Welbilt ABM 7500 Technical specifications

INSTRUCTION MANUAL
and
R E C I P E B O O K L E T
Automatic
Convection Bread Machine
A B M 7 5 0 0

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed, including the following:
1. Read all the instructions before using the appliance.
2. Do not touch hot surfaces. Use appliance’s handles or knobs.
3. To protect against electrical shock, do not immerse power cord, plugs, or other
specific part or parts of the appliance in water or liquid.
4. To prevent injuries or bums, do not insert your hand into the appliance when it is
operating.
5. Close supervision is necessary when any appliance is used by or near children.
6. Unplug the appliance from the wall outlet after use and before cleaning. Allow the
unit to cool before taking off parts and before cleaning.
7. Do not operate any appliance with adamaged power cord or plug, or after the
appliance malfunctions or after the appliance has been damaged in any manner.
Return appliance to the nearest authorized service facility for examination, repair, or
adjustment.
8. The use of accessory attachments not recommended by the appliance manufacturer
may cause injuries.
9. Do not operate the appliance outdoors.
10. Do not let the appliance’s power cord hang over the edge of atable or counter or
come into contact with hot surfaces.
11. Do not place the appliance on or near ahot gas, electric burner or in aheated oven.
12. Extreme caution must be used when moving an appliance that contains hot liquids.
13. When using an extension cord, always attach the plug to the appliance first, then plug
the extension cord into the wall outlet. To disconnect, turn any appliance controls to
OFF, then remove the plug from the wall outlet.
14. Do not clean with metal scoring pads. Pieces can break off the pad and touch
electrical parts, creating arisk of electric shock.
15. Do not cover the appliance during operation. This may cause overheating, warpage,
malfunction or even fire.
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1

16.Do not begin another bread making cycle without unplugging the machine and
allowing it to cool for three hours.
17.Do not use any appliance for anything other than its intended use.
IS.Avoid contacting moving parts.
19.This appliance is for HOUSEHOLD USE ONLY
2 0 . S AV E T H E S E I N S T R U C T I O N S
S AV E T H E S E I N S T R U C T I O N S
This unit has ashort power supply cord to reduce the risk resulting from becoming
entangled in or tripping over alonger cord. An extension cord may be used if you are
careful in its use:
1. The marked electrical rating of the extension cord should be at least as great as the
electrical rating of the appliance.
2. An extension cord vsdth the power cord must be arranged so that it will not drape over
the counter top or tabletop where it can be pulled on by children or tripped over
accidentally.
Note: To reduce the hazard of potential shock, this item has apolarized plug (one blade
is wider than the other), which will fit only one way in apolarized outlet. If the plug does
not fit the outlet properly, turn the plug the other way; if it still does not fit, contact a
qualified electrician for assistance. Never use this plug with an extension cord unless it
fits properly.
D O N O T A T T E M P T T O D E F E A T T H I S S A F E T Y F E A T U R E .
Congratulations! You have become an owner of aWELBILTbread machine that uses
'arevolutionary convection baking system for even, efficient bread making. To assure
proper operation, please take time to read and follow these instructions on use and care
as well as the recipes included. Enjoy using it.
2

Your Welbilt Bread Machine
9
1. L i d
2. Locking Spring
3. A i r V e n t s
4. Bread Pan Handle
5. Bread Pan
6. Control Panel
7. Drive Shaft
8. Dough Blade
9. P o w e r E l e c t r i c C o r d
10. Baking Chamber
3

