Hamilton Beach 2lb Bread Machine Manual

							 11
Timetable for Cycles
Each of the cycles of the bread maker have different amounts of time 
devoted to kneading, rising, and/or baking. The chart below shows 
how many minutes are in each phase for specific cycles.  
NOTE: Total Time adds all of those phases together. It does not 
include any delayed start time.
CYCLE
Basic – 1.5 lb.
            2 lb.
French – 1.5 lb.
               2 lb.
Gluten-Free – 1.5 lb.
                      2 lb.
Quick
Sweet – 1.5 lb.
              2 lb.
1.5-lb. Express
2.0-lb. Express
Dough
Jam
Cake
Whole Grain – 1.5 lb.
                       2 lb.
BakeFIRST
KNEADING
  9 min.
10 min.
16 min.
18 min.
  9 min.
10 min.
  7 min.
10 min.
10 min.
12 min.
  9 min.
20 min.
–
10 min.
15 min.
15 min.
–FIRST
DOUGH
RISE
   20 min.
   20 min.
   40 min.
   40 min.
   25 min.
   25 min.
5 min.
5 min.
5 min.
   11 min.
9 min.
   30 min.
–
5 min.
   40 min.
   40 min.
–ADD
INGREDIENTS
AT BEEP
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–SECOND
KNEADING
14 min.
15 min.
19 min.
22 min.
18 min.
20 min.
8 min.
20 min.
20 min.
–
–
–
–
20 min.
5 min.
5 min.
–SECOND
DOUGH
RISE
25 min.
25 min.
30 min.
30 min.
35 min.
35 min.
30 min.
30 min.
–
–
40 min.
–
30 min.
25 min.
25 min.
–THIRD
DOUGH
RISE
45 min.
45 min.
50 min.
50 min.
1 hr. 10 min.
1 hr. 10 min.
55 min.
50 min.
–
–
–
–
35 min.
40 min.
40 min.
–BAKE
1 hr. 
1 hr. 5 min.
1 hr. 5 min.
1 hr. 10 min.
 55 min.
1 hr.
1 hr. 20 min.
 50 min.
1 hr.
 35 min.
  40 min.
–
1 hr. 20 min.
1 hr. 10 min.
 50 min.
 55 min.
1 hr.KEEP
WARM
(1 HOUR)
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
No
No
Yes
Yes
Yes
Yes TOTAL
TIME
2 hrs. 53 min.
3 hrs.
3 hrs. 40 min.
3 hrs. 50 min.
3 hrs. 32 min.
3 hrs. 40 min.
1 hr. 40 min.
2 hrs. 50 min.
2 hrs. 55 min.
58 min.
58 min.
1 hr. 30 min.
1 hr. 20 min.
2 hrs. 50 min.
2 hrs. 55 min.
3 hrs.
1 hr.
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							12CleaningTo clean kneading paddle:
If the kneading paddle is difficult 
to remove from the bread, add 
water to the bottom of the bread 
pan and allow to soak for up to 
1 hour.
Wipe the paddle carefully with a 
damp cloth. The kneading paddle 
is dishwasher-safe.1
To clean bread pan:
Remove the bread pan by turning 
it counterclockwise. Wipe inside 
and outside of bread pan with 
a damp cloth. Do not use any 
abrasive agents, in order to 
protect the nonstick coating. 
The bread pan must be dried 
completely before installation.
NOTE: The bread pan and kneading 
paddles are dishwasher-safe. The 
outside of the bread pan and base 
may discolor. This is normal.2
To clean housing and top lid:
After use, allow unit to cool. Use 
a damp cloth to wipe lid, housing, 
baking chamber, and interior of 
viewing window. Do not use any 
abrasive cleaners for cleaning, 
since this will degrade the high 
polish of the surface. Never 
immerse the housing into water 
for cleaning.3
Before the breadmaker is packed 
for storage, ensure that it has 
completely cooled down, is clean 
and dry, and the top lid is closed.4
Removing BreadBread pan and baking chamber will be hot 
and oven mitts should be used. Remove the 
bread pan by lifting the handle and turning it 
counterclockwise to unlock it from the base 
of the chamber.
Carefully shake the bread upside down until 
