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IMPORT ANT SA FEGUARDS
THE FOLLOWING BASIC SAFETY PRECAUTIONS APPLY WHEN USING ELECTRICAL APPLIANCES:
1.Read all instructions.

2.Do not touch surfaces that may be hot. Use handles or knobs provided.
3.To protect against electrical shock do not immerse cord, plugs, portable appliances (or other specific part
or parts) in water or other liquid.
4.Ciose supervision is necessary when any appliance is used by or near children.
S.(a) Portable - Remove plug from outlet when the appliance is not in use. before putting on or taking off parts,
and before cleaning. Allow to cool before handling.
(b) Permanently installed- Make sure appliance is OFF when not in use, before putting on or taking off parts,
and before cleaning.
6.Portable- Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is
dropped or damaged in any manner.
7.The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
S.Do not use outdoors.
9. Do not let cord hang over edge of table or counter or touch hot surfaces.
10. Do not place on or near a hot gas or electric burner or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
12. Where applicable, always attach plug to appliance and check that the control is OFF before plugging cord into
wall outlet. To disconnect, turn the control to OFF, then remove plug from wall outlet.
13. Do not use appliance for other than intended use.
14. Avoid contact with moving parts.
15. Save these instructions.
NOTE: During and immediately following use, your Bread Chef will be hot. Take special care when handling.
Be sure to use oven mitts or potholders to remove baking pan. If the kneading blade remains in the loaf after
removal from the baking pan, remove with a plastic utensil.
NOTE: DURING THE INITIAL FEW USES OF YOUR BREADCHEF YOU MAY NOTICE AN ODOUR. THIS IS
THE BAKING-IN OF CERTAIN LUBRICATED COMPONENTS AND IS PERFECTLY NORMAL. IT WILL DISAPPEAR
SHORTLY. DURING KNEADING IT IS NORMAL FOR YOUR BREADCHEF TO MAKENOISE AND VIBRATE. PLACE
AWAY FROM EDGEOF COUNTERTOP BEFORE USING.

B E F 0 R E Y 0 U S TART
Many factors can affect the quality of the bread produced in your new bread maker. It is important to understand
these factors to ensure that you get a perfect loaf every time.
TEMPERATIJRE/ HUMIDI1Y
All ingredients, especially liquids, must be room temperature- 20°C to 23°C. Make sure the bread pan is also
room temperature before adding ingredients. If the air in your home is too dry, the dough will not rise properly
unless liquids are increased slightly. If the air in your home is too moist, the dough may over-rise unless liquids
are reduced slightly.
ALTITUDE
At higher altitudes (+3000 ft) water evaporates more rapidly and fermentation (rising) is fa$ter. Therefore, it is
important to make slight recipe adjustments. Start by reducing yeast by 25% and adding an extra 1-2 Tbsp of
water. Further experimentation may be required such as reducing sugar or increasing salt slightly.
INGREDIENTS
The most CRITICAL factor affecting the success of ALL RECIPES IN THIS BOOK HAVE BEEN PREPARED
your baking is the quality, freshness and accurate USING FLEISCHMANN'S BREAD MACHINE YEAST
measurement of your ingredients. WHICH IS WIDELY AVAILABLEAT MOST GROCERY
STORES.
FLOUR
We do not recommend the use of fast-rising or
Flour is the basic building block for bread. There are
quick-rise yeast.
many different types of flour, but we recommend that
you use all purpose or bread flour. If you use bread Always make sure your yeast is fresh- CHECK THE
flour, the loaf will usually be slightly larger than if EXPIRATION DATE ON THE CONTAINER. Once the
you use all purpose flour. You may also use whole container has been opened for more than three
wheat or rye flour, although gluten may be required months, it is no longer fresh enough to be used.
to assist rising. Do not use self-rising or cake flour. Always store opened yeast in an airtight container in
your refrigerator, and only add to your recipe when it
GLUTEN
is room temperature. We recommend that you do not
Gluten flour is a flour with almost no starch that use yeast sold in bulk food stores because it is not
results in a very high gluten content. When added sold in airtight containers. To test your yeast for
to low-gluten flours such as whole wheat or rye, it freshness, mix 1 tsp of sugar and 1/2 cup warm
assists rising and adds structure to the loaf. It is water. Add 1 tsp of yeast. After a few minutes
available at most health food stores. the mixture should foam and give off a yeast
smell. If not, your yeast is not fresh and should
YEAST
be discarded.
Yeast is a living organism that feeds on sugar and YEAST IS ALWAYS THE LAST INGREDIENT TO BE
produces carbon dioxide, which makes the dough ADDED . PLACE IT IN A SMALL "CRATER" IN THE
rise. Yeast is extremely sensitive to temperature. TOP OF THE FLOUR- AWAY FROM SALT, SUGAR
Your bread will not rise properly if your AND WATER.
ingredients - particularly liquids - are too cool
or too warm. Only use yeast that does not require
preliminary fermentation.

INGREDIENTS (CONT ' D)
BUTfER WATER (LIQUIDS)

Butter or margarine may be used. Both add flavour The volume and temperature of liquids are extremely
and tenderness to the bread. Always cut butter into important to the rising process. Always measure
small pieces and allow it to reach room temperature precisely. Sit the cup on a flat surface when
before adding. Omitting butter will give your bread a measuring -do not hold at eye level. If too much
very crusty texture like French bread . liquid is used your loaf will over-rise and fall while
baking. If too little liquid is used your loaf will be
SALT
short and dense. Ensure that liquids are the proper
Salt controls the rising action of the yeast and adds temperature - use only room temperature liquids-
flavour. Too-much salt will reduce the loaf size, while 20°C to 23°C (68°F to 74°F). If possible, let water
too little will result in over-rising. For dietary reasons, sit on the counter for 30-60 minutes to ensure that
salt may be eliminated, but your loaf will rise higher it has reached room temperature before adding to
than normal. Therefore, the yeast and sugar content bread pan. If the recipe calls for eggs, fruit, cheese
may also have to be reduced. or fresh vegetables, the liquid content may have to
be adjusted slightly.
WHEN ADDING SALT, ALWAYS POUR IT AROUND
THE OUTER EDGE OF THE MIXTURE AWAY FROM ALWAYS POUR WATER INTO BREAD PAN BEFORE
YEAST. ADDING OTHER INGREDIENTS.
SUGAR Mll.K
Sugar is the nutrition source for the yeast and is Milk adds colour to the crust and heightens the
essential to the rising process. It also enhances nutritional value of the bread. The recipes in this
the flavour and crust colour of the bread. All the book use DRY SKIM MILK POWDER. However. you
recipes in this book require granu lated sugar- do may substitute fresh milk for wate r in most recipes to
not use powdered sugar or artificial sweeteners. soften the crust. If you use milk instead of water,
Brown sugar, molasses or honey may be used, eliminate the dry milk also. Fruit juice, vegetable
but your results may vary if the recipe is not juice, soy milk or rice milk may be used for people
followed precisely. who are lactose-intolerant or have milk allergies.
Too much sweetener will make your dough over-rise. DO NOT USE FRESH MILK WITH TIMER.
Not enough will result in a short loaf. DRY MILK FRESH MILK
WHEN ADDING SUGAR, ALWAYS POUR IT AROUND IN RECIPE REQUIRED
THE OUTER EDGE OFTHE MIXTURE AWAY FROM
3 Tbsp 1/2 cup + 1 Tbsp
THE YEAST.
2 1/2 Tbsp 1/2 cup
2 Tbsp 3/8 cup
1 1/2 Tbsp 5 Tbsp
1 Tbsp 3 Tbsp
1/2 Tbsp 2 Tbsp

INGREDIENTS ( CONT'D )
BMONGPOWDEWBMONGSODA LOAF SIZE AND TEXTURE

These are leavening agents used in quick breads. Different kinds of bread have different textures
They do not require rising time before baking as the and heights because they are made from different
chemical reaction occurs during the baking process. ingredients. Some loaves will be much shorter
and denser than others. This is the way they are
FRUITS AND NUfS
supposed to be. A good example is the Crusty
Your bread maker has an automatic fruit signal that French Bread -it is quite hard and
sounds just before the completion of the second somewhat shorter than a normal loaf because of the
kneading cycle. At this time, you may add fruit or omission of butter and milk and reduction in sugar.
nuts slowly, a few at a time. Refer to the cycle time Do not think that your bread was a failure because it
chart to determine when the fruit signal did not rise as high as others.
sounds for each mode for your model. RULES FOR THE PERFECT LOAF
If you are making a loaf requiring fruit or nuts and 1. Temperature- All ingredients must be
using the timer function, you may add the fruit or room temperature.
nuts with the other ingredients, but you will likely
2. Consistency - The flour/water ratio is extremely
find the pieces chopped and blended Into the loaf. important and very easy to remedy if necessary.
MEASURING After 7-8 minutes of kneading, the dough should be
a soft, round, tacky ball (not sticky). If it appears to
DO NOT USE TABLEWARE. be dry, add liquid 1/2 Tbsp at atime while dough is
When measuring liquids, always place the cup kneading. If it appears too wet, add flour 1/2 Tbsp
on a flat surface- DO NOT HOLD AT EYE LEVEL. at a time while kneading.
For other ingredients, use a level tablespoon or 3. Bread mixes can be used. A 12-13 oz mix should
teaspoon - not rounded. be done on the 1 Lb setting. A 14-18 oz mix should
be done on the 1 1/2 Lb setting. Check dough
Because of the recent popularity of bread makers, consistency during initial kneading.
there are many "general use" recipe books available 4. Outside recipes can be used but ingredients
on the market. These books contain excellent recipes should be in the same proportions as the recipes
but have been written to accomodate many different in this book.
brands of bread makers. You will have to make some 5. Ensure all ingredients are fresh.
aqjustments to these recipes in order to produce
acceptable results with your Charlescraft BreadChef.
It is important that the essential ingredients (flour,
yeast, salt, sugar and water) be kept in the same
proportions as indicated in our recipes. Otherwise,
your loaf will likely not rise correctly.

