Panasonic Bread Bakery Sd Yd250 Operating Instructions

							Baking results differ according to several factors including the environmental conditions, electricity fluctuation, 
choice of ingredients and their brands, measurement and quality. To avoid poor baking results, the following 
should be remembered:
¥Bake at optimum temperature.
  Temperature is one of the most important factors in bread baking. Although the                            is designed 
  to sense the temperature and automatically control the heating system during the entire process of baking, 
  it should be remembered that fair results may be obtained only if the room temperature is 41¡F to 86¡F. 
  For optimum results, bake in a room between 68¡F to 77¡F.
  Temperature of ingredients will also affect the bread result. Although it is best to have all the ingredients 
  the same temperature as the room temperature (that is, within the optimum temperature range), the 
  temperature of ingredients are often very difficult to control. The temperature of water is the easiest to 
  adjust. When using BAKE RAPID mode and the room temperature is very cold, between 41¡F—50¡F, 
  adjust water to approximately 68¡F. 
  Other environmental factors such as humidity and altitude may affect the bread result. In normal room 
  humidity, the effect may be slightly seen in the color and the luster of the crust. Experimentation will be 
  necessary regarding the correct amount of yeast to be used at different altitudes.
¥Measure the ingredients accur a t e ly.
  Accurate measurement is essential in achieving good baking results. Weighing the ingredients would be 
  more accurate than measuring them in cups. This is why in this book s recipes, many ingredients are given 
  in weight as well as in cup/spoon measurements. 
  The only ingredients that may be appropriate in measuring by volume, that is, by cups and spoons, are 
  liquids and very small quantities of dry ingredients, such as the yeast and spices. These are difficult to 
  weigh by a kitchen scale. Even in such instances, measure the amount accurately by scooping the
  ingredient in the measuring cup or the spoon of the desired size until the measure is more than full. 
  Level the top with the straight edge of a metal spatula to remove the excess. Do not tap the bottom of the 
  cup or spoon on the table to hold another scoop.
Correct way to use 
a measuring cup.
(Use provided measuring cup.)
Scoop the ingredient until 
the cup is more than full.1
Level the top with the straight edge of 
a metal spatula to remove the excess.2
20
Differences in baking results
¥Always use fresh ingredients. 
  Check the date on the package before purchasing and use the ingredients before they become outdated. 
  After opening the package, store in the refrigerator. Yeast should always be kept in the refrigerator 
  regardless of whether or not its package is opened. Flour should be kept in a cool, dry place (below 68¡F). 
  If such a place is not available, store it in the refrigerator.
  Yeast is one of the ingredients whereby you cannot determine its freshness through visual inspection. 
  A quick way to check its life is to pour a teaspoon of yeast in a 
1/4 cup of warm water of 105¡F to 115¡F
  with a teaspoon of sugar. Set aside for a few minutes. The yeast is dead or is not activating if foam does 
  not cover the surface of water as the result of fermentation. 
  In such cases, 
do not use the yeast packed in the same package, but open a fresh one.   
¥Use the prescribed ingredients.
  Ingredients other than those specified in the recipe should not be used. 
  For further information on the ingredients read P.17 to P.19.
¥Electrical fluctuations
  Electrical fluctuations will affect the height, the texture and the color of bread. 
  It is recommended that the unit is used where the electricity supply is constant. 
						

