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Meet Your Bread Factory Plus ------------BEFORE YOU BAKE 2 3"-'4
The whole Loaf-BAKE RECIPES
BASIC BAKE SETTINGS 1-3 WHOLE WHEAT BAKE SETTINGS 4-5 FRENCH BAKE SETTING 6 SWEET BAKE SETTING 7
5"-'8 9"'-'10 10"-'11 11"'-'13 14"""21 22"-'23
Real Dough-DOUGH RECIPES
THE BREAD FACTORY PLUS CHECKLIST
Meet Your Bread Factory Plus
Congratulations on your purchase of the Bread Factory Plus! With five BAKE settings and DOUGH settings to choose from, you are on your way to enjoying the fresh baked goodness of all sorts of homemade breads and goodies. You can gather and measure the ingredients in just a few minutes. The Bread Factory Plus does the rest of the work with automatic ease and efficiency-combining and mixing the ingredients, kneading the dough, timing the resting and rising periods, shaping the dough, and baking a beautiful high-rising loaf of fragrant fresh bread. If you want to make rolls, coffee cakes, or breads in special shapes, the Bread Factory Plus will prepare the dough for you ... the tricky part. Another great feature of the Bread Factory Plus is the Delayed Finish which allows you to delay completion of your bread a dough. You can add ingredients in the evening and have warm, fresh-baked bread for breakfast, or have the dough ready to shape into cinnamon rolls for brunch. Before you start using the Bread Factory Plus, carefully read the information and guidelines, so that your first attempt is a successful one.
Press SELECT again to find the setting you desire. remove kneading blade if it is embedded in bread. The Bread Factory Plus is a completely computerlzed appliance that proceeds automatically once you press the right pads on the control panel.) • DOUGH settings . The machine will begin the selected setting.! ner pot or kneading blade. Dark). followed by shortening and dry ingredients. Shake loaf from pot. The maximum amount of time that can be programmed is 12 hours. . For best baking results. 2 for Basic (Lg. WHOLE WHEAT. • Unplug machine. After two seconds the display panel will show 18:88. etc. Add Ingredients to inner pot as directed In recipe. shape and bake.ot the In'. For dough. This keeps the yeast farthest from the liquid ingredients and helps to delay acivation.or. • Close outer lid. The setting selected will appear in the display window. Warm water is usually all to clean the inner pot and kneading • Do not immerse the inner pot in \M"I~Ar.. See page 10 of Instruction Manual. All other settings begin with a "knead" period. Yeast should be added last..' anything that could scratch the surtace. pile dry ingredients along one wall of inner pot with yeast on top. WHOLE WHEAT settings begin with a "rest" period. The Bread Factory Plus has a Delayed Finish feature that will automatically start the BAKE or DOUGH setting you have selected. (Exampie: 1 for Basic (Lg. the bread or dough Is completed. • Press the SELECT pad to find the desired BAKE or DOUGH setting. Now. Medium). • Return these parts to the machine to get the feel of how they fit securely Into position. invert the inner pot using hot pads or mitts.BEFORE YOU BAKE Get familiar with the machine. press the SELECT pad until the desired BAKE setting number appears in the display window. It will remain on for up to 60 minutes. • BAKE settings . • Plug in machine. making sure kneading blade is firmly in position.. For delay finish DOUGH setting... • Press START. • Cool bread on wire rack. FRENCH or SWEET BAKE or DOUGH settings when using this feature. • At the series of "beeps".. press STOP for 2 seconds.the inner pot and kneading blade../ 1""'------ 3 . £. • Read the Instruction Manual carefully. . See pages 1 and 2 of the Instruction Manual. Here's how It works: • Remove inner pot from machine. calculate the number of hours between the present time and the time when you Wish to have the bread finished or the dough ready to be removed and shaped. There are a few precautions that should be observed while using the Bread Factory Plus.Press the SELECT pad until the DOUGH setting (the number 8) appears in the display window. • If machine is not unplugged. " .'ln":t". • If you make a mistake in selecting a setting. simply remove by hand and proceed as recipe instructs... the keep warm function will automatically turn on.' . The order in which ingredients are added to the inner pot for Delayed Finish is critical.. ! • Do not use any cleansers. remember to remove the dough. To make a loaf of bread from start to finish. according to the recipe being used.• . • Examine the removable parts. / --------------------------. -------:. Just select which setting you wish to use. .rt fill the pot with warm water to " cooked-on dough. • After bread is cool. sdatch/ pads.. Liquids must be added first. pressing firmly In place. • Return inner pot to machine. The Bread Factory Plus can perform the following functions simply by presslnq various pads on the control panel.. • Do not use strong detergents or washer.There are seven BAKE settings. You can choose from the BASIC. Now you can make a loaf of bread or start the dough for dinner rolls without even being home. • When baking bread. This will clear the display window.
