Hamilton Beach 2lb Bread Machine Manual
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21 Recipes – French (Cycle ) NOTE: Dark crust setting is recommended.French1.5-lb. (680-g) Loaf 1 cup (237 ml) + 2 Tablespoons (30 ml) water 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) sugar 3 1/2 cups (828 ml) bread flour 1 1/2 teaspoons (7.4 ml) bread machine yeast2-lb. (907-g) Loaf 1 1/2 cups (355 ml) water 1 1/2 teaspoons (7.4 ml) salt 1 1/2 teaspoons (7.4 ml) sugar 4 1/2 cups (1.1 L) bread flour 2 teaspoons (10 ml) bread machine yeastRecipes – Basic (Cycle ) Honey Granola1.5-lb. (680-g) Loaf 1 cup (237 ml) + 2 Tablespoons (30 ml) water 1 1/8 teaspoons (5.5 ml) salt 1 Tablespoon (15 ml) sugar 3 Tablespoons (44 ml) butter or vegetable oil 1 1/2 cups (355 ml) bread flour 1 cup (237 ml) whole-wheat flour 1 cup (237 ml) granola 1 1/4 teaspoons (6.2 ml) bread machine yeast2-lb. (907-g) Loaf 1 1/2 cups (355 ml) water 1 1/2 teaspoons (7.4 ml) salt 1/4 cup (59 ml) honey 2 Tablespoons (30 ml) butter or vegetable oil 2 1/2 cups (591 ml) bread flour 1 cup (237 ml) whole-wheat flour 1 cup (237 ml) granola 2 teaspoons (10 ml) bread machine yeast840194103 ENv04.indd 21840194103 ENv04.indd 21 12/15/14 4:18 PM12/15/14 4:18 PM
22Recipes – Gluten-Free (Cycle ) 1.5-lb. (680-g) Loaf 1 1/2 cups (355 ml) warm milk (cow, rice, soy, or nut) 3/ 4 cup (177 ml) whole egg (must measure 3/4 cups) 1/4 cup (59 ml) vegetable oil 1 teaspoon (5 ml) cider vinegar or lemon juice 3/4 teaspoon (3.7 ml) sea salt 2 Tablespoons (30 ml) sugar 1 Tablespoon (15 ml) xanthan gum 1 teaspoon (5 ml) guar gum 3/ 4 teaspoon (3.7 ml) lecithin granules (plain soy) 1 Tablespoon (15 ml) potato flour 3 cups (710 ml) gluten-free all-purpose baking flour 2 teaspoons (10 ml) active dry yeast Have all ingredients at room temperature. Whisk together liquid ingredients until very smooth. Add liquid ingredients to bread pan. In separate bowl, whisk together dry ingredients, except yeast, until thoroughly blended. Pour the dry ingredients on top of the wet. Make a small well on the top middle of the dry ingredients and add the yeast. Recipe Courtesy of Bob’s Red Mill Natural Foods, copyright 2010. Visit Bob’s Red Mill online at www.bobsredmill.com for more bread machine recipes or to find out where Bob’s Red Mill products are sold.Gluten-Free Sandwich Bread 1.5-lb. (680-g) Loaf 1 1/2 cups (355 ml) hot water (150°F/66°C) 3 large eggs, lightly beaten 1 teaspoon (5 ml) cider vinegar 1/4 cup (59 ml) canola oil 2 cups (473 ml) brown rice flour 1/2 cup (118 ml) tapioca flour 1/2 cup (118 ml) potato starch 1/2 cup (118 ml) garbanzo bean flour 1 1/2 teaspoons (7.4 ml) sea salt 4 1/2 teaspoons (22.2 ml) xanthan gum 3 Tablespoons (44 ml) sugar 3 Tablespoons (44 ml) nondairy creamer 2 1/4 teaspoons (11.1 ml) active dry yeast In a bowl, whisk together the hot water, eggs, vinegar, and oil. Place the liquid ingredients in the bread pan. In a separate bowl, stir together rice flour, tapioca flour, potato starch, garbanzo bean flour, sea salt, xanthan gum, nondairy creamer, and sugar. Pour the dry ingredients on top of the liquid. Make a small well on the top middle of the dry ingredients and add the yeast. Recipe Courtesy of Bob’s Red Mill Natural Foods, copyright 2010. Visit Bob’s Red Mill online at www.bobsredmill.com for more bread machine recipes or to find out where Bob’s Red Mill products are sold.Whole-Grain Bread This gluten-free recipe is over 50% whole grain using the brown rice flour. 840194103 ENv04.indd 22840194103 ENv04.indd 22 12/15/14 4:18 PM12/15/14 4:18 PM