							Basic
BAKE & BAKE RAPID mode For BAKE RAPID mode, add extra 1 tsp of dry yeast.
C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
<
Note for measuring flour>
The amounts shown in (  ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
- 21 -
Basic White Bread
Bread flour
Salt
Dry milk
Butter
Sugar
Water
Dry yeast(47/16 C)
2 tsp
2 TBSP
2
1/2 TBSP
2 TBSP
1
3/4 C
11/2 tsp21
3/4 oz.
14 fl.oz.(311/16 C)
2 tsp
2 TBSP
2 TBSP
1
3/4 TBSP
11/2 C
11/4 tsp(3 C)
1
1/2 tsp
11/2 TBSP
11/2 TBSP
11/2 TBSP
11/4 C
1 tsp
XL
181/4 oz.
12
1/4 fl.oz.14
3/4 oz.
10 fl.oz. C/TBSP/tsp oz./fl.oz.
C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Cranberry Bread
Bread flour
Salt
Dry milk
Butter
Sugar
Cranberry juice
Water
Dry yeast(47/16 C)
2 tsp
2 TBSP
2
1/2 TBSP
2 TBSP
3/4 C
1 C
1
1/2 tsp21
3/4 oz.
6 fl.oz.
8 fl.oz.(311/16 C)
2 tsp
2 TBSP
2 TBSP
1
3/4 TBSP5/8 C15/16 C
11/4 tsp(3 C)
1
1/2 tsp
11/2 TBSP
11/2 TBSP
11/2 TBSP1/2 C3/4 C
1 tsp
XL
181/4 oz.
5 fl.oz.
7
1/4 fl.oz.14
3/4 oz.
4 fl.oz.
6 fl.oz. C/TBSP/tsp oz./fl.oz.
C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Egg Bread
Bread flour
Salt
Dry milk
Butter
Sugar
Egg
Milk with the egg*
Dry yeast
*Place the egg (s) inthe measuring cup, then add milk.
(47/16 C)
2 tsp
2 TBSP
2
1/2 TBSP
2 TBSP
2
1
3/4 C
11/2 tsp21
3/4 oz.
 
14 fl.oz.(311/16 C)
2 tsp
2 TBSP
2 TBSP
1
3/4 TBSP
2
1
1/2 C
11/4 tsp(3 C)
1
1/2 tsp
11/2 TBSP
11/2 TBSP
11/2 TBSP
1 
11/4 C
1 tsp
XL
181/4 oz.
12
1/4 fl.oz.14
3/4 oz.
10 fl.oz. C/TBSP/tsp oz./fl.oz.
C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Carrot Splce Bread
Bread flour
Salt
Dry milk
Butter
Carrots, grated
Allspice
Honey
Water
Dry yeast(47/16 C)
2 tsp
2 TBSP
2
1/2 TBSP1/4 C
4 tsp
2 TBSP
1
1/2 C
11/2 tsp21
3/4 oz.
12
1/4 fl.oz.(3
11/16 C)
2 tsp
2 TBSP
2 TBSP
2
1/2 TBSP
1TBSP
2TBSP
1
7/16 C
11/4 tsp(3 C)
1
1/2 tsp
11/2 TBSP
11/2 TBSP
2 TBSP
2 tsp
1
1/2 TBSP
11/8 C
1 tsp
XL
181/4 oz.
11
1/4 fl.oz.14
3/4 oz.
9 fl.oz. C/TBSP/tsp oz./fl.oz.
C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Herb Bread
Bread flour
Salt
Dry milk
Butter
Dry parseleyCaraway seeds
Dill seeds
Water
Dry yeast
(47/16 C)
2 tsp
2 TBSP
2
1/2 TBSP1/4 C
3 TBSP
3 TBSP
1
7/8 C
11/2 tsp21
3/4 oz.
15 fl.oz.(311/16 C)
2 tsp
2 TBSP
2 TBSP
3 TBSP
2 TBSP
2 TBSP
1
7/16 C
11/4 tsp(3 C)
1
1/2 tsp
11/2 TBSP
11/2 TBSP
2 TBSP
1 TBSP
1 TBSP
1
1/8 C
1 tsp
XL
181/4 oz.
 
11
1/4 fl.oz.14
3/4 oz.
9 fl.oz. C/TBSP/tsp oz./fl.oz.
C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements. 
						