the loaf falls out of the bread pan. Allow to 
cool on a wire rack for 10 minutes before 
slicing.
TIP: If the kneading paddle comes out in the 
loaf, remove it with a spatula or small utensil.Slicing
Allow to cool for 10 minutes and slice with a bread knife.
Storing Homemade Bread
Fresh-baked bread is best when consumed as soon as possible. 
To store, wrap cooled loaf in foil or a plastic bag to preserve 
freshness. Bread can be frozen for up to 6 months.
When baking is complete, the unit will switch to the Keep Warm setting for up to 
1 hour. 
Press and hold the START/STOP button for 2 seconds to end this cycle before 
removing bread pan.
      Electrical Shock Hazard: 
Disconnect power before cleaning. Do not immerse cord, plug, or housing in any liquid. Allow breadmaker 
to cool down completely before cleaning.w WARNING
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							 13
Tips: Bread BasicsTwo things can ensure a perfect loaf of bread: using fresh, quality ingredients and measuring them accurately.FlourAll-Purpose Flour
Flour that contains no baking powder, suitable for “quick” breads or 
bread made with the Quick settings. Bread flour is better suited for 
yeast breads.
Bread Flour
Bread flour is the most important ingredient of making bread and 
is recommended in most yeast-bread recipes. It has a high gluten 
content and can keep the size of the bread from collapsing after rising. 
Flour varies by region. For example, American flour is milled from hard 
spring wheat; Canadian flour is milled from hard winter wheat.
Self-Rising Flour
Flour that contains baking powder, used especially for making cakes. 
Do not use self-rising flour in combination with yeast.
Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel. Bread made 
with all or part whole-wheat flour will have higher fiber and nutritional 
content. Whole-wheat flour is heavier and, as a result, loaves may be 
smaller in size and have a heavier texture.
Other IngredientsEgg
Eggs can improve bread texture and make the bread larger in size. 
The egg must be whisked in with the other liquid ingredients.
Salt
Salt is necessary to improve the bread flavor and crust color. It is also 
used to restrain yeast activity.
Shortening, Butter, and Vegetable Oil
Shortening and butter should be cut into small pieces before adding to 
liquid.
Sugar
Sugar is “food” for the yeast and also increases the sweet taste and 
color of bread. It is a very important element of making the bread 
rise. White sugar is normally used; however, brown sugar, powdered 
sugar, or cotton sugar may also be called for in some recipes.
Water and Other Liquids (always added first)
Water is an essential ingredient for making bread. Generally speaking, 
water should be at room temperature. Some recipes may call for milk 
or other liquids. Never use dairy with the Delay Timer option.
YeastYeast is a living organism and should be kept in the refrigerator to remain 
fresh. It needs carbohydrates found in sugar and flour as nourishment.Yeast used in breadmaker recipes will be sold under several different 
names: Bread machine yeast (preferred), active-dry yeast, and instant 
yeast.
Before using, check the expiration date of the yeast. Return to 
refrigerator immediately after each use. Tip: 
To check whether the yeast is fresh and active:

Add 1 teaspoon (5 ml) white sugar and 1 Tablespoon (15 ml) 
yeast.

Fresh, active yeast will begin to bubble or “grow.” If it does not, 
the yeast is dead or inactive.
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							14Tips: Use Exact MeasurementsOne of the most important steps of making good bread is the proper measurement of ingredients. Measure each ingredient carefully and add to 
your bread pan in the order given in the recipe.
Adding Sequence
Always add ingredients in the order given in the recipe.
FIRST: Liquid ingredients
SECOND: Dry ingredients
LAST: Yeast
The yeast should only be placed on the dry flour and never come 
in contact with the liquid or salt.
When you use the Delay Timer function for a long time, never add 
perishable ingredients such as eggs or milk.
Liquid Ingredients
Water, fresh milk, or other liquids should be measured with a glass 
measuring cup with clear markings and a spout. Set the cup on the 
counter and lower yourself to check the liquid level. When measuring 
cooking oil or other ingredients, clean the measuring cup thoroughly 
in between.Dry Measurements
Measure dry ingredients by gently spooning flour, etc., into the 
measuring cup and then, once filled, leveling off with a knife. Never 
use the measuring cup to scoop your dry ingredients directly from a 
container as this could add up to one tablespoon of extra ingredients. 
Do not tap the bottom of the measuring cup or pack down.
HINT: Before measuring, stir the flour to aerate it.
When measuring small amounts of dry ingredients, such as salt or 
sugar, use a measuring spoon, making sure it is leveled off.
Weighing dry ingredients with a digital scale will provide better baking 
results.Liquid Measurement Conversion ChartFluid Ounce(s)
8
7
6
5
4
3
2
1Cup
1
7/8
3/4
5/8
1/2
3/8
1/4
1/8Tablespoon(s)
16
14
12
10
8
6
4
2
1
1/2Teaspoons
48
42
36
30
24
18
12
6
3
1 1/2
1 cup of:
All-purpose flour
Bread flour
Whole-wheat flour
Rye flourOunces
4.4
4.5
4.2
3.6Grams
125
128
119
102Dry Measurement Weight Equivalents
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							 15
Frequently Asked QuestionsMay I use a sugar substitute in place of sugar?
Sugar is necessary for the yeast to produce a light loaf with a good 
height. Results may vary with the type and amount of sugar substitute 
used. If you are going to use an artificial sweetener, choose one that is 
aspartame-based rather than saccharin-based.
May I omit the salt or sugar from the recipe?
No, both the sugar and salt play an important role in the breadmaking 
process. Salt prevents the yeast from overreacting and the bread from 
overrising. The combination of sugar, salt, and yeast is a key part of 
the breadmaking process. Remember that the total sugar and salt 
amounts are divided among all the slices, so the amount of sugar 
and salt per serving is small.
When do I add raisins, nuts, etc., to the bread?
This breadmaker will beep at the start of the second kneading to let 
you know when to add raisins, nuts, seeds, etc. This timing varies by 
cycle. (Refer to the Timetable for Cycles chart.) If you are using the 
Delay Start timer and it is more convenient, you may add ingredients 
at the start.
Can I open the lid while the breadmaker is operating?
This breadmaker is designed with a window in the lid to let you watch 
your bread’s progress. Quick checks are OK in the early stages of 
kneading and to add ingredients when the beeper sounds. However, 
the temperature in the baking chamber adjusts for the Rising and 
Baking stages. Opening the lid during these steps could cause the loaf 
to fall or not bake properly. Sometimes condensation forms on the 
window after initial mixing and kneading. It usually disappears once 
the baking cycle starts so you should be able to get a clear view of 
your loaf.Can I use my favorite bread recipes in my breadmaker?
Yes, but you will need to experiment to get the right proportion of 
ingredients. Become familiar with the unit and make several loaves of 
bread with recipes provided before you begin experimenting. Never 
exceed a total amount of 4 1/4 (1 L) cups of dry ingredients (that 
includes flours, oats, cornmeal, etc.). Use the recipes in this book to 
help determine the ratio of dry ingredients to liquid and amounts of 
yeast, sugar, salt, and butter/margarine to use.
What will happen if I leave the bread in the bread pan after baking?
This unit has a 60-minute Keep Warm cycle that lets you leave the 
bread in the pan for up to an hour after baking is complete. Once the 
warming cycle is over, it is best to remove the bread immediately or 
the bottom of your loaf will absorb moisture and become soggy.
Can the recipe be cut in half?
No, it is not recommended. The ingredient proportions work better in 
the full amounts.
How can bread mixes be used in the machine and at what setting?
The package instructions will list the amount of water and amount 
of yeast to use. Be sure to add liquid, then dry ingredients, followed 
by yeast. Do not allow the yeast to sit in the liquid. The bread type 
setting is dependent upon the type of bread mix being used (i.e., White 
bread uses the Basic bread setting; Sweet Bread setting is for use with 
dried fruit, cheese, or nuts; whole-wheat or multigrain should use the 
Whole Grain setting; Crust setting, either Light or Dark, is a personal 
preference). Do not use bread mixes that exceed 2-lb. (907-g) loaf size.
What is the difference between American flour and Canadian Flour?
Canadian flour has a higher protein or gluten content than American 
flour. You can substitute US flour in even amounts for Canadian flour.  
However, Canadian flour may absorb more moisture. Check your 
dough during the first kneading cycle. If it appears dry, you may add 
up to 1 Tablespoon (15 ml) of additional water per cup of flour in the 
recipe. Add the water 1 Tablespoon (15 ml) at a time until desired 
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							16PROBLEMOdor or burning smell.
Ingredients not blending; 
can hear motor turning.
“HHH” displays when 
START/STOP button 
is pressed.
Window is cloudy 
or covered with 
condensation.
Kneading paddle comes 
out with the bread.
PROBABLE CAUSEFlour or other ingredients have spilled into the 
baking chamber.
Bread pan or kneading paddle may not be 
installed properly.




