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English
Recipes ● For ‘BAKE RAPID’ option: Add extra 3⁄4tsp of dry yeast and only XL size add extra 20 mL (3⁄4oz.) of water or
other liquid on top of that.
● C = cup(s), tsp = teaspoon(s), tbsp = tablespoon(s)
Measure the ingredients accurately.
Accurate measurement is essential in achieving good baking results. Weighing the ingredients would be more accurate than measuring them in
cups. This is why in this book’s recipes, many ingredients are given in weight as well as in cup/spoon measurements.
The only ingredients that may be appropriate in measuring by volume, that is, by cups and spoons, are liquids and very small quantities of
dry ingredients, such as the yeast and spices. These are difficult to weigh by a kitchen scale. Even in such instances, measure the amount
accurately by scooping the ingredients in the measuring cup or the spoon of the desired size until the measure is more than full.
Level the top with the straight edge of a metal spatula to remove the excess. Do not tap the bottom of the cup or spoon on the table to hold
another scoop.
Correct way to use a measuring cup.
(Use store-bought measuring cup for
flour.)
12
Scoop the ingredient until the cup is
more than full. Level the top with the straight edge of
a metal spatula to remove the excess.
Bread
[basic]
Basic White Bread
select basic, BAKE option
XL M
Dry yeast 11⁄4tsp 1 tsp
Bread flour 620 g/213⁄4oz. (47⁄16 C) 420 g/143⁄4oz. (3 C)
Salt 2 tsp 11⁄2tsp
Dry milk 3 tbsp 2 tbsp
Butter 21⁄2tbsp 11⁄2tbsp
Sugar 11⁄2tbsp 1 tbsp
Water 400 mL/131⁄2oz./111⁄16 C 280 mL/91⁄2oz./13⁄16 C
( ): measurements not as precise as weight measurements.
Basic White Rapid Bread
select basic, BAKE RAPID option
XL M
Dry yeast 2 tsp 13⁄4tsp
Bread flour 620 g/213⁄4oz. (47⁄16 C) 420 g/143⁄4oz. (3 C)
Salt 2 tsp 11⁄2tsp
Dry milk 3 tbsp 2 tbsp
Butter 21⁄2tbsp 11⁄2tbsp
Sugar 11⁄2tbsp 1 tbsp
Water 420 mL/14 oz./13⁄4C 290 mL/93⁄4oz./13⁄16 C
( ): measurements not as precise as weight measurements.
Basic Raisin Bread
select basic, BAKE option
XL M
Dry yeast 11⁄4tsp 1 tsp
Bread flour 620 g/213⁄4oz. (47⁄16 C) 420 g/143⁄4oz. (3 C)
Salt 2 tsp 11⁄2tsp
Dry milk 3 tbsp 2 tbsp
Butter 21⁄2tbsp 11⁄2tbsp
Sugar 11⁄2tbsp 1 tbsp
Cinnamon 11⁄2tsp 1 tsp
Water 400 mL/131⁄2oz./111⁄16 C 290 mL/93⁄4oz./13⁄16 C
*Raisin 125 g/4.4 oz. 85 g/3 oz.
( ): measurements not as precise as weight measurements.
● If you find that the raisins do not get mixed into the dough but remain burnt on the
surface of the loaf and then come off after being baked, add 1–2 tablespoons of
water to make the dough softer the next time.
Carrot Spice Bread
select basic, BAKE/BAKE RAPID option
XL M
Dry yeast 11⁄4tsp 1 tsp
Bread flour 620 g/213⁄4oz. (47⁄16 C) 420 g/143⁄4oz. (3 C)
Salt 2 tsp 11⁄2tsp
Dry milk 3 tbsp 2 tbsp
Butter 21⁄2tbsp 11⁄2tbsp
Carrot, grated 55 g (1⁄4C) 2 tbsp
Allspice 4 tsp 2 tsp
Honey 11⁄2tbsp 1 tbsp
Water 360 mL/12 oz./11⁄2C 250 mL/81⁄2oz./11⁄16 C
( ): measurements not as precise as weight measurements.