							Basic
— 22 —
BAKE & BAKE RAPID mode For BAKE RAPID mode, add extra 1 tsp of dry yeast.
C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
<
Note for measuring flour>
The amounts shown in (  ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
Rye Bread with Onions and Caraway
Bread flour
Rye flour
Salt
Dry milk
Sugar
Butter
Onions, chopped
Caraway seeds
Water
Dry yeast(47/16 C)1/4 C
2 tsp
2 TBSP
2 TBSP
2
1/2 TBSP3/8 C
11/2 TBSP
11/2 C
11/2 tsp21
3/4 oz.
12
1/4 fl.oz.(3
1/16 C)3/16 C
2 tsp
2 TBSP
1
3/4 TBSP
2 TBSP
1/4 C
1 TBSP
1
3/8 C
11/4 tsp(3 C)
1/8 C
11/2 tsp
11/2 TBSP
11/2 TBSP
11/2 TBSP1/8 C
2 tsp
1
3/16 C
1 tsp
XL
181/4 oz.
11 fl.oz.143/4 oz.
9
1/2 fl.oz.
C/TBSP/tsp oz./fl.oz.C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Milk Bread
Bread flour
Salt
Dry milk
Butter
Sugar
Milk
Dry yeast(47/16 C)
2 tsp
2 TBSP
2
1/2 TBSP
2 TBSP
1
13/16 C
11/2 tsp21
3/4 oz.
14
1/2 fl.oz.(3
11/16 C)
2 tsp
2 TBSP
2 TBSP
1
3/4 TBSP
11/2 C
11/4 tsp(3 C)
1
1/2 tsp
11/2 TBSP
11/2 TBSP
11/2 TBSP
11/4 C
1 tsp
XL
181/4 oz.
12
1/4 fl.oz.14
3/4 oz.
10 fl.oz.
C/TBSP/tsp oz./fl.oz.C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Spicy Cheese
Bread flour
Salt
Dry milk
Sugar
Dry mustard
Black pepper
Butter
Cheddar cheese, shreddedWorcester sauce
Water
Dry yeast
(47/16 C)
2 tsp
2 TBSP
2 TBSP
2 tsp
1/2 tsp
21/2 TBSP3/8 C
2 TBSP
1
7/8 C
11/2 tsp21
3/4 oz.
15 fl.oz.(31/16 C)
2 tsp
2 TBSP
1
3/4 TBSP
11/2 tsp1/2 tsp
2 TBSP
1/4 C
11/2 TBSP
19/16 C
11/4 tsp(3 C)
1
1/2 tsp
11/2 TBSP
11/2 TBSP
1 tsp
1/4 tsp
11/2 TBSP3/16 C
1 TBSP
1
5/16 C
1 tsp
XL
181/4 oz.
12
1/2 fl.oz.14
3/4 oz.
10
1/2 fl.oz.
C/TBSP/tsp oz./fl.oz.C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Pepperoni & Cheese Bread
Bread flour
Salt
Dry milk
Sugar
Pepperoni, finely choppedProvolone cheese, choppedParmesan cheese, gratedGarlic powder
Onion powder
Oregano
Olive oil
Water
Dry yeast
(47/16 C)
2 tsp
2 TBSP
2 TBSP
3/8 C3/16 C1/2 tsp1/2 tsp1/4 tsp
1 TBSP
1
5/8 C
11/2 tsp21
3/4 oz.
4 oz.
13 fl.oz.(311/16 C)
2 tsp
2 TBSP
1
3/4 TBSP
1/4 C1/8 C1/2 tsp1/2 tsp1/4 tsp
2 tsp
1
7/16 C
11/4 tsp(3 C)
1
1/2 tsp
11/2 TBSP
11/2 TBSP
1/8 C1/16 C1/4 tsp1/4 tsp1/4 tsp
1 tsp
1
3/16 C
1 tsp
XL
181/4 oz.
3 oz.
11
1/2 fl.oz.14
3/4 oz.
2 oz.
9
1/2 fl.oz.
C/TBSP/tsp oz./fl.oz.C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Zucchini
Bread flour
Salt
Dry milk
Sugar
Cinnamon
Cloves, Powdered
Butter
Walnuts, finely chopped
Zucchini, grated
Water
Dry yeast(47/16 C)
2 tsp
2 TBSP
2 TBSP
2 tsp
1 tsp
2
1/2 TBSP5/16 C5/16 C
11/2 C
11/2 tsp21
3/4 oz.
12 fl.oz.(31/16 C)
2 tsp
2 TBSP
1
3/4 TBSP
11/2 tsp1/2 tsp
2 TBSP
1/4 C1/4 C
15/16 C
11/4 tsp(3 C)
1
1/2 tsp
11/2 TBSP
11/2 TBSP
1 tsp
1/4 tsp
11/2 TBSP3/16 C3/16 C
11/16 C
1 tsp
XL
181/4 oz.
10
1/2 fl.oz.14
3/4 oz.
8
3/4 fl.oz.
C/TBSP/tsp oz./fl.oz.C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements. 
						

