Sanyo Home Bakery Bread Maker Model SBM10 Instruction Manual & Recipes SBM 10

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Instruction Manual

AUTOMATIC BREAD MAKER

Brought to you by:

SSM 10

Bread maker Part Store BreadmakerPartStore1 @gmail.com us.ebid. net/users/Bread makerParts

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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 bread maker

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. Allow to cool before

putting on or taking off parts. 6. Do nat operate any appliance with a damaged cord or plug or after the

appliance malfunctions. or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination. repair or adjustment.

7. The use of accesory attachments not recommended by the appliance manufacturer may cause injuries.

8. De nat use outdoors . 9. Do nat let cord hang aver edge of table or counter or touch hot surfaces.

10. Do not place on or near a hot gas or electric burner or in a heated oven. 11. To disconnect. turn any control to "off", then remove plug from wall outlet. 12. Do not use bread maker for storage purposes nor insert any utensils in the

automatic bread maker as they may create a fire or electric shock. 13. A fire may occur if the automatic bread maker is covered or touching flamma

ble material, including curtains, draperies. walls. and the like when in operation. 14. Do nat clean with metal scouring pads. Pieces can break off the pad and

touch electrical parts involving a risk of electric shock. 15. Do not use appliance for other than intended use.

SAVE THESE INSTRUCTIONS

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Note: A. A short power supply cord is provided to reduce the risk resulting from becom

ing entangled in or tripping over a longer cord . B. Extension cords are available and may be used if care is exercised in their use. C. When an extension cord is used. (1) the marked elec trical rating of the cord set

or extension cord should be at least as great as the electrical rating of the appliance and (2) the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by ch ildren or tripped over unintentionally.

D. This product is designed for household use only.

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BREAD MAKER FEATURES

Just add the ingredients and press the Start pad

Every step of the bread making process from kneading and rising through baking is performed automatically in approximately 3 hours ("BREAD" setting). Dough setting (all processes up to rising) are completed in approximately one and a quarter hours.

1 Timer function • To set the desired bakmg completion time, calculate the number of hours and

minutes between the present and the desired completion time and enter this number. (The digital timer shows the d ifference between the two times.)

• The timer can be set for any length of time between 3 hours 1 0 minutes and 13 hours. (For "BREAD" baking. only.)

2 Glass window • The glass window is provided to allow clear viewing at every stage of the

bread making process . without opening the oven lid.

3 Additional ingredients

• This convenient function is when you want to bake various types of bread. The buzzer sounds eight times to indicate the best time to add ingredients such as raisins. pumpkin. oatmeal. nuts etc to the dough. (The buzzer sounds after approximately 23 minutes).

4 Air duct • After baking is completed. cool air is drawn into the unit automatically in order

to cool the bread. So even if you forget to remove your bread after baking, it will be kept soft and fresh thanks to the air duct operation.

5 ON/OFF button • Controls the power supply to the oven .

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BEFORE YOU BEGIN BAKING

The ingredients you will need Flour: Bread is usually made from hard wheat flour. which is high in protein.

When the flour is mixed with water. gluten is formed and air is trapped . This rs what allows the bread to rise well.

Dry yeast: This causes the bread to rise.

Salt:

Sugar:

Fat:

Milk:

Water:

Use active dry yeast (instant) requiring no preliminary fermentation.

Salt controls the action of the yeast. Salt adds to and enhances the flavor of the bread while producing a firm dough.

Sugar helps the fermentation process of the yeast. Sugar makes the bread sweet and the crust brown.

Fat adds flavor and aroma. Shortening, Butter, Margarine, etc. are used to keep the dough soft and fresh. They also help the dough leaven properly.

Milk increases the nutritional value of the bread. Milk enhances the flavor and helps create a soft and smooth crust.

BAKING PROCESS (When the "BREAD" setting is used)

1 First kneading Press the "START" pad to begin the first kneading operation.

2 Rest When kneading stops, the dough is left to rest.

3 Second kneading The dough is kneaded a second time.

4 First rising The dough is left to rise.

5 Shaping The dough is shaped in to a smooth, round ball.

6 Final rising The dough is left to rise again, ar.d the shape of the bread is formed for baking.

7 Baking The buzzer sounds five times when baking is completed .

8 Finishing Air is drawn in through the air duct in order to cool the bread .

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NAMES AND FUNCTIONS OF PARTS

·-····-------~ Inner Pot I Insert the inner pot until you J:

hear it click into place. . \ r-\ _____ _.

I Glass Window 1 Each step of the bread making

process can be clearly seen through the glass window.

Handle

7 1 Outer lid

Kneader blade 7 e=ff

Kneader blade mounting shaft

Dough Hook

\'

In order to remove the dough hook, turn the hook in the "Remove·· direction. To mount. turn in the "Mount" direction

Accessories

Measuring Spoon

I I

Unit Body

These spoons are used to measure yeast, salt, sugar, etc.

TablespoonB

teaspoon lf

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Air is taken in to remove heat. .r------ ON/OFF Button

'1--------- Power Lamp

Power Cord Hook Wrap the cord around the hook for storing. (Don't wrap the cord while in use.)

------------

Cord Hook

Measuring Cup

This cup is used to measure water, flour, etc.

m I .

Corel

CONTROL PANEL NAMES AND OPERATION

Be sure to press the pad in question until a beep is heard

ON/OFF

C) When this button is pressed, the power is switched on and the - lamp lights up.

An indicater for each step of the process (kneading, rising,

TIME REMAINING baking. and finishing) is shown in the display window.

Kne<Jd R1se The time until completion of baking is displayed in 1 minute B<Jke CoohniJ increments.

J IJ. IJ II I Ct . Ct Ct Dough "DOUGH" is displayed for dough-making and "BREAD" is

Bread displayed for bread-making.

Wait When the inside of the unit reaches 1 08oF (42°C}, the buzzer sounds three times and the indication " Wait " is displayed. Wait for the unit to become cool and then press the "START' pad. (This may often occur when the home bakery is used continuously.) - TIMER ENTER The corresponding lamp lights up when the time is being set. or - OPERATING during operation.

Press to program the timer. FINISH TIME DOWN ······ Displayed time will move backwards in 10 minute

GowNI0

increments. UP ······· ·· ·· .. Displayed time will advance in 10 minute increments. If the "TIMER" pad is kept pressed down, the time setting will move at high speed in forward or reverse.

