GE 106732 User manual

For Customer Assistance Please Call: 1-877-556-0973
840081600
Breadmaker
g
Breadmaker Safety .................................. 2
Know Your Breadmaker ........................ 3
Quick Start Guide.................................... 3
How To Use.............................................. 5
Tips for Perfect Bread ............................ 6
Timetable for Programs ........................ 7
How To Clean ............................................ 7
Recipes ................................................ 8-19
Customer Assistance............................ 20

2
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
When using electric appliances, basic safety precautions should always be followed including
the following:
1. Read all instructions before using.
2. Do not touch hot surfaces. Use handles
or knobs. Always use potholders or oven
mitts to handle hot bread pan or hot
bread.
3. Do not put hand inside oven chamber
after bread pan is removed. Heating unit
will still be hot.
4. To protect against electric shock, do not
place cord, plug or appliance in water or
other liquid.
5. Close supervision is necessary when any
appliance is used by or near children.
6. Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or taking off parts and before
cleaning appliance.
7. Avoid contacting moving parts.
8. Do not operate any appliance with a
damaged cord or plug or if the appliance
malfunctions or has been damaged in
any manner. Return appliance for
examination, repair or adjustment.
9. The use of accessory attachments not
recommended by the manufacturer
may result in fire, electrical shock or
personal injury.
10. Do not use outdoors.
11. Do not let cord hand over edge of
table, counter, surface areas, or touch
hot surfaces.
12. Do not place appliance on or near a
hot gas or electrical burner, or in a
heated oven.
13. Do not use appliance for other then
intended use.
14. To disconnect, turn any control to OFF,
then remove plug from wall outlet.
Never pull on the cord.
15. Extreme caution must be used when
moving appliance during operation.
Breadmaker Safety
Consumer Safety Information
This appliance is intended for
household use only.
This appliance is equipped with a polarized
plug. This type of plug has one blade wider
than the other. The plug will fit into an
electrical outlet only one way. This is a safety
feature intended to help reduce the risk of
electrical shock. If you are unable to insert
the plug into the outlet, try reversing the
plug. If the plug should still fail to fit,
contact a qualified electrician to replace the
obsolete outlet. Do not attempt to defeat the
safety purpose of the polarized plug by
modifying the plug in any way.
The length of the cord used on this appli-
ance was selected to reduce the hazards of
becoming tangled in or tripping over a
longer cord. If a longer cord is necessary an
approved extension cord may be used. The
electrical rating of the extension cord must
be equal to or greater than the rating of the
breadmaker. Care must be taken to arrange
the extension cord so that it will not drape
over the countertop or tabletop where it can
be pulled on by children or accidentally
tripped over.
To avoid an electrical circuit overload, do
not use another high wattage appliance on
the same circuit with your breadmaker.

3
Quick Start Guide
1. Wash and dry bread pan and
kneading paddle.
2. Place kneading paddle on shaft, with
arrow pointing up, pushing down as
far as it will go.
3. Carefully measure the ingredients
into the pan in the following order:
• Water or other liquid
• Flour
• Sugar
• Salt
• Butter, margarine, or shortening
• Yeast
4. Place bread pan in the breadmaker,
matching the alignment arrows ∇on
the pan and the side of the oven
chamber. Push bread pan down
firmly.
5. Close the cover and press PROG.
button until desired program number
appears on the digital display. The
CRUST color will automatically
indicate “medium.” Press CRUST
color to change to dark or light crust.
6. Press START/CANCEL. The digital
display will show the time before the
bread will be ready.
7. When done the bread machine will
beep. Press the START/CANCEL button
for 3 seconds. This will turn off the
bread machine. Using an oven mitt
pull bread pan straight up. Still using
oven mitts shake loaf from pan and
let cool for 10 minutes.
1
2
4
Cover
Viewing Window
Bread Pan
Oven Chamber
Know Your Breadmaker
1
2
3
4
5
6
Control Panel
Kneading Paddle
3
Parts and Features
5
6

4
Control Panel
PROG. – These programs allow you
to make almost any type of bread in
your breadmaker. The amount of
mixing, kneading, rising, and baking
times and temperatures have been
pre-programmed for best results.
1. White bread or basic setting with an
“Add Ingredient” signal.
2. Whole Wheat bread for recipes
containing whole wheat flour.
3. Whole Wheat Rapid for whole wheat
bread baked in a shorter time frame
than normal.
4. French Bread – This bread is typically
low in fat and sugar and has a crispy
crust with a chewy interior.
5. Sweet Bread – This cycle is pro-
grammed for dough with a higher
fat or sugar content. Has “Add
Ingredient” signal.
6. Quick Bread or Cake – This cycle
allows you to make baked goods that
do not use yeast for rising.
7. Dough – This program does the hard
work for you. The ingredients are
mixed, kneaded, then allowed to rise.
When the program is finished, the
dough will be ready to shape for the
second rising before you bake in your
oven.
8. Rapid – This setting is for a basic
White Bread that will be ready in
59 minutes.
NOTE: The “Add Ingredient” signal is in
the White and Sweet Bread programs.
This signal sounds about 30 minutes into
the mixing/kneading cycle. This is when
to add ingredients such as raisins, fruit,
or nuts as directed in certain recipes.
Adding these ingredients at this stage
prevents them from being totally crushed.
CRUST – This allows you to select your
choice of crust color: light, medium, or
dark.
START/CANCEL – Press for 1 second to
Start. Press for 3 seconds to Cancel or
end a program.
SET TIMER – To program a delayed start.
The programmable timer allows you
to set up the breadmaker, fill with
ingredients and set the timer so the
breadmaker starts at a later time. This
will give you just-baked bread whenever
you want.
To set the timer, determine how many
hours are between the time you are
ready to start the machine and when you
want the bread to be done. That is the
amount of time that should be entered
in the timer. Once you have figured the
amount, press the up (▲) keypad. The
first time displayed will be the total
bread cycle time. Continue to press the
up (▲) keypad and it will increase in 10
minute intervals. Once you have entered
the amount of time, press start.
NOTE: When using the programmable
timer, NEVER use perishable
ingredients, such as milk or eggs.
CRUST
CROUTE
PROG.
Bread
White
Whole Wheat
Whole Wheat Rapid
French
Sweet
Quick Bread / Cake
Dough
Rapid
1
2
3
4
5
6
7
8
Blanc
Ble Entier
Ble Entier Rapide
Francais
Sucre
Pain a cuisson rapide / Gateau
Pate
Rapide (59 min)
Pain
START
MARCHE
CANCEL ARRET
SET TIMER REGLAGE DU TEMPS

