Breadman BK2000IB Gebrauchs- und Pflegehandbuch

BREADMAN® BREAD MAKER www.breadman.comINSTRUCTION MANUALBring Home the Bakery TMBK2000BQRECIPES INCLUDEDsee reverse side

10TIPS ON FLOUR STORAGEKeep flour in a secure, airtight container. Store rye and whole wheat flours in a refrigerator, freeze or a cool area to prevent

77BLUEBERRY PINEAPPLE PRESERVESINGREDIENTS2 cups fresh blueberries 1 cup fresh pineapple, coarsely chopped1 cup sugar1 tbsp. fresh lemon juice1 pkg. (

78PEACHY LEMON PRESERVESINGREDIENTS3 cups fresh peaches, coarsely chopped (about 1½ lbs.)1 cup sugar1 tbsp. gated lemon peel2 tbsp. fresh lemon juice1

79PINEAPPLE PAPAYA PRESERVESINGREDIENTS2 cups fresh pineapple, chopped1 cup fresh papaya, chopped¾ cup sugar1 tbsp. grated lemon peel1 tbsp. fresh lem

80RASPBERRY MANGO PRESERVESINGREDIENTS2 cups fresh raspberries1 large ripe mango, peeled, seeded and coarsely chopped¾ cup sugar1 tbsp. fresh lemon ju

81STRAWBERRY KIWI PRESERVESINGREDIENTS2 cups strawberries, coarsely chopped1 cup golden or green kiwi, coarsely chopped¾ cup sugar1 tbsp. fresh lemon

82CURRIED APPLE MANGO MARMALADEINGREDIENTS2½ cups apples, diced1 large ripe mango, peeled, seeded and coarsely chopped¾ cup sugar2 tsp. minced fresh g

83ORANGE MOJO MARMALADEINGREDIENTS1 small onion, very thinly sliced¼ cup orange peel, slivered1/3 cup fresh orange juice1½ tbsp. fresh lime juice 1 cu

84APPLE CURRY CHUTNEYINGREDIENTS2½ cups apples, fi nely chopped¾ cup sugar1 jalapeno, seeded and diced2 tsp. minced fresh ginger½ tsp. curry powder2 tb

85PEPPER CHUTNEYINGREDIENTS1 medium green pepper, seeded and diced1 medium red pepper, seeded and diced1 bunch green onions, sliced½ cup sun dried tom

86CHIPOTLE KETCHUPINGREDIENTS1 medium onion, diced1 tbsp. olive oil1 can (28 oz.) tomatoes, drained and chopped2 bottled chipotle peppers in adobe, dr

11ADDITIONAL INGREDIENT NOTESImportant: Exact measurements for ingredients are the most important part of baking. It is the key to getting great textu

87BASIC WHITE BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90°F)2/3

88MULTI-SEEDED WHITE BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F –

89OATMEAL BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Buttermilk (80°F – 90°F)

90COCONUT HAZELNUT BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90

91MAPLE WALNUT BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90°F)

92SWISS CHEESE BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Buttermilk (80°F – 9

93ONION CHEESE BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90°F)

94WHOLE WHEAT BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Milk (80°F – 90°F) ¼

95100% WHOLE WHEAT BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90

96WHOLE WHEAT CRANBERRY BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F

12CLIMATE CHANGES & BAKING• In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less air pressure. Therefore, less

97WHOLE WHEAT RAISIN BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F –

98YOGURT WHOLE WHEAT BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Plain nonfat y

99OLIVE ROSEMARY FRENCH BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F

100HERBED ITALIAN LOAF, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90°F

101PEPPERONI PARMESAN BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F –

102CINNAMON RAISIN BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.1-LB. (EACH) 1-LB. (EACH)Large eggs, at

103GOLDEN POTATO BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.1-LB. (EACH) 1-LB. (EACH)Potato Cooking wat

104CHERRY ALMOND BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Large eggs, at roo

105CRANBERRY ORANGE BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Large eggs, at r

106TROPICAL FRUIT BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Large eggs, at roo

13BREAD PAN TIPSInserting bread panNote: Remember to insert kneading paddles first, then add all ingredients in the order listed BEFORE inserting the b

107GLUTEN FREE BUTTERMILK BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80

108GLUTEN FREE HERB BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F – 90

109GLUTEN FREE PUMPERNICKEL BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (

110SEEDED GLUTEN FREE BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Milk (80°F – 9

111GLUTEN FREE POTATO & CHIVE BREAD, 1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)W

112LOW CARB WHOLE WHEAT BREAD,1-LB. LOAFNote: Use the ingredient measures below for each of the 1-lb. loaf pans.INGREDIENTS 1-LB. (EACH)Water (80°F

113Notes:

14USING YOUR BREAD MAKERNote: Depending on the cycle or recipe used, some steps may not apply or there may be additional steps. Refer to the respecti

158. Press MENU to choose desired cycle (F1). The POWER light will illuminate. Each time MENU is pressed, unit and display will move to the next cyc

16Note: If bread is not removed immediately after baking and START/ STOP is not pressed, the Keep Warm mode will begin. Bread maker will automaticall

176. For LOAF size, press the ▲ and ▼ buttons simultaneously and hold; unit will beep and display will indicate loaf size of (2) 1.0 lbs. 7. Pres

185. Press LOAF to choose loaf size, press CRUST to choose crust color, then press START to begin timer. The colon (:) in time display begins to flas

19 desired and allow to rise until doubled in volume. If only 1 rise is desired, remove from bread maker, let rest, shape and rise as above.• Bak

2Please Read and Save this Use and Care Book IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always be followed

20Crescent RollsOn lightly floured board, roll dough to 12-inch circle. Spread with softened butter. Cut into 16 wedges beginning at wider end. Place

21Care and CleaningThis product contains no user serviceable parts. Refer service to qualified service personnel. CLEANING Important: Always unplug bre

22TROUBLESHOOTINGQUESTION ANSWERWhy does height and shape of bread differ in each loaf?Height and shape of bread may differ depending on the ingredie

23Notes:

BK2000BQRECIPE BOOKBREADMAN® BREAD MAKERBK2000BQwww.breadman.comINSTRUCTIONS & TIPSsee reverse sideBring Home the Bakery TM

IT’S TIME TO BRING HOME THE BAKERY™!Your Breadman® Bread Maker makes it easy to prepare and bake a variety of breads, dough, and even

TABLE OF CONTENTSCYCLE RECIPE PAGE WHITE Basic White Bread ...6 Multi-Seeded White Bread ...

4CYCLE RECIPE PAGE DOUGH Dinner Rolls (also includes Cinnamon Roll variation) ...54 Sweet Wheat Dinner Rolls ...

5CYCLE RECIPE PAGE 1-LB. LOAF RECIPES Basic White Bread, 1-lb. loaf ...87 Multi-Seeded White Bread, 1-lb. loaf ...

6BASIC WHITE BREADNote: For 1-lb. loaf recipe, please refer to page 87.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Water (80°F – 90°F) 1¼ cups 1½ cups 1¾ cupsUnsal

3Caution, hot surfaces: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fir

7MULTI-SEEDED WHITE BREADNote: For 1-lb. loaf recipe, please refer to page 88.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Water (80°F – 90°F) 1 cup + 1½ tbsp.11/3

8BEER BREADINGREDIENTS 1½-LB. 2-LB.Beer (80°F – 90°F) ½ cup ¾ cupWater (80°F – 90°F) ½ cup ½ cupGreen onions, chopped¼ cup ¾ cupSugar 2 tsp. 1 tbsp.S

9OATMEAL BREADNote: For 1-lb. loaf recipe, please refer to page 89.INGREDIENTS 1½-LB. 2-LB.Buttermilk (80°F – 90°F) 1¼ cups 1½ cupsWater (80°F – 90°F)

10ANADAMA BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1 cup + 2 tbsp. 1½ cupsMolasses 3 tbsp. ¼ cupDry skim milk powder 3 tbsp. ¼ cupSalt 1 tsp.

