Hitachi HB C103

HOW TO MAKE DELICIOUS BREAD
1. USE ONLY FRESH

INGREDIENTS
4. WATER TEMPERATURE
AND ROOM TEMPERATURE
Pay attention to the date of manufacture when

buying flour and yeast. Stale or old ingredients
affect aroma and height of bread.
Water Temperature and room temperature are

also essential in making delicious bread. The
Home Bakery controls the dough temperature
at the suitable range. The Home Bakery
controls the kneading period automatically in
order to maintain the temperature of the dough.
The optimum
temperature
range are as
indicated in the following.
2. YEAST
Fresh dry rapid rise yeast or dry active yeast
should be used. A small loaf may result
according to the type, amount and freshness of
the yeast. Once a package is opened, store it in
the refrigerator to keep 'it active longer.
Rapid rise yeast is recommended especially for
the Bread Rapid cycle.
Room temperature: 40F to 80F

(For best result: 59F to 77F)
Water temperature:
40F to 50F
Adjustments
of the water temperature
necessary for making delicious bread.
3. MEASURE THE
INGREDIENTS Using
ACCURATELY
timer
Room
temperature
the
delay
Lower
than water.
than
80F
Use chilled
flour:
Increase
1/4 cup
Higher
chill
water
80F
Use
Accurate measurement No
aredelay
essential in making
delicious
bread. Combination
measuring
spoon (Tablespoon
and Teaspoon)
and
measuring cup are provided with the Home
Bakery.
Do not use luke warm water.
Example:
1
112
teaspoons=1
are
teaspoon
+112
It will be a short dense loaf, a sunken top, or an

inflated top (especially, at high room temperature).
teaspoon
5. TO ENSURE TASTY BREAD

When eating: Enjoy it toasted or freshly sliced.
To store bread: Wrap it in a plastic bag to
prevent it from drying out.
When storing
: After cooling
the bread
completely, wrap in foil or a plastic bag. For two
or three days storage, wrap well and store it in
the refrigerator. For longer storage, wrap well
and store it in the freezer.
CONTENTS
FEATURES ........ ....
SAFETY PRECAUTIONS
..
BEFORE STARTING TO BAKE
DESCRIPTION ..
CONTOROL PANEL AND FUNCTION

HOW TO USE BREAD MENU
..
HOW TO USE BREAD RAPID MENU ..
....4
5
...... 6
..8
..9
HOW TO USE WHOLE WHEAT

BREAD MENU .... ......
...... 20
THE"WHOLE WHEAT BREAD"

MENUS
WHOLE WHEAT BREAD
21
LIGHT WHOLE WHEAT BREAD
21
WHEAT BRAN BREAD ..
..21
BANANA WHEAT BREAD
.. .. 21
PUMPKIN SEED WHEAT BREAD .... 22
WHOLE WHEAT APPLE RAISIN BREAD .... 22
WHOLE WHEAT YOGURT BREAD .......... 22
WHOLE WHEAT PEANUT
SESAME BREAD

..22
SUNNY HEALTH BREAD
....
22
.. 10
14
THE "BREAD/MIX BREAD"

MENUS
BASIC WHITE BREAD
....
.. 15
BRAN BREAD
..
....
15
LEMON PEPPER BREAD
15
CARROT BREAD ....
15
WHITE BREAD ..
..
15
CRANBERRY BREAD ..

.. 16
APPLESAUCE CINNAMON BREAD ..
.. 16
ORANGE BREAD
......
....
16
VEGETABLE JUICE BREAD
.. 16
ORANGE MARMALADE BREAD

16
SWEET BREAD ..
....
.. 16
POTATO BREAD ..
..
17
SWEET BANANA BREAD"""""'"''''''''''''''''
17
YOGURT BREAD
..
17
EGG BREAD ..
17
PEANUT BUTTER BREAD
17
ANADAMA BREAD .... .. .. .. 17
RYE BREAD
....
18
PUMPKIN BREAD
.. 18
HOW TO USE DOUGH MENU
......23
THE"DOUGH"MENUS
DINNER ROLLS ..
..
24
SOFT PRETZELS
.. 24
SOFT BAGELS
.. ..24
BRIOCHE
25
PETIT BREAD ..
25
PIZZA ......
..
.. 25
PANETTON E
26
FRENCH BREAD
26
CROISSANTS
27
RICH SOUR DOUGH BREAD ..
..28
RICH WHEAT SOUR DOUGH BREAD
28
THE"CAKE"MENUS
RAISIN BREAD
..
.. 18
WALNUT BREAD
18
APRICOT BREAD
.. 18
MIXED VEGETABLE BREAD
19
OATMEAL BRAN ALMOND BREAD ....
19
BACON CHEESE BREAD
.. 19
DILL ONION BREAD
.. 19
TRADITIONAL JEWISH CHALLAH
19
SOUTHERN CORN BREAD
.......... 19
HOW TO USE CAKE MENU

HOW TO MAKE SPONGE CAKE AND
CHOCOLATE CAKE

HOW TO MAKE POUND CAKE AND

FRUIT CAKE ...... .... ..
..29
30
MAl NTENANCE/CLEAN ING

31
Q&A FOR HOME BAKERY ..
..32
DISPLAY INDICATIONS
..
.. 33
MAKING DELICIOUS BREAD
..34
SPECIFICATIONS AND LIMITED
WARRANTY
35
FEATURES
DIFFERENT LOAF SIZE
The Home Bakery lets you select two loaf sizes: Regular or Large.
You can bake the right size of bread you need for the occasion.
FOUR MENU SELECTIONS

BREAD
: (1) This menu is for baking standard bread (basic white bread).
(basic loaf bread)
It will bake in 3 hours and 50 minutes.

(2) A beeper sounds telling you the proper time to add those additional ingredients.
: BREAD RAPID is a shorter menu for bread which is needed in a hurry.
It will bake in 2 hours and 30 minutes.
BREAD RAPID
WHOLE WHEAT: For breads using 100% whole wheat flour.

BREAD
Rich in fiber, vitamin B groups and vitamin E.
It will bake in 5 hours.
DOUGH
: This menu function
is used to make a variety
of bread types
such as
(Until FIRST RISE) Dinner Rolls or French bread.
CAKE
: Selection for either SPONGE CAKE or POUND CAKE menus are available.
Chocolate Cake and Fruit Cake may also be made from these menus.
TIMER
(For BREAD and WHOLE WHEAT BREAD menus)
Just set it in theevening ... and it's ready in the morning. (or vice versa)
Delay time: from 4 hours up to 13 hours. (BREAD menu)
from 5 hours and 10 minutes up to 13 hours. (WHOLE WHEAT BREAD menu)
LIGHT OR MEDIUM CRUST SETTING

(For BREAD, BREAD RAPID and WHOLE WHEAT BREAD menus)
If you want to change the bread color to light, you can change the color to LIGHT crust by pressing
the BREAD COLOR button.
By not changing the bread color, the bread will automatically
bake on the MUEDIUM setting.
ADJUSTMENTS
HIGH ALTITUDE
add will be listed by the manufacturer.