5
How To Use
1. Make sure the breadmaker is
unplugged and placed on a stable,
level surface. Remove the bread pan
and kneading paddle and wash
before first use.
2. Place the bread pan on the counter
and place the kneading paddle onto
the shaft in the bottom of the bread
pan. The arrow on the paddle should
point up. Push the kneading paddle
all the way down. About 1⁄8-inch of the
shaft will show above the kneading
paddle.
3. Add the ingredients to the bread pan
in the order listed in the recipe.
Liquid ingredients first, then dry
ingredients, and adding the yeast last.
4. Lift the bread pan by the handle and
place in the oven chamber. Place the
bread pan arrow at the front, aligning
with the oven chamber arrow. Push
the bread pan all the way down to
lock into the bottom gear in the oven
chamber. Close the cover.
5. Plug in breadmaker. A beep will
sound and the display window will
blink SEL. Press PROG. until the
desired bread program number is
shown in the display window.
6. Now select the Crust Color by
pressing CRUST. A small arrow will
move along the bottom of the display
window indicating which crust color
has been selected.
7. If not using the programmable timer
feature, press START/CANCEL to start
the breadmaker. The total time
before the bread is ready will be
shown in the display window. If using
the programmable timer, set the
timer then press START/CANCEL.
NOTE: During the White and Sweet
Cycles, a beep will sound about
30 minutes after the breadmaker
starts mixing. This is the Add
Ingredient signal to add raisins, dried
fruit or nuts if the recipe instructs.
8. The breadmaker will beep when the
bread is done. END will be shown in
the display window. For best results,
the bread should be removed from
the bread pan immediately. If not
however, the breadmaker will start a
Keep Warm cycle for about 1 hour.
9. Press START/CANCEL and hold for
three seconds to turn off the bread-
maker. Unplug the unit. SEL will
blink in the display window until the
unit is unplugged. Raise the cover
and using an oven mitt, lift the
bread pan straight up to remove
from the oven chamber.
10. Using oven mitts on both hands,
turn the bread pan upside down and
shake the loaf until it falls out of
bread pan. Locate kneading paddle.
It may remain on the shaft in the
bottom of the bread pan or it may
have baked into the bottom of the
loaf of bread. Let bread cool on rack
for 10 minutes before slicing.
NOTES:
• Do not use any metal utensils in
the bread pan. This could damage
the non-stick coating.
• After making a loaf of bread,
the breadmaker must cool down
before making another loaf. Leave
the cover open to assist the cooling
process. After 30 minutes, if you
are still unable to turn the unit on,
unplug it. After waiting a few sec-
onds, plug it in again. This will
reset the unit.
• The cover of the breadmaker
is designed to be taken off and
reattached easily. This will help
when cleaning. However, never
immerse the cover; simply wipe
clean with a damp cloth.

6
Tips for Perfect Bread
Two things can insure a perfect loaf of bread: precise measuring and quality
ingredients. If you pay close attention in these areas it will go a long way toward
successful breadmaking.
Measuring
Exact measuring is very important when
using a breadmaker. For the most
precise measurements you should use
two different types of measuring cups.
Liquid measuring cups are usually clear
glass or plastic with a spout for ease of
pouring. Measure the liquid ingredient
into the cup but do not raise the cup to
your eye level to check. Set the cup on
the counter and lower yourself to check
the liquid level.
Dry measuring cups are usually sold in a
nested set that are level across the top of
the cup. To measure flour, first stir the
flour to aerate it. Then spoon flour into
the measuring cup and using the
straight edge of a knife, scrape off the
excess. Do not shake the flour to level.
Loaf Sizes
1-1⁄2pound and 2-pound breadmakers
do not actually refer to the weight or
size of the loaf. These actually refer to
the capacity of the bread pan in the
breadmaker. This breadmaker pan has
a 2-pound loaf capacity and can also
make a 11⁄2-pound loaf.
Ingredients
We recommend using either all-purpose
flour or bread flour in most yeast-bread
recipes. Gluten, a protein, is the
component that gives bread its structure.
While bread flour has a higher gluten
content than all-purpose flour,
all-purpose flour will also work well.
Yeast formulated specifically for bread-
makers has a finer grain and is sometimes
called instant yeast. Regular active dry
yeast can also be used in the breadmaker.
Make sure the yeast is fresh. Check the
expiration date printed on every package
or proof the yeast. To proof, mix 1 cup
hot tap water, 1 tablespoon of yeast, and
1 teaspoon of sugar. Let sit for 5 minutes.
If the mixture bubbles or “grows” the
yeast is active and fresh.
The Weather
Extremely dry or extremely damp and
humid weather can affect your bread
because flour absorbs moisture. During
the first 5 minutes of the breadmaker
mixing and kneading, look at the dough
in the machine. The dough should look
like a smooth ball. It should not be dry
or crumbly. It should not be sticky.
Make any adjustment to the dough by
adding water or flour, 1 tablespoon at a
time, while the dough is still in the first
stages of mixing.