ABOUT YOUR BREADCHEF
This section will help you become familiar with your Charlescraft BreadChef. Review this information thoroughly
before baking your first loaf.
SELECT BUITON
Pressing this button lets you select which MODE you desire. Each time you press the SELECT button, the MODE
will advance. (See next section for explanation of different modes.)
CAPACI1Y BUITON
Press this button to select 1, 1 1/2 or 2 Lb loaf size.
START BUTfON
Push and hold until beep sounds to start your bread maker. You must SELECT desired mode before pushing
START button.
TIMER SET
This button allows you to program your breadmaker to bake bread for completion at a later time. You can only use
the timer after pressing SELECT to determine the mode. To set the timer press and hold the button continuously
The clock will advance showing the amount of time left until COMPLETION. The clock advances in 10 minute
increments only and can not be set for more than 13 hours.
Example: If it is 8:30p.m. and you want bread ready at 7:00a.m.:
1.Cornbine all ingredients in baking pan as per recipe.
2.Piace pan securely inside breadmaker.
3.Ciose lid.
4.Press SELECT to desired mode and CAPACITY to loaf size.
5.Press TIMER SET until display reads "10:30" since it is 10 hours and 30 minutes from the time you press
START until the desired completion time.
6.Press START. The colon on the display will flash and tile timer will start to count backwards by minutes unti
the correct time for the machine to start is reached. Your bread maker will then go through all the required
stages to provide you with a fresh loaf of bread at the time you selected it to be ready.
DO NOT USE TIMER IF YOU ARE USING FRESH INGREDIENTS (i.e., MILK, CHEESE, EGGS etc.).
IF YOU USE TIMER FOR RECIPES REQUI RING ADDITION OF INGREDIENTS AT THE FRUIT SIGNAL,
THESE INGREDIENTS MAY BE CRUSHED DURING INITIAL KNEADING.
STOPBUITON
Push this button until you hear a beep to stop all functions. Always press STOP after removing bread from
machine. Otherwise the heater will continue to operate for the "keep warm" period.
CHANGE YOUR MIND?
To erase all settings, press STOP and hold until "0:00" is displayed.
WARNING SIGNALS
If the display shows "H:E3", the internal temperature of the bread maker is too warm. Press STOP until you hear
beep, then remove the bread pan and leave lid open for 10-20 minutes to allow oven to cool.

ABOUT YOUR BREADCHEF ccoNt'D)
CAPACITY
Bread makers are usually classified according to the size of loaf they will make. Loaf size is determined by the
amount of flour in the recipe.
LOAF SIZE DESCRIPTION CUPS OF FLOUR
1 LB SMALL 2-2 1/2
1 1/2 LB MEDIUM 3- 3 1/2
2 LB LARGE 4- 4 1/2
'·
This table is useful if you are using recipes that do not specify loaf size but instead refer to a small, medium or
large loaf.
A 1 LB OR 11/2 LB LOAF IN MODEL HBC300 WILL BE SMAL~ER THAN A 2 LB LOAF.
OPERATING MODES
Your Charlescraft bread maker has several different operating modes to choose from. Each mode allows you to
prepare a different type of bread or pastry.
BASIC
This is the most often used mode because it gives the best results with almost any recipe. You may select light,
medium or dark crust colour in the basic mode.
WHOLEWHEAT
This mode is used for breads requiring heavier flours such as whole Vl(heat or rye that require more kneading and
rising time.
SWEET
This mode is used only for breads high in sugar content. The rising time is longer and the baking temperature is
lower than in basic mode.
QUICK
This mode is used only for breads that use baking soda or baking powder- NOT yeast. Total cycle time is roughly
2 hours less than basic mode.
FRENCH
This mode is used for breads with low sugar or high salt content. Total cycle time is roughly 30 minutes longer
than basic mode.
DOUGH
This mode enables you to prepare dough for rolls, croissants, pizza etc. This mode does not bake. At the
completion of the process. the machine will beep to indicate that dough should be removed from the pan
for shaping and baking in a conventional oven.

OPER ATI N G MODES (CO NT' D )
CYCLE TIMES
BASIC WHOLEWHEAT SWEET FRENCH QUICK DOUGH

1LB 11/2LB 2LB 1LB 11/2LB 2LB 1~ 11/2LB 2LB 1LB 11/2LB 2LB 1LB 11/2LB 2LB 1LB 11/2LB 2LB
Kneading 10min. 15min. 1511\in. l2min. 15min. 15min. 10min. 15min. 15min. 12min. 15min. 15min. Smin. 6min. 7min. 1Omin. 15min. 17min.
Resting 28min. 30min. 32mio. 23min. 30min. 30mn. 35(11in. 33min. 32min. 33min. 33min. 32min. 30rrin. 30min. 30min.
Kneading 12min. 20min. 20min. 15mn. tsmn. 20min. tSmin. 22min. 25min. 1Smin. 22min. 20min. 10min. 15min. 18min.
Rising 20min. 20min. 23min. 30min. 25min. 25rrin. 25min. 20min. 23min. 35min. 25min. 28min. 20min. 20min. 20min.
Punch Down Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec. Ssec.
Rising 60min. 60mi'fl. 60min. 70rnin. 70min. 70min. 60min. 60min. 60min. 70min. 70min. 70min.
Baking 50min. SSmin. 60min. SOmin. 55min. 60mn. SSmin. 60mn. 65min. 55min. 65min. 75min. 75min. 84min. 88min.
Total 3:00hr. 3:20hr. 3:30hr l20hr. 3:30hr. 3:40ht 3:20hr. 3:30hr. S:40hr 3:40hr. 3:50hr. 4:00hr. 1:20hr. t:30hr. t:35hr. t:tonr. t:2Qhr. t:25hr.
Keep Warm S:OOhr. l OOhr. 3:00hr S:OOtv. 3:00hr. 3:00hr 3:00hr. S:OOhr. l OOhr 3:00hr. s:ootv. 3:00hr.
FRUIT AND NUT SIGNAL WILL SOUND SHORTLY BEFORETHE END OF THESECOND KNEADINGCYCLE.
IF STOP IS NOT PRESSEDAFTER BAKING, A CONTROLLED KEEPWARM PERIOD WILL BEGIN AND LAST
FOR 3 HOURS. IT IS BEST TO REMOVEBREAD AS SOON AS POSSIBLEAFTER BAKING IS COMPLETE.
SLICING AND STOR ING BREAD
For b~st results, place bread on wire rack and allow to cool for 20-30 minutes before slicing. Always use a
sharp bread knife to slice bread cleanly.
Store bread in an airtight container or plastic bag. Keep in refrigerator or store in freezer for longer periods.
Since your homemade bread has no preservatives, it will dry out and lose flavour quickly. Use stale bread to
make croutons or stuffing.

LET ' S BAKE BREA D
DURING THE KNEADING CYCLE IT IS QUITE 1\JORMAL FOR YOUR BREADMAKER TO VIBRATE AND MAKE NOISE.
THIS IS DUE TO THE POWERFUL DRIVE ASSEMBLY REQUIRED FOR KNEADING TO BE DONE PROPERLY.
Remove bread pan.

Hold handle of bread pan firmly and pull straight up.
Place kneading blade on drive shaft.

Ensure the blade is set securely. There is only one way
it can be mounted properly.
Place ingredients into bread pan.

Always add ingredients in the order specified in the
recipe - water first, then solid ingredients and yeast
LAST. When adding salt or sugar, pour around outer
edge of mixture. WHEN ADDING YEAST, FORM A
SMALL CRATER WITH A FINGER IN THE TOP OF THE
FLOUR AND POUR YEAST INTO THIS CRATER.
Place bread pan into machine.

Wipe any liquids etc. off the outside of the pan. Place
the pan into the machine using the metal guides on
each side. Push pan down securely so the guides are
firmly set against the tension plates on either side of
the oven.
Close lid.

Plug into outlet.
The clock display will show "18:88".
Select Mode.
Press the S~ELECT button to set your desired
mode. Each time you press SELECT the mode
will advance.
Press capacity.
Press CAPACITY button to set the loaf size.
Set timer if desired .

Do not set timer if using perishable ingredients.
See page 4 for setting timer instructions.
Start machine.
Press START until you hear a beep. The machine
will start and the clock will begin counting down
the minutes until completion. If you are using the
timer, the machine will not activate but the clock
will begin counting down. Towards the end of the
second kneading cycle you will hear the machine
beep. This tells you it is time to add fruit or nuts
that may be requ ired for yo ur recipe. Open the lid
and add ingredients slowly.
NOTE: DURING BAKING STAGE YOU MAY NOTICE SMOKE COMING FROM THE VENTS ON THE LID .
THIS IS NORMAL.

Completion.
When the machine is finished you will hear several
beeps. Open the lid and remove baking pan.
CAUTION: BAKING PAN WILL BE HOT - USEOVEN .
MITTS OR POTHOLDERS.
Turn baking pan upside down over the counter top and
shake to release loaf. Take care not to place hot baking
pan on counter top, tablecloth or plastic surface. If the
kneading blade comes out in the bottom of the loaf, use
a PLASTIC utensil to remove it. Do not use a metal
utensil because it will scratch the non-stick coating on
the blade. DO NOT use your fingers because the blade
will be very hot.
Place bread on wire rack to cool. Do not cut bread for at least 30 minutes.
Press STOP to shut off power.

Remove plug from wall outlet.
KEEP WARM PERIOD
If you wish, you may leave the loaf in the baking pan inside the machine. The heater will keep operating at a low
level for 3 hours and gradually decrease in temperature. Always press STOP when you remove baking pan.
Bread left in your bread maker after baking may become quite moist so it is always best to remove loaf as soon as
possible after completion.
PROGRAM INTERRUPTION PROTECTION
Your BreadChef is equipped with exclusive "PIP"- Program Interruption Protection. If the plug is accidentally
pulled out during operation , simply re-connect within 10 minutes and your machine will resume operation.
CLEAN UP
UNPLUG YOUR MACHINE AND ALLOW TO COOL BEFORE CLEANING.
1.Bread Pan- Do not immerse bread pan in water. Wipe interior and exterior with a damp cloth. Do not use
abrasive cleansers or scouring pads as they may damage the non-stick interior.
2. Kneading Blade- Wipe with a damp cloth. If blade is difficult to remove from drive shaft, pour a cup of hot
water inside pan and let soak for a few minutes.
3.Lid and Window - Clean with a damp cloth or sponge. If any bread has been baked on to the window or lid,
use a non-abrasive all purpose cleaner and wipe clean with a damp cloth.
4.1nterior- You can clean the interior as needed with a damp cloth. Make sure unit is completely cool.
NOTE: None of the parts are dishwasher safe. Do not put bread pan or kneading blade in dishwasher as this will damage
these parts and void your warranty.

