Charlescraft NBR BBM3 User manual

CHARLESCRAFT
BreadChef
Deluxe Electronic Bread Maker
Model NBR BBM3 Style NBR HBC300
Instruction Manual
Custom Recipes
Additional RecipeAdditional Recipes
Breadmaker Part Store
http://ca.ebid.net/users/BreadmakerParts
[e-mail]

IMPORTA NT SA FEGUARDS
THE FOLLOWING BASIC SAFETY PRECAUTIONS APPLY WHEN USING ELECTRICAL APPLIANCES :
1. Re ad all i ns t ruct ion s.
2. Do not touch surfaces that may be ho t. Use ha ndl es or knobs provided.
3 .To protect aga i nst el ectr i cal shoc k do not immerse cord , plugs , portable appliances (or ot he r spec i fic part
or parts) in wate r or other liquid.
4. Ciose supervision is necessary when any appliance is used by or near child r en .
S.(a) Porta b le - Remove plug from ou t let when t he appliance is no t in use . before pu tt i ng on or taking off parts,
and before cleaning. Allow to coo l before ha n dling.
(b) Per man en t ly instal l ed- Make su re appliance is OFF whe n not inu se , befo re putting on or ta k ing off parts ,
and before cl eaning .
6 .Portab l e- Do not operate any app l iance with ad amaged cord or pl ug or after t he app li ance malfu n ctio nsor is
dropped or da m aged in any manner .
7. The use of accessory attachments not recommended by the appliance manu f acturer may cause in j uries.
S.Don ot use outdoors .
9. Do not le t cord hang over edge of tab le or counter or touch hot surfaces .
10. Do not place on or n ear a hot gas or el ectr ic burner or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or othe r hot liqu i ds.
12. Whe re applicab le, always attach plug to app l iance and check tha t the control is OFF before pl ugging cord i nto
wall out l et. To disconnect, turn the con t rol to OF F, then r emove plu g from w all outlet.
13. Do not use appliance for ot her th an i nte n ded use.
14 . Avo id contac t with moving parts .
15. Save t hese instructions .
NOTE: D uri ng and i mmediately followi ngu se , yo urB read Che fwi ll be hot. Take spec ial care wh en hand l ing.
Be su re tou se oven mitts or potho l ders to remove b aking pan. Ift he kneading bl ade remains in the loaf afte r
removal from the baking pan , remove wi th a plast ic utens il.
NOTE : DUR I NG THE I NIT I AL FEW USES OF YOUR BREADCHEF YOU MAY NOTICE AN OD OUR. THIS IS
THE BAK I NG-IN OF CERTA IN LU BRICATED COMPO N ENTS AND IS PERFECTLY NORMA L. ITW IL LDI SAPPEAR
SHOR T LY. DU RING K NEADING IT IS NORMAL FO R YOUR B REA D CH EF TO MAK E NOIS E AND VIBRATE. PL AC E
AWAY FROM EDG E OF COUN TE RTOP BEFORE USING .

BEF0 RE Y0 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 sl ightly . 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 exper i mentation may be required such as reducing sugar or increasing salt slightly .
INGREDIENTS
The most CRITICA L factor affecting the success of
your bak i ng is the qual i ty, freshness and accurate
measurement of your ingredients.
FLOUR
Flour is the basic bui l ding bl ock for bread . There are
many different types of flour, but we recommend that
you use all purpose or bread flour. If you use bread
flour , the loaf will u sually be sl ightly l arger than if
you use all purpose fl our . You may also use whole
wheat or rye flour , although gluten may be required
to assist rising. Do not use sel f -risi ng or cake flour.
GLUTEN
Gluten flour is a flour with almost no starch that
results in a very high gl uten content. When added
to low-gluten flours such as whole wheat or rye ,it
assists rising and adds structure to the loaf. It is
ava i lable at most health food stores .
YEAST
Yeast is a living organism that feeds on sugar and
produces carbon dioxide , which makes the dough
r ise. Yeast is extremely sensitive to temperature.
Your bread wi ll not rise properly if your
ingredients - particu l ar ly liquids - are too cool
or too warm. Only use yeast that does not requ i re
preliminary fermentation.
