manualslib - bread machine reviews · basic bread - 5 - let's start baking! basic bread 1....

ADMIRALAutomatic Bread & Dough Maker

Model ZOJ44510(same as Zojirushi model BBCC-Q20

Instruction Manual

Custom Recipes

Additional RecipeAdditional Recipes

Breadmaker Part Storehttp://us.ebid.net/users/[email protected]

Instruction ManualCustom RecipesAdditional Recipes

Downloaded from www.Manualslib.com manuals search engine

http://www.manualslib.com/

Op

erating

Instru

ction

s & R

ecipes

Ho

w to

Enjo

y the Z

ojiru

shi H

om

e Bakery Su

per

22344

56789

10111111

12~26

BBCC – Q20 CONTENTS

Important Safeguards SpecificationsDescription of Parts Control Panel SettingsLength of Cycles

LET’S START BAKING

• Basic Bread • Quick Baking • Mix Bread • Whole Grain • Dough Using the TimerCleaning the Machine and Baking PanStoring the Home Bakery SuperQuestions and AnswersRecipes



WELCOME TO THE ZOJIRUSHI HOME BAKERY

- 2 -

Important Safeguards

Specifications

WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING:

1. Read all instructions carefully.2. Do not touch hot surfaces. Use handles or knobs. Do not close or clog the steam vent opening under any circumstances.3. To protect against electrical shock, do not immerse cord, plug, or baking machine in water or other liquid.4. Close supervision is necessary when the appliance is used by or near children.5. Unplug the power supply cord when the appliance is not in use, or before cleaning. Allow to cool before putting on or taking off any parts, and before cleaning the appliance. 6. Do not use or operate the appliance with a damaged cord of plug, or after the appliance has been damaged in any manner. Return the appliance to the nearest authorized service facility or dealer for examination, repair, or adjustment.7. The use of accessory attachments not recommended or sold by the appliance manufacturer may cause injuries.8. Do not use outdoors.9. Do not let the power supply cord hang over the edge of a table or counter, or touch hot surfaces.10. Do not place the appliance on or near heat sources such as gas or electric stoves, ovens, or burners.11. Extreme caution must be given when moving the appliance containing hot contents or liquids.12. To disconnect, press RESET and remove plug from wall outlet. Never pull on cord.13. Do not use the appliance for other than intended or specified purposes.

Save These Instructions THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.

Note A. A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.B. Extension cords are available and may be used if care is exercised in their use.C. When an extension cord is used:(1) the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and(2) the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally.

This appliance has a polarized plug (one blade is wider that the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

Specifications Capacity: Bread 1 loaf approximately 2 lbs. (7-1/2" ~ 9-3/4" in height)Power: Heater: 600WConsumption: Motor: 85WVoltage: 120V, 60HzDimensions: 13" X 9-3/4" X 15"Weight: 14-3/4lbs



DESCRIPTION OF PARTS

- 3 -

Description of Parts

Inside of the Oven

Accessories

Viewing Window

Control Panel

Steam Vent

Power Supply Cord

Plug

Kneading Blade Baking Pan

Handle

Temperature Sensor

Heater

Inside of the Oven Accessories

Measuring Spoon:May be used to measure yeast, sugar, salt, dry milk and spices. The large side measures 1 tablespoon; the small side measures 1 teaspoon. The halfway mark on each measure one-half tablespoon and one-half teaspoon, respectively.

Measuring cup:Is for measuring liquids only; filled to the brim it measures 1 cup.



CONTROL PANEL SETTINGS / LENGTH OF CYCLES

- 4 -

Length of Cycles

1

2

6

5

4

3

Basic Bread

Quick Baking

Mix Bread

Dough

Hours

Preheating (15 minutes.)

Kneading First rising Second rising

Whole Grain

Baking Keep Warm

Beep

Third rising Stir

downStir

down

Hours


Kneading First rising Second rising Baking Keep WarmStir

down

Hours


Kneading First rising Second rising Baking Keep Warm

Beep

Third rising Stir

downStir

down

Hours


Kneading First rising Second rising Baking Keep Warm

Beep

Third rising Stir

downStir

down

Hours


Kneading First rising Second rising

Beep

Stirdown

Each key should be pressed firmly until a "beep" sound is heard.1 OPERATION LIGHT - This light illuminates when the Bakery is in operation.2 START/RESET key – Press this key to start or to cancel a process. To RESET, press and hold the key about 1 sec.3 SELECT COURSE key – Press to select the desire baking function: BASIC BREAD, QUICK BAKING, MIX BREAD, WHOLE GRAIN, or DOUGH.4 CRUST CONTROL key – Press to select the desired crust color: Light or Regular. Cannot be used for WHOLE GRAIN or DOUGH settings.5 TIMER key – For baking at a later time, press this key to set the completion time, ranging from 4.5 hours to 13 hours. The set time decreases in units of 10 minutes each time you press ( ) and increases in units of 10 minutes each time you press ( ). Cannot be used for QUICK BAKING setting.6 LIQUID CRYSTAL DISPLAY UNIT – Indicates the time up to completion of baking, the baked color, etc.

Length of Cycles



BASIC BREAD

- 5 -

Let's Start Baking!

Basic Bread

1. Open the lid and turn the baking pan to the "UNLOCK" direction. Then remove the baking pan by pulling up on the handle.

2. Attach the kneading blade to the rotating shaft; push down firmly.

4. Insert the baking pan into the machine. Turn the baking pan to the "LOCK" position aligning the mark ( ) on the main body with the ( ) mark on the baking pan so that it locks in place. Pull the handle lightly to make sure that the baking pan is secure, then fold the handle down.

5. Close the lid, and plug in the unit. 3:50 will start blinking.

7. Press the START key. The red operation light will illuminate. The entire cycle will take 3 hours and 50 minutes. Kneading will start after 15 minutes of preheating.

8. When the cycle has completed, beeps will sound and operation light will flash. Press the RESET key, open the lid. Hold the handle with an oven mitten and turn the baking pan to the UNLOCK position, remove the baking pan by pulling up on the handle. If the RESET key is not pressed after the beeps have sounded, the machine will continue to heat for 60 minutes. The bread should be removed as soon as possible. Avoid placing the heated baking pan on the main body or on any carpet, etc. susceptible to heat, as it may cause damage to the main body or carpet.

9. Gently shake the bread loaf out of the baking pan and onto a cooling rack. Take out with much care not to get burnt. Turn the bread right side up to cool. Allow to cool before slicing. If the kneading blade is stuck to the bottom of the loaf, remove it using a rubber spatula since it will be hot.

10. After use, unplug the unit.

6. Make sure that the "Basic Bread" course is selected and press the CRUST CONTROL key to select either "LIGHT", or "REGULAR". When the CRUST CONTROL or START key is pressed, the display will stop blinking.

Approximately 30 to 35 minutes later, a beep will sound, this signal is for adding extra ingredients. (If the recipe does not require extra ingredients, please ignore the beep signal.) Caution: The main body gets hot during the baking.

Rotating Shaft

3. Measure all the ingredients into the baking pan in order listed in the recipe book or as follows; (1) Pour in water (2) Add butter, sugar, salt, and dry milk (3) Add flour; make a depression in the middle of the flour and sprinkle yeast into it, ensuring that the yeast does not touch any liquids.



QUICK BAKING

- 6 -

Let's Start Baking!

Quick baking



3. Measure all the ingredients into the baking pan in order listed in the recipe book or as follows; (1) Pour in water (2) Add butter, sugar, salt, and dry milk (3) Add flour; make a depression in the middle of the flour and sprinkle yeast ("Rapid Rise" yeast) into it, ensuring that the yeast does not touch any liquids.



7. Press the START key. The red operation light will illuminate. The entire cycle will take 1 hour and 58 minutes. Kneading will start after 5 minutes of preheating. Caution: The main body gets hot during the baking.


9. Gently shake the bread loaf out of the baking pan and onto a cooling rack. Take out with much care not to get burnt. Turn the bread night side up to cool. Allow to cool before slicing. If the kneading blade is stuck to the bottom of the loaf, remove it using a rubber spatula since it will be hot.

10. After use, unplug the unit. The TIMER cannot be used. "Rapid Rise" yeast must be used with this setting.

6. Starting (1) Press the SELECT COURSE key and select the QUICK BAKING setting. When the SELECT COURSE key is pressed, the display will stop blinking and show 1:58. (2) Press the CRUST CONTROL key to select either "LIGHT", or "REGULAR".

Rotating Shaft




MIX BREAD

- 7 -

Let's Start Baking!

Mix Bread




7. Press the START key. The red operation light will illuminate. The entire cycle will take 3 hours and 50 minutes. Kneading will start after 15 minutes of preheating.




6. Starting (1) Press the SELECT COURSE key and select the MIX BREAD setting. When the SELECT COURSE key is pressed, the display will stop blinking and show 3:50. (2) Press the CRUST CONTROL key to select either "LIGHT", or "REGULAR".

Approximately 30 to 35 minutes later, a beep will sound, this signal is for adding extra ingredients. (If the recipe does not require extra ingredients, please ignore the beep signal.) Caution: The main body gets hot during the baking.

Rotating Shaft




WHOLE GRAIN

- 8 -

Let's Start Baking!

Whole Grain








6. Starting (1) Press the SELECT COURSE key and select the WHOLE GRAIN setting. When the SELECT COURSE key is pressed, the display will stop blinking and show 4:10. (2) Press the START key. The red operation light will illuminate. The entire cycle will take 4 hours and 10 minutes. Crust Control cannot be used with this setting. Kneading will start after 25 minutes of preheating. Approximately 37 to 42 minutes later, a beep will sound, this signal is for adding extra ingredients. (If the recipe does not require extra ingredients, please ignore the beep signal.) Caution: The main body gets hot during the baking.Rotating Shaft




DOUGH

- 9 -

Let's Start Baking!

