Black and Decker AllinOne Automatic BREAD MAKER B6000C User Manual

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•  If additional ingr\6edients are in the recipe, listen for the beep near t\6he end of 
the kneading cycle about 25 minutes (8 minutes for Rapid White).
4.  Afte\f Baking
•  When the baking cy\6cle is complete, you hear a beep. Pr\6ess the I/o button; 
the red lED light turns off\6. For best results, remove bread immediately after 
baking process is complete.  
•  open the lid and us\6ing oven mitts, pull the\6 pan straight up and out to remove (G). 
•  Invert the bread pan over a wire rack and shake to 
remove bread. If necessary, use a nonstick spatula, 
inserted along the sides of t\6he pan to loosen the bread 
(H).
impo\ftant: metal utensils might s\b\fat\bh the nonsti\bk 
su\ffa\be.
•  Turn bread right side up \6and let it cool for about  
2\f minutes before slicing (J). 
•  If paddles remain in bread, allow bread to cool. Turn on 
its side and pull \6paddles out. It may be \6necessary to use 
a paring knife to remove baked bread from around the 
paddle. Use care to avoid scratching the nonstick coating 
on the paddles (K). 
caution: the pan is ve\fy hot. t o avoid bu\fning \bounte\f 
su\ffa\bes, make su\fe to pla\be it on a \fa\bk on\be the b\fead 
has been \femoved.  
impo\ftant: the b\fead make\f will not ope\fate again until it has\e \booled down.
SPeciAl FunctiOnS
Keep Wa\fm Fun\btion
The keep warm function \6automatically begins when the \6baking cycle is 
completed. Bread can be kept warm for up to one hour. After one hour, remove 
the bread as instructed under section 4,\6 After Baking. 
note: The crust softens if the bread stays in the unit.
G
H
J
K
Delay-Bake time\f
You can set the timer t\6o delay the completion of your bread for up to 13 hours.
t o Set the time\f:
•  Add your recipe ingredients to the bread pan. Avoid perishable foods, such 
as milk, butter or margarine,  eggs and \6cheese.
•  Select your settings.
•  Set the amount of t\6ime in which you want your bread to be ready. For 
example, if you set the timer a\6t 8:\f\f p.m. in the \6evening and you want to 
wake up to fresh bread at 6:\f\f a.m., th\6at is 1\f hours.
•  Use the ▲ button to increase the time in 1\f\6\bminute increments until the 
display shows 1\f:\f\f. This means\6 that your bread will be completed in 1\f 
hours (6:\f\fa.m.). 
•  If necessary, use the ▼ button to decrease the time.
tip: To increase or decrease the time quic\6kly, press and hold down the 
appropriate buttons.
ca\fe and cleaning
This product contains no user servi\6ceable parts. Refer service to qualified 
service personnel.
cleAninG
1.  After each use, unplu\6g the unit and let it cool.
2.  If the kneading pa\6ddles remain in the bread pan, grip the \6kneading paddle 
and pull straight out to remove. 
3.  If you have trouble removing the kneading \6paddle from the appliance, add 
enough warm water to cover the paddles in the bread pan and allow to soak  
for 1\f – 15 minutes to loosen the blades.
4.  Wash the bread pan and kneadi\6ng paddles in warm, soapy \6water or in the 
dishwasher.
impo\ftant: Do not use ab\fasive \bleanse\fs o\f steel wool to \blean the b\fead 
pan o\f kneading paddl\ees. these \bould damage the nons\eti\bk \boating.
5.  Wipe the outside o\6f the unit with a \6damp cloth. Do not immerse in water or 
other liquid.
St ORinG
1.  Make sure the unit is unpl\6ugged, clean and dry.
2.  Store the unit with th\6e lid closed.
3.  Do not place heavy objects on\6 the lid. 
						

