Hinari HB174 Bread maker

User guide

Safety instructions () Read all the safety instructions before first use of your Breadmaker HB174.

Power source You should only plug your breakmaker into a 230V to 240V AC, 50Hz supply.

Using your bread maker • The breadmaker is for household use only

and must not be used outside. • Do not immerse the electrical cord, plug

or the bread maker in water or other liquid. • Use the bread maker only on heat-resistant

surfaces. • Make sure the breadmaker is not exposed

to direct sunlight. • When in use, at least 2 inches dearance

must be provided on all sides of the bread maker.

• Do not use the bread maker near a source of heat or on an unstable surface.

• Close supervision is necessary when used near children.

• Do not cover the bread maker when in use. • Do not open the lid during operation. • Unplug the breadmakerwhen not in use

and allow to cool before handling or deaning any parts.

• Do no use attachments or accessories not recommended by the manufacturer.

• Do not dent or damage the bread pan. The breadmakerwill not operate properly if dam:g:d

• Do not use the bread maker with a damaged cord or plug or after the appliance has malfunctioned or has been damaged. Return to the nearest authorised service centre for repair.

Servicing • There are no user serviceable parts in your

bread maker. • Consult your dealer if you are ever in

doubt about the installation, operation or safety of your bread maker.

Electrical information Make sure that the voltage of your electricity supply is the same as that indicated on the rating plate. This appliance may be fitted with a non-rewireable plug. If you need to change the fuse in a non-rewireable plug, the fuse cover must be refitted. If the fuse cover is lost or damaged, the plug must not be used until a replacement is obtained (available from the appliance manufacturer). It is important that the colour ofthe replacement fuse cover corresponds with the colour marking on the base of the plug. If the plug has to be changed because it is not suitable for your socket, or becomes damaged, it should be removed and an appropriate plug fitted following the wiring instructions below. The plug removed must be disposed of safely as insertion into a mains socket is likely to cause an electrical hazard. If a 13Amp(BS1363)plug is used, a 13Amp fuse (BS 1362) must be fitted, or if any other type of plug is used a 13 Amp fuse must be fitted, either in the plug, adaptor or on the distribution board.

Important: This appliance must be earthed As the colours of the wires in the mains lead of this appliance may not correspond with the coloured markings identifying thetenninals in your plug, proceed as follovvs:-• The blue wire must be connected to the

tenninal marked with the letter Nor coloured black.

• The brown wire must be connected to the tenninal marked with the letter Lor coloured red.

• Thegreenlyellow wire must be connected to the tenninal marked with the letter E or coloured ~

GR:E~~FUSE YELLOW - - 0 (Earth) '• · 1 I

BLUE • • BROWN

(Neutral) (Live)

ILCAUTIONl ~RISK OF ELECTRIC SHOC~

Lid --------------m-

Viewing ----------n window

Body---+--

Kneading --­blade

Wire handle

Rotating shaft

Control panel

Operation ---------~-----. indicator

Timer indicator 11

Display -----------1-----;.­

window

OPEAATIOO COMPLETE

1.5tiB

1 BASfC n01mal ---------f--- :2 BASIC moe Menu

programs

6 WHOlEWHEAT me<

7 'Mn.EWHEAT rapd

3 BASIC r pid 8 WHOlEWHEAT dough

4 BASIC ctlugh 9 QUICK nama!

5 WHOLEl't'HEAT flO(mal 10 QUICK cbJgh

llii'ER

( STAR

Measuring --+-­cup

Measure

Control panel

Complete indicator

Bread colour button

Stop/Reset button

Start button

Getting started

Remove your Hinari HB174 carefully from the box. You may wish to store the packaging for future use.

In the box Inside your bread maker package you should rave: • Bread maker (including bread pan and

kneading blade) • Measuring cup • Measure • Userguide • Recipe book

Read these instructions before use.

Cleaning Before using your bread maker for the first time, wash the inside of the bread pan and the kneading blade with hot, soapy water; rinse and dry thoroughly. Using a damp cloth or sponge, wipe the exterior of the bread pan, the inside of the lid and the exterior of the bread maker.

Also wash the measure and measuring cup with hot, soapy water; rinse and dry thoroughly.

Measuring the ingredients Use only fresh ingredients. Check the expiry dates, yeast that has expired will produce unsatisfactory results. Measure ingredients accurately, using a measuring cup.

A measure and measuring cup are provided to measure the flour ingredients properly. For best results, all ingredients (except liquids) should be at room temperature.

Switching on Mains power Connect the 3-pin mains plug into the mains socket and switch on.

Please Note When not in use, disconnect the 3-pin plug from the mains power supply.

Auto-lock feature This unit has an auto-lock feature which stops all buttons except the STOP/RESET button from working whilst the unit is in operation.

Using the breadmaker

Baking a loaf of bread To bake a loaf of bread using one ofthe standard settings.

Open the lid and remove the bread pan by holding both sides of the handle and tuming anti-clockwise.

Remove any crumbs that may be on the drive shaft. Position the kneading blade on the drive shaft as shown. If the blade is not securely positioned, the ingredients will not be mixed or kneaded properly.

Place all ingredients in the bread pan (refer to the bread maker recipe book). Make sure you do not leave out any ingredients.

- ......--- Ingredients

~~~~~~~

~~~~~~~

~~~~~~~

~~~~~~~

-~~~~~~ ~~~~~~~

--Water

All ingredients should be at room temperature (70-80°F/21-27°C).

Please Note When the room temperature is under65°F/ 18°C, use lukewarm water (about 100-11 0°F/ 38-43°C) to assist the yeast fermentation.

Always place the ingredients into the bread pan in the order listed in the recipe.

Always measure and add the water or other liquids, first, except where otherwise directed.

Then add salt, flour and other dry ingredients, except the yeast.

Add the yeast last to keep it dormant. It is very important to keep the yeast dry and away from the salt, especially when using the timer. When using the timer, (see 'Using the timer'), make a small 'well' in the mound of flour to pour the dry yeast into.

Do not let the yeast come into contact with the salt or water prior to mixing. Contact with the salt or water will adversely affect the yeast resulting in the dough not rising properly.

(The water will activate the yeast before the ingredients are properly mixed and kneaded).

Wipe water or other spills from the outside of the bread pan.

Place the bread pan in the breadmaker. To lock the bread pan in position, turn the bread pan dockwise. Make sure the bread pan has been locked securely in the bread maker to ensure proper mixing and kneading.

Close the lid slowly.

Plug the unit into the mains socket and switch on at the socket.

To select the required setting, press (3 the Select button. Each time the

button is pressed you will hear a beep and the number of settings will advance through the list.

Setting Programme

1

2

3

4

5

6

7

8

9

10

BASIC normal

BASIC mix

BASIC rapid

BASIC dough

WHOLEWHEAT normal

WHOLEWHEAT mix

WHOLEWHEAT rapid

WHOLEWHEAT dough

QUICK normal

QUICK dough

Select the colour of bread required (Dark or Light) using the Bread colour button.

(3 Press the Start button.

The read-out on the display will begin counting down.

Please Note ~ If you are using setting '9' you will ~ need to press the Start button twice.

The consistency of the dough can be checked by stopping the breadmakerwhile it is mixing (in the first 7 minutes). Dough should appear pliable and elastic. If too dry, add water one tablespoon at a time. If dough is too moist, add flour.

The beeper will sound to indicate when the bread is baked.