SOLUTIONStop the breadmaker and allow to cool completely. 
Wipe excess flour, etc., from the baking chamber 
with a paper towel. 
    TIP: Measure ingredients over the counter, adding 
them to the bread pan prior to insertion into the 
machine.
Make sure kneading paddle is set all the way on 
shaft.

Allow unit to cool down in between cycles. 
Unplug unit, open lid, and remove bread pan. 
Allow to cool 15–30 minutes before beginning 
new cycle.
Condensation usually disappears during baking 
cycle. Clean window well in between uses.
It is not uncommon for the kneading paddle to 
come out with the bread loaf. Once the loaf cools, 
remove the paddle with a spatula.

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							 17
Troubleshooting 
(cont.)
PROBLEMDough is not blending 
thoroughly; flour and 
other ingredients are 
built up on sides of pan; 
bread loaf is coated with 
flour.
Bread rises too high or 
pushes lid up.
Bread does not rise; loaf 
is short.
Bread has a crater in 
the top of the loaf once 
baked.
Crust color is too light.
Crust color is too dark.
PROBABLE CAUSEBread pan or kneading paddle may not be 
installed properly.

Gluten-free dough is typically very wet. It may 
need additional help by scraping sides with a 
rubber spatula.
Ingredients not measured properly (too much 
yeast, flour).


Inaccurate measurement of ingredients or inactive 
yeast. 






SOLUTIONMake sure bread pan is securely set in unit and 
kneading paddle is firmly on shaft.
Make sure ingredients are measured accurately 
and added in the proper order.
Excess flour can be removed from loaf once 
baked and cooled. Add water, one tablespoon at 
a time, until dough has formed into a ball.
Measure all ingredients accurately and make sure 
sugar and salt have been added.











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							18Troubleshooting 
(cont.)
PROBLEMBread loaf is lopsided.
Loaves made are 
different shapes.
Bottom of loaf is soggy.
Bread is hollow or holey 
inside.
Underbaked or sticky, 
doughy bread.
Bread mashes down 
when slicing.
Bread has a heavy, thick 
texture.
Base of bread pan has 
darkened or is spotted.
PROBABLE CAUSE
Kneading paddle pushes dough to one side 
before rising and baking.

Bread has remained in bread pan on Keep Warm 
setting too long and absorbed moisture.
Dough too wet, too much yeast, no salt.