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ReciPeS
P\fog\fam Setting: 1 (White)
WHite BReAD, 3-lb. loaf
2 cups water (8\f to 9\f°F)
4 tbsp. butter or margarine, cut into pieces
2¼ tsp. salt
4 tbsp. dry milk po\6wder
1 tbsp. sugar
5½ cups bread flour
1¼ tsp. bread machine yeast
1.  Measure ingredients into bread pan in the order listed.
2.  Insert bread pan securely into unit; close lid. Plug unit\6 into wall outlet.
3.  Select White setting and appr\6opriate loaf size (3\blb.) an\6d desired color.
4.  Press Start/Stop (I/o) button.
5.  The complete signal will soun\6d when bread is done.
6.  Using pot holders remove bread top from the unit and carefully remove bread 
and turn right sid\6e up. (Kneading pa\6ddles may remain in bread. Remove 
paddles when bread has cooled.)
7.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes).
P\fog\fam Setting: 1 (White)
GOlDen PO tA tO BReAD, 2-lb. loaf
¾ cup potato cooking water (8\f to 9\f°F)*
½ cup warm mashed \6potatoes
2 tbsp. unsalted butter or margarine, cut into pieces
3 tbsp. dry skim m\6ilk powder
2 tbsp. potato starch
1 tsp. granulated sugar
1½ tsp. salt
1 large egg, at room temperature
4 cups bread flour
2¼ tsp. bread machine yeast
1.  Measure ingredients into bread pan in the order listed.
2.  Insert bread pan securely into unit; close lid. Plug unit\6 into wall outlet.
3.  Select Basic setting \6and appropriate loaf size (2 lb.) a\6nd desired color.
4.  Press Start/Stop (I/o) button.
5.  The complete signal will soun\6d when bread is done. 6. 
Using pot holders, remove bread pan from the unit and carefully remove 
bread and turn right\6 side up. (Kneadin\6g paddles may remain in bread. 
Remove paddles when bread has cooled.)
7.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes).
*Place peeled potatoes in saucepan of cold water. Bring to boil; reduce heat 
and cook until fork tender. Drain, reserving liquid. M\6ash potatoes without any 
additions of salt,\6 butter or milk. Cool w\6ater from 8\f to 9\f°F. and allow mashed 
potatoes to stand covered at room temperature for use.
P\fog\fam Setting: 1 (White)
SPelt BReAD, 3-lb. loaf
2 cups water (8\f to 9\f°F)
3 tbsp. butter or margarine, cut in pie\6ces
¾  tsp. salt
¼ cup dry milk powder
¼ cup sugar
4½ cups spelt flour
2 tsp. bread machine yeast
1.  Measure ingredients into bread pan in the order listed.
2.  Insert bread pan securely into unit; close lid. Plug unit\6 into wall outlet
3.  Select White setting and appr\6opriate loaf size (3\blb.) an\6d color.
4.  Push Start/Stop (I/o) button.  
5.  The complete signal will soun\6d when bread is done.
6.  Using pot holders, remove bread pan from the unit and carefully remove 
bread from pan. (Kneading \6paddles may remain in bread. Remove paddles 
when bread has cooled.)
7.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes).
P\fog\fam Setting: 1 (White)
FAmil Y FAVORite WHite SAnDWicH l OAF, 3-lb. loaf
2 cups water (8\f to 9\f°F)
3 tbsp. butter or margarine, cut into pieces
1 tsp. salt
3 tbsp. dry milk p\6owder
4 tbsp. sugar
5½ cups bread flour
1¼ tsp. bread machine yeast
1.  Measure ingredients into bread pan in the order listed.
2.  Insert bread pan securely into unit; close lid. Plug unit\6 into wall outlet.
3.  Select White setting and appr\6opriate loaf size (3\blb.).
4.  Press Start/Stop (I/o) button.
5.  The complete signal will soun\6d when bread is done. 
						

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6.  Using pot holders, remove bread pan from the unit and carefully remove bread 
from pan and turn ri\6ght side up. (Knea\6ding paddles may remain in bread. 
Remove paddles when bread has cooled.)
7.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes).
P\fog\fam Setting: 2 (Whole Wheat)
multiSeeDeD WHOle WHeA t BReAD, 3-lb. loaf
1 cup water (8\f to 9\fºF)
¾  cup milk (8\f to 9\fºF)         
3 tbsp. butter or margarine, cut into pieces
3 tbsp. honey
2 tsp. salt   
4 cups bread flour 
¾  cup whole wheat flour
½ cup hazelnut flou\6r
2  tsp. bread machine yeast 
½ cup sunflower seeds
3 tbsp. golden flax\6 seeds
2 tbsp. sesame see\6ds
2 tbsp. black sesa\6me seeds
1 tbsp. grated orange peel
1 tbsp. fennel seeds
1 tbsp. poppy seeds\6
1.  Measure first 9  ingredients into bread pan in the order listed.
2.  Insert bread pan securely into unit; close lid. Plug unit\6 into wall outlet
3.  Select Whole Wheat setting, d\6esired color and appropriate loaf size (3\blb.).
4.  Push Start/Stop (I/o) button.  
5.  At “Add ingredient” beep, add \6next 7 ingredients.
6.  The complete signal will soun\6d when bread is done.
7.  Using pot holders, remove bread pan from the unit and carefully remove bread 
from pan and turn ri\6ght side up. (Knea\6ding paddles may remain in bread.  
Remove paddles when bread has cooled.)
8.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes). P\fog\fam Setting: 2 (Whole Wheat)
SeeDeD WHOle WHeA
t BReAD,  2-lb. loaf
2 cups buttermilk (8\f to 9\f°F)
¼ cup water (8\f to 9\f°F)
2 tbsp. unsalted butter or margarine, cut into pieces
2 tbsp. maple syrup
1 tbsp. grated orange peel
2 tsp. salt
2 cups whole wheat flour
4 cups bread flour
3 tsp. bread machine yeast
2 tsp. vital wheat gluten (optional)
½ cup flax seeds
2 tbsp. sesame see\6ds
1.  Measure ingredients except flax and sesame\6 seeds into bread pan in the 
order listed.
2.  Insert bread pan securely into unit; close lid. Plug unit\6 into wall outlet.
3.  Select Whole Wheat setting an\6d appropriate loaf size (2\blb.) an\6d color.
4.  Press Start/Stop (I/o) button.
5.  At “Add ingredient” beep, add \6flax and sesame see\6ds.
6.  The complete signal will soun\6d when bread is done.
7.  Using pot holders, remove bread pan from the unit and carefully remove 
bread from bread pan. (Kneading\6 paddles may remain in bread. Remove 
paddles when bread has cooled.)
8.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes).
P\fog\fam Setting: 3  (F\fen\bh)
HeRBeD GARlic FRencH BReAD, 3-lb. loaf
1½ cups water (8\f to 9\f°F)
3 tbsp. instant minced onion
3 tbsp. chopped fr\6esh parsley
2 tbsp. finely chopped garlic
2 tbsp. chopped fr\6esh basil leaves
1 tbsp. chopped fresh thyme
1½ tbsp. sugar
1¾ tsp. salt
5¾ cups bread flour
1½ tsp. bread machine yeast
½ cup sunflower seeds
1.  Measure ingredients, except sunflower seeds into bread pan in the order 
listed. 
						