ALL RECIPES IN THIS BOOK HAVE BEEN PREPARED
USING FLEISCHMANN'S BREAD MACH I NE YEAST
WHICH IS WIDELY AVAILAB LE AT MOST GROCERY
STORES.
We do not recommend the use of fast-rising or
quick- r ise yeast.
Always make sure your yeast is fresh- CHECK THE
EXP I RATION DATE ON THE CONTA I NER. Once the
container has been opened for more than three
months ,it is no longer fresh enough to be used.
Always store opened yeast in an airtight container in
your refrigerator, and on ly add to your recipe when it
is room temperature. We recommend that you do not
use yeast sold in bulk food stores because it is not
sold in airtight containers. To test your yeast for
freshness, mix 1 tsp of sugar and 1/2 cup warm
water . Add 1 tsp of yeast. After a few minutes
the mixture should foam and gi ve off a yeast
smel l. If not, your yeast is not fresh and should
be discarded.
YEAST IS ALWAYS THE L AST INGREDIENT TO BE
ADDED . PLACE IT IN A SMA LL" CRATER" IN THE
TOP OF THE FLOUR- AWAY FROM SALT, SUGAR
AND WATER .

INGREDIENTS (CONT ' D)
BUTfER
Butter or margarine may be used . Both add fl avour
and tenderness to the bread. Al ways cut butter into
small pi eces and allow it to reach room temperature
before adding . Omitting butter wil l give your bread a
very crusty texture like French bread .
SALT
Salt contro ls the rising action of the yeast and adds
fl avour. Too - much salt will reduce the loaf size , wh il e
too little will result in over-rising. For dietary reasons,
salt may be el i minated , but your loaf will rise hi gher
than normal. Therefore, the yeast and sugar content
may al so have to be reduced.
WHEN ADDING SALT , ALWAYS POUR IT AROUND
THE OUTER EDGE OF THE MIXTURE AWAY FROM
YEAST .
SUGAR
Sugar is the nutrition source for the yeast and is
essential to the rising process . It also enhances
the fl avour and crust colour of the bread . All the
recipes in this book require granu l ated sugar- do
not use powdered sugar or artificial sweeteners .
Brown su gar , molasses or honey may be used ,
but your results may vary if the recipe is not
followed precisely.
Too much sweetener will make your dough over-rise.
Not enough wi ll result in a short loaf .
WHEN ADDING SUGAR , ALWAYS POUR IT AROUND
THE OUTER EDGE OF THE MIXTURE AWAY FROM
THE YEAS T.
WATER (LIQUIDS)
The vo l ume and temperature of liquids are extremely
important to the rising process .Al ways measure
precise ly. Sit the cup on afl at surface when
measuring -do not ho ld at eye leve l. If too much
liquid is used your loaf will over-rise and fall whi le
baking .If too little liquid is used your loaf will be
short and dense . Ensure that liq u ids are the proper
temperature - use on ly room temperature liquids-
20°C to 23°C (68°F to 74°F). If possible , let water
sit on the counter for 30-60 minutes to ensure that
it has reached room temperature before adding to
bread pan. If the rec i pe calls for eggs , fruit, cheese
or fresh vegetables , the liquid content may have to
be adjusted slight ly.
AL WAYS POUR WATER INT O BREAD PAN BEFORE
ADD I NG OT HER INGRED I ENTS.
Mll.K
Mi lk adds colour to the cr ust and he i ghte ns the
nutritional value of the br ead . The recipes in this
book use DRY SKIM MI LK POWDER . However . you
may substitute fresh milk for wate r in most recipes to
soften the crust. If you us e milk instead of water,
eliminate the dry milk also . Fruit juice , vegetable
juice , soy mi lk or rice mi lk may be used for people
who are lactose-i n tolerant or have m il k allergies .
DO NOT USE FRESH MI LK WITH TIMER.
DRY MILK FRESH MILK
IN RECIPE REQUIRED
3 Tbsp 1/2 cup + 1Tbsp
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
T hese are lea v ening agents used in quick breads .
They do not require rising time before baking as the
chemical reaction occurs during the baking process.