							- 23 -
Basic Raisin
Select BAKE RAISIN mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
Ingredients in italics should be added at the beep.
<
Note for measuring flour>
The amounts shown in (  ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
Basic Raisin
Bread flour
Salt
Dry milk
Butter
Sugar
Water
Dry yeast
Raisins
(47/16 C)
2 tsp
2 TBSP
2
1/2 TBSP
2 TBSP
1
3/4 C
11/2 tsp21
3/4 oz.
14 fl.oz.
4.4 oz.(311/16 C)
2 tsp
2 TBSP
2 TBSP
1
3/4 TBSP
11/2 C
11/4 tsp(3 C)
1
1/2 tsp
11/2 TBSP
11/2 TBSP
11/2 TBSP
11/4 C
1 tsp
XL
Basic Sandwich
Select BAKE SANDWICH mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
These loaves are all one size. Size selection cannot be made.
<
Note for measuring flour>
The amounts shown in (  ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
181/4 oz.
12
1/4 fl.oz.
3
1/2 oz.14
3/4 oz.
10 fl.oz.
3 oz.
C/TBSP/tsp oz./fl.oz.C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Fruit Nut Bran
Bread flour
Salt
Dry milk
Butter
Sugar
Bran flakes
Sliced almonds
Water
Dry yeast
Dried fruit bits
(47/16 C)
2 tsp
2 TBSP
2
1/2 TBSP
2 TBSP
1/4 C3/8 C
13/4 C
11/2 tsp21
3/4 oz.
14 fl.oz.
3
1/2 oz.(3
11/16 C)
2 tsp
2 TBSP
2 TBSP
1
3/4 TBSP1/4 C5/16 C
11/2 C
11/4 tsp(3 C)
1
1/2 tsp
11/2 TBSP
11/2 TBSP
11/2 TBSP1/8 C1/4 C
11/4 C
1 tsp
XL
181/4 oz.
12
1/4 fl.oz.
3 oz.14
3/4 oz.
10 fl.oz.
2 oz.
C/TBSP/tsp oz./fl.oz.C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
*If you find that the raisins do not get mixed into the dough but remain burnt on the surface of the loaf, which then come off
 after being baked, increase 1—2 tablespoons of water to make the dough softer the next time.
Basic Sandwich
Bread flour
Salt
Dry milk
Butter
Sugar
Water
Dry yeast(3 C)11/2 tsp
11/2 TBSP
11/2 TBSP
11/2 TBSP
11/4 C
1 tsp14
3/4 oz.
10 fl.oz.
C/TBSP/tsp oz./fl.oz.
Walnut Cinnamon
Bread flour
Salt
Dry milk
Butter
Brown sugar
Cinnamon
Walnuts
Water
Dry yeast(3 C)11/2 tsp
11/2 TBSP
11/2 TBSP
11/2 TBSP
1 tsp
3/16 C
11/4 C
1 tsp14
3/4 oz.
10 fl.oz.
C/TBSP/tsp oz./fl.oz.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements. (  ) : measurements not as precise as weight measurements. 
						

							Whole Wheat
— 24 —
BAKE & BAKE RAPID mode For BAKERAPID mode, add extra 1 tsp of dry yeast
C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
The amounts shown in (  ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
100% Whole Wheat
Whole wheat flourSalt
Dry milk
Butter
Molasses
Water
Dry yeast(45/16 C)2 tsp
2 TBSP
2
1/2 TBSP
2 TBSP
1
3/4 C
11/2 tsp21
3/16 oz.
14 fl.oz.(311/16 C)2 tsp
2 TBSP
2 TBSP
1
3/4 TBSP
11/2 C
11/4 tsp
(3 C)11/2 tsp
11/2 TBSP
11/2 TBSP
11/2 TBSP
11/4 C
1 tsp
XL
181/4 oz.
12
1/4 fl.oz.14
3/4 oz.
10 fl.oz. C/TBSP/tsp oz./fl.oz.
C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Honey Walnut
Whole wheat flourSalt
Dry milk
Butter
Walnuts, finely choppedHoney
Water
Dry yeast
(45/16 C)2 tsp
2 TBSP
2
1/2 TBSP1/2 C
2 TBSP
1
3/4 C
11/2 tsp21
3/16 oz.
1
3/4
14 fl.oz.
(311/16 C)2 tsp
2 TBSP
2 TBSP
3/8 C
13/4 TBSP
11/2 C
11/4 tsp
(3 C)11/2 tsp
11/2 TBSP
11/2 TBSP1/4 C
11/2 TBSP
11/4 C
1 tsp
XL
181/4 oz.
1
1/2 oz.
12
1/4 fl.oz.14
3/4 oz.
1
1/4 oz.
10 fl.oz. C/TBSP/tsp oz./fl.oz.
C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Nut Bran
Whole wheat flourBread flour
Salt
Dry milk
Almond slices
Bran flakes
Honey
Water
Dry yeast(21/8 C)
(21/8 C)2 tsp
2 TBSP
1/2 C1/2 C
2 TBSP
1
3/4 C
11/2 tsp10
1/2 oz.
101/2 oz.
  
14 fl.oz.(17/8 C)
(17/8 C)2 tsp
2 TBSP
3/8 C3/8 C
13/4 TBSP
11/2 C
11/4 tsp
(11/2 C)
(11/2 C)11/2 tsp
11/2 TBSP1/4 C1/4 C
11/2 TBSP
11/4 C
1 tsp
XL
91/8 oz.
91/8 oz.
12
1/4 fl.oz.7
3/8 oz.
73/8 oz.
10 fl.oz. C/TBSP/tsp oz./fl.oz.
C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Peanut Sesame
Whole wheat flourBread flour
Salt
Dry milk
Peanut butter
Brown sugar
Sesame seeds
Water
Dry yeast(21/8 C)
(21/8 C)2 tsp
2 TBSP
1/4 C
2 TBSP
3/8 C
113/16 C
11/2 tsp10
1/2 oz.
101/2 oz.
2
1/4 oz.
14
1/2 fl.oz.
(17/8 C)
(17/8 C)2 tsp
2 TBSP
3/16 C
11/2 TBSP1/4 C
19/16 C
11/4 tsp
(11/2 C)
(11/2 C)11/2 tsp
11/2 TBSP1/8 C
1 TBSP
1
1/8 C
11/4 C
1 tsp
XL
91/8 oz.
91/8 oz.
2 oz.
12
11/2 fl.oz.7
3/8 oz.
73/8 oz.
1
1/2 oz.
10 fl.oz. C/TBSP/tsp oz./fl.oz.
C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Whole Wheat Yogurt
Whole wheat flourSalt
Dry milk
Butter
Brown sugar
Sesame seeds
Yogurt (plain)
Water
Dry yeast(45/16 C)2 tsp
2 TBSP
2
1/2 TBSP
2 TBSP
3/8 C
1 C
15/16 C
11/2 tsp21
3/16 oz.
7
1/2 fl.oz.
(311/16 C)2 tsp
2 TBSP
2 TBSP
1
1/2 TBSP1/4 C3/4 C7/8 C
11/4 tsp
(3 C)11/2 tsp
11/2 TBSP
11/2 TBSP
1 TBSP
1/8 C1/2 C
 13/16 C
1 tsp
XL
181/4 oz.
7 fl.oz.143/4 oz.
6
1/2 fl.oz. C/TBSP/tsp oz./fl.oz.
C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements. 
						