23 Recipes – Quick (Cycle ) Banana-Nut Quick Bread1.5-lb. (680-g) Loaf 1 cup (237 ml) water 1/4 cup (59 ml) butter or vegetable oil 2 eggs, slightly beaten 14-ounce (397 g) package banana quick-bread mix 1/2 cup (118 ml) finely chopped nutsCornbreadNOTE: Light crust setting is recommended. 1.5-lb. (680-g) Loaf 2 eggs, slightly beaten 1 cup (237 ml) milk 1/ 2 teaspoon (2.4 ml) bread machine yeast2 8.5-ounce (241-g) packages corn muffin mix Moist Devil’s Food CakeNOTE: Light crust setting is recommended. 1.5-lb. (680-g) Loaf 12-ounce (340-g) can evaporated milk 1/2 cup (118 ml) butter or vegetable oil 3 eggs, slightly beaten 18-ounce (510-g) package Devil’s Food cake mixYellow Pound Cake1.5-lb. (680-g) Loaf 1 1/3 (315 ml) cups water 1/3 cup (79 ml) butter or vegetable oil 3 large eggs, slightly beaten 3.9-ounce (111-g) vanilla instant pudding mix 18-ounce (510 g) package yellow cake mix 840194103 ENv04.indd 23840194103 ENv04.indd 23 12/15/14 4:18 PM12/15/14 4:18 PM
24 Cinnamon-Raisin1.5-lb. (680-g) Loaf 1 cup (237 ml) water 1 1/2 teaspoons (7.4 ml) salt 1/4 cup (59 ml) sugar 2 Tablespoons (30 ml) nonfat dry milk 2 Tablespoons (30 ml) butter or vegetable oil 2 3/4 cups (651 ml) bread flour 1 1/2 teaspoons (7.4 ml) cinnamon2 teaspoons (10 ml) bread machine yeast 3/4 cup (177 ml) raisins2-lb. (907-g) Loaf 1 1/4 cups (296 ml) water 2 teaspoons (10 ml) salt 1/3 cup (79 ml) sugar 2 1/2 Tablespoons (37 ml) nonfat dry milk 2 1/2 Tablespoons (37 ml) butter or vegetable oil 4 cups (946 ml) bread flour 2 1/2 teaspoons (12.3 ml) cinnamon 2 1/2 teaspoons (12.3 ml) bread machine yeast 1 cup (237 ml) raisins Add raisins at Add Ingredient signal. Breadmaker will beep 10 times about 30 minutes after the cycle begins. Recipes – Sweet (Cycle ) NOTE: Light crust setting is recommended.Cranberry Orange Pecan1.5-lb. (680-g) Loaf 3/4 cup (177 ml) water 1/4 cup (59 ml) orange juice 1 1/2 teaspoons (7.4 ml) salt 1/4 cup (59 ml) sugar 2 Tablespoons (30 ml) nonfat dry milk 2 Tablespoons (30 ml) butter, cut in small pieces 3 1/2 cups (828 ml) bread flour 1 1/2 teaspoons (7.4 ml) orange zest 2 teaspoons (10 ml) bread machine yeast 1/3 cup (79 ml) dried cranberries 1/3 cup (79 ml) chopped pecans2-lb. (907-g) Loaf 1 cup (237 ml) water 1/4 cup (59 ml) orange juice 2 teaspoons (10 ml) salt 1/3 cup (79 ml) sugar 2 1/2 Tablespoons (37 ml) nonfat dry milk 2 1/2 Tablespoons (37 ml) butter, cut in small pieces 4 cups (946 ml) bread flour 2 1/2 teaspoons (12.3 ml) orange zest 2 1/2 teaspoons (12.3 ml) bread machine yeast 1/2 cup (118 ml) dried cranberries 1/2 cup (118 ml) chopped pecans Add cranberries and pecans at Add Ingredient signal. Before adding them, place in a resealable bag with 1 teaspoon (5 ml) flour to coat.840194103 ENv04.indd 24840194103 ENv04.indd 24 12/15/14 4:18 PM12/15/14 4:18 PM
25 Recipes – 1.5 lb. Express (Cycle ) NOTE: The Express cycle has only one rising time. Bread will be heavier and not as high as bread in other cycles. Using the Dark setting is recommended for best browning.White1.5-lb. (680-g) Loaf 1 cup (237 ml) warm water 1/2 teaspoon (2.4 ml) salt 3 Tablespoons (44 ml) sugar2 Tablespoons (30 ml) butter or vegetable oil 2 Tablespoons (30 ml) nonfat dry milk 3 1/4 cups (769 ml) bread flour 1 Tablespoon (15 ml) instant yeast Pepper-Dill1.5-lb. (680-g) Loaf 1 cup (237 ml) warm water 1 teaspoon (5 ml) salt 1/2 teaspoon (2.4 ml) black pepper 1/2 teaspoon (2.4 ml) dried dillweed 3 Tablespoons (44 ml) sugar2 Tablespoons (30 ml) butter or vegetable oil 2 Tablespoons (30 ml) nonfat dry milk 3 cups (710 ml) bread flour 1 Tablespoon (15 ml) instant yeast 840194103 ENv04.indd 25840194103 ENv04.indd 25 12/15/14 4:18 PM12/15/14 4:18 PM
