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® TM INS TRUCTION MANUAL & RECIPE GUIDE A UTOMA TIC BREAD MAKER MODEL: TR2500BC TR2500_FINAL 10/14/05 3:14 PM Page 1.
116 RECIPE INDEX Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 - 69 White Cycle Bread Recipes White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
RECIPE INDEX (CONTINUED) 117 French Cycle Bread Recipes French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 5 French Herb Bread . . . . . . . . . . . . . . . . . . . . . . .
118 Batter Breads™ Cycle Recipes Sweet Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65 - 66 Pineapple Coconut Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
119 Bread/Pizza Dough Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85 Making Doughs: Crust T reatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
IMPO R T ANT 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. T o protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid.
2 ADDITIONAL IMPO R T ANT SAFEGUARDS CAUTION HOT SURF ACES: 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 V ent are HOT .
Y our Breadman® Ultimate Plus Automatic Bread Maker has a 60- Minute 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.
4 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.
¤ YOUR BREADMAN ® UL TIMA TE PLUS 1. Removable Lid (P/N 22398B) 2. V iewing W indow 3. Steam V ents/Fruits & Nuts Dispenser 4. Control Panel 5. Power Supply Cord with Polarized Plug 6. Heating Element 7. Baking Chamber 8. Drive Shaft (inside) 9.
Additional options can be activated using EXTRAS, PROGRAM, SA VE/ERASE and DELA Y BAKE . Program Time/T emperature The Breadman® Ultimate Plus has a unique 24 Hour Delay Bake .
CONTROL P ANEL (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.
CONTROL P ANEL (CONTINUED) 28. Whole Wheat Bread Rapid Light (1 LB.) 29. Whole Wheat Bread Rapid Light (1.5 LB.) 30. Whole Wheat Bread Rapid Light (2 LB.) 31. Whole Wheat Bread Rapid Medium (1 LB.) 32. Whole Wheat Bread Rapid Medium (1.5 LB.) 33. Whole Wheat Bread Rapid Medium (2 LB.
9 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 WHEA T BREAD This Cycle is used for recipes with significant amounts of whole wheat or rye flour , oats, or bran.
10 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 .
11 KNEADING AND BAKING CYCLES CHAR T Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total White 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.
12 KNEADING AND BAKING CYCLES CHAR T (CONTINUED) Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total Whole Wheat Light 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.
13 KNEADING AND BAKING CYCLES CHAR T (CONTINUED) Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total French 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.
14 KNEADING AND BAKING CYCLES CHAR T (CONTINUED) Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total Fruit & Nut Light 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 55 Min 3:15 1.
Cycle Personal Recipe Temperature º F White Bread 1 336 Whole Wheat Bread 2 336 French Bread 3 348 Fruit & Nut Bread 4 300 White Rapid Bread 5 336 Cake 300 Jam 329 Bake Only 300 - 375 Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total Dough 2 LB 0 Min 3 Min 27 MIn 60 Min 0 Min 0 Min 0 Min 0 Min 0 Min 1:30 1.
16 KNO W 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.
17 KNO W YOUR INGREDIENTS (CONTINUED) V ital 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.
18 KNO W YOUR INGREDIENTS (CONTINUED) NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. Y ou 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.
19 KNO W 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 .
20 RECIPE TIPS Creating Y our Own Y east 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.
21 RECIPE TIPS (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 To ll free: (877) 692-9358 E-mail: CERC@vines.
Place the ingredients into the Bread Pan. For best results, add all liquid ingredients first. Then, add all dry ingredients EXCEPT yeast, baking powder or baking soda.
Press the CRUST CONTROL Button to choose the Crust Color you want. The Breadman® Ultimate Plus is preset for Medium Crust Color . NOTE: CRUST CONTROL cannot be activated for the following Cycles: • Jam • Dough • Pizza Dough • Bake Only Press the LOAF SIZE Button to select: 1 LB.
24 EXTRAS controls the Fruits & Nuts Dispenser . 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.
25 When your bread is finished baking the Breadman ® will beep and “0:00” will appear in the Display W indow . Press the STOP/RESET Button and open the Lid.
26 USING THE 24-HOUR DELA Y BAKE TIMER Y ou 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.
27 ADV ANCED BAKING TECHNIQUES: BAKE ONL Y The Bake Only Cycle offers the flexibility of both variable time and variable temperature. Y ou 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.
