These are the instructions for my machine. Follow your own manual for the operating instructions on your machine. If by chance you purchased your machine at a garage/yard sale and do not have a manual. These instructions may be of some help.

Dough Instructions

1. Follow General Operating Instructions.
2. Press the Select button to reach the dough setting.
3. Press Start/Stop. The read-out on the display will begin counting down the time on the Dough setting. When dough is ready, the unit will signal and the display will read 0:00.
4. Press Start/Stop, holking it down until you hear a beep and the display clears.
5. To remove the bread pan, grasp handle firmly and lift pan out of breadmaker.

NOTE: The pan does not get hot when using the dough setting.

Prepare Dough for Baking

1. Lightly sprinkle all-purpose flour onto a pastry mat or board. Using a rubber spatula or wooden spoon, remove dough from the bread pan and place on lightly floured surface. Knead by hand 2 or 3 times to release the air. If the dough is easy to handle without flour, shape on a lightly oiled, clean countertop.
2. Shape dough ino your favorite rolls, coffee cake, etc. (suggestions follow). Place on greased baking pan. Cover dough with a clean cloth and let rise (in a warm, draft free area) until almost doubled in size, about 1 hour.
3. Bake as directed in recipe. Remove from pan and cool on a wire rack, or serve warm.

Crust Treatments and Glazes

After rolls rise, just before baking, gently apply desired glaze with a pastry brush. Bake as directed in recipe.

For a shiny golden crust, use Egg Glaze or Egg Yolk Glaze.
For a shiny chewy crust, use Egg White Glaze (crust will be lighter in color).

Egg Glaze

Mix 1 slightly beaten egg with 1 tablespoon water or milk.

Egg Yolk Glaze

Mix 1 slightly beaten egg yolk with 1 tablespoon water or milk.

Egg White Glaze

Mix 1 slightly beaten egg whit with 1 tablespoon water.

NOTE: To keep unused egg yolk fresh for several days, cover with cold water and store in refrigerator in a covered container.

Variations for Shaping Dough

Easy Dinner Rolls

Divide dough into 12 equal pieces, shape into balls and place in greased muffin cups. Cover, let rise in a warm, draft free area and bake as directed.

Makes 12

Cloverleaves

Lightly grease 12 muffin cups. Divide dough into 36 1 inch pieces. Pull edges under, smoothing tops to shape into balls. Place 3 balls in each muffin cup, smooth-side-up. Cover, let rise in a warm, draft free area and bake as directed.

Makes 12

Simple Pan Rolls

Lightly grease 8 x 1 1/2 inch, or 9 x 1 1/2 inch, round baking pan. Divide dough into 12 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Arrange rolls smooth-side-up in prepared pan. Cover, let rise in a warm, draft free area and bake as directed.

Makes 12

Swirls

Lightly grease baking sheet. Divide dough into 12 equal pieces. On a lightly floured surface, using you hand, roll each piece into a pencil-like strand about 9 inches long. Beginning at center, make a loose swirl with each strand. Place roll 2-3 inches apart on prepared baking sheet. Cover, let rise in a warm, draft free area and bake as directed.

Makes 12

Butterhorns

Lightly grease baking sheet and set aside. On lightly floured surface, roll dough into a 12 inch circle. Brush dough with melted butter. Cut into 12 wedges. To shape rolls, begin at wide end of wedge and roll toward point. Place rolls point side down, 2 to 3 inces apart, on prepared baking sheet. Cover, let rise in a warm, draft free area and bake as directed.

Makes 12

Bow Knots

Lightly grease baking sheet. Divide dough into 12 equal pieces. On a lightly floured surace, using you hand, roll each piece into a pencil-like strand about 9 inches long. Form a loose knot. Place rolls 2 to 3 inches apart on prepared baking sheet. Cover, let rise in a warm, draft free area and bake as directed.

Makes 12


Shortcut Cloverleaves

Lightly grease 12 muffin cups. Divide dough into 12 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place one ball in each greased muffin cup, smooth-side-up. Using scissors dipped in flour, snip top in half, then snip again crosswise, making 4 points. Cover, let rise in a warm, draft free area and bake as directed.

Makes 12

Rising

To reduce rising time of dough

Preheat conventional oven to 200 deg F/ 93 deg C for 5 minutes, then turn off oven. Shape dough, place on baking pan as directed and cover with a clean kitchen towel. Place dough in oven until doubled in size. This will reduce rising time by about one-half.
If television is in use, stand pan of dough on top of TV to rise. It is a good source of heat and, if you are watching a program, you will not forget about the dough.
Recipes using whole grain or unrefined flours contain less gluten and may not rise as much as those using white bread flour. These heavier breads may fall slightly in the center. This is normal and will not affect the flavor. Wheat gluten can also be added to improve the shape and volume of bread made with low gluten flours.