Reduce Yeast: 1/8 to 1/4 teaspoons
Reduce Sugar: 1 to 3 teaspoons
Increase Liquid: 1 to 4 teaspoons
Adjustments are sometimes necessary for high

altitudes for making bread by hand or in a
bread machine. As the altitude increases, the
fermentation
time required for the yeast
decreases and the dough can be over proofed.
The result can be a short dense loaf, a sunken
top, or an inflated top. Also, low humidity in
some high altitude areas can cause the loaf to
have an insufficient
rise. The follwing are
modifications
that can be used when
HUMIDITY
Humidity can increase the moisture content of
flour and other ingredients.
The increased
moisture can cause the water to flour ratio to
change. The resulting product will have a flat or
sunken top. To modify a recipe for humidity,
increase the flour by 1 to 4 tablespoons. Start
with the lowest amount and increase
if
experiencing problems at elevations of 3,000 to

7,000 feet. Start with the lowest adjustment
and increase if necessary. Also, gluten may be
added to a recipe to increase the elasticity and
structure of the dough. Gluten can be found in
health food stores and required amounts to
necessary.
Near the end of the second
kneading cycle, a smooth, firm ball of dough
should be formed.
SAFETY PRECAUTIONS
This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug
will fit in a polalized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. if
it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
A WARNING
Keep the Home Bakery away from babies and
children,
as they may touch the contorol
buttons. The Home Bakery will be hot during
operation.
Do not place your face or hands near the Home

Bakery. The Home Bakery will be hot during
baking.
When baking is finished:
Use oven mitts or pot holders when taking out
the bread pan.
The bread pan, oven area, and the lid are hot.
Plug into a receptacle : AC 120V 60Hz only

(maximum running current: 8A). Do not use an
extention cord or multi plug receptacle.
Do not use the Home Bakery where it is on an
unstable surface.
During the baking and finish cycles, do not

touch the hot surface such as appliance
handles, outer case, viewing window and so
on.
Use oven mitts or pot holders when carrying
the Home Bakery.
Do not block the vents or air outlet on the top or

sides of the Home Bakery. These vents ensure
cooling of working parts.
A CAUTION
Do not place anything over the Home Bakery,
as it will deform or discolor the lid.
Do not open the lid or remove the bread pan

during the rise or bake cycle.
Do not deform the bread pan. The Home

Bakery can not make a good loaf of bread, as
accurate temperature
sensing can not be
accomplished, if the bread pan is distorted in
shape.
Allow at least four inches (10 cm) for air space

on each side of the Home Bakery.
If you do not, surrounding walls will become
discolored, because hot air blows from the
openings on the Home Bakery.
Be sure that the Home Bakery is always kept

clean, and especially that there are not any
foreign objects in the bread pan.
(Un-plug the Home Bakery when cleaning).
Be sure that oven area is always kept clean.

If not, crumbs will burn and could cause
malfunction.
For safety reasons, be sure to unplug the Home
Bakery after each USe.
Use only required amounts of ingredients.

Increasing the recipe may cause the bread to
stick to the inside of the lid or air outlet
openings.
Do not immerse the bread pan in water.
It will cause the shaft to malfunction.

INGREDENTS USED FOR BAKING
DRY
YEAST
FLOUR
This is what causes the bread to rise and the most important ingredient in
bread making. When combined
with sugar and water at the right
temperature, the yeast generates carbon dioxide and makes the dough rise.
The yeast used for the Home Bakery does not need preliminary
fermentation. Fresh dry rapid rise yeast or active dry yeast should be
used. A small loaf may result according to type, amount and freshness of
yeast. Once a package is opened, store it in the refrigerator to keep it active
longer and it should be used as soon as possible. When using from the
freezer or refrigerator yeast should be brought to room temperarure before
using as it is numb and will not activate.
The gluten in wheat flour forms the framework that gives bread its structure.
Bread flour is the most suitable because of its high protein content.
In general, all purpose flour is used to bake cakes. Adding some flour, such
as whole wheat, wheat bran, rye and barley, adds interesting textures and
flavors to bread.
Certain kinds of flour cannot withstand
humidity. Store flour in a cool, dry place.
high temperatures
and high
SALT
Salt controls the action of the yeast and helps produce a firm dough, and
also prevents overrising.
SUGAR
Sugar supports the fermentation process of the yeast, gives the bread taste
and color, and keeps it soft.
You can substitute honey or molasses (in same amount) for sugar.
You can adjust the bread color depending on the amount of sugar.
(Sugar is added to dough for a darker crust)
FAT
Butter, margarine or shortening should be used at room temperature for

best baking results. Fats prevent the bread from becoming hard and add
flavor. Butter is the most suitable fat for the Home Bakery.
MILK
PRODUCTS
TAP WATER
EGG
Milk products such as dry milk and fresh milk are largely responsible for the
shine and taste of the bread. When using the delay timer, dry milk and water
should be used instead of fresh milk for safety reasons. When the room
temperature is hot (higher than 80F), use fresh milk of approx. 40F.
(refrigerated cool water).
Tap water added to flour to form the gluten and to put life into your bread.
Tap water is a major factor in the success of your bread making. When the
room temperature
is hot (higher than 80F), used chilled water of
approx. 40F. (refrigerated cool water).
The flaver and aroma of the bread can be improved by including eggs in the
recipe. They also help to give the bread a soft texture. When adding one
large egg to a recipe, decrease the liquid by 1fs cup.
--------IMPORTANT NOTICE-------The ratio of bread flour to water (or other liquid)

should always be kept at the volumes given in
the recipes. (Example:
Basic white bread
(Large loaf) 3 cups bread flour to 1 1fa cups
water). Putting an excessive volume of bread
flour compared to the volume of water (or other
liquid) will change the qulity of the homemade
bread and may cause the mixing blade to lock
and malfunction.
When using the BREAD/MIX BREAD menu, the

Home Bakery will alert you by three beeping
sounds, four minutes before the kneading
process is finished, the beeping sounds signal
you to add additional
ingredients
such as
raisins, vegetables or nuts etc. Be sure all shells,
hard seeds or other foreign objects are removed
from the ingredients. The fluorocarbon coating
on the bread pan will be scratched if hard objects
such as candy sugar, crystal sugar, frozen butter
or ice are added. Some nuts and fruits can
scratch the pan.
---------PROCESS
TIME---------
7min.
16-22min.
15min.
60-70min.
100min.
5min.
64-72min.
7min.
56min.
14min.
5min.
I I I I 16-24min.
I
BREAD
setting
7min.
10min.
WHOLE WHEAT
DOUGH setting
20sec.
70min.
53-65min.
20sec.
45min.
55-61min.
20sec.
25min.
20sec.
7min.
48min.
58min.
rSPONGE CAKE
48min.
Heating 2
Heating 2
Heating 1
45min.
DESCRIPTION
HANDLE
MIXING BLADE
Install the mix-
ing blade on
the shaft.
(REMOVABLE)
HANDLE
AIR OUTLET OPENINGS
GUIDE
VIEWING WINDOW
PROJECTION
Allows you to view

what is going on
inside.
SHAFT
APPLIANCE HANDLE
For easy transportation
MAIN BODY
OUTER CASE
VENTS
CORD
PLUG
Tablespoon
Teaspoon
Measuring cup for water

and bread flour and other
Combination measuring spoon
Use to measure sugar, salt, butter,

drymilk and dry yeast
ingredients.
Knowing Your Bread Pan Capacity
Knowing your breadmakers loaf capacity will enable you to find

recipes of any variety on the Internet for free.
It will also keep you from adding too much flour, etc. which could
cause rising dough to flow over the sides of your bread pan, creating
quite a mess and if left unattended, quite a bit of smoke when the
final bake cycle begins.
Hope you find this information helpful.
Happy Breadmaking & Warmest Regards, The Breadmaker Guru
Remove your bread pan from your breadmaker.
Using a one-cup (8oz) liquid measure, fill your bread pan with water.
Note: Be certain to use a "liquid" measuring cup.
A liquid measuring cup is clear and displays an imprinted scale
down its side.
As you fill your bread pan with water, count the total number of 8 oz
cups it takes to fill your bread pan to the very rim.
You should know that breadmaker manufacturers do not all

universally agree, but generally speaking
if it holds between 7 & 10 its a 1.0 lb/500 g loaf pan
if it holds exactly 10 its a 1.25 lb/600 g loaf pan
And when searching for a free bread machine recipes on the

Internet,
breadmaker manufacturers do not all universally agree, but generally
speaking
a bread recipe for use in a 1.0 lb/500 g breadmaker should never

exceed 2-1/4 total cups of flour
a bread recipe for use in a 1.25 lb/600 g breadmaker should never
a bread recipe for use in a 1.5 lb/700 g loaf breadmaker should never
a bread recipe for use in a 2.0 lb/900 g loaf breadmaker should never
a bread recipe for use in a 2.5 lb/1100 g loaf breadmaker should
never exceed 5-1/4 total cups of flour
a bread recipe for use in a 3.0 lb/1300 g loaf breadmaker should
never exceed 6-1/4 total cups of flour
The cups of flour Im referring to here ARE NOT to be measured
using the clear liquid measure previously mentioned. Instead use a
standard dry measuring cup when measuring dry ingredients. And
be sure to level-off the top of each and every dry ingredient
measurement with a butter knife, even the ones measured out in
teaspoons and tablespoons.
Warning:
When testing a new bread recipe in your breadmaker, its always best
that you not leave your breadmaker unattended.
CONTOROL PANEL AND FUNCTION

START light
When buttons are pressed, the control panel beeps.

