Kenmore Easy Baking User manual

strengthen the dough while rising and also controls the
yeast so that the dough rises evenly. (Ifyou must
eliminate or cut back on these two ingredients, please be
aware that the quality of the bread may be affected.)
Always measure the ingredients carefully using U.S.
standard measuring cups and spoons. Kitchen flatware
and coffee cups vary in size and should never be used. All
ingredients should be at room temperature unless
otherwise noted in recipel Since you will be using all
natural ingredients to make your home made bread, the
quality of the ingredients is important. Since flour is
milled from wheat, the quality and make up of the flour
will vary from crop to crop, from year to year even though
the mills make every attempt to blend the wheat for
proper consistency.
Nevertheless, you may see that your bread does not
come out the same when using flour from a different
brand. If this is the case, we suggest that you experiment.
(If, for example, the bread made from brand "X" bread
flour does not provide a satisfactory loaf of bread, try
another brand. Thesame applies to yeast.) Some
packages ofyeast will provide greater rising _activitythan
others. Ifyour bread does not rise well, tryanother
package of yeast or another brand. Wehave also seen that
certain brands ofyeast work better with certain brands of
flour. (Experiment until you find the combination that
works best for you.)
Although the quality of the bread should not be affected
by the type/source of water used, extremely hard or soft
water can determine whether a loafof bread is good or
bad. If your water falls in this category, only make bread
using bottled spring water with a low mineral content or
try to substitute the water with low fat milk.
JUDGE IF THINGS ARE GOING WELL
Development s
the first kneading cycle, the ball of kneaded
should be smooth and elastic. The top of the
be slightly sticky and should begin to fill
the bottom of the pan while rising. If the dough
stiff and lumpy, it is too dry. You should add an
to two tablespoons of water to the side of
:pan once the Bread Machine begins the second
Dough that is too dry can result in short
of bread which appear overbaked.
measuring flour never scoop it out of the bag or
with the measuring cup. Always spoon the
into the cup. Insert a clean kitchen knife into the
couple of times to eliminate clumps or air
Level off the top of the cup with the knife.
pack the flour down.
to be very loose and sticky, it is
•You can overcome this problem by making
measure the ingredients properly or add less
y one to two tablespoons less) to
for a higher than normal moisture content
(Dough that is too moist can result in over-
wrinkled loaves of bread.)
set your Bread Machine on the proper baking
as specified in the recipe, if the bread does not
sufficiently, choose a darker setting the next time. If
bread bakes too dark, try a lighter setting. If the
continues to bake too dark, the dough may be too
iii

dry inhibiting the bread to rise properly. (/_y adding one
to two tablespoons of additional water for better baking
results.) Too much sugar in a recipe may also cause
bread to overbake. The same is true with dried fruits.
Try cutting down on the amount called for in the recipe
by 25 to 50%.
Do not use your Bread Machine if the room
temperature is lower than 65°F since the dough will not
rise well and the loaves will be short. If the ambient
temperature is higher than 85°E the dough can over-rise
and the bread can possibly collapse or wrinkle during
baking and the crumb texture will be coarse. The ideal
temperature for making bread is always 70 °to 80°F.
THE FINISHED PRODUCT
For a crisp, crunchy crust, always remove the bread
from the Bread Machine after the baking and cool down
cycles. Remove from the pan and let cool on a wire rack
in a draft free location. For a softer crust, immediately
place the baked loaf of bread in an open plastic bag or
loosely wrap in foil.
The size of the baked loaf of bread will vary from loaf
.to loaf due to ingredients and ambient condition.
Nevertheless, the general rule is that the bread size
should be 1-inch from the top of the pan to 1-inch below
the top. If you are making bread using whole grain
flours, the size of the loaf will be shorter.
If additional baking assistance is needed, please refer
to the baking information contained in this book
or consult the owner's manual.
Baking
Kenmore Choice Bread Machine with Multi-Logic_