FRUITS AND NUfS
Your bread maker has an automat ic fruit si gna l that
sounds just before the comp l etion of the second
kneading cycle . At th is time, you may add fruit or
nuts slowly, a few at a time. Refer to the cycle time
chart to determine when the fruit signal
sounds for each mode for your model.
If you are mak i ng a loaf requir i ng fruit or nuts and
using the timer function , you may add the fruit or
nuts with the other ingredients, but you will likely
find the pieces chopped and blended Into the loaf.
MEASURING
DO NOT USE TAB LE WARE .
When measuring liqu i ds, always pl ace the cup
on a flat surface- DO NOT HOLD AT EYE LEVEL .
For other i ngredients , use al evel tablespoon or
teaspoon - not rounded .
Because of the re cent p opular i ty of bread makers ,
there are many " general use " rec i pe books ava i lab le
on the market. These books contain excellent recipes
but have been written to accomodate many different
brands of bread ma k ers . You wi ll have to make some
aqjustments to these recipes in order to produce
acceptab le results wi th 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 .
LOAF SIZE AND TEXTURE
Different ki nds of bread ha vedi fferent textures
and heights because they are made from different
ingredients . Some loaves will be much shorter
and denser than others . This is the way they are
supposed to be .A good example is the Crusty
French Bread -it is quite hard and
some w hat shorter than a normal loaf because of the
omission of butter and milk and reduct i on in sugar.
Do not think that your bread was a failure because it
did not rise as high as others .
RULES FOR THE PERFECT LOAF
1. Temperature- All ingred i ents must be
room temperature.
2. Consistency - The flour/water ratio is extremely
important and very easy to remedy if necessary .
After 7-8 minutes of kneading, the dough should be
a soft , round, tacky ball (not st i cky ). If it appears to
be dry , add liquid 1/2 Tbsp at ati me w hile dough is
kneading. If it appears too wet, add flour 1/2 Tbsp
at a time while kneading.
3. Bread mixes can be used .A 12-13 oz mix should
be done on the 1 Lb setting .A 14-18 oz mix should
be done on the 1 1/ 2 Lb s ett i ng . Check dough
consist e ncy during i nit i al kneading .
4.
Outside recipes can be used but ingredients
should be in the same proportions as the recipes
in this book.
5. Ensure all ingredients are fresh .

ABOUT YOUR BREADCHEF
This section will help you become fami liar with your Charlescraft BreadChef. Review this information thoroughly
before baking your first loa f.
SELECT BUITON
Pressing this button lets you select which MODE you des ire. Each time you press the SELECT button , the MODE
will advance. (See next section for explanation of different modes.)
CAPACI1Y BUITON
Press thi s 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 mu st SELECT de si red mode before pushing
START button.
TIMER SET
Th is 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 c lo ck 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.P iace pan securely ins i de b readma ker .
3.Ciose lid .
4.Press SELECT to desired mode and CAPACITY to lo af 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 fla sh and tile timer will start to count backwards by minutes unti
the correct time for the machi ne 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 T IM ER IF YOU ARE USING FRESH INGREDIENTS (i.e., MILK, CHEESE, EGGS etc.).
IF YOU USE TIMER FOR RECIPES REQ UI RING ADDITION OF INGREDIENTS AT THE FRUIT SIGNAL,
THESE I NGREDIENTS MAY BE CRUSHED DURING INIT IA L KNEADING.
STOPBUITON
Push this button until you hear a beep to stop all functions. Always press STOP after removing bread from
machine. Otherwise the heat er will continue to operate for the " keep warm" period.
CHANGE YOUR MIND?
To erase all settings, p ress STOP and hold until "0:0 0" is displayed.
WARNING SIGNALS
If the display shows "H:E3", t he i nternal temperature of the bread maker is too warm. Press STOP until you hea r
beep, then remove the bread pan and leave li d 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 flo ur 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 usef ulif you are using recipes t hat do not specify loaf size but instead refer to a small, medium or
large loaf.
A1 LB OR 11/2 LB LOAF IN MODEL HBC300 WILL BE SMAL~ER THAN A2 LB LOAF.
OPERATING MODES
Your Charlescraft bread maker ha s 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 recip e. You may se lect light,
med ium or dark crust colour in the basi c mode.
