Welbilt ABM4000 User manual

SPECIRCATIONS
MODEL: ABM4000
POWER REQUIREMENT: 120V, 60Hz.
POWER CONSUMPTION:
HEATER: 420 WATTS
MOTOR: 75 WATTS
P.O. Box 220709
Great Neck. New York 11021
Easy Ba--~n8
RECIPES & INSTRUCTION- MANUAL
THE BREAD MACHINE
MODEL ABM4000
WELSILT@ /"
~
/
L
t
f
,
I
.
J
t
'1
I
"
,
.o
.
I
b
t
I
i
I
-'

Fr
r
"
2
IMPORTANT SAFEGUARDS
HOUSEHOLD USE ONLY I,
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, first turn any appliance controls to OFF,then
disconnect the plug from the wall outlet.
14. Do not use any appliance for anything other than its intended
use.
When using electrical appliances, basic s~fetyprecautions should
always be followed, including the following:
I
1. Readall instructions before using the appliance.
2. Do not touch hot surfaces. Usethe appliance's handles or
knobs.
3. To protect against electrical shock, do not immerse power cord,
plugs, or the appliance in water or other liquid.
4. To prevent injuries or burns,do not insertyour hand into the
appliance when it is operating.
5. Close supervisionis necessary when anyappliance is used by
or near children.
6. Unplug the appliance from the wall outlet after use and batorn
cleaning. Allow the appliance to cool before attaching or
removing parts.
7. Do not operate any appliance with a damagedpowor cord or
plug, or after the appliance malfunctions,or after thu nppllflnoo
has been damagedin any manner.
8. The use of accessory attachmentsnot recommQndodby the
appliance manufacturermay cause injuries.
9. Do not use the appliance outdoors.
10. Do not let the appliance's power cord hang OVQrthe edge of
a table or counter.
11. Do not placethe appliance on or near a hot g88 or electric
burner or in a heatedoven.
12. Extremecautionmust be used when moving on appliance that
contains hot liquids.
SAVE THESE INSTRUCTIONS
FOR LATER USE
This unit has a short power supply cord to reduce the risk resulting
from becoming entangledin or tripping over a longer cord. An
extension cord maybe used if you are careful in its use.If a longer
detachable power supply cord or extension cord is used, (1)the
marked electrical rating of the cord set or extension cord should be
at least as great as the electrical ration of the appliance, and
(2)the cord should be arranged so that it will not drape over the
countertop or tabletop where it can be pulled on by children or
tripped over accidentally.Ifthe appliance is of the grounded type,
the extension cord should be a grounding type 2-wire cord. The
power cord must be kept dry and must not be bent or haveany-
thing put on top of it
To reduce the hazard of potential shock, this item has a polarized
plug (one blade is wider than the other),which will fit only one way
in a polarized outlet If the plug does notfit 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. DO NOTATTEMPTTO DEFEATTHIS
SAFETYFEATURE.
3
.. . --- - ---

CONTENTS
Easy Baking
Recipes & Instruction Manual
copyrights C>1992 & 1993 by
Cookbook Resource USA, Ltd.
and
Welbilt Appliance, Inc.
Instruction Manual
Control Panel...
Bread Machine Programs
ProgrammableTimer
YourWelbilt Machine ...
Suggestionsfor Safety& Enjoyment
Kneading,Rising & Baking Cycles:CHART
Kneading,Rising & Baking Cycles:STEP-BY-STEP
Inserting/Removing Pan & Cleaning
Insider's Guide to Easy Baking
Traditional Yeast Breads
Gluten-Free Breads
Quick Breads
8
9
10
11
12
13
14
15
Published by Cookbook Resource USA, Ltd
Milwaukee/1995
Responsibility for the success and/or originality of the recipes for this book
contained herein rests with Welbilt Appliance, Inc. All rights reserved.
No part of the contents of this book may be reproduced by any means
without permission of the copyright co-owners. Cookbook Resource USA
is a registered trademark of Cookbook Resource USA, Ltd.
WELBIL Pi) is a registered trademark of Welbilt Appliance Inc. 16
21
24
-
Welbilt Bread Machine Customer Service
P.O. Box 220709
Great Neck. New York 11021
Or call us at
1-800-872-1656
Monday to Friday, 9:00 AM to 5:00 PM Eastern time
Yeast Breads Made Automatically
Basic Breads
BasicWhite Bread """""""'"''
BasicWhite BreadVariations
RyeBread ...
Onion Bread
Cinnamon Nut Raisin Bread
Egg Bread ''''''''''''''''''''''''''''''''
Chevre-Cracked Pepper Bread
Whole Grain Breads
100%Whole Wheat Bread
Sunflower OatmealBread
Honey Oats'N' BarleyBread
Dark PumpernickelBread
Triple Wheat Bread ......
Shredded Wheat Bread
25
26
27
28
29
30
31
Before using the Bread Machine for the first time, please read the instructions
contained in this manual. Follow the steps carefully and use the ingredients
specified in this book.
If you should have any questions or problems, please write to:
32
33
34
35
36
37
(continued next page)
45

CONTENTS (confd.)
Hand-Shaped Breads
Pizza Dough ...........
Pizza Dough Variations
Bagels ............
French Bread
Cinnamon Rolls
Bread Sticks.
Holiday Bread
38
39
40
42
43
44
45
Gluten-Free Breads
Brown & White Rice Bread
"Mock" Light RyeBread
Cinnamon RaisinBread
Cheddar Loaf
46
48
50
52
Quick Breads
Banana Nut Bread
CornBread........
Irish Soda Bread
Apple Walnut Loaf
54
55
56
57
58
Practical Solutions
Trouble Shooting for The Bread Machine 63
6
~I
Instruction Manual
)
7
--- ---

