Bring Home the TM

recipe book

INSTRUCTIONSBK2000BQ & TIPS PROFESSIONAL MAKER see reverse side www.breadman.com BK1050S / BK1060S Automatic Fruit & Nut Dispenser: This feature automatically adds CYCLE RECIPE PAGE It’s time to Bring Home the extra ingredients like fruits and nuts to some recipes. The ingredients Table of Contents ™ used in the fruit & nut dispenser are always listed after the in the Sweet cinnamon Raisin Bread...... 32. Bakery ! CYCLE RECIPE PAGE ingredients list. Use this feature only when the amount to add is less Golden Potato Bread...... 33 2. Your Professional Bread Maker makes it easy to prepare and bake a than /3 cup. White basic ...... 5 cherry Almond Bread...... 34 variety of , , and even jams and chutney! The unique features Collapsible Paddle: This unique paddle is designed to Multi-Seeded White Bread...... 6 chocolate Hazelnut Bread...... 35 of this bread maker are each designed to deliver bakery-quality results collapse automatically before begins, so you can avoid the hassle ...... 7 cranberry Orange Bread...... 36 with ease. You can find out more in the Instruction Manual section of of removing the paddle from your finished loaf and leaving a hole in the oatmeal Bread...... 8 panettone...... 37 this book, but the features below are especially important to note as you bottom of your bread. Granola Raisin Bread...... 9 pumpkin Apple Bread...... 38 get started with these recipes. Anadama Bread...... 10 pumpkin Pecan Bread...... 39 coconut Hazelnut Bread...... 11 Tropical Fruit Bread...... 40 Maple Walnut Bread...... 12. Swiss Cheese Bread...... 13 QUICK banana Macadamia Quick Bread...... 41 onion Cheese Bread...... 14 coconut Ginger Quick Bread...... 42. Gingerbread Quick Bread...... 43 Whole ...... 15 orange Date Nut Quick Bread...... 44 100% Whole Wheat Bread...... 16 orange Walnut Quick Bread...... 45 caraway ...... 17 prune Poppy Seed Quick Bread...... 46 pumpernickel Bread...... 18 oatmeal Pecan Bread...... 19 LOW CARB Low Carb Seeded Bread...... 47 Whole Wheat Cranberry Bread...... 20. Low Carb Whole Wheat Bread...... 48 Whole Wheat Raisin Bread...... 2.1 Low Carb Rye Bread...... 49 Yogurt Whole Wheat Bread...... 2.2. Low Carb Almond Bread...... 50 Low Carb Molasses Bread...... 51 French classic French Bread...... 2.3 Low Carb Pecan Bread...... 52. Herbed French Bread...... 2.4 peppered French Bread...... 2.5 Gluten Free Gluten Free Bread...... 53 olive Rosemary French Bread...... 2.6 Gluten Free Buttermilk Bread...... 54 italian Semolina Bread...... 2.7 Gluten Free Herb Bread...... 55 Herbed Italian Loaf...... 2.8 Gluten Free Pumpernickel Bread...... 56 Asiago Pesto Bread...... 2.9 Seeded Gluten Free Bread...... 57 pepperoni Parmesan Bread...... 30 Spelt Bread...... 58 Sundried Tomato Parmesan Bread...... 31 Gluten Free Potato & Chive Bread...... 59

2. 3 CYCLE RECIPE PAGE CYCLE RECIPE PAGE BASIC WHITE BREAD Dough Dinner Rolls ...... 60 Jam Apricot Key Lime Preserves...... 78 1. Measure ingredients into bread pan in the order listed. WHITE (also includes Cinnamon Roll variation)...... 60 blueberry Mango Preserves...... 79 Ingredients 1-LB. 1½-LB. 2-LB. RAPID 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Sweet Wheat Dinner Rolls ...... 61 blueberry Pineapple Preserves...... 80 Water (80°F – 90°F) 1 cup+ 1 tbsp. 1¼ cups 1½ 1½ onion Rolls...... 62. peachy Lemon Preserves...... 81 cups cups 3. Select WHITE. Choose loaf size and desired crust color. Press the START/STOP button. best Ever Pizza Dough...... 63 pineapple Papaya Preserves...... 82. Unsalted butter or 1 tbsp. 2. tbsp. 3 tbsp. 3 tbsp. (also includes Foccacia variation)...... 63 raspberry Mango Preserves...... 83 margarine, cut in 4. The complete signal will sound when bread is done. Whole Wheat Pizza Dough...... 64 Strawberry Kiwi Preserves...... 84 pieces 5. Using pot holders remove bread pan from baking chamber and Gluten Free Pizza Dough...... 65 curried Apple Mango Marmalade...... 85 carefully remove bread from pan. (If kneading paddle remains in Grissini...... 66 orange Mojo Marmalade...... 86 1½ tsp. 2. tsp. 1 tbsp. 1 tbsp. bread, remove paddle once bread has cooled.) philadelphia Soft Pretzels...... 67 Apple Curry Chutney...... 87 Dry skim milk 1½ tbsp. 2. tbsp. 3 tbsp. 3 tbsp. 6. Allow bread to cool on a wire rack until ready to serve (at least Apple Filled Baked Doughnuts...... 68 pepper Chutney...... 88 powder 2.0 minutes). Apple Filled Challah...... 69 chipotle Ketchup...... 89 Salt ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp. MAKES 1 LOAF raspberry Pecan Twist...... 70 Bread 3 cups 3¼ cups 4 cups 4 cups Note: For RAPID cycle, select the RAPID WHITE setting immediately Apricot Braid...... 71 following the standard setting in the program list. Sweet Potato Pecan Braid ...... 72. 1 tsp. 1¼ tsp. 1½ tsp. 2. tsp. candy Cane Cherry Braid...... 73 yeast Holiday ...... 74

ARTISAN Artisan Foccacia Dough...... 75 Artisan Semolina Boules...... 76 Artisan Apricot Pecan Boule...... 77

4 5 WHITE MULTI-SEEDED WHITE BREAD BEER BREAD 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed.

Ingredients 1-LB. 1½-LB. 2-LB. RAPID 2.. insert bread pan securely into baking chamber; close lid. Plug unit Ingredients 1-LB. 1½-LB. 2-LB. RAPID 2.. insert bread pan securely into baking chamber; close lid. Plug unit WHITE into wall outlet. into wall outlet. Water (80°F – 90°F) ¾ cup 1 cup + 1½ 11/3 cups 11/3 cups Beer 1/3 cup ½ cup ¾ cup ¾ cup tbsp. 3. Select WHITE. Choose loaf size and desired crust color. Press the (80°F – 90°F) 3. Select WHITE. Choose loaf size and desired crust color. Press the START/STOP button. START/STOP button. Oil 1 tbsp. 1½ tbsp. 2. tbsp. 2. tbsp. Water ¼ cup ½ cup ½ cup ½ cup 4. The complete signal will sound when bread is done. (80°F – 90°F) 4. The complete signal will sound when bread is done. Sugar 1½ tsp. 3 tbsp. ¼ cup ¼ cup 5. Using pot holders remove bread pan from baking chamber and 5. Using pot holders remove bread pan from baking chamber and Green onions, 3 tbsp. ¼ cup ¾ cup ¾ cup Dry skim milk pow- 2. tbsp. 2. tbsp. 2. tbsp. 2. tbsp. carefully remove bread from pan. (If kneading paddle remains carefully remove bread from pan. (If kneading paddle remains in chopped der in bread, remove paddle once bread has cooled.) bread, remove paddle once bread has cooled.) Sugar 1 tsp. 2. tsp. 1 tbsp. 1 tbsp. Sunflower seeds 3 tbsp. 3 tbsp. ¼ cup ¼ cup 6. Allow bread to cool on a wire rack until ready to serve (at least 6. Allow bread to cool on a wire rack until ready to serve (at least 2.0 minutes). Salt ½ tsp. 1 tsp. 1¼ tsp. 1¼ tsp. 2.0 minutes). Flaxseeds 1 tsp. 2. tsp. 1 tbsp. 1 tbsp. MAKES 1 LOAF MAKES 1 LOAF Bread flour 2.½ cups 3 cups 3¾ 3¾ Poppy seeds 1 tsp. 1½ tsp. 2. tsp. 2. tsp. Note: For RAPID cycle, select the RAPID WHITE setting immediately cups cups Note: For RAPID cycle, select the RAPID WHITE setting immediately Black sesame seeds 2. tsp. 2. tsp. 1 tbsp. 1 tbsp. following the standard setting in the program list. following the standard setting in the program list. Bread machine 1 tsp. 1½ tsp. 2. tsp. 2.½ tsp. Sesame seeds 2. tsp. 2. tsp. 1 tbsp. 1 tbsp. yeast Salt ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp. Whole wheat flour ½ cup ½ cup ½ cup ½ cup Bread flour 2.¼ cups 2.¾ cups 3½ cups 3½ cups Bread machine yeast 1¼ tsp. 1¾ tsp. 2.¼ tsp. 2.¾ tsp.

6 7 WHITE OATMEAL BREAD GRANOLA RAISIN BREAD 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients, except raisins, into bread pan in the order

Ingredients 1-LB. 1½-LB. 2-LB. RAPID Ingredients 1-LB. 1½-LB. 2-LB. RAPID listed. WHITE 2.. insert bread pan securely into baking chamber; close lid. Plug unit 2.. insert bread pan securely into baking chamber; close lid. Plug unit Buttermilk (80°F – 90°F) 1 cup 1¼ cups 1½ cups 1½ cups Milk (80°F – 90°F) ½ cup ¾ cup 1¼ cups 1¼ cups into wall outlet. into wall outlet. Water (80°F – 90°F) 2. tbsp. ¼ cup 1/3 cup 1/3 cup Water (80°F – 90°F) 1 tbsp. 1 tbsp. 2. tbsp. 2. tbsp. 3. Select WHITE. Choose loaf size and desired crust color. Press the Note: For a 1-lb. or 1½-lb. loaf, you can add the raisins into automatic Unsalted butter or 1 tbsp. 1½ tbsp. 2. tbsp. 2. tbsp. START/STOP button. Unsalted butter or 1 tbsp. 1½ tbsp. 2.½ tbsp. 2.½ tbsp. fruit & nut dispenser here; for a 2.-lb loaf, we recommend waiting and margarine, cut in pieces margarine, cut in adding directly into the bread pan at the “add ingredient” beep, since 4. The complete signal will sound when bread is done. pieces the full amount required for the recipe is more than the dispenser will Maple syrup 1 tbsp. 1½ tbsp. 2. tbsp. 2. tbsp. hold. (not syrup) 5. Using pot holders remove bread pan from baking chamber and Honey 1 tbsp. 1½ tbsp. 2.½ tbsp. 2.½ tbsp. 3. Select WHITE. Choose loaf size and desired crust color. Press the carefully remove bread from pan. (If kneading paddle remains in Oatmeal, instant or ½ cup ¾ cup 1 cup 1 cup Maple pecan granola 1/3 cup ½ cup 1 cup 1 cup START/STOP button. bread, remove paddle once bread has cooled.) regular cereal 4. if adding ingredients directly to the bread pan for larger loaves, add Salt ¾ tsp. 1 tsp. 1 tsp. 1 tsp. 6. Allow bread to cool on a wire rack until ready to serve (at least Salt ½ tsp. ¾ tsp. 1¼ tsp. 1¼ tsp. raisins at “add ingredient” beep. 2.0 minutes). 5. The complete signal will sound when bread is done. Bread flour 3 cups 3½ cups 4 cups 4 cups Ground cinnamon ½ tsp. ¾ tsp. 1 tsp. 1 tsp. MAKES 1 LOAF 6. Using pot holders remove bread pan from baking chamber and Vital wheat gluten 2. tsp. 3 tsp. 4 tsp. 4 tsp. Bread flour 2.½ cups 3 cups 3¾ cups 3¾ cups carefully remove bread from pan. (If kneading paddle remains in Bread machine yeast 1 tsp. 2. tsp. 3 tsp. 3½ tsp. Note: For RAPID cycle, select the RAPID WHITE setting immediately Bread machine yeast 1 tsp. 1½ tsp. 2.¼ tsp. 2.¾ tsp. bread, remove paddle once bread has cooled.) following the standard setting in the program list. 7. Allow bread to cool on a wire rack until ready to serve (at least Raisins 1/3 cup ½ cup 1 cup 1 cup 2.0 minutes). MAKES 1 LOAF Note: For RAPID cycle, select the RAPID WHITE setting immediately following the standard setting in the program list.