Easy Baking
Published by Cookbook Resource USA,Ltd.
Milwaukee/June 1992
copyright © 1992 by
Cookbook Resource USA,Ltd.
and
Welbilt Appliance, Inc.
Responsibility for the success and/or originality of the recipes for the Kenmore
Choice Bread Machine contained herein rests with Welbilt Appliance, Inc.
P.O. Box 3618
New Hyde Park, NY 11042
Phone: [phone]
Acknowledgements
Authors:
Claudia Burns
and
Tom Lacalamita
Editor:
M. Katherine Scott Reising
Graphic Design:
Dave Hackett
All rights reserved. No part of the contents of this book may be reproduced by
any means without permission by the publisher. Cookbook Resource USA is a
registered trademark of Cookbook Resource USA, Ltd.
Kenmore Edition
August1993
Printed in the United States of America
24681097531
CONTENTS
Introduction ................................................................. 5
Insider's Guide to Easy Baking ................................... 6
Yeast Breads
Basic White Bread ................................................. 10
Basic White Bread Variations ............................... 11
Cinnamon Nut Bread ............................................ 12
Maple Walnut Wheat Bread .................................. 13
Rye Bread ............................................................... 14
Onion Bread ........................................................... 15
Chevre Cracked-Pepper Bread .............................. 16
Pesto Bread ............................................................ 17
Cheddar Bacon Bread ............................................ 18
French Bread ......................................................... 19
Pizza Dough ......................................................... .. 20
Pizza Dough Variations ......................................... 21
Bagels ..................................................................... 22
Holiday Braid ......................................................... 24
Whole Grain Breads
100% Whole Wheat Bread .................................... 26
7-Grain Bread ........................................................ 27
Sunflower Oatmeal Bread ..................................... 28
Triple Wheat Bread ................................................ 29
Honey Oats 'N' Barley Bread .................................... 30
Shredded Wheat Bread .............................................. 31
Dark Pumpernickel Bread .................................... 32
Shaping for Pumpernickel Bread ......................... 33
Protein Rolls .......................................................... 34
2 3

CONTENTS (cont'd.) INTRODUCTION
QuickBreads
Banana Nut Bread................................................. 36
Chocolate Chip Zucchini Bread ........................... 37
AppleWalnut Loaf................................................. 38
Corn Bread............................................................. 39
CarrotPecan Bread................................................ 40
Pumpkin Spice Bread............................................ 42
Cookies & Bars
Chocolate Chip Cookies ........................................ 44
Peanut Butter ........................................................ 45
Sugar Cookies ........................................................ 46
Shortbreads ............................................................ 47
Spicy Date Cookies ................................................ 48
Chocolate Chocolate Chip Cookies ...................... 50
Hermits .................................................................. 51
Granola Crunchies ................................................ 52
Pecan Fingers ........................................................ 54
Chocolate Brownies .............................................. 55
Butterscotch Brownies ......................................... 56
Apple Walnut Bars ................................................. 57
Aloha Apricot Squares ........................................... 58
Pastries
Basic Pie Crust ....................................................... 60
Cream Cheese Pie Crust ....................................... 61
Pfite Bris_e ............................................................. 62
Pfite-_-choux .......................................................... 63
Danish Pastries ...................................................... 64
Practical Solutions to Easy Baking .......................... 67
/Jeople are interested in cooking and baking more now
than ever before. Just go to any supermarket or house-
wares department. Awaiting you is a proliferation of
new foods and gadgets as well as many old favorites in
new packaging.
There seems to be just one problem though. We are
pretty good at opening a package and popping it into
the microwave. Yet we are often lost when presented with
a mixing bowl and a recipe. Perhaps you have worked
with various doughs and have not been completely
satisfied with the results. Or, possibly the pace of a busy
day leaves little time for baking pleasures.
The Kenmore Choice Bread Machine and easy-to-
follow recipes take all the guesswork out of making ,
delicious baked goods. All you have to do is add the
ingredients and push START. The Bread Machine does
all the hard work. You get the gratificatio!! And, you'll
know exactly what you are eating - you made it from
scratch without artificial ingredients or preservatives.
For those of you fortunate enough to have already
discovered the secrets of cooking and baking...well, you
are in for a real treat. Now they've never been easier.
4 5

