Breadman BK2000IB Use and Care Manual

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Summary of Contents

Page 1 - INSTRUCTION MANUAL

BREADMAN® BREAD MAKER www.breadman.comINSTRUCTION MANUALBring Home the Bakery TMBK2000BQRECIPES INCLUDEDsee reverse side

Page 2 - Care Line:

10TIPS ON FLOUR STORAGEKeep flour in a secure, airtight container. Store rye and whole wheat flours in a refrigerator, freeze or a cool area to prevent

Page 3

77BLUEBERRY PINEAPPLE PRESERVESINGREDIENTS2 cups fresh blueberries 1 cup fresh pineapple, coarsely chopped1 cup sugar1 tbsp. fresh lemon juice1 pkg. (

Page 4

78PEACHY LEMON PRESERVESINGREDIENTS3 cups fresh peaches, coarsely chopped (about 1½ lbs.)1 cup sugar1 tbsp. gated lemon peel2 tbsp. fresh lemon juice1

Page 5

79PINEAPPLE PAPAYA PRESERVESINGREDIENTS2 cups fresh pineapple, chopped1 cup fresh papaya, chopped¾ cup sugar1 tbsp. grated lemon peel1 tbsp. fresh lem

Page 6 - DISPLAY

80RASPBERRY MANGO PRESERVESINGREDIENTS2 cups fresh raspberries1 large ripe mango, peeled, seeded and coarsely chopped¾ cup sugar1 tbsp. fresh lemon ju

Page 7 - KNEADING AND BAKING CYCLES

81STRAWBERRY KIWI PRESERVESINGREDIENTS2 cups strawberries, coarsely chopped1 cup golden or green kiwi, coarsely chopped¾ cup sugar1 tbsp. fresh lemon

Page 8

82CURRIED APPLE MANGO MARMALADEINGREDIENTS2½ cups apples, diced1 large ripe mango, peeled, seeded and coarsely chopped¾ cup sugar2 tsp. minced fresh g

Page 9 - KNOW YOUR INGREDIENTS

83ORANGE MOJO MARMALADEINGREDIENTS1 small onion, very thinly sliced¼ cup orange peel, slivered1/3 cup fresh orange juice1½ tbsp. fresh lime juice 1 cu

Page 10

84APPLE CURRY CHUTNEYINGREDIENTS2½ cups apples, fi nely chopped¾ cup sugar1 jalapeno, seeded and diced2 tsp. minced fresh ginger½ tsp. curry powder2 tb

Page 11

85PEPPER CHUTNEYINGREDIENTS1 medium green pepper, seeded and diced1 medium red pepper, seeded and diced1 bunch green onions, sliced½ cup sun dried tom

Page 12 - HOW TO USE

86CHIPOTLE KETCHUPINGREDIENTS1 medium onion, diced1 tbsp. olive oil1 can (28 oz.) tomatoes, drained and chopped2 bottled chipotle peppers in adobe, dr

Page 13

11ADDITIONAL INGREDIENT NOTESImportant: Exact measurements for ingredients are the most important part of baking. It is the key to getting great textu

Page 14 - USING YOUR BREAD MAKER

87BASIC WHITE BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90°F)2/3

Page 15

88MULTI-SEEDED WHITE BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F –

Page 16

89OATMEAL BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Buttermilk (80°F – 90°F)

Page 17

90COCONUT HAZELNUT BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90

Page 18

91MAPLE WALNUT BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90°F)

Page 19

92SWISS CHEESE BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Buttermilk (80°F – 9

Page 20 - Tips for Best Results

93ONION CHEESE BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90°F)

Page 21 - Care and Cleaning

94WHOLE WHEAT BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Milk (80°F – 90°F) ¼

Page 22 - TROUBLESHOOTING

95100% WHOLE WHEAT BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90

Page 23

96WHOLE WHEAT CRANBERRY BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F

Page 24 - RECIPE BOOK

12CLIMATE CHANGES & BAKING• In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less air pressure. Therefore, less

Page 25 - IT’S TIME TO BRING HOME THE

97WHOLE WHEAT RAISIN BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F –

Page 26 - TABLE OF CONTENTS

98YOGURT WHOLE WHEAT BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Plain nonfat y