28 ADV ANCED BAKING TECHNIQUES: P A USE The Breadman® Ultimate Plus bakes a traditional horizontal loaf. This feature, in combination with the PA U S E Button, allows you to be very creative with bread machine baking. Y ou can press P AUSE at any time, during any Cycle.
Braided Breads 29 ADV ANCED BAKING TECHNIQUES: PA USE (CONTINUED) At start of Baking process (check KNEADING AND BAKING CYCLE CHAR T for time details), press PA U S E . 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.
ADV ANCED BAKING TECHNIQUES: PA USE (CONTINUED) 30 Here’ s a quick example of a rolled, Mediterranean-style bread using a French bread recipe: Press PA U S E at the end of the Shape process (see KNEADING AND BAKING CYCLE CHAR T for time details) and remove the Bread Pan.
31 ADV ANCED BAKING TECHNIQUES: 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.
ROSEMARY FRENCH BREAD Rosemary adds a pleasant touch to this highly flavored bread. Ingredients: 1.5 LB 2 LB W ater , 80 º F/27 º C1 cup + 2 TBL 1-1/2 cups Olive Oil 1-1/2 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Sugar 1-1/2 TBL 2 TBL Bread Flour 3 cups 4 cups Active Dry Y east 2 tsp 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before ST AR T .
33 PUMPKIN PULL-AP ART P AN ROLLS A delicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham.
34 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.
Resetting the Custom Program & Personal Recipe Memory 35 ADV ANCED 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 pre- programmed Cycles.
36 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.
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 W arm phase.
38 WHITE SOURDOUGH ST ARTER Ingredients: Active Dry Y east 2-1/4 tsp W ater , 110°F/43°C 2 cups Bread Flour 3-1/2 cups Sugar 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.
39 BANANA BREAD Ingredients: 1 LB 1.5 LB 2 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80°F/27°C to equal 3/4 cup + 3 TBL 1 cup 1-1/2 cups Oil 1 TBL 2 TBL 3 TBL Banana Cake Mix* 1 cup.
40 DILL BREAD Ingredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature 1 2 3 plus enough W ater , 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1 cup + 6 TBL Oil 1 TBL 2 TBL 3 TBL Sugar 4 t.
41 EGG BREAD Ingredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature 1 2 2 plus enough W ater , 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1-1/3 cups Oil 1 TBL 1-1/2 TBL 2 TBL Sugar 1 T.
42 HONEY GRANOLA BREAD Ingredients: 1 LB 1.5 LB 2 LB W ater , 80°F/27°C 3/4 cup + 3 TBL 1 cup + 3 TBL 1-1/2 cups Oil 2 TBL 3 TBL 1/4 cup Honey 1-1/2 TBL 3 TBL 1/4 cup Salt 3/4 tsp 1-1/2 tsp 2 tsp Dr.
43 PEACH BREAD Ingredients: 1 LB 1.5 LB 2 LB.
44 MILK BREAD Ingredients: 1 LB 1.5 LB 2 LB Milk, 80°F/27°C 3/4 cup 1 cup 1-1/2 cups Oil 2 TBL 2-1/2 TBL 3 TBL Sugar 1 tsp 1-1/2 tsp 2 tsp Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups.
45 BANANA GRANOLA BREAD Ingredients: 1 LB 1.5 LB 2 LB W ater , 80°F/27°C 3/4 cup 1 cup + 2 TBL 1-1/2 cups + 2 TBL Oil 2 TBL 2-1/2 TBL 3 TBL Honey 2 TBL 2-1/2 TBL 3 TBL Banana Extract 1/2 tsp 3/4 tsp.
46 SUNFLO WER & SESAME SEED WHOLE WHEA T BREAD Ingredients: 1.5 LB 2 LB Egg, large, room temperature plus 1 1 enough W ater , 80°F/27°C to equal 1 cup + 2 TBL 1-1/4 cups Oil 2 TBL 3 TBL Molasses.
47 WHOLE WHEA T CINNAMON RAISIN W ALNUT BREAD Ingredients: 1 LB 1.5 LB 2 LB Egg White(s) room temperature plus 1 2 3 enough W ater , 80°F/27°C to equal 3/4 cup 1 cup + 2 TBL 1-1/2 cups Oil 2 TBL 3 T.