INSIDER'S GUIDE TO EASY BAKING
Your Kenmore Choice Bread Machine produces
delicious baked goods with ease. This marvelous
machine asks only that you carefully follow the recipe
instructions! Use indicated ingredients and measure
them precisely. For best results, have your ingredients
at room temperature (70 °) unless otherwise specified.
Press START. You have now entered the amazing world
of Easy Baking.
Yeast and Whole Grain Breads
The mention of fresh-baked bread evokes different
memories for different people. But, there's one thing
certain about all good yeast and whole grain breads.
They're always moist and meaty. Pinch or squeeze a slice
of good bread. It will, slowly but surely, resume its
original shape. Your Bread Machine produces satisfying
results if you carefully follow directions and use the
indicated ingredients.
Bread Flour: Now available in most supermarkets, bread flour is
higher in gluten than unbleached all-purpose flour. Gluten, a
natural protein found in wheat flour, makes dough elastic when
efficiently kneaded. This high gluten content produces higher
volume loaves. Bread flour is the flour of choice when working with
yeast and whole grain breads, unless otherwise specified.
Active Dry Yeast: Use only active dry yeast - never fast-rising
yeast or compressed cake yeast. Check its expiration date. Yeast is
the leavening agent that causes dough to expand or "rise." Liquid
and warmth bring yeast back to life. When reactivated, yeast
releases carbon dioxide bubbles that make well-kneaded dough rise.
Sweetener and Salt: Never eliminate the sweetener in the recipe.
Yeast uses it as energy on which to grow. Salt also plays an
important role. It helps stabilize the rising process so that the
dough rises evenly.
Non-fat Dry Milk: Always use non-fat dry milk to prevent
spoilage and to maintain the proper balance of wet to dry
ingredients. If there are eggs in the recipe, never use the
programmable timer in order to prevent spoilage.
Shortening: Always use stick butter/margarine. It has less
moisture than tub butter/margarine and less air than whipped.
Measure: i stick = 1/2cup = 8 tablespoons.
Quick Breads, Cookies & Bars, and Pastries
The secret to making delectable, chewy cookies is to
mix the ingredients just enough as to not overwork the
flour and develop too much of the gluten. This is just the
opposite of making yeast and whole grain breads .The
same rule for cookies and bars applies to making quick
breads, pie crusts and other types of pastry doughs.
Organization is Essential: The Kenmore Choice Bread Machine
is programmed to eliminate any of the guesswork. However, it is
essential that you be well organized. Start by preparing all
ingredients as indicated in the recipe. Have them ready to add
when listed in directions. Do not deviate from the specified
sequence since that could affect the finished product.
6 7

INSIDER'S GUIDE TO EASY BAKING (cont'd.)
Ingredient Temperature: Ingredientsmust be at the temperature
specifiedin recipe.Butter/margarine that is too cold, and not at
roomtemperature, willnot cream with sugar when making cookie
dough. Piecrust, in contrast, must onlybe made with very cold
butter/margarineso that it can be cut into the flour and not
creamed. Thisis what makes cookies soft and pie crust flaky.
Follow the simple detailed recipes that begin on the next page.
You, too, will be able to e:cperience delicious results every timer
I lease carefully read Owner's Manual before proceeding.
Refer to the Practical Solutions Guide on page 67.
Remember when dieters declined bread because it was
starchy and fattening? Well, nutritionists won a reprieve
for bread when they reminded us that it's comprised of
complex carbohydrates and full of fiber. In fact, four old
friends -- bread, cereal, rice and pasta -- form the
foundation of the USDRs current
"Eating Right" pyramid. Six to
eleven servings are recom-
mended daily.
How refreshing to
know we can indulge
in the ultimate com-
fort food without
guilt. We certainly
owe thanks to those
who insisted, "Let .-..
•:-...-2
them eat bread!" i.-_:_!{.i-
Yeast Breads 9

BASIC WHITE BREAD
T_
___veryone's badmouthing white bread these days.
Sometimes, however, only white bread will do. So we
developed a recipe to ease your guilt. It's moist and meaty
and has no preservatives.
Add ingredients in the order listed. All ingredients
must be at room temperature.
1si4 teaspoons active dry yeast
3 cups bread flour
1 teaspoon salt
1I/2 tablespoons granulated sugar
1I/2 tablespoons nonfat dry milk
1 1/2 tablespoons butter/margarine
1 cup plus 3 tablespoons plus I teaspoon water
[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and
4 minutes.
BASIC WHITE BREAD VARIATIONS
Now you can have fun baking variations of Basic White
Bread. Let your imagination take wing. Please note that
when using a flavoring high in salt, such as dried soup/dip
mix, eliminate salt in the basic recipe.
After adding 11/2 tablespoons nonfat dry milk for Basic
White Bread, add one or more of flavorings. Adjust the
amount according to taste, but #ease don't exceed the
maximum amount stated. Next add the butter/margarine
and water. Now press SELECT for Yeast Dough. Press
START. Continue with directions.
[] 1/4to 1/2cup chopped nuts (walnuts, pecans, peanuts)
[] 1 tablespoon dried herbs (basil leaves, oregano leaves,
Italian spices, fines herbes, etc.)
[] 1 tablespoon powdered or ground spice (garlic powder,
onion powder, cinnamon, cardamom, etc.)
[] 1/2cup dried fruit (raisins, chopped prunes, chopped
dates, craisins, etc.)
[] I to 11/2 cups grated or shredded cheese (Parmesan,
Romano, Swiss, Cheddar, etc.)
[] 1/4to 1/2cup seeds (sunflower, sesame, poppy, etc.)
Yeast Breads 11
10