CONTROLPANEL
ABM4000
.2,3 CUPSBASICBREAD
.4 CUPSBASICBREAD
.2 CUPSWHOLEGRAIN
.3 CUPSWHOLEGRAIN
.4 CUPSWHOLEGRAIN
.2 CUPSQUICKBREAD
. DOUGH~
~
CCOLOR)
. NORMAL
. LIGHT
. RUNr::::::\
. WAIT~
-
8
\1
CONTROL PANEL (cant'd.)
BREAD MACHINE PROGRAMS
Your WELBIL T@Bread Machine has seven separate programs to
choose from:
Making 2, 3 Cupsor 4 Cups Basic Bread Automatically:
PressSELECTto 2, 3 CUPS BASICBREADor press SELECTto
4 CUPSBASICBREADthen choose either NORMALor LIGHT
program when making bread automatically by pressing the COLOR
button. Press START.The Bread Machine will knead the dough
twice, rise the dough three times and then bake it to perfection.
SPECIAL NOTE: Gluten-Free Breads use 2, 3 CUPS BASIC BREAD
program.
MakingWhole Grain Bread Automatically:
PressSELECTto choose either the 2 CUPSWHOLEGRAIN,
3 CUPSWHOLE GRAINor 4 CUPSWHOLEGRAINprogram. Now
choose either the NORMALor LIGHTsetting by pressing the
COLORbutton. PressSTART.The Bread Machine will knead the
dough twice, rise the dough three times and then bake it to
perfection.
MakingQuick Bread Automatically:
Pressthe SELECTbuttonto 2 CUPS QUICKBREADthen choose
either the NORMALor LIGHTprogram by pressing the COLOR
button. PressSTART.The Bread Machine will knead the dough
once and then bake it to perfection.
Making Yeast Dough Automatically:
Choosethe DOUGHprogram by pressingthe SELECTbutton. Press
START.The Bread Machine will knead and rise the dough twice. At
the end of the program you will removethe dough and hand-shape
it according to your recipe. Dough will then be baked in a conven-
tional oven.
(continued next page)
9
.

CONTROL PANEL (cant'd.) YOUR WELBILT@BREAD MACHINE
ABM4000
PROGRAMMABLE TIMER
. SPECIAL NOTE: Do not use the Programmable TIMER with
recipes that contain perishable ingredients.
.,
To set the programmableTIMER,follow these steps:
D Placethe ingredientsin the bread pan.
D Select the programyou desire.
D Decide how much later you want the bread or dough to be ready.
For example:it is 8:00AMand you want to have bread ready at
6:00PM,or 10 hours later.
D Set the programmableTIMERby pressing the down (~) arrow or
up (.) arrow the appropriate number of times until you get the
number of hours and minutes later that you want your bread or
dough to be ready.For example:before leaving for work at
8:00AMyou decide to make a Basic White Bread and wish it
ready for dinner at 6:00PM(or 10 hours later).Pressthe up arrow
until 10:00appears on the control panel.Press START.Your
Bread Machine will begin making your bread at the appropriate
time for it to be readyat exactly 6:00PM.
D If you wish to re-program for another time, press STOP/RESET
and repeat the steps.
A. Ud
B. Viewing Window
C. Air Exhaust
D. Pan Handle
E. Bread Pan
F. Dough Blade
G. DriveShaft
H. Heating Element
I. Control Panel
J. Power Cord
10 11
--- --

SUGGESTIONSFOR MAXIMUM
ENJOYMENT AND SAFETY
1. The baking portion and lid of the Bread Machine become
extremely hot during baking. Always use a kitchen mitt or pot
holder when touching these parts.
2. Do not operate this appliance on the same circuit as other high
voltageappliances. .
J:
C!'
;:)
o
o
-g (I)~o
as 0..0«
1;) ;:)-W
... 0;:) a:
~C\lOIII
.,. §
III'" (l)W Z
.. Q) 0 J
~~a~~
u== en ~;:C!'
Q ~~
ZS~ ~~Z
->'Q) ;:)0«
~10.~ OJ:~
C ;;13 (t) ;:C!'
m0 as
en~ (I)
'! -c
Q)-C 0..~ Z
-as ;:)0-
te ~e? oJ:C2
Q E III C\I ;:C!'
Zo.~
- en=(I)
= ~~ B~~
fi ;:):; ~ III ~
ZZ 0
->. (I)
-~ ~ 0..
~
a.e::0 ;:)2~
;;.s::. O(l)w
~ (t)~a:
Z0-III .s::. C\I
~~ t::
as
.s::.
U
.~ ~
.s::. «
I- a:
C!'
o
a:
0..
3. Positionthe Bread Machine at least4 inches from the front of
the counter or working surface. Do not place any flammable
materialsor objects on top of the appliance when plugged in or
during operation.
4. Do not use the Bread Machine near any electrical equipment
like radios,TVs,or stereos since poor reception or interference
may occur.
5. Always use the Bread Machine on a clean, dry work surface
away from exposed elements,direct sunlight, or other sources
of heat or cold.
6. Only use the Bread Machine on a non-flammable work surface
or counter. Neveruse on floor or on carpeting or on top of any
cloth objects like tablecloths or placemats.
7. Never stick your hand or any kitchen utensils into the bread
pan during operation.
8. Do not use accessoriesor attachmentsnot included or
recommendedby Welbilt.
9. Do not put any components in the dishwasher.
10. Do not attemptto tamper with or makeany adjustmentsto the
electrical componentsor parts.
11. Do not use this appliance other than for its intended use.
12 13
Q)
£-c
.s::.Q)
"'Ue::
Q)aso
o.E..
E-c5i
o.mE
0... en
-.c«
e::...
as:J .
o.o~
CI>'as
e::-c1;)
.- e::
~ase::
.s1;).Q
Q):no
.c::-cas
-e::Q)
.~ :J ~
-co-
Q)::.c
U e::0 .
asase::(I)
Q.t::-Cl-
en0 e::Z
-o.asw
e::E -
Q).- -c 0
.- >.asW
-g Q) o.a:
C»EI-C!'
e::Q)a:z
.- ...«-
Q)XI-w
;;Q)(I)J:
-enQ)1-
m;;;;C!'
E '.c::z
...en en-
as:!:: :J~
~ :J o.a:
,en .....
Q)e?:J~
"'_0>
o.en>.,
=Q) e::W
'i.c Q)a:
Q).s::.o..
Q).s::.~ (I)
e::- -
:2Q)~w
u.!a:z
ase::w-
~~0..J:
-casOo
as:Ja:«
Q) Clo..~
"'0
..1II_C!'a:
I-:!::Q) z;:)
Z 0
""'~.a2
~ Q)asa: >-.
a:;::no~
o ...a.;: 0
D.SE(I).c
!!>-.!_as
0.. 0
10 C\I 10 WCIO 10 10 10 I I (t) I
.... .... w.... C\I 0.... 0
III ....
I0III II I I I 0010
.... CIO 10
....
0.. 10
10 010 W 10 co 10 CIO 10 10 010
.... .... W.... 10 0.... 0co (oj 10
III
0.. 0
10 0 10 W10 co 10 CIO10 10 10 10
.... .... W.... 10 0.... 010 (oj 10
III
0.. 0
10 0 10 W 10 co 10 CIO10 10 10 (t) 10
.... .... W.... 10 0.... 0(oj 10
III
0.. 10
10 C\I 10 WCIO I'-- 10 10 10 CIO.... 10
.... .... w.... C\I 0.... 010 (oj 10
III
0.. 10
10 0 10 W10 I'-- 10 10 10 CIO010
.... .... w.... C\I 0.... 010 (oj 10
III
8' I=" (I)
8' za:
(I) C5'
zI-
C;:) LiS I=" zzz5'
z 0
«....... z(I) ;: 0;: a: W
WI- a: 0 W O_ :I: a:
C!' z 5 0 000 I::.
zj::
C!'I- a: C!'z C!' J: C!' J:Z C!' C!' LL zO 0 00 z...J
a: (I) I- 0-0 ZZZzO z20..
xa: (I) wCiS CiS ;:)w CiS W
W0 ;:) «0W
a: «a: 0.. a: o.. a: III I-