Important Steam mayescapewhenthe lid is opened. Use oven gloves to open the lid to avoid tuns.

Please Note The breadmaker has a 1 hour warm function. If you do not open the lid or press the Stop/Reset button after baking, the bread will remain warm for up to 1 hour. Remove the bread from the bread pan as soon as possible after the 1 hour period, if left in the bread pan the crust will beoomesoggy.

When the beeping stops, press the Stop/Reset button and carefully open the lid of the bread maker.

Please Note For the Stop/Reset button to

@ activate, hold down the Stop/Reset ET

button for a full 2 to 3 seconds.

Remove the bread pan using oven gloves, lift the handle and grasp with both hands. Tum the bread pan anti-clockwise to "unlock" and lift the bread pan out of the bread maker.

Place the bread pan on a heat-proof surface.

Important The bread pan, kneading blade, drive shaft and bread will be very hot

Using oven gloves tum the bread pan upside down and gently shake it to release the bread. Place the bread on a wire rack to allowthe steam to escape and the bread to cool.

Please Note lfthe bread cannot be easily removed, using an oven glove, tum the drive shaft on the bottom of the bread pan in both directions to loosen the bread.

If the kneading blade comes out with the bread, use a plastic or wooden utensil to remove itfrom the bread.

Using the timer

The bread maker is equipped with a timer to enable baking to start at a predetermined time. To use the timer, follow the instructions To bake a loaf of bread using one of the standard settings' upto and including Step 5. Set the timer as follows:

Press .A. to select the time (in hours and minutes) until the bread will be required. The time advances in 1-minute increments. If you hold down either button, the numbers advance quickly. If you go past the desired hours and minutes, simply press Tto go backwards in 1-minute increments.

Example: If the time is now 8:00PM and you want the bread to be ready at 7.00 AM, that is 11 hours from now, press .A. until11 :00 appears on the

t=\ display, and then press the Start ~ button.

~ Press the Start button. The timer ~ indicator on the panel will light up

and the time will begin counting down. The breadmakerwill automatically start mixing at precisely the right moment and you will have hot, baked bread at the selected time.

If you forget to press the Start button, the timer will not work.

Important Do not use fresh milk, eggs orfruitand vegetable purees when usingthetimerasthey could spoil.

Always add carefully-measured ingredients in theconectsequence: liquids, salt, dry ingredients and yeast Theyeastmustalways be keptawayfrom the liquid and the salt when using the timer.

If you are using the breadmaker in hot or humid weather with a preset time greater than 2 hours, there is a danger of the bread rising too quickly. Topreventthis, reduce the liquid by oneortvvotablespoons, increase the salt 1/8 to 1/4 teaspoons and reduce the sugar by up to a 1/2.

Caring for your bread maker Important Before you do any of the following, make sure the breakmaker is unplugged from the mains supply.

Cleaning Bread pan Wipe the bread pan with a damp cloth, then dry thoroughly.

Important To preventdamagetothe non-stick coating of the bread pan do not use metal utensils.

Avoid using any cleaning agentotherthan washing up liquid.

Do not use steel V\1001 or other abrasive materials.

Do notwashthe removable parts in the cishv\asher.

Do not immerse the bread pan in water.

Shaft Wipe the shaft with a soft cloth or sponge to prevent damage to the seal packing.

Allow to dry before storing the bread pan inside the bread maker.

Exterior Wipe the exterior with a damp cloth.

Do not immerse in water or splash with water.

Interior After use, allow to cool and wipe out any crumbs or flour from the interior with a damp cloth. A damp, small soft brush may also be usa::!.

Kneading blade Wash the kneading blade with a soft cloth or sponge, and let dry. If necessary, immerse in water for a while and clean with a soft toothbrush. Dry thoroughly. The kneading blade should be removed and deaned after use. If you cannot remove the blade, fill the bread pan with hot soapy water until the kneading blade is covered and leave until the water cools then try again.

Storing Ensure the bread maker is completely cooled before storing.

All removable parts should be thoroughly cleaned and dried.

Store the bread maker with the lid closed.

Help and advice

The bread maker does not work Make sure it is plugged into the mains supply and switched on.

Problems you may encounter while making bread Dough does not rise enough • Liquids are too hot (above 1 05°F/40°C). • Inactive yeast or not enough yeast. • Ingredients are too cold. • Too much salt.

Bread flops over sides of bread pan • Too much dough. • Bread has over risen (reduce amount of

yeast slightly). • Not enough sugar.

Crust pale in colour • Not enough sugar.

Bread does not keep well • The bread should last up to 5 days if

stored in the refrigerator.

Loaves spread out or lose shape instead of rising • Dough too soft.

Bread falls during bake cycle • Bread over risen (reduce amount of yeast

slightly).

Bread has coarse texture; crumbly • Bread over risen (reduce amount of yeast

slightly).

Bread has unusual aroma • Stale ingredients used. • Too much yeast.

Sticky bread which slices unevenly • PJways use a serrated bread knife. • Allow bread to cool longer before slicing.

Bread shape and height varies in each use • Ensure accurate measurement of

ingredients. • Room temperature and length of the timer

cycle not constant.

The kneading blade comes out with the bread • This is not a fault as the kneading blade is

detachable. Use a non-metallic utensil to remove it.

Caution The kneading blade will be hot

The bread has a floured corner • Sometimes flour in the comer of the bread

pan may not have been completely kneaded into the dough. Scrape it off with a knife.

If the bread maker still does not work properly refer to your authorised service agent.

PROBLEM

Short

Bread;

Inadequate

Rising

POSSIBLE CAUSE

· Not enough yeast in

mixture.

· Yeast is out of date or

inactive.

·All-purpose flour, whole

wheat or other whole

grain flour was

substituted for bread

flour.

the

· Water was too hot and

killed the yeast.

· Too much salt inhibited

SOLUTION

· Double-check the yeast

measurement.

· Check expiry or best before

date of the yeast. Discard

outdated yeast and

replace. Store yeast in a

cool, dark place.

· When substituting other

flours for bread flour, use

less to achieve the same

consistency for the dough.

Experiment to achieve

best results.

· Be sure to use tepid water

(21-27°C or 70-80°F)

· Double check the salt

the yeast action. measurement.

Not enough sugar was ·Double-check the sugar

added or was omitted. measurement.

Sunken

Tops

·Too much yeast. ·Double-check the yeast

measurement.

Too much liquid or · Double-check the volume of

over-heated liquid.

· Salt was omitted, resulting

in bread over rising and

then collapsing.

·Too much cheese may

release additional liquid

during baking, resulting

in a sunken top.

• High humidity and hot

kitchen conditions, may

cause the dough and

bread to over rise and

then collapse.

ingredients and use tepid

(21-27°C or 70-80°F)

liquid.

· Double-check the salt

measurement.

·Avoid using more cheese

than recommended in the

recipe. If necessary,

gradually reduce the

amount until satisfactory

results are obtained.

· Try baking during the

coolest part of day and

keep environment at room

temperature. Also, try

reducing the yeast by a 1/4

teaspoon. Avoid using the

time-delay feature.

Collapsed · Loaf was left in bread ·Although the keep warm

Sides maker too long after cycle will prevent bread

completion of the baking from becoming soggy, it is

cycle. best to remove the loaf or

breads immediately they

have finished baking.

· Too much liquid. · Double-check measurement

of liquids. Also, be sure to

drain ingredients like

canned fruits thoroughly.

Mushroom · Too much yeast. · Double-check yeast

Tops measurement.