SOLUTION

Some loaves may not be evenly shaped, particularly 
with whole-grain flour.
Whole-grain or multigrain is denser and may be 
shorter than a basic white bread.
End Keep Warm setting by pressing START/STOP 
for 2–3 seconds.

Measure all ingredients accurately.
Decrease yeast or water slightly. Check salt 
measurement.



Allow to cool on a wire rack for 15–30 minutes 
before slicing.



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							 19
Recipes – Basic 
(Cycle   )
White1.5-lb. (680-g) Loaf
1 cup (237 ml) water
1 1/8 teaspoons (5.5 ml) salt
1 Tablespoon (15 ml) sugar
3  Tablespoons (44 ml) butter or 
vegetable oil
3  1/2 cups (828 ml) bread flour
1  1/2 teaspoons (7.4 ml) bread 
machine yeast2-lb. (907-g) Loaf
1 1/3 cups (315 ml) water
1 1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1/ 4 cup (59 ml) butter or 
vegetable oil
4  1/2 cups (1.1 L) bread flour 
1  3/4 teaspoons (8.6 ml) bread 
machine yeastWhite Wheat1.5-lb. (680-g) Loaf
1 1/4 cup (296 ml) water
1 1/2 teaspoons (7.4 ml) salt
1 Tablespoon (15 ml) sugar
2  Tablespoons (30 ml) butter or 
vegetable oil
2  Tablespoons (30 ml) nonfat 
dry milk
2  cups (473 ml) bread flour 
1 cup (237 ml) whole-wheat flour
1 1/2  teaspoons (7.4 ml) bread 
machine yeast2-lb. (907-g) Loaf
1 1/2 cups (355 ml) water
2 teaspoons (10 ml) salt
2 Tablespoons (30 ml) sugar
3 Tablespoons (44 ml) butter 
   or vegetable oil
3 Tablespoons (44 ml) nonfat 
   dry milk
2 1/2 cups (591 ml) bread flour 
1 1/2 cups (355 ml) whole-wheat 
   flour
2  teaspoons (10 ml) bread 
machine yeast
Onion1.5-lb. (680-g) Loaf
1 cup (237 ml) water
1 1/8 teaspoons (5.5 ml) salt
1 Tablespoon (15 ml) sugar
2 Tablespoons (30 ml) butter 
   or vegetable oil
2 Tablespoons (30 ml) dried 
   minced onion
3  1/2 cups (828 ml) 
bread flour 
2 teaspoons (10 ml) bread 
   machine yeast2-lb. (907-g) Loaf
1 1/3 cups (315 ml) water
1 1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1/4 cup (59 ml) butter or 
   vegetable oil
3 Tablespoons (44 ml) dried 
   minced onion
4  1/2 cups (1.1 L) bread flour 
2  1/2 teaspoons (12.3 ml) bread 
machine yeastOnion Poppy Seed1.5-lb. (680-g) Loaf
1 cup (237 ml) water
1 
1/8 teaspoons (5.5 ml) salt
1 Tablespoon (15 ml) sugar
3 Tablespoons (44 ml) butter 
   or vegetable oil
3  1/2 cups (828 ml) bread flour 
1 1/2 teaspoons (7.4 ml) onion 
   flakes
2 teaspoons (10 ml) poppy seeds
2 teaspoons (10 ml) bread 
   machine yeast2-lb. (907-g) Loaf
1 1/3 cups (315 ml) water
1 
1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1/4 cup (59 ml) butter or 
   vegetable oil
4  1/2 cups (1.1 L) bread flour 
2 teaspoons (10 ml) onion flakes
1 Tablespoon (15 ml) poppy 
   seeds
2  1/4 teaspoons (11.1 ml) bread 
machine yeastNOTE: Canadian flour has a higher protein or gluten content than American flour. 
You can substitute US flour in even amounts for Canadian flour. However, Canadian 
flour may absorb more moisture. Check your dough during the first kneading cycle. 
