Oster 4811 User Manual

Download

Page 1

Page 2

First review the safety guidelines, then turn to page 7 for the easy

1,2,3 instructions!

Congratu

Page 3

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-toread 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.

lations

Page 4

Page 5

Table

Contents

Before You

Start..

............................................................................

Safety Guidelines

Your

First

Loaf!

.............................................................................

Using the Bread Mix...lt’s easy as l-2-3

Symphony of Ingredients .................................................................

Basic

Ingredients ........................................................................................

.I0

The Process,

Simplified.. ............................................................

.1................

Getting to Know Your

Bread

Maker.. .................................................

.I5

Components of Your Bread Maker .............................................. 16

Getting to Know the Operation Panel.. .......................................

Step by Step Directions..

............................................................

Breadmaking Cycle Times ..........................................................

Recipes and Tips

Special Tips..

............................................................................

.22

White Breads.. ..........................................................................

.23

Whole Wheat Breads.. ..............................................................

,29

French

Breads.. .........................................................................

.32

Sweet Breads

...........................................................................

.33

Doughs Only.....................................................................

.38

The Finishing Touch: Spreads and Glazes ..................................

.48

Special Concerns

.............................................................................

.50

Troubleshooting Tips..

...................................................................................

.51

Cleaning

and Care

Guidelines..

......................................................................

.54

Baking at High Altitudes..

..............................................................................

.55

Index of Recipes

..............................................................................

.56

Page 6

Before You Start

We’ve designed the

Dough Maker to be

Oster Deluxe Bread and

easy to use. But, like any

kitchen appliance, it requires proper use and

Using Your Bread Maker Safely

Before Use

1. Read all instructions.

2. Make sure to remove all foreign matter from the baking pan.

3. Peel off plastic film from control panel and remove static labels.

4. Plug the Bread Maker into a properly wired outlet.

While in Use

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 except as indicated by the fruit/nut beep.

The beep sounds three times, indicating that it is time to add fruit, nuts, or other ingredients to the baking

pan.

Do not place anything on the Bread Maker lid. Do

not

cover vents.

Where to Use

Use

only on a stable, heat-resistant surface.

Do not use the Bread Maker where it will be

exposed to direct sunlight or other heat sources, such as a stove or oven.

Keep the Bread Maker out of the reach of

children -- it’s hot! Also, if any buttons are accidentally touched during operation, baking

may stop.

4. Place the unit at least two inches away from walls. If you do not, walls may become

discolored.

After Use

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.

Page 7

Important Safeguards

When using electrical appliances, basic safety precautions should always be followed including the following:///

Read all instructions, product labels, and warnings before using the Bread Maker. Do not touch hot surfaces, Always use oven mitts when handling hot materials, and allow metal parts to cool before cleaning

Allow the Bread Maker to cool thoroughly before putting in or taking off parts. When unit is not in use and before cleaning, unplug the Bread Maker from wall outlet. To protect against risk of electrical shock, do not immerse the appliance or

plugs

in water or other liquids. Close supervision is always necessary when this or any appliance is used by or near children. Do not allow anything to rest on the power cord. Do not plug in cord where people may walk or trip on it. Do not operate this or any appliance with a frayed or damaged cord or plug or after the appliance malfunctions or is dropped

or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination,

repair

electrical or mechanical adjustment. Avoid contact with moving parts.

Do not use attachments not recommended by the manufacturer; they may cause fire, electric shock or injury.

10.

Do not use outdoors or for commercial purposes.

11.

Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. Do not place on an unsteady or clothcovered surface.

12.

Do not place the appliance near a hot gas or electric burner or in a heated oven.

13.

To unplug, press the “STOP” button, grip plug and pull from wall outlet. Never pull on the cord.

Save These Instructions

14.

Use of extension cords: A short power supply cord has been provided to reduce the risk of injury resulting from becoming

entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used with care. The cord should be arranged so that it will not drape over the counter or table top where it can be pulled by children or tripped over accidentally.

15.

Electrical power: If electric circuit is overloaded with other appliances, your Bread Maker may not operate properly. The

Bread Maker should be operated on a separate electrical circuit from other operating appliances.

16.

Polarized plug: To reduce the risk of electrical shock, this appliance has a polarized plug (one blade is wider than the other). This plug fits a polarized outlet only one way; if the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

This unit is intended for household use only.

Page 8

Page 9

Bread Mix Instructions

. Remove the bread pan from the Bread Maker. Add

cup of

warm water to pan. Open bread mix packet and empty contents

into pan. Dig a small hole in the

breadmix

and add the yeast

packet.

. 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. If you are unsure, apply

pressure once more to each corner of the pan.

. Now press “Start.” Your bread will be done in the amount of

time indicated on the timer. When it is done, you’ll hear five

beeps. That’s the cue to take the pan out of the machine. A word of caution, the pan will be hot, so use pot holders. It’s best to let your bread cool for 15 minutes before slicing. Enjoy!

(There directions only apply if your Bread Maker has bread mix included.

Should you purchase bread mix from a grocery store or specialty store, be sure to follow the instructions on the box for best results.)

Page 10

A Symphony

of Ingredients

Like the instruments in an orchestra, the

ingredients in basic bread are very simple:

flour, sugar, salt, a liquid (such as water or

milk), possibly a fat (such as butter or oil), and

yeast. And, like each musical instrument, each

ingredient performs a specific job, and each

lends a special flavor to the final masterpiece.

That’s why it’s important to use the right

ingredients in exactly the right proportions to

ensure you get the most delicious results!

Page 11

yeast

Basic Ingredients

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.

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.

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. Any 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.

Page 12

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 spoo

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 th

liquids in first, the dry ingredients in next, and the yeast last.

Before adding the yeas

dig a shallow hole in the dry ingredients and place the yeast in the hole so that there

absolutely no contact between the liquids and the yeast. You don’t want the yeast to b

activated too soon in the process. This is especially important when you’re using the Dela bake option.

Adding Fruits and Nuts

Fruits and nuts are added later, after the machine has completed the first knead. The

machine will beep three times to let you know it is time to add fruit or nuts. If they are

added before the fruit nut beep, the fruit will be pureed due to excessive kneading.

If fresh fruits or perishable ingredients are called for in a recipe, (i.e., eggs, cheese, milk) do not use the Delay bake option.

Page 13

The Process Simplified

Mixing, Kneading, Rising,

Baking..

.here’s

a glimpse of how

the Oster Deluxe Bread and Dough

Maker automatically does all the

steps for you.

Page 14

Mixing and Kneading

In standard bread baking, the baker mixes the ingredients

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

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 5 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,

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.

Page 15

Second Rise

After it is punched down, the bread bounces back -- it rises a second time. Some breads require shorter or longer rising times.

For example, wheat breads require a longer rising time because the flour contains bran and wheat germ which inhibit rising. The Oster Deluxe Bread and Dough Maker regulates the temperature and timing of this second rise automatically for you based on

your selection.

Bake

The Oster Deluxe Bread and Dough Maker automatically

regulates baking time and temperature for perfect results every

time!

In standard baking, the baker removes the bread from 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.

Page 16

Getting to Know

Your Deluxe Bread

and Dough Maker

The best way to get there is to use this map.. 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 directions to

get you started.

Page 17

Page 18

The Control Panel

The yellow light

The green light The red light

indicates that the indicates that the

indicates that

machine is on. the bread is

done.

Use the arrow

button to

move

the blinking

light on the LCD display to your

selection.

Use the SELECT, button to lock in your choice.

The START

button tells the bread maker to begin operation.

The HOUR

/and

MIN

/buttons allow

you to set the timer for the delay function.

The STOP

button tells

the bread

maker to stop

everything.

The LCD Display

The bread row

Rapid bake reduces

allows

YOU

to the overall

select Your bread completion time by type. \

about 20%. \

.,,

.lGHT

MEDIUM DARK

DOU6H RAPID

LARGE SMALL KNEAD RISE

!AKE

COOL

The baking

These indicators tell

(

row

allows

you what stage of the

you to select

process the

crust color or

breadmaker is in.

the dough

only

This row lets you

function.

The timer indicates the

choose either a small (’

number of hours and

pound) or a

large

(1.5

oound) loaf.

minutes that the bread will be done baking.

SELECTIONS AVAILABLE

iFruit & Nut /Light ‘Medium : Dark ! Rapid Bake : 13 Hour Delay ~ 1 + 1M lb. Loaf Size

White

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Wheat

i-:

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . / i

.,,,,,..,......

............... j .......,...,,,,,...,.............,, L ...,,,,...............,,...,,,,,..,,.......,

...............,....,,...,. i

......,.,,...,,,,...,.............. L

,,....,.................,..,.,,,,,..........

sweet

/ 0

j-i-

i-j

. . . . . . . . . . . . . . . . . . . .

..j............................

i / j +

,,,,...,,,,,.............,

~.,,,,,...,,.,..........,..,...,,,,,

.,..............,,,,,...,,,,,..............,

DoughOnly

;

.I7

Questions? YOU can call us toll free at l-800-526-2832.

Page 19

Step-by-Step Directions

Peel off the plastic film

cover

from the control panel and

remove

the static label from

the front of the machine.

’

Next remove the bread pan from the Bread Maker. Make sure the kneading blade is placed securely in the bottom of the pan.

Measure all ingredients into

the bread pan in the order

dia a small hole in the flour so-that the yeast doesn’t prematurely come into contact with the

Iiquids.

This

es,pecia!ly

important when

yzeylusl”g

the delay bake

Wipe water and other spills from the outside of the pan;

then insert the pan firmly

into the bottom of the machine, appl each corner

ying pressure to

the pan to

make sure it is snapped

tightly into the retaining

brackets. If you ate unsure, apply pressure once more to each corner of the pan.

Close the lid and plug in the

breadmaker. The LCD display

will flash and then go blank,

indicating that your unit is ready for operation.

CHOOSE YOUR BREAD TYPE.

Use the arrow button to move

the blinking light to

the type of bread you want.

Press the select button to lock in your choice. Hint: If your recipe is a

l-l/2

pound loaf of bread that uses the white cycle:

and you want a medium crust color, press the start button

button. This is a built-in

default.

SELECl

YOUR CRUST COLOR. Use the arrow button to move

the blinking light to

your choice of crust color.

Press the select button to lock in your choice. (Note: For whole wheat breads, medium is your only choice.)

If you only want to make dough, simply press the select button when the word dough is

blinkinq.

IF YOU WANT TO USE THE RAPID CYCLE. The rapid bake

function shortens the overall

completion

time by about 20

percent.

Breads baked on the rapid cycle are generally smaller because of a shorter

~%;$2gE$:t””

otherwise press the

arrow

key

to skip to the next step. SELECT YOUR LOAF SIZE. Use

the arrow button to

move

the blinking light to your

choice of loaf size and then press select to lock in

your

choice. Your bread Wil

I be ready in the number of hours and minutes indicated on the timer, unless you want to use the delay bake cycle.

IF YOU WANT TO USE THE DELAY FUNCTION. This function lets the completion oY

ou delay

your bread until a later time. If you want your bread done 10 hours from now - in time for

dinner, let’s say

-you need to tell the Bread

Maker to delay the onset of

operation. Do this b

using

the HOUR and MINI!“ttonr

II.

12.

13.

to change the timer setting.

(Note that the maximum

delay is 13 hours; the

minimum delay is 3 hours and 45 minutes). When you have entered the number of hours from now that you want

your bread to be done, press

start and your Bread Maker

will go to work. The yellow

delay button will be on

indicating that the machine

has properly received your

instructions. We recommend that you do

not use the delay function on

sweet breads, as these recipes

contain perishable

ingredients that may spoil. TO ADD FRUITS OR NUTS

(MIX-INS). The Bread Maker

will beep five minutes after

the first rise. Carefully open

the lid of the Bread Maker

and add any fruit or nuts that

;I$

recipe requires. Close the

WHEN THE BREAD IS DONE.WHEN THE BREAD IS DONE. The Bread Maker will beepThe Bread Maker will beep five times and the timer willfive times and the timer will

indicate

0:OO.

The bread isindicate

0:OO.

The bread is best taken out of the panbest taken out of the pan immediately. Remove the panimmediately. Remove the pan using potholders, and slideusing potholders, and slide the bread of the pan.

It's

the bread out of the

best to let your breadbest to let your bre

cool

minutes before slicing. Enjoy!minutes before slicing. Enjoy! The unit needs to cool for at

least one half hour before using it a ain. The display panel

WII

,P read “Hot” until

the unit is ready to

use.

Allow your bread maker to cool before cleaning and storing. (See

page 53)

Page 20

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 measu’ring 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

activated too soon in the process. This is especially important when you’re using the

Delay

bake option.

Adding Fruits and Nuts

Fruits and nuts are added later, after the machine has completed the first knead. The machine will beep three times to let you know it is time to add fruit or nuts. If they are added before the fruit nut beep, the fruit will be pureed due to excessive kneading.

If fresh fruits or perishable ingredients are called for in a recipe, (i.e., eggs, cheese, milk) do not use the Delay bake option.

Page 21

Mix

15min

Rest

5 min

Knead

10 min

Rise 1

80 min

Punch Down

Rise 2

60 min

Bake

35 min

Total

3:25 hr

Breadmaking

Cycle Times

Whnl urn

I5 min

5 min

10 min

80 min

60 min

40 min

3:30

15min

5 min IO min 80 min 33

set

60 min 50 min

3:40 hr

wm 1l¶1 urn

15min 5 min

10 min 40 min 25

55 min 35 min

2:40 hr

killl nsw

Mdhl

I5 min

5 min

IO min 40 min 25

55 min

40 min

2:45 hr

wm 1l!11 OWL:

15min

5 min

IO min

40 min

55 min 50 min

2:55 hr

15min

5 min

10 min

95 min

set

70 min

40 min

3:55 hr

Rndl

sml

hnsl

urn

wmn

oh-4

lkm

h-4

Mix 15min 15min 15min 15min

15min 15 min

Rest

5 min 5 min 5 min 5 min 5 min 5 min

Knead

15min 15min 15min 10 min 10 min 10 min

Rise 1

75 min 75 min 75 min 40 min 40 min 40 min

Punch

Down 50

set

Rise 2

100 min 100 min 100 min 55 min 55 min 55 min

Bake

50 min 55 min 65 min 35 min 40 min 50 min

Total

4:20 hr 4:25 hr 4:35 hr 3:10 hr 3:15 hr 3:25 hr

Page 22

Page 23

Gourmet Baker

Last Things Last

You’ll see this tip in several places in this book, but it bears repeating: Always put the liquid!

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 yeas 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.

Page 24

White Bread Recipes

Traditional White Bread

Large Loaf (1

l/2

pounds)

1 cup plus 2 tablespoons water 1 tablespoon margarine or butter,

Small Loaf (1 pound)

314

cup plus 2 tablespoons water

2 teaspoons margarine or butter,

softened

3 cups Gold Medal Better for

BreadTM

flour

2 tablespoons sugar

1 tablespoon dry milk

112

teaspoons salt

1 3/4 teaspoons regular active dry yeast

314

teaspoons bread machine yeast or

quick-acting active dry yeast

Potato Bread

Large Loaf (1 112 pounds)

II4

cups water

2 tablespoons margarine or butter,

softened

3 1/4

cup,s

Gold Medal Better for

BreadTM

flour

l/2

cup mashed potato mix (dry) 1 tablespoon sugar 1 1/2 teaspoons salt

314

teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

2 cups Gold Medal Better for

BreadTM

flour

1 tablespoon sugar

2 teaspoons dry milk

1 teaspoon salt

l/4

teaspoons regular active dry yeast

1 1/4 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

BreadTM

flour

113

cup mashed potato mix (dry)

2 teaspoons sugar

1 teaspoon salt

314

teaspoons regular active dry yeast

314

teaspoons bread machine yeast or

quick-acting active dry yeast

l.Remove bread pan; attach kneading blade,

2.Place all ingredients in bread pan in the order listed.

3.lnsert bread pan, close lid and plug in.

4.Select bread type: Press

“p”

until WHITE is blinking. Press SELECT.

5Select crust color: Press

“p”

until desired color is blinking. Press SELECT.

6.lf rapid cycle is desired, press SELECT when RAPID is blinking. Or press

“b”

if rapid cycle is not

desired.

7,Select loaf size: Press

“b”

until LARGE or SMALL is blinking. Press SELECT.

8.lf

delay bake option is desired, press HR and MIN to set timer.

9,Press

START. Bread will be done baking in the number of hours indicated.

Page 25

Garlic-Herb Bread

Large Loaf (1

l/2

pounds)

1 1/4

cups

water

1 tablespoon margarine or butter,

softened 2 cloves garlic, crushed 3

114

cups Gold Medal Better for

Bread-+ flour

2 tablespoons sugar 1

112

teaspoons salt

l/2

teaspoon dried rosemary leaves

l/4

teaspoon dried thyme leaves

l/4

teaspoon dried basil leaves

3/4 teaspoons regular active dry yeast

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Caraway-Rye Bread

Large Loaf (1

l/2

pounds)

1 1/4 cups water 1 tablespoon margarine or butter,

softened 2

l/2

cups Gold Medal Better for

BreadTM

flour

3/4 cup rye flour

2 tablespoons dry milk 2 tablespoons sugar

l/2

teaspoons salt

1/2 teaspoon caraway seed 1

3/4 teaspoons regular active dry yeast

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

BreadTM

flour 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon dried rosemary leaves

118

teaspoon dried thyme leaves

118

teaspoon dried basil leaves

3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

314

cup plus 1 tablespoon water

2 teaspoons margarine or butter,

softened

1 112 cups Gold Medal Better for

BreadTM

flour

l/2

cup rye flour 1 tablespoon dry milk 1

tablesDoon

suoar

1 tearpdon salt

l/8

teaspoon caraway reed

314

teaspoons regular active dry yeast

112

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

l.Remove bread pan; attach kneading blade.

Z.~lace all ingredients in bread pan in the order listed.

3.lnsert bread pan, close lid and plug in. 4Select bread type: Press

“*”

until WHITE is blinking. Press SELECT.

5Select crust color: Press

“*”

until desired color is blinking. Press SELECT.

6.lf

rapid cycle is desired, press SELECT when RAPID is blinking. Or press s if rapid cycle is not desired.

7.Select loaf size: Press

“a”

until LARGE or SMALL is blinking. Press SELECT.

8.lf delay bake option is desired, press HR and MIN to set timer.

9.Press

START. Bread will be done baking in the number of hours indicated.

Page 26

Onion Bread

Do not use the delay bake option for

this recipe.

Large Loaf (1

l/2

pounds)

1 cup plus 2 tablespoons water

l/2

cup chopped onion

Small Loaf (1 pound)

213

cup water

l/3

cup chopped onion

teaspoons margarine or butter.

softened

1 tablespoon margarine or butter,

softened

114

cups Gold Medal Better for

BreadTM

flour

tablespoons

sugar

1 tablespoon dry milk 1 l/2

teaspoons salt

1 3/4

teaspoons regular active dry yeast

1 3/4

teaspoons bread machine yeast or

quick-acting active dry yeast

cups Gold Medal Better for

BreadTM

flour

1 tablespoon sugar

2 teaspoons dry milk

1 teaspoon salt

314

teaspoons regular active dry yeast OR

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Parmesan-Pepper Bread fool-

Do not use the delay bake option for

this recipe.

Large Loaf (1

l/2

pounds)

1 cup plus 2 tablespoons water 1 tablespoon olive or vegetable oil

l/4

cups Gold Medal Better for

BreadTM

flour

l/2

cup grated Parmesan cheese 1 tablespoon sugar

teaspoon salt

314

teaspoon freshly ground black or

green peppercorns

proof

eci,m

Small Loaf (1 pound)

314

cup water 2 teaspoons olive or vegetable oil 2

cups

Gold Medal Better for

BreadTM

flour

l/3

cup grated Parmesan cheese 2 teaspoons sugar

314

teaspoon salt

l/2

teaspoon freshly ground black or

green peppercorns

3/4 teaspoons regular active dry yeast

314

teaspoons bread machine yeast or

quick-acting active dry yeast

l/2

teaspoons regular active dry yeart

l/2

teaspoons bread machine yeast or

DIRECTIONS:

l.Remove

bread pan; attach kneading blade.

2.Place all ingredients in bread pan in the order listed.

3.lnsert bread pan, close lid and plug in.

4.Select bread type: Press

“a”

until WHITE is blinking. Press SELECT.

5.5elect crust color: Press

“*”

until desired color is blinking. Press SELECT.

6.lf

rapid cycle is desired, press SELECT when RAPID is blinking. Or press s if rapid cycle is not desiret

7,Select loaf size: Press

“=”

until LARGE or SMALL is blinking. Press SELECT.

8.Press

START. Bread will be done baking in the number of hours indicated.

Page 27

Cheddar-Chive Bread

Do not use the delay bake option for this recipe

Large Loaf

l/2

pounds)

t/4

cups water

114

cups Gold Medal Better for

BreadTM

flour

114

cups shredded Cheddar cheese

(5 ounces)

l/4

cup chopped fresh or 2 tablespoons

freeze-dried chives 2 tablespoons sugar

3/4 teaspoon salt

II4

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Roasted Red Pepper-Cheese Bread

Roasted red peppers are found in

iars

near the

olives in

thesu’permarket.

Do not use the delay bake option for this recipe

Large Loaf (1

l/2

pounds)

3/4

cup

water

l/3

cup chopped roasted red bell peppers

1 tablespoon margarine or butter,

softened 2 cloves garlic, crushed 3

l/4 cups

Gold Medal Better for

BreadTM

flour

114

cup grated Parmesan cheese

2 tablespoons sugar

l/4 teaSPOOnS

salt

l/2

teaspoons dried basil leaves

2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

2 cups Gold Medal Better for

BreadTM

flour

l/2

cup shredded Cheddar cheese

(2 ounces)

2 tablespoons chopped fresh or

1 tablespoon freeze-dried chives 1 tablespoon sugar

l/2

teaspoon salt

1 teaspoon regular active dry yeast

1 teaspoon bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

l/2

cup water

I/4

cup chopped roasted red bell peppers

2 teaspoons margarine or butter,

softened

1 clove garlic, crushed

2 cups Gold Medal Better for

BreadTM

flour

3 tablespoons grated Parmesan cheese

1 tablespoon sugar

teaspoon salt

1 teaspoon dried basil leaves

314

teaspoons regular active dry yeast

112

teaspoons bread machine yeast or

quick-acting active dry yeast

l.Remove bread pan; attach kneading blade.

2.Place all ingredients in bread pan in the order listed.

3.lnsert bread pan, close lid and plug in.

4.Select bread type: Press

“a”

until WHITE is blinking. Press SELECT.

5Select crust color: Press

“*”

until desired color is blinking. Press SELECT.

6.lf rapid cycle is desired, press SELECT when RAPID is blinking. Or press s if rapid cycle is not desired.

7.Select loaf size: Press

“*”

until LARGE or SMALL is blinking. Press SELECT.

&Press

START. Bread will be done baking in the number of hours indicated.

Page 28

Bacon-Beer Bread

Do not use the delay bake option for this recipe.

Small Loaf (1 pound)

&,s,; ~~~~~

112

pounds)

114 cup water

l/2

cup flat beer

l/2 cub

water

114 cup chopped green onions 2 tablespoons prepared mustard 1 tablespoon margarine or butter,

softened

3 tablespoons chopped green onions

1 tablespoon prepared mustard

2 teaspoons margarine or butter,

II4

cups Gold

Medala

Better for

BreadTM

flour

1 tablespoon sugar

314

teaspoon salt

3/4 teaspoons regular active dry yeast

l/4

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

l/3

cup crumbled cooked bacon

Pepperoni-Cheese Bread

Do not use the delay bake option for this recipe.

Large Loaf (1

112

pounds)

l/4

cups water

l/4

cups Gold Medal Better for

BreadTM

flour

1/3 cup mozzarella cheese

2 tablespoons sugar

112

teaspoons garlic salt

1 112

teaspoons dried oregano leaves

l/2

teaspoons regular active dry yeast

1 112

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup sliced pepperoni

softened

wx<Gold

Medal Better for

BreadTM

2 teaspoons sugar

l/2

teaspoon salt

l/i

teaspoons regular active dry yeast

II4

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

114

cup crumbled cooked bacon

Small Loaf (1 pound)

3/4 cup water

cfyt;oP:rGold

Medal Better for

BreadTM

113 cup mozzarella cheese 1 tablespoon sugar

;;

teaspoons regular active dry yeast

l/4

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

l/2

cup sliced pepperoni

DIRECTIONS:

l.Remove

bread pan; attach kneading blade.

2.Place all ingredients except Mix-ins in bread pan in the order listed.

3.lnsert bread pan, close lid and plug in. 4Select bread type: Press

“*”

until WHITE is blinking. Press SELECT.

5Select crust colori Press

“>‘I

until desired color is blinking. Press SELECT.

6.lf rapid cycle is desired, press SELECT when RAPID is blinking. Or press 5 if rapid cycle is not desired 7Select loaf size: Press

“%”

until LARGE or SMALL is blinking. Press SELECT.

8.Press

START. Bread will be done baking in the number of hours indicated.

Page 29

South-of-the-Border Bread

Do not use the delay bake option for this recipe

Large Loaf (1

l/2

pounds)

cup water

2/3 cup frozen whole kernel corn, thawed

2 tablespoons margarine or butter,

softened

2ct;ib/,e:poons canned chopped green

114

CUDS Gold Medal Better for

BreadTb

flour

l/3

cup cornmeal

2 tablespoons sugar

l/2

teaspoons salt

2 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Triple Cheese and Garlic Bread

Do not use the delay bake option for this recipe

Large Loaf (1

l/2

pounds)

1 cup water

l~~:;~esmail curd creamed cottage

2 tablespoons

marqarine or butter,

softened

l/4

cups Gold Medala Better for

BreadTM

flour

112

cup shredded mozzarella cheese 3 tablespoons grated Parmesan cheese 2 tablespoons sugar

1 l/2

teaspoons garlic salt

l/2

teaspoons regular active dry yeast

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

213

cup water

l/2

cup frozen whole kernel corn, thawed

1 tablespoon margarine or butter,

softened

1 ct;ib(~:poon canned chopped green

‘$“,p;

Gold Medal Better for

BreadTM

1/4 cup cornmeal 1 tablespoon sugar 1 teaspoon salt

;;spoonr

regular active dry yeast

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

2/3 cup water

l/;jh:~~esmall curd creamed cottage 1

tablespoon marqarine or butter,

softened

2;:;;

Gold Medal Better for

BreadTM

1/3

cup shredded mozzarella cheese 2 tablespoons grated Parmesan cheese 1 tablespoon sugar

teaspoon garlic salt

1 l/2

teaspoons regular active dry yeast

l/4

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

l.Remove bread pan; attach kneading blade

2.Place all ingredients in bread pan in the order listed.

3.lnsert bread pan, close lid and plug in. 4Select bread type: Press

“*”

until WHITE is blinking. Press SELECT.

5Select crust color: Press

“*”

until desired color is blinking. Press SELECT.

6.lf rapid cycle is desired, press SELECT when RAPID is blinking. Or press s if rapid cycle is not desired.

7.Select loaf size: Press “a” until LARGE or SMALL is blinking. Press SELECT. &Press

START. Bread will be done baking in the number of hours indicated.

Page 30

Whole Wheat Bread

100% Whole Wheat Bread

Large Loaf (1

l/2

pounds)

l/4

cups water

2 tablespoons margarine or butter,

softened

;yl&GoId

Medal whole wheat

l/4

cup packed brown sugar

l/2

teaspoons salt

3/4 teaspoons regular active dry yeast

314

teaspoons bread machine yeast or

quick-acting active dry yeast

Crunchy Wheat and Honey Bread

Large Loaf (1

l/2

pounds)

l/4

cups water 3 tablespoons honey 2 tablespoons margarine or butter,

softened

CUDS Gold Medal whole wheat

;;D:,ps

Gold Medal Better for

BreadTM

112

cup slivered almonds, toasted

1,2

teaspoons salt

l/4

teaspoons regular active dry yeart

l/4

teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

1 cup water 1 tablespoon margarine or butter,

softened

;;Bcups

Gold Medal whole wheat

tablesooons packed brown

suaar

1 teaspdon sali

1 l/2

teaspoons regular active dry yeast

l/4

teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

314

cup plus 2 tablespoons water

2 tablespoons honey

1 tablespoon

maraarine or butter

softer;ed -

1 114

cups Gold Medal@ whole wheat

flour.

wI,,Fold

Medal Better for

BreadTM

113

cup slivered almonds, toasted

1 teaspoon salt 1

l/4

teaspoons regular active dry yeast

teaspoon bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

l.Remove bread pan; attach kneading blade

2.Place all ingredients in bread pan in the order listed.

3.lnsert bread pan, close lid and plug in.

4.Select bread type: Press

“*”

until WHOLE WHEAT is blinking. Press SELECT.

5.Select crust color: Press “x-” until desired color is blinking. Press SELECT.

6.lf rapid cycle is desired, press SELECT when RAPID is blinking. Or press s if rapid cycle is not desired 7Select loaf size: Press

“*”

until LARGE or SMALL is blinking. Press SELECT.

8.lf

delay bake option is desired, press HR and MIN to set timer.

9.Press

START. Bread will be done baking in the number of hours indicated.

Page 31

Multigrain Bread

Look for

7.grain

cereal in the health food or hot

cereal section of your supermarket.

Large Loaf (1

112

pounds)

1 cup and 2

table&oonr

water

2 tablespoons margarine or butter,

coftened

1 l/3 cups Gold Medal Better for

readTM flour

C”\up

Gold Medal whole wheat flour

314

cup

7-grain

cereal

3 tablespoons packed brown sugar

l/4

teaspoons salt 2 ;; teaspoons regular active dry yeast 2 teaspoons bread machine yeast or

quick-acting active dry yeast

2 ;I teaspoons regular active dry yeast 2 teaspoons bread machine yeast or

quick-acting active dry yeast

Pumpernickel Bread

Large Loaf (1

l/2

pounds)

Small Loaf (1 pound)

cup

plus water

l/4

cup dark molasses

1 tablespoon margarine or butter,

2/3

cup

water

softened

2 tablespoons dark molasses 2 teaspoons margarine or butter,

softened

a&Gold

Medal Better for BreadTM

1 1/4 cups rye flour

2 tablespoons cocoa 2 teaspoons salt

l/4

cups Gold Medal Better for

Bread’M flour

3/4 cup rye flour

tablespoon cocoa

l/4

teaSpOOns

salt

2 ;; teaspoons regular active dry yeast 2

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

;;spoons

regular active dry yeast

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 WHOLE WHEAT is blinking. Press SELECT.

5.Select crust color: Press

“B”

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

“B”

until LARGE or SMALL is blinking. Press SELECT.

8. If delay bake option is desired, press HR and MIN to set timer.

9. Press START. Bread will be done baking in the number of hours indicated.

Page 32

Russian Black Bread

DO not use the delay bake option for this recipe

Large Loaf (1

l/2

pounds)

l/4

cups water

3 tablespoons dark molasses 2 tablespoons margarine or butter,

softened

l/4

cups Gold Medal Better for

BreadTM

flour 1 cup Gold Medal whole wheat flour 1 cup rye flour 1 tablespoon instant coffee granules 1

l/4

teaspoons salt

l/2

teaspoon fennel seed, crushed

teaspoons regular active dry yeast

314

teaspoons bread machine yeast or

quick-acting active dry yeast

Whole Wheat-Raisin-Nut Bread

Do not use the delay bake option for this recipe

Large Loaf (1

l/2

pounds)

114

cups water

2 tablespoons margarine or butter,

softened

;,uopusrGold

Medal whole wheat

3 tablespoons packed brown sugar

114

teaspoons salt

t;;spoons

regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

112

cup chopped walnuts or pecans

112

cup raisins

DIRECTIONS:

Small Loaf

pound)

314

cup water

2 tablespoons dark molasses

tablesboon margarine or butter,

softened

3/,4,c;p Gold Medal Better for

BreadTM

213

cup Gold Medal whole wheat flour

2/3 cup rye flour

2 teaspoons instant coffee granules

314

teaspoon salt

l/4

teaspoon fennel seed, crushed

2 tezspoons regular active dry yeast

-..

2 teaspoons bread machine yeast

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water

2 tablespoons margarine or butter,

softened

2 cups Gold Medal whole wheat

flour

2 tablespoons packed brown sugar

3/4 teaspoon salt

‘,‘;

teaspoons regular active dry yeast

-,.

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

114

cup chopped walnuts or pecans

1/4 cup raisins

l.Kemove bread pan; attach kneading blade

2.Place all ingredients except Mix-ins in bread pan in the order listed.

3.lnsert bread pan, close lid and plug in.

4.Select bread type: Press

“a”

until WHOLE WHEAT is blinking. Press SELECT.

5.Select crust color:

press “B”

until desired color is blinking. Press SELECT.

6.lf

rapid cycle is desired, press SELECT when RAPID is blinking. Or press s if rapid cycle is not desired

7.5elect loaf size: Press

“=”

until LARGE or SMALL is blinking. Press SELECT.

8.Press

START. Bread will be done baking in the number of hours indicated.

9.Add Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).

Page 33

French Bread Recipes

Classic French Bread

Large Loaf (1

112

pounds)

1 cup plus 2 tablespoons water 2 teaspoons margarine or butter,

softened

114

CUDS Gold Medalm Better for

BreadiM

flour

tablespoon sugar

112

teaspoons salt

3/4 teaspoons regular active dry yeast

3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Quick Sourdough Bread

Do not use the delay bake option for this recipe.

Large Loaf (1

l/2

pounds)

l/2

cup plain nonfat yogurt

2/3 cup water

1 tablespoon lemon juice 1 tablespoon margarine or butter,

softened

114

cups Gold Medal Better for

BreadTM

flour 1 tablespoon sugar

1 l/2

teaspoons salt

teaspoons regular active dry yeast

1 314

teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water

1 teaspoon margarine or butter,

softened

2 cups Gold Medal Better for

BreadTM

flour

2 teaspoons sugar

teaspoon salt

3/4 teaspoons regular active dry yeast

3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

l/3

cup plain nonfat yogurt

1/2 cup water 2 teaspoons lemon juice 2 teaspoons margarine or butter,

softened

;I;E;,Gold

Medal Better for

EreadTM

2 teaspoons sugar

1 teaspoon salt

I 312

teaspoons regular active dry yeast

-..

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

l.Remove bread pan; attach kneading blade.

2.Place all ingredients in bread pan in the order listed.

3.lnsert bread pan, close lid and plug in.

4.Select bread type: Press

“=”

until FRENCH is blinking. Press SELECT.

5,Select crust color: Press “b” until desired color is blinking. Press SELECT. 6,Select loaf size: Press

“a”

until LARGE or SMALL is blinking. Press SELECT.

7.Press

START. Bread will be done baking in the number of hours indicated.

Page 34

Sweet Bread Recipes

Apple-Spice Bread

Large Loaf (1

l/2

pounds) Small Loaf (1 pound)

1 l/4

cups water

2 tablespoons margarine or butter,

softened

114 ‘“y

Gold Medal Better for

Bread

flour 2 tablespoons sugar 2 tablespoons dry milk

l/2

teaspoons salt

2 teaspoons apple pie spice

3/4 cup water

1 tablespoon margarine or butter,

softened

;‘;;irGoId

Medal Better for

BreadTM

tablespoon sugar

tablespoon dry milk

teaspoon salt

1 112

teaspoons apple pie spice

3/4 teaspoons regular active dry yeast

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

1 ;;

teaspoons regular active dry yeast

1 l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

l/2

cup cut-up dried apples

Mix-ins: 113 cup cut-up dried apples

Banana-Macadamia Nut Bread

Serve with Choco-Banana Spread (page 63).

Large Loaf (1

l/2

pounds)

Small Loaf

pound)

2/3

water

3/4 cup mashed ripe bananas (about

2 medium)

2 tablespoons margarine or butter,

softened

l/2

cup

w&r

l/3

cup mashed ripe banana (about

medium)

tablespoon margarine or butter,

softened

:;?~acu~sGc;~

Medal Better for

3 tablespoons sugar

1/4 teaspoons salt

egg white

2f:“,t;

Gold Medal Better for

BreadTM

2 tablespoons sugar

314

teaspoon salt

;/teaspoons regular active dry yeast

3/4 teas 00”s bread machine yeast or

quick-acring active dry yeast

1 %I

teaspoons regular active dry yeast

l/2

teas

quick-ac

eons bread machine yeast or

Ing active dry yeast

Mix-ins:

112

cup chopped macadamia nuts

Mix-ins:

l/3

cup chopped macadamia nuts

DIRECTIONS:

l.Remove bread pan; attach kneading blade.

2.Place all ingredients except Mix-ins in bread pan in the order listed.

3.lnsert bread pan. close lid and plug in.

4.Select bread type: Press

“>”

until SWEET is blinking. Press SELECT.

5.Select

crust

color: Press

“*”

until LIGHT is blinking. Press SELECT.

6.lf

rapid cycle is desired, press SELECT when RAPID is blinking. Or press s if rapid cycle is not desired.

7.Select loaf size: Press

“>”

until LARGE or SMALL is blinking. Press SELECT.

8,Press

START. Bread will be done baking in the number of hours indicated.

9.Add Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).

Page 35

Cinnamon-Raisin Bread

For an extra cinnamon kick, drizzle with Cinnamon Glaze (page 49).

Large Loaf (1

l/2

pounds)

1 1/4 cups water 2 tablespoons margarine or butter,

softened

114

cups Gold Medal Better for

BreadTM

flour

l/4

cup sugar

l/2

teaspoons salt

1 teaspoon ground cinnamon

gispoons

regular active dry yeast

3/4

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

314

cup raisins

Peach Bread

Do not use the delay bake option for

this recipe.

Large Loaf (1

l/2

pounds)

1 1/4 cups water 1 tablespoon

marqarine or butter,

softened

114

cups Gold Medal Better for

BreadTM

flour

2 tablespoons packed brown sugar

1 1/2 teaspoons salt

l/4

teaspoon ground nutmeg

2 teaspoons regular active dry yeast

314

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

1/2 cup cut-up dried peaches

DIRECTIONS:

Small Loaf (1 pound)

3/4

cup plus 2 tablespoons water

1 tablespoon margarine or butter.

softened

2f;~p,; Gold Medal Better for

BreadTM

2 tablespoons sugar 1 teaspoon salt

314

teaspoon ground cinnamon

t;;spoons

regular active dry yeast

3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

l/2

cup raisins

Small Loaf (1 pound)

314 cup

water

2 teaspoons margarine or butter,

softened

;;opsrGold Medal Better for

BreadTM

1 tablespoon packed brown sugar 1 teaspoon salt 1/8 teaspoon ground nutmeg

1-3/4 teaspoons regular active dry yeast 1

314

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

l/3

cup cut-up dried peaches

l.Remove

bread pan; attach kneading blade

2.Place all ingredients except Mix-ins in bread pan in the order listed.

3.lnsert bread pan, close lid and plug in.

4.Select bread type: Press “z-” until SWEET is blinking. Press SELECT.

5.5elect crust color: Press

“*”

until LIGHT is blinking. Press SELECT.

6.lf

rapid cycle is desired, press SELECT when RAPID is blinking. Or press s if rapid cycle is

7.Select loaf size: Press

“-”

until LARGE or SMALL is blinking. Press SELECT.

8.Press

START. Bread will be done baking in the number of hours indicated.

9.Add Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).

Page 36

Cranberry-Wheat Bread

The rapid cycle is not recommended for this recipe.

Large Loaf (1

l/2

pounds)

l/4 CUPS

water

l/3

cup honey

2 tablespoons margarine or butter,

softened

cups

Gold Medal Better for

Bread’M

flour

114 cups

Gold Medal whole wheat

floul

112 teasDOcJ”S

salt

teaspo&

ground mace

2 teaspoons regular active dry yeast

Small Loaf (1 pound)

314

cup water 2 tablespoons honey 1 tablespoon margarine or butter,

softened

1 1/4 cups Gold

Medal@ Better for

BreadTM

flour

3/4 cup Gold Medal whole wheat flour

1 teaspoon salt

l/4

teaspoon ground mace

2 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

l/2 cup dried cranberries

Fruitcake Bread

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

l/3

cup dried cranberries

The rapid cycle is not recommended for this recipe.

Large Loaf (1

l/2

pounds)

1 cup plus 2 tablespoons water

2 tablespoons margarine or butter,

softened

114 cups

Gold Medal@ Better for

BreadTM

flour

l/4

cup packed brown

sugar

112

teaspoons salt

l/4

teaspoon ground nutmeg

l/4

teaspoon ground cloves

Small Loaf (1 pound)

314

cup water

tablespoon margarine or butter.

softened

;;l;srGold

Medal Better for

EreadTM

tablespoon

acked

brown sugar

1 teaspoon sa t

l/8

teaspoon ground nutmeg

Dash of ground cloves

1 314

teaspoons regular active dry yeast

g;t

teaspoons regular active dry yeast

l/2

teaspoons bread machine yeast or

1 1/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

l/3

cup chopped dried fruit

l/2

cup chopped dried fruit

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Place all ingredients except Mix-ins in bread pan in the order listed.

3. Insert bread pan, close lid and plug in.

4. Select bread type: Press

“=”

until SWEET is blinking. Press SELECT.

5. Select crust color:

Press

“a”

until LIGHT is blinking. Press SELECT.

6. Press

“B”

to skip rapid cycle.

7.Select loaf size: Press

“a”

until LARGE or SMALL is blinking. Press SELECT.

8. Press START. Bread will be done baking in the number of hours indicated.

9.Add Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).

Page 37

Gingery Bread

This unique bread is delicious drizzled with Citrus Glaze (page 49).

Large Loaf (1

l/2

pounds)

cup plus 2 tablespoons water

l/4

cup molasses

2 tablespoons margarine or butter,

softened

teaspoon grated lemon peel

l/4

cups Gold Medal Better for

BreadrM

flour

teaspoon salt

l/2

teaspoon ground ginger

l/2

teaspoon ground cinnamon

3/4

teaspoons regular active dry yeast

1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Old-fashioned Oatmeal

Bread

Large Loaf (1

l/2

pounds)

1 cup

water

l/4

cup molasses

2 tablespoons margarine or butter,

softened

CUDS

Gold Medal Better for

BreadTM

fl&ur

1/2

cup quick-cooking or regular oats

2 tablespoons dry milk

II4

teaspoons salt

2 teaspoons regular active dry yeast

1 314

teaspoons bread machine yeast

DIRECTIONS:

Small Loaf

pound)

3/4

cup

water 2 tablespoons molasses

tablespoon margarine or butter,

softened

112

teaspoon grated lemon peel

2 cups Gold Medal Better for

BreadTM

flour

314

teaspoon salt

114

teaspoon ground ginger

114

teaspoon ground cinnamon

l/4

teaspoons regular active dry yeast

teaspoon bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

2/3

cup

water

2 tablespoons molasses

1 tablespoon margarine or butter,

softened

cups

Gold Medal Better for

BreadTM

flour

1/3 cup quick-cooking or regular oats

tablespoon dry milk

3.14

teaspoon salt

2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

l.Remove bread pan; attach kneading blade.

2.Place all ingredients in bread pan in the order listed.

3.lnsert bread pan, close lid and plug in.

4.Select bread type: Press

“B”

until SWEET is blinking. Press SELECT.

5.Select crust color: Press

“*”

until LIGHT is blinking. Press SELECT.

6.lf rapid cycle is desired, press SELECT when RAPID is blinking. Or press s if rapid cycle is not

desired.

7,Select loaf size: Press

“B”

until LARGE or SMALL is blinking. Press SELECT.

8.Press

START. Bread will be done baking in the number of hours indicated.

Page 38

2/3 cup canned crushed pineapple in

l/2 cup

water

.3 tablespoons rum*

2 tablespoons margarine

or butter,

softened

1,:

I4 cuys Gold Medal Better for lread M

flour

cup shredded coconut, toasted

ablespoons sugar

1 teaspoon salt

Piiia Colada Bread

Large Loaf (1

l/2

pounds)

3/t

teaspoons regular active dry yeast

314

teaspoons bread machine east or

quick-acting

act!ve,dry yeast

j/2

cup canned

crushed

pineapple I” ,u,ce

Pumpkin-Yogurt Bread

Cooked and mashed pumpkin or squash can be substituted for the canned pumpkin.

Large Loaf (1

l/2

pounds)

112

cup water 1 cup canned pumpkin

113 <up

plain jlogu’rt

1 tablespoon margarine or butter,

softened

,;;4;ups

Gold Medal whole wheat

;yt;rGold

Medal Better for Bread’”

114

cup packed brown sugar

l/2

teaspoons salt

1 teaspoon pumpkin pie spice 1 3/;: teaspoons regular active dry yeast 1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

l/4

cup water 1 tablespoon rum* 1 tablespoon margarine

or butter.

softened

u&Gold

Medal Better for

BreadTM

l/3

cup shredded Co‘Onut. toasted 1 tablespoon

314

teaspoon sa;i 1

g;t

teaspoons regular active dry yeast

314

teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

l/2

cup water

l/2

cup canned pumpkin 3 tablespoons plain yogurt 1 tablespoon margarine or butter.

softened

3/4f,yu,uul:

Gold Medal whole wheat

K&ups

Gold Medal Better for

Bread’M

2 tablespoons packed brown sugar

1 teaspoon salt

314

teaspoon pumpkin pie spice

t;;spoons

regular active dry yeast

314

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

l.Remove bread pan; attach kneading blade.

2.Place all ingredients in bread pan in the order listed.

3.lnsert bread pan, close lid and plug in.

4.Select bread type: Press

“a”

until SWEET is blinking. Press SELECT.

5.Select crust color:

press “>”

until LIGHT is blinking. Press SELECT.

6.lf

rapid cycle is desired, press SELECT when RAPID is blinki;ng. Or press

“p”

if rapid cycle is not

desired.

7.Select loaf size: Press

“*”

until LARGE or SMALL is blinking. Press SELECT.

&Press

START. Bread will be done baking in the number of hours indicated.

Page 39

Dough Only

Recipes

Apple Coffee Cake

Dough:

3/4 cup water

2 tablespoons margarine or butter, softened 1

cup Gold Medal Better for BreadTM flour

1 cup Gold Medal whole wheat flour

2 tablespoons packed brown sugar

1 teaspoon salt

112

teaspoons regular active dry yeast

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Filling:

112

cups chopped apples

l/3

cup packed brown sugar

1 tablespoon Gold Medal Better for Bread

floul

2 tablesooons raisins

tablesboons margarine or butter, softened

l/8

teaspoon salt

l/8

teaspoon ground nutmeg

l/8

teaspoon ground cardamom

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select WHOLE WHEAT DOUGH cycle.

2. Grease cookie sheet. Cook all Filling ingredients over medium heat, stirring constantly, until apples are tender; remove from heat. Roll dough into 13x8-inch rectangle on lightly floured surface; place on cookie sheet. Spread apple filling lengthwise over center third of rectangle.

3. Make cuts from filling to edge of dough at l-inch intervals on each 13-inch side of rectangle to make strips. Fold strips at an angle over filling, alternating sides. Cover; let rise in warm place 30 to 45 minutes or until double.

4. Heat oven to 375”. Bake 30 to 35 minutes, covering with aluminum foil during last 10

minutes to prevent excessive browning. Remove from cookie sheet. Cool on wire rack. Drizzle with Browned Butter Glaze or Creamy Vanilla Glaze (page 49) if desired. 1 coffee cake.

Page 40

Topping:

1 tablespoon water 1 egg white

Sesame seed

Breadsticks

Dough:

1 cup plus 2 tablespoons water 3 tablespoons margarine or butter, softened 3 cups Gold Medal@ Better for EreadTM flour

2 tablespoons sugar

1 112

teaspoons salt

;;

teaspoons regular active dry yeast

l/4

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.

2. Grease cookie sheet. Divide dough into 30 pieces. Roll each piece into 8.inch rope. Place 1 inch apart on cookie sheet. Cover; let rise in warm place 20 to 25 minutes or until puffy.

3. Heat oven to 350”. Beat 1 tablespoon water and the egg white; brush over dough. Sprinkle with sesame seed. Bake 15 to 20 minutes or until breadsticks are golden brown. 30 Breadsticks.

Brioche

Dough: Topping:

l/3

cup water

l/3

cup margarine or butter, softened

4 eggs

1 tablespoon milk

1 egg yolk

coarse sugar crystal5

l/2

cups Gold Medal Better for Bread”’ flour

l/2

cup sugar 1 teaspoon salt 1 teaspoon grated orange ?r lemon peel 2 I$ teaspoons regular actwe dry yeast

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.

2. Place dough in greased bowl, turning to coat all sides. Cover with plastic wrap; refrigerate 4 hours or overnight.

3. Grease 18 medium muffin cups, 2

1/2x1 114

inches. Punch down dough. Divide into 3 parts. Divide each part into 6 pieces. Cut off one-fourth of the dough from each piece. Shape each large and small piece into a smooth ball. Place each large ball in muffin cup, pressing to fill bottom of cup. Make an indentation in center. Press small ball into

indentation. Cover; let rise in warm place 50 to 60 minutes or until double.

4. Heat oven to 350”. Mix 1 tablespoon milk and 1 egg yolk; gently brush over

tops of rolls. Sprinkle with sugar crystals. Bake 15 to 20 minutes or until golden brown. Remove from pan. Serve warm. 18 brioche.

Page 41

Calzones

Dough:

cup

water

1 tablespoon olive or vegetable oil

l/2

cupr Gold Medal Better for

BreadTM

flour 1 teaspoon sugar 1 teaspoon salt

2 1/4 teaspoons regular active dry yeast OR 2

114

teaspoons bread machine yeast or

quick-acting active dry yeast

Pesto Filling:

6 sun-dried tomato halves (not oil-packed) 6 tablespoons pesto

l/2

cups shredded mozzarella or provolone cheese (6 ounces) 4 ounces Canadian-style bacon, cut into thin strips (about 1 cup)

1 cup sliced mushrooms Freshly ground pepper 1 egg, slightly beaten

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.

2. Heat oven to 375”. Grease cookie sheet. Soak tomatoes in 1 cup very hot water about 5 minutes or until softened; drain and finely chop. Divide dough into 6 equal parts. Roll each part into 7-inch circle on lightly floured surface with floured rolling pin. Spread 1 tablespoon pesto on each circle to within 1 inch of edge. Layer cheese, bacon, mushrooms and tomatoes on half of each circle to within 1 inch of edge. Sprinkle with

ww.

3. Fold dough over filling; fold edge up and pinch securely to seal. Place on cookie sheet.

Brush with egg. Bake 25 to 30 minutes or until golden brown. 6 calzones.

Page 42

Caramel-Pecan Rolls

Dough:

CUP

water

1 es757

2 tablespoons marqarine or butter. softened

l/4

cups Gold Medal Better for

BreadTM flour

l/4 cup

sugar

1 teaspoon salt

tearpoons ground cinnamon

teaspoons regular active dry yeast

3 teaspoons bread machine yeast or

quick-acting active dry yeast

Topping:

l/3

cup margarine or butter, melted

l/2

cup packed brown sugar

tablespoon corn syrup

2/3 cup pecan halves

l/2

cup granulated sugar

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle

2. Grease

13x9x2-inch rectangular pan. Mix

113

cup margarine, the brown sugar, corn

syrup

and pecan halves. Spread mixture in pan.

3. Mix

l/2

cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pi

into

15x10-inch rectangle. Spread with 2 tablespoons margarine; sprinkle with sugar-

cinnamon mixture. Roll up tightly, beginning at

15.inch side. Pinch edge of dough into

roll to seal. Cut roll into l-inch slices. Place in pan. Cover; let rise in warm place about 1 hour or until double.

4. Heat

oven to 375”. Bake 22 to 27 minutes or until golden brown. Immediately invert

pan onto heat proof serving plate or tray. Let pan remain a minute so caramel can

drizzle

over rolls. 15 rolls.

Page 43

Cinnamon Rolls

Dough:

cup

water

2 tablespoons margarine or butter, softened

egg

l/3

cups Gold Medal Better for

BreadTM

flour

l/4

cup

sugar

1 teaspoon salt 3 tearpoon.s regular active dry yeast

3 teaspoons bread machine yeast or

quick-acting active dry yeast

Filling:

l/3

cup sugar 2 teaspoons ground cinnamon 2 tablespoons margarine or butter. softened

Glaze (below)

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.

2. Grease 9x9x2-inch square pan. Mix

l/3

cup sugar and the cinnamon. Flatten dough with

hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Spread with 2

tablespoons margarine; sprinkle with sugar-cinnamon mixture. Roll up tightly,

beginning at

g-inch side. Pinch edge of dough into roll to seal. Cut roll into l-inch

slices. Place in pan. Cover; let rise in warm place 1 to 1

l/4

hours or until double.

3. Heat oven to 375”. Bake 25 to 30 minutes or until golden brown. Remove from pan; drizzle Glaze over warm rolls. 9 rolls.

Glaze: Mix 1 cup powdered sugar, 112 teaspoon vanilla and 1 to 2 tablespoons milk until

smooth and thin enough to drizzle.

Page 44

Dinner Rolls

Dough:

cup water

2 tablespoons margarine or butter, softened

egg

A,4

cups Gold Medal Better for

8readTM

flour

II4

cup sugar

1 teaspoon salt

tgspoons

regular active dry yeast

3 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

Topping:

Margarine or butter,

softened

1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.

2. Grease cookie sheet. Divide dough into 15 pieces. Shape each piece into ball. Place 2 inches apart on cookie sheet. Brush with margarine. Cover; let rise 30 to 40 minutes or until double.

3. Heat oven to 375”. Bake 12 to 15 minutes or until golden brown. Brush tops with margarine if desired. 15 rolls.

Ham and Swiss Loaf

Dough:

Filling:

3/4

c;p

water

salad dressing

1 tablespoon

ve etable oil

;ocuk$sdGoId

al@ Better for

BreadTM

flour

3 tablespoons mayonnaise or 2 teaspoons prepared

mustard

8 slices thinly sliced fully

teaspoons

sugar

ounces)

1 teaspoon salt

smoked ham (about 4

l/2

cup shredded Swiss cheese (2 ounces)

I 112

teaspoons regular active dry yeast

nl?

l/2

teaspoons bread machine yeast

quick-acting active dry yeast

DIRECTIONS

1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.

2. Grease cookie sheet. Mix mayonnaise and mustard. Roll dough into

g-inch square on

floured surface. Spread with mayonnaise mixture. Arrange ham evenly on dough. overlapping as necessary.. Sprinkle with cheese. Roll up tightly. Pinch edge of dough

into roll to seal; pinch ends of dough to seal well. Fold ends under loaf. Place loaf,

seam side down, on cookie sheet. Cover; let rise in warm place 40 to 45 minutes or until

double.

3. Heat oven to 375”. Bake 25 to 30 minutes or until golden brown. Immediately

remove from cookie sheet. Cut into l-inch slices. Refrigerate any remaining

-bread. 1 loaf.

Page 45

Holiday Wreath

Mix-ins:

l/4

cup golden raisins 3 tablespoons currants 2 tablespoons rum or water

l/3

cup chopped blanched almonds 3 tablespoons mixed candied oranqe

and lemon peel

Dough:

112

cup milk

114 cup

wate,

1 egg

cups

Gold Medal Better for

BreadTM

flour

l/3

cup sugar

1 teaspoon salt

114

cup

(l/2

stick) margarine or butter, softened

l/2

teaspoons regular active dry yeast

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Soak raisins and currants in rum (or water) at least 2 hours.

2. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle, adding raisins, currants and remaining Mix-ins when bread maker beeps 3 times (about

15 minutes after starting).

3. Grease cookie sheet. Divide dough into 3 equal pieces. Roll each piece into

20.inch rope

on lightly floured surface. Place ropes close together on cookie sheet. Braid gently and loosely into a circle. Press ends together to fasten. Cover; let rise in warm place 1 to

l/4

hours or until almost double.

4. Heat

oven to 350’. Brush dough with 1 egg, beaten, if desired. Bake 25 to 30 minutes or

until golden brown. Cool on wire rack. Drizzle with Creamy Vanilla Glaze (page

49). if desired. 1 wreath.

Page 46

Pizza Dough

1 cup plus 2 tablespoons water 2 tablespoons olive or vegetable oil 3 cups Gold Medal@ Better for BreadTM flour

1 teaspoon sugar

teaspoon salt

l/2

teaspoons regular active dry yeast

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Place all ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.

2. Move oven rack to lowest position. Heat oven to 400”. Grease 2 cookie sheets. Divide dough in half. Pat each half into 12-inch circle on cookie sheet with floured fingers.

Spread with favorite toppings.

3. Bake 18 to 20 minutes or until crust is light brown. 2 pizza crusts.

Herb-Cheese

Pizza Crust: Add 2 tablespoons grated Parmesan cheese and 1

l/2

teaspoons dried

basil, oregano. thyme or Italian seasoning with the flour.

Whole Wheat Pizza Crust: Decrease bread flour to 1

l/2

cups and add 1

l/2

cups Gold Medal

whole wheat flour with the bread flour. Select WHOLE WHEAT DOUGH cycle.

Onion-Cheese Topping

3 tablespoons margarine or butter 2 medium onions. sliced 2 cloves garlic, finely chopped

3/4 cup shredded mozzarella cheese (3 ounces)

2 tablespoons grated Parmesan cheese

Melt margarine in IO-inch skillet over medium-low heat. Cook onions and garlic in margarine

to 20 minutes. stirring occasionally, until onions are brown and caramelized; remove from heat,

Olive Focaccia: Prepare as directed--except omit Onion-Cheese Topping. Before baking. brush

dough with 1 tablespoon olive or vegetable oil. Sprinkle with

l/3

cup chopped

kalamata

or rips

olives and

l/2

teaspoon dried rosemary leaves.

Page 47

Raised Doughnuts

Dough:

2/3 cup milk

l/4 cup

water

114

cup

(l/2

stick) margarine or butter, softened

1 egg

3 cups Gold Medal Better for

Bread’M

flour

l/4 cup

sugar

1 teaspoon salt

l/2

teaspoons regular active dry yeast

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

For frying:

Vegetable oil

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.

2. Roll dough

318

inch thick on lightly floured board. Cut with floured doughnut cutter.

Cover; let rise on board 35 to 45 minutes or until slightly raised.

3. Heat 2 to 3 inches oil in deep fryer or heavy kettle to 375”. Fry 2 or 3 doughnuts at a time 2 to 3 minutes, turning as they rise to surface, until golden brown. Remove from oil with

long fork or slotted spoon. Drain on wire rack. While warm, roll in sugar if desired. 20

doughnuts.

Page 48

Soft Pretzels

Dough:

cup plus 2 tablespoons water

tablespoon vegetable oil

3 cups Gold

Medala Better for

BreadTM

flour

teaspoon salt

tablespoon sugar

2 l/2 teaspoons regular active dry yeast

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Topping:

3 tablespoons salt

tablespoon water

egg white

Coarse

salt or sesame seed

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed.

Select WHITE DOUGH

cycle.

2. Cut dough into 15 pieces; cover with towel to prevent drying. Roll each piece into

15.

inch rope. Twist each rope into pretzel shape. Cover; let rise in warm place 20 to 25

minutes or until almost double.

3. Heat oven to 375”. Generously grease cookie sheet. Dissolve 3 tablespoons salt in 2 quarts boiling water. Lower 3 or 4 pretzels at a time into boiling water, top sides down.

Boil 2 minutes, turning once. Remove with slotted spoon to paper towels; let stand a

few seconds, then place

l/2

inch apart on cookie sheet.

4. Beat 1 tablespoon water and the egg white; brush over pretzels. Sprinkle lightly

with coarse salt. Bake 20 to 24 minutes or until light golden brown. Remove from cookie sheet. Cool on wire rack. 15 pretzels.

Page 49

Spreads and Glazes Recipes

Garlic Butter

Mix:

l/4

cup margarine or butter, softened

1/8 teaspoon garlic powder

Herb-Cheese Butter

Mix:

114

cup margarine or butter, softened 1 tablespoon grated Parmesan cheese 1 teaspoon chopped fresh parsley

l/4

teaspoon dried oregano leaves Dash of garlic salt

Italian Herb Butter

Mix:

l/4

cup margarine or butter, softened

l/2

teaspoon Italian seasoning

Dash of salt

Choco-Banana Spread

Mix:

1/3 cup mashed ripe banana

l/3

cup semisweet chocolate chips, melted

Fruited Cream Cheese Spread

Beat on medium speed until fluffy:

I package (8 ounces) cream cheese,

softened

l/4 cup favorite fruit preserves

Ham and Swiss Spread

Mix:

1 package (3 ounces) cream cheese. softened 2 tablespoons finely chopped fully cooked smoked ham

1 tablespoon shredded Swiss cheese

l/2

teaspoon prepared mustard

Herb-Cream Cheese Spread

Mix:

1 container (4 ounces) whipped cream

cheese

teaspoon chopped fresh or

l/2

teaspoon

dried dill weed

1 small clove garlic, finely chopped

Honey-Walnut Spread

Mix:

1 package (3 ounces) cream cheese,

softened

1 tablespoon chopped walnuts

2 teaspoons honey

Page 50

Ripe Olive Spread

Cover and process in food processor or blender until slightly coarse:

II2

cups pitted ripe olives 3 tablespoons olive oil 3 tablespoons capers, drained 3 flat anchovy fillets, drained

1 teaspoon Italian seasoning

cloves

garlic

Whipped Honey-Orange Spread

Beat on medium speed until fluffy:

cup margarine or butter, softened

2 tablespoons honey

2 teaspoons grated orange peel

Browned Butter Glaze

2 tablespoons margarine or butter

213

cup powdered sugar

l/2

teaspoon vanilla

3 to 4 teaspoons milk

Heat margarine in l-quart saucepan

over

medium heat until light brown; cool. Stir in powdered sugar and vanilla. Stir in milk until

1 smooth and thin enough to drizzle.

Cinnamon Glaze

Mix until thin enough to drizzle:

l/2

cup powdered sugar 1/4 teaspoon ground cinnamon 1

l/2

to 2

teaSDOO”S

water

Citrus Glaze

Mix until thin enough to drizzle:

112

cup powdered sugar

teaspoon grated lemon or orange peel

l/2

to 2 teaspoons lemon or orange

juice

Creamy Vanilla Glaze

Mix until thin enough to drizzle:

112

cup powdered sugar

l/4

teaspoon vanilla

112

to 2 teaspoons milk

Page 51

Special

Concerns

Your Bread Maker is as easy to take

care of as it is to operate. Just follow

these instructions.

Page 52

Troubleshooting The Machine

Machine Malfunctions

Questions?

Please call us toll-free at

I-800-526-2832.

Page 53

Troubleshooting The Recipes

Please check

the following:

Flour

TOO much

Not enough

Yeast

TOO

much

Mater

Not enough

Liquid

Too much

Sugar

Omitted

TOO

much

Salt

Baking Results

1 I /

Page 54

Commonly Asked Questions

Why did my bread turn out like lead, resembling a hockey puck?

Perhaps you forgot the yeast (we can all error!) or you used stale yeast, extra salt or sugar or hot liquids that may have killed the yeast and inhibited rising.

Why does my loaf look caved in on top? Perhaps there was too much liquid or moisture from fruits or vegetables or cheese. It may hav

risen too fast due to too much yeast. You’ll be suprised to find when you cut the top off that

you will have a tasty loaf with a coarse texture.

Why does my loaf look lumpy or an uneven shape on top?

Perhaps there wasn’t enough moisture. Sometimes heavier textured breads appear this way.

Why does my loaf have large holes?

There was probably too much yeast or moisture.

Why does my recipe turn out perfect most of the time but des not occasionally?

Perhaps the humidity in the air or the moisture in the flour varied causing the dough to be stickier or drier OR the room temperature was cold or very hot. Remember the machine cannot

make judgment calls for those variables.

Why are there deposits of flour on the side of the baked loaf?

Perhaps with a heavier bread all the dry ingredients did not get mixed in the kneading; the next time you could try using a rubber spatula to push down ingredients on the sides of the pan, after the first kneading cycle.

Why do the raisins and dates seem to be clumped together at the bottom or the loaf?

The raisins and dates were too sticky. Try air-drying them overnight on the counter or buying

date pieces that have a dextrose coating on the outside.

Page 55

Care and Cleaning

Instructions

Cleaning the Bread Maker

Before cleaning the Bread Maker, unplug it and allow it to cool. To clean, wipe manually: Do not immerse in water! And make sure to use only a mild kitchen

detergent -- benzine, cleaners, scrubbing brushes, and chemical cleaners will damage the unit.

Before re-using the unit, make sure it is completely dry.

Body and Lid

1. Remove all bread crumbs by wiping gently with a slightly damp cloth.

2. As you wipe, take care not to bend the temperature sensor, which is located on the inside wall of the Bread Maker.

Baking Pan and Kneading Blade

1. Wipe clean with a damp cloth and dry thoroughly.

2. Do not wash the pan or removable parts in the dishwasher.

Caring for your Bread Maker

Non-stick Pan and Blade

1. Keep your Bread Maker clean.

2. Do not use metal utensils. These will damage the non-stick coating on the pan and kneading blade.

3. Don’t worry if the non-stick coating changes color over time. The color change is the result of steam and other moisture and in no way affects the performance.

Storage

Make sure that the unit is completely cool and dry before storing.

2. Store the Bread Maker with the lid closed.

3. Do not place heavy objects on the top lid.

Page 56

Baking

ate

High Altitude

At High Altitudes above 3,000 feet, dough rises faster. Therefore, when baking in high altitudes some experimentation is required. Follow the suggested guidelines. Using one suggestion at a time and remember to write down which suggestions work best for you.

Guidelines:

Reduce the amount of yeast by 25%. This will inhibit the bread

from over rising.

2. Increase salt by 25%. The bread will rise slower and have less of a tendency to sink.

3. Watch your dough as it mixes. Flour stored at High Altitudes tends to be drier. You might have to add a few tablespoons of water,

until dough forms a nice ball.

Along the way, feel free to ask questions. You can call us toll free at

I-800-526-2832.

Page 57

Index of Recipes

White Breads Page

Traditional

..............................................

Potato..

..................................................

.23

Garlic-Herb

............................................

.24

Caraway-Rye.. ........................................

.24

Onion..

...................................................

.25

Parmesan-Pepper.. ................................

.25

Cheddar-Chive.. .....................................

.26

Roasted Red Pepper-Cheese Bread..

...

..2 6

Bacon-Beer ............................................ .27

Pepperoni-Cheese

..................................

South

of the

Border.. ............................ .2B

Triple Cheese and Garlic.. ...................... 28

Whole Wheat Breads

100%

Whole Wheat

............................. .29

Crunchy Wheat and

Honey..

.................

Multigrain

............................................. .30

Pumpernickel

........................................

.30

Russian Black.. .......................................

.31

Whole Wheat-Raisin-Nut..

.................... .31

French Breads

Dough Only Page

Apple

Coffeecake.. .................................

Breadsticks.. ............................................

Brioche..

.................................................

.39

Calzones

................................................

,40

Carmel-Pecan Rolls................................

.41

Cinnamon Rolls .....................................

,42

Dinner Rolls.. ..........................................

Ham and Swiss Loaf..

.............................

Holiday Wreath.

.....................................

Pizza Dough .......................................... .45

Raised

Doughnuts..

................................

Soft Pretzels ...........................................

Spreads and Glazes

Classic .....................................................

Quick Sourdough ..................................

.32

Sweet Breads

Apple-Spice ...........................................

.33

Banana Macadamia

Nut..

..................... .33

Cinnamon Raisin ...................................

.34

Peach ..................................................... .34

Cranberry-Wheat .................................. .35

Fruitcake.. .............................................. .35

Gingery

............................................... r...3 6

Old-fashioned Oatmeal

.........................

Pina Colada ........................................... .37

Pumpkin Yogurt.:.

................................. .37

Garlic Butter.. ................................

Herb-Cheese Butter.. .................... .48

Italian Herb Butter..

..................... .48

Choco-Banana Spread.. ................. .48

Fruited Cream Cheese Spread.. ......

Ham and Swiss Spread.. ................ .48

Herb-Cream Cheese Spread

.......... .48

Honey-Walnut Spread..

................. .48

Ripe

Olive Spread.. ....................... .49

Whipped Honey-Orange Spread....4 9

Browned Butter Glaze ...................

Cinnamon Glaze.. ......................... .49

Citrus Glaze.. ................................ .49

Creamy Vanilla Glaze.. .................. .49

Page 58

Page 59

TWO YEAR LIMITED WARRANTY

Sunbeam-Oster Household Products warrants that, for a period of two years from date of

purchase, this product shall be free of mechanical and electrical defects in material and

workmanship. Our obligation hereunder is limited to repair or replacement, at our option, o

this product during the warranty period, provided the product is sent postage prepaid

directly

to our factory service center:

SUNBEAM HOUSEHOLD PRODUCTS

SERVICE STATION

117 Central Industrial Row

Purvis, MS 39475

DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE; ACTING OTHERWISE MAY DELAY THE PROCESSING OF YOUR WARRANTY CLAIM. This warranty does not cover normal wear of parts, or damage resulting from any of the following: negligent use or misuse of the product, use on improper voltage or current, use contrary to operating instructions, or disassembly, repair, or alteration by any person other than our factory service center, Product repair or replacement as provided under the above warranty is your exclusive remedy. Sunbeam Corporation (of which Sunbeam-Oster Household Products is a division), shall not

liable for any incidental or consequential damages for breach of any express or implied

warranty on this product.

Except to the extent prohibited by applicable law, any implied

warranty of merchantability or fitness for a particular purpose on this product is limited in

duration to the duration of the above warranty. Some states do not allow the exclusion or limitation of incidental or consequential damages, or allow limitation on how long an implied

warranty lasts, so the above limitations or exclusion may not apply to you. This warranty give

you specific legal rights, and you may also have other rights which vary from state to state.

Sunbeam and

Oster@

are registered trademarks of Sunbeam-Oster Company, Inc. or its

affiliated companies.

Printed in China

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