diluted. But at high altitudes. Yeast • This is a heat-sensitive plant that lives on the sugar in the dough. • Measure flour by spooning it lightly into measuring cup. Oil should not be used as a substitute for butter. Do not sift the flour before measuring. Flours • Bread flour made from hard wheat is high in the protein substance called gluten. • Whole wheat flour. are the most commonly used liquids. or a combination of milk and water. humidity. or soft margarine are interchangeable in most bread recipes. GETTING THE BEST RESULTS • Use only fresh ingredients. When measuring flour. Be sure the yeast is fresh by checking the expiration date before purchasing. Store unused yeast in the freezer. still contains the bran and germ from the wheat kernel. margarine. There are various kinds of whole wheat flours. • Add ingredients in the order listed in the recipes. and other factors that can affect the results of a recipe. One cup of bread flour equals approximately 141 grams or 5 ounces.It is not recommended that these flours be used in the recipes.3 ounces. flours tend to dry out more. salt adds flavor and controls the yeast action. The stone-ground and cracked whole wheat flours produce shorter. evaporated. One cup of whole wheat flour equals approximately 150 grams or 5. • Self rising flour/cake flour. For best results. All flours are affected by the amount of humidity in the air. the gluten stretches and incorporates air bubbles to produce a light. make sure you know which kind you are using. See pages 8 and 9 of the Instruction Manual for complete measuring instructions. Salt • In very small amounts. • Measure liquids in a liquid measuring cup. Most of the recipes in this book call for less than a full package of yeast. Fat adds flavor and tenderness to the dough. water makes a crisp crust. skim. all of our recipes have been developed with regular active dry yeast. or shortening. The correct temperature is 65 to 78°F. NOTE: Fat • Shortening. fine textured loaf. Too much heat will kill the yeast. 2% fat. Although yeast is available in several forms. On humid days the flour may need less liquid. allowing the dough to rise slowly and evenly. When mixed and kneaded. heavier loaves. Level the cup off at the top for each cup of flour called for in the recipe. too little heat will retard its growth. add water first and active dry yeast last. It should be at room temperature for making bread. butter. Do not sift the flour. One package contains approximately two teaspoons. Milk provides a delicate velvety texture and a soft crust. also called graham flour. Liquid • Whole. spoon lightly into a dry-ingredient measuring cup and level the cup off at the top. margarine. Q Use cool-to-touch water. weather. • We recommend that you use bread flour in most of the recipes because it is higher in gluten and therefore more tolerant of variations of ingredients. but let it come to room temperature before using. It is used only for some of the DOUGH recipes and should not be used as a substitute for bread flour in a recipe. and water. it is lower in gluten than bread flour so the special WHOLE WHEAT BAKE or DOUGH settings need to be used when making 100% whole wheat recipes. or reconstituted dry milk. • All-purpose flour is a combination of hard and soft wheat flours.KNOW YOUR INGREDIENTS Here are a few guidelines and some general information to help insure beautiful bread every time you use the Bread Factory Plus. Although higher in fiber. 4 .
5.. Select the . The same recipe can use different settings for different size loaves.. 5 . BAKE RECIPES The recipes below are recommended as easy for your "first try" loaves.THE WHOLE LOAF. pot In the Bread 3. Place inner Plus. Simply follow the instructions in the instruction manual. Close lid. to inner pot in 2. Large 11/3cups 3f4 cup 1 cup plus plus 2 TBL 2TBL 2114 cups 1 tsp 1 TBL 1 TBL 1TBL 3114 cups 1112 tsp 2TBL 1 TBL 1112 TBL 11/2tsp 1 2 cups 1 tsp 1. WHITE BREAD Ingredients water bread flour salt sugar dry milk shortening yeast Use Setting Regular Large Ex. Large 12/3cups 42/3cups 2 tsp 2TBL 2TBL 2TBL Ingredients 1 egg plus enough water to equal bread flour salt honey butter dry milk cornmeal yeast Use Setting CORNBREAD Regular 3/4 cup plus 1 TBL Large 1 cup Ex. Remember to add ingredients the correct amount and in the order listed. Wrinkled lop is typical of this loaf. Add ingredients order listed. Always check the bottom of the recipe to see which setting is used for that size recipe. 1. set- Fectoty 4.desired ting.4cup 2TBL 1 TBL 1/3cup 3 cups 1 tsp 1.3 cup 4 cups 2tsp 1hcup 114 cup 3TBL 2/3 cup 2 tsp 1 1114 tsp 3 1112 tsp 1 3TBL 2TBL 112 cup 1112 tsp 3 13/4 tsp 1 TIP: If you prefer a lighter loaf cook on Setting 3. Invert inner pot. shake to remove loaf. Remove inner pot from the Bread Factory Plus. Press START.
y~ "1:1 1% tsp 2 top 2 2 2 SAUERKRAUT RYE BREAD Ingredients water b~ead flour rye flour salt lightblOwn sugar.0.<CIJPS 4114cups 11/2tap 114cup 21/2 TBl 1 cup 3/4 cup plus2TBl 3 cups plus2 TBl nBL 1 tsp 3TBL 2TBl 3f4 cup V2 cup 2 tsp 1 TBl 1314tsp TIP: Sauerkraut should be well drained & wrung out so all moisture is removed.2cups 2/3 cup 1. Wrinkled top is typical of this loaf. TIP: It is typical of the Cheese Onion Bread to have an uneven top. drained jalapeno chilies fresh cilantro. large 1 cup 3114cups 11/2 cups 1lf2 tsp 2TBl water CHEESE ONION BREAD lnqredients Regular 2/3 cup Large Ex..2tsp 2TBl 1 TBl 1 TBl 1/2tsp peel large 1 cup 2114cups Ex. ~/ . chopped yeast Use Setting TIP: . % cup 1/2 cup 3 11f2tSP Id •• ·.~.•..JALAPENO BREAD Ingredients water bread flour salt sugar cornmeal shortening whole kernel corn. firmly packed molasses butter sauerkraut.3cup 1 tsp large 314cup 21/4 cups 1 cup 1114tsp -..•11/2tsp >~ B.2 TBl Ex. 6 . large 1 cup 4 cups 2 tsp 2TBl Ingredients orange juice bread flour Wholewheat flour salt sugar dry milk butter Regular 3f4 cup 11.3cup 1 TBl V2CUP 2TBl 2tsp 11/4tsp Large 2/3 cup 3 cups 1 tsp 2TBl 1/2cup 1lf2 TBl 1 cup 1 tsp 3TBl 2TBl 2TBl 1 tsp 2/3 cup 2TBl 1 cup 114cup 2TBl 2 tsp 3/4 cup 3TBl 1 TBl J~:~~~ li~t~flower ~§~edo . large 11/.y~~sti·(.::u:. well drained caraway seeds yeast Use Setting 3 Regular lfs cup 1% cups 2f. Large 11/2 cups 3% cups 11/2cups 11/2tsp 1/4cup 3TBL 3TBl 11/2tsp % cup Regular 1/2cup 2 cups V2tSP 1 TBl 1f.. SUNNY ORANGE BREAD Ex.·.
Large 1113 cups 2114 cups 2 cups 1 tsp 2TBL 1hcup 2 tsp 3/4 cup plus 1 cup plus 1 TIP. Large 11. Large 11/4cups 3 cups 11/2tsp SAcup 3TBL 1 cup 4113 cups 2tsp 1/sCUp 3 TBL 3 TBL 11/3cups 2 tsp 3tBC· 3TBL 3TBL 1 cup 1% tsp 2 3/4cup 2tsp 2 3 BUTTERMILK BREAD Ingredients buttermilk bread flour salt butter honey baking soda yeast Use Setting Regular % cup 21hcups 1 tsp 2TBL 2TBL 114 tsp 1114 tsp Large 1 cup plus 2TBL 31/4cups 11/2tsp 3TBL 3TBL Ex. Measure pesto carefully. HONEY GRANOLA BREAD Ingredients water bread flour salt honey shortening dry milk granola yeast Use Setting Regular % cup 2114 cups 112 tsp :iTBL 2TBL 2TBL 2/3cup 1112 tsp Large 1 cup plus 1TBL 3 cups 1 tsp Ex.~ cups PESTO BREAD Ingredients water bread flour wholewheat flour salt sugar pesto yeast Use Setting Ex.POTATO BREAD Ingredients water bread flour salt sugar dry milk butter dried potato flakes yeast Use Setting Regular 2TBL 2114 cups 1 tsp 1TBL 1TBL 1TBL 2TBL 1114 tsp 1 Large 2TBL 3114 cups 1 tsp 2TBL 2TBL 1112 TBL 3 TBL 1112 tsp 1 4 cups 2 tsp 3TBL 3TBL 2TBL %cup 1% tsp 1 Ex. Large 1112 cups 4% cups 2 tsp 1/4cup 1/4cup 1/2tsp 13/4tsp water PEANUT BUTTER BREAD Ingredients bread flour salt brown sugar peanut butter yeast Use Setting Large 1 cup 3 cups 1 tsp 113 cup 112 cup 2 tsp Ex. Large 11/2cups 4 cups 11/21sp 112 cup 0/3 cup 2 tsp 1/4 tsp 11/2tsp 3 3 3 3 3 7 . Tile oil ill tile pesta oall affeot tile Ileigllt of tile bread. Large 1113 cups MAPLE BREAD Ingredients water bread flour salt maple syrup shortening oatmeal walnuts yeast Use Setting 2 Ex.
large 1114 cups 41/4cups 2tsp 2TBL % plus 2TBl 2 cups plus 1 TBl 1 tsp 1-V2TBL 2TBl 2TBl 112 cup 1%tsp 1 3TBl 3 TBl % cup 2114 tsp 1 8 . large %cup 4114 cups 1112 tsp 3 TBl 2TBl 2TBl 1 cup 1 TBl 1 TBl 11/2tsp 1 IRISH SODA BREAD Regular cup large 11/4cups 3 cups 112 cup 3 TBl 11/2TBl 1/2tsp V3CUP Ex.Setting large 112 cup 3114 cups 1 tsp 2TBl 11/2TBl 11hTBl % cup 1 TBl 1 TBl 1114 tsp 1 Ex. Pour from glass to glass until bubbles disappear. small curd dried onion flakes dill seed yeast Use. TRAIL MIX BREAD Ex. bring to room temperature.COTTAGE DILL BREAD Ingredients water bread flour salt sugar butter dry milk cottage cheese. large 12/3cups 31f:J cups 1 cup 1 tsp 2TBl 3f4 cup 112 cup 1/2cup 2 tsp ~'lfi~[. large 11/2cups 41/4cups % cup 114 cup 2TBl 1 tsp lhcup 21htsp 3 1 TBl baking soda 1/2tsp raisins 114 cup (optional) yeast 2 tsp Use Setting 3 TIP: Honey combed top is typical. breacJflour salt honey molasses olive oil trail mix yeast Use Setting Ingredients Regular Large 1 cup 3114 cups 1112sp t 2TBL 2TBl 2TBl %cup 2 tsp 1 Ex. 21/2tsp 3 TIP: Dill weed may be substituted lor dill seed. BEER BREAD large 1114 cups 2114 cups %cup 1 tsp 1112 TBl 0/3cup 1/3cup 1/3cup 1% tsp 1 TIP: Toflatten beer.SiN'·)··· .
