“Y2 ZQUIRUSHI BB-PDC20 PoBEFORE GETTING STARTED. 3 RAPID WHITE Rapid Basic White Broad 18 BREAD Fapid tain Horb Broad 15 ware Fapid Raisin Bread 15 Basic White Bread 6 lalan Herb Bread 6 RAPID WHOLE WHEAT Toney Bread 6 Rapid 100% Whole Wheat Bread 16 Raisin Bread 7 Rapid Light Rye Bread 16 Chocolate Bread 7 Cranberry & Wahu Broad 7 posh pou WHOLE WHEAT utter Rolls 18 100% Whole Wheat Bread 8 Doughnuts 19 100% Whole Wheat Wahl Bread 8 Breadsticns 20 ight Aye Bread 3 Bagels 21 Pumpernickel Bread 8 Traltional Pizza Dough 22 Thin-Crust Pizza 22 EUROPEAN © Thick Crust Pizza 22 French Bread 9 Margherita Pizza 23 Ruste Herb Bread 9 # Tomato Sauce 23 Sesame Bread 9 Bacon Bread 9 OTHER ‘SOURDOUGH STARTER MULTIGRAIN Light Sourdough Bread 24 Grain Bread 10 12 Grain Bread 10 cake Muligrain Raisin Bread 10 Pound Cake 25 Tea Cake 25 GLUTEN FREE Com Bread 25 GlutenF: 4 Glues 1 Jaw Gluten Free Rasin Bread n Strawberry Jam 26 Orange Marmalade 26 SALT FREE Salt Free White Bread 12 (HOMEMADE Sak Free Whole Wheal Bread 12 OVERVIEW OF THE HOMEMADE COURSE 28 Ginnarnon Rll Bread 30 SUGAR FREE Party Bread 31 ‘Sugar Free White Bread 13 Marble Bread 32 ‘Sugar Free Whole Wheat Bread 13 Mini White Bread 33 Meatloaf Mir 33 VEGAN Homemade Pasta 34 Vegan White Breas 14 Tomato Pasta 34 Vegan Whole Wheat Bread 14 Gluten Free Dinner Bread 35BEFORE GETTING STARTED. ABOUT THE ICONS WHITE em \When preparing recipes fom this Recipe Book, use fo select the appropriate course. If the following icons are displayed in a recipe: Timer function CANNOT be used The color of the bread crust can be ‘changed using the CRUST CONTROL button. (LIGHT/MEDIUM/DARK) | G-*1 Thsp" means 1 tablespoon of an ingresient filed to ine brim ofthe supplied Measuring Spoon (L) and then | teveled of “1 tep” means 1 teaspoon of an ingredient | filed to the brim ofthe supplied Measuring Spoon (S) and then leveled oft i Thetabiespoon [Dry wie [ Approx. 49 L aporex t8mt_[ Sugar _| Approx. 12g : The teaspoon] Dry Yeast | Approx. 99 L Ger sm. [Sat | Approx. 6a Line tor approx top. © The photos inthis Recipe Book are serving suggestions. BREAD ~How to make Basic Bread~ F Refer to your Operating instructions for details on use and maintenance of the product, Remove the Baking Pan from the Main Body and attach the Kneading Blades to the Rotating Shafts in the Baking Pan. 3 Ade the dry yeast © Do not allow the yeast to come into contact with water or any qu 2 dd the ingredients to the Baking Pan. 1 The ingredients and the order in which they are added to the Baking Pan difer depending on the recipe ‘Aad in tis order 4 sat the Baking Pan nt the Man Body select th desirad course, ane pres (5)BEFORE GETTING STARTED... (cont [= How to Measure Ingredients Measure ingredients using a kitchen scale. ‘© Akitehen scale measures ingredients accurately for botter baking results ‘© We recommend using a digital scale (that measures in 0.19 increments). @ Follow the recipes in this Recipe Book, Results may not be satisfactory ifyou Geviate from the prescribed ingredients and their amounts. If you do not have a kitchen scal For measuring liquids (such as water): HN For measuring dry ingredients (such as flour} Use the supplied Liquid Measuring Cup. : Use the supplied Nested Measuring Cups. i a YSZ / = aA Forieariing ssa STS | (epee Ss eo not measure cry ingredients using the Liquid Measuring Use the supplied Measuring Spoon (Can be used for both liquids and dry ingredients.) Cup, Coke ke ) Do not tap. Do not shake. © Loosely fil the ® Level off with the back of measuring cup. aknife, etc > Do not scoop directly ‘with the measuring . cup. Cone Deane D Seeanaanre eo, Km Lge notte RO (Gitte bread doos not bake correct, refer to P 87-98 in the Operating instructionsAdd Beep Approx. 45 min Rest WHITE ED ED Cres) LIGHT 3:5 MEDIUM, DARK Basic White Bread {WHITE 309 (Aprox. sr) Water 5539 cups | Bread Four a8 abso. | Sugar 29 Bose. | Ory Mik 105 Zip. ‘Salt 35a) 72% Tesp. | Unsalted Butar ea 2p. api Fse Yeast Add th ingredionts tothe Baking Pan inthe oxder listed. 2 Press the COURSE uton o select the Course No. and press the START button. e) @ Honey Bread 1 Aas the ingredient to the Baking Pan inthe order tise, 2 ress the COURSE bull fo select the Course No. and tess tne START button “a WHITE 32 pre 3) Water 320 (oprox. 3). Wiator (°F 15°0) 28g Tew. [ ove oF 609 ‘Tee Honey 5599 Pheups | Bread Flour 5599 “4% cuss | Bread Four 369 Tess. | Sugar 7 21s. Sal “09 Zisp. | Sat 359, 2% Tap. | Unsaid tar 1a “isp. | rod Basi a 2p. pid ise Voast om Zip. | Rapid Rise Yeast Ail tha ingredients tothe aking Pan inthe order ste. 2 ress the COURSE button tose press the START button, ect the Course No, and1. Break apart the raisins for 2. Add the ingredients except ELIZIA to the ‘Baking Pan inthe ordr Ista, & Chocolate Bread on WHITE Sg pre nL) ie sg x Large Bap toaton) toa “apa + 3 Tep [Bread Four 369 Tos. [Sugar “09 2p. sat 9 204 Thap. _[Unsated Bar “09 2 Thap. [Unsweetened Cozna Powder 6 = Rapid Rise Yeast 809) Tbsp. [Chocolate Chips © Cranberry & Walnut Bread | WHITE 2209 go 2) 599 ET caps [Bread Fr ro ‘esp [ar ‘3 2 Tes [by Mi 109 ip. Sat 359 2s Toap__| Urata os ip. apd is Yast 559 Tieap Taras 08 Seep [ed carbon 1. Cutthe walnuts and the ariod cranberries or into %" (approx. 6mm) pieces. 