11COCONUT HAZELNUT BREAD Note: For 1-lb. loaf recipe, please refer to page 90.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Water (80°F – 90°F) ¾ cup 1 cup + 2 tbsp.

12MAPLE WALNUT BREADNote: For 1-lb. loaf recipe, please refer to page 91.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Water (80°F – 90°F) 1 cup + 2 tbsp.11/3 cups

13SWISS CHEESE BREADNote: For 1-lb. loaf recipe, please refer to page 92.INGREDIENTS 1½-LB. 2-LB.Buttermilk (80°F – 90°F) ¾ cup 1 cupWater (80°F – 90°

14ONION CHEESE BREADNote: For 1-lb. loaf recipe, please refer to page 93.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Water (80°F – 90°F) ½ cup ¾ cup1 cupCottage ch

15WHOLE WHEAT BREADNote: For 1-lb. loaf recipe, please refer to page 94.INGREDIENTS 1½-LB. 2-LB.Milk (80°F – 90°F) ½ cup ¾ cupWater (80°F – 90°F) ¼ cu

16100% WHOLE WHEAT BREADNote: For 1-lb. loaf recipe, please refer to page 95.INGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) ¾ cup 1 cupMilk (80°F – 90°F)

4POWER OUTAGE7-Minute Power Failure Back-UpYour Breadman® Bread Maker has a 7-minute power failure back-up feature. If the electricity goes out, the m

17CARAWAY RYE BREADINGREDIENTS 1½-LB. 2-LB.Large eggs, at room temperature1 2Water (80°F – 90°F) Enough to measure 1¼ cups with eggEnough to measure 1

18PUMPERNICKEL BREADINGREDIENTS 1½-LB. 2-LB.Large eggs, at room temperature2 2Water (80°F – 90°F) ¾ cup 11/3 cupsOil 2 tbsp. ¼ cupHoney 2 tbsp. ¼ cupN

19OATMEAL PECAN BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1¼ cups 1½ cupsMolasses ¼ cup1/3 cupVegetable oil 1 tbsp. 1½ tbsp.Salt 1½ tsp. 2 tsp.

20WHOLE WHEAT CRANBERRY BREADNote: For 1-lb. loaf recipe, please refer to page 96.INGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F)1 cup 1¼ cupsUnsalted but

21WHOLE WHEAT RAISIN BREADNote: For 1-lb. loaf recipe, please refer to page 97.INGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1¼ cups12/3 cupsUnsalted bu

22YOGURT WHOLE WHEAT BREADNote: For 1-lb. loaf recipe, please refer to page 98.INGREDIENTS 1½-LB. 2-LB.Plain nonfat yogurt (80°F – 90°F)¾ cup 1 cupWat

23CLASSIC FRENCH BREAD INGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1¼ cups 1¼ cupsSugar 1 tbsp. 1 tbsp.Salt 1¼ tsp. 1½ tsp.Bread fl our 32/3 cups 4 cu

24HERBED FRENCH BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1 cup 2 cupsOlive oil 2 tsp. 2 tbsp.Instant minced onion 2 tsp. 2 tbsp.Fresh parsley,

25PEPPERED FRENCH BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1¼ cups 12/3 cupsOlive oil 1 tbsp. 1½ tbsp.Instant minced onion 2 tsp. 1 tbsp.Vital

26OLIVE ROSEMARY FRENCH BREADNote: For 1-lb. loaf recipe, please refer to page 99.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Water (80°F – 90°F) 1½ cups12/3 cups2

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27ITALIAN SEMOLINA BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1¼ cups 1½ cupsOlive Oil 2 tbsp. 3 tbsp.Salt 1 tsp. 1¼ tsp.Bread fl our 3 cups 3¾ c

28HERBED ITALIAN LOAFNote: For 1-lb. loaf recipe, please refer to page 100.INGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1 cup 1¼ cupsOlive oil 1½ tbsp.

29ASIAGO PESTO BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1¼ cups+ 2 tbsp.1½ cupsExtra virgin olive oil 1½ tbsp. 2 tbsp.Asiago cheese, shredded1

30PEPPERONI PARMESAN BREADNote: For 1-lb. loaf recipe, please refer to page 101.INGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) ¾ cup 1 cupFinely chopped

31SUNDRIED TOMATO PARMESAN BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) 1 cup 1¼ cupsOlive oil 3 tbsp. ¼ cupGrated Parmesan cheese1/3 cup ½ cupSun

32CINNAMON RAISIN BREADNote: For 1-lb. loaf recipe, please refer to page 102.INGREDIENTS 1½-LB. 2-LB.Large eggs, at room temperature1 1Water (80°F – 9

33GOLDEN POTATO BREADNOTE: For 1-lb. loaf recipe, please refer to page 103.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Potato Cooking water (80°F – 90°F)*½ cup + 2

34CHERRY ALMOND BREADNote: For 1-lb. loaf recipe, please refer to page 104.INGREDIENTS 1½-LB. 2-LB. 2½-LB.Large eggs, at room temperature1 1 2Water

35CHOCOLATE HAZELNUT BREADINGREDIENTS 1½-LB. 2-LB. 2½-LB.Large eggs, at room temperature1 2 2Water (80°F – 90°F) ½ cup ¾ cup 1 cupUnsalted butter,cut

36CRANBERRY ORANGE BREADNote: For 1-lb. loaf recipe, please refer to page 105.INGREDIENTS 1½-LB. 2-LB.Large eggs, at room temperature1 1Water (80°F –

6CONTROL PANEL 1. POWER LIGHT Illuminates when START button is pressed.2. DISPLAY WINDOW Shows selection and timer setting.3. MENU BUTTON Sele

37PANETTONEINGREDIENTS 1½-LB. 2-LB.Large eggs, at room temperature1 2Milk (80°F – 90°F) ½ cup2/3 cupUnsalted butter or margarine, cut in pieces¼ cup1/

38PUMPKIN APPLE BREADINGREDIENTS 1½-LB. 2-LB.Water (80°F – 90°F) ½ cup2/3 cupPumpkin puree ½ cup2/3 cupLarge eggs, at room temperature1 2Honey 3 tbsp.

39PUMPKIN PECAN BREADINGREDIENTS 1½-LB. 2-LB.Large eggs, at room temperature1 2Water (80°F – 90°F Enough to measure ¾ cup with eggEnough to measure 1

40TROPICAL FRUIT BREADNote: For 1-lb. loaf recipe, please refer to page 106.INGREDIENTS1½-LB. 2-LB. 2½-LB.Large eggs, at room temperature1 1 2Water (8

41GLUTEN FREE BREAD (2-LB.)INGREDIENTS1½ cups water (80°F – 90°F)3 large eggs, at room temperature¼ cup vegetable oil1 tsp. cider vinegar2 cups white

42GLUTEN FREE BUTTERMILK BREAD (2-LB.)Note: For 1-lb. loaf recipe, please refer to page 107.INGREDIENTS1¼ cups water (80°F – 90°F)3 large eggs, at roo

43GLUTEN FREE HERB BREAD (2-LB.)Note: For 1-lb. loaf recipe, please refer to page 108.INGREDIENTS1½ cups water (80°F – 90°F)1 large egg, at room tempe

44GLUTEN FREE PUMPERNICKEL BREAD (2-LB.)Note: For 1-lb. loaf recipe, please refer to page 109.INGREDIENTS1½ cups water (80°F – 90°F)3 large eggs, at r