KNEADING, RISING and BAKING CYCLES(cant'd.) INSERTING AND REMOVING THE BREAD PAN
WarmingCycle: Since temperature playssuch an important role in
making good bread and dough, your Welbilt Bread Machine will
warm the ingredientsto the optimumtemperatureto ensurethe
best results.
First Mixing(Kneading):The Bread Machine will intermittently mix
the ingredientsfor a few seconds at which time it will then
begin to knead the dough to form a smooth ball.
Second Mixing(Kneading):Kneadingthe dough makesthe gluten
elastic enough to form the structure of the bread.
Add Fruit/Nuts: The Bread Machine will beep several times a few
minutes beforethe end of the second kneading.This is the best
time to add ingredients like nuts and raisins, etc.
First Rising: When dough has been well-kneaded, the gluten forms
thin elastic strandsthat make up the structure of the bread. As
the yeastdevelops and multiplies,it produces carbon dioxide
gas.The gas becomestrapped in the gluten strands forming
bubbles.As these bubbles collect, the dough expands and rises.
First Punch Down: The Bread Machine kneads the dough for a few
seconds to deflate it.
Second Rise: The yeast will once again produce carbon dioxide
gas.
Second Punch Down: The Bread Machine again kneads the dough
for a few seconds to deflate it again.
Third Rise: The gluten strands are now strong enough to support
the loaf.The yeastwill once again produce carbon dioxide gas
and the dough will rise to its maximumheight.
Baking: If you are using the NORMALor REGULARprogram,the
bread will be baked to perfection. If you are making bread that
cOf.'ltainstoo much sugar in the recipe, it may cause the bread
to overbake.Setyour machine on the lightestsetting.
Keep Warm: If you are unable to removethe baked bread immedi-
ately after baking,the Bread Machine will keep the loaf warm as
to reduce the effectsof the condensationthat will form between
the loaf and the pan.Nevertheless,always removethe bread as
quickly as possible after the baking cycle is completed.
1. Before using the Bread Machine for the first time, be certain to
wash the bread pan and dough blade with warm water and mild
dish-washing liquid. Towel dry. Never put the bread pan and
blade into the dishwasher.
2. All mixing, kneading,rising and baking (when appropriate)take
place in the bread pan. The pan is covered with a non-stick
coating which will scratch if not treated and cared for properly.
Clean and treat the pan as you would a non-stick frying pan.
3. To reinsert the pan, place over the locking mechanism located
on the bottomof the baking compartment.Push down. To
removethe pan, pull up.
4. Rememberto insertthe kneading blade on the shaft located in
the bread pan before adding your ingredients.
5. Since the bread pan will be hot afterthe baking cycle,always
use a kitchen mitt or pot holder when removing it.
6. To removethe bread from the pan (for model #ABM4100T,
first removethe dough hook), invert upside down and gently
shake up and down until the loaf slides out. If the bread does not
come out of the pan easily, use a non-metallic kitchen utensil to
pry it out.
CLEANING INSTRUCTIONS
If taken care of properly,your Welbilt@Bread Machine will provide
you with many years of use and hundreds of loaves of delicious
bread.
1. After each use,unplug the Bread Machine. Let the unit cool
down to room temperature.Wipe out the baking compartment
and the inner lid with a clean, damp cloth or sponge.
2. Removethe kneading blade from the pan. It may be necessaryto
fill the pan with water in order to loosen the blade from the shaft.
Cleanthe pan and blade with warm water and mild dishwashing
liquid. Never use abrasive or strong household cleaners since
they will damagethe non-stick finish. Towel dry.
3. Wipe down the cabinet of the Bread Machine with a clean, damp
cloth or sponge. Towel dry.
14 15