Control Panel
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A. ON/OFF
Press the ON/OFF button to turn the bread machine on prior to use and off after use.
B. BREAD TYPE
Press this button to choose the program you desire (a beep will sound each time you press
the button, the cycle time will appear in the display window): Basic Medium, Basic Light,
Basic Dark, Wheat Light, Wheat Medium, Rapid Medium, French Medium and Dough.
C. LOAF SIZE
Press this button to select the size of the bread that you are making: 1lb., VA lb. or 2lb.
D. TIMER
Allows you to prepare bread up to 13 hours later. The Timer can only go up in increments
of 15 minutes after the Bread Type has been selected. It starts counting down when the
START/PAUSE button is pressed.
H O W T O S E T T H E P R O G R A M M A B L E T I M E R .
Set the programmable TIMER by pressing the button the appropriate number of
times until you reach the number of hours and minutes later that you want your
bread or dough to be ready. Example: before leaving for work at 8:00 AM you
decide to make bread and want it ready at 6:00 PM or 10 hours later. After
selecting the cycle, press the TIMER button to add time to reach 10:00 on the
display window. Press START/PAUSE. Your Bread Machine will begin making
the bread (the light will flash showing the selected bread type) at the appropriate
time for it to be ready at 6:00 PM. The actual bread making cycle will not change.
E. START/PAUSE
Press the Start/Pause button to START the selected cycle or timer delayed cycle. Abeep will
sound and the light for the selected cycle will begin to flash. This button is also used for the
Pause Function (see NOTE on page 6).
Note: To stop the bread machine after you have pressed the START/PAUSE button, press
the START/PAUSE button again and the machine will stop. Press the ON/OFF button twice
(this will turn the bread machine off and on again after it has cleared the selection). You can
then begin your cycle selection again.
4

Bread Machine Cycles
Yourbreadmachinehaseightcyclestochoosefrom.Thesecycleswillallowyoutomake
differenttypesofbreadsordough.Yourchoicewillbeindicatedbyaflashinglight.The
cycle time will appear in the display window. ^
*ThreeBASICBREADcycles-Light,MediumorDarkCrust-letsyouchooseyour
favoritecrustcolorformostbreadvarieties,includingryeandwhitebreads.Duringthese
cyclesthebreadmachinewillkneadthedoughtwice,risethedoughtwice,shapeitand
bake it to perfection.
*TwoWHOLEWHEATcycles-LightorMediumWholeWheatBreads.Duringthese
cyclesthebreadmachinewillkneadthedoughtwice,risethedoughtwice,restandshape
it, and bake it to perfection. These cycles require more rising time and will produce shorter
loaves because of the heavier flours used.
*RAPID MEDIUM -this cycle lets you save time on certain recipes by reducing the total
time. The breads made using this cycle will be shorter and more dense.
*FRENCH MEDIUM -this cycle is for breads with crispier crusts, such as French and
Italian breads. During this cycle the bread machine will knead the dough twice, rise the
dough twice, rest and shape it, and bake it to perfection.
*DOUGH program -this cycle allows you to make hand-shaped breads as well as dough
for pizza, dinner rolls, croissants, etc. to be baked in aconventional oven. During this
cycle the bread machine will knead the dough twice and rise the dough once. This program
does not bake and does not have akeep warm function.
NOTE: This machine has aPause Function which allows you to add ingredients such as
fruits and nuts at any time during the kneading program. This feature is used to control the
size and shape of the fruits and nuts being added. For example, if raisins are added to
Cinnamon Raisin Bread early in the kneading, they will break into very small pieces. You
can use the Pause Function to interrupt the kneading at alater time to preserve the size and
shape of the raisins by pressing the START/PAUSE button and holding it for afew
seconds until the machine stops about 5minutes before the end of the second kneading.
Tlie machine will stop for 2minutes at which time yofrmay add the fruit or nuts. Within
this period 4beeps will sound every 30 seconds as areminder that your machine is in the
Pause function. To restart the machine, press the START/PAUSE button again. If you do
not press the START/PAUSE button within the 2minutes, the machine will automatically
resume the cycle where it left off.
5

KNEADING, RISING AND BAKING CYCLE TIMES
BasicBasicBasicWhole-Wheat French R a p i d
Light Med. Dark Light Med. Med. M e d .
Dough
Preheat 30 3 0
PreKnead 3 3 333 3 33
1st Knead 15 15 615 615 10 15
Rest 5 5 555 5 2 5
2nd Knead 22 22 22 25 2 5 22 13 22
1st Rise 40 40 40 75 7 5 40 30 45
Punch Down 2sec. 2sec. 2sec. 20 sec. 20 sec. 2sec. 2sec.
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Rest 15 1 5
Shape 2sec. 2sec.
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2nd Rise 45 45 45 55 5 5 45 40
Baking 65 70 75 65 7 0 70 70
Total 3:15 3 : 2 0 3:25 4:39 4 : 4 4 3:20 2:48 1 : 3 0
Keep Warm
Note: For Whole Wheat cycles, during the preheat the ingredients rest for 30 min. and
no dough blade movement occurs in the pan. This is normal.
30 30 30 30 3 0 30 30
Keep Warm Period
At the end of the baking, the bread machine will automatically switch to “keep warm”. Warm air will
circulate throughout the baking chamber for 30 min. This will help to reduce the condensation that occurs
when hot bread is left in the pan as it begins to cool. For best results remove the bread from the machine
and the pan assoon as the baking is completed.After removing the bread from the machine, pressand
hold the ON/OFF button for few seconds to turn the unit off.
6