I BREAD/DOUGH Press to select either the "BREAD" setting or the "DOUGH" setting. Note the desired setting in the display window.

(START) Press to start operation or begin timer countdown for delayed baking or dough making .

I I Press to cancel a mistake. to stop operation. or to cancel a timer c RESET) I I setting. If operation has begun. press the "RESET" pad slightly

i 1 longer to cancel

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OPERATING INSTRUCTIONS

When baking bread using the "BREAD" setting

Ingredients (maximum quantity)

Bread flour -------- 2 cups

Sugar 2 Tablespoons

Salt --------- 1/2 teaspoon

Measure each ingredient accurately. Use the measuring spoon provided.

Tablespoon

Shortening 1 Tablespoon

Milk 1 Tablespoon

Lukewarm water 3/4 cup Dry yeast 1 teaspoon teaspoon

Pre-mixed flour that includes all the necessary ingredients is available in prepackaged from. The maximum quantity of this pre-mixed flour to be used is 2 cups.

1 Remove the inner pot from the main unit • Take out the inner pot to add the ingredients.

• Remove the inner pot by lifting it straight up using the handle.

2 Mount the kneader blade and the dough hook onto the inner pot • Attach the kneader blade to the kneader blade mounting shaft (See illustration

"A") Insert the dough hook and turn it clockwise. (See illustration "8'') Check to make sure it is securely locked in place. • Baking will not take place unless the kneader blade and the dough hook are

mounted firmly. • Be sure there are no crumbs around the kneader blade mounting shaft.

Illustration "A" Illustration "8"

3 Put the ingredients into the inner pot in the correct order • Put in the ingredients in the following order.

(1) Water (2) Bread flour, Sugar. Milk. Salt. Shortening (3) Dry yeast

• See page 11 for order of ingredients when using timer setting .

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• When baking a loaf in 3 hours • Be careful to add yeast directly atter water . When the timer setting is used .

see page 11 for correct ingredients.

4 Replace the inner pot into the main unit • Hold the handle down and insert the inner pot so that

the dough hook is placed on the right side. • Unless the inner pot is securely placed inside the

bread maker, the bread will not be baked to perfection.

• Wipe off any moisture from the outer side of the inner pot before placing it in the bread maker.

5 Close the outer lid • Make sure the outer lid clicks when closed.

• Unless the outer lid is closed correctly, the operation won't start when the "START" pad is pressed. (The buzzer sounds three times.)

6 Plug in • Insert the plug into the outlet. • Press the "ON/OFF" button.

• Be sure to take hold of the plug and insert it directly into the outlet.

• When you press the "ON/OFF" button, the power lamp lights up.

7 Start (when baking is to begin immediately) • See page 11 when the timer setting is be used to. • Press the "START" pad. • The time remaining until baking completion is dis

played in 1-minute increments. • After operation has started the buzzer will sound

eight times successively, add any additional ingredients to be mixed into the bread, such as raisins, nuts cheese . etc ... (The buzzer sounds after approx. 23 minutes.)

• Open the outer lid and quickly add the raisins, etc. While the outer lid is open, the kneading operation stops. Close the outer lid immediately so that the kneabing process will continue. Internal temperature of the unit is maintained . • The buzzer will sound five times when baking is

completed.

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ON/ OFF

~:~::1S

Press

Press

TIME REMAINING

Knead

-I. II II -, • I I I I ---

Bread

8 Remove the inner pot • After the buzzer sounds five times. press the "ON/OFF"

button, open the lid and promptly remove the inner pot.

• Be sure to use a Hot pad when removing the inner pot, as the container is extremely hot.

• When cooling is completed, the buzzer sounds once and all the displays on the panel go out.

Press

• If you don't press the "RESET" pad and remove the bread after the buzzer sounds five times in succession, air is delivered for 15 minutes to cool the bread.

• A slight sound is heard during cooling. This is not a malfunction but is caused by air entering the unit to cool it down.

9 Remove the bread • Turn the dough hook counterclockwise and remove it. • Turn the inner pot upside down and shake it several

times to remove the bread. • Be sure to use a Hot pad when removing the bread

from the inner pot. • Place the bread on a wire rack and allow it to cool.

• About the kneader blade • When the kneader blade sticks to the inner pot, put some lukewarm water

into the container and let the kneader blade soak for a short while before removing it.

• Dew may form on the bread surface after cooling, depending on the room temperature.

• Occasionally the kneader blade will bake into the bottom of the loaf. If this should occur, simply remove the kneader blade and clean.

10 Unplug the unit • Press the "ON/OFF" button and check to see if the

power lamp is off. • Pull the plug from the outlet.

• When unplugging the unit, make sure to take hold of the plug and not the cord.

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WHEN THE FOLLOWING HAPPENS

• If the "High internal temperature" indication is displayed. the internal temperature of the bread maker is very high (1 08"F (42"C) or higher).

(1) Wait until the inside of the unit has cooled and the display goes out . (When the bread maker is used continuously , high internal temperatures may often occur.)

(2) When the display goes out. press the "RESET" pad and

TIME REMAINING

then press the "START' pad again. Wait

• Quantity of flour to be used when baking a loaf of bread. Is a max. of 2 cups bread flour. If you are using a pre-packaged mix, the maximum quantity is 2 cups. If you purchase a large quantity of pre-mixed flour, carefully measure out 2 cups using a standard dry measuring cup.

(Example) If you buy a prepakaged flour mix (measuring 2 1/2 cups). measure out 1/2 cup. It is important that you use exactly 1 teaspoon of dry yeast, unless the recipe states otherwise. When using the "DOUGH" setting the flour quantity should not exceed 3 112 cups.

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HOW TO USE THE TIMER SETTING FOR DELAYED BAKING

• The timer can be set to any length of time from 3 hours 10 minutes up to 13 hours .

• The timer setting cannot be used for the "DOUGH" setting.

• To set the baking finish time, calculate the number of hours and minutes between the present time and the desired baking finish time. then enter this number.

(Example) Let 's say irs 9:00PM and you want baking to be completed at 6:30AM. There are 9 hours and 30 minutes between the present time and the baking finish time. Therefore. you would enter 9 hours and 30 minutes on the timer.

FINISH TIME

~OWN I TIME REMAINING !•The timer can be set to any length of time

1 from 3 hours 10 minutes and 13 hours. in 10 minute increments.

• Press once Press

-1. Ill ..:1· I !._I

Brend

•1t you press the "UP" pad first, 3:10 will be displayed; while if the "DOWN" pad is pressed first . 13:00 will be shown.