Press the MENU button for the menu you want, BREAD, BREAD RAPID
(one time), WHOLE WHEAT BREAD (two times), DOUGH (three times), or
CAKE (four times). Each time you press the MENU button, the next menu
appears.
(when you plug the cord into the receptacle, the first menu shows BREAD).
Press the BREAD COLOR button, if you want to change the degree of
browning.
When pressing this button, the browning stage switches to LIGHT. By not
changing the bread color, the bread will automatically
bake on the
MEDIUM setting.
The delay time can be set by pressing the TIMER button.
Each time the button is pressed, the time will increase by 10 minutes. The
TIMER button can be pressed and held down to increase the delay time
rapidly.
The delay time can be set from 4 hours to 13 hours. (BREAD MENU)
The delay time can be from 5 hours and 10 minutes to 13 hours.
(WHOLE WHEAT BREAD MENU)
Press the START/STOP button when you want to start baking and also to
start the delayed timer.
To change the operating function, after pressing the START/STOP button,
press the START/STOP button for one)second.
The operating functions can be changed to the initial mode by this operation.
HOW TO USE BREAD/MIX BREAD MENU
When the Home Bakery is plugged in, it is automatically

From start to finish 3 hours 50 minutes.
on the BREAD menu.
Accurate measurement of ingredients is essential to make delicious bread.

Use chilled water of approximately 40F. (refrigerated cool water).
Up to the
mark in
Be sure to use the spoon and cup included
with this unit for all measuring! For best
results, measure each ingredient precisely.
(1 measuring spoon means 1 level measuring
spoon).
CD
Open the lid and remove the

bread pan by lifting the handle.
Spoon level (not heaping)
..
the
, middle
..
.' '#."
'=JJ,,;:~:: ~
Install the mixing blade on the

shaft inside the bread pan as
shown below.
"I;;"
'
;.~..
..
Use the Home Bakery

where it is stable and
level.
Make sure the mixing
blade is inserted properly.
If the mixing
blade is
released during operation,
the dough will not be
kneaded properly.
Pour tap water into the bread pan, add the bread flour, salt, butter, sugar,
and dry milk, then place the dry yeast ON THE TOP of the flour. Do not mix
after adding the dry yeast. (When using bread mix, pour tap water inot the
bread pan first, then bread mix and place the dry yeast on the top of the
bread mix).
CD
Water
All ingredients except

DRY YEAST
0 DRY YEAST on the top

of the flour away from
water.
10
NOTE: If you plan to use

the timer's delay feature,
the yeast must be kept dry
and away from the water.
(See figure 0)
If the yeast gets wet, it will
ferment in advance and
the dough will
when it should.
not rise
Q) Put the bread pan into the
Home Bakery, making sure the

guide projections fit into the
guides on the Home Bakery.
Push the bread pan down as

indicated in the below figure,
and it will click into place. Push
the handle down and back.
If the bread pan is not

inserted properly, and the
START/STOP button is
pushed malfunction can
result.
Guide
projection
Guide
Using the handle, close the lid.
If the lid is not properly

closed, it may interfere
with the rising and baking
process.
The BREAD/MIX BREAD light turns on.
0.
BAKE/FINISH
\:..:7
KNEAD/RISE
LIGHT~
COLOR
BREAD
11
,.
---------Press the START/STOP
( PRE-KNEAD)
REST
NO
DELAV---------button
Notice the START/STOP light is on and the

unit is running. Notice the time left for the
bread to be finished is displayed 13:501 and
is counting down.
CHI
AUTOMATIC HOME BAKERY 1II
H8-CW3
KNEAD)
If you would like to alter

the degree of browning,
simply
press
the
BREAD COLOR button.
The bread will be baked
on the MEDIUM setting,
if the BREAD COLOR
button is not activated .
The degree of browning
can be altered
after
starting up, if you press
BREAD COLOR
button before the BAKE
the
( FIRST RISE)
cycle has been reached .
( GAS SQUEEZE OUT)
The timer counts down by the minute.

Timer to go .
~,..J'.,f.:
(~I"'-'BI
(SECOND RISE)
BAKE
FINISH)
When the time reaches aboutj

581, the
Home Bakery starts the baking cycle,and
the BAKE/FINISH light flashes .
When the baking
process
has been
completed, the BAKE/FINISH light stops
flashing, stays lit, and the beeper will sound
3 times telling you the bread is done.
on the timer display.
Notice
(START/STOP light starts flashing)
L::]]
NOTES:
(1) Kneading process:
When not using the delay timer, the beeper sounds to tell you to add
raisins, etc. After about 25 minutes from the start and four minutes
before the kneading is finished, it beeps three times to tell you to add
raisins. Open the lid and sprinkle raisins slowly and evenly over the
dough. Opening the lid at this time will not stop the kneading, so be
careful.
After adding the raisins, quickly close the lid to prevent loss of heat.
(2) kneading and rising process:
The viewing window and inner lid may be covered with mist.
(The cloudy window dried up at baking process).
(3) Baking and finishing process:
Do not touch the hot surfaces such as appliance or outercase or viewing window and so on. Use oven mitts or pot holders when carrying the
Home Bakery.
12
If the Home Bakery does

not start the pre-knead
cycle after the START /
STOP button has been
pressed,
check
the
DISPLAY INDICATIONS
on page 33.
-------USING
THEDELAY
TIMER
-------
The timer cannot be used in conjunction with

the "BREAD RAPID", "DOUGH"or
"CAKE"
setting.
The time that the bread is baked and ready to
serve can be set by using the delay timer. You
can adjust the delay timer from 4 hours to 13
hours, in 10 minutes intervals.
<D
Pressing the TIMER button once will cause

'-::CtCt to appear.
Keep pressing the TIMER button untill9:3Ct

is shown FLASHING.
,
~
~~I)
'"
1//
PI
EXAMPLE: It is 9:00 p.m. now. You would like

to have bread ready at 6:00 a.m. on the next
morning. Set the timer forI9:3DI, because there
are 9 hours and 30 minutes between 9:00p.m.
and 6:00 a.m .. Do not set the timer for the
actual time but the hour difference between
Press the START/STOP button: The display

is no longer flashing, and the timer is set.
when you start and when it is to be finished.
The timer counts down by the minutes

I
After the beeping sound stops, press the

START/STOP button, open the lid, and
remove the bread pan by lifting the handle.
(Use oven mitts or pot holders when
removing the bread pan, because the bread
pan, oven area and the handle are hot.)
---,-~9:.:''111 '1:.='81 .. .. ..
Removing the bread pan soon after the

beeping sound stops to keep it from getting
soggy.
Using oven mitts or pot holders, turn the bread pan upside down and
shake until the bread comes loose.
Immediately after removing

the bread, pour tepid water
into the bread pan.
NOTE:
(1) Portions around the exterior of the oven may become discolored, but the discoloration will not
influence the performance of the Home Bakery.
(2) When using the delay timer in the summer and the room temperature is above 80F, a small loaf may
be the result because of over vising or improper kneading conditions.
We recommend the following modification under the above stated conditions.
Bread Flour: Increase 1/4 cup.
Always unplug the Home Bakery after each use.
13
HOW TO USE BREAD RAPID MENU
Press MENU button once for BREAD RAPID. From start to finish 2 hours and 30 minutes.
Use chilled water of approximately 40F. (refrigerated cool water)
G) Select BREAD RAPID setting by pressing the Menu button once.