2. Aes te ingrecionts except tothe Baking Pan i the ovderIsted, 3. Press tne COURSE bution to select the Course No. and press ine START pte. 4. When he Add Beep sounds, ocd EIEN to the cough, @ Raisin Bread a WHITE 300g prox 50) Water 5205 ope Bread Four 389 ‘Toss _| Sugar 89 2 Tosp. Dry Milk 109 2p. sat 29 1p. Cinnamon 359 2% Tap. | Unsatod Bator oI 20. Rapid Fis Yoast I= 1409, ‘Teup [Raisins 3. Press the COURSE button to select the Course No. and press the START button. 4. When the Add Beep sounds, ade the dough © 1. Add the ingrecionis except ‘othe Baking Pan inthe o1aar Isto, 2. Pross the COURSE button to select the Course No. and press the START button. 3. When he Add Beep sounds, add CEI to tne dough.“3° WHOLE WHEAT Add Beep Approx. 48-58 min, etc) © 100% Whole Wheat Bread ‘3° WHOLE WHEAT 3709 (AT. OT) Water 2091 ‘Toe. | Honey 559 4% cups | Whole Wheat Flour 369 ‘sos. | Sugar 89 ‘2Toss.__| Bry Mik 7109) 2p. Salt 22 -#Toss._| Vial Wheat Ghion 289 2Tosp. | Unsalted Buter 2 2p. Fapid Piso Yoast Ada the ingredients tothe Baking Pan inthe order sted. 2 Press the COURSE button to select the Course No. and press the START button. ‘8 100% Whole Wheat Walnut Bread = WHOLE Wh 1 Cate watts or ito % approx 2 oe EG 6mm) pieces. os Repo War FES) Add tne ngdin' xcept EATEN 00 Bak Ea Trop. [Honey 2 ee emda aes ° Ea 7 caps | Woo Whoa Fb 5 esp. [Sugar 3 res the COURSE bron oslo! the Cour No. and a Esp oak prot he START btn 09° Disp. ‘Salt 4 When the Add Beep sounds, add GEIAIAEEIEMTS to the er ‘Tea val Wa ion ough 2 ap. Usa utr rm Tap | Rap so Yous 10 Pumpernickel Bread * ee [wana am] “e ol °S* WHOLE WHEAT 1 09 TEP aN ae & Light Rye Bread a Zisp_— [star Gatos — 195 Tosi [ Urs oes Pond 2 WHOLE WHEAT 249 2 Tbsp. Vegetable Oil 0g Po 08) Water TES) 0, Top [Honey 5 Slaps Bras For 0 Teas [ered Far m7 Teen Woke Wheat ow 1308 Tap | Whole Wit Four 1305 ‘reup | Rive Flour 68 Keon [Rye Four 2a Pan Som 58 Fan [eonmea 7 Pb oa tes [so 798 Pansat 7 5 t 2 an unmao Br ca # Tban_ | Via Wet Gon ea sp. [Rapa Rise Yost a Tap | Ravi se Yast _] Add the ingredients to the Baking Pan in the order listed. 2 Press the COURSE button to select tha Course No. and press the START button. 1 Aha gale ling Pan nt crate 2 Press tha COUASE button to select the Course No. and press the START buton,3 EUROPEAN Add Beep etic) 4D French Bread “3 EUROPEAN 5209 (pp. 200 Water 5539 ‘keips | Bread Flow ‘a ‘Hosp. [Sugar ‘20 Steep. | Dry Mik toa 2p. Salt Ey ip Rapid Fis Yoast Ack the ingredients tothe Baking Pan inthe order ste. 2 Press the COURSE button to select the Course No. and press the START button 2 Rustic Herb Bread &. ve. ‘The completed loaf may be less satisfactory if the temperature cof the dough Is too high when using the EUROPEAN course, room Use walor hile inthe roigoraor (°F 5°) SrgieteNeiar a) ©The routs may be las eatistactory tine CSTE “mer tinction uses 13 Sesame Bread press the START button 14 Bacon Bread ©" EUROPEAN 3g ion RL) Water FS) 5 Leaps [Broad Fur 7 sp, |Sogar 75 sexe. | Bry Mik 1a 2p Sat Tenses Coarse Bick Popper 280 dex |e Send Gaeon ennsed & 2p apis se Yast Gx=x==, 0 Zier |ThieeSieed Bacon tied and grease drained) “Measure the weight of the bacon ator it has boon tied. "3 EUROPEAN 3 EUROPEAN 3g psn 001) Water FSS) Sang ops er aie 2a Zip | Oiveo 359 Tk apa [Bread Four 559 hess [read Fur 20 ‘Teap- [Sugar “2 1Teep. [Sugar 20 Tbsp. [Dy ik “25 3 Tesp. [ory Mik 70 Big. [Sab ro 2isp. [Sah 76 2 Toap | Sesare Seade 2 2iep. | Dad Baal FA tivo. [Rapa fis You 6 2iep. | Rap Rise Yast cop 1 Add he wgrecents tothe Baking Pann te orc 1 Ashe greens to he Baking Pann te oder ste. 2 res the COURSE button to select he Course No. and 2 Press the COURSE button to select the Course No. and press the START button 1 Outthe thick-siced bacon (ried and grease drained, 576) for ELATED rio 4" (aprox. 130m) wice pieces: the ngreciens excep: ELATED to ne Baking Pan nthe order listed 3 Prose the COURSE button to select the Course No, and press ine START button 4. Wnen the Add Seep sounds, add AED dough.“a MULTIGRAIN Add Beep Approx. 45 min cn LIGHT ‘MEDIUM DARK 5) 7 Grain Bread ‘g MULTIGRAIN 309 Aspro. 31m Water 2285 73% 6058 | Whole Wheat Flour 2176 12% cups | Broad Flour 1009) Bou 7 Grain Coreal 366 23 Tose, ‘Sugar 09) 2. Salt 26 ‘2 Tesp. Unsalted Buer Sa 2p apie Fise Yeast |] Add the ingredients to the Baking Pan in the order listed. 2 Press the COURSE button to select the Course No. and press the START button. 16 12 Grain Bread “p MULTIGRAIN 380g gp 96rH) Water =F 75) 19 ‘ZThsp__[sunloer Seeds 09 Te Wle Wheat Four 2995 iene | Bread Four 759 Th cap 10 Gran Cereal 39 heap ye Four 389 Stes | Sugar 05 rep. Sat 28 2 Tosp | Uneaied Baer 65 Zp. Poppy Seeds ‘Aarne Taragon 0131) 6 ae api Rise Yoast YT? Multigrain Raisin Bread g MULTIGRAIN 3209 gpa Sint) Wiatoe 795 Teuss | Whole Wheat Four Bag Ziews [Bread Four 3g ‘Tesp._—_| Tot Four oy ‘Tese.___[ Sugar 709 Zep. Salt a9 2 Tess. | Unsaed Butar 29 Zep. innamen 6 api Rise Yossi 79 Bow Rai 10 Ac the ingredients to the aking Pan inthe order sted. 2 Press the COURSE button to select the Course No. and press the START button ‘Because poppy seeds are hard, adding more than the stated amount to the Baking Pan may damage ~ the nonstick coating ofthe Baking Pan and Kneading Blades. NOTE I Add ine ngresients except tome Baking Pan inthe ore ste. 2 Press the COURSE button to select the Course No. and press ine START button 3 When the Add Seep sounds, add GITISINY to tne dough.