FINISH TIME riME REMAJNING I •If you keep press1ng the ~TIMER" pad. the

I time indication will move quickly forward or backward. 0owNj

,-,. -, ,-, ..:1 ·~I !.._1

Press Bread

• Keep pressing to move the display at high speed in forward or reverse.

Press

Lights up

,-,.-Ill ..:r · _:, !._I

Bread

: ~: fiMER ENER ,. , ,,

•use the "DOWN" pad to move back the time it advanced too far. or if you want to quickly program time for several hours.

•The amount of time remaining until baking is complete will be displayed in 1 minute increments.

• When you make a mistake setting the timer. ( RESET \

L• Press the "RESET' pad and reset the correct lime. ~

Press

Adding ingrediens to the inner pot in the correct order is critical to delayed baking. Liquid is added first, then dry ingredients, fat and yeast last.

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DOUGH SETTING

• How to make dough for rolls . (Do not use pre-packaged loaf mix. as the ingredients diHer.) • Steps 1 to 6 are the same as on page 7 - 8

Ingredients (for 10 rolls)

Bread flour 2 cups

Lukewarm water - 1 egg yolk plus warm water to measure 3/4 cup

Sugar 2 Tablespoons Dry yeast 1 teaspoon

Salt ---------1/4 teaspoon

Butter 1/4 cup Milk 1 Tablespoon

Melted butter or margarine for brushing onto rolls prior to baking.

Set the baking course • Use the "SETTING" pad to select the "DOUGH " setting .

When this setting is used, delayed timer setting Cannot be used.

Start • Press the "START" pad. • All processes from kneading to rising are completed. • The amount of time remaining until kneading comple-

tion is displayed in 1 minute increments. Just as with the "BREAD" setting, the buzzer sounds eight times in the "DOUGH" setting 5 minutes before the second kneading operation is completed. Open the outer lid and add raisins. nuts. etc .. if desired. Kneading stops while the lid is open. Be sure to close the lid promptly in order to maintain the internal temperature.

Remove the dough • Open the lid and remove the dough when the buzzer stops.

The buzzer sounds five times when the dough is finished.

Unplug the unit • Press the "ON/OFF" button . • Remove the power plug from the outlet.

The power lamp goes out when the "Ot'JIOFF" button is pressed. When unplugging the unit, be sure to take hold of the plug and not the cord .

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TIME REMAINING

/. I I I • I .::_t

Dough

Press

TIME REMAINING

Knead

I· /,-1 • I .::_1

Dough

ON/OFF

''"~~ : . .: ~,,,, ...

Press

IMPORTANT SAFETY TIPS

* Be sure to follow the instructions in order to use the home bakery properly.

• BEFORE USE 0 Be sure to plug the unit directly into the outlet.

0 Remove foreign matter. • Remove all foreign matter from the inner pot before use.

• WHERE TO USE • Do not use the Bread Maker on wet or unstable surfaces, on cushions, near

burners. or in areas where cooking grease or water may splatter onto it.

0 Take special care when infants and children are nearby. • Keep the unit out of reach of infants and children since the unit is hot. If any

buttons are accidentally touched the baking operation may stop.

• WHILE IN USE 0 The temperature is very high during operation.

• Be careful to keep your face and hands away from the unit. • Place the unit at least 2 inches away from any walls.

0 Do not cover the unit. • If the unit is covered with towels, steam won't be able to escape. This could

cause the shape and color of the lid to change.

• AFTER USE 0 Do not pour water into the unit or submerge the unit in water.

0 Handle the power cord with care. • Don't bend or pull the cord. Always take hold of the plug when unplugging

the unit.

0 Do not use the unit for any purposes other than making bread.

0 Do not remove the inner pot or insert your hand during operation. • This could lead to bread malfunction or accidents. • When serving just-baked, be sure to press the "RESET" pad and then

remove the inner pot from the unit.

0 When cooled, keep the inside of the unit clean. • Remove any flour or bread crumbs and all foreign matter from the inside of

the unit.

0 Do not obstruct the air intake. • There is an air intake on the bottom of the unit.

Take care not to cover or obstruct it.

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0 Do not put a larger quantity of ingredients into the inner pot than required. • By doing so, the bread will not be as soft or well-raised and the top crust

may stick to the inside of the lid. • The maximum amount of bread flour to be used is 2 cups. The maximum

amount of premixed flour is 2 cups.

0 Handle the inner pot with care. • Do not turn or shake the inner pot while taking it out. Pull it straight out. If

the inner pot is flawed. the temperature sensor won't work properly.

PROPER CARE AND CLEANING Cleaning the Bread Maker

* Unplug the power cord and allow the body to cool completely.

* Use only a mild kitchen detergent to clean. Benzine, Cleansers, Thinners, Scrubbing brushes and Chemical cleaners will damage the unit's surfaces.

0 Body and outer lid (main unit) • Remove all bread crumbs and other foreign matter by wiping off with a

slightly damp cloth.

0 Temperature sensor • Wipe gently in order to avoid bending the sensor.

0 Kneader blade hole • If the hole in the kneader blade is clogged, clean it out with a soft brist!e

brush.

0 Inner pot, kneader blade and dough hook • Remove each of these from the unit body and wash with a sponge.

* If it is difficult to remove the kneader blade from the inner container, soak the container in lukewarm water and then remove the blade.

• Care of the fluorine coated surface on the inner pot and kneader blade. • In order to avoid damaging the fluorine coated surface.

Wash after each use. Do not use scrubbing brushes or metal utensils.

A fluorine coated surface may change appearance after prolonged use. This is caused by moisture and steam and has no effect on the use or hygiene of the bread maker.

• Storing the bread maker • Make sure the body has cooled down completely, the unit has been cleaned,

and all moisture has been completely removed before storing.

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BREAD MAKING -QUESTIONS AND ANSWERS a. What is gluten?

A Gluten is a sticky layer of combined proteins that coats the dough. It is formed by adding water to flour and kneading it.

a. Why does fresh baked bread sometime smell?

A. This may happen if old flour or bad water is used. Therefore. make sure to use fresh ingredients and clean water.

a. What is the hook attached to the side of the inner pot used for?

A. This is the dough hook. It twists the dough for efficient kneading , promoting the formation of gluten.

a. Why is bread flour, used for bread making?

