West Bend Bread Maker L5005 User Manual
WEST BEND  
Automatic Bread & Dough Maker  
L5005-L5345 (41085Z,41185Z)  
To prevent personal injury or property damage, read and follow the instructions and/or warnings in this care use instructional manual.  
IMPORTANT SAFEGUARDS  
When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, property damage,  
electrical shock and/or personal injury, including the following:  
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Read all instructions before using.  
Do not touch hot surfaces. Use handles or knobs. Always use potholders or oven mitts to handle hot bread pan or hot bread.  
Do not put hand inside oven chamber after bread pan is removed. Heating unit will still be hot.  
To protect against electric shock, do not place cord, plug or appliance in water or other liquid.  
Close supervision is necessary when any appliance is used by or near children.  
Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before  
cleaning appliance.  
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Avoid contacting moving parts.  
Do not operate appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any  
manner.  
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The use of accessory attachments not recommended by The West Bend Company may result in fire, electrical shock or  
personal injury.  
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Do not use outdoors.  
Do not let cord hang over edge of table, counter or surface area, or touch hot surfaces.  
Do not place appliance on or near a hot gas or electrical burner, or in a heated oven.  
Do not use appliance for other than intended use.  
To disconnect power, press stop button to turn control off, then remove plug from wall outlet. Never pull on the cord.  
Extreme caution must be used when moving appliance during operation.  
SAVE THESE INSTRUCTIONS  
Your bread maker needs no special care other than cleaning. See warranty section in this booklet for service details. Do not  
attempt to repair it yourself. For household use only.  
An off odor from motor may be noted with first use, which is normal and will disappear with use.  
ELECTRIC CORD STATEMENT  
CAUTION: Your bread maker has a short cord as a safety precaution to prevent personal injury or property damage resulting  
from pulling, tripping or becoming entangled with the cord. Do not allow children to be near or use this bread maker without  
close adult supervision. If you must use a longer cord set or an extension cord when using the bread maker, the cord must be  
arranged so it will not drape or hang over the edge of a counter-top, tabletop or surface area where it can be pulled on by children  
or tripped over. To prevent electrical shock, personal injury or fire, the electrical rating of the extension cord you use must be the  
same or more than the wattage of the bread maker (wattage is stamped on backside of bread maker).  
IMPORTANT SAFETY INSTRUCTIONS  
This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet  
only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician.  
Never use with an extension cord unless plug can be fully inserted. Do not attempt to defeat this safety feature.  
Your West Bend® Automatic Bread & Dough Maker was designed for use with 120 volt, 60 hz electrical service ONLY. Use of  
your bread and dough maker with a converter or transformer will destroy the electronic control and will void your warranty.  
L5005-L5345  
The West Bend Company  
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“QUICK START” STEPS FOR MAKING FIRST LOAF OF BREAD  
You are probably very anxious to start using your new bread maker without having the time to read this book from cover to cover.  
Follow these “Quick Start” steps for making that first loaf of bread, whether using the mix included with your bread maker or one of  
the recipes in this book. And while you are enjoying that first slice of freshly baked bread, sit back and read the book to ensure  
successful baking results each and every time. It contains very important information on the proper use of your bread maker.  
“QUICK START” STEPS FOR USING BREAD MIX INCLUDED WITH BREAD MAKER  
Unlock pan from machine by lifting up on front edge. Remove pan. Wash pan and knead bars as recommended in “CLEAN BEFORE  
USING” section. Make sure knead bars are positioned correctly on shafts in bottom of pan. See Diagram 8 on page 10.  
1. Measure 1¼ cups (10 ounces) lukewarm water in glass or plastic see-through measuring cup. Make sure water level is exactly at the  
1¼ cup marking, at “EYE LEVEL”. Pour water into bread pan.  
2. Open bag of dry ingredients and pour into pan on top of water. Level ingredients with knife, pushing some into corners of pan.  
3. Make a well in center of dry ingredients; add yeast from packet included with mix.  
4. Lock pan into bread maker with FRONT side facing you. See Diagram 10 on page 11. Close door. Plug bread maker into electrical  
outlet.  
5. The bread maker is already preprogrammed for making the bread mix. After the machine is plugged in, indicator arrows will point  
to the basic/specialty bread setting, medium crust color and 1½ lb. loaf size. The process time of 3:30 (3 hours, 30 minutes) will  
appear in display as this is the time needed to make the bread mix. Press start/stop button to turn machine on. Red on light will glow,  
colon between hours and minutes will flash and time will count down in minutes so you always know how much time remains until  
bread is done.  
As machine advances, an alert will sound during the knead cycle as a reminder to add any ingredients called for in a recipe. Ignore this  
alert when using the bread mix included with your machine as no additional ingredients need to be added.  
When done, 0:00 will appear in display and audible alert will sound. Turn bread maker off by holding start/stop button down until red  
ON light goes out, about 4 seconds. Open door. Using hot pads or oven mitts, carefully lift front edge of bread pan up to unlock then  
lift pan out of machine. Shake bread out of pan. Cool on rack 15 to 30 minutes before slicing.  
See “Clean After Each Use” section in this book for cleaning pan and knead bar.  
“QUICK START” STEPS FOR MAKING A RECIPE IN THIS BOOK  
Choose one of the many bread recipes included in this book and follow the basic steps that follow. Either a 1½ or 2 pound loaf of  
bread can be made depending on the size loaf desired.  
Unlock pan from machine by lifting up along front edge. Remove pan. Wash pan and knead bar as recommended in “Clean Before  
Using” section in this book.  
1. Read “MEASURING INGREDIENTS ACCURATELY” section in this booklet, as this is VERY IMPORTANT.  
2. Add all liquid ingredients to pan first then butter or margarine followed by the dry ingredients, except the yeast. Level dry  
ingredients pushing some into the corners of pan. Make a well in center of dry ingredients and add the recommended amount of yeast  
for the type being used and loaf size.  
3. Lock pan into bread maker with FRONT side facing you. See Diagram 10. Close door. Plug bread maker into electrical outlet.  
4. Press bread select button until arrow points to recommended bread setting given in recipe. Next, press crust color button until arrow  
points to desired crust color: LIGHT, MEDIUM or DARK. The press loaf size button until arrow points to the size loaf being  
prepared, 1½ lb. or 2 lb. The process time will appear in display for the program selected. Press start/stop button to turn machine on.  
Red on light will glow, colon between hours and minutes will flash and time will count down in minutes so you always know how  
much time remains until bread is done.  
As machine advances, an alert will sound during the knead cycle as a reminder to add any ingredients called for in a recipe. If no  
additional ingredient(s) need to be added, simply ignore this alert.  
When done, 0:00 will appear in display and audible alert will sound. Turn bread maker off by holding start/stop button down until red  
ON light goes out, about 4 seconds. Open door. Using hot pads or oven mitts carefully lift front edge of pan up to unlock, then lift pan  
out of machine. Shake bread out of pan. Cool on rack 15 to 30 minutes before slicing.  
See “Clean After Each Use” section in this book for cleaning pan and knead bar.  
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OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER  
1. DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in operation. If you need to stop the bread  
maker during operation, hold the start/stop button down for 4 seconds or until the red ON light goes out.  
2 BE SURE to allow adequate ventilation around the bread maker when it is in operation. Keep it out of drafts and direct sunlight and  
at least 4 inches away from walls, cabinets and other appliances, especially heating and cooling appliances which can interfere with  
the internal bread maker temperatures and affect the loaf of bread being prepared.  
3. DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearings on the bottom of the pan that turns  
the knead bars. See “Clean After Each Use” section for further details.  
4. ALWAYS place bread maker on a DRY, STABLE, heatproof countertop or table during use. Since the bread maker contains a  
motor, some vibration occurs during the knead cycle.  
5. AVOID touching bread maker during the bake cycle as exterior surfaces become hot. ALWAYS use potholders when removing  
and handling the bread pan after baking.  
6. FOLLOW instructions as given for best results. THE MOST IMPORTANT STEP IN BREAD MAKING IS TO MEASURE  
INGREDIENTS ACCURATELY. See “MEASURING INGREDIENTS ACCURATLEY” section in this booklet.  
7. DO NOT EXCEED the ingredient capacity of the bread maker. See “Know Your Ingredients” section in this booklet. Use only  
fresh ingredients.  
8. ALWAYS ADD INGREDIENTS in the order listed in the recipes. Add liquid ingredients to the bread pan first, the butter or  
margarine next, followed by the dry ingredients and finally the yeast in the very center. Before adding the yeast, ALWAYS tap the  
pan to settle the dry ingredients, then level off the ingredients, pushing into the corners to prevent liquid from seeping up. Then add  
the yeast to the very center of the pan, making a slight well in the center of the dry ingredients. This sequence is very important,  
especially when using the delay start timer of your bread maker to prevent over fermentation of the yeast.  
9.IN THE EVENT OF A POWER OUTAGE, the bread maker will turn off and automatically resume where it left off in the cycle if  
power is restored within 5 to 10 seconds. If power is not restored in 5 to 10 seconds, the bread maker will remain off when power is  
restored. If this occurs, you will need to remove the contents from the bread pan and start over using fresh ingredients. The red ON  
light will remain off and the display will reset to the default setting; basic/specialty, medium crust, 1½ lb. loaf, with 3:30 in display.  
10. DO NOT COVER bread maker with anything during operation as this can cause malfunction.  
11. DO NOT TOUCH control panel buttons after bread maker has been turned ON as this will interrupt the cycle. Turn bread maker  
OFF after completion of cycle.  
12. DO NOT LEAVE bread make plugged into electrical outlet when not in use to prevent it from being accidentally turned ON.  
KNOW YOUR INGREDIENTS  
Although bread making seems very basic, it is a science and the proportions of ingredients are critical. Read the following information  
to better understand the importance each ingredient plays in the bread making process. Also, always make sure your ingredients are  
fresh.  
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FLOUR is the main ingredient in making bread. It provides structure and food for the yeast. Several different types of flour  
can be used in your bread maker, but DO NOT USE, cake flour or self-rising flour, as poor results will be obtained.  
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BREAD FLOUR if available, is the preferred flour to use in your bread maker as it contains more gluten-forming proteins  
than all-purpose flour and will provide tall, well-formed loaves with good structure. Several different brands of bread flour may  
be available for use in your bread maker.  
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ALL-PURPOSE FLOUR may also be used in your bread maker if bread flour is not available. Slightly shorter loaves of  
bread may be obtained when using all-purpose flour. Even though all-purpose flour may be presifted, you may wish to sift it  
yourself before measuring for best results.  
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WHOLE-WHEAT FLOUR can be used in your bread maker at the whole-wheat setting. This flour contains the entire  
wheat kernel, including the bran and germ; therefore, breads made with 100% or a high percentage of whole-wheat flour will be  
lower in height and heavier in texture than bread made with bread flour. The whole wheat setting on your machine has a longer  
knead time to better develop the structure of wheat breads for optimum results.  
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RYE FLOUR can be used in combination with bread flour in the preparation of rye or pumpernickel bread. But, it cannot be  
used alone as it does not contain enough protein to develop adequate gluten for structure.  
SPECIAL NOTE ON FLOUR  
How to make minor adjustments for dough: All flours are affected by growing conditions, milling, storage, humidity and even the  
manufacturer. While not visibly different, you may need to make some minor adjustments when using different brands of flour as  
well as compensating for the humidity in your area. Always store flour in an airtight container. Store whole grain flours (whole  
wheat, rye) in refrigerator to prevent them from becoming rancid.  
Measure the amount of flour as directed in each recipe but make any adjustment after the first 8 to 10 minutes of continuous kneading.  
Feel free to check the condition of the dough during the knead cycle as this is the only time you can make any minor adjustment:  
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Open cover and touch dough. If it feels a little sticky and there is a slight smear under both knead bars, no adjustment is  
necessary.  
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If dough is very sticky, clinging to the sides of pan or in one corner, and is more like a batter than a dough, add one-  
tablespoon flour. Allow it to work in before making any further adjustment.  
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If dough is dry and the machine seems to be laboring during kneading or the dough is not being kneaded between the two  
bars, add one-tablespoon lukewarm water at a time. Once again, allow it to work in before making any further adjustments.  
The dough is just right near the end of the kneading cycle when it is soft to the touch, smooth in appearance and just a bit  
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sticky, leaving a slight residue on your fingers-the feel of perfect dough. The bottom of the bread pan will also be clean of any  
dough residue.  
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DO NOT EXCEED 4 cups of bread flour for the 2 pound loaf or 3⅓ cups bread flour for the 1½ pound loaf. Breads  
containing whole wheat, cereals or oats should not exceed a total of 3½ cups for the 1½ pound loaf or 4½ cups for the 2 pound  
loaf.  
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CAUTION: Be careful to avoid knead bars as possible finger pinching could occur  
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SUGAR AND OTHER SWEETENERS provide food for the yeast, add height and flavor to the bread and give the crust a  
golden color. Types of sweeteners that can be used include sugar, brown sugar, honey, molasses, maple syrup, corn syrup and  
fruits, whether dried or fresh. When using a liquid sweetener such as honey or molasses, the total amount of liquid in the recipe  
will need to be reduced slightly by the same measurement of liquid sweetener used. A special tip when measuring sticky liquid  
sweeteners is to coat the measuring spoon with vegetable oil before measuring. This will help the liquid sweeteners slide right  
out.  
DO NOT USE ARTIFICIAL SWEETENERS as a substitute for sugar and other natural sweeteners as the yeast will not react  
properly and poor results will be obtained.  
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MILK enhances flavor and increases the nutritional value of bread. Any type of milk (whole, 2%, 1%, skim, buttermilk or  
canned evaporated milk) can be used. Refrigerated milk must always be warmed to 75-85° F before adding to bread pan. Warm  
in a glass measuring cup in microwave or in a small pan on top of the range. DO NOT HEAT MILK ABOVE 100° F AS THIS  
COULD AFFECT THE YEAST.  
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WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the timer  
feature as regular milk can spoil when left at room temperature for several hours. Use lukewarm water, about 75-85° F, for best  
results. DO NOT USE WATER ABOVE 100° F AS THIS COULD AFFECT THE YEAST.  