HINTS AND SUGGESTIONS
Your Charlescraft BreadChef has been designed to eliminate most of the problems typically encountered with
home bread baking . All of our recipes have been kitchen tested anp produce perfect loaves of bread. However,
sometimes things can go wrong . The helpful hints listed below will help you achieve consistent results with your
bread maker.
REMEMBER: A bread maker isn't human. It doesn't measure ingredients or check that the yeast is fresh. It doesn't
remember to put the kneading paddle in place, make sure the power is turned on, or remove the bread before it
sits too long in the machine, getting soggy with condensation. For these tasks, the baker is still respon sible.
1. Place yeast in a crater in the top of the flour - away from salt, sugar and water.
2. Ensure your ingredients are FRESH -especially the yeast. Regardless of the expiration date on the container,
never keep yeast more than 3 months. To test your yeast for freshness dissolve 1 tsp of sugar into 1/2 cup of
warm water and add 1 tsp of yeast. After a few minutes the mixture should start to bubble and foam.
3. Check your dough during the kneading process. After 10 minutes, it should look like a smooth, elastic round
ball. If it has a "lumpy" consistency add water 1 Tbsp at a time. If it is "soupy" add flour 1 Tbsp at a time.
Just before baking starts your loaf should be slightly below the top of the baking pan. However in Quick
mode, the loaf will be somewhat shorter. It will continue to rise after baking starts.
4. During rising it is common for the window to become covered with condensation. This is normal and will clear
after baking starts.
5.Be sure to add ingredients in order listed in recipes and that all ingredients are at room temperature.
6.0ccasionally your bread may over-rise. This could be caused by excessive room or ingredient temperature.
Make sure all ingredients, especially water, are room temperature only.
7. When baking a loaf immediately after another you must allow the breadmaker to cool for 25 to 30 minutes.
In addition, rinse and clean the bread pan with cool water and allow it to return to room temperature before
adding ingredients for the next loaf.
8.Dough is usually sticky at the end of the dough cycle. Turn it out onto a floured surface after completion. After
shaping only bake in a conventional oven - not a microwave.
COMMON QUESTIONS
1.0. Why does the kneading blade come out in the bread?
A. This in normal. Remove blade with a plastic or wooden utensil to avoid scratching the non-stick surface.
2.0. The kneading blade is stuck in the bottom of the pan. How do I remove it?
A. Pour hot water into the pan and let sit for 10 minutes.
3.0. What happens if bread is left in pan after baking?
A. The bread will become very soggy, as excess moisture cannot escape. It is best to remove bread when
baking is complete.
4.0. Can outside recipes be used?
A. Yes, however, it is necessary to adjust ingredients to be in the same proportions as the recipes in
this book.
5.0. Why do loaves vary in height and weight?
A. Whole wheat or rye flour bread are usually shorter than basic breads. Also some breads use less flour so
they will be shorter than usual.
TROUBLESHOOTING
If you are having difficulty producing a satisfactory loaf check the following points before calling for service.
1.MY BREAD DIDN'T RISE!
• Whole wheat or rye loaves will not rise as much as white loaves
• Use fresh yeast
• Add yeast LAST and away from salt, sugar and water
• Adding gluten assists rising
• Increase water by 1 oz
• Check to ensure kneading blade is properly in place
• Key ingredients mis-measured or omitted
• Too much salt
• Ingredients not room temperature -too cool
2.MY BREAD LOOKS LIKE A CRATER!
• Too much moisture in mixture- reduce liquid slightly
• Increase salt by 1/2 tsp or increase flour by 1 Tbsp
• Bread left in machine too long after baking
3.MY BREAD ROSE TOO HIGH AND STUCK TO THE LID!
• Reduce yeast by 1/2 tsp
• Reduce all ingredients slightly
• Too much water- reduce by 1 tsp
• Not enough salt- add 1/4 tsp
• Ingredients not room temperature- too warm
4.MY BREAD IS NOT COOKED ALL THE WAY THROUGH
• Too much moisture- reduce liquid slightly
• Can happen with heavier flours -an extra knead will solve this. After the first knead and rise, stop the
machine and start over from the beginning as tor a new loaf of bread. This puts more air into the dough.
5.MY BREAD IS TOO HEAVY OR ROUGH TEXTURED
• Not enough water - add 1 Tbsp
• Flour is too dry - store in airtight container
6.MY BREAD HAS TOO MANY HOLES
• Too much water- reduce by 1 Tbsp
• Too much yeast- reduce by 1/8 tsp
• Not enough salt- add 1/4 tsp
Bread Machine Troubleshooting Guide
HCNing a problem with bread from your bread machine? This troubleshooting guide should help you understand reasons far failure and solutions for success.
Problem Possible Cause Solution
1. Top Inflated, Mushroom-Uke Appearance Too much yeast Decrease yeast in recipe
Too much sugar Decrease sugar in recipe
Not enough salt Try adding a little salt
Substituted fast-acting yeast for amount given for active dry yeast. If substituting fast-acting yeast for active dry, decrease amount by 1/ 4 t sp
Yeast was not added according to manufacturer's directions
2. Top and Sides Cave In Too Much Uquid Try reducing liquids 1 tbsp at a time
Used canned fruit but did not drain well
Uquld off-balanced by addition of cheese
Used coarser flours such as whole wheat or rye If using too much coarse flour, try increasing yeast slightly or reducing coarse flours
and increasingbread flour
3. Soggy Sides Did not remove bread from pan soon enough If possible, remove bread immediately when baking is finished
4. Center of Loaf Is Raw or Not Baked Through Used coarse flours such as whole wheat or rye For coarse flours try adding an extra knead cycle. To do this, after the first knead,
let dough rise then restart machine at the beginning of the cycle as for a new loaf.
Used moist Ingredients such as yogurt or applesauce If too many moist ingredients are used, try reducing liquids 1 tbsp at a time
5. Gnarly, Knotted Loaves Not enough liquid Increase liquid 1 tbsp at a time
Too much flour Reduce flour 1/4 cup at a time
6. Didn't Rise or Flat Loaves Yeast was omitted M ake sure yeast is fresh
Yeast was old Make sure to use room temperature water
Uquid used was too hot or cold Taste the bread to see if it is too salty then reduce by 1/4 tsp at a time
Too much salt was used
7. Lower Volume or Shorter Loaves Used stone ground and whole wheat flours Try substituting bread flour for part of the stone ground or whole wheat flour
Not enough liquid Try adding more liquid, sugar, or yeast

Not enough sugar or no sugar added
Wrong type of flour used Check to make sure bread flour, not all purpose flour, was used
Wrong type of yeast used Check to make sure yeast amount suggested was for the type of yeast you were
using
Not enough yeast used
8. Collapsed while Baking May be caused from baking at high altitude Try reducing yeast by 1/4 tsp or reducing water by 1/8 cup

BASIC MODE
WHITE BREAD
Ingredients 1lb 11/2 Lb 2lb
Water 8 oz 10 oz 12 oz
White Flour 2 cups 3 cups 4 cups
Butter 1 112 Tbsp 2 Tbsp 2 112 Tbsp
--
Dry Milk 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp
Sugar 1 Tbsp 1 1/ 2 Tbsp 2 Tbsp
Salt 1 tsp 1 1/2 tsp 2 tsp
Yeast 1 1/2 tsp 1 1/ 2 tsp 1 1/2 tsp
VARIATIONS OF WHITE BREAD RECIPE

Use the table below and add an interesting flavour to your regular white bread. Select the flavour you want and
read across to the size of the loaf you are baking:
1 Lb 1 1/2 lb 2 lb Comments
Pumpkin 1/3 cup 1/2 cup 2/3 cup Use 1 00% pure pumpkin, not pie fi lling.
Add 1/2 tsp-1 tsp nutmeg for a nice flavour.
Curr/ 1 Tbsp 1 1/2 Tbsp 2Tbsp Curry Powder varies in flavour. Try different
brands - add 1-2 Tbsp dry minced onion as wel l.
Almond 1 Tbsp 1 1/2 Tbsp 2 Tbsp Use almond paste.
Date 1/3 cup 1/2 cup 2/3 cup Add at fruit signal. Use chopped dates.
Potato 1/4 cup 1/3 cup 1/2 cup Use dried potato flakes. Reduce flour by equivalent
amount. Add 1-2 Tbsp dried parsley:
Cranberry Substitute cranberry juice for water
Cheese 1/2 cup 2/3 cup 3/4 cup Grated cheese can be put in with all the other
ingredients at the beginning or pieces can be
added at the fruit signal. Use mild cheese for best
results. Water MAY. have to be reduced slightly
depending on moisture contents of cheese .
HERB BREAD
1lb 11/2 lb 2lb
Butter 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp
gry Milk 1 1/2 Tbsp. 2 Tbsp 2Tbsp
Sugar 1 Tbsp 1 1/2 Tbsp 2Tbsp
Tarragon 1 tsp 1 1/2 tsp 2 tsp
Basil 1 tsp 1 1/2 tsp 2 tsp
Oregano 1 tsp 1 1/2 tsp 2 tsp
Parsley . 1 tsp 1 1/2 tsp 2 tsp
Yeast 1 tsp 1 tsp 1 tsp

CORNMEAL BREAD
1 Lb 11/2 Lb 2 Lb
Corn Oil 1 Tbsp 1 1/2 Tbsp 2Tbsp
White Flour 1 1/2 cups 2 1/2 cups 3 1/4 cups
Cornmeal 1/2 cup 1/2 cup 3/4 cup
Butter 1 1/2 Tbsp 2Tbsp 3 Tbsp
Sugar 1 Tbsp 1 1/2 Tbsp 2 Tbsp
Salt 1 tsp 1 1/2 tsp 1 1/2 tsp
Yeast 1 tsp 1 tsp 1 1/2 tsp
NOTE: This loaf may be short due to less flour content.
EGG BREAD
1 Lb 11/2 Lb 2 Lb
Water see below see below see below
Egg (beaten) 1 1 2
White Flour 2 cups 3 cups 4cups
Butter 2Tbsp 3 Tbsp 3 Tbsp
Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp
Sugar 1 1/2 Tbsp 2 Tbsp 2 Tbsp
Yeast 3/4 tsp 1 tsp 1 1/2 tsp
NOTE: Combine beaten egg with water so total liquid volume is 9, 11 or 13 ounces.
TANGY CHEESE BREAD

1Lb 11/2 Lb 2 Lb
Butter 1 1/2 Tbsp 1 1/2 Tbsp 2 1/2 Tbsp
, ~----------------~----------------~--------
Sugar 1 Tbsp 2 Tbsp 2 Tbsp
Salt 3/4 tsp 1 tsp 2 tsp
Hot Mustard (Dry) 1 1/4 tsp 2 tsp 2 1/2 tsp
Worcestershire Sauce 1 tsp 2 tsp 2 1/2 tsp
Fennel Seed 1 1/4 tsp 2 tsp 2 1/2 tsp
Corn Meal 1/4 cup 1/3 cup 1/2 cup
Grated Cheese 1/3 cup 1/2 cup 3/4 cup
Yeast 1 tsp 1 1/2 tsp 1 1/2 tsp
NOTE: Due to variations in moisture content of cheeses, amount of water may require adjustment.

CARROT BREAD
1 Lb 1 1/2 Lb 2 Lb
Water 4 oz 5 1/2 oz 6 1/2 oz
Orange Juice 4 oz 5 1/2 oz 6 1/2 oz
~ -· -
Dry Milk 1 Tbsp 11 /2Tbsp 2Tbsp
Butter 1 1/2 Tbsp 2 Tbsp 3 Tbsp
Sugar 3/4 Tbsp 1 Tbsp 1 1/2 Tbsp
Grated Carrot 1/2 cup ~14. cup 1 cup
Yeast 3/4 ts~ 1 tsp 2 tsp
NOTE: Due to variations in sugar content of different brands of orange juice, amount of sugar in recipe may
require adjustrhent.
GARLIC CHEESE BREAD

1 Lb 11/2 Lb 2 Lb
Butter 2Tbsp 2 1/2 Tbsp 3 Tbsp
Sugar 2 tsp 1 Tbsp 1 112 Tbsp
Salt 1/2 tsp 1 tsp 1 1/2 tsp
- - -·
Grated Parmesan Cheese 2 Tbsp 3Tbsp 4 Tbsp
Garlic Powder 1 1sp 1 tsp 1 tsp
Minced Garlic 1/2 tsp 1 tsp 1 tsp
Yeast 1 tsp 1 1/2 tsp 1 1/2 tsp
NOTE: This loaf may be short due to garlic content (particularly 1 Lb and 1 1/2 Lb).
APPLE OATMEAL BREAD

1 lb , 1/2 lb 2 Lb
Frozen Apple Concentrate 2 oz 3 oz 4 02
(Thawed)
White Flour 1 1/2 cups 2 cups 3 cups
Quick Cooking Oats 1/2 cup ~ cup 1 cup
Butter 1 1/2_Tbsp 2 Tbsp 2 Tbsp
Dry Milk 1 Tbsp 2Tbsp 2 Tbsp
Honey 1 Tbsp 2Tbsp 3 Tbsp
Yeast 3/4 tsp 1 tsp 2 tsp

ONION OLIVE BREAD
1 Lb 11/2 Lb 2lb
Olive Oil 2 Tbsp 2 1/2 Tbsp 3 Tbsp
Sugar 1 1/2 Tbsp 2Tbsp 2Tbsp
Dried Thyme 3/4 tsp 1 tsp 1 1/2 tsp
Chopped Black Olives 1/4 cup 1/3 cup 1/2 cup
Dry Minced Onion 1/4 cup 1/3 cup 1/2 cup
NOTE: Add olives at fruit signal.
CHEESE DILL BREAD

1lb 11/2 Lb 2 lb
Water 6 1/2 oz 9 oz 11 oz
Salt 1 tsp 1/2 tsp 2 tsp
Cottage Cheese 1/4 cup 1/2 cup 1/2 cup
Dry Onion 1 1/2 tsp 2 tsp 2 1/2 tsp
Dill Weed 1 1/2 tsp 2 tsp 2 1/2 tsp
NOTE: Liquid content of cottage cheese varies. If dough seems dry add 1 or 2 Tbsp of water during kneading.
CAJUN BREAD
1lb 11/2 Lb 2lb
White Flour 2 cups 3 _cups 4 cups
Brown Sugar 1 Tbsp 2Tbsp 2 1/2 Tbsp
Salt 1/2 tsp 1/2 tsp 1/2 tsp
Cajun Spices 1 Tbsp 1 1/2 Tbsp 2Tbsp
Tomato Paste 2 tsp 1 Tbsp 1 1/2 Tbsp
Onion Powder 1 tsp 1 tsp 1 tsp
Parsley Flakes 1 tsp 1 tsp 1 tsp
Yeast 1 1/2 tsp 1 1/2 tsp 2 tsp
NOTE: Salt content of Cajun spices varies. Amount of salt in recipe may have to be reduced.

TOMATO BASIL BREAD
1 Lb 11/2 Lb 2 Lb
Water 8 1/2 oz 11 oz 13 oz
Olive Oil 2 Tbsp 3 Tbsp 4 Tbsp
Dry Milk 1 1/2 Tbsp 2 Tbsp 3 Tbsp
Sugar 1 1/2 Tbsp 2Tbsp 2 1/2 Tbsp
Salt 1 tsp 11/2tsp 2 tsp
Garlic Powder 1/2 tsp 1 1/2 tsp 2 tsp
Dried Basil 1 tsp 1 1/2 tsp 2 tsp
Cornmeal 1 Tbsp 1 1/2 tsp 2 Tbsp
Yeast 3/4 tsp 1 1/2 tsp 1 1/2 tsp
Sun-Dried Tomatoes 1 Tbsp 1/3 cup 1/2 cup
(chopped)
Grated Parmesan Cheese 1 Tbsp 1/3 cup 1/2 cup
NOTE: Add tomatoes and cheese at fruit signal.
SUN NUT BREAD

1 Lb 11/2 Lb 2 Lb
Who le Wheat Flour 1/ 2 cup 3/4 cup . 1 cup
Butter 1 Tbsp 2 Tbsp 3 Tbsp
Dry Milk 1 Tbsp 2 Tbsp 3 Tbsp
Honey 2 Tbsp 2 Tbsp 2 Tbsp
Salt 1/4 tsp 3/4 tsp 1 tsp
Sunflower Seeds (shelled) 1/4 cup 1/2 cup 3/4 cup
Yeast 3/4 tsp 3/4 tsp 1 tsp
NOTE: Use unsalted sunflower seeds.
SOUR CREAM POPPY BR EA D

1 Lb 11/2 Lb 2 Lb
Sour Cream 3 oz 4 oz 5 oz
Egg (beaten) 1 1 1
Butter 1 Tbsp 2 Tbsp 3 Tbsp
Poppy Seeds 1 tsp 1 1/2 tsp 2 tsp
NOTE: Low fat yogurt may be used instead of sour cream.

BAKED POTATO BREAD
1 Lb 11/2 l b 2lb
Sour Cream 1/4 cup 1/2 cup 3/4 cup
White Flour 1 3/4 cups 2 1/2 cups 3 i /3 cups
Potato Flakes 1 1/2 T~sp 1/2 cup 2/3 cups
Sugar 1 1/2 Tbsp 1 112 Tbsp 2 Tbsp
Salt 1 tsp i tsp 1 1/2 tsp
--
Bacon Bits 1 1/2 Tbsp 3 Tbsp 4 Tbsp
Chopped Chives 1 1/2 Tbsp 3 Tbsp 4 Tbsp
Yeast 3/4 tsp 1 i/4 tsp 1 1/2 tsp
NOTE: Flour measures are approximate -the flour and potato flakes combined should equal 2, 3 or 4 cups .
MUSTARD DI LL BREAD
1lb 11/2 l b 2 lb
Water 8 1/2 oz 10 oz 12 i/2 oz
Dijon Mustard 1 Tbsp 1 Tbsp 1 i /2 Tbsp
Whole Wheat Flour 3/4 cup 3/4 cup 1 1/4 cups
Butter ~ ~bsp 2 1/2 Tbsp 3 Tbsp
Dry Milk 1 Tbsp 1 1/2 Tbsp 2Tbsp
Brown Sugar 1 ~bsp 1 1/2 Tbsp 2Tbsp
Salt 1 ts~ 1 1/2 tsp 2 tsp
Dill Weed 1 1/2 tsp 1 1/2 tsp 2 tsp
Yeast 1 tsp 1 tsp 1 1/4 tsp
APRICOT BR EAD
1lb 11/2 Lb 2 Lb
Butter 1 Tbsp 2Tbsp 3 Tbsp
Dry Milk 1 Tbsp 2 Tbsp 3 Tbsp
Apricot Jam 3 Tbsp 1/3 cup 1/2 cup
Dried Apricots 1/2 cup 3/4 cup 1 cup
Salt 1 tsp 1 1/2 tsp 1 112tsp
Cinnamon 1 1/21sp
NOTE: Add dried apricots at the beginning, not at the fruit signal.

CRUSTY BRAN BREAD
1lb 11/2 l b 2 Lb
Natural Bran 1/2 cup 3/4 cup 1 cup
Molasses 1 tsp 1 Tbsp 2Tbsp
Brown Sugar 1 1/2 Tbsp 1 1/2 Tbsp 2 Tbsp
Salt 1 tsp 1 112 tsp 1 1/2 tsp
SWEET MODE RECIPES

CINNAMON RAISIN BREAD
1lb 11/2 Lb 2 Lb
White Flour 2cups 3 cups 4 cups
Dry Milk 1 1/2Tbsp 2Tbsp 2 1/2 Tbsp
Sugar 1 tsp 2 tsp 1 Tbsp
Cinnamon 1 tsp 1 1/2 tsp 2 tsp
Raisins 1/3 cup 1/2 cup 2/3 cup
NOTE: Add raisins at fruit signal - slowly.
BANANA BREAD
1lb 11/2 Lb 2lb
Vanilla 1/2 tsp 3/4 tsp 1 tsp
Mashed Banana 1/2 cup 1/2 cup 2/3 cup
White Flour 1 1/2 cups 2 1/2 cups 3 cups
Whole Wheat Flour 1/2 cup 3/4 cup 1 cup
Honey 2 Tbsp 3Tbsp 1 tsp
Salt 1 tsp 1 112 tsp 1 1/2 tsp
- -
NOTE: Chopped walnuts may be added at fruit signal. Sugar in recipe may require adjustment depending on
sweetness of bananas.