‘Add Beep r— “5 GLUTEN FREE mr LIGHT MEDIUM, DARK J8 Gluten Free Brown Rice Bread S* GLUTENFREE | [G)twes) 360g (Approx. 360m) Mik 1503 3 Large Fags (eater) 159 (Agprox 16m) 1 Tesp. | Apple Giger Vinegar” 360 ‘Tbsp. | Vegetable Ol 09 ‘Tbsp. | Honey ‘3009 2eups | Potato Starch 2289 1% cups | Brown Rice Four | AD m ‘TTesp.__| Xanthan Gum 7.50, (=A tsp. | Salt 39 is5. ‘elo Dry Yeast “If the contents have saltled, shake the botle before using 19 Gluten Free Italian Herb Bread “3 GLUTEN FREE 3809 Approx ony Mik 1509 a argo Fags oat) 159 (poe TSN) 1 Teas. —_| Apple Ger Vinegar” 369 Thep.___| Vepotabe Ob 09 2 Thep.__| Honey 3209 Zeus | Potato Sara 7203 ‘-icups | Srown Ree Fur 89 ‘hsp. | Xanthan Gum i sp. | Dries Basi 758 it | Sal 6 tsp, [Acie Dy Yeast 20 Gluten Free Raisin Bread “If the contents have sotied, shake the bottle before using. “o* GLUTEN FREE 009 opto ado) ‘i 7508 a arse E555 (ate 159 ispox (Sm) 1 Tap. | Apete Cicer Vnegar™ 369 ‘Top. | Vegetable 809) ‘a Tosp. | Honey 3209 2ewps | Potato Sarah 2289 1% ews | Brown Ree Fw | 5, ‘Tbsp. | Xanthan Gum sp, ‘cinnamon iH top| Sal Step. Rete Dry Yoast Treup [Rais “ifthe contents have sotied, shake the bottle before using. 1 Patina bowl and mx well 2 Add the ingredients to tne Baking Pan inthe order sta. 3 Press the COURSE button to select the Course No. and press the START button. 4 Wen the Aad Beep sounds, horoushly serape down the ious and one ingreg ens liom the sides of tho Baking Pan ‘bie Botom using 3 ober spats 1 Put A in a bowl and mix well. 2 Add the ingredients to the Baking Pan in the order listed, 3 Pross the COURSE button to select the Course No. and press the START button. 4 When the Aad Beep sounds, thoroughly scrape down the flour and otering’ed ents rom the 2169 a he Baking Pan ‘oihe baton using a ber spatula. Towa 2 cnet CRIED 3 hashe ged oun ENEEMEEND os Baking Pan inthe order std ‘bowl and mix well 4 Press the COURSE button to selact the Course No. and press the START button. 5 wen the Aad Seep sound, noroughly srape down ne {ou an oer ingraienis rom ne sides ofthe Basing Pan ‘oie bolom using a ubber spaiut a SED ore dough. "Add Beep > CED Cre) UGHT 6 Bake MEDIUM. DARK QP Salt Free White Bread “8 SALT FREE 3209 Roprx. 820m) Water 159 (Aprox. Sm) 1 Tosp. ‘Apple Cer Vinegar” 5459 ‘acupe 4 3Tow| Breed Flour 429 3-16 Tosp, | Susar 729) ‘3 Tbsp. Dry Mik 259) 2:1 Tosp. | Unsalted Butter 3a 80, api Fise Yeast “ifthe contents have settled, shake the bottle before using, 22) Salt Free Whole Wheat Bread “SALT FREE 4009 (Aspox. 400m) Water (°F SO) 159 (Acprox 16mL) 1 Tose. ‘Apple Cider Vinogar™ 559g caps | Whole Wheat Flour 420 3-2 Tosp. | Sugar 2a) 3 Toap. Dry Mik 169) 2 Thep. ‘Vial Wheat Gluion 350 2-1 Tose. | Unsalted Buttor 3 6. apie Fiso Ve “Itthe contents have settled, shake the bottle before using 12 1 Ads the ingresients to the Baking Pan inthe order Ist, 2 ross the COURSE button to selec! tne Course No. and press ine START button ‘The completed loaf may be les satisfactory if the temperature igh when using the SALT FREE course Use wate chitin the roigpatr (TF 15°) Th rsuls maybe less sastacory ithe timer fonction used Ade the ingresients tothe Baking Pan in the order Iste. 2 ross the COURSE button to selec! the Course No. and press the START button,Rest Rise Bake 23 Sugar Free White Bread “0S SUGAR FREE 1 Ack the ingredients tothe Baking Pan inthe order sted. 3209 (Aeprox. 20m} Water 5459 eapa v3 Tsp] Breas our 2 Press the COURSE bution to select the Course No. and 12 ‘3 Tesp. Diy Mik press the START bution, see +t ‘The completed loaf may be less satisfactory it the tamperature 280 pe Tee. Unsalted Bator ofthe dough fs too high when using the SUGAR FREE course. 39 Te. apis ise Yoast ithe room Uso war chien ts rtigerator (FF 15°C} The results maybe less satstacory ithe timer function eed 24 Sugar Free Whole Wheat Bread ‘9* SUGAR FREE 1 Ada tho ingrodonts to the Baking Pan nth order ste. 3609 (Aprox 0) ‘Water °F 15°0) 5539 ‘Ti esps | Whole Wheat Flos 2 Press the COURSE button to select the Course No. and 15 Stee Ton ak tess the START button, 759 tise. | Salt 153 ‘2 Tesp. | Vital Wheat Guten 289 2 Tesp. | Unealtd Butor 39 sp. apa ise Yeast 13Add Beep Approx. 45 min > ED Cra LIGHT MEDIUM 14 160g (Aspen. 169M) Water "160g (Aspen. 16) ‘Unsweatened Almond Mik 2g 2 Tbep. ‘Owe oH 545g 4 caps + 3 Teg. | Broad Flour 36 ‘3 Thsp. ‘Sugar tog 2isp. Salt asa T= 6p. | Rapid iso Yeast 26 Vegan Whole Wheat Bread “3° VEGAN 210g (Asprox. 0m) Water 160g (Aserox. 16074) ‘Unswostened Armond Mik ag 2 ibep. Olive O1 5599 7. cups [Whole Wheat Flour 380 ‘a Tbep. ‘Sugar 0a 21s, Salt 2a ‘3 Tbsp, Vital Wheat Guien ea 21s, apie Fise Yeast Fest Fie Bake DARK 25 Vegan White Bread VEGAN Ada the ingrecients to the Baking Pan inthe order listed 2 Press the COURSE button to select the Course No. and press tne START button. Ads the ingredients tothe Baking Pan in the order iste. 2 Press the COURSE button to select the Course No, and press the START button.9 RAPID WHITE Add Beep Approx 38 mi VEE Se wr a8 weit | 238 ark 2 “9° RAPID WHITE 3209 Agro. ny 5539 aioe 489 Tbe. a5 Boe. 103) 2s. 359 2-5 Thap._[Unsafed Butter 759 2kisp. [Rapia Rise Yeast 1 Add the ingredients tothe Baking Pan inthe order sted. 2 Press the COURSE button to select the Course No, and press the START button. 28 Rapid Italian Herb Bread “9° RAPID WHITE 32 (Arex 220m) Water 2A 2 Toap. [Olve OF 5459 ‘cue +3 Tes Bread Flour 489 4 Tbsp. Sugar a 2 Tosp. Dry Mik 10g 2180, Salt 23 2p. Dried Basi 759 2-16 tp. | Rap Fise Yeast 29 Rapid Raisin Bread 9° RAPID WHITE 09 pS) Wate 59 Zeger road Four ae Tsp. | Siar m7 Psp. [De i 15 a Sa % Ts ‘San 369 2 Tosh | Ural Bur 759 Zi lsp. | Rand ise Yeas 909 Hep [Raisins 1 Add the ingredients to tre Baking Pan inthe ore ste. 2 Press the COURSE button to select the Course No. and press the START button, 1 81eak apar the raisins for 2 Add the ingredients except GHIAIFEZISNY to the Baking Pan in the order sted 3 Press the COURSE bution to select the Course No, and press the START button. 4 Wen the Add Beep sounds, add GIFS to the ough, 1510 RAPID WHOLE WHEAT Add Beep Punch Down 16 “To. RAPID WHOLE WHEAT 380 (Approx. 80m) 40) 2 Tbsp. | Honey 3599 ‘1 cups | Whole Wheat Flour 369) 3 Tbsp. | Sugar 83 27Tbep. | Dry Mik 109 2 isp. Salt 329 ‘¢Toep. | Vial Whoat Guten 28 27Tbsp.__| Unsatod Butter z 2:1 ep. | Rapid Riso Yoast 31 Rapid Light Rye B To. RAPID WHOLE WHEAT 3309 (Approx. 830m) 4559 ih pe 37a 3 cup 24a) 2 Tee. 83 2Tbep. | Dry Mile 108 on Sal 2a) 2 Tosp._| Unsatlod Butler Tg 2:15 sp. | Rapid Rise Yeast Ace the ingtedionts tothe Baking Pan in tne orcer ste! 2 Press the COURSE button to select the Course No. and press the STAAT button Ad tne ingredionts tothe Baking Pan inthe ordo It 2 Pross the COURSE button tose press the START button. the Course No. and‘7 DOUGH Gluten Free dough can be made using the HOMEMADE course, Add Beep Rofer to P. 35. Approx 38 min 1. Add the ingresionts except to the Baking Pan in tre ore ste. 210g (Ageox. 107) press the START button 509 i ‘Largo Egg oatar) 3 Remove the dough rom the Baking Pan, Divide tre dough 3399 27 pe [Brose Flour into 29 equal peces. 229 3/4 Toop. | Sugar 5 Tsp. Salt 379 2008 Unalog Bute 2a isp api ise Yoast ex 50 i Large E59 (SE yay 159 Geprox TEmil) 1 Tbsp. [Water 4 Shape the dough from Step 3 Into smooth balls. Cover wha clot and allow to 8 for about 20 mites. nove Do not pull the dough apart by hand as it will damage the texture, Oo 682 tangles using a roling pin. Rol Gach triangle stating ‘rom the wide end as ilstrated. OP c> 6 Place the dough sear-side down on a baking tray tines with parchment paper. Soray the dough wih water anc allow fo riso a war place (95°F / 85°C) or about 30 ‘minutes or unt size doubles. 7 Beush wity (EEELEIEDD anc bake in an oven preheated to 350°F (177°C) for agout 18 minutes 1833) Doughnuts Makes @ ing doughnuts and 5 twist doughnuts ) ‘preparation ‘Butor Rell Dough ‘As needed ‘Cooking Oi ‘Asneeded ‘Granulated Sugar ‘As needed Powdered Sugar 1 Prepare butter oll dough, Rees P18 or “Ingredients Lis ano to Prepare 2. Remove the dough trom the Baking Pan, Divide the cough into 2 equal piaces. Shape hal of the cough into a bal to make ting doughnuts. CCutthe otner haf nto 5 equal pieces and shape ino bals fo make bist Soughuts Cover the dough with 2 clth and allow itto rest fr about 20 minutes. 3 Rollout the ring doughnut dough using a rling pin unt tis 4° (aporox. 1 30m) thick, and cut ‘out coughnat shapes. 4 Folltne twist doughnut dough into oylinder 12° (approx. Sem) long twist it ino arope-tke snape and press the ends togetner, che with water and allow o rise in a warm place (95°F 195°) for about 30 minutes or ul size doubles. 6 Heat the caoking olin large pot to 350°F (177°C), Add the dough trom Step 5, and cook to ‘a galden brown while turning eceastonaly. 7 Dust wih granulated sugar while hot, or allow to 00! sligly before dusting wih powdered sugar. 1920 34 Breadsticks {Makes 40) on Oimeer 209 a 10) i a i Lag gaa) 539 eps rad Fue 9 op. | Seg ‘oa sp. [sat 254 2 Ton [ Usage ‘s diss. Rap ls Yeas (ha toned [Grated Parmesan Ghossa: 1 Aad tne ingredients except Pan inthe order ste. tothe Baking 2 Prose the COURSE buton to elect the Course No. and press the START button 3. Remave the dough from the Baking Pan. Divide the ‘dough into 4 equal pieces and ral hem out using @ rolling pin into a7" x 5" (approx. 18m x 13em) rectangle. Cover wih a cloth and allow forest or about 20 minutes. 4 Cutthe dough into 1/2" (approx. 1 3om) pieces wih a tenon kalo, than use bath hands to ol the pieces into ropes 12" (approx. 30cm) long an working surface. ‘Rollout the remaining dough in the same manner, (Wake 40 ropes.) 5 Place the dough trom Step 4 on a baking tay Ined wit parchment paper. Brush water or egg whites (not listed in Ingrecins) on the surace ofthe dough, and then top with grated parmesan cheese, © Bake in an oven preheated to 375°F (191°C) for about 12 minutes.200g (Aro. 90) ‘water 4806 ‘3% cps | Broad Four 2 ‘2 Tose. Sugar 5 Tsp. Salt 2 Tsp. Rapid Fico Yeast cc ‘Asnesded Boling Water 20 Te. Honey Tz, ‘As needed ‘Cream Cheese 1 Add the ingredients except jand to Saeres 2 Press the COURSE button to select the Course No. and pon re atte 3. Flemove the dough ftom the Baking Pan. Die the dough fo 10 aqual pieces and shape into balls. Cover wih a Cloth ana allow to rest for about 20 minutes, 4 Poke your finger thcough tne contors ofthe dough from Step 3 o make holes. Move your finger around io gradually widen the holes, forming the dough into doughnut shapes. at ANNAN 5. Guta sheet of parchment paper ino 5" (approx. 