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2.  Insert bread pan securely into unit; close lid. Plug unit\6 into wall outlet.
3.  Select French setting and a\6ppropriate loaf size (3\blb.) an\6d desired color.
4.  Press Start/Stop (I/o) button.
5.  At “Add ingredient” beep, add \6sunflower seeds.
6.  The complete signal will soun\6d when bread is done.
7.  Using pot holders, remove bread pan from the unit and carefully remove bread 
from bread pan and turn r\6ight side up. (Kne\6ading paddles may remain in 
bread. Remove paddles when bread has cooled.)
8.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes).
P\fog\fam Setting: 4 (Sweet)
cinnAmOn RAiSin Pec An BReAD, 3-lb. loaf
2 large eggs, at room temperature
1½ cups water (8\f to 9\f°F)
¼ cup dry skim mil\6k powder
3 tbsp. firmly packed dark brown sugar
1 tsp. ground cinnamon
2 tsp. salt
¹/ ³ cup butter or margarine, cut into pieces
5 cups bread flour
2½ tsp. bread machine yeast
1 cup raisins
¹/ ³ cup chopped pecans
Confectioners’ sugar Frosting
1.  Measure ingredients, except raisins and pecans into bread pan in the order 
listed.
2.  Insert bread pan securely into unit; close lid. Plug unit\6 into wall outlet.
3.  Select Sweet setting and ap\6propriate loaf size (3\blb.) an\6d desired color.
4.  Press Start/Stop (I/o) button.
5.  At “Add ingredient” beep, add \6raisins and pecans.
6.  The complete signal will soun\6d when bread is done.
7.  Using pot holders, remove bread pan from the unit and carefully remove bread 
from bread pan. (Kneading\6 paddles may remain in bread. Remove paddles 
when bread has cooled.)
8.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes).
9.  Before serving, coat top of bread with confectioners’ sugar frosting and 
sprinkle with additional \6chopped pecans, if desired. P\fog\fam Setting: 5 (lo ca\fb)
l
OW c ARB SeeD BReAD,  2-lb. loaf
1½ cups water ( 8\f to 9\fºF)
3 tbsp. heavy cream ( 85°F)
4 tsp. molasses
¾ tsp. salt
1¼ cups whole wheat flour
2/3 cup vital wheat gluten
2/3 cup almond flour
2/3 cup barley flour
2/3 cup oat flour
3 tbsp. soy powder
2 tbsp. vital wheat gluten
2¼ tsp. bread machine yeast
1/3 cup unsalted pumpkin seeds
1/3 cup unsalted sunflower seeds
1.  Measure ingredients into baking pan in th\6e order listed, except pumpkin 
and sunflower seeds.
2.  Insert bread pan securely into unit; close lid. Plug unit\6 into wall outlet
3.  Select lo Carb setting and\6 appropriate loaf size (2\blb.) an\6d medium for 
color.
4.  Push Start/Stop (I/o) button.  
5.  At “Add ingredient” beep, add \6pumpkin and sunflower seeds.
6.  The complete signal will soun\6d when bread is done.
7.  Using pot holders, remove bread pan from the unit and carefully remove 
bread from pan. (Kneading \6paddles may remain in bread. Remove paddles 
when bread has cooled.)
8.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes). 
						

