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BK2000BQ RECIPE BOOK BREADMAN ® BREAD M AKER www .br eadman.com INSTRUCTIONS & TIPS see reverse side Bring Home the Baker y TM ❍ BK2000B ❍ BK2000BQ ...
T ABLE OF CONTENTS CYCLE RECIPE PA G E WHITE Basic White Br ead ....................................................6 Multi-Seeded White Br ead .......................................7 Beer Br ead ............................................................... 8 Oatmeal Br ead .........................................................9 Anadama Br ea ...
4 5 CYCLE RECIPE PA G E 1-LB. LO AF RECIPES Basic White Br ead, 1-lb. loaf ........................... 87 Multi-Seeded Whit e Bread, 1-lb. l oaf .............. 88 Oatmeal Br ead, 1-lb. l oaf ................................ 89 Coc onut Hazelnut Br ead, 1-lb. loaf ................. 90 Mapl e W alnut Br ead, 1-lb. loaf ........................ 91 Swi ...
6 7 BASIC WHITE BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 87. INGREDIENTS 1½-LB. 2-LB. 2½-LB. W ater (80°F – 90°F) 1¼ cups 1½ cups 1¾ cups Unsalted butter or mar garine, cut in pieces 2 tbsp. 3 tbsp. ¼ cup Sugar 2 tsp. 1 tbsp. 4 tsp. Dry skim milk powder 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1¼ tsp. 1¾ tsp. Br ead flour ...
8 9 BEER BREAD INGREDIENTS 1½-LB. 2-LB. Beer (80°F – 90°F) ½ cup ¾ cup W ater (80°F – 90°F) ½ cup ½ cup Gr een onions, chopped ¼ cup ¾ cup Sugar 2 tsp. 1 tbsp. Salt 1 tsp. 1¼ tsp. Br ead flour 3 cups 3¾ cups Br ead machine yeast 1½ tsp. 2 tsp. 1. Measur e ingredients int o bread pan in the or der listed. 2. Insert br ead pan secu ...
10 11 ANADAMA BREAD INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) 1 cup + 2 tbsp. 1½ cups Molasses 3 tbsp. ¼ cup Dry skim milk powder 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. Unsalted butter or mar garine, cut in pieces 1½ tbsp. 2 tbsp. Y ellow c ornmeal ½ cup ¾ cup Br ead flour 4 cups 4½ cups Br ead machine yeast 1½ tsp. 2 tsp. Unsalted su ...
12 13 MAPLE W ALNUT BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 91. INGREDIENTS 1½-LB. 2-LB. 2½-LB. W ater (80°F – 90°F) 1 cup + 2 tbsp. 1 1 / 3 cups 1½ cups V egetabl e oil 4 tbsp. 6 tbsp. 6 tbsp. Maple syrup (not pan- cak e syrup) 6 tbsp. 6 tbsp. 2 / 3 cup Lemon extract ½ tsp. ¾ tsp. 1 tsp. Salt 1 tsp. 1 tsp. 1¼ tsp. Unc ...
14 15 ONION CHEESE BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 93. INGREDIENTS 1½-LB. 2-LB. 2½-LB. W ater (80°F – 90°F) ½ cup ¾ cup 1 cup Cottage cheese 1 / 3 cup ½ cup 2 / 3 cup Shr edded Swiss cheese ¼ cup ½ cup 2 / 3 cup Grated P armesan cheese 3 tbsp. ¼ cup 1 / 3 cup Unsalted butter or mar garine, cut in pieces 2 tsp ...
16 17 CARA WA Y RYE BREAD INGREDIENTS 1½-LB. 2-LB. Lar ge eggs, at room temperatur e 1 2 W ater (80°F – 90°F) Enough to measur e 1¼ cups with egg Enough to measur e 1¾ cups with egg Oil 3 tbsp. ¼ cup Honey 3 tbsp. ¼ cup Dry skim milk powder 2 tbsp. 3 tbsp. Salt 1¼ tsp. 2 tsp. Br ead flour 1½ cups 2 cups Rye flour 1 cup 1¼ cups Whole w ...