7
Timetable for Programs
This chart shows the various stages and times used in the different programmed cycles.
Rest
Knead
Rise
Punchdown
Rest
Shape
Rise
Bake
Light
Medium
Dark
1
White
–
33 min.
23 min.
–
–
20 sec.
64 min.
40 min.
55 min.
65 min.
2
Whole
Wheat
30 min.
24 min.
76 min.
10 sec.
30 min.
3 sec.
55 min.
40 min.
50 min.
60 min.
3
Whole
Wheat
Rapid
5 min.
33 min.
28 min.
120 sec.
15 min.
120 sec.
50 min.
–
65 min.
–
4
French
–
28 min.
34 min.
20 sec.
29 min.
20 sec.
54 min.
60 min.
70 min.
80 min.
5
Sweet
–
37 min.
40min.
20 sec.
29 min.
20 sec.
49 min.
45 min.
55 min.
65 min.
6
Quick
Bread/
Cafe
–
20 min.
0 min.
–
–
–
–
85 min.
95 min.
105 min.
7
Dough
–
30 min.
60 min.
–
–
–
–
–
–
–
8
Rapid
–
14 min.
20 min.
–
–
–
–
–
25 min.
–
STAGES PROGRAMMED CYCLES
An easy way to determine the total time of any program is to check the digital
display. With the bread pan removed from the breadmaker, press PROG. until the
desired program number is displayed. Select CRUST color then press START/CANCEL
and hold for several seconds.The total program time will be displayed. Press
START/CANCEL for 3 seconds to turn the breadmaker off.
How To Clean
1. Unplug breadmaker and allow to cool.
2. Remove the bread pan from the oven
chamber and remove the bread.
Locate the kneading paddle in the
bread or remaining on the shaft in
the bread pan.
NOTE: If the kneading paddle is diffi-
cult to remove from the shaft try
holding the gear on the bottom of
the bread pan so that the shaft does
not turn. Then hold the kneading
paddle and twist back and forth. It
should release, then pull off.
3. DO NOT immerse the bread pan in
water or place in a dishwasher. Fill
the bread pan with hot, soapy water.
Wash bread pan and kneading paddle
with a soft cloth. Rinse and dry.
NOTE: Do not use abrasive cleaners or
steel wool to clean the bread pan.
These could damage the non-stick
coating.
4. Wipe the outside of the breadmaker
with a damp cloth. Do not immerse in
water or other liquid.

8
Basic Recipes (Cycle 1)
Basic White
11⁄2-Pound Loaf
11⁄4cups water
1⁄4cup skim milk powder
11⁄4teaspoons salt
2 tablespoons granulated sugar
2 tablespoons shortening
23⁄4cups all-purpose/bread flour
1 teaspoon bread machine yeast
Lemon Poppy Seed
NOTE: The amount of yeast called for is correct even though the 2-Pound recipe uses
less than the 11⁄2-Pound recipe.
Decrease the yeast by 1⁄4to 1⁄2teaspoon when using the delay timer with this recipe.
11⁄2-Pound Loaf
11⁄4cups water
2 teaspoons lemon juice
2 teaspoons grated lemon zest
1⁄4cup skim milk powder
11⁄4teaspoons salt
2 tablespoons sugar
1 tablespoon shortening
23⁄4cups all-purpose/bread flour
1⁄4cup poppy seeds
1 teaspoon nutmeg
11⁄2teaspoons bread machine yeast
Flaxseed
11⁄2-Pound Loaf
11⁄4cups water
1⁄4cup skim milk powder
11⁄4teaspoons salt
2 tablespoons honey
2 tablespoons shortening
23⁄4cups all-purpose/bread flour
1⁄2cup flaxseed
11⁄2teaspoons bread machine yeast
2-Pound Loaf
11⁄2cups water
1⁄3cup skim milk powder
11⁄2teaspoons salt
2 tablespoons sugar
2 tablespoons shortening
3 cups all-purpose/bread flour
11⁄2teaspoons bread machine yeast
2-Pound Loaf
11⁄2cups water
1 tablespoon lemon juice
1 tablespoon lemon rind
1⁄3cup skim milk powder
11⁄2teaspoons salt
2 tablespoons sugar
2 tablespoons shortening
31⁄3cups all-purpose/bread flour
1⁄3cup poppy seeds
11⁄2teaspoons nutmeg
11⁄4teaspoons bread machine yeast
2-Pound Loaf
11⁄2cups water
1⁄3cup skim milk powder
13⁄4teaspoons salt
2 tablespoons honey
2 tablespoons shortening
31⁄3cups all-purpose/bread flour
3⁄4cup flaxseed
13⁄4teaspoons bread machine yeast
1. Measure ingredients into Bread Pan
in the order listed.
2. Make a “well” in the flour for the yeast.
3. Insert Bread Pan into oven chamber,
with the ∇arrow on pan aligned with
arrow on oven chamber. Push down
to fully engage.
4. Select White (Cycle 1) and press
START/CANCEL.
5. When signal sounds and panel reads
END, press and hold START/CANCEL
until signal sounds. Using oven mitts,
remove Bread Pan from machine.
Remove loaf from pan immediately.
Cool on rack before slicing.