8 9 WHITE ANADAMA BREAD COCONUT HAZELNUT BREAD 1. Measure ingredients, except sunflower seeds, into bread pan in the 1. Measure ingredients, except toasted hazelnuts, into bread pan in

Ingredients 1-LB. 1½-LB. 2-LB. order listed. Ingredients 1½-lb. 2-lb. RAPID the order listed. WHITE 2.. insert bread pan securely into baking chamber; close lid. 2.. insert bread pan securely into baking chamber; close lid. Water (80°F – 90°F) 1 cup 1 cup + 2. tbsp. 1½ cups Water (80°F – 90°F) ¾ cup 1 cup + 2. tbsp. 1 cup + 2. tbsp. 3. Add sunflower seeds into automatic fruit & nut dispenser. 3. Add toasted hazelnuts into automatic fruit & nut dispenser. Molasses 2. tbsp. 3 tbsp. ¼ cup Unsalted butter or 1 tbsp. 1½ tbsp. 1½ tbsp. 4. plug unit into wall outlet. margarine, cut in 4. plug unit into wall outlet. Dry skim milk powder 2. tbsp. 3 tbsp. ¼ cup 5. Select WHITE. Choose loaf size and desired crust color. Press the pieces 5. Select WHITE. Choose loaf size and desired crust color. Press the Salt 1 tsp. 1 tsp. 1½ tsp. START/STOP button. START/STOP button. Unsweetened coconut ¼ cup 1/3 cup 1/3 cup Unsalted butter or 6. The complete signal will sound when bread is done. 6. The complete signal will sound when bread is done. Chopped candied 2. tbsp. 2. tbsp. 2. tbsp. margarine, cut in 7. Using pot holders remove bread pan from baking chamber and 7. Using pot holders remove bread pan from baking chamber and ginger pieces 1 tbsp. 1½ tbsp. 2. tbsp. carefully remove bread from pan. (If kneading paddle remains in carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) Light brown sugar 1½ tbsp. 3 tbsp. 3 tbsp. bread, remove paddle once bread has cooled.) Yellow ½ cup ½ cup ¾ cup 8. Allow bread to cool on a wire rack until ready to serve (at least Dry skim milk powder 1 tbsp. 1½ tbsp. 1½ tbsp. 8. Allow bread to cool on a wire rack until ready to serve (at least Bread flour 3½ cups 4 cups 4½ cups 2.0 minutes). 2.0 minutes). Salt ¾ tsp. 1 tsp. 1 tsp. Bread machine yeast 1 tsp. 1½ tsp. 2. tsp. MAKES 1 LOAF MAKES 1 LOAF Bread flour 2.½ cups 3½ cups 3½ cups Unsalted sunflower Note: For RAPID cycle, select the RAPID WHITE setting immediately seeds 1/3 cup ½ cup ½ cup Bread machine yeast ¾ tsp. 2. tsp. 2.¾ tsp. following the standard setting in the program list. Chopped lightly toasted ¼ cup ½ cup ½ cup hazelnuts

10 11 WHITE MAPLE WALNUT BREAD SWISS CHEESE BREAD 1. Measure ingredients, except walnuts, into bread pan in the order 1. Measure ingredients into bread pan in the order listed. Ingredients 1-LB. 1½-LB. 2-LB. RAPID listed. Ingredients 1-LB. 1½-LB. 2-LB. RAPID WHITE Water (80°F – 90°F) ¾ cup 1 cup 11/3 cups 11/3 cups Buttermilk (80°F – 90°F) ½ cup ¾ cup 1 cup 1 cup 2.. insert bread pan securely into baking chamber; close lid. Plug unit 2.. insert bread pan securely into baking chamber; close lid. into wall outlet. Vegetable oil 2. tbsp. 4 tbsp. 6 tbsp. 6 tbsp. Water (80°F – 90°F) ¼ cup 1/3 cup ½ cup ½ cup 3. Add walnuts into automatic fruit & nut dispenser. 3. Select WHITE. Choose loaf size and desired crust color. Press the Maple syrup (not Shredded Swiss cheese ½ cup ¾ cup 1 cup 1 cup START/STOP button. pancake syrup) ¼ cup 6 tbsp. 6 tbsp. 6 tbsp. 4. plug unit into wall outlet. Honey 2. tsp. 1 tbsp. 1½ tbsp. 1½ tbsp. 4. The complete signal will sound when bread is done. Lemon extract ½ tsp. ½ tsp. ¾ tsp. ¾ tsp. 5. Select WHITE. Choose loaf size and desired crust color. Press the ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp. START/STOP Salt ½ tsp. 1 tsp. 1 tsp. 1 tsp. button. 5. Using pot holders remove bread pan from baking chamber and Dried dill ½ tsp. ¾ tsp. 1 tsp. 1 tsp. carefully remove bread from pan. (If kneading paddle remains in Uncooked oatmeal, 6. The complete signal will sound when bread is done. Dried chives ½ tsp. ¾ tsp. 1 tsp. 1 tsp. bread, remove paddle once bread has cooled.) instant or regular ½ cup 1 cup 1½ cups 1½ cups 7. Using pot holders remove bread pan from the unit and carefully Salt ¾ tsp. 1 tsp. 1½ tsp. 1½ tsp. 6. Allow bread to cool on a wire rack until ready to serve (at least Bread flour 2.¾ cups 3½ cups 4 cups 4 cups remove bread from pan. (If kneading paddle remains in bread, 2.0 minutes). remove paddle once bread has cooled.) Bread flour 3 cups 3½ cups 4 cups 4 cups Bread machine yeast 1 tsp. 1½ tsp. 2.¼ tsp. 2.¾ tsp. Bread machine yeast 1½ tsp. 1¾ tsp. 2.½ tsp. 2.¾ tsp. MAKES 1 LOAF Walnuts, chopped ½ cup 2./3 cup 2./3 cup 2./3 cup 8. Allow bread to cool on a wire rack until ready to serve (at least 2.0 minutes). Note: For RAPID cycle, select the RAPID WHITE setting immediately following the standard setting in the program list. MAKES 1 LOAF Note: For RAPID cycle, select the RAPID WHITE setting immediately following the standard setting in the program list

12. 13 WHITE ONION CHEESE BREAD WHOLE WHEAT BREAD 1. Measure ingredients into bread pan in the order listed. Ingredients 1-LB. 1½-LB. 2-LB. 1. Measure ingredients into bread pan in the order listed. Ingredients 1-LB. 1½-LB. 2-LB. RAPID

2.. insert bread pan securely into baking chamber; close lid. Plug unit Milk (80°F – 90°F) ¼ cup ½ cup ¾ cup ¾ cup 2.. insert bread pan securely into baking chamber; close lid. Plug unit Water (80°F – 90°F) ½ cup ½ cup ¾ cup t into wall outlet. into wall outlet. Cottage cheese ¼ cup 1/3 cup ½ cup Water (80°F – 90°F) ¼ cup ¼ cup ¼ cup ¼ cup whe a 3. Select WHITE. Choose loaf size and desired crust color. Press the 3. Select WHOLE WHEAT. Choose loaf size and desired crust color. wh ol e Small curd cottage 2. tbsp. ¼ cup 1/3 cup 1/3 cup Shredded Swiss cheese ¼ cup ¼ cup ½ cup START/STOP button. Press the START/STOP button. cheese (80°F – 90°F) Grated Parmesan 2. tbsp. 3 tbsp. ¼ cup 4. The complete signal will sound when bread is done. cheese 4. The complete signal will sound when bread is done. Unsalted butter or 2. tbsp. 3 tbsp. ¼ cup ¼ cup margarine, cut in pieces Unsalted butter or 1 tsp. 2. tsp. 1 tbsp. 5. Using pot holders remove bread pan from baking chamber and 5. Using pot holders remove bread pan from baking chamber and margarine, cut in pieces carefully remove bread from pan. (If kneading paddle remains in Honey 2. tbsp. 3 tbsp. ¼ cup ¼ cup carefully remove bread from pan. (If kneading paddle remains bread, remove paddle once bread has cooled.) in bread, remove paddle once bread has cooled.) Sugar 1 tbsp. 1½ tbsp. 2. tbsp. Salt 1 tsp. 1½ tsp. 2. tsp. 2. tsp. 6. Allow bread to cool on a wire rack until ready to serve (at least 6. Allow bread to cool on a wire rack until ready to serve (at least Whole wheat flour ¾ cup 1 cup 1¼ 1¼ cups Salt 1 tsp. 1¼ tsp. 1¾ tsp. 2.0 minutes). 2.0 minutes). cups Instant minced onion 1½ tsp. 2. tsp. 1 tbsp. MAKES 1 LOAF Bread flour 2. cups 2.½ cups 2.¾ 2.¾ cups MAKES 1 LOAF Parsley, chopped 1 tbsp. 1 tbsp. 1 tbsp. cups Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting Bread flour 2.½ cups 2.¾ cups 3¼ cups Bread machine yeast 1 tsp. 1¾ tsp. 2.¼ tsp. 2.¾ tsp. immediately following the standard setting in the program list. Bread machine yeast 1 tsp. 1¼ tsp. 1¾ tsp.

14 15 100% WHOLE WHEAT BREAD CARAWAY RYE BREAD Ingredients 1-LB. 1½-LB. 2-LB. RAPID 1. Measure ingredients into bread pan in the order listed. Ingredients 1-LB. 1½-LB. 2-LB. 1. place egg in a measuring cup; add water to required amount. Pour into bread pan. wh ol e whe a 2.. insert bread pan securely into unit; close lid. Plug unit into wall

Water (80°F – 90°F) ½ cup ¾ cup 1 cup 1 cup Large eggs, at room 1 1 2. t outlet temperature 2.. Add remaining ingredients into bread pan in the order listed.

t Milk (80°F – 90°F) ½ cup ¾ cup 1 cup 1 cup whe a

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Water (80°F – 90°F) Enough to Enough to Enough to 3. insert bread pan securely into baking chamber; close lid. Plug unit wh ol e Unsalted butter or 1 tbsp. 2. tbsp. 3 tbsp. 3 tbsp. Press the START/STOP button. measure measure measure into wall outlet. margarine, cut in 1 cup with 1¼ cups 1¾ cups pieces 4. The complete signal will sound when bread is done. egg with egg with egg 4. Select WHOLE WHEAT. Choose loaf size and desired crust color. Molasses 2. tbsp. ¼ cup ¼ cup ¼ cup Press the START/STOP button. 5. Using pot holders remove bread pan from baking chamber and Oil 2. tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1¾ tsp. 2.¼ tsp. 2.¼ tsp. carefully remove bread from bread pan. (If kneading paddle remains 5. The complete signal will sound when bread is done. in bread, remove paddle once bread has cooled.) Honey 2. tbsp. 3 tbsp. ¼ cup Whole wheat flour 3 cups 4 cups 5 cups 5 cups Dry skim milk powder 1 tbsp. 2. tbsp. 3 tbsp. 6. Using pot holders remove bread pan from baking chamber and 6. Allow bread to cool on a wire rack until ready to serve (at least carefully remove bread from pan. (If kneading paddle remains in Vital wheat gluten 2. tbsp. 3 tbsp. ¼ cup ¼ cup 2.0 minutes). Salt 1 tsp. 1¼ tsp. 2. tsp. bread, remove paddle once bread has cooled.) Bread machine yeast 2. tsp. 3 tsp. 4 tsp. 4½ tsp. MAKES 1 LOAF Bread flour 1¼ cups + 1½ cups 2. cups 7. Allow bread to cool on a wire rack until ready to serve (at least 2. tbsp. 2.0 minutes). Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting Rye flour ¾ cup 1 cup 1¼ cups immediately following the standard setting in the program list. MAKES 1 LOAF Whole wheat flour ½ cup ¾ cup 1 cup Caraway seeds 1 tbsp. 1½ tbsp. 2. tbsp. Bread machine yeast 1 tsp. 1¼ tsp. 2. tsp.

16 17 PUMPERNICKEL BREAD OATMEAL PECAN BREAD Ingredients 1-LB. 1½-LB. 2-LB. 1. Measure ingredients into bread pan in the order listed. Ingredients 1-LB. 1½-LB. 2-LB. RAPID 1. Measure ingredients, except apricots and pecans, into bread pan in the order listed. wh ol e whe a 2.. insert bread pan securely into baking chamber; close lid. Plug unit

Large eggs, at room 1 2. 2. Water (80°F – 90°F) 1 cup 1¼ cups 1½ cups 1½ cups t temperature into wall outlet. 2.. insert bread pan securely into baking chamber; close lid. Plug unit 1 3 1 3 t Molasses 3 tbsp. ¼ cup / cup / cup into a outlet. whe a

Water (80°F – 90°F) 2./3 cup ¾ cups 11/3 cups 3. Select WHOLE WHEAT. Choose loaf size and desired crust color. wh ol e Press the START/STOP button. Vegetable oil 2. tsp. 1 tbsp. 1½ tbsp. 1½ tbsp. Note: For 1-lb. loaf, you can add the apricots and pecans into Oil 1½ tbsp. 2. tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2. tsp. 2. tsp. automatic fruit & nut dispenser here; for a 1½-lb. or 2.-lb loaf, we 4. The complete signal will sound when bread is done. recommend waiting and adding directly into the bread pan at the “add Honey 1½ tbsp. 2. tbsp. ¼ cup 1 2. 2. Dry oatmeal, instant or /3 cup ½ cup /3 cup /3 cup ingredient” beep, since the full amount required for the recipe is more 5. Using pot holders remove bread pan from baking chamber and Dry skim milk powder 1½ tbsp. 3 tbsp. 3 tbsp. regular than the dispenser will hold. carefully remove bread from pan. (If kneading paddle remains in Cocoa powder 1 tbsp. 3 tbsp. ¼ cup Whole wheat flour ¾ cup 1 cup 11/3 cups 11/3 cups bread, remove paddle once bread has cooled.) 3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Caraway seeds 2. tsp. 2. tbsp. 3 tbsp. Bread flour 2. cups 2.½ cups 2.2./3 cups 2.2./3 cups Press the START/STOP button. 6. Allow bread to cool on a wire rack until ready to serve (at least Instant coffee granules ½ tsp. 2. tsp. 1 tbsp. 2.0 minutes). Bread machine yeast 1½ tsp. 2. tsp. 2.¼ tsp. 2.¾ tsp. 4. if adding ingredients directly to the bread pan for larger loaves, add apricots and pecans at “add ingredient” beep. Salt ¾ tsp. 1½ tsp. 2. tsp. MAKES 1 LOAF Dried apricots, chopped ¼ cup ½ cup ½ cup ½ cup 1 Whole wheat flour 1/3 cup ¾ cup 1 cup Pecans, chopped and ¼ cup /3 cup ½ cup ½ cup 5. The complete signal will sound when bread is done. toasted Rye flour 1/3 cup ¾ cup 1 cup 6. Using pot holders remove bread pan from the unit and carefully Bread flour 1½ cups 1½ cups 2. cups remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) Bread machine yeast 1 tsp. 1¾ tsp. 2.¼ tsp. 7. Allow bread to cool on a wire rack until ready to serve (at least 2.0 minutes). MAKES 1 LOAF Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting immediately following the standard setting in the program list.

18 19 WHOLE WHEAT CRANBERRY BREAD WHOLE WHEAT RAISIN BREAD 1. Measure ingredients, except cranberries, into bread pan in the Ingredients 1-LB. 1½-LB. 2-LB. RAPID Ingredients 1-LB. 1½-LB. 2-LB. 1. Measure ingredients, except raisins and walnuts, into bread pan in order listed. the order listed. wh ol e whe a 2.. insert a bread pan securely into unit; close lid. Plug unit into wall 2.