Cranberry Bread
select basic, BAKE/BAKE RAPID option
XL M
Dry yeast 11⁄4tsp 1 tsp
Bread flour 620 g/213⁄4oz. (47⁄16 C) 420 g/143⁄4oz. (3 C)
Salt 2 tsp 11⁄2tsp
Dry milk 3 tbsp 2 tbsp
Butter 21⁄2tbsp 11⁄2tbsp
Sugar 11⁄2tbsp 1 tbsp
Cranberry juice 180 mL/6 oz./3⁄4C 120 mL/4 oz./1⁄2C
Water 220 mL/71⁄2oz./15⁄16 C 160 mL/51⁄2oz./11⁄16 C
( ): measurements not as precise as weight measurements.
Spicy Cheese
select basic, BAKE/BAKE RAPID option
XL M
Dry yeast 11⁄4tsp 1 tsp
Bread flour 620 g/213⁄4oz. (47⁄16 C) 420 g/143⁄4oz. (3 C)
Salt 2 tsp 11⁄2tsp
Dry milk 3 tbsp 2 tbsp
Sugar 11⁄2tbsp 1 tbsp
Dry mustard 2 tsp 1 tsp
Black pepper 1⁄2tsp 1⁄4tsp
Butter 21⁄2tbsp 11⁄2tbsp
Provolone cheese, chopped 60 g (3⁄8C) 30 g (3⁄16 C)
Worcester sauce 2 tbsp 1 tbsp
Water 400 mL/131⁄2oz./111⁄16 C 280 mL/91⁄2oz./13⁄16 C
( ): measurements not as precise as weight measurements.
● For addition of ingredients with*, follow programming instructions on P.15.
Bread
Fruit Nut Bran Bread
select basic, BAKE/BAKE RAPID option
XL M
Dry yeast 11⁄4tsp 1 tsp
Bread flour 620 g/213⁄4oz. (47⁄16 C) 420 g/143⁄4oz. (3 C)
Salt 2 tsp 11⁄2tsp
Dry milk 3 tbsp 2 tbsp
Butter 21⁄2tbsp 11⁄2tbsp
Sugar 11⁄2tbsp 1 tbsp
Bran Flakes 20 g (1⁄4C) 10 g (1⁄8C)
Sliced Almonds 30 g (3⁄8C) 20 g (1⁄4C)
Water 400 mL/131⁄2oz./111⁄16 C 290 mL/93⁄4oz./13⁄16 C
*Dried fruit bits 100 g/31⁄2 oz. 55 g/2 oz.
( ): measurements not as precise as weight measurements.
Milk Bread
select basic, BAKE/BAKE RAPID option
XL M
Dry yeast 11⁄4tsp 1 tsp
Bread flour 620 g/213⁄4oz. (47⁄16 C) 420 g/143⁄4oz. (3 C)
Salt 2 tsp 11⁄2tsp
Dry milk 3 tbsp 2 tbsp
Butter 21⁄2tbsp 11⁄2tbsp
Sugar 11⁄2tbsp 1 tbsp
Milk 400 mL/131⁄2oz./111⁄16 C 280 mL/91⁄2oz./13⁄16 C
( ): measurements not as precise as weight measurements.
Pepperoni & Cheese Bread
select basic, BAKE/BAKE RAPID option
XL M
Dry yeast 11⁄4tsp 1 tsp
Bread flour 620 g/213⁄4oz. (47⁄16 C) 420 g/143⁄4oz. (3 C)
Salt 2 tsp 11⁄2tsp
Dry milk 3 tbsp 2 tbsp
Sugar 11⁄2tbsp 1 tbsp
Pepperoni, finely chopped 110 g/4 oz. 55 g/2 oz.
Provolone cheese, chopped 60 g (3⁄8C) 20 g (1⁄8C)
Parmesan cheese, grated 18 g (3⁄16 C) 6 g (1⁄16 C)
Garlic powder 1⁄2tsp 1⁄4tsp
Onion powder 1⁄2tsp 1⁄4tsp
Oregano 1⁄4tsp 1⁄4tsp
Olive oil 1 tbsp 1 tsp
Water 400 mL/131⁄2oz./111⁄16 C 280 mL/91⁄2oz./13⁄16 C
( ): measurements not as precise as weight measurements.