Dough





7. When the cycle has completed, beeps will sound and operation light will flash. Press the RESET key, open the lid. Hold the handle with an oven mitten and turn the baking pan to the UNLOCK position, remove the baking pan by pulling up on the handle.


10. For shaping variations, refer to pages 19 ~ 21.

6. Starting (1) Press the SELECT COURSE key and select the DOUGH setting. When the SELECT COURSE key is pressed, the display will stop blinking and show 2:00. (2) Press the START key. The red operation light will illuminate. The entire cycle will take 2 hours. Kneading will start after 25 minutes of preheating. Approximately 40 to 45 minutes later, a beep will sound. (This signal is for adding extra ingredients when making mix bread dough.)

Rotating Shaft

8. Gently shake the dough from the baking pan and shape as desired. Remove the kneading blade if it is attached to the bottom of the dough.




USING THE TIMER

- 10 -

Using the Timer The TIMER can be used for the BASIC BREAD, MIX BREAD, WHOLE GRAIN and DOUGH settings. The completion time, the time when the bread will be ready can be set in units of 10 minutes starting from 4.5 hours to 13 hours.But we do not recommend using TIMER with MIX BREAD recipes for food safetyreason.

How to set the TIMER:

1. After the baking pan with ingredients is placed in the HOME BAKERY Super, press the SELECT COURSE key, and the CRUST CONTROL functions with only BASIC BREAD, MIX BREAD setting.

2. Use the TIMER keys to set your desired completion time. (Pressing and holding the TIMER key, will rapidly adjust the display.)

3. Press the START key. The time remaining until the bread is completed will be displayed. The indication will be made in units of 1 minute.

It is not recommended to bake with the TIMER at a high room temperature (over 90° F).

Note that recipes that call for milk, eggs, juice, dry fruit, etc. should not be programmed for food safety reasons.

TIMER CRUST CONTROL

BASIC BREAD

QUICK BAKING

MIX BREAD

WHOLE GRAIN

DOUGH



QUESTIONS AND ANSWERS

- 11 -

Cleaning theMachine andBaking Pan

Storing the HomeBakery Super

Questions andAnswers

CLEANING THE MACHINE AND BAKING PANSince dust and crumbs left inside the unit may cause scorching or uneven baking with the next use, be sure to clean the machine and the baking pan each time you use the HOME BAKERY Super. Do not immerse the HOME BAKERY Super or the baking pan in water or any other liquids. After use, be sure to unplug the unit and wait until the machine cools before cleaning.Wipe off the outside of the HOME BAKERY Super, performance of the HOME BAKERY Super. for cleaning, open the lid approximately 30º and pull it up towards you, in the direction of the arrow. Clean the viewing window by wiping with a moist paper towel; wipe dry.

To clean the baking pan, fill the empty baking pan with lukewarm water and liquid detergent. Allow the pan to sit for 30 minutes, empty the baking pan then remove the kneading blade. If the kneading blade is difficult to remove, hold the kneading blade in one hand and with the other hand grasp the rotating shaft from beneath the pan; turn both hands in opposite directions to free the blade.Clean the inside of the baking pan with a soft sponge. You may use a very soft brush to dislodge baked-on crumbs around the shaft and in the center of the kneading blade. To prevent loss, after cleaning the kneading blade attach it tot the baking pan.

The baking pan is coated with a non-stick finish. Do not use hard utensils such as forks, knives or metal spatulas inside the baking pan. Do not use abrasives or metal scrubbers. The coating may change color after long use, this is caused by moisture and steam inside the machine and will not affect the performance of the

STORING THE HOME BAKERY SuperCool the unit completely with the lid open. Clean as described above. Be sure that all moisture inside the unit has dried completely before closing the lid to store. To avoid damage, do not place any heavy objects on the top lid.

QUESTIONS AND ANSWERSQ1: Why do the height and shape of my bread loaves differ from time to time?A1: The height and shape of the bread is affected by room temperature, weather, humidity, altitude, use of the timer, and fluctuations in household current. The outcome of your bread may be affected if fresh ingredients are not used or if the ingredients were not measured correctly.Q2: Why does the bread rise excessively even if the ingredients are correctly measured?A2: Over-rising is caused by high temperature, high humidity, or strong yeast. Reduce the amount of yeast, water, or sugar. (Refer to the Troubleshooting Guide.)Q3: Why does the bread have an unusual odor?A3: Stale ingredients or too much yeast may have been used. Be sure to use fresh ingredients and measure accurately.Q4: What should I do if the kneading blade is stuck to the bottom of my loaf?A4: The kneading blade is detachable and therefore may come off with the bread. Before slicing the loaf, remove the kneading blade with a rubber spatula, be careful since it may be hot.Q5: Why is the TIMER limited to 13 hours?A5: Any setting beyond 13 hours may affect the quality of the dough resulting in a poor outcome in the finished bread.Q6: Why does the machine produce noises at midnight when the TIMER has been set?A6: When the TIMER has been set for baking bread in the morning, themachine starts operating at midnight. The sound heard is the motor during the kneading process.Q7: What will happen if the power is interrupted or the machine is unplugged accidentally?A7: The machine will resume operation if the power is restored within 20 seconds. If the power is interrupted for an extended length of time, the machine will stop in that stage and 3:50 will blink after resetting, but no bread will be baked. Remove the dough and begin again with new ingredients when the power returns.Q8: What will happen if the bread is not removed from the baking pan and allowed to cool?A8: The bread will become too soft absorbing condensation, and collapse because the steam in the bread cannot escape. Remove the bread from the baking pan immediately after it has baked.Q9: Is it possible to bake bread with the ingredient amounts found in general recipes or cookbooks?A9: The accompanying recipes were specifically created for this machine, results may vary when using any other recipes.Q10: Why does my bread sometimes have unmixed flour on the side crust?A10: Sometimes the flour may remain on the sides of the baking pan and will bake onto the sides of the loaf. If this happens, trim off that portion of the outer crust with a sharp knife.



RECIPETABLE OF CONTENTS

- 11 -

RecipeTable of Contents

TABLE OF CONTENTS Introduction The "Secret" Ingredients for Success Tips on Using your Bread MachineYeast BreadCreating your Own Yeast BreadTips on Dark Bread Special Glazes for Yeast Bread Measuring Ingredients Yeast Bread Basic Bread Course Basic White Bread Hearty Oatmeal Bread Potato Bread Crusty French Bread Italian Herb Bread Sugar Free White Bread Cheese ‘N’ Onion Bread Pumpkin Bread Curry Bread Quick Baking Course Basic White Bread Whole Grain Course Basic Wheat Bread Honey Wheat Berry Bread 100% Whole Wheat Bread Seven-Grain Bread Pumpernickel Bread Light Rye Bread Italian Wheat Bread Whole Wheat Nut Bread Fat Free Basic Wheat Bread 100% Whole Wheat Apple Bread 100% Whole Wheat Fruit Bread Mix Bread Course Sweet Bread Chocolate Bread Coconut Bread Russian Kulich Irish Soda Bread Raisin Bread Cherry Chocolate Bread Cherry Brioche Fat Free Apple Oat Bread Apple Oat Bread Doughs Croissants Pizza Dough Traditional Pizza Dough Pizza Dough With Beer Thin-Crust Pizza Thick-Crust Pizza Crusty Rolls Soft Pretzels Butter-Rich Roll & Bread Dough Traditional Loaf Pan Rolls Cloverleaf Rolls Cinnamon-Raisin Rolls Cinnamon-Raisin Swirl Loaf Bread Sticks Troubleshooting Guide

1213131414141415

15~161516161616161616171717171718181818181819191919191920202020202021212121212222242424242424252626262627272728



INTRODUCTIONTHE "SECRET" INGREDIENTS FOR SUCCESS

- 13 -

Chapter 1Introduction

The "Secret" Ingredients forSuccess

If baking bread has always been a mystery to you, you’ll be pleasantly surprised to find how easily the Home Bakery Super can make you a great baker! The recipes outlined in this book have been carefully tested, but there are few tips we’d like to pass on to you to insure success every time.The most important tip is to follow the direction in the recipes exactly. Use the ingredients specified in the recipes. Once you become familiar with what the Home Bakery Super can do, you’ll be able to invent your own delectable concoctions.Breads will be only as good as the ingredients used; that’s why it’s so important to avoid making substitutions. Here’s a list of the most common ingredients you’ll find in our recipes:

• All Purpose Flour is a blend of refined wheat flour especially suitable for making croissants and pizza. For best results, lightly spoon flour into a measuring cup then level it off with a knife. (It is not necessary to sift flour for bread).• Bread Flour is a type of wheat flour made from hard wheat that includes all of the gluten from the grain. Since bread flour has a higher gluten and protein content than all purpose flour, it is well-suited for use in yeast breads. Gluten gives structure and height to the loaf, thus bread flour rises better than other flours. It produces a higher loaf and bread that has a coarser texture.• Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated from flour by sifting or bolting. They are often added in small quantities to bread for nutritional enrichment, heartiness and flavor. They are also used to improve the texture of bread.• Cornmeal & Oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats. They are used primarily to enhance the flavor and texture of breads.• Cracked Wheat* is very coarse in texture. It comes from wheat kernels cut into angular fragments. It gives whole grain breads a nutty flavor and crunchy texture.• Gluten is an elastic protein found mainly in wheat flour (all flour contains some gluten). Gluten is an important element in all yeast breads, as it gives bread its structure or framework. Flours with a high gluten content make the best bread flours.• Vital Wheat Gluten (also called vital gluten or wheat gluten) is the dried gluten protein obtained from high protein, hard-wheat flour by rising off most of the starch. Adding gluten flour to bread recipes helps improve strength, texture height of the loaf. It is especially useful in recipes that call for wheat bread flour or low-gluten flours.• Rye Flour is a dark flour made from grain of rye.• Whole Wheat Flour, ground from the entire wheat kernel, is heavier, richer in nutrients, and more perishable than All Purpose Flour.• Seven-Grain Cereal Blend** is a blend of cracked wheat, oats, bran, rye, corn meal, flax seeds, and hulled millet.• Active Dry Yeast feeds on sugar and ferments it, thus causing dough to rise. Active dry yeast (simply dried granules of yeast) is made of tiny plants that change food (especially gluten and sugar) into bubbles of carbon dioxide. As these bubbles expand, the bread rises. Active dry yeast is best suited for use in bread machines. Note that "rapid rise", "quick rise" and "instant yeast" are not recommended for multiple rising, long fermentation periods or whole wheat bread machine cycles. The recipes developed for the Home Bakery used "Fleischmann’s Active Dry Yeast" or "Fleischmann’s Rapid Rise Yeast".• The active dry yeast should be kept in the freezer of a refrigerator and please make it sure that the fresh yeast be used for baking a good quality bread. Using old yeast is not recommended as it may end up with adverse quality.• Butter, Margarine, and Oil "shorten", or tenderize the texture of yeast breads. French bread gets its unique crust and texture from the lack of added oils. However, breads that call for oils stay fresh longer. Butter should be measured and cut into small pieces. The recipes developed for the Home Bakery Junior used unsalted butter; however, regular butter or margarine can be substitute for unsalted butter.• Eggs add richness and velvety texture to bread doughs. Use large size eggs in these recipes.• Homogenized Milk & Buttermilk add texture and flavor. You may substitute homogenized milk or buttermilk for dry milk, but the loaf may be come out shorter and the crust may be darker than dry milk breads.• Salt is necessary when making yeast breads. It not only adds flavor but controls the growth of yeast, which helps the bread rise. Too much salt can kill the yeast, but too little lets the dough rise so fast it may fall before baking is complete. Salt also keeps bread from getting stale too quickly. Table salt and sea salt both work well in bread machines. Adjustment to the amount of salt will affect the action of the yeast.• Sugar is important for the color and flavor of breads, as well as to feed the yeast. Recipes in this booklet that call for sugar requires granulated sugar. Do not substitute powdered sugar or brown sugar unless indicated.• Fructose* is a naturally occurring sugar found in fruits, berries, and honey. The taste of fructose is identical to that of common sugar with the added benefit that it is 1-1/2times as sweet as sugar. Fructose is a carbohydrate, which must be accounted for in the diet.* Available at health food stores.** Available at health food stores or in your local supermarket’s hot cereal department.



TIPS ON USING YOUR BREAD MACHINE

- 14 -

Tips on Using Your Bread Machine

Yeast Breads

Creating Your OwnYeast Breads

Tips on Dark Breads

Yeast Breads

Nothing is more satisfying – or more rewarding – than the heady aroma of freshly baked bread. With your Home Bakery, you can have it anytime! All of the mystery has been taken out of the bread-baking ritual – the mixing, kneading, rising, and even the baking. Now you can choose your favorite recipe, measure the ingredients into the Home Bakery Super, and experience a perfect, fragrant loaf every time!Besides preparing and baking fresh bread from start to finish, the Home Bakery Super can also mix, knead and proof dough that you can shape and bake yourself in a conventional oven. So if you’d like to make long and crusty French bread, cinnamon rolls, or pizza crust with the convenience of the Home Bakery Super, it’s all possible with the easy recipes in this chapter.

Creating your Own Yeast Breads

With the Home Bakery Super by Zojirushi, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All the mystery and hard work is gone. Inside this talented machine with a computer brain, the dough is mixed, kneaded , proofed, and baked without you.The Home Bakery Super can also just prepare the dough, and when it’s ready, you can shape and bake in a conventional oven.

The recipes on the following pages are unique to the Home Bakery Super Complement by Zojirushi. Each one features ingredients that best complement a particular loaf of bread, and each was tested in our machines.When creating your own yeast bread recipes or baking an old favorite, use this booklet as a guide for converting portions from your recipe to the Home Bakery Super. These portion guidelines will result in heavier and somewhat coarser dough.Depending upon ingredients, an average loaf of bread will range from 7-1/2 to 9-3/4 inches in height.

Here are some additional tips:• Liquids ingredients should be placed into the baking pan first, then the dry ingredients. The yeast should be added last and sprinkled on the dry ingredients so that the yeast doesn’t come in contact with any liquid.• Note that most of our yeast breads call for bread flour, because our testing has shown that it provides the best quality bread. We recommend that you use bread flour in your own recipes as a substitute for a all purpose flour. Bread flour contains more protein and gluten, which is essential in producing a successful loaf of bread in a bread machine.• In general, most bread recipes found in cookbooks are based on 6 to 7 cups of flour, and yield 2 loaves of bread. Often, these recipes can be successfully halved to be made in the Home Bakery Super.• Adding ingredients such as fruits, and nuts, can easily be done using the "MIX BREAD" setting. Again, check our recipes for guidelines on how much of these ingredients you can add to your doughs. Be aware that additions like these tend to make doughs heavier and somewhat coarser in texture.• When using "Rapid Rise" yeast, be sure to select the "QUICK BAKING" course to eliminate one rising period. It will shorten the start-to-finish time considerably.• If the room temperature is above 77º F, it is recommended to use refrigerated liquids. Yeast and flour should be fresh and at room temperature, and butter should measured and cut into small pieces.• Changes in humidity or baking in high altitudes may require ingredient adjustments. Humidity tends to make dough moister. High altitudes tend to make the loaves rise too quickly. For humidity, try adding an extra tablespoon of flour to improve the consistency. Repeat if necessary until the dough forms a nice ball. For high altitudes, decrease the amount of yeast by approximately 1/2 teaspoon, and decrease the sugar slightly. Egg Glaze: Shouldn’t it be the same as for Croissants and Butter Rich Roll’s egg Glaze recipe? All t three are different. egg glaze: 1 egg, beaten; 1 Tbsp. Water croissants: 2/3 cup butter, softened; 1 medium egg, beaten; 2 teaspoon water. butter rich rolls: 1/2 egg beaten; 2 teaspoon water.• For recipes using the timer cycle, don’t allow fresh ingredients, such as milk or eggs, to remain in the machine for more than 2 hours.• The DOUGH setting course is great for mixing, kneading, and proofing, (allowing dough to rise) and for richer doughs like croissant and brioche doughs. Use the Home Bakery Super to prepare these doughs so all you need to do is shape and bake them according to your recipe.

Tips on Dark Breads

Breads made with whole-grain flours, such as whole wheat, or rye, require a bit more tender loving care to insure that they achieve the height of deliciousness.

Notice that some whole-grain breads may also call for substantial amounts of bread flour, too. That’s because the darker flours need to be "lightened" with a white flour for the best-tasting, best-looking loaf.



TIPS ON USING YOUR BREAD MACHINE

- 15 -

Special Glazes forYeast Breads

Measuring Ingredients

Special Glazes for Yeast Breads

Give your just-baked bread a professional finish. Select one of these special glazes to enhance your bread.Egg glaze: 1 egg, beaten; 1 Tbsp. Water croissants: 1/3 cup butter, softened; 1 medium egg, beaten; 2 teaspoon water. butter rich rolls:1/2 egg beaten; 2 teaspoon water.Egg Glaze: Beat 1 egg and 1 tablespoon of water together, brush generously over top crust of bread.Melted Butter Crust: Brush melted butter over just-baked bread for softer, tender crust.Milk Glaze: For a softer, shinier crust, brush just-baked bread with milk or cream.Sweet Icing: Mix 1 cup sifted powdered sugar with 1 to 2 tablespoons milk to make a smooth glaze; drizzle over raisin bread or sweet breads.Poppy/Sesame/Caraway Seed/Cornmeal/Oatmeal: Sprinkle your choice of theseseeds generously over just glaze bread.

Measuring Ingredients

It is most important for the best possible result every time you bake bread, that you measure accurately and correctly. Dry ingredients such as flour and sugar need to be measured in "nested" measuring cups of the type that fit inside each other. They come as 1/4, 1/3, 1/2, and 1 cup.Liquid measuring cups are usually made of transparent glass or plastic with the line marking the gradations.The Zojirushi Home Bakery Super comes equipped with a measuring cup and spoon. USE THE MEASURING CUP FOR LIQUIDS ONLY: it measures up to 1 cup when filled to the very brim. The measuring spoon has a small and large side. The large side measures 1 tablespoon to top: it measures 1/2 tablespoon or 1-1/2 teaspoons to the halfway mark on that side. The smaller side of measuring spoon measures 1 teaspoon to the top and 1/2 teaspoon to the half mark.

How to Measure the Ingredients

Dry Ingredients:1. Spoon the dry ingredients into the cup filling it to overflowing. Do not press or shake down.2. Level by sweeping off the excess with a knife. To measure 3/4 cup flour, for example, fill and level the 1/2 and the 1/4 measuring cups. Spices and small amounts of dry and liquid ingredients are measured in measuring spoon which comes with unit. Be sure to level off the same way.

Liquid:1. The liquid should be poured into the cup while the cup is placed on a flat surface and measured at eye level.

Special Assistance

If you have any questions, please call our Customer Service Dept. at (213) 722-1700 or (800) 733-6270.

Liquid:

HOW TO MEASURE THE INGREDIENTS

"Nested"Measuring cup

Measuring spoon

Dry Ingredients:



BASIC BREAD COURSE

- 16 -

Basic Bread Course Basic Bread COURSEMethod1. Measure all the ingredients except yeast into baking pan in the order listed bellow.2. Tap the baking pan firmly to level ingredients. Make a depression in the middle of flour and sprinkle the yeast into it, ensuring that the yeast does not touch any liquids.3. Insert and lock baking pan securely into baking unit and close lid.4. Select BASIC BREAD course then select the desired CRUST CONTROL setting.5. Push START. Approximately 30 to 35 minutes after pressing START, a beep will sound, this signal is for adding extra ingredients. (If the recipe does not require extra ingredients, please ignore the beep signal.)6. The machine will beep when bread is finished. (The OPERATION light will flash.)7. Using hotpads, remove baking pan from unit immediately.8. Remove bread from baking pan. Allow to cool before slicing.9. Push RESET then unplug the unit.10. Extra ingredients: Place Raisins or Dried Cherries and 1 tablespoon of flour into plastic bag and shake to coat. Remove excess flour and sprinkle it.

Basic White Bread1-1/2 cups Water2 Tbsp. Butter3 Tbsp. Sugar1 tsp. Salt4-1/4 cups Bread Flour2 Tbsp. Dry Milk1-1/2 tsp. Active Dry Yeast

Hearty Oatmeal Bread1-1/2 cups Water2 Tbsp. Butter2 Tbsp. Sugar1 tsp. Salt4-1/4 cups Bread Flour2 Tbsp. Dry Milk2/3 cup Oats1-1/2 tsp. Active Dry Yeast

Potato Bread1-1/2 cups Water2 Tbsp. Butter3 Tbsp. Sugar1 tsp. Salt4-1/4 cups Bread Flour2/3 cup Instant Mashed Potato Flakes1-1/2 tsp. Active Dry Yeast

Crusty French Bread1-1/2 cups Water1 tsp. Lemon Juice1 Tbsp. Sugar1 tsp. Salt4-1/2 cups Bread Flour1-1/2 tsp. Active Dry Yeast

Italian Herb Bread1-1/4 cups Water2 Tbsp. Olive Oil2 Tbsp. Sugar1 tsp. Salt4-1/4 cups Bread Flour1 tsp. Basil1-1/2 tsp. Active Dry Yeast

Sugar Free White Bread1-1/2 cups Water2 Tbsp. Butter2 Tbsp. Fructose1 tsp. Salt4-1/3 cups Bread Flour1-1/2 tsp. Active Dry Yeast



BASIC BREAD COURSEQUICK BAKING COURSE

- 17 -

Basic Bread Course

Quick Baking Course

Method1. Measure all the ingredients except yeast into baking pan in the order listed on the right.2. Tap the baking pan firmly to level ingredients. Make a depression in the middle of flour and sprinkle the yeast (Rapid Rise) into it, ensuring that the yeast does not touch any liquids.3. Insert and lock baking pan securely into baking unit and close lid.4. Select QUICK BAKING course then select the desired CRUST CONTROL setting.5. Push START. 6. The machine will beep when bread is finished. (The OPERATION light will flash.)7. Using hotpads, remove baking pan from unit immediately.8. Remove bread from baking pan. Allow to cool before slicing.9. Push RESET then unplug the unit.

Basic White Bread1.0 lb. 1.5 lb.3/4 cup Water 1-1/8 cups1 Tbsp. Butter 2 Tbsp.1-1/2 Tbsp. Sugar 1-1/2 Tbsp.1/2 tsp. Salt 1 tsp.2 cups + 2 Tbsp. Bread Flour 3-1/4 cups1 Tbsp. Dry Milk 1-1/2 Tbsp.1 tsp. Active Dry Yeast 1-1/2 tsp.

Potato Bread1.0 lb. 1.5 lb.3/4 cup Water 1-1/8 cups1 Tbsp. Butter 2 Tbsp.1-1/2 Tbsp. Sugar 2 Tbsp.1/2 tsp. Salt 1 tsp.2 cups + 2 Tbsp. Bread Flour 3-1/4 cups1/3 cup Instant Mashed Potato Flakes 1/2 cup1 tsp. Active Dry Yeast 1-1/2 tsp.

Italian Herb Bread1.0 lb. 1.5 lb.3/4 cup Water 7/8 cup1 Tbsp. Olive Oil 1 Tbsp.1 Tbsp. Sugar 1 Tbsp.1/2 tsp. Salt 1 tsp.2-1/4 cups Bread Flour 3-1/4 cups2/3 tsp. Basil 1 tsp.1 tsp. Active Dry Yeast 1-1/2 tsp.

Cheese ‘N’ Onion Bread1-1/4 cups Water2 Tbsp. Butter1 Tbsp. Sugar1 tsp. Salt1-1/4 cups American Cheese, Shredded1/3 cup Red Onion, Minced4-1/4 cups Bread Flour1 tsp. Active Dry Yeast

Pumpkin Bread7/8 cup Water2 Tbsp. Butter2 Tbsp. Sugar1 tsp. Salt1/2 cup Pumpkin Canned4-1/4 cups Bread Flour1 tsp. Nutmeg1-1/2 tsp. Active Dry Yeast

Curry Bread1-1/8 cups + 1 Tbsp. Water2 Tbsp. Butter1 Tbsp. Sugar1 tsp. Salt1/3 cup Chopped Carrot4-1/4 cup Bread Flour1 Tbsp. Curry Powder1-1/2 tsp. Active Dry YeastWhen beep sounds add:1/2 cup Raisins

1.0 & 1.5 lb. Recipes

Quick Baking COURSE (The TIMER cannot be used with this setting.)

Basic White Bread1-1/2 cups + 1 Tbsp. Water2 Tbsp. Butter3 Tbsp. Sugar1 tsp. Salt4-3/4 cups Bread Flour2 Tbsp. Dry Milk3 tsp. Rapid Rise Yeast

Basic Bread COURSE



WHOLE GRAIN COURSE

- 18 -

Whole Grain Course

Basic White Bread1-1/2 cups Water2 Tbsp. Butter2 Tbsp. Sugar1 tsp. Salt3-1/2 cups Bread Flour1-1/2 cups Whole Wheat Flour3 tsp. Active Dry Yeast

Honey Wheat Berry Bread1-1/2 cups Water2 Tbsp. Butter2 Tbsp. Honey1 tsp. Salt4-1/4 cups Bread Flour1/2 cup Cracked Wheat3 tsp. Active Dry Yeast

100% Whole Wheat Bread1-3/4 cups Water2 Tbsp. Butter4 Tbsp. Sugar1 tsp. Salt5 cups Whole Wheat Flour2 Tbsp. Dry Milk4 Tbsp. Vital Wheat Gluten3 tsp. Active Dry Yeast

Seven-Grain Bread1-1/2 cups + 1 Tbsp. Water2 Tbsp. Butter3 Tbsp. Sugar1 tsp. Salt4-1/4 cups Bread Flour2 Tbsp. Dry Milk2/3 cup Seven-Grain Cereal2-1/2 tsp. Active Dry Yeast

Pumpernickel Bread1-1/2 cups Water2 Tbsp. Vegetable Oil3 Tbsp. Molasses1 tsp. Salt2-1/3 cups Bread Flour1 cup Whole Wheat Flour1 cup Rye Flour4 Tbsp. Cornmeal2 tsp. Instant Coffee2 Tbsp. Unsweetened Cocoa5 Tbsp. Vital Wheat Gluten3 tsp. Active Dry Yeast

Method1. Measure all the ingredients except yeast into baking pan in the order listed bellow.2. Tap the baking pan firmly to level ingredients. Make a depression in the middle of flour and sprinkle the yeast into it, ensuring that the yeast does not touch any liquids.3. Insert and lock baking pan securely into baking unit and close lid.4. Select WHOLE GRAIN course. The CRUST CONTROL can not select.5. Push START. Approximately 37 to 42 minutes after pressing START, a beep will sound, this signal is for adding extra ingredients. (If the recipe does not require extra ingredients, please ignore the beep signal.)6. The machine will beep when bread is finished. (The OPERATION light will flash.)7. Using hotpads, remove baking pan from unit immediately.8. Remove bread from baking pan. Allow to cool before slicing.9. Push RESET then unplug the unit.10. Extra ingredients: Place Dice Dried Apple or Chopped Dried Fruit and 1 tablespoon of flour into plastic bag and shake to coat. Remove excess flour and sprinkle it.

Whole Grain COURSE (CRUST CONTROL cannot be used with this setting.)



WHOLE GRAIN COURSE

Whole Grain Course

Light Rye Bread1-1/2 cups Water2 Tbsp. Butter2 Tbsp. Sugar1 tsp. Salt4 -1/4cups Bread Flour2/3 cup Rye Flour3 tsp. Caraway Seed3 tsp. Active Dry Yeast

Italian Wheat Bread1-1/3 cups Water2 Tbsp. Olive Oil2 Tbsp. Sugar1 tsp. Salt2-2/3cups Bread Flour2 cups Whole Wheat Flour1 tsp. Basil3 tsp. Active Dry Yeast

Whole Wheat Nut Bread1-3/4 cups Water2 Tbsp. Butter4 Tbsp. Sugar1 tsp. Salt5 cups Whole Wheat Flour2/3 cup Walnuts Chopped2 Tbsp. Dry Milk5 Tbsp. Vital Wheat Gluten3 tsp. Active Dry Yeast

1.0 & 1.5 lb. RecipesWhole Grain COURSE

Fat Free Basic Wheat Bread1-1/2 cups Water2 Tbsp. Sugar1 tsp. Salt3-1/2cup Bread Flour1-1/2 cups Whole Wheat Flour3 tsp. Active Dry Yeast

100% Whole Wheat Apple Bread1-7/8 cups Water2 Tbsp. Butter3 Tbsp. Sugar1 tsp. Salt5 cups Whole Wheat Flour2 Tbsp. Dry Milk2/3 tsp. Cinnamon5 Tbsp. Vital Wheat Gluten4 tsp. Active Dry YeastWhen beep sounds add:1 cup Diced Dried Apple

100% Whole Wheat Fruit Bread1-3/4 cups Water2 Tbsp. Butter3 Tbsp. Sugar1 tsp. Salt5 cups Whole Wheat Flour2 Tbsp. Dry Milk2/3 tsp. Allspice5 Tbsp. Vital Wheat Gluten4 tsp. Active Dry YeastWhen beep sounds add:2/3 cup Chopped Dried Fruit

1.0 lb.7/8 cup1 Tbsp.1 Tbsp.1/2 tsp.1-3/4 cups3/4 cup1tsp.

WaterButterSugarSaltBread FlourWhole Wheat FlourActive Dry Yeast

1.5 lb.1-1/8 cups2 Tbsp.1-1/2 Tbsp.1 tsp.2-1/2 cups1 cup2 tsp.

Basic White Bread1.0 lb.1 cup1 Tbsp.2 Tbsp.1/2 tsp.2-3/4 cups1 Tbsp.2 Tbsp.1tsp.

WaterButterSugarSaltWhole Wheat FlourDry MilkVital Wheat GlutenActive Dry Yeast

1.5 lb.1-1/4 cups2 Tbsp.3 Tbsp.1 tsp.3-2/3 cups1-1/2 Tbsp.3 Tbsp.2 tsp.

100% Whole Wheat Bread

1.0 lb.1 cup1 Tbsp.2 Tbsp.1/2 tsp.2-3/4 cups1/3 cup1 Tbsp.2 Tbsp.1tsp.

WaterButterSugarSaltWhole Wheat FlourWalnuts, ChoppedDry MilkVital Wheat GlutenActive Dry Yeast

1.5 lb.1-1/4 cups2 Tbsp.3 Tbsp.1 tsp.3-2/3 cups1/2 cup1-1/2 Tbsp.3 Tbsp.2 tsp.

Whole Wheat Nut Bread

- 19 -



MIX BREAD COURSE

- 20 -

Mix Bread Course

Sweet Bread 1-1/8 cups Milk2 pc. Egg, Large2 Tbsp. Butter3 Tbsp. Sugar1 tsp. Salt2/3 tsp. Orange Peel4-1/4 cups Bread Flour1 tsp. Active Dry Yeast

Chocolate Bread1 cup + 1 Tbsp. Milk2 pc. Egg, Medium2 Tbsp. Butter3 Tbsp. Sugar1 tsp. Salt1 Tbsp. Unsweetened Cocoa4-1/4 cups Bread Flour2/3 cup Chocolate Chips3 tsp. Active Dry Yeast

Coconut Bread 1-1/2 cups Milk2 Tbsp. Butter2 Tbsp. Sugar1 tsp. Salt1 tsp. Coconut Extract4-1/2 cups Bread Flour2/3 cup Coconut Flakes2 tsp. Active Dry Yeast

Russian Kulich 1-1/4 cups Milk1 tsp. Almond Extract2 pc. Egg, Medium2 Tbsp. Butter2 Tbsp. Sugar1 tsp. Salt4-1/4 cups Bread Flour1/2 cup Silvered Almonds2 tsp. Active Dry YeastWhen beep sounds add:1/2 cup Chopped Dry Fruit

Irish Soda Bread 1-1/2 cups Water2 Tbsp. Butter2 Tbsp. Sugar1 tsp. Salt4-1/4 cups Bread Flour2 Tbsp. Dry Milk3 tsp. Caraway Seeds2 tsp. Active Dry YeastWhen beep sounds add:2/3 cup Raisins

Method1. Measure all the ingredients except yeast into baking pan in the order listed bellow.2. Tap the baking pan firmly to level ingredients. Make a depression in the middle of flour and sprinkle the yeast into it, ensuring that the yeast does not touch any liquids.3. Insert and lock baking pan securely into baking unit and close lid.4. Select MIX BREAD course then select the desire CRUST CONTROL setting.5. Push START. Approximately 30 to 35 minutes after pressing START, a beep will sound, this signal is for adding extra ingredients. (If the recipe does not require extra ingredients, please ignore the beep signal.)6. The machine will beep when bread is finished. (The OPERATION light will flash.)7. Using hotpads, remove baking pan from unit immediately.8. Remove bread from baking pan. Allow to cool before slicing.9. Push RESET then unplug the unit.10. Extra ingredients: Place Raisins or Chopped Dry Fruit and 1 tablespoon of flour into plastic bag and shake to coat. Remove excess flour and sprinkle it.

Mix Bread COURSE



MIX BREAD COURSE

- 21 -

Mix Bread Course

Raisin Bread 1-1/2 cups Water2 Tbsp. Butter2 Tbsp. Sugar1 tsp. Salt4-1/4 cups Bread Flour2 Tbsp. Dry Milk2/3 tsp. Cinnamon1 tsp. Active Dry YeastWhen beep sounds add:1 cup Raisin

Cherry Chocolate Bread1 cup Milk2 pc. Egg, Large1/2 Tbsp. Cherry Brandy2 Tbsp. Butter1 Tbsp. Sugar1 tsp. Salt1 Tbsp. Unsweetened Cocoa4-1/4 cups Bread Flour2/3 cup Chocolate Chips3 tsp. Active Dry YeastWhen beep sounds add:1/2 cup Chopped Dried Cherries

Cherry Brioche3/4 cup + 1 Tbsp. Milk3 pc. Egg, Large2 Tbsp. Butter2 Tbsp. Sugar1 tsp. Salt4 -1/4 cups Bread Flour2 tsp. Active Dry YeastWhen beep sounds add:1/2 cup Chopped Dried Cherries

1.0 & 1.5 lb. RecipesMix Bread COURSE

Fat Free Apple Oat Bread1-1/2 cups Apple Juice1 Tbsp. Sugar1 tsp. Salt4 -1/4 cups Bread Flour2/3 cup Oats2/3 tsp. Cinnamon3 tsp. Active Dry YeastWhen beep sounds add:

Apple Oat Bread1-1/2 cups Apple Juice2 Tbsp. Butter1 Tbsp. Sugar1 tsp. Salt4-1/4 cups Bread Flour2/3 cup Oats2/3 tsp. Cinnamon3 tsp. Active Dry YeastWhen beep sounds add:1/2 cup Diced Dried Apples

1.0 lb.1/2 cup + 3 Tbsp.11 Tbsp.1-1/2 Tbsp.1/2 tsp.1/3 tsp.2-1/4 cups1 tsp.

WaterEgg, LargeButterSugarSaltOrange PeelBread FlourActive Dry Yeast

1.5 lb.7/8 cup12 Tbsp.2 Tbsp.1 tsp.2/3 tsp.3-1/4 cups1-1/2 tsp.

Sweet Bread1.0 lb.1/2 cup + 2 Tbsp.11 Tbsp.1-1/2 Tbsp.1/2 tsp.2 tsp.2 cups + 2 Tbsp.1/3 cup1 tsp.

WaterEgg, LargeButterSugarSaltUnsweetened CocoaBread FlourChocolate ChipsActive Dry Yeast

1.5 lb.7/8 cup12 Tbsp.2 Tbsp.1 tsp.2/3 tsp.3-1/4 cups1-1/2 tsp.

Chocolate Bread

1.0 lb.3/4 cup1 Tbsp.1 Tbsp.1/2 tsp.2 cups + 2 Tbsp.1 Tbsp.1/3 tsp.1 tsp.

WaterButterSugarSaltBread FlourDry MilkCinnamonActive Dry Yeast

Raisins

1.5 lb.1 cup2 Tbsp.1-1/2 Tbsp.1 tsp.3-1/4 cups1-1/2 Tbsp.2/3 tsp.1-1/2 tsp.

3/4 cup

Raisin Bread

When beep sounds add:



DOUGHS

- 22 -

Croissants

Method1. Measure all ingredients except yeast into baking pan in the order listed above. Tap the baking pan firmly to level ingredients. Make a depression in middle of flour and sprinkle the yeast into it, ensuring that the yeast does not touch any liquids.2. Insert and lock baking pan securely into baking unit, close lid. Select DOUGH setting 3. Press START. Approximately 40 to 45 minutes after pressing START, a beep will sound, (this signal is for adding extra ingredients). Our recipe does not require extra ingredients, please ignore the beep signal.4. The machine will beep when dough is finished. (The OPERATION light will flash). Press RESET then unplug the unit.5. Remove dough from baking pan. Turn dough out into greased bowl. Cover with plastic wrap. Place the dough in a refrigerator and allow to rest 30 minutes. 6. Roll dough into 20 X 14 inch rectangle on a lightly floured surface. Using about 7 Tbsp. softened butter. Butter 2/3 of the dough while leaving 1/3 of the dough unbuttered.7. Fold each dough into thirds and repeat step 6 twice more. Add flour to rolling surface as needed to prevent sticking. Cover securely with plastic wrap and place in the refrigerator for 1 to 2 hours or overnight. (In summer, place the dough in the freezer. Must thaw slightly before continuing.) 8. Cut each dough in quarters and roll each quarter to 1/4 inch thick. Cut the dough into isosceles triangles. (Wide end should be about 3-1/2 inches.)9. Roll each triangle loosely starting from the wide end, lay with seam-side down. Curve ends.10. Place them on the greased baking pan. Allow to rise for about 40 to 50 minutes or until the size doubles. Brush lightly with egg glaze.11. Bake at 375 degrees for 10 to 15 minutes, or until golden brown and flaky. Makes 32 croissants.