9
Cornbread
NOTE: The amount of yeast called for is correct even though the 2-Pound recipe uses
less than the 11⁄2-Pound recipe.
11⁄2-Pound Loaf
1⁄4cup water
2 eggs
1⁄4cup skim milk powder
3⁄4teaspoon salt
2 tablespoons sugar
1 tablespoon shortening
2 cups all-purpose/bread flour
1⁄3cup cornmeal
2⁄3cup kernel corn, drained
11⁄2teaspoons bread machine yeast
Bacon Cheese
NOTE: The amount of yeast called for is correct even though the 2-Pound recipe uses
less than the 11⁄2-Pound recipe.
11⁄2-Pound Loaf
11⁄3cups water
1⁄4cup skim milk powder
1⁄2teaspoon salt
2 tablespoons honey
3 cups all-purpose/bread flour
4 slices crisp, crumbled bacon
1⁄2cup grated old Cheddar cheese
11⁄4teaspoons bread machine yeast
Tomato Herb
NOTE: The amount of yeast called for is correct even though the 11⁄2 -Pound and
2-Pound recipes use the same amount.
11⁄2-Pound Loaf
11⁄4cups tomato vegetable juice
1⁄3cup snipped, sun-dried tomatoes
(not packed in oil)
1 tablespoon granulated sugar
1 tablespoon olive oil
3 cups all-purpose/bread flour
1 tablespoon dried basil
1 tablespoon dried oregano
1⁄4teaspoon freshly ground pepper
11⁄4teaspoons bread machine yeast
2-Pound Loaf
3⁄4cup water
2 eggs
1⁄3cup skim milk powder
1 teaspoon salt
2 tablespoons sugar
2 tablespoons shortening
21⁄2cups all-purpose/bread flour
1⁄2cup cornmeal
3⁄4cup kernel corn, drained
11⁄4teaspoons bread machine yeast
2-Pound Loaf
11⁄2cups water
1⁄3cup skim milk powder
3⁄4teaspoon salt
2 tablespoons honey
31⁄3cups all-purpose/bread flour
6 slices crisp, crumbled bacon
3⁄4cup grated old Cheddar cheese
11⁄4teaspoons bread machine yeast
2-Pound Loaf
11⁄2cups tomato vegetable juice
1⁄2cup snipped, sun-dried tomatoes
(not packed in oil)
2 tablespoons granulated sugar
2 tablespoons olive oil
31⁄2cups all-purpose/bread flour
2 tablespoons dried basil
2 tablespoons dried oregano
1⁄2teaspoon freshly ground pepper
11⁄4teaspoons bread machine yeast

10
Whole Wheat (Cycle 2)
100% Whole Wheat
11⁄2-Pound Loaf
11⁄4cups water
1⁄4cup skim milk powder
11⁄4teaspoons salt
2 tablespoons packed brown sugar
2 tablespoons shortening
31⁄4cups whole wheat flour
3⁄4teaspoon bread machine yeast
Seedy Nut
11⁄2-Pound Loaf
11⁄4cups water
11⁄4teaspoons salt
1 tablespoon honey
1 tablespoon vegetable oil
11⁄4cups whole wheat flour
11⁄4cups all-purpose/bread flour
1⁄3cup buttermilk powder
1⁄4cup sesame seeds
1⁄4cup raw, unsalted sunflower seeds
1⁄4cup walnuts, chopped
3⁄4teaspoon bread machine yeast
7-Grain
NOTE: The amount of yeast called for is correct even though the 2-Pound recipe uses
less than the 11⁄2-Pound recipe.
11⁄2-Pound Loaf
11⁄4cups water
11⁄2teaspoons salt
2 tablespoons packed brown sugar
1 tablespoon vegetable oil
11⁄2cups whole wheat flour
1 cup all-purpose/bread flour
1⁄2cup 7-grain cereal
1⁄3cup buttermilk powder
11⁄4teaspoons bread machine yeast
2-Pound Loaf
11⁄2cups water
1⁄3cup skim milk powder
11⁄2teaspoons salt
3 tablespoons packed brown sugar
2 tablespoons shortening
33⁄4cups whole wheat flour
1 teaspoon bread machine yeast
2-Pound Loaf
11⁄3cups water
11⁄2teaspoons salt
2 tablespoons honey
2 tablespoons vegetable oil
11⁄3cups whole wheat flour
11⁄3cups all-purpose/bread flour
1⁄2cup buttermilk powder
1⁄3cup sesame seeds
1⁄3cup raw, unsalted sunflower seeds
1⁄3cup walnuts, chopped
1 teaspoon bread machine yeast
2-Pound Loaf
11⁄2cups water
13⁄4teaspoons salt
2 tablespoons packed brown sugar
2 tablespoons vegetable oil
2 cups whole wheat flour
1 cup all-purpose/bread flour
3⁄4cup 7-grain cereal
1⁄2cup buttermilk powder
1 teaspoon bread machine yeast
1. Measure ingredients into Bread Pan
in order listed.
2. Make a “well” in the flour for the yeast.
3. Insert Bread Pan into oven chamber,
with the ∇arrow on pan aligned with
arrow on oven chamber. Push down
to fully engage.
4. Select Whole Wheat (Cycle 2) and
press START/CANCEL. When signal
sounds and panel reads END, press
and hold START/CANCEL until signal
sounds. Using oven mitts, remove
Bread Pan from machine. Remove
loaf from pan immediately. Cool on
rack before slicing.

