Ultimate Plus Bread Maker INSTRUCTION MANUAL & RECIPE GUIDE TR2500BC

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INSTRUCTION

MANUAL &

RECIPE GUIDE

AUTOMATIC BREAD MAKER

MODEL: TR2500BC

TR2500_FINAL 10/14/05 3:14 PM Page 1

Summary of content (122 pages)

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TR2500_FINAL 10/14/05 3:14 PM Page 1 ® INSTRUCTION MANUAL & RECIPE GUIDE AUTOMATIC BREAD MAKER MODEL: TR2500BC TM
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TR2500_FINAL 10/14/05 3:14 PM Page 2 RECIPE INDEX Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 - 69 White Cycle Bread Recipes White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Jalapeno Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 White Sourdough Starter . . . . . . . .
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TR2500_FINAL 10/14/05 3:14 PM RECIPE INDEX Page 3 (CONTINUED) French Cycle Bread Recipes French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 French Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Italian Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Sunny Mediterranean Bread . .
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TR2500_FINAL 10/14/05 3:14 PM RECIPE INDEX Page 4 (CONTINUED) Batter Breads™ Cycle Recipes Sweet Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65 - 66 Pineapple Coconut Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Spiced Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Cheddar Loaf Bread . . . . . . . . . . . . . . . .
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TR2500_FINAL 10/14/05 3:14 PM RECIPE INDEX Page 5 (CONTINUED) Bread/Pizza Dough Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85 Making Doughs: Crust Treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Dough Cycle Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87 - 104 Dinner Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . .
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TR2500_FINAL 10/14/05 3:14 PM Page 6 TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Short Cord Instructions, Electric Power, Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Power Outage . . . . . . . . . . . . . . . . . . . . . .
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TR2500_FINAL 10/14/05 3:14 PM Page 7 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning.
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TR2500_FINAL 10/14/05 3:14 PM Page 8 ADDITIONAL IMPORTANT SAFEGUARDS CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires, or other injury to persons or damage to property. CAUTION: During use, the internal parts of the Bread Maker and the area around the Steam Vent are HOT. Keep out of reach of children to avoid possible injury. 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 9 POWER OUTAGE 60-Minute Power Failure Back-Up Your Breadman® Ultimate Plus Automatic Bread Maker has a 60Minute Power Failure Back-Up feature. If the electricity goes off, the memory will store the Cycle in process for up to 60 minutes. If the power comes back on within this time, the Cycle will resume where it left off.
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TR2500_FINAL 10/14/05 3:14 PM Page 10 BEFORE USING FOR THE FIRST TIME 1. Unpack and clean your Breadman® Ultimate Plus Automatic Bread Maker; see CLEANING INSTRUCTIONS. When the Breadman® Ultimate Plus is packaged for shipment, a clear plastic film is placed over the Control Panel; carefully peel it off. 2. Place the Breadman® Ultimate Plus on a dry, stable surface away from heat and away from areas where cooking grease or water may splatter onto it.
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TR2500_FINAL 10/14/05 3:14 PM Page 11 YOUR BREADMAN® ULTIMATE PLUS PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS 1. 11. 2. 3. 10. 4. 9. ¤ 8. (inside) 7. 5. 6. 1. 2. 3. 4. 5. 6. Removable Lid (P/N 22398B) Viewing Window Steam Vents/Fruits & Nuts Dispenser Control Panel Power Supply Cord with Polarized Plug Heating Element 7. 8. 9. 10. 11.
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TR2500_FINAL 10/14/05 3:14 PM Page 12 CONTROL PANEL Program Time/Temperature The Breadman® Ultimate Plus has a unique 24 Hour Delay Bake. You can Delay Bake for up to 24 hours in advance. Program Time The PROGRAM TIME/TEMP Button expands the Ultimate’s standard bread baking options by giving you the flexibility to alter times within the framework of a baking program. Using the already pre-programmed times, you can increase or decrease kneading, rising or baking times.
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TR2500_FINAL 10/14/05 3:14 PM Page 13 CONTROL PANEL (CONTINUED) Select Press this Button to select the Baking or Dough Cycle you want. Each time you press this Button, the indicator arrow moves to the next selection. Press this Button until your choice is indicated. Crust Control Select the Crust Color: Light, Medium or Dark. The Breadman® Ultimate Plus is preset to Medium. Extras After you select the Cycle of your choice, you can then push EXTRAS to either activate or cancel the Dispenser function.
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TR2500_FINAL 10/14/05 3:14 PM Page 14 CONTROL PANEL 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. (CONTINUED) 61. Fruit & Nut Bread Dark (1 LB.) 62. Fruit & Nut Bread Dark (1.5 LB.) 63. Fruit & Nut Bread Dark (2 LB.) 64. Fruit & Nut Bread Rapid Light (1 LB.) 65. Fruit & Nut Bread Rapid Light (1.5 LB.) 66. Fruit & Nut Bread Rapid Light (2 LB.) 67. Fruit & Nut Bread Rapid Medium (1 LB.) 68.
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TR2500_FINAL 10/14/05 3:14 PM Page 15 KNEADING AND BAKING CYCLES WHITE BREAD This Cycle is used for breads that primarily use white flour, although some recipes may include small amounts of whole wheat flour. WHOLE WHEAT BREAD This Cycle is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. It begins with a rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well.
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TR2500_FINAL 10/14/05 3:14 PM Page 16 KNEADING AND BAKING CYCLES (CONTINUED) JAM Use this setting for making jams from fresh fruits. Do not double recipes or allow ingredients to boil over the Baking Pan into the Baking Chamber. Should this happen, stop the Bread Maker immediately. Allow to cool and clean thoroughly. RAPID BREAD The Rapid settings for White, Whole Wheat, French, and Fruit & Nut decrease the time for making your favorite bread by approximately an hour.
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TR2500_FINAL 10/14/05 3:14 PM Page 17 KNEADING AND BAKING CYCLES CHART Cycle White Process Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Bake Total Light 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 40 Min 3:00 1.5 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 35 Min 2:55 1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 30 Min 2:50 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 50 Min 3:10 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 18 KNEADING AND BAKING CYCLES CHART (CONTINUED) Cycle Process Crust Whole Wheat Light Medium Dark Whole Wheat Rapid Light Medium Dark Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total 2 LB 30 Min 5 Min 15 Min 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 40 Min 3:30 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 19 KNEADING AND BAKING CYCLES CHART (CONTINUED) Cycle Process French Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Bake Total Light 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 45 Min 3:20 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 20 KNEADING AND BAKING CYCLES CHART (CONTINUED) Cycle Process Bake Total 10 Sec 24 M 50 S 5 Sec 49 M 55 S 55 Min 3:15 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 52 Min 3:12 22 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 50 Min 3:10 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 65 Min 3:25 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 62 Min 3:22 1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 60 Min 3
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TR2500_FINAL 10/14/05 3:14 PM Page 21 KNEADING AND BAKING CYCLES CHART (CONTINUED) Cycle Process Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total 2 LB 0 Min 3 Min 27 MIn 60 Min 0 Min 0 Min 0 Min 0 Min 0 Min 1:30 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 22 KNOW YOUR INGREDIENTS It has been said that cooking is an art that relies on the creativity of the chef. Baking bread is much more of a science, since the process of combining flour, water and yeast results in a chemical reaction that produces bread. You must remember that when the ingredients combine with each other, they produce a specific result.
