Manuel d'utilisation / d'entretien du produit Bead Maker du fabricant Breadman
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BK2000BQ RECIPE BOOK BREADMAN ® BREAD M AKER www .br eadman.com INSTRUCTIONS & TIPS see reverse side Bring Home the Baker y TM ❍ BK2000B ❍ BK2000BQ.
T ABLE OF CONTENTS CYCLE RECIPE PA G E WHITE Basic White Br ead ....................................................6 Multi-Seeded White Br ead .......................................7 Beer Br ead ......................................................
4 5 CYCLE RECIPE PA G E 1-LB. LO AF RECIPES Basic White Br ead, 1-lb. loaf ........................... 87 Multi-Seeded Whit e Bread, 1-lb. l oaf .............. 88 Oatmeal Br ead, 1-lb. l oaf ................................ 89 Coc onut Hazelnut Br ead, 1-lb.
6 7 BASIC WHITE BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 87. INGREDIENTS 1½-LB. 2-LB. 2½-LB. W ater (80°F – 90°F) 1¼ cups 1½ cups 1¾ cups Unsalted butter or mar garine, cut in pieces 2 tbsp. 3 tbsp. ¼ cup Sugar 2 tsp. 1 tbsp.
8 9 BEER BREAD INGREDIENTS 1½-LB. 2-LB. Beer (80°F – 90°F) ½ cup ¾ cup W ater (80°F – 90°F) ½ cup ½ cup Gr een onions, chopped ¼ cup ¾ cup Sugar 2 tsp. 1 tbsp. Salt 1 tsp. 1¼ tsp. Br ead flour 3 cups 3¾ cups Br ead machine yeast 1½ tsp.
10 11 ANADAMA BREAD INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) 1 cup + 2 tbsp. 1½ cups Molasses 3 tbsp. ¼ cup Dry skim milk powder 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. Unsalted butter or mar garine, cut in pieces 1½ tbsp. 2 tbsp. Y ellow c ornmeal ½ cup ¾ cup Br ead flour 4 cups 4½ cups Br ead machine yeast 1½ tsp.
12 13 MAPLE W ALNUT BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 91. INGREDIENTS 1½-LB. 2-LB. 2½-LB. W ater (80°F – 90°F) 1 cup + 2 tbsp. 1 1 / 3 cups 1½ cups V egetabl e oil 4 tbsp. 6 tbsp. 6 tbsp. Maple syrup (not pan- cak e syrup) 6 tbsp.
14 15 ONION CHEESE BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 93. INGREDIENTS 1½-LB. 2-LB. 2½-LB. W ater (80°F – 90°F) ½ cup ¾ cup 1 cup Cottage cheese 1 / 3 cup ½ cup 2 / 3 cup Shr edded Swiss cheese ¼ cup ½ cup 2 / 3 cup Grated P armesan cheese 3 tbsp.
16 17 CARA WA Y RYE BREAD INGREDIENTS 1½-LB. 2-LB. Lar ge eggs, at room temperatur e 1 2 W ater (80°F – 90°F) Enough to measur e 1¼ cups with egg Enough to measur e 1¾ cups with egg Oil 3 tbsp. ¼ cup Honey 3 tbsp. ¼ cup Dry skim milk powder 2 tbsp.
18 19 OA TMEAL PECAN BREAD INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) 1¼ cups 1½ cups Molasses ¼ cup 1 / 3 cup V egetabl e oil 1 tbsp. 1½ tbsp. Salt 1½ tsp. 2 tsp. Dry oatmeal, instant or r egular ½ cup 2 / 3 cup Whole wheat flour 1 cup 1 1 / 3 cups Br ead flour 2½ cups 2 2 / 3 cups Br ead machine yeast 2 tsp.
20 21 WHOLE WHEA T RAISIN BREAD N ote : F or 1-lb. loaf r ecipe, please r ef er to page 97. INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) 1¼ cups 1 2 / 3 cups Unsalted butter or mar garine, cut in pieces 2 tbsp. 2½ tbsp. Honey 4 tsp. 2 tbsp. Grated or ange peel 4 tsp.
22 23 CLASSIC FRENCH BREAD INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) 1¼ cups 1¼ cups Sugar 1 tbsp. 1 tbsp. Salt 1¼ tsp. 1½ tsp. Br ead flour 3 2 / 3 cups 4 cups Br ead machine yeast 1½ tsp. 1½ tsp. 1. Measur e ingredients int o bread pan in the or der listed.
24 25 HERBED FRENCH BREAD INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) 1 cup 2 cups Olive oil 2 tsp. 2 tbsp. Instant minc ed onion 2 tsp. 2 tbsp. F resh par sley, chopped 1 tbsp. 2 tbsp. F resh garlic, minc ed 1½ tsp. 1½ tbsp. Sugar 1 tbsp. 1½ tbsp.
26 27 OLIVE ROSEMARY FRENCH BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 99. INGREDIENTS 1½-LB. 2-LB. 2½-LB. W ater (80°F – 90°F) 1½ cups 1 2 / 3 cups 2 cups Olive oil 2 tsp. 1 tbsp. 1½ tbsp. Rosemary garlic seasoning blend 1½ tsp.
28 29 HERBED IT ALIAN LO AF Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 100. INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) 1 cup 1¼ cups Olive oil 1½ tbsp. 2 tbsp. Instant minc ed onion 1½ tbsp. 2 tbsp. F resh par sley, chopped 2 tbsp.
30 31 PEPPERONI P ARMESAN BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 101. INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) ¾ cup 1 cup Finely chopped pepper oni 1 / 3 cup ½ cup Mozzar ella cheese 1 cup 1¼ cups Italian seasoning ¾ tsp.
32 33 CINNAMON RAISIN BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 102. INGREDIENTS 1½-LB. 2-LB. Lar ge eggs, at room temperatur e 1 1 W ater (80°F – 90°F) Enough to measur e 1 cup with egg Enough to measur e 1½ cups with egg Firmly pack ed light br own sugar 1½ tbsp.
34 35 CHERRY ALMOND BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 104. INGREDIENTS 1½-LB. 2-LB. 2½-LB. Lar ge eggs, at room temperatur e 1 1 2 W ater (80°F – 90°F) Enough to measur e ¾ cup with egg Enough to measur e 1 cup with egg Enough to measur e 1¼ cups with egg Unsalted butter or mar- garine, cut in pieces 1½ tbsp.
36 37 CRANBERRY ORANGE BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 105. INGREDIENTS 1½-LB. 2-LB. Lar ge eggs, at room temperatur e 1 1 W ater (80°F – 90°F) Enough to measur e 1½ cups with egg Enough to measur e 2 cups with egg Sugar 2 tbsp.
38 39 PUMPKIN APPLE BREAD INGREDIENTS 1½-LB. 2-LB. W ater (80°F – 90°F) ½ cup 2 / 3 cup Pumpkin pur ee ½ cup 2 / 3 cup Lar ge eggs, at room temperatur e 1 2 Honey 3 tbsp. ¼ cup Dry skim milk powder ¼ cup 1 / 3 cup Unsalted butter, cut in pieces 1 tbsp.
40 41 TROPICAL FRUIT BREAD Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 106. INGREDIENTS 1½-LB. 2-LB. 2½-LB. Lar ge eggs, at room temperatur e 112 W ater (80°F – 90°F) Enough to measur e ¾ cup with egg Enough to measur e 1 cup with egg Enough to measur e 1¼ cup with egg Dry skim milk powder 1½ tbsp.
42 43 GLUTEN FREE BUTTERMILK BREAD (2-LB.) N ote : F or 1-lb. loaf r ecipe, please r ef er to page 107. INGREDIENTS 1¼ cups water (80°F – 90°F) 3 lar ge eggs, at room t emperatur e ¼ cup unsalted butter or mar garine, cut in pieces 1 tsp.
44 45 GLUTEN FREE PUMPERNICKEL BREAD (2-LB.) Note: F or 1-lb. loaf r ecipe, pl ease ref er to page 109. INGREDIENTS 1½ cups water (80°F – 90°F) 3 lar ge eggs, at room t emperatur e 3 tbsp. molasses 2 tbsp. canola oil 1 tsp. cider vinegar 2 cups white rice flour 2 / 3 cup potato st arch 1 / 3 cup tapioca flour 3 tbsp.
46 47 SPEL T BREAD (2-LB.) INGREDIENTS 1 cup + 1 tbsp. water (80 – 90°F) 2 tbsp. unsalted butter or mar garine, cut in pieces ½ tsp. salt 3 tbsp. dry skim milk powder 3 tbsp. sugar 3 cups spelt flour 1 tsp. br ead machine yeast 1. Measur e ingredients int o bread pan in the or der listed.
48 49 BANANA MAC ADAMIA BREAD (2-LB.) INGREDIENTS 2 / 3 cup milk 1 cup mashed banana, about 2 medium 2½ cups all-purpose flour 1 cup sugar ½ cup unsalted butter or mar garine, softened 2 eggs, slightly beat en 2½ tsp. baking powder ½ tsp. baking soda ¾ tsp.
50 51 GINGERBREAD QUICK BREAD (2-LB.) INGREDIENTS 2 cups all-purpose flour ½ cup firmly pack ed light br own sugar 2 tbsp. candied ginger, finel y chopped 2 tsp. gr ound ginger 2 tsp. baking soda 1 tsp. gr ound cinnamon ½ tsp. gr ound allspice ¾ tsp.
52 53 ORANGE W ALNUT QUICK BREAD (2-LB.) INGREDIENTS 2¼ cups all-purpose flour 1 cup toasted walnuts, chopped ¾ cup sugar 2 tbsp. grated or ange peel 4 tsp. baking powder ¼ tsp. salt ¼ cup unsalted butter or mar garine, softened ¾ cup milk ½ cup sour cr eam 2 lar ge eggs, slightly beaten 1.
54 55 DINNER ROLLS INGREDIENTS ¼ cup milk (80°F – 90°F) ¼ cup + 2 tbsp. water (80°F – 90°F) 1 lar ge egg, at room t emperatur e ¼ cup sugar 2 tbsp. unsalted butter or mar garine, cut in pieces ½ tsp. salt 2½ cups br ead flour 2¼ tsp. active dry or br ead machine yeast 1.
56 57 ONION ROLLS INGREDIENTS 1 cup milk (80°F – 90°F) 2 lar ge eggs, at room t emperatur e ¼ cup sugar 6 tbsp. unsalted butter or mar garine, cut in pieces 1 tbsp. instant minc ed onion 1 tsp. caraway seeds ½ tsp. salt 3¼ cups br ead flour 2¼ tsp.
58 59 WHOLE WHEA T PIZZA DOUGH INGREDIENTS 1 1 / 3 cups water (80°F – 90°F) ¼ cup olive oil 1½ tsp. salt 2½ cups br ead flour 1 cup whole wheat flour 2 tsp. br ead machine yeast 1. Measur e ingredients int o bread pan in the or der listed. 2.
60 61 GRISSINI Note: Grissini ar e Italian-styl e pencil-thin br eadsticks. INGREDIENTS 1 cup water (80°F – 90°F) 1 / 3 cup olive oil 2 tsp. sugar 1½ tsp. salt 3 cups br ead flour 2 tsp. br ead machine yeast 1. Measur e ingredients int o bread pan in the or der listed.
62 63 APPLE FILLED BAKED DOUGHNUTS INGREDIENTS ¼ cup milk ¼ cup + 2 tbsp. water (80°F – 90°F) 1 lar ge egg, at room t emperatur e ¼ cup sugar 2 tbsp. unsalted butter or mar garine, cut in pieces ½ tsp. salt 2½ cups br ead flour 2¼ tsp. active dry or br ead machine yeast Filling (r ecipe below) 1.