INSERTING AND REMOVING THE BREAD PAN
1.Beforeusingyourbreadmachineforthefirsttime,washtheBreadPanandDoughBladewith
warm, sudsy water and dry thoroughly. Do not use harsh or abrasive cleaners as they may
scratch the non-stick surface. Never put the Bread Pan or Dough Blade into the dishwasher.
2. The Bread Pan is coated with anon-stick coating which can scratch if not treated or cared for
properly. Clean the Pan as you would any non-stick fry-pan.
3. To insert the Bread Pan, center the Pan over the Baking Chamber. Lower the Pan and
push it into the Locking Springs located on either side of the Baking Chamber. Lay the
Handle flat toward the back of the machine. To remove the Pan pull straight up with the
Handle.
4. Insert the Dough Blade onto the Drive Shaft located in the center of the Bread Pan matching
the flat side of Drive Shaft with the flat part of the Blade, before adding the ingredients.
5. The Bread Pan will be hot after the baking cycle. Use akitchen mitt or pot holders when
removing the Pan from the baking chamber and the bread from the Pan.
6. To remove the bread from the Bread Pan, turn the Pan upside down and shake gently until the
bread slides out. If the bread does not slide out easily, use aplastic (non-metallic) kitchen
utensil to loosen the bread from the Pan.
CLEANING INSTRUCTIONS
1. Press and hold the ON/OFF button until the machine shuts off Unplug your bread
machine and allow it to cool completely before cleaning.
2. Use adamp cloth or sponge to wipe the inside of the baking chamber or aportable vacuum
cleaner to remove any flour, crumbs or other materials.
3. Remove the Dough Blade and wash in warm, sudsy water, rinse and dry thoroughly. If the
Blade cannot be moved from the shaft, pour acup of warm water and let it sit for afew
minutes to loosen the Blade. Do not soak Bread Pan in water. Use toothpicks to clean the
opening in the blade
4. Clean the inside of the Bread Pan with warm, sudsy water, rinse and dry thoroughly. Wipe
the outside of the pan with adamp cloth. Do not use abrasives or strong household cleaners
since they will damage the non-stick surface.
5. Wipe the exterior surface and the lid with adamp cloth or sponge. The Lid can be removed
by tilting it straight up and lifting it from the hinges on the back of the machine. After
removing, it may be washed in hot, sudsy water, rinsed and dried thoroughly.
7