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TR2500_FINAL 10/14/05 3:14 PM Page 23 KNOW YOUR INGREDIENTS (CONTINUED) Vital Wheat Gluten Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein content. (Gluten is the protein in the wheat that makes the dough elastic.) Gluten is available at most health food stores and in the baking aisle in many markets.
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TR2500_FINAL 10/14/05 3:14 PM Page 24 KNOW YOUR INGREDIENTS (CONTINUED) NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa.
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TR2500_FINAL 10/14/05 3:14 PM Page 25 KNOW YOUR INGREDIENTS (CONTINUED) Fats Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier blending during the kneading process.
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TR2500_FINAL 10/14/05 3:14 PM Page 26 RECIPE TIPS Creating Your Own Yeast Breads Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented Breadman® Ultimate Plus is a computer brain which instructs the Bread Maker to mix the dough, knead the dough, allow it to proof (rise) and bake without you being present.
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TR2500_FINAL 10/14/05 3:14 PM RECIPE TIPS Page 27 (CONTINUED) High-Altitude Baking In high-altitude areas, over 3,000 feet, dough tends to rise faster as there is less air pressure. Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact: Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www.ext.colostate/edu/depts/coopext In dry climates, flour is drier and requires slightly more liquid.
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TR2500_FINAL 10/14/05 3:14 PM Page 28 MAKING DOUGH, BAKING BREAD AND BATTER BREADS™ The following are the general steps for using the Breadman® Ultimate Plus. Depending on the Cycles or recipe that you choose, some steps may not apply or there may be additional steps. Add all ingredients to the Bread Pan in the order listed in the recipe. The illustrations in this instruction manual are for information purposes only.
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TR2500_FINAL 10/14/05 3:14 PM Page 29 STEP 5 STEP 8 Press the CRUST CONTROL Button to choose the Crust Color you want. The Breadman® Ultimate Plus is preset for Medium Crust Color. Insert the Bread Pan into the Baking Chamber. Press down on the rim until it snaps securely into place. If the Bread Pan does not snap securely into place, remove Bread Pan. Wearing oven mitts, place fingers behind Bread Pan clips and gently pull away from oven wall. Insert Bread Pan again.
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TR2500_FINAL 10/14/05 3:14 PM Page 30 STEP 11 STEP 10 EXTRAS controls the Fruits & Nuts Dispenser. Press the START Button to begin the Kneading Cycle. Add ingredients, such as dried fruit or nuts, herbs, oats, etc. to the Fruits & Nuts Dispenser after placing ingredients in the Bread Pan. For the White, Whole Wheat, French, Fruit & Nut, Batter Breads™ and Dough Cycles, add any fruits or nuts, herbs, garlic, etc. into the Dispenser NOW! The Operation/Keep Warm Light will illuminate.
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TR2500_FINAL 10/14/05 3:14 PM Page 31 STEP 12 STEP 13 When your bread is finished baking the Breadman® will beep and “0:00” will appear in the Display Window. Press the STOP/RESET Button and open the Lid. Turn the Bread Pan upside down and shake to release the bread. Put on oven mitts and remove the Bread Pan. Remember that the Bread Pan and your loaf are both very hot! Be careful not to place either on a tablecloth, plastic surface, or other heat-sensitive surface which may scorch or melt.
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TR2500_FINAL 10/14/05 3:14 PM Page 32 USING THE 24-HOUR DELAY BAKE TIMER You can pre-program your Breadman® Ultimate Plus so that it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day. Simply refer to the KNEADING AND BAKING CYCLES charts in this Instruction Manual. Set ahead, Delay Baking does not activate in the Jam Cycle. Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, or other dairy products, meats, fish, etc. that may spoil.
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TR2500_FINAL 10/14/05 3:14 PM Page 33 ADVANCED BAKING TECHNIQUES: BAKE ONLY The Bake Only Cycle offers the flexibility of both variable time and variable temperature. You can now bake a dough which was pre-made or purchased at the store, or, perhaps your recipe calls for the dough to rest in the refrigerator for an extended time. This Cycle can be used if the crust is too light and can be especially helpful if your bread, Batter Breads™ or cake is not quite done. Check every few minutes.
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TR2500_FINAL 10/14/05 3:14 PM Page 34 ADVANCED BAKING TECHNIQUES: PAUSE The Breadman® Ultimate Plus bakes a traditional horizontal loaf. This feature, in combination with the PAUSE Button, allows you to be very creative with bread machine baking. You can press PAUSE at any time, during any Cycle. When you press PAUSE, the Bread Maker will stay “on hold” for approximately 10 minutes. You will hear a beep when the PAUSE begins. The time will flash until the Cycle is resumed.
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TR2500_FINAL 10/14/05 3:14 PM Page 35 ADVANCED BAKING TECHNIQUES: PAUSE Decorative Crusts (CONTINUED) At start of Baking process (check KNEADING AND BAKING CYCLE CHART for time details), press PAUSE. Leave Bread Pan in Breadman® Ultimate Plus. Use a very sharp knife or blade to cut a decorative pattern in the top of the loaf (slashes, tic-tac-toe or cross, etc.) To prepare egg wash, use 1 egg white OR 1 whole egg + 1 TBL water; mix well. Carefully brush the top of bread and cuts with egg wash.
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TR2500_FINAL 10/14/05 3:14 PM Page 36 ADVANCED BAKING TECHNIQUES: PAUSE Mediterranean-style Bread Recipe (CONTINUED) Here’s a quick example of a rolled, Mediterranean-style bread using a French bread recipe: Press PAUSE at the end of the Shape process (see KNEADING AND BAKING CYCLE CHART for time details) and remove the Bread Pan. Close the Lid. Remove the dough and Kneading Paddle. Roll it out on a clean, lightly floured surface. Roll the dough into an 8˝ x 13˝ rectangle.
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TR2500_FINAL 10/14/05 3:14 PM Page 37 ADVANCED BAKING TECHNIQUES: PERSONAL RECIPES 5 Memory Cycles to Save 5 Personal Recipes For advanced bakers, the Ultimate has 5 Personal Recipe Memory Cycles. This means you have 5 personal memories to program and save for your best, favorite recipes. Again Personal Recipe lets you be as creative as you need to be with a recipe. If you want the dough to Knead for 20 minutes, Punch Down for 10 seconds, and rise for an hour, just program in the numbers.