13em) squares (70 sheets), place on a baking tay, and place the daugh rom Step 4 onto each parchment paper. Spray the cough with water and Allow torise ina warm place (95°F / 25°C) or about 20 minutes or unl size doubles. 6 Bring the water for boiling to a boil in a pot (approx. 68 02. 201). Dissolve the nonay inthe bong water. ‘Adjust he neat setting tothe point at which bubbles slowly rise trom the Bottom ofthe pot. (ApIoxmate wales temperature‘ 200°F / 93°C.) 7 Add the dough from Step 5 along with the parchment papar into tne Bot, 23 dough ata time, ‘and bol for 30 seconds per side. (The parchment paper will peel off naturally the pot) 8 ran the dough rom Step 7 well and place them on ‘baking tray lied with parchment paper. 9 Bako in an oven preheated to 375°F (191°0) or about 17 minutes. = ‘Proheal the oven 0 that you can start baking ‘the bagels as soon as they are done boling 10 when the bagels are done baking, slice them in halt ra eae ee rer teen Gonos “After Step 8, brush the dough with beaten egg ae i necetinete ae 2122 36 Traditional Pizza Dough [Thin-Crust Pizza: Makes enough for 4 pizzas 11" (approx. 28cm) in hameter \Thick-Grust Pizza: Makes enough for 2 pizzas 11° (approx. 28cm) in lamat 300g Agpox. 300m) Water 189, TE Tosp._| Ove oF 1889) ‘32% cups | Bread Flour 789, 53 Thsp_| Sugar 50 isp. ‘Salt Ea ‘ep. ‘apid Riso Yeast Ada the ingredients tothe Baking Pan in the order ste. 2 Press tne COURSE button to select the Course No, and press tne START baton, 1. Remove the dough tom the Baking Pan. Divide tne dough into 4 equal pieces ana snape into balls. Cover with cloth ‘and allow 1 est for about 10 2 lace he cough from Step J on ‘a shoot of parrment pager land ral cut inl a circle °° (approx. 280m) in diameter with araling pin (Rollout te remaining dough inthe same manner) 3 Transter the dough toa baking ‘ray wit the parchment paper, ‘and use 8 fork to make holes. 4 Spoon tomato or pizza sauce ‘vr dough, top with cheese and lopping of your choies 5 Bake in an oven prehested to 400°F (204°C) for about 15 minutes. Mien aer 2) 1 Bemove the dough from the Baking Pan. D vide tne dough into 2 equal pieces and snape into balls. Cover with cloth ‘and allow 1 est for about 20 rinutes. CO 2 Place te dough rom Step J on ‘a shoot of parcrment paper land rlit cu info a circle 1° (epprox. 20m) in diameter with aroling pin. (Rollaut the cemaining dough inthe same manner) 3 Tianster ne dough toa baking ‘ray wih the parchment paper, and use a fork to make holes. 4. Spoon tomato or pizza sauce ‘10 dough, top with choose land topping of your choice. 5 Bake in an oven prehested to 400°F (204°C) for about 15 minutes. Cet are(eater) Ingredients (Makes 1) + ‘Thick Crust Pizza Dough 28 S Toap.__| Tomato Sauew 149 092. | Fresh Mozzarala Choose 57 ‘Ghorry Tomatoos. 5 Basil Loaves also delicious when prepared using Thin-Crust Plaza dough. {Reter:0 P22 fo “nredions List and "How to Prepare" for "Thin-Crusl Pia") 19h and tomato sauce (eee below), (Retort P22 for ‘Ingrecients List” are "How to Prepare") 2 Cute mozzarella cheese into 14 (approx. Gn thick slices, 3 Remove the stem from the cherry tomatoes and slice them into 4 Spoon tomato sauce over ingresiens trom Step 2 w xagh, and top wit the Step 3 5 Bake in an oven preheated to 400°F (204°C) for about 16 minutes. 6 Ater removing tom the Teaves onto iz. fon, scatter he basil Ingredients (Makes 4) 320 7 Jeeups | Tomato Puree 26a, B Tosp, | Tomato Ketchup To sie Salland Pepper ‘Combine allo the ingredients and mix them well — 2324 is \ OTHER -— 12, SOURDOUGH STARTER ‘use SOURDOUGH 12: STARTER 3609 (Aprox. 90m). Water 2608 Zeus | Bread Four 69 21sp. | Active Ory Yoast 1 Ada the ingrecionts tothe Baking Pan inthe order Isto. 2 Pross the COURSE button to select the Course No. and press the START button, or! Prompily make Light Sourdough Bread after you have made the Sourdough Starter 8? Light Sourdough Bread WHITE Gs 389 Aprox Sint). 21 Tesp._| Apple Cider inegar™ 23g (Aprox Zl) 11-14 Tesp._| Lemen Juice 0g Soups | Bread Flour 2g 2Tosp | Sugar 75 ‘tsp. | Salt a isp. ‘Acie ry Yeast “Ifthe contents have settled, shake the bottle before using, 1 acd in the order Isted 10 te Baking Pan wich contains the Sourdough Starr. 2 Prose the COURSE bution to eeloct the Course 1 WHITE course) and press the START button.sera LIGHT E as CLOARKT | 200) 38 Pound Cake a eee 10.59 ‘SK tsp. [Baking Powder} cm 1 Met he unsalted butter and alow to coal room temperate, 2 Sit ingredients rom (A) together. 3 Ada the ingredients tothe Baking Pan inthe order Ista. Press the COURSE button o selet the Course No. an press the STAAT button. 5 When the Add Beep sounds, thoroughly scrape down the flour and olhe ingredients rom the sides ofthe Baking Pan to ‘he bollom using a WUbber spalula,Pross ine SAAT button agan. 39 Tea Cake Z “00 2 Lage Eos eaten 0g poe BOC) om 0 oz [Unsafe Buter Sp (Approx Sol) ep. [Varin Exact 2s Sew [Super 200 Zaps [Al Pupess Feu |, 705 3-1 tp [Baking Powder —} 20 3 Toss. [Tea Leaves (Ei Gry fal SEER 1 Met ne unsatd bster an albwt0 colt oom temperate. = 2 Sit ingrecien's rom 9 togetner, then ads the tea leaves ans mix gent 3 Fifer to How io Propare’ Stops 3 to 5 for ‘Pound Cake above. 