Breadman Bead Maker manual Cherry Almond Bread, Chocolate Hazelnut Bread

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CHERRY ALMOND BREAD

Note: For 1-lb. loaf recipe, please refer to page 104.

Ingredients	1½-lb.	2-lb.	2½-lb.
Large eggs, at room	1	1	2.
temperature
Water (80°F – 90°F)	Enough to	Enough to	Enough to
	measure	measure	measure
	¾ cup with	1 cup with	1¼ cups
	egg	egg	with egg
Unsalted butter or mar-	1½ tbsp.	2 tbsp.	3 tbsp.
garine, cut in pieces
Dried cherries	1/3 cup	½ cup	¾ cup
Dry skim milk powder	1½ tbsp.	2 tbsp.	3 tbsp.
Sugar	1½ tbsp.	2 tbsp.	2.½ tbsp.
Dried orange peel	1 tsp.	1 tsp.	1½ tsp.
Ground cinnamon	½ tsp.	½ tsp.	¾ tsp.
Salt	½ tsp.	½ tsp.	¾ tsp.
Bread flour	2.½ cups	3 cups	3½ cups
Bread machine yeast	2 tsp.	2.½ tsp.	2.¾ tsp.
Toasted slivered	1/3 cup	½ cup	2./3 cup
almonds

1.Place egg in a measuring cup, add water to required amount. Pour into bread pan.

2..Add remaining ingredients, except almonds, into bread pan in order listed.

3.Insert bread pan securely into baking chamber. Close lid.

4.Add almonds into automatic fruit & nut dispenser.

5.Plug unit into wall outlet.

6.Select Sweet. Choose loaf size and desired crust color. Press the Start button.

7.The complete signal will sound when bread is done.

8.Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

9.Allow bread to cool on a wire rack until ready to serve (at least 2.0 minutes).

Makes 1 loaf

Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle with additional toasted slivered almonds.

CHOCOLATE HAZELNUT BREAD

Ingredients	1½-lb.	2-lb.	2½-lb.
Large eggs, at room	1	2.	2.
temperature
Water (80°F – 90°F)	½ cup	¾ cup	1 cup
Unsalted butter,	1½ tbsp.	2 tbsp.	3 tbsp.
cut in pieces
Unsweetened cocoa	¼ cup	1/3 cup	½ cup
powder
Sugar	1/3 cup	½ cup	2./3 cup
Salt	½ tsp.	1 tsp.	1½ tsp.
Bread flour	2 cups	2.¾ cups	3 cups
Bread machine yeast	1 tsp.	1½ tsp.	1¾ tsp.
Toasted and skinned	1/3 cup	½ cup	2./3 cup
hazelnuts nuts, chopped

1.Measure ingredients, except hazelnuts, into bread pan in order listed.

2..Insert bread pan securely into baking chamber. Close lid.

3.Add hazelnuts into the automatic fruit & nut dispenser.

4.Plug unit into wall outlet.

5.Select SweeT. Choose loaf size and desired crust color. Press the Start button.

6.The complete signal will sound when bread is done.

7.Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

8.Allow bread to cool on a wire rack until ready to serve (at least 2.0 minutes).

Makes 1 loaf

Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle with additional chopped hazelnuts.

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