CINNAMON NUT RAISIN BREAD
Remember when Mom fixed raisin toast for breakfast or
a snack? Well, we've gone a little further by adding
cinnamon, chopped nuts and dark brown sugar to our
raisin bread.
Add ingredients in the order listed. All ingredients
must be at room temperature.
13/4 teaspoons active dry yeast
3 cupsbreadflour
1 teaspoon salt
I tablespoon dark brown sugar, packed
1/2 tablespoon granulated sugar
I/2 teaspoon ground cinnamon
2 tablespoons nonfat dry milk
I/2 cup raisins
I/2 cup chopped walnuts (optional)
2 tablespoons butter/margarine
1I/4 cups water
[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and
4 minutes.
MAPLE WALNUT WHEAT BREAD
One of our favorite restaurants makes all its own baked
goods. At dinner, they feature a homemade loaf with a
tantalizing flavor. We finally discovered it's maple. After
dining in that exceptional restaurant many times, this
bread has become a must. We have recreated it for you.
Add ingredients in the order listed. All ingredients
must be at room temperature.
1¾
2
1
1
I/2
11/2
11/2
11/2
1
11/4
teaspoons active dry yeast
cups bread flour
cup whole wheat flour
teaspoon salt
cup chopped walnuts
tablespoons buttermilk powder
tablespoons butter/margarine
tablespoons 100% pure maple syrup
teaspoon maple flavor, or to taste
cups plus I teaspoon water
[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and
4 minutes.
12 .YeastBreads13

RYE BREAD
!-'roducing high, moist loaves with whole grains is very
difficult when you're making bread by hand. This is
especially true when using rye flour which has little or no
gluten. Fortunately, the Bread Machine has superior
kneading action perfect for whole grains. Extra rising
time plus some bread flour to boost the gluten yields a
loaf that is moist, chewy and remarkably high in volume.
Add ingredients in the order listed. All ingredients
must be at room temperature.
2
z1
/2
1
32
5o¢
1%
1
/
teaspoons active dry yeast
cup medium rye flour
cups bread flour
teaspoon salt
tablespoons dark brown sugar, packed
tablespoon caraway seed (optional, but gives
rye bread its characteristic flavor)
tablespoons butter/margarine
cup plus 3 tablespoons plus _z-t_o-poon water
[] Press SELECT for Whole Grain.
[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and
10 minutes.
ONION BREAD
The humble onion is found in every cuisine. Its most
famous role is in French onion soup. Today dried onion
soup mix is added to recipes more often than served as
soup. So, we tried it in yeast dough. The resulting bread
satisfies the most extreme craving for onions.
Add ingredients in the order listed. All ingredients
must be at room temperature.
13/4 teaspoons active dry yeast
3 cupsbreadflour
1/2 teaspoon salt
1 tablespoon granulated sugar
1 1-ounce packet dry onion soup dip/mix
11/2 tablespoons nonfat dry milk
11/2 tablespoons butter/margarine
1 cup plus 3 tablespoons plus I teaspoon water
[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and
4 minutes.
Yeast Breads 1._
14

CHEVRE CRACKED-PEPPER BREAD PESTO BREAD
What is all this fuss about black pepper? While some
people cough and sneeze as fashionable waiters grind it
onto salads, other diners cry, "More, more!" So, here's a
bread that will knock your socks off. Not only is it chock
full of this current star of spices, but chevre adds a
pungent twist.
Add ingredients in the order listed. All ingredients
must be at room temperature.
13/4 teaspoons active dry yeast
3 cups bread flour
1 teaspoon salt
11/2tablespoons granulatedsugar
1 tablespoon cracked black pepper, or to taste
1t/2 tablespoons nonfat dry milk
21/4 ounces goat cheese, with herbs if desired, cut
in quarters
Icup plus 3 tablespoons plus 2 teaspoons water
[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and
4 minutes.
Pesto is Italian and means simply "paste." Our favorite is
made of fresh basil, garlic, olive oil, grated cheese and
pine nuts. We experimented and put it into bread dough.
The results are dramatic! You'll find prepared pesto in
most supermarkets.
Add ingredients in the order listed. All ingredients
must be at room temperature.
2 teaspoons active dry yeast
3 cupsbreadflour
11/4teaspoons salt
Iz/2 tablespoons granulated sugar
11/2tablespoons nonfat dry milk
3 tablespoons preparedpesto, stirred to evenly
distribute oil
11/2tablespoons olive oil
1 cup plus 1 tablespoon plus I teaspoon water
[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and
4 minutes.
16 Yeast Breads 17