Using your Bread Machine
1. Remove the Bread Pan by lifting the Handle and pulling the Pan straight up.
2. Place the Dough Blade on the shaft in the center of the Bread Pan and press down
until the blade is firmly seated on the bottom of the Pan.
3. Place the ingredients into the bread pan in the order specified in the recipe. All
ingredients should be at room temperature and measured carefully. For best results,
add all liquid ingredients first. Then, add all dry ingredients. Always add yeast last.
Note: When using the programmable Timer, make asmall well in the center of the dry
ingredients. Carefully place the yeast in the well, making sure that it does not come in
contact with the liquid. The yeast should not be activated until the kneading begins.
4. Place the Bread Pan in the Baking Chamber making sure it is firmly seated.
5. Close the Lid, plug the machine into wall outlet and press the ON/OFF button.
Note: When the machine is plugged in, the fan will cycle on for afew seconds. This
is normal. It is aself-testing procedure.
6. Select the desired cycle by pressing the Bread Type button. Each time you press the
button abeep will sound, the light for the bread type will illuminate and the total time
will appear in the display window.
7. Select the desired size by pressing the Loaf Size button until the light for the
appropriate size illuminates.
8. If you wish to delay bread making, set the programmable timer which will finish
baking up to 13 hours later. Do not use the programmable timer for recipes calling
for perishable ingredients such as eggs, fresh milk and cheese to avoid spoilage.
9. To start the bread or dough cycle, press the START/PAUSE button. Abeep will sound
and the cycle time will begin counting down. For best results do not open the lid
except to add ingredients such as fruit and/or nuts (see NOTE on page 6) as bread
quality can be affected. NEVER open the Lid during baking.
10. At the end of the baking cycle abeep will sound and the bread machine will
automatically switch to aKeep Warm cycle for 30 minutes. The bread can be
removed from the baking chamber at the end of the baking cycle or any time during
the Keep Warm. Press and hold the ON/OFF button to turn off the machine. Remove
the baking pan and turn upside down, shake until bread slides out. Baking pan will
be hot -use potholders or oven mitts. If the Dough Blade remains in the bottom of
the bread, use anarrow non-metal object to remove the blade. The blade will be hot -
U S E C A U T I O N .
11.Let the bread cool on the rack for at least 5minutes before slicing with an electric
knife or at least 20 minutes before slicing with abread knife..
12. After the completion of bread making, unplug the machine and allow it to cool for
three hours before beginning another cycle.
NOTE: When you select the Dough cycle, abeep will sound when the dough is ready.
Remove the dough from the Pan, shape, rise and bake in aconventional oven according
to recipe instructions.
8

Troubleshooting Guide
Problem:
Cause:
Solution:
The bread machine will not start.
Appliance not plugged correctly into wired outlet.
Always plug appliance into 120V, 60Hz outlet.
Cause: The Programmable Timer was set inadvertently.
Cancel program by pushing the ON/OFF button.
Solution:
Note: There is a30 minute preheat of ingredients at the beginning of the Whole Wheat
cycles. There will be no Dough Blade activity during this 30 minutes; this is normal.
Problem:
Cause:
Solution:
The bread machine doesn't mix the ingredients.
The dough blade was placed on the shaft incorrectly.
Make sure the dough blade is correctly placed on the shaft inside the Pan.
Problem: My dough blade turns slow and intermittently for the first few
minutes.
Your machine will slowly and intermittently mix the ingredients for the
first 3minutes. Then the blade will turn quickly and begin to knead the
dough into asmooth ball. If the dough blade does not turn quickly, the
dough is too dry. Add liquid 1tablespoon at atime until the blade turns
quickly.
Cause:
Problem:
Cause:
Solution:
T h e b r e a d m a c h i n e d o e s n o t b a k e t h e b r e a d .
The DOUGH program was selected.
Choose the appropriate program for making bread.
Problem:
Cause:
Solution:
Baked bread is soggy after removing it from the machine.
The hot bread was not removed from the pan after being baked.
Remove bread from baking pan as soon as possible after the bread has
finished baking.
Problem:
Cause:
Solution:
The bread burns.
Modifications have been made to arecipe.
Select acycle with alighter crust color or reduce the amount of sweetener
or shortening.
9

The bread or dough did not rise enough.
Not enough sugar was used.
Measure sugar using standard measuring spoons or dry measuring cups
that have been leveled off. Do not reduce amount of sugar or sweetener
in arecipe, do not use artificial sweeteners.
Problem:
Cause:
Solution:
Yeast did not activate.
Make sure yeast is fresh, check expiration date on the package. Proof
yeast according to instructions on page 3. If programmed timer is used
for baking at alater time, yeast should be placed in awell in the flour.
Yeast should not come in contact with liquid, sugar or salt.
Cause:
Solution:
Too much salt inhibiting rising.
Use amount specified in the recipe.
Cause:
Solution:
High Altitude.
For every 1,000 feet above 3,000 feet above sea level, reduce the water
by 1tablespoon, up to 4tablespoons maximum.
Cause:
Solution:
Bread collapses when baked.
Salt w as reduc ed or omit ted..
Measure salt carefully using standard measuring spoons that have been
leveled off
Problem:
Cause:
Solution:
Too much liquid
If dough is too sticky, the bread can collapse. Reduce the water or liquid
in the recipe by 1tablespoon up to 4tablespoons. Let the machine knead
for 1to 2minutes, if the dough appears too dry, add additional water 1
tablespoon at atime, up to 4tablespoons.
Cause:
Solution:
Warm weather, high humidity or overheated liquids all speed up yeast
action which may cause the dough to rise too fast and the bread to
collapse when baking begins.
If room temperature is over SOT, try using refrigerator temperature water.
Do not use programmable timer to delay baking. Try reducing yeast by
1/4 teaspoon.
Cause:
Solution:
\
10