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P\fog\fam Setting: 6 (Gluten F\fee)
FRuit AnD nut Gluten FRee BReAD,  3-lb. loaf
1½ cups water ( 8\f to 9\fºF)
3 large eggs, at room temperature
1 tbsp. freshly grated orange peel
2 tsp. almond extract
1 tsp. cider vinega\6r
2 cups white rice flour
½ cup potato starch 
½ cup dry skim mil\6k powder
½ cup tapioca flour 
¹⁄
³ cup sugar 
1 tbsp. xanthan gum\6 
1½ tsp. ground cinnamon
1½ tsp. salt
1 tbsp. bread machine yeast 
½ cup toasted slivered almonds  
½ cup dried mixed fruit bits
1.  Measure ingredients, except almonds and fr\6uit bits into baking pan in th\6e 
order listed, making sure yeast does not touch the liquid.
2.  Insert bread pan securely into unit; close lid. Plug unit\6 into electrical outlet
3.  Select Gluten Free setting, appropriate loaf size (3\blb.) an\6d desired color.
4.  Push Start/Stop (I/o) button.  
5.  At “Add ingredient” beep, add \6almonds and fruit \6bits.
6.  The complete signal will soun\6d when bread is done.
7.  Using pot holders, remove bread pan from the unit and carefully remove bread 
from pan. (Kneading \6paddles may remain in bread. Remove paddles when 
bread has cooled.)
8.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes). P\fog\fam Setting: 6 (Gluten F\fee)
lemOn Pec
An BReAD, 3-lb. loaf
1¼ cups water (8\f to 9\fºF) 
2 large eggs, at room temperature
2 tbsp. canola oil
1/3 cup maple syrup
2 tsp. grated lemon peel
1 tsp. cider vinega\6r
1½ cups quinoa flour\6
¾ cup brown rice flour
½ cup cornstarch
½ cup rice bran
1 tbsp. xanthan gum\6
1½ tsp. salt
1½ tsp. bread machine yeast
1 cup chopped toasted pecans
1.  Measure all ingredients, except pecans into baking pan in th\6e order listed; 
making sure yeast does not touch the liquid.
2.  Insert bread pan securely into unit; close lid. Plug unit\6 into electrical outlet
3.  Select Gluten Free setting, appropriate loaf size (2\blb.) an\6d desired color.*
4.  Push Start/Stop (I/o) button.  
5.  At “Add ingredient” beep, add \6pecans.
6.  The complete signal will soun\6d when bread is done.
7.  Using pot holders, remove bread pan from the unit and carefully remove 
bread from pan. (Kneading \6paddles may remain in bread.  Remove paddles 
when bread has cooled.)
8.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes).
* Suggest using Medium cru\6st color setting. 
						

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 P\fog\fam Setting: 6 (Gluten F\fee)
Gluten FRee BReAD, 3-lb. loaf
2¼ cups water (8\f to 9\fºF)
4 large eggs, at room temperature
1/3 cup canola oil
1½ tsp. cider vineg\6ar
3 cups white rice flour
1 cup dry skim milk\6 powder
2 tsp. salt
¾ cup potato starch
¾ cup tapioca flour
½ cup cornstarch
4½ tbsp. sugar
1½ tbsp. xanthan gu\6m
3¼ tsp. bread machine yeast
1.  Measure ingredients into baking pan in th\6e order listed, making sure yeast 
does not touch the liquid.
2.  Insert bread pan securely into unit; close lid. Plug unit\6 into electrical outlet
3.  Select Gluten Free setting, appropriate loaf size (3\blb.) an\6d desired color.
4.  Push Start/Stop (I/o) button.  
5.  The complete signal will soun\6d when bread is done.
6.  Using pot holders, remove bread pan from the unit and carefully remove bread 
from pan. (Kneading \6paddles may remain in bread. Remove paddles when 
bread has cooled.)
7.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes).
P\fog\fam Setting: 7 (qui\bk B\fead)
clASSic DA te nut BReAD 
1 cup boiling water
1 cup chopped dates
1 tsp. baking soda
2 large eggs, at room temperature
1¾ cups unsifted all\bpurpose flour\6
¾ cup firmly packed dark brown sugar
1 tsp. baking powder
½ tsp. salt
¼ cup softened unsalted butter or margarine
1½ tsp. vanilla extract
1 cup chopped walnu\6ts 1. 
Pour boiling water over dates in small bowl. Add baking sod\6a. let stand at 
room temperature for 2\f minutes.
2.  Transfer date mixture to bread pan. Measure remaining ingredients, except 
walnuts into bread pan in the order listed.
3.  Insert bread pan securely into unit; close lid. Plug unit\6 into wall outlet.
4.  Select the Quick Bread setting.
5.  Press Start/Stop (I/o) button.
6.  At “Add ingredient” beep, add \6walnuts.
7.  The complete signal will soun\6d when the bread is done.
8.  Using pot holders, remove bread pan from the unit and pl\6ace on wire 
rack. Allow bread to cool in pan for 5 minutes. Carefully turn bread out of 
bread pan and turn r\6ight side up. (Kne\6ading paddles may remain in bread. 
Remove paddles when bread has cooled.)
9.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes).
P\fog\fam Setting: 8 (Jam)
miXeD PePPeR JAm
1 bunch green onions, sliced
1 medium red bell pepper, se\6eded and diced
1 medium green bell pepper, s\6eeded and diced
4 large jalapeno pepper\6s, seeded and diced
½ cup chopped cila\6ntro
½ cup chopped sun \6dried tomatoes
4 cups sugar
1 pkg. (1.75 oz.) powdered pectin
2 large cloves garlic, minced
1 cup cider vinegar\6
1.  Measure ingredients in order listed into bread pan.
2.  Insert bread pan securely into unit. Close lid. Plug unit\6 into wall outlet.
3.  Select Jam setting.
4.  Press the Start/Stop (I/o) button.
5.  The complete signal will soun\6d when the preserves are done.
6.  Using pot holders, remove bread pan from the unit and cool on wire rack. 
Carefully pour jam into clean jars.
7.  Place in refrigerator to set.
8.  Store in refrigerator for up to 3 weeks.
Makes about 3½ cups 
						

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P\fog\fam Setting: 9 (Dough\e)
BeSt eVeR SWeet DOuGH
½ cup water (8\f to 9\fºF)
½ cup sour cream
3 large eggs, at room temperature
6 tbsp. granulated sugar
6 tbsp. unsalted butter or margarine, cut into small pieces
¾ tsp. salt
4¼ cups bread flour
3 tsp. active dry or bread machine yeast
1.  Measure ingredients into bread pan in the order listed.
2.  Insert bread pan securely into unit; close lid. Plug unit\6 into wall outlet.
3.  Select Dough setting.\6
4.  Press Start/Stop (I/o) button.
5.  The complete signal will soun\6d when bread is done.
6.  Using pot holders, remove bread pan from the unit and tu\6rn dough out onto 
lightly floured surface.
7.  Invert large mixing bowl over dough and let rest for 1\f minutes.
8.  Shape into your favorite coffee cake or dinner rolls.
Va\fiation – lemon cheese B\faid:
1.  Prepare filling: In bowl, cream together 1 cup creamy cottage cheese, 3 tbsp\6. 
granulated sugar, 1 tbsp. fl\6our. Stir in 1 egg yolk, 1 tbsp. sour c\6ream, 1 tsp. 
grated lemon peel and 1 tbs\6p. lemon juice.
2.  Divide dough in ha\6lf. Roll out half on\6 lightly greased baking sheet\6 to 9 x 16\binch 
rectangle.
3.  Spread half of the fil\6ling down center third of oblong. Cut 16 slits i\6n dough 
along each side of fi\6lling making strips about 1\binch \6wide. Fold strips at an 
angle across filling, alternating from side to side.
4.  Cover and let rise in warm pl\6ace until doubled in size (about \645 minutes).
5.  Bake in preheated oven at 375°F until \6golden brown, about 2\f minutes.
6.  Remove from pan and cool on wire rack.
7.  If desired, combine 1 cup confectioners’ sugar, 1 tsp. grated lemon peel and 
about 1 tbsp. lemon juice. Frost cooled cake. Pineapple cheese Swi\fls:
1. 
Combine 
1/3 cup cottage cheese, 1 egg y\6olk, 1 tbsp. granulated sugar and ½ 
cup well drained crushed pine\6apple.
2.  Roll out half doug\6h onto lightly floured surface to 16 x 12\binch oblong. Cut 
lengthwise into 12 one inch strips. Take hold of each strip at the end an\6d 
twist in opposite directions. Coil twis\6t on greased baking sheet\6; tuck and 
seal end. Repeat w\6ith remaining strips of dough. Pl\6ace about 1 tbsp. fill\6ing 
in center of each swirl.
3.  Cover and let rise in warm pl\6ace until doubled in size (about \645 minutes).
4.  Bake in preheated oven at 375°F until \6golden brown, about 2\f minutes.
5.  Remove from pan and cool on wire rack.
6.  If desired, drizzle with confectioners’ sugar frosting.
P\fog\fam Setting: 10 (Rapi\ed White)
OA tmeAl BReAD
1½ cups buttermilk (11\f to 12\f°F)
2 tbsp. butter or margarine, cut into pieces
2 tbsp. maple syrup (not pancake syrup)
1 cup quick cooking oatmeal
1 tsp. salt
4 cups bread flour
4 tsp. vital wheat gluten
3 tsp. rapid rise yeast
1.  Measure ingredients in order listed into bread pan.
2.  Insert bread pan securely into unit; close lid. Plug unit\6 into wall outlet.
3.  Select Rapid White setting, appropriate loaf size (2\blb.) wi\6ll appear and 
select desired color.
4.  Press Start/Stop (I/o) button.
5.  The complete signal will soun\6d when bread is done.
6.  Using pot holders, remove bread pan from the unit and carefully remove 
bread from pan. (Kneading \6paddles may remain in bread. Remove paddles 
when bread has cooled.)
7.  Allow bread to cool on wire rack until ready to serve (at least 2\f minutes). 
						

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enGliSH2  Tbsp.2 Tbsp. 2 Tbsp.2 Tbsp.2 Tbsp.2 Tbsp. 2 Tbsp.2 Tbsp. 2 Tbsp.   1/4 tsp. 1/4 tsp.1/4 tsp.1 tsp.1 tsp.1 tsp.1 tsp.1/4 tsp.1/4 tsp.1/4 tsp.1/4 tsp.1/4 tsp.
Increase AmountDecrease  Amount
INGREDIENT
Use Traditional Dry  Yeast or Bread Machine 
Y east only
T oo Much    Used Fresh
(Wrong  Type)Use  Tradtional Dry 
Ye ast or Bread 
Machine  Yeast only
SaltForgotten
Out Of Date 
Code
FLOUR
Ye ast
None  Was Added
Use Bread 
Flour for best 
resultsT oo Fine Use Bread 
Flour for best 
results Use Bread 
Flour for best 
results
Low In Gluten 
Content Use Whole 
Wheat or Multi
-Grain Flours Use Whole 
Wheat or Multi-Grain Flours
T
oo Old
Use lukewarm 
water only
                                   
Loaf Core  Texture 
Heavy & Dens e
Not Enough 
Wa ter Or Milk
Liquid  Too Hot or 
T oo Cold
Sugar Or 
Hone
y
Ye ast
                         
Crust  Too 
Dark
MEASUREMENTS
Wa ter Or 
Milk
                         
High  Altitude 
Adjustment
FLOUR
Wa ter Or 
Milk
Salt
                         
Uncooked Or  
Partially  
Cooked                        
 
Not Mixed Or 
Partially Mixe d                       
 
Gnarly 
Knotted  Top
RESULT S
                                                                  
POSSIBLE SOLUTIONS                        
 
Loaf Rises  
Then Falls  
Cratered  Loaf                        
 
Loaf Rises  Too 
High 
Mushroom  Loaf                      
 
Loaf Does Not  
Rise Enough                       
 
Flat Loaf Little  To  No Rising
2 Tbsp.2 Tbsp. 2 Tbsp.2 Tbsp.2 Tbsp.2 Tbsp. 2 Tbsp.2 Tbsp. 2 Tbsp.   1/4 tsp. 1/4 tsp.
1/4 tsp.1 tsp.
1 tsp.1 tsp.1 tsp.1/4 tsp.1/4 tsp.1/4 tsp. 1/4 tsp.1/4 tsp.
Increase Amount
Decrease  Amount
INGREDIENT
Use Traditional Dry  Yeast or Bread Machine 
Y east only
T oo Much 
   Used Fresh
(Wrong  Type)Use  Tradtional Dry 
Ye ast or Bread 
Machine  Yeast only
SaltForgotten
Out Of Date 
Code
FLOUR
Ye ast
None  Was Added
Use Bread 
Flour for best 
resultsT oo Fine Use Bread 
Flour for best 
results Use Bread 
Flour for best 
results
Low In Gluten 
Content Use Whole 
Wheat or Multi
-Grain Flours Use Whole 
Wheat or Multi-Grain Flours
T
oo Old
Use lukewarm 
water only
                                   
Loaf Core  Texture 
Heavy & Dens e
Not Enough 
Wa ter Or Milk
Liquid  Too Hot or 
T oo Cold
Sugar Or 
Hone
y
Ye ast
                         