Water (80°F – 90°F) ¾ cup 1 cup 1¼ cups 1¼ cups Water (80°F – 90°F) 1 cup 1¼ cups 1 /3 cups t outlet. 2.. insert bread pan securely into baking chamber; close lid. Plug unit t Unsalted butter or 1½ tbsp. 2. tbsp. 2.½ tbsp. 2.½ tbsp. Unsalted butter or 1½ tbsp. 2. tbsp. 2.½ tbsp. into a wall outlet. whe a

margarine, cut in Note: For 1-lb. loaf, you can add the apricots and pecans into margarine, cut in wh ol e pieces automatic fruit & nut dispenser here; for a 1½-lb. or 2.-lb loaf, we pieces Note: For 1-lb. or 1½-lb. loaf, you can add the raisins and walnuts into recommend waiting and adding directly into the bread pan at the “add automatic fruit & nut dispenser here; for a 2.-lb loaf, we recommend Honey 1 tbsp. 4 tsp. 2. tbsp. 2. tbsp. ingredient” beep, since the full amount required for the recipe is more Honey 1 tbsp. 4 tsp. 2. tbsp. waiting and adding directly into the bread pan at the “add ingredient” than the dispenser will hold. Grated orange 1 tsp. 1½ tsp. 2. tsp. 2. tsp. Grated orange peel 1 tbsp. 4 tsp. 2. tbsp. beep, since the full amount required for the recipe is more than the 3. Select WHOLE WHEAT. Choose loaf size and desired crust color. dispenser will hold. Salt ¾ tsp. 1 tsp 1¼ tsp. 1¼ tsp. Press the START/STOP button. Salt ¾ tsp. 1 tsp. 1¼ tsp. 3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Whole wheat flour 1 cup 1¼ cups 1½ cups 1½ cups 4. if adding ingredients directly to the bread pan for larger loaves, add Ground cinnamon ½ tsp. ¾ tsp. 1 tsp. Press the START/STOP button. cranberries at “add ingredient” beep. Bread flour 1¾ cups 2. cups 2.½ cups 2.½ cups Whole wheat flour 1 cup 1¼ cups 1½ cups 5. The complete signal will sound when bread is done. 4. if adding ingredients directly to the bread pan for a 2.-lb. loaf, add Vital wheat gluten 1 tsp. 1 tsp. 2. tsp. 2. tsp. Bread flour 1½ cups 2. cups 2.½ cups raisins and walnuts at “add ingredient” beep. (optional) 6. Using pot holders remove bread pan from baking chamber and Bread machine yeast 1¼ tsp. 2. tsp. 3 tsp. carefully remove bread from bread pan. (If kneading paddle remains 5. The complete signal will sound when bread is done. Bread machine yeast 1½ tsp. 2. tsp. 2. tbsp. 2. tbsp. + in bread, remove paddle once bread has cooled.) Vital wheat gluten 1 tsp. 1½ tsp. 2. tsp. ½ tsp. 7. Allow bread to cool on a wire rack until ready to serve (at least 6. Using pot holders remove bread pan from baking chamber and Raisins ¼ cup 1/3 cup ½ cup Dried cranberries 2./3 cup ¾ cup 1 cup 1 cup 2.0 minutes). carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) Walnuts, chopped ¼ cup 1/3 cup ½ cup MAKES 1 LOAF 7. Allow bread to cool on a wire rack until ready to serve (at least Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting 2.0 minutes). immediately following the standard setting in the program list. MAKES 1 LOAF

2.0 2.1 YOGURT WHOLE WHEAT BREAD CLASSIC FRENCH BREAD 1. Measure ingredients into bread pan in the order listed. Ingredients 1-LB. 1½-LB. 2-LB. 1. Measure ingredients into bread pan in the order listed. Ingredients 1-LB. 1½-LB. 2-LB. wh ol e whe a Plain nonfat yogurt 2.. insert bread pan securely into baking chamber; close lid. Plug unit Water (80°F – 90°F) 1 cup+ 1 tbsp. 1¼ cups 1¼ cups 2.. insert bread pan securely into baking chamber; close lid. Plug unit (80°F – 90°F) ½ cup ¾ cup 1 cup into wall outlet. into wall outlet.

t Sugar 2. tsp. 1 tbsp. 1 tbsp.

Water (80°F – 90°F) 1/3 3. Select WHOLE WHEAT. Choose loaf size and desired crust color. 3. Select FRENCH. Choose loaf size and desired crust color. Press the cup ½ cup ½ cup Salt 1 tsp. 1¼ tsp. 1½ tsp. Press the START/STOP button. START/STOP button. Vegetable oil 2. tsp. 1 tbsp. 1½ tbsp. Bread flour 3¼ cups 32./3 cups 4 cups 4. The complete signal will sound when bread is done. 4. The complete signal will sound when bread is done.

Maple syrup (not FRENCH Bread machine yeast 1 tsp. 1½ tsp. 1½ tsp. pancake syrup) 1 tbsp. 1½ tbsp. 2. tbsp. 5. Using pot holders remove bread pan from baking chamber and 5. Using pot holders remove bread pan from baking chamber and Salt 1 tsp. 1½ tsp. 2. tsp. carefully remove bread from pan. (If kneading paddle remains in carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) bread, remove paddle once bread has cooled.) Whole wheat flour 1 cup 1¼ cups 1½ cups 6. Allow bread to cool on a wire rack until ready to serve (at least 6. Allow bread to cool on a wire rack until ready to serve (at least Bread flour 1½ cups 2. cups 2.½ cups 2.0 minutes). 2.0 minutes). Bulgur wheat 1 tbsp. 1½ tbsp. 2. tbsp. MAKES 1 LOAF MAKES 1 LOAF Bread machine yeast 1½ tsp. 2. tsp. 2.¼ tsp.

2.2. 2.3 HERBED FRENCH BREAD PEPPERED FRENCH BREAD Ingredients 1-LB. 1½-LB. 2-LB. RAPID 1. Measure ingredients into bread pan in the order listed. Ingredients 1-LB. 1½-LB. 2-LB. RAPID 1. Measure ingredients into bread pan in the order listed.

Water (80°F – 90°F) ¾ cup 1 cup 2. cups 2. cups 2.. insert bread pan securely into baking chamber; close lid. Plug unit Water (80°F – 90°F) 1 cup 1¼ cups 12./3 cups 12./3 cups 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. into wall outlet. Olive oil 1½ tsp. 2. tsp. 2. tbsp. 2. tbsp. Olive oil 2. tsp. 1 tbsp. 1½ tbsp. 1½ tbsp. 3. Select FRENCH. Choose loaf size and desired crust color. Press the 3. Select FRENCH. Choose loaf size and desired crust color. Press the

FRENCH Instant minced onion 2. tsp. 2. tsp. 2. tbsp. 2. tbsp. START/STOP button. Instant minced onion 2. tsp. 2. tsp. 1 tbsp. 1 tbsp. START/STOP button. Fresh parsley, chopped 1 tbsp. 1 tbsp. 2. tbsp. 2. tbsp. Vital wheat gluten 1 tsp. 2. tsp. 1 tbsp. 1 tbsp. 4. The complete signal will sound when bread is done. 4. The complete signal will sound when bread is done. Fresh garlic, minced 1 tsp. 1½ tsp. 1½ tbsp. 1½ tbsp. Coarse ground pepper ¼ tsp. ½ tsp. ½ tsp. ½ tsp. FRENCH 5. Using pot holders remove bread pan from baking chamber and 5. Using pot holders remove bread pan from baking chamber and Sugar 1 tbsp. 1 tbsp. 1½ tbsp. 1½ tbsp. carefully remove bread from pan. (If kneading paddle remains in Salt 1 tsp. 1¼ tsp. 2. tsp. 2. tsp. carefully remove bread from pan. (If kneading paddle remains in Salt ½ tsp. ½ tsp. 1½ tsp. 1½ tsp. bread, remove paddle once bread has cooled.) Bread flour 3 cups 3½ cups 3¾ cups 3¾ cups bread, remove paddle once bread has cooled.) Garlic pepper ¼ tsp. ¼ tsp. ½ tsp. ½ tsp. 6. Allow bread to cool on a wire rack until ready to serve (at least Bread machine yeast 1 tsp. 1½ tsp. 2. tsp. 2.½ tsp. 6. Allow bread to cool on a wire rack until ready to serve (at least 2.0 minutes). 2.0 minutes). Bread flour 3 cups 3½ cups 5½ cups 5½ cups Bread machine yeast ¾ tsp. 1 tsp. 2. tsp. 2.½ tsp. MAKES 1 LOAF MAKES 1 LOAF Note: For RAPID cycle, select the RAPID FRENCH setting immediately Note: For RAPID cycle, select the RAPID FRENCH setting immediately following the standard setting in the program list. following the standard setting in the program list.

2.4 2.5 OLIVE ROSEMARY FRENCH BREAD ITALIAN SEMOLINA BREAD 1. Measure ingredients, except olives, into bread pan in the order 1. Measure ingredients, except pine nuts, into bread pan in the order Ingredients 1-LB. 1½-LB. 2-LB. listed. Ingredients 1-LB. 1½-LB. 2-LB. RAPID listed. Water (80°F – 90°F) 1 cup 1½ cups 12./3 cups 2.. insert bread pan securely into baking chamber; close lid. Plug unit Water (80°F – 90°F) 1 cup 1¼ cups 1½ cups 1½ cups 2.. insert bread pan securely into baking chamber; close lid. Olive oil 1 tsp. 2. tsp. 1 tbsp. into wall outlet. Olive Oil 1 tbsp. 2. tbsp. 3 tbsp. 3 tbsp. 3. Add pine nuts into automatic fruit & nut dispenser. 3. Select FRENCH. Choose loaf size and desired crust color. Press the 4. plug unit into wall outlet.

FRENCH Rosemary garlic START/STOP button. Salt ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp. seasoning blend 1 tsp. 1½ tsp. 2. tsp. 5. Select FRENCH. Choose loaf size and desired crust color. Press the 4. At “add ingredient” beep, add olives. Bread flour 2.½ cups 3 cups 3¾ cups 3¾ cups START/STOP button.

Dried rosemary, crushed ½ tsp. ¾ tsp. 1 tsp. FRENCH 5. The complete signal will sound when bread is done. Semolina flour ½ cup ¾ cup 1 cup 1 cup 6. The complete signal will sound when bread is done. Sugar ½ tsp. ¾ tsp. 1 tsp. 6. Using pot holders remove bread pan from baking chamber and Bread machine yeast 1 tsp. 1½ tsp. 2. tsp. 2.½ tsp. 7. Using pot holders remove bread pan from baking chamber and Salt ½ tsp. 1 tsp. 1½ tsp. carefully remove bread from pan. (If kneading paddle remains in carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) Toasted pine nuts 1/3 cup ½ cup ½ cup ½ cup bread, remove paddle once bread has cooled.) Bread flour 2. cups 2.½ cups 3 cups 7. Allow bread to cool on a wire rack until ready to serve (at least 8. Allow bread to cool on a wire rack until ready to serve (at least Whole wheat flour ¾ cup 1 cup 1¼ cups 2.0 minutes). 2.0 minutes). Bread machine yeast 1 tsp. 1½ tsp. 2. tsp. MAKES 1 LOAF MAKES 1 LOAF Kalamata olives, well Note: For RAPID cycle, select the RAPID FRENCH setting immediately drained and chopped ½ cup ¾ cup 1 cup following the standard setting in the program list.

2.6 2.7 HERBED ITALIAN LOAF ASIAGO PESTO BREAD 1. Measure ingredients, except pine nuts, into bread pan in the order 1. Measure ingredients, except pine nuts, into bread pan in the order Ingredients 1-LB. 1½-LB. 2-LB. listed. Ingredients 1-LB. 1½-LB. 2-LB. RAPID listed. Water (80°F – 90°F) 1 cup 1 cup 1¼ cups 2.. insert bread pan securely into baking chamber; close lid. Water (80°F – 90°F) 1 cup 1¼ cups + 1½ cups 1½ cups 2.. insert bread pan securely into baking chamber; close lid. 2. tbsp. Olive oil 1 tbsp. 1½ tbsp. 2. tbsp. 3. Add pine nuts into automatic fruit & nut dispenser. 3. Add pine nuts into automatic fruit & nut dispenser. 4. plug unit into wall outlet. Extra virgin olive oil 1 tbsp. 1½ tbsp. 2. tbsp. 2. tbsp. 4. plug unit into wall outlet.

FRENCH FRENCH Instant minced onion 1 tbsp. 1½ tbsp. 2. tbsp. 5. Select FRENCH. Choose loaf size and desired crust color. Press the 1 5. Select FRENCH. Choose loaf size and desired crust color. Press the Asiago cheese, ¼ cup /3 cup ½ cup ½ cup Fresh parsley, chopped 2. tbsp. 2. tbsp. 2. tbsp. START/STOP button. shredded START/STOP button. Minced fresh garlic 1 tsp. 2. tsp. 1 tbsp. 6. The complete signal will sound when bread is done. 6. The complete signal will sound when bread is done. FRENCH Prepared pesto 3 tbsp. ¼ cup 1/3 cup 1/3 cup Sugar 1 tsp. 1 tsp. 2. tsp. 7. Using pot holders remove bread pan from baking chamber and 7. Using pot holders remove bread pan from the unit and carefully carefully remove bread from pan. (If kneading paddle remains in Sugar ¾ tsp. 1 tsp. 1½ tsp. 1½ tsp. remove bread from pan. (If kneading paddle remains in bread, Salt 1 tsp. 1 tsp. 1½ tsp. bread, remove paddle once bread has cooled.) Salt ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp. remove paddle once bread has cooled.) Fresh basil, chopped 1 tsp. 1 tbsp. 2. tbsp. 8. Allow bread to cool on a wire rack until ready to serve (at least 8. Allow bread to cool on a wire rack until ready to serve (at least 2.0 minutes). Bread flour 3 cups 4 cups 4½ cups 4½ cups 2.0 minutes). Fresh oregano, chopped 1 tsp. 1 tbsp. 2. tbsp. MAKES 1 LOAF Bread machine yeast 1 tsp. 1½ tsp. 2. tsp. 2.½ tsp. MAKES 1 LOAF Bread flour 3¾ cups 4½ cups 5½ cups Toasted pine nuts ¼ cup 1/3 cup ½ cup ½ cup Note: For RAPID cycle, select the RAPID FRENCH setting immediately Bread machine yeast 1 tsp. 1¼ tsp. 2. tsp. following the standard setting in the program list.