WHOLEWHEAT
This mode is used for breads requiring heavier flours such as whole Vl(heat or rye that r equire more kneading and
rising tim e.
SWEET
This mode is used only for breads high in sugar content. The rising t ime is longer and the baking temperature is
lower than in basic mode.
QUICK
This mode is used only for breads th at use baking soda or baking powder- NOT yeas t. 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, cro is sants, pizza etc. This mode does not bake. At the
completion of the process. the machine will beep to in dica te that dough should be remo ved from the pan
for shaping and ba ki ng in a conventional oven.

OPERATI NG MODES (CO NT' D)
CYCLE TIMES
BASIC WHOLEWHEAT SWEET FRENCH QUICK DOUGH
1 LB 11 /2L B2LB 1L B 1 1/2LB 2LB 1 ~ 11/2LB 2LB 1LB 1 1/2 LB 2L B 1
LB 1 1/2L B 2LB 1L B 11/2LB 2LB
K nead i ng 1 0min. 1 5m in. 1511\in .
l2min. 1 5min. 15 min.
1 0min. 15m in. 15min . 1 2min. 15m i n. 1 5mi n. Smin . 6m i n. 7min . 1 Omin. 1 5min. 17 min.
Re sting 28min. 30min. 32 mio. 23m in. 30min . 30mn. 35(11 in. 33m i n. 32m i n.
33m i n. 33m in . 32 min. 30rrin. 30min. 30min .
Kneading 12min. 20m in. 20m i n. 1 5mn. tsmn. 20min . tSm in. 22 min . 25min.
1Smin. 22m in. 20mi n. 1 0min . 15mi n. 18min .
Rising 20min. 2 0min. 23mi n. 30m in. 25mi n. 25 rrin. 25min . 20min. 23m in. 35min. 25min . 28min .
20min. 20min. 20mi n.
P unch Dow n Ss ec. Ss ec. Ss ec. Ssec. Ss ec . Sse c. Ssec. Ssec. Ssec. Ssec. Ssec. Ss ec . Ssec . Ssec. Ss ec .
Ris i ng 60min. 60 m i' fl . 60m i n. 70rnin. 7 0min. 7 0mi n. 60min . 60min. 60 min.
70min . 70m in. 70m i n.
Ba king 50min. SSmin . 60min . SOmin. 55min. 60mn . SSmin. 60mn. 65min. 55min . 65min. 7 5min . 7 5min. 84 mi n. 88m in.
T ota l 3:00h r. 3:20h r. 3:30hr l20hr . 3:30hr. 3:4 0ht
3:20h r. 3: 30hr. S: 4 0hr
3: 40h r. 3:50hr . 4: 00 hr.
1 :20h r. t:30hr. t: 35h r. t:t onr. t:2Qh r. t:2 5hr.
Keep Warm S:OO h r. l OOhr. 3: 00hr S:OOtv. 3:00 hr. 3:00 hr 3:00hr. S:OOhr. l OO hr 3:00hr . s:ootv. 3:00 hr.
FRU ITAND NUT SI GNAL W IL L SOUND SHORTLY BEFOR E THE E ND OF THESE COND KNEAD IN G CYCLE .
IF STOP IS NO TPR ESSE D AFTER BAKING ,A CONT R OLLED K EE P WA RMPE RIOD WILL BEGIN AND LAS T
FOR 3 HOURS . IT ISB EST TO RE MOV E BREAD AS SOON AS POSS I BL E AFT ER BAKING IS COMPL E TE .
SLICING AND ST OR I NG B READ
For b~st r es ul ts, pl ace br ead on wire r ack and allow to cool for 20 - 30 minu t es before slic i ng. Al ways use a
sharp bread knife to slice bread cleanly.
Store bread in an airtig ht con t ainer or plast ic bag . Keep in refrigerato r or store in freezer fo r longer per i ods .
Since y our homemade bread has no preservati ve s, it wi ll dry out and lose flavour quic kl y. Use stale br ead to
m ake croutons or stu ff i ng.

LET'S BAKE BREA D
DURING THE KNEADING CYCLE IT IS QUITE 1\JORMAL FOR YOUR BREADMAKER TO V IB RATE AND MAKE NOIS E.