INSIDER'S GUIDE TO EASY BAKING
Your Welbilt BreadMachine produces delicious baked goods with
ease.This marvelous machine asksonly that you carefully follow
the recipe instructions! In basic cooking, normally "a pinch of this
and a dash of that" is fine, but not for automatic bread machines.
Using an automatic Bread Machine requires you accurately
measureeach ingredient (especiallyyeastand water)for best
results. For best results,have your ingredients at room temperature
65° to 85°F, unlessotherwise specified.
Active Dry Yeast: Use only dry yeast - never compressed cake
yeast.The amountgiven in the recipe is for,activedry yeast.For
conversion to fast-rising yeast,see chart below. Check its expiration
date.Yeastis the leavening agent that causes dough to expand or
"rise." Liquid and warmth bring yeast back to life. When reactivated,
yeast releasescarbon dioxide bubbles that make well-kneaded
dough rise.
If the yeast is close to the expiration date or the expiration date
has passed,it should be discarded and fresh yeast purchased.
Never use yeast from torn or previously opened packets. If using
bulk yeastfrom a jar, always store properly according to the
manufacturer'sinstructions on the package. To check ifyour yeast
is stillgood, proof your yeast.
TRADITIONALYEASTBREADS
The mention of fresh-baked bread evokesdifferent memoriesfor
different people. But,there's one thing certain about all good yeast
breads.They're alwaysmoist and meaty.Pinch or squeeze a slice
of good bread.It will, slowly but surely,resume its original shape. HOWTO PROOFYEASTFORBREADMACHINES
Start with a clear plastic or glass 1-cup measure. Pour in % cup
of water (110°-115°F).Add 1 teaspoon sugar and stir until
dissolved. Next,add 2%teaspoons active dry yeast (one %-ounce
package)and stir. Set aside for 10 minutesto ferment.After 10
minutes,a crest of foam similar to root beerfoam should have
developed with the crest atthe rim of the cup. If foam crests
below rim, discard and buy fresh yeastfor your Bread Machine.
PREPARATIONFOR GOOD RESULTS
Your Bread Machine produces satisfying results if you carefully
follow directions and use the indicated ingredients.
Bread Flour:Now available in most supermarketsin 5 lb. bags,
bread flour is higher in gluten than unbleached all-purpose flour.
Gluten,a natural protein found in wheat flour, makesdough elastic
when efficiently kneaded.This high gluten content produces higher
volume loaves.Breadflour is the flour of choice when working with
yeast and whole grain breads, unless otherwise specified. Never
use flour that has been sitting in an open bag or container for more
than six months or during an extended period of high humidity.
Conversion Chart for Fast-Rising Yeast
1%teaspoonsactive dry yeast = 1 teaspoon fast-rising yeast
2%teaspoonsactive dryyeast = 1%teaspoonsfast-rising yeast
1 tablespoon active dry yeast = 2%teaspoons of fast-rising yeast
EXCEPTION:In the ABM4100T.1%teaspoons active dry yeast equals
1%teaspons fast-rising yeast
Estimated Equivalents
2 cups flour = 1 lb. bread
3 cups flour = 1%Ibs. bread
4 cups flour = 2 Ibs.bread
Sweetener and ,Salt: Never eliminatethe sweetener in the recipe.
Yeastuses 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.
16 Insider's Guide 17

INSIDER'S GUIDE TO EASY BAKING (cant'd.)
Non-fat Dry Milk: Always use non-fat dry milk to prevent
spoilage and to maintainthe proper balanceof wet to dry
ingredients. If there are eggs in the recipe, never use the pro-
grammabletimer in order to preventspoilage.
Shortening: Always use stick butter/oil. It has less moisturethan
tub butter and less air than whipped. Measure:1 stick = % cup =
8 tablespoons.
Water and Liquids: Water and all other liquid ingredients should
be at approximately80°F. If you do not have a thermometerto
measuretemperature,use room temperatureliquids.
Dough Development
After the first kneading cycle, the ball of kneaded dough should
be smooth and elastic. The top of the dough should be slightly
sticky and should begin to fill out on the bottom of the pan while
rising. If the dough appears stiff and lumpy, it is too dry. Dough that
is too dry can result in short loaves of bread which appear
overbaked.
HOW TO JUDGE IF THINGS ARE GOING WELL
HINT:Due to varying flour conditions, the dough may appear
too dry after kneading the first couple of minutes.Ifthis is the
case,press STOP/RESET.PRESSSTARTand add additional
water,a tablespoon at a time, until the dough appears elastic.
. Do not exceedthe following recommendationsfor:
2, 3 Cup Flour Capacity:
No more than 2 tablespoons additional water.
4 Cup Flour Capacity:
No more than 3 tablespoons additional water.
Ingredients for Success
Always measurethe ingredientscarefully 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 recipe. Since you will be
using all natural ingredients to make your homemadebread,the
quality of the ingredientsis important.Since flour is milled from
wheat, and other grains, the quality and make up of the flour will
vary from crop to crop, from year to year even though the mills
make everyattemptto blend the grains 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 asatisfactory loaf of
bread, try another brand. The same applies to yeast.)Some
packages of yeast will provide greater rising activity than others.
If your bread does not rise well, try another package of yeast or
another brand. We havealso seen that certain brands of yeast work
better with certain brands of flour. (Experimentuntil you find the
combination that works best for you.)
Although the quality of the bread should not be affected byth'e
type/source of water used, extremely hard or soft water can deter-
mine whether a loaf of 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.
When measuringflour never scoop it out of the bag or the
canister with the measuringcup. Always spoon the flour into the
cup. Insert a clean kitchen knife into the flour a couple of times to
eliminate clumps or air pockets. Leveloff the top of the cup with the
knife. Never pack the flour down.
If the dough appearsto be very loose and sticky, it is too moist.
You can overcomethis problem by making sure you measurethe
ingredients properly or add less water (approximatelyone to two
tablespoons less)to compensatefor a higher than normal moisture
content of the flour. (Dough that is too moist can result in over-
risen, collapsed, wrinkled loaves of bread.)
18 Insider's Guide 19
r

INSIDER'S GUIDE TO EASY BAKING (cont'd.)
Baking
Always set your Bread Machine on the proper baking setting as
specified in the recipe.Ifthe bread bakestoo dark, try a lighter
setting. If the bread continues to bake too dark the dough may be
too dry inhibiting the bread to rise properly. (Tryadding one to two
tablespoons of additional water for better baking results.)Too much
sugar in a recipe may also cause breadto 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 loaveswill be
short. If the ambienttemperature is higher than 85°F the dough can
over-rise and the bread can possibly collapse or wrinkle during
baking and the crumb texture will be coarse.
GLUTEN-FREEBREADS
It is estimatedthat at leastone out of 2,500Americans has celiac
diseaseand suffersfrom gluten intolerance.This disease is
categorized by injury to the primary small intestine lining associated
with the ingestion of specific proteins (gluten)found in wheat,
barley,oats and rye.The only known treatmentfor celiac disease is
strict adherence to a gluten-free diet.
Your Welbilt BreadMachine has been developed to handle
gluten-free doughs with ease.The recipes found in the Gluten-Free
section of your EasyBaking cookbook have been developed
without using any grains or ingredientsthat contain gluten.
THE FINISHEDPRODUCT
For a crisp, crunch crust, always removethe bread from the
Bread Machine afterthe baking cycle. Removefrom the pan and let
coolon a wire rack in a draft free location. For a softer crust,
immediatelyplace 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 near the top of the pan to 1-inch
below.
SPECIAL NOTE: GLUTEN-FREE BREADS
Since making gluten-free yeast bread is different than
traditional baking,carefully read the following information.
ffJ
(continued next page)
20 Insider's Guide 21
r-- -