A. There are 3 main kinds of flour. for bread making; bread flour, all purpose flour, and cake flour. The difference between these is the amount of protein they contain. In order to make a well-raised bread. a layer of gluten able to hold the carbon dioxide generated by fermentation is necessary. Therefore, high protein bread flour is most suitable.

Q. What is the difference between the first and second dough rising stages?

A. The first dough rising lets the dough rise until it is about twice the size it was while being kneaded. Carbon dioxide gas is let out of the dough and the dough is left to rest before being shaped. The purpose of the second dough rising is to sofeten the gluten. Letting the dough rise twice results in a softer and smoother dough texture.

a. Why is an air duct necessary?

A. Without an air duct, the bread would have to be removed from the inner container immediately after baking is completed in order to cool it. If the bread is not cooled. it absorbs moisture and shrinks in size. The air duct allows heat and steam to escape automatically, keeping the bread soft, well-raised and full of flavor. even if you forget to take it out of the home bakery.

a. What has happen to the kneader blade at the end of the baking cycle?

A. It may have baked into the bottom of the loaf. Simply remove with kitchen tongs or a hot pad.

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Specifications Power source

Power consumption

Outer dimensions \VV x 0 "/H)

Net weight

Accessories

120V AC

Heater 600W

11 2fa" X 92/a" X 133Ja" (296 x 245 x 355 mm)

151bs, 15ozs (7 .2 kg)

Measuring Spoon · Measuring cup

PRE-PACKAGED BREAD MIX For your convenience, a pre-measured bread mix especially formulated for the Sanyo Bread Maker is now available. It's a delicious way to help ensure a perfect loaf of fres~ly baked bread. Please use the order form enclosed. If you require further information. please wnte to the following address:

Food Masters, Inc. 9 East 45th Street Suite 401 New York, New York 10017 TEL: 1 -800-44 7-9423

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LIMITED WARRANTY

Sanyo takes pride in its products and believes they are manufactured to the highest possible standards. Consequently, Sanyo warrants to the original consumer its Automatic

Bread Maker to be free from defects in material and workmanship for a period of one (1) year from the original. purchase date. Sanyo will , at its option, repair any unit covered by this warranty without cost to the consumer far either parts or Iabar. Sanya will require an original sales slip or bill of sale before instituting any repairs under this warranty.

Sanyo specifically excludes from this warranty any non-electric/mechanical attachments and accessories and disposable parts. For example, these items include measuring cup. measuring spoon. inner pot. outside case. cord and plug. Also. Sanyo assumes no liability and does not guarantee or warrant any repairs and/or replacement parts not supplied or performed by Sanyo or any authorized service station: any 50/60Hz or 60/50 Hz conversions: damage caused by or failure to follow the owner's manual as to adjustments and/or maintenance abuse. misuse. neglect. accident, fire, flood, or any ather acts of God are excluded from this warranty.

This warranty is void and of no effect if any serial numbers an the Sanya product are altered, replaced, defaced or missing. This Sanyo warranty is only for Sanyo products purchased and used in the continental United States.

In those cases where only parts are warranted, the consumer will be responsible for the labor charges. In addition. transportation costs fer all carry in items are the sole responsibility of the consumer. No consumer telephone daims will be allowed.

This is the entire Sanyo warranty and it may not be changE:d or amended by any person. agency, distributor. dealer. or company with prior written authority from Sanyo.

This warranty gives the consumer specific legal rights but he may have other legal rights which may vary from state to state. Sanyo assumes no liability and indeed specifically denies responsibility for any consequential damages beyond the repair or replacement of its Automatic Break Maker.

Should the consumer need repairs or assistance in locating his nearest Authorized Service Station, he may call or write to SFS Corp. (Sanyo Fisher Service Corporation) as follows.

East SFS Corporation 21 0 Riser Rd. Little Ferry. N.J . 0764:3 (20 1) 641 -3000

Central SFS Corporation 600 Sumpreme Or. Bensenville, ILL 60106 (708) 350-1505

South SFS Corporation 1790 Corporate Or. Suite 340 Norcross. 3C093

(404) 925-8900

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Wes• SFS Corporation 1200 W. Artesia Blvd. Compton. Calif. 90220 (213) 537-5830

C23SC

SAJNf!YO 200 R1ser Road . L1ttle Ferry . NJ0/6..:3

White

Applesauce Oatmeal Bread .............................................. 1Bran Bread ............................................................................. 1Country White Bread ....................................................... 2English Muffin Bread ....................................................... 2French Bread ........................................................................ 3Honey Oatmeal Bread ....................................................... 3Oatmeal Bread ...................................................................... 4Old-Fashioned White Bread .......................................... 4Yogurt Bread ........................................................................ 5

Whole Wheat100% Whole Wheat Bread ..................................................650% Whole Wheat Bread .....................................................6Buttermilk Wheat Bread.....................................................7Carrot Wheat Bread .............................................................7Cracked Wheat Bread ..........................................................8Granola Bread .........................................................................8Multi-Grain French ..............................................................9Multi-Grain Wheat Bread ..................................................9Shredded Wheat Bread ..................................................... 10Sunflower Oat Wheat Bread .......................................... 10Wheat Barley Bread ........................................................... 11Wheat Berry Bread ............................................................. 11Wheat Bran Bread ............................................................... 12Wheat ‘N Yogurt Bread .................................................... 12Whole Wheat Oat Bran Bread ...................................... 13

HerbDill Bread ............................................................................. 14French Garlic Bread ........................................................ 14Garlic Bread ......................................................................... 15Herb Bread ............................................................................ 15Italian Herb Bread............................................................. 16

Potato

Potato Chive Bread ............................................................ 17Potato Bread ......................................................................... 17

Rye

Classic Rye Bread ................................................................ 18Pumpernickel Rye Bread .................................................. 18Tomato Basil Rye Bread .................................................... 19

Sourdough

Sourdough Bread................................................................ 20 Sourdough Wheat Bread ................................................. 20

Sweet Bread

Apricot Almond Bread ..................................................... 21Apricot Almond Bread (Version 2) .............................. 21Boston Brown Bread ......................................................... 22Carrot Raisin Bread .......................................................... 22Cinnamon Oatmeal Raisin Bread .................................. 23Cranberry Pecan Bread .................................................... 23Oatmeal Maple Pecan Bread .......................................... 24Orange Wheat Bread ......................................................... 24Panettone ............................................................................... 25Raisin Bran Bread ............................................................... 25Raisin Bread .......................................................................... 26Spiced Fruit Bread .............................................................. 26Stollen Bread ....................................................................... 27

Variety

Cheese Bread ........................................................................ 28Chili Bean Bread ................................................................. 28Egg Bread ............................................................................... 29Peanut Butter Bread ......................................................... 29Swiss Jalapeño Beer Bread ............................................... 30Zucchini Bread .................................................................... 30

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Additional 1.0LB Recipes

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Wh i t e B r e a d R e c i p e s 1

| W h i t e |

INGREDIENTS 1 Pound LoafWater, 80° F 4 fl oz ( ½ c)Applesauce, unsweetened ½ cVegetable Oil 2 tbspSugar 2 tbspSalt 1 tspOats, quick or old-fashioned ½ cBread Flour 2 ¼ cActive Dry Yeast 2 ¼ tsp

A p p l e s a u c e Oat m e a l B r e a d

A great tasting all-purpose bread.