18 19 OA TMEAL PECAN BREAD INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) 1¼ cups 1½ cups Molasses ¼ cup 1 / 3 cup V egetabl e oil 1 tbsp. 1½ tbsp. Salt 1½ tsp. 2 tsp. Dry oatmeal, instant or r egular ½ cup 2 / 3 cup Whole wheat flour 1 cup 1 1 / 3 cups Br ead flour 2½ cups 2 2 / 3 cups Br ead machine yeast 2 tsp. 2¼ tsp. Dried aprico ...
20 21 WHOLE WHEA T RAISIN BREAD N ote : F or 1-lb. loaf r ecipe, please r ef er to page 97. INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) 1¼ cups 1 2 / 3 cups Unsalted butter or mar garine, cut in pieces 2 tbsp. 2½ tbsp. Honey 4 tsp. 2 tbsp. Grated or ange peel 4 tsp. 2 tbsp. Salt 1 tsp. 1¼ tsp. Gr ound cinnamon ¾ tsp. 1 tsp. Whole wheat ? ...
22 23 CLASSIC FRENCH BREAD INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) 1¼ cups 1¼ cups Sugar 1 tbsp. 1 tbsp. Salt 1¼ tsp. 1½ tsp. Br ead flour 3 2 / 3 cups 4 cups Br ead machine yeast 1½ tsp. 1½ tsp. 1. Measur e ingredients int o bread pan in the or der listed. 2. Insert br ead pan securel y into baking chamber; cl ose lid. Plug unit ...
24 25 HERBED FRENCH BREAD INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) 1 cup 2 cups Olive oil 2 tsp. 2 tbsp. Instant minc ed onion 2 tsp. 2 tbsp. F resh par sley, chopped 1 tbsp. 2 tbsp. F resh garlic, minc ed 1½ tsp. 1½ tbsp. Sugar 1 tbsp. 1½ tbsp. Salt ½ tsp. 1½ tsp. Garlic pepper ¼ tsp. ½ tsp. Br ead flour 3½ cups 5½ cups Br ead ...
26 27 OLIVE ROSEMARY FRENCH BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 99. INGREDIENTS 1½-LB. 2-LB. 2½-LB. W ater (80°F – 90°F) 1½ cups 1 2 / 3 cups 2 cups Olive oil 2 tsp. 1 tbsp. 1½ tbsp. Rosemary garlic seasoning blend 1½ tsp. 2 tsp. 2 tsp. Dried r osemary, crushed ¾ tsp. 1 tsp. 1 tsp. Sugar ¾ tsp. 1 tsp. 2 tsp. Salt ...
28 29 HERBED IT ALIAN LO AF Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 100. INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) 1 cup 1¼ cups Olive oil 1½ tbsp. 2 tbsp. Instant minc ed onion 1½ tbsp. 2 tbsp. F resh par sley, chopped 2 tbsp. 2 tbsp. Minced fr esh garlic 2 tsp. 1 tbsp. Sugar 1 tsp. 2 tsp. Salt 1 tsp. 1½ tsp. F resh basi ...
30 31 PEPPERONI P ARMESAN BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 101. INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) ¾ cup 1 cup Finely chopped pepper oni 1 / 3 cup ½ cup Mozzar ella cheese 1 cup 1¼ cups Italian seasoning ¾ tsp. 1 tsp. Sugar ¾ tsp. 1 tsp. Salt ¾ tsp. 1 tsp. Br ead flour 3 cups 3¾ cups Br ead machine ...
32 33 CINNAMON RAISIN BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 102. INGREDIENTS 1½-LB. 2-LB. Lar ge eggs, at room temperatur e 1 1 W ater (80°F – 90°F) Enough to measur e 1 cup with egg Enough to measur e 1½ cups with egg Firmly pack ed light br own sugar 1½ tbsp. 2 tbsp. Dry skim milk powder 1½ tbsp. 2 tbsp. Unsalted but ...