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TR2500_FINAL 10/14/05 3:14 PM Page 38 PERSONAL RECIPES ROSEMARY FRENCH BREAD Rosemary adds a pleasant touch to this highly flavored bread. Ingredients: Water, 80ºF/27ºC Olive Oil Salt Sugar Bread Flour Active Dry Yeast 1.5 LB 1 cup + 2 TBL 1-1/2 TBL 1-1/2 tsp 1-1/2 TBL 3 cups 2 tsp Add to Dispenser: (Press EXTRAS Button before START.) Rosemary, dried 1 TBL + 1 tsp 2 LB 1-1/2 cups 2 TBL 2 tsp 2 TBL 4 cups 2-1/4 tsp 2 TBL Method: Place all ingredients in Bread Pan in order listed.
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TR2500_FINAL 10/14/05 3:14 PM Page 39 PUMPKIN PULL-APART PAN ROLLS A delicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham. Ingredients: 2 LB 16 Rolls Water, 80ºF/27ºC Eggs, large, room temperature Vegetable Oil Pumpkin, canned, mashed Pumpkin Pie Spice Salt Brown Sugar Bread Flour Active Dry Yeast Butter, melted 2 TBL 2 1/4 cup 1 cup 4 tsp 1-1/2 tsp 1/3 cup 4 cups 1 TBL 1/3 cup Method: Press PAUSE at end of 20-second Punch.
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TR2500_FINAL 10/14/05 3:14 PM Page 40 CHALLAH This Jewish bread is traditionally baked on Fridays or Shabbat, to celebrate the Sabbath meal. It is often braided into intricate shapes and topped with sesame seeds or poppy seeds. Our version uses an easy braiding technique that yields an unbelievable beautiful loaf.
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TR2500_FINAL 10/14/05 3:14 PM Page 41 ADVANCED BAKING TECHNIQUES: CUSTOM PROGRAM The most versatile function on the Breadman® Ultimate Plus, Custom Program is similar to Personal Recipe in that you can manually change the length of each process of the Bread Maker’s preprogrammed Cycles. Unlike Personal Recipe, the Custom Program factors in 1, 1.5, or 2 LB. loaf size and light, medium or dark crust control.
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TR2500_FINAL 10/14/05 3:14 PM Page 42 BREAD RECIPES...AS EASY AS 1-2-3 We suggest starting your bread making with this White Bread Recipe. Follow the steps previously outlined in this Instruction Manual. These steps have been written to eliminate the most common errors in Bread Maker baking and may be helpful for any recipe. WHITE BREAD Ingredients: Water, 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 43 BREAD RECIPES...EASY AS 1-2-3 (CONTINUED) 9. After 5 to 10 minutes into the 2nd Kneading process, check the dough ball. It will be sticky to the touch. At this time, push down any dough or flour from the sides of the Bread Pan. 10. After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase. “0:00” will appear in the Display Window; the colon will begin to flash. The Operation/Keep Warm Light will flash. 11.
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TR2500_FINAL 10/14/05 3:14 PM Page 44 WHITE SOURDOUGH STARTER Ingredients: Active Dry Yeast Water, 110°F/43°C Bread Flour Sugar 2-1/4 tsp 2 cups 3-1/2 cups 1 TBL In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day.
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TR2500_FINAL 10/14/05 3:14 PM Page 45 BANANA BREAD Ingredients: 1 LB 1.5 LB 2 LB 1 1 1 cup 1-1/2 cups 1 TBL 1 cup 1 cup 1-1/2 tsp 2 TBL 1-1/2 cups 1-1/2 cups 2 tsp 3 TBL 2 cups 2 cups 2-1/4 tsp 2-1/4 tsp 2-3/4 tsp 1 TBL 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 46 DILL BREAD Ingredients: 1 LB 1.5 LB 2 LB 2 3 1 cup + 1 TBL 1 cup + 6 TBL 1 TBL 4 tsp 1 tsp 2 cups 1-1/2 tsp 2 tsp 1-1/2 tsp 2 TBL 2 TBL 1-1/2 tsp 3 cups 1 TBL 1 TBL 2 tsp 3 TBL 3 TBL 2-1/4 tsp 4 cups 1-1/2 TBL 1-1/2 TBL 2-1/4 tsp 2-1/4 tsp 2-3/4 tsp 1 TBL 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 47 EGG BREAD Ingredients: 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 48 HONEY GRANOLA BREAD Ingredients: Water, 80°F/27°C Oil Honey Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup + 3 TBL 2 TBL 1-1/2 TBL 3/4 tsp 1-1/2 TBL 2 cups 2/3 cup 1-3/4 tsp 1 cup + 3 TBL 3 TBL 3 TBL 1-1/2 tsp 2-1/2 TBL 3 cups 3/4 cup 2 tsp 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 3 TBL 4 cups 1 cup 2-1/4 tsp 2-1/4 tsp 2-3/4 tsp 1 TBL 1 LB 1.
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PEACH BREAD Ingredients: 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 50 MILK BREAD Ingredients: Milk, 80°F/27°C Oil Sugar Salt Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup 2 TBL 1 tsp 1 tsp 2 cups 1-1/2 tsp 1 cup 2-1/2 TBL 1-1/2 tsp 1-1/2 tsp 3 cups 2 tsp 1-1/2 cups 3 TBL 2 tsp 2 tsp 4 cups 2-1/4 tsp 2-1/4 tsp 2-3/4 tsp 1 TBL 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 51 BANANA GRANOLA BREAD Ingredients: Water, 80°F/27°C Oil Honey Banana Extract Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup 2 TBL 2 TBL 1/2 tsp 1 tsp 2 TBL 2 cups 2/3 cup 1-1/2 tsp 1 cup + 2 TBL 2-1/2 TBL 2-1/2 TBL 3/4 tsp 1-1/2 tsp 2-1/2 TBL 3 cups 3/4 cup 2 tsp 1-1/2 cups + 2 TBL 3 TBL 3 TBL 1 tsp 2 tsp 3 TBL 4 cups 1 cup 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before START.
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TR2500_FINAL 10/14/05 3:14 PM Page 52 SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Oil Molasses Sugar Salt Bread Flour Whole Wheat Flour Sesame Seeds Cumin Seeds Sunflower Seeds (kernels) Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 53 WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD Ingredients: 1 LB 1.5 LB 2 LB 2 3 1 cup + 2 TBL 1-1/2 cups 3 TBL 3 TBL 1-1/2 tsp 1 tsp 3 cups 1/2 cup 2 tsp 1/4 cup 1/4 cup 2 tsp 1-1/4 tsp 4 cups 2/3 cup 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before START.