Zucchini
select basic, BAKE/BAKE RAPID option
XL M
Dry yeast 11⁄4tsp 1 tsp
Bread flour 620 g/213⁄4oz. (47⁄16 C) 420 g/143⁄4oz. (3 C)
Salt 2 tsp 11⁄2tsp
Dry milk 3 tbsp 2 tbsp
Sugar 11⁄2tbsp 1 tbsp
Cinnamon 2 tsp 1 tsp
Cloves powder 1 tsp 1⁄4tsp
Butter 21⁄2tbsp 11⁄2tbsp
Zucchini, grated 65 g (5⁄16 C) 40 g (3⁄16 C)
Water 360 mL/12 oz./11⁄2C 260 mL/83⁄4oz./11⁄16 C
*Walnut, finely chopped 30 g/1 oz. 20 g/0.7 oz.
( ): measurements not as precise as weight measurements.
30% Whole Wheat Bread
select basic, BAKE option
XL M
Dry yeast 11⁄4tsp 1 tsp
Whole wheat flour 180 g/61⁄4oz. (11⁄4C) 125 g/41⁄4oz. (7⁄8C)
Bread flour 430 g/151⁄4oz. (31⁄8C) 295 g/101⁄2oz. (21⁄8C)
Salt 2 tsp 11⁄2tsp
Dry milk 3 tbsp 2 tbsp
Butter 21⁄2tbsp 11⁄2tbsp
Molasses 2 tbsp 11⁄2tbsp
Water 380 mL/123⁄4oz./19⁄16 C 280 mL/91⁄2oz./13⁄16 C
( ): measurements not as precise as weight measurements.
30% Whole Wheat Honey Walnut Bread
select basic, BAKE option
XL M
Dry yeast 11⁄4tsp 1 tsp
Whole wheat flour 180 g/61⁄4oz. (11⁄4C) 125 g/41⁄4oz. (7⁄8C)
Bread flour 430 g/151⁄4oz. (31⁄8C) 295 g/101⁄2oz. (21⁄8C)
Salt 2 tsp 11⁄2tsp
Dry milk 3 tbsp 2 tbsp
Butter 21⁄2tbsp 11⁄2tbsp
Honey 2 tbsp 11⁄2tbsp
Water 380 mL/123⁄4oz./19⁄16 C 280 mL/91⁄2oz./13⁄16 C
*Walnut, finely chopped 50 g/1.7 oz. 25 g/0.8 oz.
( ): measurements not as precise as weight measurements.
30% Whole Wheat Raisin & Apricot Bread
select basic, BAKE option
XL M
Dry yeast 11⁄4tsp 1 tsp
Whole wheat flour 180 g/61⁄4oz. (11⁄4C) 125 g/41⁄4oz. (7⁄8C)
Bread flour 430 g/151⁄4oz. (31⁄8C) 295 g/101⁄2oz. (21⁄8C)
Salt 2 tsp 11⁄2tsp
Dry milk 3 tbsp 2 tbsp
Butter 21⁄2tbsp 11⁄2tbsp
Molasses 2 tbsp 11⁄2tbsp
Water 380 mL/123⁄4oz./19⁄16 C 280 mL/91⁄2oz./13⁄16 C
*Raisin 60 g/2.2 oz. 40 g/1.5 oz.
*Dried apricot (diced) 60 g/2.2 oz. 40 g/1.5 oz.
( ): measurements not as precise as weight measurements.
● If you find that the raisins do not get mixed into the dough but remain burnt on the
surface of the loaf and then come off after being baked, add 1–2 tablespoons of
water to make the dough softer the next time.
[french]
French Bread
select french, BAKE option
Dry yeast 3⁄4tsp
Bread flour 420 g/143⁄4oz. (3 C)
Salt 11⁄2tsp
Butter 1 tbsp
Water 310 mL/101⁄2oz./15⁄16 C
( ): measurements not as precise as weight measurements.
● For addition of ingredients with*, follow programming instructions on P.15.