Problem:
Cause:
Solution:
The loaf of bread is small or out of shape.
To o m u c h fl o u r w a s u s e d .
Measure flour using standard dry measuring cups that can be leveled. Stir
flour before measuring and spoon lightly into measuring being careful not
to pack it.
Problem: Bread rises to high, touching the bread machine lid.
Weather very hot and /or humid.
Do not bake bread in the machine until the weather is cooler and/or less
humid.
Too much or wrong type yeast used.
Measure yeast carefully. When using fast rising or bread machine yeast
use Conversion Chart on page 3if recipe calls for active dry yeast.
Cause:
Solution:
Cause:
Solution:
Problem:
Cause:
Solution:
Bread did not bake thoroughly.
Ambient temperature is lower than 70° F.
Use appliance in warmer location.
Cause:
Solution:
Lid was opened during baking.
Do not open lid during final rising and baking cycle.
Cause:
Solution:
Ingredients were not measured properly.
Measure ingredients carefully. Use U.S. Standard measuring cups
and spoons that can be leveled off when measuring dry ingredients.
ai /
11

Ingredients
Your Bread Machine produces the most satisfactory results if you measure carefully,
follow directions and use the indicated ingredients.
A. Bread Flour -When making bread in abread machine be sure to use Bread Flour
which is available in 5lb. bags in your local supermarket. Bread Flour is higher in
gluten, anatural protein found in wheat that gives bread its structure and high volume.
Equivalent Chart for Flour
2cups flour =1lb. Bread
3cups flour =114 lb. Bread
4cups flour =2lb. Bread
B. Active Dry Yeast -Yeast is aliving organism. When activated, it produces carbon
dioxide gas which causes well kneaded dough to rise. We recommend that you use active
dry yeast when making bread or dough in the bread machine. This machine will also
accept fast rising or bread machine yeast, see conversion chart below.
Conversion Chart for Fast-Rising or Bread Machine Yeast
1teaspoon active dry yeast =14 teaspoon fast-rising (bread machine) yeast
1/4 teaspoons active dry yeast =1teaspoon fast-rising (bread machine) yeast
2teaspoons active dry yeast =114 teaspoons fast-rising (bread machine) yeast
PROOFING YEAST
Yeast must be active to produce satisfactory results. Proofing the yeast will determine
if it is active. Fill aglass, 1-cup measuring cup with 14 cup of warm water (between
110°F to 115°F). Add 1teaspoon sugar and stir until dissolved. Add 214 teaspoons
active dry yeast and stir. Let stand for 10 minutes and allow to ferment. After 10
minutes, acrest of foam should have developed with the crest at the rim of the measuring
cup. If foam crests well below the rim, discard the yeast and buy fresh yeast for your
bread machine.
12