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TR2500_FINAL 10/14/05 3:14 PM Page 54 CARAWAY RYE BREAD Ingredients: Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal Oil Honey Dry Milk Salt Bread Flour Whole Wheat Flour Rye Flour Caraway Seeds Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 55 ANADAMA OATMEAL BREAD PLEASE NOTE: The following recipe requires a few quick preparation instructions. • Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to prevent lumps. • Let the mixture cool for 20 minutes (to 80°F/27°C). Stir, pour it into the Bread Pan and add the rest of the ingredients in the order given.
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TR2500_FINAL 10/14/05 3:14 PM Page 56 HONEY-BANANA WHOLE WHEAT BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Oil Honey Vanilla Salt Banana, mashed Whole Wheat Flour Bread Flour Poppy Seeds Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1 LB 1 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 57 TWO CHEESE BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Oil Honey Salt Dry Milk Whole Wheat Flour Bread Flour Grated Cheddar Cheese Grated Parmesan Cheese Sesame Seeds Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 58 YOGURT WHOLE WHEAT BREAD Ingredients: 1.5 LB 2 LB 3/4 cup 1/4 cup 1 TBL 1-1/2 TBL 1-1/2 tsp 1-1/3 cups 1-2/3 cups 1-1/2 TBL 2 tsp 1 cup 1/2 cup 1-1/2 TBL 2 TBL 2 tsp 1-1/2 cups 2-1/2 cups 2 TBL 2-1/4 tsp 2-3/4 tsp 1 TBL 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 59 PUMPERNICKEL BREAD Ingredients: 1 LB 1.5 LB 2 LB 1 2 1 cup + 2 TBL 3 TBL 3 TBL 2 TBL 1-1/2 tsp 1-1/2 cups 3/4 cup 2/3 cup 2 TBL 2 tsp 3 TBL 2 tsp 1 cup + 6 TBL 1/4 cup 1/4 cup 3 TBL 2 tsp 2 cups 1 cup 1 cup 3 TBL 1 TBL 1/4 cup 2-1/4 tsp 2-3/4 tsp 1 TBL 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 60 HEARTY NUT BREAD Ingredients: Water, 80°F/27°C Oil Molasses Salt Dry Oatmeal, quick or regular Whole Wheat Flour Bread Flour Walnuts, chopped Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 61 FRENCH BREAD Ingredients: Water, 80°F/27°C Olive Oil Sugar Salt Bread Flour Active Dry Yeast Select French Cycle Select Rapid French Cycle Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup + 1 TBL 1 TBL 1 TBL 3/4 tsp 2-1/4 cups 1-1/2 tsp 1 cup + 2 TBL 1 TBL + 1 tsp 1 TBL + 1-1/2 tsp 1 tsp 3-1/4 cups 2 tsp 1-1/3 cups 2 TBL 2 TBL 1-1/2 tsp 4 cups 2-1/4 tsp 2-1/4 tsp 2-3/4 tsp 1 TBL 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 62 ITALIAN HERB BREAD Ingredients: Water, 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour Dried Italian Seasoning Active Dry Yeast Select French Cycle Select Rapid French Cycle Active Dry Yeast 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 63 SPICED PUMPKIN BREAD Ingredients: Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal Oil Canned Pumpkin Brown Sugar Salt Cloves, ground Nutmeg Cinnamon Bread Flour Active Dry Yeast Select Fruit & Nut Cycle Select Rapid Fruit & Nut Cycle Active Dry Yeast 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 64 CINNAMON RAISIN BREAD Ingredients: Water, 80°F/27°C Oil Brown Sugar Salt Dry Milk Cinnamon Bread Flour Walnuts, chopped Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup 1 TBL 1-1/2 TBL 1 tsp 1 TBL 1 tsp 2-1/4 cups 1/3 cup 1-1/2 tsp 1 cup 1-1/2 TBL 2-1/2 TBL 1-1/2 tsp 1-1/2 TBL 2 tsp 3 cups 1/2 cup 2 tsp 1-1/4 cups + 2 TBL 2 TBL 3 TBL 2 tsp 2 TBL 1 TBL 4 cups 2/3 cup 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before START.
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TR2500_FINAL 10/14/05 3:14 PM Page 65 SOY HERB BREAD For best results, choose Light Crust Color. Ingredients: 1.5 LB Water, 80°F/27°C Oil Sugar Salt Dry Milk Dried Dill Weed Garlic Salt Dry Mustard Dried Basil Dried Oregano Bread Flour Soy Flour Active Dry Yeast Select Fruit & Nut Cycle 1-1/4 cups 2 TBL 3 TBL 1-1/2 tsp 1 TBL 1 tsp 1/2 tsp 1/2 tsp 1/4 tsp 1/4 tsp 2-3/4 cups 1/2 cup 2 tsp Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-3/4 tsp SWEET WALNUT BREAD Ingredients: 1 LB 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 66 WHITE WHEAT BREAD Ingredients: Water, 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour Whole Wheat Flour Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup 1 TBL 2 TBL 1 tsp 1 TBL 1-3/4 cups 1/4 cup 1-1/2 tsp 1 cup + 2 TBL 1-1/2 TBL 3 TBL 1-1/2 tsp 1-1/2 TBL 2-2/3 cups 1/3 cup 2 tsp 1-1/4 cups + 2 TBL 2 TBL 1/4 cup 2 tsp 2 TBL 3-1/2 cups 1/2 cup 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before START.
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TR2500_FINAL 10/14/05 3:14 PM Page 67 TRAIL MIX BREAD Ingredients: Water, 80°F/27°C Oil Honey Salt Bread Flour Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup 2 TBL 2 TBL 1 tsp 2 cups 1-1/2 tsp 1-1/4 cups 3 TBL 3 TBL 1-1/2 tsp 3 cups 2 tsp 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 4 cups 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before START.
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TR2500_FINAL 10/14/05 3:14 PM Page 68 SOY CINNAMON RAISIN BREAD NOTE: For best results, choose Light Crust Color. Ingredients: 1.5 LB Water, 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour Cinnamon Soy Flour Active Dry Yeast 1 cup 3 TBL 2 TBL 1-1/2 tsp 1/4 cup 2-1/2 cups 1 tsp 1/2 cup 2 tsp Add to Dispenser: (Press EXTRAS Button before START.
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TR2500_FINAL 10/14/05 3:14 PM Page 69 CARROT RAISIN BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Oil Sugar Salt Carrots, uncooked and grated Bread Flour Apple Pie Spice Active Dry Yeast 1 LB 1.5 LB 2 LB 1 1 1 3/4 cup 1 TBL 2 TBL 1-1/2 tsp 1/2 cup 2-1/4 cups 3/4 tsp 1-1/2 tsp 1 cup 2 TBL 3 TBL 2 tsp 3/4 cup 3-1/4 cups 1 tsp 2 tsp 1-1/4 cups 3 TBL 1/4 cup 2-1/2 tsp 1 cup 4 cups 1-1/2 tsp 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before START.
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TR2500_FINAL 10/14/05 3:14 PM Page 70 DAY OLD BREAD RECIPES BREADED PINEAPPLE Ingredients: Chunked Pineapple Cornstarch Sugar Butter White Bread, 1-inch cubes 1 (15-oz) can 2 TBL 1/2 cup 1/4 cup 2 cups Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and margarine and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350°F/177°C for 35 minutes.
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TR2500_FINAL 10/14/05 3:14 PM Page 71 BATTER BREADS™ The Batter Breads™ Cycle will mix and bake a pre-packaged cake mix or quick bread. SWEET CORN BREAD Ingredients: Eggs, large, room temperature Milk, 80°F/27°C Butter, melted Sugar Salt All-Purpose Flour Corn Meal Double Acting Baking Powder 1 Loaf 2 1 cup 1/4 cup 3/4 cup 1 tsp 2 cups 1 cup 1 TBL Select Batter Breads™ Cycle Method: 1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Shaft.
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TR2500_FINAL 10/14/05 3:14 PM Page 72 CAUTION; THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 7. Remove the Bread Pan from the Breadman® as soon as the Cycle is complete and allow the cake or Batter Breads™ to remain in the Pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a non-metal spatula and gently loosen the cake from the sides of the Pan. Turn upside down to remove. Allow to cool 15 to 30 minutes before cutting. 8.
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TR2500_FINAL 10/14/05 3:14 PM Page 73 PINEAPPLE COCONUT POUND CAKE Ingredients: Eggs, large, room temperature Crushed Pineapple, undrained Butter, softened Sugar Salt All-Purpose Flour Double Acting Baking Powder 1 Cake 2 1 cup 1/4 cup 3/4 cup 1/2 tsp 2 cups 1 TBL Add to Dispenser: (Press EXTRAS Button before START.) Coconut, grated 1/2 cup Select Batter Breads™ Cycle During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan.
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TR2500_FINAL 10/14/05 3:14 PM Page 74 CHEDDAR LOAF BREAD Ingredients: Eggs, large, room temperature Milk, 80°F/27°C Shortening, room temp. Cheddar Cheese, shredded Sugar Salt All-Purpose Flour Double Acting Baking Powder 1 Loaf 3 1 cup 1/2 cup 1 cup 1/2 cup 3/4 tsp 2 cups 1 TBL Add to Dispenser: (Press EXTRAS Button before START.) Pecans, chopped 1/2 cup Select Batter Breads™ Cycle During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan.
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TR2500_FINAL 10/14/05 3:14 PM Page 75 BANANA NUT CAKE Ingredients: Whole Eggs, large, room temperature Egg Whites, room temperature Sour Milk Banana, mashed Oil Sugar Salt Cream of Tartar All-Purpose Flour Baking Soda Double Acting Baking Powder 1 Cake 2 2 1/3 cup 1-1/2 cups 6 TBL 1 cup 3/4 tsp 1-1/2 tsp 2 cups 3/4 tsp 2 tsp Add to Dispenser: (Press EXTRAS Button before START.
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TR2500_FINAL 10/14/05 3:14 PM Page 76 LOW CARB BREAD RECIPES...AS EASY AS 1-2-3 Use the exact ingredients listed in each recipe, do not substitute. You may substitute quick or rapid yeast for the active dry yeast according to the conversion chart in the INSTRUCTION MANUAL & RECIPE GUIDE. For all of our low-carb yeast bread recipes, use the Low Carb Cycle. The Bread Maker is preset to Medium Crust Color; and 2 lb. loaf size and cannot be changed.
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TR2500_FINAL 10/14/05 3:14 PM Page 77 Method: 1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Make sure all ingredients, except water and butter are at room temperature. 2. Use a liquid measuring cup to measure the water (80°F/27°C) and pour into the Bread Pan. 3. Use a measuring spoon to measure the oil, lemon juice, and liquid lecithin. 4. Use a measuring cup to measure the butter, and cut it into small pieces. Add the eggs. 5.
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TR2500_FINAL 10/14/05 3:14 PM Page 78 LOW CARB ONION RYE BREAD Ingredients: Water, 80°F/27°C Canola Oil Lemon Juice Liquid Lecithin Salt Brown Rice Protein Powder Wheat Bran Whole Grain Rye Flour Vital Wheat Gluten Dehydrated Onion Flakes Caraway Seeds Active Dry Yeast 2 LB 2-1/4 cups 2 TBL 1 TBL 1 TBL 2 TBL 3/4 cup 1-1/2 cups 1-1/2 cups 2-1/4 cups 2 TBL 3 TBL 4-1/2 tsp Select Low Carb Cycle Yield: 28 slices Low Carb Onion Rye Bread NUTRITIONAL ANALYSIS Calories per Slice Calories from Fat 80 18 T
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TR2500_FINAL 10/14/05 3:14 PM Page 79 LOW CARB CINNAMON RAISIN BREAD Ingredients: Water, 80°F/27°C Canola Oil Liquid Lecithin Salt Splenda® Oat Bran Ground Almonds Vanilla Flavored Whey Protein Powder Vital Wheat Gluten Cinnamon Active Dry Yeast 2 LB 2 cups 3 TBL 1 TBL 1 TBL 1/3 cup 3/4 cup 3/4 cup 1 cup 2-3/4 cups 1 TBL 6 tsp Add to Dispenser: (Press EXTRAS Button before START.
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TR2500_FINAL 10/14/05 3:14 PM Page 80 LOW CARB WHOLE GRAIN BREAD Ingredients: Water, 80°F/27°C Lemon Juice Butter, cold and cut into small pieces Liquid Lecithin Eggs, large, room temperature Salt Oat Bran Nutritional Yeast Flakes Wheat Bran Psyllium Husks Ground Flax Seeds Meal Unflavored Whey Protein Powder Vital Wheat Gluten Whole Wheat Flour Active Dry Yeast 2 LB 2 cups 2 tsp 1/4 cup 1 TBL 2 1-3/4 tsp 1/4 cup 3 TBL 1/4 cup 1/2 cup 1/4 cup 1/2 cup 1/2 cup 2-1/2 cups 6 tsp Select Low Carb Cycle Yiel
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TR2500_FINAL 10/14/05 3:14 PM Page 81 LOW CARB BATTER BREADS™ Use the Batter Breads™ Cycle and Light Crust Color for both of our low-carb Batter Breads™ recipes.
