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of Contents
Before You Start............................................................ 5-6
Safety Guidelines
Symphony of Ingredients ................................................ 7
Basic Ingredients ............................................................................................ 8
The Process, Simplified................................................................................. 10
Getting to Know Your Bread Maker .............................. 13
Getting to Know the Operation Panel......................................................... 14
Step by Step Directions ................................................................................ 15
Breadmaking Cycle Times............................................................................. 16
Recipes and Tips
Special Tips ................................................................................................... 18
White Breads ........................................................................................... 19-24
Whole Wheat Breads............................................................................... 25-27
French Breads ............................................................................................... 28
Sweet Breads ........................................................................................... 29-33
Doughs Only............................................................................................ 34-43
Cake/Quick Breads................................................................................... 44-49
Jam/Jellies................................................................................................ 50-51
The Finishing Touch: Spreads and Glazes............................................... 52-53
Special Concerns ............................................................ 54
Troubleshooting Tips............................................................................... 55-56
Commonly Asked Questions......................................................................... 57
How to Test Yeast......................................................................................... 57
Cleaning and Care Guidelines ...................................................................... 58
Baking at High Altitudes.............................................................................. 59
Index of Recipes............................................................. 60