1 tsp 5 ONION RYE BREAD Ingredients water bread flour rye flour wholewheat flour dry milk shortening molasses dried onion soup (1. Large 11/20UpS 2 cups 11/2cups Ex.2tsp 4 .100% WHOLE WHEAT BREAD Ingredients Regular water 1 cup whole wheat 23f4 cups flour salt 1 tsp light rown b sugar.3TBL firmlypacked shortening 1 TBL dry milk 2TBL 11/4tsp yeast Use Setting 5 WHOLE WHEAT HONEY BREAD Regular 314 cup plus 2TBL whole wheat 21/4cups flour salt 1 tsp honey 1/4cup dry milk 1TBL shortening 1TBL 11/2tsp yeast Use Setting 4 Ingredients water Large Ex. seeds I yeast Use Setting Regular 3/4 cup 1 cup 2/3cup 3/4cup 1 TBL 1 TBL 3TBL 1/2pkg 2 tsp 11/4tsp 5 Large 1 cup 11/2cups 1 cup 3/4cup 2TBL 11/2TBL 1/4cup 3/4pkg 1TBL 11..3 oz) caraway .. Large 11/2cups 2 cups 1 cup 11/4cups 3TBL 2TBL 1/3cup 1 pkg 11/2TBL 13/4tsp 4 1112 GUpS 2 tsp 1/2cup 2TBL 1/4cup 2TBL 2tsp 21/4tsp 4 1 TBL 11/2tsp 2 tsp 4 9 .. Regular %cup Large Ex. Large 1 cup plus 11/2cups 2TBL 3 cups 41/4cups 11/2tsp 1/3cup 1 TBL 11/2TBL 11/2tsp 4 2tsp 112 cup 11/2TBL 2TBL 10/4tsp 4 Large 11/4cups 31/4cups 11/2tsp 1/4cup 11/2TBL 3 TBL 11/2tsp 4 Ex. Large 10/3cups 41/4cups 2 tsp 1/3cup 2TBL 3TBL 2 tsp 4 PUMPERNICKEL BREAD Ingredients water bread flour rye flour wholewheat flour salt molasses salad oil cocoa powder caraway seeds instant coffee yeast Use Setting 1 cup plus 2 TBL 1 cup 11/2cups 2/3cup 1 cup plus 1 TBL 0/4 cup plus J cup plus 1 TBL 2TBL 1 tsp 11/2tsp 1/4cup 1/3cup 1 TBL 11/2TBL 2TBL 3TBL 11/2tsp 1 tsp 11/.
6 10 . large 11/2cups 2 cups 1 cup 1 cup 2 tsp 3 TBl 2TBl 3TBl 114 cup 1%tsp large Ex. large 12/3cups SA cup plus 1 cup plus 2TBl 2TBl 2114 cups 1 tsp 1 TBl 1114 tsp 4V2 cups 1112 tsp 2TBl 1%tsp ----------- ·3112 cups 1 V4 tsp 1112 TBl 1V2 tsp 1 TBl 1%tsp 6 6 6 TIP: 6 May be textured on top.le:.flour whbleWheat flour salt dryrnilk ~hbrtening cara\'.CARAWAY RYE BREAD Ingredients Water breadflbur r). large 3/4cup plus 1 cup plus 2TBl 1 TBl 1 cup V2CUP V2CUP 1 tsp 1 TBl 1 TBl 1 TBl 2TBl 1 tsp 5 cup plus 1 cup plus 1113 cups 2TBl 2TBl 2V4cups 1 tsp 1 TBl 1 TBl 11/4tsp 3V2CUPS 1114 tsp 11/2TBl 1% TBl 41.3cups 2tsp 2TBl 2TBl 13/4tsp 1V2 cups SA cup SA cup 1V2 tsp 2TBl 1V2TBl 2TBl 3TBl 111:dsp 1112 tsp 6 6 6 5 5 FRENCH BREAD VARIATION Regular large YOGURT BREAD large 1113 cups 31/4cups 1 tsp Ex.(ay seeds molasses vs:ast lJse8etting Regular large FRENCH BREAD Ingredients water bread flour salt sugar shortening yeast Use Setting Regular 3/4 Ex. large 11f2CUpS 4Vscups 2 tsp 2TBl 2 tsp Ex.
