Congratu
Bake your first loaf of bread on us while you read this book! First review the safety guidelines, then turn to page 7 for the easy instructions!
lat!ions
Fresh, warm homemade bread is just a
few, easy steps away with your new Oster® Deluxe Bread and Dough Maker.
We've done everything we can to make bread-baking a breeze: We've streamlined the instructions; designed a simple, easy-to- read control panel; and developed a host of great recipes.
Along the way, feel free to ask questions. You can call us toll free at
1-800-526-2832.
1
Table
of Contents
Before You Start ......................................................... |
5-6 |
Safety Guidelines |
|
Symphony of Ingredients........................................... |
7 |
Basic Ingredients ............................................................................... |
8 |
The Process, Simplified ..................................................................... |
10 |
Getting to Know Your Bread Maker .......................... |
13 |
Getting to Know the Operation Panel ............................................. |
14 |
Step by Step Directions..................................................................... |
15 |
Breadmaking Cycle Times ................................................................. |
16 |
Recipes and Tips |
|
Special Tips........................................................................................ |
18 |
White Breads .................................................................................... |
19-30 |
Whole Wheat Breads ........................................................................ |
31-36 |
French Breads ................................................................................... |
37-38 |
Sweet Breads .................................................................................... |
39-48 |
Doughs Only ..................................................................................... |
49-58 |
Cake/Quick Breads ............................................................................ |
59-64 |
Jam/Jellies ......................................................................................... |
65-66 |
The Finishing Touch: Spreads and Glazes ......................................... |
67-68 |
Special Concerns |
|
Troubleshooting Tips ........................................................................ |
69-70 |
Commonly Asked Questions ............................................................. |
71 |
How to Test Yeast ............................................................................. |
71 |
Cleaning and Care Guidelines .......................................................... |
72 |
Baking at High Altitudes .................................................................. |
73 |
Index of Recipes ......................................................... |
74 |
Before You Start
W e ’ v e d e s i g n e d t h e O s t e r ® |
D e l u x e B r e a d a n d |
D o u g h M a k e r t o b e e a s y t o |
u s e . B u t , l i k e a n y |
k i t c h e n a p p l i a n c e , i t r e q u i r e s p r o p e r u s e a n d h a n d l i n g .
Using Your Bread Maker Safely
Before Use
1. Read and keep all instructions.
2. Make sure to remove all foreign matter from the baking pan.
3. Plug the Bread Maker into a properly wired outlet.
Where to Use
1. Use only on a stable, heat-resistant surface.
2. Do not use the Bread Maker where it will be exposed to direct sunlight or other heat sources, such as a stove or oven.
3. Place the unit at least two inches away from walls. If you do not, walls may become discolored.
While in Use
Keep the Bread Maker out of the reach of children – it's hot!
1. The temperature is very hot during operation. Be careful to keep your hands and face away from the unit.
2. Do not open the lid or remove the bread pan during operation.
3. Do not place anything on the Bread Maker lid. Do not cover vents.
4. If any buttons are accidentally touched during operation, baking may stop.
After Use
1. Use oven mitts or a pot holder when taking out the bread pan after baking.
2. Make sure to disconnect the power by unplugging the unit. Allow the Bread Maker to cool down before storing.
3. Read instructions before cleaning. Do not immerse the unit in water. This will cause electric shock and/or damage to the unit.
5
A Symphony of
Ingredients
L i k e t h e i n s t r u m e n t s i n a n o r c h e s t r a , t h e
i n g r e d i e n t s i n b a s i c b r e a d a r e v e r y s i m p l e :
f l o u r, s u g a r, s a l t , a l i q u i d ( s u c h a s w a t e r o r m i l k ) , p o s s i b l y a f a t ( s u c h a s b u t t e r o r o i l ) , a n d y e a s t . A n d , l i k e e a c h m u s i c a l i n s t r u m e n t , e a c h
i n g r e d i e n t p e r f o r m s a s p e c i f i c j o b , a n d e a c h
l e n d s a s p e c i a l f l a v o r t o t h e f i n a l m a s t e r p i e c e .