C. Sweetener and Salt -The addition of sugar, honey or molasses to arecipe is
important because it supplies the yeast with food. Without the sweetener the dough will
rise slower and may not reach its maximum height prior to baking. Never eliminate the
sweetener from your recipe or substitute artificial sweeteners in your recipe.
Salt helps to stabilize the yeast so that the dough rises evenly (prevents over rising).
D. Nonfat Dry Milk -We recommend that you use nonfat dry milk when making bread
in the bread machine since it will not spoil. If you use liquid milk or eggs in the recipe,
never use the programmable timer in order to prevent spoilage. If you choose to use
liquid milk replace the water with an equal amount of liquid milk.
E. Shortening -Provides tenderness and adds flavor to the bread. Always use stick butter
or margarine at room temperature (never whipped or soft). Canola or vegetable oil can
be subst i tuted for th e b utter.
F. Water and Liquids -All liquids should be between 75° Fand 80° F. If you are not
using athermometer to measure liquid temperature, use at room temperature.
RECIPES
All of the recipes in this book have been tested with your bread maker. If you are using
other recipes, adjustments to some ingredients may be needed, particularly yeast and
water. We are providing recipes for each of the programs your bread machine offers.
B A S I C W H I T E B R E A D
2Pound
1-1/3 cup
2Tbsp.
2tsp.
1Tbsp. +2tsp.
4cups
2Tbsp.
1-1/4 tsp.
1Pound 1-1/2 Pound
2/3 cup
1Tbsp.
1cup
1Tbsp. +2tsp.
1-1/2 tsp.
1Tbsp. +1tsp.
3cups
1Tbsp. -I-1 tsp.
Water
Butter
Salt
Sugar
Bread Flour
Nonfat Dry Milk
Active Dry Yeast
1tsp.
1Tbsp.
2cups
1Tbsp.
3/4 tsp. 1tsp.
Use Basic Light, Basic Medium, Basic Dark or Rapid Medium Cycle.
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W H O L E W H E A T B R E A D
1Pound 1-1/2 Pound
1-1/3 cups
1Tbsp. +1tsp.
1-1/2 tsp.
1/4 cup
3-1/4 cups
2Tbsp.
1-3/4 tsp.
2Pound
1-1/2 cups +2 Tbsp
2Tbsp.
2tsp.
1/3 cup
4-1/4 cups
3Tbsp.
2tsp.
Water 1cup
1Tbsp.Vegetable Oil
Salt 1tsp.
Brown Sugar
Whole Wheat Flour 2-1 /4 cups
Nonfat Dry Milk
Active Dry Yeast
3Tbsp.
1Tbsp.
1-1/4 tsp.
Use Whole Wheat Light or Whole Wheat Medium cycle.
FRENCH BREAD
1Pound 1-1/2 Pound 2Pound
Water 2/3 cup 1cup
1-1/2 tsp.
1Tbsp. -h 1tsp.
3-1/4 cups
1-1/3 cups
Salt 1tsp. 2tsp.
Sugar
Bread Flour
Active Dry Yeast
1Tbsp.
2cups -h 2Tbsp.
3/4 tsp.
2Tbsp.
Z^-1/3cups
1-1/4 tsp.1tsp.
Use French Medium cycle.
CINNAMON RAISIN BREAD
1-1/2 Pound 2Pound
1-1/4 cup -/ }
^ 3 Tbsp. ^
2tsp.
3Tbsp.
5934-1/4 cups
^2Tbsp.
3/tsp.
2tsp. /72-
Water 1cup
2Tbsp.
1-1/2 tsp.
2Tbsp.
3cups
1Tbsp.
1-1/2 tsp.
1-1/4 tsp.
2/3 cup
Butter
Salt
le
Brown Sugar
Bread Flour
Nonfat Dry Milk
Cinnamon
Active Dry Yeast
Raisins*
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1cup
*Add raisins about 5minutes before the end of 2nd knead.
c^ediun^^^icLight't^RapidMediumcycle.
Use Basic
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ONION BREAD
1-1/2 Pound 2Pound
1-1/2 cups
2Tbsp. +2tsp.
1-1/2 tsp.
1Tbsp. +1-1/2 tsp.
4cups
2Tbsp. +2tsp.
2tsp.
3-4 Tbsp.
end of 2nd knead.
Water 1-1/4 cups
2Tbsp.Butter or Vegetable Oil
Salt 1tsp.
Sugar
Bread Flour
Nonfat Dry Milk
Active Dry Yeast
Dry Onion Soup Mix*
*Add dry onion soup mix about 5minutes before the
Use French Medium cycle
1Tbsp.
3cups
2Tbsp.
1-1/2 tsp.
2-3 Tbsp.
SUNFLOWER OATMEAL BREAD
1-1/2 Pound 2Pound
Water 1-1/4 cups
1Tbsp.
3Tbsp.
1/2 cup
1cup
2cups
3Tbsp.
1-1/2 tsp.
1/3 cup
1-1/2 cups
2Tbsp.
1/4 cup
2/3 cup
1-1/2 cup
2-1/2 cups
1/4 cup
2tsp.
V2cup
Oil
Honey
Uncooked Oatmeal
Bread Flour
Whole Wheat Flour
Nonfat Dry Milk
Active Dry Yeast
Sunflower Seeds, hulled*
*Add sunflower seeds about 5minutes before the end of 2nd knead.
Use Basic Medium, Basic Light or Rapid Medium cycle. Rapid cycle will produce adenser, heavier
texture.
EGG BREAD
2Pound
1-1/4 cups
3Tbsp.
1-1/2 Pound
1cup
Water
Butter
Egg Yolks
Vanilla Extract
2Tbsp.
32
1-1/2 tsp.
2tsp.
3Tbsp.
4cups
2tsp.
1tsp.
1tsp.
Salt
2Tbsp.
3cups
1-1/2 tsp.
Sugar
Bread Flour
Active Dry Yeast
Use Basic Medium or Rapid Medium cycle.
15