cups 11/2tsp 2TBL 2TBL 0/3cup 1 cup plus 2TBL 41l2cups. Large 11/4 cups 41/4cups 2tsp 1/4cup 11/2TBL 11h TBL 1 TBL 0/3cup 2/3 cup 2tsp 7 1 tsp 7 11/4tsp 7 11 . Large Ingredients Regular 3/4cup water bread flour 21/4cups salt1 tsp lightbrown sugar. 2 tsp 3 TBL 3TBL 1 cup 11/2tsp 7 Large 1 cup 3 cups 11htsp 21hTBL 1 TBL 1112 TBL 2tsp 1/2cup 112 cup 2tsp 7 Ex.ITALIAN HERB BREAD Ingredients water bread flour satt sugar dry milk shortening dried marjoram dried basil dried thyme yeast Use Setting Regular 3/4 cup plus 2 TBL 21/4cups 1 tsp 1TBL 1TBL 1TBL 3/4tsp 3/4tsp 3/4tsp 11/4tsp 6 SOUR CREAM BREAD Regular 1/3cup plus 1 TBL sour cream 1/3cup 2 cups bread flour salt 112sp t lightbrown sugar.11hTBL firmlypacked dry milk 1TBL butter 1 TBL cinnamon 1 tsp 1/3cup raisins 1/3cup walnuts yeast 1%tsp Use Setting 7 pluls 1 TBL 31/4. Large 2/3cup 1 cup 4112 cups 1112 tsp 2TBL 11/2tsp 6 6 top. CHUNKY NUT BREAD Ingredients water bread flour salt honey olive oil pumpkin or sunflower seeds yeast Use Setting Regular %cup 21/4cups 1 tsp 1TBL 2TBL 1/3 cup Large % cup CINNAMON RAISIN BREAD Ex. Large 11/4cups 4113 cups 1 tsp 2TBL 2TBL 2 TBL 11/2tsp 1112 tsp 11/2tsp 11/2tsp 6 Ingredients water Large 112 cup plus 1 TBL 3/4 cup 3114 cups 1 tsp 1TBL 1114 tsp 6 Ex.1 TBL firmlypacked yeast 1 tsp Use Setting TIP: May be textured OIl Large 1 cup plus 2TBL 31/4cups 1 tsp 2TBL 11/2TBL 11/2TBL 1 tsp 1 tsp 1 tsp 11i21sp 6 Ex.
large n.plus enquQh\Vater t(}~qual bread flour 2 cups plus 1 TBl 112 tsp 2TBl 1 TBl 1h cup 1/2cup 1htsp 1/4tsp 11/2tsp 7 CRANBERRY BREAD Regular 3f4 cup large 1 cup 3114 cups 1tsp V3cup 11/2TBl 1 TBl 1/3cup 11/2tsp 1/2cup 2 tsp Ex.BLOODY MARY BREAD Ingredients ElloodyMary Mix bread flour :$alt sugar $hortening Italian seasoning driedminced onion fresh garlic. crushed yeast Use Setting Regular 3f4 cup APRICOT ALMOND BREAD Ingredients water apricotnectar bread flour salt dry milk sugar driedapricots vanilla almonds yeast butter Use Setting Regular V3cup 1/2 cup 2114 cups 1/2tsp 1 TBl 1/4cup 1/3cup 1 tsp V3cup 1114 tsp 1 TBl 7 large 1 cup plus 2TBl 3% cups 1 tsp 11/2TBl 11/2TBl 1 tsp 1 TBl 11/2tsp 2tsp 7 Ex. large 1112 cups 4114 cups 11htsp 1/2cup 2TBl 2TBl 1/2cup 2tsp 0/3cup 2114 tsp 7 3 cups 1 tsp 3TBl 2TBl 1/2cup 0/3cup 1 tsp 1/4tsp 2tsp 7 41/4cups 2tsp 1/4 cup 3TBl 0/3cup %cup 1112 tsp 1/2tsp 2114 tsp 7 peCClnsor walnuts yeast Use Setting plus 2TBl 2114 cups 1/2tsp V4cup 1 TBl 1 TBl V3cup 11/2tsp 1/2cup 2 tsp 7 7 12 . large 0/4cup 0/4cup 4114 cups 1112sp t 2TBl 1/2cup 0/3cup 2 tsp 2hcup 21/4tsp 2TBl 7 DRIED MIXED FRUIT BREAD Ingredients Regular 1 cup Large 11/3cups Ex.~cups l·ygg.<. large 1213 cups 4112 cups 2 cups 1/2tsp 1 TBl 1 TBl lhtsp 1 tsp 1 tsp 11/2tsp 7 1 tsp 2TBl 2TBl 1112 tsp 2TBl 2 tsp 21/2tsp 7 large 1/2cup 1/2cup 31/4cups 1 tsp 11/2TBl 1/acup 1/2cup 11/2tsp 1/2cup 1%tsp 1 TBl 7 Ex.