Toasted pine nuts ¼ cup 1/3 cup ½ cup

2.8 2.9 PEPPERONI PARMESAN BREAD SUNDRIED TOMATO Ingredients 1-LB. 1½-LB. 2-LB. 1. Measure ingredients into bread pan in the order listed. PARMESAN BREAD 1. Measure ingredients into bread pan in the order listed. Water (80°F – 90°F) ½ cup ¾ cup 1 cup 2.. insert bread pan securely into baking chamber; close lid. Plug unit Ingredients 1-LB. 1½-LB. 2-LB. 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. into wall outlet. Finely chopped ¼ cup 1/3 cup ½ cup Water (80°F – 90°F) ¾ cup 1 cup 1¼ cups pepperoni 3. Select FRENCH. Choose loaf size and desired crust color. Press the 3. Select FRENCH. Choose loaf size and desired crust color. Press the FRENCH FRENCH START/STOP button. Olive oil 2. tbsp. 3 tbsp. ¼ cup START/STOP button. Mozzarella cheese 2./3 cup 1 cup 1¼ cups Grated Parmesan cheese ¼ cup 1/3 cup ½ cup 4. The complete signal will sound when bread is done. 4. The complete signal will sound when bread is done.

FRENCH Italian seasoning ½ tsp. ¾ tsp. 1 tsp. FRENCH Sundried tomatoes, finely 2. tbsp. ¼ cup 1/3 cup Sugar ½ tsp. ¾ tsp. 1 tsp. 5. Using pot holders remove bread pan from baking chamber and chopped 5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in carefully remove bread from pan. (If kneading paddle remains in Salt ½ tsp. ¾ tsp. 1 tsp. bread, remove paddle once bread has cooled.) Italian parsley, chopped 1 tbsp. 2. tbsp. 3 tbsp. bread, remove paddle once bread has cooled.) Bread flour 2.½ cups 3 cups 3¾ cups 6. Allow bread to cool on a wire rack until ready to serve (at least Garlic pepper ½ tsp. ½ tsp. ½ tsp. 6. Allow bread to cool on a wire rack until ready to serve (at least Bread machine yeast 1 tsp. 1¾ tsp. 2.¼ tsp. 2.0 minutes). Salt ¾ tsp. 1 tsp. 1¼ tsp. 2.0 minutes). MAKES 1 LOAF Bread flour 2.½ cups 3 cups 3¾ cups MAKES 1 LOAF Bread machine yeast 1 tsp. 1¼ tsp. 2. tsp.

30 31 CINNAMON RAISIN BREAD GOLDEN POTATO BREAD 1. place egg in a measuring cup; add water to required amount. Pour 1. Measure ingredients into bread pan in the order listed. Ingredients 1-LB. 1½-LB. 2-LB. into bread pan. Ingredients 1-LB. 1½-LB. 2-LB. Large eggs, at room 1 1 1 2.. Add remaining ingredients, except raisins, into bread pan in the Potato cooking water (80°F – 90°F)* ½ cup ½ cup + ¾ cup 2.. insert bread pan securely into baking chamber; close lid. Plug unit temperature order listed. 2. tbsp. into wall outlet Water (80°F – 90°F) Enough to Enough to Enough to 3. insert bread pan securely into baking chamber; close lid. Plug unit Large eggs, at room temperature 1 1 1 3. Select SWEET. Choose loaf size and desired crust color. Press the measure ¾ measure 1 measure 1½ into a wall outlet. START/STOP button. Mashed potatoes* 1/3 cup ½ cup ¾ cup cup with egg cup with egg cups with egg Note: For 1-lb. or 1½-lb. loaf, you can add the raisins into automatic fruit & nut dispenser here; for a 2.-lb loaf, we recommend waiting and Unsalted butter, cut in pieces 1 tbsp. 1½ tbsp. 2. tbsp. 4. The complete signal will sound when bread is done. Firmly packed light 1 tbsp. 1½ tbsp. 2. tbsp. adding directly into the bread pan at the “add ingredient” beep, since SWEET brown sugar the full amount required for the recipe is more than the dispenser will Sugar ¾ tsp. 1 tsp. 1 tsp. 5. Using pot holders remove bread pan from baking chamber and hold. carefully remove bread from pan. (If kneading paddle remains in Dry skim milk powder 1½ tbsp. 2. tbsp. 2. tbsp. Dry skim milk powder 1 tbsp. 2. tbsp. 3 tbsp. bread, remove paddle once bread has cooled.) 4. Select SWEET. Choose loaf size and desired crust color. Press the SWEET Unsalted butter or 1 tbsp. 1½ tbsp. 2. tbsp. Dried chives 1½ tsp. 2. tsp. 1 tbsp. margarine, cut in START/STOP button. 6. Allow bread to cool on a wire rack until ready to serve (at least pieces 5. if adding ingredients directly to the bread pan for a 2.-lb. loaf, add Potato starch 1 tbsp. 1½ tbsp. 2. tbsp. 2.0 minutes). raisins at “add ingredient” beep. Ground cinnamon ¾ tsp. 1 tsp. 1½ tsp. Salt ¾ tsp. 1 tsp. 1½ tsp. MAKES 1 LOAF 6. The complete signal will sound when bread is done. Bread flour 2. cups 2.½ cups 3 cups Salt ¾ tsp. 1 tsp. 1½ tsp. 7. Using pot holders remove bread pan from the unit and carefully *Place peeled potatoes in saucepan of cold water. Bring to boil; reduce heat and cook until fork tender; drain, reserving liquid. Mash potatoes Bread flour 2.½ cups 3 cups 3¾ cups remove bread from bread pan. (If kneading paddle remains in bread, Bread machine yeast ¾ tsp. ¾ tsp. 2.¼ tsp. remove paddle once bread has cooled.) without any additions of salt, butter or milk. Cool water to 80°F to 90°F Bread machine yeast ¾ tsp. 1 tsp. 1¼ tsp. and allow mashed potatoes to stand covered at room temperature for 8. Allow bread to cool on a wire rack until ready to serve (at least use. Raisins ½ cup ½ cup ¾ cup 2.0 minutes). MAKES 1 LOAF

32. 33 CHERRY ALMOND BREAD CHOCOLATE HAZELNUT BREAD 1. place egg in a measuring cup, add water to required amount. Pour 1. Measure ingredients, except hazelnuts, into bread pan in the order Ingredients 1-LB. 1½-LB. 2-LB. into bread pan. Ingredients 1-LB. 1½-LB. 2-LB. listed. Large eggs, at room 1 1 1 2.. Add remaining ingredients, except almonds and cherries, into bread Large eggs, at room 1 1 2. 2.. insert bread pan securely into baking chamber; close lid. temperature pan in order listed. temperature 3. plug unit into wall outlet. 3. insert bread pan securely into baking chamber; close lid. Plug unit Water (80°F – 90°F) Enough to Enough to Enough to Water (80°F – 90°F) 1/3 cup ½ cup ¾ cup 4. Add hazelnuts into automatic fruit & nut dispenser. measure measure ¾ measure 1 into a wall outlet. Unsalted butter, cut in 1 tbsp. 1½ tbsp. 2. tbsp. 5. Select SWEET. Choose loaf size and desired crust color. Press the ½ cup + 2. cup with egg cup with egg Note: For 1-lb. or 1½-lb. loaf, you can add the almonds and cherries pieces START/STOP button. tbsp. with into automatic fruit & nut dispenser here; for a 2.-lb loaf, we 6. The complete signal will sound when bread is done. egg recommend waiting and adding directly into the bread pan at the “add Unsweetened cocoa 3 tbsp. ¼ cup 1/3 cup SWEET ingredient” beep, since the full amount required for the recipe is more powder 7. Using pot holders remove bread pan from baking chamber and Unsalted butter or 1 tbsp. 1½ tbsp. 2. tbsp. than the dispenser will hold. carefully remove bread from pan. (If kneading paddle remains in 1 SWEET margarine, cut in pieces Sugar ¼ cup /3 cup ½ cup SWEET 4. Select SWEET. Choose loaf size and desired crust color. Press the bread, remove paddle once bread has cooled.) Dry skim milk powder 1 tbsp. 1½ tbsp. 2. tbsp. START/STOP button. Salt ¼ tsp. ½ tsp. 1 tsp. 8. Allow bread to cool on a wire rack until ready to serve (at least 2.0 minutes). Sugar 1 tbsp. 1½ tbsp. 2. tbsp. 5. if adding ingredients directly to the bread pan for a 2.-lb. loaf, add Bread flour 1½ cups 2. cups 2.¾ cups raisins at “add ingredient” beep. Dried orange peel ½ tsp. 1 tsp. 1 tsp. Bread machine yeast ¾ tsp. 1 tsp. 1½ tsp. MAKES 1 LOAF 6. The complete signal will sound when bread is done. 1 Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle Ground cinnamon ½ tsp. ½ tsp. ½ tsp. 7. Using pot holders remove bread pan from baking chamber and Toasted and skinned ¼ cup /3 cup ½ cup hazelnuts, chopped with additional chopped toasted hazelnuts. Salt ½ tsp. ½ tsp. ½ tsp. carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.) Bread flour 2. cups 2.½ cups 3 cups 8. Allow bread to cool on a wire rack until ready to serve (at least Bread machine yeast 1½ tsp. 2. tsp. 2.½ tsp. 2.0 minutes). 1 Toasted slivered ¼ cup /3 cup ½ cup MAKES 1 LOAF almonds Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle Dried cherries ¼ cup 1/3 cup ½ cup with additional toasted slivered almonds.

34 35 CRANBERRY ORANGE BREAD PANETTONE 1. place egg in a measuring cup; add water to required amount. Pour 1. Measure ingredients, except pine nuts, into bread pan in order Ingredients 1-LB. 1½-LB. 2-LB. into bread pan. Ingredients 1-LB. 1½-LB. 2-LB. listed. Large eggs, at room 1 1 1 2.. Add remaining ingredients, except pecans, into bread pan in the Large eggs, at room tem- 1 1 2. 2.. insert bread pan securely into baking chamber; close lid. temperature order listed. perature 3. Add pine nuts into automatic fruit & nut dispenser. 3. insert bread pan securely into baking chamber; close lid. Water (80°F – 90°F) Enough to Enough to Enough to Milk (80°F – 90°F) 1/3 cup ½ cup 2./3 cup 4. plug unit into wall outlet. measure 1 measure 1½ measure 2. 4. Add pecans into automatic fruit & nut dispenser. 1 5. Select SWEET. Choose loaf size and desired crust color. Press the Unsalted butter or 3 tbsp. ¼ cup /3 cup cup with egg cups with egg cups with 5. plug unit into wall outlet. margarine, cut in pieces START/STOP button. egg 6. Select SWEET. Choose loaf size and desired crust color. Press the 6. The complete signal will sound when bread is done. Sugar ¼ cup 1/3 cup 1/3 cup SWEET Sugar 1 tbsp. 2. tbsp. 3 tbsp. START/STOP button. 7. Using pot holders remove bread pan from the unit and carefully Diced mixed candied fruit 2. tbsp. ¼ cup ½ cup Dry skim milk powder 1 tbsp. 2. tbsp. 3 tbsp. 7. The complete signal will sound when bread is done. remove bread from pan. (If kneading paddle remains in bread, 8. Using pot holders remove bread pan from the unit and carefully Diced candied cherries 2. tbsp. ¼ cup ¼ cup remove paddle once bread has cooled.) SWEET Dried cranberries ¼ cup ½ cup 2./3 cup remove bread from pan. (If kneading paddle remains in bread, 8. Allow bread to cool on a wire rack until ready to serve (at least Diced candied lemon peel 1 tbsp. 2. tbsp. ¼ cup Dried orange peel ½ tsp. 1 tsp. 2. tsp. remove paddle once bread has cooled.) 2.0 minutes). Dried orange peel ½ tsp. 1 tsp. 1½ tsp. Ground cinnamon ½ tsp. 1 tsp. 1½ tsp 9. Allow bread to cool on a wire rack until ready to serve (at least MAKES 1 LOAF 2.0 minutes). Anise seed ¼ tsp. ½ tsp. 1 tsp. Salt 1 tsp. 1¼ tsp. 1½ tsp. Tip: If desired, frost loaf with lemon confectioners’ sugar frosting and MAKES 1 LOAF Salt ½ tsp. ¾ tsp. 1 tsp. Unsalted butter, or 1 tbsp. 2. tbsp. 3 tbsp. sprinkle with additional chopped toasted pecans. margarine, cut in Bread flour 2. cups 2.¾ cups 3¼ cups pieces Bread machine yeast 1 tsp. 2. tsp. 3 tsp. Bread flour 3 cups 3½ cups 4 cups Lightly toasted pine nuts ¼ cup 1/3 cup ½ cup Bread machine yeast 1 tsp. 1¼ tsp. 1½ tsp.

Pecans, chopped 1/3 cup ½ cup 2./3 cup

36 37 PUMPKIN APPLE BREAD PUMPKIN PECAN BREAD 1. Measure ingredients, except dried apples, into bread pan in the 1. place egg in a measuring cup, add water to required amount. Pour Ingredients 1-LB. 1½-LB. 2-LB. order listed. Ingredients 1-LB. 1½-LB. 2-LB. into bread pan.