T h a t ' s w h y i t ’s i m p o r t a n t t o u s e t h e r i g h t
i n g r e d i e n t s i n e x a c t l y t h e r i g h t p r o p o r t i o n s t o e n s u r e y o u g e t t h e m o s t d e l i c i o u s r e s u l t s !
7
Basic Ingredients
Yeast
Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When moistened by a liquid, fed by sugar, and carefully warmed, yeast produces gases which power the dough to rise. If the temperature is too cold, the yeast will not be activated; if it's too warm, it will die. The Oster® Deluxe Bread and Dough Maker takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times. You can use either “active dry yeast”, “ quick acting”, “rapid rise yeast” or one of the new “Bread machine yeasts” in your Oster® Deluxe Bread and Dough Maker. Important: The amount of yeast for Extra Large Loaf recipes may be the same or even less than what is called for in Large recipes. For best results, use yeast amounts as indicated in each recipe.
Sugars
Sugars sweeten the bread, brown the crust, and lend tenderness to the texture. These jobs can be performed by white or brown sugar, molasses, maple or corn syrups, honey, fruits or other sweeteners.
Flour
In order for the bread to rise, the flour has to have a high protein content. You should always use a “bread flour” (for white bread recipes) in your bread maker to get the best results. Do not use all-purpose, cake flour or self-rising flour. Unlike white bread flour, whole wheat flour contains bran and wheat germ which inhibit rising. Wheat breads therefore tend to be heavier in texture and smaller in size. A lighter larger loaf can be achieved by combining whole wheat flour with white bread flour for wheat bread recipes.
Liquids
When liquids are mixed with the proteins in flour, gluten is formed. Gluten is necessary for rising. Many recipes use dry milk, but other liquids, such as fruit juice, beer, and water work too. It's a delicate balance: A recipe with too much liquid may cause the bread to fall during baking while a recipe with too little liquid will not rise.
Salt
Salt inhibits rising, so be very careful measuring. Ordinary table salt will do.
Fats
Many breads use fats to enhance the flavor and retain moisture. Typically, we use margarine in these recipes, but butter may also be used.
8
Important Measuring Tips
Because each ingredient plays such a specific role, it is especially important to measure the ingredients exactly to get the best results.
For dry ingredients, use a standard measuring spoon or measuring cup — not a tableware spoon or coffee cup — and level off.
For flour, simply spoon the flour into a measuring cup and level off with a flat kitchen utensil.
For liquids, fill a standard measuring spoon or measuring cup to the level indicated. Check your cup measurement by placing the measuring cup on a flat surface.
For solid fats, fill a standard measuring spoon or measuring cup to the level indicated and level off with a kitchen utensil.
Last Things Last!
You'll see this tip in several places in this book, but it bears repeating: Always put the liquids in first, the dry ingredients in next, and the yeast last. Before adding the yeast, dig a shallow hole in the dry ingredients and place the yeast in the hole so that there's absolutely no contact between the liquids and the yeast. You don’t want the yeast to be activated too soon in the process. This is especially important when you're using the Delay Bake option.
9
The Process Simplified
M i x i n g , K n e a d i n g , R i s i n g , B a k i n g . . .
h e r e ’s a g l i m p s e o f h o w t h e O s t e r ® D e l u x e B r e a d a n d D o u g h M a k e r
a u t o m a t i c a l l y d o e s a l l t h e s t e p s f o r y o u .
10
Mixing and Kneading
In standard bread baking, the baker mixes the ingredients 1 first by stirring, then by kneading the dough by hand.
The Oster® Deluxe Bread and Dough Maker mixes and kneads the dough automatically for you.
Rising
When making bread by hand, the dough is placed in a warm 2 place to rise after mixing so that the yeast can ferment and
produce gas. After mixing the dough, the Oster® Deluxe Bread and Dough Maker maintains the optimum temperature for rising during this part of the process.
If you are using the Dough Only cycle, the Oster® Deluxe Bread and Dough Maker will stop at the end of the first rising.
You will hear a series of 3 beeps to let you know it’s done. The dough can now be removed and shaped - for bagels, pizza or other creations - and placed in your own oven for baking.
