egg wash.

16. Sprinkle crumb topping over roll.

7.

Bake in preheated 350 degree oven for 30 to

35 minutes.

18. Remove from pan and coolon a wire rack

. before cutting.

BABKA ROLL

Crumb Topping lflgredlents

butter

sugar

flour

cinnamon

FIlling Ingredients

butter

su r

cinnamon

Ingredients

milk

eggs

bread flour

sugar

salt

butter

vanilla

yeast

- egg wash = 1 egg + , TBL water. Mix well

Method



milk, eggs, bread lIour, sugar, salt, butter,

vanilla and yeast.

4. Insen pan in machine and turn counter clock

wise to lock.


Dough cycle.

6. Press start.

7. At end of cycle, place dough in large, greased

bowl, punch down.

8. Cover with a cloth and let rise until double in

size.


40/43

EFOCCACIA aB~p] .

Amount

ToppingIng~dients

fresh rosemary, finely choPped

fresh chives, finely chOPped

finely minced garlic

olive 011,separated

t I ,

Amount

12 cup

2

cup

14

cup

31.

cup plus 2 TBL

,I

1 cup

3 cups

, tsp

2TBL

2 tsp

8. Turn dough to croat evenly with oil:

9. Cover, let rise 30 minutes.

10. ~oll onto a 13x18 inch baking sheet.

I

11. Cover liberally with separated ~ cup dli-k

oil.

12. Let stand 20 minutes.

13. Sprinkle

with freSh herbs

and

garlic.

14. Bake in preheated 425 d~gree oven tor 30

\0

35

minutes.

water

bread flour

salt

sh~rtening

yeast

Ingredients

Method




water, flour, salt, shortening and yeast.

4. Insert pan in m~chine and turn counte~ clock-

wise to lock. I

5,Using the p~ogramselect button. select

I,

~ Dough cycle.

S. Press start.

7. At end of cycle. remove dough and pla\;e

i

bowl that has bee higreased Iwith l tablespoon

of olive oil.

Makes

1112

LB loaf.


[FOCCAC1ABREAO

I

I

I ~

-40-

...,

..

- .- -- ..

-.-

.- .-

..


41/43

41

BUTTERMILK ROLLS

Makes 18rolls


.

Amount

1VzcuP

1v cup

2

cups

111:zlSp

2TBL

v cup

v

tsp

2

tsp

8. Turn dough

10

coat evenly with oil.

9. Cover until double in size.

10. Punch down and divide into 18equal piec~s.

, 1. On lightly floured surtace, shape into

18 balls

12. Place on greased baking sheets.

13. Cover and let rise in warm, draft free plfice

for 30 minutes, or until doubled in size.

14. Bake in 350 degree oven lor

19

to 15

minutes. or until golden brown.

BUTTERMILK ROLLS

Ingredients

. buttermilk

bread flour

wheat flour

salt

honey

butter

baking soda

yeast

- Melt 2 TBl butler for topping.

Method

; ;:;~move pan from Bread Machine.


3. Place ingredients in pan in order listed. Md

buttermilk, 1I0ur, saito honey, butter, baking

soda and yeast. I

4. Insert pan in machine and lurn counter clock

wise to lock.

5. Using Ihe program select bUllon, selecl

Dough cycle.

6. Press start.

N end of cycle, remove dough and place in

bowl Ihat has been greased with 1 TBL of


42/43

WHEAT ROLLS

Makes 18 rolls


WHEAT ROLLS

I

I

...Amount.

water

1cup plus 2 TBL

..................wheatflour

1 hcups

...

1 h cups

1 tsp

I

cup

2T8L 2T8L

Yztsp

Method


2. Place Knee:::;:;g btcclt on ~ilali in pan.

I


water, flour, salt, brown sugar, milk. butter and

yeast.

4. Insert pan in machine

and

,turn counter clock-

wise to lo k

I

I


Cough cycle.

6. Press stan.

7. N. end of cycle, remove dough and place in

greased bowl, turn to coat with oil evenly.

8. Cover, let rise in warm, draft free place until

d : u~:e i ..size.

9. Punch dough down and divide into 18 equal

pieces.

10. Place on greased baking sheets.

11. Cover, let rise in warm draft free place until

double in size.

I

12. Bake in preheated 375 degree oven for 12 to

15 minutes, or until golden brown.

:/

;j

-42-


43/43

,

,

I I ,

I

I ~

I

1

cup

3 cups

1

tsp

2TBL

2 tsp

'Amount

, I

Amount

1

3 cups

3 TBL

l' tsp

314 cup

2 h tsp

I

For individual pizzas. prepare dough as

directed. Divide into 4 balls.

On

floured sur

lace. roil each ball into a 5 inch round. Place

on greased baking sheet. Add sauce and

toppings. Bake in preheated oven for 15 to 20

minutes or until crust is golden.

8. Let stand 10 minutes, before topping with

your favorite pizza sauce and toppings.

9. Bake in preheated 425 degree oven for 35 tp

45

minutes or until crust is golden.

7. At end of cycle, place dough on lightly

floured surface. ,

8. Divide dough into 18 equal pieces. '

9.1Shape into, balls ..

, O. Place on baking sheet. .

, ,. Let stand covered, in warrl1':draft-free place,

until double in size. }

12

Bake in preheat&d 350 degrei oven for 20 to

30 minutes?r until golden brown.

PIZZA

'11'1i

Ingredients

water

egg

bread flour

sugar

salt

butter

yeast

Ingredients

water

bread flour

salt

olive aU

yeast

DIN NER ROllS

PIZZA

,


Makes 18 rolls


Method

1

Remove pan from Bread Ma~hine.



water. flour, salt, olive oil and yeast.

4. Insert pan in machine and turn cQ.unter clock

wise to lock. '


Dough cycle.

6. Press start.

7. At end of cycle, remove dough and press into

a large pizza pan, shaping edges of dough to

form a ridge.

(

Method

,. Remove pan from Bread Machine.

2. Place Kneading blade on Shaft in pan.


water. egg. flour, sugar, salt, butter and yeast.

4~.Insert.pan in machine and turn counter clock-

wise tolocl

goldstar automatic breadmaker manual

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