Water (80°F – 90°F) 1/3 cup ½ cup 2./3 cup 2.. insert bread pan securely into baking chamber; close lid. Large eggs, at room 1 1 2. 2.. Add remaining ingredients, except pecans, into bread pan in order 3. Add dried apples into automatic fruit & nut dispenser. temperature listed. Pumpkin puree ¼ cup ½ cup 2./3 cup 4. plug unit into wall outlet Water (80°F – 90°F) Enough to Enough to Enough to 3. insert bread pan securely into baking chamber; close lid. Large eggs, at room 1 1 2. measure ½ measure ¾ measure 1 4. Add toasted pecans into automatic fruit & nut dispenser. temperature 5. Select SWEET. Choose loaf size and desired crust color. Press the START/STOP button. cup + 1 tbsp. cup with egg cup with egg 5. plug unit into wall outlet. with egg Honey 2. tbsp. 3 tbsp. ¼ cup 6. The complete signal will sound when bread is done. 6. Select SWEET. Choose loaf size and desired crust color. Press the 1 SWEET Dry skim milk powder 2. tbsp. ¼ cup 1/3 cup 7. Using pot holders remove bread pan from the unit and carefully Cooked pumpkin ¼ cup /3 cup ½ cup START/STOP button. Unsalted butter, cut 1 tbsp. 1 tbsp. 2. tbsp. remove bread from pan. (If kneading paddle remains in bread, Vanilla extract 1 tsp. 1½ tsp. 2. tsp. 7. The complete signal will sound when bread is done. in pieces remove paddle once bread has cooled.) 8. Using pot holders remove bread pan from baking chamber and SWEET Unsalted butter or 2. tbsp. 3 tbsp. ¼ cup 8. Allow bread to cool on a wire rack until ready to serve (at least carefully remove bread from pan. (If kneading paddle remains in margarine, cut in Salt ¾ tsp. 1 tsp. 1¼ tsp. 2.0 minutes). bread, remove paddle once bread has cooled.) pieces Ground cinnamon ½ tsp. ½ tsp. ½ tsp. MAKES 1 LOAF 9. Allow bread to cool on a wire rack until ready to serve (at least Light brown sugar 2. tbsp. 3 tbsp. ¼ cup Allspice ¼ tsp. ¼ tsp. ¼ tsp. 2.0 minutes). Dried orange peel 1 tsp. 2. tsp. 1 tbsp. Ground ginger ¼ tsp. ¼ tsp. ¼ tsp. MAKES 1 LOAF Ground cinnamon ½ tsp. 1 tsp. 1½ tsp. Ground nutmeg ¼ tsp. ¼ tsp. ¼ tsp. Tip: If desired, frost loaf with lemon confectioner’s sugar frosting and Salt 1 tsp. 1½ tsp. 2. tsp. sprinkle with additional chopped toasted pecans. Ground pecans 3 tbsp. ¼ cup 1/3 cup Nutmeg, ground ¼ tsp. ¼ tsp. ½ tsp. Bread flour 2.¾ cups 3¼ cups 4 cups Bread flour 3 cups 3½ cups 4 cups Bread machine yeast ¾ tsp. 1 tsp. 1½ tsp. Bread machine yeast 1 tsp. 1½ tsp. 2. tsp. Dried apples, ¼ cup ¼ cup 1/3 cup chopped Toasted pecans, 1/3 cup ½ cup ½ cup chopped

38 39 TROPICAL FRUIT BREAD BANANA MACADAMIA BREAD (2-LB.) 1. place egg in a measuring cup; add water to required amount. Pour 1. in a large mixing bowl, combine ingredients in order listed. Ingredients 1-LB. 1½-LB. 2-LB. into bread pan. Ingredients

Large eggs, at room 1 1 1 2.. Add remaining ingredients, except macadamia nuts, into bread pan 2./3 cup milk 2.. Spoon evenly into bread pan. temperature in order listed. 1 cup mashed banana, about 2. medium 3. insert bread pan securely into baking chamber; close lid. Plug unit Water (80°F – 90°F) Enough to Enough to Enough to 3. insert bread pan securely into baking chamber; close lid. into wall outlet. 2.½ cups all-purpose flour measure ½ measure ¾ measure 1 4. Add macadamia nuts into automatic fruit & nut dispenser. 4. Select QUICK BREAD. Press the START/STOP button. cup with egg cup with egg cup with egg 5. plug unit into wall outlet. 1 cup sugar Dry skim milk powder 1 tbsp. 1½ tbsp. 2. tbsp. 6. Select SWEET. Choose loaf size and desired crust color. Press the ½ cup unsalted butter or margarine, softened 5. The complete signal will sound when the bread is done.

SWEET START/STOP button. Tropical fruit bits ½ cup ¾ cup 1 cup 2. eggs, slightly beaten 6. Using pot holders remove bread pan from baking chamber and 7. The complete signal will sound when bread is done. Unsalted butter, cut 1 tbsp. 1½ tbsp. 2. tbsp. place on a wire rack. Allow bread to cool in pan for 5 minutes. 8. Using pot holders remove bread pan from the unit and carefully 2.½ tsp. baking powder in pieces Carefully turn bread out of bread pan and turn right side up. (If remove bread from pan. (If kneading paddle remains in bread, ½ tsp. baking soda kneading paddle remains in bread, remove paddle once bread has Fresh orange peel, 1 tsp. 2. tsp. 1 tbsp. remove paddle once bread has cooled.) cooled.) ¾ tsp. salt grated 9. Allow bread to cool on a wire rack until ready to serve (at least

7. Allow bread to cool on the wire rack until ready to serve (at least QUICK 2.0 minutes). ½ cup macadamia nuts, chopped BRE A DS Sugar 1 tbsp. 1½ tbsp. 2. tbsp. 2.0 minutes). MAKES 1 LOAF Salt ½ tsp. ½ tsp. ½ tsp. Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle MAKES ONE, 2-LB. LOAF Bread flour 2.¼ cups 3 cups 3½ cups with additional chopped macadamia nuts. Bread machine yeast 1¼ tsp. 1¾ tsp. 2.¼ tsp.

Macadamia nuts, 1/3 cup ½ cup ½ cup chopped

40 41 COCONUT GINGER QUICK BREAD (2-LB.) GINGERBREAD QUICK BREAD (2-LB.) Ingredients 1. in a large mixing bowl, combine ingredients in order listed. Ingredients 1. in a large mixing bowl, combine ingredients in order listed. 1 cup + 2. tbsp. half & half 2.. Spoon batter evenly into bread pan. 2. cups all-purpose flour 2.. Spoon batter evenly into bread pan. 2. large eggs, at room temperature 3. insert bread pan securely into baking chamber; close lid. Plug unit ½ cup firmly packed light brown sugar 3. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. into wall outlet. ¼ cup oil 2. tbsp. candied ginger, finely chopped 1 tsp. coconut extract 4. Select QUICK BREAD. Press the START/STOP button. 2. tsp. ground ginger 4. Select QUICK BREAD. Press the START/STOP button. 1 tsp. lemon extract 5. The complete signal will sound when the bread is done. 2. tsp. baking soda 5. The complete signal will sound when the bread is done. ¾ cup sugar 6. Using pot holders remove bread pan from baking chamber and 1 tsp. ground cinnamon 6. Using pot holders remove bread pan from baking chamber and place on a wire rack. Allow bread to cool in pan for 5 minutes. place on a wire rack. Allow bread to cool in pan for 5 minutes. 1 tbsp. grated lemon peel ½ tsp. ground allspice Carefully turn bread out of bread pan and turn right side up. Carefully turn bread out of bread pan and turn right side up. (If 2. cups all-purpose flour (If kneading paddle remains in bread, remove paddle once bread ¾ tsp. salt kneading paddle remains in bread, remove paddle once bread has BRE A DS

QUICK has cooled.) cooled.) 2. tbsp. candied ginger, finely chopped ¾ cup buttermilk

7. Allow bread to cool on the wire rack until ready to serve (at least 7. Allow bread to cool on the wire rack until ready to serve (at least QUICK 1 tbsp. baking powder 2. large eggs, slightly beaten BRE A DS 2.0 minutes). 2.0 minutes). ½ tsp. salt ½ cup molasses MAKES ONE, 2-LB. LOAF MAKES ONE, 2-LB. LOAF 1¼ cups toasted shredded coconut ¼ cup unsalted butter or margarine, melted ¼ cup water

42. 43 ORANGE DATE NUT BREAD (2-LB.) ORANGE WALNUT Ingredients 1. pour boiling water over dates in a small bowl. Add baking soda. QUICK BREAD (2-LB.) 1. in a large mixing bowl, combine ingredients in order listed. Let stand at room temperature for 2.0 minutes. 1 cup boiling water Ingredients 2.. Spoon batter evenly into bread pan. 2.. Transfer date mixture to bread pan. Measure remaining ingredients, 1 cup dates, chopped except walnuts, into bread pan in the order listed. 2.¼ cups all-purpose flour 3. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 1 tsp. baking soda 3. insert bread pan securely into baking chamber; close lid. Plug unit 1 cup toasted walnuts, chopped QUICK BREAD START/STOP 2. large eggs, at room temperature into wall outlet. ¾ cup sugar 4. Select . Press the button. 1¾ cups all-purpose flour 4. Select QUICK BREAD. Press the START/STOP button. 2. tbsp. grated orange peel 5. The complete signal will sound when the bread is done. ¾ cup firmly packed dark brown sugar 5. At “add ingredient” beep, add walnuts. 4 tsp. baking powder 6. Using pot holders remove bread pan from baking chamber and place on a wire rack. Allow bread to cool in pan for 5 minutes. 1 tsp. baking powder ¼ tsp. salt 6. The complete signal will sound when the bread is done. Carefully turn bread out of bread pan and turn right side up. ½ tsp. salt ¼ cup unsalted butter or margarine, softened (If kneading paddle remains in bread, remove paddle once bread

BRE A DS 7. Using pot holders remove bread pan from baking chamber and

QUICK has cooled.) ¼ cup unsalted butter or margarine, softened place on a wire rack. Allow bread to cool in pan for 5 minutes. ¾ cup milk

Carefully turn bread out of bread pan and turn right side up. 7. Allow bread to cool on the wire rack until ready to serve (at least QUICK 1 tsp. vanilla extract ½ cup sour cream BRE A DS (If kneading paddle remains in bread, remove paddle once bread 2.0 minutes). ½ tsp. orange extract has cooled.) 2. large eggs, slightly beaten MAKES ONE, 2-LB. LOAF 1 cup walnuts, chopped 8. Allow bread to cool on the wire rack until ready to serve (at least 2.0 minutes). Tip: If desired, frost with confectioners’ sugar frosting and sprinkle with additional chopped toasted walnuts. MAKES ONE, 2-LB. LOAF

44 45 PRUNE POPPYSEED QUICK BREAD LOW CARB SEEDED BREAD (2-LB.) (2-LB.) 1. in a large mixing bowl, combine ingredients, except prunes, into Ingredients 1. Measure ingredients into bread pan in the order listed. order listed. Ingredients ½ cup water (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit 2.. Spoon batter evenly into bread pan. into wall outlet. ½ cup milk ½ cup heavy cream (80°F – 90°F) 3. insert bread pan securely into baking chamber; close lid. Plug unit 3. Select LOW CARB. Press the START/STOP button. 2. large eggs, slightly beaten into wall outlet. 1 large egg, at room temperature 4. The complete signal will sound when bread is done. 1/3 cup unsalted butter or margarine, softened ½ tsp. molasses 4. Select the QUICK BREAD. Press the START/STOP button. 1½ cups all-purpose flour ¾ tsp. salt 5. Using pot holders remove bread pan from baking chamber and 5. At “add ingredient” beep, add prunes. carefully remove bread from pan. (If kneading paddle remains in 1 cup sugar ¾ cup vital wheat gluten bread, remove paddle once bread has cooled.) 6. The complete signal will sound when the bread is done. 1 tbsp. grated orange peel ½ cup almond flour 6. Allow bread to cool on a wire rack until ready to serve (at least 1 tbsp. poppy seeds 7. Using pot holders remove bread pan from baking chamber and ½ cup wheat bran 2.0 minutes).

BRE A DS place on a wire rack. Allow bread to cool in pan for 5 minutes. QUICK 2. tsp. baking powder Carefully turn bread out of bread pan and turn right side up. 1/3 cup pumpkin seeds MAKES ONE, 2-LB. LOAF ½ tsp. salt (If kneading paddle remains in bread, remove paddle once bread ¼ cup rice protein powder has cooled.) 1 tsp. vanilla extract 2. tbsp. flaxseeds 8. Allow bread to cool on the wire rack until ready to serve (at least ® 1 cup prunes, finely chopped 2.0 minutes). 1 tsp. Splenda * 2. tsp. bread machine yeast LO W

MAKES ONE, 2-LB. LOAF C A RB

46 47 LOW CARB WHOLE LOW CARB RYE BREAD (2-LB.) WHEAT BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. Ingredients 1. Measure ingredients into bread pan in the order listed. Ingredients 2.. insert bread pan securely into baking chamber; close lid. Plug unit 1 cup water (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. into wall outlet. 2. cups water (80°F – 90°F) 1 tbsp. oil 3. Select LOW CARB. Press the START/STOP button. 3. Select LOW CARB. Press the START/STOP button. ¼ cup unsalted butter or margarine, cut in pieces ½ tsp. molasses 4. The complete signal will sound when bread is done. 4. The complete signal will sound when bread is done. 2. large eggs, at room temperature 1 tsp. salt 2. tsp. lemon juice 5. Using pot holders remove bread pan from baking chamber and ¾ cup vital wheat gluten 5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in carefully remove bread from pan. (If kneading paddle remains in 1¾ tsp. salt bread, remove paddle once bread has cooled.) ½ cup rye flour bread, remove paddle once bread has cooled.) ½ cup wheat bran 2.½ cups whole wheat flour 6. Allow bread to cool on a wire rack until ready to serve (at least 6. Allow bread to cool on a wire rack until ready to serve (at least ½ cup whey protein powder 2.0 minutes). ¼ cup rice protein powder 2.0 minutes). ½ cup vital wheat gluten MAKES ONE, 2-LB. LOAF 1 tbsp. caraway seeds MAKES ONE, 2-LB. LOAF ½ cup psyllium husk powder 1 tsp. Splenda®* ¼ cup flaxseed meal 1½ tsp. bread machine yeast ¼ cup wheat bran C A RB W LO W 3 tbsp. nutritional yeast powder LO W C A RB 3 tbsp. oat bran 4½ tsp. bread machine yeast

48 49 LOW CARB ALMOND BREAD (2-LB.) LOW CARB MOLASSES BREAD (2-LB.) Ingredients 1. Measure ingredients into bread pan in the order listed. Ingredients 1. Measure ingredients into bread pan in the order listed. ½ cup water (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit 1 cup + 2. tbsp. water (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. into wall outlet. ½ cup heavy cream (80°F – 90°F) 1 tbsp. oil 3. Select LOW CARB. Press the START/STOP button. 3. Select LOW CARB. Press the START/STOP button. 1 large egg, at room temperature 2. tsp. molasses ½ tsp. molasses 4. The complete signal will sound when bread is done. 1 cup vital wheat gluten 4. The complete signal will sound when bread is done.

¾ tsp. salt 5. Using pot holders remove bread pan from baking chamber and 1/3 cup almond meal 5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in carefully remove bread from pan. (If kneading paddle remains in 1 ¾ cup vital wheat gluten bread, remove paddle once bread has cooled.) /3 cup wheat bran bread, remove paddle once bread has cooled.) ½ cup almond flour 1/3 cup whey protein powder 6. Allow bread to cool on a wire rack until ready to serve (at least 6. Allow bread to cool on a wire rack until ready to serve (at least ½ cup wheat bran 2.0 minutes). 1 tbsp. toasted sesame seeds 2.0 minutes).