Freezing Dough

For best results, store unbaked yeast dough in the freezer for no more than two weeks.

To freeze unbaked bread dough

Shape loaves and wrap in plastic wrap or foil. When you shape the loaf, be sure it fits easily into the baking pan as it will spread a little before freezing. Place wrapped loaf on a flat surface in your freezer so it will keep its shape until frozen.
To bake: Remove dough from freezer, unwrap, and place in greased loaf pan (size specified in recipe). Cover, let thaw and rise in a warm, draft free place until almost doubled in size, about 6 hours for a standard size loaf. Or, thaw dough in refrigerator overnight, then unwrap, place dough in pan, and let rise in a warm place for approximately 2 hours.

To freeze unbaked rolls

Shape rolls and place on greased baking sheets, or in muffin pans as indicated in recipe. Cover rolls with plastic wrap or foil and place in freezer. Rolls shaped in muffin pans are best frozen and stored in the pans. Rolls shaped on baking sheets should be removed as soon as they are completely frozen and placed in freezer bags or wrapped securely. Label each package with date and quantity.
To bake: Remove rolls from freezer about 2 hours before baking. If not already in a pan, place 1 inch apart on greased baking pan. Cover pan loosely with a clean cloth and set in a warm place to thaw and rise until almost doubled in size (approximately 1 1/2 to 2 hours). Bake as directed in recipe.
You can also wrrap and freeze unshaped dough right after the first rise and after you have punched it down. To use, thaw dough about 3 hours at room temperature, or overnight in the refrigerator; then shape, cover, let rise, and bake as directed in recipe.

Storing

Keeping your bread fresh

There are no preservatives in your homemade bread, so store cooled loaf in a tightly sealed plastic bag. If desired, enclose a stalk of celery in the bag to keep bread fresh longer. Do not store in the regrigerator as this causes bread to dry out faster.
Water in which potatoes have been cooked is an excellent variation for other liquid in the recipe. This will aid in keeping the bread fresh longer.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Bran Buns

Dough Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C), except milk.

6 to 7 ounces water
3/4 teaspoon salt
1/3 cup butter or margarine
1 egg
2 3/4 cups bread flour
1/3 cup wheat bran
3 tablespoons sugar
2 1/4 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop to begin. When unit signals and display reads 0:00, press Start/Stop to cancel and remove dough. Shape as desired, see Shaping Dough. Bake at 350 deg. F/ 177 deg C for 25 to 30 minutes.

Makes 12 buns or 24 rolls

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Focaccia

Dough Setting
Not for Timer

8 to 9 ounces water
3 tablespoons olive oil (for dough)
1 teaspoon salt
1 to 2 cloves garlic, minced
1 1/2 teaspoons dried rosemary
3 cups bread flour
1 3/4 teaspoons active dry yeast
1 1/2 tablespoons olive oil (for topping)
1/2 cup sun dried tomatoes, reconstituted and chopped
1/2 cup parmesan cheese, grated

Measure all ingredients into bread pan except 1 1/2 tablespoons olive oil, tomatoes and parmesan cheese. Select Dough setting. Press Start/Stop to begin. When unit signals and display reads 0:00, press Start/Stop to cancel and remove dough. Pat dough into a greased 9 x 13 inch pan. Cover; let rise for 30 minutes. With the handle of a wooden spoon, make indentations in dough, about 1 inch apart. Brush dough with 1 1/2 tablespoons olive oil, sprinkle with tomatoes and parmesan cheese. Preheat oven to 400 deg F/204 deg C. Bake 15-20 minutes or until edges are golden brown. Let cool, cut into squares to serve.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Butter Rolls

Dough Setting
Not for Timer

6 to 7 ounces milk
1 teaspoon salt
1/4 cup water
1/4 cup butter
1 egg
3 1/4 cups bread flour
2 tablespoons sugar
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop to begin. When unit signals and display reads 0:00, press Start/Stop to cancel and remove dough. Shape as desired, see Shaping Dough. Bake at 350 deg. F/ 177 deg C for 25 to 30 minutes.

Makes 12 rolls

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Honey & Wheat Rolls

Dough Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C), except milk.

1 cup water
1 teaspoon salt
1/4 cup honey
1 egg
2 cups bread flour
1 1/4 cups whole wheat flour
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop to begin. When unit signals and display reads 0:00, press Start/Stop to cancel and remove dough. Shape as desired, see Shaping Dough. Bake at 350 deg. F/ 177 deg C for 25 to 30 minutes.