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TR2500_FINAL 10/14/05 3:14 PM Page 82 Method: 1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft. 2. Use a measuring spoon to measure the butter and a measuring cup to measure the sour cream. Add the eggs. Make sure all ingredients are at room temperature. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual. 3. Use measuring cup and spoons to measure the cocoa powder, Splenda®, soy flour, and baking powder and place into a sifter.
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TR2500_FINAL 10/14/05 3:14 PM Page 83 LOW CARB CHEDDAR CHEESE ONION BREAD Ingredients: Olive Oil Sour Cream, room temperature Eggs, large, room temperature Dehydrated Onion Flakes Cheddar Cheese, shredded Soy Flour Unflavored Whey Protein Powder Double Acting Baking Powder 1 Loaf 6 TBL 6 TBL 6 2 TBL 1-1/2 cups 1 cup 1 cup 1-1/2 tsp Select Batter Breads™ Cycle and Light Crust Color Yield: 18 slices During the Rest process, use a spatula to fold in any ingredients from the sides of the Bread Pan.
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TR2500_FINAL 10/14/05 3:14 PM Page 84 GLUTEN FREE BREAD RECIPES...AS EASY AS 1-2-3 Use the Breadman® Ultimate Plus Automatic Bread Maker to prepare fresh and delicious bread for those on a gluten-free diet. The Gluten Free Cycle allows you to take control by helping you to effortlessly bake any number of wonderful breads to serve people with special dietary needs Use the exact ingredients listed in each recipe, do not substitute. All recipes tested used Red Star Quick RiseTM Yeast.
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TR2500_FINAL 10/14/05 3:14 PM Page 85 GLUTEN FREE RECIPES...AS EASY AS 1-2-3 (CONTINUED) 8. Use a measuring spoon to carefully measure the Red Star Quick Rise Yeast; level off with the straight edge of a knife and add to the Bread Pan. 9. Place the Bread Pan into the Bread Maker. Push down on the rim until it snaps into place. Close the lid. 10. Press the SELECT Button; choose Gluten Free; then press START. 11. After 5 to 10 minutes into the Kneading process, check the mixture.
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TR2500_FINAL 10/14/05 3:14 PM Page 86 GLUTEN FREE PUMPERNICKEL BREAD Ingredients: Water, 110°– 115°F/43 – 46° C Extra Large Eggs Oil Cider Vinegar Molasses Salt Dry Milk Brown Rice Flour Potato Starch Flour Tapioca Flour Cocoa Powder Xanthan Gum Caraway Seeds Red Star Quick RiseTM Yeast 1.5 LB.
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TR2500_FINAL 10/14/05 3:14 PM Page 87 GLUTEN FREE ONION DILL BREAD Ingredients: Water, 110°– 115°F/43 – 46° C Extra Large Eggs Oil Cider Vinegar Sugar Salt Dry Milk White Rice Flour Potato Starch Flour Soy Flour Tapioca Flour Onion Powder Dried Dill Weed Xanthan Gum Red Star Quick RiseTM Yeast 1.5 LB.
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TR2500_FINAL 10/14/05 3:14 PM Page 88 GLUTEN FREE ALPINE CHEESE ONION BREAD Method: Combine 5 TBL instant minced onion with 1 TBL hot water. Set aside to cool, then add to Bread Pan. Ingredients: Water, 110°– 115°F/43 – 46° C Extra Large Eggs Cider Vinegar Swiss Cheese, Shredded Sugar Salt White Rice Flour Potato Starch Flour Soy Flour Tapioca Flour Dry Mustard Xanthan Gum Red Star Quick RiseTM Yeast 1.5 LB.
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TR2500_FINAL 10/14/05 3:14 PM Page 89 GLUTEN FREE CINNAMON RAISIN BREAD Ingredients: Water, 110°– 115°F/43 – 46° C Extra Large Eggs Oil Cider Vinegar Sugar Salt Dry Milk White Rice Flour Potato Starch Flour Soy Flour Tapioca Flour Cinnamon Raisin Xanthan Gum Red Star Quick RiseTM Yeast 1.5 LB.
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TR2500_FINAL 10/14/05 3:14 PM Page 90 GLUTEN FREE LEMON POPPY SEED BREAD Ingredients: Water, 110°– 115°F/43 – 46° C Extra Large Eggs Oil Cider Vinegar Lemon Peel, Grated Sugar Salt Dry Milk White Rice Flour Potato Starch Flour Tapioca Flour Xanthan Gum Poppy Seed Red Star Quick RiseTM Yeast 1.5 LB.
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TR2500_FINAL 10/14/05 3:14 PM Page 91 BREAD / PIZZA DOUGH CYCLES Dough Cycles Method: 1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid. 2. Press the SELECT Button; choose Dough or Pizza Dough. Press the LOAF SIZE Button to choose loaf size (Pizza Dough does not have this option).
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TR2500_FINAL 10/14/05 3:14 PM Page 92 MAKING DOUGHS: CRUST TREATMENTS (For use only with the Dough Cycles) • Always allow optimum rising of shaped dough. • Use a pastry brush to apply glaze. • Bake as directed. Egg Yolk Glaze For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk. Egg White Glaze For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 TBL water.
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TR2500_FINAL 10/14/05 3:14 PM Page 93 DOUGH CYCLE RECIPES...AS EASY AS 1-2-3 DINNER ROLL DOUGH Ingredients: 1 LB 1.5 LB 2 LB 12 Rolls 18 Rolls 24 Rolls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 1 1 3/4 cup 3/4 cup + 1 TBL 1-1/3 cups Oil Sugar Salt Bread Flour Active Dry Yeast 2 TBL 2 TBL 1 tsp 2 cups 1-1/2 tsp 3 TBL 3 TBL 1-1/2 tsp 3 -1/4 cups 2 tsp 1/4 cup 1/4 cup 2 tsp 4 cups 2-1/4 tsp Select Dough Cycle Method: 1. Place on a lightly floured surface.
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TR2500_FINAL 10/14/05 3:14 PM Page 94 WHEAT DINNER ROLL DOUGH Ingredients: Water, 80ºF/27ºC Oil Brown Sugar Salt Dry Milk Bread Flour Whole Wheat Flour Active Dry Yeast 1 LB 2 LB 9 Rolls 18 Rolls 3/4 cup 1 TBL 2 TBL 1 tsp 1 TBL 1-1/4 cups 1 cup 2 tsp 1-1/2 cups 2 TBL 1/4 cup 2 tsp 2 TBL 2-1/2 cups 2 cups 2-1/4 tsp Select Dough Cycle Method: 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on a greased baking sheet.