Page 27 - CYCLE RECIPE PAGE

99OLIVE ROSEMARY FRENCH BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F

Page 28

100HERBED ITALIAN LOAF, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90°F

Page 29

101PEPPERONI PARMESAN BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F –

Page 30

102CINNAMON RAISIN BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.1-LB. (EACH) 1-LB. (EACH)Large eggs, at

Page 31 - BEER BREAD

103GOLDEN POTATO BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.1-LB. (EACH) 1-LB. (EACH)Potato Cooking wat

Page 32

104CHERRY ALMOND BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Large eggs, at roo

Page 33 - ANADAMA BREAD

105CRANBERRY ORANGE BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Large eggs, at r

Page 34

106TROPICAL FRUIT BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Large eggs, at roo

Page 35

13BREAD PAN TIPSInserting bread panNote: Remember to insert kneading paddles first, then add all ingredients in the order listed BEFORE inserting the b

Page 36

107GLUTEN FREE BUTTERMILK BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80

Page 37

108GLUTEN FREE HERB BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90

Page 38

109GLUTEN FREE PUMPERNICKEL BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (

Page 39

110SEEDED GLUTEN FREE BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Milk (80°F – 9

Page 40 - CARAWAY RYE BREAD

111GLUTEN FREE POTATO & CHIVE BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)W

Page 41 - PUMPERNICKEL BREAD

112LOW CARB WHOLE WHEAT BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F

Page 43

14USING YOUR BREAD MAKERNote: Depending on the cycle or recipe used, some steps may not apply or there may be additional steps. Refer to the respecti

Page 44

158. Press MENU to choose desired cycle (F1). The POWER light will illuminate. Each time MENU is pressed, unit and display will move to the next cyc

Page 45

16Note: If bread is not removed immediately after baking and START/ STOP is not pressed, the Keep Warm mode will begin. Bread maker will automaticall

Page 46 - CLASSIC FRENCH BREAD

176. For LOAF size, press the ▲ and ▼ buttons simultaneously and hold; unit will beep and display will indicate loaf size of (2) 1.0 lbs. 7. Pres

Page 47 - HERBED FRENCH BREAD

185. Press LOAF to choose loaf size, press CRUST to choose crust color, then press START to begin timer. The colon (:) in time display begins to flas

Page 48 - PEPPERED FRENCH BREAD

19 desired and allow to rise until doubled in volume. If only 1 rise is desired, remove from bread maker, let rest, shape and rise as above.• Bak

Page 49

2Please Read and Save this Use and Care Book IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always be followed

Page 50 - ITALIAN SEMOLINA BREAD

20Crescent RollsOn lightly floured board, roll dough to 12-inch circle. Spread with softened butter. Cut into 16 wedges beginning at wider end. Place

Page 51

21Care and CleaningThis product contains no user serviceable parts. Refer service to qualified service personnel. CLEANING Important: Always unplug bre

Page 52 - ASIAGO PESTO BREAD

22TROUBLESHOOTINGQUESTION ANSWERWhy does height and shape of bread differ in each loaf?Height and shape of bread may differ depending on the ingredie

Page 53

23Notes:

Page 54 - PARMESAN BREAD

BK2000BQRECIPE BOOKBREADMAN® BREAD MAKERBK2000BQwww.breadman.comINSTRUCTIONS & TIPSsee reverse sideBring Home the Bakery TM

Page 55

IT’S TIME TO BRING HOME THE BAKERY™!Your Breadman® Bread Maker makes it easy to prepare and bake a variety of breads, dough, and even

Page 56

TABLE OF CONTENTSCYCLE RECIPE PAGE WHITE Basic White Bread ...6 Multi-Seeded White Bread ...

Page 57

4CYCLE RECIPE PAGE DOUGH Dinner Rolls (also includes Cinnamon Roll variation) ...54 Sweet Wheat Dinner Rolls ...

Page 58 - CHOCOLATE HAZELNUT BREAD

5CYCLE RECIPE PAGE 1-LB. LOAF RECIPES Basic White Bread, 1-lb. loaf ...87 Multi-Seeded White Bread, 1-lb. loaf ...

Page 59

6BASIC WHITE BREADNote: For 1-lb. loaf recipe, please refer to page 87.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Water (80°F – 90°F) 1¼ cups 1½ cups 1¾ cupsUnsal

Page 60 - PANETTONE

3Caution, hot surfaces: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fir

Page 61 - PUMPKIN APPLE BREAD

7MULTI-SEEDED WHITE BREADNote: For 1-lb. loaf recipe, please refer to page 88.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Water (80°F – 90°F) 1 cup + 1½ tbsp.11/3

Page 62 - PUMPKIN PECAN BREAD

8BEER BREADINGREDIENTS 1½-LB. 2-LB.Beer (80°F – 90°F) ½ cup ¾ cupWater (80°F – 90°F) ½ cup ½ cupGreen onions, chopped¼ cup ¾ cupSugar 2 tsp. 1 tbsp.S

Page 63

9OATMEAL BREADNote: For 1-lb. loaf recipe, please refer to page 89.INGREDIENTS 1½-LB. 2-LB.Buttermilk (80°F – 90°F) 1¼ cups 1½ cupsWater (80°F – 90°F)

Page 64 - GLUTEN FREE BREAD (2-LB.)

10ANADAMA BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1 cup + 2 tbsp. 1½ cupsMolasses 3 tbsp. ¼ cupDry skim milk powder 3 tbsp. ¼ cupSalt 1 tsp.

Page 65 - BUTTERMILK BREAD (2-LB.)

11COCONUT HAZELNUT BREAD Note: For 1-lb. loaf recipe, please refer to page 90.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Water (80°F – 90°F) ¾ cup 1 cup + 2 tbsp.

Page 66 - HERB BREAD (2-LB.)

12MAPLE WALNUT BREADNote: For 1-lb. loaf recipe, please refer to page 91.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Water (80°F – 90°F) 1 cup + 2 tbsp.11/3 cups

Page 67 - PUMPERNICKEL BREAD (2-LB.)

13SWISS CHEESE BREADNote: For 1-lb. loaf recipe, please refer to page 92.INGREDIENTS 1½-LB. 2-LB.Buttermilk (80°F – 90°F) ¾ cup 1 cupWater (80°F – 90°

Page 68 - BREAD (2-LB.)

14ONION CHEESE BREADNote: For 1-lb. loaf recipe, please refer to page 93.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Water (80°F – 90°F) ½ cup ¾ cup1 cupCottage ch

Page 69 - SPELT BREAD (2-LB.)

15WHOLE WHEAT BREADNote: For 1-lb. loaf recipe, please refer to page 94.INGREDIENTS 1½-LB. 2-LB.Milk (80°F – 90°F) ½ cup ¾ cupWater (80°F – 90°F) ¼ cu

Page 70 - CHIVE BREAD (2-LB.)

16100% WHOLE WHEAT BREADNote: For 1-lb. loaf recipe, please refer to page 95.INGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) ¾ cup 1 cupMilk (80°F – 90°F)

Page 71 - INGREDIENTS

4POWER OUTAGE7-Minute Power Failure Back-UpYour Breadman® Bread Maker has a 7-minute power failure back-up feature. If the electricity goes out, the m

Page 72 - QUICK BREAD (2-LB.)

17CARAWAY RYE BREADINGREDIENTS 1½-LB. 2-LB.Large eggs, at room temperature1 2Water (80°F – 90°F) Enough to measure 1¼ cups with eggEnough to measure 1

Page 73 - GINGERBREAD

18PUMPERNICKEL BREADINGREDIENTS 1½-LB. 2-LB.Large eggs, at room temperature2 2Water (80°F – 90°F) ¾ cup 11/3 cupsOil 2 tbsp. ¼ cupHoney 2 tbsp. ¼ cupN

Page 74 - ORANGE DATE NUT BREAD (2-LB.)

19OATMEAL PECAN BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1¼ cups 1½ cupsMolasses ¼ cup1/3 cupVegetable oil 1 tbsp. 1½ tbsp.Salt 1½ tsp. 2 tsp.