Makes 12 rolls

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Addie's Coffee Cake

Dough Setting
Not for Timer

6 to 7 ounces milk
1 teaspoon salt
1 egg yolk
1 tablespoon butter or margarine
2 1/4 cups bread flour
1/4 cup sugar
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop to begin. When unit signals and display reads 0:00, press Start/Stop to cancel and remove dough. Pat dough into greased 9 inch round, or 5 x 7 inch oblong cake pan. Add topping.

Topping

2 tablespoons butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
powdered Sugar Glaze, optional.

Drizzle butter over dough. In a small bowl, mix sugar, cinnamon and nuts; sprinkle onto butter. Cover; let rise in warm pace about 30 minutes. Bake in preheated oven (375 deg F/191 deg C) 20 to 25 minutes, until golden brown. Cool 10 minutes in pan on rack. Drizzle with powdered sugar glaze if desired.

12 servings.

Powdered Sugar Glaze
(for Coffee Cakes and Sweet Rolls)

1 cup sifted powdered sugar
1 teaspoon butter or margarine, softened
1 or 2 tablespoons water or milk
1/2 teaspoon vanilla

In a small bowl, combine all ingredients and blend until smooth. Spread or drizzle glaze on slightly warm coffee cake or sweet rolls.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Cinnamon Rolls

Dough Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C), except milk.

1 1/2 pound recipe classic white bread dough (recipe follows)
2 tablespoons butter or margarine, softened
1/4 cup sugar
2 teaspoons ground cinnamon
Powdered Sugar Glaze (recipe follows)

Combine all ingredients for Classic White recipe in bread pan. Select Dough setting. Press Start/Stop to begin. When unit signals and display reads 0:00, press Start/Stop to cancel and remove dough.

On a lightly floured surface, roll dough into rectangle (15 x 9 inches), spread soft butter on dough. Mix sugar and cinnamon; sprinkle over butter. Roll up tightly, beginning at 15 inch side. Pinch edges to seal. Stretch roll to make even. Cut nine 1 1/2 inch slices. Arrange in greased 9 x 9 x 2 inch square pan, spacing evenly. Cover; let rise until double in size; about 40 minutes. Preheat oven to 375 deg F/1919 deg C. Bake 25 to 30 minutes or until golden brown. Cool on wire rack for 10 minutes. Top warm rolls with glaze.

Makes 9 rolls

*****************************************************************
Classic White

Basic or Rapid Setting
Timer OK

All ingredients at room temperature (70-80 degrees F/21-27 degrees C)

1.5 pound

8-9 ounces water
1 1/2 teaspoons salt
2 tablespoons butter or margarine
3 cups bread flour
2 tablespoons dry milk
1 tablespoon sugar
2 teaspoons active dry yeast

**********************************************************************************
Powdered Sugar Glaze
(for Coffee Cakes and Sweet Rolls)

1 cup sifted powdered sugar
1 teaspoon butter or margarine, softened
1 or 2 tablespoons water or milk
1/2 teaspoon vanilla

In a small bowl, combine all ingredients and blend until smooth. Spread or drizzle glaze on slightly warm coffee cake or sweet rolls.



NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Bread Pretzels

Dough Setting
Not for Timer

All ingredients at room temperature
(70-80 degrees F/21-27 degrees C), except milk.

6 to 7 ounces water
1/4 teaspoon salt
2 cups bread flour
1/2 teaspoon sugar
1 1/2 teaspoons active dry yeast
1 egg, beaten
1 to 2 tablespoons coarse salt

Measure all ingredients into bread pan except egg and coarse salt. Select Dough setting. Press Start/Stop to begin. When unit signals and display reads 0:00, press Start/Stop to cancel and remove dough.

Preheat oven to 450 deg F/232 deg C. Divide dough into 12 pieces. Roll each into an 8 inch rope. Form into pretzel shape or leave in stick shape. Place on a greased cookie sheet, brush each with beaten egg. Sprinkle with coarse salt. Bake in preheated oven for 12 to 15 minutes.

Makes 12 pretzels.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

English Muffins

Dough Setting
Not for Timer

6 to 7 ounces water
1 teaspoon salt
2 tablespoons butter or margarine
2 1/4 cups bread flour
1/4 cup dry milk
1/4 cup wheat germ
1/4 quick cook oats
2 tablespoons sugar
2 teaspoons active dry yeast
1/4 cup cornmeal

Measure all ingredients into bread pan except cornmeal. Select Dough setting. Press Start/Stop to begin. When unit signals and display reads 0:00, press Start/Stop to cancel and remove dough.

Sprinkle cornmeal over flat surface. Place dough on cornmeal and roll to 1/4 inch thickness. Cut into 2 1/2 to 3 inch circles. Place dough, cornmeal-side-down, on an ungreased baking sheet. Cover and let rise in a warm, draft free place for 30 minutes. Preheat electric griddle or fry pan to 250 deg F/121 deg C. Cook, cornmeal-side down about 8 minutes or until golden brown. Turn and cook another 8 minutes.