TH IS IS DUE TO THE POW E RFUL DR IVE A SS EMB LY REQUIRED FOR KNEADING TO BE DONE PROPE RLY.
Remove bread pan.
Hold handle of bread pan fi rmly 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 sa lt or sugar, pour ar o und outer
edge of mixture. WHEN ADDING YEAS T, FORM A
SMALL CRA TER WI THA FINGER IN THE TOP OF THE
FLOUR AND POUR YEAST INTO THIS CRA T ER.
Place bread pan into machine .
W ip e any liquids etc. off the outside of the pan . Place
the pan into the machine using the metal guides on
each side. Push pa n down secu re ly so the guides are
firmly set against the t ension plates on either si de of
t he 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 CAPAC I TY button to set the l oaf size.
Set timer if desired .
Do not set ti mer if using perishable ingredients.
See page 4 for setting timer instructions.
Start machine.
Press START until you hear a beep. The machine
wi ll start and the clock will begin coun ti ng down
the minutes until completion. If yo u are u sing 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 ir ed for yo ur recipe . Open the lid
and add ing r edients slowly.
NO TE : DURING BAKING STAGE YOU MAY NOTICE SMOKE CO MIN G FR OM THE VENTS ON THE LID .
THIS ISNO RMAL.

Completion.
When the machine is finished you will hear several
beeps. Open the lid and remove baking pan.
CAUTION: BAKING PAN WILL BE HOT - US E OVEN .
MITTS OR POTHOLDERS.
Tu rn baking pan upside down over the counter top and
shake to release loa f. 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 u tensi l 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 operat in g at a low
l evel 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. Knead i ng Blade- Wipe with a damp cloth. If blade is difficult to remove from dr ive shaft , pour a cup of hot
water in side 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 cl ean the inter io r 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 di shwasher 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 br ead baking . All of our recipes have been ki tchen tested anp produce perfect loaves of bread . Howe v er ,
sometimes things can go wrong . The helpful hints listed below will help you achieve cons i stent 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 inpl ace, make sure the power is turned on, or remove the bread before it
sits too long in the machine , getting soggy wi th condensation. For these tasks , the baker is still respon s ible.
1.Pl ace yeast in a crater in the top of the flour - away from salt , sugar and water.
2. Ensure your i ngredients are FRESH -especially the yeast. Regardless of the exp i rat i on date on the container ,
never keep yeast more than 3 months . To t est your yeast for freshness dissolve 1 tsp of sugar into 1/2 cup of
warm wa t er and add 1 tsp of yeast. After af ew minutes the mixture shou ld start to bu b ble and foam.
3. Check your dough during the kneading process . After 10 min ut es ,it should look like a smooth , elastic round
ball. If it has a" lumpy" cons i stency add water 1 Tbsp at a time . If it is "soupy " add fl our 1Tb sp at a time.
Just before baking starts your l oaf should be slightly below the top of the bak i ng pan. However in Qu ick
mode, the loaf wi ll be somewhat shorter . It will cont i nue to ri se 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 temperat u re .
6. 0ccasionally your bread may over-rise . This could be caused by ex cessive room or ingredient temperature.
Make sure all ingred i ents, espec i ally water, are room temperature only .
7. When baking a loaf immediately after another yo u must allow the breadmaker to cool for 25 to 30 minutes .
In addition, ri nse and clean the bread pan with cool water and allow it to return to room temperature before
adding ingredients for the next l oaf .
8
.Dough is usually sticky at the end of the dough cyc le. 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. Th is in normal. Remove blade wi th apl astic or wooden utensi l to avoid scratchi ng 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 bre adis left in pan after bak i ng?
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 ou tside recipes be used?
A. Yes , however , it is necessary to adjust ingredients to be in the same proportions as the r ecipes in
this book.
5.0. Why do loaves vary in height and weigh t?
A. Whole wheat or rye fl our br ead are usually shorter than bas ic breads. Also some br eads u se less fl our so
they will be shorter than usual.

TROUBLESHOOTING
If you are having difficulty producing a satisfactory loaf check the following points before calling for serv i ce.
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 muc h 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 fl our 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 ,s top 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 aproblem with bread from yourbread machine? This troubleshootingguideshould help you understand reasons farfailure and solutions for success.