INSIDER'S GUIDE TO EASY BAKING (cont'd.) .
PREPARATIONFORGOODRESULTS
.Carefullyfollowdirections in your EasyBaking recipes, and use
the indicated ingredientsfor successful gluten-free baking!To
facilitatepurchasinggluten-freeingredients,call: .
DietarySpecialties
P.O.Box 227,Rochester,NY 14601
PH: [phone]
Yeast: Check with the yeast manufacturer to insure that the yeast
is gluten-free. Only use active dry yeast when making these recipes.
Gluten-Free Flour: Only use flour that is certified to be gluten-
free. Buy it from a reliable source to insure freshness.
Eggs: While whole eggs are called for in the recipes, you can
also use a half cup of any egg substitute when two eggs are called
for inthe recipe. If there are eggs in the recipe, do not use the
ProgrammableTimerin order to prevent spoilage.
Lecithin: Softens the loaf and improves texture. Granular and
liquid are interchangeable since they measure the same.
Xanthan Gum: Manufactured from corn, xanthan gum acts as a
substitute for the gluten and gives structure so that the gluten-free
dough rises well.
Vinegar: While not effecting the flavor of the bread, gluten-free
vinegar helps to strengthen the dough to rise better and should be
used when specified.
Lactose Intolerance: You may substitute the non-fat dry milk in
the recipe with a powdered milk substitute. Vitamite@or Lacto-
Free@ derived from soy, work well. Those sensitive to soy may use
dry baby formula made from a acceptable food substance.
HOW TO JUDGE IF THINGS ARE GOING WELL
Dough Development
Afterthe Bread Machine begins to knead for the firstfew minutes,
look at the dough which looks likea batter. Ifitappears to be too
dry, add water 1 teaspoon at a time up to a maximumof 2 table-
spoons. Use rubber spatula if needed to be certain all ingredients
mixproperly.Whenthe dough is the rightconsistency, itwillswirl
around the machine and have a definiteraised mark on top. Ifthe
dough is smooth on top and has no markings,itprobably is too
moist;the bread willhave a coarse texture.
Baking
Alwaysset your Bread Machine on the proper baking cycle as
specified in the recipe. When the baking cycle is finished,test the
bread for doneness witha toothpick.Ifnot quite done, leave the
baked bread in the machine for an extra 10 minutes.
Mostloaves willbake about 1-inch below the top ofthe pan.
However,those that contain additional ingredients,such as dried
fruitsand nuts, maybake higher.Since gluten-free breads are made
with non-traditionalingredients,the bread's texture willbe slightly
different.Nevertheless,the bread willbe picture perfect and tasty.
As withall fresh homemade bread, gluten-free bread is best eaten
within24 hours of being baked.
Pleasecarefully read Instruction Manual before proceeding.
Referto the Practical Solutions Guide at the back of this
book for additional baking assistance.
22 Insider's Guide 23

INSIDER'S GUIDE TO EASY BAKING (cont'd.)
QUICK BREADS
The secret to making moist quick bread is to mix the ingredients
just enough as to not overwork the flour and develop too much
gluten. This is just the opposite of makingyeast breads and dough.
With the Welbilt Bread Machine the mixing action gently, although
effectively,mixesand blends the ingredientsfor best results. By first
creaming the butter/oil and then cutting in the dry ingredients,the
flour particles becomecoated. Do not be concerned if there are
small lumps in the batter before the bread begins to bake.They will
eventuallydisappear.
Organization is Essential:The Welbilt Bread Machine is pro-
grammed to eliminate any of the guesswork. However,it is essential
that you be well organized when making quick breads.Start by
preparing all ingredientsas indicated in the recipe. Havethem
ready to add when listed in directions. Do not deviate from the
specified sequencesince that could affect how the quick breads
turn out.
Ingredient Temperature: Ingredientsmust be at room temper-
ature when making quick breads.Butter/oil that is too cold will not
cream easily with dry ingredientsand the quick breads will be
tough and chewy.
Recipes
~
BASICWHITE BREAD
Everyone's badmouthing white bread these days.Sometimes,
however,only white bread will do. So we developeda recipe to
easeyour guilt. It's moist and meatyand has no preservatives.
Add ingredients in the order listed.All ingredients must be at
room temperature.
Pleasecarefully read Instruction Manual before proceeding.
Referto the Practical Solutions Guide at the back of this
book for additional baking assistance.
AUTOMATICBREADPROGRAM
o Press SELECTto 2, 3 cups (1 Ib, 1Y2Ib) BASIC BREAD or 4
cups (2 Ib) BASIC BREAD
o Press COLORto NORMAL
o PressSTART.
o After baking, press STOP/RESET.Removebread from Bread
Machine and baking pan. Coolon rack.
24 Basic Breads 25
1 lb. loaf 1 lb. loaf 2 lb. loaf
.
active dry yeast 1 teaspoons 2 teaspoons 2 teaspoons
bread flour 2)4 cups 3 cups 4 cups
granulated sugart 4 teaspoons 2 tablespoons 2 tablespoons
salt 1 teaspoon 1 teaspoons 2 teaspoons
nonfat dry milk 4 teaspoons 2 tablespoons 2 tablespoons
butter/oil 4 teaspoons 2 tablespoons 2 tablespoons
water % cup + 1 TBL 1 cup + 1 TBL 1)4 cups + 1 TBL

