Oster 5843 User Manual

Bake your first loaf of bread on us while you read this book! First review the safety guidelines, then turn to page 7 for the easy

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

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

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

The Process, Simplified

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

Getting to Know Your Bread Maker

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

Components of Your Bread Maker

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

.I5

Getting to Know the Operation Panel

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

Step by Step Directions

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

Breadmaking Cycle Times

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

Recipes and Tips

Special Tips

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

White Breads

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

Whole Wheat Breads

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

French Breads

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

Sweet Breads

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

Doughs Only

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

The Finishing Touch: Spreads and Glazes

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

Special Concerns

Troubleshooting Tips

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

63-64

Cleaning and Care Guidelines

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

Baking at High Altitudes

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

Index of Recipes

..,........,......,..........~..................“...~ .....

How to Order Oster Bread Mixes

.......

..a...........* .........

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.

Before Use

1.Read and keep all instructions.

2.Make sure to remove all foreign matter

from the baking pan.

3.Plug the Bread Maker into a properly

wired outlet.

Where to Use

1.Use only on a stable, heat-resistant surface.

2.Do not use the Bread Maker where it will be

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

3.Place the unit at least two inches away from walls.

If you do not, walls may become discolored.

While in Use

Keep the Bread Maker out of the reach of children – it's hot!

1.The temperature is very hot during operation.

Be careful to keep your hands and face away from the unit.

2.Do not open the lid or remove the bread pan

during operation.

3.Do not place anything on the Bread Maker lid.

Do not cover vents.

4.If any buttons are accidentally touched during

operation, baking may stop.

Using Your Bread Maker Safely

We’ve designed the Oster®Deluxe Bread and DoughMaker to be easy to use. But, like any kitchen appliance, it requires proper use and handling.

Before You Start

Important Safeguards

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

9. 10 11

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, or incapacitated persons. 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. 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

cloth-covered surface. Avoid contact with moving parts.

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

12.

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

13.

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

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. If the appliance is of the grounded type the extension cord should be a

grounding-

type 3-wire cord.

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. Do not let cord hang over edge of table or counter, or touch hot surfaces.

17. Do not use appliance for other than intended use.

This unit is intended for household use only.

Read and Save These Instructions

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!

A Symphony of

Ingredients

Yeast

Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When moistened by a liquid, fed by sugar, and carefully warmed, yeast produces gases which power the dough to rise. If the temperature is too cold, the yeast will not be activated; if it's too warm, it will die. The Oster

Deluxe Bread and Dough Maker takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times. You can use either “active dry yeast”, “ quick acting”, “rapid rise yeast” or one of the new “Bread machine yeasts” in your Oster®Deluxe Bread and Dough Maker. Important: The amount of yeast for Extra Large Loaf recipes may be the same or even less than what is called for in Large recipes. For best results, use yeast amounts as indicated in each recipe.

Sugars

Sugars sweeten the bread, brown the crust, and lend tenderness to the texture. These jobs can be performed by white or brown sugar, molasses, maple or corn syrups, honey, fruits or other sweeteners.

Flour

In order for the bread to rise, the flour has to have a high protein content. You should always use a “bread flour” (for white bread recipes) in your bread maker to get the best results. Do not use all-purpose, cake flour or self-rising flour. Unlike white bread flour, whole wheat flour contains bran and wheat germ which inhibit rising. Wheat breads therefore tend to be heavier in texture and smaller in size. A lighter larger loaf can be achieved by combining whole wheat flour with white bread flour for wheat bread recipes.

Liquids

When liquids are mixed with the proteins in flour, gluten is formed. Gluten is necessary for rising. Many recipes use dry milk, but other liquids, such as fruit juice, beer, and water work too. It's a delicate balance: A recipe with too much liquid may cause the bread to fall during baking while a recipe with too little liquid will not rise.

Salt

Salt inhibits rising, so be very careful measuring. Ordinary table salt will do.

Fats

Many breads use fats to enhance the flavor and retain moisture. Typically, we use margarine in these recipes, but butter may also be used.

Basic Ingredients

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,

fil.1

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

measu.ring

cup to

the level indicated and level off with a kitchen utensil.