INGREDIENTS 1 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1tbsp)Honey 1 tbspButter or Margarine 1 tbspBran Flakes Cereal 2/3 cBread Flour 2 cDry Milk 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

B r a n B r e a d

Add ready-to-eat bran flakes cereal to this recipe for a different texture and taste, plus added fiber and nutrition. Do not crush bran flakes into measuring cup when measuring.

Flakes will become crushed during the kneading period.


INGREDIENTS 1 Pound LoafWater 7 fl oz (¾ cup + 2 tbsp)Butter or Margarine 2 tspBread Flour 2 cYellow Cornmeal 3 tbspDry Milk 2 tbspSugar 1 ½ tbspSalt ¾ tspActive Dry Yeast 1 ½ tsp

E n g l i s h M u f f i n B r e a d

Here’s a bread that has the great taste of English muffins, but that you can make at home in your breadmaker.

This bread is great toasted!

INGREDIENTS 1 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp)Butter or Margarine 1 tbspBread Flour 2 cDry Milk 1 tbspSugar 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

This recipe uses water rather than milk which gives it a crispier crust. A classic white bread that everyone will love.

C o u n t ry Wh i t e B r e a d

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Honey 2 tbspButter or Margarine 1 tbspBread Flour 1 ½ cOats, quick or old-fashioned ⅔ cDry Milk 1 tbspSalt ¾ tspActive Dry Yeast 1 ½ tsp

H o n e y Oat m e a l B r e a d

Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust.

A good, all-purpose bread.

INGREDIENTS 1 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp)Butter or Margarine 1 ½ tspBread Flour 2 ½ cSugar 1 tspSalt ¾ tspActive Dry Yeast 1 tsp

F r e n c h B r e a d

Crusty on the outside, chewy on the inside. Just the way it should be!



INGREDIENTS 1 Pound LoafMilk, 80° F 7 fl oz (¾ c + 2 tbsp)Butter or Margarine 1 tbspBread Flour 2 cOat, quick or old fashioned ½ cBrown Sugar, packed 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Oat m e a l B r e a d

A basic white bread with a touch of oats and hint of brown sugar. Made with milk, the crust is tender.

Use old-fashioned or quick cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound LoafMilk 6 fl oz (¾ c)Butter or Margarine 1 tbspBread Flour 2 cSugar 1 tbspSalt 1 tspActive Dry Yeast 1½ tsp

This recipe is made with milk for a tender crust and fine texture. Just like Grandma used to make, now you can too!

O l d Fa s h i o n e d Wh i t e B r e a d


INGREDIENTS 1 Pound LoafWater, 80° F 3 ½ fl oz (¼ c + 3 tbsp)Butter or Margarine 1 ½ tbspPlain, Non-Fat Yogurt ⅓ cBread Flour 2 cDry Milk 1 ½ tbspSugar 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Yo g u rt B r e a d

The addition of plain yogurt adds a little tang to this bread, but very subtle. A good basic, general purpose bread.

Wh e a t B r e a d R e c i p e s 6

| W h o l e W h e a t |

INGREDIENTS 1 Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp)Egg, large 1Molasses 2 tspHoney 2 tspButter or Margarine 1 ½ tbspWhole Wheat Flour 2 ⅓ cDry Milk 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at wheat setting will provide great results. If bread collapses during the baking period, add 1 or 1 ½

tablespoons of vital wheat gluten to recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found in most health food stores.

1 0 0 % Wh o l e Wh e at B r e a d

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Honey 2 tspButter or Margarine 1 tbspBread Flour 1 cWhole Wheat Flour 1 cBrown Sugar, packed 1 tbspDry Milk 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

5 0 % Wh o l e Wh e at B r e a d

For those that like a lighter textured wheat bread, this is the recipe for you. Contains equal amounts of bread and whole wheat flour.


INGREDIENTS 1 Pound LoafButtermilk, 80° F 6 ½ fl oz (¾ c + 1 tbsp)Butter or Margarine 1 ½ tbspBread Flour ⅔ cWhole Wheat Flour 1 ⅓ cBrown Sugar, packed 1 ½ tbspSalt 1 tspBaking Soda ⅛ tspActive Dry Yeast 1 ½ tsp

Bu t t e r m i l k Wh e at B r e a d

A moist, light textured wheat bread that’s sure to please. A great bread for sandwiches.

INGREDIENTS 1 Pound LoafWater, 80° F 5 ½ fl oz (⅔ c)Butter or Margarine 1 tbspShredded Carrot 1/3 cBread Flour ¾ cWhole Wheat Flour 1 ½ cBrown Sugar, packed 2 tbspDry Milk 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Ground Nuts, optional ¼ cRaisins, optional ¼ c

C a r r o t Wh e at B r e a d

Shredded carrot adds a little color and flavor to this wheat bread. Good for sandwiches or with hearty soups.

Nut or raisins may also be added for extra flavor.


INGREDIENTS 1 Pound LoafWater, 80° F 5 fl oz ( ½ c + 2 tbsp)Plain, non-fat Yogurt ⅓ cButter or Margarine 1 ½ tbspBread Flour 2 cWhole Wheat Flour ⅓ cGranola Cereal ⅓ cBrown Sugar, packed 1 ½ tbspDry Milk 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

G r a n o l a B r e a d

Granola breakfast cereal, non-fat plain yogurt and a little whole wheat flour add fiber and great taste to this bread. Good toasted or for sandwiches.

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Butter or Margarine 2 tspBread Flour 1 ¼ cWhole Wheat Flour ⅔ cCracked Wheat Cereal ⅓ cBrown Sugar, packed 1 ½ tbspSalt ¾ tspActive Dry Yeast 1 ½ tsp

C r a c k e d Wh e at B r e a d

The addition of cracked wheat to this recipe adds a little crunch and, of course, more fiber. A light, yet hearty and satisfying bread.


INGREDIENTS 1 Pound LoafWater, 80° F 7 ½ fl oz (¾ c + 3 tbsp)Butter or Margarine 1 ½ tspBread Flour 1 ½ cWhole Wheat Flour ¾ c7-Grain Cereal ¼ cSalt ¾ tspActive Dry Yeast 1 tsp

M u lt i - G r a i n F r e n c h

Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn.

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Honey 2 tbspButter or Margarine 1 ½ tbspWhole Wheat Flour ¼ cBread Flour ¾ c7-Grain Cereal ¼ cDry Milk 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

M u lt i - G r a i n Wh e at B r e a d

This whole wheat bread has a little crunch due to the addition of 7-grain cereal. A light textured, but fiber-filled bread, it’s good toasted or for sandwiches.

7-grain cereal can be found at most health food stores.

Wh e a t B r e a d R e c i p e s 1 0

INGREDIENTS 1 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp)Butter or Margarine 1 ½ tbspShredded Wheat Cereal 1 ½ large biscuits, broken

up (1 c)Bread Flour 2 cBrown Sugar, packed 1 ½ tbspDry Milk 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

S h r e d d e d Wh e at B r e a d

Add a couple of large shredded wheat cereal biscuits to this bread for added fiber and nutrition. The cereal blends right into the dough.

Well worth a try if you have some cereal on hand.

INGREDIENTS 1 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp)Honey 2 tbspButter or Margarine 1 ½ tbspBread Flour ⅔ cWhole Wheat Flour 1 ½ cOats, quick or old-fashioned ¼ cSunflower Seeds, salted ¼ cSalt ¾ tspActive Dry Yeast 1 tsp

S u n f l ow e r Oat Wh e at B r e a d

Sunflower seeds, oats and honey add a nutty flavor to this wheat bread which uses both whole wheat flour and bread flour.

INGREDIENTS 1 Pound Loaf

Water, 80° F 6 fl oz (¾ c)Honey 1 ½ tbspButter or Margarine 1 tbspBread Flour 1 cWhole Wheat Flour 1 cRolled Barley Flakes 1/3 cDry Milk 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Wh e at Ba r l e y B r e a d

Bread flour, whole wheat flour and barley flakes create a great sandwich bread.


INGREDIENTS 1 Pound LoafWater, 80° F 5 ½ fl oz (⅔ c)Vegetable Oil 2 tspButter or Margarine 1 ½ tbspHoney 1 ½ tbspMolasses 2 tspWhole Wheat Flour 1 ½ cBread Flour ⅔ cWheat Berries, soaked and drained ⅓ cWheat Germ 1 ½ tbspDry Milk 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Wh e at B e r ry B r e a d

Add soaked wheat berries to this recipe for added fiber and crunch. Wheat berries must be soaked to soften before using and can be found at health food stores.

Bakes into a picture perfect loaf.


INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Honey 1 ½ tbspButter or Margarine 1 tbspBread Flour 2 cUnprocessed Wheat Bran 1/3 cDry Milk 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Wh e at B r a n B r e a d

This bread includes unprocessed wheat bran for higher nutritional value, plus it’s sweetened with honey.


INGREDIENTS 1 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp)Honey 1 tbspButter or Margarine 2 tspBread Flour 1 ¼ cWhole Wheat Flour ¾ cDry Oat Bran Cereal ⅓ cDry Milk 1 tbspSalt 1 tspActive Dry Yeast ½ tsp

Wh o l e Wh e at Oat B r a n B r e a d

A combination of bread flour, whole wheat flour and dry oat bran cereal sweetened with honey. Bakes into a nice loaf with a light texture.

H e r b B r e a d R e c i p e s 1 4

| H e r b |

INGREDIENTS 1 Pound LoafWater, 80° F 6 ½ fl oz (¾ c + 1 tbsp)Butter or Margarine 2 tspBread Flour 2 ¼ cChopped Green Onion Tops 1 ½ tspChopped Garlic Cloves 1 tspSugar 1 tspSalt ¾ tspActive Dry Yeast 1 ½ tsp

F r e n c h G a r l i c B r e a d

Chopped green onion and fresh garlic turn this French bread into a taste-tempting treat that smells wonderful while baking. Especially good with seafood, pasta dishes or salads.

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Butter or Margarine 1 tbspBread Flour 2 cSugar 1 ½ tbspSalt 1 tspDill Weed 2 tspDry Milk 1 tbspActive Dry Yeast 1 ½ tsp

D i l l B r e a d

A very light textured bread with a hint of dill. Serve with soups, salads or as a warm loaf with dinner.


INGREDIENTS 1 Pound LoafEvaporated Milk, 80° 5 ½ fl oz (⅔ c)Water, 80° F 2 fl oz (¼ c)Vegetable Oil 2 tspSugar 1 ½ tbspSalt 1 ¼ tspCelery Seed ¾ tspRubbed Sage ¾ tspGround Ginger pinchMarjoram pinchBread Flour 2 cCornmeal ¼ cActive Dry Yeast 1 ½ tsp

H e r b B r e a d

The combination of herbs used in this bread will make your tastebuds come to life.

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Butter or Margarine 2 tspBread Flour 2 cDry Milk 2 tspSugar 2 tspSalt 1 tspDried Parsley Flakes 2 tspGarlic Powder ½ - 1 tsp (to taste)Active Dry Yeast 1 ½ tsp

G a r l i c B r e a d

Delightful aroma. Serve warm with your favorite Italian pasta dish.


INGREDIENTS 1 Pound LoafWater, 80° F 5 ½ fl oz (⅔ c)Butter or Margarine 1 ½ tbspBread Flour 1 ¾ cDry Milk 2 tspSugar 2 tspSalt 1 tspGrated Parmesan Cheese 1 tbspItalian Seasoning 1 ½ tspActive Dry Yeast 1 ¼ tsp

I ta l i a n H e r b B r e a d

Grated Parmesan cheese and Italian seasoning add a little zing to Italian Bread. Serve as a warm loaf with your favorite Italian dish, or slice it thick,

butter and toast or grill to brown.