48 CARA W A Y RYE BREAD Ingredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature 1 1 2 plus enough W ater , 80°F/27°C to equal 3/4 cup 1 cup + 1 TBL 1-1/3 cups Oil 2 TBL 3 TBL 1/4 cup Honey 2 .
49 ANADAMA OA TMEAL BREAD PLEASE NOTE: The following recipe requires a few quick preparation instructions. •A dd 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).
50 HONEY -BANANA WHOLE WHEA T BREAD Ingredients: 1 LB 1.5 LB 2 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80°F/27°C to equal 3/4 cup 1 cup 1-1/4 cups Oil 1 TBL 1-1/2 TBL 2 TBL Honey .
51 TWO CHEESE BREAD Ingredients: 1 LB 1.5 LB 2 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80°F/27°C to equal 3/4 cup 1 cup 1-1/4 cups Oil 2 tsp 1 TBL 1-1/2 TBL Honey 1 tsp 2 tsp 1 TB.
52 YOGURT WHOLE WHEA T BREAD Ingredients: 1.5 LB 2 LB Plain Nonfat Y ogurt, 80°F/27°C 3/4 cup 1 cup W ater , 80°F/27°C 1/4 cup 1/2 cup Oil 1 TBL 1-1/2 TBL Maple Syrup 1-1/2 TBL 2 TBL Salt 1-1/2 ts.
53 PUMPERNICKEL BREAD Ingredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature 1 1 2 plus enough W ater , 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 2 TBL 1 cup + 6 TBL Oil 2 TBL 3 TBL 1/4 cup.
54 HEARTY NUT BREAD Ingredients: 1 LB 1.5 LB 2 LB W ater , 80°F/27°C 1 cup 1-1/4 cups 1 cup + 7 TBL Oil 2 tsp 1 TBL 1-1/2 TBL Molasses 3 TBL 1/4 cup 1/3 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Oatmeal, q.
55 FRENCH BREAD Ingredients: 1 LB 1.5 LB 2 LB W ater , 80°F/27°C 3/4 cup + 1 TBL 1 cup + 2 TBL 1-1/3 cups Olive Oil 1 TBL 1 TBL + 1 tsp 2 TBL Sugar 1 TBL 1 TBL + 1-1/2 tsp 2 TBL Salt 3/4 tsp 1 tsp 1.
56 IT ALIAN HERB BREAD Ingredients: 1 LB 1.5 LB 2 LB W ater , 80°F/27°C 3/4 cup + 2 TBL 1 cup + 1 TBL 1-1/4 cups + 2 TBL Oil 1-1/2 TBL 2 TBL 3 TBL Sugar 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp .
57 SPICED PUMPKIN BREAD Ingredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature 1 2 2 plus enough W ater , 80°F/27°C to equal 1/4 cup 1/2 cup 3/4 cup Oil 2 TBL 3 TBL 1/4 cup Canned Pumpkin 2/.
58 CINNAMON RAISIN BREAD Ingredients: 1 LB 1.5 LB 2 LB W ater , 80°F/27°C 3/4 cup 1 cup 1-1/4 cups + 2 TBL Oil 1 TBL 1-1/2 TBL 2 TBL Brown Sugar 1-1/2 TBL 2-1/2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp .
59 SOY HERB BREAD For best results, choose Light Crust Color. Ingredients: 1.5 LB W ater , 80°F/27°C 1-1/4 cups Oil 2 TBL Sugar 3 TBL Salt 1-1/2 tsp Dry Milk 1 TBL Dried Dill W eed 1 tsp Garlic Salt.
60 WHITE WHEA T BREAD Ingredients: 1 LB 1.5 LB 2 LB W ater , 80°F/27°C 3/4 cup 1 cup + 2 TBL 1-1/4 cups + 2 TBL Oil 1 TBL 1-1/2 TBL 2 TBL Sugar 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Mil.
61 TRAIL MIX BREAD Ingredients: 1 LB 1.5 LB 2 LB W ater , 80°F/27°C 3/4 cup 1-1/4 cups 1-1/2 cups Oil 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Y east 1-1/2 tsp 2 tsp 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before ST AR T .