· Warm weather increases · Try baking during coolest

yeast action. part of day and keep

environment at room

temperature. Also, try

reducing yeast by a 1/4

teaspoon at a time or try

using refrigerated liquid.

Avoid using the time delay

feature.

·Overheated liquids · Use tepid(21-27°C or

accelerate yeast action. 70-80°F) liquid.

· Too much liquid. · Double-check

measurements.

Dry, Breads · Liquid to dry ingredients · Double-check

ratio may not be measurements of

balanced. There may not ingredients. Increase liquid

be enough liquid in the by 1 tablespoon at a time.

recipe.

· Flour may be drier and

may have absorbed

more liquid, resulting in a

dry loaf.

· Try increasing liquid by 1

tablespoon at a time.

Underbake · Too much liquid from fresh · Be sure to drain liquids well

d Breads or canned fruits or as specified in recipe.

With Soggy vegetables.

Centre · Large amounts of rich · Double-check

ingredients, such as

butter, syrups, dried

fruits, nuts and grains

will make dough heavy.

This will slow down

rising and prevent bread

from baking through.

·Bread flour in recipe

exceeds recommended

amount for machine

capacity.

measurements of

ingredients; do not exceed

recommended amount in

the recipe.

Do not exceed

recommended cups of

flour (3-1/3 cups)

BASIC Normal Setting (1)

Basic Bread Ingredients tap water bread flour sugar dry milk salt butter dry yeast

Carrot Bread Ingredients tap water · grated carrot bread flour salt sugar dry milk butter dry yeast

Orange Bread Ingredients orange juice bread flour sugar dry milk salt butter dry yeast

1.51bs 8 to 9 oz 3 cups 2 tbsp 2 tbsp 1 1/2 tsp 1 1/2 tbsp 3/4 tsp

1.51bs 8 to 9 oz 1/4cup 3cups 1 1/2 tsp 3 tbsp 1 1/2 tbsp 1 1/2 tbsp 3/4 tsp

1.51bs 8 to 9 oz 3cups 2 1/2 tbsp 1 tbsp 1 tsp 1 1/2 tbsp 1 1/4 tsp

BASIC Normal Setting (1)

White Bread Ingredients tap water fresh milk bread flour sugar salt butter dry yeast

Basic Oatmeal Bread Ingredients milk bread flour uncooked oatmeal (not instant) brown sugar salt butter dry yeast

Bran Bread Ingredients tap water bread flour wheat bran sugar dry milk salt butter dry yeast

1.51bs 4 to 5 oz 4 to 5 oz 3cups 2 1/2 tbsp 1 1/2 tsp 1 1/2 tbsp 3/4 tsp

1.5lbs 8 to 9 oz 2cups 1cup

2 tbsp 1 1/2 tsp 2 tbsp 1 1/4 tsp

1.51bs 8 to 9 oz 2 3/4cups 3/8cup 2 tbsp 1 1/2 tbsp 1 1/2 tsp 1 1/2 tbsp 1 tsp

BASIC Normal Setting (1)

Absolutely Pear Ingredients water bread flour apricot jam dry milk salt butter dry yeast

dried pear (chopped)

1.51bs 8 to 9 OZ

3cups 3 tbsp 2 tbsp 1 1/2 tsp 2 tbsp 3/4 tsp

1/2cup

BASIC Dough Setting (4)

Croissants Ingredients Water bread flour sugar dry milk salt butter or margarine dry yeast

1.51bs 8 to 9 oz 3cups 1/4cup 3 tbsp 1/2 tsp 3 tbsp 1 1/2 tsp

1 egg, slightly beaten for brushing on top. 3/4tbsp poppy seeds or sesame seeds for sprinkling on top. Add small amount butter slices.

1. Remove the dough from the bread pan after making dough using the Dough mode.

2. Roll dough into rectangle, 15 X 12 -inches. Put butter slices on 2/3 of dough. Fold dough in thirds, bringing unbuttered part over buttered part. Seal edges and refrigerate for 20 minutes.

3. Roll dough into rectangle, 15 x 12-inches. Fold in thirds from end to end. Seal edges and refrigerate.

4. Roll dough into rectangle, 15 x 12-inches. Cut into thirds lengthwise and crosswise. Cut each piece diagonally to form 18 triangles.

5. Roll up each triangle, starting at wide end, to form crescent shape curve ends together so they almost touch.

6. Place seal side down on a greased baking pan.

7. Spray water on top, proof at 90°F(or 32°C) for 40 minutes or until nearly

8. Brush rolls with beaten egg, sprinkle with poppy seeds or sesame

seeds if desired.

9. Bake in 350°F(or 177°C) oven for 15 minutes or until golden brown

Pizza

Ingredients

water

all purpose flour

olive oil or vegetable

oil

salt

dry yeast

Press Stop to clear display.

1.51bs

7 to 8 oz

3 cups

2 tbsp

1/2 tsp

1 1/2 tsp

Press Select until Basic Dough setting appears on the display.

Press Start.

When the unit signals and the display reads 0:00, press Stop and remove

dough.

Pat dough into 12 x15-inch round pizza pan (2 pound recipe).

Let stand 10 minutes.

Preheat oven to 400°F( or 204 oc ). Spread pizza sauce over dough, add desired toppings and bake 15-20

minutes, or until crust is golden brown.

WHOLEWHEAT Normal Setting (5)

Whole Wheat Bread Ingredients tap water honey molasses whole wheat flour gluten dry milk salt butter dry yeast

50% Whole Wheat Bread Ingredients tap water honey molasses wheat flour gluten olive oil salt dry yeast

Triticale Honey Bread {R) Ingredients tap water honey molasses whole wheat flour salt gluten bread flour rye flour butter dry milk dry yeast

1.51bs 8 to 9 oz 1 1/2 tbsp 1 1/2 tbsp 3cups 1 1/2 tbsp 1 1/2 tbsp 1 1/2 tsp 1 1/2 tbsp 1 1/2 tsp

1.51bs 7 to 8 oz 2 tbsp 1 112 tbsp 3cups 1 1/2 tbsp 2 tbsp 1 1/4 tsp 1 1/2 tsp

1.51bs 8 to 9 oz 2 tbsp 1 tbsp 3 cups 1 1/2 tsp 1 1/2 tbsp 3 tbsp 3 tbsp 2 tbsp 2 tbsp 1 1/2 tsp

WHOLEWHEAT Normal Setting (5)

Whole Wheat Oat Bran Bread Ingredients tap water honey molasses whole wheat flour gluten oat bran butter salt dry milk dry yeast

Light Whole Wheat Bread Ingredients tap water honey molasses whole wheat flour bread flour dry milk salt butter dry yeast gluten

1.51bs 8 to 9 oz 1 1/2 tbsp 1 tbsp 2 1/2 cup 1 1/2 tbsp 1/2cup 2 tbsp 1 1/2 tsp 2 tbsp 1 1/2 tbsp

1.51bs 8 to 9 oz 1 1/2 tbsp 1 tbsp 1 1/2 cups 1 1/2cups 2 tbsp 1 1/2 tsp 2 tbsp 1 tsp 1 tbsp

WHOLEWHEAT Mix Setting (6)

Whole Wheat Orange An be Bread Ingredients orange juice water whole wheat flour gluten orange zest anise dry milk salt butter dry yeast

Whole Wheat Irish Soda Bread Ingredients butter milk whole wheat flour bread flour salt baking soda dry yeast Caraway seeds gluten walnut