Large 11/4 cups 1112 cups 3/4 cup plus 2TBL 1112 cups 1 tsp 3TBL 1/2TBL 1/4cup 1 tsp % cup 1% tsp 2 cups 1 tsp 1/4cup 1 TBL 1/3cup 31/4 cups 11/2tsp 113 cup 11/2TBL 112 cup 2 tsp 11/2cup 2114tsp 2114 cups 1/2tsp 3TBL 1 TBL 1 TBL 31/4 cups 1 tsp 1/4cup 11/2 TBL 2TBL 1 cup 1 tsp 1/2cup 1314tsp 1112 tsp 1 cup 2 tsp 3f4 cup 112 tsp 1/4cup 11/2tsp 7 7 7 7 7 TIP: * Vanilla flavoring may be substituted if you do not have banana flavoring. If you want a darker loaf bake on Setting 1 'Cheny juice may be substituted. Large CHOCOLATE BREAD Ingredients 1 egg plus enough water to equal bread flour salt sugar dry milk butter Chocolate chips vanilla extract walnuts or almonds yeast Use Setting Large Ex. if you do not have Large 1 cup plus 1 TBL 31/4 cups 1 tsp 2TBL 11/2 TBL 1 TBL 1fs cup 11/2 tsp 1/2cup 11/2 tsp 7 Large 1 cup Ex.BANANA CHIP BREAD Ingredients bananastrawberry nectar bread flour salt sugar butter banana chips banana flavoring* old fashioned oats yeast Use Setting Regular 314cup Large 1 cup Ex. Large 11/2 cups 11/3 cups 41/4 cups 11/2tsp 1/3cup 2 TBL 11/2 TBL 1/2cup 2 tsp 0/3 cup 1314tsp 2114 cups 1 tsp 1/4cup 1 TBL 1 cup 113cup 1 tsp 2114tsp 7 31/2 cups 11/2tsp 1/3cup 2 TBL 11/2 cups 1/2 cup 2 tsp 21/2 tsp 7 13 . BANANA GRANOLA BREAD Ex. Large Ingredients bananastrawberry nectar bread flour salt sugar butter granola banana chips banana flavoring* yeast 7 Use Setting TIP' * Vanilla flavoring may be substituted banana flavoring. CHERRY BREAD Ingredients cherry flavored fruit drink= bread flour salt sugar dry milk butter dried cherries vanilla extract walnuts or pecans yeast Use Setting TIP.
.. the easy way The DOUGH setting allows you to make a variety of doughs. If it does not double in size. • Let the dough double in size.. milk or other foods that could spoil.. Dough is ready when an indentation remains when the dough is touched. And remember the key guide words. • An empty oven with warm water placed in a bowl at the bottom makes a great place for proofing dough. ." let it rest covered for a few minutes and roll again. a If the dough you are rolling "shrinks back. Be sure to allow time for the dough to "rest" and "rise. you do the shaping and baking. the dough will need to be removed promptly when the setting is completed. The machine does the mixing and kneading. • Remember if you are using the Delayed Finish feature for making dough. • Greased/oiled bowl refers to a bowl in which about 1 tablespoon of oil has been spread onto the bottom and sides of the bowl. use a light touch when rolling and shaping the dough and handle the dough as little as possible. n=s FOR MAKING DOUGH • Lightly floured surface refers to about 1 to 2 tablespoons flour being spread onto a cutting board or countertop. when directed to in a recipe. the resulting product may not be tender. it is suitable only for those dough recipes that do not contain eggs. "light" and "little" .Real Dough . Remember to remove dough before preheating the oven. For best results." wherever indicated.
Spread with V2cup (2/3 cup) butter. Let stand in warm. starting at the 12-inch (16-inch) side. remove dough from inner pot. 1 braid Place Dough ingredients in inner pot in order listed. Combine remaining Filling ingredients and sprinkle over butter. let rise until doubled in size. Roll up tightly. or until doubled in size. Place on lightly floured surface. Place in 2 (3) greased 9-inch square pans about V2-inchapart. draft-free place for one hour. or until doubled in size. Transfer to greased baking sheet. pinching together at other end and secure braid. making 3. 10-inch (13-inch) (16inch) ropes with tapered ends. Cut into one inch pieces.When setting is complete. remove dough from inner pot. Bake in preheated 350°F oven 25 to 35 minutes. braid together. jelly-roll style. Pinch ropes together at one end. Let stand in warm.CHALLAH BRAID Ingredients Regular % cup Large Ex. Bake in preheated 375°F oven for 25 minutes or until golden brown. Divide into thirds. or until golden brown. Use DOUGH setting (8). Use DOUGH setting (8). 30 minutes. punch down. Sprinkle with poppy seeds. press START. 16 (24) rolls 15 . Punch down again and roll into a 12 x 16inch (16 x 24-inch) rectangle. Combined Wash ingredients and brush onto braid. Mix together Glaze ingredients until smooth and drizzle over top of warm rolls. press START. draft-free place. about 45 minutes. Place on a lightly floured surface and punch down.When setting is complete. Large CINNAMON ROLLS 16 rolls 1 cup 24 rolls to equal* 1 egg plus enough water 1 cup pius *2 eggs 1 TBL 11/2 cups 1V" cups Place Dough ingredients in inner pot in order listed.