CHEDDAR BACON BREAD
When we set out to develop a cheese bread for the
Bread Machine, the decision was to go whole hog and use
bacon as well. What a dynamite combo! If you're
watching cholesterol, this bread is not for you...well,
maybe one bite would be okay.
Add ingredients in the order listed. Add only half of the
crumbled bacon. Reserve remaining bacon for second
kneading. All ingredients must be at room temperature.
1 3/4 teaspoons active dry yeast
3 cups bread flour
3/4 teaspoon salt
11/2tablespoons granulatedsugar
5 to 6 slices bacon (crisp fried and crumbled,
divided in half)
1 1/2tablespoons nonfat dry milk
11/2 cups shredded sharp cheddar cheese
1 cup plus 3 tablespoons plus I teaspoon water
[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. When Bakery beeps 10 times, 5 minutes
before the end of the second kneading, add the other
half of crumbled bacon. Bread will be ready in 4 hours
and 4 minutes.
FRENCH BREAD
F/
/'!ave you ever noticed that the French have a flair for
the finer things in life? This is especially true when it
comes to bread!
Add ingredients in the order listed. All ingredients
must be at room temperature.
2 teaspoons active dry yeast
3 cups bread flour
1 1/2 teaspoons salt
2 teaspoons sugar
1 1/4 cups plus I tablespoon plus 1 teaspoon water
El Press SELECT for Multi-Logic Program. The Kneading
light will flash. Press VH or AM to program 2nd
Kneading time of: 0 (1st Kneading and 1st Rising are
pre-programmed). Press Multi-Logic Program again.
The Rising light will flash. Press VH or ZkMto program
2nd Rising time of: 0. Repeat this step Once again to
program Baking time of: 0. Press Multi-Logic
Program to lock in the new program times. Press
START. Dough will be ready for hand shaping, rising
and baking in I hour and 15 minutes.
El Place dough on lightly floured surface. Cut dough into
halves. Roll each portion in a long rope and place in
trough of a lightly greased, double-trough baguette
pan (maximum 3-inch wide trough).
El Glaze each baguette with egg white. Slash 5 times
diagonally with a very sharp knife or pair of scissors.
Place in a warm, draft-free spot to rise for 45 to 60
minutes or until doubled.
El Glaze unslashed portions again with egg white and
bake in a 400°F preheated oven for 25 to 30 minutes,
until deep brown.
18 Yeast Breads 19

PIZZA DOUGH PIZZA DOUGH VARIATIONS
/t's time to change the timeworn phrase "As American as
apple pie" to "As American as pizza pie!" Our country is
so taken with pizza that entire restaurant chains are
devoted to it. They even promise to deliver hot on the
spot, or your next one's free. Why bother with carryout
pizza when you can make your own in about the time it
takes to have one delivered?
Add ingredients in the order listed. All ingredients
must be at room temperature.
13/4 teaspoons active dry yeast
21/2 cups bread flour
1 teaspoon salt
1/2 teaspoon granulated sugar
11/2tablespoons olive oil
1 cup minus i tablespoon water
[]
[]
[]
Press SELECT for Mixing. Press Multi-Logic Program.
LED timer will flash. Press VH or AM to program
mixing time of :10. Press Multi-Logic Program to lock
in the new program time. Press START. Appliance will
stop mixing and will beep at end of 10 minutes. Do not
open lid. Let dough rest for 15 minutes.
Place dough on lightly floured surface. Cut into halves.
Press each evenly into a lightly greased 12-inch pizza
pan. Prick dough all over with a fork. Bake for 12 to 15
minutes in a 400°F preheated oven, until crust is
lightly browned.
Remove from oven and spread/sprinkle crust with your
favorite pizza toppings. Return to oven for 10 to 15
minutes, until toppings are bubbling and/or melted.
Yield: 2 12-inch pizza crusts.
[] Substitute 1/2to I cup whole wheat flour for same
amount bread flour.
[] Add 1 tablespoon crushed herbs (oregano, Italian
spices, etc.) to ingredients just before adding oil.
[] Add I cup grated or shredded cheese (grated
Parmesan, Romano, shredded Cheddar, pepper jack)
to ingredients just before adding oil.
20 YeastBreads21