Last

Thinas

Last!

You’ll see this tip in

sezral

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

ompleted the

Y ‘,

;;

Fruits and nuts are added later, after the machine has c will beep three times to let you know it is time to add fruit or nuts. If

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.,

-not

use the Delay bake option.

first knead. The machir

they are added before

eggs, cheese, milk) do

Mixing, Kneading, Rising, Baking... here’s a glimpse of how the Oster

Deluxe Bread and Dough Maker automatically does all the steps for you.

The Process Simplified

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 3 beeps to let you know it’s done. The dough can now be removed and shaped - for bagels, pizza or other creations - and placed in your own oven for baking.

Punch Down

Once the dough has risen, the baker will typically “punch down” the dough. This process helps to break apart large, 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.

1 2

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!

Cool

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. The baking chamber will remain at a constant warm temperature for 60 minutes if you're not home to take it out immediately. This will also keep the bread from getting soggy.

5 6

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.

The Control Panel

DISPLAY WINDOW

Indicates the One Digit Number for

\ the selected Bread Setting. Shows the

minute-by-minute countdown for

the baking cycle.

kg3

Timer Set

Basic Breads

1 l Regular, Med. Crust 2 l Large, Med. Crust 3 l Large, Dark Crust

Whole Wheat

4 l Regular, Med. Crust 5 l Large, Med. Crust

6 l Large, Med. Rapid

Specialty

7 l French, Med. Crust

l Sweet, Med. Crust

9 l Dough 10 l Cake/Quick Bread 11 l Jam/Jellies

STOP

-A

Tells the bread maker to stop everything.

Press and hold until

you hear the beep

to stop operation or cancel incorrect Timer setting.

TIMER SET

Allows you to set the

timer for Delay Bake

Function. Has “Up” and

“Down” arrows to set

time. The arrows move

up and down in lo-minute increments.

/EFbz;elect

desired bread setting and it will automatically set

the time needed

to complete the baking cycle.

START

Tells the bread

maker to begin operation.

Questions? You can

call

us toll free at

I-800-526-2832.

Step-by-Step Directions .

Peel off the

lastic

film

cover from tIie control

anel and remove the static

abel 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 the are listed. (Before

adJmg yeast, remember to dig a small hole in the flour so that the yeast doesn’t

prematurely come into contact with the liquids. This is esoeciallv

imoortant

when you’re

u&g

the delay

bake trmer.)

Wipe water and other spills from the outside of the

pan; then insert the pan firmlv into the bottom of the machine, aRplying

pressure to eat

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.

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 blinkin to the type of brea8

light

you

want. Press the select

button to lock in your choice. Hint: If your recipe is a l-1/2 pound loaf of bread

that uses the white cycle,

and you want a

medrum

crust color, press the start

button button. This is a built-in

default.

SELECT YOUR CRUST

’

COLOR. Use the arrow

button to move the blinking Ii ht to your choice of crust co4or. Press the select button to lock in your

choice. (Note: For whole wheat breads! medium is your only

chorce.)

If you only want to make

dough, simply press the select button when the word dough is blinking.

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 rising time. If you wish to use the rapid cycle

ress

select when RAPID is

linking, 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

our choice. Your bread will

6eready in the number of

hours and minutes indicated on the timer, unless you want to use the delay bake cycle.

If you are happy with all your selections just press the start button.

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 by using the HOUR and MIN

buttons to change the timer setting. (Note that the maximum

11.

12.

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 ao to

work. The

button

WII

ellow delay

be on indicating

that the machine has

properly received your

instructrons.

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 3 times about 15 minutes after the first knead.

Carefull

open the

lid of the BreaJMaker and

add any fruit or nuts that

it-~: [iedcipe requrres.

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

indicate

0:OO.

While the Bread Maker does have a cooling cycle, the bread is best taken out of the pan immediately. Remove the pan

usin

potholders, and

slide the%read out of the

an.

It’s best to let your

read cool 15 minutes

before slicing. Enjoy!

The unit needs to cool for at least one half hour

before using it again. The display panel will read “Hot” until the unit is ready to use. Allow your bread maker to cool before cleaning and storing.