Using too much liquid can cause the bread to collapse during the bake cycle. During humid weather, slightly less liquid may be  
needed, as the flour will absorb moisture from the air. In dry weather, slightly more liquid may be needed as flour can lose  
moisture. When you experience a severe change in weather, it is best to check the condition of the dough during the knead cycle  
as noted in the FLOUR paragraph for any minor adjustment that may be needed.  
Water and milk are mostly interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for water. Check  
dough during the knead cycle for any minor adjustments. Slightly more milk may be needed when substituting for water.  
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BUTTER, MARGARINE, OTHER FATS and OILS serve several purposes as they tenderize the bread, add flavor and  
richness and contribute to the storage life of bread by retaining moisture. An excess of fat, however, can inhibit rising, so  
accuracy is critical.  
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Butter, margarine and solid shortening are interchangeable in recipes. You may wish to cut butter and margarine into four (4)  
pieces for faster blending during the knead cycle. Low-fat or fat-free bread can be made by substituting equal amounts of  
unsweetened applesauce or plain nonfat yogurt for the amount of fat recommended in the recipe. Watch dough as it kneads for  
any minor adjustments, which may be necessary.  
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EGGS add color, richness and leavening to bread. Use large eggs. No premixing is needed. Egg substitutes can be used in  
place of fresh eggs. One egg equals ¼ cup of egg substitute. To reduce cholesterol, you can substitute two (2) egg whites for each  
large egg in the recipes without affecting the end result. Watch the dough during the knead cycle for any needed adjustments. A  
special tip when using eggs is to run them under warm water for about one minute before cracking, as this helps the egg slide out  
of the shell better.  
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SALT has several functions in making bread. It inhibits the yeast growth while strengthening the gluten structure to make  
the dough more elastic, plus it adds flavor. Use ordinary table salt in your bread maker. Using too little or eliminating the salt  
will cause the dough to over-rise. Using too much can prevent the dough from rising as high as it should. “Light” salt can be  
used as a substitute for ordinary table salt, providing it contains both potassium chloride and sodium. Use same amount as  
recommended for table salt. When adding salt to pan, add to one corner to keep it away from yeast, especially when using timer  
as the salt can retard its growth.  
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YEAST is a living organism, which, through fermentation, feeds on carbohydrates in flour and sugar to produce carbon  
dioxide gas, which makes the bread rise. Active dry, fast rising or bread machine yeast can be used in your bread maker. Use  
only the amount stated in the recipe. Using a little more can cause the dough to over-rise and bake into the top of bread maker.  
Fast rising yeast and bread machine yeast are virtually the same and interchangeable with one another.  
DO NOT USE COMPRESSED CAKE YEAST. Recipes in this book were tested using only active dry, fast rising and bread  
machine yeast.  
Keep yeast stored in the refrigerator. You may find it handy to purchase yeast in glass jars so as to measure the exact amount  
without having to waste any. If using yeast packed in a ¼-ounce foil envelope, it is best to open a fresh envelope every time you  
bake. If you save the unused amount from the open envelope, store in a dry, airtight container in the refrigerator. Date the  
container and use promptly. Do not mix old and new yeast in a recipe. A ¼-ounce foil envelope of yeast contains 2¼ teaspoons.  
ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE “USE BY “ DATE PRINTED ON THE  
JAR OR ENVELOPE.  
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VITAL WHEAT GLUTEN is the gluten protein, which has been rinsed from wheat flour and then dried. Vital gluten will  
increase the protein content in flour to product a higher loaf of bread with lighter texture. About the only time you may wish to  
consider adding vital gluten is for 100% whole wheat bread or recipes containing a high percentage of whole wheat or other  
whole grain flours or cereals. As a guideline, add one (1) teaspoon vital gluten per cup of flour used in the recipe. Check the  
dough during kneading; you may need to add a little water as the vital gluten absorbs liquid. Vital gluten can be obtained at  
most health food stores. Do not use gluten flour, as this contains less protein and is less effective.  
Or, to increase the protein content, you can use a large egg as a substitute for vital gluten. Just add it to the liquid in the bottom  
of pan and reduce the recommended amount of liquid in recipe by two (2) ounces (¼ cup). Again, check the condition of the  
dough during the knead cycle.  
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CINNAMON AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size of the loaf. Cinnamon  
can break down the structure of the dough, affecting height and texture, and garlic can inhibit the yeast activity. Use only the  
amount of cinnamon and garlic recommended in the recipe; don’t be generous.  
MEASURING INGREDIENTS: THE KEY TO SUCCESSFUL BREAD MAKING  
The most important part of bread making is to MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY. You may  
need to adjust your measuring habits, but the rewards for doing so will be great. Follow these very important tips:  
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READ the recipe first and organize the ingredients in the order in which they are added to the pan. Many bread disasters  
occur because an ingredient was left out or added twice.  
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DO NOT EXCEED the ingredient capacity of the bread maker. Use only fresh ingredients.  
ALWAYS ADD INGREDIENTS in the order listed: liquid ingredients first, then butter or margarine, dry ingredients next  
and finally yeast in the very center. Before adding yeast, ALWAYS tap the pan to settle dry ingredients into corners of pan to  
prevent liquid from seeping up. Make a slight well in center of dry ingredients and place the yeast in the well. This sequence is  
very important, especially when using the timer to prevent yeast from getting wet before bread making begins.  
1. ALWAYS use standard glass or plastic “see-through” liquid measuring cups to measure liquids. Place cup on flat surface and  
measure at “eye level”, not at an angle. The liquid level line MUST be right to the measurement marking, not above or below. A  
“looks close enough” measurement can spell disaster in bread making.  
SPECIAL TIP: Place liquid measuring cup on inside of kitchen cabinet to measure at eye level.  
Liquid level must be exact to markings on liquid measuring cups. Too much or too little liquid will affect the  
height of the loaf.  
2. ALWAYS use standard dry measuring cups (cups that nest together) to measure dry ingredients, especially flour. Dry measuring  
cups are those that nest together.  
ALWAYS SPOON dry ingredients into the measuring cup, then level with a knife. DO NOT SCOOP measuring cups into dry  
ingredients, especially flour, as it compresses the ingredients into the cup and causes the dough to be dry and result in a short loaf. See  
Diagrams 2 and 3.  
SPECIAL TIP: To lighten flour before measuring, move a spoon through it several times.  
All ingredients measured in  
measuring spoons must be level, not  
rounded or heaping.  
3. ALWAYS use standard measuring spoons for ingredients such as yeast, salt, sugar, dry milk and small amounts of honey, molasses  
or water. The measurements MUST BE LEVEL, not rounded or heaping as a little difference can affect the bread. See Diagram 4.  
DO NOT USE TABLEWARE AS MEASURING SPOONS as these vary in size and will not be accurate.  
USING BREAD MIXES IN YOUR BREAD MAKER  
Pre-packaged bread mixes can be used in your bread maker. Follow the directions for making a 1½ pound loaf or 2 pound loaf. Use  
the basic/specialty bread setting for most mixes unless preparing a 100% whole wheat or natural grain mix, which would require the  
whole wheat bread setting. Add the recommended amount of liquid to the bread pan first, then flour mixture and finally the yeast.  
Select desired crust color, loaf size and start the bread maker. The time delay feature can be used with bread mixes providing no  
perishable ingredients are used such as milk and eggs, which can spoil when left at room temperature for several hours.  
MAKE YOUR OWN MIXES  
To save time, money and energy, you can prepare your own mixes and store them in the refrigerator until ready to use. Simply  
measure all dry ingredients in the recipes EXCEPT YEAST into a plastic bag or seal-able container. Label the type of bread and loaf  
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size. When ready to use, let the flour mixture stand at room temperature 15 minutes. Add recommended liquids, then the dry flour  
mixture to pan. Level and add yeast to the center. Program and start the bread maker. Use time delay if recipe recommends its use.  
ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES  
After you have prepared some of the recipes in this book, you may wish to adapt your own conventional bread recipes. Some  
experimentation will be required and you will need to check the condition of the dough during the knead cycle for any adjustments  
needed. Either use on of the recipes in this book that is similar to your recipe as a guide, or use this formula:  
For each cup of flour used in recipe use:  
For Example, based on the formula to the left using 4 cups of flour start with:  
3 ounces liquid, 75-85° F  
½ tablespoon sweetener  
12 ounces liquid, 75-85° F  
2 tablespoons fat  
½ teaspoon salt  
4 cups of bread flour  
½ tablespoon fat (butter/margarine)  
scant ¾ teaspoon active dry or  
½ teaspoon bread machine/fast rise yeast  
1½ teaspoons salt  
2 tablespoons sweetener  
2 teaspoons active dry yeast or bread machine/fast rise yeast  
Add ingredients to pan in recommended sequence: liquids first, then fat, then all dry ingredients except yeast. Level dry ingredients in  
pan. Make a slight well and add yeast to well. Program for basic/specialty setting, medium crust and correct loaf size setting. After  
8 to 10 minutes of continuous kneading, check the condition of dough. It should be soft, a bit sticky with a slight smear under the  
knead bars. If too wet and sticky, add one (1) tablespoon of flour at a time until dough gathers into a ball and does not cling to sides  
of pan. If too dry and motor is laboring, add one (1) tablespoon liquid at a time until the dough becomes more pliable. Do not exceed  
4 cups of flour for a 2 lb. loaf; 3 to 3⅓ cups of flour are needed for a 1½ lb. loaf to evenly fill the pan.  
HIGH ALTITUDE ADJUSTMENT  
Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The dough can  
rise so much that when it begins to bake, it will collapse due to overstretching of the gluten structure. To slow the rising of the dough  
at high altitudes, reduce the amount of yeast by ¼ teaspoon at a time until you find the right amount. You can also reduce the amount  
of liquid by 2 to 3 teaspoons. Some experimentation will be needed when using your bread maker at high altitudes. Make notes on  
the amount of yeast and liquid used for future reference.  
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BECOMING FAMILIAR WITH CONTROL PANEL  
Before using your bread maker, it is important that you understand how to use the control panel as this is the “brains” of the machine.  
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When on, red signal light under the word ON will glow. To turn off, press and hold start/stop button down for about three (3)  
seconds or until the red ON light goes out.  
Once you have started the bread maker, the colon between hours and minutes will flash and minutes will begin to count down.  
When process time elapses, 0:00 will appear in display and audible alert will sound to let you know the bread is done. Turn off by  
pressing start/stop button until red light goes out. Remove bread pan using oven mitts and shake loaf out of pan onto cooling rack.  
Cool before slicing.  
If the bread pan is not removed immediately after baking, machine will automatically go into keep warm mode for up to three (3)  
hours to keep bread warm. The red ON light will remain lit during this time. If machine is not turned off during keep warm period,  
machine will automatically turn off.  
If using dough setting, machine will automatically turn off upon completion of cycle, red light will go out, alert will sound and  
display will reset to dough setting. Remove the pan containing the dough and shape/form as desired for conventional baking. Do not  
leave pan containing dough inside machine after completion of cycle as dough will continue to rise and could overflow the pan. See  
Dough section for more details.  
TOO HOT/TOO COLD WARNING  
If inside of oven chamber is too hot or too cold for bread making, the word “Hot” or “Col” will appear in display along with alert  
sounding to indicate that machine cannot be turned on. You will need to remove pan and allow chamber to cool or warm accordingly.  
Typically “Hot” will appear in display when you make consecutive loaves and forget to turn machine off between loaves. Allow  
chamber to cool with door open 10 to 15 minutes or until machine can be turned on without warning going off. If “Col” appears in  
display, move bread maker to a warmer area for 15 minutes or until machine can be turned on without warning going off. If oven is  
too hot, the yeast can be killed; if too cold, the growth of the yeast will be retarded.  
CLEAN BEFORE USING  
Lift pan up along front edge to unlock from bread maker, then lift out.  
SPECIAL NOTE: The bread pan is not immersible and should never be washed in an automatic dishwasher.  
Immersing the pan in water can cause damage to the bearings that turns the knead bars. Dishwasher cleaning  
can reduce the non-stick qualities of the non-stick finish, causing the bread to stick in the pan.  
Only two parts, the bread pan and knead bars, need to be cleaned before making bread. Simply fill bread pan with a small amount of  
warm water and dishwashing detergent. The knead bars lift off shafts in bottom of pan. You may need to twist the bars slightly to  
remove. Wash the inside of the pan and knead bar with a soft dishcloth or sponge. Empty the bread pan and rinse the inside and knead  
bars with warm water and dry with a soft cloth. Do not use any abrasive scouring pads or cleansers on bread pan or knead bar as  
damage to the non-stick coating can occur. Wipe the inside of chamber and outside surfaces of machine with a soft damp cloth if  
necessary, dry with a soft cloth.  
CAUTION: To prevent personal injury or electric shock, do not immerse bread maker base, its cord or plug in water or other liquid.  
HOW TO USE—BASIC STEPS IN MAKING BREAD  
1. Position knead bars onto shafts in bottom of pan, matching hub shape to shaft shape. Make sure both knead bars are pushed down  
onto shafts all the way. You may need to twist bars slightly to drop in place. See  
Diagram 8.  
2. Add ingredients to pan in order listed in recipe, MAKING SURE, to add any liquid  
ingredients first, followed by dry ingredients, then butter or margarine and lastly the  
yeast. After the dry ingredients are added to the pan, tap to settle, then level dry  
ingredients, pushing some of the dry mixture into the corners of the pan. This will  
prevent any liquid from seeping up from the corners. Make a slight well in center of  
dry ingredients and add the yeast to the well. This is especially important when using  
the time delay to prevent the yeast from getting wet before the bread making process begins.  
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3. Lock pan into bread maker by angling back edge of pan into oval shaped holder. Then firmly push front edge of pan down to lock in  
place. See Diagram 10 for more details. If pan does not lock securely, remove pan and reposition until secured. Pan must always be  
locked in place for bread maker to function properly. Always make sure the side of pan marked FRONT is positioned to the front.  
Close door.  
4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press the bread  
select button for type of bread being made. Then press crust color button for desired  
color, light, medium or dark. Press loaf size button for the size loaf being prepared, 1½  
or 2 lb. The total process time for the selections made will appear in display. Program  
time delay if being used.  