BAGELS
There's nothing in this world like a chewy bagel -
smothered with cream cheese and lavished with lox.
Bagels join the melting pot of ethnic foods Americans call
their own. Yet they remain unique in the realm of yeast
breads. A lot of kneading makes them chewy, and boiling
them in barley malt syrup gives them their shine. Pile on
the seeds, salt or onions - and mazeltov!
Add ingredients in the order listed. All ingredients
must be at room temperature.
4 teaspoons active dry yeast
3 cups bread flour
%tablespoon salt
2 tablespoonsgranulatedsugar
1 teaspoon barley malt syrup
2 tablespoons poppy or sesame seeds (optionaO
1 1/4 cup plus I teaspoon water
[] Press SELECT for Multi-Logic Program. The Kneading
light will flash. Press VH or AM to program 2nd
Kneading time of :15 (1st Kneading and 1st Rising are
pre-programmed). Press Multi-Logic Program again.
The Rising light will flash. Press VH or AM to program
2nd Rising time of: 0. Repeat this step once again to
program Baking time of: 0. Press Multi-Logic Program
to lock in the new program times. Press START. Dough
will be ready for hand shaping, rising and baking in
1 hour and 30 minutes.
BAGELS (cont'd.)
[] Bring 3 quarts water to boil in a large pot. Stir in
1 tablespoon barley malt syrup.
[] Remove dough from Bread Machine; place on a lightly
floured surface. Cut dough into 9 equal pieces. Roll
each into a smooth ball. Flatten balls, and poke a hole
in the middle of each with your thumb. Next twirl the
dough to enlarge the hole and even out the dough
around it. Cover bagels with a kitchen towel, and let
rest for 10 minutes.
[] With a large metal spatula, carefully transfer bagels to
boiling water, three at a time. Let boil for 1 minute,
turning bagels over midway. Remove bagels from
water with a slotted spoon and drain briefly on a clean
towel. Transfer drained bagels to baking sheets
sprinkled with corn meal, four to five bagels per sheet.
[] If desired, glaze tops of bagels with egg white and
sprinkle with poppy or sesame seeds, course salt
and!or reconstituted dry onions. Bake bagels in
375°F preheated oven for 20 to 25 minutes, until
well-browned.
22 .YeastBreads23

HOLIDAY BRAID
_T
/¥othing is as festive as braided yeast loaves -rich with
raisins or studded with crunchy seeds.
Add ingredients in the order listed. All ingredients
must be at room temperature.
1 I/4 teaspoons active dry yeast
2%cups bread flour
1/4 teaspoon salt
1/a cup granulated sugar
1/2cup raisins (optionaO
i tablespoon butter/margarine
1large egg
3/4 cup plus 2 teaspoons water
[]
[]
[]
Press SELECT for Multi-Logic Program. The Kneading
light will flash. Press VH or AM to program 2nd
Kneading time of: 0 (1st Kneading and 1st Rising are
pre-programmed). Press Multi-Logic Program again.
The Rising light will flash. Press VH or AM to program
2nd Rising time of: 0. Repeat this step once again to
program Baking time of: 0. Press Multi-Logic Program
to lock in the new program times. Press START. Dough
will be ready for hand shaping, rising and baking in
I hour and 15 minutes.
Place dough on a lightly floured surface. Divide dough
into thirds. Roll each portion into a 14-inch rope.
Place ropes side-by-side on a greased baking sheet.
Braid ropes and tuck ends under securely. Cover and
place in a warm draft-free spot to rise for 45 to 60
minutes or until doubled in size.
Brush braid with egg white. Bake in preheated 375°F
oven for 25 to 30 minutes, until deep golden brown.
Whole Grain
Breads
Today's consumer demands and devours hearty, whole
grain loaves which are high in healthy nutritional fiber.
Whole grain flours are substantially lower in gluten than
processed flours. As a result, they produce lower, denser,
drier loaves. Most of these breads benefit by the addition of
a little bread flour to boost the gluten and help dough rise.
The Bread Machine compensates for the poor rising
power of whole grains by allowing you to pro-
gram longer rising
periods. Be sure to do
so for the recipes in
this chapter. If you
are a purist, whole
grain flour can be
substituted for the
bread flour. Be pre-
pared, however, for
smaller loaves.
24 Whole GrainBreadsi