11
Pumpernickel
NOTE: The amount of yeast called for is correct even though the 11⁄2-Pound and
2-Pound recipes use the same amount.
11⁄2-Pound Loaf
11⁄4cups coffee (room temperature)
1⁄4cup skim milk powder
11⁄4teaspoons salt
2 tablespoons honey
1 tablespoon molasses
1 tablespoon shortening
11⁄2cups whole wheat flour
1 cup all-purpose/bread flour
1⁄2cup rye flour
2 tablespoons cocoa powder
3⁄4teaspoon bread machine yeast
Barley Date
11⁄2-Pound Loaf
11⁄4cups water
1⁄4cup skim milk powder
11⁄2teaspoons salt
3 tablespoons packed brown sugar
1 tablespoon molasses
2 tablespoons vegetable oil
3⁄4cup whole wheat flour
11⁄2cups all-purpose/bread flour
1⁄2cup barley flour
1⁄3cup barley flakes
1⁄2cup whole pitted dates
11⁄2teaspoons bread machine yeast
2-Pound Loaf
11⁄2cups coffee (room temperature)
1⁄3cup skim milk powder
11⁄2teaspoons salt
2 tablespoons honey
2 tablespoons molasses
2 tablespoons shortening
13⁄4cups whole wheat flour
11⁄4cups all-purpose/bread flour
3⁄4cup rye flour
3 tablespoons cocoa powder
3⁄4teaspoon bread machine yeast
2-Pound Loaf
12⁄3 cups water
1⁄3cup skim milk powder
13⁄4teaspoons salt
3 tablespoons packed brown sugar
1 tablespoon molasses
2 tablespoons vegetable oil
11⁄4cups whole wheat flour
11⁄2cups all-purpose/bread flour
3⁄4cup barley flour
1⁄2cup barley flakes
3⁄4cup whole pitted dates
13⁄4teaspoons bread machine yeast

12
Rapid Whole Wheat (Cycle 3)
100% Whole Wheat
NOTE: The amount of yeast called for is correct even though the 11⁄2-Pound and
2-Pound recipes use the same amount.
11⁄2-Pound Loaf
11⁄4cups water
1⁄4cup skim milk powder
11⁄4teaspoons salt
1 tablespoon granulated sugar
2 tablespoons shortening
3 cups whole wheat flour
13⁄4teaspoons bread machine yeast
Cracked Wheat
11⁄2-Pound Loaf
11⁄4cups water
1⁄4cup skim milk powder
11⁄2teaspoons salt
2 tablespoons honey
1 tablespoon shortening
1 cup whole wheat flour
13⁄4cups all-purpose/bread flour
2⁄3cup cracked wheat
2 teaspoons bread machine yeast
Honey Oatmeal
NOTE: The amount of yeast called for is correct even though the 2-Pound recipe uses
less than the 11⁄2-Pound recipe.
11⁄2-Pound Loaf
11⁄3cups water
1⁄4cup skim milk powder
11⁄4teaspoons salt
2 tablespoons honey
2 tablespoons shortening
11⁄4cups whole wheat flour
11⁄2cups all-purpose/bread flour
1⁄3cup rolled oats
3⁄4teaspoon ground ginger
11⁄2teaspoons bread machine yeast
2-Pound Loaf
11⁄2cups water
1⁄3cup skim milk powder
11⁄2teaspoons salt
2 tbsp granulated sugar
2 tbsp shortening
33⁄4cups whole wheat flour
13⁄4teaspoons bread machine yeast
2-Pound Loaf
11⁄3cups water
1⁄3cup skim milk powder
11⁄2teaspoons salt
2 tbsp honey
2 tbsp shortening
1 cup whole wheat flour
2 cups all-purpose/bread flour
3⁄4cup cracked wheat
2 teaspoons bread machine yeast
2-Pound Loaf
12⁄3cups water
1⁄3cup skim milk powder
13⁄4teaspoons salt
3 tablespoons honey
2 tablespoons shortening
11⁄2cups whole wheat flour
2 cups all-purpose/bread flour
1⁄2cup rolled oats
11⁄4teaspoons ground ginger
11⁄4teaspoons bread machine yeast
1. Measure ingredients into Bread Pan
in order listed.
2. Make a “well” in the flour for the yeast.
3. Insert Bread Pan into oven chamber,
with the ∇arrow on pan aligned with
arrow on oven chamber. Push down
to fully engage.
4. Select Whole Wheat Rapid (Cycle 3) and
press START/CANCEL. When signal
sounds and panel reads END, press
and hold START/CANCEL until signal
sounds. Using oven mitts, remove
Bread Pan from machine. Remove
loaf from pan immediately. Cool on
rack before slicing.

