Oster 4811 User Manual

First review the safety guidelines, then turn to page 7 for the easy
1,2,3 instructions!
Congratu
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
Table
of
Contents
Before You
Start..
............................................................................
.5
Safety Guidelines
Your
First
Loaf!
.............................................................................
.8
Using the Bread Mix...lt’s easy as l-2-3
Symphony of Ingredients .................................................................
.9
Basic
Ingredients ........................................................................................
.I0
The Process,
Simplified.. ............................................................
.1................
12
Getting to Know Your
Bread
Maker.. .................................................
.I5
Components of Your Bread Maker .............................................. 16
Getting to Know the Operation Panel.. .......................................
17
Step by Step Directions..
............................................................
18
Breadmaking Cycle Times ..........................................................
20
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
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.
3.
Do not place anything on the Bread Maker lid. Do
not
cover vents.
5
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.
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
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.
Important Safeguards
When using electrical appliances, basic safety precautions should always be followed including the following:///
1.
2.
3.
4.
5.
6.
7.
8.
9.
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
or
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.
6
Bread Mix Instructions
1
. Remove the bread pan from the Bread Maker. Add
1
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.
2
. 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.
3
. 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.)
8
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!
9
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.
10
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.
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.
12
Mixing and Kneading
In standard bread baking, the baker mixes the ingredients
,
first by stirring, then by kneading the dough by hand. The
I
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
13
blade for just the right amount of time.
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.
14
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.
1
5
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
I
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.
I
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
:
0
-
/
..,,,,...,......,.,.,,,..,,,,,,...,,.,.....,
Wheat
i-:
-
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . / i
.,,,,,..,......
/
............... j .......,...,,,,,...,.............,, L ...,,,,...............,,...,,,,,..,,.......,
i
i
/
i
i
...............,....,,...,. i
......,.,,...,,,,...,.............. L
,,....,.................,..,.,,,,,..........
sweet
/ 0
j-i-
i-j
-
:
-
. . . . . . . . . . . . . . . . . . . .
..j............................
i / j +
,,,,...,,,,,.............,
~.,,,,,...,,.,..........,..,...,,,,,
L
.,..............,,,,,...,,,,,..............,
DoughOnly
:
-
!
~
;
:
-
:
-
.I7
Questions? YOU can call us toll free at l-800-526-2832.
Step-by-Step Directions
1.
Peel off the plastic film
cover
from the control panel and
remove
the static label from
the front of the machine.
2
Next remove the bread pan from the Bread Maker. Make sure the kneading blade is placed securely in the bottom of the pan.
3.
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
is
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
of
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.
5.
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.
6.
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.
7.
8.
9.
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)
18
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
be
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.
Mix
15min
Rest
5 min
Knead
10 min
Rise 1
80 min
Punch Down
33
SK
Rise 2
60 min
Bake
35 min
Total
3:25 hr
Breadmaking
Cycle Times
Whnl urn
I5 min
5 min
10 min
80 min
33
SK
60 min
40 min
3:30
ht
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
SK
55 min 35 min
2:40 hr
killl nsw
Mdhl
I5 min
5 min
IO min 40 min 25
SK
55 min
40 min
2:45 hr
wm 1l!11 OWL:
15min
5 min
IO min
40 min
25
SK
55 min 50 min
2:55 hr
15min
5 min
10 min
95 min
42
set
70 min
40 min
3:55 hr
hm
Rndl
Fm
sml
hnsl
ml
urn
wmn
oh-4
lkm
Mm
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
50
set
50
set
25
SK
25
SK
25
SK
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
20
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.
22
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
softened
3 cups Gold Medal Better for
BreadTM
flour
2 tablespoons sugar
1 tablespoon dry milk
1
112
teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1
314
teaspoons bread machine yeast or
quick-acting active dry yeast
Potato Bread
Large Loaf (1 112 pounds)
1
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
1
314
teaspoons regular active dry yeast
OR
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
1
l/4
teaspoons regular active dry yeast
OR
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
1
314
teaspoons regular active dry yeast
OR
1
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.
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
1
3/4 teaspoons regular active dry yeast
OR
1
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
1
l/2
teaspoons salt
1/2 teaspoon caraway seed 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
BreadTM
flour 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon dried rosemary leaves
118
teaspoon dried thyme leaves
118
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)
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
1
314
teaspoons regular active dry yeast
OR
1
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.
