Turn dough to coat evenly. 6. Cover and let rest 30 minutes. 7. Divide dough in half, place each half on a 14 x 10-inch (36 x 25 cm) baking sheet, and roll into 8 x 9-inch (20 x 23 cm) rectangles. Desired thickness is 1/2-inch (1.27 cm). (All the dough may be rolled onto one larger baking sheet if desired or rolled into any shape desired.) 8. Brush dough with remaining olive oil (more may be used if desired). 9. Bake in preheated 425°F (218°C) oven for 20 minutes or until lightly browned. 10. Al

All-In-One Horizontal ® Deluxe Automatic Breadmaker Robots boulanger Model USA/Canada 1-800-231-9786 Accessories/Parts (USA/Canada) Accessoires/Pieces (E.-U./Canada) 1-800-738-0245 Modele . B2300 B2300Pub1000002859 3/6/06 3:22 PM Page 2 ENGLISH TABLE OF CONTENTS IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 GETTING FAMILIAR WITH YOUR UNIT . . . . . . . . . . . . .4 Part Names . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Refer to KNEADING AND BAKING Course chart for appropriate time. Use a rubber spatula to gently scrape the ingredients from sides and corners of pan, and fold into wet mixture. • Full size cake mix (16-oz or larger), quick bread or muffin mix (13-oz or larger) works well using Batter Breads™ Course. As with any other liquid ingredients, the liquid should be 80.F/27.C and the eggs room temperature. Otherwise, add ingredients as listed on package instructions. 1-step angel food cake mixes may also

5. At “Add ingredient” beep, add flax and sesame seeds. 6. The complete signal will sound when bread is done. 7. Using pot holders, remove bread pan from the unit and carefully remove bread from bread pan. (Kneading paddles may remain in bread. Remove paddles when bread has cooled.) 8. Allow bread to cool on wire rack until ready to serve (at least 20 minutes). Program Setting: (French) HeRBeD GARlic FRencH BReAD, -lb. loaf 1. cups water (80 to 90°F) 3 tbsp. instant minced onion 3 tbsp. chopped

Important: Metal utensils might scratch the nonstick surface. • Unplug the unit and let bread cool before removing from the bread pan. • Turn bread right side up and let it cool for about 20 minutes before Important: The breadmaker will not operate again until it has SPECIAL FUNCTIONS Keep Warm Function The keep warm function automatically begins when completed--for up to one hour. Remove the bread button. The crust softens if you let it stand in the unit. Delay-Bake Timer You can set the timer

6. Using pot holders, remove baking pan from the bread from baking pan. (Mixing paddle may remain in bread. Remove paddle when bread has cooled.) 7. Allow bread to cool on wire rack until 1615 Program Setting: 4 (Sandwich) CRACKED WHEAT SANDWICH BREAD 2 cups water (80 to 90°F.) 3 tbsp. dry milk powder 3 tbsp. butter or margarine, cut into pieces 3 tbsp. honey 2 tsp. salt 11. 2 cups whole wheat flour 21. 2 cups bread flour 1 cup cracked wheat (bulgar) 4 tsp. active dry or bread machine yeast 1. M

• Place on a dry level counter. Make sure you have enough space above the unit to open the lid. AttAcHinG tHe KneADinG PADDleS • Align the flat side of the hole in each kneading paddle with the flat side of the shaft (D). • Push the paddle down firmly onto the shaft to secure in place. ReADY tO BAKe note: You can select one of the recipes and specific instructions provided on pages 20 –35. B c D e ADDinG inGReDientS intO BReAD PAn • Add ingredients in order listed: liquid, then dry, then yeast (

Crust Control Selects crust color: light, medium or dark Crust color is preset to medium. 8. Extras After you select the Course of your choice, you can then push EXTRAS to either activate or cancel dispenser function. The breadmaker is preset to NO EXTRAS. 9. Loaf Size Selects loaf size: 1 lb, 1. lb. or 2 lb. Loaf size is preset to 2 lb. 10. Pause PAUSE function can be activated only after machine has started a Course. For more details, refer to PAUSE section in this book 11. Start Press to star

test kitchen to ensure best results in both the United States and Canada. Flours, cornmeal, and a few other ingredients vary widely between the two countries. NOTE: The term,“All-Purpose Flour”for example,is applied to two totally different types of flour depending on whether it is purchased in the U.S. or Canada. Canadian “All-Purpose Flour” will produce good to excellent results in this Breadmaker; whereas American “All-Purpose Flour” will produce poor results. Most North American national bra

(Gluten is the protein in wheat that makes dough elastic.) Gluten is available at most health food stores. It can be used in small portions to increase volume and lighten texture. Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this flour are usually smaller and heavier than white loaves. Many recipes mix whole wheat flour with bread flour or vital wheat glut