French (Cycle 4)
Classic French Loaf
NOTE: The amount of yeast called for is correct even though the 11⁄2-Pound and
2-Pound recipes use the same amount.
11⁄2-Pound Loaf
11⁄4cups water
11⁄4teaspoons salt
1 teaspoon sugar
31⁄4cups all-purpose/bread flour
13⁄4teaspoons bread machine yeast
French Onion
11⁄2-Pound Loaf
11⁄4cups water
11⁄4teaspoons salt
1 teaspoon granulated sugar
3 cups all-purpose/bread flour
2 tablespoons dried onion flakes
13⁄4teaspoons bread machine yeast 13
Swedish Rye
NOTE: The amount of yeast called for is correct even though the 11⁄2-Pound and
2-Pound recipes use the same amount.
11⁄2-Pound Loaf
11⁄4cups water
11⁄4teaspoons salt
2 tablespoons packed brown sugar
2 tablespoons vegetable oil
11⁄4cups whole wheat flour
11⁄4cups all-purpose/bread flour
3⁄4cup rye flour
1 teaspoon anise seed
1 teaspoon caraway seed
1 teaspoon fennel seed
1 teaspoon orange zest
11⁄2teaspoons bread machine yeast
2-Pound Loaf
11⁄2cups water
11⁄2teaspoons salt
1 tablespoon sugar
33⁄4cups all-purpose/bread flour
13⁄4teaspoons bread machine yeast
2-Pound Loaf
11⁄2cups water
11⁄2teaspoons salt
1 tablespoon granulated sugar
31⁄2cups all-purpose/bread flour
3 tablespoons dried onion flakes
2 teaspoons bread machine yeast
2-Pound Loaf
11⁄3cups water
11⁄2teaspoons salt
3 tablespoons packed brown sugar
2 tablespoons vegetable oil
11⁄2cups whole wheat flour
11⁄4cups all-purpose/bread flour
1 cup rye flour
2 teaspoons anise seed
2 teaspoons caraway seed
2 teaspoons fennel seed
2 teaspoons orange zest
11⁄2teaspoons bread machine yeast
1. Measure ingredients into Bread Pan
in order listed.
2. Make a “well” in the flour for the yeast.
3. Insert Bread Pan into oven chamber,
with the ∇arrow on pan aligned with
arrow on oven chamber. Push down
to fully engage.
4. Select French (Cycle 4) and press
START/CANCEL. When signal sounds
and panel reads END, press and hold
START/CANCEL until signal sounds.
Using oven mitts, remove Bread Pan
from machine. Remove loaf from
pan immediately. Cool on rack
before slicing.

14
Sweet Bread (Cycle 5)
Raisin Bread
11⁄2-Pound Loaf
11⁄4cups water
1⁄4cup skim milk powder
11⁄4teaspoons salt
2 tablespoons granulated sugar
2 tablespoons shortening
21⁄2cups all-purpose/bread flour
11⁄2teaspoon cinnamon
11⁄2teaspoon bread machine yeast
*3⁄4cup raisins
*NOTE: Add raisins at the ADD INGREDIENT signal.
Chocolate Banana
NOTE: The amount of yeast called for is correct even though the 11⁄2-Pound and
2-Pound recipes use the same amount.
11⁄2-Pound Loaf
11⁄2cups mashed ripe bananas
1 egg
11⁄4teaspoons salt
2 tablespoons honey
2 tablespoons butter
2 cups all-purpose/bread flour
1⁄3cup buttermilk powder
1⁄4cup mini chocolate chips
1 tablespoon unsweetened cocoa
21⁄4teaspoons bread machine yeast
2-Pound Loaf
11⁄3cups water
1⁄3cup skim milk powder
11⁄2teaspoons salt
3 tablespoons granulated sugar
2 tablespoons shortening
3 cups all-purpose/bread flour
2 teaspoons cinnamon
13⁄4teaspoons bread machine yeast
*1 cup raisins
2-Pound Loaf
13⁄4cups mashed ripe bananas
2 eggs
11⁄2teaspoons salt
3 tablespoons honey
2 tablespoons butter
23⁄4cups all-purpose/bread flour
1⁄2cup buttermilk powder
1⁄3cup mini chocolate chips
2 tablespoons unsweetened cocoa
21⁄4teaspoons bread machine yeast
1. Measure ingredients except dried fruit
into Bread Pan in order listed.
2. Make a “well” in the flour for the yeast.
3. Insert Bread Pan into oven chamber,
with the ∇arrow on pan aligned with
arrow on oven chamber. Push down
to fully engage.
4. Select Sweet (Cycle 5) and press
START/CANCEL. Add dried fruit at the
ADD INGREDIENT signal. When signal
sounds and panel reads END, press
and hold START/CANCEL until signal
sounds. Using oven mitts, remove
Bread Pan from machine. Remove
loaf from pan immediately. Cool on
rack before slicing.

15
Fruit Bread
NOTE: The amount of yeast called for is correct even though the 11⁄2-Pound and
2-Pound recipes use the same amount.
11⁄2-Pound Loaf
3⁄4cup water
1 egg
1⁄4cup skim milk powder
11⁄4teaspoons salt
2 tablespoons packed brown sugar
1 tablespoon butter
2 cups all-purpose/bread flour
11⁄2teaspoons bread machine yeast
* 1⁄2cup dried mixed fruit
* 1⁄4cup raisins
*NOTE: Add dried mixed fruit and raisins at the ADD INGREDIENT signal.
Cranberry Orange
NOTE: The amount of yeast called for is correct even though the 11⁄2-Pound and
2-Pound recipes use the same amount.
11⁄2-Pound Loaf
2⁄3cup cranberry juice
2⁄3cup water
1⁄4cup skim milk powder
11⁄4teaspoon salt
1⁄3cup orange marmalade
2 tablespoons granulated sugar
2 tablespoons butter
3 cups all-purpose/bread flour
2 teaspoons bread machine yeast
*2⁄3cup dried cranberries
*NOTE: Add dried cranberries at the ADD INGREDIENT signal.
2-Pound Loaf
1 cup water
1 egg
1⁄3cup skim milk powder
11⁄2teaspoons salt
3 tablespoons packed brown sugar
2 tablespoons butter
21⁄2cups all-purpose/bread flour
11⁄2teaspoons bread machine yeast
* 3⁄4cup dried mixed fruit
* 1⁄2cup raisins
2-Pound Loaf
3⁄4cup cranberry juice
3⁄4cup water
1⁄3cup skim milk powder
11⁄4teaspoons salt
1⁄2cup orange marmalade
2 tablespoons granulated sugar
2 tablespoons butter
31⁄2cups all-purpose/bread flour
2 teaspoons bread machine yeast
* 3⁄4cup dried cranberries