Breadmaking

Cycle Times

Basic Basic Basic Wheat Wheat Wheat Regular Large Large Regular Large Large, Med.

PHASE Med. Crust Med. Crust Dark Crust Med. Crust Med. Crust Rapid

Rest 30 min 30 min 15 min Knead 1 6 min 6 min 6 min 6 min 6 min 6 min Knead 2 27 min 31 min 31 min 18 min 25 min 25 min Rise 1 23 min 23 min 29 min 76 min 79 min 39 min Punch 1 10 sec 15 sec 15 sec Punch 2 Punch 3 Rest 30 min 30 min 15 min Shape 1 5 sec 5 sec 5 sec 3 sec 3 sec 3 sec Shape 2 10 sec 10 sec 10 sec Shape 3 5 sec 5 sec 5 sec Rise 2 64 min 54 min 54 min 55 min 45 min 45 min Bake 45 min 50 min 70 min 45 min 55 min 56 min Keep Warm 60 min 60 min 60 min 60 min 60 min 60 min

Total Cycle Time 2:45 hr 2:50 hr 3:10 hr 4:20 hr 4:30 hr 3:20 hr

French Sweet Cake/Quick Jam/

PHASE Med. Crust Med. Crust Dough Bread Jellies

Rest Knead 1 6 min 6 min 6 min 12 min 45 min Knead 2 22 min 31 min 24 min 8 min 15 min Rise 1 34 min 40 min 60 min Punch 1 5 sec 5 sec Punch 2 10 sec 10 sec Punch 3 5 sec 5 sec Rest 29 min 29 min Shape 1 5 sec 5 sec Shape 2 10 sec 10 sec Shape 3 5 sec 5 sec Rise 2 54 min 49 min Bake 65 min 50 min 90 min Keep Warm 60 min 60 min 60 min

Total Cycle Time 3:30 hr 3:25 hr 1:30 hr 1:50 hr 1:00 hr

Tips for the

Last Things Last

You'll see this tip in several places in this book, but it bears repeating: Always put the liquids in first, the dry ingredients in next, and the yeast last (fruits and nuts are added later, after the machine has completed the first knead). Dig a shallow hole in the dry ingredients and place the yeast in the hole so that there's absolutely no contact between the liquids and the yeast. This is especially important when you're using the Delay Bake option. You don’t want the yeast to be activated too soon in the process!

Placement Counts!

Place dried fruits, vegetables, and dried spices away from the liquid ingredients in the bread pan. If they soak up water, they can undermine the bread’s chemistry.

Freshness First

Avoid using perishable ingredients — milk, yogurt, eggs, or cheese — with the Delay Bake function.

Just Wait Fifteen

For best results, wait fifteen minutes before slicing; the bread needs time to cool.

Deep Freeze

To freeze fresh bread, let it cool completely and double-bag in plastic.

Traditional White Bread

Extra Large Loaf (2 pounds)

1 1/3 cups water 4 teaspoons margarine or butter, softened

4 cups Gold Medal

Better for Bread™flour 2 tablespoons sugar 4 teaspoons dry milk 2 teaspoons salt 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1 cup plus 2 tablespoons water 1 tablespoon margarine or butter, softened 3 cups Gold Medal

Better for Bread™ flour 2 tablespoons sugar 1 tablespoon dry milk 1 3/4 teaspoons salt 1 3/4 teaspoons regular active dry yeast

2 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)**

3/4 cup plus 2 tablespoons water 2 teaspoons margarine or butter, softened 2 cups Gold Medal

Better for Bread™ flour 1 tablespoon sugar 2 teaspoons dry milk 1 teaspoon salt 1 1/4 teaspoons regular active dry yeast

1 1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes. Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)

5.If Delay Bake option is desired, press ▲ and ▼ to set timer.

