D E L U X E ELECTRO

OPERATING INSTRUCTIONS :
@

and RECIPES
Z
Model #'s
-
HBCll0/210/910 I lb Models,
HBC7151815 1 I12 lb Models, HBC7201820 2 lb Models
i
%
Y-
S

F O R H O U S E H O L , D U S E O N L Y
...
2.
Do not operate your Charlescraft Breadmaker before carefully reading the operating instructions to ensure
maximum performance.
Do not discard your Breadmaker carton -you may need it to return your unit for service.
Take care when unpacking so as not to misplace parts or accessories included.
If you need help, first refer to Trouble Shooting Guide on page 10.
Then, if necessary contact us at: 1-800-41 4-5027 (outside area code 41 6)
1-416-255-81 81 (Telephone)
1-416-255-81 85 (Fax)
Business Hours: Monday-Friday 8:30 a.m. to 4:00 p.m. (Eastern Time)
SAVE THESE INSTRUCTIONS AND COOKBOOK

IMPORTANT SAFEGUARDS
THE FOLLOWING BASIC SAFETY PRECAUTIONS APPLY WHEN USING ELECTRICAL APPLIANCES:

1. Read all instructions.

2. Do not touch surfaces that may be hot. Use handles or knobs provided.
3. To protect against electrical shock do not immerse cord, plugs, portable appliances (or other specific part
or parts) in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. (a) Portable - Remove plug fro111outlet when the appliance is not in use, before putting on or taking off parts,
and before cleaning. Allow to cool before handling.
(b) Permanently installed - Make sure appliance is OFF when not in use, before putting on or taking off parts,
and before cleaning.
6. Portable - Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is
dropped or damaged in any manner. Return appliance to the nearest authorized service facility for
examination, repair, or electrical or mechanical adjustment.
7. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter or touch hot surfaces.
10. Do not place on or near a hot gas or electric burner or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
-.
12. Where applicable, always attach plug to appliance and check that the control is OFF before plugging cord into
wall outlet. To disconnect, turn the control to OFF, then remove plug from wall outlet.
13. Do not use appliance for other than intended use.
14. Avoid contacting moving parts.
15. Save these instructions.

NOTE: During and immediately following use, your B.readmaker will be hot. Take special care when handling.
Be sure to use oven mitts or potholders to remove bca'king pan. If the kneading blade remains in the loaf after
removal from the baking pan, remove with a knife or fork.
NOTE: DURING THE INITIAL FEW USES OF YOUR BREADMAKER YOU MAY NOTICE AN ODOUR.
THIS IS THE BAKING-IN OF CERTAIN LUBRICATED COMPONENTS AND IS PERFECTLY NORMAL.
IT WILL DISAPPEAR SHORTLY.

O 1995, Charlescraft Corporation, Toronto, Canada MEW 2x1

. , ... .
 Congratulations on your purchase of a new Deluxe Electronic Breadmaker from Charlescraft. Our many years of
experience in the breadmaker industry have enabled us to continually develop new and innovative technology in
our products. Your breadmaker is the latest design in our constantly growing family of bread machines.
You will find that your breadmaker is an extremely simple and fun product to operate. We have attempted to make
the operating instructions as simple as possible to follow and we have included many kitchen-tested recipes for
your enjoyment. Once you become familiar with the operation of your breadmaker, feel free to experiment with
variations of our recipes for your own use. YOIJ~only limit is your imagination!

I BEFORE Y O U START
Many factors can affect the quality of the bread produced in your new breadmaker. It is important to understand
these factors to ensure that you get a perfect loaf every time.
TEMPERATURE
All ingredients, including liquids, should be room temperature. Your kitchen should be between 18°C (65"F).and
23°C (74°F) when baking.
ALTITUDE
At higher altitudes (t3000 ft) water evaporates more rapidly and fermentation (rising) is faster. Therefore, it is
important to make slight recipe adjustments.
INGREDIENT 1 LB LOAF 1 112 LB LOAF 2 LB LOAF
Water +1 Tbsp +1 112 Tbsp +2 Tbsp
Flour -1 T b s ~ -1 112Tbs~ -2 T b s ~
Suaar -1 Tbso -1 112 Tbso -2 Tbso
Yeast -114 tsp -114 tsp -112 tsp

INGREDIENTS
The most CRITICAL factor affecting the success
of your baking is the quality, freshness and accurate
measurement of your ingredients.
WW
'-.%as-
Flour is the basic budding block for bread. There are
many different types of flour. You may use all-purpose
flour or bread flour. Whole-wheat flour or rye llour
usually will not rise as rnuch as bread made with white
all-purpose flour or bread flour.
dLqri3
,..&** " in bulk food stores, as the yeast is kept in bulk bins
Gluten is a flour-like substance that assists rising
and adds structure to the loaf. It should be used with
low protein flours such as whole wheat or rye.
w*
Yeast makes dough rise. There are several different
kinds of yeast. For bread machines only use yeast that
does not require preliminary fermentation.
You should use FLEISCHMANI\I'S QIJICK-RISING
INSTANT YEA.ST as a fast rise yeast or
FLEISCHMANN'S BREAD MACHINE YEAST as an
active dry yeast.
ACTIVE DRY YEAST WILL USUALLY PRODUCE A
SLIGHTLY SHORTER LOAFTHAN QUICK RISE YEAST.
Always rnake sure your yeast is fresh - CHECK
THE EXPIRY DATE. NOTE: Once the yeast has been
opened, it is only good for 3 months, regardless of
the expiry date on the package. Store unused yeast
in a sealed container in the refrigerator but only
add to recipe when yeast is room temperature.
We recommend that you not use yeast that is sold
and not in airtight containers.
YEAST IS ALWAYS THE LAST INGREDIENT TO BE
ADDED. PLACE IT IN A SMALL "CRATER" IN THE
MIDDLE OF THE FLOUR -AWAY FROM SALT, SUGAR
AND WATER.
Butter or margarine adds flavour and tenderness to
your bread. Make sure it is room temperature before
adding to other ingredients.
 INGREDIENTS (CONT'D)

If you use fresh milk, reduce the amount of water used

EDGE OF MIXPURE AWAY FROM YEAST.
by the same amount. Add the fresh m ~ l with
k the water
before adding other ingredients.
DO NOT USE FRESH MlLK WITH TIMER.
Fruit juice, vegetable juice, soy milk or rice milk can be
substituted for people who are lactose intolerant or
have milk allergies.