Page 75 - ORANGE WALNUT

20WHOLE WHEAT CRANBERRY BREADNote: For 1-lb. loaf recipe, please refer to page 96.INGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F)1 cup 1¼ cupsUnsalted but

Page 76 - PRUNE POPPYSEED

21WHOLE WHEAT RAISIN BREADNote: For 1-lb. loaf recipe, please refer to page 97.INGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1¼ cups12/3 cupsUnsalted bu

Page 77 - DINNER ROLLS

22YOGURT WHOLE WHEAT BREADNote: For 1-lb. loaf recipe, please refer to page 98.INGREDIENTS 1½-LB. 2-LB.Plain nonfat yogurt (80°F – 90°F)¾ cup 1 cupWat

Page 78 - SWEET WHEAT DINNER ROLLS

23CLASSIC FRENCH BREAD INGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1¼ cups 1¼ cupsSugar 1 tbsp. 1 tbsp.Salt 1¼ tsp. 1½ tsp.Bread fl our 32/3 cups 4 cu

Page 79 - ONION ROLLS

24HERBED FRENCH BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1 cup 2 cupsOlive oil 2 tsp. 2 tbsp.Instant minced onion 2 tsp. 2 tbsp.Fresh parsley,

Page 80 - BEST EVER PIZZA DOUGH

25PEPPERED FRENCH BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1¼ cups 12/3 cupsOlive oil 1 tbsp. 1½ tbsp.Instant minced onion 2 tsp. 1 tbsp.Vital

Page 81 - WHOLE WHEAT PIZZA DOUGH

26OLIVE ROSEMARY FRENCH BREADNote: For 1-lb. loaf recipe, please refer to page 99.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Water (80°F – 90°F) 1½ cups12/3 cups2

Page 83 - GRISSINI

27ITALIAN SEMOLINA BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1¼ cups 1½ cupsOlive Oil 2 tbsp. 3 tbsp.Salt 1 tsp. 1¼ tsp.Bread fl our 3 cups 3¾ c

Page 84 - PHILADELPHIA SOFT PRETZELS

28HERBED ITALIAN LOAFNote: For 1-lb. loaf recipe, please refer to page 100.INGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1 cup 1¼ cupsOlive oil 1½ tbsp.

Page 85 - APPLE FILLED BAKED DOUGHNUTS

29ASIAGO PESTO BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1¼ cups+ 2 tbsp.1½ cupsExtra virgin olive oil 1½ tbsp. 2 tbsp.Asiago cheese, shredded1

Page 86 - APPLE FILLED CHALLAH

30PEPPERONI PARMESAN BREADNote: For 1-lb. loaf recipe, please refer to page 101.INGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) ¾ cup 1 cupFinely chopped

Page 87 - RASPBERRY PECAN TWIST

31SUNDRIED TOMATO PARMESAN BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1 cup 1¼ cupsOlive oil 3 tbsp. ¼ cupGrated Parmesan cheese1/3 cup ½ cupSun

Page 88 - APRICOT BRAID

32CINNAMON RAISIN BREADNote: For 1-lb. loaf recipe, please refer to page 102.INGREDIENTS 1½-LB. 2-LB.Large eggs, at room temperature1 1Water (80°F – 9

Page 89 - SWEET POTATO PECAN BRAID

33GOLDEN POTATO BREADNOTE: For 1-lb. loaf recipe, please refer to page 103.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Potato Cooking water (80°F – 90°F)*½ cup + 2

Page 90 - CANDY CANE CHERRY BRAID

34CHERRY ALMOND BREADNote: For 1-lb. loaf recipe, please refer to page 104.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Large eggs, at room temperature1 1 2Water

Page 91 - HOLIDAY STOLLEN

35CHOCOLATE HAZELNUT BREADINGREDIENTS 1½-LB. 2-LB. 2½-LB.Large eggs, at room temperature1 2 2Water (80°F – 90°F) ½ cup ¾ cup 1 cupUnsalted butter,cut

Page 92 - LOW CARB SEEDED BREAD (2 LB.)