1/3 cup pumpkin seeds MAKES ONE, 2-LB. LOAF 1 tsp. salt MAKES ONE, 2-LB. LOAF ¼ cup rice protein powder 2. tsp. bread machine yeast 2. tbsp. flaxseeds 1 tsp. Splenda®* C A RB W LO W 2. tsp. bread machine yeast LO W C A RB

50 51 LOW CARB PECAN BREAD (2-LB.) GLUTEN FREE BREAD (2-LB.) Ingredients 1. Measure ingredients, except pecans, bread pan in the order listed, Ingredients 1. Measure ingredients into bread pan in the order listed. except pecans. 12./3 cups water (80°F – 90°F) 1½ cups water (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 2. large eggs, at room temperature into wall outlet. 3 large eggs, at room temperature 3. Select GLUTEN FREE. Press the START/STOP button. 2. tbsp. oil 3. Select LOW CARB. Press the START/STOP button. ¼ cup vegetable oil 1 tbsp. liquid lecithin 1 tsp. cider vinegar 4. The complete signal will sound when bread is done. 4. At “add ingredient” beep, add pecans 2. tsp. fresh lemon juice 2. cups white rice flour 5. Using pot holders remove bread pan from baking chamber and 5. The complete signal will sound when bread is done. carefully remove bread from pan. (If kneading paddle remains in 2. ¼ cup unsalted butter or margarine, cut in pieces /3 cup dry skim milk powder bread, remove paddle once bread has cooled.) 6. Using pot holders remove bread pan from baking chamber and ¼ cup Splenda®* 1½ tsp. salt carefully remove bread from pan. (If kneading paddle remains in 6. Allow bread to cool on a wire rack until ready to serve (at least 2. tsp. salt bread, remove paddle once bread has cooled.) ½ cup potato starch 2.0 minutes). 1 cup vital wheat gluten 7. Allow bread to cool on a wire rack until ready to serve (at least ½ cup tapioca flour MAKES ONE, 2-LB. LOAF ¾ cup oat bran 2.0 minutes). 1/3 cup cornstarch ¼ cup wheat bran MAKES ONE, 2-LB. LOAF 3 tbsp. sugar 3 tbsp. quick cooking oats 1 tbsp. xanthan gum C A RB W LO W 3 tbsp. nutritional yeast powder 2.¼ tsp. bread machine yeast 3 tbsp. psyllium husk powder ¼ cup rice protein powder FREE G L UTEN 2.¼ tsp. bread machine yeast ¼ cup finely chopped pecans

52. 53 GLUTEN FREE BUTTERMILK GLUTEN FREE HERB BREAD (2-LB.) BREAD (2-LB.) Ingredients 1. Measure ingredients into bread pan in the order listed. Ingredients 1½ cups water (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit 1. Measure ingredients into bread pan in the order listed. into wall outlet. 1¼ cups water (80°F – 90°F) 1 large egg, at room temperature 2.. insert bread pan securely into baking chamber; close lid. Plug unit 3. Select GLUTEN FREE. Press the START/STOP button. 3 large eggs, at room temperature into wall outlet. 2. egg whites, at room temperature 4. The complete signal will sound when bread is done. ¼ cup unsalted butter or margarine, cut in pieces 3. Select GLUTEN FREE. Press the START/STOP button. 1 tbsp. cheese & chive egg substitute 1 tsp. cider vinegar 1¼ cups white rice flour 5. Using pot holders remove bread pan from baking chamber and 4. The complete signal will sound when bread is done. carefully remove bread from pan. (If kneading paddle remains in 2. cups white rice flour 1 cup brown rice flour 5. Using pot holders remove bread pan from baking chamber and bread, remove paddle once bread has cooled.) ½ cup potato flour ¾ cup tapioca flour carefully remove bread from pan. (If kneading paddle remains in 6. Allow bread to cool on a wire rack until ready to serve (at least bread, remove paddle once bread has cooled.) ½ cup tapioca flour ¼ cup potato starch 2.0 minutes). ¼ cup dry buttermilk powder 6. Allow bread to cool on a wire rack until ready to serve (at least 2./3 cup dry skim milk powder MAKES ONE, 2-LB. LOAF 2.0 minutes). ¼ cup sugar 2. tbsp. sugar MAKES ONE, 2-LB. LOAF ¼ cup green onion, chopped 3¼ tsp. xanthan gum 3½ tsp. xanthan gum 1¼ tsp. salt 1 tbsp. fresh dill, chopped 1 tsp. herbs d’Provence G L UTEN

FREE 1½ tsp. salt 5 tsp. bread machine yeast

2.¼ tsp. bread machine yeast FREE G L UTEN

54 55 GLUTEN FREE PUMPERNICKEL SEEDED GLUTEN FREE BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. Ingredients 2.. insert bread pan securely into baking chamber; close lid. Plug unit Ingredients 2.. insert bread pan securely into bread pan. Close lid. Plug unit into 12./3 cups water (80°F – 90°F) wall outlet. into wall outlet. 1½ cups water (80°F – 90°F) 1 large egg, at room temperature + enough egg whites to measure 3. Select GLUTEN FREE. Press the START/STOP button. ¾ cup 3. Select GLUTEN FREE. Press the START/STOP button. 3 large eggs, at room temperature 4. The complete signal will sound when bread is done. 1/3 cup unsalted butter or margarine, melted 4. The complete signal will sound when bread is done. 3 tbsp. molasses 1 tsp. cider vinegar 5. Using pot holders remove bread pan from baking chamber and 2. tbsp. canola oil 5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in 1 pkg. (16 oz.) gluten free bread mix carefully remove bread from pan. (If kneading paddle remains in 1 tsp. cider vinegar bread, remove paddle once bread has cooled.) bread, remove paddle once bread has cooled.) 1 tbsp. golden flaxseeds 2. cups white rice flour 6. Allow bread to cool on a wire rack until ready to serve (at least 6. Allow bread to cool on a wire rack until ready to serve (at least 2. 1 tbsp. sesame seeds 2.0 minutes). /3 cup potato starch 2.0 minutes). 1 tbsp. black sesame seeds 1/3 cup tapioca flour MAKES ONE, 2-LB. LOAF MAKES ONE, 2-LB. LOAF 3 tbsp. firmly packed light brown sugar 2.½ tsp. xanthan gum 2. tsp. cocoa powder 2. tsp. instant coffee granules G L UTEN

FREE 1½ tsp. salt

1 tbsp. bread machine yeast FREE G L UTEN

56 57 SPELT BREAD (2-LB.) GLUTEN FREE POTATO & 1. Measure ingredients into bread pan in the order listed. Ingredients CHIVE BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. 2.. insert bread pan securely into baking chamber; close lid. Plug unit 1 cup + 1 tbsp. water (80 – 90°F) Ingredients 2.. insert bread pan securely into baking chamber; close lid. Plug into into wall outlet. wall outlet. 2. tbsp. unsalted butter or margarine, cut in pieces 1¼ cups water (80°F – 90°F) 3. Select GLUTEN FREE. Press the START/STOP button. 3. Select GLUTEN FREE. Press the START/STOP button. ½ tsp. salt 3 large eggs, at room temperature 4. The complete signal will sound when bread is done. 3 tbsp. dry skim milk powder ¾ cup cottage cheese, at room temperature 4. The complete signal will sound when bread is done. 5. Using pot holders remove bread pan from baking chamber and 3 tbsp. sugar 3 tbsp. vegetable oil 5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in carefully remove bread from pan. (If kneading paddle remains in 3 cups spelt flour bread, remove paddle once bread has cooled.) 1 tsp. cider vinegar bread, remove paddle once bread has cooled.) 1 tsp. bread machine yeast 2. cups white rice flour 6. Allow bread to cool on a wire rack until ready to serve (at least 6. Allow bread to cool on a wire rack until ready to serve (at least 2.0 minutes). ½ cup cornstarch 2.0 minutes). MAKES ONE, 2-LB. LOAF ½ cup instant potato buds MAKES ONE, 2-LB. LOAF ½ cup potato starch ½ cup dry skim milk powder ½ cup tapioca flour ¼ cup snipped fresh chives G L UTEN

FREE ¼ cup sugar

1½ tsp. salt FREE G L UTEN 2.¼ tsp. bread machine yeast

58 59 DINNER ROLLS SWEET WHEAT DINNER ROLLS Tip: If desired, brush with melted butter or beaten egg white and Ingredients sprinkle with sesame, poppy or fennel seeds just before baking. Ingredients 1. Measure ingredients into bread pan in the order listed. ¼ cup milk (80°F – 90°F) 1 cup milk (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit Variation – Cinnamon Rolls: into wall outlet. ¼ cup + 2. tbsp. water (80°F – 90°F) 1/3 cup unsalted butter or margarine, cut in pieces 1. roll out dough on lightly floured surface to 9 x 14 inch rectangle. 3. Select DOUGH. Press the START/STOP button. 1 large egg, at room temperature 1 large egg, at room temperature ¼ cup sugar 2.. brush with about 2. tbsp. melted butter. Sprinkle with a mixture of ¼ cup sugar 4. The complete signal will sound when dough is ready. 3 tbsp. sugar and ½ tsp. ground cinnamon. Top with ¼ cup raisins. 2. tbsp. unsalted butter or margarine, cut in pieces ½ tsp. salt 5. Using pot holders remove bread pan from baking chamber and 3. roll up jellyroll style starting at long end. place dough on a lightly floured surface. ½ tsp. salt 2.½ cups bread flour 6. invert a large mixing bowl over dough and let rest for 10 minutes. 2.½ cups bread flour 4. cut into 1-inch slices and arrange in greased 9 x 12. inch bread pan. 1 cup whole wheat flour 2.¼ tsp. active dry or bread machine yeast 5. cover and let rise in warm place until doubled in size (about 2.¼ tsp. bread machine yeast 7. Shape into your favorite dinner rolls shapes such as braids, butte 45 minutes). horns, Parker house or clover leaf. 1. Measure ingredients into bread pan in the order listed. 6. bake in preheated at 375ºF until golden brown (about 8. cover and let rise until doubled in size (about 45 minutes). Bake 2.. insert bread pan securely into baking chamber; close lid. Plug unit 2.0 minutes). in a preheated oven at 350ºF for 15 minutes or until golden and into wall outlet fully baked. (Rolls will sound hollow when lightly tapped with your 7. remove from pan and cool on a wire rack. finger.) 3. Select DOUGH. Press the START/STOP button. 8. if desired, drizzle with confectioners’ sugar frosting when cool. MAKES ABOUT 2 DOZEN DINNER ROLLS 4. The complete signal will sound when bread is done. Tip: If desired, brush with melted butter or olive oil and sprinkle with 5. Using pot holders remove bread pan from baking chamber and garlic salt. place dough on a lightly floured surface. D O UGH OR brush with beaten egg white and sprinkle with sesame, poppy or 6. invert a large mixing bowl over dough and let rest for 10 minutes. fennel seeds. 7. Shape into your favorite dinner rolls shapes such as braids, butter D O UGH horns, Parker house or clover leaf. 8. bake in a preheated oven at 375ºF about 2.0 minutes until golden and fully baked. (Rolls will sound hollow when tapped. MAKES ABOUT 2 DOZEN DINNER ROLLS

60 61 ONION ROLLS BEST EVER PIZZA DOUGH Ingredients 1. Measure ingredients into bread pan in the order listed. Ingredients For Foccacia: Brush 15½ x 10½ inch jelly roll pan with olive oil and 1 cup milk (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit 1½ cups beer or water (80°F – 90°F) sprinkle with cornmeal. Roll out dough on a lightly floured surface and into wall outlet. 2. large eggs, at room temperature fit into pan. Cover loosely with plastic wrap and set aside until doubled 1 tbsp. honey or sugar in size (about 40 minutes). Using oiled fingertips press indentations 3. Select DOUGH. Press the START/STOP button. ¼ cup sugar 2. tbsp. extra virgin olive oil into dough about ½-inch deep and about 1-inch apart. Drizzle with 3 to 4 tbsp. olive oil and sprinkle with 1 tsp. coarse or sea salt, ¾ cup 6 tbsp. unsalted butter or margarine, cut in pieces 4. The complete signal will sound when dough is ready. 1½ tsp. salt freshly grated Parmesan, Romano and Asiago cheese and ¾ cup 1 tbsp. instant minced onion 5. Using pot holders remove bread pan from baking chamber and 4¼ cups bread flour mixture of fresh chopped herbs such as parsley, rosemary, basil and oregano. Bake in preheated oven at 42.5ºF until crust is golden and 1 tsp. caraway seeds place dough on a lightly floured surface. 2. tsp. bread machine yeast bread is puffed (about 2.0 minutes). ½ tsp. salt 6. invert a large mixing bowl over dough and let rest for 10 minutes. 3¼ cups bread flour 7. Shape into your favorite dinner rolls shapes such as pan rolls, 1. Measure ingredients into bread pan in the order listed. braids or rosettes. 2.¼ tsp. active dry or bread machine yeast 2.. insert bread pan securely into baking chamber; close lid. Plug unit 8. bake in a preheated oven at 375ºF about 2.0 minutes until golden into wall outlet. and fully baked. (Rolls will sound hollow when tapped.) 3. Select DOUGH. Press the START/STOP button. MAKES ABOUT 2 DOZEN DINNER ROLLS 4. The complete signal will sound when dough is ready. Tip: If desired, brush with a beaten egg white and sprinkle with 5. Using pot holders remove bread pan from baking chamber and additional instant minced onion just before baking. place dough on a lightly floured surface. 6. invert a large mixing bowl over dough and let rest for 10 minutes. 7. Divide dough in half. Set one half aside and keep covered. Lightly D O UGH brush 2. large pizza pans with olive oil and sprinkle with cornmeal; set aside. 8. on lightly floured surface roll out half of dough to fit prepared pan. D O UGH Top with desired topping ingredients such as sauce, cheese and vegetables. Bake in a preheated oven at 42.5ºF for 2.0 minutes or until edges are golden and cheese is bubbling. 9. repeat with remaining dough. MAKES 2, 15-INCH THIN CRUST PIZZAS