2 Large Egg3 cups Bread Flour1 cup All Purpose Flour4 Tbsp. Dry Milk

2 tsp. Active Dry Yeast1-1/3 cups Butter, SoftenedEgg Glaze:1 Medium Egg, beaten2 tsp. Water

CROISSANTS1 cup Water4 Tbsp. Butter4 Tbsp. Sugar1 tsp. Salt



DOUGHS

- 23 -

Croissants 1. Roll dough into 13 X 9 inch rectangle on a lightly floured surface. Using about 7 Tbsp. softened butter. Butter 2/3 of the dough while leaving 1/3 of the dough unbuttered.

3. Cut the dough in quarters and roll each quarter to 1/4 inch thick. Cut the dough into isosceles triangles. (Wide end should be about 3-1/2 inches.)

5. Place them on the greased baking pan. Allow to rise for about 40 to 50 minutes or until the size doubles.

6. Brush lightly with egg glaze.

2. Fold dough into thirds and repeat step 4 twice more. Add flour to rolling surface as needed to prevent sticking. Cover securely with plastic wrap and place in the refrigerator for 1 to 2 hours or overnight. (In summer, place the dough in the freezer. Must thaw slightly before continuing.)

4. Roll each triangle loosely starting from the wide end, lay with seam-side down. Curve ends.



DOUGHS

- 24 -

Traditional Pizza Dough

Pizza Doughwith Butter

Thin-Crust Pizza

Thick-Crust Pizza

Crusty Rolls

TRADITIONAL PIZZA DOUGH2 cups Water2 Tbsp. Olive Oil2 Tbsp. Sugar2 tsp. Salt5 cups Bread Flour2 tsp. Active Dry Yeast Vegetable Oil

Method1. Measure all ingredients except yeast into the baking pan in the order listed above. Tap the baking pan firmly to level ingredients. Make a depression in middle of flour and sprinkle the yeast into it, ensuring that the yeast does not touch any liquids.2. Insert and lock baking pan securely into baking unit, close lid. Select DOUGH setting. 3. Press START. Approximately 30 to 35 minutes after pressing START, a beep will sound, (this signal is for adding extra ingredients). Our recipe does not require extra ingredients, please ignore the beep signal.4. The machine will beep when dough is finished. (The OPERATION light will flash). Press RESET then unplug the unit.5. Remove dough from baking pan.6. Preheat your oven to 400 degrees for most shaping variations.7. Select shaping variations of your choice. Brush lightly with vegetable oil. Cover dough and allow to stand 15 minutes.8. Bake each variation as directed in recipe.

THIN-CRUST PIZZA1. With lightly floured hands, shape the dough into a ball.2. Divide ball in quarters. Press each quarter of dough into greased, 12 inch pizza pan, forming a 1 inch edge.3. Brush crust with oil. Cover and let stand 15 minutes.4. Spoon tomato sauce or pizza sauce over dough, top with cheese and desired toppings of your choice.5. Bake 25 to 30 minutes or until cheese is bubbly and crust is golden brown.Makes (4) 12 inch pizzas.

THICK-CRUST PIZZA1. With lightly floured hands, shape dough into a ball. Divide ball in half, press each dough ball into a lightly greased 12 inch pizza pan, forming a high edge.2. Brush crust with oil. Cover and let stand 15 minutes.3. Spoon tomato sauce or pizza sauce over dough.4. Top with cheese and desired toppings.5. Bake 25 to 30 minutes or until cheese is bubbly and crust is golden brown.Makes (2) 12 inch pizza.

CRUSTY ROLLSPrepare Pizza Dough with Beer recipe.1. Turn dough onto lightly floured board, divide into quarters, cut quarters into 8 pieces.2. Shape each piece into a flattened oval-shaped ball.3. Dip bottom of dough balls in cornmeal and place on a greased baking sheet about 1-1/2 inches apart.4. Slash tops of rolls with sharp knife or razor blade.5. Cover dough lightly and allow to rise 30 minutes.6. Brush rolls with one egg yolk beaten with 1 tablespoon water.7. Bake rolls at 400 degrees 15 to 20 minutes.8. Let cool on rack.Makes 32 rolls.

PIZZA DOUGH WITH BEER2 cups Flat Beer2 Tbsp. Butter4 Tbsp. Sugar2 tsp. Salt5 cups All Purpose Flour2 tsp. Active Dry Yeast Vegetable Oil



DOUGHS

- 25 -

Soft Pretzels

3. Twist ends once and lay down over bottom of circle.

5. For soft pretzels, serve warm from the oven with mustard.

SOFT PRETZELSPrepare Pizza Dough with Beer recipe.1. Turn dough onto lightly floured board and divide dough into 8 equal portions.2. Cut each portion into another 8 equal portions. Roll each piece of dough into a thin rope about 20 inches long and pencil-thin.3. To shape into pretzel, pick up ends of rope in each hand and curve into a circle, crossing ends at top.4. Twist ends once and lay down over bottom of circle.5. Invert pretzel so ends are underneath, place about 1 inch apart on well-greased baking sheets. Then brush with beaten egg and sprinkle lightly with coarse salt, poppy seeds, or sesame seeds.6. Bake at 400 degrees, 10 to 12 minutes.7. For crispy pretzels, place cooked pretzels in cool oven, on an ungreased, baking sheet. Allow to stand 3 hours or overnight. This process allows pretzels to become dry and crunchy.8. For soft and chewy pretzels, serve warm with mustard.Makes 64 pretzels.

2. To shape pretzel, pick up one end of rope in each hand and curve into a circle, crossing ends at top.

1. Roll each piece of dough into a rope about 20 inches long as thick as a pencil. Cut each in half.

4. Invert pretzel so ends are underneath. Place on greased baking sheets 1 inch apart. Brush lightly with beaten egg and sprinkle with your choice of coarse salt or poppy seeds or sesame seeds.



DOUGHS

- 26 -

Butter-Rich Roll& Bread Dough

Traditional Loaf

Pan Rolls

Cloverleaf Rolls

TRADITIONAL LOAFPrepare Butter-Rich Roll & Bread Dough.1. On a lightly-floured surface, divide dough in quarters, shape each quarter into loaf shape.2. Place in 4 greased 5-1/2 X 3 inch loaf pans.3. Brush with egg glaze if desired.4. Cover dough, let stand 15 minutes.5. Bake at 375 degrees 25 to 30 minutes.Makes 4 loaves.

Method1. Measure all ingredients except yeast into the baking pan in order listed above. Tap the baking pan firmly to level ingredients. Make a depression in the middle of flour and sprinkle the yeast into it, ensuring that the yeast does not touch any liquids.2. Insert and lock baking pan securely into baking unit, close lid. Select DOUGH setting.3. Press START. Approximately 30 to 35 minutes after pressing START, a beep will sound, (this signal is for adding extra ingredients if you want to make mixed bread dough). Our recipe does not require extra ingredients, please ignore the beep signal.4. The machine will beep when dough is finished. (The OPERATION light will flash). Press RESET then unplug the unit.5. Remove dough from baking pan.6. Chose shaping method.7. Cover dough, let stand 15 minutes. Bake as directed in each shaping variation until golden brown.8. Egg Glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking.

BUTTER-RICH ROLL & BREAD DOUGH1-1/3 cups Water1/2 cup Butter6 Tbsp. Sugar4-1/2 cups Bread Flour

1 Large Egg1 tsp. Salt4 Tbsp. Dry Milk2 tsp. Active Dry Yeast

Egg Glaze:1/2 Egg, beaten2 tsp. Water

PAN ROLLSPrepare Butter-Rich Roll & Bread Dough.1. On a lightly-floured surface, shape dough into a ball. Divide dough into equal quarters. Cut each quarter into 8 pieces. Shape each piece into a ball.2. Place one ball in each of 32 greased muffin cups.3. Brush with egg glaze if desired.4. Cover dough, let stand 15 minutes.5. Bake at 375 degrees 10 to 20 minutes.Makes 32 rolls.

CLOVERLEAF ROLLSPrepare Butter-Rich Roll & Bread Dough.1. On a lightly-floured surface, shape dough into a ball. Divide dough into equal quarters. Divide each quarter into 8 pieces. Cut each piece into 3 sections. Shape each into a ball with palms of hands. Place 3 balls together in each of 32 greased muffin cups.2. Brush with egg glaze if desired.3. Cover dough, let stand 15 minutes.4. Bake at 375 degrees 10 to 20 minutes.Makes 32 rolls.



DOUGHS

- 27 -

Cinnamon-RaisinRolls

Cinnamon-RaisinSwirl Loaf

Bread Sticks

CINNAMON-RAISIN ROLLSPrepare Butter-Rich Roll & Bread Dough.1. Turn dough onto lightly floured board. Divide dough in half.2. Roll each half into a 8 X 9 inch rectangle. Spread surface with 1/4 cup butter, thinly sliced.3. Sprinkle surface with 1/4 cup brown sugar, 1 teaspoon cinnamon. Then sprinkle 1/3 cup raisins over dough.4. Start with 8-inch side and roll dough jelly-roll style, pinch seam to seal. With seam side down, cut in (8) 1-inch pieces.5. Place on a greased baking sheet 2 inches apart. Cover lightly with damp towel; allow to rise in warm place until doubled, about 40 minutes.6. Bake at 375 degrees 10 to 15 minutes.Makes 16 rolls.