Whole Wheat Honey-Walnut Bread

1.51bs 4 to 5 oz 4 to 5 oz 3 cups 1 1/2 tbsp 3 tbsp 2 tsp 2 tbsp 1 1/2 tsp 2 tbsp 2 tsp

1.51bs 9 to 10 oz 1 1/2 cups 1 1/2 cups 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp 3 tbsp 1 1/2 tbsp 1/3 cup

Ingredients 1.51bs water 8 to 9 oz honey 2 tbsp butter 1 tbsp wholewheat flour 3cups g Iuten 1 1/2 tbsp dry milk 2 tbsp salt 1 1/2 tsp walnut (chopped) 1/4 cup dry yeast 1 1 /2 tsp

WHOLEWHEAT Mix Setting (6)

Whole Wheat Peanut Sesame Bread Ingredients 1.5lbs water 8 to 9 oz whole wheat flour 3cups g Iuten 1 1/2 tbsp dry milk 2 tbsp salt 1 1/2 tsp brown sugar 2 1/2 tbsp peanut butter 1/3cup dry yeast 1 1/2 tsp sesame seeds 3 tbsp

WHOLEWHEAT Dough Setting (8)

Whole Wheat Bagels

Ingredients 1.51bs

water 8 to 9 oz

honey 1 1/2 tbsp

molasses 1 1/2 tbsp

whole wheat flour 3cups

gluten 1 1/2 tbsp

dry milk 2 tbsp

sugar 1 1/2 tbsp

salt 1 1/2 tsp

butter 2 tbsp

dry yeast 1 1/2 tsp

1. Remove the dough from the bread pan after making dough using the WHOLE WHEAT DOUGH mode.

2. Rest in a greased covered bowl in refrigerator for 20 minutes.

3. Roll out the dough into a big flat rectangle Cut rounds of dough with 4 1/2-inch cutters and 1 1/2-inch cutter to form a ring.

4. Place on a greased baking pan. Spray water on top, proof at 90°F(or 32°C) for 30 minutes.

5. Boil1 gallon water adding in 1 tablespoon sugar.

6. Let the boiled water fall to a simmer. Cook 3 bagels at a time for 5 minutes, turning once, Drain well. Place on the oven area. Sprinkle tops with poppy seeds or sesame seeds as desired.

7. Bake in 450°F( or 232°C) oven for 25 to 30 minutes, until golden brown.

QUICK Normal Setting (9)

IMPORTANT: When making Quick Bread, following procedures must be noted.

1. The temperature of water should be around 25°C (77BF ).

2. The egg must be fresh, and the butter must be melted before putting into the bread pan.

3. After pressing the "SELECT" button to select "QK-BRD", press "START", the LED display will show the cooking time 0:30. Depending on the amount of ingredients, the cooking time can be changed from 0:30 to 2:00 by pressing the "l" and "l" buttons.

NOTES: After 5 minutes, open the lid, then using a rubber spatula scrape down the sides of the bread pan to eliminate flour pockets in the corners when baked.

Hone~ Wheat Quick Bread

Ingredients 1.5LB

milk 6 to 7 oz

honey 2 tbsp

butter or margarine (melted) 1/2 cup

eggs, beaten 21g

all purpose flour 1 cup

whole wheat flour 1 cup

salt 1/2 tsp

baking powder 3 1/2 tsp

chopped walnut 1/3 cup

set time for 1:15

QUICK Normal Setting (9)

Banana Walnut Quick Bread

ingredients 1.5LB

milk 4 to 5 oz

butter or margarine 1/4 cup

eggs beaten 1 lg

mashed, ripe banana 1/2 cup

all-purpose flour 1 3/4 cups

sugar 1/3 cup

salt 1 tsp

baking powder 2 tsp

baking soda 1/4 tsp

chopped walnut 1/3 cup

time set for 1:15

Nut Bread

f ngredients 1.51bs

water 4 to 5 oz

egg 2 pes

melted butter 3 tbsp

bread flour 2 cups

sugar 5/Bcup

dry milk 2 tbsp

baking powder 3 1/2 tsp

walnut 1/3cup

time set for 1:15

QUICK Normal Setting (9)

Mexican Corn Bread

Ingredients 1.51bs

milk 4 to 5 oz

egg 3 pes

melted butter 4 tbsp

bread flour 1 1/4cups

cornmeal 1 cups

cayenne pepper 1/3 tsp

bacon bits 1 1/2

chillies (chopped) 3 tbsp

salt 1 tsp

sugar 3/4cup

baking powder 3 1/2 tsp

time set for 1:15

White

Applesauce Oatmeal Bread .............................................. 1Bran Bread ............................................................................. 1Country White Bread ....................................................... 2English Muffin Bread ....................................................... 2French Bread ........................................................................ 3Honey Oatmeal Bread ....................................................... 3Oatmeal Bread ...................................................................... 4Old-Fashioned White Bread .......................................... 4Yogurt Bread ........................................................................ 5

Whole Wheat100% Whole Wheat Bread ..................................................650% Whole Wheat Bread .....................................................6Buttermilk Wheat Bread.....................................................7Carrot Wheat Bread .............................................................7Cracked Wheat Bread ..........................................................8Granola Bread .........................................................................8Multi-Grain French ..............................................................9Multi-Grain Wheat Bread ..................................................9Shredded Wheat Bread ..................................................... 10Sunflower Oat Wheat Bread .......................................... 10Wheat Barley Bread ........................................................... 11Wheat Berry Bread ............................................................. 11Wheat Bran Bread ............................................................... 12Wheat ‘N Yogurt Bread .................................................... 12Whole Wheat Oat Bran Bread ...................................... 13

HerbDill Bread ............................................................................. 14French Garlic Bread ........................................................ 14Garlic Bread ......................................................................... 15Herb Bread ............................................................................ 15Italian Herb Bread............................................................. 16

Potato

Potato Chive Bread ............................................................ 17Potato Bread ......................................................................... 17

Rye

Classic Rye Bread ................................................................ 18Pumpernickel Rye Bread .................................................. 18Tomato Basil Rye Bread .................................................... 19

Sourdough

Sourdough Bread................................................................ 20 Sourdough Wheat Bread ................................................. 20

Sweet Bread

Apricot Almond Bread ..................................................... 21Apricot Almond Bread (Version 2) .............................. 21Boston Brown Bread ......................................................... 22Carrot Raisin Bread .......................................................... 22Cinnamon Oatmeal Raisin Bread .................................. 23Cranberry Pecan Bread .................................................... 23Oatmeal Maple Pecan Bread .......................................... 24Orange Wheat Bread ......................................................... 24Panettone ............................................................................... 25Raisin Bran Bread ............................................................... 25Raisin Bread .......................................................................... 26Spiced Fruit Bread .............................................................. 26Stollen Bread ....................................................................... 27

Variety

Cheese Bread ........................................................................ 28Chili Bean Bread ................................................................. 28Egg Bread ............................................................................... 29Peanut Butter Bread ......................................................... 29Swiss Jalapeño Beer Bread ............................................... 30Zucchini Bread .................................................................... 30

Wh i t e B r e a d R e c i p e s 1

| W h i t e |

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 fl oz ( ½ c) 4 fl oz ( ½ c)Applesauce, unsweetened ½ c ¾ cVegetable Oil 2 tbsp 3 tbspSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspOats, quick or old-fashioned ½ c ½ cBread Flour 2 ¼ c 3 cActive Dry Yeast 2 ¼ tsp 1 tbsp

A p p l e s a u c e Oat m e a l B r e a d

A great tasting all-purpose bread.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1tbsp) 9 fl oz (1 c + 2 tbsp)Honey 1 tbsp 2 tbspButter or Margarine 1 tbsp 2 tbspBran Flakes Cereal 2/3 c 1 cBread Flour 2 c 2 2/3 cDry Milk 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

B r a n B r e a d

Add ready-to-eat bran flakes cereal to this recipe for a different texture and taste, plus added fiber and nutrition. Do not crush bran flakes into measuring cup when measuring.