Crust  Too 
Dark
MEASUREMENTS
Wa ter Or 
Milk
                         
High  Altitude 
Adjustment
FLOUR
Wa ter Or 
Milk
Salt
                         
Uncooked Or  
Partially  
Cooked                        
 
Not Mixed Or 
Partially Mixe d                       
 
Gnarly 
Knotted  Top
RESULT S
                                                                  
POSSIBLE SOLUTIONS                        
 
Loaf Rises  
Then Falls  
Cratered  Loaf                        
 
Loaf Rises  Too 
High 
Mushroom  Loaf                      
 
Loaf Does Not  
Rise Enough                       
 
Flat Loaf Little  To  No Rising 
						

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F\fequently Asked questions
q: the\fe was a powe\f failu\fe while my b\fead make\f was ope\fating;  
what do i do?
A: Most of our Bread Makers feature a power failure protection system – 
anywhere from 7 minutes to 1 hour. This system will save your program settings 
for a short time af\6ter a power outage, so if you are within that time\6 bread making 
can resume after the power returns (you may need to press the start button).  
To find out what length of time your power failure protection covers, please refer 
to your Use & Care Manual.
If the bread maker loses power for more time than the po\6wer failure protection 
covers and you are using any dairy \6products, perishables or meat in your bread, 
you should discard the con¬tents of the recipe and start again with new fresh 
ingredients due to health and sanit\6ary considerations. For nonperishable recipes 
you may try starting the bread maker at the beginnin\6g of the course again. 
However, this may not a\6lways pro¬duce an acceptable loaf of bread. 
If you are not sure when the outage occurred, remove the dough ball f\6rom the 
bread pan and place in an oven\bsafe baking container. Allow to double in size 
and place in a preheated (35\fºF/177ºC) oven for 3\f to 45 minutes or until done. \6
The bread will sound hol\6low when tapped on top of the loaf if it is done.\6 Again, 
this may not always produce an acceptable loaf of bread. If the bread has already 
begun to bake when the outage occurs, you must begin with new ingredients.
q: Why does the kneadi\eng paddle sti\bk in the b\fead loaf when i \femove it f\fom 
the b\fead pan?
A: Even though the knea\6ding paddle is nonstick, it may happe\6n that it becomes 
lodged in the loaf during baking \6and comes out with the \6loaf once it is removed. 
Simply turn the loaf over on your cooling rack and use nonmet\6al tongs or any 
nonmetal utensil to remove it from the bottom of the loaf.
Important note: Use caution, as the kne\6ading paddle will be hot.
q: i p\fessed the PAuSe button, but nothing happ\eened. Why does my ma\bh\eine 
not pause?
A: Some of our bread makers require you to press and hold the PAUSE button  
in order to start the pause func\6tion. Try holding the PAUSE button for about  
2 seconds. This should \6activate the PAUSE function.
q: Why did my qui\bk \eb\fead tea\f as i \femoved it f\fom the baking \bhambe\e\f?
A: The most common cause for a quick bread tearing is that the\6 kneading paddle 
stuck in the bottom of the quick br\6ead as it baked. While normal breads will bring 
the kneading paddl\6e with the bread as you remove if it gets stuck, the texture of 
quick breads means the loaf may tear instead.
To prevent this, simply PAUSE your bread maker and remove the kneading pad\6dle 
prior to the beginning of\6 the baking cycle. q: can i set my delay bake time\f fo\f less time than the full\e amount possible? 
A: In many cases, yes. Most of our delay bak\6e timers are designed so you 
can adjust the amount of ti\6me you want the bread maker to delay, usually in 
ten\bminute increments. For example, our 13\bhour dela\6y bake timer can be 
set anywhere from 1\f minutes to 13 hours, depending on th\6e amount you 
need delayed. If your bread maker has an adjustable delay bake timer, you 
can findspecific instructions for using the timer\6 directly following the regular 
operating instructions in your Use & Care manual.
q: can the delay bake time\f be used with \eany b\fead making \by\ble o\f setting? 
A: The delay bake timer can be used on any \6cycle, with the exception of jam. 
However, the delay bake timer should not\6 be used or should\6 be used with 
caution (i.e. do no\6t delay for too long) on any recipes that have perishable 
ingredients, such as f\6resh milk, eggs and\6 the like. 
q: can the Rapid setting\e be used with any b\f\eead making \by\ble? 
A: Depending on your bread maker, the Rapid sett\6ing may be limited to a 
specific setting. I\6n general however, white, whole wheat, French and sweet 
cycles can have a rapid setting. Most rapid settings on a\6 bread maker will 
reduce the total bread making time by\6 about one hour. Specialty setting\6s such 
as quick breads, dough, gluten\bfree, low carb and jam cannot be done with\6 a 
rapid setting.
q: Why do the \babinets/walls a\found my b\fead make\f get hot when i use it?
A: In order to ventilate the baking chamb\6er of your bread maker properly, 
there are usually vents on both the s\6ides and back of y\6our bread maker. 
Always ensure there is a few inches of space between your bread maker and 
any vertical surface when it’s in use.
q: Whe\fe do i get \fepla\beable pa\fts fo\f my b\fead make\f?
A: Some parts of your bread maker are replaceable. You can look in your 
Use & Care manual to find out which pa\6rts can be replaced and to get a 
part number reference. Then, visit prodprotect.com or call 1\b8\f\f\b738\b\f245 
(Monday–Friday, 8:3\f a.m. to 8:\f\f p.m., ET).
B\feadmake\fs 
About the Finished loaf
q: Why does height an\ed shape of b\fead diffe\f in ea\bh loaf?
A: The height and sh\6ape of your bread may differ depending on th\6e 
ingredients, room temperature and length of timer cycle. Since each type 
of bread you make will have different ingredients, the loaves will be shaped \6
differently. When making the \6same bread, even the room temperature can 
cause the loaves to be shaped slight\6ly different.
q: Why does my b\fead have an unusual a\foma?
A: Stale ingredients may have been used or too much yeast was added. 
Always use fresh ingredients. Remember,\6 accurate measurements are 
essential to make delicious bread, particularly when measuring t\6he yeast. 
						