34 35 CHERRY ALMOND BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 104. INGREDIENTS 1½-LB. 2-LB. 2½-LB. Lar ge eggs, at room temperatur e 1 1 2 W ater (80°F – 90°F) Enough to measur e ¾ cup with egg Enough to measur e 1 cup with egg Enough to measur e 1¼ cups with egg Unsalted butter or mar- garine, cut in pieces 1½ tbsp. 2 tb ...
36 37 CRANBERRY ORANGE BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 105. INGREDIENTS 1½-LB. 2-LB. Lar ge eggs, at room temperatur e 1 1 W ater (80°F – 90°F) Enough to measur e 1½ cups with egg Enough to measur e 2 cups with egg Sugar 2 tbsp. 3 tbsp. Dry skim milk powder 2 tbsp. 3 tbsp. Dried cranberries ½ cup 2 / 3 cup Dried o ...
38 39 PUMPKIN APPLE BREAD INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) ½ cup 2 / 3 cup Pumpkin pur ee ½ cup 2 / 3 cup Lar ge eggs, at room temperatur e 1 2 Honey 3 tbsp. ¼ cup Dry skim milk powder ¼ cup 1 / 3 cup Unsalted butter, cut in pieces 1 tbsp. 2 tbsp. Salt 1 tsp. 1¼ tsp. Gr ound cinnamon ½ tsp. ½ tsp. Allspice ¼ tsp. ¼ tsp. G ...
40 41 TROPICAL FRUIT BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 106. INGREDIENTS 1½-LB. 2-LB. 2½-LB. Lar ge eggs, at room temperatur e 112 W ater (80°F – 90°F) Enough to measur e ¾ cup with egg Enough to measur e 1 cup with egg Enough to measur e 1¼ cup with egg Dry skim milk powder 1½ tbsp. 2 tbsp. 3 tbsp. T r opical frui ...
42 43 GLUTEN FREE BUTTERMILK BREAD (2-LB.) N ote : F or 1-lb. loaf r ecipe, please r ef er to page 107. INGREDIENTS 1¼ cups water (80°F – 90°F) 3 lar ge eggs, at room t emperatur e ¼ cup unsalted butter or mar garine, cut in pieces 1 tsp. cider vinegar 2 cups white rice flour ½ cup potato flour ½ cup tapioca flour ¼ cup dry buttermilk p ...
44 45 GLUTEN FREE PUMPERNICKEL BREAD (2-LB.) Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 109. INGREDIENTS 1½ cups water (80°F – 90°F) 3 lar ge eggs, at room t emperatur e 3 tbsp. molasses 2 tbsp. canola oil 1 tsp. cider vinegar 2 cups white rice flour 2 / 3 cup potato st arch 1 / 3 cup tapioca flour 3 tbsp. firmly pack ed light br ...
46 47 SPEL T BREAD (2-LB.) INGREDIENTS 1 cup + 1 tbsp. water (80 – 90°F) 2 tbsp. unsalted butter or mar garine, cut in pieces ½ tsp. salt 3 tbsp. dry skim milk powder 3 tbsp. sugar 3 cups spelt flour 1 tsp. br ead machine yeast 1. Measur e ingredients int o bread pan in the or der listed. 2. Insert br ead pan securel y into baking chamber; cl ...
48 49 BANANA MAC ADAMIA BREAD (2-LB.) INGREDIENTS 2 / 3 cup milk 1 cup mashed banana, about 2 medium 2½ cups all-purpose flour 1 cup sugar ½ cup unsalted butter or mar garine, softened 2 eggs, slightly beat en 2½ tsp. baking powder ½ tsp. baking soda ¾ tsp. salt ½ cup macadamia nuts, chopped 1. In a lar ge mixing bowl, combine ingr edients i ...
50 51 GINGERBREAD QUICK BREAD (2-LB.) INGREDIENTS 2 cups all-purpose flour ½ cup firmly pack ed light br own sugar 2 tbsp. candied ginger, finel y chopped 2 tsp. gr ound ginger 2 tsp. baking soda 1 tsp. gr ound cinnamon ½ tsp. gr ound allspice ¾ tsp. salt ¾ cup buttermilk 2 lar ge eggs, slightly beaten ½ cup molasses ¼ cup unsalted butter ...
52 53 ORANGE W ALNUT QUICK BREAD (2-LB.) INGREDIENTS 2¼ cups all-purpose flour 1 cup toasted walnuts, chopped ¾ cup sugar 2 tbsp. grated or ange peel 4 tsp. baking powder ¼ tsp. salt ¼ cup unsalted butter or mar garine, softened ¾ cup milk ½ cup sour cr eam 2 lar ge eggs, slightly beaten 1. In a lar ge mixing bowl, combine ingr edients in or ...
54 55 DINNER ROLLS INGREDIENTS ¼ cup milk (80°F – 90°F) ¼ cup + 2 tbsp. water (80°F – 90°F) 1 lar ge egg, at room t emperatur e ¼ cup sugar 2 tbsp. unsalted butter or mar garine, cut in pieces ½ tsp. salt 2½ cups br ead flour 2¼ tsp. active dry or br ead machine yeast 1. Measur e ingredients int o bread pan in the or der listed. 2. I ...
56 57 ONION ROLLS INGREDIENTS 1 cup milk (80°F – 90°F) 2 lar ge eggs, at room t emperatur e ¼ cup sugar 6 tbsp. unsalted butter or mar garine, cut in pieces 1 tbsp. instant minc ed onion 1 tsp. caraway seeds ½ tsp. salt 3¼ cups br ead flour 2¼ tsp. active dry or br ead machine yeast 1 egg white Instant minc ed onion 1. Measure ingr edients ...
58 59 WHOLE WHEA T PIZZA DOUGH INGREDIENTS 1 1 / 3 cups water (80°F – 90°F) ¼ cup olive oil 1½ tsp. salt 2½ cups br ead flour 1 cup whole wheat flour 2 tsp. br ead machine yeast 1. Measur e ingredients int o bread pan in the or der listed. 2. Insert bread pan secur ely int o baking chamber; close lid. Plug unit into wall outl et. 3. Select ...
60 61 GRISSINI Note: Grissini ar e Italian-styl e pencil-thin br eadsticks. INGREDIENTS 1 cup water (80°F – 90°F) 1 / 3 cup olive oil 2 tsp. sugar 1½ tsp. salt 3 cups br ead flour 2 tsp. br ead machine yeast 1. Measur e ingredients int o bread pan in the or der listed. 2. Insert br ead pan securel y into baking chamber; cl ose lid. Plug unit ...
62 63 APPLE FILLED BAKED DOUGHNUTS INGREDIENTS ¼ cup milk ¼ cup + 2 tbsp. water (80°F – 90°F) 1 lar ge egg, at room t emperatur e ¼ cup sugar 2 tbsp. unsalted butter or mar garine, cut in pieces ½ tsp. salt 2½ cups br ead flour 2¼ tsp. active dry or br ead machine yeast Filling (r ecipe below) 1. Measur e ingredients int o bread pan in t ...
64 65 RASPBERRY PECAN TWIST INGREDIENTS ¾ cup milk (80°F – 90°F) ¼ cup water (80°F – 90°F) 4 lar ge eggs, at room t emperatur e 1 / 3 cup + 1 tbsp. sugar 3 tbsp. unsalted butter or mar garine, cut in pieces ½ tsp. salt 4 cups br ead flour 2¼ tsp. active dry or br ead machine yeast ½ cup seedles s raspberry jam 1 cup toasted pec ans, c ...
66 67 SWEET PO T A TO PEC AN BRAID INGREDIENTS 2 / 3 cup milk (80°F – 90°F) 1 lar ge egg, at room t emperatur e ½ cup mashed cook ed sweet potato ¼ cup firmly pack ed light br own sugar 2 tbsp. unsalted butter or mar garine, cut in pieces ½ tsp. salt 2¾ cups br ead flour 2¼ tsp. active dry or br ead machine yeast ½ cup toasted pec ans, ...