CINNAMON-RAISIN SWIRL LOAFPrepare Butter-Rich Roll & Bread Dough.1. On a lightly floured surface, roll a quarter of the dough into a 8 X 5 inch rectangle. Melt 2 tablespoon butter or margarine. Brush over dough.2. Sprinkle dough with a mixture of 1/4 cup sugar and 1 teaspoon ground cinnamon. Then sprinkle 1/3 cup raisins over dough.3. Beginning with long side of dough, roll up jelly-roll style. Seal ends by pinching edges of dough together with fingertips.4. Place dough in a greased 5 -1/2 X 3 inch loaf pan or on a large baking sheet. 5. Allow to stand 15 minutes. Repeat using remaining dough if desired.6. Bake at 375 degrees 30 to 40 minutes or until golden brown.7. When loaf is cool, glaze with a mixture of 2/3 cup sifted powdered sugar and 1 Tablespoon milk.Makes 4 loaves.

BREAD STICKSPrepare Butter-Rich Roll & Bread Dough.1. Turn dough onto a lightly floured board and shape dough into a ball, divide into 32 equal pieces for 16-inch sticks. Roll each piece of dough into thin 16-inch ropes. Arrange ropes about 1-inch apart on oiled baking sheet. Allow to rise 30 minutes.2. Brush with 1 beaten egg white and 1 Tablespoon water. Sprinkle with poppy or sesame seeds or coarse salt if desired.3. Bake at 400 degrees 10 to 15 minutes.



- 28 -

WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT) TROUBLESHOOTING GUIDE

This Troubleshooting Guide was created to help you through any difficulties you may encounter as you learn to use your new Zojirushi Home Bakery SUPER. Be patient. If, at first, the results of your baking are not completely satisfactory, please consult this guide. In most cases, you will find the solution, as well as the answers to any question you may have.We also offer you toll-free customer service as an additional source of help to ensure that you are happy with your baking.Please take advantage of this guide and our toll-free customer servicebefore returning your Home Bakery SUPER to the store.

Measurement Adjustment: According to the chart, first make the proper corrections for yeast; and if the loaf is still not acceptable, make adjustments to liquids, then dry ingredients.

Pan Alignment: The pan should be level when it is properly placed into the unit. Check the space between the pan and the front and back wall, the front and back spaces should be equal.

Kneading Blade: The kneading blade should be pushed to the bottom of the baking pan.

After pressing "START" the machine doesn’t operate:Make sure that the unit is plugged in. The unit doesn’t operate if the interior is too hot (displayed as HOT). Pressing "START" activates the preheating sensor, kneading will begin once preheating is complete.

[ - : --] indicated on LCDSeems to be a case of sensor failure. Please contact our Customer Service Dept.

Customer Service: If you have any questions, please call our Customer Service Dept. at (213) 722-1770 or (800) 733-6270.

Loaf risesthen falls.

Loaf risestoo high.

Loaf doesnotrise enough.

Loaf isshortand heavy.

Light crust. Uncooked. Overcooked.

Not mixed. Smokeappears from vent.

Highaltitudeadjustment.

RESULTS:

CORRECTIONS:

Wateror Milk

Salt

Sugar orHoney

Flour

Yeast

Liquid

Flour

Yeast

Increase

Decrease

Increase

Decrease

Increase

Decrease

Increase

Decrease

Increase

Decrease

Liquid used was too hot.

Old flour was used.

Wrong type of flour was used.

No yeast was added.

Yeast may not me fresh.

Used wrong type at wrong setting.

Unplugged or electric failure.

Ingredient supplied on heating element.

Pan not properly into unit.

Kneading blade installed incorrectly.

Incorrect Menu selections was used.

ME

CH

AN

ICA

LIN

GR

ED

IEN

TM

EA

SUR

EM

EN

T

2 Tbsp. 2 Tbsp.

2 Tbsp.

2 Tbsp.

1/4 tsp. 1/4 tsp.

1/4 tsp.

1/2 tsp.

1/2 tsp.

2 Tbsp.

1/2 tsp. 1/2 tsp.

1/2 tsp.

1/4~1/2 tsp. 1/4~1/2 tsp.

1/4~1/2 tsp.

1/4~1/2 tsp.



| Ta b l e o f C o n t e n t s |

White

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

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

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

Potato

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

Rye

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

Sourdough

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

Sweet Bread

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

Variety

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



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

| W h i t e |

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

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

A great tasting all-purpose bread.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1tbsp) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 ½ c)Honey 1 tbsp 2 tbsp 3 tbspButter or Margarine 1 tbsp 2 tbsp 2 tbspBran Flakes Cereal 2/3 c 1 c 1 ¼ cBread Flour 2 c 2 2/3 c 3 ¾ cDry Milk 1 tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

B r a n B r e a d

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

Flakes will become crushed during the kneading period.




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

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

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

This bread is great toasted!

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 10 fl oz (1 ¼ c) 12 fl oz (1 ½ c)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 3 ⅓ c 4 cDry Milk 1 tbsp 2 tbsp 2 tbspSugar 1 ½ tbsp 1 ½ tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

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



INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 9 ½ fl oz (1 c + 3 tbsp) 13 fl oz (1 ½ c + 2 tbsp)Honey 2 tbsp 2 tbsp 2 tbspButter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 1 ½ c 2 ⅓ c 3 ½ cOats, quick or old-fashioned ⅔ c 1 c 1 c Dry Milk 1 tbsp 2 tbsp 2 tbspSalt ¾ tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

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

A good, all-purpose bread.

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½ fl oz (1 ¼ c + 1 tbsp) 12 ½ fl oz (1 ½ c + 1 tbsp)Butter or Margarine 1 ½ tsp 1 tubs 1 ½ tbspBread Flour 2 ½ c 3 ⅓ c 4 ¼ cSugar 1 tsp 1 ½ tsp 2 tspSalt ¾ tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 tsp 2 tsp 2 ¼ tsp

F r e n c h B r e a d

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





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

Oat m e a l B r e a d

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

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

INGREDIENTS 1 Pound Loaf 1½ Pound Loaf 2 Pound LoafMilk 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) 13 fl oz (1½ c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 3 c 4 cSugar 1 tbsp 1½ tbsp 2 tbspSalt 1 tsp 1½ tsp 1 ½ tspActive Dry Yeast 1½ tsp 2 tsp 2¼ tsp

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

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




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

Yo g u rt B r e a d

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



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

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

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp) 11 ½ fl oz (1 ¼ c + 3 tbsp)Egg, large 1 1 1Molasses 2 tsp 1 tbsp 1 ½ tbspHoney 2 tsp 1 tbsp 1 ½ tbspButter or Margarine 1 ½ tbsp 2 tbsp 2 tbspWhole Wheat Flour 2 ⅓ c 3 ⅓ c 4 ¼ cDry Milk 1 tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

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

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

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 10 ½ fl oz (1 ¼ c + 1 tbsp) 12 fl oz (1 ½ c)Honey 2 tsp 1 tbsp 1 ½ tbspButter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 1 c 1 ⅔ c 2 cWhole Wheat Flour 1 c 1 ⅔ c 2 cBrown Sugar, packed 1 tbsp 2 tbsp 2 tbspDry Milk 1 tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

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




INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafButtermilk, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 10 ½ fl oz (1 ¼ c +1 tbsp) 14 fl oz (1 ¾ c)Butter or Margarine 1 ½ tbsp 2 tbsp 2 tbspBread Flour ⅔ c 1 c 1 ⅓ cWhole Wheat Flour 1 ⅓ c 2 c 2 ⅔ cBrown Sugar, packed 1 ½ tbsp 2 tbsp 3 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspBaking Soda ⅛ tsp ¼ tsp ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

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

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

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

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

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

Nut or raisins may also be added for extra flavor.




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

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

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

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 8 ½ fl oz (1 c + 1 tbsp) 13 fl oz (1 ½ c + 2 tbsp)Butter or Margarine 2 tsp 1 tbsp 2 tbspBread Flour 1 ¼ c 1 ¾ c 2 ½ cWhole Wheat Flour ⅔ c 1 c 1 ⅓ cCracked Wheat Cereal ⅓ c ½ c ⅔ cBrown Sugar, packed 1 ½ tbsp 2 tbsp 3 tbspSalt ¾ tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

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




INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 ½ fl oz (¾ c + 3 tbsp) 10 fl oz (1 ¼ c) 12 fl oz (1 ½ c)Butter or Margarine 1 ½ tsp 1 tbsp 1 ½ tbspBread Flour 1 ½ c 2 c 3 cWhole Wheat Flour ¾ c 1 c 1 c7-Grain Cereal ¼ c ½ c ½ cSalt ¾ tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 tsp 2 tsp 2 ¼ tsp

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

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

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

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

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

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



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

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp) 13 fl oz (1 ½ c + 2 tbsp)Butter or Margarine 1 ½ tbsp 2 tbsp 2 tbspShredded Wheat Cereal 1 ½ large biscuits, broken

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

2 large biscuits, broken up (1 ½ c)

Bread Flour 2 c 2 ⅔ c 3 ¾ cBrown Sugar, packed 1 ½ tbsp 2 tbsp 3 tbspDry Milk 1 ½ tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

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

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

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

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

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



INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf

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

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

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


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

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

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

Bakes into a picture perfect loaf.