BASIC WHITE BREAD VARIATIONS RYE BREAD
Letyour imaginationtake wing when baking variations of Basic
White Bread. Pleasenote that when using a flavoring high in salt,
such as dried soup/dip mix,eliminatesalt in the basic recipe.
Chewy RyeBread is the ultimatedeli sandwich bread.Since rye
flour has very little gluten, it is to be mixed with bread flour so that
it rises properly. The caraway seeds are what give this bread its
characteristic flavor.
After adding nonfat dry milk for BasicWhite Bread,add one or
more of flavorings.Adjust the amountaccording to taste,but please
don't exceed the maximumamount stated.Nextadd the salt,sugar,
bread flour and yeast.Continue with directions for Automatic Bread
Program.
Add ingredients in the order listed (except caraway seeds).
All ingredients must be at room temperature.
1 lb. loaf
oNuts:chopped walnuts,pecans,peanuts- 1 lb. loaf use Y-acup;
1% lb. loaf use % cup; 2 lb. loaf use % cup.
oDried Herbs:basil leaves,oregano leaves,Italian spices, fine
herbs,etc. - 2 to 3 teaspoons.
oSpices:powdered or ground spices (onion powder, cardamon,
etc.)- use2 to 3 teaspoons.Do not use garlic or cinnamon as
they will be the cause of a shorter loaf.
oDried Fruit: raisins,chopped prunes,chopped dates,craisins -
1 lb. loaf use % cup; 1% lb. loaf use %cup; 2 lb. loaf use % cup.
(Do not use apricots as they will cause a shorter loaf.) Reduce
the sugar in the recipe for 1lb. loaf to 2teaspoons; 1%lb. loaf to
1 tablespoon; 2lb. loaf to 2tablespoons.
oGratedor ShreddedCheese:Parmesan,Romano,Swiss, Cheddar
Cheese -1 lb. loaf use 1 cup; 1Y2lb. loaf use 1% cups; 2 lb. loaf
use 2 cups. Reduce the water in the recipe for 1lb. loaf by
1tablespoon;1%lb.loafby2tablespoons;2lb.loafby3tablespoons.
active dry yeast
medium rye flour
bread flour
brown sugar
salt
nonfat dry milk
butter/oil
water
carawayseeds
1~ teaspoons
% cup
1~ cups
4 teaspoons
1 teaspoon
1 tablespoon.
4 teaspoons
% cup + 1 TBL
2 teaspoons
1~ lb. loaf
2 teaspoons
1 cup
2 cups
2 tablespoons
1~ teaspoons
2 tablespoons
2 tablespoons
1 cup + 1 TBL
1 tablespoon
2 lb. loaf
2 teaspoons
2 cups
2 cups
2 tablespoons
2 teaspoons
2 tablespoons
2 tablespoons
1Y.;cups + 1 TBL
1~ tablespoons
AUTOMATICBREADPROGRAM
o PressSELECTto 2, 3 cups (1 Ib, 1~ Ib) BASIC BREADor 4
cups (2 Ib) BASIC BREAD
o PressCOLORto NORMAL
o Press START.When the Bread Machine beeps before the end of
the last kneading,add the caraway seed.
o Afterbaking,press STOP/RESET.Removebread from Bread
Machine and baking pan. Coolon rack.
NOTE:Seed such as sunflower,poppy or sesameare not recom-
mended for this recipe. Theamount of fat in them will throw off
the recipe.
26 Basic Breads Basic Breads 27

ONION BREAD CINNAMON NUT RAISIN BREAD
The humble onion is found in every cuisine. Its most famous"r~;
is in French onion soup. Today dried onion soup mixis 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.
Remember when Momfixed raisin toast for breakfast or a snack?
Well,we've gone a littlefurther by adding cinnamon, chopped nuts
and dark brown sugar to our raisin bread.
Add ingredients in the order listed (except raisins and nuts).All
ingredientsmustbeat roomtemperature.
Add ingredients in the order listed (exceptdry onion mix).
All ingredients mustbe at room temperature.
active dry yeast
bread flour
cinnamon
dark brown sugar
salt
nonfat dry milk
butter/oil
water
raisins
chopped nuts
AUTOMATICBREADPROGRAM
o PressSELECTto 2, 3 cups (1 Ib,1)1;; Ib) BASICBREADor 4
cups (2 Ib) BASIC BREAD
o Press COLORto NORMAL
o Press START.When the Bread Machine beeps before the end of
the last kneading,add the dry onion mix.
o After baking, press STOP/RESET.Removebread from Bread
Machine and baking pan. Coolon rack.
1 lb. loaf
1);2 teaspoons
2Ji cups
);2teaspoon
2 teaspoons
1 teaspoon
4 teaspoons
4 teaspoons
% cup + 1 TBl
YJcup
YJcup
1);2 lb. loaf
2 teaspoons
3 cups
% teaspoon
1 tablespoon
1);2 teaspoons
2 tablespoons
2 tablespoons
1 cup+ 1TBl
);2cup
);2cup
2 lb. loaf
2 teaspoons
4 cups
2 teaspoons
1 TBl + 1 TSP
2 teaspoons
2 tablespoons
2 tablespoons
1Ji cups + 1 TBl
% cup
% cup
AUTOMATICBREADPROGRAM
o PressSELECTto 2,3 cups (1 Ib, 1)1;;Ib) BASIC BREAD or 4
cups (2 Ib) BASIC BREAD
o Press COLORto NORMAL.
o Press START.When the Bread Machine beeps before the end of
the last kneading,add the raisins and chopped nuts.
o After baking, press STOP/RESET.Removebread from Bread
Machine and baking pan. Coolon rack.
28 Basic Breads Basic Breads 29
1 lb. loaf 1);2 lb. loaf 2 lb. loaf
active dry yeast 1);2teaspoons 2 teaspoons 1);2teaspoons
bread flour 2Ji cups 3 cups 4 cups
granulatedsugar 2 teaspoons 1 tablespoon 2 tablespoons
nonfat dry milk 4 teaspoons 2 tablespoons 2 tablespoons
butter/oil 4 teaspoons 2 tablespoons 2 tablespoons
water Ye cup 1 cup + 1 TBl 1Ji cups
dry onion soup 4 teaspoons 2 tablespoons 1 packet (1 oz)
mix