5. Press the start/stop button once to turn machine on. When on, red light will glow and  
colon between hours and minutes will flash. After bread maker has been turned on,  
programmed setting cannot be changed. To change settings, hold start/stop button down  
until red light goes out. Then program control as desired and turn back on. The bread making process will then begin. You may hear  
faint clicking sounds which is normal as gentle heat is being provided to warm the pan and ingredients for best results. As cycle  
advances, an alert will sound during the knead cycle as a reminder to add any extra ingredients if the recipe recommends doing so.  
Simply open door and add the ingredients to the pan on top of dough. The added ingredients will be mixed in during the remainder of  
the knead cycle. DO NOT STOP THE MACHINE TO ADD INGREDIENTS. If no ingredients are to be added, simply ignore this  
alert when it sounds or use it as a checkpoint to check the condition of the dough to make sure it is right.  
CAUTION: To avoid burn injury, do not touch door, glass window, vent or sidewalls of bread maker during the bake cycle, as these  
surfaces are hot.  
6. When cycle is complete, 0:00 will appear in display and audible alert will sound. Turn bread maker off by holding start/stop button  
down until light goes out. The just completed program will reappear in display. Unplug cord from electrical outlet.  
It is best to remove bread immediately from machine for a crispier crust. Open door and remove bread pan using oven mitts. To  
unlock pan, lift up along front edge to unlock then remove pan from machine. If pan does not unlock easily, tap upward along front  
edge of pan until pan unlocks. Handle bread pan carefully as it is hot. See diagram  
11.  
CAUTION: To avoid burn injury, always use oven mitts to remove the hot bread  
pan from bread maker and when removing the baked loaf of bread from pan. Do  
not allow oven mitts to touch the hot heating element in bottom of bread maker  
when removing pan.  
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CAUTION: If using hot pads rather than oven mitts for removing hot bread pan from  
bread maker, be careful not to allow pads to touch hot heating elements as they can  
become singed or even start on fire if not careful. See diagram 12.  
Invert bread pan and shake until loaf falls out on cooling rack. Knead bars will  
normally stay in pan when bread is removed, but may on occasion, slide out with bread.  
If bars are inside loaf, remove before slicing. Cool bread for at least 15 to 30 minutes. If  
bread is not removed right after cycle is complete, the bread maker will automatically go into a keep warm mode for up to three (3)  
hours. The on light will remain lit during this time and 0:00 will appear in display. When removing bread pan during keep warm  
period, always use oven mitts as pan will still be hot. Turn bread maker off by holding start/stop button down until on light goes out.  
Unplug cord from electrical outlet after use. If bread maker is not turned off during keep warm period, it will automatically shut itself  
off after three (3) hours and the on light will go out.  
CAUTION: To avoid burn injury, do not put hands inside oven chamber or touch heating unit after completion of the bake cycle, as  
these surfaces are hot.  
HOW TO USE DOUGH SETTING  
The dough setting will prepare dough for hand shaping/forming and baking in your own oven. Use this setting when you wish to make  
dinner rolls, cinnamon rolls, donuts, bread sticks or your own favorite dough recipes. The time delay can be used with the dough  
setting. The crust color and loaf size buttons do not apply to the dough setting.  
Follow these steps for using the DOUGH setting:  
1. Position knead bars onto shafts in bottom of bread pan. Make sure both knead bars are pushed down onto shafts. Twist slightly if  
needed to drop bars in place.  
2. Add ingredients to pan in order listed in recipe, MAKING SURE to add any liquid ingredients first, followed by dry ingredients, then  
butter or margarine and lastly the yeast. After dry ingredients are added to the pan, tap pan several times to settle the ingredients, then  
push some of the flour mixture into the corners of pan. This prevents liquid from seeping up from the corners. Make a slight well in  
center of flour and add the yeast to well. This is especially important when using the time delay to prevent the yeast from getting wet.  
3. Lock bread pan into bread make. Pan must always be locked in place for bread maker to function properly. Always make sure the side  
of pan marked FRONT is positioned to the front. Close door.  
4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press BREAD SELECT button until indicator arrow points to  
dough setting on control panel. The process time of 1:40 (1 hour, 40 minutes) will appear in display. Program time delay if desired.  
5. Press START/STOP button once to turn bread maker on. When turned on, the red light will glow and the colon between hours and  
minutes will flash. The dough will mix, then be kneaded and allowed to rise before being stirred down. At this time, 0:00 will appear in  
the display and an audible alert will sound to let you know the dough is done. Lift front edge of pan up and remove pan from machine.  
Complete recipe following instructions. The bread maker will automatically turn itself off upon completion of the dough cycle and the  
red light will go out. Unplug cord from electrical outlet after cycle is complete.  
HOW TO USE TIME DELAY  
The time delay can be used at all settings. Follow steps 1-4 for making bread or dough. Use only recipes with the  
symbol with the  
time delay as these recipes do not contain any perishable ingredients that will spoil when left at room temperature for several hours.  
NEVER USE PERISHABLE INGREDIENTS (milk, eggs, cheese, yogurt, etc.) WITH THE TIME DELAY AS THESE  
INGREDIENTS CAN SPOIL WHEN HELD AT ROOM TEMPERATURE SEVERAL HOURS BEFORE THE BREAD  
MAKER TURNS ON.  
After completing above-mentioned steps, continue with steps below:  
1. Count the number of hours and minutes between the time you will start the machine to when you want  
the bread or dough to be done.  
For Example: You are ready to start the machine at 9:30 and want the bread done at 6:00. The number of hours and minutes between  
9:30 and 6:00 is 8½ hours or 8:30. 8:30 is the time you enter into the time delay. Hold the (up)  
time delay button down to scroll the  
time up in 10-minute increments until 8:30 appears in display. If you go past 8:30, use the (down)  
time delay button to scroll down  
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in 10-minute increments until you reach 8:30. The maximum time for timer is 13 hours (13:00). The bread or dough process time is  
automatically figured into the delay time, as this is the time from which you begin to count up.  
2. Press START/STOP button once to turn the bread maker on. The red light will glow, the colon between hours and minutes will flash  
and the timer will count down by 1-minute intervals. When the timer reaches the programmed bread or dough process time, the machine  
will begin making bread or dough. When the bread/dough is done, 0:00 will appear in the display and an audible alert will sound to let  
you know it is done. If in the bread mode, the bread maker will automatically go into the Keep Warm mode for up to 3 hours or until  
the bread maker is turned off. If in the Dough mode, the bread maker will automatically turn itself off when the dough is complete.  
Unplug cord from electrical outlet. Remove bread or dough from bread maker. Always use potholder or oven mitt when removing hot  
bread pan from bread maker after baking. Cool loaf on rack 15 to 30 minutes before slicing.  
CAUTION: To avoid burn injury, do not touch cover, vent or sidewalls of bread maker during the bake cycles, as these surfaces are  
hot. Do not put hands inside oven chamber or touch the heating unit after completion of the bake cycle, as these surfaces are also hot.  
SLICING BREAD  
Always allow bread to cool at least 15 to 30 minutes before slicing. If you attempt to slice the bread immediately after baking, it will  
be very difficult to slice and will be sticky.  
STORING BREAD  
Since homemade bread contains no preservatives, it does not stay as fresh for as long as commercially made bread. Store your bread in  
a plastic bag to keep it from drying out. Keep the bread at room temperature or in the refrigerator for up to one week. For longer  
storage, put the bread in the freezer. Slice before freezing so you can remove only the number of slices you need at a time.  
CLEAN AFTER EACH USE  
DO NOT IMMERSE BOTTOM OF BREAD PAN IN WATER!  
The bread pan is not immersible and should never be washed in an automatic dishwasher. This can cause damage to the bearings that  
turns the knead bars and reduce the non-stick qualities of the coating, causing the bread to stick.  
1. Unplug cord from electrical outlet and allow bread maker to cool before cleaning.  
2. The bread pan and knead bars must be cleaned after each use to ensure performance. After bread is removed from pan, fill pan half  
full with warm water and small amount of dish soap. Set pan in empty sink or on hot pad and allow to soak for 5 to 10 minutes or until  
knead bars can be lifted off shaft. Twist bar slightly to loosen. The knead bar must soak in water before it can be removed. Wash  
inside of pan and knead bars with a soft cloth, rinse and dry. Replace bars on shaft. Also, be sure that shafts in bottom of pan are kept  
clean to ensure that the knead bars fits properly. DO NOT use any type of utensil or tool to clean the gasket around the shafts as  
damage will occur and result in leakage. DO NOT use any abrasive scouring pads or cleansers on bread pan or knead bars as damage  
to finish can occur. The coating inside of bread pan may change color over time, which is normal and does not affect the bread or  
dough.  
CAUTION: To prevent personal injury or electric shock, do not immerse bread maker base, its cord or plug in water or other liquid.  
3. Wipe inside of chamber and outside surfaces of bread maker with a damp cloth if necessary. The door is removable for cleaning if  
needed. Simply open it 90 degrees and lift up to disengage from hinge pins. Wipe cover with a damp, soapy cloth and dry. DO NOT  
immerse door in water or place in automatic dishwasher as water will get in between the parts and cause damage. After cleaning,  
replace door by aligning socket openings over hinge pins. Lower door onto pins. Door should move freely from side to side after being  
replaced.  
So you know exactly what is going on inside the bread maker during the process time, the following chart breaks down the time in  
minutes that each cycle requires. These times are approximate and should be used only as a guide. The total process time is also given  
in hours and minutes depending on the crust selection made.  
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Cycles:  
BASIC/  
SPECIALTY  
WHOLE  
WHEAT  
DOUGH  
1½ lb.  
6 min.  
2 lb.  
1½ lb.  
6 min.  
2 lb.  
6 min.  
6 min.  
6 min.  
MIX  
10 min. 10 min. 10 min. 10 min. 10 min.  
23 min. 25 min. 26 min. 30 min. 23 min.  
32 min. 28 min. 33 min. 33 min. 56 min.  
REST  
KNEAD  
RISE (1)  
4 min.  
15 min. 15 min. 15 min. 15 min.  
3 min. 5 min. 3 min. 5 min.  
5 min.  
5 min.  
5 min.  
4 min.  
STIR-DOWN (1)  
RISE (2)  
STIR-DOWN (2)  
51 min. 45 min. 56 min. 45 min.  
55 min. 60 min. 55 min. 60 min.  
65 min. 70 min. 65 min. 70 min.  
75 min. 80 min. 75 min. 80 min.  
RISE (3)  
BAKE – Light  
Medium  
Dark  
Total Time  
(hr./min.)  
Light  
1:40  
3:20  
3:30  
3:40  
3:20  
3:30  
3:40  
3:30  
3:40  
3:50  
3:30  
3:40  
3:50  
Medium  
Dark  
MIX – When the bread maker is turned on, it will mix the ingredients about 6 minutes. The knead bars will start and stop during the  
mixing action which is normal.  
REST – After the initial mixing period, the dough is allowed to rest about 10 minutes before the kneading action begins. You may  
hear faint clicking sounds during this Rest period, which is normal and indicates the bread maker is working properly in keeping the  
dough warm.  
KNEAD – The total knead time varies depending on the bread selection made and loaf size. Total kneading time at the  
basic/specialty setting ranges between 23 and 25 minutes; between 26 and 30 minutes at the whole wheat setting and 23 minutes at  
the dough setting. The longer knead times are required at the whole wheat setting to better develop the gluten in whole wheat flour.  
SPECIAL NOTES:  
An audible alert will sound during the knead cycle of all settings to let you know when to add ingredients such as raisins, nuts, cheese,  
etc. to prevent over mixing or crushing. Ignore alert if not adding ingredients.  
If you need to make any adjustment to the recipe, such as adding a little more flour or liquid in order for the dough to form a ball and  
be of soft consistency, you must make this adjustment during this knead period. Use alert described above, or set a separate timer to  
remind you to check the dough during the kneading period to make any necessary adjustments.  
RISE (1) – After the dough is kneaded, it is allowed to rise for a certain period of time. You may hear faint clicking sounds during the  
rise as gentle heat is being provided to keep the chamber warm.  
STIR-DOWN (1) – after the dough has risen, it is then stirred down briefly by the knead bar to remove excess carbon dioxide gas  
created by the yeast. SPECIAL NOTE: If using the DOUGH setting, its cycle is complete at this time and ready for hand shaping,  
rising and baking in you own oven. An audible alert will sound and the bread maker will turn itself off after completion of the  
DOUGH cycle.  
RISE (2) – The dough is then allowed to rise again, but for a shorter period time.  
STIR DOWN (2) – after the shorter rise time, the dough is again stirred down by the knead bars to remove excess gas and also to  
shape the dough into a ball for the final rise. This final knead ensures that the bread will have good texture.  
RISE (3) – The dough then goes into the final rise to achieve its maximum height. Again, you may hear faint clicking sounds during  
the rise as gentle heat is provided to keep the chamber warm.  
BAKE – The bread is then baked for the specified time depending on the crust color selection made: light, medium or dark. An  
audible alert will sound when the bread is done and 0:00 will appear in the display. If the bread maker is not turned off, it will  
automatically go into the Keep Warm mode for up to 3 hours. After the bread is removed, turn bread maker off by holding down the  
START/STOP button for 4 seconds or until the red signal light goes out.  
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TROUBLESHOOTING GUIDE  
Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their  
possible causes and the corrective action that should be taken to ensure successful bread making.  
PROBLEM  
POSSIBLE CAUSE  
SOLUTION  
1. Top inflated,  
mushroom-like in  
appearance.  
-Too much yeast.  
-Too much sugar.  
-Too much flour.  
-Substituted active dry yeast for bread machine/fast-  
rising yeast.  
-Reduce yeast by ¼ to ½ teaspoon.  
-Reduce sugar by 1 teaspoon.  
-Reduce flour by 2 to 3 tablespoons.  
-Use correct amount of bread machine/fast-rising  
yeast.  
-Not enough salt.  
-Warm, humid weather.  
-Use amount recommended in recipe.  
-Reduce liquid by 1 tablespoon and reduce yeast by  
¼ to ½ teaspoon.  
-May be caused by high altitude.  
-Make recommended adjustment for high altitude  
baking by reducing yeast by ¼ teaspoon and  
reducing liquid by 2 to 3 teaspoons.  
-Reduce liquid by 1 tablespoon.  
2. Top and sides cave in -Too much liquid.  
-Too much yeast.  
-Use amount recommended in recipe.  
3. Center of loaf is raw, -Too much liquid.  
-Reduce liquid by 1 tablespoon.  
not baked through.  
-Power outage during operation.  
-If power goes out during operation for more than 10  
seconds, bread maker will remain off when power is  
restored. You will need to remove unbaked loaf from  
pan and start over with fresh ingredients. If power is  
restored within about 10 seconds machine will  
resume operation where it left off.  
-Forgot to put knead bars in pan.  
-Always put knead bars on shaft in pan before  
adding ingredients.  
4. Gnarly, knotted top,  
not smooth.  
-Not enough liquid.  
-Too much flour.  
-Increase liquid by 1 tablespoon.  
-Measure flour accurately, leveling off measuring  
cup.  
5. Dark crust color/too  
thick.  
-DARK crust setting used.  
-Use LIGHT or MEDIUM crust color setting the  
next time.  
6. Loaf is burned.  
-Bread maker malfunctioning.  
-Bread baked too long.  
-See Warranty section for servicing.  
7. Crust too thick.  
-Use lighter crust color setting the next time to  
shorten bake time.  
8. Knead bars cannot be -Water must be added to bread pan for knead bars to  
-Follow cleaning instructions after use. You may  
need to twist bars slightly after soaking to loosen.  
removed.  
soak before it can be removed.  
9. Flat loaves, no rising  
-Yeast omitted.  
-Yeast too old.  
-Add ingredients as listed in recipe  
-Check expiration date.  
-Liquid too hot.  
-Use lukewarm liquid, about 80° F.  
-Too much salt added.  
-Sugar or other sweetener omitted.  
-If using timer, yeast got wet before bread making  
process started.  
-Use amount recommended.  
-Add ingredients as listed in recipe.  
-Push dry ingredients into corners of pan. Make well  
in center of dry ingredients for yeast to protect it  
from liquids.  
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TROUBLESHOOTING GUIDE (continued)  
PROBLEM  
POSSIBLE CAUSE  
SOLUTION  
10. Collapsed while  
baking  
-May be caused from baking in high altitude.  
-Exceeding capacity of bread pan.  
-Make recommended adjustment for high altitude  
baking by reducing yeast by ¼ teaspoon and  
reducing liquid by 2 to 3 teaspoons.  
-Do not use more ingredients than recommended for  
2 pound loaf.  
-Not enough salt used or omitted.  
-Too much yeast or wrong type used.  
-Warm, humid weather.  
-Use amount of salt recommended in recipe.  
-Measure right type of yeast accurately.  
-Reduce liquid by 1 tablespoon and reduce yeast by  
¼ to ½ teaspoon.  
11. Collapsed while  
baking.  
-May be caused by high altitude.  
-Exceeding capacity of bread pan.  
-Make recommended adjustment for high altitude  
baking by reducing yeast by ¼ teaspoon and  
reducing liquid by 2 to 3 teaspoons.  
-Do not use more ingredients than recommended for  
2 pound loaf.  
-Not enough salt used or omitted.  
-Too much yeast or wrong type used.  
-Warm, humid weather.  
-Use amount recommended in recipe.  
-Measure right type of yeast accurately.  
-Reduce liquid by 1 tablespoon and reduce yeast by  
¼ to ½ teaspoon.  
12. Doesn’t slice well,  
very sticky.  
- Sliced while too hot.  
-Not using proper knife.  
-Allow bread to cool on rack at least 15 to 30  
minutes before slicing to release steam.  
- Use a good bread knife or electric knife.  
-Assemble ingredients as listed in recipe.  
-Measure right amount of recommended yeast.  
-Reduce liquid by 1 tablespoon.  
13. Open, coarse, holey -Sale omitted.  
texture.  
- Too much yeast.  
- Too much liquid  
14. Heavy, dense  
texture.  
-Too much flour.  
-Measure accurately. Leveling off measuring cup.  
-Measure recommended amount of yeast.  
-Measure accurately.  
-Not enough yeast.  
-Not enough sugar.  
15. Ingredients not  
mixed.  
-Did not start bread maker.  
-After programming control panel, press start/stop  
button to turn machine on.  
-Forgot to put knead bar in pan.  
-Ingredients spilled inside oven.  
-Knead bar must be on shaft in bottom of pan before  
adding ingredients.  
16. Burning odor noted  
during operation  
-Be careful not to spill when adding to pan.  
Ingredients can burn onto heating unit and cause  
smoke.  
-Pan leaks.  
-Exceeding capacity of bread pan.  
-Replacement pan may be ordered.  
-Do not use more ingredients than recommended in  
recipe and always measure accurately.  
17.Bread sticks to  
pan/difficult to shake  
out.  
-Can happen over prolonged use.  
-Wipe inside of bread pan, from ribs down, lightly  
with vegetable oil or solid shortening. Or, add 1-  
teaspoon vegetable oil to liquid in pan before adding  
dry ingredients. Do not use a vegetable spray as  
sticking can worsen. Or, let bread sit in pan 10  
minutes before shaking out.  
-Replacement pan may be ordered.  
18. WHOOPS!  
Machine unplugged by  
mistake or power was  
lost.  
-If machine in knead cycle, reprogram to same bread setting and color and turn machine back on.  
-If machine in rise cycle, remove dough from pan, shape and place in greased 9-by-5-inch loaf pan, cover  
and allow to rise until doubled. Bake in preheated conventional oven at 350° F for 40 to 45 minutes or until  
golden brown.  
-If in bake cycle, preheat conventional oven to 350° F and remove top rack. Carefully remove pan from  
machine and place on bottom oven rack. Bake until golden brown.  
How can I save the  
bread?  
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NUTRITIONAL INFORMATION  
Nutritional information was calculated using butter and whole milk when called for in the recipes and is based on a ½-  
inch thick slice of bread. For less calories and total fat, you may substitute margarine for butter and low-fat milk for whole  
milk.  
Country White Bread Total Calories:  
133.5 Total Fat(g):1.9 Total Carb(g):24.5 Total  
Protein(g):4.5 Fiber(g):0.9 Chol(mg):3.8  
Sodium(mg):199.9  
French Bread Total Calories:  
131.0 Total Fat(g):1.6 Total Carb(g):24.5 Total  
Protein(g):4.3 Fiber(g):0.9 Chol(mg):2.8  
Sodium(mg):191.7  
Classic Rye Bread Total Calories:  
124.3 Total Fat(g):1.3 Total Carb(g):24.1 Total  
Protein(g):4.1 Fiber(g):1.8 Chol(mg):2.0  
Sodium(mg):193.0  
Italian Herb Bread Total Calories: 137.3  
Total Fat(g):2.3 Total Carb(g):24.3 Total  
Protein(g):4.9 Fiber(g):1.1 Chol(mg):4.4  
Sodium(mg):213.7  
Honey Oatmeal Bread Total Calories:  
134.1 Total Fat(g):2.0 Total Carb(g):24.7 Total  
Protein(g):4.5 Fiber(g):1.0 Chol(mg):3.8  
Sodium(mg):199.7  
Basic Dinner Rolls/Bread Sticks Total Calories:  
115.5 Total Fat(g):2.5 Total Carb(g):19.8 Total  
Protein(g):3.7 Fiber(g):0.7 Chol(mg):5.7  
Sodium(mg):146.8  
Egg Bread Total Calories:  
Cinnamon Rolls Total Calories: 177.3  
Total Fat(g):7.9 Total Carb(g):22.8 Total  
Protein(g):5.5 Fiber(g):0.9 Chol(mg):28.6  
Sodium(mg):126.2  
148.3 Total Fat(g):3.0 Total Carb(g):24.8 Total  
Protein(g):5.4 Fiber(g):0.9 Chol(mg):29.7  
Sodium(mg):209.4  
100% Whole Wheat Bread Total Calories:  
127.5 Total Fat(g):2.0 Total Carb(g):23.5  
Chol(mg):3.8 Protein(g):4.6 Fiber(g):3.4  
Sodium(mg):202.4  
Raisin Bread Total Calories:177.4 Total Fat(g):  
3.4 Total Carb(g):32.7 Total Protein(g):5.1 Fiber(g):1.4  
Chol(mg):3.8 Sodium(mg):231.3  
Half Whole Wheat Bread Total Calories:  
126.5 Total Fat(g):1.9 Total Carb(g):23.3  
TotalProtein(g):4.3 Fiber(g):2.0 Chol(mg):3.8  
Sodium(mg):200.9  
Cinnamon Oatmeal Raisin Bread Total Calories:  
Total 145.0 Total Fat(g):2.8 Total Carb(g):26.0  
Total Protein(g):4.7 Fiber(g):1.21 Chol(mg):6.9  
Sodium(mg):207.3  
Apricot Almond Bread Total Calories:  
143.8 Total Fat(g):3.1 Total Carb(g):24.1  
Chol(mg):3.8 Total Protein(g):4.7 Fiber(g):1.21  
Sodium(mg):200.4  
Bran Bread Total Calories:146.3 Total Fat(g)  
2.6 Total Carb(g):26.3 Total Protein(g):4.6 Fiber(g):1.4  
Chol(mg):5.6 Sodium(mg) 228.2  
Buttermilk Wheat Bread Total Calories:  
125.8 Total Fat(g):2.1 Total Carb(g):22.2 Total  
Protein(g):4.8 Fiber(g):2.3 Chol(mg):4.5  
Sodium(mg):327.5  
Cheese Bread Total Calories:  
158.9 Total Fat(g):4.3 Total Carb(g):23.8 Total  
Protein(g):6.1 Fiber(g):0.9 Chol(mg):22.3  
Sodium(mg):224.5  
Cracked Wheat Bread Total Calories:  
133.0 Total Fat(g):1.7 Total Carb(g):25.3 Total  
Protein(g):4.4 Fiber(g):1.9 Chol(mg):2.8  
Sodium(mg):297.8  
Croissants Total Calories:  
186.6 Total Fat(g):10.8 Total Carb(g):19.5 Total  
Protein(g):5.7 Fiber(g):0.7 Chol(mg):27.7  
Sodium(mg):200.4  
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Raised Doughnuts Total Calories:  
173.2 Total Fat(g):5.5 Total Carb(g):25.2 Total  
Protein(g):5.6 Fiber(g):0.8 Chol(mg):19.4  
Sodium(mg):158.5  
Focaccia Total Calories:  
132.1 Total Fat(g):4.3 Total Carb(g):20.0 Total  
Protein(g):4.0 Fiber(g):0.8 Chol(mg):6.1  
Sodium(mg):211.7  
Garlic Bread Total Calories:  
Dill Bread Total Calories: 134.2  
Total Fat(g):2.2 Total Carb(g):24.6 Total  
Protein(g):4.6 Fiber(g):1.1 Chol(mg):3.8  
Sodium(mg):200.5  
133.1 Total Fat(g):2.2 Total Carb(g):24.3 Total  
Protein(g):4.6 Fiber(g):0.9 Chol(mg):3.8  
Sodium(mg):200.2  
Shredded Wheat Bread Total Calories:  
141.5 Total Fat(g):1.9 Total Carb(g):26.4 Total  
Protein(g):4.7 Fiber(g):1.1 Chol(mg):3.8  
Sodium(mg):200.3  
Multi-grain French Bread  
Total Calories:  
119.6 Total Fat(g):1.6 Total Carb(g):22.1 Total  
Protein(g):4.1 Fiber(g):1.5 Chol(mg):2.8  
Sodium(mg):198.3  
Panettone Total Calories:  
Stollen Fruit Bread Total Calories: 183.8  
Total Fat(g):3.3 Total Carb(g):34.3 Total  
Protein(g):4.8 Fiber(g):1.4 Chol(mg):3.7  
Sodium(mg):196.3  
183.4 Total Fat(g):4.3 Total Carb(g):32.2 Total  
Protein(g):5.8 Fiber(g):1.3 Chol(mg):29.4  
Sodium(mg):210.3  
Old Fashioned White Bread Total Calories:  
143.9 Total Fat(g):2.7 Total Carb(g):25.0  
Chol(mg):6.7 Protein(g):5.0 Fiber(g):0.9  
Sodium(mg):205.6  
Pizza Dough Total Calories:65.7 Total Fat(g):  
1.9 Total Carb(g):10.7 Total Protein(g):1.5 Fiber(g):0.5  
Chol(mg):0.1 Sodium(mg):108.8  
Sourdough Wheat Bread Total Calories:  
136.6Total Fat(g):1.0 Total Carb(g):27.1  
TotalProtein(g):5.1 Fiber(g):2.1 Chol(mg):2.0  
Sodium(mg):193.6  
Whole Wheat Pizza Dough Total Calories:  
Total 64.6 Total Fat(g):1.1 Total Carb(g):11.5  
Total Protein(g):2.3 Fiber(g):1.9 Chol(mg):0  
Sodium(mg):61.9  
Traditional French Bread Total Calories:  
107.3 Total Fat(g):1.2 Total Carb(g):20.2  
Chol(mg):1.8 Protein(g):3.6 Fiber(g):0.8  
Sodium(mg):158.1  
Potato Bread Total Calories:132.6 Total Fat(g):  
1.9 Total Carb(g):24.4 Total Protein(g):4.4 Fiber(g):1.0  
Chol(mg):3.8 Sodium(mg):201.7  
Pumpernickel Rye Bread Total Calories:  
130.1 Total Fat(g):2.7 Total Carb(g):23.3  
Fiber(g):2.0 Chol(mg):5.5 Total Protein(g):4.2  
Sodium(mg):203.5  
Wheat ‘n Yogurt Bread Total Calories:147.8  
Total Fat(g):2.7 Total Carb(g):25.8 Total Protein(g):5.7  
Total Fiber(g):2.6 Chol(mg):5.9 Sodium(mg):308.1  
Rye Dinner Rolls Total Calories:  
101.9 Total Fat(g):2.4 Total Carb(g):17.6  
Chol(mg):5.7 Protein(g):3.2 Fiber(g):1.7  
Sodium(mg):146.4  
Sourdough Total Calories:141.5 Total Fat(g):  
1.1 Total Carb(g):27.4 Total Protein(g):5.0 Fiber(g):1.0  
Chol(mg):2.0 Sodium(mg):191.0  
Wheat Dinner Rolls Total Calories:  
105.3 Total Fat(g):2.5 Total Carb(g):18.1  
Total Protein(g):3.7 Chol(mg):5.7 Fiber(g):1.6  
Sodium(mg):147.3  
18  
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BASIC/SPECIALTY BREAD SETTING  
- The recipes in this section can be made at the basic/specialty bread setting. The time delay can be used with the recipes  
with the  
symbol.  
- Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast being  
used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in the center of dry ingredients for the yeast.  
This is especially important when using the time delay to prevent the yeast from becoming wet before the bread making process  
begins.  
- Use LUKEWARM water, about 27°C, to activate the yeast for best results. DO NOT USE HOT WATER, above 38°C, as this can  
kill the yeast.  
- MILK MUST BE WARMED to about 27°C, in order to activate the yeast for best results. DO NOT USE MILK DIRECTLY FROM  
THE REFRIGERATOR. Gently warm milk in microwave at low power or in a pan on top of range over low heat, using a  
thermometer to measure correct temperature. DO NOT OVERHEAT MILK, above 38°C, as this can kill the yeast. Allow to cool if  
too hot or add a little cold milk to cool it off.  
- If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.  
- Start with medium crust color setting the first time you make a loaf. Make a comment at the bottom of each recipe if you wish to use  
the light or dark crust color setting the next time you prepare the recipe.  
- An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so. This will  
prevent these added ingredients from becoming over mixed or crushed. Simply open door when alert sounds and add the ingredients.  
Close door. Do not turn bread maker off when adding ingredients. If you are not adding ingredients, simply ignore this alert.  
-If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until the dough  
softens. Do not add too much extra water as this can cause the bread to collapse or be under baked. The bread dough should be  
soft and a bit sticky to the touch after kneading.  
OLD FASHIONED WHITE BREAD  
Made with milk for a tender crust and fine texture. Bread just like Grandma used to make that now you can make, too!  
INGREDIENTS  
1½ Pound Loaf  
2 Pound Loaf  
11 ounces (1¼ cup + 2 Tbsp.)  
2 tablespoons  
3⅓ cups  
2 tablespoons  
1¼ teaspoons  
2 teaspoons  
13 ounces (1½ cups+ 2 tbsp.)  
2 tablespoons  
4 cups  
2½ tablespoons  
1½ teaspoons  
2 ¼ teaspoons  
-or-  
WATER, 27° C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
SUGAR  
SALT  
ACTIVE DRY YEAST  
-or-  
- or -  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
FOLLOW THESE INSTRUCTIONS FOR THIS RECIPE  
BREAD SELECT SETTING  
TO USE: basic/specialty  
1. Add liquid ingredients and butter to pan.  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients,  
then level ingredients, pushing some of the mixture into the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker.  
4. Program for recommended bread select  
setting and desired crust color. Program time  
delay if being used. Start bread maker. When  
done, turn off, unlock pan and remove with  
oven mitts. Shake bread out of pan. Cool on  
rack before slicing.  
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COUNTRY WHITE BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
10 ounces (1¼ cups)  
2 tablespoons  
3⅓ cups  
2 tablespoons  
2 tablespoons  
1¼ teaspoons  
2 teaspoons  
- or –  
12 ounces (1½ cups)  
2 tablespoons  
4 cups  
2 tablespoons  
2½ tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
WATER, 27°C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
DRY MILK  
SUGAR  
SALT  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
POTATO BREAD  
An old-time favorite, using instant potato flakes. Save liquid from cooking potatoes to replace water in this recipe for added flavor.  
INGREDIENTS  
1½ Pound Loaf  
2 Pound Loaf  
13 ounces (1½ cups + 2 tbsp.)  
2 tablespoons  
3¾ cups  
11 ounces (1¼ cups + 2 tbsp.)  
2 tablespoons  
3¼ cups  
WATER, 27° C  
BUTTER or MARGARINE  
ALL-PURPOSE or BREAD FLOUR  
INSTANT POTATO FLAKES  
DRY MILK  
⅔ cup  
½ cup  
2 tablespoons  
2½ tablespoons  
1½ teaspoons  
2 ¼ teaspoons  
-or-  
2 tablespoons  
2 tablespoons  
1¼ teaspoons  
1¾ teaspoons  
- or -  
SUGAR  
SALT  
ACTIVE DRY YEAST  
-or-  
BREAD MACHINE/FAST RISE YEAST  
1½ teaspoons  
1¼ teaspoons  
EGG BREAD  
INGREDIENTS  
1½ Pound Loaf  
2 Pound Loaf  
6½ ounces (¾ cup + 1 tbsp.)  
2
9½ ounces (1 cups + 3 tbsp.)  
2
WATER, 27° F  
EGGS, large  
2 tablespoons  
3¼ cups  
1½ tablespoons  
1¼ teaspoons  
2 teaspoons  
- or –  
2 tablespoons  
4 cups  
2 tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
SUGAR  
SALT  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE  
BREAD SELECT SETTING  
TO USE: basic/specialty  
1. Add liquid ingredients and butter to pan.  
4. Program for recommended bread select  
setting and desired crust color and loaf size.  
Program time delay if being used. Start bread  
maker. When done, turn off, unlock pan and  
remove with oven mitts. Shake bread out of  
pan. Cool on rack before slicing.  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients,  
then level ingredients, pushing some of the mixture into the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker.  
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HONEY OATMEAL BREAD  
Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal.  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
10 ounces (1¼ cups)  
2 tablespoons  
2 tablespons  
2⅓ cups  
13 ounces (1½ cups + 2 tbsp)  
2 tablespoons  
2 tablespoons  
3½ cups  
WATER, 27° C  
HONEY  
BUTTER or MARGARINE  
AL PURPOSE or BREAD FLOUR  
OATS, quick or old-fashioned  
DRY MILK  
1 cup  
1 cup  
2 tablespoons  
1¼ teaspoons  
2 teaspoons  
- or –  
2 tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
SALT  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
ITALIAN HERB BREAD  
INGREDIENTS  
1½ Pound Loaf  
2 Pound Loaf  
12 ounces (1½ cups)  
2 tablespoons  
4 cups  
3 tablespoons  
1½ tablespoons  
1½ tablespoons  
2½ teaspoons  
1½ teaspoons  
2 ¼ teaspoons  
-or-  
10 ounces (1¼ cups)  
2 tablespoons  
3⅓ cups  
2 tablespoons  
1 tablespoon  
1 tablespoon  
2 teaspoons  
1¼ teaspoons  
2 teaspoons  
- or -  
WATER, 27°C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
GRATED PARMESAN CHEESE  
DRY MILK  
SUGAR  
ITALIAN SEASONING  
SALT  
ACTIVE DRY YEAST  
-or-  
BREAD MACHINE/FAST RISE YEAST  
2 teaspoons  
1½ teaspoons  
DILL BREAD  
INGREDIENTS  
1½ Pound Loaf  
2 Pound Loaf  
10 ounces (1¼ cups)  
2 tablespoons  
3⅓ cups  
1½ tablespoons  
1¼ teaspoons  
1 tablespoon  
2 tablespoons  
2 teaspoons  
- or –  
12 ounces (1½ cups)  
2 tablespoons  
4 cups  
2 tablespoons  
1½ teaspoons  
1½ tablespoons  
2 tablespoons  
2¼ teaspoons  
-or-  
WATER, 27° C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
SUGAR  
SALT  
DILL WEED  
DRY MILK  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE  
BREAD SELECT SETTING  
TO USE: basic/specialty  
1. Add liquid ingredients and butter to pan.  
4. Program for recommended bread select  
setting and desired crust color. Program time  
delay if being used. Start bread maker. When  
done, turn off, unlock pan and remove with  
oven mitts. Shake bread out of pan. Cool on  
rack before slicing.  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients,  
then level ingredients, pushing some of the mixture into the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker.  
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GARLIC BREAD  
1½ Pound Loaf  
10 ounces (1¼ cups)  
2 tablespoons  
3⅓ cups  
2 tablespoons  
1 tablespoon  
1½ tablespoons  
1¼ teaspoons  
½ teaspoons  
2 teaspoons  
- or –  
INGREDIENTS  
2 Pound Loaf  
12 ounces (1½ cups)  
2 tablespoons  
4 cups  
2 tablespoons  
1½ tablespoons  
2 tablespoons  
1½ teaspoons  
½-¾ teaspoon  
2¼ teaspoons  
-or-  
WATER, 27° F  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
DRY MILK  
DRIED PARSLEY FLAKES  
SUGAR  
SALT  
GARLIC POWDER  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
CLASSIC RYE BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
10 ounces (1¼ cups)  
1½ tablespoons  
2⅓ cups  
12 ounces (1½ cups)  
2 tablespoons  
3 cups  
WATER, 27° C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
MEDIUM RYE FLOUR  
DRY MILK  
1 cup  
1¼ cups  
2 tablespoons  
1½ tablespoons  
1¼ teaspoons  
1 teaspoon  
2 teaspoons  
- or –  
2 tablespoons  
1½ tablespoons  
1½ teaspoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
SUGAR  
SALT  
CARAWAY SEED, optional  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
PUMPERNICKEL RYE BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
10 ounces (1¼ cups)  
2 tablespoons  
3 tablespoons  
2¼ cups  
½ cup  
½ cup  
2 tablespoons  
1¼ teaspoons  
2 teaspoons  
- or –  
12 ounces (1½ cups)  
2 tablespoons  
3 tablespoons  
2⅔ cups  
⅔ cup  
⅔ cup  
2½ tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
WATER, 27° C  
MOLASSES  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
MEDIUM RYE FLOUR  
WHOLE WHEAT FLOUR  
COCOA, unsweetened  
SALT  
ACTIVE DRY YEAST  
- or -  
BREAD MACHINE/FAST RISE YEAST  
1½ teaspoons  
2 teaspoons  
FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE  
BREAD SELECT SETTING  
TO USE: basic/specialty  
1. Add liquid ingredients and butter to pan.  
4. Program for recommended bread select  
setting and desired crust color. Program time  
delay if being used. Start bread maker. When  
done, turn off, unlock pan and remove with  
oven mitts. Shake bread out of pan. Cool on  
rack before slicing.  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients,  
then level ingredients, pushing some of the mixture into the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
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SHREDDED WHEAT BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
11½ ounces (1¼ cups + 3 tbsp.)  
2 tablespoons  
3 cups  
2 large biscuits, broken  
2 tablespoons  
2 tablespoons  
1¼ teaspoons  
2 teaspoons  
13 ounces (1½ cups + 2 tbsp.)  
2 tablespoons  
3¾ cups  
2 large biscuits, broken  
3 tablespoons  
2 tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
WATER, 27° C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
SHREDDED WHEAT CEREAL  
BROWN SUGAR, packed  
DRY MILK  
SALT  
ACTIVE DRY YEAST  
- or -  
- or –  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
BRAN BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
10 ounces (1¼ cups)  
2 tablespoons  
2 tablespoons  
3 cups  
12 ounces (1½ cups)  
3 tablespoons  
2 tablespoons  
3¾ cups  
WATER, 27° C  
HONEY  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
BRAN FLAKES CEREAL  
DRY MILK  
1 cup  
1¼ cups  
2 tablespoons  
1¼ teaspoons  
2 teaspoons  
- or –  
2 tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
SALT  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
FRENCH BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
10½ ounces (1¼ cups + 1 tbsp.)  
1 tablespoon  
½ tablespoon  
3⅓ cups  
1 tablespoon  
1¼ teaspoons  
2 teaspoons  
12½ ounces (1½ cups + 1 tbsp.)  
1 tablespoon  
1 tablespoon  
4¼ cups  
1½ tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
WATER, 27° C  
BUTTER or MARGARINE  
OLIVE or VEGETABLE OIL  
ALL PURPOSE or BREAD FLOUR  
SUGAR  
SALT  
ACTIVE DRY YEAST  
- or -  
- or –  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE  
BREAD SELECT SETTING TO USE: basic/specialty  
1. Add liquid ingredients and butter to pan.  
4. Program for recommended bread select  
setting and desired crust color. Program time  
delay if being used. Start bread maker. When  
done, turn off, unlock pan and remove with  
oven mitts. Shake bread out of pan. Cool on  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients,  
then level ingredients, pushing some of the mixture into the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker rack before slicing.  
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MULTI-GRAIN FRENCH  
1½ Pound Loaf  
10 ounces (1¼ cups)  
1 tablespoon  
2 cups  
1 cup  
½ cup  
INGREDIENTS  
2 Pound Loaf  
12 ounces (1½ cups)  
1½ tablespoons  
3 cups  
1 cup  
½ cup  
WATER, 27° C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
WHOLE WHEAT FLOUR  
7-GRAIN CEREAL  
SALT  
ACTIVE DRY YEAST  
- or -  
1¼ teaspoons  
2 teaspoons  
- or –  
1½ teaspoons  
2¼ teaspoons  
-or-  
BREAD MACHINE/FAST RISE YEAST  
1½ teaspoons  
2 teaspoons  
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE  
Bread Select Setting To Use: basic/specialty  
1. Add liquid ingredients and butter to pan.  
4. Program for recommended bread select setting and  
desired crust color. Program time delay if being used.  
Start bread maker. When done, turn off, unlock pan and  
remove with oven mitts. Shake bread out of pan. Cool on  
rack before slicing.  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry  
ingredients, then level ingredients, pushing some of the mixture into  
the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
SOURDOUGH STARTER RECIPE  
1 cup milk  
3 tablespoons plain, nonfat yogurt  
1 cup bread flour  
1. In saucepan or microwave, heat milk to 38°C. Remove from heat and stir in yogurt with a wooden or plastic spoon. Do not use  
metal utensils. Pour mixture into a warm glass, ceramic or plastic 6-cup bowl with a tight fitting lid. Do not use a metal bowl. Cover  
and let stand in a warm place 18 to 24 hours or until mixture is consistency of yogurt. When clear liquid forms on top of mixture, stir  
to blend in. If liquid turns pink in color, discard mixture and start over with fresh ingredients.  
2. After mixture thickens, stir in 1 cup bread flour. Cover bowl tightly and let stand in warm place until mixture bubbles and has a sour  
smell, 2 to 5 days. Any clear liquid that forms on top of mixture can be stirred in. If the liquid turns pink in color, discard mixture and  
start over with fresh ingredients. Makes about 1⅓ cups. Use starter immediately or cover and refrigerate until ready to use. See  
instructions below for proper use and maintenance of starter.  
TO USE AND MAINTAIN SOURDOUGH STARTER  
1. Remove amount of room temperature starter as needed for recipe. If starter was refrigerated, allow to sit at room temperature 12 to  
24 hours or until bubbly. Stir in clear liquid that forms and remove amount needed for recipe.  
2. Replenish starter every time some is removed with equal amounts of warm milk and bread flour. For example, if 1 cup of starter  
was removed to make bread, replenish remaining starter with 1 cup of warm, 38°C milk and 1 cup of bread flour. Stir well to blend,  
cover bowl and let stand in warm place until bubbly, 12 to 24 hours. Use immediately or cover and refrigerate until used, allowing to  
set at room temperature 12 to 24 hours before using as noted in Step 1 above. If at any time liquid on surface of mixture turns pink in  
color, discard mixture and start over with fresh ingredients.  
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SOURDOUGH TIPS:  
- Do not use metal bowls or spoons to store and/or stir starter.  
- If starter is not going to be used immediately cover and refrigerate. The clear liquid that forms on the surface should be stirred in  
once a week.  
- If the liquid that forms on the surface of starter turns pink in color at any time, discard the starter and start over again with fresh  
ingredients.  
- Starter should always be at room temperature before it is used.  
- Thickness of starter will vary, therefore when making the first loaf of sourdough bread, observe dough during the kneading cycle. If  
the dough seems too dry, add 1 teaspoon of water at a time until dough is soft and elastic. If dough is too wet and does not form a ball  
of dough, add 1-tablespoon bread flour at a time until dough forms into a nice ball.  
- The sour taste of the bread will vary with the tartness of the starter. Note that the recipes provide amounts of starter to use for mild  
and strong sourdough flavor. You may wish to start with the mild flavored recipe first.  
- Sourdough bread made in a bread machine usually requires the addition of yeast as most starters are not strong enough to be used  
alone for proper rising of bread in the programmed times.  
- To increase the supply of starter, feed with 2 cups of bread flour and 2 cups of 38°C milk.  
-To share starter with a friend, give 2 cups away, 1 cup to use immediately and the second cup to feed and maintain supply.  
SOURDOUGH BREAD  
1½ Pound Loaf  
5½ ounces (⅔ cup)  
8 ounces (1 cup)  
1 tablespoon  
2¾ cups  
INGREDIENTS  
2 Pound Loaf  
6½ ounces (¾ cup + 1 tbsp.)  
10 ounces (1¼ cups)  
2 tablespoons  
3½ cups  
WATER, 80° F  
SOURDOUGH STARTER, room temp  
BUTTER or MARGARINE  
BREAD FLOUR  
1 tablespoon  
1¼ teaspoons  
2 teaspoons  
- or –  
1½ tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
SUGAR  
SALT  
ACTIVE DRY YEAST  
- or -  
BREAD MACHINE/FAST RISE YEAST  
1½ teaspoons  
2 teaspoons  
FOLLOW THESE INSTRUCTIONS FOR THE RECIPES ON THIS PAGE  
Bread Select Setting To Use: basic/specialty  
1. Add liquid ingredients and butter to pan.  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry  
ingredients, then level ingredients, pushing some of the mixture into  
the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
4. Program for recommended bread select setting and  
desired crust color and loaf size settings. Program time  
delay if being used. Start bread maker. When done, turn  
off, unlock pan and remove with oven mitts. Shake bread  
out of pan. Cool on rack before slicing.  
SPEICAL NOTE: The amount of starter used in these  
recipes will produce a mild tasting sour dough bread. If  
you would like a stronger taste, reduce the amount of  
water by 1 tablespoon and increase the amount of starter  
by 2 tablespoons for the 1½ lb loaf and 4 tablespoons for  
the 2 pound loaf.  
SOURDOUGH WHEAT BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
5 ounces (½ cup + 2 tbsp.)  
8 ounces (1 cup)  
1 tablespoon  
1 tablespoon  
1 tablespoon  
1½ cups  
1½ cups  
1¼ teaspoons  
2 teaspoons  
6 ounces (¾ cup)  
WATER, 80° F  
SOURDOUGH STARTER, room temp  
BUTTER or MARGARINE  
HONEY  
10 ounces (1¼ cups)  
2 tablespoons  
1 tablespoon  
1 tablespoon  
1¾ cups  
MOLASSES  
BREAD FLOUR  
WHOLE WHEAT FLOUR  
SALT  
ACTIVE DRY YEAST  
- or -  
1¾ cups  
1½ teaspoons  
2¼ teaspoons  
-or-  
- or –  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
25  
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RAISIN BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
10½ ounces (1¼ cups + 1 tbsp.)  
2 tablespoons  
3⅓ cups  
2 tablespoons  
2 tablespoons  
1½ teaspoons  
1 teaspoon  
12½ ounces (1½ cups + 1 tbsp.)  
2 tablespoons  
4 cups  
2 tablespoons  
2½ tablespoons  
1¾ teaspoons  
1¼ teaspoons  
2¼ teaspoons  
-or-  
WATER, 27° C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
DRY MILK  
SUGAR  
SALT  
GROUND CINNAMON  
ACTIVE DRY YEAST  
- or -  
2 teaspoons  
- or –  
1½ teaspoons  
¾ cup  
¼ cup  
2 teaspoons  
1 cup  
⅓ cup  
BREAD MACHINE/FAST RISE YEAST  
RAISINS**  
CHOPPED NUTS, optional  
CINNAMON OATMEAL RAISIN BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
11 ounces (1¼ cups + 2 tbsp.)  
2 tablespoons  
2¾ cups  
13 ounces (1½ cups + 2 tbsp.)  
2 tablespoons  
3¼ cups  
MILK, 27° C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
OATS, quick or old-fashioned  
BROWN SUGAR, packed  
SALT  
¾ cup  
1 cup  
2 tablespoons  
1¼ teaspoons  
1 teaspoon  
2 teaspoons  
- or –  
2½ tablespoons  
1½ teaspoons  
1¼ teaspoons  
2¼ teaspoons  
-or-  
GROUND CINNAMON  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
½ cup  
2 teaspoons  
⅔ cup  
BREAD MACHINE/FAST RISE YEAST  
RAISINS**  
FOLLOW THESE INSTRUCTIONS FOR THE RECIPES ON THIS PAGE  
Bread Select Setting To Use: basic/specialty  
1. Add liquid ingredients and butter to pan.  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry  
ingredients, then level ingredients, pushing some of the mixture into  
the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
4. Program for recommended bread select setting and  
desired crust color and loaf size settings. Program time  
delay if being used. Start bread maker. When done, turn  
off, unlock pan and remove with oven mitts. Shake bread  
out of pan. Cool on rack before slicing.  
SPEICAL NOTE: **To make raisin bread without  
being present to add the raisins, follow steps 1-3 above.  
Then place raisins around the outside edge of pan, on top  
of dry ingredients, away from the yeast. Do not add  
raisins to the liquid in pan as the raisins will absorb too  
much liquid and a poor loaf of bread will be obtained.  
Continue with step 4.  
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CHEESE BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
10 ounces (1¼ cups)  
1
8½ ounces (1 cup + 1 tbsp.)  
1
WATER, 27° C  
EGG, large  
2 tablespoons  
3⅓ cups  
1½ tablespoons  
1¼ teaspoons  
2 teaspoons  
- or –  
2 tablespoons  
4 cups  
2 tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
SUGAR  
SALT  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
⅔ cup  
2 teaspoons  
1 cup  
BREAD MACHINE/FAST RISE YEAST  
SHREDDED SHARP CHEDDAR  
CHEESE, frozen  
PANETTONE  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
6½ ounces (¾ cup + 1 tbsp.)  
2
8 ounces (1 cup)  
2
WATER, 27° C  
EGGS, large  
¼ teaspoon  
3 tablespoons  
3⅓ cups  
3 tablespoons  
1¼ teaspoons  
2 teaspoons  
- or –  
½ teaspoon  
3 tablespoons  
4 cups  
3 tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
VANILLA EXTRACT  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
SUGAR  
SALT  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
⅓ cup  
⅓ cup  
2 tablespoons  
1 tablespoon  
2 teaspoons  
½ cup  
½ cup  
3 tablespoons  
2 tablespoons  
BREAD MACHINE/FAST RISE YEAST  
RAISINS  
MIXED CANDIED FRUIT and PEEL  
BLANCHED, SLIVERED ALMONDS  
GRATED LEMON RIND  
FOLLOW THESE INSTRUCTIONS FOR THE RECIPES ON THIS PAGE  
Bread Select Setting To Use: basic/specialty  
1. Add liquid ingredients and butter to pan.  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry  
ingredients, then level ingredients, pushing some of the mixture into the  
corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
4. Program for recommended bread select setting and  
desired crust color and loaf size settings. Start bread  
maker. Add frozen cheese or fruit and nuts, depending on  
recipe being prepared, when alert sounds during the  
knead cycle. When done, turn off, unlock pan and  
remove with oven mitts. Shake bread out of pan. Cool on  
rack before slicing.  
27  
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APRICOT ALMOND BREAD  
INGREDIENTS  
1½ Pound Loaf  
10 ounces (1¼ cups)  
2 tablespoons  
3¼ cups  
2 tablespoons  
2 tablespoons  
1¼ teaspoons  
½ teaspoon  
2 teaspoons  
- or –  
2 Pound Loaf  
11½ ounces (1¼ cups + 3 tbsp.)  
2 tablespoons  
3¾ cups  
WATER, 27°C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
DRY MILK  
2 tablespoons  
3 tablespoons  
1½ teaspoons  
¾ teaspoon  
2¼ teaspoons  
-or-  
BROWN SUGAR, packed  
SALT  
GROUND NUTMEG  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
½ cup  
¼ cup  
2 teaspoons  
⅔ cup  
⅓ cup  
BREAD MACHINE/FAST RISE YEAST  
CHOPPED, DRIED APRICOTS  
BLANCHED, SLIVERED ALMONDS  
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE  
Bread Select Setting To Use: basic/specialty  
1. Add liquid ingredients and butter to pan.  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker  
4. Program for recommended bread select setting and desired crust color and loaf size settings. Program time delay if being used. Start bread maker.  
Add fruit and nuts when alert sounds during the knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan.  
Cool on rack before slicing.  
SPECIAL TIP: To make apricot almond bread overnight or without having to be present to add the fruit and nuts, follow steps 1-3. Then place  
apricots and almonds around the outside edge of pan, on top of dry ingredients away from yeast. Do not add these ingredients to the water in pan as  
they will absorb too much liquid and affect the consistency of the dough. Continue with step 4. Do not add more apricots than recommended as the  
consistency of the dough will be affected.  
STOLLEN FRUIT BREAD  
1½ Pound Loaf  
6 ounces (¾ cups)  
1
INGREDIENTS  
2 Pound Loaf  
8½ ounces (1 cup + 1 tbsp.)  
1
WATER, 27°C  
EGG, large  
2 tablespoons  
3 cups  
2 tablespoons  
1¼ teaspoons  
2 teaspoons  
- or –  
2 tablespoons  
3¾ cups  
3 tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
SUGAR  
SALT  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
¼ cup  
¼ cup  
¼ cup  
¼ cup  
2 teaspoons  
⅓ cup  
⅓ cup  
⅓ cup  
⅓ cup  
BREAD MACHINE/FAST RISE YEAST  
RED CANDIED CHERRIES  
GREEN CANDIED CHERRIES  
BLANCHED, SLIVERED ALMONDS  
RAISINS  
3 tablespoons  
4 tablespoons  
BREAD FLOUR  
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE  
Bread Select Setting To Use: basic/specialty  
1. Add liquid ingredients and butter to pan.  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients,  
level ingredients, pushing some of the mixture into the corners.  
5. Dust cherries, nuts and raisins with flour. Add when  
alert sounds during the knead cycle. When done, turn  
off, unlock pan and remove with oven mitts. Shake  
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker bread out of pan. Cool on rack before slicing.  
4. Program recommended bread select setting and desired crust color and loaf  
size settings. Turn bread maker on.  
28  
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WHOLE WHEAT BREAD SETTING  
-The recipes in this section can be made at the whole-wheat bread setting. The time delay can be used with the recipes with the  
symbol.  
- Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast being  
used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the yeast. This is  
especially important when using the time delay to prevent the yeast from becoming wet before the bread making process begins.  
- Use LUKEWARM water about 27°C, to activate the yeast for best results. DO NOT USE HOT WATER, above 38°C, as this can  
kill the yeast.  
- MILK MUST BE WARMED to about 27°C, in order to activate the yeast for best results. DO NOT USE MILK DIRECTLY  
FROM THE REFRIGERATOR. Gently warm milk in microwave at low power or in a pan on top of range over low heat, using a  
thermometer to measure correct temperature. DO NOT OVERHEAT MILK, above 38°C, as this can kill the yeast. Allow to cool if  
too hot or add a little cold milk to cool it off.  
- If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.  
- Start with medium crust color setting the first time you make a loaf. Make a comment at the bottom of each recipe if you wish to use  
the light or dark crust color setting the next time you prepare the recipe.  
- Recipes containing 50% or more whole grain flour, grains or cereals will benefit from the longer kneading time at the whole-wheat  
setting. If the bread collapses during the bake cycle, especially when using 100% whole grain flours, add 1 or 1½ tablespoons vital  
wheat gluten to the recipe the next time for the respective loaf size, or add one (1) large egg, reducing the recommended amount of  
liquid by two (2) ounces. Egg will add protein for better structure; and is available at most health food stores. Watch the dough during  
the knead cycle to see if any minor adjustment in liquid or flour is needed.  
- Whole grain breads are typically shorter in height and denser in texture than breads made with bread flour.  
- Stone-ground wheat flour is coarser than the steel-ground wheat flour and as a result, breads make with stone-ground flour will be  
shorter. You may want to add vital gluten to the dry ingredients if using stone-ground whole-wheat flour or other stone or coarse  
ground flours for best results. Add 1 tablespoon for the 1½ lb loaf; 1½ tablespoons for the 2 lb. loaf.  
-If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until the dough  
softens. Do not add too much extra water as this can cause the bread too collapse or be under baked. The bread dough should be soft  
and a bit sticky to the touch after kneading.  
- An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so. This will  
prevent these added ingredients from becoming over mixed or crushed. Simply open door when alert sounds and add the ingredients.  
Close door. Do not turn bread maker off when adding ingredients. If you are not adding ingredients, ignore the alert.  
WHEAT ‘N YOGURT BREAD  
1½ Pound Loaf  
8 ounces (1 cup)  
½ cup  
2 tablespoons  
1⅓ cups  
2 cups  
2 tablespoons  
2 tablespoons  
1¼ teaspoons  
2 teaspoons  
- or –  
INGREDIENTS  
2 Pound Loaf  
9 ounces (1 cup + 2 tbsp.)  
⅔ cup  
2 tablespoons  
1½ cups  
WATER, 27°C  
PLAIN NONFAT YOGURT  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
WHOLE WHEAT FLOUR  
DRY MILK  
2¾ cups  
2 tablespoons  
2 tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
BROWN SUGAR, packed  
SALT  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE  
Bread Select Setting To Use: whole wheat  
1. Add liquid ingredients and butter to pan.  
4. Program for whole wheat and desired crust color and loaf  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle size settings. Turn bread maker on. When done, turn off,  
dry ingredients, level ingredients, pushing some of the mixture  
into the corners.  
unlock pan and remove with oven mitts. Shake bread out of  
pan and cool on rack before slicing.  
3. Make a well in center of dry ingredients; add yeast. Lock pan  
into bread maker  
29  
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100% WHOLE WHEAT BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
9 ounces (1 cup + 2 tbsp.)  
1
11½ ounces (1¼ cups + 3 tbsp.)  
1
WATER, 27°C  
EGG, large  
1 tablespoon  
1 tablespoon  
2 tablespoons  
3⅓ cups  
2 tablespoons  
1¼ teaspoons  
2 teaspoons  
- or –  
1 tablespoon  
2 tablespoons  
2 tablespoons  
4¼ cups  
2 tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
MOLASSES  
HONEY  
BUTTER or MARGARINE  
WHOLE WHEAT FLOUR  
DRY MILK  
SALT  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
50% WHOLE WHEAT BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
10½ ounces (1¼ cups + 1 tbsp.)  
1 tablespoon  
2 tablespoons  
1⅔ cups  
12 ounces (1½ cups)  
1½ tablespoons  
2 tablespoons  
2 cups  
WATER, 27°C  
HONEY  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
WHOLE WHEAT FLOUR  
BROWN SUGAR, packed  
DRY MILK  
1⅔ cups  
2 cups  
2 tablespoons  
2 tablespoons  
1¼ teaspoons  
2 teaspoons  
- or –  
1½ teaspoons  
2 tablespoons  
2 tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
SALT  
ACTIVE DRY YEAST  
- or -  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
CRACKED WHEAT BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
10 ounces (1¼ cups)  
2 tablespoons  
2 cups  
1 cup  
½ cup  
2 tablespoons  
1¼ teaspoons  
2 teaspoons  
- or –  
13 ounces (1½ cups + 2 tbsp.)  
2 tablespoons  
2½ cups  
1⅓ cups  
⅔ cup  
3 tablespoons  
1½ teaspoons  
2¼ teaspoons  
-or-  
WATER, 27°C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
WHOLE WHEAT FLOUR  
CRACKED WHEAT CEREAL  
BROWN SUGAR, packed  
SALT  
ACTIVE DRY YEAST  
- or -  
BREAD MACHINE/FAST RISE YEAST  
1½ teaspoons  
2 teaspoons  
FOLLOW THESE INSTRUCTIONS FOR THE RECIPES ON THIS PAGE  
Bread Select Setting To Use: basic/specialty  
1. Add liquid ingredients and butter to pan.  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry  
ingredients, then level ingredients, pushing some of the mixture into  
the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker.  
4. Program for whole-wheat setting and desired crust  
color and loaf size settings. Program time delay if being  
used. Start bread maker. When done, turn off, unlock pan  
and remove with oven mitts. Shake bread out of pan.  
Cool on rack before slicing.  
30  
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BUTTERMILK WHEAT BREAD  
1½ Pound Loaf  
INGREDIENTS  
2 Pound Loaf  
12 ounces (1½ cups)  
2 tablespoons  
2 cups  
14 ounces (1¾ cups)  
2 tablespoons  
2⅔ cups  
BUTTERMILK, 27°C  
BUTTER or MARGARINE  
WHOLE WHEAT FLOUR  
ALL PURPOSE or BREAD FLOUR  
BROWN SUGAR, packed  
SALT  
1¼ cups  
1⅓ cups  
2 tablespoons  
1¼ teaspoons  
¼ teaspoon  
2 teaspoons  
- or –  
3 tablespoons  
1½ teaspoons  
½ teaspoon  
2¼ teaspoons  
-or-  
BAKING SODA  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE  
Bread Select Setting To Use: whole wheat  
1. Add liquid ingredients and butter to pan.  
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry  
ingredients, then level ingredients, pushing some of the mixture into the  
corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
4. Program for whole-wheat setting and desired crust  
color and loaf size settings. Program time delay if being  
used. Start bread maker. When done, turn off, unlock  
pan and remove with oven mitts. Shake bread out of  
pan. Cool on rack before slicing.  
DOUGH SETTING  
•
The recipes in this section can be made at the dough setting. The dough setting will prepare the dough for you by kneading it and  
then letting it rise about 56 minutes before being stirred down by the knead bars. You then remove the dough from the pan, shapes  
as desired and let it rise at room temperature before baking in your own oven.  
•
•
The time delay can be used with recipes with the  
dough setting as they do not apply to making dough.  
Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast  
being used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the  
yeast. This is especially important when using the time delay to prevent the yeast from becoming wet before the dough making  
process begins.  
symbol. The crust color and loaf size buttons cannot be activated at the  
•
•
Use LUKEWARM water, about 27°C, to activate the yeast for best results. DO NOT USE HOT WATER, above 38°C, as this can  
kill the yeast.  
MILK MUST BE WARMED to about 27°C, in order to activate the yeast for best results. DO NOT USE MILK DIRECTLY  
FROM THE REFRIGERATOR. Gently warm milk in microwave at low power or in a pan on top of range over low heat, using a  
thermometer to measure correct temperature. DO NOT OVER-HEAT MILK above 38°C, as this can kill the yeast. Allow to cool if  
too hot or add a little cold milk to cool it off.  
•
•
If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.  
An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so. This  
will prevent these added ingredients, such as raisins and nuts, from being over mixed or crushed. Simply open door when alert  
sounds and add the ingredients. Close door. Do not turn bread maker off when adding ingredients. If you are not adding ingredients,  
ignore alert.  
•
•
•
Make sure to remove the dough from pan after completion of cycle. An audible alert will sound and the machine will  
automatically turn off when the dough cycle is complete. If the dough is left inside the machine, it will continue to rise and could  
over rise if left inside long enough, possible flowing into the oven chamber.  
Most of your favorite yeast dough recipes can be prepared in your bread maker at the dough setting, however, do not exceed four  
(4) cups of flour as the dough may not be kneaded properly. Some minor adjustment may be needed during the knead period for  
proper condition of the dough.  
If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until dough  
softens. Do not add too much extra water, as the dough can get too sticky. The dough should be soft to the touch after kneading.  
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•
•
Dough can be refrigerated up to three (3) to four (4) days for later use if desired. Simply remove dough from pan and place into  
an oiled bowl, turn dough over to oil top and cover tightly. Or, put dough into an oiled plastic bag and seal. Check dough daily and  
punch down if needed. When ready to use, shape, rise and bake as recipe directs.  
To freeze dough, shape as recipe directs and wrap tightly. Dough can be frozen for up to one month. When ready to use, remove  
from freezer and thaw in refrigerator or at room temperature. Keep covered to prevent the dough from drying out. Once thawed,  
allow dough to rise until doubled in size, then bake as directed.  
BASIC DINNER ROLLS/BREAD STICKS  
BREAD SELECT SETTING: dough  
INGREDIENTS  
8 ounces (1 cup)  
3 tablespoons  
3 cups  
3½ tablespoons  
2 tablespoons  
1 teaspoon  
Makes between 2 and 3 dozen rolls  
depending on shape made.  
WATER, 27°C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
SUGAR  
DRY MILK  
SALT  
2 teaspoons  
- or –  
1½ teaspoons  
ACTIVE DRY YEAST  
- or -  
BREAD MACHINE/FAST RISE YEAST  
SOFTENED BUTTER or SLIGHTLY  
BEATEN EGG WHITE  
FOLLOW THESE INSTRUCTIONS FOR THE BASIC DINNER ROLLS/BREAD STICKS RECIPE  
1. Add water and butter to pan.  
5. Finish as desired, following shaping directions. Place  
on greased baking pans or sheets, cover and let rise in  
warm, draft-free place until double in size, about 45  
minutes to 1 hour. Brush with butter or slightly beaten  
egg white and bake in preheated 275°C oven for 15 to 20  
minutes or until golden brown. Serve warm.  
2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle  
dry ingredients, level ingredients, pushing some of the mixture into the  
corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
4. Program for dough. Program time delay if being used. Start bread  
maker. When done, unlock pan from bread maker. Place dough onto  
floured surface. Let rest 15 minutes.  
HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH  
CRESCENT ROLLS  
CLOVERLEAF ROLLS  
1. Divide dough into 4 equal pieces. Roll each piece  
into a circle ¼-inch thick.  
1. Divide dough into 54 equal-sized pieces. Roll each piece into a ball.  
2. Place 3 balls into greased muffin cup. Brush with softened butter.  
Cover and let rise until double in size.  
2. Cut each circle into 6 pie-shaped wedges. Roll  
each wedge from wide end to narrow tip.  
3. Curve ends to form crescent. Place 1 inch apart on  
greased cookie sheet. Continue recipe instructions.  
Makes 2 dozen.  
Makes 1½ dozen.  
FOUR-LEAF CLOVER ROLLS  
BREAD STICKS – Makes 2 dozen  
1. Roll dough into a rectangle, ½-inch thick. Cut into  
18 equal-sized pieces.  
2. Shape each piece into a ball. Place each ball into a  
greased muffin cup.  
3.With scissors, snip each ball completely into quarters.  
Continue recipe instructions. Makes 1½ dozen.  
1. Divide dough into 4 equal pieces. Divide each piece into 6 portions.  
2. Roll each piece into a rope 8 inches long. Place 1 inch apart on  
greased cookie sheet.  
3. Brush with egg white/water mixture and sprinkle with sesame or  
poppy seeds, grated Parmesan cheese, garlic salt or other topping.  
Continue recipe instructions. For drier breadsticks, reduce heat to  
150ºC after baking 10 minutes and bake 25 to 30 minutes longer.  
FOR PARKER HOUSE ROLLS – Makes 3 dozen  
1. Roll dough into a circle ¼-inch thick. Cut dough into 3-inch circles using biscuit cutter. Brush with  
softened butter.  
2. Crease each biscuit through center with handle of wooden spoon.  
3. Fold biscuits over so top half overlaps bottom slightly. Place close together in a greased 13 x 9 and a  
9 x 9 inch pan. Brush with softened butter. Cover and let rise until double in size.  
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WHEAT DINNER ROLLS  
INGREDIENTS  
BREAD SELECT SETTING: dough  
8½ ounces (1 cup + 1tbsp.)  
3 tablespoons  
1½ cups  
Makes about 1½ dozen rolls depending  
on shape made.  
WATER, 27°C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
WHOLE WHEAT FLOUR  
BROWN SUGAR, packed  
DRY MILK  
1½ cups  
3½ tablespoons  
2 tablespoons  
1 teaspoon  
SALT  
2 teaspoons  
- or –  
1½ teaspoons  
ACTIVE DRY YEAST  
- or -  
BREAD MACHINE/FAST RISE YEAST  
SOFTENED BUTTER or MARGARINE  
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE  
1. Add water and butter to pan.  
5. Knead dough about 1 minute. Shape into cloverleaf or  
four-leaf clover rolls following shaping directions. Brush  
with softened butter or margarine, cover and let rise in  
warm, draft-free place until double in size, about 45  
minutes to 1 hour. Bake in preheated 175°C oven for 15  
to 20 minutes or until golden brown. Serve warm.  
2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle  
dry ingredients, level ingredients, pushing some of the mixture into the  
corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
4. Program for dough. Program time delay if being used. Start bread  
maker. When done, unlock pan from bread maker. Place dough onto  
floured surface. Let rest 15 minutes.  
RYE DINNER ROLLS  
INGREDIENTS  
BREAD SELECT SETTING: dough  
8 ounces (1 cup)  
Makes about 2 dozen.  
WATER, 27°C  
2 tablespoons  
3 tablespoons  
1½ cups  
HONEY  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
MEDIUM RYE FLOUR  
DRY MILK  
1½ cups  
2 tablespoons  
1 teaspoon  
2 teaspoons  
- or –  
SALT  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
1
BREAD MACHINE/FAST RISE YEAST  
EGG WHITE, slightly beaten  
FOLLOW THESE INSTRUCTIONS FOR THE RYE DINNER ROLLS RECIPE  
1. Add water and butter to pan.  
5. Knead dough about 1 minute. Roll dough into a  
rectangle, abut ¾-thick. Cut into 6 strips, then cut each  
strip into 4 pieces. Roll each piece of dough into a 2-  
inch ball. Place on greased cookie sheet. Cover and let  
rise in warm, draft-free place, about 30 to 45 minutes  
or until double in size. brush with slightly beaten egg  
white and sprinkle with coarse salt or caraway seed or  
both. Bake in preheated 190°C oven for 15 to 20  
minutes or until golden brown. Serve warm.  
2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to  
settle dry ingredients, level ingredients, pushing some of the mixture  
into the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
4. Program for dough. Program time delay if being used. Start bread  
maker. When done, unlock pan from bread maker. Place dough onto  
floured surface. Let rest 15 minutes.  