36CRANBERRY ORANGE BREADNote: For 1-lb. loaf recipe, please refer to page 105.INGREDIENTS 1½-LB. 2-LB.Large eggs, at room temperature1 1Water (80°F –

Page 93 - WHOLE WHEAT BREAD (2 LB.)

6CONTROL PANEL 1. POWER LIGHT Illuminates when START button is pressed.2. DISPLAY WINDOW Shows selection and timer setting.3. MENU BUTTON Sele

Page 94 - LOW CARB RYE BREAD (2 LB.)

37PANETTONEINGREDIENTS 1½-LB. 2-LB.Large eggs, at room temperature1 2Milk (80°F – 90°F) ½ cup2/3 cupUnsalted butter or margarine, cut in pieces¼ cup1/

Page 95 - LOW CARB ALMOND BREAD (2 LB.)

38PUMPKIN APPLE BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) ½ cup2/3 cupPumpkin puree ½ cup2/3 cupLarge eggs, at room temperature1 2Honey 3 tbsp.

Page 96

39PUMPKIN PECAN BREADINGREDIENTS 1½-LB. 2-LB.Large eggs, at room temperature1 2Water (80°F – 90°F Enough to measure ¾ cup with eggEnough to measure 1

Page 97 - LOW CARB PECAN BREAD (2 LB.)

40TROPICAL FRUIT BREADNote: For 1-lb. loaf recipe, please refer to page 106.INGREDIENTS1½-LB. 2-LB. 2½-LB.Large eggs, at room temperature1 1 2Water (8

Page 98 - APRICOT KEY LIME PRESERVES

41GLUTEN FREE BREAD (2-LB.)INGREDIENTS1½ cups water (80°F – 90°F)3 large eggs, at room temperature¼ cup vegetable oil1 tsp. cider vinegar2 cups white

Page 99 - BLUEBERRY MANGO PRESERVES

42GLUTEN FREE BUTTERMILK BREAD (2-LB.)Note: For 1-lb. loaf recipe, please refer to page 107.INGREDIENTS1¼ cups water (80°F – 90°F)3 large eggs, at roo

Page 100 - BLUEBERRY PINEAPPLE PRESERVES

43GLUTEN FREE HERB BREAD (2-LB.)Note: For 1-lb. loaf recipe, please refer to page 108.INGREDIENTS1½ cups water (80°F – 90°F)1 large egg, at room tempe

Page 101 - PEACHY LEMON PRESERVES

44GLUTEN FREE PUMPERNICKEL BREAD (2-LB.)Note: For 1-lb. loaf recipe, please refer to page 109.INGREDIENTS1½ cups water (80°F – 90°F)3 large eggs, at r

Page 102 - PINEAPPLE PAPAYA PRESERVES

45SEEDED GLUTEN FREE BREAD (2-LB.)Note: For 1-lb. loaf recipe, please refer to page 110.INGREDIENTS12/3 cups water (80°F – 90°F)1 large egg, at room t

Page 103 - RASPBERRY MANGO PRESERVES

46SPELT BREAD (2-LB.)INGREDIENTS1 cup + 1 tbsp. water (80 – 90°F)2 tbsp. unsalted butter or margarine, cut in pieces½ tsp. salt3 tbsp. dry skim milk p

Page 104 - STRAWBERRY KIWI PRESERVES

76. LOAF BUTTON Selects loaf size: 1½-lb., 2-lb. or 2½-lb. Loaf size is preset to 2½-lb. Rapid loaf is preset to 2-lb. Note: For two, 1-lb. loav

Page 105 - CURRIED APPLE MANGO MARMALADE

47GLUTEN FREE POTATO & CHIVE BREAD (2-LB.) Note: For 1-lb. loaf recipe, please refer to page 111.INGREDIENTS1¼ cups water (80°F – 90°F)3 large egg

Page 106 - ORANGE MOJO MARMALADE

48BANANA MACADAMIA BREAD (2-LB.)INGREDIENTS2/3 cup milk1 cup mashed banana, about 2 medium2½ cups all-purpose fl our1 cup sugar½ cup unsalted butter or

Page 107 - APPLE CURRY CHUTNEY

49COCONUT GINGER|QUICK BREAD (2-LB.)INGREDIENTS1 cup + 2 tbsp. half & half2 large eggs, at room temperature¼ cup oil1 tsp. coconut extract1 tsp. l

Page 108 - PEPPER CHUTNEY

50GINGERBREAD QUICK BREAD (2-LB.)INGREDIENTS2 cups all-purpose fl our ½ cup fi rmly packed light brown sugar2 tbsp. candied ginger, fi nely chopped2 tsp.

Page 109 - CHIPOTLE KETCHUP

51ORANGE DATE NUT BREAD (2-LB.)INGREDIENTS1 cup boiling water1 cup dates, chopped1 tsp. baking soda2 large eggs, at room temperature1¾ cups all-purpos

Page 110 - 1-LB. LOAF

52ORANGE WALNUT QUICK BREAD (2-LB.)INGREDIENTS2¼ cups all-purpose fl our1 cup toasted walnuts, chopped¾ cup sugar2 tbsp. grated orange peel4 tsp. bakin

Page 111 - MULTI-SEEDED WHITE BREAD

53PRUNE POPPYSEED QUICK BREAD (2-LB.)INGREDIENTS½ cup milk2 large eggs, slightly beaten1/3 cup unsalted butter or margarine, softened 1½ cups all-purp

Page 112 - OATMEAL BREAD

54DINNER ROLLSINGREDIENTS¼ cup milk (80°F – 90°F)¼ cup + 2 tbsp. water (80°F – 90°F)1 large egg, at room temperature¼ cup sugar2 tbsp. unsalted butter

Page 113 - COCONUT HAZELNUT BREAD

55SWEET WHEAT DINNER ROLLSINGREDIENTS1 cup milk (80°F – 90°F)1/3 cup unsalted butter or margarine, cut in pieces1 large egg, at room temperature¼ cup

Page 114 - MAPLE WALNUT BREAD

56ONION ROLLSINGREDIENTS1 cup milk (80°F – 90°F)2 large eggs, at room temperature¼ cup sugar6 tbsp. unsalted butter or margarine, cut in pieces1 tbsp.

Page 115 - SWISS CHEESE BREAD

8SWEET Used for recipes that contain eggs, fruit juice, additional sugar or added sweet ingredients such as coconut flakes, raisins, dried fruit or cho

Page 116 - ONION CHEESE BREAD

57BEST EVER PIZZA DOUGHINGREDIENTS1 ½ cups beer or water (80°F – 90°F)1 tbsp. honey or sugar2 tbsp. extra virgin olive oil1½ tsp. salt4¼ cups bread fl

Page 117 - WHOLE WHEAT BREAD

58WHOLE WHEAT PIZZA DOUGHINGREDIENTS11/3 cups water (80°F – 90°F)¼ cup olive oil1½ tsp. salt2½ cups bread fl our1 cup whole wheat fl our2 tsp. bread mac

Page 118 - 100% WHOLE WHEAT BREAD

59GLUTEN FREE PIZZA DOUGHINGREDIENTS1 cup buttermilk¼ cups water, at room temperature2 large eggs, at room temperature1 egg white, at room temperature

Page 119 - WHOLE WHEAT CRANBERRY BREAD

60GRISSININote: Grissini are Italian-style pencil-thin breadsticks.INGREDIENTS1 cup water (80°F – 90°F)1/3 cup olive oil2 tsp. sugar1½ tsp. salt3 cup

Page 120 - WHOLE WHEAT RAISIN BREAD

61PHILADELPHIA SOFT PRETZELSINGREDIENTS1 cup water (80°F – 90°F)1 tsp. sugar1½ tsp. salt4 cups bread fl our2 tsp. bread machine yeast6 cups water1½ tbs

Page 121 - YOGURT WHOLE WHEAT BREAD

62APPLE FILLED BAKED DOUGHNUTSINGREDIENTS¼ cup milk ¼ cup + 2 tbsp. water (80°F – 90°F)1 large egg, at room temperature¼ cup sugar2 tbsp. unsalted but