62 SOY CINNAMON RAISIN BREAD NOTE: For best results, choose Light Crust Color . Ingredients: 1.5 LB W ater , 80°F/27°C 1 cup Oil 3 T BL Sugar 2 TBL Salt 1-1/2 tsp Dry Milk 1/4 cup Bread Flour 2-1/2 cups Cinnamon 1 tsp Soy Flour 1/2 cup Active Dry Y east 2 tsp Add to Dispenser: (Press EXTRAS Button before ST AR T .
63 CARROT RAISIN BREAD Ingredients: 1 LB 1.5 LB 2 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80°F/27°C to equal 3/4 cup 1 cup 1-1/4 cups Oil 1 TBL 2 TBL 3 TBL Sugar 2 TBL 3 TBL 1/4 c.
64 DA Y OLD BREAD RECIPES BREADED PINEAPPLE Ingredients: Chunked Pineapple 1 (15-oz) can Cornstarch 2 TBL Sugar 1/2 cup Butter 1/4 cup White Bread, 1-inch cubes 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.
65 The Batter Breads™ Cycle will mix and bake a pre-packaged cake mix or quick bread. SWEET CORN BREAD Ingredients: 1 Loaf Eggs, large, room temperature 2 Milk, 80°F/27°C 1 cup Butter , melted 1/4 cup Sugar 3/4 cup Salt 1 tsp All-Purpose Flour 2 cups Corn Meal 1 cup Double Acting Baking Powder 1 TBL Select Batter Breads™ Cycle Method: 1.
66 CAUTION; THE OVEN CA VITY , BREAD P AN, KNEADING P ADDLE AND BREAD WILL BE VER Y 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.
67 PINEAPPLE COCONUT POUND CAKE Ingredients: 1 Cake Eggs, large, room temperature 2 Crushed Pineapple, undrained 1 cup Butter , softened 1/4 cup Sugar 3/4 cup Salt 1/2 tsp All-Purpose Flour 2 cups Double Acting Baking Powder 1 TBL Add to Dispenser: (Press EXTRAS Button before ST AR T .
68 CHEDDAR LOAF BREAD Ingredients: 1 Loaf Eggs, large, room temperature 3 Milk, 80°F/27°C 1 cup Shortening, room temp. 1/2 cup Cheddar Cheese, shredded 1 cup Sugar 1/2 cup Salt 3/4 tsp All-Purpose Flour 2 cups Double Acting Baking Powder 1 TBL Add to Dispenser: (Press EXTRAS Button before ST AR T .
69 BANANA NUT CAKE Ingredients: 1 Cake Whole Eggs, large, room temperature 2 Egg Whites, room temperature 2 Sour Milk 1/3 cup Banana, mashed 1-1/2 cups Oil 6 TB L Sugar 1 cup Salt 3/4 tsp Cream of T artar 1-1/2 tsp All-Purpose Flour 2 cups Baking Soda 3/4 tsp Double Acting Baking Powder 2 tsp Add to Dispenser: (Press EXTRAS Button before ST AR T .
70 Use the exact ingredients listed in each recipe, do not substitute. Y ou 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.
71 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.
72 LO W CARB ONION RYE BREAD Ingredients: 2 LB W ater , 80°F/27°C 2-1/4 cups Canola Oil 2 TBL Lemon Juice 1 TBL Liquid Lecithin 1 TBL Salt 2 TBL Brown Rice Protein Powder 3/4 cup Wheat Bran 1-1/2 cu.
73 LO W CARB CINNAMON RAISIN BREAD Ingredients: 2 LB W ater , 80°F/27°C 2 cups Canola Oil 3 TBL Liquid Lecithin 1 TBL Salt 1 TBL Splenda® 1/3 cup Oat Bran 3/4 cup Ground Almonds 3/4 cup V anilla Fl.
74 LO W CARB WHOLE GRAIN BREAD Ingredients: 2 LB W ater , 80°F/27°C 2 cups Lemon Juice 2 tsp Butter , cold and cut into small pieces 1/4 cup Liquid Lecithin 1 TBL Eggs, large, room temperature 2 Sal.
75 LO W CARB BA TTER BREADS™ Use the Batter Breads™ Cycle and Light Crust Color for both of our low-carb Batter Breads™ recipes. LO W CARB CHOCOLA TE CAKE Ingredients: 1 Cake Butter , melted 6 T.
76 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.
