THE BREAD MACHINE

White bread series

•French bread series

Sweet bread series

Handmade bread series

WELBILT
 White bread

* 21/4 Tsp. Dry Yeast

* 3 Cups Bread Flour
* 11/2 Tsp.Salt
* 11/2 Tbsp. Sugar
* 11/2 Tbsp. Dry Skim Milk
* 41/2 Tsp. Shortening or Sweet Butter
* 11/2 Cups Less 3 Tbsp. Lukewarm Water

Baking Process
1) Put dry yeast in inner pot. 2) Add all remaining ingredients except 3) Carefully pour in lukewarm water.
water.

Dry yeast

4) Press the Select button for white 5) Press the START button. (When using 6) After taking out the baked bread from
bread. the preset timer, refer to the instruction the auto bakery, slice it as desired.
manual.)
White bread

oStart

I Time ChartB

/ ® Kneading / ® Rising / ® Baking / ® Cooling /

I Primary Primary Secondary 1 Secondary Loaf Final
Cooling off of bread
| kneading rising kneading | rising shaping rising
I I I
15mins I 60mins| 24 mins | 20mins | 4 secs ] 60 mins Max. 60 mins Min. 15 mins
 Raisin bread

I RECIPE
* 21/2Tsp. Dry Yeast
* 3 Cups Bread Flour
* 11/2 Tsp. Salt
* 3 Tbsp. Sugar
* 11/2 Tbsp. Dry Skim Milk
* 4'/2 Tsp. Shortening or Sweet Butter
* 1 1/2 Cups Less 3 Tbsp. lukewarm Water
* 1/2 Cup of raisins
* 11/2 Tsp. Cinnamon

Baking Process
1) Put dry yeast in inner pot. Add remain- 2) Carefully pour in lukewarm water. 3) Press the Select button for white
ing ingredients except water and bread.
raisins.

White bread

Dry yeast

4) Press the START button. (When using 5) The electronic beeper sounds 10 times 6) After taking out the baked bread from
the preset timer, refer to the instruction five minutes before the secondary the auto bakery, slice it as desired.
manual.) kneading is finished. At this signal, add
the raisins.

O
Start
Raisins

Time Chart

/ ® Kneading / ® Rising / ® Baking

/ ® Cooling /
1 Primary Primary Secondary I Secondary Loaf
Cooling off of bread
| kneading rising kneading I rising
L
shaping rising
I I
Raisins are added.
15mins | 60mins | 24 mins 20mins 4 sees | 60 mins Max. 60 mins Min. 15 mins
 Whole wheat bread

* 21/2Tsp. Dry Yeast

* 21/4 Cups Bread Flour
* 3/4 Cup Whole Wheat Flour
* 11/2Tsp.Salt
* 11/2 Tbsp. Sugar
* 11/2 Tbsp. Dry Skim Milk
* 41/2 Tsp. Shortening or Sweat Butter
* 11/2 Cups Less 3 Tbsp. Lukewarm Water

Baking Process
1) Put dry yeast in inner pot. 2) Add all remaining ingredients except 3) Carefully pour in lukewarm water.
water.

Dry yeast

4) Press the Select button for white 5) Press the START button. (When using 6) After taking out the baked bread from
bread. the preset timer, refer to the instruction the auto bakery, slice it as desired.
manual.)
White bread

OStart

Time ChartB

/ ® Kneading / ® Rising / ® Baking

/ ® Cooling /
I Primary Primary Secondary 1 Secondary Loaf
Cooling off of bread
I kneading rising kneading | rising shaping rising
I I
15 mins 60 mins 24 mins | 20 mins 4 sees | 60 mins | Max. 60 mins I Min. 15 mins
 Rye bread

I RECIPE
* 21/2Tsp. Dry Yeast
* 2'/4 Cups Bread Flour
* 3/4 Cup Medium Rye Flour
* 11/2Tsp. Salt
* 11/2 Tbsp. Sugar
* 1'/2Tbsp. Dry Skim Milk
* 41/2 Tsp. Shortening or Sweet Butter
* 11/2 Tsp. Caraway Seeds
* 11/2 Cups Less 3 Tbsp. Lukewarm Water

Baking Process
1) Put dry yeast in inner pot. 2) Add all remaining ingredients except 3) Carefully pour in lukewarm water.
water.

Dry yeast

4) Press the Select button for white 5) Press the START button. (When using 6) After taking out the baked bread from
bread. the preset timer, refer to the instruction the auto bakery, slice it as desired.
manual.)
White bread

I Time Chart I
® Kneading ® Rising ©Baking ® Cooling
I Primary Primary Secondary Secondary Loaf Final
1 kneading rising kneading rising shaping rising Cooling off of bread

15mins 60 mins 24 mins 20mins 4 sees 60 mins Max. 60 mins Min. 15 mins
• RECIPE
* 21/2Tsp. Dry Yeast
* 3 Cups Bread Flour
* 1 1/2 Tap. Salt
* 1 1/2Tsp. Sugar
* 1 1/2 Tsp. Shortening
* 1 1/2 Cups Plus 2 Tbsp. Lukewarm Water

Baking Process
1) Put dry yeast in inner pot. Add remain- 2) Carefully pour in lukewarm water. 3) Press the Select button for french
ing ingredients except water. bread.