EGG BREAD CHEVRE CRACKED-PEPPER BREAD
Our Egg Bread is toothsome yet light. Maybe one morning you'll
be lucky and find some leftover Egg Bread in the kitchen to make
some of the World's Best French toast!
Add ingredients in the order listed.All ingredients must be at
room temperature.
What is all this fuss about black pepper?While some people
cough and sneezeas 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 (except black pepper).
All ingredients must be at room temperature.
AUTOMATICBREADPROGRAM
D PressSELECTto 2, 3 cups (1 Ib, 1~ Ib) BASIC BREAD or 4
cups (2 Ib) BASIC BREAD
D Press COLORto NORMAL
D PressSTART.
D After baking, press STOP/RESET.Removebread from Bread
Machine and baking pan. Coolon rack.
AUTOMATICBREADPROGRAM
D PressSELECTto 2, 3 cups (1 Ib, 1~ Ib) BASIC BREAD or 4
cups (2 Ib) BASIC BREAD
D Press COLORto NORMAL
D PressSTART.When the Bread Machine beeps beforethe end of
the last kneading,add the black pepper.
D After baking, press STOP/RESET.Removebread from Bread
Machine and baking pan. Coolon rack.
30 Basic Breads .. Basic Breads 31
1 lb. loaf 1 lb. loaf 2 lb. loaf
active dry yeast 1 teaspoons 2 teaspoons 2 teaspoons
bread flour 2);,;cups 3 cups 4 cups
granulated sugar 1 tablespoon 2 tablespoons 2 tablespoons
salt 1 teaspoon 1 teaspoons 2 teaspoons
nonfat dry milk 1 tablespoon 2 tablespoons 3 tablespoons
egg yolk 1 large 2 large 3 large
butter/oil 1 tablespoon 2 tablespoons 3 tablespoons
water % cup 1 cup minus 1 TBL 1);,; cups minus 1 TBL
1 lb. loaf 1 lb. loaf 2 lb. loaf
active dry yeast 1 teaspoons 2 teaspoons 2 teaspoons
bread flour 2);,;cups 3 cups 4 cups
granulated sugar 4 teaspoons 2 tablespoons 2 tablespoons
salt % teaspoon 1 teaspoon 1 teaspoons
nonfat dry milk 4 teaspoons 2 tablespoons 3 tablespoons
soft goat cheese 1 ounces 2);,;ounces 3 ounces
water % cup 1 cup minus 1 TBL 1);,; cup minus 1 TBL
cracked black 2 teaspoons 1 tablespoon 3 tablespoons
pepper

100%WHOLE WHEAT BREAD SUNFLOWER OATMEALBREAD
Just about everyone is concerned about adding more fiber to their
diet. Well,our 100%Whole Wheat Bread adds a substantial amount
of nutritious,full-flavoredfiber. \\
,
This one is definitelyfromthe Heartland!Crunchy sunflower seeds
in a whole wheat,oatmeal and honey baseevoke visions of fields
ripe with golden grains.
Add ingredients in the order listed (exceptsunflower seeds).All
ingredients mustbe at room temperature,unless otherwise noted.
Add ingredients in the order listed.All ingredients must be at
room temperature.
o Press COLOR to NORMAL.
o Press START.
o After baking, press STOP/RESET. Remove bread from Bread
Machine and baking pan. Coolon rack.
AUTOMATICBREADPROGRAM
o PressSELECTto2 cups (1 Ib), 3 cups (1)1 Ib) or 4 cups (2 Ib)
WHOLEGRAIN
o PressCOLORto NORMAL.
1
o Press START.When the Bread Machine beeps before the end of
the last kneading,add the sunflower seeds.
o After baking, press STOP/RESET.Removebread from Bread
Machine and baking pan. Coolon rack.
32 Whole Grain Breads Whole Grain Breads 33
1 lb. loaf 1J.J!lb. loaf 2 lb. loaf 1 lb. loaf 1J.J!lb. loaf 2 lb. loaf
active dry yeast 1J.J! teaspoons 2 teaspoons 2 teaspoons active dry yeast 1J.J!teaspoons 2 teaspoons 4J.J!teaspoons
whole wheat flour 2J.J!cups 3 cups 4 cups Iwhole wheat flour 1 cup 1J.J!cups 2J.J!cups
salt J.J!teaspoon 1 teaspoon 1J.J!teaspoons Iuncooked oatmeal YJ cup J.J!cup % cup
nonfat dry milk 1 tablespoon 2 tablespoons 3 tablespoons bread flour % cup 1 cup 1J.J!cups
I
honey Y.Icup Y.Icup YJ cup salt J.J!teaspoon 1 teaspoon 1J.J!teaspoons
butter/oil 1 tablespoon 1 tablespoon 1J.J!tablespoons granulated sugar 1 teaspoon 2 teaspoons -
water % cup + 1 TBl 1Y.I cups minus 1 TBl 1J.J!cups nonfat dry milk 2 tablespoons 3 tablespoons Y.Icup
butter/oil 1 tablespoon 2 tablespoons -
honey 1 tablespoon YaCUP Y.Icup
AUTOMATIC BREAD PROGRAM water % cup 1 cup + 3 TBlS 1% cups
\
0 Press SELECT to 2 cups (1 Ib), 3 cups (1)1 Ib) or 4 cups (2Ib) hulled sunflower seds YJ cup J.J! cup J.J! cup
WHOLE GRAIN