62. 63 WHOLE WHEAT PIZZA DOUGH GLUTEN FREE PIZZA DOUGH 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed. Ingredients Ingredients 2.. insert bread pan securely into baking chamber; close lid. Plug unit 11/3 cups water (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit 1 cup buttermilk into wall outlet. into wall outlet. ¼ cup olive oil ¼ cup water, at room temperature 3. Select DOUGH. Press the START/STOP button. 3. Select DOUGH. Press the START/STOP button. 4. The complete signal will sound when dough is ready. 1½ tsp. salt 2. large eggs, at room temperature 5. Using pot holders remove bread pan from baking chamber and 4. The complete signal will sound when dough is ready. 2.½ cups bread flour 1 egg white, at room temperature place dough on a lightly floured surface. 1 cup whole wheat flour 5. Using pot holders remove bread pan from baking chamber and 3 tbsp. olive oil 6. Divide dough into 3 equal portions. Set 2. pieces aside and keep place dough on a lightly floured surface. covered. Lightly brush 3, 12.-inch pizza pans with olive oil and 2. tsp. bread machine yeast 1½ cups tapioca flour 1 sprinkle with cornmeal; set aside. Place /3 of dough on prepared 6. invert a large mixing bowl over dough and let rest for 10 minutes. 1 cup white rice flour pizza pan and gently press the dough to cover the bottom of the pan evenly. Bake in preheated oven at 42.5ºF for about 15 minutes. 7. Divide dough in half. Set one half aside and keep covered. Lightly 1 cup brown rice flour brush 2. large pizza pans with olive oil and sprinkle with cornmeal; 7. Top with desired topping ingredients such as sauce, cheese and set aside. ½ cup potato starch vegetables. Return to oven and bake for 12. minutes or until edges are golden and cheese is bubbling. 1 tsp. salt 8. on lightly floured surface, roll out half of dough to fit prepared pan. 8. repeat with remaining dough. Top with desired topping ingredients such as sauce, cheese and 1 tbsp. sugar vegetables. Bake in a preheated oven at 42.5ºF for 2.0 minutes or MAKES 3, 12-INCH THIN CRUST PIZZAS until edges are golden and cheese is bubbling. 1 tbsp. xanthan gum 9. repeat with remaining dough. 2. tbsp. bread machine yeast MAKES 2, 15-INCH THIN CRUST PIZZAS OR 1 THICK CRUST PIZZA

D O UGH D O UGH

64 65 GRISSINI PHILADELPHIA SOFT PRETZELS 1. Measure ingredients into bread pan in the order listed. Note: Grissini are Italian-style pencil-thin . Ingredients 1. Measure first 5 ingredients into bread pan in the order listed. Ingredients 2.. insert bread pan securely into baking chamber; close lid. Plug unit 1 cup water (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. into wall outlet. 1 cup water (80°F – 90°F) 1 tsp. sugar 3. Select DOUGH. Press the START/STOP button. 3. Select DOUGH. Press the START/STOP button. 1/3 cup olive oil 1½ tsp. salt 4. The complete signal will sound when dough is ready. 2. tsp. sugar 4 cups bread flour 4. The complete signal will sound when dough is ready. 1½ tsp. salt 5. Using pot holders remove bread pan from baking chamber and 2. tsp. bread machine yeast 5. Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface. place dough on a lightly floured surface. 3 cups bread flour 6 cups water 6. invert a large mixing bowl over dough and let rest for 10 minutes. 6. invert a large mixing bowl over dough and let rest for 10 minutes. 2. tsp. bread machine yeast 1 ½ tbsp. baking soda 7. Divide dough in half. On a lightly floured board, roll ½ of dough into Kosher salt 7. cut dough into 1½ oz. pieces. Roll each piece into 2.0-inch rope. 13 x 15 inch rectangle. Brush dough evenly with 1 tbsp. additional Shape into pretzel shape, pinching ends to seal. olive oil. If desired, sprinkle evenly with seed or cheese mixture (see below). 8. Dissolve baking soda in water in large shallow saucepan. Bring to boil. Drop pretzels, in small batches into water and let them cook 8. Using a pastry cutter, cut dough lengthwise into 30 thin strips. until they float (about 1 minute). Drain and place them on a greased Place strips on a lightly greased baking sheet. Bake in preheated baking sheet. Sprinkle with coarse salt. oven at 42.5ºF about 14 minutes until golden and fully baked. 9. bake in a preheated oven at 42.5ºF for 15 minutes or until golden. 9. Allow breadsticks to cool on a wire rack. Cool on a wire rack. 10. Repeat with remaining half of dough. MAKES ABOUT 2 DOZEN PRETZELS

D O UGH Makes about 30 breadsticks Tip: These are best eaten the day they are baked.

Note: Cheese Mixture: Combine ½ cup grated Parmesan cheese, D O UGH 2. tbsp. lightly toasted sesame seeds, ½ tsp salt and ¼ tsp. pepper. Seed Mixture: Combine 2. tbsp. each of black sesame seeds, flaxseeds, poppy seeds and lightly toasted sesame seeds, along with ½ tsp. salt and ¼ tsp pepper.

66 67 APPLE FILLED BAKED DOUGHNUTS APPLE FILLED CHALLAH (2-LB.) 1. Measure ingredients into bread pan in the order listed. 1. Measure first 8 ingredients into bread pan in the order listed. Ingredients 2.. insert bread pan securely into baking chamber; close lid. Plug unit Ingredients ¼ cup milk into wall outlet. 1 cup water (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. ¼ cup + 2. tbsp. water (80°F – 90°F) 3. Select DOUGH. Press the START/STOP button. 2. large eggs, at room temperature 4. The complete signal will sound when dough is ready. 3. Select DOUGH setting. Press the START/STOP button. 1 large egg, at room temperature 2. tbsp. sugar 5. Meanwhile, prepare filling (see recipe below). Cover and 4. The complete signal will sound when dough is ready. ¼ cup sugar refrigerate. 2. tbsp. unsalted butter or margarine, cut in pieces 2. tbsp. unsalted butter or margarine, cut in pieces 6. Using pot holders remove bread pan from baking chamber and 2. tsp. salt 5. Meanwhile in a bowl, combine apples, raisins, lemon peel, place dough on a lightly floured surface. cinnamon, honey and lemon juice. Cover and refrigerate until ready ½ tsp. salt 4 cups bread flour 7. invert a large mixing bowl over dough and let rest for 10 minutes. to use. (This can be made a day ahead.) 2.½ cups bread flour 2. tsp. active dry or bread machine yeast 8. remove filling from refrigerator and drain very well. 6. Using pot holders remove bread pan from baking chamber and 2.¼ tsp. active dry or bread machine yeast 9. Divide dough into 2.2. equal pieces. Roll each piece into a 2.-inch 3 medium apples, finely chopped place dough on lightly floured surface. circle. Place 1 tsp. apple filling in center.B ring edges up to cover Filling (recipe below instructions) ½ cup raisins 7. invert a large mixing bowl over dough and let rest for 10 minutes. filling and pinch edges to seal. 10. place each ball of dough, seam side down, on a greased baking 1 tsp. grated lemon peel 8. Divide dough into 3 equal pieces. On a lightly floured board, roll sheet, about 2.-inches apart. Cover and let rise until doubled in size ½ tsp. ground cinnamon out each piece into a 6 x 14 inch rectangle. Spread 1/3 apple mixture (about 45 minutes). down one long side of rectangle. Roll up jellyroll fashion and pres 1 tbsp. honey 11. bake in preheated oven at 375ºF about 14 minutes until lightly edges to seal. Repeat with remaining 2. pieces of dough. Place ropes golden and fully baked. 1 tbsp. lemon juice together on a lightly greased baking sheet. Braid ropes loosely. Tuck ends under braid to seal. 12.. Meanwhile, combine 3 tbsp. confectioners’ sugar and 2. tbsp. water in shallow bowl. Place 1/3 cup granulated sugar in second shallow 9. cover and let rise in warm place until doubled in size (about bowl. D O UGH 40 minutes). Bake in preheated oven at 375ºF about 2.5 minutes or 13. roll each hot doughnut in confectioners’ mixture and then in until golden. granulated sugar to cover doughnuts completely. Place on a wire D O UGH rack to cool. 10. place on a wire rack and allow to cool. MAKES 22 DOUGHNUTS MAKES ONE, 2-LB. LOAF Tip: Doughnuts are best served warm. Tip: If desired, combine ¾ cup confectioners’ sugar and enough lemon Apple Filling: In a bowl, combine 1 cup finely chopped apples, ¼ cup juice to make a smooth consistency. Drizzle over cooled bread. raisins, 1 ½ tbsp. sugar, ½ tsp ground cinnamon and 1 tsp. fresh lemon juice.

68 69 RASPBERRY PECAN TWIST APRICOT BRAID (2-LB.) 1 1. Measure milk, water, 3 eggs, /3 cup sugar, butter, salt, flour and 1. Measure first 8 ingredients into bread pan in the order listed. Ingredients yeast into bread pan in the order listed. Ingredients ¾ cup milk (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit ¾ cup water (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. into wall outlet. ¼ cup water (80°F – 90°F) ¼ cup apricot nectar 3. Select DOUGH. Press the START/STOP button. 3. Select DOUGH. Press the START/STOP button. 4 large eggs, at room temperature 4. The complete signal will sound when dough is ready. 2. large eggs, at room temperature 4. The complete signal will sound when dough is ready. 1/3 cup + 1 tbsp. sugar 5. Using pot holders remove bread pan from baking chamber and 2. tbsp. sugar 3 tbsp. unsalted butter or margarine, cut in pieces place dough on a lightly floured surface. 2. tbsp. unsalted butter or margarine, cut in pieces 5. Meanwhile in bowl, combine apricots, hazelnuts, cinnamon and 6. invert a large mixing bowl over dough and let rest for 10 minutes. honey. Cover and set aside. ½ tsp. salt 2. tsp. salt 7. roll dough into 10 x 14 inch rectangle. Spread jam evenly to within 6. Using pot holders remove bread pan from baking chamber and 4 cups bread flour 4 cups bread flour 1 inch of the edges of the dough. Sprinkle with pecans. Roll up place dough on lightly floured surface. 2.¼ tsp. active dry or bread machine yeast jellyroll style to form a 14-inch roll. Pinch edges to seal. 2. tsp. active dry or bread machine yeast 8. place on a greased baking sheet, seam side down. Cut lengthwise 7. invert large mixing bowl over dough and let rest for 10 minutes ½ cup seedless raspberry jam into 2., 14-inch pieces. With cut side facing up, twist pieces and 1 cup dried apricots, chopped 8. Divide dough into 3 equal pieces. On a lightly floured board, roll 1 cup toasted pecans, chopped tuck ends under. ½ cup toasted skinned hazelnuts, chopped out each piece into a 6 x 14 inch rectangle. Spread 1/3 apricot Confectioners’ sugar frosting 9. cover and let rise until doubled in size (about 30 minutes). ½ tsp ground cinnamon mixture down one long side of rectangle. Roll up jellyroll fashion 10. Lightly beat remaining egg and brush over the top of the bread. and pres edges to seal. Repeat with remaining 2. pieces of dough. 1 tbsp. honey 11. bake in a preheated oven at 375ºF for about 2.5 minutes or until Place ropes together on lightly greased baking sheet. Braid ropes golden and fully baked. (Bread will sound hollow when tapped.) loosely. Tuck ends under braid to seal. 12.. cool on a wire rack. 9. cover and let rise in warm place until doubled in size (about 13. When cooled, drizzle with confectioners’ sugar frosting. 40 minutes). Bake in preheated oven at 375ºF about 2.5 minutes

D O UGH or until golden. MAKES ONE LARGE COFFEE BREAD 10. place on a wire rack and allow to cool. D O UGH MAKES ONE, 2-LB. LOAF Tip: If desired, combine ¾ cup confectioners’ sugar and enough apricot nectar to make a smooth consistency. Drizzle over cooled bread.

70 71 SWEET POTATO PECAN BREAD (2-LB.) CANDY CANE CHERRY BRAID (2-LB.) Ingredients 1. Measure ingredients, except pecans, into bread pan in the order Ingredients 1. in a measuring cup, add enough water to eggs to measure listed. 1¼ cups. Pour into bread pan. 2./3 cup milk (80°F – 90°F) 2. large eggs, at room temperature 2.. insert bread pan securely into baking chamber; close lid. Plug unit 2.. Add remaining ingredients, except almonds, into bread pan in the 1 large egg, at room temperature into wall outlet. Water (80°F – 90°F) order listed. ½ cup mashed cooked sweet potato 3. Select DOUGH. Press the START/STOP button. 3 tbsp. unsalted butter or margarine, cut in pieces 3. insert bread pan securely into baking chamber; close lid. Place ¼ cup firmly packed light brown sugar ¼ cup dry skim milk powder almonds in dispenser and close dispenser lid. Plug unit into wall 4. At “add ingredient” beep, add pecans. outlet. 2. tbsp. unsalted butter or margarine, cut in pieces ¼ cup sugar 5. The complete signal will sound when dough is ready. 4. Select DOUGH. Press the START/STOP button. ½ tsp. salt ½ cup candied cherries, diced 6. Using pot holders remove bread pan from baking chamber and 2.¾ cups bread flour ¼ cup candied lemon peel, diced 5. The complete signal will sound when dough is ready. place dough on a lightly floured surface. 2.¼ tsp. active dry or bread machine yeast 2. tsp. grated lemon peel 6. Using pot holders remove bread pan from baking chamber and 7. invert a large mixing bowl over dough and let rest for 10 minutes. place dough on a lightly floured surface. ½ cup toasted pecans, chopped 1 tsp. salt 8. Divide dough into 3 equal pieces. Shape each piece into a 14-inch 7. Divide dough into 3 equal parts. Roll each part into 18 inch rope. roll. Place ropes together on lightly greased baking sheet. Braid ½ tsp. almond extract ropes loosely. Tuck ends under braid. 3¾ cups bread flour 8. Using all 3 ropes, braid and tuck ends under to seal. Place on a greased baking sheet. Curve one end to resemble candy cane. 9. cover and let rise in a warm place until doubled in size (about 2. tsp. active dry or bread machine yeast 40 minutes). Bake in preheated oven at 375ºF about 2.5 minutes or ½ cup toasted almonds, chopped 9. cover and let rise until doubled in size (about 45 minutes). until golden. 10. bake in preheated oven at 375ºF for 30 minutes until golden brown 10. place on wire rack and allow to cool. and sounds hollow when tapped on the bottom.

D O UGH MAKES ONE, 2-LB. LOAF 11. cool on a wire rack.