Flakes will become crushed during the kneading period.

Wh i t e B r e a d R e c i p e s 2

INGREDIENTS 1 Pound Loaf 1½ Pound LoafWater 7 fl oz (¾ cup + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp)Butter or Margarine 2 tsp 1 tbspBread Flour 2 c 3 cYellow Cornmeal 3 tbsp ¼ cDry Milk 2 tbsp 3 tbspSugar 1 ½ tbsp 2 tbspSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

E n g l i s h M u f f i n B r e a d

Here’s a bread that has the great taste of English muffins, but that you can make at home in your breadmaker.

This bread is great toasted!

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 10 fl oz (1 ¼ c)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 3 ⅓ cDry Milk 1 tbsp 2 tbspSugar 1 ½ tbsp 1 ½ tbspSalt 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

This recipe uses water rather than milk which gives it a crispier crust. A classic white bread that everyone will love.

C o u n t ry Wh i t e B r e a d

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 9 ½ fl oz (1 c + 3 tbsp)Honey 2 tbsp 2 tbspButter or Margarine 1 tbsp 2 tbspBread Flour 1 ½ c 2 ⅓ cOats, quick or old-fashioned ⅔ c 1 cDry Milk 1 tbsp 2 tbspSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

H o n e y Oat m e a l B r e a d

Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust.

A good, all-purpose bread.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½ fl oz (1 ¼ c + 1 tbsp)Butter or Margarine 1 ½ tsp 1 tubsBread Flour 2 ½ c 3 ⅓ cSugar 1 tsp 1 ½ tspSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 tsp 2 tsp

F r e n c h B r e a d

Crusty on the outside, chewy on the inside. Just the way it should be!

Wh i t e B r e a d R e c i p e s 3

Wh i t e B r e a d R e c i p e s 4

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafMilk, 80° F 7 fl oz (¾ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ½ cOat, quick or old fashioned ½ c ¾ cBrown Sugar, packed 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

Oat m e a l B r e a d

A basic white bread with a touch of oats and hint of brown sugar. Made with milk, the crust is tender.

Use old-fashioned or quick cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound Loaf 1½ Pound LoafMilk 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 3 cSugar 1 tbsp 1½ tbspSalt 1 tsp 1½ tspActive Dry Yeast 1½ tsp 2 tsp

This recipe is made with milk for a tender crust and fine texture. Just like Grandma used to make, now you can too!

O l d Fa s h i o n e d Wh i t e B r e a d

Wh i t e B r e a d R e c i p e s 5

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 3 ½ fl oz (¼ c + 3 tbsp) 5 fl oz (½ c + 2 tbsp)Butter or Margarine 1 ½ tbsp 2 tbspPlain, Non-Fat Yogurt ⅓ c ½ cBread Flour 2 c 3 cDry Milk 1 ½ tbsp 2 tbspSugar 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Yo g u rt B r e a d

The addition of plain yogurt adds a little tang to this bread, but very subtle. A good basic, general purpose bread.

Wh e a t B r e a d R e c i p e s 6

| W h o l e W h e a t |

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp)Egg, large 1 1Molasses 2 tsp 1 tbspHoney 2 tsp 1 tbspButter or Margarine 1 ½ tbsp 2 tbspWhole Wheat Flour 2 ⅓ c 3 ⅓ cDry Milk 1 tbsp 2 tbspSalt 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at wheat setting will provide great results. If bread collapses during the baking period, add 1 or 1 ½

tablespoons of vital wheat gluten to recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found in most health food stores.

1 0 0 % Wh o l e Wh e at B r e a d

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 10 ½ fl oz (1 ¼ c + 1 tbsp)Honey 2 tsp 1 tbspButter or Margarine 1 tbsp 2 tbspBread Flour 1 c 1 ⅔ cWhole Wheat Flour 1 c 1 ⅔ cBrown Sugar, packed 1 tbsp 2 tbspDry Milk 1 tbsp 2 tbspSalt 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

5 0 % Wh o l e Wh e at B r e a d

For those that like a lighter textured wheat bread, this is the recipe for you. Contains equal amounts of bread and whole wheat flour.

Wh e a t B r e a d R e c i p e s 7

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafButtermilk, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 10 ½ fl oz (1 ¼ c +1 tbsp)Butter or Margarine 1 ½ tbsp 2 tbspBread Flour ⅔ c 1 cWhole Wheat Flour 1 ⅓ c 2 cBrown Sugar, packed 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspBaking Soda ⅛ tsp ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

Bu t t e r m i l k Wh e at B r e a d

A moist, light textured wheat bread that’s sure to please. A great bread for sandwiches.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 8 fl oz (1 c)Butter or Margarine 1 tbsp 2 tbspShredded Carrot 1/3 c ½ cBread Flour ¾ c 1 cWhole Wheat Flour 1 ½ c 2 cBrown Sugar, packed 2 tbsp 3 tbspDry Milk 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Ground Nuts, optional ¼ c ⅓ cRaisins, optional ¼ c ⅓ c

C a r r o t Wh e at B r e a d

Shredded carrot adds a little color and flavor to this wheat bread. Good for sandwiches or with hearty soups.

Nut or raisins may also be added for extra flavor.

Wh e a t B r e a d R e c i p e s 8

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz ( ½ c + 2 tbsp) 6 fl oz (¾ c)Plain, non-fat Yogurt ⅓ c ½ cButter or Margarine 1 ½ tbsp 2 tbspBread Flour 2 c 2 ⅓ cWhole Wheat Flour ⅓ c ½ cGranola Cereal ⅓ c ½ cBrown Sugar, packed 1 ½ tbsp 2 tbspDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

G r a n o l a B r e a d

Granola breakfast cereal, non-fat plain yogurt and a little whole wheat flour add fiber and great taste to this bread. Good toasted or for sandwiches.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 ½ fl oz (1 c + 1 tbsp)Butter or Margarine 2 tsp 1 tbspBread Flour 1 ¼ c 1 ¾ cWhole Wheat Flour ⅔ c 1 cCracked Wheat Cereal ⅓ c ½ cBrown Sugar, packed 1 ½ tbsp 2 tbsp Salt ¾ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

C r a c k e d Wh e at B r e a d

The addition of cracked wheat to this recipe adds a little crunch and, of course, more fiber. A light, yet hearty and satisfying bread.

Wh e a t B r e a d R e c i p e s 9

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 ½ fl oz (¾ c + 3 tbsp) 10 fl oz (1 ¼ c)Butter or Margarine 1 ½ tsp 1 tbspBread Flour 1 ½ c 2 cWhole Wheat Flour ¾ c 1 c7-Grain Cereal ¼ c ½ cSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 tsp 2 tsp

M u lt i - G r a i n F r e n c h

Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp)Honey 2 tbsp 3 tbspButter or Margarine 1 ½ tbsp 2 tbspWhole Wheat Flour ¼ c 1 ¾ cBread Flour ¾ c 1 c7-Grain Cereal ¼ c ½ cDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

M u lt i - G r a i n Wh e at B r e a d

This whole wheat bread has a little crunch due to the addition of 7-grain cereal. A light textured, but fiber-filled bread, it’s good toasted or for sandwiches.