SHREDDED WHEAT BREAD
1-1/2 Pound 2Pound
1-1/3 cups
1/4 cup
1/4 cup
1-1/2 tsp.
1-1/3 cups
1-1/3 cups
2-2/3 cups
2tsp.
1cup
3Tbsp.
3Tbsp.
Water
Vegetable Oil
Molasses
Salt 1tsp.
Mini Shredded Wheat Cereal 1cup
1cup
2cups
1-1/2 tsp.
Bread Flour
Whole Wheat Flour
Active Dry Yeast
Use Whole Wheat Light or Whole Wheat Medium cycle.
CHEDDAR AND BACON BREAD
1-1/2 Pound 2Pound
1-1/3 cup
2Tbsp.
1-1/4 tsp.
2Tbsp. +1-1/2 tsp.
4cups
3Tbsp.
2tsp.
2cups
8slices
Water 1cup
1Tbsp.
Oil
Salt 1tsp.
2Tbsp.
3cups
2Tbsp.
1-1/2 tsp.
Cheddar Cheese, shredded* 1-1/2 cups
Sugar
Bread Flour
Nonfat Dry Milk
Active Dry Yeast
Crisp Bacon, crumbled* or 6slices
Imitation Bacon Bits* 2Tbsp.
*Add Cheddar Cheese and Bacon or Bacon Bits 5minutes before the end of 2nd Knead.
3Tbsp.
Use Basic Medium or Basic Light cycle.
POTATO BREAD
1-1/2 Pound 2Pound
1-1/2 cups
3Tbsp.
2tsp.
3Tbsp.
Yi cup
4cups
3Tbsp.
2tsp.
1cup +2Tbsp.
2Tbsp.
1-1/2 tsp.
2Tbsp.
Water
Butter or Margarine
Salt
Sugar
Instant Mashed Potato Flakes 1/3 cup
Bread Flour 3cups
2Tbsp.
1-1/2 tsp.
Nonfat Dry Milk
Active Dry Yeast
Use Basic Medium, Basic Light, Basic Dark or Rapid Medium cycle.
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C R U S T Y R Y E B R E A D
1-1/2 Pound 2-Pound
Water 1-1/4 cups
2Tbsp.
1-1/2 tsp. salt
2Tbsp.
2cups
1-3/4 cups
3Tbsp.
2tsp. salt
3Tbsp.
2-1/2 cups
1-1/2 cups
3Tbsp.
2tsp.
1Tbsp. +1tsp.
Oil
Salt
Brown Sugar
Bread Flour
Rye Flour
Nonfat Dry Milk
Active Dry Yeast
Caraway Seeds*
*Add caraway seeds about 5minutes before the end of 2nd knead.
1cup
2Tbsp.
1-1/2 tsp.
1Tbsp.
Use Whole Wheat Light or Whole Wheat Medium cycle.
IRISH SODA BREAD
1-1/2 Pound 2Pound
1-3/4 cups
3Tbsp.
1-1/2 tsp.
3Tbsp.
2/3 cups
4cups
3/4 tsp.
2tsp.
3/4 cup
Buttermilk
Honey
Vanilla
Shortening
Uncooked Oatmeal
Bread Flour
Baking Soda
Active Dry Yeast
Raisins*
1-1/3 cups
2Thsp.
1tsp.
2Tbsp.
Vi cup
3cups
Yi tsp.
1-1/2 tsp.
V2 cup
*Add raisins about 5minutes before the end of 2nd knead
Use French Medium cycle.
M A P L E W A L N U T B R E A D
1-1/2 Pound 2Pound
Buttermilk
Vegetable Oil
100% Maple Syrup
Maple Extract
1cup +1Tbsp.
2Tbsp.
2Tbsp.
1-1/2 cups
3Tbsp.
3Tbsp.
1-1/2 tsp.
2tsp.
3cups
14 cup
14 cup
2tsp.
3/4 cup
1tsp.
Salt 1-1/2 tsp.
2cups
1/4 cup
1/4 cup
1-1/2 tsp.
14 cup
Bread Flour
Oat Bran
Whole Wheat Flour
Active Dry Yeast
Chopped Walnuts*
*Add chopped walnuts about 5minutes before the end of 2nd knead.
Use French Medium cycle.
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DOUGH
Select this cycle for kneading and rising only. In this program, bread machine will not
bake the bread. These recipes produce dough for baking in any conventional oven. The
bread machine will knead the dough twice and rise the dough once. Timer may be used
unless fresh ingredients such as milk, eggs and cheese are being used.
BAGELS
1cup water
1tsp. salt
1-1/2 tsp. sugar
3cups bread flour
1tsp. active dry yeast
Use Dough cycle.
1. When cycle ends, remove dough from pan and turn onto alightly flour surface.
2. Divide into 10 equal pieces. Roll into smooth balls. Make a1-1/2 “hole in the
center of each ball.
3. Place on agreased baking sheet.
4. Brush the top of each bagel with soft shortening. Cover with wax paper and adry
towel. Place in awarm area free of drafts and allow to rise for 30 minutes.
5. Meanwhile, bring 3quarts of water and 1Tablespoon sugar to aboil.
6. Simmer 3-4 bagels at atime in water for 5-6 minutes on each side.
7. Remove with slotted spoon. Drain on paper towels. Place on greased baking sheet
dusted with commeal.
8. Brush lightly with an egg yolk mixed with 2Tbsp. water. Sprinkle with poppy or
sesame seeds, diced onion, garlic chips or shredded cheddar cheese if desired.
9. Bake at 400T. For 25-30 minutes.
Makes 10 bagels
PIZZA DOUGH
1cup beer
1Tbsp. butter
1tsp. salt
2Tbsp. sugar
2-3/4 bread flour
1Tbsp. yeast
Use Dough cycle.
18