							- 25 -
Whole Wheat Raisin
Select BAKE RAISIN mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
Ingredients in italics should be added at the beep.
<
Note for measuring flour>
The amounts shown in (  ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
Whole Wheat Sandwich
Select BAKE SANDWICH mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
These loaves are all one size. Size selection cannot be made.
<
Note for measuring flour>
The amounts shown in (  ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
Orange Anise
Basic flour
Whole wheat flour
Salt
Dry milk
Butter
Brown sugar
Anise
Orange juice
Water
Dry yeast
Orange zest, chopped
(21/8 C)
(21/8 C)
2 tsp
2 TBSP
2
1/2 TBSP
2 TBSP
3 tsp
3/4 C
1 C
1
1/2 tsp3/8 C
101/2 oz.
101/2 oz.
6 fl.oz
8 fl.oz(1
13/16 C)
(113/16 C)
2 tsp
2 TBSP
2 TBSP
1
1/2 TBSP
2 tsp
5/8 C15/16 C
11/4 tsp1/4 C
(11/2 C)
(11/2 C)
11/2 tsp
11/2 TBSP
11/2 TBSP
1 TBSP
1 tsp
1/2 C3/4 C
1 tsp
2 TBSP
XL
9 oz.
9 oz.
5 fl.oz
7
1/4 fl.oz7
1/3 oz.
71/3 oz.
4 fl.oz
6 fl.oz C/TBSP/tsp oz./fl.oz.
C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Whole Wheat Raisin
Whole wheat flour
Salt
Dry milk
Butter
Molasses
Water
Dry yeast
Raisins
(41/4 C)
2 tsp
2 TBSP
2
1/2 TBSP
2 TBSP
1
7/8 C
11/2 tsp21 oz.
15 fl.oz.4.4 oz.
(311/16 C)
2 tsp
2 TBSP
2 TBSP
1
3/4 TBSP
15/8 C
11/4 tsp(3 C)
1
1/2 tsp
11/2 TBSP
11/2 TBSP
11/2 TBSP
15/16 C
1 tsp
XL
181/4 oz.
13 fl.oz.
31/2 oz.
143/4 oz.
10
3/4 fl.oz.
3 oz.
C/TBSP/tsp oz./fl.oz.C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
Apple Raisin
Basic flour
Whole wheat flour
Salt
Dry milk
Butter
Sugar
Cinammon
Apple, grated
Water
Dry yeast
Raisins
(21/8 C)
(21/8 C)
2 tsp
2 TBSP
2
1/2 TBSP
11/2 TBSP
2 tsp
1/2 C
13/8 C
11/2 tsp10
1/2 oz.
101/2 oz.
3
3/4 oz.
11 fl.oz.
4.4 oz.
(113/16 C)
(113/16 C)
2 tsp
2 TBSP
2 TBSP
1 TBSP
1
1/2 tsp3/8 C
11/4 C
11/4 tsp(1
1/2 C)
(11/2 C)
11/2 tsp
11/2 TBSP
11/2 TBSP
2 tsp
1 tsp
1/4 C
11/16 C
1 tsp
XL
9 oz.
9 oz.
3 oz.
10 fl.oz.
31/2 oz.
71/3 oz.
71/3 oz.
1
3/4 oz.
81/2 fl.oz.
3 oz.
C/TBSP/tsp oz./fl.oz.C/TBSP/tsp C/TBSP/tspoz./fl.oz. oz./fl.oz.LM
*If you find that the raisins do not get mixed into the dough but remain burnt on the surface of the loaf, which then come off
 after being baked, increase 1—2 tablespoons of water to make the dough softer the next time.
Whole Wheat Sandwich
Whole wheat flour
Salt
Dry milk
Butter
Molasses
Water
Dry yeast
(3 C)
11/2 tsp
11/2 TBSP
11/2 TBSP
11/2 TBSP
11/4 C
11/4 tsp14
3/4 oz.
10 fl.oz. C/TBSP/tsp oz./fl.oz.
Whole Wheat Herb
Whole wheat flour
Salt
Dry milk
Butter
Brown sugar
Basil flakes
Parsley flakes
Garlic powder
Water
Dry yeast
(3 C)
11/2 tsp
11/2 TBSP
11/2 TBSP
11/2 TBSP
1 TBSP
1 TBSP
1
1/2 tsp
11/4 C
11/4 tsp14
3/4 oz.
10 fl.oz. C/TBSP/tsp oz./fl.oz.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements. 
						