24
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
T
teaspoons margarine or butter.
softened
1 tablespoon margarine or butter,
L
softened
3
114
cups Gold Medal Better for
2
BreadTM
flour
2
tablespoons
sugar
1 tablespoon dry milk 1 l/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
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
3
l/4
cups Gold Medal Better for
BreadTM
flour
l/2
cup grated Parmesan cheese 1 tablespoon sugar
1
teaspoon salt
314
teaspoon freshly ground black or
green peppercorns
CT
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
1
3/4 teaspoons regular active dry yeast
OR
1
314
teaspoons bread machine yeast or
quick-acting active dry yeast
1
l/2
teaspoons regular active dry yeart
OR
1
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.
Cheddar-Chive Bread
Do not use the delay bake option for this recipe
Large Loaf
(1
l/2
pounds)
1
t/4
cups water
3
114
cups Gold Medal Better for
BreadTM
flour
1
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
1
II4
teaspoons regular active dry yeast
OR
1
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
1
l/4 teaSPOOnS
salt
1
l/2
teaspoons dried basil leaves
2 teaspoons regular active dry yeast
OR
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
OR
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
1
teaspoon salt
1 teaspoon dried basil leaves
1
314
teaspoons regular active dry yeast
OR
1
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.
26
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,
3
II4
cups Gold
Medala
Better for
BreadTM
flour
1 tablespoon sugar
314
teaspoon salt
1
3/4 teaspoons regular active dry yeast
OR
1
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)
1
l/4
cups water
3
l/4
cups Gold Medal Better for
BreadTM
flour
1/3 cup mozzarella cheese
2 tablespoons sugar
1
112
teaspoons garlic salt
1 112
teaspoons dried oregano leaves
1
l/2
teaspoons regular active dry yeast
OR
1 112
teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
2/3 cup sliced pepperoni
softened
2
wx<Gold
Medal Better for
BreadTM
2 teaspoons sugar
l/2
teaspoon salt
1
l/i
teaspoons regular active dry yeast
1
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
2
cfyt;oP:rGold
Medal Better for
BreadTM
113 cup mozzarella cheese 1 tablespoon sugar
1
;;
teaspoons regular active dry yeast
1
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.
South-of-the-Border Bread
Do not use the delay bake option for this recipe
Large Loaf (1
l/2
pounds)
1
cup water
2/3 cup frozen whole kernel corn, thawed
2 tablespoons margarine or butter,
softened
2ct;ib/,e:poons canned chopped green
3
114
CUDS Gold Medal Better for
BreadTb
flour
l/3
cup cornmeal
2 tablespoons sugar
1
l/2
teaspoons salt
2 teaspoons regular active dry yeast
OR
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
3
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
1
l/2
teaspoons regular active dry yeast
OR
1
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
2
;;spoonr
regular active dry yeast
1
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
1
teaspoon garlic salt
1 l/2
teaspoons regular active dry yeast
na
1
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.
28
Whole Wheat Bread
100% Whole Wheat Bread
Large Loaf (1
l/2
pounds)
1
l/4
cups water
2 tablespoons margarine or butter,
softened
3
;yl&GoId
Medal whole wheat
l/4
cup packed brown sugar
1
l/2
teaspoons salt
1
3/4 teaspoons regular active dry yeast
OR
1
314
teaspoons bread machine yeast or
quick-acting active dry yeast
Crunchy Wheat and Honey Bread
Large Loaf (1
l/2
pounds)
1
l/4
cups water 3 tablespoons honey 2 tablespoons margarine or butter,
softened
2
CUDS Gold Medal whole wheat
1
;;D:,ps
Gold Medal Better for
BreadTM
112
cup slivered almonds, toasted
1
1,2
teaspoons salt
1
l/4
teaspoons regular active dry yeart
OR
1
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
2
;;Bcups
Gold Medal whole wheat
2
tablesooons packed brown
suaar
1 teaspdon sali
1 l/2
teaspoons regular active dry yeast
OR
1
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.
1
wI,,Fold
Medal Better for
BreadTM
113
cup slivered almonds, toasted
1 teaspoon salt 1
l/4
teaspoons regular active dry yeast
OR
1
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.