G I NGER BREAD
1lb 11/2 lb 2 Lb
Water see below see below see below
Egg (beaten) 1 1 2
White Flour 2 cups 3 cups 4cups
Butter 2Tbsp 3 Tbsp 4 Tbsp
Molasses 1 1/2 tsp 1 Tbsp 1 1/2 Tbsp
Ground Ginger 1 tsp 1 1/2 tsp 2 tsp
Cinnamon 1/2 tsp 3/4 tsp 1 tsp
Ground Cloves 1/2 tsp 3/4 tsp 1 tsp
Yeast 3/4 tsp 1 tsp 1 tsp
NOTE: Combine water and beaten egg together to get 8, 10 or 13 ounces of liquid.
FRE NC H MOD E
These loaves will be smaller than normal due to the lower sugar content and higher salt content.
CRUSTY FRENC H BREA D

1lb 11/2 Lb 2 lb
Sugar 2 tsp 1 Tbsp 1 1/2 Tbsp
Salt 1 1/2 tsp 2 tsp 2 112 tsp
Yeast 1 tsp 1 1/2 tsp 1 112 tsp
B ACON O NION BREA D

1lb 1 1/2 lb 2 Lb
Butter 1 1/2 Tbsp 2Tbsp 21/2 Tbsp
Sugar 1 Tbsp 1 1/2 Tbsp 2Tbsp
Dry Crumbled Bacon 2 Tbsp 3 Tbsp 4 Tbsp
Dry Minced Onion 1 Tbsp 1 1/2 Tbsp 2Tbsp
Allspice 1 tsp 1 tsp 1 tsp

WHOLE WHEAT MODE
These loaves may be slightly smaller than normal due to the use of whole wheat or rye flour.
HONEY WHOLE WHEAT BREAD

1 Lb 11/2 Lb 2 Lb
Whole Wheat Flour 2 cups 3 cups 4 cups
Honey 1 tsp 2 tsp 2 tsp
Gluten 1 tsp 2 tsp 1 Tbsp
NOTE: For a less sweet flavour use molasses instead of honey. Loaf wi ll be darker than usual. If this loaf
rises too much, reduce gluten by 1/2 tsp.
LIGHT WHOLE WHEAT

Follow recipe for Honey Whole Wheat but use 50% white flour and 50% whole wheat flour and cut gluten
in half.
EUROPEAN BLACK BREAD

1 Lb 1 1/2 Lb 2 Lb
Cider Vinegar 3/4 tsp 1 tsp 1 1/2 tsp
White Flour 1 1/2 cups 2 1/4 cups 3 cups
Rye Flour 1/2 cup 3/4 cup 1 cup
Oat Bran 1/4 cup 1/4 cup+ 1 tsp 1/2 cup
Butter 1 Tbsp 1 1/2 Tbsp 2 1/2 Tbsp
Caraway Seeds 1 tsp 2 tsp 2 1/2 tsp
Dried Minced Onion 1 tsp 2 tsp 2 1/2 tsp
Unsweetened Cocoa 2 Tbsp 3 Tbsp 4 Tbsp

PUMPERNICKEL
1 Lb 11/2 Lb 2 Lb
White Flour 1 cup 1 1/2 cups 1 3/4 cups
Whole Wheat Flour 1/3 cup 1/2 cup 3/4 cup
Rye Flour 213 cup 1 cup 1 1/2 cups
Sugar 1 1/2 Tbsp 1 1/2 Tbsp 2 Tbsp
Salt 1 tsp 1 tsp 1 1/2 tsp
Cornmeal 2 Tbsp 1/3 cup 1/3 cup
Powdered Cocoa 2 Tbsp 2 1/2 Tbsp 3 1/2 Tbsp
Molasses 2 1/2 Tbsp 3 Tbsp 4 Tbsp
Instant Coffee 1/4 tsp 1 tsp 1 tsp
Caraway Seeds 1 tsp 2 tsp 3 tsp
Yeast 1 tsp 11 /4 tsp 1 1/2 tsp
NOTE: Due to the heavy flours used, this loaf may be shorter and more dense than usual.
7 GRAIN WHOLE WHEAT

1 Lb 1 1/2 Lb 2 Lb
Whole Wheat Flour 1 3/4 cups 2 1/2 cups 3 1/2 cups
Honey 2 tsp 1 Tbsp 1/2 cup
Gluten 1/4 tsp 112 tsp 1 1/2 tsp
Multi-Grain Cereal 1/4 cup 1/2 cup 1/2 cup
Yeast 1 tsp 1 112 tsp 1 1/2 tsp
NOTE: Due to reduced flour content, this loaf may be shorter than usual.
LIGHT RYE BREAD

1 Lb 11/2 Lb 2 Lb
White Flour 1 1/2 cup 2 cups 2 1/2 cups
Rye Flour 1/2 cup 1 cups 1 1/2 cups
Butter 1 1/2 Tbsp 2Tbsp 2 1/2 Tbsp
Sugar 1 1/4 tsp 2 tsp 1 Tbsp
Caraway 1 112 Tbsp 2Tbsp 2 112 Tbsp

DOUGH MODE
PIZZA DOUGH
1 Lb 11/2 Lb 2 Lb
Olive Oil 1 Tbsp 1 1/2 Tbsp 2 Tbsp
Whole Wheat Flour 2 Tbsp 3 Tbsp 4 Tbsp
Yeast 1 1/2 tsp 1 1/2 tsp 1 1/2 tsp
1 lb- Makes one 12" pizza round- thick crust,
1 1/2 lb - Makes two 12" pizza rounds,
2 lb - Makes two 9" rounds or two 14" pizza rounds
1. Divide dough into separate balls. On a floured surface roll into pizza rounds. Pinch around edges to form a rim.
2. Place on a lightly greased pan or dry pizza stone and cover with sauce, cheese and other toppings as desired.
3. Bake at 350-375<>F for 15-20 minutes. Check cooking progress periodically.
PIZZA DOUGH VARIATIONS

WHOLE WHEAT PIZZA DOUGH
Prepare as above, except use half whole wheat flour and half white flour instead of all white flour.
BASIL-PARMESAN PIZZA DOUGH

Prepare as above, except add: 1 Lb 11/2 Lb 2 Lb
Grated Parmesan Cheese 3 Tbsp 1/4 cup 1/2 cup
Basil 3/4 tsp 1 tsp 1 1/2 tsp
TACO PIZZA DOUGH

Prepare as above, except add: 1 Lb 11/2 Lb 2 Lb
Cornmeal 2 Tbsp 3 Tbsp 4 Tbsp
Taco Seasoning Mix 1 Tbsp 2Tbsp 3 Tbsp
Add your favourite toppi ngs to any of the crusts or try one of the following suggestions:
T ry green pepper, red onion, tomato and mozzarella cheese on the Basii-Parmesan crust; try mushrooms,
Provolone cheese and pepperoni or Canadian bacon on the white or wheat crust; top the Taco crust w/taco
sauce, cooked ground beef, onion, green pepper and cheddar cheese- add shredded lettuce & chopped
tomato just before serving.

DINNER R OLLS
1 Lb 11/2 Lb 2 Lb
Bu~ter 2 1/2 Tbsp 3 Tbsp 3 1/2 Tbsp
Dry Milk 1 1/2 Tbsp 2Tbsp 2 1/2 Tbsp
Yeast 1 1/2 tsp 1 1/2 tsp 11/2tsp
Topping: 1 egg (beaten)
Onion Topping: 2 Tbsp melted butter, 1 Tbsp dry onion soup mix
1 lb - Makes 8 rolls, 1 1/2 lb - Makes 12 rolls, 2 lb - Make·s 16 rolls
1. Divide dough into separate balls on a lightly greased pan.
2. Slightly flatten each ball with the palm of your hand.
3. Cover and let rise for 30-40 minutes.
4. Brush with egg topping .
5. Bake at 350-375°Ffor 12- 16 minutes until golden brown.
IT ALlAN BREA D STICKS

1 Lb 11/2 Lb 2 Lb
Whole Wheat Flour 1/4 cup 1/3 cup 1/2 cup
TOPPING: 2 Tbsp melted butter
1 Tbsp garlic salt
1 tsp Parmesan cheese
1 lb- Makes 10-12 sticks, 1 1/2 lb - Makes 15-18 sticks, 2 lbs - Makes 20-24 sticks
1. Roll dough into large rectangle. Brush with melted butter and sprinkle with garlic salt/cheese mixture .
2. Using a pizza cutter cut into 1 inch strips.
3. Place strips on 1 or 2 large greased cookie sheets.
4. Bake at 375°F for 14-1 6 minutes until golden brown.

B A G E LS
1 Lb 1 1/2 Lb 2 Lb
Whole Wheat Flour 1/4 cup 113 cup 1/2 cup
Salt 1 tsp 1 112 tsp 2 tsp
TOPP ING: 1 egg (beaten)
1 lb- Makes 8 bagels, 1 1/2 lb - Makes 12 bagels, 2 lb- Makes 16 bagels
1. Cut dough into separate pieces and roll into balls.
2 . Make a 1" hole in the ce ntre of each ball with finger and form a ring shape.
3. Cover and let rise for 30 minutes.
4. Bring 2 quarts of water and 2 Tbsp sugar to a gentle boil. Add bagels 2 at a time and boil uncovered for
2 minutes, turning once.
5. Place bagels on a greased cookie sheet and brush with egg.
6 . Bake at 375cF for 30 minutes until golden brown.
Q U ICK BREAD
These breads use baking powder and baking soda for rising instead of yeast. As a result, they are usually
small and cake-li ke .
Rising starts when kneading is finished and baking starts.
It is normal for the top of a quick bread to crack or split.
IRISH SOD A BRE A D

Buttermilk 2 cups
White Flour 4 cups
Sugar 1/2 cup
Salt 11 / 2tsp
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Raisins (optional) 1/2 cup

BANANA LOAF
Oil 3 Tbsp
Eggs 2
Ripe Banana (mashed} 2 medium
White Flour 2 cups
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Sugar 3/4 cup
Chopped Walnuts {optional) 1/2 cup
APPLESA~UCE BREAD
Oil 3 Tbsp
Eggs 2
Unsweetened Applesauce 2/3 cup
White Flour 2 cups
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Sugar 1/2 cup
Cinnamon 1 1/2 tsp

GLUfEN-FREE BREAD RECIPES
"Helpful Hints"
Use Gluten-Free recipes developed for use with bread machines. Substituting gluten-free flours for the wheat flour called
for in regular bread (with gluten) will not work.
• Have all the ingredients, dry and wet. at room~ except the water. Using warm tap water in the wet ingredients
produces the best results.
Make sure all the gluten-free flours used are first stirRd with a foric or whisk, to aerate & lighten them, before measuring.
(The flouts tend to sc:ttle and pack down while being ston:d.}
• Whisk the liquid ingredieots together before pouring into the baking pan. Have the "lightened dxy ingredients" standing
by for measuring directly into the pan.
• Use the vinegar, as suggested in the recipes. to be!p eohaDce the dough. As well. it adds to the flavour and acts as a
preservative.
• Wash and dxy the baking pan and kneading blade every time it is used to make sure the lmeadiDg blade fimc:tions
effectively, and always make sure the kneading blade is inserted properly onto the rotating shaft in the bottom of the baking
pan.
• Slice bread only after it bas ooolcd oomplctcly. The coo&og allows the moistness to be more cveoJ:y distn'buted and the
bread slices more easily whea it is cool Actually it seems to be best when it is wrapped and left for a day.
• Expect the tops of the loaves to be fiat. sometimes they may even be slightly concave. Because there is no gluten there
isn't the elas-Jcity to hold up a rounded top.
Gluten-Free Bread
This bread freezes weU. The slickest way to handle it is to wrap and freeze the slices in pairs. Eam padalge is super convenient for
making toast or a sandwich for one. To bring to room tempc:ratuR. mkrowave the package at high for about 20 scooods.
1 l/4cup warm water llf2cup rice flour

I c::up milk 2/Jcup whole bean tlour
3 eggs 1/3 cup tapioca flour
2Thsp canota oil or melted butter 1/3 cup potato starch flour
ltsp vinegar I/4cup gramdatecf sugar
1 Tbsp xant.ban gum
2tsp salt
1 Tbsp Quick-Rise Yeast
• In bow~ whisk together water, milk, eggs, oil and vinegar until well blended. Pour into baking pan.
• Place rice flour, whole bean flour, tapioca flour, potato starch flour, sugar, x:anthart gum, salt and yeast in the order given.
• Insert the baking pan into the unit. Select "'Basic Mode"- ..Light.. crust setting. Press start.
• Wrth rubber spatula, immediately start to stir and scrape down sides of pan, without touching the kneading blade, until the
dry ingredients are wet. This fiscilitates the mixing and must be done during the first five minutes that the machine is on.
Close the lid and do not lift lid dwing the baking cycle.
• Once the machine is finished. remove the bread immediately. Take the bread out of pan and place top side down on wire
rack to cool Makes lloaf- 14-15 slices..