40 Corn Bread 1 Met the unsalted butter and allow it to cool to room 1509 Large Eggs (beaten) ‘mix gently. 80g (Approx. 8OmL): Mik 3 Refer to"How to Prepare’ Steps 3 to 5 for ‘Pound Cake" 0 ex | Unsatod tor above 0 (ROE SAL ep. | Vanda Exch = 29 evp [Sugar NOTE + 1509 our [AlPuaee FUT | 7g] Uae in-ground” cammea which haa nar grin 1050 tsp [Baking Ponder —T iyoruse oer groune or mecim-grnd cores the 03 Teun | Gommea ine une) ‘Com Bread may end up wih share-raned texture 254} Strawberry Jam co 14 JAM 3008 Seups | Svawbories (net weigh 1579 Hew | Sugar 159 (Roprex.YEml)1 Tbsp. | Lemon Jui “Remove the stem, quarter or halve the strawberries, then lightly mash before adding to the Baking Pan, T Ada tne ingreaionts to the Baking Pan in the order Isted, 2 ross the COURSE button to select the Course No. and vrs fe Saat a 42 Orange Marmalade ia JAM 30091 ‘prox? | Oranges" 1379 soup | Sugar 15g (Approx. TEL} 1 Tbsp. | Lemon Juice a (Approx. mL) 1 Toso. | Brand “Tho 900g of orange should include the rnd (thinly sliced) and pulp (removed from the outer mambrane). 11 Wash the orange thoroughly and peel the rind. Cut the rind into thin slices, 2. Add the ingredients tom Step Jand enough water to cover hem to-apot, and bring toa bol. Drain off te aieas, Repost 3 Limes. 3 Remove the pulp ftom the the outer membrane, then dice te pulp into 2 to portions each 4 Aas the ingredients tothe Baking Pan inthe orde seo. 5 Press the COURSE button to select the Course No. and ptess ine START button 26 ‘aster washing ther, wipe ofall excose mole {OTe store: Pics ina clean container ond store nthe Tetrigertor Consume win one week ‘OTe finshed jam or marmaiade may be thinner than jam found in stores. For a thicker jam, add pectin Sa iw otter npreces ect typo of sugar cotanas nts tat je ho jam {ocd nas)a \~ HOMEMADEOVERVIEW OF THE HOMEMADE COURSE | _S*.'2°.2292ci Onwaing, The HOMEMADE course lets you customize the KNEAD, RISE and BAKE time, allowing you to create your ‘own special bread loaves, and add manual procedures when making special breads. You can set up to 3 Homemade Memory settings (1, 2, 3) S Remove the dough and Shape by hand EUEMe ei elosnkes ie Stablizes the temperature | Kneads the dough. of ingredients, 1 . ! ! ! = ==: dota atone | atesin tne ehape | Koop te inaes ofall. | bread warm for TD | Thou en» the dough dung RISE, Ie > masse >| > QB: > Giacomeatmess® ' ! SHAPE cycle to “OFF” WlAbout Each Cycle r \ \ | Min and Max Time | | ‘whenthe SHAPE ole istumed on, tho breagsmaking | 1-30 min | operation is temporary intorupted ater kneading has | BEET OFF oF t= 30 mi | completed lowing you to remove the dough rom the | KNEAD, OFF or 530 min. | Baking Pan and shape i botor sing | | whon shaping is completed, return the dough tothe Baking | ‘SHAPE (OFF or 1 hr. |. Pan, and res he START button agar. Te emating | RISE OFF ortminn Taha, | | Sees RISET BAKE ancy roared we premed | RISEQ@ OFF or 1 min,~2 hrs. | (To shape tne dough by hand, se f | | RISE@ ‘OFF or f min.—2 hrs. ' SHAPE cyclo ON ' BAKE OFF or 1 min, 1 hr. 30min. | | | (OFF -----SHAPE cycle OFF | KEEP WARM | OFF or 1 hr. | | if yousare not going to shape the dough by hand, set the ' \ | t J CREME ary “oheyere hee foreach cyt tows youte change baking Decrease the time Ca Increase the time ‘When you want fo stalize the temperature o REST | “ ingrodionts ‘When you want a shorter broad '¢Wnen you want to increase the rise ol bread ‘When bread is ising too much due to high room or | KNEAD. | eWinen tne room or water tomperature fs low and the water temporaturos bread does notrise wel When you want a shorter bread RISE | *When you wanttoinerease the rise of bread * When bread sing foo much duo o high room or | cf} f)_| When the room or wate temperature slow and he ‘wale omperaures -B | “hesd doeenetrise wel "= When you want bread witha lighter erut color BAKE | When you want bread witha darker crust cole ‘This table is intended only as a guideline to help you adjust the cycle times. How a loaf of bread bakes varies ‘depending on the ingredients used and thelr amounts, and room and water temperatures. 28MAKING BREAD USING THE HOMEMADE COURSE cuz Ada the ingredients tothe Baking Pan inthe order listed. 2 Press the COURSE button to select the Course No. 3 Sol Suggested Cycle Times using the CYCLE button and the ‘TIME SETTING button, and press the STAAT button ‘Using the cycle times below as a reference, set the desired times. Basic White Bread “5 HOMEMADE 209 Aprox S20nL} Water 5599 ‘Thepe | Bread Four 89 “t7oep. | Sugar a9 2759. | Dry Mie 09 2p Sal 358 2.) Toap._| Unsaled Ballon 63 2p. Rapid Fis Yoast eve | rest | kneao | sare | rise) | rise 2 | riseia) | sake | KEEP | rota Basic Whito Bread] 030 | 020 | oFF | 05 | ozo | oo | 100 | OFF | 325 [7— MAKING BREAD DOUGH USING THE HOMEMADE COURSE —| 1 Add the ingredients except to the Baking Pan in the order listed. 