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

7. A fruit and nut beep is indicated at 32 minutes into the cycle.

White Bread Recipes

Potato Bread

Extra Large Loaf (2 pounds)

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

4 cups Gold Medal

Better for Bread™ flour 1/2 cup mashed potato mix (dry) 4 teaspoons sugar 2 teaspoons salt 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

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

3 1/4 cups Gold Medal

Better for Bread™ flour 1/2 cup mashed potato mix (dry) 1 tablespoon sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water 1 tablespoon margarine or butter, softened 2 cups Gold Medal

Better for Bread™ flour 1/3 cup mashed potato mix (dry) 2 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

5.If Delay Bake option is desired, press ▲ and ▼ to set timer.

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

7. A fruit and nut beep is indicated at 32 minutes into the cycle.

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.

5.If Delay Bake option is desired, press ▲ and ▼ to set timer.

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

7. A fruit and nut beep is indicated at 32 minutes into the cycle.

Garlic-Herb Bread

Extra Large Loaf (2 pounds)

1 1/2 cups water 4 teaspoons margarine or butter, softened 2 cloves garlic, crushed 4 cups Gold Medal

Better for Bread™ flour 2 tablespoons sugar 2 teaspoons salt 1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried basil leaves 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1 1/4 cups water 1 tablespoon margarine or butter, softened 2 cloves garlic, crushed 3 1/4 cups Gold Medal

Better for Bread™ flour 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried basil leaves 1 3/4 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water 2 teaspoons margarine or butter, softened 1 clove garlic, crushed 2 cups Gold Medal

Better for Bread™ flour 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon dried rosemary leaves 1/8 teaspoon dried thyme leaves 1/8 teaspoon dried basil leaves 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

5.If Delay Bake option is desired, press ▲ and ▼ to set timer.

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

7. A fruit and nut beep is indicated at 32 minutes into the cycle.

Caraway-Rye Bread

Extra Large Loaf (2 pounds)

1 1/2 cups plus 2 tablespoons water 4 teaspoons margarine or butter, softened 3 cups Gold Medal

Better for Bread™ flour 1 cup rye flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon caraway seed 2 1/4 teaspoons regular active dry yeast

2 1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1 1/4 cups water 1 tablespoon margarine or butter, softened 2 1/2 cups Gold Medal

Better for Bread™ flour 3/4 cup rye flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon caraway seed 2 3/4 teaspoons regular active dry yeast

2 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water 2 teaspoons margarine or butter, softened 1 1/2 cups Gold Medal

Better for Bread™ flour 1/2 cup rye flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1/8 teaspoon caraway seed 1 3/4 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Select bread type: Press “➣” until WHITE is blinking.

Press SELECT.

5. Select crust color: Press “➣” until desired color

is blinking. Press SELECT.

6. If rapid cycle is desired, press SELECT when RAPID

is blinking. Or press “➣” if rapid cycle is not desired.

7. Select loaf size: Press “➣” until LARGE or SMALL is

blinking. (NOTE: Use LARGE setting for 2 lb and 1 1/2 lb loaf size. For 2 lb. loaf, also add bread pan extension.) Press SELECT.

8. If delay bake option is desired, press HOUR and MIN

to set timer.

9. Press START. Bread will be done baking in the

number of hours indicated.

Onion Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

1 1/3 cups plus 2 tablespoons water 2/3 cup chopped onion 4 teaspoons margarine or butter, softened 4 cups Gold Medal®Better for Bread™ flour 2 tablespoons sugar 4 teaspoons dry milk 2 teaspoons salt 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1 cup plus 2 tablespoons water 1/2 cup chopped onion 1 tablespoon margarine or butter, softened 3 1/4 cups Gold Medal®Better for Bread™ flour 2 tablespoons sugar 1 tablespoon dry milk 1 1/2 teaspoons salt 2 3/4 teaspoons regular active dry yeast

2 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

2/3 cup water 1/3 cup chopped onion 2 teaspoons margarine or butter softened

2 cups Gold Medal

Better for Bread™ flour 1 tablespoon sugar 2 teaspoons dry milk 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes. Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)