Press the START/STOP button.
( PRE-KNEAD)
REST

unit is running. Notice the time left for the
bread to be finished is displayed [2:3D[ and
is counting down.
CHI
AUTOMATIC
HOME
BAKERY
III
HB-C103
Make sure you select

BREAD RAPID.
If the
does
operate
after
the
START/STOP
button
has
been
check
the
INDICATIONS
33.
KNEAD)

Timer to go.
(12:29[, Ic':28[ .... .. )
14
Home Bakery
not
start
to
pressed,
DISPLAY
on page
THE BREAD/MIX BREAD MENUS

Follow the directions for baking bread, step 1 to 9 on page 10 to 12.
~-----BASiC
WHITEBREAD
"
Note: The yeast measurement labelled (BREAD) is

for the Regular Bread
INGREDIENTS
Regular loaf
3/4 cup
2 cups
1 teaspoon
1
tablespoons
1 tablespoon
1 tablespoon
1 teaspoon
1 1/2 teaspoons
Tap Water
Bread flour
Salt
Sugar
Dry milk
Butter
112
Dry Yeast (BREAD MENU)

Dry Yeast
(BREAD RAPID MENU)
Large loaf
1 % cups
3 cups
1 teaspoon
2 tablespoons
1 % tablespoons
1 112 tablespoons
1 112 teaspoons
2 teaspoons
Cycle and the yeast

measurement
labelled
(BREAD RAPID) is for the
Bread Rapid Cycle. Only
use one yeast measurement for the recipe.
When making the small
size loaf, the amount of
each ingredient should be
half of the regular size loaf.
NOTE: The standard amount of dry yeast is listed on the above table. However, should the bread not
rise sufficiently, add % teaspoon yeast.
----
BRANBREAD----
--LEMON
INGREDIENTS
INGREDIENTS
1 % cups tap water

2 5/8 cups bread flour
3/8 cup wheat bran
1 112 teaspoons salt
3 tablespoons sugar
1 112 tablespoons butter
1 112 tablespoons dry milk
1 112 teaspoons dry yeast
(BREAD MENU)
2 teaspoons dry yeast
(BREAD RAPID MENU)
PEPPERBREAD-
cups tap water

3 cups bread flour
1 % teaspoons salt
2 112 tablespoons sugar
1
tablespoons dry milk

I
1 teaspoon dry yeast
I
1 % teaspoons ground black pepper
3 tablespoons lemon rinds (chopped)
112
NOTE: Add the lemon rinds when beeping

sounds during kneading.
NOTE: Fry the wheat brans in a pan at 320F

until they brown slightly (about 10
minutes), then allow to cool before
they are used.
CARROTBREAD---
----WHITE
INGREDIENTS
1
1
1
1
BREAD----
INGREDIENTS
1 cup tap water

3 cups bread flour
1/4 cup grated carrot
% teaspoons salt
3 tablespoons sugar
% tablespoons butter
112 tablespoons
dry milk
(BREAD MENU)
(BREAD RAPID MENU)
1/2 cup tap water

3/4 cup fresh milk
3 cups bread flour

1 teaspoon salt
2 tablespoons sugar
1 % teaspoons dry yeast
(BREAD MENU)
(BREAD RAPID MENU)
This menu can not be used on delay timer.
15
CRANBERRY BREAD
INGREDIENTS
%
3
1
112
%
1
2
3
APPLESAUCE CINNAMON BREAD -
INGREDIENTS
cup fresh milk

cups bread flour
teaspoons salt
tablespoons sugar
cup cranberry juice
tablespoon butter
teaspoons dry yeast
(BREAD MENU)
teaspoons dry yeast
(BREAD RAPID MENU)
cup applesauce
1 cup fresh milk
2 % cups bread flour
1 teaspoon cinnamon
1 teaspoon salt
2 tablespoons brown sugar
1 tablespoon butter
113
This menu can not be used on delay timer or

BREAD RAPID menu.
ORANGE BREAD
-VEGETABLE
INGREDIENTS
1
%
3
1
2
112
112
INGREDIENTS
cups orange juice

cups bread flour
teaspoon salt
tablespoons sugar
tablespoons butter
tablespoon dry milk
teaspoons dry yeast
(BREAD MENU)
teaspoons dry yeast
(BREAD RAPID MENU)
1
3
1
2
1
1
-ORANGE
JUICE BREAD-
cup vegetable juice

cups bread flour
teaspoon salt
tablespoon sugar
large egg
%
112
teaspoons
tablespoons drybutter
yeast
(BREAD MENU)
(BREAD RAPID MENU)
MARMALADE BREAD-
SWEET BREAD
INGREDIENTS
1 cup tap water
112 cup orange marmalade
3 cups bread flour
1 teaspoons salt
1 % tablespoons butter
(BREAD MENU)
(BREAD RAPID MENU)
INGREDIENTS
3/4 cup tap water
1 egg york
cups bread flour
1 teaspoon salt
5 tablespoons sugar
1 112 tablespoons shortening or butter
(BREAD MENU)
(BREAD RAPID MENU)

NOTE: The color of crust will be darker than
the "BASIC WHITE BREAD"
16

---POTATO
BREAD---
INGREDIENTS
1
2
112
112
1
2
1
1
%
112
INGREDIENTS
1
3
cup water (use potato water)

cups bread flour
cup potato (mashed)
teaspoon salt
tablespoons sugar
tablespoons butter
teaspoons dry yeast
(BREAD MENU)
teaspoons dry yeast
(BREAD RAPID MENU)
3fs
1
1
2
1
1
1
1
112
%
2
3
EGGBREAD----
INGREDIENTS
INGREDIENTS
1
3
1
2
112
----
YOGURTBREAD---
112
112
cup fresh milk

cups bread flour
(1/8Ib) cup ripe banana (sliced)
egg yolk
teaspoon salt
tablespoons sugar
tablespoons butter
teaspoons dry yeast

BREAD RAPID menu.

NOTE: In saucepan, boil the potato in 2 cups
water till tender. Cool the potato water
to room temperature. Mash the potato.
---
SWEETBANANABREAD
cup tap water

cup yogurt
cups bread flour
teaspoon salt
tablespoons sugar
tablespoons butter
teaspoons dry yeast
tablespoons sesame seeds
5fs
2
3
1
112
1
1
112
112
cup tap water

large eggs
cups bread flour
teaspoons salt
tablespoons sugar
tablespoons butter
teaspoons dry yeast

BREAD RAPID menu.

BREAD RAPID menu.
PEANUTBUTTERBREAD--
---ANADAMA
INGREDIENTS
INGREDIENTS
1/8
cups tap water

cups bread flour
teaspoon salt
tablespoons brown sugar
3fs cup peanut butter (at room temperature)
112
3
1
2
2 3/4
1
1
1
1/4
1
BREAD RAPID menu.
112
1/4
BREAD---
cup tap water

cups bread flour
large egg
teaspoon salt
tablespoon butter
cup molasses
teaspoons dry yeast
cup corn meal

BREAD RAPID menu.
17
----RyE
BREAD
----
---PUNPKIN
INGREDIENTS
1 1/8
1
2
1
2
1 %
1 112
1
1 112
1
BREAD---
INGREDIENTS
CUp tap water

cup rye flour
cups bread flour
teaspoon salt
tablespoons s,ugar
tablespoons butter
teaspoon allspice
teaspoons dry yeast
tablespoon caraway seeds
3/4 cup fresh milk
1
3
1
1
2
large egg
cups bread flour
teaspoon salt
tablespoon brown sugar
tablespoons butter
112 teaspoon cinnamon
% teaspoon nutmeg
112 teaspoon clove
3/8 cup canned pumpkin
NOTE: (1) Add the caraway

seeds when
beeping sounds during kneading.
(2) The height of bread will be shorter
than the "BASIC WHITE BREAD"
This menu can not be used on the delay timer.
Follow the directions for BREAD/MIX BREAD MENU steps 1 to 9 on page 10 to 12.
The follwing mixed breads can not be used'on the BREAD RAPID menu.
-'
RAISIN BREAD ----~,