French bread
r- \

Dry yeast

4) Press the START button. (When using 5) OPTIONAL. After second rising slash 6) After taking out the baked bread from
the preset timer, refer to the instruction top of loaf with a knife or razor for split the auto bakery, slice it as desired.
manual.) effect.

OStart

I Time Chart •

f E
® Kneading / ® Rising ® Baking ® Cooling
Primary Primary Secondary I Secondary Loaf Final
kneading kneading | rising rising
Cooling off of bread
rising shaping

15mins 60min 24 mins | 20mins | 4 sees | 60mins Max. 60 mins Min. 15 mins
 I RECIPE
* 2 Tsp. Dry Yeast
* 2 Cups Plus 1 Tbsp. Bread Flour
* 3/4 Tsp. Salt
* 5 Tbsp. Sugar
* 1 1/2 Tbsp. Dry Skim Milk
* 1 1/2 Tbsp. Shortening or Sweet Butter
* 3/4 Cup Plus 2 Tbsp. Lukewarm Water
* 1 Large Egg

Baking Process
1) Put dry yeast in inner pot. Add remain- 2) Carefully pour in lukewarm water. 3) Add the egg.
ing ingredients except water and egg.

4) Press the Select button for sweet 5) Press the START button. (Do not use 6) After taking out the baked bread from
bread. the preset timer.) the auto bakery, slice it as desired.

Sweet

I Time Chart •

® Kneading ® Rising ® Baking ® Cooling

Primary Primary Secondary I Secondary Loaf Final
Cooling off of bread
kneading rising kneading I rising shaping rising

15mins 60 mins 24 mins 20mins 4 secs 60 mins Max. 60 mins Min. 15 mins
* RECIPE
* 21/2 Tsp. Dry Yeast
* 2 Cups Plus 1 Tbsp. Bread Flour
* 3/4 Tsp.Salt
* 5 Tbsp. Sugar
* 3 Tbsp. Dry Skim Milk
* 3/4 Cup Plus 1 Tbsp. Lukewarm Water
* 5 Tbsp. Sweet Butter
* 1 Medium Egg
* 3/4 Tsp. Vanilla Extract
* 1/2 Cup Raisins Soaked in Rum or Warm Water
(Drained)
* 3 Tbsp. Candied Orange Peel Pieces

Baking Process
1) Put dry yeast in inner pot. Add all 2) Add egg, sweet butter and vanilla 3) Press the Select button for sweet
remaining dry ingredients and luke- extract. bread.
warm water.
Sweet 4) Press the START button. (Do not use
Egg butter Vanilla extract the preset timer.)

Sweet

Yeast
Flour

5) The electronic beeper sounds 1 0 times 6) After taking out the baked bread from
five minutes before the secondary the auto bakery, slice it as desired.
kneading is finished. At this signal,
add raisins and candied orange peel.

Raisin Orange

Time Chart

® Kneading ® Rising ® Baking ® Cooling

[
Primary
kneading
Primary
rising
Secondary 1 Secondary
kneading 1 rising
Loaf
shaping
Final
Rising | | Cooling off of bread

|_Secondary mixing-Raisins, orange peels are added to the bakery at this stage.
15 mins 60 mins | 24 mins | 20 mins 4 sees | 60 mins | Max. 60 mins Win. 15 mins
Croissant

I RECIPE
* 21/2 Tsp. Dry Yeast
* 3 Cups Bread Flour
* 11/2 Tsp. Salt
* 21/2Tbsp. Sugar
* 11/2 Tsp. Shortening
* 11/4 Cup Lukewarm Water
* 1 Large Egg
* 11/2 Sticks Chilled Sweet Butter Cut Into
Thin Slices

Baking Process
1-1 Put dry yeast in inner pot. Add all re- 2) Beep sound indicates that rising pro- 3) Roll out the chilled dough. Cover
maining ingredients except butter cess is finished. Take the dough out of dough with butter slices and roll to
(add water last). Select french bread the inner pot and flatten it in the shape incorporate. Fold dough over three
and manual setting. of a rectangle. Then put the flattened times, rolling after each fold. Cover
White French sweet dough in a greased pan and put in dough and let rest in refrigerator for 1
bread bread Manual
freezer for 1 hour. hour.

1 -2 Then press START button

o
5) Roll dough gently until Ve" thick. Cut 6) When doubled in size gently brush with
into triangles. Brush with beaten egg remaining egg and bake in preheated
4) Remove dough from refrigerator. Fold and roll up starting from the bottom to oven until golden brown.
dough over three more times, roll lightly the top. Form into horn shape and let
after each fold. Return to refrigerator rise covered with a cloth in a warm
for two more hours. place.

ITime Chart I
® Kneading ® Rising ® Hand-made process ® Baking

CPrimary
kneading
Primary
rising
Secondary 1
kneading 1
Secondary
rising
Dough
shaping
Rolling
chilling
!
!
Rolling
shaping
Conventional oven

15 mins 60 mins 24 mins 20mins 4 sees

Table rolls

I RECIPE
* 2 1/4 Tsp. Dry Yeast
* 3 Cups Bread Flour
* 11/2Tsp. Salt
* 1 1/2 Tbs. Sugar
* 1 1/2 Tbsp. Dry Skim Milk
* 41/2 Tsp. Shortening or Sweet Butter
* 1 Cup Plus 1/2 Tbsp. Lukewarm Water
* 1 Large Egg
* 1 Beaten Large Egg to Glaze Rolls

Baking Process
1) Put dry yeast in inner pot. Add all 2) Press the Select button for WHITE 3) After beeper sounds remove dough
remaining ingredients (add water and BREAD/MANUAL and then press the and form into 12 equal balls. Put on
egg last). START button. Be sure that indicator lightly greased pan and let rise,
lights for both of WHITE BREAD/ covered, in a warm place for 30 mins.
MANUAL are lit.
Flour
White bread Sweet

Select

4) Form balls into tear drop shape and roll 5) Brush rolls gently with beaten egg and water 6) Bake in preheated, 375°F oven until golden
until %" thick. Roll up strip starting from mixture. brown.
wide end to narrow. Return to pan cover and
let rise for 50 minutes.

Time Chart
/ ® Kneading / ® Rising / ® Hand-made process / ® Baking /
1 Primary Primary Secondary | Secondary Dough
Shaping and rising Conventional oven
| kneading rising kneading | rising shaping

15 mins 60 mins 24 mins 20 mins 4 secs

 SUGGESTIONS AND HINTS
Always use fresh ingredients. When purchasing yeast always check the expiration date
on the back of the package.
Climatic conditions (humidity, temperature, etc.) may effect size of bread.

During periods of high humidity and/or unusually high temperatures, follow the normal
recipes for Bread Series 1,2 and 4, however, reduce the yeast to 1 1/2 tsp and the lukewarm
water to 1 cup. Once the ingredients are mixed together add more water if necessary, 1
tbsp at a time up to 4 tbsp until you find the dough sticks together without being too wet.
For Bread Series 3, reduce the yeast to 11/2 tsp and the water to approximately 2/3 of a
cup. This will reduce the possibility of the dough rising too much and/or the bread collaps-
ing once it begins to bake.
In high altitude areas it may be necessary to reduce the amount of water being used and
increase the amount of flour so that the dough rises and bakes properly.
Adjust the darkness/lightness of the bread crust by turning the baking control knob located
on the right side of the control panel.
Always use accurate measuring cups and spoons, if not, dough will not rise and bake
properly.
You can make all types of yeast dough in your Welbilt Bread Machine. Be sure to adjust
your favorite recipe accordingly for use with the Bread Machine. Never use more than
three cups of flour and not less than 11/2 cups. Adjust all other ingredients in accordance
with the amount of flour used.

While you can use all-purpose bleached and unbleached flour, high gluten bread flour,
available in most supermarkers, is highly recommended.

Using the basic recipes you can make all kinds of bread by adding different ingredients.
The possibilities are limitless!
You can make excellent pizza dough with your Welbilt Bread Machine. Follow the French
Bread recipe. After the first kneading push the "stop/cancel" button to turn the unit off.
Put the ball of dough in a well greased bowl. Cover with a cloth and let rise in a warm
location until doubled in size. Enough for one pizza.

HONEY OF A WHOLE WHEAT BREAD

Ingredient amounts are given for all WELBILT® Models. Place ingredients into
pan according to the order listed.
WELBHT® WELBHT®
Ingredients l 1/2 Ib. loaf 1 Ib.loaf
15 servings 10 servings

RED STAR* Active Dry Yeast 1 package 1 1/2 teaspoons

Bread flour 2 cups 1 1/3 cups
Whole wheat flour 1 cup 2/3 cup
Salt 2 teaspoons 1 1/2 teaspoons
Cool butter 1 tablespoon 2 teaspoons
Honey (80°) 1/2 cup 2 tablespoons
Milk (80°) 1 cup 1/3 cup
Water (80°) 1/3cup 1/3 cup
Egg (room temperature) 1 large (2 oz.) 1 large (2 oz.)
For the l 1/2 Ib. loaf, use the "WHITE BREAD" setting and turn
the baking control to 10 o'clock. For the 1 Ib. loaf, select "LIGHT."