Measure and add liquid ingredients to the bread pan.
Measure and add dry ingredients (except yeast) to the bread pan. .
Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.
Snap the baking pan into the breadmaker and close the lid.
Press "Select" button to choose the Whole Wheat setting.
Press the "Crust Color" button to choose light, medium or dark crust.
Press the "Start/Stop" button
Bread Salad with Fresh Mozzarella
Ingredients
5 large ripe tomatoes, dices
6 to 8 fresh mozzarella, cubed
4 scallions, thinly sliced
2 tsp lemon zest, grated
3 cloves garlic, peeled & minced
1 cup chopped fresh basil leaves
1/4 cup chopped Italian parsley
2 tbsp olive oil
2-1/2 tbsp white wine vinegar
Salt and freshly ground pepper
1 large loaf stale, crusty French or Italian bread
Directions
In a large bowl, combine the tomatoes, fresh mozzarella scallions, lemon zest, garlic, basil and parsley. Add the olive oil and vinegar; season with salt and pepper to taste.
Slice the bread in half lengthwise. Pour on enough water to completely moisten the bread. Let stand for 10 minutes. Squeeze out excess water. Finely chop bread and toss into salad; adjust seasonings to taste.
Serve at room temperature.
Light Rye Bread
Ingredients
1 3/8 cups water
1 1/2 tbsp vegetable oil
2 tbsp packed brown sugar
1-1/2 tsp salt
3 cups bread flour
1 cup rye flour
2 tsp active dry yeast
Directions
Measure and add liquid ingredients to the bread pan.
Measure and add dry ingredients (except yeast) to the bread pan.
Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.
Snap the baking pan into the breadmaker and close the lid.
Press "Select" button to choose the Whole Wheat setting.
Press the "Crust Color" button to choose light, medium or dark crust.
Press the "Start/Stop" button.
Traditional White Bread
-Makes 1 1/2 lb loaf
Ingredients
1 cup water
2 tbsp butter or margarine
1-1/2 tsp salt
3 cups bread flour
2 tbsp dry milk
1 tbsp sugar
2 tsp active dry yeast
Directions
Measure and add liquid ingredients to the bread pan.
Measure and add dry ingredients (except yeast) to the bread pan.
Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.
Snap the baking pan into the breadmaker and close the lid.
Press "Select" button to choose the Basic setting.
Press the "Crust Color" button to choose light, medium or dark crust.
Press the "Start/Stop" button.
Orange Marmalade
-Makes 3 cups
Ingredients
1-1/4 cups sugar
3 large oranges
2 tbsp powdered low-sugar fruit pectin
1 lemon
Directions
With a vegetable peeler, shave off the bright layer of peel from one orange and the lemon; chop finely.
Remove and discard remaining white peel from orange and lemon.
Peel remaining oranges, and discard peels. Slice fruit into 1/2-inch pieces.
Combine chopped peels, fruit, sugar and pectin in bread pan.
Select Basic setting.
Press "Start/Stop." Allow to mix for 5-6 minutes, scraping sides of pan with rubber spatula. Press "Start/Stop" to cancel.
Select Bake setting. Press "Start/Stop." When unit signals and display reads "0:00," press "Start/Stop." Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups.
Butter Rolls
-Makes 12 rolls
Ingredients
All ingredients at room temperature (70°F-80°F), except milk
2 tbsp sugar
1 tsp salt
2-3/4 cups bread flour
2 tsp active dry yeast
1/4 cup water
1 egg
7/8 cup milk
1/4 cup butter
Directions
Measure all ingredients into bread pan.
Select Dough setting.
Press "Start/Stop".
When unit signals and display reads, "0:00," press "Start/Stop" and remove dough.
Shape as desired.
Bake at 350°F for 25 to 30 minutes. Makes 12 rolls.
Sourdough Bread
Ingredients
All ingredients at room temperature (70°F-80°F)
1-1/4 cups sourdough starter (see "Sourdough Starter," below)
3/4 cup warm water
1 3/4 tsp salt
4 cups bread flour
3 tbsp sugar
1-3/4 tsp active dry yeast
Directions
Measure and add liquid ingredients (including sourdough starter) to the bread pan.
Measure and add dry ingredients (except yeast) to the bread pan.
Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients.
Measure the yeast and carefully pour it into the well.
Snap the baking pan into the breadmaker and close the lid.
Press "Select" button to choose the Basic setting.
Press the "Crust Color" button to choose light, medium or dark crust.
Press the "Start/Stop" button.
Frozen Berry Jam
-Makes 3 cups
Ingredients
1-3/4 cups sugar
1 package (10-12 oz) frozen berries (strawberries and raspberries are ideal)
1 pouch (3 oz) liquid fruit pectin
1 tbsp lemon juice
Directions
Combine ingredients into bread pan.
Select Basic setting. Press "Start/Stop." Allow to mix 5-6 minutes, scraping sides of pan with rubber spatula. Press "Start/Stop" to cancel.
Select Bake setting. Press "Start/Stop." When unit signals and display reads, "0:00," press "Start/Stop." Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups.
Strawberry Jam
-Makes 3 cups
Ingredients
1 cup sugar
1 tbsp powdered low-sugar fruit pectin
1-1/2 cups fresh strawberries, sliced
2 tsp lemon juice
Directions
Combine all ingredients into bread pan.
Select Basic setting.
Press "Start/Stop." Allow to mix 5-6 minutes, scraping sides of the pan with rubber spatula. Press "Start/Stop" to cancel.
Select Bake setting.
Press "Start/Stop." When unit signals and display reads, "0:00," press "Start/Stop." Using hot pads, remove bread pan. Pour jam into containers; cover. Refrigerate to set. Makes about 3 cups.