HONEYOATS'N' BARLEYBREAD DARK PUMPERNICKELBREAD
Studies indicate that oat bran is even more beneficialthan health-
fulwheat bran. So, we couldn't resist adding some to one of our
whole grain breads. Lotsof oatmeal plus crunchy barley make this
bread a sure hit.
There's something about pumpernickelthat begs for a big pot of
soup and a roaringfire.Perhaps its darkness recalls winter nights
in the Slaviccountries of its origins.
Add ingredients in the order listed (except chocolate). All
ingredients must be at room temperature, unless otherwise noted.
AUTOMATICBREADPROGRAM
o Press SELECTto 2 cups (1 Ib),3 cups (1Yz Ib) or 4 cups
(2 Ib) WHOLEGRAIN
o Press COLORto NORMAL.
o Press START.
o Afterbaking,press STOP/RESET.Remove bread from Bread
Machine and baking pan. Coolon rack.
AUTOMATICBREADPROGRAM
o Press SELECT to 3 cups (1Yz Ib) or 4 cups (2 Ib) WHOLE GRAIN
o Press COLOR to NORMAL.
o Press START.When the Bread Machine beeps before the end of
the last kneading, add the melted unsweetened chocolate.
o After baking, press STOP/RESET. Remove bread from Bread
Machine and baking pan. Coolon rack.
1.
34 Whole Grain Breads Whole Grain Breads 35
Add ingredients in the order listed. All ingredients must be at
room temperature, unless otherwise noted. 1)1:; lb. loaf 2 lb. loaf
1 lb. loaf 1)1:; lb.loaf 2 lb. loaf active dry yeast 1 tablespoon 4)1:; teaspoons
active dry yeast 1)1:;teaspoons 2 teaspoons 1 tablespoon medium rye flour 1 cup 113cups
whole wheat flour 1 cup 1)1:;cups % cup bread flour 2 cups 2% cups
uncooked oats )I:;cup % cup % cup onion powder 1 teaspoon 4 teaspoons
oat bran 3 tablespoons 13 cup 13 cup salt )I:; teaspoon % teaspoon
uncooked barley 2 tablespoons )i cup )i cup milk )l:; cup % cup
bread flour % cup 1 cup 2)1:;cups dark molasses )i cup 13 cup
granulated sugar 1)1:;teaspoon 2 teaspoons butter loil 1 tablespoon 4 teaspoons
salt )I:; teaspoon 1 teaspoon 1)1:;teaspoons water )i cup + 2 TBL 13 cup + 2 TBL
nonfat dry milk 1 tablespoon unsweetened chocolate,
butter loil 3 tablespoons melted 1ounce 1)1:;ounces
honey 1 tablespoon Yacup 4 tablespoons
water % cup + 2 TBLS 1)1:;cups + 2 TBLS 113 cups

TRIPLE WHEAT BREAD SHREDDED WHEAT BREAD
Now, if you thought our 100% Whole Wheat Bread was good, wait
until you try this one.Triple wheat,triple treat! Whole wheat flour,
wheat germ and wheat bran plus dark molassescreate a loaf
brimming with fiber.
Connoisseurs of shredded wheat know their favorite cereal has
no added sugar or salt. It'sjust 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.
AUTOMATICBREADPROGRAM
o Press SELECTto 2 cups (1 Ib), 3 cups (1y.! Ib) or 4 cups
(2 Ib) WHOLE GRAIN
o PressCOLORto NORMAL.
o Press START.
.0 Afterbaking,pressSTOP/RESET.RemovebreadfromBread
Machine and baking pan. Coolon rack.
\AUTOMATICBREADPROGRAM
o PressSELECTto 2 cups (1 Ib), 3 cups (1y.!Ib) or 4 cups
(2 Ib) WHOLEGRAIN
o PressCOLORto NORMAL.
o PressSTART.
o After baking, press STOP/RESET.Removebread from Bread
Machine and baking pan. Coolon rack.
36 Whole Grain Breads Whole Grain Breads 37
Add ingredients in the order listed. All ingredients must be at
room temperature, unless otherwise noted. Add ingredients in the order listed. All ingredients must be at
room temperature, unless otherwise noted.
1 lb. loaf 1)1;; lb. loaf 2 lb. loaf
active dry yeast 1)1;;teaspoons 2 teaspoons 4 teaspoons 1 lb. loaf 1)1;; lb. loaf 2 lb. loaf
whole wheat flour 1 cup 1)1;;cups 2 cups active dry yeast 1)1;;teaspoons 2 teaspoons 1 TBL + 1 TSP
wheat germ YJ cup )I;; cup % cup whole wheat flour 1Y.I cups 2 cups 2% cups
wheat bran YJ cup )I;;cup % cup bread flour % cup 1 cup 1YJcups
cracked wheat 2 tablespoons Y.I cup YJ cup salt )l;; teaspoon 1 teaspoon 1)1;;teaspoons
bread flour % cup 1 cup 2 cups nonfat dry milk 1 tablespoon
salt )I;; teaspoon 1 teaspoon 1)1;;teaspoons butter/oil 2 tablespoons 3 tablespoons 4 tablespoons
nonfat dry milk 1 tablespoon 2 tablespoons 3 tablespoons light molasses 3 tablespoons Y.Icup 4 tablespoons
butter/oil 2 teaspoons 1 tablespoon 2 TBL + 2 TSP mini-shredded % cup 1 cup 1YJ cups
dark molasses 2 tablespoons Y.Icup 4 tablespoons wheat biscuits
water % cup 1)1;;cups minus 1 TSP 1% cups water 1 cup 1Y.I cups + 1 TBL 1YJcups

PIZZA DOUGH
It's time to change the timeworn phrase "As American as apple
pie" to "As Americanas pizza pie!" Our country is so taken with
pizza that entire restaurantchains are devotedto it. They even
promise to deliver hot on the spot, or your next one's free.Why
bother with carryout pizza when you can makeyour own in about
the time it takesto haveone delivered?
Add ingredients in the order listed.All ingredients must be at
room temperature.
%cup water
2 tablespoons ofiveoil
1teaspoonsaft
2% cups bread flour
1% teaspoons active dry yeast
DOUGH PROGRAM
o Press SELECT to DOUGH.
o Press START.
o At the end of the program press STOP/RESET. Remove dough
from the Bread Machine. Dough is ready for hand shaping, rising
and baking.
38 Hand-Shaped Breads
r-- --
'j
')
PIZZA DOUGH VARIATIONS
HAND-SHAPING
o Place dough on a lightly floured surface. Cover dough with
a clean cloth, and let dough restfor 10 minutes.Cut into halves.
Press each evenly into a lightly greased 12-inch pizza pan. Prick
dough all over with a fork.
o Bakein a 4000F preheated oven for 12 to 15 minutes,until crust
is lightly browned.Yield: 2 12-inch crusts.
o Removefrom oven and spread/sprinkle crust with your favorite
pizzatoppings. Returnto oven for 10to 15 minutes,until toppings
are bubbling and/or melted.
VARIATIONS
o Substitute1~to 1 cup whole wheat flour for same amount of
bread flour.
o Add 1 tablespoon crushed herbs (oregano,Italian spices,etc.)
to ingredientsjust before adding oil.
o Add 1 cup grated or shredded cheese(grated Parmesan,
Romano,shredded Cheddar,pepper jack) to ingredientsjust
before adding oil.
Hand-Shaped Breads 39