Punch Down
Once the dough has risen, the baker will typically “punch down” the dough. This process helps to break apart large,
3 unwanted pockets of air and gas that have developed through rising, giving the bread a more even and appetizing texture. This Oster® Deluxe Bread and Dough Maker handles this process automatically for you by turning on the kneading blade for just the right amount of time.
11
4 |
Second Rise |
After it is punched down, the bread bounces back — it rises a |
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second time. Some breads require shorter or longer rising |
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times. For example, wheat breads require a longer rising time |
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because the flour contains bran and wheat germ which inhibit |
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rising. The Oster® Deluxe Bread and Dough Maker regulates |
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the temperature and timing of this second rise automatically |
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for you based on your selection. |
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Bake |
5 |
The Oster® Deluxe Bread and Dough Maker automatically |
regulates baking time and temperature for perfect results |
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every time! |
Cool
In standard baking, the baker removes the bread from 6 the pan immediately to keep the crust from turning soggy.
We recommend that you do the same with the Oster® Deluxe Bread and Dough Maker, too. The baking chamber will remain at a constant warm temperature for 60 minutes if you're not home to take it out immediately. This will also keep the bread from getting soggy.
12
Getting to Know Your Deluxe Bread and Dough Maker
T h e b e s t w a y t o g e t t h e r e i s t o u s e t h i s m a p . Soon you’ll know the electronic bread - baking territory the way you know your own kitchen .
In the meantime, here are some easy-to-follow d i r e c t i o n s t o g e t y o u s t a r t e d .
13
The Control Panel
DISPLAY WINDOW –
Indicates the One Digit Number for
the selected Bread 
® Setting. Shows the
minute-by-minute countdown for the baking cycle.
Basic Breads
1 • Regular
2 • Large
3 • Large Dark
Whole Wheat
4 • Regular
5 • Large
6 • Large Rapid
Specialty
7 |
• |
French |
8 |
• |
Sweet |
9 |
• |
Dough |
10 |
• |
Cake/Quick Bread |
11 |
• |
Jam |
STOP –
Tells the bread maker to stop everything. Press and hold until you hear the beep to stop operation
or cancel incorrect Timer setting.
Timer Set
Select
Start
Stop
TIMER SET –
Allows you to set the timer for Delay Bake Function. Has “Up” and “Down” arrows to set time. The arrows move up and down in 10-minute increments.
SELECT –
Press to select desired bread setting and it will automatically set the time needed
to complete the baking cycle.
START –
Tells the bread maker to begin operation.
Questions? You can call us toll free at 1-800-526-2832. |
14 |
Step-by-Step Directions
On How to Use You Bread Maker
1. OPEN THE LID AND REMOVE THE BAKING PAN by pulling straight up on the handle. It is important to remove the Baking Pan from the unit before putting the ingredients into the pan to avoid accidentally spilling ingredients into the inner case.
2. ATTACH THE KNEADING BLADE onto the shaft inside the Baking Pan by lining up the flat side of the blade with the flat side on the shaft. Make sure the Kneading Blade is placed securely on the shaft.
3. MEASURE ALL INGREDIENTS carefully and accurately. Inaccurate measurement, even if only slightly off, can make a difference in results. Add ingredients into the bread pan in the order they are listed. Yeast is always added last and must not come in contact with any liquid. (Before adding yeast, remember to dig a small hole in the flour so that the yeast doesn’t prematurely come into contact with the liquids. This is especially important when you are using the Delay Bake Timer.)
4. WIPE WATER AND OTHER SPILLS from the outside of the pan; then insert the pan firmly into the bottom of the machine, applying pressure to each corner of the pan to make sure it is snapped tightly into the retaining brackets.
5. CLOSE THE LID AND PLUG IN THE BREAD MAKER. You will hear a beep and the LED display window
6. will be blank.
7. PRESS THE “START” BUTTON once you have selected your bread type. The baking time in hours and minutes will appear in the display. It will count down the remaining bake time in
one minute increments until the bread is done. This bread maker has a convenient Viewing Window so that you may watch the progress of the bread as it is mixed, kneaded, and baked. DO NOT OPEN THE LID DURING THE BAKING CYCLES.
