Water (80°F/27°C) ¾ cup + 2 tbsp. 1 cup + 1 tbsp.
Oil 1 tbsp. 1½ tbsp.
Salt 1 tsp. 1½ tsp.
Semolina (pasta) our 1 cup 1½ cups
All-purpose our 2 cups 2½ cups
Spinach (10-oz. pkg),
cooked & nely chopped
1 1
Select Pasta Dough
Course
14 14
Cooked pasta Makes 8 cups Makes 10 cups
Both recipes will use same amount of spinach.
1. Remove bread pan from breadmaker. Attach kneading paddle to drive shaft.
Have all ingredients ready. Clean fresh berries or fruit, cut into ½-inch cubes.
Drain fruit before crushing.
2. Use liquid measuring cup to measure drained, crushed fruit.
3. Use dry measuring cup to measure sugar.
4. Use measuring spoon to measure lemon juice, if using.
5. Place bread pan into breadmaker. Push down until it ts rmly into place. Close
lid.
6. Press ; Choose Course 13, Jam. Press .
7. The breadmaker will preheat for 15 minutes before any movement occurs in
bread pan. After preheating, jam will be heated and mixed for approximately 50
minutes. Entire Jam Course takes 1 hour, 5 minutes.
8. When jam is nished, breadmaker will beep and “0:00” will appear in display
window. Press and open lid.
Water (80°F/27°C) ½ cup + 1 tbsp. ¾ cup + 1 tbsp.
Eggs, large, at room
temp.
3 4
Oil 1 tbsp. 1½ tbsp.
Salt 1 tsp. 1½ tsp.
Semolina (pasta) our 1 cup 1½ cups
All-purpose our 2 cups 2½ cups
Select Pasta Dough
Course
14 14
Cooked pasta Makes 8 cups Makes 10 cups