AROLlhlD OLITER EDGE OF MIXTURE.

rise as high as others.

FRESH MlLK
REQUIRED
 .. . .. .., .. . .
. . .. . .. .
. . .. ..,......

ki--:.:i,>. . -...
;..:. . .. . . . . . .. . . . ...... .. . . .. . . . . . ., .
.. .. , ... ,.. . .. . . ... . . ........ ... . ,

i
-
ABOUT YOUR BREADMAKER
This section will help you become familiar with your Charlescrafi Breadmaker. Review this information thoroughly
before baking your first loaf.
CHARLESCRAFF BREADMAKERS

SELECT R W O N
Pressing this button lets you select which MODE you desire. Each time you press the SELECT button, Ihe MODE
will advance. (See next section for explanation of different modes.)
START BUTTON
Push and hold unt~lbeep sounds to start your breadmaker. You must SELECT desired mode before pushing
START button.
STOP BUTI'ON
Push and hold to stop your breadmaker. Always press STOP after removing bread from machine. Otherwise, the
heater will continue to operate for the "Warming" cycle - Pressing STOP turns off power completely.
CRUST CONTROL
Push to set light or dark crust colour. When baking on the dark crust setting your loaf will usually be SI-IGHTLY
smaller than if baking on the light crust setting. For this reason we recorr~mendthat all recipes requiring the Whole
Wheat mode be baked on the light crust setting; if medium crust is desired do not press the crust control button.
TIMER SET
These buttons allow you to program your breadmaker to bake bread for completion at a later time. You can only
use the TIMER after pressing SELECT to determine which mode you wish. Each time " t " is pushed, the timer will
advance 10 minutes. Each time " I " is pushed the timer will decrease 10 minutes.
The time shown on the clock display is the total time required to COMPLETE baking. The timer cannot be set
beyond 13 hours.
 ABOUT YOUR B R E A D M A K E R (CONT'D)

Example: If it is 8:30 p.m. and you want your bread ready at 7:00 a.m.:
I
I I . Combine all ingredients in baking pan as per recipe.
j
2. Place baking pan securely inside breadmaker.
i 3. Close lid.
1
4. Press SELECT to desired mode.

I
5. Press CRUST to select desired crust colour.
6. Press " t " until display reads "10:30" since it is 10 hours and 30 minutes from the time you press START
until the desired completion time.
7. Press START. The colon on the display will flash and the timer will start to count backwards by minutes untll
the correct time for the machine to start is reached and will then go through the kneading, rising and baking
cycles to provide you with a fresh loaf of bread at the time you selected it to be ready.
DO NOT USE TIMER IF YOU ARE USING PERISHABLE II\GREDIENTS (i.e.: FRESH MILK, EGGS, CHEESE, ETC.)
WARNING SIGNALS
If the display shows "H:HHV, the internal temperature of your breadmaker is too warm. Press STOP, then leave lid
open and allow to cool for 10-20 minutes.
If the display shows ":"you have not plugged machine in correctly. Check connection.

OPERATING MODES
Your Charlescraft breadmaker has several different modes to choose from. Each mode allows you to prepare a
different type of bread or pastry.
NORMAL
This is the mode most often used as it gives the best result with almost any recipe.
FRENCH
This mode provides more kneading and rising time than the NORMAL mode.
RAPID
This mode should only be used for regular white bread, or variations of white bread, as it skips rising steps. Loaf
size will usually be smaller using this mode. Always choose LIGHT crust setting when using the RAPID mode. In
addition, the following recipe adjustments are required.

ACTIVE DRY YEAST + 1 If2 TSP + 1 112TSP + 1 TSP

OR
QUICK RISING YEAST +1 112 TSP +1 112 TSP + 314 TSP
-WATER-
+10z + 1 oz +20z
EVEN WITH THIS ADJUSTMENT YOUR LOAF WILL BE SLIGHTLY SMALLER THAN THAT PRODUCED IN
NORMAL MODE.
WHOLE WHEAT
This mode is used for breads requiring heavier flours such as whole wheat or rye that require more kneading and
rising time. Bread made with these flours will usually be shorter than bread made with white flour.
 OPERATING MODES (CONT.D)
DOUGH
This mode enables you to prepare dough for rolls, croissants, pizza, etc. This mode DOES NOT BAKE. At the
completion of the process, the machine will beep to indicate that dough should be removed from the baking pan
BAKE
This mode enables you to bake previously prepared bread dough - either homemade or commercially prepared.
Put the dough in the baking pan and allow to rise according to the manufacturer's instructions - then you are
ready to bake!
To help you understand each mode, refer to the cycle time charts.
CYCLE TIMES - HBC110/210/910 & HBC 715/815
NORMAL FRENCH RAPID WHOLE WHEAT DOUGH BAKE
Kneading 10 min 18 14 10 20 -
Resting 20 40 - 25 - -
Kneadina 15 22 - 20 - -

Resting 30 35 - 50 30 -

Rising 40 45 33 45 30 -
Bakina 45 50 43 50 - 50
Total 2:40 3:30 1:30 3:20 1:20 50

Warmina 60 60 60 60 60 60
Fruit 40 min. 75 min. 50 min.
Signal after after N/A after N/A N/A
START START START
Punch 64 min. 99 min. 74 min. 39 min.
Down after after N/A after after N/A
START START START START
Punch Down is a very short knead (4 seconds) that releases carbon dioxide from the dough as it rises.

CYCLE TIMES - HBC720/820

NORMAL FRENCH RAPID WHOLE WHEAT DOUGH BAKE
Kneading 10 min 18 18 10 20 -
Restinq 20 40 - 25 - -
Kneadina 20 27 - 25 - -
Resting 35 40 20 50 35 -
Rising 45 50 37 50 45 -
Bakina 70 75 65 80 - 70
Total 3:20 4:lO 2:20 4:OO 1:40 0:70

Warming 60 60 60 60 60 60
Fruit 45 min. 80 min. 55 min.
Signal after after N/A after N/A N/A
START START START
Punch 69 min. 104 min. 37 min. 79 min. 39 min.
Down after after after after after NIA
START START START START START
Punch Down is a very short knead (6 seconds) that releases carbon dioxide from the dough as it rises.
 LET'S BAKE BREAD
DLlRlNG THE KNEADING CYCLE IT IS QUITE NORIVAL FOR YOUR BREADMAKER TO VIBRATE AND MAKE NOISE.
j THIS IS DUE TO THE POWERFUL DRIVE ASSEMBLY REQUIRED FOR KNEADING TO BE DONE PROPERLY.

Remove bread pan.

Hold handle of bread pan firmly and pull straight up.

Place kneading blade on drive shaft.

Ensure the blade is set securely. There is only one way
I it can be mounted properly.

Place ingredients into bread pan.

Always add ingredients in the order specified in the
recipe - water first, then solid ingredients and yeast
LAST. When adding salt or sugar, pour around outer
edge of mixture. WHEN ADDING YEAST, FORM A
SMALL CRATER WITH A FINGER IN THE TOP OF THE
FLOUR AND POLlR YEAST INTO THIS CRATER.

Place bread pan into machine.

W i ~ anv
e liauids etc. off the outside of the Dan. Place
the pan into'the machine using the metal guides on
each side. Push pan down securely so the guides are
firmly set against the tension plates on either side of
the oven.
Press the SELECT button to set vour desired mode.
Each time you press the SELECT button the mode will
advance.

Set crust colour.

Press button for LIGHT or DARK. Do not press if
MEDIUM crust is desired.

Set timer if desired.

Do not set timer if you are using perishable
ingredients.

Start machine.
Press START and hold until vou hear a beeo. The clock
will begin counting down the minutes until finai completion.
AT START for each mode the display will show the
following times (unless you are using the timer):
- --

HBC 11012101910 HBC7151815 HBC7201820

NORMAL 2:40 2:40 3:20
FRENCH 3:30 3:30 4:lO
RAPID 1:30 1:30 2:20
WHOLE WHEAT 3:20 3:20 4:OO
DOUGH 1:20 1:20 1:40
BAKE :50 0:50 0:70

If you are using the timer, the Timing light will illuminate when you press START.
As the machine performs the various tasks for the mode you have selected, the appropriate LED indicator
light will illuminate on the control panel.
During the second kneading you will hear several beeps (refer to cycle time chart).
These beeps tell you it is time to add fruit or nuts that may be required for your recipe. Open the lid and add
ingredients SLOWLY.
NOTE: During the baking stage you may notice smoke coming from the vents on the lid. This is normal.
 When the machine is finished you will hear several
beeps. Open the lid and remove baking pan.
CAUTION: BAKING PAN WILL BE HOT - USE OVEN
MITTS OR POTHOLDERS.
Turn baking pan upside down over the counter top and
shake to release loaf. Take care not to place hot baking
pan on counter top, tablecloth or plastic surface. If the
kneading blade comes out in the bottom of the loaf,
use a knife of fork to remove it. DO NOT use your
fingers as it will be very hot.

Place bread on wire rack to cool. Do not cut bread for 15-20 minutes.

Press "OFF" to shut off power.

Remove plug from wall outlet.

KEEP WARM PERIOD

Upon completion the LED indicator next to "WARMING" will illuminate. If you wish, you may leave the loaf in the
baking pan inside the machine. The heater will keep operating at a low level for 1 hour and gradually decrease in
temperature. Always press STOP when you remove baking pan.
Bread left in your breadmaker after baking may become quite moist so it is always best to remove loaf as soon as
possible after completion.
PROGRAM INTERRUPTION PROTECTION
Your Breadmaker is equipped with exclusive "PIP" - Program Interruption Protection. If the plug is accidentally
pulled out during operation, simply re-connect within 10 minutes and your machine will resume operation.
v
 CLEAN UP
UkIPLUG YOUR MACHINE AND ALLOW TO COOL BEFORE CLEANING.
1. Bread Pan - Do not immerse bread pan in water. Wipe interior and exterior with a damp cloth. Do not use
abrasive cleansers or scouring pads as they may damage the non-stick interior.
2. Kneading Blade - Wipe with a damp cloth. If blade is difficult to remove from drive shaft, pour a cup of hot
water inside pan and let soak for a few minutes.
3. Lid and Window - Lid can be removed for easy cleaning. Open lid approximately half way. When you see
locking tabs in lid hinge aligned with guide slots in hinge, pull lid out towards front of machine.
Use steel wool with a small amount of soap to clean viewing window and then wipe clean with a damp cloth
(Models HBC7151720/110/910 only). Use a NON-ABRASIVE all-purpose cleanser or dishwashing liquid to
clean inside lid.
4. Interior -You can clean the interior as needed with a damp cloth. Make sure unit is completely cool.