33  
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PIZZA DOUGH  
INGREDIENTS  
Double Crust 2-12/14 inch  
Single Crust 12-14 inch  
7½ ounces (¾ cup + 3 tbsp.)  
2 tablespoons  
2½ cups  
½ teaspoon  
½ teaspoon  
10½ ounces (1¼ cups + 1 tbsp.)  
4 tablespoons  
4 cups  
1 teaspoon  
1 teaspoon  
WATER, 27°C  
VEGETABLE OIL  
ALL PURPOSE FLOUR  
SUGAR  
SALT  
2 teaspoons  
- or –  
2½ teaspoons  
- or –  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
6 to 8 ounces  
2 teaspoons  
12 to 16 ounces  
BREAD MACHINE/FAST RISE YEAST  
PIZZA SAUCE  
FAVORITE MEAT, TOPPINGS, CHEESE  
FOLLOW THESE INSTRUCTIONS FOR THE PIZZA DOUGH RECIPES  
1. Add water and butter to pan.  
5. Roll dough out to fit 12 or 14-inch pizza pan. Place  
dough into greased pan, which has been sprinkled with  
cornmeal. Press dough into pan, forming an edge. Let  
dough rise in warm, draft-free place, about 20 to 25  
minutes.  
6. Spread pizza sauce evenly over crust, then top with  
favorite meat, toppings and shredded cheese. Bake in  
preheated 210°C oven for 20 to 25 minutes or until  
golden brown. Let rest 5 minutes before cutting.  
2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle  
dry ingredients, level ingredients, pushing some of the mixture into the  
corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
4. Program for dough. Program time delay if being used. Start bread  
maker. When done, unlock pan from bread maker. Place dough onto  
floured surface. knead about 1 minute, then let rest 15 minutes.  
WHOLE WHEAT PIZZA DOUGH  
Double Crust  
Single Crust  
INGREDIENTS  
8½ ounces (1 cup + 1 tbsp.)  
1 tablespoon  
2½ cups  
½ teaspoon  
½ teaspoon  
13 ounces (1½ cups + 2 tbsp.)  
2 tablespoons  
4 cups  
1 teaspoon  
1 teaspoon  
WATER, 27°C  
VEGETABLE OIL  
WHOLE WHEAT FLOUR  
SUGAR  
SALT  
2 teaspoons  
- or –  
2½ teaspoons  
- or –  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
6 to 8 ounces  
2 teaspoons  
12 to 16 ounces  
BREAD MACHINE/FAST RISE YEAST  
PIZZA SAUCE  
FAVORITE MEAT, TOPPINGS, CHEESE  
FOCACCIA  
Bread Select Setting: dough  
INGREDIENTS  
7½ ounces (¾ cup + 3 tbsp.)  
3 tablespoons  
3 cups  
2 tablespoons  
3½ tablespoons  
1 teaspoon  
WATER, 27°C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
DRY MILK  
SUGAR  
SALT  
2 teaspoons  
- or –  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
2 tablespoons  
2 tablespoons  
2 teaspoons  
BREAD MACHINE/FAST RISE YEAST  
OLIVE OIL  
GRATED PARMESAN CHEESE  
ROSEMARY LEAVES  
GARLIC SALT  
1 teaspoon, or to taste  
34  
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FOLLOW THESE INSTRUCTIONS FOR THE FOCACCIA RECIPE  
5. Knead dough about 1 minute. Roll dough into a  
BREAD SELECT SETTING TO USE: dough  
1. Add water and butter to pan.  
2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to  
settle dry ingredients, level ingredients, pushing some of the mixture  
into the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
4. Program for dough. Program time delay if being used. Start bread  
maker. When done, unlock pan from bread maker. Place dough onto  
floured surface. Let rest 15 minutes.  
rectangle to fit jellyroll pan or large cookie sheet, about  
15x10 inches. Place on greased pan and press dough  
evenly into pan forming an edge. Cover and let rise in  
warm, draft-free place for 20 to 30 minutes until  
slightly risen. With handle of wooden spoon, make  
indentations in dough at every inch. Brush dough with  
olive oil, then sprinkle with Parmesan cheese, rosemary  
leaves and garlic salt.  
6. Bake in preheated 200°C oven for 15 minutes or  
until golden brown. Cool slightly and cut into squares  
for serving. Serve warm.  
TRADITIONAL FRENCH BREAD  
Makes 1 large loaf  
Bread Select Setting: dough  
INGREDIENTS  
10 ounces (1¼ cups)  
1 tablespoon  
3½ cups  
1½ teaspoons  
1¼ teaspoons  
2 teaspoons  
- or –  
WATER, 27°C  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
SUGAR  
SALT  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
1
1 teaspoon  
BREAD MACHINE/FAST RISE YEAST  
EGG WHITE, slightly beaten  
WATER  
POPPY or SESAME SEEDS for garnish  
FOLLOW THESE INSTRUCTIONS FOR THE TRADITIONAL FRENCH BREAD RECIPE ABOVE  
5. Roll dough into a 15x12-inch rectangle. Roll up  
tightly from long side, seal and taper ends. Place seam  
side down on greased baking sheet sprinkled with  
cornmeal. Cover and let rise in warm, draft-free place  
for 45 to 55 minutes or until nearly double in size. With  
sharp knife, make 3 or 4¼-inch deep diagonal cuts on  
top of loaf. Combine egg white with water and brush  
mixture on to0p of loaf. Sprinkle with poppy or sesame  
seeds if desired or leave plain.  
BREAD SELECT SETTING TO USE: dough  
1. Add water and butter to pan.  
2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to  
settle dry ingredients, level ingredients, pushing some of the mixture  
into the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
4. Program for dough. Program time delay if being used. Start bread  
maker. When done, unlock pan from bread maker. Place dough onto  
floured surface. Let rest 15 minutes.  
6. Bake in preheated 190°C oven for 45 minutes or  
until golden brown. Cool slightly before slicing.  
CROISSANTS  
Makes 18 medium size croissants  
Bread Select Setting: dough  
INGREDIENTS  
8 ounces (1 cup)  
3 tablespoons  
3 cups  
2 tablespoons  
3 tablespoons  
¼ teaspoons  
3 teaspoons  
- or –  
WATER, 27°C  
BUTTER  
ALL PURPOSE or BREAD FLOUR  
DRY MILK  
SUGAR  
SALT  
ACTIVE DRY YEAST  
- or -  
2 teaspoons  
¾ cup (1½ sticks)  
1
BREAD MACHINE/FAST RISE YEAST  
COLD BUTTER, sliced thin  
EGG WHITE, slightly beaten  
35  
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FOLLOW THESE INSTRUCTIONS FOR THE CROISSANT RECIPE  
6. Place dough on lightly floured surface, with long  
BREAD SELECT SETTING TO USE: dough  
1. Add water and 3 tablespoons butter to pan.  
2. Add bread flour, sugar, dry milk and salt to pan. Tap pan to settle  
dry ingredients, level ingredients, pushing some of the mixture into  
the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
4. Program for dough. Program time delay if being used. Start bread  
maker. When done, unlock pan from bread maker. Place dough into a  
greased bowl. Cover and refrigerate 30 minutes.  
5. Place dough onto lightly floured surface. Roll into a 15x12-inch  
sides vertical to you. Roll out into a 15x12-inch  
rectangle. Fold in thirds, folding from end to end. Place  
back onto greased cookie sheet, cover with plastic wrap  
and refrigerate at least 4 hours or overnight. The longer  
refrigeration time will result in flakier croissants.  
7. Place dough on lightly floured surface, with long  
side vertical to you. Roll out into a 15x12-inch  
rectangle. Cut rectangle into thirds, both crosswise and  
lengthwise. Then cut each piece diagonally in half to  
form 18 triangles. Roll each triangle up, starting at  
rectangle. Cover ⅔ of dough with thinly sliced butter. Fold unbuttered wide end, to form crescent shape. Place croissants on  
third of dough over the center buttered third, then fold again, over the  
remaining buttered third. Seal ends and long side of dough. Place on  
lightly greased cookie sheet, cover with plastic wrap and place in  
refrigerator for 30 minutes.  
greased cookie sheet, curving ends so they almost  
touch. Brush or spray lightly with water. Cover and let  
rise in warm, draft-free place 30 to 50 minutes or until  
double in size.  
8. Brush croissants with slightly beaten egg white.  
Bake in preheated 190°C oven for 15 minutes to 20  
minutes or until golden brown.  
36  
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CINNAMON ROLLS  
INGREDIENTS  
Bread Select Setting: dough  
8 ounces (1 cup)  
1
Makes 12 rolls.  
MILK, 27°C  
EGG, large  
4 tablespoons  
3⅓ cups  
3 tablespoons  
½ teaspoon  
2 teaspoons  
- or –  
BUTTER or MARGARINE  
ALL PURPOSE or BREAD FLOUR  
SUGAR  
SALT  
ACTIVE DRY YEAST  
- or -  
1½ teaspoons  
BREAD MACHINE/FAST RISE YEAST  
FILLING:  
¼ cup  
¼ cup  
BUTTER or MARGARINE, melted  
SUGAR  
GROUND CINNAMON  
GROUND NUTMEG, optional  
CHOPPED NUTS  
2 teaspoons  
½ teaspoon  
⅓ cup  
FOLLOW THESE INSTRUCTIONS FOR THE CINNAMON ROLL RECIPE  
6. Bake in preheated 190°C oven for 20 to 25 minutes  
BREAD SELECT SETTING TO USE: dough  
1. Add milk, egg and butter to pan.  
or until golden brown. Cool in pan on rack for 10 to 15  
minutes, then drizzle with powdered sugar icing made  
by combining 1 cup powdered sugar with 1 to 2  
tablespoons milk and ½ teaspoon vanilla. Blend until  
smooth. If too thin or thick, add more powdered sugar  
or milk, respectively, until desired consistency is  
reached. Cut apart and remove from pan.  
2. Add bread flour, 3 tablespoons sugar and salt to pan. Tap pan to  
settle dry ingredients, level ingredients, pushing some of the mixture  
into the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
4. Program for dough. Start bread maker. When done, unlock pan  
from bread maker. Place dough on floured surface. Knead dough  
about 1 minute, then let rest 15 minutes.  
5. Roll dough into a rectangle, 15x10-inches. Spread ¼ cup melted  
butter over dough to within 1 inch of edges. Then sprinkle ¼ cup  
sugar, the cinnamon, nutmeg and chopped nuts evenly over dough.  
Roll dough up tightly on long side. Press edges to seal and form into a  
12-inch long, evenly shaped roll. With a knife or 8-inch long piece of  
thread or dental floss, slide under roll and criss-cross t\ends to cut  
neatly through dough. Place rolls into a greased 13x9-inch baking pan.  
Cover and let rise in warm, draft-free place until double in size, about  
30 to 45 minutes.  
37  
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RAISED DOUGHNUTS  
INGREDIENTS  
Bread Select Setting: dough  
6 ounces (¾ cup)  
2 ounces (¼ cup)  
1
4 tablespoons  
3½ cups  
¼ cup  
1 teaspoon  
2 teaspoons  
Recipe makes 1½ dozen.  
MILK, 27°C  
WATER, 27°C  
EGG, large  
VEGETABLE SHORTENING  
ALL PURPOSE or BREAD FLOUR  
SUGAR  
SALT  
BREAD MACHINE/FAST RISE YEAST  
VEGETABLE OIL, for frying donuts  
FOLLOW THESE INSTRUCTIONS FOR THE RAISED DOUGHNUTS RECIPE  
6. Fry 3 to 4 doughnuts at a time in 3 inches of  
BREAD SELECT SETTING TO USE: dough  
1. Add liquid ingredients and shortening to pan.  
2. Add flour, sugar and salt to pan. Tap pan to settle dry ingredients,  
level ingredients, pushing some of the mixture into the corners.  
3. Make a well in center of dry ingredients; add yeast. Lock pan into  
bread maker  
vegetable oil, preheated to 190°C. Turn doughnuts over  
as they rise to the surface. Fry 2 to 3 minutes until  
golden brown on both sides. Remove and place on  
paper towel to drain. Continue frying doughnuts. Frost  
or sugar as desired.  
4. Program for dough. Start bread maker. When done, unlock pan  
from bread maker. Place dough on floured surface then let rest 15  
minutes.  
5. Roll dough into a rectangle, about ½-inch thick. Cut with doughnut  
cutter. Leave on counter to rise, covered. Knead together scraps of  
dough, let rest 10 minutes and reroll. Cut into doughnuts. Let  
doughnuts rise, covered in warm, draft-free place for 30 to 45 minutes  
or until double in size.  
**For best results, use FAST RISE or BREAD  
MACHINE YEAST for lighter, fluffier doughnuts. If  
Active Dry Yeast is used, additional rising time may be  
necessary. Use 3 teaspoons active dry yeast for this  
recipe.  
1 YEAR WARRANTY  
Your West Bend® Warranty covers failures in the materials and workmanship of this Bread Maker for one year from the date of  
original purchase. Any failed part of the Bread Maker will be repaired or replaced without charge.  
This warranty gives you specific legal rights and you may also have other rights, which vary from state to state. This warranty does  
not cover alleged damaged caused by misuse, abuse, accidents or alterations to the Bread Maker.  
The West Bend Company  
Attn: Housewares Customer Service  
P.O. Box 2780  
SPECIFICATIONS: 120 V AC, 60 Hz  
Heater – 430 Watts  
Motor – 145 Watts  
West Bend, WI. 53095-2780  
REPLACEMENTS PARTS AVAILABLE  
Please contact one of the following authorized service centers for your part needs.  
Rowland’s Appliance  
GROUPVSRG  
Factory Outlet Small Appliance  
375 Saskatoon Street  
London, Ontario N5W 4R4  
1-800-567-5550  
333 M. Chemin du Tremblay  
Boucherville, PQ J4B 7M1  
1-800-561-7750 Ext. 239  
[email protected]  
948 St. James Street  
Winnipeg, MB R3H 0K3  
1-866-547-3746  
[email protected]  
[email protected]  
L5005-5345  
NOT VALID IN MEXICO  
WEST BEND® C  
38  
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