7-grain cereal can be found at most health food stores.

Wh e a t B r e a d R e c i p e s 1 0

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp)Butter or Margarine 1 ½ tbsp 2 tbspShredded Wheat Cereal 1 ½ large biscuits, broken

up (1 c)2 large biscuits, broken up (1 ½ c)

Bread Flour 2 c 2 ⅔ cBrown Sugar, packed 1 ½ tbsp 2 tbspDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

S h r e d d e d Wh e at B r e a d

Add a couple of large shredded wheat cereal biscuits to this bread for added fiber and nutrition. The cereal blends right into the dough.

Well worth a try if you have some cereal on hand.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp)Honey 2 tbsp 3 tbspButter or Margarine 1 ½ tbsp 2 tbspBread Flour ⅔ c 1 cWhole Wheat Flour 1 ½ c 2 cOats, quick or old-fashioned ¼ c ⅓ cSunflower Seeds, salted ¼ c ⅓ cSalt ¾ tsp 1 tspActive Dry Yeast 1 tsp 1 ½ tsp

S u n f l ow e r Oat Wh e at B r e a d

Sunflower seeds, oats and honey add a nutty flavor to this wheat bread which uses both whole wheat flour and bread flour.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf

Water, 80° F 6 fl oz (¾ c) 8 ½ fl oz (1 c + 1 tbsp)Honey 1 ½ tbsp 2 tbspButter or Margarine 1 tbsp 2 tbspBread Flour 1 c 1 ½ cWhole Wheat Flour 1 c 1 ½ cRolled Barley Flakes 1/3 c ½ cDry Milk 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Wh e at Ba r l e y B r e a d

Bread flour, whole wheat flour and barley flakes create a great sandwich bread.

Wh e a t B r e a d R e c i p e s 1 1

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 7 fl oz (¾ c + 2 tbsp)Vegetable Oil 2 tsp 1 tbspButter or Margarine 1 ½ tbsp 2 tbspHoney 1 ½ tbsp 2 tbspMolasses 2 tsp 1 tbspWhole Wheat Flour 1 ½ c 2 cBread Flour ⅔ c 1 cWheat Berries, soaked and drained ⅓ c ½ cWheat Germ 1 ½ tbsp 2 tbspDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Wh e at B e r ry B r e a d

Add soaked wheat berries to this recipe for added fiber and crunch. Wheat berries must be soaked to soften before using and can be found at health food stores.

Bakes into a picture perfect loaf.

Wh e a t B r e a d R e c i p e s 1 2

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Honey 1 ½ tbsp 2 tbspButter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ¾ cUnprocessed Wheat Bran 1/3 c ½ cDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Wh e at B r a n B r e a d

This bread includes unprocessed wheat bran for higher nutritional value, plus it’s sweetened with honey.

INGREDIENTS 1 Pound 1 ½ PoundWater, 80° F 8 fl oz (1 c)Plain Nonfat Yogurt ½ cButter or Margarine 2 tbspBread Flour 1 ⅓ cWhole Wheat Flour 2 cDry Milk 2 tbspBrown Sugar, packed 2 tbspSalt 1 ¼ tspActive Dry Yeast 2 tsp

Wh e at ‘ N Yo g u rt B r e a d

Use plain, non-fat yogurt as part of the liquid for this light textured wheat bread. A good, all purpose bread everyone will like.

Wh e a t B r e a d R e c i p e s 1 3

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp)Honey 1 tbsp 1 ½ tbspButter or Margarine 2 tsp 1 tbspBread Flour 1 ¼ c 1 ½ cWhole Wheat Flour ¾ c 1 ¼ cDry Oat Bran Cereal ⅓ c ½ cDry Milk 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tbspActive Dry Yeast ½ tsp 2 tsp

Wh o l e Wh e at Oat B r a n B r e a d

A combination of bread flour, whole wheat flour and dry oat bran cereal sweetened with honey. Bakes into a nice loaf with a light texture.

H e r b B r e a d R e c i p e s 1 4

| H e r b |

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 2 tsp 1 tbspBread Flour 2 ¼ c 3 ¼ cChopped Green Onion Tops 1 ½ tsp 2 tspChopped Garlic Cloves 1 tsp 1 ½ tspSugar 1 tsp 1 ½ tspSalt ¾ tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

F r e n c h G a r l i c B r e a d

Chopped green onion and fresh garlic turn this French bread into a taste-tempting treat that smells wonderful while baking. Especially good with seafood, pasta dishes or salads.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 3 cSugar 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspDill Weed 2 tsp 1 tbspDry Milk 1 tbsp 1 ½ tbspActive Dry Yeast 1 ½ tsp 2 tsp

D i l l B r e a d

A very light textured bread with a hint of dill. Serve with soups, salads or as a warm loaf with dinner.

H e r b B r e a d R e c i p e s 1 5

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafEvaporated Milk, 80° 5 ½ fl oz (⅔ c) 8 fl oz (1 c)Water, 80° F 2 fl oz (¼ c) 2 ⅔ fl oz (⅓ c)Vegetable Oil 2 tsp 1 tbspSugar 1 ½ tbsp 2 ½ tbspSalt 1 ¼ tsp 1 ½ tspCelery Seed ¾ tsp 1 tspRubbed Sage ¾ tsp 1 ¼ tspGround Ginger pinch ⅛ tspMarjoram pinch ⅛ tspBread Flour 2 c 3 cCornmeal ¼ c ⅓ cActive Dry Yeast 1 ½ tsp 2 ¼ tsp

H e r b B r e a d

The combination of herbs used in this bread will make your tastebuds come to life.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 2 tsp 1 tbspBread Flour 2 c 3 cDry Milk 2 tsp 1 tbspSugar 2 tsp 1 tbspSalt 1 tsp 1 ½ tspDried Parsley Flakes 2 tsp 1 tbspGarlic Powder ½ - 1 tsp (to taste) ¾ - 1 tsp (to taste)Active Dry Yeast 1 ½ tsp 2 tsp

G a r l i c B r e a d

Delightful aroma. Serve warm with your favorite Italian pasta dish.

H e r b B r e a d R e c i p e s 1 6

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 8 ½ fl oz (1 c + 1 tbsp)Butter or Margarine 1 ½ tbsp 2 tbspBread Flour 1 ¾ c 2 ¾ cDry Milk 2 tsp 1 tbspSugar 2 tsp 1 tbspSalt 1 tsp 1 ½ tspGrated Parmesan Cheese 1 tbsp 2 tbspItalian Seasoning 1 ½ tsp 2 tspActive Dry Yeast 1 ¼ tsp 1 ½ tsp

I ta l i a n H e r b B r e a d

Grated Parmesan cheese and Italian seasoning add a little zing to Italian Bread. Serve as a warm loaf with your favorite Italian dish, or slice it thick,

butter and toast or grill to brown.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 8 fl oz (1 c)Butter or Margarine 1 tbsp 1 ½ tspMashed Potatoes, leftover ⅓ c ½ cBread Flour 2 c 3 cDry Milk 1 tbsp 1 ½ tbspSugar 1 tbsp 1 ½ tbspFreeze-dried Chives 2 tsp 1 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Po tat o C h i v e B r e a d

A fun variation of Potato Bread adding more flavor to go with your favorite soups and more.