INGREDIENTS 1 Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp)Butter or Margarine 1 tbspMashed Potatoes, leftover ⅓ cBread Flour 2 cDry Milk 1 tbspSugar 1 tbspFreeze-dried Chives 2 tspSalt 1 tspActive Dry Yeast 1 ½ tsp

Po tat o C h i v e B r e a d

A fun variation of Potato Bread adding more flavor to go with your favorite soups and more.

INGREDIENTS 1 Pound LoafWater, 80° F 6 ½ fl oz ( ¾ c + 1 tbsp)Butter or Margarine 1 tbspBread Flour 2 cInstant Potato Flakes ⅓ cDry Milk 1 tbpSugar 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Po tat o B r e a d

An old-time favorite, updated using instant potato flakes. Save liquid from cooling potatoes to replace water in this recipe for added flavor.

| P o t a t o |

P o t a t o B r e a d R e c i p e s 1 7

R y e B r e a d R e c i p e s 1 8

| R y e B r e a d |

INGREDIENTS 1 Pound LoafWater, 80° F 5 fl oz (½ c + 2 tbsp)Molasses 1 ½ tbspButter or Margarine 2 tbspBread Flour 1 ½ cMedium Rye Flour ⅓ cWhole Wheat Flour ⅓ cCocoa, unsweetened 1 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

P u m p e r n i c k e l R y e B r e a d

A little bit of cocoa gives this bread its characteristic dark color. A good bread for a hearty sandwich.

C l a s s i c R y e B r e a d

INGREDIENTS 1 Pound LoafWater, 80° F 2 ½ fl oz (⅔ c)Butter or Margarine 2 tspBread Flour 1 1/3 cMedium Rye Flour 2/3 cDry Milk 2 tspSugar 1 ½ tbspSalt ½ tspCaraway Seed 1 tspActive Dry Yeast 1 ½ tsp

A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.

C l a s s i c R y e B r e a d

R y e B r e a d R e c i p e s 1 9

To m at o Ba s i l R y e B r e a d

A great bread to serve with soups and salads.

INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Vegetable Oil 1 tbspSun-Dried Tomatoes 4 halvesSugar 2 tbspSalt 1 tspBread Flour 1 ¾ cMedium Rye Flour ½ cDried Basil Leaves 1 ½ tspActive Dry Yeast 1 ½ tsp

S o u r d o u g h B r e a d R e c i p e s 2 0

INGREDIENTS 1 Pound LoafWater, 80° F 4 fl oz (½ c)Sourdough Starter, room temp ⅔ cMolasses 2 tsp

Bread Flour 1 cWhole Wheat Flour 1 cSalt ¾ tspActive Dry Yeast 1 ½ tsp

S o u r d o u g h Wh e at B r e a d

Use the same starter as for the Sourdough bread. This is a heartier sourdough bread as it uses half bread flour and half whole wheat flour.

INGREDIENTS 1 Pound LoafWater, 80° F 4 fl oz (½ c)Sourdough Starter, room temp ⅔ cBread Flour 2 c

Sugar 2 tspSalt ¾ tspActive Dry Yeast 1 ½ tsp

S o u r d o u g h B r e a d

Make your own sourdough starter for this bread. Once made, it will last a long time providing you take proper care of it.

Share with friends.

| S o u r d o u g h |

S w e e t B r e a d R e c i p e s 2 1

| S w e e t B r e a d |

INGREDIENTS 1 Pound Loaf

Water, 80° F 2 fl oz (¼ c)Gerber Baby Food, apricots with tapioca (1) 6 oz jarVegetable Oil 2 tbspAlmond Extract 1 tspSugar 2 tbspSalt 1 tspBread Flour 2 ½ cActive Dry Yeast 2 ¼ tsp

Dried Apricots, quartered ½ cSlivered Almonds ½ c

A p r i c o t A l m o n d B r e a d

Apricots and almonds turn this bread into a delightful breakfast bread. It’s even great for lunch with a salad.

Do not add more apricots than recommended as the consistency of the dough will be affected.


INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Mayonnaise 2 tbspGrated Carrots ⅓ cBread Flour 2 cSugar 2 tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Raisins ¼ c

C a r r o t R a i s i n B r e a d

A great-tasting variation of an old favorite. The carrots not only add more color but more flavor, too.

INGREDIENTS 1 Pound LoafButtermilk, 80° F 5 fl oz (½ c + 2 tbsp)Egg, large 1Molasses 1 tbspButter or Margarine 1 tbspBread Flour 1 ½ cWhole Wheat Flour ¼ cRye Flour ¼ cBrown Sugar, packed 1 tbspSalt ½ tspBaking Soda ¼ tspActive Dry Yeast 1 ½ tsp

Slivered Almonds ¼ cRaisins ¼ c

B o s t o n B r ow n B r e a d

This recipe uses a combination of flours and is sweetened with molasses and brown sugar with a crunch of almonds.


INGREDIENTS 1 Pound LoafMilk 8 fl oz (1 c)Butter or Margarine 1 tbspBread Flour 2 cOats, quick or old-fashioned ½ cBrown Sugar, packed 1 tbspSalt 1 tspGround Cinnamon 1 tspActive Dry Yeast 1 ½ tsp

Raisins ⅓ c

C i n n a m o n Oat m e a l R a i s i n B r e a d

A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick-cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound LoafMilk, 80° F 2 ½ fl oz (¼ c + 1 tbsp)Egg, large 1Fresh Orange Sections ¼ cVegetable Oil 1 tbspSugar 2 tbspSalt ¾ tspBread Flour 2 ¼ cActive Dry Yeast 1 ½ tsp

Fresh Whole Cranberries ½ cGrated Orange Peel 2 tspPecan Halves ¼ c

C r a n b e r ry P e c a n B r e a d

A great bread for Thanksgiving or other holidays when cranberries are available.


INGREDIENTS 1 Pound LoafWater, 80° F 5 ½ fl oz (⅔ c)Maple Flavored Syrup 3 tbspButter or Margarine 1 tbspBread Flour 2 cOats, quick or old-fashioned ½ cDry Milk 1 ½ tbspSalt 1 tspActive Dry Yeast 1 ½ tsp

Chopped Pecans ⅓ c

Oat m e a l M a p l e P e c a n B r e a d

A slight variation to typical oatmeal bread with the addition of pecans. Use either old-fashioned or quick-cooking oats, not instant oatmeal.