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

6. A fruit and nut beep is indicated at 32 minutes into the cycle.

Parmesan-Pepper Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

1 1/2 cups water 4 teaspoons olive or vegetable oil 4 cups Gold Medal®Better for Bread™ flour 2/3 cup grated Parmesan cheese 4 teaspoons sugar 1 1/2 teaspoons salt 1 teaspoon freshly ground black or

green peppercorns

1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1 cup plus 2 tablespoons water 1 tablespoon olive or vegetable oil 3 1/4 cups Gold Medal®Better for Bread™ flour 1/2 cup grated Parmesan cheese 1 tablespoon sugar 1 teaspoon salt 3/4 teaspoon freshly ground black or

green peppercorns

1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water 2 teaspoons olive or vegetable oil 2 cups Gold Medal®Better for Bread™ flour 1/3 cup grated Parmesan cheese 2 teaspoons sugar 3/4 teaspoon salt 1/2 teaspoon freshly ground black or

green peppercorns

1 1/2 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes. Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)

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

6. A fruit and nut beep is indicated at 32 minutes into the cycle.

Cheddar-Chive Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

1 1/2 cups water 4 1/4 cups Gold Medal

Better for Bread™ flour 3/4 cup shredded Cheddar cheese (3 ounces) 1/4 cup chopped fresh or 2 tablespoons freeze-dried chives 2 tablespoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1 1/4 cups water 3 1/4 cups Gold Medal

Better for Bread™ flour 1 1/4 cups shredded Cheddar cheese (5 ounces) 1/4 cup chopped fresh or 2 tablespoons

freeze-dried chives 2 tablespoons sugar 3/4 teaspoon salt 1 1/4 teaspoons regular active dry yeast

1 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water 2 cups Gold Medal

Better for Bread™ flour 1/2 cup shredded Cheddar cheese (2 ounces) 2 tablespoons chopped fresh or

1 tablespoon freeze-dried chives 1 tablespoon sugar 1/2 teaspoon salt 1 teaspoon regular active dry yeast

1 teaspoon bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes. Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)

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

6. A fruit and nut beep is indicated at 32 minutes into the cycle.

Roasted Red Pepper-Cheese Bread

Roasted red peppers are found in jars near the olives in the supermarket. Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

1 cup water 1/2 cup chopped roasted red bell peppers 4 teaspoons margarine or butter, softened 2 cloves garlic, crushed 4 cups Gold Medal

Better for Bread™ flour 1/3 cup grated Parmesan cheese 2 tablespoons sugar 2 teaspoons salt 2 teaspoons dried basil leaves 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

3/4 cup water 1/3 cup chopped roasted red bell peppers 1 tablespoon margarine or butter, softened 2 cloves garlic, crushed 3 1/4 cups Gold Medal

Better for Bread™ flour 1/4 cup grated Parmesan cheese 2 tablespoons sugar 1 1/2 teaspoons salt 1 1/2 teaspoons dried basil leaves 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

1/2 cup water 1/4 cup chopped roasted red bell peppers 2 teaspoons margarine or butter, softened 1 clove garlic, crushed 2 cups Gold Medal

Better for Bread™ flour 3 tablespoons grated Parmesan cheese 1 tablespoon sugar 1 teaspoon salt 1 teaspoon dried basil leaves 1 3/4 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

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

6. A fruit and nut beep is indicated at 32 minutes into the cycle.

Bacon-Beer Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

1 cup flat beer 1/2 cup water 1/3 cup chopped green onions 2 tablespoons prepared mustard 4 teaspoons margarine or butter, softened 4 cups Gold Medal®Better for Bread™ flour 4 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1/2 cup crumbled cooked bacon

Large Loaf (1 1/2 pounds)

3/4 cup flat beer 1/2 cup water 1/4 cup chopped green onions 2 tablespoons prepared mustard 1 tablespoon margarine or butter, softened 3 1/4 cups Gold Medal

Better for Bread™ flour 1 tablespoon sugar 3/4 teaspoon salt 1 3/4 teaspoons regular active dry yeast

1 1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1/3 cup crumbled cooked bacon

Small Loaf (1 pound)

1/2 cup flat beer 1/4 cup water 3 tablespoons chopped green onions 1 tablespoon prepared mustard 2 teaspoons margarine or butter, softened 2 cups Gold Medal

Better for Bread™ flour 2 teaspoons sugar 1/2 teaspoon salt 1 1/4 teaspoons regular active dry yeast

1 1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1/4 cup crumbled cooked bacon

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes. Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)

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

6. Add Mix-ins when bread maker beeps, about 32 minutes after starting.

7. A fruit and nut beep is indicated at 32 minutes into the cycle.

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes. Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color and “3” for a desired dark crust color.)