26Recipes – 2.0 lb. Express (Cycle ) NOTE: The Express cycle has only one rising time. Bread will be heavier and not as high as bread in other cycles. Using the Dark setting is recommended for best browning.White2-lb. (907-g) Loaf 1 1/2 cups (355 ml) warm water 2 teaspoons (10 ml) salt 1/4 cup (59 ml) sugar 2 1/2 Tablespoons (37 ml) butter or vegetable oil 2 Tablespoons (30 ml) nonfat dry milk 4 1/4 cups (1 L) bread flour 1 Tablespoon (15 ml) instant yeast Pepper-Dill2-lb. (907-g) Loaf 1 3/4 cups (414 ml) warm water 1 teaspoon (5 ml) salt 1/2 teaspoon (2.4 ml) black pepper 1 teaspoon (5 ml) dried dillweed 1/4 cup (59 ml) sugar 3 Tablespoons (44 ml) butter or vegetable oil 2 Tablespoons (30 ml) nonfat dry milk 4 1/2 cups (1.1 L) bread flour 1 Tablespoon (15 ml) instant yeast 840194103 ENv04.indd 26840194103 ENv04.indd 26 12/15/14 4:18 PM12/15/14 4:18 PM
27 Recipes – Dough (Cycle ) Dinner Rolls1 cup (237 ml) milk 1/4 cup (59 ml) butter, room temperature 1 egg, slightly beaten 1/4 cup (59 ml) sugar1 teaspoon (5 ml) salt 4 cups (946 ml) all-purpose flour 2 teaspoons (10 ml) bread machine yeast At the end of the Dough cycle, remove the dough from the breadmaker. Press and hold the START/STOP button for several seconds to end the cycle. Place on floured counter. Grease a 9- x 13-inch (23- x 33-cm) baking pan. Cut dough in half; then divide each half into 8 pieces. Place in greased pan. Let rise until almost double in size, about 45 minutes. Bake at 375°F (190°C) for 15 to 20 minutes or until done. Makes 16 rolls.Pizza Crust1 cup (237 ml) water 1 teaspoon (5 ml) salt1 Tablespoon (15 ml) butter or vegetable oil 3 cups (710 ml) bread flour 2 teaspoons (10 ml) bread machine yeast At the end of the Dough cycle, remove the dough from the breadmaker. Press and hold the START/STOP button for several seconds to end the cycle. Place on floured counter and let the dough rest for 10 minutes. Shape into a 15- to 16-inch (38- x 40-cm) round pizza pan. Add favorite pizza ingredients. Bake at 475°F (246°C) for 20 to 25 minutes or until done. Makes one 16-inch (40-cm) pizza. FocacciaDough 1 cup (237 ml) water 1 teaspoon (5 ml) salt 2 Tablespoons (30 ml) olive oil 3 1/4 cups (769 ml) bread flour 1 Tablespoon (15 ml) Italian seasoning 2 teaspoons (10 ml) active dry yeastToppings 1 to 2 Tablespoons (15 to 30 ml) cornmeal 2 Tablespoons (30 ml) olive oil 3 Tablespoons (44 ml) fresh basil, coarsely chopped 1/4 cup (59 ml) grated Parmesan cheese At the end of the Dough cycle, remove the dough from the breadmaker. Press and hold the START/STOP button for several seconds to end the cycle. Place on floured counter and let the dough rest for 10 minutes. Sprinkle cornmeal on a jelly roll pan or cookie sheet. Roll dough into a large rectangle. Place rectangle onto pan. Using your fingers, make dents in the dough about 1 to 2 inches (2.5 to 5 cm) apart. Brush oil over top of dough. Let rise 30 to 45 minutes. Sprinkle dough with basil and cheese. Bake at 400°F (204°C) for 20 to 25 minutes. Makes 1 focaccia. 840194103 ENv04.indd 27840194103 ENv04.indd 27 12/15/14 4:18 PM12/15/14 4:18 PM