Tip: If desired, drizzle with confectioners’ sugar frosting before Tip: If desired, frost with confectioners’ frosting colored with red food D O UGH serving. coloring. Decorate with sugar snowflakes. OR, if desired, omit frosting and brush braid with beaten egg just before baking; the crust will have a high gloss. MAKES ONE, 2-LB. LOAF

72. 73 HOLIDAY STOLLEN (2-LB.) ARITSAN FOCCACIA DOUGH 1. Measure ingredients, except candied fruit, currants and almonds 1. Measure ingredients into bread pan in the order listed. Ingredients into bread pan in order listed. Ingredients

2./3 cup milk (80°F – 90°F) 2.. insert bread pan securely into unit. Close lid. Plug appliance into 1½ cups water (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit wall outlet. into wall outlet. ¼ cup water (80°F – 90°F) 2. tsp. honey 3. Select DOUGH. Press the START/STOP button. 3. Select ARTISAN. Press the START/STOP button. 1 large egg, at room temperature 4. At “add ingredient” beep, add almonds, currants and candied fruit. 2.½ tsp. sea salt 4. The complete signal will sound when dough is ready. 3 tbsp. unsalted butter or margarine, cut in pieces 5. The complete signal will sound when dough is ready. ½ cup whole wheat flour ¼ cup sugar 6. Using pot holders remove bread pan from baking chamber and 3½ cups bread flour 5. Turn dough out onto well floured board. (Kneading paddle may place dough on a lightly floured surface. remain in dough; if so, remove paddle.) 1 tbsp. grated lemon peel 2. tsp. bread machine yeast 7. invert a large mixing bowl over dough and let rest for 10 minutes. 6. punch down and knead to remove air from dough. 1 tbsp. grated orange peel 8. on a large baking sheet, roll dough into 14 x 8 inch oval. Fold one ½ tsp. salt long side over the other to within 1-inch of the opposite side. Pinch 7. cover and let rest for 10 minutes. the edges to seal. 3½ cups bread flour 8. Divide dough into 2. equal portions. Place one piece of dough on 9. cover and let rise until doubled in size (about 45 minutes). a large baking sheet brushed with olive oil and sprinkled with 2. tsp. active dry or bread machine yeast 10. bake in a preheated oven at 375ºF about 2.5 minutes until golden cornmeal. Press and flatten dough suing heel of your hand into ½ cup toasted slivered almonds and fully baked. (Bread will sound hollow when fully baked.) 10 x 10 inch square. Brush the top with olive oil. 11. Allow bread to cool on a wire rack until ready to serve (at least ½ cup candied fruit, diced 9. press flour coated fingertips into bread at 1-inch intervals. Repeat 2.0 minutes). ½ cup currants with other half of dough. Cover and let rise until doubled in size, MAKES ONE, 2-LB. LOAF about 45 minutes. Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle 10. Lightly press fingertips into bread again. Sprinkle with garlic pepper, dried parsley and Rosemary garlic blend. D O UGH with additional toasted slivered almonds. 11. bake at 42.5ºF for 2.0 minutes or until golden and loaves test done. Move breads to wire rack to cool. Serve warm. MAKES 2 LOAVES D O UGH A RTIS N

74 75 ARITSAN SEMOLINA BOULES ARITSAN APRICOT PECAN BOULE 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed. Ingredients Ingredients 2.. insert bread pan securely into baking chamber; close lid. Plug 2. cups water (80°F – 90°F) 2.. insert bread pan securely into baking chamber; close lid. Plug unit 1/3 cup water (80°F – 90°F) unit into wall outlet. into wall outlet. 3 tbsp. olive oil 1 cup apricot nectar 3. Select ARTISAN. Press the START button. 3. Select ARTISAN. Press the START/STOP button. 4. At “add ingredient” beep, add cranberries and pecans. 4 tsp. sugar 2. tbsp. vegetable oil 5. The complete signal will sound when dough is done. 4. The complete signal will sound when dough is ready. 1 tbsp. finely chopped garlic 1 tbsp. maple syrup 6. Turn dough out onto well floured board. (Kneading paddle may 1½ tsp. crushed dried rosemary 5. Turn dough out onto well floured board. (Kneading paddle may 2. tsp. salt remain in dough; if so, remove paddle.) remain in dough; if so, remove paddle.) 1½ tsp. sea salt 1¾ cups whole wheat flour 7. punch down and knead to remove air from dough. 6. punch down and knead to remove air from dough. 8. cover and let rest for 10 minutes. 2. cups semolina flour 1¾ cups bread flour 7. Shape dough into a ball and place, seam side down on lightly 7. cover and let rest for 10 minutes. 2.¾ cups bread flour 2.¼ tsp. bread machine yeast greased baking sheet.

4 tsp. vital wheat gluten 8. Divide dough into 4 equal pieces. Shape each into a ball and place, 2./3 cup dried cranberries 8. cover and let rise until doubled in size, about 45 minutes. seam side down on lightly greased baking sheet. 2. tsp. bread machine yeast 2./3 cup chopped pecans 9. Uncover and dust loaves lightly with flour. Using sharp knife or 9. cover and let rise until doubled in size, about 45 minutes. razor blade, cut cross about 3 inches long and ¼-inch deep in to top loaf. 10. Uncover and dust loaves lightly with flour. Using sharp knife 10. bake at 42.5ºF for 2.5 minutes or until golden and loaves test done. or razor blade, cut cross about 3 inches long and ¼-inch deep Move breads to wire rack to cool. in to top each loaf. 11. Allow bread to cool on wire rack until ready to serve (at least 2.0 11. bake at 42.5ºF for 2.5 minutes or until golden and loaves test done. minutes). Move breads to wire rack to cool. MAKES 1 LOAF 12.. Allow bread to cool on wire rack until ready to serve (at least 2.0 minutes). A RTIS N D O UGH MAKES 4 SMALL LOAVES D O UGH A RTIS N

76 77 APRICOT KEY LIME PRESERVES BLUEBERRY MANGO PRESERVES 1. Measure ingredients in order listed into bread pan. 1. Measure ingredients in order listed into bread pan. Ingredients Ingredients 3 cups fresh apricots, chopped 2.. insert bread pan securely into baking chamber; close lid. Plug unit 2. cups fresh blueberries 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. into wall outlet. 1 cup sugar 1 cup fresh mango, coarsely chopped 3. Select JAM and Press the START/STOP button. 3. Select JAM. Press the START/STOP button. 1 tbsp. fresh key lime juice ¾ cup sugar 4. The complete signal will sound when the preserves are done. 4. The complete signal will sound when the preserves are done. 1 tbsp. key lime zest 1 tbsp. grated lime peel 1 pkg. (1.75 oz.) powdered pectin 5. Using a pot holder, remove bread pan from baking chamber and 1 tbsp. fresh lime juice 5. Using pot holders remove bread pan from baking chamber and cool carefully pour preserves into clean jars. on a wire rack. Carefully pour preserves into clean jars. 1 pkg. (1.75 oz.) powdered pectin 6. place in refrigerator to cool. 6. place in refrigerator to set. 7. Store in refrigerator for up to 3 weeks. 7. Store in refrigerator for up to 3 weeks. MAKES ABOUT 2 CUPS MAKES ABOUT 3 CUPS

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78 79 BLUEBERRY PINEAPPLE PRESERVES PEACHY LEMON PRESERVES Ingredients 1. Measure ingredients in order listed into bread pan. Ingredients 1. Measure ingredients in order listed into bread pan. 2. cups fresh blueberries 2.. insert bread pan securely into baking chamber; close lid. Plug unit 3 cups fresh peaches, coarsely chopped (about 1½ lbs.) 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. into wall outlet. 1 cup fresh pineapple, coarsely chopped 1 cup sugar 3. Select JAM. Press the START/STOP button. 3. Select JAM. Press the START/STOP button. 1 cup sugar 1 tbsp. gated lemon peel 1 tbsp. fresh lemon juice 4. The complete signal will sound when the preserves are done. 2. tbsp. fresh lemon juice 4. The complete signal will sound when the preserves are done. 1 pkg. (1.75 oz.) powdered pectin 5. Using pot holders remove bread pan from baking chamber and cool 1 pkg. (1.75 oz.) powdered pectin 5. Using pot holders remove bread pan from baking chamber and cool on a wire rack. Carefully pour jam into clean jars. on a wire rack. Carefully pour jam into clean jars. 6. place in refrigerator to set. 6. place in refrigerator to set. 7. Store in refrigerator for up to 3 weeks. 7. Store in refrigerator for up to 3 weeks. MAKES ABOUT 3 CUPS MAKES ABOUT 3 CUPS J A M J A M

80 81 PINEAPPLE PAPAYA PRESERVES RASPBERRY MANGO PRESERVES 1. Measure ingredients in order listed into bread pan. 1. Measure ingredients in order listed into bread pan. Ingredients Ingredients 2. cups fresh pineapple, chopped 2.. insert bread pan securely into baking chamber; close lid. Plug unit 2. cups fresh raspberries 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. into wall outlet. 1 cup fresh papaya, chopped 1 large ripe mango, peeled, seeded and coarsely chopped 3. Select JAM. Press the START/STOP button. 3. Select JAM. Press the START/STOP button. ¾ cup sugar ¾ cup sugar 4. The complete signal will sound when the preserves are done. 4. The complete signal will sound when the jam is done. 1 tbsp. grated lemon peel 1 tbsp. fresh lemon juice 1 tbsp. fresh lemon juice 5. Using pot holders remove bread pan from baking chamber and cool 1 pkg. (1.75 oz.) powdered pectin 5. Using a pot holder, remove bread pan from baking chamber and on a wire rack. Carefully pour jam into clean jars. carefully pour jam into clean jars. 1 pkg. (1.75 oz.) powdered pectin 6. place in refrigerator to set. 6. place in refrigerator to cool. 7. Store in refrigerator for up to 3 weeks. 7. Store in refrigerator for up to 3 weeks. MAKES ABOUT 3 CUPS MAKES ABOUT 3 CUPS J A M J A M

82. 83 STRAWBERRY KIWI PRESERVES CURRIED APPLE MANGO MARMALADE 1. Measure ingredients in order listed into bread pan. 1. Measure ingredients in order listed into bread pan. Ingredients Ingredients 2. cups strawberries, coarsely chopped 2.. insert bread pan securely into baking chamber; close lid. Plug unit 2.½ cups apples, diced 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. into wall outlet. 1 cup golden or green kiwi, coarsely chopped 1 large ripe mango, peeled, seeded and coarsely chopped 3. Select JAM. Press the START/STOP button. 3. Select JAM. Press the START/STOP button. ¾ cup sugar ¾ cup sugar 4. The complete signal will sound when the preserves are done. 4. The complete signal will sound when the jam is done. 1 tbsp. fresh lemon juice 2. tsp. minced fresh ginger 1 pkg. ( 1.75 oz.) powdered pectin 5. Using pot holders remove bread pan from baking chamber and cool ½ tsp. curry powder 5. Using a pot holder, remove bread pan from baking chamber and on a wire rack. Carefully pour jam into clean jars. carefully pour jam into clean jars. ¼ tsp. cayenne powder 6. place in refrigerator to set. 6. place in refrigerator to cool. 1 pkg. (1.75 oz.) powdered pectin 7. Store in refrigerator for up to 3 weeks. 7. Store in refrigerator for up to 3 weeks. MAKES ABOUT 3 CUPS MAKES ABOUT 1½ CUPS J A M J A M

84 85 ORANGE MOJO MARMALADE APPLE CURRY CHUTNEY 1. Measure ingredients in order listed into bread pan. 1. Measure ingredients in order listed into bread pan. Ingredients Ingredients 1 small onion, very thinly sliced 2.. insert bread pan securely into baking chamber; close lid. Plug unit 2.½ cups apples, finely chopped 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. into wall outlet. ¼ cup orange peel, slivered ¾ cup sugar 3. Select JAM. Press the START/STOP button. 3. Select JAM. Press the START/STOP button. 1/3 cup fresh orange juice 1 jalapeno, seeded and diced 4. The complete signal will sound when the jam is done. 4. The complete signal will sound when the preserves are done. 1½ tbsp. fresh lime juice 2. tsp. minced fresh ginger 1 cup sugar 5. Using pot holders remove bread pan from baking chamber and cool ½ tsp. curry powder 5. Using pot holders remove bread pan from baking chamber and cool on wire rack. Carefully pour jam into clean jars. on a wire rack. Carefully pour preserves into clean jars. 1 tbsp. fresh oregano, chopped 2. tbsp. apple juice 6. place in refrigerator to set. 6. place in refrigerator to set. 1/8 tsp. salt 1 pkg. (1.75 oz.) powdered pectin ¼ tsp. ground cumin 7. Store in refrigerator for up to 3 weeks. 7. Store in refrigerator for up to 3 weeks. 1 pkg. (1.75 oz.) powdered pectin MAKES ABOUT 3 CUPS MAKES ABOUT 2½ CUPS J A M J A M

86 87 PEPPER CHUTNEY CHIPOTLE KETCHUP 1. Measure ingredients into bread pan. 1. Measure ingredients in order listed into bread pan. Ingredients Ingredients 1 medium green pepper, seeded and diced 2.. insert bread pan securely into baking chamber; close lid. Plug unit 1 medium onion, diced 2.. insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. into wall outlet. 1 medium red pepper, seeded and diced 1 tbsp. olive oil 3. Select JAM. Press the START/STOP button. 3. Select JAM. Press the START/STOP button. 1 bunch green onions, sliced 1 can (2.8 oz.) tomatoes, drained and chopped 4. The complete signal will sound when the preserves are done. 4. The complete signal will sound when the ketchup is done. ½ cup sun dried tomatoes, chopped 2. bottled chipotle peppers in adobe, drained and chopped 5 jalapeno peppers, seeded and diced 5. Using a pot holder remove bread pan from baking chamber and ½ cup cider vinegar 5. Using a pot holder, remove bread pan from baking chamber and carefully pour the mixture into clean jars. carefully spoon into a heatproof bowl. Cover and allow to stand for 2. large cloves garlic, minced ¼ cup light brown sugar at least 10 minutes to cool. 6. refrigerate jars to cool. ¼ cup fresh cilantro, chopped 1 tbsp. molasses 6. Spoon into blender jar; process on high speed until smooth (about 4½ cups sugar 7. Store in refrigerator up to 3 weeks. 1 tsp. celery seeds 1 minute). 1 package (1.75 oz.) powdered pectin MAKES ABOUT 2½ CUPS ½ tsp. ground cinnamon 7. Strain and pour into jars. 1 cup cider vinegar ¼ tsp. cloves 8. Store in refrigerator for up to 3 weeks. MAKES ABOUT 3 CUPS J A M J A M J A M

88 89 Notes: Notes:

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