1.Whencycleends,removedoughfrompanandpressintolightlygreased,12"pizza
pan. Brush lightly with vegetable oil. Cover with acloth and allow to rise in a
warm area for 15 minutes.
2. Meanwhile preheat oven to 400°F.
3. Spoon 1cup tomato or pizza sauce over dough. Top with 1cup mozzarella cheese
and your favorite toppings.
4. Bake 25-30, or until crust is golden brown and cheese is bubbly.
Make 1thick crust pizza. Note: For athinner crust, divide dough in half and press
into 2-12" pans. Bake 20-25 minutes at 400°F.
PUMPERNICKEL ROLLS
1-1/4 cups water
2Tbsp. molasses
1Tbsp. shortening
1-1/2 tsp. salt
2Tbsp. sugar
1-3/4 cup bread flour
1cup whole wheat flour
V2 cup rye flour
2Tbsp. nonfat dry milk
2Tbsp. cocoa
1-1/2 tsp. instant coffee
1-1/2 tsp. active dry yeast
Use Dough cycle.
1. At end of cycle, remove dough from pan and turn onto lightly floured surface.
2. Divide into 12 equal pieces. Shape into balls.
3. Place in greased muffin tin. Brush lightly with melted butter.
4. Cover with acloth and let rise in awarm place for 20-25 minutes or until doubled
in size.
5. Bake at 375°F f or 15-20 minutes.
M a k e s 1 2 r o l l s .
CROISSANTS
3/4 cup water
1Tbsp. butter or margarine
1tsp. salt
1Tbsp. sugar
2cups bread flour
2Tbsp. nonfat dry milk
Use Dough cycle.
19