28Recipes – Dough (Cycle ) Cinnamon Raisin BunsDough 1/ 2 cup (118 ml) plus 1 Tablespoon (15 ml) warm milk 2 eggs, slightly beaten 1 teaspoon (5 ml) salt 1/2 cup (118 ml) sugar 1/4 cup (59 ml) butter, room temperature 4 cups (946 ml) all-purpose flour 2 1/2 teaspoons (12.3 ml) bread machine yeast Filling 1/3 cup (79 ml) butter, softened 3/4 cup (177 ml) brown sugarIcing 3- ounces (85 g) cream cheese, room temperature 3 Tablespoons (44 ml) butter, room temperature 1 cup (237 ml) confectioners sugar 1 teaspoon (5 ml) vanilla extract Pinch salt 2 Tablespoons (30 ml) cinnamon 3/4 cup (177 ml) raisins At the end of the Dough cycle, remove the dough from the breadmaker. Press and hold the START/STOP button for several seconds to end the cycle. Place on floured counter and let the dough rest for 10 minutes. Roll dough to a large rectangle about 14” x 16” (36 cm x 41 cm). Spread with softened butter. Mix the brown sugar and cinnamon; then sprinkle over the butter. Scatter the raisins over the butter and sugar. Roll up dough from the longest side. Cut into rolls about 1-inch (2.5-cm) thick. Place in a greased 10- x 14-inch (25- x 36-cm) baking pan.* Cover and let rise until almost doubled, about 1 hour. Bake at 375°F (190°C) for 20 to 25 minutes, or until done. Let cool slightly; then ice. Icing: Combine the cream cheese, butter, confectioners sugar, vanilla, and salt. Makes about 16 large cinnamon rolls. *Can also use a 9- x 13-inch (23- x 33-cm) baking pan plus a 9- x 5-inch (23- x 13-cm) loaf pan.840194103 ENv04.indd 28840194103 ENv04.indd 28 12/15/14 4:18 PM12/15/14 4:18 PM
29 Recipes – Jam (Cycle ) Strawberry Jam6 cups (1.4 L) strawberries, capped, cut into small pieces (approx. 2 lbs. [907 g] fresh) 1 1/2 cups (355 ml) sugar 1 box low-sugar fruit pectin 1 Tablespoon (15 ml) lemon juice In a large mixing bowl, combine all ingredients. Pour into bread pan. Start breadmaker. After cycle has finished, allow jam to cool about 1 hour before transferring into storage containers. Store in refrigerator for up to 3 weeks or in freezer for 1 year. Makes 6 cups (1.4 L).Recipes – Cake (Cycle ) Use entire box of any brand or flavor of 18-ounce (510-g) or 18 3/4-ounce (532-g) Cake Mix. Follow package directions using Cycle .840194103 ENv04.indd 29840194103 ENv04.indd 29 12/15/14 4:18 PM12/15/14 4:18 PM
30Recipes – Whole-Grain (Cycle ) Whole-Wheat1.5-lb. (680-g) Loaf 1 1/4 cups (296 ml) water 2 Tablespoons (30 ml) vegetable oil 1 1/2 teaspoons (7.4 ml) salt 2 Tablespoons (30 ml) sugar 2 Tablespoons (30 ml) nonfat dry milk 4 teaspoons (20 ml) vital wheat gluten 3 1/2 cups (828 ml) whole-wheat flour 1 1/2 teaspoons (7.4 ml) bread machine yeast2-lb. (907-g) Loaf 1 3/4 cups (414 ml) water 3 Tablespoons (44 ml) vegetable oil 1 1/2 teaspoons (7.4 ml) salt 3 Tablespoons (44 ml) sugar 2 Tablespoons (30 ml) nonfat dry milk 2 Tablespoons (30 ml) vital wheat gluten 4 1/2 cups (1.1 L) whole-wheat flour 2 teaspoons (10 ml) bread machine yeast High-Fiber Bran1.5-lb. (680-g) Loaf 1 1/4 cups (296 ml) water 1/2 teaspoon (2.4 ml) salt 2 Tablespoons (30 ml) honey 2 Tablespoons (30 ml) butter or vegetable oil 1 cup (237 ml) whole bran cereal 1 1/2 cups (355 ml) whole-wheat flour 1 1/2 cups (355 ml) bread flour 2 teaspoons (10 ml) bread machine yeast2-lb. (907-g) Loaf 1 1/2 cups (355 ml) plus 1 Tablespoon (15 ml) water 1 teaspoon (5 ml) salt 3 Tablespoons (44 ml) honey 2 Tablespoons (30 ml) butter or vegetable oil 1 cup (237 ml) whole bran cereal 1 3/4 cups (414 ml) whole-wheat flour 1 3/4 cups (414 ml) bread flour 2 1/2 teaspoons (12.3 ml) bread machine yeast Vital wheat gluten can be found in the baking aisle of your supermarket. It helps bread to rise when using ingredients such as whole grain flours that normally produce very heavy, dense breads.840194103 ENv04.indd 30840194103 ENv04.indd 30 12/15/14 4:18 PM12/15/14 4:18 PM