INGREDIENTS 1 Pound Loaf 1½ Pound LoafWater, 80° F 6 ½ fl oz ( ¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp)Butter or Margarine 1 tbsp 1 ½ tbspBread Flour 2 c 3 cInstant Potato Flakes ⅓ c ½ cDry Milk 1 tbp 1 ½ tbspSugar 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Po tat o B r e a d

An old-time favorite, updated using instant potato flakes. Save liquid from cooling potatoes to replace water in this recipe for added flavor.

| P o t a t o |

P o t a t o B r e a d R e c i p e s 1 7

R y e B r e a d R e c i p e s 1 8

| R y e B r e a d |

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 8 ½ fl oz (1 c + 1 tbsp)Molasses 1 ½ tbsp 2 tbspButter or Margarine 2 tbsp 3 tbspBread Flour 1 ½ c 2 ¼ cMedium Rye Flour ⅓ c ½ cWhole Wheat Flour ⅓ c ½ cCocoa, unsweetened 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

P u m p e r n i c k e l R y e B r e a d

A little bit of cocoa gives this bread its characteristic dark color. A good bread for a hearty sandwich.

C l a s s i c R y e B r e a d

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 2 ½ fl oz (⅔ c) 10 fl oz (1 ¼ c)Butter or Margarine 2 tsp 1 tbspBread Flour 1 1/3 c 2 1/3 cMedium Rye Flour 2/3 c 1 cDry Milk 2 tsp 2 tbspSugar 1 ½ tbsp 1 ½ tbspSalt ½ tsp 1 ¼ tspCaraway Seed 1 tsp 2 tspActive Dry Yeast 1 ½ tsp 2 tsp

A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.

C l a s s i c R y e B r e a d

R y e B r e a d R e c i p e s 1 9

To m at o Ba s i l R y e B r e a d

A great bread to serve with soups and salads.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Vegetable Oil 1 tbsp 2 tbspSun-Dried Tomatoes 4 halves 6 halvesSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspBread Flour 1 ¾ c 2 ⅓ cMedium Rye Flour ½ c 1 cDried Basil Leaves 1 ½ tsp 2 tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

S o u r d o u g h B r e a d R e c i p e s 2 0

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 fl oz (½ c) 6 fl oz (¾ c)Sourdough Starter, room temp ⅔ c 1 cMolasses 2 tsp 1 tbsp

Bread Flour 1 c 1 ½ cWhole Wheat Flour 1 c 1 ½ cSalt ¾ tsp 1 tspActive Dry Yeast 1 ½ tsp 2 tsp

S o u r d o u g h Wh e at B r e a d

Use the same starter as for the Sourdough bread. This is a heartier sourdough bread as it uses half bread flour and half whole wheat flour.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 fl oz (½ c) 5 fl oz (½ c + 2 tbsp)Sourdough Starter, room temp ⅔ c 1 cBread Flour 2 c 2 ¾ c

Sugar 2 tsp 1 tbspSalt ¾ tsp 1 tspActive Dry Yeast 1 ½ tsp 2 tsp

S o u r d o u g h B r e a d

Make your own sourdough starter for this bread. Once made, it will last a long time providing you take proper care of it.

Share with friends.

| S o u r d o u g h |

S w e e t B r e a d R e c i p e s 2 1

| S w e e t B r e a d |

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf

Water, 80° F 2 fl oz (¼ c) 4 fl oz (½ c)Gerber Baby Food, apricots with tapioca (1) 6 oz jar (1) 6 oz jarVegetable Oil 2 tbsp 3 tbspAlmond Extract 1 tsp 1 ½ tspSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspBread Flour 2 ½ c 3 ¼ cActive Dry Yeast 2 ¼ tsp 1 tbsp

Dried Apricots, quartered ½ c ⅔ cSlivered Almonds ½ c ⅔ c

A p r i c o t A l m o n d B r e a d

Apricots and almonds turn this bread into a delightful breakfast bread. It’s even great for lunch with a salad.

Do not add more apricots than recommended as the consistency of the dough will be affected.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 10 fl oz (1 ¼ c)Butter or Margarine 2 tbsp

Bread Flour 3 ¼ cDry Milk 2 tbspBrown Sugar, packed 2 tbspSalt 1 ¼ tspGround Nutmeg ½ tspActive Dry Yeast 2 tsp

Chopped, dried Apricots ½ c

Blanched, slivered Almonds ¼ c

A p r i c o t A l m o n d B r e a d ( Ve r s i o n 2 )

A slight variation of the above recipe.

S w e e t B r e a d R e c i p e s 2 2

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Mayonnaise 2 tbsp 3 tbspGrated Carrots ⅓ c ½ cBread Flour 2 c 3 ¼ cSugar 2 tbsp 3 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

Raisins ¼ c ⅓ c

C a r r o t R a i s i n B r e a d

A great-tasting variation of an old favorite. The carrots not only add more color but more flavor, too.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafButtermilk, 80° F 5 fl oz (½ c + 2 tbsp) 8 fl oz (1 c)Egg, large 1 1Molasses 1 tbsp ¼ cButter or Margarine 1 tbsp 2 tbspBread Flour 1 ½ c 2 ¼ cWhole Wheat Flour ¼ c ½ cRye Flour ¼ c ½ cBrown Sugar, packed 1 tbsp 1 tbspSalt ½ tsp ¾ tspBaking Soda ¼ tsp ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Slivered Almonds ¼ c ⅓ cRaisins ¼ c ½ c

B o s t o n B r ow n B r e a d

This recipe uses a combination of flours and is sweetened with molasses and brown sugar with a crunch of almonds.

S w e e t B r e a d R e c i p e s 2 3

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafMilk 8 fl oz (1 c) 11 fl oz (1 ¼ c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ¾ cOats, quick or old-fashioned ½ c ¾ cBrown Sugar, packed 1 tbsp 2 tbspSalt 1 tsp 1 ¼ tspGround Cinnamon 1 tsp 1 tspActive Dry Yeast 1 ½ tsp 2 tsp

Raisins ⅓ c ½ c

C i n n a m o n Oat m e a l R a i s i n B r e a d

A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick-cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafMilk, 80° F 2 ½ fl oz (¼ c + 1 tbsp) 3 ½ fl oz (¼ c + 3 tbsp)Egg, large 1 1Fresh Orange Sections ¼ c ¼ cVegetable Oil 1 tbsp 2 tbspSugar 2 tbsp 3 tbspSalt ¾ tsp 1 ¼ tspBread Flour 2 ¼ c 3 cActive Dry Yeast 1 ½ tsp 2 ¼ tsp

Fresh Whole Cranberries ½ c ⅔ cGrated Orange Peel 2 tsp 1 tbspPecan Halves ¼ c ⅓ c

C r a n b e r ry P e c a n B r e a d

A great bread for Thanksgiving or other holidays when cranberries are available.