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

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

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

INGREDIENTS 1 Pound 1 ½ Pound 2 Pound LoafWater, 80° F 8 fl oz (1 c) 9 fl oz (1 c + 2 tbsp)Plain Nonfat Yogurt ½ c 2/3 cButter or Margarine 2 tbsp 2 tbspBread Flour 1 ⅓ c 1 ½ cWhole Wheat Flour 2 c 2 ¾ cDry Milk 2 tbsp 2 tbspBrown Sugar, packed 2 tbsp 2 tbspSalt 1 ¼ tsp 1 ½ tspActive Dry Yeast 2 tsp 2 ¼ tsp

Wh e at ‘ N Yo g u rt B r e a d

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




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

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

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



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

| H e r b |

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

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

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

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 ½ c)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 3 c 4 cSugar 1 ½ tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspDill Weed 2 tsp 1 tbsp 1 ½ tbspDry Milk 1 tbsp 1 ½ tbsp 2 tbspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

D i l l B r e a d

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




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

H e r b B r e a d

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

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 ½ c)Butter or Margarine 2 tsp 1 tbsp 2 tbspBread Flour 2 c 3 c 4 cDry Milk 2 tsp 1 tbsp 2 tbspSugar 2 tsp 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tsp 1 ½ tspDried Parsley Flakes 2 tsp 1 tbsp 1 ½ tbspGarlic Powder ½ - 1 tsp (to taste) ¾ - 1 tsp (to taste) 1 – 1 ½ tsp (to taste) Active Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

G a r l i c B r e a d

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




INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 5 ½ fl oz (⅔ c) 8 ½ fl oz (1 c + 1 tbsp) 12 fl oz (1 ½ c)Butter or Margarine 1 ½ tbsp 2 tbsp 2 tbspBread Flour 1 ¾ c 2 ¾ c 4 cDry Milk 2 tsp 1 tbsp 1 ½ tbspSugar 2 tsp 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tsp 1 ½ tspGrated Parmesan Cheese 1 tbsp 2 tbsp 3 tbspItalian Seasoning 1 ½ tsp 2 tsp 2 ½ tspActive Dry Yeast 1 ¼ tsp 1 ½ tsp 2 ¼ tsp

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

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

butter and toast or grill to brown.



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

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

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

INGREDIENTS 1 Pound Loaf 1½ Pound Loaf 2 Pound LoafWater, 80° F 6 ½ fl oz ( ¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp) 13 fl oz (1½ c + 2 tbsp)Butter or Margarine 1 tbsp 1 ½ tbsp 2 tbspBread Flour 2 c 3 c 3 ¾ cInstant Potato Flakes ⅓ c ½ c ⅔ cDry Milk 1 tbp 1 ½ tbsp 2 tbspSugar 1 tbsp 1 ½ tbsp 2 tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Po tat o B r e a d

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

| P o t a t o |

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



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

| R y e B r e a d |

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp) 8 ½ fl oz (1 c + 1 tbsp) 12 fl oz (1 ½ c)Molasses 1 ½ tbsp 2 tbsp 2 tbspButter or Margarine 2 tbsp 3 tbsp 3 tbspBread Flour 1 ½ c 2 ¼ c 2 ⅔ cMedium Rye Flour ⅓ c ½ c ⅔ cWhole Wheat Flour ⅓ c ½ c ⅔ cCocoa, unsweetened 1 tbsp 2 tbsp 2 ½ tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

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

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

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 2 ½ fl oz (⅔ c) 10 fl oz (1 ¼ c) 12 fl oz (1 ½ c)Butter or Margarine 2 tsp 1 tbsp 1 tbspBread Flour 1 1/3 c 2 1/3 c 3 cMedium Rye Flour 2/3 c 1 c 1 ¼ cDry Milk 2 tsp 2 tbsp 2 tbspSugar 1 ½ tbsp 1 ½ tbsp 1 ½ tbspSalt ½ tsp 1 ¼ tsp 1 ½ tspCaraway Seed 1 tsp 2 tsp 2 tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

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



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

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

A great bread to serve with soups and salads.

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



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

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 4 fl oz (½ c) 6 fl oz (¾ c) 6 fl oz (¾ c)Sourdough Starter, room temp ⅔ c 1 c 1 ¼ cMolasses 2 tsp 1 tbsp 1 tbsp

Bread Flour 1 c 1 ½ c 1 tbspWhole Wheat Flour 1 c 1 ½ c 1 ¾ cSalt ¾ tsp 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

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

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 4 fl oz (½ c) 5 fl oz (½ c + 2 tbsp) 6 ½ fl oz (¾ c + 1 tbsp)Sourdough Starter, room temp ⅔ c 1 c 1 ¼ cBread Flour 2 c 2 ¾ c 3 ½ c

Sugar 2 tsp 1 tbsp 1 ½ tbspSalt ¾ tsp 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

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

Share with friends.

| S o u r d o u g h |



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

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

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf

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

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

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

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

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

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 10 fl oz (1 ¼ c) 11 ½ fl oz (1 ¼ c + 3 tbsp)Butter or Margarine 2 tbsp 2 tbsp

Bread Flour 3 ¼ c 3 ¾ cDry Milk 2 tbsp 2 tbspBrown Sugar, packed 2 tbsp 3 tbspSalt 1 ¼ tsp 1 ½ tspGround Nutmeg ½ tsp ¾ tspActive Dry Yeast 2 tsp 2 ¼ tsp

Chopped, dried Apricots ½ c ⅔ c

Blanched, slivered Almonds ¼ c ⅓ c

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

A slight variation of the above recipe.




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

Raisins ¼ c ⅓ c

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

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

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

Slivered Almonds ¼ c ⅓ cRaisins ¼ c ½ c

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

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




INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafMilk 8 fl oz (1 c) 11 fl oz (1 ¼ c + 2 tbsp) 13 fl oz (1 ½ c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 2 ¾ c 3 ¼ cOats, quick or old-fashioned ½ c ¾ c 1 cBrown Sugar, packed 1 tbsp 2 tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspGround Cinnamon 1 tsp 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Raisins ⅓ c ½ c ⅔ c

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

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

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

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

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

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




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

Chopped Pecans ⅓ c ½ c

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

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

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

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

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




INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 4 fl oz (½ c) 4 ½ fl oz ( ½ c + 1 tbsp) 8 fl oz (1 c)

Egg, large 1 2 2Vanilla Extract ¼ tsp ½ tsp ½ tspButter or Margarine 2 tbsp ¼ c 3 tbspBread Flour 2 c 3 c 4 cSugar 2 tbsp ¼ c 3 tbspSalt ½ tsp ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp ½ tsp 2 ¼ tsp

Raisins ¼ c ½ c ½ cMixed Fruit and Peel ¼ c ½ c ½ cSlivered Almonds 1 tbsp 2 tbsp 3 tbspGrated Lemon Peel 1 tbsp 2 tbsp 2 tbsp

Pa n e t t o n e

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

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp) 12 fl oz (1 ½ c)Honey 2 tsp 1 tbsp 3 tbspButter or Margarine 1 tbsp 2 tbsp 2 tbspRaisin Bran Cereal 1 c 1 ½ c 2 cRaisins ⅓ c ½ c ¾ cBread Flour 2 c 2 ⅔ c 3 ¾ cDry Milk 1 ½ tbsp 2 tbsp 2 tbspSalt ¾ tsp 1 tsp 1 ½ tspGround Cinnamon ¾ tsp 1tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

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



INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp) 10 ½ fl oz (1 ¼ c + 1 tbsp) 12 ½ fl oz (1 ½ c + 2 tbsp)Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 c 3 ⅓ c 4 cDry Milk 1 tbsp 2 tbsp 2 tbspSugar 1 tbsp 2 tbsp 2 ½ tbspSalt 1 tsp 1 ½ tsp 1 ¾ tspGround Cinnamon ½ tsp 1 tsp 1 ¼ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Raisins ½ c ¾ c 1 cChopped Nuts ¼ c ¼ c ⅓ c

R a i s i n B r e a d

An absolutely delightful way to start the day!


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

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

A spicy twist to a holiday tradition.

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




INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 5 fl oz (⅔ c) 7 ½ fl oz (¾ c + 2 tbsp) 8 ½ fl oz (1 c + 1 tbsp)Butter or Margarine 1 ½ tbsp 2 tbsp 2 tbspBread Flour 2 c 2 ½ c 4 tbspSugar 1 tbsp 1 ½ tbsp 3 tbspSalt ½ tsp 1 tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

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

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

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



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

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

A bread recipe with a southwestern flair.

Va r i e t y B r e a d R e c i p e s 2 8

| Va r i e t y |

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafWater, 80° F 4 fl oz (½ c) 6 fl oz (¾ c) 10 fl oz (1 ¼ c)Egg, large 1 1 1Butter or Margarine 1 tbsp 1 ½ tbsp 2 tbspBread Flour 2 c 2 ¾ c 4 cSugar 2 tsp 1 tbsp 1 ½ tbspSalt 1 tsp 1 ½ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

Shredded Sharp Cheddar Cheese, frozen ½ c ¾ c 1 c

C h e e s e B r e a d

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




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

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

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

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

INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound LoafMilk 5 ½ fl oz (⅔ c) 6 ½ fl oz (¾ c + 1 tbsp) 9 ½ fl oz (1 c + 3 tbsp)Egg, large 1 2 2Butter or Margarine 1 tbsp 2 tbsp 2 tbspBread Flour 2 ¼ c 3 ¼ c 4 cSugar 1 ½ tsp 1 ½ tbsp 2 tbspSalt 1 tsp 1 ¼ tsp 1 ½ tspActive Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp

E g g B r e a d

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



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

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

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


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

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

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



manualslib - bread machine reviews · basic bread - 5 - let's start baking! basic bread 1....

Documents