HINTS AND SUGGESTIONS

Your Charlescraft Breadmaker has been designed to eliminate most of the problems typically encountered with
home bread baking. All of our recipes have been kitchen tested and produce perfect loaves of bread. However,
sometimes things can go wrong. The helpful hints listed below will help you achieve consistent results with your
Breadmaker.
REMEMBER: A Breadmaker isn't human. It doesn't measure ingredients or check that the yeast is fresh. It doesn't
remember to put the kneading paddle in place, make sure the power is turned on, or remove the bread before it
sits too long in the machine, getting soggy with condensation. For these tasks, the baker is still responsible.
1. Place yeast in a crater in the top of the flour - away from salt, sugar and water.
2.tEnsure your ingredients are FRESH - especially the yeast. Regardless of the expiration date on the container,
never keep yeast more than 3 months. To test your yeast for freshness dissolve 1 tsp of sugar into 112 cup of
warm water and add 1 tsp of yeast. After a few minutes the mixture should start to bubble and foam.
3. Check your dough during the kneading process. After 10 minutes, it should look like a smooth, elastic round
ball. If it has a "lumpy" consistency add water 1 Tbsp at a time. If it is "soupy" add flour 1 Tbsp at a time.
Just before baking starts your loaf should be slightly below the top of the baking pan. However in Rapid
mode, the loaf will be somewhat shorter. It will continue to rise after baking starts.
4. A 1 Ib loaf in models HBC715lHBC815 will be short and square due to the shape of the baking ban. Similarly
a 1 112 Ib loaf in models HBC720lHBC820 will also appear short.
5. Be sure to add ingredients in order listed in recipes and that all ingredients are at room t!mperature.
6.,.Oc~sionally your bread may over-rise. This could be caused by excessive room or ingredients temperaturef
Make s'ure alllingredients, especially water, are room temperature only.
- ---
7.Jhen baking$!oaf immediaiey%"aifr another you must allow the breadmaker to cool for 15 to 20minuJes.
:noi t %
i?+%
f rinse the bread pan w'lthAcoolwater before adding ingredients for the second loaf.
 TROUBLESHOOTING
If you are having difficulty producing a satisfactory loaf check the following points before calling for service.
1. MY BREAD DIDN'T RISE!
W h o l e wheat or rye loaves will not rise as much as white loaves
Use Fresh Yeast - Quick-Rising is best
Add Yeast LAST and away from salt, sugar and water
I I
Adding gluten assists rising
I I
Increase water by 1 oz
I I
Check to ensure kneading blade is properly in place I I
Key ingredients mis-measured or omitted
Too much salt
Ingredients not room temperature
2. MY BREAD LOOKS LIKE A CRATER!
*Too much moisture in mixture - reduce liquid slightly
Increase salt by 112 tsp or increase flour by 1 Tbsp
Bread left in machine too long after baking
3. MY BREAD ROSE TOO HIGH AND STUCK TO THE LID!
Reduce yezst by 112 tsp
* Reduce all ingredients slightly
Too much water - reduce by 1 tsp
Not enough salt - add 114 tsp
4. MY BREAD IS NOT COOKED ALL THE WAY THROUGH
Too much moisture - reduce liquid slightly
Can happen with heavier flours - an extra knead will solve this. After the first knead and rise, stop the
machine and start over from the beginning as for a new loaf of bread. This puts more air into the dough.
5. MY BREAD IS TOO HEAVY OR ROUGH TEXTURED
Not enough water - add 1 Tbsp
Flour is too dry - store in airtight container
6. MY BREAD HAS TOO MANY HOLES I I
Too much water - reduce by 1 Tbsp
T o o much yeast - reduce by 118 tsp
I !
Not enough salt - add 114 tsp
 RECIPES
We have separated the recipes in this book into 4 sections. All of the recipes in this book have been tested with
your breadmaker using the measuriqg cup and spoon provided. If you are using other recipes, adjustment in
some ingredients, particularly yeast, may be required.
I I NORMALMODE
I
Select NORMAL mode. You may also use RAPID for these recipes but a smaller loaf will result as one rising stage
is eliminated. Timer may also be used unless fresh ingredients (milk, eggs, cheese) are being used.
FRENCH MODE
Select FRENCH mode. These recipes require additional kneading and rising time. You cannot use RAPID mode for
these recipes. Timer may be used unless fresh ingredients (milk, eggs, cheese) are being used.
WHOLE WHEAT MODE
Select WHOLE WHEAT mode. 'These recipes require additional kneading and rising time. You cannot use RAPID
mode for these recipes. Timer may be used unless fresh ingredients are being used.
I 1 DOUGHMODE I i
Select DOUGH mode. These recipes produce dough for baking in a conventional oven. You cannot luse RAPID
mode for these recipes. Timer may be used unless fresh ingredients (milk, eggs, cheese) are being used.

NORMAL MODE RECIPES

WHITE BREAD
Ingredients 1 Lb 1 1/2 Lb 2 Lb
Water 8 oz 11 oz 13 oz
White Flour 2 cups 3 cups 4 cups
I Butter
Dry Milk
1 112 Tbsp
1 Tbsp
2 Tbsp
1 112 Tbsp
3 Tbsp
2 Tbsp
Sugar 1 112 Tbsp 2 Tbsp 2 112 Tbsp
Salt 1 tso 1 112 tso 2 tso
Active Drv Yeast, or 2 114 tsr, 2 112 tso 3 tso
Quick Rising Yeast 1 314 tsp 2 tsp 2 114 tsp

VARIATIONS O F WHITE BREAD RECIPE

Use the table below and add an interesting flavour to your regular white bread. Select the flavour you want and
read across to the size of the loaf you are baking:
1 Lb 1 1/2 Lb 2 Lb Comments
Pumpkin 113 cup 112 cup 314 cup Use 100% pure pumpkin, not pie filling.
Add 112 tsp-1 tsr, nutmeq for a niceflavour.
Curry 1 Tbsp 1 112 Tbsp 2 Tbsp Curry Powder varies in flavour. Try different
brands - add 1-2 T b s ~drv minced onion as well.
Almond 1 'rbso 1 112 Tbso 2 Tbso Use almond oaste.
Date 113cup 112cup 314 cup Add at fruit signal. Use chopped dates.
Potato 114cup 113cup 112 cup Use dried potato flakes. Reduce flour by equivalent
amount. Add 1-2 Tbso dried oarslev.
Cranberry Substitute Cranberry Juice for water. ADD: 1-1 112 tsp nutmeg; 1-2 Tbsp grated orange
peel; 2-4 Tbsp dried cranberries; 1-2 Tbsp orange
marmalade.
Cheese 112 cup 314 cup 1 cup Grated cheese can be put in with all the other
ingredients at the beginning or pieces can be
added at the fruit signal. Use mild cheese for best
results. Water MAY have to be reduced slightly
deoendina on moisture contents of cheese.
 HERB BREAD
1 Lb 1 112 Lb 2 Lb
Water 8 112 oz 11 11202 13 oz
White Flour 2 cups 3 cups 4 cups
Butter 1 112 Tbsp 2 Tbsp 3 Tbsp
Dry Milk 1 Tbsp 1 112 Tbsp 2 Tbsp
Suaar 1 112 Tbso 2 Tbso 2 112 T b s ~
Salt 1 tsp 1 112 tsp 2 tsp
Tarragon 1 tsp 1 112 tsp 2 tsp
Basil 1 tsp 1 112 tsp 2 tsp
Oregano 1 tsp 1 112 tsp 2 tsp
Parsley 1 tsp 1 112 tsp 2 tsp
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Risina Yeast 1 314 tso 2 tso 2 114 t s ~

CORNMEAL BREAD
1 Lb 1 112 Lb 2 Lb
Water 7 oz 1002 1302
Corn Oil 1 Tbsp 1 112 Tbsp 2 Tbsp
White Flour 1 314 cups 2 112 cups 3 114 cups
Cornmeal 114 CUD 112 CUD 314 CUD
Butter 1 112 Tbsp 2 Tbsp 3 Tbsp
Sugar 1 112 Tbsp 2 Tbsp 2 112 Tbsp
Salt
- 1 tsp 1 112 tsp 2 tsp
Active Drv Yeast, or 2 114 t s ~ 2 112 t s ~ 3t s ~
Quick Rise Yeast 1 314 tsp 2t s ~ 2 114 tsp
NOTE: This loaf will be slightly shorter than usual due to Cornmeal.