Makes 10 to 12 3 inch muffins.

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Multi-Grain Cinnamon Raisin Bagel

Dough Setting
Not for Timer

1.5 pound

6 to 8 ounces water
1 1/2 teaspoons salt
1 tablespoons vegetable oil
2 cups bread flour
1/2 cup quick cook oats
1/4 cup whole wheat flour
1 tablespoon packed brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons active dry yeast
1/2 cup raisins

2 pound

9 to 11ounces water
2 teaspoons salt
2 tablespoons vegetable oil
2 3/4 cups bread flour
2/3 cup quick cook oats
1/3 cup whole wheat flour
1 1/2 tablespoons packed brown sugar
2 teaspoons cinnamon
2 teaspoons active dry yeast
3/4 cup raisins

Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop to begin. When unit signals and display reads 0:00, press Start/Stop to cancel and remove dough.

Divide dough into 6 to 10 equal pieces. Roll each piece into a rope. Wrap rope around four fingers, moisten ends, overlap and join ends. Turn circle inside out. Place shaped bagels on greased baking sheet at least 1 inch apart. Cover with lightly dampened cloth. Allow to rise until puffy, about 30 minutes. Heat 4 to 6 quarts water to a boil in Dutch oven or stockpot. Drop 2 to 3 bagels into boiling water. Boil 1 1/2 minutes on each side. Remove with slotted spoon and drain on towel. Repeat with remaining bagels. Lightly grease baking sheet or dust with cornmeal to prevent sticking. Bake in preheated (400 deg F/204 deg C) oven 20 to 25 minutes or until golden brown. For crisper crust, spritz bagels several times with water during baking.

Yield - 1.5 pound - 6 bagels
2 pound - 10 bagels

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Basic Egg Bagels

Dough Setting
Not for Timer

1.5 pound

4 to 6 ounces water
1 1/2 teaspoons salt
1 large egg
1 1/2 tablespoons vegetable oil
2 1/2 cups bread flour
1 tablespoons sugar
1 1/2 teaspoons active dry yeast


2 pound

6 to 8 ounces water
2 teaspoons salt
1 large egg
2 tablespoons vegetable oil
3 1/3 cups bread flour
1 1/2 tablespoons sugar
2 teaspoons active dry yeast

Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop to begin. When unit signals and display reads 0:00, press Start/Stop to cancel and remove dough.

Divide dough into 6 to 10 equal pieces. Roll each piece into a rope. Wrap rope around four fingers, moisten ends, overlap and join ends. Turn circle inside out. Place shaped bagels on greased baking sheet at least 1 inch apart. Cover with lightly dampened cloth. Allow to rise until puffy, about 30 minutes. Heat 4 to 6 quarts water to a boil in Dutch oven or stockpot. Drop 2 to 3 bagels into boiling water. Boil 1 1/2 minutes on each side. Remove with slotted spoon and drain on towel. Repeat with remaining bagels. Lightly grease baking sheet or dust with cornmeal to prevent sticking. Bake in preheated (400 deg F/204 deg C) oven 20 to 25 minutes or until golden brown. For crisper crust, spritz bagels several times with water during baking.

Yield - 1.5 pound - 6 bagels
2 pound - 10 bagels

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe. Always measure ingredients into bread pan in the order listed in the recipe.

Pizza Crust

Dough Setting
Not for Timer

1.5 pound

7 to 8 ounces water
1/2 teaspoon salt
2 tablespoons olive oil or vegetable oil
3 cups all-purpose flour
1 1/2 teaspoons active dry yeast

2 pound

9 to 11 ounces water
3/4 teaspoon salt
3 tablespoons olive oil or vegetable oil
4 cups all-purpose flour
2 teaspoons active dry yeast

Combine all ingredients into bread pan. Select Dough setting. Press Start/Stop to begin. When unit signals and display reads 0:00, press Start/Stop to cancel and remove dough.

Pat dough into a greased 12 x 15 inch jelly roll pan or a greased 12 inch round (1 1/2 pound recipe), or a greased 14 inch round pizza pan (2 pound recipe). Let stand 10 minutes. Preheat oven to 400 deg F/204 deg C. Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15 to 20 minutes, or until crust is golden brown.

Pizza Toppings (optional)

1 cup (8 oz.) prepared pizza sauce
1 pkg. (3-4 oz.) sliced pepperoni
1/2 pound bulk pork sausage browned oand drained
1 can (4 oz.) mushroom stems and pieces, drained
1/3 cup chopped onions
1 cup chopped green peppers
1 cup (8 oz.) shredded mozzarella cheese

NOTE: When recipe calls for Bread Flour , I have used All Purpose Flour instead with no problems.

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