8. WHEN THE BREAD IS DONE. When the baking time is completed, a signal tone will sound three times and the display window will read END. Remove the pan using potholders, and take the bread out of the pan by turning the pan upside down and shaking it. If you have difficulty removing the bread from the pan, slide a flat rubber or plastic spatula along the sides of the pan to loosen the loaf. If the kneading paddle remains in the bottom of the loaf, use the end
of a plastic utensil to remove it. Once removed from the Bread Pan, it’s best to let your bread cool 15 minutes before slicing. Enjoy!
9. KEEP WARM CYCLE automatically begins when the bake time is done. The display will show END for up to 60 minutes after baking is complete and will keep bread warm during that
time. At the end of the 60 minutes, the heater will turn off.
Note: You may remove the Baking Pan at any time during the “Keep Warm” cycle. To turn off the “Keep Warm” feature, simply press the “STOP” button and hold it for 3 seconds. “END” will disappear and the display window will be blank. Please Note: Bread is best when removed from bread pan no more than 1 hour after keep warm feature ends.
The “Keep Warm” feature is not provided for the dough setting or the Jam/Jelly Setting.
10. USING THE TIMER FOR DELAYED COMPLETION To delay the completion of your bread, use
the TIMER. This feature allows you to delay the bake time for up to
12 hours. For example, it lets you set the TIMER at 8 p.m. one evening so that you can wake to fresh bread by 8 a.m. the following morning. To set the TIMER, follow these instructions:
NOTE: It is not recommended that you use the “Delayed Completion” function and TIMER with recipes that call for fresh ingredients that might spoil such as eggs, milk, sour cream, or cheese. 1. To set the TIMER, determine when you would like your bread to be finished. For example, if it is 8 p.m. when you place all your ingredients in the Baking Pan and you would like to the aroma of fresh-baked bread at
8 a.m., you will want a total of 12 hours before your bread is complete. Once you have chosen the appropriate setting for your recipe, (for example, if you are doing Sweet Bread, you will push “SELECT” until #8 is showing) you simply set the TIMER to bring it up to your total hours (in this case,
12 hours). 2. Press the “Up” arrow on the control panel and 3:25 (the time setting for #8 setting) will automatically come up in the display window. Continue to press the “Up” arrow until the display reads 12:00. You do not need to mathematically calculate the difference between the setting time (3:25) and the total hours you want (12:00). The machine will automatically adjust to include the setting time. Simply set the TIMER for your total hours. If you pass the 12:00, simply press the “Down” arrow to go back. 3. Once you have selected the time, press START. The colon in the display will flash to indicate the TIMER has been set and the countdown will begin. The TIMER will count down in one-minute increments. When the display reads “END”, your bread is complete and the beeper will sound. 4. If you make a mistake while setting the TIMER, press and hold the STOP button for 3 seconds. This will clear the display and you can set the TIMER again.
15
Breadmaking
Cycle Times
|
Basic |
Basic |
Basic |
Wheat |
Wheat |
Wheat |
PHASE |
Regular |
Large |
Large |
Regular |
Large |
Large, Med. |
Med. Crust |
Med. Crust |
Dark Crust |
Med. Crust |
Med. Crust |
Rapid |
|
Rest |
|
|
|
30 min |
30 min |
15 min |
Knead 1 |
6 min |
6 min |
6 min |
6 min |
6 min |
6 min |
Knead 2 |
27 min |
31 min |
31 min |
18 min |
25 min |
25 min |
Rise 1 |
23 min |
23 min |
29 min |
76 min |
79 min |
39 min |
Punch 1 |
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|
10 sec |
15 sec |
15 sec |
Punch 2 |
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Punch 3 |
|
|
|
|
|
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Rest |
|
|
|
30 min |
30 min |
15 min |
Shape 1 |
5 sec |
5 sec |
5 sec |
3 sec |
3 sec |
3 sec |
Shape 2 |
10 sec |
10 sec |
10 sec |
|
|
|
Shape 3 |
5 sec |
5 sec |
5 sec |
|
|
|
Rise 2 |
64 min |