Probl em Po ss ible Cause Solution
1. TopInflated, Mushroom-Uke Appearance Too muchyeast Decrease yeast in recipe
Too much s ug ar D ecrease sugar in recipe
Notenough
sa lt Try adding a litt lesalt
Substituted fa st -acting yeast f or amountgiven for active dry yeast. If substituting fast-acting yeast for active dry, decrease amount by 1/4 t sp
Yeast was not added according tomanufacturer'sdirections
2. Top and
Sides Cave In Too Much Uquid Try reducing liqu id s1 tbsp ata t im e
Used canned fr ui t but didnot drain well
Uquld off-bala nc ed by add ition of cheese
Used coarse r fl ours su ch as wholewheat or rye If using too much coarse flour, try increas in g yeast slightly or reducing coarse flours
and incr eas in gbread flour
3.
Soggy Sides Did not remove bre ad from pan soon enough If possi bl e, remove brea dimmediately when bak ing isfinished
4. Center
of Loaf Is Raw or Not Baked Through Used coarse flours suc h as wholewheat or rye F or coarse flours try ad ding an extra knead cycle . To do this, afterthefirst knead,
letdo ug h rise thenrestart machine atthebeginning of the cycle as foranew loaf.
Used moist In gredients suc h as yogurt or applesauce If too ma ny moist ingredien ts are u sed, tryreducing liqu ids 1tb sp atatime
5. Gnarly, Knotted Loaves Notenough liquid I ncrease liquid 1tbsp atatime
Too much flour R educe flo ur 1/4cup at atime
6. Didn't
Rise or Fla t Loaves Yeast was omitted Make sure yeast is fresh
Yeast was old Make su re to use room temperaturewater
Uquid used was toohot or cold Taste the brea d to see if it istoo sa lty then r educe by 1/4tsp atatime
Too much sal t was use d
7. Lower Volume or Shorter Loaves
Used stone gro und and wholew hea t flo urs Try subs ti tuting bre ad flour f or partof thestone ground or wholewheat fl ou r
Note
nou ghliquid Try adding moreliquid, su gar, or yeast
Notenough sugar orno su ga r added
Wrong type of flour used Ch eck to make sure bread flour, not all purpose flou r, was used
Wrong type of yeast u sed Ch eck to make sure yeast amount suggested was forthe ty pe of yeast you were
using
Not enou ghyeast used
8. Collapsed while Baking May
be caused from baking athigh altitude Try reducing yeast by 1/4tspor reducing waterby 1/8 cup

BASIC MODE
WHITE
BREAD
Ingredi e nt s
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 interest i ng flavour to your regular white bread . Se l ect the flavour you want and
read across to the size of the loaf you are baking:
1 Lb 1 1/2 lb 2 lb
Pumpkin 1/3
cup 1/2 cup 2/3 cup
Curr/
1 Tbsp
1 1/2 Tbsp 2Tbsp
Almond 1 Tbsp 1 1/2 Tbsp 2 Tbsp
Date 1/3
cup 1/2 cup 2/3 cup
Potato 1/4 cup 1/3 cup 1/2 cup
Cranberry
Cheese 1/2
cup 2/3 cup 3/4 cup
HERB BREAD
1lb
Water 8 oz
White Flour 2 cups
Butter 1 1/2Tbsp
gry Milk
1 1/2 Tbsp .
Sugar 1
Tbsp
Salt 1 tsp
Tarragon 1 tsp
Basil 1 tsp
Oregano 1 tsp
Parsley . 1 tsp
Yeast 1 tsp
Comments
Use 1 00% pure pumpkin, not pie filling.
Add 1/2 tsp -1 tsp nutmeg for a nice flavour.
Curry Powder varies in flavour. Try different
brands -
add 1-2 Tbsp dry minced onion as wel l.
Use almond paste.
Add
at fruit signa l. Use chopped dates .
Use dried potato flakes. Reduce flour by equivalent
amount. Add 1-2 T
bsp dried parsley:
Substitute cranberry juice for water
Grated cheese can be put in with all the other
ingredients
at the beginning or pieces can be
added at the fruit signa l. Use mild cheese for best
results. Water MAY.have to be reduced slightly
depending
on moisture contents of cheese.