64 65 RASPBERRY PECAN TWIST INGREDIENTS ¾ cup milk (80°F – 90°F) ¼ cup water (80°F – 90°F) 4 lar ge eggs, at room t emperatur e 1 / 3 cup + 1 tbsp. sugar 3 tbsp. unsalted butter or mar garine, cut in pieces ½ tsp. salt 4 cups br ead flour 2¼ tsp.
66 67 SWEET PO T A TO PEC AN BRAID INGREDIENTS 2 / 3 cup milk (80°F – 90°F) 1 lar ge egg, at room t emperatur e ½ cup mashed cook ed sweet potato ¼ cup firmly pack ed light br own sugar 2 tbsp. unsalted butter or mar garine, cut in pieces ½ tsp.
68 69 HOLIDA Y STOLLEN INGREDIENTS 2 / 3 cup milk (80°F – 90°F) ¼ cup water (80°F – 90°F) 1 lar ge egg, at room t emperatur e 3 tbsp. unsalted butter or mar garine, cut in pieces ¼ cup sugar 1 tbsp. grated l emon peel 1 tbsp. grated or ange peel ½ tsp.
70 71 L OW C ARB WHOLE WHEA T BREAD (2 LB.) NOTE: F or 1-lb. l oaf recipe, pl ease r efer to page 112. INGREDIENTS 2 cups water (80°F – 90°F) ¼ cup unsalted butter or mar garine, cut in pieces 2 lar ge eggs, at room t emperatur e 2 tsp. lemon juic e 1¾ tsp.
72 73 L OW C ARB ALMOND BREAD (2 LB.) INGREDIENTS ½ cup water (80°F – 90°F) ½ cup heavy cr eam (80°F – 90°F) 1 lar ge egg, at room t emperatur e ½ tsp. molasses ¾ tsp. salt ¾ cup vital wheat gluten ½ cup almond flour ½ cup wheat bran 1 / 3 cup pumpkin seeds ¼ cup rice pr otein powder 2 tbsp.
74 75 L OW C ARB PECAN BREAD (2 LB.) INGREDIENTS 1 2 / 3 cups water (80°F – 90°F) 2 lar ge eggs, at room t emperatur e 2 tbsp. oil 1 tbsp. liquid lecithin 2 tsp. fr esh lemon juic e ¼ cup unsalted butter or mar garine, cut in pieces ¼ cup Splenda ® * 2 tsp.
76 77 BLUEBERRY MANGO PRESERVES INGREDIENTS 2 cups fr esh blueberries 1 cup fr esh mango, coarsel y chopped ¾ cup sugar 1 tbsp. grated lime peel 1 tbsp. fr esh lime juice 1 pkg. (1.75 oz.) powder ed pectin 1. Measur e ingredients in or der list ed into bread pan.
78 79 PEACHY LEMON PRESERVES INGREDIENTS 3 cups fr esh peaches, coarsel y chopped (about 1½ lbs.) 1 cup sugar 1 tbsp. gated l emon peel 2 tbsp. fr esh lemon juic e 1 pkg. (1.75 oz.) powder ed pectin 1. Measur e ingredients in or der list ed into bread pan.
80 81 RASPBERRY MANGO PRESERVES INGREDIENTS 2 cups fr esh raspberries 1 lar ge ripe mango, peeled, seeded and c oarsely chopped ¾ cup sugar 1 tbsp. fr esh lemon juic e 1 pkg. (1.75 oz.) powder ed pectin 1. Measur e ingredients in or der list ed into bread pan.
82 83 CURRIED APPLE MANGO MARMALADE INGREDIENTS 2½ cups apples, dic ed 1 lar ge ripe mango, peeled, seeded and c oarsely chopped ¾ cup sugar 2 tsp. minced fr esh ginger ½ tsp. curry powder ¼ tsp. cayenne powder 1 pkg. (1.75 oz.) powder ed pectin 1.