100% WHOLE WHEAT BREAD 7-GRAIN BREAD
Hand made 100% whole wheat bread usually doesn't
rise very much. That's why the Bread Machine is such a
great invention. Its superior kneading action makes very
elastic doughs, plus it can be programmed for long rising
periods.
Add ingredients in the order listed. All ingredients
must be at room temperature, unless otherwise noted.
21/2 teaspoons active dry yeast
3 cups whole wheat flour
1 teaspoon salt
2 tablespoons nonfat skim milk
1 tablespoon butter/margarine
1/4 cup honey
11/4cups warm (105°-115°F) water
[] Press SELECT for Whole Grain.
[] Press BAKING CONTROL for Light.
[] Press START. Tent a piece of aluminum foil, shiny side
down, over glass dome at start of Baking. Remove
when Cooling begins. Bread will be ready in 4 hours and
10 minutes.
Adark, moist loaf that's perfect for sandwiches! Such is
the reward when slicing into a loaf of 7-Grain Bread. The
machine's great kneading power makes it moist, and the
7-grain cereal makes it full of extra fiber.
Add ingredients in the order listed. All ingredients
must be at room temperature, unless otherwise noted.
21/4 teaspoons active dry yeast
11/2 cups whole wheat flour
1 cupbreadflour
1 teaspoon salt
1/2cup crumbled 7-grain cereal flakes
3 tablespoons nonfat dry milk
1 tablespoons unsweetened cocoa powder
2 tablespoons butter/margarine
1/8cup dark molasses
1 cup plus 3 tablespoons plus 2 teaspoons
warm (105°-115°F) water
[] Press SELECT for Whole Grain.
[] Press BAKING CONTROL for Light.
[] Press START. Tent a piece of aluminum foil, shiny side
down, over glass dome at start of Baking. Remove
when Cooling begins. Bread will be ready in 4 hours and
10 minutes.
26 Whole Grain Breads 27

SUNFLOWER OATMEAL BREAD TRIPLE WHEAT BREAD
This one is definitely from the Heartland! Crunchy
sunflower seeds in a whole wheat, oatmeal and honey
base evoke visions of fields ripe with golden grains in
America's "bread basket." Try toasting a thick slice of
Sunflower Oatmeal Bread and spreading it with honey
butter.
Add ingredients in the order listed. All ingredients
must be at room temperature, unless otherwise noted.
21/4 teaspoons active dry yeast
11/2cups whole wheat flour
1/2 cup old-fashioned oatmeal, uncooked
1/2 cup hulled sunflower seeds
1 cupbreadflour
1 teaspoon salt
2 teaspoons granulated sugar
3 tablespoons nonfat dry milk
2 tablespoons butter/margarine
1/s cup honey
1cup plus 3 tablespoons warm (105°-115°F) water
[] Press SELECT for Whole Grain.
[] Press BAKING CONTROL for Light.
[] Press START. Bread will be ready in 4 hours and
10 minutes.
Now,if you thought our 100% Whole Wheat Bread was
good, wait until you try this one. Triplewheat, triple
treat!Whole wheat flour, wheat germ and wheat bran
plus darkmolasses create a loaf brimming with fiber.
Add ingredients in the order listed. All ingredients
must be at room temperature, unless otherwise noted.
21/2 teaspoons active dry yeast
11/2 cups whole wheat flour
1/2 cup wheat germ
1/2 cup wheat bran
1/4 cup cracked wheat
1cup bread flour
1 teaspoon salt
2 tablespoons nonfat dry milk
1 tablespoon butter/margarine
1/4 cup dark molasses
11/2cups minus I teaspoon warm (105°-115°F) water
[] Press SELECT for Whole Grain.
[] Press BAKING CONTROL for Light.
[] Press START. Bread will be ready in 4 hours and
10 minutes.
28 Whole Grain Breads 29