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TR2500_FINAL 10/14/05 3:14 PM Page 95 BUTTERMILK ROLL DOUGH Ingredients: Cultured Buttermilk, 80ºF/27ºC Oil Honey Salt Bread Flour Wheat Germ Baking Soda Active Dry Yeast 1 LB 1.5 LB 9 Rolls 12 Rolls 3/4 cup 3 TBL 1-1/2 TBL 1 tsp 2 cups 1/3 cup 1/4 tsp 1-1/2 tsp 1 cup 1/4 cup 2 TBL 1-1/2 tsp 3 cups 1/2 cup 1/4 tsp 2 tsp 2 TBL 3 TBL Select Dough Cycle Butter, melted Method: 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on a greased baking sheet.
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TR2500_FINAL 10/14/05 3:14 PM Page 96 CHEEZY GARLIC ROLL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast 1.5 LB 2 LB 12 Rolls 18 Rolls 1 1 1 cup 2 TBL 1/3 cup 1-1/2 tsp 1 TBL 3-1/2 cups 2 tsp 1-1/2 cups 3 TBL 1/2 cup 2 tsp 2 TBL 4-1/2 cups 2-1/4 tsp 1/2 cup 1-1/2 TBL 3 TBL 2/3 cup 2 TBL 1/4 cup Select Dough Cycle Topping: Parmesan Cheese, grated Garlic, finely minced Butter, melted Method: 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 97 REFRESHING ROLL DOUGH Ingredients: Egg, Large, room temperature plus enough Water, 80ºF/27ºC to equal Butter Brown Sugar Salt Bread Flour Active Dry Yeast 1.5 LB 2 LB 12 Rolls 18 Rolls 1 1 1 cup 1/4 cup 1/3 cup 1-1/2 tsp 3-1/2 cups 2 tsp 1-1/2 cups 1/3 cup 1/2 cup 2 tsp 4-1/2 cups 2-1/4 tsp 1/2 cup 2 TBL 1/2 cup 3/4 cup 1/4 cup 3/4 cup Select Dough Cycle Topping: Butter, melted Orange Peel, grated Sugar Method: 1. Place on a lightly floured surface.
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TR2500_FINAL 10/14/05 3:14 PM Page 98 CINNAMON ROLL DOUGH Ingredients: 1.5 LB 12 Rolls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Sugar Salt Bread Flour Active Dry Yeast 1 1 cup 3 TBL 1/3 cup 1-1/2 tsp 3-1/2 cups 2 tsp Select Dough Cycle Filling: Butter, melted Sugar Cinnamon Walnuts, finely chopped Raisins 1/3 cup 1/4 cup 2 TBL 1/4 cup 1/4 cup Glaze: Powdered Sugar Milk, liquid Vanilla Extract 1/2 cup 3 TBL 1/2 tsp Method: 1.
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STICKY BREAKFAST BUN DOUGH Ingredients: 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 100 BRIOCHE ROLL DOUGH Ingredients: 1.5 LB 18 Rolls Water, 80ºF/27ºC Egg Yolks Butter, cold, chipped into pieces Salt Sugar Dry Milk Vanilla Extract Bread Flour Active Dry Yeast 1 cup 6 6 TBL 1-1/2 tsp 6 TBL 3 TBL 1/4 tsp 3 cups 2-1/4 tsp Select Dough Cycle Glaze: Whisk together 2 egg yolks and 1 tablespoon water. Method: 1. Remove dough from Bread Pan and punch down to remove any air bubbles. Divide dough into 3 equal sections. Divide each section into 6 pieces.
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TR2500_FINAL 10/14/05 3:14 PM Page 101 FRENCH BREAD DOUGH Ingredients: 1.5 LB 1 Loaf Water, 80ºF/27ºC Sugar Salt Bread Flour Active Dry Yeast 1 cup 1 TBL 1-1/2 tsp 3-1/2 cups 2 tsp Select Dough Cycle Glaze: Water Salt 2 TBL 1/2 tsp Method 1: Place on a lightly floured surface. Roll into a large rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end.
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TR2500_FINAL 10/14/05 3:14 PM Page 102 CHALLAH BREAD DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Sugar Salt Bread Flour Active Dry Yeast 1 LB 1.5 LB Regular Large 1 1 3/4 cup 2 TBL 1-1/2 TBL 1 tsp 2 cups 1-1/2 tsp 1 cup + 1 TBL 3 TBL 2 TBL 1-1/2 tsp 3-1/4 cups 2 tsp 1 1 TBL 1 1 TBL 1 tsp 1 TBL Select Dough Cycle Glaze: Egg Yolk, beaten Water Topping: Poppy Seeds Method: 1. Place dough on a lightly floured surface.
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TR2500_FINAL 10/14/05 3:14 PM Page 103 CREAMED SOUP BREAD BOWL DOUGH Ingredients: 2 LB 4 Bowls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Honey Dry Milk Salt Bread Flour Whole Wheat Flour Rye Flour Caraway Seeds Dehydrated Onions Active Dry Yeast 2 1 cup + 5 TBL 2 TBL 1/4 cup 3 TBL 2 tsp 2-1/4 cups 1 cup 1 cup 3 TBL 1/4 cup 2 tsp Select Dough Cycle NOTE: Any 2 LB. bread or dough recipe may be used; mix on Dough program. Method: 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 104 PARTY DIP BREAD BOWL 1.5 LB Ingredients: 1 Bowl Water, 80ºF/27ºC Sugar Salt Bread Flour Active Dry Yeast 1-1/4 cups 1 TBL 1-1/2 tsp 3-1/2 cups 2 tsp Select Dough Cycle NOTE: Any 1.5 LB bread or dough recipe may be used; mix using the Dough Cycle. Method: 1. Place dough on a lightly floured surface. Shape into a smooth round ball and place on a greased baking sheet. 2. Cover and let dough rise in a warm place for 1 hour or until doubled in size. 3.
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TR2500_FINAL 10/14/05 3:14 PM Page 105 ALMOND-CHERRY COFFEE CAKE DOUGH Ingredients: 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 106 BAGEL DOUGH Ingredients: 1.5 LB 8 Bagels Water, 80ºF/27ºC Sugar Salt Bread Flour Active Dry Yeast 1 cup 1-1/2 TBL 1-1/2 tsp 3 cups 2 tsp Select Dough Cycle Glaze: Egg, beaten 1 Toppings (optional): Sesame Seeds, Poppy Seeds, Cracked Wheat Dry Cereal, or Dehydrated Onions Method: 1. Place on a lightly floured surface. Divide into 8 pieces. Roll each in a smooth ball, making a hole in the center of each with thumbs. Gently pull to make a 1-inch hole. 2.