68 69 HOLIDA Y STOLLEN INGREDIENTS 2 / 3 cup milk (80°F – 90°F) ¼ cup water (80°F – 90°F) 1 lar ge egg, at room t emperatur e 3 tbsp. unsalted butter or mar garine, cut in pieces ¼ cup sugar 1 tbsp. grated l emon peel 1 tbsp. grated or ange peel ½ tsp. salt 3½ cups br ead flour 2 tsp. active dry or br ead machine yeast ½ cup toasted s ...
70 71 L OW C ARB WHOLE WHEA T BREAD (2 LB.) NOTE: F or 1-lb. l oaf recipe, pl ease r efer to page 112. INGREDIENTS 2 cups water (80°F – 90°F) ¼ cup unsalted butter or mar garine, cut in pieces 2 lar ge eggs, at room t emperatur e 2 tsp. lemon juic e 1¾ tsp. salt 2½ cups whole wheat flour ½ cup whey pr otein powder ½ cup vital wheat gluten ...
72 73 L OW C ARB ALMOND BREAD (2 LB.) INGREDIENTS ½ cup water (80°F – 90°F) ½ cup heavy cr eam (80°F – 90°F) 1 lar ge egg, at room t emperatur e ½ tsp. molasses ¾ tsp. salt ¾ cup vital wheat gluten ½ cup almond flour ½ cup wheat bran 1 / 3 cup pumpkin seeds ¼ cup rice pr otein powder 2 tbsp. flaxseeds 1 tsp. Splenda ® * 2 tsp. br ...
74 75 L OW C ARB PECAN BREAD (2 LB.) INGREDIENTS 1 2 / 3 cups water (80°F – 90°F) 2 lar ge eggs, at room t emperatur e 2 tbsp. oil 1 tbsp. liquid lecithin 2 tsp. fr esh lemon juic e ¼ cup unsalted butter or mar garine, cut in pieces ¼ cup Splenda ® * 2 tsp. salt 1 cup vital wheat gluten ¾ cup oat bran ¼ cup wheat bran 3 tbsp. quick cooking ...
76 77 BLUEBERRY MANGO PRESERVES INGREDIENTS 2 cups fr esh blueberries 1 cup fr esh mango, coarsel y chopped ¾ cup sugar 1 tbsp. grated lime peel 1 tbsp. fr esh lime juice 1 pkg. (1.75 oz.) powder ed pectin 1. Measur e ingredients in or der list ed into bread pan. 2. Insert br ead pan securel y into baking chamber; cl ose lid. Plug unit into wall o ...
78 79 PEACHY LEMON PRESERVES INGREDIENTS 3 cups fr esh peaches, coarsel y chopped (about 1½ lbs.) 1 cup sugar 1 tbsp. gated l emon peel 2 tbsp. fr esh lemon juic e 1 pkg. (1.75 oz.) powder ed pectin 1. Measur e ingredients in or der list ed into bread pan. 2. Insert br ead pan securel y into baking chamber; cl ose lid. Plug unit into wall outl et. ...
80 81 RASPBERRY MANGO PRESERVES INGREDIENTS 2 cups fr esh raspberries 1 lar ge ripe mango, peeled, seeded and c oarsely chopped ¾ cup sugar 1 tbsp. fr esh lemon juic e 1 pkg. (1.75 oz.) powder ed pectin 1. Measur e ingredients in or der list ed into bread pan. 2. Insert br ead pan securel y into baking chamber; cl ose lid. Plug unit into wall outl ...
82 83 CURRIED APPLE MANGO MARMALADE INGREDIENTS 2½ cups apples, dic ed 1 lar ge ripe mango, peeled, seeded and c oarsely chopped ¾ cup sugar 2 tsp. minced fr esh ginger ½ tsp. curry powder ¼ tsp. cayenne powder 1 pkg. (1.75 oz.) powder ed pectin 1. Measur e ingredients in or der list ed into bread pan. 2. Insert br ead pan securel y into baking ...