54 min |
54 min |
55 min |
45 min |
45 min |
Bake |
45 min |
50 min |
70 min |
45 min |
55 min |
56 min |
Keep Warm |
60 min |
60 min |
60 min |
60 min |
60 min |
60 min |
Total Cycle Time |
2:45 hr |
2:50 hr |
3:10 hr |
4:20 hr |
4:30 hr |
3:20 hr |
PHASE |
French |
Sweet |
Dough |
Cake/Quick |
Jam/ |
Med. Crust |
Med. Crust |
Bread |
Jellies |
||
Rest |
|
|
|
|
|
Knead 1 |
6 min |
6 min |
6 min |
12 min |
45 min |
Knead 2 |
22 min |
31 min |
24 min |
8 min |
15 min |
Rise 1 |
34 min |
40 min |
60 min |
|
|
Punch 1 |
5 sec |
5 sec |
|
|
|
Punch 2 |
10 sec |
10 sec |
|
|
|
Punch 3 |
5 sec |
5 sec |
|
|
|
Rest |
29 min |
29 min |
|
|
|
Shape 1 |
5 sec |
5 sec |
|
|
|
Shape 2 |
10 sec |
10 sec |
|
|
|
Shape 3 |
5 sec |
5 sec |
|
|
|
Rise 2 |
54 min |
49 min |
|
|
|
Bake |
65 min |
50 min |
|
90 min |
|
Keep Warm |
60 min |
60 min |
|
60 min |
|
Total Cycle Time |
3:30 hr |
3:25 hr |
1:30 hr |
1:50 hr |
1:00 hr |
16
T i p s f o r t h e
G o u r m e t B a k e r
Last Things Last
You'll see this tip in several places in this book, but it bears repeating: Always put the liquids in first, the dry ingredients in next, and the yeast last (fruits and nuts are added later, after the machine has completed the first knead). Dig a shallow hole in the dry ingredients and place the yeast in the hole so that there's absolutely no contact between the liquids and the yeast. This is especially important when you're using the Delay Bake option. You don’t want the yeast to be activated too soon in the process!
Placement Counts!
Place dried fruits, vegetables, and dried spices away from the liquid ingredients in the bread pan. If they soak up water, they can undermine the bread’s chemistry.
Freshness First
Avoid using perishable ingredients — milk, yogurt, eggs, or cheese — with the Delay Bake function.
Just Wait Fifteen
For best results, wait fifteen minutes before slicing; the bread needs time to cool.
Deep Freeze
To freeze fresh bread, let it cool completely and double-bag in plastic.
18
White Bread R e c i p e s
Traditional White Bread
Extra Large Loaf (2 pounds) |
Small Loaf (1 pound)** |
1 1/3 cups water
4 teaspoons margarine or butter, softened 4 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar
4 teaspoons dry milk
2 teaspoons salt
2 teaspoons regular active dry yeast OR
2 teaspoons bread machine yeast or quick-acting active dry yeast
3/4 cup plus 2 tablespoons water
2 teaspoons margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
2 teaspoons dry milk
1 teaspoon salt
1 1/4 teaspoons regular active dry yeast OR
1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast
Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water
1 tablespoon margarine or butter, softened
3 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
1 tablespoon dry milk
1 3/4 teaspoons salt
1 3/4 teaspoons regular active dry yeast OR
2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes.
Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)
5.If Delay Bake option is desired, press ▲ and ▼ to set timer.
6.Press START. Bread will be done baking in the number of hours indicated. 7. A fruit and nut beep is indicated at 32 minutes into the cycle.
Potato Bread
Extra Large Loaf (2 pounds)
1 1/2 cups water
2 tablespoons margarine or butter, softened
4 cups Gold Medal® Better for Bread™ flour 1/2 cup mashed potato mix (dry)
4 teaspoons sugar
2 teaspoons salt
1 3/4 teaspoons regular active dry yeast OR
1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast
Small Loaf (1 pound)
3/4 cup water
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour 1/3 cup mashed potato mix (dry)
2 teaspoons sugar
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast OR
1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast
Large Loaf (1 1/2 pounds)
1 1/4 cups water
2 tablespoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour 1/2 cup mashed potato mix (dry)
1 tablespoon sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast OR
1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes.
Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)
5.If Delay Bake option is desired, press ▲ and ▼ to set timer.
6.Press START. Bread will be done baking in the number of hours indicated. |
20 |
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7. A fruit and nut beep is indicated at 32 minutes into the cycle. |
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Garlic-Herb Bread
Extra Large Loaf (2 pounds)
1 1/2 cups water
4 teaspoons margarine or butter, softened
2 cloves garlic, crushed
4 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried basil leaves
1 3/4 teaspoons regular active dry yeast OR
1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast
Small Loaf (1 pound)
3/4 cup water
2 teaspoons margarine or butter, softened
1 clove garlic, crushed
2 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon dried rosemary leaves 1/8 teaspoon dried thyme leaves 1/8 teaspoon dried basil leaves
1 3/4 teaspoons regular active dry yeast OR
1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast
Large Loaf (1 1/2 pounds)
1 1/4 cups water
1 tablespoon margarine or butter, softened
2 cloves garlic, crushed
3 1/4 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried basil leaves
1 3/4 teaspoons regular active dry yeast OR
1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes.
Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)
5.If Delay Bake option is desired, press ▲ and ▼ to set timer.
6.Press START. Bread will be done baking in the number of hours indicated. 7. A fruit and nut beep is indicated at 32 minutes into the cycle.
Caraway-Rye Bread
Extra Large Loaf (2 pounds)
1 1/2 cups plus 2 tablespoons water
4 teaspoons margarine or butter, softened
3 cups Gold Medal® Better for Bread™ flour
1 cup rye flour
2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon caraway seed
2 1/4 teaspoons regular active dry yeast OR
2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast
Large Loaf (1 1/2 pounds)
1 1/4 cups water
1 tablespoon margarine or butter, softened
2 1/2 cups Gold Medal® Better for Bread™ flour 3/4 cup rye flour
2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon caraway seed
2 3/4 teaspoons regular active dry yeast OR
2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
Small Loaf (1 pound)
3/4 cup water
2 teaspoons margarine or butter, softened
1 1/2 cups Gold Medal® Better for Bread™ flour 1/2 cup rye flour
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon caraway seed
1 3/4 teaspoons regular active dry yeast OR
1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press “ ” until WHITE is blinking. Press SELECT.
5.Select crust color: Press “ ” until desired color is blinking. Press SELECT.
6.If rapid cycle is desired, press SELECT when RAPID
is blinking. Or press “ ” if rapid cycle is not desired.
7.Select loaf size: Press “ ” until LARGE or SMALL is blinking. (NOTE: Use LARGE setting for 2 lb and
1 1/2 lb loaf size. For 2 lb. loaf, also add bread pan extension.) Press SELECT.
8.If delay bake option is desired, press HOUR and MIN to set timer.
9.Press START. Bread will be done baking in the number of hours indicated.
DIRECTIONS: |
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1.Remove bread pan; attach kneading blade. |
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2.Place all ingredients in bread pan in the order listed. |
|
3.Insert bread pan, close lid and plug in. |
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4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. |
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(For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes. |
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Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color |
|
and “3” for a desired dark crust color.) |
22 |
5.If Delay Bake option is desired, press and to set timer. |
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6.Press START. Bread will be done baking in the number of hours indicated. |
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7. A fruit and nut beep is indicated at 32 minutes into the cycle. |
Onion Bread
Do not use the delay bake option for this recipe.
Extra Large Loaf (2 pounds)
1 1/3 cups plus 2 tablespoons water 2/3 cup chopped onion
4 teaspoons margarine or butter, softened
4 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
4 teaspoons dry milk
2 teaspoons salt
2 teaspoons regular active dry yeast OR
2 teaspoons bread machine yeast or quick-acting active dry yeast
Small Loaf (1 pound)
2/3 cup water
1/3 cup chopped onion
2 teaspoons margarine or butter softened
2 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
2 teaspoons dry milk
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast OR
1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water 1/2 cup chopped onion
1 tablespoon margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour 2 tablespoons sugar
1 tablespoon dry milk
1 1/2 teaspoons salt
2 3/4 teaspoons regular active dry yeast OR
2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes.
Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)
5.Press START. Bread will be done baking in the number of hours indicated.
6.A fruit and nut beep is indicated at 32 minutes into the cycle.
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