84 85 APPLE CURRY CHUTNEY INGREDIENTS 2½ cups apples, finel y chopped ¾ cup sugar 1 jalapeno, seeded and diced 2 tsp. minced fr esh ginger ½ tsp. curry powder 2 tbsp. apple juic e 1 pkg. (1.75 oz.) powder ed pectin 1. Measur e ingredients in or der list ed into bread pan.
86 87 BASIC WHITE BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) 2 / 3 cup Unsalted butter or mar garine, cut in pieces 1 tbsp. Sugar 2 tsp. Dry skim milk powder 1 tbsp.
88 89 MUL TI-SEEDED WHITE BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) ¾ cup V egetabl e oil 1 tbsp. Sugar 1½ tsp. Dry skim milk powder 2 tbsp. Sunflower seeds 3 tbsp.
90 91 COCONUT HAZELNUT BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) ¾ cup Unsalted butter or mar garine, cut in pieces 1 tbsp. Unsweetened c oconut ¼ cup Chopped candied ginger 1 tbsp Light br own sugar 1½ tsp.
92 93 SWISS CHEESE BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Buttermilk (80°F – 90°F) ½ cup W ater (80°F – 90°F) ¼ cup Shr edded Swiss cheese ½ cup Honey 2 tsp. Baking powder ¾ tsp.
94 95 100% WHOLE WHEA T BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) ¼ cup Milk (80°F – 90°F) ½ cup Unsalted butter or mar garine, cut in pieces 1 tbsp.
96 97 WHOLE WHEA T CRANBERRY BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) ¾ cup Unsalted butter or mar garine, cut in pieces 1½ tbsp. Honey 1 tbsp. Grated or ange peel 1 tbsp.
98 99 YOGURT WHOLE WHEA T BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Plain nonfat y ogurt (80°F – 90°F) ½ cup W ater (80°F – 90°F) 1 / 3 cup V egetabl e oil 2 tsp. Maple syrup (not panc ake syrup) 1 tbsp.
100 101 HERBED IT ALIAN LO AF, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) 1 cup Olive oil 1 tbsp. Instant minc ed onion 1 tbsp. Chopped fr esh parsle y 2 tbsp.
102 103 CINNAMON RAISIN BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. 1-LB. (EACH) 1-LB. (EACH) Lar ge eggs, at room t emperatur e 1 W ater (80°F – 90°F) ½ cup Firmly pack ed light br own sugar 1 tbsp.
104 105 CHERRY ALMOND BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Lar ge eggs, at room t emperatur e 1 W ater (80°F – 90°F) ½ cup Unsalted butter or mar garine, cut in pieces 1 tbsp.
106 107 TROPICAL FRUIT BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Lar ge eggs, at room t emperatur e 1 W ater (80°F – 90°F) ½ cup Dry skim milk powder 1 tbsp. T r opical fruit bits ½ cup Unsalted butter or mar garine, cut in pieces 1 tbsp.
108 109 GLUTEN FREE HERB BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) ¾ cup Cheese & chive egg beater s, at r oom temperatur e 2½ tbsp. Egg white 1 White rice flour ½ cup + 2 tbsp.
110 111 SEEDED GLUTEN FREE BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EA CH) Milk (80°F – 90°F) 7 oz. Egg beaters, at r oom temperatur e 3 oz. Melted butter or mar garine 3 tbsp.
112 113 L OW C ARB WHOLE WHEA T BREAD, 1-LB. L OAF Note: Use the ingr edient measur es below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) W ater (80°F – 90°F) 1 cup Unsalted butter or mar garine, cut in pieces 2 tbsp. Lar ge egg, at room t emperatur e 1 Lemon juice 1 tsp.
Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté Breadman Bead Maker c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du Breadman Bead Maker - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation Breadman Bead Maker, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le Breadman Bead Maker va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le Breadman Bead Maker, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du Breadman Bead Maker.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le Breadman Bead Maker. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei Breadman Bead Maker ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