77 LO W CARB CHEDDAR CHEESE ONION BREAD Ingredients: 1 Loaf Olive Oil 6 TBL Sour Cream, room temperature 6 TBL Eggs, large, room temperature 6 Dehydrated Onion Flakes 2 TBL Cheddar Cheese, shredded 1-.
78 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 effor.
79 8. Use a measuring spoon to carefully measure the Red Star Quick Rise TM Y east; 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.
80 GLUTEN FREE PUMPERNICKEL BREAD Ingredients: 1.5 LB. W ater , 110°– 115°F/43 – 46° C 1 cup Extra Large Eggs 3 Oil 3 TBL Cider V inegar 1 tsp Molasses 3 TBL Salt 1-1/2 tsp Dry Milk 1/2 cup Bro.
81 GLUTEN FREE ONION DILL BREAD Ingredients: 1.5 LB. W ater , 110°– 115°F/43 – 46° C 1-1/2 cups Extra Large Eggs 3 Oil 3 TBL Cider V inegar 1 tsp Sugar 2 TBL Salt 1-1/2 tsp Dry Milk 1/3 cup Whi.
82 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: 1.
83 GLUTEN FREE CINNAMON RAISIN BREAD Ingredients: 1.5 LB. W ater , 110°– 115°F/43 – 46° C 1-1/4 cups Extra Large Eggs 3 Oil 3 TBL Cider V inegar 1 tsp Sugar 1/4 cup Salt 1-1/2 tsp Dry Milk 1/2 .
84 GLUTEN FREE LEMON POPPY SEED BREAD Ingredients: 1.5 LB. W ater , 110°– 115°F/43 – 46° C 1-1/4 cups Extra Large Eggs 3 Oil 3 TBL Cider V inegar 1 tsp Lemon Peel, Grated 2 tsp Sugar 3 TBL Salt.
85 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.
86 (For use only with the Dough Cycles) •A lways allow optimum rising of shaped dough. •U se a pastry brush to apply glaze. • Bake as directed. Egg Y olk Glaze For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk.
87 DINNER ROLL DOUGH Ingredients: 1 LB 1.5 LB 2 LB 12 Rolls 18 Rolls 24 Rolls Egg, large, room temperature plus 1 1 1 enough W ater , 80 º F/27 º C to equal 3/4 cup 3/4 cup + 1 TBL 1-1/3 cups Oil 2 .
88 WHEA T DINNER ROLL DOUGH Ingredients: 1 LB 2 LB 9 Rolls 18 Rolls W ater , 80 º F/27 º C 3/4 cup 1-1/2 cups Oil 1 TBL 2 TBL Brown Sugar 2 TBL 1/4 cup Salt 1 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 1-1/4 cups 2-1/2 cups Whole Wheat Flour 1 cup 2 cups Active Dry Y east 2 tsp 2-1/4 tsp Select Dough Cycle Method: 1.
89 BUTTERMILK ROLL DOUGH Ingredients: 1 LB 1.5 LB 9 Rolls 12 Rolls Cultured Buttermilk, 80 º F/27 º C 3/4 cup 1 cup Oil 3 TBL 1/4 cup Honey 1-1/2 TBL 2 TBL Salt 1 tsp 1-1/2 tsp Bread Flour 2 cups 3 .
90 CHEEZY GARLIC ROLL DOUGH Ingredients: 1.5 LB 2 LB 12 Rolls 18 Rolls Egg, large, room temperature plus 1 1 enough W ater , 80 º F/27 º C to equal 1 cup 1-1/2 cups Oil 2 TBL 3 TBL Sugar 1/3 cup 1/2.
91 REFRESHING ROLL DOUGH Ingredients: 1.5 LB 2 LB 12 Rolls 18 Rolls Egg, Large, room temperature plus 1 1 enough W ater , 80 º F/27 º C to equal 1 cup 1-1/2 cups Butter 1/4 cup 1/3 cup Brown Sugar 1.
92 CINNAMON ROLL DOUGH Ingredients: 1.5 LB 12 Rolls Egg, large, room temperature plus 1 enough W ater , 80 º F/27 º C to equal 1 cup Oil 3 TBL Sugar 1/3 cup Salt 1-1/2 tsp Bread Flour 3-1/2 cups Act.