2 Press the COURSE button to select the Course No. 3 Set Suggested Cycle Times using the CYCLE button and the TIME SETTING button, land pross the START button ‘Using the eycte times below as a reference, st the desired tim For the rest ofthe procedure, referto stops $7 of “Butter Ralls" (P. 18). Butter Rolls (ttakos 20) “3 HOMEMADE 20g ipo. 210m Mik 505 i age Fag eaten) 4539 2h aips | Broad Flor 25 3:4 Tesp. | Sugar 55 sp. Sat 579 2002, | Unsaked Bater Ey Tp api iso Yous 509 o Tage £39 28000] yang 159 (ppc 15m) + Toep. | Water eve | rest | knean | sare | ise) | rise) | mise | sake | KEEP | rora ButtrRais | 023 | o20 | orF | os | 022 | 000 | 000 | oFF | 1:50 294 Cinnamon Roll Bread 1 fas he ngrodens coo! SEIMEI tous GMB etre Baking Pan nthe order sted 2 Press the COURSE button to select ne Course No 3 Set Suggested Cyels Tes using the CYCLE buton andthe Tike STING baton, and press the START baton Oetthe SHAPE eyelet “00°, 4. men the SHAPE Bee sounds, remove the dough from he Baking Pan, Sprinkle waren surface wth four and shape the dough nfo bal Coverth soot and allow toe for bout SB mines. nest | Kneap | SHAPE RISE 2 axe | (EEE | tora 00 | 020 | (100 o2s | oss | oss | ofr | 20 5 Sprinkle working surface with flour, and use a rolling pin to tout the dough om Step 4 ito a2" 12 apron = Stem x 30am) savare 2409 Approx. 24 a Brush with the milk for | 100g 2 Large Eags (beaten) the near end, and sprinkle the 539 4 Te eaps | Broad Fur 429 Tbsp. | Sugar 6 Rottre cough from Ste 5 ‘Peppa Sam) 103 2isp. ‘Salt from the near end, seal the 4 255 2 Toa | Unalog er cram ‘9 Zisp | Rapid ie ons (Berinatedl [vend Flow 7 Cut the dough from Step 6 erected i fo Segal poses ats Sis See] 2g 1 tsp. ‘Cinnamon | 559 aap | Pondered Sugar 10g (Approx. 10mL) : 2 tsp. Water 8 Flemove the Kneading Blades, ‘and place the dough from Stop 7 randomly in the Baking Pan, Prose be STAAT button agen 9 Mix the ingredients in QUE. Allow the Cinnamon Fall ‘Bread to cool sighly then decorate with icing (Use of a pastry bag witha narrow tp will produce a nicer finish)44 Party Bread nest | Kneap | share | rise) | rise | rise | sake | (EER | roraL 00 | 20 | (100) | 020 | 010 | 04s | omo | OFF | 245 & 6 Divide each fling ingredient nto 5 equal portions. (For types of flings. 18 potions tll are needed.) se Gop sate 7 Flatton the dough tom Step 5 into 0g Zaps | Broad Four chcls, and place the tng om én 1 Top] Sonar Sep 6 ontoo. Gather enough 0 Tess. [Ory Mie dug or around then a 50 Tiep. [Sak fone, an hen press tha seam 149 11 Toso. ‘Unsalted Butter, tightly closed. 23 Tiap. | Rape Fie Yoost 8 Moka small amount of bute (aot EMME listed in ngredeis) and brash ono [asneedes | Bread Four the sutaces of each piece Gamer, prepared'n Step 7. S oO imei nates ea ‘Sox | Chocsate Bar eee andes and SS omens th Kneading Blades. an “s 2 Sean place the dough om Sip 8 Tanomly inthe king Pan Prose the START button again 1 Addihe ngedents except SEEINEGEND an (Be sure to remove the Knesding Blades GAME tothe Batong Pann te order Isto 2. Press the COURSE buton to select the Course No. 3 Sel Suggested Cycle Times using the CYCLE button and the NOTE. TIME SETTING button, and press the START buton. Use any variations of tings. However, avoid (Set the SHAPE cycle to "1:00". filings with lots of iqud in them, 4 When the SHAPE Beep sounds, remove the dough from the (These will have an effect on how the dough Baking Pan. Sorinkle working surface with four. and shape the dough inte a ball Cover wit a cloth and allow to rest for bout 10 minutes. 5 Sprinkle working surace with four, and divide the cough into 15 equal pieces ang snape into balls. Cover witha cath ang alow to rest for about 10 minutes.32 45 Marble Bread EEIEISTNINIERIN © 00s ator ne sug. retort Stop 3 on “How to Popa") nest | Kwean | suare | rise) | miseq | mise | eae | KEEP | roraL a0 | 020 | orF | 000 | 000 | 000 | 000 | OFF | 020 -Attorkneacing inthe cocoa Suggested Cycle Times @ for re Shang proces, and bak. (Reterto Step 7 on “How t Keep rest | KNEAD | SHAPE | RISE) | RISE | RISE) | BAKE | KEEP | ToTAL ooo | oto | (100) | o4s | 025 | 100 | 100 | oFF | 320 00g (Aprox. On} 3509 Ti cips [Bread a 309 shee. [sugar ®9 2 Tosp. [Dry Mie 108 Zep. [San 359 21 Top,_|Unsatod Bator 9 Zisp. [Rapid Fie Yoast nin As pended Bread Four 159 The ]Unewestoned Cocoa Poncer| Combine og apn oni) 2Teap | Water ie wel rr ‘ep. [Veoetabe 1 Aad tha ingredients except 8 Parone othe cough bals rom SOMUTID =n Step 5 nto the Baking Par, along ERATED He Baking Panin wih th cocoa paste, and hen fFeordartsted press he START bution fo make the ocea dough 2 Press the COURSE but to select Wvide the remaining dough ball the Course No {white dough) from Step 5 into 2 equal pieces. Cover with a 3 Set Suggested Cycle Times: cloth and allow to rest. Using the CYCLE button and the TIME SETTING outon, and press 9 When the SHAPE Beep sounds, the START button. emave tne cocoa dough fom the ‘Baking Pan, Divide the dough into 2 equal pieces and shape ino bal. 4 When the Complete Boop sounds, press the CANCEL button, and remove the dough from the Baking 10) Use a ring pnt raltout the 2 Pan, pieces of white dough allowed to Fastin Stoo 8 iro 12" x 4" (approx. 5 Sprinkle working surface with four, Soar 16cm) rectangles and divide tne dough into 2 equal pisces and shape into bal. Foll out the 2 pieces of cocoa dough from Step 9 tne same way. 6 Pros the COURSE button to select the Course No. 7 Set Suggested Cyclo Times ® Using the CYCLE butlon andthe TIME SETTING burton. (OSet the SHAPE cycle to "1:00" 11 Place each piece of the cocoa dough on tap ofthe white dough, 12 Rot tne dough from the near end, anc when completely rolled, seal tho ene firmly. 