.
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
Bl
readTM flour
1,
1
C”\up
Gold Medal whole wheat flour
314
cup
7-grain
cereal
3 tablespoons packed brown sugar
1
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)
1
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
2
a&Gold
Medal Better for BreadTM
1 1/4 cups rye flour
2 tablespoons cocoa 2 teaspoons salt
1
l/4
cups Gold Medal Better for
Bread’M flour
3/4 cup rye flour
1
tablespoon cocoa
1
l/4
teaSpOOns
salt
2 ;; teaspoons regular active dry yeast 2
l/2
teaspoons bread machine yeast or
quick-acting active dry yeast
2
;;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.
I
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.
30
Russian Black Bread
DO not use the delay bake option for this recipe
Large Loaf (1
l/2
pounds)
1
l/4
cups water
3 tablespoons dark molasses 2 tablespoons margarine or butter,
softened
1
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
1
g;
teaspoons regular active dry yeast
1
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)
1
114
cups water
2 tablespoons margarine or butter,
softened
3
;,uopusrGold
Medal whole wheat
3 tablespoons packed brown sugar
1
114
teaspoons salt
2
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
(1
pound)
314
cup water
2 tablespoons dark molasses
1
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
or
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
1
‘,‘;
teaspoons regular active dry yeast
-,.
1
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).
French Bread Recipes
Classic French Bread
Large Loaf (1
112
pounds)
1 cup plus 2 tablespoons water 2 teaspoons margarine or butter,
softened
3
114
CUDS Gold Medalm Better for
BreadiM
flour
tablespoon sugar
112
teaspoons salt
3/4 teaspoons regular active dry yeast
OR
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
3
114
cups Gold Medal Better for
BreadTM
flour 1 tablespoon sugar
1 l/2
teaspoons salt
1
:I
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
OR
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
2
;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.
32
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
3
114 ‘“y
Gold Medal Better for
Bread
M
flour 2 tablespoons sugar 2 tablespoons dry milk
1
l/2
teaspoons salt
2 teaspoons apple pie spice
3/4 cup water
1 tablespoon margarine or butter,
softened
2
;‘;;irGoId
Medal Better for
BreadTM
1
tablespoon sugar
1
tablespoon dry milk
1
teaspoon salt
1 112
teaspoons apple pie spice
1
3/4 teaspoons regular active dry yeast
OR
1
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
(1
pound)
2/3
&p
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
1
medium)
1
tablespoon margarine or butter,
softened
:;?~acu~sGc;~
Medal Better for
3 tablespoons sugar
1
1/4 teaspoons salt
1
egg white
2f:“,t;
Gold Medal Better for
BreadTM
2 tablespoons sugar
314
teaspoon salt
1
;/teaspoons regular active dry yeast
1
3/4 teas 00”s bread machine yeast or
quick-acring active dry yeast
1 %I
teaspoons regular active dry yeast
1
l/2
teas
quick-ac
f
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).
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
3
114
cups Gold Medal Better for
BreadTM
flour
l/4
cup sugar
1
l/2
teaspoons salt
1 teaspoon ground cinnamon
2
gispoons
regular active dry yeast
1
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
3
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
OR
1
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
2
t;;spoons
regular active dry yeast
1
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
2
;;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).
Cranberry-Wheat Bread
The rapid cycle is not recommended for this recipe.
Large Loaf (1
l/2
pounds)
1
l/4 CUPS
water
l/3
cup honey
2 tablespoons margarine or butter,
softened
2
cups
Gold Medal Better for
Bread’M
flour
1
114 cups
Gold Medal whole wheat
floul
1
112 teasDOcJ”S
salt
1
teaspo&
ground mace
2 teaspoons regular active dry yeast
na
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
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
l/2 cup dried cranberries
Fruitcake Bread
1
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
3
114 cups
Gold Medal@ Better for
BreadTM
flour
l/4
cup packed brown
sugar
1
112
teaspoons salt
l/4
teaspoon ground nutmeg
l/4
teaspoon ground cloves
Small Loaf (1 pound)
314
cup water
1
tablespoon margarine or butter.
softened
2
;;l;srGold
Medal Better for
EreadTM
1
tablespoon
acked
brown sugar
P
1 teaspoon sa t
l/8
teaspoon ground nutmeg
Dash of ground cloves
1 314
teaspoons regular active dry yeast
1
g;t
teaspoons regular active dry yeast
OR
1
l/2
teaspoons bread machine yeast or
1 1/2
teaspoons bread machine yeast or
quick-acting active dry yeast
quick-acting active dry yeast
Mix-ins:
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).