11 /2 lb
2lb
10 oz 12 oz
3 cups 4 cups
2 Tbsp 2 1/2 Tbsp
2 Tbsp
2Tbsp
1 1/2 Tbsp 2Tbsp
1 1/2 tsp 2 tsp
1 1/2 tsp 2 tsp
1 1/2 tsp 2 tsp
1 1/2 tsp 2 tsp
1 1/2tsp 2
tsp
1 tsp
1 tsp

CORNMEAL BREAD
1 Lb 11/2 Lb 2 Lb
Water 9 oz
11 oz 13 oz
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 t sp 1 1/2 tsp 1 1/2 tsp
Yeast 1 t
sp 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
Salt 1tsp 1 1/2 tsp 1 1/2 tsp
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
Water
Wh i te Flour
Butter
Dry
Mi lk
Sugar
Salt
Hot Mustard (Dry)
Worcestershire Sauce
Fennel Seed
Corn Meal
Grated Cheese
Yeast
1Lb 11/2 Lb 2 Lb
8 oz 13 oz 14 oz
2 cups 3 cups 4 cups
1 1/2 Tbsp 1 1/2 Tbsp 2 1/2 Tbsp
, ~----------------~----------------~--------
1 Tbsp 1 1/2 Tbsp 2 Tbsp
1 Tbsp 2 Tbsp 2 Tbsp
3/4 tsp 1 tsp 2 tsp
1 1/4 tsp 2 tsp 2 1/2 tsp
1tsp 2 tsp 2 1/2 tsp
1 1/4 tsp 2 tsp 2 1/2 tsp
1/4 cup 1/3 cup 1/2 cup
1/3 cup 1/2 cup 3/4 cup
1tsp 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
White Flour 2 cups 3 cups 4 cups
~ -· -
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
Salt 1 tsp 1 1/2 tsp 1 1/2 tsp
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
Water 8 oz 10 oz 12 oz
White Flour 2 cups 3 cups 4 cups
Butter
2Tbsp 2 1/2 Tbsp 3 Tbsp
Sugar 2 tsp 1 Tbsp 1 112 Tbsp
Salt 1/2 tsp 1tsp 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 1/2tsp
NOTE: This loaf may be short due to garlic content (particularly 1 Lb and 1 1/2 Lb).
APPLE
OATMEAL BREAD
1lb ,
1/2 lb
2 Lb
Water 6 oz 8 oz 9 oz
Frozen Apple Concentrate
(Thawed) 2 oz 3 oz 4
02
White Flour 1 1/2 cups 2 cups 3 cups
QuickCooking Oats 1/2 cup
~ cup 1 cup
Butter 1 1/2_
Tb sp 2 Tbsp 2 Tbsp
Dry Milk 1Tbsp
2Tbsp 2 Tbsp
Honey 1Tbsp
2Tbsp
3 Tbsp
Sa lt 3/4 tsp 1 tsp 1 1/4 tsp
Yeast 3/4 tsp 1 tsp 2 tsp

ONION OLIVE BREAD
1 Lb 11/2 Lb
2lb
Water 8 oz 11 oz 13 oz
Olive Oil 2 Tbsp 2 1/2 Tbsp 3 Tbsp
White Flour 2 cups 3 cups 4 cups
Sugar 1 1/ 2 Tbsp
2Tbsp 2Tbsp
Salt 1 tsp 1 1/2tsp 1 1/2 tsp
Dried Thyme 3/4 tsp 1tsp 1 1/2 tsp
Chopped Black Olives 1/4 cup 1/3 cup 1/2 cup
Yeast 3/4 tsp 1tsp 1 1/2 tsp
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
White Flour 2 cups 3 cups 4 cups
Butter 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp
Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp
Sugar 1 1/2 Tbsp 2 Tbsp 2 Tbsp
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
Yeast 3/4 tsp 1tsp 1 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
Water 9 oz
11 oz 13 oz
White Flour 2 cups 3_cups 4 cups
Butter 1 1/2 Tbsp
2Tbsp
3 Tbsp
Dry Milk 1 Tbsp 1 1/2 Tbsp 2 Tbsp
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 1/2Tbsp
Onion Powder 1 tsp 1 tsp 1 tsp
Parsley Flakes 1 tsp 1tsp 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
Water
White Flour
Olive Oil
Dry Milk
Sugar
Salt
Garlic Powder
Dried Basil
Cornmeal
Yeast
Sun-Dri ed Tomatoes
(chopped)
1 Lb
8 1/2 oz
2 cups
2 Tbsp
1 1/2 Tbsp
1 1/2 Tbsp
1 tsp
1/2 tsp
1 tsp
1 Tbsp
3/4 tsp
1 Tbsp
Grated Parmesan Cheese 1 Tbsp
NOTE: Add tomatoes and cheese at fruit signal.