INGREDIENTS
Regular loaf
3/4 cup
2 cups
1 teaspoon
1 112 tablespoons
1 tablespoon
1 tablespoon
1 teaspoon
1 teaspoon
1f4 cup
Large loaf
1 1fs cups
3 cups
1 teaspoon
2 tablespoons
1 112 tablespoons
1 112 tablespoons
1 teaspoon
1 112 teaspoons
112 cup
Tap Water
Bread flour
Salt
Sugar
Butter
Dry milk
Cinnamon
Dry Yeast
Raisins
NOTE: Add the raisins when beeping sounds during kneading.
---
APRICOT
BREAD
---
---WALNUT
INGREDIENTS
INGREDIENTS
1 1/8
3
1 112
3
1 112
1 112
1 112
1 1fs
3
1 1/2
3
1 112
1 112
1 112
112
cups tap water

cups bread flour
teaspoons salt
tablespoons sugar
tablespoons butter
teaspoons dry yeast
cup apricots (chopped)
NOTE: Add the apricots

when
When making the small

size loaf, the amount of
each ingredient should
be half of the regular
loaf.
BREAD
---
cups tap water

cups bread flour
teaspoons salt
tablespoons sugar
tablespoons butter
teaspoons dry yeast
1/2 cup walnuts (crushed)
NOTE: Add the walnuts when beeping sounds

during kneading.
beeping
18

-MIXED
VEGETABLE BREAD-
--
INGREDIENTS
1 1fa
3
1 112
3
1 112
1%
1 112
INGREDIENTS
cups tap water

cups bread flour
teaspoons salt
tablespoons sugar
tablespoons butter
teaspoons dry yeast
cup mixed vegetables
(thawed and drained)
1
1
1
1
---
OATMEAL BRAN ALMOND BREAD -
INGREDIENTS
1 % cups fresh milk
2 112 cups bread flour
1/4 cup oatmeal
1/4 cup oatbran
1 teaspoon salt
1/2 cup almonds (toasted slivered)
beeping
DILL ONION BREAD ---
INGREDIENTS
1 cup tap water
1 large egg
3 cups bread flour
% cup cottage cheese
1 teaspoon dill
2 tablespoons sugar
1 tablespoon butter
2 tablespoons onion (chopped)

NOTE: (1) Fry the oatbran in a pan at 320F
until they brown slightly (about 10
minutes) then allow to cool before
they are used.
(2) Add the almonds when beeping
1 cup tap water

3 cups bread flour
112 cup cheese (grated sharp)
112 teaspoons salt
112 tablespoons
sugar
112 tablespoons
butter
3 tablespoons bacon bits
NOTE: Add the bacon bits when

NOTE: Add the mix vegetables when beeping

BACON CHEESE BREAD -

NOTE: Add the onion when beeping sounds
during kneading.
TRANDITIONAL JEWISH CHALLAH -
INGREDIENTS
SOUTHERN CORN BREAD -
INGREDIENTS
1/4 cup orange juice

1f3 cup tap water
1 cup fresh milk

cups bread flour
112 cup corn meal
112 tablespoon allspice (chopped)
4 drops tabasco
112 cup cheese (grated sharp)
1 teaspoon salt
2 tablespoons sugar
% cup corn (boiled and drained)
3 cups bread flour

2 large eggs
1 % teaspoons salt
4 tablespoons sugar
3 tablespoons butter
1/4 cup raisin
NOTE: (1) Add the raisins when beeping
(2) The color of crust will be darker
than the "BASIC WHITE BREAD"
112

NOTE: The height of bread will be shorter than
the "BASIC WHITE BREAD".
19
HOW TO USE WHOLE WHEAT BREAD MENU
Press MENU button twice for WHOLE WHEAT BREAD From start to finish 5 hours.
Use chilled water of approximately 40F. (refrigerated cool water)
CD
Select the WHOLE WHEAT BREAD setting by pressing the MENU

button twice.
unit is running .
Notice the time left for the bread to be
( PRE-KNEAD)
REST
KNEAD)
CHI
AUTOMATIC
For browning control, see

the notes under BREAD on
page 12.
5:00 and is counting
finished is displayed
down .
Make sure you select

WHOLE WHEAT BREAD.
HOME
BAKERY
III
HB-Cl03

not start to operate
after the START/STOP
button
has
been
pressed,
check
the
DISPLAY INDICATIONS
on page 33.

Timer to go.
":':',
',jO
(IL"'-'-'llu''-''"I1
. )
Immediately after removing the bread,

pour tepid water into the bread pan.
NOTE:
(1) Portions around the exterior of the oven may become discolored, but the discoloration will not
influence the performance of the Home Bakery.
(2) When using the delay timer in the summer and the room temperature is above 80F, a small loaf may
be result because of over rising or improper kneading conditions.
We recommend the following modification under the above stated conditions.
Whole Wheat Flour: Increase 1fs cup.
20
THE WHOLE WHEAT BREAD MENUS

Follow the directions for baking bread, steps 1 to 9 on page 20.
WHOLE WHEAT BREAD

INGREDIENTS
Regular Loaf
1 cup
2 cups
1 teaspoon
1 112 tablespoons
1 tablespoon
1 teaspoon
Tap Water
Whole wheat flour
Salt
Molasses
Butter
Dry Yeast
"'"
Large loaf
1 3/8 cups
3 cups
1 teaspoon
2 tablespoons
1 112 tablespoons
1.112 teaspoons
LIGHT WHOLE WHEAT BREAD-
--WHEAT
BRAN BREAD--
INGREDIENTS
INGREDIENTS
1 % cups tap water

1 1f2 cups bread flour
1 112 cup whole wheat flour
3 tablespoons sugar
1 1f2 teaspoons dry yeast
cups fresh milk

cups whole wheat flour
112 cup wheat bran
1 cup bread flour
1 teaspoon salt
1
1
112
112

NOTE: Fry the wheat brans in a pan at 320F
until they brown slighty (about 10
minutes), then allow to cool before
they are used.
--
BANANA WHEAT BREAD--
INGREDIENTS
cup tap water

3 cups whole wheat flour
% cup ripe banana (sliced)
1 egg yolk
112 teaspoon vanilla extract
1 teaspoon salt
3 tablespoons honey
1 1/2 teaspoons dry yeast
2 tablespoons poppy seeds (optional)
21
- PUMPKINSEEDWHEATBREAD-
- WHOLE WHEAT APPLE RAISIN BREAD-
INGREDIENTS
INGREDIENTS
1 3/8
3
1
3
1
1 %
3
CUpSfresh milk
teaspoon salt
tablespoons honey
tablespoon butt~r
teaspoons dry yeast
tablespoons pumpkin seeds
1 cup tap water

1 cup bread flour
112 cup apple saurce
1 teaspoon salt
1 % tablespoons dry milk
1 teaspoon cinnamon
112 cup raisins
WHOLE WHEAT YOGURT BREAD-
-WHOLE WHEAT PEANUTSESAMEBREAD-
INGREDIENTS
INGREDIENTS
1 cup tap water

1 cup bread flour
% cup yogurt
1 teaspoon salt
2 tablespoons honey
3 tablespoons sesame seeds
1 3/8
3
1
2
2
1 112
1%
3
cups tap water

teaspoon salt
tablespoons molasses
tablespoons peanut butter
teaspoons dry yeast
tablespoons sesame seeds


--SUNNY
The height of bread will be shorter than

HEALTHBREAD--
INGREDIENTS
1 cup tap water
cups bread flour
1fa cup wheat germ
% cup cottage cheese (creamed)
3 tablespoons honey
1 tablespoon butter
1/4 cup sunflower seeds
1
1
112

22
HOW TO USE DOUGH MENUS
Press MENU button three times for DOUGH. From start to finish: 1 hour and 40 minutes.
Accurate measurement
of ingredients
is essential
delicious bread.
Use chilled water of approximately 40F.
(refrigerated cool water. Do not use warm water) .
CD
to make
NOTE: The timer's delay feature

cannot be used for "DOUGH"
setting.
Select the "DOUGH" setting by pressing the MENU button three times.
( PRE-KNEAD)
REST)
Notice the START/STOP Light is on and the

unit is running .
Notice the time left for the bread to be
finished is displayed
down .
::'-:0 and is counting
KNEAD)
Make sure that you select

the "DOUGH" setting.
ACHI
AUTOMATIC
HOME
BAKERY
III
HB-eW3

not start to operate after
the START/STOP button
has been pressed, check
the DISPLAY INDICATION
OMPLETE)
IRST
RISE)
on page 33.

Timer to go.
(
- - , ::=:.91
-::=:911
.. )
When the first rise is finished, the BAKE/FINISH light stops flashing and
the beeper will sound three times telling you the dough is ready. Notice
on the timer display.
C]]
CD
After the beeping sound stops, press the

START/STOP
button, open the lid and
remove the bread pan by lifting the handle.
Gently take the dough out. Carefully take
out the mixing blade.
Be sure to unplug
unit after each use.
23
THE DOUGH MENUS

---
--
DINNER ROLLS ---
INGREDIENTS
Use the ingredients for the Dinner Roll

recipe.
(Makes 18)
cup tap water

large egg
cups bread flour
teaspoon salt
tablespoons sugar
tablespoons butter
1 large egg beaten, if desired, for brushing
on top.
3/4
1
3
1
3
6
3
1 Make the dough the same procedure

2
3
4
5
METHOD
1 Make the dough following
the same procedures on

page 23.
When the beeper sounds,

then place the dough on a
board and push it evenly
to squeeze out the gas.
Divide into 24 balls on the
lightly floured surface.
4 Cover balls with a damp
8
~
9
~
088&3
dishcloth and let rest for

20 minutes.
Roll each ball into a

wedge shape. Starting
with the widest side, roll
up the wedge loosely
towards the point.
SOFT PRETZELS --
on page 23.
When the beeper sounds, then place
the dough on a board and push it
evenly to squeeze out the gas.
Divied the dough into 12 balls on a
lightly floured surface.
Cover ball with a damp dishcloth and
let rest for 20 minutes.
Roll each portion on a lightly floured
surface into a rope of about 10
inches long.
Twist once where the dough
overlaps.
Lift ends across to opposite edges.
Tuck ends under.
Place on a greased baking pan.
Spray with water lightly.
Let rise until almost double in size.
(30 to 40 minutes)
Brush roll with the beaten eggs.
Sprinkle with sesame seeds or
coarse salt.
Bake in 390F oven for 10 to 15
minutes until golden brown.
--~
SOFT BAGELS ---
Use the ingredients for the Dinner Roll

recipe.
Place on a greased baking

pan with the point
downward. Splay with
water lightly. Let rise until
almost double in size. (30
to 40 minutes).
Make the dough according to the soft

pretzels recipe, following steps 1
through 5.
Seal the ends together tightly to

make a ring with 2 inches hole in the
center.
3 Place
on a greased baking pan.

Splay with water lightly. Let rise until
almost double in size (30 to 40
minutes).
Brush rolls with the

beaten eggs.
Bake in 350F oven for 10
to 15 minutes until golden
brown. Remove from
baking pan, serve warm.
4 Brush roll with the beaten eggs.

Sprinkle with sesame seeds or
coarse salt.
Bake in 390F oven for 10 to 15
minutes until golden brown.
24
THE DOUGH MENUS

BRIOCHE
3 Divide
INGREDENTS (Makes 18)

5/8 cup tap water
5 large egg yorks
3 cups bread flour
6 tablespoons sugar
3 tablespoons dry milk
3 drops vanilla extract
1 large egg yorks beaten. if desired for brushing
on top.
the dough into 18 balls.

Divide each ball into 1 large and 1 small ball.
Let set 20 minutes.
4
5
Place each large ball on a greased brioche

cup. Place a small ball on each large ball.
Place each cup on a baking pan, and spray
water lightly on the rolls.
Brush the rolls with the beaten egg yorks.
Bake in 350F oven for 10 to 15 minutes until
golden brown.
Pat on flour
'th
and press a ;~ r one finger
METHOD
1
2
Make the dough following the same

procedures on page 23.
When the beeper sounds, then place the
dough on a board and push it evenly to
squeeze out the gas.
fu.re0~
PIZZA
PETIT BREAD
1 cup tap water
3 cups bread flour
3 tablespoons sugar
1 1/2 tablespoons butter
1 1/2 tablespoons dry milk
1 large egg beaten, if desired, for brushing on
top.
1 cup tap water
3 cups all purpose flour
3 tablespoons sugar
1 112 cups pizza sauce
4 cups cheese (grated)
Topping (Your choice)
-Pepperoni
-olives
-Sliced onion
-Ground beef
METHOD
1 Make
2
3
4
the dough following the same

Divide the dough into 18 balls. Let set for 20
minutes.
Roll and shape
as illustrated.
-Mushroom
-Green pepper
METHOD
1 Make
2
Cuts
With a sharp
knife,
make
cuts in dough.
Place on a greased baking pan. Spray lightly
with water, then let rise for 30 to 40 minutes
or until doubled in size.
~ckcrT'P.
\@H~

Put the dough into a bowl and cover with a
damp dishcloth. Let rest for 30 minutes.
Divide the dough into 2 balls.
Rollout the balls into the shape of a circle.
Place the dough on a baking pan, prick with
a fork.
5 Brush
Brush with the beaten egg, and bake in

350F oven for 10 to 15 minutes.
each dough with pizza sauce. Sprinkle

with cheese. Top with your favorite topping,
such as sliced onions, pepperoni, olives,
ground beef etc.
Bake in 350F oven for 15 to 20 minutes or
until it turns golden.
25
FRENCH BREAD
PANETTONE
INGREDENTS(Makes 3)
1 cup tap water
3 cups bread flour
1 teaspoon vanilla extract
2 teaspoons salt
4 tablespoons sugar
4 tablespoons dry milk
4 tablespoons orange peels
(Candied pieces)
112 cup
raisins
(Soaked in rum or warm water)
1 large egg beaten, if desired, for brushing on
top.
1 1fs cups tap water
3 cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon poppy seeds
METHOD
METHOD
Make the dough

following the same
When
the
beeper
sounds, then place the
dough on a board and
push
it
even Iy to
1 Make

When it beeps,place the dough on a board

and push it evenly to squeeze out gas. Add
the orange peel and raisins during squeezing
out the gas.
3 When
it beeps, place the

dough on a board. Divide
into 2 pieces and divide
one half into 2 pieces as
illustrated.
damp dishcloth
3 Put
dough in a greased
bowl and cover with a
damp dishcloth.
for 20 minutes.
Let rest
4
~
damp dishcloth, and let

rest for 20 minutes.
Divide the dough into 3

balls (or your favorite
size). Place in greased
custard cups. Place on a
baking pan. (Use paper
baking cups if required).
5 Roll the
large ball into a

cylindrical shape. shape
the 2 small balls.
5 Spray
with water lightly.

Let rise for 60 minutes or
until doubled in size.
Brush
Form 1 large ball and 2

small balls. Cover with
with the beaten
egg. Bake in 400F oven

for 10 minutes and 350F
oven for 25 minutes until
Carefully
place on a
floured baking pan. Let
rest for 30 to 40 minutes.
Make cuts with a sharp

knife and spray water on
them Iinghtly.
8 Sprinkle
with
poppy
seeds. Bake in 400F
oven for 30 to 40 minutes
golden brown.
until golden brown.
26
THE DOUGH MENUS

CROISSANTS
INGREDENTS(Makes 18)
1 1fs cups tap water
3 cups bread flour
1 teaspoon salt
2 tablespoons sugar
1 cup chilled butter
1 large egg beaten, if desired, for brushing
on top.
METHOD
5 Roll the
dough into a
rectangle again and fold
into thirds. Place in the
Make the dough, following

the same procedures on
page 23.
refrigerator for 15 to 20
minutes.
Fold and roll twice more.
When it beeps, place the

dough on a board and
push it evenly to squeeze
out gas. Put the dough
into a bowl and cover with
Roll the dough into an 8 x

18 inches rectangle. Cut
diagonally to make the 12
equal triangles. Cut off
uneven edges on the side.
Roll up each triangle

loosely, starting from the
side opposite the point.
plastic wrap. Place in a

refrigerator
for 30 minutes.
3 Roll
into an 8 x 12 inches
rectangle, and put butter

on % of the dough. Fold
over the unbuttered third,
then into three fold.
8 Place on a greased
4
Seal
edges.
Stick
skewer into the dough
squeeze out gas. Wrap
a plastic bag and place
a refrigerator for 1 hour.
baking
pan, splay water lightly on
rolls. Let rise for 30 to 50
a
to
in
in
minutes or until
doubled in size.
9 Brush
nearly
beaten egg over

rolls. Bake in 350F oven
for 10 to 15 minutes until
golden brown.
27
SOUR DOUGH BREAD