Page 122 - OLIVE ROSEMARY FRENCH BREAD

63APPLE FILLED CHALLAHINGREDIENTS1 cup water (80°F – 90°F)2 large eggs, at room temperature2 tbsp. sugar2 tbsp. unsalted butter or margarine, cut in p

Page 123 - HERBED ITALIAN LOAF

64RASPBERRY PECAN TWISTINGREDIENTS¾ cup milk (80°F – 90°F)¼ cup water (80°F – 90°F)4 large eggs, at room temperature1/3 cup + 1 tbsp. sugar3 tbsp. uns

Page 124 - PEPPERONI PARMESAN BREAD

65APRICOT BRAIDINGREDIENTS¾ cup water (80°F – 90°F)¼ cup apricot nectar2 large eggs, at room temperature2 tbsp. sugar2 tbsp. unsalted butter or margar

Page 125 - CINNAMON RAISIN BREAD

66SWEET POTATO PECAN BRAIDINGREDIENTS2/3 cup milk (80°F – 90°F)1 large egg, at room temperature½ cup mashed cooked sweet potato¼ cup fi rmly packed lig

Page 126 - GOLDEN POTATO BREAD

9KNOW YOUR INGREDIENTSFLOUR & OTHER GRAINSALL-PURPOSE FLOURAll-purpose flour is a blend of refined hard and soft wheat flours ideally suited for maki

Page 127 - CHERRY ALMOND BREAD

67CANDY CANE CHERRY BRAIDINGREDIENTS2 large eggs, at room temperatureWater (80°F – 90°F)3 tbsp. unsalted butter or margarine, cut in pieces¼ cup dry s

Page 128 - CRANBERRY ORANGE BREAD

68HOLIDAY STOLLEN INGREDIENTS2/3 cup milk (80°F – 90°F)¼ cup water (80°F – 90°F)1 large egg, at room temperature3 tbsp. unsalted butter or margarine,

Page 129 - TROPICAL FRUIT BREAD

69LOW CARB SEEDED BREAD (2 LB.)INGREDIENTS½ cup water (80°F – 90°F)½ cup heavy cream (80°F – 90°F)1 large egg, at room temperature½ tsp. molasses¾ ts

Page 130

70LOW CARB WHOLE WHEAT BREAD (2 LB.)NOTE: For 1-lb. loaf recipe, please refer to page 112.INGREDIENTS2 cups water (80°F – 90°F)¼ cup unsalted butter o

Page 131 - GLUTEN FREE HERB BREAD

71LOW CARB RYE BREAD (2 LB.)INGREDIENTS1 cup water (80°F – 90°F)1 tbsp. oil½ tsp. molasses1 tsp. salt¾ cup vital wheat gluten½ cup rye fl our½ cup whea

Page 132 - GLUTEN FREE

72LOW CARB ALMOND BREAD (2 LB.)INGREDIENTS½ cup water (80°F – 90°F)½ cup heavy cream (80°F – 90°F)1 large egg, at room temperature½ tsp. molasses¾ ts

Page 133 - SEEDED GLUTEN FREE BREAD

73LOW CARB MOLASSES BREAD (2 LB.)INGREDIENTS1 cup + 2 tbsp. water (80°F – 90°F)1 tbsp. oil2 tsp. molasses1 cup vital wheat gluten1/3 cup almond meal1/

Page 134 - BREAD, 1-LB. LOAF

74LOW CARB PECAN BREAD (2 LB.)INGREDIENTS12/3 cups water (80°F – 90°F)2 large eggs, at room temperature2 tbsp. oil1 tbsp. liquid lecithin2 tsp. fresh

Page 135 - LOW CARB WHOLE WHEAT BREAD

75APRICOT KEY LIME PRESERVESINGREDIENTS3 cups fresh apricots, chopped 1 cup sugar1 tbsp. fresh key lime juice1 tbsp. key lime zest1 pkg. (1.75 oz.) p

Page 136 - Notes:

76BLUEBERRY MANGO PRESERVESINGREDIENTS2 cups fresh blueberries 1 cup fresh mango, coarsely chopped¾ cup sugar1 tbsp. grated lime peel1 tbsp. fresh lim

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