SUN NUT BREAD
1 Lb
Water 8 oz
White Flour 1 3/4 cups
Whole Wheat Flour 1/2 cup
Butter 1 Tbsp
Dry Milk 1 Tbsp
Honey 2 Tbsp
Salt 1/4 tsp
Sunflower Seeds (shelled) 1/4 cup
Yeast 3/4 tsp
NOTE: Use unsalted sunflower seeds.
11/2 Lb
11 oz
3 cups
3 Tbsp
2 Tbsp
2Tbsp
11/2tsp
1 1/2 tsp
1 1/2 tsp
1 1/2 tsp
1 1/2 tsp
1/3 cup
1/3 cup
11 /2 Lb
11 oz
2 1/2 cups
3/4 cup
2 Tbsp
2 Tbsp
2 Tbsp
3/4 tsp
1/2 cup
3/4 tsp
SOUR CREAM POPPY BR EA D
1 Lb 11 /2 Lb
Water 4 oz 6 oz
Sour Cream 3 oz 4 oz
Egg (beaten) 1 1
White Flour 2 cups 3 cups
Butter 1 Tbsp 2 Tbsp
Sugar 2 Tbsp 2 1/2 Tbsp
Salt 1 tsp 1 1/2 tsp
Poppy Seeds 1 tsp 1 1/2 tsp
Yeast 1 tsp 1 tsp
NOT E: Low fat yogurt may be used instead of sourcream.
2 Lb
13 oz
4 cups
4 Tbsp
3 Tbsp
2 1/2 Tbsp
2 tsp
2 tsp
2 tsp
2 Tbsp
1 1/2 tsp
1/2 cup
1/2 cup
2 Lb
13 oz
3 1/4 cups
. 1 cup
3 Tbsp
3 Tbsp
2 Tbsp
1 tsp
3/4 cup
1 tsp
2 Lb
8 oz
5 oz
1
4 cups
3 Tbsp
3 Tbsp
1 1/2 tsp
2 tsp
2 tsp

BAKED
POTATO
BREAD
1 Lb
11 /2 lb 2lb
Water 7 oz 10 oz 12 oz
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
Dry Milk 1Tbsp 1 1/2 Tbsp 2 Tbsp
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
NOT E: Flour measures are approximate -the flour and potato flakes combined should equal 2, 3 or 4 cups.
MUSTARD
DI LL BREAD
1lb 11 /2 lb 2lb
Water 8 1/2 oz 10
oz 12 i/2 oz
Dijon Mustard 1 Tbsp 1 Tbsp 1 i /2 Tbsp
White Flour 1 1/4 cups 2 1/4 cups 2 3/4 cups
Whole Wheat Flour 3/4 cup 3/4 cup 1 1/4 cups
Butter
~ ~bsp
2 1/2 Tb sp 3 Tbsp
Dry Milk 1 Tbsp 1 1/2 Tbsp
2Tbsp
Brown Sugar 1
~bsp
1 1/2 Tbsp 2Tbsp
Salt 1
t s~
1 1/2 tsp 2 tsp
Dill Weed 1 1/2 tsp 1 1/2 tsp 2 tsp
Yeast 1 tsp 1tsp 1 1/4 tsp
APRICOT
BR EAD
1lb
11 /2 Lb 2 Lb
Water 8 oz 11 oz 12 oz
White Flour 2 cups 3 cups 4 cups
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
Yeast 3/4 tsp 1 tsp 1 1/2 tsp
NOTE: Add dried apricots at the beginning, not at the fruit signal.