INGREDIENTS 1 Pound LoafOrange Juice 2 ½ fl oz (¼ c + 1 tbsp)Water, 80° F 4 fl oz (½ c)Butter or Margarine 1 ½ tbspBread Flour ⅔ cWhole Wheat Flour 1 ⅓ cWheat Germ 3 tbspGrated Orange Peel 1 ½ tbspSugar 1 ½ tbspDry Milk 2 tspSalt 1 tspActive Dry Yeast 1 ½ tsp

O r a n g e Wh e at B r e a d

This recipe has both orange juice and grated orange peel to add a citrus flavor. A light textured breakfast-type bread worth trying.


INGREDIENTS 1 Pound LoafWater, 80° F 4 fl oz (½ c)

Egg, large 1Vanilla Extract ¼ tspButter or Margarine 2 tbspBread Flour 2 cSugar 2 tbspSalt ½ tspActive Dry Yeast 1 ½ tsp

Raisins ¼ cMixed Fruit and Peel ¼ cSlivered Almonds 1 tbspGrated Lemon Peel 1 tbsp

Pa n e t t o n e

This recipe originated in Italy where it is still a favorite holiday fruit bread.

INGREDIENTS 1 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp)Honey 2 tspButter or Margarine 1 tbspRaisin Bran Cereal 1 cRaisins ⅓ cBread Flour 2 cDry Milk 1 ½ tbspSalt ¾ tspGround Cinnamon ¾ tspActive Dry Yeast 1 ½ tsp

R a i s i n B r a n B r e a d

What better bread to wake up to in the morning! Warm from the breadmaker or toasted, a great way to start the day.

INGREDIENTS 1 Pound LoafWater, 80° F 7 fl oz (¾ c + 2 tbsp)Butter or Margarine 1 tbspBread Flour 2 cDry Milk 1 tbspSugar 1 tbspSalt 1 tspGround Cinnamon ½ tspActive Dry Yeast 1 ½ tsp

Raisins ½ cChopped Nuts ¼ c

R a i s i n B r e a d

An absolutely delightful way to start the day!


INGREDIENTS 1 Pound LoafWater, 80° F 1 ½ fl oz (3 tbsp)Cottage Cheese, 80° F ⅓ cEgg, large 1Vegetable Oil 1 ½ tbspBread Flour 2 cSugar 1 tbspSalt 1 tspGround Nutmeg ¼ tspGround Cloves pinchGround Mace pinchActive Dry Yeast 1 ½ tsp

Raisins ¼ cCraisins (dried cranberries) ¼ c

A spicy twist to a holiday tradition.

S p i c e d F r u i t B r e a d


INGREDIENTS 1 Pound LoafWater, 80° F 5 fl oz (⅔ c)Butter or Margarine 1 ½ tbspBread Flour 2 cSugar 1 tbspSalt ½ tspActive Dry Yeast 1 ½ tsp

Red Candied Cherries 2 tbspGreen Candied Cherries 2 tbspRaisins ¼ cChopped Nuts ⅓ c

S t o l l e n B r e a d

This is the easy way to make stollen bread for the holidays or any time of the year. After baking, dust with powdered sugar or drizzle with a powdered sugar icing before slicing.

INGREDIENTS 1 Pound LoafWater, 80° F 4 ½ fl oz (½ c + 1 tbsp)Vegetable Oil 1 tbspFat-Free Refried Beans ¾ cSugar 2 tbspSalt ¾ tspBread Flour 2 cCorn Meal 1/3 cChili Powder 1 ½ tspDried Onion Flakes 1 ½ tspActive Dry Yeast 1 ½ tsp

C h i l i B e a n B r e a d

A bread recipe with a southwestern flair.

Va r i e t y B r e a d R e c i p e s 2 8

| Va r i e t y |

INGREDIENTS 1 Pound LoafWater, 80° F 4 fl oz (½ c)Egg, large 1Butter or Margarine 1 tbspBread Flour 2 cSugar 2 tspSalt 1 tspActive Dry Yeast 1 ½ tsp

Shredded Sharp Cheddar Cheese, frozen ½ c

C h e e s e B r e a d

A hint of sharp cheddar cheese adds a delightful flavor to this bread. Make sure the shredded cheese is frozen when added at the alert for best results.


INGREDIENTS 1 Pound LoafWater, 80° F 6 fl oz (¾ c)Peanut Butter, creamy or chunky ⅓ cHoney 1 tbspBread Flour 2 cSugar 1 ½ tbspSalt ¼ tspActive Dry Yeast 2 tsp

P e a n u t Bu t t e r B r e a d

This recipe is for all the peanut better lovers. Use creamy or chunky-style peanut butter.

All that's left is to spread on the jelly after it is baked.

INGREDIENTS 1 Pound LoafMilk 5 ½ fl oz (⅔ c)Egg, large 1Butter or Margarine 1 tbspBread Flour 2 ¼ cSugar 1 ½ tspSalt 1 tspActive Dry Yeast 1 ½ tsp

E g g B r e a d

Eggs add a special flavor to this bread. A very tender bread due to using both eggs and milk.

INGREDIENTS 1 Pound LoafWater, 80° F 2 fl oz (¼ c)Egg, large 1Butter or Margarine 1 tbspShredded Zucchini, blotted dry ⅔ cBread Flour 2 cChopped Nuts ¼ cDry Milk 1 tbspSugar 1 ½ tbspSalt 1 tspGround Cinnamon 1 tspGround Cloves ¼ tspGround Nutmeg ⅛ tsp Active Dry Yeast 1 ½ tsp

Z u c c h i n i B r e a d

Make this bread when you have a little extra zucchini to use from your garden. Make sure to blot the shredded zucchini dry, as it contains a lot of water.


INGREDIENTS 1 Pound LoafBeer, 80° F, foam removed 6 fl oz (¾ c)Vegetable Oil 1 tbspMedium Rye Flour ½ cBread Flour 1 ¾ c + 1 tbspSugar 1 tbspSalt ¾ tspGrated Swiss Cheese ⅓ cChopped Jalapeño Peppers, well drained 1 tbspActive Dry Yeast 1 ½ tsp

S w i s s J a l a p e ñ o B e e r B r e a d

If you like jalapeños, you’ll love this recipe!

Sanyo Home Bakery Bread Maker Model SBM10 Instruction Manual & Recipes SBM 10

Food

Transcript of Sanyo Home Bakery Bread Maker Model SBM10 Instruction Manual & Recipes SBM 10