16
Quick Bread/Cake (Cycle 6)
Orange Pound Cake
1 cup warm water (80°F/27°C)
3 eggs
1 tablespoons orange juice concentrate,
thawed
1⁄3cup vegetable oil
1 (510 g) golden pudding in the
mix cake mix
Warm the eggs by placing them in a bowl of hot (not boiling) water for 5 minutes.
Measure ingredients into Bread Pan in order listed. Insert Bread Pan into oven
chamber, with ∇arrow on pan aligned with arrow on oven chamber. Push down to
fully engage. Select Quick Bread/Cake (Cycle 6) and press START/CANCEL.
Halfway through mixing time, using a rubber spatula, scrape down the sides of the
Bread Pan and Kneading Paddle.
Meanwhile in a small saucepan over low heat, combine sugar and orange juice con-
centrate. Heat, stirring constantly, until sugar is dissolved. When signal sounds and
panel reads END, press and hold START/CANCEL until signal sounds. Using oven
mitts, remove Bread Pan from machine to a cooling rack. With a long wooden skew-
er, immediately, poke several holes through the cake. Spoon the warm syrup over
the hot cake. After 30 minutes, turn cake out onto a serving plate.
Carrot Quickbread
11⁄2cups grated carrots
2 eggs
1⁄2teaspoon salt
3⁄4cup granulated sugar
1⁄2cup crushed pineapple, well drained
1⁄3cup vegetable oil
Measure ingredients into Bread Pan in order listed. Insert Bread Pan into oven
chamber, with ∇arrow on pan aligned with arrow on oven chamber. Push down to
fully engage. Select Quick Bread/Cake (Cycle 6) and press START/CANCEL.
Halfway through mixing time, using a rubber spatula, scrape down the sides of the
Bread Pan and Kneading Paddle.
When signal sounds and panel reads END, press and hold START/CANCEL until signal
sounds. Using oven mitts, remove Bread Pan from machine to a cooling rack. After
10 minutes, turn cake out onto a serving plate.
Glaze
1⁄2cup granulated sugar
1⁄4cup orange juice concentrate, thawed
1 cup all-purpose flour
3⁄4teaspoon baking powder
3⁄4teaspoon baking soda
1⁄2cup chopped walnuts
1⁄2teaspoon ground cloves
1⁄2teaspoon nutmeg

17
Dough (Cycle 7)
Pizza Crust
1 cup water
11⁄4teaspoon salt
2 teaspoon granulated sugar
3 cups all-purpose/bread flour
11⁄2teaspoons bread machine yeast
Measure ingredients into Bread Pan in order listed. Make a “well” in flour for yeast.
Insert Bread Pan into oven chamber, with ∇arrow on pan aligned with arrow on
oven chamber. Push down to fully engage. Select Dough (Cycle 7) and press
START/CANCEL.
When cycle finishes, remove dough to a lightly floured surface: cover with a large
bowl and let rest for 10 to 15 minutes. Press and hold START/CANCEL a few seconds
to turn unit off. Divide in half. Roll or press dough to fit two 12-inch pizza pans. Top
with sauce, meat, vegetables, and cheese. Bake at 425°F for 15 to 25 minutes until
crust is cooked and golden brown. Yield: 2 pizzas.
Cherry Coffeecake
Dough:
3⁄4cup milk
1 egg
3⁄4teaspoon salt
3 tablespoons granulated sugar
2 tablespoons butter
21⁄2cups all-purpose/bread flour
1 teaspoon bread machine yeast
Measure ingredients into Bread Pan in order listed. Make a “well” in flour for yeast.
Insert Bread Pan into oven chamber, with ∇arrow on pan aligned with arrow on
oven chamber. Push down to fully engage. Select Dough (Cycle 7) and press
START/CANCEL.
When cycle finishes, remove dough to a lightly floured surface then cover with a
large bowl and let rest for 10 to 15 minutes. Press and hold START/CANCEL a few
seconds to turn unit off. Stretch into a lightly greased 9-x-13-inch baking pan. Make
a cut around the entire edge that is 1⁄2inch deep and 3⁄4inch from the edge.
Combine the filling ingredients and spread over dough. Combine topping ingredi-
ents and mix until crumbly. Sprinkle evenly over coffee cake. Cover and let rise in a
warm, draft-free place for 1 to 11⁄2hours or until doubled in volume. Bake at 375°F
for 25 to 35 minutes.
Fruit Filling:
2 cans (19 oz [540 mL])
cherry pie filling
1⁄2teaspoon almond flavouring
Streusel Topping:
1⁄2cup packed brown sugar
1⁄2cup all-purpose flour
1⁄2cup chopped walnuts
1 teaspoon cinnamon
1⁄3cup melted butter