Gingery Bread
This unique bread is delicious drizzled with Citrus Glaze (page 49).
Large Loaf (1
l/2
pounds)
1
cup plus 2 tablespoons water
l/4
cup molasses
2 tablespoons margarine or butter,
softened
1
teaspoon grated lemon peel
3
l/4
cups Gold Medal Better for
BreadrM
flour
1
teaspoon salt
l/2
teaspoon ground ginger
l/2
teaspoon ground cinnamon
1
3/4
teaspoons regular active dry yeast
OR
1
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
3
CUDS
Gold Medal Better for
BreadTM
fl&ur
1/2
cup quick-cooking or regular oats
2 tablespoons dry milk
1
II4
teaspoons salt
2 teaspoons regular active dry yeast
OR
1 314
teaspoons bread machine yeast
01
DIRECTIONS:
Small Loaf
(1
pound)
3/4
cup
water 2 tablespoons molasses
1
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
1
l/4
teaspoons regular active dry yeast
OR
1
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
2
cups
Gold Medal Better for
BreadTM
flour
1/3 cup quick-cooking or regular oats
1
tablespoon dry milk
3.14
teaspoon salt
2 teaspoons regular active dry yeast
OR
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.
36
2/3 cup canned crushed pineapple in
l/2 cup
water
.3 tablespoons rum*
2 tablespoons margarine
or butter,
softened
3;
1,:
I4 cuys Gold Medal Better for lread M
flour
2
ti
cup shredded coconut, toasted
ablespoons sugar
1 teaspoon salt
Piiia Colada Bread
Large Loaf (1
l/2
pounds)
1
3/t
teaspoons regular active dry yeast
1
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
1
,;;4;ups
Gold Medal whole wheat
2
;yt;rGold
Medal Better for Bread’”
114
cup packed brown sugar
1
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
2
u&Gold
Medal Better for
BreadTM
l/3
cup shredded Co‘Onut. toasted 1 tablespoon
su
ar
314
teaspoon sa;i 1
g;t
teaspoons regular active dry yeast
1
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
1
K&ups
Gold Medal Better for
Bread’M
2 tablespoons packed brown sugar
1 teaspoon salt
314
teaspoon pumpkin pie spice
2
t;;spoons
regular active dry yeast
1
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.
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
1
112
teaspoons regular active dry yeast
OR
1
l/2
teaspoons bread machine yeast or
quick-acting active dry yeast
Filling:
1
112
cups chopped apples
l/3
cup packed brown sugar
1 tablespoon Gold Medal Better for Bread
floul
2 tablesooons raisins
2
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.
38
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
2
;;
teaspoons regular active dry yeast
2
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
3
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
2
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.
39
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.
Calzones
Dough:
1
cup
water
1 tablespoon olive or vegetable oil
2
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
1
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.
40
Caramel-Pecan Rolls
Dough:
1
CUP
water
1 es757
2 tablespoons marqarine or butter. softened
3
l/4
cups Gold Medal Better for
BreadTM flour
l/4 cup
sugar
1 teaspoon salt
2
tearpoons ground cinnamon
3
teaspoons regular active dry yeast
OR
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
1
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.
41
Cinnamon Rolls
Dough:
1
cup
water
2 tablespoons margarine or butter, softened
1
egg
3
l/3
cups Gold Medal Better for
BreadTM
flour
l/4
cup
sugar
1 teaspoon salt 3 tearpoon.s regular active dry yeast
OR
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.
42
Dinner Rolls
Dough:
1
cup water
2 tablespoons margarine or butter, softened
1
egg
3
A,4
cups Gold Medal Better for
8readTM
flour
II4
cup sugar
1 teaspoon salt
3
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
Me
2
al@ Better for
BreadTM
flour
3 tablespoons mayonnaise or 2 teaspoons prepared
mustard
8 slices thinly sliced fully
2
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?