S w e e t B r e a d R e c i p e s 2 4

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 7 fl oz (3⁄4 c + 2 tbsp)Maple Flavored Syrup 3 tbsp ⅓ cButter or Margarine 1 tbsp 2 tbspBread Flour 2 c 2 ½ cOats, quick or old-fashioned ½ c ¾ cDry Milk 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Chopped Pecans ⅓ c ½ c

Oat m e a l M a p l e P e c a n B r e a d

A slight variation to typical oatmeal bread with the addition of pecans. Use either old-fashioned or quick-cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafOrange Juice 2 ½ fl oz (¼ c + 1 tbsp) 4 fl oz (½ c)Water, 80° F 4 fl oz (½ c) 5 ½ fl oz (⅔ c)Butter or Margarine 1 ½ tbsp 2 tbspBread Flour ⅔ c 1 cWhole Wheat Flour 1 ⅓ c 2 cWheat Germ 3 tbsp ¼ cGrated Orange Peel 1 ½ tbsp 2 tbspSugar 1 ½ tbsp 2 tbspDry Milk 2 tsp 1 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

O r a n g e Wh e at B r e a d

This recipe has both orange juice and grated orange peel to add a citrus flavor. A light textured breakfast-type bread worth trying.

S w e e t B r e a d R e c i p e s 2 5

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 fl oz (½ c) 4 ½ fl oz ( ½ c + 1 tbsp)

Egg, large 1 2Vanilla Extract ¼ tsp ½ tspButter or Margarine 2 tbsp ¼ cBread Flour 2 c 3 cSugar 2 tbsp ¼ cSalt ½ tsp ½ tspActive Dry Yeast 1 ½ tsp ½ tsp

Raisins ¼ c ½ cMixed Fruit and Peel ¼ c ½ cSlivered Almonds 1 tbsp 2 tbspGrated Lemon Peel 1 tbsp 2 tbsp

Pa n e t t o n e

This recipe originated in Italy where it is still a favorite holiday fruit bread.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp)Honey 2 tsp 1 tbspButter or Margarine 1 tbsp 2 tbspRaisin Bran Cereal 1 c 1 ½ cRaisins ⅓ c ½ cBread Flour 2 c 2 ⅔ cDry Milk 1 ½ tbsp 2 tbspSalt ¾ tsp 1 tspGround Cinnamon ¾ tsp 1tspActive Dry Yeast 1 ½ tsp 2 tsp

R a i s i n B r a n B r e a d

What better bread to wake up to in the morning! Warm from the breadmaker or toasted, a great way to start the day.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½ fl oz (1 ¼ c + 1 tbsp)Butter or Margarine 1 tbsp 2 tbspBread Flour 2 c 3 ⅓ cDry Milk 1 tbsp 2 tbspSugar 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspGround Cinnamon ½ tsp 1 tspActive Dry Yeast 1 ½ tsp 2 tsp

Raisins ½ c ¾ cChopped Nuts ¼ c ¼ c

R a i s i n B r e a d

An absolutely delightful way to start the day!

S w e e t B r e a d R e c i p e s 2 6

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 1 ½ fl oz (3 tbsp) 1 fl oz (2 tbsp)Cottage Cheese, 80° F ⅓ c ¾ cEgg, large 1 2Vegetable Oil 1 ½ tbsp 2 tbspBread Flour 2 c 3 cSugar 1 tbsp 2 tbspSalt 1 tsp 1 ½ tspGround Nutmeg ¼ tsp ½ tspGround Cloves pinch ⅛ tspGround Mace pinch ⅛ tspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

Raisins ¼ c ⅓ cCraisins (dried cranberries) ¼ c ⅓ c

A spicy twist to a holiday tradition.

S p i c e d F r u i t B r e a d

S w e e t B r e a d R e c i p e s 2 7

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 5 fl oz (⅔ c) 7 ½ fl oz (¾ c + 2 tbsp)Butter or Margarine 1 ½ tbsp 2 tbspBread Flour 2 c 2 ½ cSugar 1 tbsp 1 ½ tbspSalt ½ tsp 1 tspActive Dry Yeast 1 ½ tsp 2 tsp

Red Candied Cherries 2 tbsp ¼ cGreen Candied Cherries 2 tbsp ¼ cRaisins ¼ c ¼ cChopped Nuts ⅓ c ½ c

S t o l l e n B r e a d

This is the easy way to make stollen bread for the holidays or any time of the year. After baking, dust with powdered sugar or drizzle with a powdered sugar icing before slicing.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 ½ fl oz (½ c + 1 tbsp) 7 fl oz (¾ c + 2 tbsp)Vegetable Oil 1 tbsp 2 tbspFat-Free Refried Beans ¾ c 1 cSugar 2 tbsp 3 tbspSalt ¾ tsp 1 tspBread Flour 2 c 3 cCorn Meal 1/3 c ½ cChili Powder 1 ½ tsp 2 tspDried Onion Flakes 1 ½ tsp 1 tbspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

C h i l i B e a n B r e a d

A bread recipe with a southwestern flair.

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| Va r i e t y |

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 4 fl oz (½ c) 6 fl oz (¾ c)Egg, large 1 1Butter or Margarine 1 tbsp 1 ½ tbspBread Flour 2 c 2 ¾ cSugar 2 tsp 1 tbspSalt 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp

Shredded Sharp Cheddar Cheese, frozen ½ c ¾ c

C h e e s e B r e a d

A hint of sharp cheddar cheese adds a delightful flavor to this bread. Make sure the shredded cheese is frozen when added at the alert for best results.

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INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)Peanut Butter, creamy or chunky ⅓ c ½ cHoney 1 tbsp 1 tbspBread Flour 2 c 2 ¾ cSugar 1 ½ tbsp 2 tbspSalt ¼ tsp ½ tspActive Dry Yeast 2 tsp 2 ½ tsp

P e a n u t Bu t t e r B r e a d

This recipe is for all the peanut better lovers. Use creamy or chunky-style peanut butter.

All that's left is to spread on the jelly after it is baked.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafMilk 5 ½ fl oz (⅔ c) 6 ½ fl oz (¾ c + 1 tbsp)Egg, large 1 2Butter or Margarine 1 tbsp 2 tbspBread Flour 2 ¼ c 3 ¼ cSugar 1 ½ tsp 1 ½ tbspSalt 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

E g g B r e a d

Eggs add a special flavor to this bread. A very tender bread due to using both eggs and milk.

INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafWater, 80° F 2 fl oz (¼ c) 4 fl oz (½ c)Egg, large 1 1Butter or Margarine 1 tbsp 2 tbspShredded Zucchini, blotted dry ⅔ c 1 cBread Flour 2 c 3 cChopped Nuts ¼ c ½ cDry Milk 1 tbsp 2 tbspSugar 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tspGround Cinnamon 1 tsp 1 ½ tspGround Cloves ¼ tsp ½ tspGround Nutmeg ⅛ tsp ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp

Z u c c h i n i B r e a d

Make this bread when you have a little extra zucchini to use from your garden. Make sure to blot the shredded zucchini dry, as it contains a lot of water.

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INGREDIENTS 1 Pound Loaf 1 ½ Pound LoafBeer, 80° F, foam removed 6 fl oz (¾ c) 8 fl oz (1 c)Vegetable Oil 1 tbsp 2 tbspMedium Rye Flour ½ c ¾ cBread Flour 1 ¾ c + 1 tbsp 2 ½ c + 2 tbspSugar 1 tbsp 2 tbspSalt ¾ tsp 1 tspGrated Swiss Cheese ⅓ c ½ cChopped Jalapeño Peppers, well drained 1 tbsp 1 ½ tbspActive Dry Yeast 1 ½ tsp 2 ¼ tsp

S w i s s J a l a p e ñ o B e e r B r e a d

If you like jalapeños, you’ll love this recipe!