( 1 EGG BREAD
1 Lb 1 112 Lb 2 Lb
1 1 :
Water see below see below see below
Eaa (beaten) 1 2 2
White Flour 2 CUDS 3 CUDS 4 CUDS
Butter 2 Tbsp 3 Tbsp 4 Tbsp
Dry Milk 1 Tbsp 1 112 Tbsp 2 Tbsp
Sugar 1 112 Tbsp 2 Tbsp 2 112 Tbsp
Salt 1 tsp 1 112 tsp 2 tsp
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp
NOTE: Combine beaten eoo with water so total liauid volume is 8. 11 or 13 ounces.
TANGY CHEESE BREAD
1Lb 1 112 Lb 2 Lb
Water 9 oz 12 oz 14 oz
White
- Flour 2 cups 3 cups 4 cups
Butter 1 112 T b s ~ 2 Tbso 3 Tbso
Dw Milk 1T b s ~ 1 112 T b s ~ 2Tbs~

Salt
1 112 Tbsp
314 tsp
2 Tbsp
1 tsp
2 112 Tbsp
1 112 tsp
I
Hot Mustard (Dry) 1 114 tsp 1 112 tsp 2 114 tsp
Worcestershire Sauce 1t s ~ 1 112 t s ~ 2t s ~
Fennel Seed 1 114 tsp 1 112 tsp 2 114 tsp
Corn Meal 114 cup 113 cup 112 cup
Grated Cheese 113 CUD 112 CUD 314 CUD
Active Drv Yeast, or 2 114 t s ~ 2 112 t s ~ 3t s ~
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp
NOTE: Due to variations in moisture content of cheeses, amount of water may require adjustment.
We recommend you use "mild" cheeses for best results. Sharp cheese can cause the dough to rise too
quickly and then collapse. Also, this loaf will be slightly shorter than normal due to cornmeal.

RAISIN BREAD
1 Lb 1 112 Lb 2 Lb
Water 8 oz 12 oz 13 oz
White Flour 2 cups 3 cups 4 cups
Butter 1 112 Tbsp 2 Tbsp 3 Tbsp
Drv Milk 1T b s ~ 1 112 T b s ~ 2Tbs~
Sucrar 1 112 T b s ~ 2Tbs~ 2 112 Tbsp
Salt 1 tsp 1 112 tsp 2 tsp
Cinnamon 1 tsp 1 112 tsp 2 tsp
Active Drv Yeast. or 2 114 tso 2 112 t s ~ 3 tso
Quick Rise Yeast 1 314 t s ~ 2t s ~ 2 114 t s ~
Raisins 112 cup 314 cup 1 cup
NOTE: Add raisins at fruit signal. Do not add raisins in clusters, add slowly a few at a time. Chopped walnuts
may also be added. If using rapid mode add raisins 5 minutes before end of kneading (refer to cycle time chart
for your machine).

BANANA BREAD
1 Lb 1 112 Lb 2 Lb
Water 7 oz 9 oz 10 oz
Vanilla 112 tsp 314 tsp 1 tsp
Mashed Banana 112 CUD 112 CUD 213 CUD
White Flour 1 112 CUDS 2 112 CUDS 3 CUPS
Whole Wheat Flour 112 cup 314 cup 1 cup
Gluten 1 Tbsp 1 112 Tbsp 2 -rbsp
Butter 1 112 Tbsp 2 Tbsp 3 Tbsp
Drv Milk 1 112 TbsD 2Tbs~ 2 112 T b s ~
Honey 2 Tbsp 3 Tbsp 4 Tbsp
Salt 1 tsp 1 112 tsp 2 tsp
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 tso 2t s ~ 2 114 t s ~
NOTE: Chopped walnuts may be added at fruit signal. If using rapid mode add walnuts 5 minutes before end
of kneading (refer to cycle time chart for your machine).
CARROT BREAD
1 Lb 1 112 Lb 2 Lb
Water 4 oz 5 112 oz 6 112 oz
Oranae Juice 4 oz 5 112 oz 6 112 oz
White Flour 2 cups 3 cups 4 cups
Butter 1 112 Tbsp 2 Tbsp 3 Tbsp
Dry Milk 1 Tbsp 1 112 Tbsp 2 Tbsp
Sugar 314 Tbsp 1 Tbsp 1 112 Tbsp
Salt 1 tsp 1 112 tsp 2 tsp
Grated Carrot 112 cup 314 cup 1 cup
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 tso 2t s ~ 2 114 tsp
NOTE: Due to varying sugar content of different brands of orange juice, amount of sugar in recipe may require
adiustment.

GARLIC CHEESE BREAD

1 Lb 1 112 Lb 2 Lb
Water 7 oz 10 oz 13oz
White Flour 2 CUDS 3 CUDS 4 CUDS
Butter 1 Tbsp 1 112Tbsp 2 Tbsp
Sugar 1 112 Tbsp 2 Tbsp 2 112 Tbsp
Salt 1 tsp 1 112 tsp 2 tsp
Grated Parmesan Cheese 2Tbs~ 3T b s ~ 4Tbs~
Garlic Powder 112 tsp 314 tsp 1 tsp
Minced Garlic 112 tsp 314 tsp 1 tsp
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 t s ~ 2t s ~ 2 114 tsr,

APPLE OATMEAL BREAD

1 Lb 1 In
. Lb ~
2 Lb
- ~

Water 6 oz 8 oz 9 oz
Frozen Apple Concentrate 2 oz
(Thawed)
White Flour 1 112 CUDS 2 CUDS 3 CUDS
Quick Cooking Oats 112 cup 1 cup 1 cup
Butter 1 112 Tbsp 2 Tbsp 3 Tbsp
Dry Milk 1 Tbsp 2 Tbsp 2 112'Tbsp
Honev 1T b s ~ 2Tbs~ 3Tbs~
Salt 314 tsp 1 tsp 1 114 tsp
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp
/ ONION OLIVE BREAD
Water 8 oz 11 oz 1302
Olive Oil 2 Tbsp 3 Tbsp 4 Tbsp
White Flour 2 CUDS 3 CUDS 4 CUDS