							Multigrain
— 26 —
Select BAKE mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
These loaves are all one size. Size selection cannot be made.
<
Note for measuring flour>
The amounts shown in (  ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
Anadama
Whole wheat flour
Salt
Dry milk
Butter
Cornmeal
Molasses
Water
Dry yeast(33/4 C)
2 tsp
2 TBSP
2
1/2 TBSP1/4 C
2 TBSP
1
1/2 tsp18
2/3 oz.
13
1/2 fl.oz.
C/TBSP/tsp oz./fl.oz.
Cracked Wheat Sunflower
Whole wheat flour
Salt
Dry milk
Butter
Brown sugar
Cracked wheat cereal
Unsalted sunflower seeds
Honey
Water
Dry yeast
(33/4 C)
2 tsp
2 TBSP
2
1/2 TBSP
2 TBSP
1/4 C1/4 C
2 TBSP
1
1/2 tsp18
2/3 oz.
13
1/2 fl.oz.
C/TBSP/tsp oz./fl.oz.
Seven Grain
Whole wheat flour
Salt
Dry milk
Butter
7—grain cereal
Molasses
Water
Dry yeast(33/4 C)
2 tsp
2 TBSP
2
1/2 TBSP3/8 C
2 TBSP
1
1/2 tsp18
2/3 oz.
13
1/2 fl.oz.
C/TBSP/tsp oz./fl.oz.
Multigrain
Whole wheat flour
Bread flour
Soy flour
Cornmeal
Cracked wheat cereal
Oatmeal
Flax seeds
Salt
Dry milk
Butter
Molasses
Water
Dry yeast(13/4 C)
(2 C)
2 TBSP
2 TBSP
2 TBSP
1 TBSP
1 TBSP
2 tsp
2 TBSP
2
1/2 TBSP
2 TBSP
1
1/2 tsp8
1/2 oz.
10 oz.
13
1/2 fl.oz.
C/TBSP/tsp oz./fl.oz.
Ancient
Whole wheat flour
Salt
Dry milk
Butter
Brown sugar
Amaranth grains
Quinoa grains
Water
Dry yeast(33/4 C)
2 tsp
2 TBSP
2
1/2 TBSP
3 TBSP
2 TBSP
2 TBSP
1
1/2 tsp18
2/3 oz.
13
1/2 fl.oz.
C/TBSP/tsp oz./fl.oz.
Bran & Sesame
Whole wheat flour
Salt
Dry milk
Butter
Brown sugar
Sesame seeds
Wheat bran cereal
Water
Dry yeast(33/4 C)
2 tsp
2 TBSP
2
1/2 TBSP
2 TBSP
1/4 C1/4 C
1
1/2 tsp18
2/3 oz.
1/2 oz.
131/2 fl.oz.
C/TBSP/tsp oz./fl.oz.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements.
(  ) : measurements not as precise as weight measurements. 
						

							- 27 -
French
Select BAKE mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)This loaf is one size. Size selection cannot be made.<
Note for measuring flour>
The amounts shown in (  ) are not as precise as 
weight measurements.
For better results, please use weight measurements. 
(1 cup = 4.92 oz.)
Select DOUGH mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)This loaf is one size. Size selection cannot be made.<
Note for measuring flour>
The amounts shown in (  ) are not as precise as 
weight measurements.
For better results, please use weight measurements. 
(1 cup = 4.92 oz.)
French Bread
Bread flour
Salt
Butter
Water
Dry yeast(3 C)
11/2 tsp
1 TBSP
 
1 tsp14
3/4 oz.
10
1/2 fl.oz.
C/TBSP/tsp oz./fl.oz.
Baguette (French sticks) (Yield 2)
Bread flour
sugar
Salt
Dry milk
Butter
Water
Dry yeast
Poppy seeds,
optional(3 C)
1 TBSP
1
1/2 tsp
1 TBSP
2 TBSP
 
1
1/2 tsp
3 TBSP14
3/4 oz.
8
3/4 fl.oz.
C/TBSP/tsp oz./fl.oz.
     Make the dough according to instructions on 
1P.7— 9.
      Divide the dough into 2 equal portions. Roll
2 each portion into a ball.
      Place the dough in a greased bowl. Cover.
3 Rest for about 20 minutes. (Place in the
      refrigerator during the summer time.)
      Roll each ball into a rectangle, using a rolling
4 pin.
      Starting at one short edge, roll the dough up
5 tightly into a thin log, pinching the edges to
      seal. Taper and round ends.
      Place on a greased baking pan. Spray water 
6 on top. Proof at 90¡F for 60 minutes or until
      nearly doubled.
      Brush with water. With a sharp knife, make 3
7 or 4 diagonal cuts about 1/4 inch deep
      across top of the logs.
      Sprinkle with poppy seeds if desired.
8
      Bake in 375¡F oven for 25 to 30 minutes or
9 until golden brown.
      If your oven allows for steaming, bake with
      steam for first 10 minutes.
(  ) : measurements not as precise as weight measurements. (  ) : measurements not as precise as weight measurements. 
						

							Basic
— 28 —
16 oz. (31/4 C)          bread flour1/4 C                         sugar
11/2 tsp                    salt
3 TBSP                   dry milk
3 TBSP                   butter or margarine
7
1/2 fl.oz. (15/16 C)   water
11/2 tsp                    dry yeast
1                              egg, beaten
                                for brushing on top
3/4 TBSP                  poppy seeds, optional for 
                                sprinkling on top
3/4 TBSP                  sesame seeds, optional 
                                for sprinkling on top
Variation: Whole Wheat Dinner Rolls 
Replace 1
1/2 cups bread flour with whole 
wheat flour.
Dinner Rolls (Yield 18)
      Make the dough according to instructions on 
1 P.7— 9.
      Divide the 
2 dough into 18 
equal portions. Roll 
each portion into a 
ball. Cover  with a
plastic wrap and 
rest for 20 minutes.
      Roll one end of 
3 the ball on a 
lightly floured 
surface to make a 
cone.
      Roll each cone 
4 into a wedge 
shape, 
approximately 
1/4 
inch thick, using a 
rolling pin.Starting with 
the wider end, 
roll up the wedge 
loosely towards the 
narrower end.
      Place seam 
6 side down on a 
greased baking 
pan.
      Spray water on 
7 top. Proof at 
90¡F for 30 to 50 
minutes or until 
nearly doubled.
      Brush rolls with 
8 beaten egg, 
sprinkle with poppy 
seeds or sesame 
seeds if desired.
      Bake in 350¡F 
9 oven for 10 to 
15 minutes or until 
golden brown.
5
Select DOUGH mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
<
Note for measuring flour>
The amounts shown in (  ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
(  ) : measurements not as precise as weight measurements. 
						

							- 29 -
Basic
16 oz. (31/4 C)               bread flour
2 TBSP                        sugar
3 TBSP                        dry milk
1
1/2 tsp                         salt
8 fl.oz. (1 C)                 water
2 TBSP                        butter or margarine
2 tsp                             dry yeast
7 oz.                             butter or margarine, 
                                     chilled for folding in the 
                                     dough 
1                                   egg, beaten for brushing 
                                     on top
Croissants (Yield 18)
      Make the dough according to instructions 
1 on P.7— 9.
      Place the dough in a greased bowl. Cover. 
2 Rest the dough in the refrigerator for 30 
minutes.
      Roll 7 oz. of 
3 chilled butter 
between two 
sheets of waxed 
paper into a 10
X7 
inch rectangle. 
Place back in the 
refrigerator. Chill at 
least 1 hour.
      Roll out the 
4 dough on a 
lightly floured 
surface into a 
12 inch square.
      Place the rolled 
5 out butter over  
two-thirds of the 
dough.
Fold the third 
without butter over 
the center third.      Fold the 
6 remaining third 
on top. Seal edges. 
Rest the dough in 
the refrigerator for 
20 to 30 minutes.
      Place the dough at 
7 right angles to the 
previous position in 
#5. Roll out into 
12 inch square. Fold 
into thirds. Wrap and 
place into refrigerator 
for 20 to 30 minutes. 
Fold and roll twice 
more. Wrap and chill 
after each rolling. After 
the final folding, chill 
several hours or 
overnight.
      Cut dough 
8 crosswise into 
thirds. Cut each 
third in thirds. Cut 
each third 
diagonally to form 
two triangles.
      Roll up each 
9 triangle loosely, 
starting from the 
side opposite the 
point. Curve ends.
           Place seam 
10 side down on 
a greased baking 
pan. Spray water 
on top. Proof at 
90¡F for 30 to 50 
minutes or until 
nearly doubled.
           Brush with beaten egg. Bake in 375¡F oven 
11 for 10 to 15 minutes or until golden brown. 
Select DOUGH mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
<
Note for measuring flour>
The amounts shown in (  ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
(  ) : measurements not as precise as weight measurements.