84 85 APPLE CURRY CHUTNEY INGREDIENTS 2½ cups apples, finel y chopped ¾ cup sugar 1 jalapeno, seeded and diced 2 tsp. minced fr esh ginger ½ tsp. curry powder 2 tbsp. apple juic e 1 pkg. (1.75 oz.) powder ed pectin 1. Measur e ingredients in or der list ed into bread pan. 2. Insert br ead pan securel y into baking chamber; cl ose lid. Plug unit ...
86 87 BASIC WHITE BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) 2 / 3 cup Unsalted butter or mar garine, cut in pieces 1 tbsp. Sugar 2 tsp. Dry skim milk powder 1 tbsp. Salt ¾ tsp. Br ead flour 2 cups Br ead machine yeast ¾ tsp. 1. Measur e ingredie ...
88 89 MUL TI-SEEDED WHITE BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) ¾ cup V egetabl e oil 1 tbsp. Sugar 1½ tsp. Dry skim milk powder 2 tbsp. Sunflower seeds 3 tbsp. Black sesame seeds 2 tsp. Sesame seeds 2 tsp. Golden flax seeds 1 tsp. Poppy se ...
90 91 COCONUT HAZELNUT BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) ¾ cup Unsalted butter or mar garine, cut in pieces 1 tbsp. Unsweetened c oconut ¼ cup Chopped candied ginger 1 tbsp Light br own sugar 1½ tsp. Dry skim milk powder 1½ tbsp. Salt ? ...
92 93 SWISS CHEESE BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Buttermilk (80°F – 90°F) ½ cup W ater (80°F – 90°F) ¼ cup Shr edded Swiss cheese ½ cup Honey 2 tsp. Baking powder ¾ tsp. Dried dill ¼ tsp. Dried chives ½ tsp. Salt ¾ tsp. Br ead flour 2 cups Br ea ...
94 95 100% WHOLE WHEA T BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) ¼ cup Milk (80°F – 90°F) ½ cup Unsalted butter or mar garine, cut in pieces 1 tbsp. Molasses 2 tbsp. Salt 1 tsp. Whole wheat flour 2 cups Vital wheat gluten 2 tbsp. Br ead mac ...
96 97 WHOLE WHEA T CRANBERRY BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) ¾ cup Unsalted butter or mar garine, cut in pieces 1½ tbsp. Honey 1 tbsp. Grated or ange peel 1 tbsp. Salt ¾ tsp. Whole wheat flour 1 cup Br ead flour 1 cup Vital wheat glu ...
98 99 YOGURT WHOLE WHEA T BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Plain nonfat y ogurt (80°F – 90°F) ½ cup W ater (80°F – 90°F) 1 / 3 cup V egetabl e oil 2 tsp. Maple syrup (not panc ake syrup) 1 tbsp. Salt 1 tsp. Whole wheat flour 1 cup Br ead flour 1½ cups ...
100 101 HERBED IT ALIAN LO AF, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) 1 cup Olive oil 1 tbsp. Instant minc ed onion 1 tbsp. Chopped fr esh parsle y 2 tbsp. Minced fr esh garlic 1 tsp. Sugar 1 tsp. Salt 1 tsp. Chopped fr esh basil 1 tsp. Chopped fr esh ...
102 103 CINNAMON RAISIN BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. 1-LB. (EACH) 1-LB. (EACH) Lar ge eggs, at room t emperatur e 1 W ater (80°F – 90°F) ½ cup Firmly pack ed light br own sugar 1 tbsp. Dry skim milk powder 1 tbsp. Unsalted butter or mar garine, cut in pieces 1 tbsp. Gr ound cinna ...