Salt 1 tsp 1 112 tsp 2 tsp

Dried Thyme 314 tsp 1 tsp 1 114 tsp
Chopped Black Olives 114 cup 113 cup 112 cup
Dry Minced Onion 114 cup 113 cup 112 cup
Active Drv Yeast, or 2 114 tsp 2 112 t s ~ 3 tsp
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp

CHEESE DILL BREAD

1 Lb 1 1 R Lb 2 Lb
Water 6 112 oz 9 oz 11 oz
White Flour 2 cups 3 cups 4 cups
Butter 1 112 T b s ~ 2 Tbso 2 112 Tbso
Drv Milk 1T b s ~ 1 112 TbsD 2Tbs~
Sugar 1 112 Tbsp 2 Tbsp 2 112 Tbsp
I

1 tsp 112 tsp 2 tsp

Cottage Cheese 114 cup 112 cup 314 cup
DN Onion 1 112 t s ~ 2t s ~ 2 112 t s ~
Dill Weed 1 112 tsp 2 tsp 2 112 tsp
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp
NOTE: Liquid content of cottage cheese varies. If dough seems dry add 1 or 2 Tbsp of water.

I CATUN BREAD
1 Lb 1112 Lb 2 Lb
Water 8 oz 11 oz 1 3 oz
White Flour 2 CUDS 3 CUDS 4 CUDS
Butter 1 112 T b s ~ 2Tbs~ 3Tbs~'
Dry Milk 1 Tbsp 1 112 Tbsp 2 Tbsp
Brown Sugar 1 112 Tbsp 2 Tbsp 2 112 Tbsp
Salt 1t s ~ 1 112 tso 2 tso
Caiun S ~ i c e s 1 -rbsD 1 112 Tbso 2Tbs~
Tomato Paste 2 tsp 1 Tbsp 1 112 Tbsp
Onion Powder 112 tsp 314 tsp 1 tsp
Parsley Flakes 114 tsp 112 tsp 314 tsp
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 t s ~ 2t s ~ 2 114 tsp
TOklATO BASIL BREAD
1 Lb 1 112 Lb 2 Lb
Water 7 oz 10 oz 120.7
White Flour 2 cups 3 cups 4 cups
Olive Oil 2 Tbsp 3 Tbsp 4 Tbsp
Dry Milk 1 112Tbsp 2 Tbsp 3 Tbsp
Sugar
- 1 112 Tbsp 2 Tbsp 3 Tbsp
Salt 1 tsp 1 112 tsp 2 tsp
Garlic Powder 112 t s ~ 314 t s ~ 1t s ~
Dried Basil 1 tsp 1 112 tsp 2 tsp
Cornmeal 1 Tbsp 1 112 Tbsp 2 Tbsp
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp
Sun-Dried Tomatoes 1 Tbsp 114 cup 113 cup
(choDDed\
Grated Parmesan Cheese 1 Tbsp 114 cup 113 cup
NOTE: Add tomatoes and cheese at fruit signal. If you are using RAPID mode add tomatoes and cheese
5 minutes before the end of kneading. Refer to cycle time chart for your machine.

FRENCH MODE RECIPES

These loaves will be smaller than normal due to lower sugar content.

CRUSTY FRENCH BREAD

1 Lb 1 In
~ . Lb
- 2 Lb
-

Water 8 oz 11 02 1302
White Flour 2 cups 3 cups 4 cups
Sugar 1 Tbsp 1 112 Tbsp 2 Tbsp
Salt 1t s ~ 1 112 t s ~ 2t s ~
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp

B A C O N ON'ION BREAD
1 Lb 1 1/2 Lb 2 Lb
Water 7 oz 10 oz 1302
White Flour 2 CUDS 3 CUDS 4 CUDS
Butter 1 Tbsp 1 112 Tbsp 2 Tbsp
Dry Milk 1 Tbsp 1 112 Tbsp 2 'rbsp
Suaar 1T b s ~ 1 112 T b s ~ 2Tbs~
Salt 1 tsp 1 112 tsp 2 tsp
Dry Crumbled Bacon 2 Tbsp 3 Tbsp 4 Tbsp
Dry Minced Onion 1 'rbsp 1 112 Tbsp 2 Tbsp

Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp

Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp
 WHOLE WHEAT MODE RECIPES
These loaves will be slightly smaller than normal due to the use of whole wheat flour.

HONEY WHOLE WHEAT

1 Lb 1112 Lb 2 Lb
Water 7 112 oz 10 oz 13 oz
Whole Wheat Flour 2 cups 3 cups 4 cups
Honey 114 cup 113 cup 112 cups + 1 Tbsp
Salt 1 tso 1 112 tso 2 tso
Gluten 1 Tbso 1 112 Tbso 2 Tbso
Butter 1 Tbsp 1 112 Tbsp 2 Tbsp
Dry Milk 1 Tbsp 2 Tbsp 2 112 Tbsp
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 tsp 2 tsp 2 114tsp
NOTE: For a less sweet flavour use molasses instead of honey. Loaf will be darker than usual. If this bread
rises too much, cut back on gluten by 114 - 112 tsp.

LIGHT WHOLE WHEAT

Follow recipe for Honey Whole Wheat but use 50% white flour and 50% whole wheat flour and reduce gluten
by 112 tsp for 1 Ib or 1 112 Ib loaf and 314 tsp for 2 Ib loaf.