18
Dinner Rolls
11⁄2cups water
1 egg
1⁄3cup skim milk powder
2 teaspoons salt
Measure ingredients into Bread Pan in order listed. Make a “well” in flour for yeast.
Insert Bread Pan into oven chamber, with ∇arrow on pan aligned with arrow on
oven chamber. Push down to fully engage. Select Dough (Cycle 7) and press
START/CANCEL.
When cycle finishes, remove dough to a lightly floured surface then cover with a
large bowl and let rest for 10 to 15 minutes. Press and hold START/CANCEL a few
seconds to turn unit off. Divide dough into 18 portions. Roll into balls. Place in
lightly greased muffin tin cups. Cover and let rise in a warm, draft-free place for
30 to 45 minutes or until doubled in volume. Bake at 375°F for 15 to 20 minutes.
Herb Focaccia
11⁄3cups water
11⁄2teaspoons salt
1 teaspoon granulated sugar
Measure ingredients into Bread Pan in order listed. Make a “well” in flour for yeast.
Insert Bread Pan into oven chamber, with ∇arrow on pan aligned with arrow on
oven chamber. Push down to fully engage. Select Dough (Cycle 7) and press
START/CANCEL.
When cycle finishes, remove dough to a lightly floured surface then cover with a
large bowl and let rest for 10 to 15 minutes. Press and hold START/CANCEL a few
seconds to turn unit off. Divide dough in half. Stretch each half into a 9-inch oval
and place on a baking sheet sprinkled with cornmeal. Dimple with flour-coated
fingers. Cover and let rise in a warm, draft-free place for 30 minutes or until not
quite doubled in volume. Re-dimple dough, brush with olive oil and add your
favourite topping. Bake at 375°F for 20 to 30 minutes.
3 tablespoons granulated sugar
2 tablespoons shortening
4 cups all-purpose/bread flour
13⁄4teaspoons bread machine yeast
31⁄3cups all-purpose/bread flour
2 to 3 teaspoons dried rosemary
21⁄4teaspoons bread machine yeast

19
Rapid (Cycle 8)
Rapid White
13⁄4cups hot water (125°F/55°C)
1⁄3cup skim milk powder
11⁄2teaspoons salt
1⁄4cup granulated sugar
Measure ingredients into Bread Pan in order listed. Make a “well” in flour for yeast.
Insert Bread Pan into oven chamber, with ∇arrow on pan aligned with arrow on
oven chamber. Push down to fully engage. Select Rapid (Cycle 8) and press
START/CANCEL.
Halfway through mixing time, using a rubber spatula, scrape down the sides of the
Bread Pan and Kneading Paddle.
When signal sounds and panel reads END, press and hold START/CANCEL until signal
sounds. Using oven mitts, remove Bread Pan from machine. Remove loaf from pan
immediately. Cool on rack before slicing.
Rapid Rye
13⁄4cups hot water (125°F/55° C)
1⁄3cup skim milk powder
1 teaspoon salt
2 tablespoons packed brown sugar
2 tablespoons molasses
2 tablespoons vegetable oil
31⁄3cups all-purpose/bread flour
4 teaspoons bread machine yeast
2 tablespoons vegetable oil
1 cup whole wheat flour
21⁄4cups all-purpose/bread flour
1⁄2cup rye flour
2 teaspoons caraway seeds
4 teaspoons bread machine yeast
Recipes developed by Donna Washburn and Heather Butt, QPS, authors of
“Canada’s Best Bread Machine Baking Recipes.”

20
4/01
840081600
Two-Year Limited Warranty
gis a trademark of
General Electric Company
and is used under license by
WAL★MART Stores.
If you have a claim under this warranty, please call our Customer Assistance Number.
For faster service please have model, series, and type numbers ready for operator to
assist you. These numbers can be found on the bottom of your breadmaker.
MODEL: ________________ TYPE: _________________ SERIES: __________________
Customer Assistance Number 1-877-556-0973
Keep this number for future reference!
E-mail inquiries: www.wal-mart.com
Customer Assistance
What does your warranty cover?
• Any defect in material or workmanship.
For how long after the original purchase?
• Two years.
What will we do?
• Provide you with a new one.
How do you make a warranty claim?
• Save your receipt.
• Properly pack your unit. We recommend
using the original carton and packing
materials.
• Return the product to your nearest
WAL★MART store or call Customer
Assistance at 1-877-556-0973.
What does your warranty not cover?
• Glass parts, glass containers, cutter/strainer,
blades and/or agitators.
• Commercial use or any other use not
found in printed directions.
• Damage from misuse, abuse, or neglect.
• Products purchased or serviced outside
Canada.
How does state law relate to this warranty?
• This warranty gives you specific legal rights,
and you may also have other rights which
vary from state to state.
• WAL★MART expressly disclaims all responsi-
bility for consequential damages or
incidental losses caused by use of this
appliance. Some states do not allow this
exclusion or limitation of incidental or
consequential losses so the foregoing
disclaimer may not apply to you.
What if you purchased your product in the
U.S., Canada or Mexico and encounter a
problem while using it outside the country
of purchase?
• The warranty is valid only in the country of
purchase and if you follow the warranty
claim procedure as noted.
WAL★MART Canada Corp.
Mississauga, Ontario L5N 1P9