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38
q: Why is the textu\fe/\bonsisten\by of my b\fead not as i expe\bted?
A: The most common reason is that the \6ingredients weren’t measured exactly. 
When measuring dry\6 ingredients, make sure to tap and scrape the measuring \6
cup to ensure you have exactly the amount you need. For liquids, make sure to 
measure at eye level on a flat surface; the center of the meniscus\6 (the curve you 
see at the surface of the liquid) s\6hould be even with the measur\6ing line. For more 
information, please see the Measu\6ring Ingredients article in the Baking Ti\6ps 
section of our website.
q: Why does my b\fead have flou\fed \bo\fne\fs?
A: Sometimes flour in \6the corner of the bread pan may not ha\6ve been completely 
kneaded into the dough. You can simply scrape it off with a \6knife. 
q: Why does my b\fead have a slightly soggy quality to it?
A: Your bread loaf was most likely left in your bread maker after baking was 
completed. Bread left in its loaf pan after baking that is \6not cooled on a wire rack 
can have a soggy quality \6to it. Although your bread maker has a 6\f\bminute keep 
warm cycle, it is recommended to remove bread immediately after baking.
B\feadmaking ing\fedients
q: Why do i keep the d\fy/liquid i\eng\fedients sepa\fated in the b\fead pan befo\fe i 
pla\be the pan into the baking \bhambe\f?\e
A: The main reason is to keep the yeast separated from the liquid ingr\6edients. As 
a live substance, yeast will start to react with any liqu\6id ingredient as soon as \6it 
comes into contact with it. You want to keep the yeast away from the liquids unt\6il 
it’s ready to be mixed by your bread maker to provide the best taste, texture and 
consistency in your finished bread. This is espec\6ially true if you’re using the delay \6
bake timer.
q: can ing\fedients be halved o\f doubled?
A: No. If there is too small an amount\6 of ingredients in the bread pan, the 
kneading paddle cannot knead as it’\6s designed to work. If there is too large an 
amount, the bread rises out of b\6read pan and spills\6 over the sides.
q: can f\fesh milk be used in \epla\be of d\fy milk?
A: Yes, but you will need to make some adjustments to keep the volume of 
ingredients the same. \6Decrease the amount of\6 water used equal to the amount 
of milk being adde\6d to ensure the volume is the same.\6 Also note that fresh milk 
is not recommended when usin\6g the delay bake timer, because it may spoil \6while 
sitting in bread pan.
q: can i substitute butte\f fo\f oil?
A: Yes. Simply melt the butter (cool to room temperature before adding) and add \6
it in place of the oil. Since both of these ar\6e liquid ingredients, the volume will be 
the same and no ad\6justments need to be made.
q: can i use p\fepa\bkaged b\fead and \bake mixes in my b\fead make\f?
A: Yes. When using a p\6repackaged bread mix, simply select the bread making 
cycle that best fits the type of \6bread you’re making (e.g. WHI\6TE cycle for white 
bread). For cake mixes, use the QUICK \6BREADS baking cycle. q: What is the diffe\fen\be between \fegula\f types of b\fead and low-\ba\fb o\f 
gluten-f\fee?
A: low\bcarb breads are designed to substitute lower\bcarbohydrate 
alternatives for high\bcarbohydrate flours. In most cases, regular flours 
typically used in bread making are reduced or eliminated completely from the 
recipe using alternative ingredients like flax and whey powder. These breads 
are typically used to support a low\bcarb diet, so the d\6ieter can continue to eat 
bread products.
Gluten\bfree breads are those that completely eliminate any ingredients that 
contain gluten. Common sources of gluten in baking inclu\6de wheat, barley 
and rye. As such, alternative types of flour, s\6uch as rice flour, potato starch 
flour and soy flour are used as substitutes. To learn more about Gluten\bFree 
Baking click the l\6ink to read a full article in our Baking Ti\6ps section.
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