EUROPEAN BLACK BREAD

1 Lb 1 112 Lb 2 Lb
Water 7 oz 10 oz 13 oz
Cider Vinegar 314 tsp 1 tsp 1 112 ts:,
White Flour 1 112 cups 2 114 cups 3 cups
Rye Flour 112 cup 314 cup 1 cup
Oat Bran 114 cup 114 cup + 1 tsp 112 cup
Butter 1 Tbso 1 112 Tbso 2 Tbso
Sucrar 1 112 Tbsp 2 Tbso 2 112 Tbso
Salt 1 tsp 1 112 tsp 2 tsp
Caraway Seeds 1 tsp 2 tsp 2 112 tsp
Dried Minced Onion 1 tsp 2 tsp 2 112 tsp
Unsweetened Cocoa 2 Tbso 3 Tbso 4 Tbso
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp
NOTE: This loaf will be smaller than others.
PUMPERNICKEL
1 Lb 1 112Lb 2 Lb
Water 7 oz 10 oz 13 oz
White Flour 1 cup 1 112 cups 1 314 cups
Whole Wheat Flour 113 cup 112 cup 314 cup
Rve Flour U3 CUD 1 CUD 1 112 CUDS
Butter 1 112 Tbsp 2 Tbsp 3 Tbsp
Dry Milk 1 Tbsp 1 112 Tbsp 2 Tbsp
Sugar 1 112 Tbsp 2 Tbsp 2 112 Tbsp
Salt 1 tso 1 112 t s ~ 2t s ~
Cornmeal 2 Tbsp 114 cup 113 cup
Powdered Cocoa 2 Tbsp 2 112 Tbsp 3 112 Tbsp
Molasses 2 112 Tbsp 3 112 Tbsp 4 112 'rbsp
Instant Coffee 114 tsp 112 tsp 1 tsp
Caraway Seeds 1 tsp 2 tsp 3 tsp
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp
NOTE: Due to the heavy flours used, this loaf will be smaller and darker than the others.

7 GRAIN WHOLE WHEAT

1 Lb 1 112 Lb 2 Lb
Water 7 oz 9 02 1 2 oz
Whole Wheat Flour 1 314 CUDS 2 112 CUDS 3 112 CUDS
Butter 1 Tbsp 1 112 Tbsp 2 Tbsp
Dry Milk 1 Tbsp 1 112 Tbsp 2 Tbsp
Honey 114 cup 113 cup 112 cup + 1 Tbsp
Salt 1t s ~ 1 112 t s ~ 2t s ~
Gluten 112 tsp 1 tsp 1 112 tsp
Multi-Grain Cereal 114 cup 112 cup 112 cup
Active Drv Yeast, or 2 114 t s ~ 2 112 t s ~ 3t s ~
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp

LIGHT RYE B R E A D
1 Lb 1 112 Lb 2 Lb
Water 7 112 oz 9 112 02 12 oz
White Flour 1 114cup 1 718 cups 2 112 cups
Rve Flour 314 CUD 1 118 CUDS 1 112 CUDS
Butter 1 Tbsp 1 112 Tbsp 2 Tbsp
Sugar 1 112 Tbsp 2 Tbsp 2 112 Tbsp
Salt 1 tsp 1 112 tsp 2 tsp
Carawav 1T b s ~ 1 112 T b s ~ 2Tbs~
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp
 DOUGH MODE RECIPES
PIZZA DOUGH
1 Lb 1 112 Lb 2 Lb
Water 8 oz 11 oz 13 oz
Olive Oil 1 112 Tbsp 2 Tbsp 2 112 Tbsp
White Flour 2 cups 3 cups 4 cups
Whole Wheat Flour 2Tbs~ 3Tbs~ 4Tbs~

Salt 314 tsp 1 tsp 1 112 tsp

Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp
1 Ib - Makes 1 12" pizza round -thick crust,
1 112 Ib - Makes 2 12" pizza rounds,
2 Ib - Makes 2 9-1 0" rounds or 2 12-14" pizza rounds
1. Divide dough into separate balls. On a floured surface roll into pizza rounds. Pinch around edges to form
a small rim.
2. Place on a lightly greased pan or dry pizza stone and cover with sauce, cheese and other toppings
as desired.
3. Bake at 350-375°F for 15-20 minutes. Check cookina Droaress ~eriodicallv.

PIZZA D O U G H VARIATIONS
WHOLE WHEAT PIZZA D O U G H
Prepare as above, except use half whole wheat flour and half white flour instead of all white flour.

BASIL-PARMESAN PIZZA 'DOUGH

Preoare as above. e x c e ~add:
t 1 Lb 1 112 Lb 2 Lb
Grated Parmesan Cheese 3Tbs~ 114 CUD 112 CUD
Basil 314 tsr, 1 tsr, 1 112 tsp

TACO PIZZA DOUGH

P r e ~ a r eas above. e x c e ~add:
t 1 Lb 1 112 Lb 2 Lb
Cornmeal 2T b s ~ 3Tbs~ 4Tbs~
Taco Seasoning Mix 1 Tbsp 2 Tbsp 3 Tbsp

Add your favourite toppings to any of the crusts or try one of the following suggestions:
Try green pepper, red onion, tomato and mozzarella cheese on the Basil-Parmesan crust; try mushrooms,
Provolone cheese and pepperoni or Canadian bacon on the white or wheat crust; top the Taco crust with taco
sauce, cooked ground beef, onion, green pepper and cheddar cheese - add shredded lettuce and chopped
tomato just before serving.
DINNER ROLLS
1 Lb 1 112 Lb 2 Lb
Water 8 oz 11 oz 1302
White Flour 2 cups + 2 Tbsp 3 113 cups 4 112 cups
Butter 2 Tbso 3 Tbso 4 Tbso
Dry Milk 1 Tbsp 2 Tbsp 3 Tbsp
Sugar 1 112 Tbsp 2 Tbsp 3 Tbsp
Salt 1 tso 1 112 tso 2 tso
Active Drv Yeast. or 2 114 t s ~ 2 112 tso 3 tso
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp
Topping: 1 egg (beaten)
Onion Topping: 2 Tbsp melted butter, 1 ~ b s dry p onion soup mix
1 Ib - Makes 8 rolls, 1 112 Ib - Makes 12 rolls, 2 Ib - Makes 16 rolls
1. Divide dough into separate balls on a lightly greased pan.
2. Slightly flatten each ball with the palm of your hand.
3. Cover and let rlse for 30-40 minutes.
4. Brush with egg topping.
5. Bake at 350-375°F for 12-16 minutes until qolden brown.