For the b~d recipes listed below. foUow the same method as described above.
Gluten-Free Brown Bread

11/4cup warm water 1 lflcup rioc flour
1 cup milk 113 cup whole bean fiour
3 eggs 1/J cup tapioca fiour
2Thsp canola oil or melted butter 1/lcup potato stan::h ftour
2Tbsp regular molasses 2Tbsp toasted buckwheat
ltsp vinegar lTbsp 1Jaxseod
1 Tbsp finely chopped walnuts or pecans
1 Tbsp X3Jrthan gum
11bsp gtanUlated sugar
2tsp salt
1 Thsp Quick-Rise yeast
Gluten-Free Onoamoo Raisin Bread

The aisios loose their shape duriDg tbc Jcneadiog process but they do impart a delicious fiuity 1lavour which is enhanced with the
wbi1fofcinnamon that is added to the dry~-
1114cup t 112cup rioeftour

I cup 2/lwp whole bean flour
3 1/Ja.ap capioca flour
2Tbsp Ill asp potato staR:h flour
Jtsp 1/lc:up sultana raisiDs
1/4wp gramdated sugar
1 Tbsp xanthaagum
2tsp salt
1112 tsp c:iaoamoo
llbsp Quick-Rise yeast
Gluten-Free Almond Poppy Seed Bread

t l/4cup wannwater t lflcup rice flour
1 alp milk 1JJ cup whole bean ftour
3 eggs 1/3 cup tapioca flour
2Tbsp caoola oil or mdted butter 1/lcup potato stardJ flour
llbsp liqWdhooey 113 cup chopped slivered almonds
ltsp vinegar 21bsp poppyseods
21bsp granulated sugar
1 Thsp XlUitbaagum
2tsp salt
1 Thsp QW<;k-Rise yeast

Cardamon Flavoured Fruit Bread
1-213 cup wannwater 2cups white rice flour

41bsp canola oil or melted butter 113c:up tapioca ftour
1tsp vmegar- Wc:up potato stan:h flour
3 eggs 2112tsp xamhangum
1/lcup dry miiic powder
11/ltsp salt
3Tbsp gram slated sugar
2tsp ground cardamon
16-oz padatge dried fruit bits
IThsp Qukk-tile yeast
Cheese Bread
1-3/4cup warm water 2a.zps white rice ftour

31bsp canota oil or melted buttec I cup brown rice flour
3 eggs ll4cup diy milk powdcr
21bsp granrdatcd sugar
ltsp salt
3 tlltsp "andtan gmn
- • ... • J',_,.;,.,...,I\
11bps Mq811( DMW::CU OQIOQ 'U~WUJ
1 Tbsp poppy seeds (opeional)
1 tlltsp celety seeds (opeional)
1 tlltsp dill weed (optioDal)
llflcups sbatp dte&1al cheese (6 oz)
1 Tbsp Quick-Rise yeast

White Potato
Applesauce Oatmeal Bread............................................... 1 Potato Chive Bread. ........................................................... 17
Bran Bread. ............................................................................ 1 Potato Bread.......................................................................... 17
Country White Bread........................................................ 2
English Muffin Bread. ...................................................... 2
French Bread......................................................................... 3 Rye
Honey Oatmeal Bread........................................................ 3
Classic Rye Bread. ............................................................... 18
Oatmeal Bread. ..................................................................... 4
Pumpernickel Rye Bread................................................... 18
Old-Fashioned White Bread........................................... 4
Tomato Basil Rye Bread..................................................... 19
Yogurt Bread......................................................................... 5
Sourdough
Whole Wheat
Sourdough Bread................................................................ 20
100% Whole Wheat Bread................................................... 6
Sourdough Wheat Bread.................................................. 20
50% Whole Wheat Bread. .................................................... 6
Buttermilk Wheat Bread..................................................... 7
Carrot Wheat Bread.............................................................. 7 Sweet Bread
Cracked Wheat Bread........................................................... 8
Granola Bread. ........................................................................ 8 Apricot Almond Bread...................................................... 21
Multi-Grain French. ............................................................. 9 Apricot Almond Bread (Version 2). ............................. 21
Multi-Grain Wheat Bread................................................... 9 Boston Brown Bread.......................................................... 22
Shredded Wheat Bread...................................................... 10 Carrot Raisin Bread........................................................... 22
Sunflower Oat Wheat Bread........................................... 10 Cinnamon Oatmeal Raisin Bread. ................................. 23
Wheat Barley Bread............................................................ 11 Cranberry Pecan Bread..................................................... 23
Wheat Berry Bread.............................................................. 11 Oatmeal Maple Pecan Bread........................................... 24
Wheat Bran Bread. .............................................................. 12 Orange Wheat Bread. ........................................................ 24
Wheat ‘N Yogurt Bread..................................................... 12 Panettone. .............................................................................. 25
Whole Wheat Oat Bran Bread. ..................................... 13. Raisin Bran Bread................................................................ 25
Raisin Bread........................................................................... 26
Spiced Fruit Bread. ............................................................. 26
Herb Stollen Bread. ...................................................................... 27
Dill Bread.............................................................................. 14
French Garlic Bread......................................................... 14
Variety
Garlic Bread. ........................................................................ 15
Herb Bread. ........................................................................... 15 Cheese Bread......................................................................... 28
Italian Herb Bread............................................................. 16 Chili Bean Bread. ................................................................ 28
Egg Bread................................................................................ 29
Peanut Butter Bread. ........................................................ 29
Swiss Jalapeño Beer Bread. .............................................. 30
Zucchini Bread..................................................................... 30

| White |
A p p l e s a u c e O at m e a l B r e a d
A great tasting all-purpose bread.
INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf

Water, 80° F 4 fl oz ( ½ c) 4 fl oz ( ½ c)
Applesauce, unsweetened ½c ¾c
Vegetable Oil 2 tbsp 3 tbsp
Sugar 2 tbsp 3 tbsp
Salt 1 tsp 1 ½ tsp
Oats, quick or old-fashioned ½c ½c
Bread Flour 2¼c 3c
Active Dry Yeast 2 ¼ tsp 1 tbsp
Bran Bread
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 1 ½ Pound Loaf 2 Pound Loaf

Water, 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 tbsp
Butter or Margarine 1 tbsp 2 tbsp 2 tbsp
Bran Flakes Cereal 2/3 c 1c 1¼c
Bread Flour 2c 2 2/3 c 3¾c
Dry Milk 1 tbsp 2 tbsp 2 tbsp
Salt 1 tsp 1 ½ tsp 1 ½ tsp
Active Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp
Wh i t e B r e a d R e c i p e s 1

C o u n t r y Wh i t e B r e a d
This recipe uses water rather than milk which gives it a crispier crust.
A classic white bread that everyone will love.

Water, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 10 fl oz (1 ¼ c) 12 fl oz (1 ½ c)
Bread Flour 2c 3⅓c 4c
Sugar 1 ½ tbsp 1 ½ tbsp 2 tbsp
Salt 1 tsp 1 ¼ tsp 1 ½ tsp
English Muffin Bread
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 1½ Pound Loaf

Water 7 fl oz (¾ cup + 2 tbsp) 9 ½ fl oz (1 c + 3 tbsp)
Butter or Margarine 2 tsp 1 tbsp
Bread Flour 2c 3c
Yellow Cornmeal 3 tbsp ¼c
Dry Milk 2 tbsp 3 tbsp
Sugar 1 ½ tbsp 2 tbsp
Salt ¾ tsp 1 ¼ tsp
Active Dry Yeast 1 ½ tsp 2 tsp

French Bread
Crusty on the outside, chewy on the inside.

Just the way it should be!

Water, 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 tbsp
Bread Flour 2½c 3⅓c 4¼c
Sugar 1 tsp 1 ½ tsp 2 tsp
Salt ¾ tsp 1 ¼ tsp 1 ½ tsp
Active Dry Yeast 1 tsp 2 tsp 2 ¼ tsp
H o n e y O at 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.

Water, 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 tbsp
Bread Flour 1½c 2⅓c 3½c
Oats, quick or old-fashioned ⅔c 1c 1c

O at 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.

Milk, 80° F 7 fl oz (¾ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp)
Butter or Margarine 1 tbsp 2 tbsp
Bread Flour 2c 2½c
Oat, quick or old fashioned ½c ¾c
Brown Sugar, packed 1 tbsp 2 tbsp
Salt 1 tsp 1 ½ tsp
Active Dry Yeast 1 ½ tsp 2 ¼ tsp
O l d Fa s h i o n e d Wh i t e B r e a d
This recipe is made with milk for a tender crust and fine texture.
Just like Grandma used to make, now you can too!
INGREDIENTS 1 Pound Loaf 1½ Pound Loaf 2 Pound Loaf

Milk 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) 13 fl oz (1½ c + 2 tbsp)
Bread Flour 2c 3c 4c
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1 tsp 1½ tsp 1 ½ tsp
Active Dry Yeast 1½ tsp 2 tsp 2¼ tsp

Yo g u r t 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.

Water, 80° F 3 ½ fl oz (¼ c + 3 tbsp) 5 fl oz (½ c + 2 tbsp)
Butter or Margarine 1 ½ tbsp 2 tbsp
Plain, Non-Fat Yogurt ⅓c ½c
Bread Flour 2c 3c
Dry Milk 1 ½ tbsp 2 tbsp
Salt 1 tsp 1 ½ tsp

| Whole Wheat |
1 0 0 % Wh o l e Wh e at B r e a d
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.

Water, 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 1
Molasses 2 tsp 1 tbsp 1 ½ tbsp
Honey 2 tsp 1 tbsp 1 ½ tbsp
Butter or Margarine 1 ½ tbsp 2 tbsp 2 tbsp
Whole Wheat Flour 2⅓c 3⅓c 4¼c
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.

Water, 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 tbsp
Bread Flour 1c 1⅔c 2c
Whole Wheat Flour 1c 1⅔c 2c
Brown Sugar, packed 1 tbsp 2 tbsp 2 tbsp
Wh e at B r e a d R e c i p e s 6

B u 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.

Buttermilk, 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)
Bread Flour ⅔c 1c 1⅓c
Whole Wheat Flour 1⅓c 2c 2⅔c
Brown Sugar, packed 1 ½ tbsp 2 tbsp 3 tbsp
Baking Soda ⅛ tsp ¼ tsp ½ tsp
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.

Water, 80° F 5 ½ fl oz (⅔ c) 8 fl oz (1 c)
Shredded Carrot 1/3 c ½c
Bread Flour ¾c 1c
Whole Wheat Flour 1½c 2c
Salt 1 tsp 1 ½ tsp
Ground Nuts, optional ¼c ⅓c

Raisins, optional ¼c ⅓c

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.

Water, 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 tbsp
Bread Flour 1¼c 1¾c 2½c
Whole Wheat Flour ⅔c 1c 1⅓c
Cracked Wheat Cereal ⅓c ½c ⅔c
Salt ¾ tsp 1 ½ tsp 1 ½ tsp
Granola Bread
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.

Water, 80° F 5 fl oz ( ½ c + 2 tbsp) 6 fl oz (¾ c)
Plain, non-fat Yogurt ⅓c ½c
Bread Flour 2c 2⅓c
Whole Wheat Flour ⅓c ½c
Granola Cereal ⅓c ½c
Brown Sugar, packed 1 ½ tbsp 2 tbsp
Salt 1 tsp 1 ½ 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.

Water, 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 tbsp
Bread Flour 1½c 2c 3c
Whole Wheat Flour ¾c 1c 1c
7-Grain Cereal ¼c ½c ½c
Active Dry Yeast 1 tsp 2 tsp 2 ¼ 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.

Water, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp)
Honey 2 tbsp 3 tbsp
Whole Wheat Flour ¼c 1¾c
Bread Flour ¾c 1c
7-Grain Cereal ¼c ½c
Salt 1 tsp 1 ½ 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.

Water, 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)
Shredded Wheat Cereal 1 ½ large biscuits, broken 2 large biscuits, broken up 2 large biscuits, broken up (1 ½ c)
up (1 c) (1 ½ c)
Bread Flour 2c 2⅔c 3¾c
Dry Milk 1 ½ tbsp 2 tbsp 2 tbsp
S u n f l o w e r O at 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.

Water, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp)
Honey 2 tbsp 3 tbsp
Bread Flour ⅔c 1c
Oats, quick or old-fashioned ¼c ⅓c
Sunflower Seeds, salted ¼c ⅓c
Salt ¾ tsp 1 tsp
Active Dry Yeast 1 tsp 1 ½ tsp

Wh e at B a r l e y B r e a d
Bread flour, whole wheat flour and barley flakes create a great sandwich bread.

Water, 80° F 6 fl oz (¾ c) 8 ½ fl oz (1 c + 1 tbsp)
Honey 1 ½ tbsp 2 tbsp
Bread Flour 1c 1½c
Whole Wheat Flour 1c 1½c
Rolled Barley Flakes 1/3 c ½c
Dry Milk 1 tbsp 1 ½ tbsp
Salt 1 tsp 1 ½ tsp
Wh e at B e r r y 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.

Water, 80° F 5 ½ fl oz (⅔ c) 7 fl oz (¾ c + 2 tbsp)
Vegetable Oil 2 tsp 1 tbsp
Molasses 2 tsp 1 tbsp
Bread Flour ⅔c 1c
Wheat Berries, soaked and drained ⅓c ½c
Wheat Germ 1 ½ tbsp 2 tbsp
Salt 1 tsp 1 ½ 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.

Water, 80° F 6 fl oz (¾ c) 8 fl oz (1 c)
Bread Flour 2c 2¾c
Unprocessed Wheat Bran 1/3 c ½c
Salt 1 tsp 1 ½ tsp
Wh e at ‘ N Yo g u r t 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 1 ½ Pound 2 Pound Loaf

Water, 80° F 8 fl oz (1 c) 9 fl oz (1 c + 2 tbsp)
Plain Nonfat Yogurt ½c 2/3 c
Bread Flour 1⅓c 1½c
Whole Wheat Flour 2c 2¾c
Salt 1 ¼ tsp 1 ½ tsp
Active Dry Yeast 2 tsp 2 ¼ tsp

Wh o l e Wh e at O at 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.

Water, 80° F 7 fl oz (¾ c + 2 tbsp) 9 fl oz (1 c + 2 tbsp)
Honey 1 tbsp 1 ½ tbsp
Bread Flour 1¼c 1½c
Whole Wheat Flour ¾c 1¼c
Dry Oat Bran Cereal ⅓c ½c
Salt 1 tsp 1 ½ tbsp
Active Dry Yeast ½ tsp 2 tsp

| Herb |
Dill Bread
A very light textured bread with a hint of dill.

Serve with soups, salads or as a warm loaf with dinner.

Water, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 ½ c)
Sugar 1 ½ tbsp 2 tbsp 2 tbsp
Dill Weed 2 tsp 1 tbsp 1 ½ tbsp
Dry Milk 1 tbsp 1 ½ tbsp 2 tbsp
French Garlic Bread
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.

Water, 80° F 6 ½ fl oz (¾ c + 1 tbsp) 9 fl oz (1 c + 2 tbsp)
Bread Flour 2¼c 3¼c
Chopped Green Onion Tops 1 ½ tsp 2 tsp
Chopped Garlic Cloves 1 tsp 1 ½ tsp
Sugar 1 tsp 1 ½ tsp
Herb Bread Recipes 14

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

Water, 80° F 6 fl oz (¾ c) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 ½ c)
Dry Milk 2 tsp 1 tbsp 2 tbsp
Sugar 2 tsp 1 tbsp 1 ½ tbsp
Dried Parsley Flakes 2 tsp 1 tbsp 1 ½ tbsp
Garlic Powder ½ - 1 tsp (to taste) ¾ - 1 tsp (to taste) 1 – 1 ½ tsp (to taste)
Herb Bread
The combination of herbs used in this bread will make your tastebuds come to life.

Evaporated 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 tbsp
Sugar 1 ½ tbsp 2 ½ tbsp
Celery Seed ¾ tsp 1 tsp
Rubbed Sage ¾ tsp 1 ¼ tsp
Ground Ginger pinch ⅛ tsp
Marjoram pinch ⅛ tsp
Bread Flour 2c 3c
Cornmeal ¼c ⅓c

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.

Water, 80° F 5 ½ fl oz (⅔ c) 8 ½ fl oz (1 c + 1 tbsp) 12 fl oz (1 ½ c)
Bread Flour 1¾c 2¾c 4c
Dry Milk 2 tsp 1 tbsp 1 ½ tbsp
Grated Parmesan Cheese 1 tbsp 2 tbsp 3 tbsp
Italian Seasoning 1 ½ tsp 2 tsp 2 ½ tsp
Active Dry Yeast 1 ¼ tsp 1 ½ tsp 2 ¼ tsp

| Po t a t o |
P o t at 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.

Water, 80° F 5 fl oz (½ c + 2 tbsp) 8 fl oz (1 c)
Butter or Margarine 1 tbsp 1 ½ tsp
Mashed Potatoes, leftover ⅓c ½c
Bread Flour 2c 3c
Sugar 1 tbsp 1 ½ tbsp
Freeze-dried Chives 2 tsp 1 tbsp
Salt 1 tsp 1 ½ tsp
P o t at 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.
INGREDIENTS 1 Pound Loaf 1½ Pound Loaf 2 Pound Loaf

Water, 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 tbsp
Bread Flour 2c 3c 3¾c
Instant Potato Flakes ⅓c ½c ⅔c
Dry Milk 1 tbp 1 ½ tbsp 2 tbsp
Sugar 1 tbsp 1 ½ tbsp 2 tbsp
Potato B r e a d R e c i pe s 17

| Rye Bread |
C
C ll aa ss ss ii cc R
Ryyee BB rree aa dd
A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.

Water, 80° F 2 ½ fl oz (⅔ c) 10 fl oz (1 ¼ c) 12 fl oz (1 ½ c)
Bread Flour 1 1/3 c 2 1/3 c 3c
Medium Rye Flour 2/3 c 1c 1¼c
Dry Milk 2 tsp 2 tbsp 2 tbsp
Sugar 1 ½ tbsp 1 ½ tbsp 1 ½ tbsp
Salt ½ tsp 1 ¼ tsp 1 ½ tsp
Caraway Seed 1 tsp 2 tsp 2 tsp
Pumpernickel Rye Bread
A little bit of cocoa gives this bread its characteristic dark color.
A good bread for a hearty sandwich.

Water, 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 tbsp
Bread Flour 1½c 2¼c 2⅔c
Medium Rye Flour ⅓c ½c ⅔c
Whole Wheat Flour ⅓c ½c ⅔c
Cocoa, unsweetened 1 tbsp 2 tbsp 2 ½ tbsp
Rye Bread Recipes 18

To m at o B a s i l R y e B r e a d
A great bread to serve with soups and salads.

Sun-Dried Tomatoes 4 halves 6 halves
Sugar 2 tbsp 3 tbsp
Salt 1 tsp 1 ½ tsp
Bread Flour 1¾c 2⅓c
Medium Rye Flour ½c 1c
Dried Basil Leaves 1 ½ tsp 2 tsp
Rye Bread Recipes 19

| Sourdough |
Sourdough Bread
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.

Water, 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 ⅔c 1c 1¼c
Bread Flour 2c 2¾c 3½c
Salt ¾ tsp 1 tsp 1 ½ 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.

Water, 80° F 4 fl oz (½ c) 6 fl oz (¾ c) 6 fl oz (¾ c)
Sourdough Starter, room temp ⅔c 1c 1¼c
Molasses 2 tsp 1 tbsp 1 tbsp
Bread Flour 1c 1½c 1 tbsp
Whole Wheat Flour 1c 1½c 1¾c
Sourdough Bread Recipes 20

| Sweet Bread |
Apricot Almond Bread
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.