13 Attach the Kneading Blades to the Baking Pan, and put the dough from Step 12 seam-side down in the Pan, Pross the START buton again (if you do not attach the Kneading fs, there will be no marbled46 Mini White Bread ors Rest | KNEAD | SHAPE | RISE) | RISE KEEP rise) | pace | KEEP | total one | o2e | oFF | 020 | 00 o4s | 100 | orr | 245 2409 Apso. 240m). Water 2969, ‘Sapse2Tb| Broad Flour 369 athe. | Sugar 63. 12 Toss_| Dry Mike 758 itso. | Sat 289 2Tesp. | Unsated Bator 33 sp. apis ise Yoast Ada the ingredients tothe Baking Pan in the order liste _2Pross tho COURSE button to solaet the Courso No, 3 Set Suggested Cycle Times using the CYCLE button and the TIME SETTING button, and press the START button. Mini White Bread i ideal for sandwiches and the ike. Choose your favorite ingredients and enjoy. 4 Meatloat Miracle Sn Rest | kneap | SHAPE | RISE‘) | RISE misea) | eae | (EE | tora, oo | 000 | orF | 000 | 000 ooo | to | orr | 1:10 (Makes 4 servings) 1209 ‘eup [Onion hopped) 5009) 7.316 | Ground Sitoin 479, cup [Mushroom (chopped) 259 Hse. [Sat As noeded Frosh Parsoy chopped) 159 Wap. [Gare Powcor ‘as needed [Coarse Black Pepper ae ep [Bread Crumbs 1003 2 Large Eggs (beater) 1269) Yew [Tomato Ketchup 89 1 Tosp__[Brown Sugar so se Prepares Musiard nim 1 Putthe ingredionts except ina large bowl and mex well 2 Remove the Kneading Blades and lightly press the mixture from Step [into the Baking Pan to ile comers. 3 Pross tha COURSE button to select the Course No 4 Set Suggested Cycle Times using the CYCLE button and the TIME SETTING button, and press the START button 5 When the Complete Boop sounds, ramove the Baking Pan and allow to cool slighty, remove excess fst and remove from Baking Pan, 6 Place the ingredients from in amicrowave-safo conlamer and microwave them on HIGH for 60 seconds. Mxwel 7 Mecrowave for another 40 seconds and rix wel 8 Pour the glaze rom Step 7 on top of he mestlo 3334 48 Homemade Pasta est | KNEAD | share | rISE™ | RISED | Ise) | Bake | MEER | Tora (Makes 4 servings) ig je s sees esac soa tit Hs o Sie a, i es — How to Prepare) 1 Combine the ingrecions rom 2 ad te ingreionsexcont oe Baking Pan ne err itog 3 Press the COURSE button to select the Course No, 4 Sot Suggested Cyclo Tmes using the CYCLE button and the TIME SETTING button, and pross the START button. 5 When the Complete Beep sounds, remove the dough from ‘he Baking Pan, Divide te cough inte 4 equal pees and hapa inte balls, Wrap the basin plastic wrap and alow to rest for about 1 hour inthe rerigerator 49 Tomato Pasta 6 Sotiokle working surface Hberally with leur, and use aroling pin torallout the dough trom Step 5 to. thickness of %" (prox. 2m) 7 Sprinkle tho surface ofthe dough trom Stop 6 liberally with flour, fold into thirds, and cut into 4" (approx. Sen) width 8 Separate the pasta noodles fom Step 7 and bollin a pot ‘ull of boling water (nt Iisted in ingredionts) wih sak (not Isted in ingredionts) unt reaches the preferred tess. (Estimated doling time: about 5 minutes.) 9 Winn the pasta ie cooked, drain and tose wih olve ol (nat Isted in ingredients) lo prevent from sticking, est | kNeap | share | rise) | RISE®) | mise) | Bake | MEER | Tora 00 | 020 | oFF | 000 | 000 | 000 | oo | oFF | ozo (takes 4 snings 7209 ‘wp | Sencine Fa 7394 ‘op [At urpse Fa 3 SThsp [Tomato Broo Depa SBn)2% Tose | Wa a % Tp. | Saticonpaiey A Seisveain en 7098 zZ Targe Ean eie] is Fea Latw oF Ta apa Fr refer to "Homemade Pasta” Pasta dough dries out very easily. ‘GWork on (rollout, cut, and bol) the dough as soon as itis done. Wrap any dough that you will not roll out in plastic ‘wrap to keop it from drying out.50 Gluten Free Dinner Bread nest | Kweao | share | rise) | mise) | rise) | sane | KEEP | toraL ooo | ozo | ofr | 020 | 020 | ooo | ooo | OFF | 1.00 (Makes 12) { How to Prepare ) i 1 Mix the ingredients trom (A) well in a large bowl. 2 Aas ne inracionts except ‘othe Baking Pan i re intro oder stea tea gga (beaten) 3 Press the COURSE button to select the Course No. apoB) rapa aces : 4 Set Suggostes Cycle Tins using tne CYCLE buon and 294 2 ews [row Reo Few "Re TIME SETTING bution, and press the START outon x Se 5 nena At arp sun, nerogy ear dom be a ASP i flour and ather ingradients from the sides of the Baking 7 {Tweeter on Panto he batom using 3 bbe spatula, Close the Ld rs oe 6 Wen he Compt Bosp sounds, rove the dough tom 758 eo. [sat "he Baking Par using aber spatula es Tian. | aid ie Vous 7 Lightly grease tne matin cups wth vegetable ont ted 3 ®- 2 in ingredients). Evenly place the dough into the cups and Smosh oat he ops En i Tage aa ea] yp a z rea 8 lace the mutin cups trom Step 7 onto a baking tay, and ‘Have 12 muffin cups ready. allow the dough to rise in warm place (95" / 35°C) for ‘about 40 minutes of unl size doubles, 9 Brush with and bake in an oven preheated to 75°F (191°C) lor about 15 minutes. 10 When the bread is done baking, take the muffin cups aut fof the oven and let them sit or about 10 mnutes to coo! own, 1 Fremove the bread from the muta cups and vaneter them 10 8 cooling rack, ete © cool comeletly 35RECIPE BOOK Home Bakery Virtuoso’ Plus Breadmaker 7 ZOUIRUSHI www.zojirushi.com