HONEY OATS 'N' BARLEY BREAD SHREDDED WHEAT BREAD
Studies indicate that oat bran is even more beneficial
than healthful wheat bran. So, we couldn't resist adding
some to one of our whole grain breads. Even better, a
little oat bran goes a long way. Lots of oatmeal plus
crunchy barley make this bread a sure hit with the whole
family!
Add ingredients in the order listed. All ingredients
must be at room temperature, unless otherwise noted.
21/2 teaspoons active dry yeast
11/2 cups whole wheat flour
3/4 cup quick-cooking oats, uncooked
1/3 cup oat bran
1/4 cup quick-cooking barley, uncooked
1 cupbreadflour
2 teaspoons granulated sugar
1 teaspoon salt
1/8 cup honey
11/2 cups plus 2 tablespoons warm (105°-115°F) water
[] Press SELECT for Whole Grain.
[] Press BAKING CONTROL for Light.
[] Press START. Bread will be ready in 4 hours and
10 minutes.
Connoisseurs of shredded wheat know their favorite
cereal has no added sugar or salt. It's just pure, wholesome
goodness in a delightfully crunchy form. The idea of
basing a bread on breakfast cereal was intriguing, as is
the spicy hint imparted by light molasses.
Add ingredients in the order listed. All ingredients
must be at room temperature, unless otherwise noted.
21/4 teaspoons active dry yeast
2 cups whole wheat flour
1cupbreadflour
1 teaspoon salt
3 tablespoons butter/margarine
1/4 cup light molasses
1 cup (2 ounces) mini-shredded wheat biscuits
11/4 cup plus I tablespoons plus I teaspoon
warm (105°-115°F) water
[] Press SELECT for Whole Grain.
[] Press BAKING CONTROL for Light.
[] Press START. Tent a piece of aluminum foil, shiny side
down, over glass dome at start of Baking. Remove
when Cooling begins. Bread will be ready in
4 hours and 10 minutes.
.....i_
30 _Whole Grain Breads 31

DARK PUMPERNICKEL BREAD SHAPING FOR PUMPERNICKEL BREAD
There's something about pumpernickel that begs for a
big pot of soup and a roaring fire. Perhaps its darkness
recalls winter nights in the Slavic countries of its origins.
Add ingredients in the order listed. All ingredients
must be at room temperature.
21/4 teaspoons active dry yeast
1 cup medium rye flour
2 cups breadflour
1/2tablespoon salt
1 ounce unsweetened chocolate, melted
1 teaspoon onion powder (optional)
1/2cup milk
1 tablespoon butter/margarine
1/4 cup dark molasses
1/2cup plus 1 tablespoon water
[] Press SELECT for Multi-Logic Program. The Kneading
light will flash. Press VH or AM to program 2nd
Kneading time to :20 (1st Kneading and 1st Rising are
pre-programmed). Press Multi-Logic Program again.
The Rising light will flash. Press VH or AM to program
2nd Rising time of : 0. (Appliance will automatically
rise dough for 20 minutes before punching it down).
Press Multi-Logic Program again. The Baking light
will flash. Press VH or AM to : 0. Press Multi-Logic
Program to lock in new program times. Press START.
Dough will ready in i hour and 55 minutes.
[] On a lightly floured surface, shape dough as desired, or
use one of the following suggestions.
[]
[]
Large Round Loaf: Form dough into smooth ball.
Place on greased baking sheet. After 1-hour rising,
glaze top of loaf with egg white and slash twice
diagonally with a very sharp knife. Bake in 375°F
preheated oven for 40 to 45 minutes.
Large Oblong Loaf: Roll dough into 10- by 9-inch
rectangle. Starting at short end, roll up dough tightly.
Tuck ends under securely and pinch seam. Place on
greased baking sheet. After 1-hour rising, glaze top of
loaf with egg white and slash twice diagonally with a
very sharp knife. Bake in 375°F preheated oven for
40 to 60 minutes.
[] Baguettes: Divide dough into halves. Roll each piece
into 10- by 12-inch rope. Place each rope into a trough
of a greased double-trough baguette pan (no wider
than a 3-inch trough). After 1-hour rising, glaze top of
each baguette with egg white and slash four times
with a very sharp knife. Bake in 375°F preheated oven
for 40 to 45 minutes.
[] Rolls: Divide dough into 12 equal portions. Roll each
piece into a smooth ball. Place on greased baking
sheets, six per sheet. After 1-hour rising, glaze top of
each roll with egg white. Bake in 375°F preheated
oven for 20 minutes.
32 Whole Grain Breads 33