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

6. Add Mix-ins when bread maker beeps, about 32 minutes after starting.

7. A fruit and nut beep is indicated at 32 minutes into the cycle.

Pepperoni-Cheese Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

1 1/2 cups water 4 cups Gold Medal®Better for Bread™ flour 2/3 cup shredded mozzarella cheese 2 tablespoons sugar 2 teaspoons garlic salt 2 teaspoons dried oregano leaves 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1 cup sliced pepperoni

Large Loaf (1 1/2 pounds)

1 1/4 cups water 3 1/4 cups Gold Medal®Better for Bread™ flour 1/3 cup shredded mozzarella cheese 2 tablespoons sugar 1 1/2 teaspoons garlic salt 1 1/2 teaspoons dried oregano leaves 1 1/2 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

2/3 cup sliced pepperoni

Small Loaf (1 pound)

3/4 cup water 2 cups Gold Medal®Better for Bread™ flour 1/3 cup shredded mozzarella cheese 1 tablespoon sugar 1 teaspoon garlic salt 1 teaspoon dried oregano leaves 1 1/2 teaspoons regular active dry yeast

1 1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1/2 cup sliced pepperoni

South-of-the-Border Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

1 1/2 cups water 1 cup frozen whole kernel corn, thawed 2 tablespoons margarine or butter, softened 2 tablespoons canned chopped green chilies 4 1/4 cups Gold Medal

Better for Bread™ flour 1/2 cup cornmeal 2 tablespoons sugar 1 1/2 teaspoons salt

1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1 cup water 2/3 cup frozen whole kernel corn, thawed 2 tablespoons margarine or butter, softened 2 tablespoons canned chopped green chilies 3 1/4 cups Gold Medal

Better for Bread™ flour 1/3 cup cornmeal 2 tablespoons sugar 1 1/2 teaspoons salt 2 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

2/3 cup water 1/2 cup frozen whole kernel corn, thawed 1 tablespoon margarine or butter, softened 1 tablespoon canned chopped green chilies 2 cups Gold Medal

Better for Bread™ flour 1/4 cup cornmeal 1 tablespoon sugar 1 teaspoon salt 2 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or quick-acting

active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

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

6. A fruit and nut beep is indicated at 32 minutes into the cycle.

Triple Cheese and Garlic Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

1 cup water 1/2 cup small curd creamed cottage cheese 2 tablespoons margarine or butter, softened 4 cups Gold Medal®Better for Bread™ flour 2/3 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 2 tablespoons sugar 2 teaspoons garlic salt 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or quick-acting

active dry yeast

Large Loaf (1 1/2 pounds)

1 cup water 1/2 cup small curd creamed cottage cheese 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal

Better for Bread™ flour 1/2 cup shredded mozzarella cheese 3 tablespoons grated Parmesan cheese 2 tablespoons sugar 1 1/2 teaspoons garlic salt 1 1/2 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or quick-acting

active dry yeast

Small Loaf (1 pound)

2/3 cup water 1/3 cup small curd creamed cottage cheese 1 tablespoon margarine or butter, softened 2 cups Gold Medal

Better for Bread™ flour 1/3 cup shredded mozzarella cheese 2 tablespoons grated Parmesan cheese 1 tablespoon sugar 1 teaspoon garlic salt 1 1/2 teaspoons regular active dry yeast

1 1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

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

6. A fruit and nut beep is indicated at 32 minutes into the cycle.

100% Whole Wheat Bread

Extra Large Loaf (2 pounds)

1 3/4 cups water 2 tablespoons margarine or butter, softened 4 2/3 cups Gold Medal

whole wheat flour 1/4 cup packed brown sugar 2 teaspoons salt 3 1/2 teaspoons regular active dry yeast

3 1/2 teaspoons bread machine yeast or quick-acting

active dry yeast

Large Loaf (1 1/2 pounds)