93 STICKY BREAKF AST BUN DOUGH Ingredients: 1.5 LB 12 Buns Egg, large, room temperature plus 1.
94 BRIOCHE ROLL DOUGH Ingredients: 1.5 LB 18 Rolls W ater , 80 º F/27 º C1 c u p Egg Y olks 6 Butter , cold, chipped into pieces 6 TBL Salt 1-1/2 tsp Sugar 6 TBL Dry Milk 3 TBL Va nilla Extract 1/4 tsp Bread Flour 3 cups Active Dry Y east 2-1/4 tsp Select Dough Cycle Glaze: Whisk together 2 egg yolks and 1 tablespoon water .
95 FRENCH BREAD DOUGH Ingredients: 1.5 LB 1 Loaf W ater , 80 º F/27 º C1 c u p Sugar 1 TBL Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Y east 2 tsp Select Dough Cycle Glaze: W ater 2 TBL Salt 1/2 tsp Method 1: Place on a lightly floured surface.
96 CHALLAH BREAD DOUGH Ingredients: 1 LB 1.5 LB Regular Large Egg, large, room temperature plus 1 1 enough W ater , 80 º F/27 º C to equal 3/4 cup 1 cup + 1 TBL Oil 2 TBL 3 TBL Sugar 1-1/2 TBL 2 TBL.
97 CREAMED SOUP BREAD BO WL DOUGH Ingredients: 2 LB 4 Bowls Egg, large, room temperature plus 2 enough W ater , 80 º F/27 º C to equal 1 cup + 5 TBL Oil 2 TBL Honey 1/4 cup Dry Milk 3 TBL Salt 2 tsp.
98 P ARTY DIP BREAD BO WL Ingredients: 1.5 LB 1 Bowl W ater , 80 º F/27 º C 1-1/4 cups Sugar 1 TBL Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Y east 2 tsp Select Dough Cycle NOTE: Any 1.5 LB bread or dough recipe may be used; mix using the Dough Cycle.
99 ALMOND-CHERRY COFFEE CAKE DOUGH Ingredients: 1.5 LB 1 Coffee Cake W ater , 80 º F/27 º C1 c u p Oil 1 TBL Sugar 1-1/2 TBL Salt 1-1/2 tsp Dry Milk 1 TBL Bread Flour 3-1/4 cups Active Dry Y east 2 .
100 BAGEL DOUGH Ingredients: 1.5 LB 8 Bagels W ater , 80 º F/27 º C1 c u p Sugar 1-1/2 TBL Salt 1-1/2 tsp Bread Flour 3 cups Active Dry Y east 2 tsp Select Dough Cycle Glaze: Egg, beaten 1 T oppings (optional): Sesame Seeds, Poppy Seeds, Cracked Wheat Dry Cereal, or Dehydrated Onions Method: 1.
101 BANANA WHEA T BAGEL DOUGH Ingredients: 1.5 LB 12 Bagels Egg, large, room temperature plus 1 enough W ater , 80 º F/27 º C to equal 1 cup Oil 2 TBL Honey 1 TBL Salt 1-1/2 tsp Banana, mashed 1/2 c.
102 EGG BAGELS Ingredients: 1.5 LB 12 Bagels W ater , 80 º F/27 º C 3/4 cup Egg 1 Salt 1-1/2 tsp Sugar 2 TBL Bread Flour 3 cups Active Dry Y east 2 tsp Select Dough Cycle Method: 1. When Cycle is complete, remove the dough onto lightly floured surface.
103 SOFT PRETZEL DOUGH Ingredients: 1.5 LB 16 Pretzels W ater , 80 º F/27 º C 1-1/4 cups Egg Y olk, room temperature 1 Oil 1 TBL Sugar 2 TBL Salt 1-1/2 tsp White Pepper 1/8 tsp Bread Flour 3-1/2 cups Active Dry Y east 2-1/4 tsp Select Dough Cycle Glaze: Egg White 1 W ater 1 TBL T oppings: (optional): Kosher salt, sesame seeds Method: 1.
104 PIT A POCKET DOUGH Ingredients: 1.5 LB 20 Pita Pockets W ater , 80 º F/27 º C 1-1/3 cups Olive Oil 8 tsp Sugar 4 tsp Salt 1-1/2 tsp Bread Flour 2 cups Whole Wheat Flour 1-1/3 cups Active Dry Y east 2 tsp Select Dough Cycle Method: 1. Place on a lightly floured surface.
105 PIZZA CRUST DOUGH Ingredients: 1 LB 2 LB 1 Thick or 2 Thin Crusts 2 Thick or 4 Thin Crusts W ater , 80 º F/27 º C 3/4 cup 1-2/3 cups Oil 1 TBL 2 TBL Sugar 1 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 2-1/4 cups 4-1/2 cups Active Dry Y east 1 tsp 2 tsp Select Pizza Dough Cycle Method: 1.
106 RUSTIC PIZZA MARGHERIT A Ingredients: 1.5 LB 2 Thin Crusts W ater , 80 º F/27 º C1 cup + 2 TBL Olive Oil 1-1/2 TBL Salt 1-1/2 tsp Sugar 1-1/2 tsp Bread Flour 3 cups Active Dry Y east 1-1/2 tsp S.
107 FOCACCIA DOUGH Ingredients: 1.5 LB 1 Loaf W ater , 80 º F/27 º C1 c u p Olive Oil 1/3 cup Sugar 2 tsp Salt 1-1/2 tsp Bread Flour 3 cups Dried Italian Seasoning 1 tsp Active Dry Y east 2 tsp Sele.
108 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.
109 Jam Cycle Hints For Best Results •D o not reduce sugar or use sugar substitutes. The exact amounts of sugar , fruit, and other ingredients are necessary for a good set. •U se only ripe fruit (not overripe or underripe) for best flavor . •D o not puree fruit.
110 MY PERSONAL RECIPE TIME SETTINGS FO RMS Recipe Name: Program: Ti me/T emperature Preheat minutes Knead 1 minutes Knead 2 minutes Rise 1 minutes Punch seconds Rise 2 minutes Shape seconds Rise 3 mi.
111 MY PERSONAL RECIPE TIME SETTINGS FO RMS Recipe Name: Program: Ti me/T emperature Preheat minutes Knead 1 minutes Knead 2 minutes Rise 1 minutes Punch seconds Rise 2 minutes Shape seconds Rise 3 mi.
CLEANING INSTRUCTIONS •A ll removable parts should be thoroughly cleaned and dried. • Store with Lid closed. Place Bread Pan into the Breadman® with Kneading Paddle inside.
113 BEFO RE CALLING FOR SER VICE 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.
114 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. T op Lid was open during baking 7. Bread left in Bread Pan too long after program 8.
115 1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. 2 - 3. Open Lid, remove Bread Pan and allow to cool or warm up. 4. Needs service. 5. W ait until Cycle is complete; unplug, allow to cool and clean. 6. Only open Lid during kneading process to check dough ball.
LIMITED ONE- YEAR WARRANTY W arranty 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.
Un punto importante, dopo l’acquisto del dispositivo (o anche prima di acquisto) è quello di leggere il manuale. Dobbiamo farlo per diversi motivi semplici:
Se non hai ancora comprato il Breadman TR2500BC è un buon momento per familiarizzare con i dati di base del prodotto. Prime consultare le pagine iniziali del manuale d’uso, che si trova al di sopra. Dovresti trovare lì i dati tecnici più importanti del Breadman TR2500BC - in questo modo è possibile verificare se l’apparecchio soddisfa le tue esigenze. Esplorando le pagine segenti del manuali d’uso Breadman TR2500BC imparerai tutte le caratteristiche del prodotto e le informazioni sul suo funzionamento. Le informazioni sul Breadman TR2500BC ti aiuteranno sicuramente a prendere una decisione relativa all’acquisto.
In una situazione in cui hai già il Breadman TR2500BC, ma non hai ancora letto il manuale d’uso, dovresti farlo per le ragioni sopra descritte. Saprai quindi se hai correttamente usato le funzioni disponibili, e se hai commesso errori che possono ridurre la durata di vita del Breadman TR2500BC.
Tuttavia, uno dei ruoli più importanti per l’utente svolti dal manuale d’uso è quello di aiutare a risolvere i problemi con il Breadman TR2500BC. Quasi sempre, ci troverai Troubleshooting, cioè i guasti più frequenti e malfunzionamenti del dispositivo Breadman TR2500BC insieme con le istruzioni su come risolverli. Anche se non si riesci a risolvere il problema, il manuale d’uso ti mostrerà il percorso di ulteriori procedimenti – il contatto con il centro servizio clienti o il servizio più vicino.