1
l/2
teaspoons bread machine yeast
01
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.
4
3
3. Heat oven to 375”. Bake 25 to 30 minutes or until golden brown. Immediately
3
remove from cookie sheet. Cut into l-inch slices. Refrigerate any remaining
-­bread. 1 loaf.
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
3
cups
Gold Medal Better for
BreadTM
flour
l/3
cup sugar
1 teaspoon salt
114
cup
(l/2
stick) margarine or butter, softened
3
l/2
teaspoons regular active dry yeast
OR
3
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
1
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.
44
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
1
teaspoon salt
2
l/2
teaspoons regular active dry yeast
OR
2
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
1
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.
45
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
2
l/2
teaspoons regular active dry yeast
OR
2
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.
46
Soft Pretzels
Dough:
1
cup plus 2 tablespoons water
1
tablespoon vegetable oil
3 cups Gold
Medala Better for
BreadTM
flour
1
teaspoon salt
1
tablespoon sugar
2 l/2 teaspoons regular active dry yeast
OR
2
l/2
teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
3 tablespoons salt
1
tablespoon water
1
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
47
with coarse salt. Bake 20 to 24 minutes or until light golden brown. Remove from cookie sheet. Cool on wire rack. 15 pretzels.
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
1
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
48
Ripe Olive Spread
Cover and process in food processor or blender until slightly coarse:
1
II2
cups pitted ripe olives 3 tablespoons olive oil 3 tablespoons capers, drained 3 flat anchovy fillets, drained
1 teaspoon Italian seasoning
2
cloves
garlic
Whipped Honey-Orange Spread
Beat on medium speed until fluffy:
I
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:
I
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
1
teaspoon grated lemon or orange peel
1
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
1
112
to 2 teaspoons milk
Special
Concerns
Your Bread Maker is as easy to take
care of as it is to operate. Just follow
these instructions.
50
Troubleshooting The Machine
Machine Malfunctions
Questions?
51
Please call us toll-free at
I-800-526-2832.
Troubleshooting The Recipes
Please check
the following:
Flour
c
TOO much
0
Not enough
Yeast
TOO
much
Mater
or
Not enough
0
Liquid
Too much
Sugar
Omitted
TOO
much
Salt
-
Baking Results
0
.
0
0
1 I /
0
1
0
0
+
0
0
-
1
52
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.
53
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
1.
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.
54
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:
1.
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.
55
Index of Recipes
White Breads Page
Traditional
..............................................
23
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
..................................
27
South
of the
Border.. ............................ .2B
Triple Cheese and Garlic.. ...................... 28
Whole Wheat Breads
100%
Whole Wheat
............................. .29
Crunchy Wheat and
Honey..
.................
29
Multigrain
............................................. .30
Pumpernickel
........................................
.30
Russian Black.. .......................................
.31
Whole Wheat-Raisin-Nut..
.................... .31
French Breads
Dough Only Page
Apple
Coffeecake.. .................................
38
Breadsticks.. ............................................
39
Brioche..
.................................................
.39
Calzones
................................................
,40
Carmel-Pecan Rolls................................
.41
Cinnamon Rolls .....................................
,42
Dinner Rolls.. ..........................................
43
Ham and Swiss Loaf..
.............................
43
Holiday Wreath.
.....................................
44
Pizza Dough .......................................... .45
Raised
Doughnuts..
................................
46
Soft Pretzels ...........................................
47
Spreads and Glazes
Classic .....................................................
32
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
.........................
36
Pina Colada ........................................... .37
Pumpkin Yogurt.:.
................................. .37
Garlic Butter.. ................................
48
Herb-Cheese Butter.. .................... .48
Italian Herb Butter..
..................... .48
Choco-Banana Spread.. ................. .48
Fruited Cream Cheese Spread.. ......
48
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 ...................
49
Cinnamon Glaze.. ......................... .49
Citrus Glaze.. ................................ .49
Creamy Vanilla Glaze.. .................. .49
56
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
be
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.
01994 Sunbeam-Oster Company, Inc. or its affiliated companies. All rights reserved.
Sunbeam and
Oster@
are registered trademarks of Sunbeam-Oster Company, Inc. or its
affiliated companies.
Printed in China
Loading...