1 1/4 cups water 2 tablespoons margarine or butter, softened 3 cups Gold Medal

whole wheat flour 1/4 cup packed brown sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or quick-acting

active dry yeast

Small Loaf (1 pound)

1 cup water 1 tablespoon margarine or butter, softened 2 1/3 cups Gold Medal

whole wheat flour 2 tablespoons packed brown sugar 1 teaspoon salt 1 1/2 teaspoons regular active dry yeast

1 1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For whole wheat breads the bread setting selections are numbers 4-6. Select “4” for 1 pound loaf recipes. Select “5” for 1 1/2 and 2 pound loaf recipes. Select “6” for RAPID BAKE cycle for 1 1/2 and 2 pound loaf recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.)

5.If Delay Bake option is desired, press ▲ and ▼ to set timer.

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

7.Please note: Wheat has a 15-30 minute rest period before mixing begins.

Whole Wheat Bread Recipes

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.

5.If Delay Bake option is desired, press ▲ and ▼ to set timer.

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

7.Please note: Wheat has a 15- 30 minute rest period before mixing begins.

Crunchy Wheat and Honey Bread

Extra Large Loaf (2 pounds)

1 3/4 cups water 1/4 cup honey 2 tablespoons margarine or butter, softened 2 1/2 cups Gold Medal

whole wheat flour 2 cups Gold Medal®Better for Bread™ flour 2/3 cup slivered almonds, toasted 2 teaspoons salt 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or quick-acting

active dry yeast

Large Loaf (1 1/2 pounds)

1 1/4 cups water 3 tablespoons honey 2 tablespoons margarine or butter, softened 2 cups Gold Medal®whole wheat flour 1 1/2 cups Gold Medal®Better for Bread™ flour 1/2 cup slivered almonds, toasted 1 1/2 teaspoons salt 1 1/4 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 plus 2 tablespoons water 2 tablespoons honey 1 tablespoon margarine or butter, softened 1 1/4 cups Gold Medal

whole wheat flour

1 cup Gold Medal

Better for Bread™ flour 1/3 cup slivered almonds, toasted 1 teaspoon salt 1 1/4 teaspoons regular active dry yeast

1 teaspoon bread machine yeast or quick-acting

active dry yeast

Multigrain Bread

Look for 7-grain cereal in the health food or hot cereal section of your supermarket.

Extra Large Loaf (2 pounds)

1 1/4 cups plus 2 tablespoons water 2 tablespoons margarine or butter, softened 2 cups Gold Medal®Better for Bread™ flour 1 1/4 cups Gold Medal®whole wheat flour 3/4 cup 7-grain cereal 1/4 cup packed brown sugar 1 1/2 teaspoons salt 2 3/4 teaspoons regular active dry yeast

2 3/4 teaspoons bread machine yeast or quick-acting

active dry yeast

Large Loaf (1 1/2 pounds)

1 cup plus 2 tablespoons water 2 tablespoons margarine or butter, softened 1 1/3 cups Gold Medal®Better for Bread™ flour 1 cup Gold Medal®whole wheat flour 1/4 cup 7-grain cereal 3 tablespoons packed brown sugar 1 1/4 teaspoons salt 2 1/4 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or quick-acting

active dry yeast

Small Loaf (1 pound)

3/4 cup plus 2 tablespoons water 1 tablespoon margarine or butter, softened 1 cup Gold Medal®Better for Bread™ flour 3/4 cup Gold Medal®whole wheat flour 2/3 cup 7-grain cereal 2 tablespoons packed brown sugar 1 teaspoon salt 2 1/4 teaspoons 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.

5.If Delay Bake option is desired, press ▲ and ▼ to set timer.

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

7.Please note: Wheat has a 15-30 minute rest period before mixing begins.