-
RICH, SOUR DOUGH BREAD
1 large egg
% cup milk
3 cups bread flour
1 teaspoon salt
2 tablespoons honey or sugar
4 tablespoons sour dough starter
METHOD
1 Make
-
the dough, according to the dinner roll

recipe, following steps 1 through 2 on page
23.
SOUR DOUGH STARTER
INGREDENTS
1
2
2
1
package Cf4 oz) dry yeast

cups lukewarm water
cups bread flour
tablespoon sugar

Divide into 3 pieces.
Make 3 dough balls. Cover with a damp

dishcloth, and let rest for 20 minutes.
METHOD
1 Soften
the 1 package dry yeast in

water (11ODF)
112
cup
Stir the 112 cup water with dry yeast in the 1

% cups lukewarm water, 2 cups bread flour
and 1 tablespoon sugar.
Beat till smooth. Only bottled water should
be used.
3 Cover
5 After
with dishcloth and let stand at room
temperature 4 to 5 days till bubbly, stirring 2

to 3 times a day.
Cover and refrigerate till ready to use.

only wooden or plastic spoons-never
use metal utensils. Do not use copper or
aluminum bowls.
To keep starter going,after each use of the

starter, add % cup water, % cup bread flour
and 1 teaspoon sugar to remainder. Let stand
at room temperature till bubbly, at least 1 day.
Cover and refrigerate for later use. If not used
within 10 days, add 1 teaspoon sugar. Repeat
adding sugar every 10 days.
If the starer turns orange, throwaway.
Bake in 350DF oven for 30 to 40 minutes until

golden brown.
- RICH, WHEAT SOUR DOUGH BREAD-
5 Use
6
~oO
making 3 balls follow the same

procedures as in FRENCH BREAD 6 through
7 on page 26.
1 large egg
% cup milk
2 cups bread flour
1 cup whole wheat flour
4 tablespoons sour dough starter
1 teaspoon salt
2 tablespoons honey or sugar
1 teaspoon cocoa
METHOD
Follow the same procedures as in RICH SOUR
DOUGH BREAD.
28
HOW TO USE CAKE MENUS
Press MENU button four times for CAKE From start to finish 55 minutes.
SPONGE CAKE
CHOCOLATE CAKE
INGREDENTS
INGREDENTS
3 large eggs (whites)

112 cup sugar
(Approx. % teaspoon)
2 tablespoons (1 oz) rum
1 cup all purpose flour (sifted)
1 teaspoon baking powder (sifted)
3 large eggs
cup sugar
2 tablespoons (1 oz) blandy
1 cup all purpose flour (sifted)
1 112 tablespoons cocoa
112
NOTE: Add cocoa and brandy with vanilla extract.
CD
@)
Place the egg whites and sugar in a warmed bowl and whisk them by using a table mixer or
hand mixer until the mixture peaks.
(When ready, the mixture should be so thick that the whisk leaves a firm imprint).
Add vanilla extract and rum to the mixture and whisk.
Combine the mixture with the sifted all purpose flour and baking powder by using a wood
spatu la to mix.
Stir the melted butter immediately.
CD
Select the CAKE menu by pressing

the MENU button.
LCD should show I 551 baking time

Press the START/STOP button
@)
HITACHI
AUTOMATIC
HOME
BAKERY
III
HB-C103
( HEATING 1 )
HEATING 2 )
FINISH)
Notice START light is on and the unit is running. Notice the time left for
551 and is counting down.
the cake to be finished is displayed
The Home Bakery starts heating 1 cycle, and the BAKE/FINISH light
flashes. When the process of making cake has been completed, the
BAKE/FINISH light stops flashing, stays lit, and the beeper will sound 3
times telling you the cake is ready. Notice c=m on the timer display.
I
( COMPLETE)
After the beeper sounds, press the START ISTOP button, open the lid, and remove the bread pan.
Coolon a rack. Always unplug the Home Bakery after each use.
29
HOW TO USE CAKE MENUS
Press MENU button four times for CAKE and I SSlwil1 appear.
Press the TIMER botton. Once to increse bake time to 1 hour and 5 minutes.
FRUIT CAKE
POUND CAKE
INGREDENTS
INGREDENTS
7 1/2 tablespoons (31h oz) butter

(warm it at room temperature)
3/4 cup sugar
3 large eggs
(Approx. % teaspoon)
% cup milk
112 cups all purpose flour (sifted)
1 teaspoon baking powder (shifted)
112
3/4
3
3
112
3
2
2
tablespoons (3112 oz) butter

(warm it at room temperature)
cup sugar
large eggs
drops vanilla extract
cups all purpose flour (sifted)
tablespoons rum
oz drained cherry (chipped)
oz raisin
oz orange peel
1/2 oz marmalade
NOTE: (1) Add rum, drained cherry, raisin and orange
peel with all purpose flour.
(2) Brush cake on the top with the marmalade.
112
Q) Place the butter in a warmed bowl and mix.

sugar and whisk by using a table mixer or hand mixer until the mixture peaks.
the eggs one by one and whisk.
@) Add vanilla extract and milk to the mixture and whisk.
Combine the mixture with the sifted all purpose flour and baking powder by using a wood
spatula.
Add
Add
CHI
Q) Select the CAKE menu__ by pressing MENU button.
LCD should show I U;j I baking time.
press the TIMER button once.
And
WHOLE
AUTOMATIC
WHEAT
HOME
BREAD/MIX
BREAD
DOUGH".
BREAD RAPID
,_,
III
HB-C103
r::::;;..
BREAD
'U 5
CAKE
BAKERY
BAKE/FINISH
LIGHT
KNEAD/RISE
l.
BREAD
~_.
COLOR
( . HEATING 1 )
( HEATING 2 )
FINISH)
( COMPLETE)
Notice START light is on and the unit is running Notice the time left for the
cake to be finished is displayed I ;:051 and is counting down. The Home
Bakery starts heating 1 cycle, and the BAKE/FINISH light flashes. When
the process of making cake has been completed, the BAKE/FINISH light
stops flashing, stays lit, and the beeper will sound 3 times telling you the
cake is ready. Notice c=::m on the timer display.
After the beeper sounds, press the START/STOP

Coolon a rack.
Always unplug the Home Bakery after each use.
30
button,open the lid, and remove the bread pan.
MAINTENANCE/CLEANING
FIRST STEP
METHOD OF DETACHING THE MIXING BLADE
Be sure to disconnect power
by pulling out the plug, and
allowing the main body to
cool down before cleaning.
Use only a mild dish detergent. Other harsh cleaners

such as benzine thinner,
polishing
powder
and
scrubbers will damage the
finish of the unit.
The mixing blade may become hard to detach from the shaft.
Immediately after removing the baked bread, pour tepid water
into the bread pan. Leave it for 30 minutes to loosen, then detach the mixing blade. (If you leave the mixing blade on the shaft
in the bread pan, it becomes harder to detach).
Do not immerse the bottom of the
pan in water. Wipe with well wrung
dishcloth.
~;,-~'
"
- ..
...
J;J-co
~
i...
.
c.-
--,j;
Do
Wipe
notwith
;mme7,
we ~ng
bottom I'n water.