104 105 CHERRY ALMOND BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Lar ge eggs, at room t emperatur e 1 W ater (80°F – 90°F) ½ cup Unsalted butter or mar garine, cut in pieces 1 tbsp. Dried cherries ¼ cup Dry skim milk powder 1 tbsp. Sugar 1 tbsp. Dried orange peel 1 ts ...
106 107 TROPICAL FRUIT BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Lar ge eggs, at room t emperatur e 1 W ater (80°F – 90°F) ½ cup Dry skim milk powder 1 tbsp. T r opical fruit bits ½ cup Unsalted butter or mar garine, cut in pieces 1 tbsp. F resh or ange peel, grated ...
108 109 GLUTEN FREE HERB BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) ¾ cup Cheese & chive egg beater s, at r oom temperatur e 2½ tbsp. Egg white 1 White rice flour ½ cup + 2 tbsp. Br own rice flour ½ cup Potato flour ¼ cup T apioca flour ...
110 111 SEEDED GLUTEN FREE BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EA CH) Milk (80°F – 90°F) 7 oz. Egg beaters, at r oom temperatur e 3 oz. Melted butter or mar garine 3 tbsp. Cider vinegar ½ tsp. Gluten fr ee br ead mix ½ pk g. (16 oz.) Golden flax seeds 1 tbsp. Sesame ...
112 113 L OW C ARB WHOLE WHEA T BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) 1 cup Unsalted butter or mar garine, cut in pieces 2 tbsp. Lar ge egg, at room t emperatur e 1 Lemon juice 1 tsp. Salt ¾ tsp. Whole wheat flour 1¼ cups Pr otein whey ¼ cu ...
Breadman Bead Makerのメーカーから受け取ることができるドキュメントは、いくつかのグループに分けられます。その一部は次の通りです:
- #BRANDの図面#
- Bead Makerの取扱説明書
- Breadmanの製品カード
- パンフレット
- またはBreadman Bead Makerの消費電力シール
それらは全部重要ですが、デバイス使用の観点から最も重要な情報は、Breadman Bead Makerの取扱説明書に含まれています。
取扱説明書と呼ばれる文書のグループは、Breadman Bead Makerの取り付け説明書、サービスマニュアル、簡易説明書、またはBreadman Bead Makerのユーザーマニュアル等、より具体的なカテゴリーに分類されます。ご必要に応じてドキュメントを検索しましょう。私たちのウェブサイトでは、Breadman Bead Makerの製品を使用するにあたって最も人気のある説明書を閲覧できます。
Breadman Bead Makerデバイスの取扱説明書はどのようなものですか？
取扱説明書は、ユーザーマニュアル又は単に「マニュアル」とも呼ばれ、ユーザーがBreadman Bead Makerを使用するのを助ける技術的文書のことです。説明書は通常、全てのBreadman Bead Makerユーザーが容易に理解できる文章にて書かれており、その作成者はその分野の専門家です。
Breadmanの取扱説明書には、基本的な要素が記載されているはずです。その一部は、カバー/タイトルページ、著作権ページ等、比較的重要度の低いものです。ですが、その他の部分には、ユーザーにとって重要な情報が記載されているはずです。
1. Breadman Bead Makerの説明書の概要と使用方法。説明書にはまず、その閲覧方法に関する手引きが書かれているはずです。そこにははBreadman Bead Makerの目次に関する情報やよくある質問、最も一般的な問題に関する情報を見つけられるはずです。つまり、それらはユーザーが取扱説明書に最も期待する情報なのです。
2. 目次。Breadman Bead Makerに関してこのドキュメントで見つけることができる全てのヒントの目次
3. Breadman Bead Makerデバイスの基本機能を使うにあたってのヒント。 Breadman Bead Makerのユーザーが使い始めるのを助けてくれるはずです。
4. トラブルシューティング。Breadman Bead Makerに関する最も重要な問題を診断し、解決するために役立つ体系化された手続き
5. FAQ。よくある質問
6. 連絡先。一人では問題を解決できない場合に、その国におけるBreadman Bead Makerのメーカー/サービスへの連絡先に関する情報。
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