If it appears dry, you may add up to 1 Tablespoon (15 ml) of additional water per 
cup of flour in the recipe. Add the water 1 Tablespoon (15 ml) at a time until desired 
consistency of a soft and supple dough is reached.
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							20Recipes – Basic 
(Cycle   )
Oatmeal-Buttermilk1.5-lb. (680-g) Loaf
1 cup (237 ml) buttermilk
1 teaspoon (5 ml) salt
2 Tablespoons (30 ml) sugar
3  Tablespoons (44 ml) butter or 
vegetable oil
3/ 4 cup (177 ml) regular oats 
(old-fashioned oats)
2  1/2 (591 ml) cups bread flour 
2 teaspoons (10 ml) bread 
   machine yeast2-lb. (907-g) Loaf
1 1/4 cups (296 ml) buttermilk
1 1/4 teaspoons (6.2 ml) salt
2 Tablespoons (30 ml) sugar
1/4 cup (59 ml) butter or 
   vegetable oil
1  cup (237 ml) regular oats 
(old-fashioned oats)
2  3/4 cups (651 ml) bread flour 
2  1/2 teaspoons (12.3 ml) bread 
machine yeastMaple Wheat1.5-lb. (680-g) Loaf
1 cup (237 ml) buttermilk
1 teaspoon (5 ml) salt
2 Tablespoons (30 ml) nonfat 
   dry milk
2 Tablespoons (30 ml) maple 
   syrup
2  Tablespoons (30 ml) butter or 
vegetable oil
1 cup (237 ml) whole-wheat flour
2  cups (473 ml) bread flour 
1  1/2 teaspoons (7.4 ml) bread 
machine yeast 2-lb. (907-g) Loaf
1 1/3 cups (315 ml) buttermilk
1 teaspoon (5 ml) salt
2 Tablespoons (30 ml) nonfat 
   dry milk
3 Tablespoons (44 ml) maple 
   syrup
2  Tablespoons (30 ml) butter or 
vegetable oil
1 1/2 cups (355 ml) whole-wheat 
   flour
2  1/2 cups (591 ml) bread flour 
2  teaspoons (10 ml) bread 
machine yeast 
Italian Parmesan Bread1.5-lb. (680-g) Loaf
1 cup (237 ml) + 2 Tablespoons  
   (30 ml) water
1 1/8 teaspoons (5.5 ml) salt
1 Tablespoon (15 ml) sugar
3 Tablespoons (44 ml) olive oil
3  1/2 cups (828 ml) bread flour 
1 teaspoon (5 ml) dried, crushed 
   basil
1  teaspoon (5 ml) dried, crushed 
oregano
3 Tablespoons (44 ml) grated 
   Parmesan cheese
1  1/2 teaspoons (7.4 ml) bread 
machine yeast2-lb. (907-g) Loaf
1 1/3 cups (315 ml) water
1 1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1/4 cup (59 ml) olive oil
4  1/2 cups (1.1 L) bread flour 
1  1/2 teaspoons (7.4 ml) dried, 
crushed basil
1  1/2 teaspoons (7.4 ml) dried, 
crushed oregano
1/4 cup (59 ml) grated Parmesan 
   cheese
2  1/4 teaspoons (11.1 ml) bread 
machine yeastLight Rye1.5-lb. (680-g) Loaf
1 cup (237 ml) water
1 
1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1 Tablespoon (15 ml) butter or 
   vegetable oil
2 teaspoons (10 ml) caraway 
   seed
2  cups (473 ml) bread flour 
1 cup (237 ml) rye flour
1  1/2 teaspoons (7.4 ml) bread 
machine yeast2-lb. (907-g) Loaf
1 1/2 cups (355 ml) water
1 
1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1 Tablespoon (15 ml) butter or 
   vegetable oil
2 teaspoons (10 ml) caraway 
   seed
3  cups (710 ml) bread flour 
1 1/2 cups (355 ml) rye flour
2 teaspoons (10 ml) bread 
   machine yeast
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