45SEEDED GLUTEN FREE BREAD (2-LB.)Note: For 1-lb. loaf recipe, please refer to page 110.INGREDIENTS12/3 cups water (80°F – 90°F)1 large egg, at room t

46SPELT BREAD (2-LB.)INGREDIENTS1 cup + 1 tbsp. water (80 – 90°F)2 tbsp. unsalted butter or margarine, cut in pieces½ tsp. salt3 tbsp. dry skim milk p

76. LOAF BUTTON Selects loaf size: 1½-lb., 2-lb. or 2½-lb. Loaf size is preset to 2½-lb. Rapid loaf is preset to 2-lb. Note: For two, 1-lb. loav

47GLUTEN FREE POTATO & CHIVE BREAD (2-LB.) Note: For 1-lb. loaf recipe, please refer to page 111.INGREDIENTS1¼ cups water (80°F – 90°F)3 large egg

48BANANA MACADAMIA BREAD (2-LB.)INGREDIENTS2/3 cup milk1 cup mashed banana, about 2 medium2½ cups all-purpose fl our1 cup sugar½ cup unsalted butter or

49COCONUT GINGER|QUICK BREAD (2-LB.)INGREDIENTS1 cup + 2 tbsp. half & half2 large eggs, at room temperature¼ cup oil1 tsp. coconut extract1 tsp. l

50GINGERBREAD QUICK BREAD (2-LB.)INGREDIENTS2 cups all-purpose fl our ½ cup fi rmly packed light brown sugar2 tbsp. candied ginger, fi nely chopped2 tsp.

51ORANGE DATE NUT BREAD (2-LB.)INGREDIENTS1 cup boiling water1 cup dates, chopped1 tsp. baking soda2 large eggs, at room temperature1¾ cups all-purpos

52ORANGE WALNUT QUICK BREAD (2-LB.)INGREDIENTS2¼ cups all-purpose fl our1 cup toasted walnuts, chopped¾ cup sugar2 tbsp. grated orange peel4 tsp. bakin

53PRUNE POPPYSEED QUICK BREAD (2-LB.)INGREDIENTS½ cup milk2 large eggs, slightly beaten1/3 cup unsalted butter or margarine, softened 1½ cups all-purp

54DINNER ROLLSINGREDIENTS¼ cup milk (80°F – 90°F)¼ cup + 2 tbsp. water (80°F – 90°F)1 large egg, at room temperature¼ cup sugar2 tbsp. unsalted butter

55SWEET WHEAT DINNER ROLLSINGREDIENTS1 cup milk (80°F – 90°F)1/3 cup unsalted butter or margarine, cut in pieces1 large egg, at room temperature¼ cup

56ONION ROLLSINGREDIENTS1 cup milk (80°F – 90°F)2 large eggs, at room temperature¼ cup sugar6 tbsp. unsalted butter or margarine, cut in pieces1 tbsp.

8SWEET Used for recipes that contain eggs, fruit juice, additional sugar or added sweet ingredients such as coconut flakes, raisins, dried fruit or cho

57BEST EVER PIZZA DOUGHINGREDIENTS1 ½ cups beer or water (80°F – 90°F)1 tbsp. honey or sugar2 tbsp. extra virgin olive oil1½ tsp. salt4¼ cups bread fl

58WHOLE WHEAT PIZZA DOUGHINGREDIENTS11/3 cups water (80°F – 90°F)¼ cup olive oil1½ tsp. salt2½ cups bread fl our1 cup whole wheat fl our2 tsp. bread mac

59GLUTEN FREE PIZZA DOUGHINGREDIENTS1 cup buttermilk¼ cups water, at room temperature2 large eggs, at room temperature1 egg white, at room temperature

60GRISSININote: Grissini are Italian-style pencil-thin breadsticks.INGREDIENTS1 cup water (80°F – 90°F)1/3 cup olive oil2 tsp. sugar1½ tsp. salt3 cup

61PHILADELPHIA SOFT PRETZELSINGREDIENTS1 cup water (80°F – 90°F)1 tsp. sugar1½ tsp. salt4 cups bread fl our2 tsp. bread machine yeast6 cups water1½ tbs

62APPLE FILLED BAKED DOUGHNUTSINGREDIENTS¼ cup milk ¼ cup + 2 tbsp. water (80°F – 90°F)1 large egg, at room temperature¼ cup sugar2 tbsp. unsalted but

63APPLE FILLED CHALLAHINGREDIENTS1 cup water (80°F – 90°F)2 large eggs, at room temperature2 tbsp. sugar2 tbsp. unsalted butter or margarine, cut in p

64RASPBERRY PECAN TWISTINGREDIENTS¾ cup milk (80°F – 90°F)¼ cup water (80°F – 90°F)4 large eggs, at room temperature1/3 cup + 1 tbsp. sugar3 tbsp. uns

65APRICOT BRAIDINGREDIENTS¾ cup water (80°F – 90°F)¼ cup apricot nectar2 large eggs, at room temperature2 tbsp. sugar2 tbsp. unsalted butter or margar

66SWEET POTATO PECAN BRAIDINGREDIENTS2/3 cup milk (80°F – 90°F)1 large egg, at room temperature½ cup mashed cooked sweet potato¼ cup fi rmly packed lig

9KNOW YOUR INGREDIENTSFLOUR & OTHER GRAINSALL-PURPOSE FLOURAll-purpose flour is a blend of refined hard and soft wheat flours ideally suited for maki

67CANDY CANE CHERRY BRAIDINGREDIENTS2 large eggs, at room temperatureWater (80°F – 90°F)3 tbsp. unsalted butter or margarine, cut in pieces¼ cup dry s

68HOLIDAY STOLLEN INGREDIENTS2/3 cup milk (80°F – 90°F)¼ cup water (80°F – 90°F)1 large egg, at room temperature3 tbsp. unsalted butter or margarine,

69LOW CARB SEEDED BREAD (2 LB.)INGREDIENTS½ cup water (80°F – 90°F)½ cup heavy cream (80°F – 90°F)1 large egg, at room temperature½ tsp. molasses¾ ts

70LOW CARB WHOLE WHEAT BREAD (2 LB.)NOTE: For 1-lb. loaf recipe, please refer to page 112.INGREDIENTS2 cups water (80°F – 90°F)¼ cup unsalted butter o

71LOW CARB RYE BREAD (2 LB.)INGREDIENTS1 cup water (80°F – 90°F)1 tbsp. oil½ tsp. molasses1 tsp. salt¾ cup vital wheat gluten½ cup rye fl our½ cup whea

72LOW CARB ALMOND BREAD (2 LB.)INGREDIENTS½ cup water (80°F – 90°F)½ cup heavy cream (80°F – 90°F)1 large egg, at room temperature½ tsp. molasses¾ ts

73LOW CARB MOLASSES BREAD (2 LB.)INGREDIENTS1 cup + 2 tbsp. water (80°F – 90°F)1 tbsp. oil2 tsp. molasses1 cup vital wheat gluten1/3 cup almond meal1/

74LOW CARB PECAN BREAD (2 LB.)INGREDIENTS12/3 cups water (80°F – 90°F)2 large eggs, at room temperature2 tbsp. oil1 tbsp. liquid lecithin2 tsp. fresh

75APRICOT KEY LIME PRESERVESINGREDIENTS3 cups fresh apricots, chopped 1 cup sugar1 tbsp. fresh key lime juice1 tbsp. key lime zest1 pkg. (1.75 oz.) p

76BLUEBERRY MANGO PRESERVESINGREDIENTS2 cups fresh blueberries 1 cup fresh mango, coarsely chopped¾ cup sugar1 tbsp. grated lime peel1 tbsp. fresh lim