point-side-down. Cover and let rise in warm. Roll up each wedge. Place on floured surface. Cover and let rise in warm. 18 . Brush with melted butter. Depending on size recipe se~ lected. Place. press points. Use DOUGH setting (8). or until golden brown. starting at the wide end. Punch down dough. ts-tnch. on greased baking sheet(s) and shape into crescents. or 20 rolls Not suitable for Delayed Finish setting. Cover and let rise in warm. Punch dough down. roll dough to 10-inch. Cover. or until doubled in size. press START. Place ingredients in inner pot in order listed. or 20 wedges. draft-free place. Use DOUGH setting (8). Punch down and divide into 18 (24) equal pieces. and let rest in warm. 10. remove dough from inner pot and place in greased bowl. Bake in preheated 375°F oven 8 to 10 minutes. Dip dough pieces in melted butter and then roll in cheese-garlic mixture. 20 to 30 minutes. draft-free place. Serves 6 (8) Not suitable for Delayed Finish setting. 15. or 20-inch round. remove dough from inner pot. Bake in preheated 350°F oven 35 to 45 minutes. rolls 15 rolls 20. press START.15. turning to coat evenly. rolls Place ingredients in inner pot in order listed. When setting is complete. or until golden brown. draft-free place 30 minutes. Brush with melted butter. Combine cheese and garlic.CHEEZV MONKEY BREAD CRESCENT ROLLS 10. or until almost doubled in size. draft-free place or until doubled in size. Cut into 10. When setting is complete. 45 minutes. Place in greased bowi. turning to coat evenly. Arrange in layers in well-greased 10-inch Bundt (tube) pan or in single layer in well-greased 13 x 9inch baking dish.
When setting is complete. covered. place in greased bowl. Brush combined Wash ingredients over tops of loaves. On a lightly floured surface. Place 3 inches apart on greased baking sheet(s). shape dough Into a large bali. Use DOUGH setting (8). let stand. Place on 2 (4) greased baking sheets and brush French twists generously with melted butter. Punch dough down and place on lightly floured surface. Place on lightly floured surface. 30 to 45 minutes or until doubled in size. draft-free place. or until golden brown and sounds hollow when tapped. remove dough from inner pot. roll into 14 to 16-inch ropes.FRENCH BAGUETTES 2 Loaves 3 Loaves FRENCH TWISTS Place dough ingredients in inner pot in order listed. or until golden brown. or until doubled in size. in a warm. Punch down and divide into 18 (36) equal pieces. draft-free place. starting at the 12-inch side. draft-free place until doubled in size. Bake in preheated 375°F oven 20 to 30 minutes. starting at fold. Place on greased baking sheet Cover and let rise in a warm. rolling to remove air bubbles. make 3 to 4 diagonal slashes across each loaf top. press START. jelly-roll style. 19 . With a sharp knife. 30 minutes. or until doubled in size. press START. Roll dough into 12 x 16-inch (12 x 24inch) rectangle. turning to coat evenly. draftfree place. 18 (36) twists Italian Round Loaf Use either size of the French baguettes recipe above. remove dough from inner pot. Cover and let rise in warm. left. Cover and let rise in a warm. draft-free place. After removing dough from Inner pot. When setting is complete. Use DOUGH setting (8). turning to coat evenly. 20 to 35 minutes. Cover and let rise in warm. 30 minutes. 2 (3) loaves Place Dough ingredients in inner pot in order listed. Place in well-greased bowl. Shape into 12-inch long loaves. Brush combined Wash ingredients over twists. 30 to 40 minutes. Bake in preheated 400°F oven 12 to 15 minutes. Fold each rope in half and twist. Place on a lightly floured surface. Divide dough into 2 (3) 12 x 8inch pieces. Roll up tightly. Bake in preheated 350°F oven 30 to 45 minutes. or until doubled in size. Let rise in warm. or until golden brown. or until doubled in size. draft-free place.
TIP: Two (Three) 13 x 9-inch baking sheets can also be 20/3 CUpS 1/2 lb. 8 oz. remove dough from inner pot and place in bowl greased with 1 (2) tablespoon(s) olive oil. Roll dough onto 13 x 18-inch (16 x 22-inch) baking sheet. Place ingredients in inner pot in order listed. pizza sauce. remove dough from inner pot. Roll remaining 3f4 of dough into 1 (2) 11 x 17inch rectangle(s). Bake in preheated 425°F oven 30 to 35 minutes. 8 oz. 1 (2) filled loaf (loaves) used. 1 13 x 18 inch (16 x 22-inch) bread 20 . Allow to cool 15 minutes before removing from pan. When setting is complete. Sprinkle fresh herbs and garlic over the dough. 2 cups Place Dough ingredients in inner pot in order listed. press START. pepperoni slices and olives. Roll remaining dough into a rectangle to fit the top of the filled loaf pan. press START. Cut 2 slits on top layer of dough for steam to escape. Sprinkle 1/2 of the mozzarella cheese on top of dough layer. Set aside 1/4 of the dough. This bread is delicious served with pasta. Top with 1/2 of the cooked sausage. Remove excess dough. Parmesan cheese.LAYERED PIZZA LOAF 1 Loaf 2 Loaves FOCCACIA BREAD 1/2 cup 1/4 cup 3/4 cup plus 2TBL 1 lb. Repeat layers beginning with mozzarella cheese and ending with olives. Bake in preheated 375°F oven 35 to 40 minutes. When setting is complete. Use DOUGH setting (8). pinching edges together to seal. egg(s) and basil in medium size bowl and mix well. or cut into diamonds and served as an appetizer. Great served warm or refrigerated. Allow to stand 15 before cutting. Line 1 (2) 4 x 9-inch loaf pan(s). or until crust is well browned and loaf sounds hollow when tapped. Combine spinach. Turn dough to coat evenly. Let stand 15 minutes. spinach mixture. Use DOUGH setting (8). 1 lb. Cover and let rest 30 minutes. Cover dough liberally with remaining 1/2 cup (3/4 cup) olive oil.