'Hshcloth.
HOW TO CLEAN
Be sure that the oven area is
MAIN BODY, LID
always kept clean. Do not use

the Home Bakery without the
rubber gasket inside the inner
case.
Coupling
Do not immerse or splash with

water, as this may cause
malfunction or electric shock.
You can remove the lid by
opening it up tp a 45 degree
angle and pulling it upward.
After using, UNPLUG and

gently remove crumbs or dust
in the oven area with a damp
dishcloth.
Sensor
Wipe very
gently, avoid
knocking.
Coupling: wipe clean with a tissue. Sometimes black deposits occur on

the bottom surface of the bread pan and surface of the sensor. The
black deposits do not influence the bread baking process. (But after
using, wipe clean with a wet dishcloth to remove the black deposit)
BREAD PAN
Wash the shaft
MIXING BLADE TREATED WITH FLUOROCARBON

with
soft cloth or sponge,to

prevent damage to the
seal packing and let it
dry.
Wash with a cloth or sponge, and let it dry. If the hole in the
mixing blade is blocked, the blade should be immersed in water
for a short time and then cleaned with a soft toothbrush or the
like. After immersing it in water for a while, clean it by using a
soft toothbrush.
BREAD PAN AND MIXING BLADE IN ORDER TO PREVENT DAMAGE TO

THE FLUOROCARBON RESIN COATING
After continued use, some slight amount of
discoloration may take place due to moisture
and steam. This will not affect the operation of
the unit or the quality of the baked bread.
Do not use any metal utensils to remove

bread, because they may scratch and damage the bread pan surface. Be sure to clean
the unit after each use.
31
Q&A FOR HOME BAKERY

Q1
Why does the height and shape of bread differ in

each use?
A1
The height and shape of bread differs depending on

the room temperature and resting time(when using
timer).Also accurate measurement of ingredients is
essential to make delicious bread. Heavier grains and
fruits or nuts will change height and appearance of
bread.
Q2
Why does the bread not rise?
A2
If you forget to add the yeast or to install the mixing

blade, the bread does not rise.
Also, if the amount of yeast is not enough or is stale,
a small loaf may result.
A small loaf may also result according
to type,
amount and freshness of yeast and also types of flour
used.
Q3
The bread has an offensive odor,why?
A3
Because stale ingredients may have been used,or

too much yeast has been added. The BREAD RAPID
setting requires the use of a larger amount of yeast,
and this can lead to the development
of a strong
smell. We recommend using fresh ingredients.
Accurate measurement of ingredients is essential to
make delicious bread.
odor
'"' "'"
~ 01.00
---
BiJJ"
Offensiv.,
. -r'
\_1
~r--_~
"
Q4
The structure of the bread is coarse, why?
A4
The bread is cottage loaf shaped,not long like most

commercial
loaves. The shape of the bread pan
means that it has to rise and be baked vertically, and
this gives it a different structure from commercially
baked bread.
QS
Why is there a big hole in the center of the loaf?
AS
During kneading, air has collected in this spot and

has not been expelled during gas squeeze-out
process. The bread was baked with this air bubble
inside.
A6
it is not abnormal as the mixing blade is detachable.

Use a non-metallic skewer, chopsticks or tongs to
remove it.
l(~
~..'~.?'.?
Q6
Caution: The mixing blade is hot.
QS
Can 112 or double ingredients

be used?
of prescribed
amount
AS
No. Be sure to read carefully to add the correct

amounts of ingredients listed in each recipe of this
manual.
Insufficient amount: The mixing blade will come out.
Excessive amount: Bread swells out from the bread
pan.
Q9
Can fresh milk be used in place of dry milk?
A9
Yes. Substitute
the amount of water with fresh milk
plus 1fs cup more fresh milk.

Example: water 1 1fs cups, replace with 1 1/4 cups
fresh milk.
Fresh milk is not recommended
timer.
32
when using the delay
Q&A FOR HOME BAKERY
Q10 The
Bakery
makes
usingHome
the timer,
why?
a noise at night when
A1 0 make
Because
thebread
HomeonBakery
starts
kneading
to
fresh
the next
morning.
It isatthenight
noise
of the mixing motor.
Q10 What
happen byif the
Home
during will
operation
accident.
Bakery is unplugged
A1 0 within
If the interruption
the operation
power supply
30 seconds in the
will
is momentary
automatically
continue.
Do not press the START/STOP button during
operation,
because it cancels all operations
and
shuts off all power; and then pressing the START/
STOP button starts with the first kneading process.
When the START/STOP button is pressed:
The oven area is too hot

(above 100F/38C).
This
may occur during continuous
use.
WAIT
"\
_______
\..
/
Open the lid to cool the oven

area for 30 minutes to 1 hour.
indication
When the
goes out, press the START/
STOP button again.
The oven area is too cool
Move the unit to a warm
(under 14F/-10C).
place.
When the
indication
goes out, press the START/
STOP button again.
WAIT
~
_
FLASHING
When there is an interruption in the power supply:

Only the "BREAD"
display is showing.
B~/MIX
BREAD
menu
There has been an

interruption
in the power
supply for more than 30
seconds during operation.
CAKE
33
Remove the dough and start

again. Using all new
ingredients.
If the interruption
in the
power supply is less than 30
seconds, the operation will
not be effected.
MAKING DELICIOUS BREAD

Before starting the Home Bakery, please check the following table to make delicious bread.
The following results of making breads are based on Hitachi standard recipes.
0I 0
I
000 0
00
000 10
Variation
Best
results/variations
Variation
Variation
Not
Sides
Raw
Dark
Poor
much
Smell
crust
knead
Too
much
Too
Lukewarm
water
warm
operawhite
Variation
100%
all
purpose
flour
Brown
sugar
enouqh
The
date
expired
collapse
of
than
Top
Shorter
shape
top
*Under
(1)
yeast
collapse
heavy
Expired
date
of
expiration
&
Low
temperature:
*preliminary
(1)
Not
40F
enough
Stop
Floury
Vegetable
oil
Need
ferLonger
than
minutes
BOF
Hightemperature:Over
risi
ng
Not
enough
Irising
tion
mentation. Raw yeast
0 00
(1)
Unsatisfactory results
NOTE: Mark*(1): The motor protector for the mixing motor will be activated. When
tripping this motor protector, the mixing motor stops. See details in
page 7 "Ratio of flour and water (or other liquid)."
34

Hitachi HB C103

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HOW TO MAKE DELICIOUS BREAD

1. USE ONLY FRESH

Pay attention to the date of manufacture when

Water Temperature and room temperature are

Room temperature: 40F to 80F

Do not use luke warm water.

It will be a short dense loaf, a sunken top, or an

5. TO ENSURE TASTY BREAD

FEATURES ........ ....

CONTOROL PANEL AND FUNCTION

HOW TO USE WHOLE WHEAT

THE"WHOLE WHEAT BREAD"

THE "BREAD/MIX BREAD"

HOW TO USE DOUGH MENU

HOW TO USE CAKE MENU

HOW TO MAKE POUND CAKE AND

MAl NTENANCE/CLEAN ING

FOUR MENU SELECTIONS

(basic loaf bread)

It will bake in 3 hours and 50 minutes.

WHOLE WHEAT: For breads using 100% whole wheat flour.

: This menu function

is used to make a variety

(Until FIRST RISE) Dinner Rolls or French bread.

LIGHT OR MEDIUM CRUST SETTING

bake on the MUEDIUM setting.

add will be listed by the manufacturer.

Adjustments are sometimes necessary for high

experiencing problems at elevations of 3,000 to

Do not place your face or hands near the Home

Plug into a receptacle : AC 120V 60Hz only

During the baking and finish cycles, do not

Do not block the vents or air outlet on the top or

Do not open the lid or remove the bread pan

Do not deform the bread pan. The Home

Allow at least four inches (10 cm) for air space

Be sure that the Home Bakery is always kept

Be sure that oven area is always kept clean.

Use only required amounts of ingredients.

BEFORE STARTING TO BAKE

Butter, margarine or shortening should be used at room temperature for

BEFORE STARTING TO BAKE

--------IMPORTANT NOTICE-------The ratio of bread flour to water (or other liquid)

When using the BREAD/MIX BREAD menu, the

Allows you to view

Measuring cup for water

Combination measuring spoon

Use to measure sugar, salt, butter,

Knowing Your Bread Pan Capacity

Knowing your breadmakers loaf capacity will enable you to find

You should know that breadmaker manufacturers do not all

And when searching for a free bread machine recipes on the

a bread recipe for use in a 1.0 lb/500 g breadmaker should never

CONTOROL PANEL AND FUNCTION

When buttons are pressed, the control panel beeps.

HOW TO USE BREAD/MIX BREAD MENU

When the Home Bakery is plugged in, it is automatically

on the BREAD menu.

Accurate measurement of ingredients is essential to make delicious bread.

Open the lid and remove the

Spoon level (not heaping)

Install the mixing blade on the

Use the Home Bakery

All ingredients except