lemon juice oil sugar salt dry milk bread flour soy flour active dry yeast 1 cup 1 tsp.......................... ........2 TBL 7Jjlk 1 tsp 1/4 cup 2 1/2 cups 6fBL 7 ' 1 3/4 tsp ................................... cinnamon* raisins* ■ ........... ..... 1 tsp _ 1/:2 cup ..........-—...... ^program 2 J *add at the beep -28- SOY HERB For best results use light baking control selection. 1 1/2 pounds water 80°F/27°C lemon juice oil sugar salt dry milk dried dill weed garlic salt dry mustard

. 58 Full Flavors.................................................................., ... 57 -18- BREAD ... AS EASY AS 1 - 2 - 3 1. Add ingredients to the-bread pan in the order listed. Place the bread pan in the bread machine. 2. Close the lid. Select the desired setting. Press START. 3. When finished baking, remove bread pan from the bread machine. Invert and shake to remove the loaf. Allow loaf to cool standing upright on a wire rack before slicing. FOOD GUIDE PYRAMID A Guide To Daily

Form the dough into the desired shape and immediately freeze for one hour to harden. Remove from the freezer and wrap in plastic wrap. Next, place it in a plastic bag and seal. Dough can be kept in the freezer for up to four weeks. Thaw the dough in plastic bag in the refrigerator overnight or for several hours. Unwrap and place on baking container. Cover and let stand in warm, draft free place until double the original size. Because the dough is not room temperature, you will find it takes long

CAUTION - TO REDUCE THE RISK OF ELECTRIC SHOCK, DO NOT REMOVE COVER (OR BACK). WARNING: To reduce the risk of fire or electric shock, do not expose this appliance to rain or moisture. Table of Contents 1. Important Safeguards7 Additional Important Safeguards7 Short Cord Instructions8 Electric Power8 Polarized Plug8 2. About Your Beyond Breadmaker9 A Breadmaker that Connects to the Internet?9 Special Features9 Before First Use10 3. Getting Acquainted With Your Beyond Breadmaker11 Breadmaker Featu

Close lid. 9. Select DOUGH PROGRAM and press START. 10. At the beep during the kneading process, check the dough ball. It should be slightly tacky to the touch. At this time push down any dough or flour that may be on the sides of the pan. 11. When the beeper sounds, the dough is finished. Use oven mitts to carefully remove the bread pan. 12. Turn bread pan upside down and shake several times to remove the dough. Do not use metal utensils inside the bread pan or Bread Maker. 13. Place on a light

loaf Water 115°-125°F/43°-51°C (warm) 11.3 cups + 1 TBL Salt 1 tsp Sugar 2 TBL Sharp Cheddar Cheese, shredded 3.4 cup Dried Onion 2 TBL Bread Flour 4 cups RED STAR® QUICK•RISE™ Yeast 41.2 tsp or Bread Machine Yeast 41.2 tsp Program: FAST BAKE™ 31. Italian Herb Bread Italian Herb Bread Water 115°-125°F/43°-51°C (warm) 11.2 cups + 2 TBL Oil 6 TBL Salt 11.2 tsp Sugar 3 TBL Dry Milk 2 TBL Italian Seasoning 2 TBL Bread Flour 4 cups RED STAR® QUICK•RISE™ Yeast 41.2 tsp or Bread Machine Yeast 41.2 tsp

46. Bread Maker Use and Care Guide Bagel Dough Bagel Dough Water 80°F/27°C 1 cup Sugar 11.2 TBL Salt 1 tsp Bread Flour 3 cups RED STAR® Active Dry Yeast 21.4 tsp or RED STAR® QUICK•RISE™ Yeast 11.2 tsp or Bread Machine Yeast 11.2 tsp Program: DOUGH Glaze Egg, beaten 1 Toppings (optional) Sesame Seeds, Poppy Seeds, Cracked Wheat, Wheat Flakes or Dried Onion Flakes Banana Wheat Bagel Dough 12 bagels Egg, room temperature plus 1 enough Water 80°F/27°C to equal 1 cup Oil 2 TBL Honey 1 TBL Salt 11.2

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 Before Your First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Bread Maker Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3 Introduction To Your Bread Maker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . .

Sprinkle with poppy seeds and bake at 375°F/190°C 25 minutes, or until done. ^ Pita Pocket Dough 20 pita pockets \ water 80°F/27°C 1 1/3 cups olive oil 8 tsp sugar 4 tsp salt 1 1/4 tsp bread flour 2 cups whole wheat flour 1 1/3 cups active dry yeast 2 1/2 tsp V Program И1 J Method 1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a smooth ball. 2 . Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking s