Basic Bread (Program #1)

Ingredients750 g (1.65 lb)900 g (1.98 lb)
Water230 ml / 7.8 Fl. Oz.250 ml / 8.5 Fl. Oz.
Oil2+3/4 Tbsp / 33 ml / 1.1 Fl. Oz.3 Tbsp / 36 ml / 1.2 Fl. Oz.
Salt2/3 Tsp / 4 g / 0.14 Oz.3/4 Tsp / 5 g / 0.2 Oz.
Sugar2+1/2 Tbsp / 35 g / 1.24 Oz.3+1/3 Tbsp / 46 g / 1.6 Oz.
Milk Powder3+1/3 Tbsp / 20 g / 0.7 Oz.4+1/3 Tbsp / 26 g / 0.9 Oz.
Bread Flour2+3/8 Cup / 380 g / 13.4 Oz.2+1/2 Cup / 400 g / 14.1 Oz.
Yeast1 Tsp / 3 g / 0.1 Oz.1 Tsp / 3 g / 0.1 Oz.

Note:

  • Water can be substituted by milk.
  • Oil can be substituted by olive oil or unsalted butter.

Sourdough Bread (Program #1)

Ingredients750 g (1.65 lb)900 g (1.98 lb)
Water220 ml / 7.4 Fl. Oz.250 ml / 8.5 Fl. Oz.
Oil2+1/2 Tbsp / 30 ml / 1 Fl. Oz.3 Tbsp / 36 ml / 1.2 Fl. Oz.
Live Sourdough Starter35 g / 1.2 Oz.40 g / 1.4 Oz.
Salt1/2 Tsp / 3 g / 0.1 Oz.3/4 Tsp / 5 g / 0.2 Oz.
Sugar2+3/4 Tbsp / 39 g / 1.4 Oz.3+1/4 Tbsp / 46 g / 1.6 Oz.
Milk Powder3+1/3 Tbsp / 20 g / 0.7 Oz.4+1/3 Tbsp / 26 g / 0.9 Oz.
Bread Flour2 Cup / 320 g / 11.3 Oz.2+1/4 Cup / 360 g / 12.7 Oz.
Yeast1 Tsp / 3 g / 0.1 Oz.1 Tsp / 3 g / 0.1 Oz.

Note:

  • Water can be substituted by milk.
  • Oil can be substituted by olive oil or unsalted butter.
  • Dehydrated sourdough starter must be transformed into bubbly, active sour-dough starter.

Pizza Dough 9" x 2 (Program #14)

IngredientsQuantity
Water100 ml / 3.4 Fl. Oz.
Unsalted Butter1+3/4 Tbsp / 22 ml / 0.7 Fl. Oz.
Salt1/2 Tsp / 3 g / 0.1 Oz.
Egg1
All-purpose Flour1+3/4 Cup / 280 g / 9.9 Oz.
Yeast1 Tsp / 3 g / 0.1 Oz.

Note:

  • This program "Pizza Dough" does not include fermentation.
  • After the program ends, rest the dough for 30 minutes.
  • If crispy pizza is desired, omit yeast.

Quick Bread (Program #2)

Ingredients750 g (1.65 lb)900 g (1.98 lb)
Water180 ml / 6.1 Fl. Oz.230 ml / 7.8 Fl. Oz.
Oil2+3/4 Tbsp / 33 ml / 1.1 Fl. Oz.3+1/4 Tbsp / 39 ml / 1.3 Fl. Oz.
Salt2/3 Tsp / 4 g / 0.14 Oz.1 Tsp / 6 g / 0.2 Oz.
Sugar2+1/2 Tbsp / 35 g / 1.2 Oz.3+1/2 Tbsp / 49 g / 1.7 Oz.
Egg11
Bread Flour2+3/8 Cup / 380 g / 13.4 Oz.2+7/8 Cup / 460 g / 16.2 Oz.
Yeast1+1/3 Tsp / 4 g / 0.14 Oz.1+1/3 Tsp / 4 g / 0.14 Oz.

Note:

  • Water can be substituted by milk.
  • Oil can be substituted by olive oil or unsalted butter.

Sweet Bread (Program #3)

Ingredients750 g (1.65 lb)900 g (1.98 lb)
Milk200 ml / 6.8 Fl. Oz.220 ml / 7.4 Fl. Oz.
Oil2+1/2 Tbsp / 30 ml / 1 Fl. Oz.2+3/4 Tbsp / 33 ml / 1.1 Fl. Oz.
Salt1/2 Tsp / 3 g / 0.1 Oz.2/3 Tsp / 4 g / 0.14 Oz.
Sugar2+1/4 Tbsp / 32 g / 1.1 Oz.2+1/2 Tsp / 35 g / 1.2 Oz.
Raisin30 g / 1 Oz.30 g / 1 Oz.
Bread Flour2 Cup / 320 g / 11.3 Oz.2+1/4 Cup / 360 g / 12.7 Oz.
Yeast1 Tsp / 3 g / 0.1 Oz.1+1/3 Tsp / 4 g / 0.14 Oz.

Note:

  • Raisins can be substituted by cranberries, nuts, or dried fruits.
  • Oil can be substituted by olive oil or unsalted butter.
  • Add the nuts or fruits after the Nuts Addition Reminder sounds.

French Bread (Program #4)

Ingredients750 g (1.65 lb)900 g (1.98 lb)
Water210 ml / 7.1 Fl. Oz.230 ml / 7.8 Fl. Oz.
Oil2+1/2 Tbsp / 30 ml / 1 Fl. Oz.2+3/4 Tbsp / 33 ml / 1.1 Fl. Oz.
Salt1/2 Tsp / 3 g / 0.1 Oz.2/3 Tsp / 4 g / 0.14 Oz.
Sugar2+1/4 Tbsp / 32 g / 1.1 Oz.2+1/2 Tbsp / 35 g / 1.2 Oz.
Bread Flour2+1/4 Cup / 360 g / 12.7 Oz.2+3/8 Cup / 380 g / 13.4 Oz.
Yeast1 Tsp / 3 g / 0.1 Oz.1 Tsp / 3 g / 0.1 Oz.

Note:

  • Raisins can be substituted by cranberries, nuts, or dried fruits.
  • Oil can be substituted by olive oil or unsalted butter.

Whole-Wheat Bread (Program #5)

Ingredients750 g (1.65 lb)900 g (1.98 lb)
Water160 ml / 5.4 Fl. Oz.180 ml / 6.1 Fl. Oz.
Oil2+1/2 Tbsp / 30 ml / 1 Fl. Oz.2+3/4 Tbsp / 33 ml / 1.1 Fl. Oz.
Salt1/2 Tsp / 3 g / 0.1 Oz.2/3 Tsp / 4 g / 0.14 Oz.
Sugar2+1/4 Tbsp / 32 g / 1.1 Oz.2+1/2 Tsp / 35 g / 1.2 Oz.
Egg11
Whole Wheat Flour3/8 Cup / 60 g / 2.1 Oz.1/2 Cup / 80 g / 2.8 Oz.
Bread Flour1+3/4 Cup / 280 g / 9.9 Oz.2 Cup / 320 g / 11.3 Oz.
Yeast1 Tsp / 3 g / 0.1 Oz.1 Tsp / 3 g / 0.1 Oz.

Note:

  • Water can be substituted by milk.
  • Oil can be substituted by olive oil or unsalted butter.
  • Whole-wheat flour can be substituted by rye flour or oatmeal flour.

Potato Bread (Program #6)

Ingredients750 g (1.65 lb)900 g (1.98 lb)
Water160 ml / 5.4 Fl. Oz.180 ml / 6.1 Fl. Oz.
Oil2 Tbsp / 25 ml / 0.8 Fl. Oz.2+1/2 Tbsp / 30 ml / 1 Fl. Oz.
Salt1/2 Tsp / 3 g / 0.1 Oz.1/2 Tsp / 3 g / 0.1 Oz.
Sugar2+1/4 Tbsp / 32 g / 1.1 Oz.2+1/2 Tbsp / 35 g / 1.2 Oz.
Mashed Potato60 g / 2.1 Oz.70 g / 2.5 Oz.
Bread Flour1+7/8 Cup / 300 g / 10.6 Oz.2 Cup / 320 g / 11.3 Oz.
Yeast1 Tsp / 3 g / 0.1 Oz.1 Tsp / 3 g / 0.1 Oz.

Note:

  • Water can be substituted by milk.
  • Oil can be substituted by olive oil or unsalted butter.
  • Mashed potato can be substituted by mashed pumpkin or other mashed fruits.

Corn Bread (Program #7)

Ingredients750 g (1.65 lb)900 g (1.98 lb)
Water140 ml / 4.7 Fl. Oz.160 ml / 5.4 Fl. Oz.
Oil2 Tbsp / 25 ml / 0.8 Fl. Oz.2+1/2 Tbsp / 30 ml / 1 Fl. Oz.
Salt1/3 Tsp / 2 g / 0.07 Oz.1/2 Tsp / 3 g / 0.1 Oz.
Sugar2+1/4 Tbsp / 32 g / 1.1 Oz.2+1/2 Tsp / 35 g / 1.2 Oz.
Egg11
Corn Flour55 g / 1.9 Oz.63 g / 2.2 Oz.
Bread Flour1+5/8 Cup / 260 g / 9.2 Oz.1+3/4 Cup / 280 g / 9.9 Oz.
Yeast1 Tsp / 3 g / 0.1 Oz.1 Tsp / 3 g / 0.1 Oz.

Note:

  • Water can be substituted by milk.
  • Oil can be substituted by olive oil or unsalted butter.

Sugarless Bread (Program #8)

Ingredients750 g (1.65 lb)900 g (1.98 lb)
Water180 ml / 6.1 Fl. Oz.230 ml / 7.8 Fl. Oz.
Oil2+3/4 Tbsp / 33 ml / 1.1 Fl. Oz.3+1/4 Tbsp / 39 ml / 1.3 Fl. Oz.
Salt2/3 Tsp / 4 g / 0.14 Oz.1 Tsp / 6 g / 0.2 Oz.
Xylitol3 Tbsp / 36 g / 1.3 Oz.4 Tbsp / 48 g / 1.7 Oz.
Egg11
Bread Flour2+3/8 Cup / 380 g / 13.4 Oz.2+7/8 Cup / 460 g / 16.2 Oz.
Yeast1 Tsp / 3 g / 0.1 Oz.1 Tsp / 3 g / 0.1 Oz.

Note:

  • Water can be substituted by milk.
  • Oil can be substituted by olive oil or unsalted butter.

Gluten-Free Bread (Program #9)

Ingredients750 g (1.65 lb)900 g (1.98 lb)
Water210 ml / 7.1 Fl. Oz.230 ml / 7.8 Fl. Oz.
Oil3+3/4 Tbsp / 45 ml / 1.5 Fl. Oz.4+1/4 Tbsp / 51 ml / 1.7 Fl. Oz.
Salt2/3 Tsp / 4 g / 0.14 Oz.1 Tsp / 6 g / 0.2 Oz.
Sugar2+3/4 Tbsp / 39 g / 1.4 Oz.3+1/4 Tbsp / 46 g / 1.6 Oz.
Egg22
Gluten-free Flour2+1/8 Cup / 360 g / 12.7 Oz.2+1/3 Cup / 400 g / 14.1 Oz.
Xanthan Gum1+1/3 Tsp / 4 g / 0.14 Oz.1+1/3 Tsp / 4 g / 0.14 Oz.
Yeast1/3 Tsp / 1 g / 0.04 Oz.1/3 Tsp / 1 g / 0.04 Oz.

Note:

  • Water can be substituted by milk.
  • Oil can be substituted by olive oil or unsalted butter.
  • If not desired, omit eggs.

Cake (Program #10)

IngredientsQuantity
Milk30 ml / 1 Fl. Oz.
Oil6+2/3 Tbsp / 80 ml / 2.7 Fl. Oz.
Lemon Juice30 ml / 1 Fl. Oz.
Sugar5 Tbsp / 70 g / 2.5 Oz.
Egg3
Cake Flour1 Cup / 150 g / 5.3 Oz.
Baking Powder1+2/3 Tsp / 20 g / 0.7 Oz.

Note:

  • Oil can be substituted by olive oil or unsalted butter.
  • Remove the Kneading Paddles before baking.
  • After the program ends, allow the cake to cool for 10–30 minutes before removing it from the bread pan.

Lemon Pound Cake (Program #10)

IngredientsQuantity
Milk30 ml / 1 Fl. Oz.
Oil6+2/3 Tbsp / 80 ml / 2.7 Fl. Oz.
Lemon Juice15 ml / 0.5 Fl. Oz.
Lemon Zest5 g / 0.18 Oz.
Sugar5 Tbsp / 70 g / 2.5 Oz.
Egg3
Cake Flour1 Cup / 150 g / 5.3 Oz.
Baking Powder1+2/3 Tsp / 20 g / 0.7 Oz.

Note:

  • Oil can be substituted by olive oil or unsalted butter.
  • Remove the Kneading Paddles before baking.
  • After the program ends, allow the cake to cool for 10–30 minutes before removing it from the bread pan.

Dessert (Program #11)

IngredientsQuantity
Milk250 ml / 8.5 Fl. Oz.
Whipped Cream150 ml / 5.1 Fl. Oz.
Egg1
Sugar3 Tbsp / 42 g / 1.5 Oz.
Milk Powder5 Tbsp / 30 g / 1 Oz.
Corn Flour15 g / 0.5 Oz.

Note:

  • Remove the Kneading Paddles before baking.
  • Refrigerate it for about 4 hours.
  • Sprinkle some cocoa powder or shredded coconut on top as desired.

Handmade Pasta Dough (Program #12)

IngredientsQuantity
Water30 ml / 1 Fl. Oz.
Oil1+3/4 Tbsp / 22 ml / 0.7 Fl. Oz.
Egg3
Salt1/2 Tbsp / 3 g / 0.1 Oz.
All-purpose Flour1+3/4 Cup / 280 g / 9.9 Oz.

Note:

  • This program "Knead" does not include fermentation.

Toast Dough (Program #13)

IngredientsQuantity
Water240 ml / 8.1 Fl. Oz.
Whipped Cream40 ml / 1.4 Fl. Oz.
Salt1 Tsp / 6 g / 0.2 Oz.
Sugar3 Tbsp / 42 g / 1.5 Oz.
Milk Powder2+1/2 Tbsp / 15 g / 0.5 Oz.
Bread Flour2+3/8 Cup / 380 g / 13.4 Oz.
Yeast1+1/3 Tsp / 4 g / 0.14 Oz.

Note:

  • Water can be substituted by milk.
  • This program "Toast Dough" includes fermentation.
  • After the program ends, select Program #19 to bake for 50–60 minutes or bake it in ovens

Pizza Dough 9" x 2 (Program #14)

IngredientsQuantity
Water100 ml / 3.4 Fl. Oz.
Unsalted Butter1+3/4 Tbsp / 22 ml / 0.7 Fl. Oz.
Salt1/2 Tsp / 3 g / 0.1 Oz.
Egg1
All-purpose Flour1+3/4 Cup / 280 g / 9.9 Oz.
Yeast1 Tsp / 3 g / 0.1 Oz.

Note:

  • This program "Pizza Dough" does not include fermentation.
  • After the program ends, rest the dough for 30 minutes.
  • If crispy pizza is desired, omit yeast.

Jam (Program #16)

IngredientsQuantity
Water200 ml / 6.8 Fl. Oz.
Lemon Juice30 ml / 1 Fl. Oz.
Sugar8+1/2 Tbsp / 120 g / 4.2 Oz.
Strawberry300 g / 10.6 Oz.
Corn Flour30 g / 1.1 Oz.

Note:

  • Strawberries can be substituted by mangos or other fruits.
  • Cut the fruits into granules in advance.

Yogurt (Program #17)

IngredientsQuantity
Milk450 ml / 15.2 Fl. Oz.
Yogurt Starter5 g / 0.18 Fl. Oz.
Sugar1–2 Tsp / 15–25 g / 0.5–0.9 Oz.

Note:

  • Before adding ingredients, thoroughly sterilize the bread pan with hot water.
  • Refrigerated milk should be left to room temperature.
  • Add honey, fresh fruits, or fruit juice as desired.
  • After the program ends, refrigerate it for one night.

Dried Meat Floss (Program #18)

IngredientsQuantity
Pork Tenderloin500 g / 17.6 Oz.

Preparation:

  • Wash the pork and cut it into pieces. Boil in water with ginger and cooking wine until it can be pierced easily with chopsticks.
  • Drain and allow the pork to cool down, shred it by hand, and pound with a rolling pin.
  • Put the meat floss into the bread pan and add seasonings as desired.
  • Pork tenderloin can be substituted by chicken breast.
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