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TR2500_FINAL 10/14/05 3:14 PM Page 107 BANANA WHEAT BAGEL DOUGH Ingredients: 1.5 LB 12 Bagels Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Honey Salt Banana, mashed Whole Wheat Flour Bread Flour Active Dry Yeast 1 1 cup 2 TBL 1 TBL 1-1/2 tsp 1/2 cup 2-1/2 cups 1 cup 2 tsp Select Dough Cycle Glaze: Egg White, beaten Water 1 1 TBL Toppings (optional): Poppy Seeds, Sesame Seeds Method: 1. Place on a lightly floured surface. Divide into pieces.
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TR2500_FINAL 10/14/05 3:14 PM Page 108 EGG BAGELS Ingredients: 1.5 LB 12 Bagels Water, 80ºF/27ºC Egg Salt Sugar Bread Flour Active Dry Yeast 3/4 cup 1 1-1/2 tsp 2 TBL 3 cups 2 tsp Select Dough Cycle Method: 1. When Cycle is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into 4 parts and then divide each part into 3 pieces. Shape each piece into a smooth ball with finger, punch hole in center. Pull dough gently to make a 1 to 2-inch hole.
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TR2500_FINAL 10/14/05 3:14 PM Page 109 SOFT PRETZEL DOUGH Ingredients: 1.5 LB 16 Pretzels Water, 80ºF/27ºC Egg Yolk, room temperature Oil Sugar Salt White Pepper Bread Flour Active Dry Yeast 1-1/4 cups 1 1 TBL 2 TBL 1-1/2 tsp 1/8 tsp 3-1/2 cups 2-1/4 tsp Select Dough Cycle Glaze: Egg White Water 1 1 TBL Toppings: (optional): Kosher salt, sesame seeds Method: 1. On a lightly floured surface cut dough into pieces. Roll each piece into a 16-inch rope.
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TR2500_FINAL 10/14/05 3:14 PM Page 110 PITA POCKET DOUGH Ingredients: 1.5 LB 20 Pita Pockets Water, 80ºF/27ºC Olive Oil Sugar Salt Bread Flour Whole Wheat Flour Active Dry Yeast 1-1/3 cups 8 tsp 4 tsp 1-1/2 tsp 2 cups 1-1/3 cups 2 tsp Select Dough Cycle Method: 1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a smooth ball. 2. Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet. Let rise about 20 minutes.
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TR2500_FINAL 10/14/05 3:14 PM Page 111 PIZZA DOUGH RECIPES PIZZA CRUST DOUGH Ingredients: Water, 80ºF/27ºC Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select Pizza Dough Cycle 1 LB 2 LB 1 Thick or 2 Thin Crusts 2 Thick or 4 Thin Crusts 3/4 cup 1 TBL 1 TBL 1-1/2 tsp 1 TBL 2-1/4 cups 1 tsp 1-2/3 cups 2 TBL 2 TBL 2 tsp 2 TBL 4-1/2 cups 2 tsp Method: 1. Place on a lightly floured surface. Divide and press onto a 12-inch pizza Pan, raising edges. 2.
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TR2500_FINAL 10/14/05 3:14 PM Page 112 RUSTIC PIZZA MARGHERITA Ingredients: 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 113 FOCACCIA DOUGH Water, 80ºF/27ºC 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 114 JAM CYCLE METHOD AND RECIPES... AS EASY AS 1-2-3 Jam Cycle Method: 1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Clean fresh berries or fruit, cut into 1/2-inch cubes and drain. If using frozen fruit, thaw and drain. 2. Use a liquid measuring cup to measure the drained fruit, then crush with a potato masher or with your hands. 3. Use a dry measuring cup to measure the sugar. 4.
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TR2500_FINAL 10/14/05 3:14 PM Page 115 Jam Cycle Hints For Best Results • Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other ingredients are necessary for a good set. • Use only ripe fruit (not overripe or underripe) for best flavor. • Do not puree fruit. Drain cubed fruit before crushing. Crush with a potato masher or food processor. Jam should have bits of fruit in it. • Recipes should not exceed 3 cups fruit.
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TR2500_FINAL 10/14/05 3:14 PM Page 116 MY PERSONAL RECIPE TIME SETTINGS FORMS PERSONAL RECIPE MEMORY CYCLE 1 Recipe Name: Program: Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Keep Warm Extras Temperature Total time PERSONAL RECIPE MEMORY CYCLE 2 Recipe Name: Program: Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Keep Warm Extras Temperature Total time Time/Temperature minutes minutes minutes minutes seconds minutes seconds minutes minutes ºF Notes: Time/Temperature
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TR2500_FINAL 10/14/05 3:14 PM Page 117 MY PERSONAL RECIPE TIME SETTINGS FORMS PERSONAL RECIPE MEMORY CYCLE 5 Recipe Name: Program: Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Keep Warm Extras Temperature Total time Time/Temperature minutes minutes minutes minutes seconds minutes seconds minutes minutes ºF Notes: 111
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TR2500_FINAL 10/14/05 3:14 PM Page 118 USER MAINTENANCE INSTRUCTIONS Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service representative. Unauthorized service will void your warranty. CLEANING INSTRUCTIONS Caution Bread Pan and Kneading Paddle Cleaning Instructions Caution ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. The Bread Pan and Kneading Paddle have non-stick surfaces which make cleaning easy. 1.
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TR2500_FINAL 10/14/05 3:14 PM Page 119 BEFORE CALLING FOR SERVICE Questions Answers 1 Why does the height and shape of bread differ in each loaf? The height and shape of bread may differ depending on the ingredients, room temperature and length of the timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread. 2 The bread has an unusual aroma. Why? Stale ingredients may have been used or too much yeast may have been used. Always use fresh ingredients.
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TR2500_FINAL 10/14/05 3:14 PM Page 120 CHECKLIST BAKING RESULTS: Bread Smoke Sides of Maker emitted bread does not from collapse/ operate/ steam bottom is ingredients vent/ damp not mixing burning smell Bread rises too much/ coarse texture Bread falls/ coarse texture Short & Slices dense uneven texture & sticky 1. Unplugged/power outage 2. Oven area is too hot (Display – – H) 3. Oven area is too cold (Display _ – – L) 4. Display reads: _ or 5. Ingredients spilled on heating element 6.
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TR2500_FINAL 10/14/05 3:14 PM Page 121 SUGGESTIONS The following suggestions have a corresponding number found on the CHECKLIST. Be sure to read both. 1. 2 - 3. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. Open Lid, remove Bread Pan and allow to cool or warm up. 4. Needs service. 5. Wait until Cycle is complete; unplug, allow to cool and clean. 6. Only open Lid during kneading process to check dough ball. 7. Remove bread as soon as Cycle is done and place on wire rack.
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TR2500_FINAL 10/14/05 3:14 PM Page 122 LIMITED ONE-YEAR WARRANTY Warranty Coverage: This product is warranted to be free from defects in materials or workmanship for a period of one (1) year from the original purchase date. This product warranty is extended only to the original consumer purchaser of the product and is not transferable.