Let cool 1 minute. or golden brown. press START. Let rise in warm. 9-inch square pans). Mix together topping ingredients in a small (medium) bowl. Bake in preheated 350°F oven 35 to 45 minutes. stir until mixture comes to a boil. remove dough from inner pot. draft-free place. Let rise in warm. 12 (18) rolls 21 . Bake in preheated 350°F oven 20 to 30 minutes. Spread with the 1/2 cup (:0'/3 cup) butter. Allow mixture to boil for one minute without stirring. Roll up tightly. press START. Roll into 2. remove dough from inner pot. Roll into 12 x 16-inch (18 x 16-inch) rectangle. remove from heat and cool for five minutes. spacing about 1/2-inch apart. 30 minutes. draft-free place 30 to 40 minutes or until doubled in size.When setting is complete. When setting is complete. Divide slightly cooled Topping mixture into 2 (3) 9-inch baking pans. sprinkle generously over buttered dough. 12 (18) rolls Place Dough ingredients in inner pot in order listed. Turn onto heatproof serving platter or tray. Combine Topping ingredients in a t-quart sauce pan. or until doubled in size. Cut roll into 12 (18) t-lnch slices. jelly-roll style. Carefully place roll slices on top of mixture. or until golden brown. starting at the 12-inch (18-inch) side. Mix together cinnamon. Serve warm. Place on lightly floured surface: punch down and let stand for 30 minutes or until doubled in size. Cut each rope into 6 (9) pieces. Place in greased 10 x 13-inch pan (2. 12-inch ropes.STICKY BREAKFAST ROLLS REFRESHING ROLLS Place Dough ingredients in inner pot in order listed. Dip pieces in Topping mixture. covering well. Use DOUGH setting (8). sugar and nuts. Use DOUGH setting (8).
THE BREAD FACTORY PLUS CHECKLIST C ~--::: TEMP TOO HIGH YEAST COLLAPSED TOPOR "SINK HOLE" NOT BAKED IN CENTER OVER RISING SMALL "SHORT" LOAF SIZE/ NO RISE SIDES TOO DARK OR BURNT WATER/LIQUID WHOLE WHEAT BREAD INGREDIENT ADDED IN WRONG ORDER OR PROPORTION/ INGREDIENTS CHANGED OR SUBSTITUTED TOO MUCH YEAST INCORRECT MEASURE/OLD CHECK AGE AND TYPE OF YEAST I TOO LITTLE WATER TOO MUCH WATER ! TOO MUCH LIQUID WRONG TYPE OF FLOUR USED DARK BROWN SUGAR USED TOO MUCH SUGAR TOO LITTLE SUGAR IMPROPER CREANING TOO MUCH SALT TOO LITTLE SALT/SALT OMITTED DOUGH EXCEED CAPACITY OF MACHINE DELAYED BAKE FEATURE 22 .
iDENSE rEXTURE OPEN. If using jarred yeast and it has been open more than 1 month. dried fruits or other ingredients. I I This mixture should double in 15 minutes. I i i Do not use strong detergents that contain "degreasing" ingredients. 1 teaspoon sugar and 1/2 cup of 80-85°F water. If recipe calls for fruit or vegetables.iHEAVY. When dough rises to the top of the machine. Use white sugar instead of brown sugar. I I \ Always check ingredient list before pressing START. more. Warm weather. Use yeast before expiration date. flour the next time you make the recipe. Reduce liquids by 1 TBL. whole grains. check its freshness with the following test. slightly reduce salt. OR HOLEY TEXTURE EXPLANATION Use water between 50°F to 78°F. Reduce water by 1 to 2 TBl. Use light brown sugar instead of dark brown. Start with 1/8 teaspoon less. Use the flour called for in the recipe. Yeast can be kept in the refrigerator or freezer. I j I Decrease yeast amount by 1/4 to 1/2 tsp. For Whole Wheat Bake. and pat dry. Add ingredients in the order and amounts listed In the recipe. COARSE. Yeast and/or other key ingredients were omitted or mismeasured. trY adding 1TBl. When room temperature exceeds 82°F. I I I 23 . i I I Measure water correctly as listed in recipe. Recipe can become Imbalanced by an excess of whole grain flours. Too much dough was made. it interferes with circulation needed for proper baking and cooling. Use only regular dry yeast. yeast. If substituting butter or shortening with margarine. drain well I I ! Can happen with recipes calling for moist ingredients such as applesauce and yogurt and fruit breads. use 50°F water for best results. Add 1 to 2 TBL. Whole Wheat flours vary. Use less sugar. All-purpose flour will produce a shorter loaf. but shoud be brought to room temperature before using. keep the water and yeast from touching. which may cause the dough to rise too fast and the bread to collapse before baking begins. You may need to increase/decrease liquids. Combine 1 TBL. high humidity or overheated liquids all speed up yeast action. gummy center and a collapsed top. not rapid-rise or compressed yeast. Exceeding the capacity of the bread pan may cause an underbaked. This feature was used and ingredients were placed in bread pan in a way that salt or water were in contact with the yeast for a prolonged period. Humidity may be high. Use bread flour where specified. If loaf is still short. the next time you make the recipe.
AUTOMATIC BREAD MAKER 5PA6Pl0C02600 .
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