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 jar
Almond Extract 1 tsp 1 ½ tsp
Sugar 2 tbsp 3 tbsp
Salt 1 tsp 1 ½ tsp
Bread Flour 2½c 3¼c
Active Dry Yeast 2 ¼ tsp 1 tbsp
Dried Apricots, quartered ½c ⅔c

Slivered Almonds ½c ⅔c
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.

Water, 80° F 10 fl oz (1 ¼ c) 11 ½ fl oz (1 ¼ c + 3 tbsp)
Bread Flour 3¼c 3¾c
Ground Nutmeg ½ tsp ¾ tsp
Active Dry Yeast 2 tsp 2 ¼ tsp
Chopped, dried Apricots ½c ⅔c

Blanched, slivered Almonds ¼c ⅓c
Sweet Bread Recipes 21

Boston Brown Bread
This recipe uses a combination of flours and is sweetened with

molasses and brown sugar with a crunch of almonds.

Buttermilk, 80° F 5 fl oz (½ c + 2 tbsp) 8 fl oz (1 c)
Egg, large 1 1
Molasses 1 tbsp ¼c
Bread Flour 1½c 2¼c
Whole Wheat Flour ¼c ½c
Rye Flour ¼c ½c
Salt ½ tsp ¾ tsp
Baking Soda ¼ tsp ½ tsp
Slivered Almonds ¼c ⅓c
Raisins ¼c ½c
Carrot Raisin Bread
A great-tasting variation of an old favorite.

The carrots not only add more color but more flavor, too.

Mayonnaise 2 tbsp 3 tbsp
Grated Carrots ⅓c ½c
Bread Flour 2c 3¼c
Sugar 2 tbsp 3 tbsp
Salt 1 tsp 1 ½ tsp
Raisins ¼c ⅓c

C i n n a m o n O at 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.

Milk 8 fl oz (1 c) 11 fl oz (1 ¼ c + 2 tbsp) 13 fl oz (1 ½ c + 2 tbsp)
Bread Flour 2c 2¾c 3¼c
Oats, quick or old-fashioned ½c ¾c 1c
Brown Sugar, packed 1 tbsp 2 tbsp 2 tbsp
Ground Cinnamon 1 tsp 1 tsp 1 ¼ tsp
Raisins ⅓c ½c ⅔c
Cranberry Pecan Bread
A great bread for Thanksgiving or other holidays when cranberries are available.

Milk, 80° F 2 ½ fl oz (¼ c + 1 tbsp) 3 ½ fl oz (¼ c + 3 tbsp)
Egg, large 1 1
Fresh Orange Sections ¼c ¼c
Sugar 2 tbsp 3 tbsp
Bread Flour 2¼c 3c
Fresh Whole Cranberries ½c ⅔c

Grated Orange Peel 2 tsp 1 tbsp
Pecan Halves ¼c ⅓c

O at 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.

Water, 80° F 5 ½ fl oz (⅔ c) 7 fl oz (3⁄4 c + 2 tbsp)
Maple Flavored Syrup 3 tbsp ⅓c
Bread Flour 2c 2½c
Oats, quick or old-fashioned ½c ¾c
Salt 1 tsp 1 ½ tsp
Chopped Pecans ⅓c ½c
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.

Orange 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)
Bread Flour ⅔c 1c
Whole Wheat Flour 1⅓c 2c
Wheat Germ 3 tbsp ¼c
Grated Orange Peel 1 ½ tbsp 2 tbsp
Dry Milk 2 tsp 1 tbsp
Salt 1 tsp 1 ½ tsp

Pa n e t to n e
This recipe originated in Italy where it is still a favorite holiday fruit bread.

Water, 80° F 4 fl oz (½ c) 4 ½ fl oz ( ½ c + 1 tbsp) 8 fl oz (1 c)
Egg, large 1 2 2
Vanilla Extract ¼ tsp ½ tsp ½ tsp
Butter or Margarine 2 tbsp ¼c 3 tbsp
Sugar 2 tbsp ¼c 3 tbsp
Salt ½ tsp ½ tsp 1 ½ tsp
Active Dry Yeast 1 ½ tsp ½ tsp 2 ¼ tsp
Raisins ¼c ½c ½c
Mixed Fruit and Peel ¼c ½c ½c
Slivered Almonds 1 tbsp 2 tbsp 3 tbsp
Grated Lemon Peel 1 tbsp 2 tbsp 2 tbsp
Raisin Bran Bread
What better bread to wake up to in the morning!

Warm from the breadmaker or toasted, a great way to start the day.

Water, 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 tbsp
Raisin Bran Cereal 1c 1½c 2c
Raisins ⅓c ½c ¾c
Bread Flour 2c 2⅔c 3¾c
Dry Milk 1 ½ tbsp 2 tbsp 2 tbsp
Ground Cinnamon ¾ tsp 1tsp 1 ½ tsp

Raisin Bread
An absolutely delightful way to start the day!

Water, 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)
Bread Flour 2c 3⅓c 4c
Sugar 1 tbsp 2 tbsp 2 ½ tbsp
Salt 1 tsp 1 ½ tsp 1 ¾ tsp
Ground Cinnamon ½ tsp 1 tsp 1 ¼ tsp
Raisins ½c ¾c 1c
Chopped Nuts ¼c ¼c ⅓c
Spiced Fruit Bread
A spicy twist to a holiday tradition.

Water, 80° F 1 ½ fl oz (3 tbsp) 1 fl oz (2 tbsp)
Cottage Cheese, 80° F ⅓c ¾c
Egg, large 1 2
Vegetable Oil 1 ½ tbsp 2 tbsp
Bread Flour 2c 3c
Sugar 1 tbsp 2 tbsp
Salt 1 tsp 1 ½ tsp
Ground Nutmeg ¼ tsp ½ tsp
Ground Cloves pinch ⅛ tsp
Ground Mace pinch ⅛ tsp
Raisins ¼c ⅓c
Craisins (dried cranberries) ¼c ⅓c

Stollen Bread
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.

Water, 80° F 5 fl oz (⅔ c) 7 ½ fl oz (¾ c + 2 tbsp) 8 ½ fl oz (1 c + 1 tbsp)
Bread Flour 2c 2½c 4 tbsp
Sugar 1 tbsp 1 ½ tbsp 3 tbsp
Salt ½ tsp 1 tsp 1 ½ tsp
Red Candied Cherries 2 tbsp ¼c ⅓c

Green Candied Cherries 2 tbsp ¼c ⅓c
Raisins ¼c ¼c ⅓c
Chopped Nuts ⅓c ½c ⅓c

| Va r i e t y |
Cheese Bread
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.

Water, 80° F 4 fl oz (½ c) 6 fl oz (¾ c) 10 fl oz (1 ¼ c)
Egg, large 1 1 1
Butter or Margarine 1 tbsp 1 ½ tbsp 2 tbsp
Bread Flour 2c 2¾c 4c
Shredded Sharp Cheddar Cheese, frozen ½c ¾c 1c
Chili Bean Bread
A bread recipe with a southwestern flair.

Water, 80° F 4 ½ fl oz (½ c + 1 tbsp) 7 fl oz (¾ c + 2 tbsp)
Fat-Free Refried Beans ¾c 1c
Sugar 2 tbsp 3 tbsp
Salt ¾ tsp 1 tsp
Bread Flour 2c 3c
Corn Meal 1/3 c ½c
Chili Powder 1 ½ tsp 2 tsp
Dried Onion Flakes 1 ½ tsp 1 tbsp
Va r i e t y B r e a d R e c i p e s 28

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

Milk 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 2
Bread Flour 2¼c 3¼c 4c
Sugar 1 ½ tsp 1 ½ tbsp 2 tbsp
Peanut But ter Bread
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.

Peanut Butter, creamy or chunky ⅓ c ½c
Honey 1 tbsp 1 tbsp
Bread Flour 2c 2¾c
Salt ¼ tsp ½ tsp
Active Dry Yeast 2 tsp 2 ½ tsp

Swiss Jalapeño Beer Bread
If you like jalapeños, you’ll love this recipe!

Beer, 80° F, foam removed 6 fl oz (¾ c) 8 fl oz (1 c)
Medium Rye Flour ½c ¾c
Bread Flour 1 ¾ c + 1 tbsp 2 ½ c + 2 tbsp
Sugar 1 tbsp 2 tbsp
Salt ¾ tsp 1 tsp
Grated Swiss Cheese ⅓c ½c
Chopped Jalapeño Peppers, well drained 1 tbsp 1 ½ tbsp
Zucchini Bread
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.

Water, 80° F 2 fl oz (¼ c) 4 fl oz (½ c)
Egg, large 1 1
Shredded Zucchini, blotted dry ⅔c 1c
Bread Flour 2c 3c
Chopped Nuts ¼c ½c
Salt 1 tsp 1 ½ tsp
Ground Cinnamon 1 tsp 1 ½ tsp
Ground Cloves ¼ tsp ½ tsp
Ground Nutmeg ⅛ tsp ¼ tsp

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CHARLESCRAFT

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1.Read all instructions.

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BUTfER WATER (LIQUIDS)

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BMONGPOWDEWBMONGSODA LOAF SIZE AND TEXTURE

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A 1 LB OR 11/2 LB LOAF IN MODEL HBC300 WILL BE SMAL~ER THAN A 2 LB LOAF.

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BASIC WHOLEWHEAT SWEET FRENCH QUICK DOUGH

SLICING AND STOR ING BREAD

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Remove bread pan.

Place kneading blade on drive shaft.

Place ingredients into bread pan.

Place bread pan into machine.

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Set timer if desired .

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Press STOP to shut off power.

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Not enough liquid Try adding more liquid, sugar, or yeast

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VARIATIONS OF WHITE BREAD RECIPE

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TANGY CHEESE BREAD

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GARLIC CHEESE BREAD

APPLE OATMEAL BREAD

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CHEESE DILL BREAD

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SUN NUT BREAD

SOUR CREAM POPPY BR EA D

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SWEET MODE RECIPES

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CRUSTY FRENC H BREA D

B ACON O NION BREA D

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HONEY WHOLE WHEAT BREAD

LIGHT WHOLE WHEAT

EUROPEAN BLACK BREAD

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7 GRAIN WHOLE WHEAT

LIGHT RYE BREAD

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PIZZA DOUGH VARIATIONS

BASIL-PARMESAN PIZZA DOUGH

TACO PIZZA DOUGH

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IT ALlAN BREA D STICKS

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IRISH SOD A BRE A D

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1 l/4cup warm water llf2cup rice flour

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