ITALIAN BREAD STICKS

1 Lb 1 112Lb 2 Lb
Water 8 oz 11 oz 13 oz
White Flour 2 cups 3 cups 4 cups
Whole Wheat Flour 2 Tbso 113 CUD 112 CUD
Butter 1 112 Tbsp 2 Tbsp 3 Tbsp
Dry Milk 2 Tbsp 3 Tbsp - . 4 Tbsp
Sugar 1 112 Tbsp 2 Tbsp 3 Tbsp
Salt 1 tsp 1 112 tsp 2 tsp
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 tsp 2 tsp 2 114 tsp
TOPPING: 2 T b s ~ melted butter
1 Tbsp garlic salt
1 tso Parmesan cheese
1 Ib - Makes 10-12 sticks, 1 112 Ib - Makes 15-18 sticks. 2 Ibs - Makes 20-24 sticks
1. Roll dough into large rectangle. Brush with melted butter and sprinkle with garlic salt/cheese mixture.
2. Using a pizza cutter cut into 1 inch strips.
3. Place strips on 1 or 2 larae ~ r e a s e d
cookie sheets.
4. Bake at 375°F for 14-16 minutes until golden brown.
 BAGELS
1 Lb 1 112 Lb 2 Lb
Water 8 oz 11 oz 13oz
White Flour 2 cups 3 cups 4 cups
Whole Wheat Flour 2 Tbsp 113 cup 112 cup

II (
(
Butter
Dry Milk
Sugar
1 112 Tbsp
2 Tbsp
1 Tbsp
2 Tbsp
3 Tbsp
1 112 Tbsp
3 Tbsp
4 Tbsp
2 Tbsp
II
I I salt 1 tsp 1 112 tsp 2 tsp I
j 1
Active Dry Yeast, or
Quick Rise Yeast
TOPPING: 1 egg (beaten)
2 114 tsp
1 314 tsp
2 112 tsp
2 tsp
3 tsp
2 114 tsp II
i 1 1 Ib - Makes 8 bagels, 1 112 Ib - Makes 12 bagels, 2 Ib - Makes 16 bagels
1. Cut dough into separate pieces and roll into balls.
I
2. Make a 1" hole in the centre of each ball with finger and form a ring shape.
3. Cover and let rise for 30 minutes.
4. Bring 2 quarts of water and 2 Tbsp sugar to a gentle boil. Add bagels 2 at a time and boil uncovered for
2 minutes, turning once.
5. Place bagels on a greased cookie sheet and brush with egg.
6. Bake at 375°F for 30 minutes until aolden brown.

II C I N N A M O N ROLLS
Milk
1 Lb
6 oz
1 112 Lb
8 oz
2 Lb
9 oz
Water 2 Tbsp 3 Tbsp 4 Tbsp
Large egg (beaten) 1 1 1
Butter 3 Tbso 114 CUD 112 CUD
White Flour 2 114 CUDS 3 113 CUDS 4 112 CUDS
Sugar 2 Tbsp 3 Tbsp 4 Tbsp
Salt 112 tsp 314 tsp 1 tsp
Active Dry Yeast, or 2 114 tsp 2 112 tsp 3 tsp
Quick Rise Yeast 1 314 t s ~ 2t s ~ 2 114 t s ~
FILLING AND TOPPING: -
Chopped Almonds (toasted) 113 cup 112 cup 314 cup
Suaar 2 Tbso 114 CUD 112 CUD
1 Ground Cinnamon 1 tsp 1 114 tsp 1 112 tsp
Butter (softened) 1 Tbsp 2 Tbsp 3 Tbsp
GLAZE: Combine 112 cup sifted powdered sugar, 114 tsp vanilla extract and enough milk (2-3 tsp) to make
glaze of drizzling consistency, This glaze can be doubled to make enough for 2 Lb recipe size.
When dough cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead
in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before
sha~ina.Meanwhile. for fillina. stir toaether almonds. suaar and cinnamon.
For 1 Ib recipe: Roll dough into a 12 x 8 inch rectangle. Spread with 1 Tbsp softened butter. Sprinkle with
filling mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut
into 9 equal slices. Place cut side up in a greased 8 x 8 x 2 inch baking pan.
For larger recipes: Cut dough in half and proceed as above, using half the ingredients for each rectangle.
Place all slices into laraer Dan - bia enouah to hold all slices.
For each recipe: Cover dough and let rise in a warm, draft-free place until almost doubled in size, 20-30
minutes. Bake rolls at 350°F for 25-30 minutes or until done. Cool slightly; remove from pan. Drizzle glaze
Over warm rolls. Serve warm.
1 Ib - Makes 10-12 rolls. 1 112 Ib - Makes 15-18 rolls. 2 Ib - Makes 20-24 rolls
 LIMITED WARRANTY
This appliance is warranted by Charlescraft for 2 (two) years from the date of purchase to
be free from any defects in material and workmanship. If, during this 2 (two) year period,
this appliance becomes defective or fails to operate, simply return it to Charlescraft with
proof of purchase (original sales slip), and it will be repaired or replaced. Include cheque
or money order for $10.00 + GST (Ontario residents add 8% PST) to cover handling
charges. This warranty applies only to consumer use. This warranty is void if the unit has
been dropped, abused, altered, misused, or tampered with in any manner.

Models HBC110/210/910 715/815 7201820

IMPORTANT
If you are not achieving satisfactory results (i.e., taste, texture, size) with your Charlescraft Breadmaker,
but your machine is completiag the full operating cycle as described in the instructions, then your unit
is NOT defective. The most likely causes of unsatisfactory results are: improper measuring of ingredients,
placing of ingredients in bread pan in the wrong order, using ingredients that are not fresh,
or allowing the yeast to come in contact with liquid.

FOR LOST OR MISSING PARTS, COIVTACT CHARLESCRAFT FOR PRICING AND AVAILABILITY.

BEFORE RETURNING YOUR BREADMAKER, CHECK TO SEE THAT YOU ARE USING
FRESH INGREDIENTS AND THAT YOU FOLLOW THE RECIPES EXACTLY. WHEN YOU PUT
YEAST INTO THE BREAD PAN, ALWAYS PUT IT IN LAST AND DO NOT ALLOW IT
TO COME INTO CONTACT WITH ANY LIQUID.

If you require assistance, please call Charlescraft at (416) 255-8181,

1-(800) 414-5027 (outside area code 416) or fax (416) 255-8185.

CHARLESCRAFT
127 BROCKHOUSE ROAD
TORONTO, ONTARIO
M8W 2x1