Pumpernickel Bread

Extra Large Loaf (2 pounds)

1 1/2 cups water 1/4 cup dark molasses

4 teaspoons margarine or butter, softened 2 1/2 cups Gold Medal

Better for Bread™ flour 1 1/2 cups rye flour 2 tablespoons cocoa 2 1/2 teaspoons salt 3 teaspoons regular active dry yeast

3 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1 cup water 1/4 cup dark molasses

1 tablespoon margarine or butter, softened 2 cups Gold Medal

Better for Bread™ flour 1 1/4 cups rye flour 2 tablespoons cocoa 2 teaspoons salt 2 1/2 teaspoons regular active dry yeast

2 1/2 teaspoons bread machine yeast or quick-acting

active dry yeast

Small Loaf (1 pound)

2/3 cup water 2 tablespoons dark molasses 2 teaspoons margarine or butter, softened 1 1/4 cups Gold Medal

Better for Bread™ flour 3/4 cup rye flour 1 tablespoon cocoa 1 1/4 teaspoons salt 2 teaspoons 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.

5.If Delay Bake option is desired, press ▲ and ▼ to set timer.

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

7.Please note: Wheat has a 15-30 minute rest period before mixing begins.

Russian Black Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

1 1/2 cups water 1/4 cup dark molasses 2 tablespoons margarine or butter, softened 1 1/2 cups Gold Medal

Better for Bread™ flour

1 1/3 cups Gold Medal

whole wheat flour 1 1/3 cups rye flour 4 teaspoons instant coffee granules 1 1/2 teaspoons salt 1/2 teaspoon fennel seed, crushed 4 teaspoons regular active dry yeast

4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1 1/4 cups water 3 tablespoons dark molasses 2 tablespoons margarine or butter, softened 1 1/4 cups Gold Medal

Better for Bread™ flour 1 cup Gold Medal

whole wheat flour 1 cup rye flour 1 tablespoon instant coffee granules 1 1/4 teaspoons salt 1/2 teaspoon fennel seed, crushed 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water 2 tablespoons dark molasses 1 tablespoon margarine or butter, softened 3/4 cup Gold Medal

Better for Bread™ flour

2/3 cup Gold Medal

whole wheat flour 2/3 cup rye flour 2 teaspoons instant coffee granules 3/4 teaspoon salt 1/4 teaspoon fennel seed, crushed 2 teaspoons 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.

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

6.Please note: Wheat has a 15-30 minute rest period before mixing begins.

Whole Wheat-Raisin-Nut Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

1 3/4 cups plus 2 tablespoons water 2 tablespoons margarine or butter, softened 4 2/3 cups Gold Medal

whole wheat flour 1/4 cup packed brown sugar 2 teaspoons salt 3 1/2 teaspoons regular active dry yeast

3 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

1/2 cup chopped walnuts or pecans 1/2 cup raisins

Large Loaf (1 1/2 pounds)

1 1/4 cups water 2 tablespoons margarine or butter, softened 3 cups Gold Medal

whole wheat flour 3 tablespoons packed brown sugar 1 1/4 teaspoons salt 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

1/2 cup chopped walnuts or pecans 1/2 cup raisins

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 3/4 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

1/4 cup chopped walnuts or pecans 1/4 cup raisins

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.

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

6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.

7.Please note: Wheat has a 15-30 minute rest period before mixing begins.

Classic French Bread

Extra Large Loaf (2 pounds)

1 1/2 cups water 2 teaspoons margarine or butter, softened 4 cups Gold Medal

Better for Bread™ flour 4 teaspoons sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1 cup plus 2 tablespoons water 2 teaspoons margarine or butter, softened 3 1/4 cups Gold Medal®Better for Bread™ flour 1 tablespoon sugar 1 1/2 teaspoons salt

1 3/4 teaspoons regular active dry yeast

1 3/4 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 Bread™

flour 2 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

French Bread Recipes

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the number “7” is displayed, indicating French Bread Cycle.

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

Quick Sourdough Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

1/2 cup plain nonfat yogurt 1 cup plus 2 tablespoons water 4 teaspoons lemon juice 4 teaspoons margarine or butter, softened 4 cups Gold Medal®Better for Bread™ flour 4 teaspoons sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1/2 cup plain nonfat yogurt 2/3 cup water 1 tablespoon lemon juice 1 tablespoon margarine or butter, softened 3 1/4 cups Gold Medal®Better for Bread™ flour 1 tablespoon sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

1/3 cup plain nonfat yogurt 1/2 cup water 2 teaspoons lemon juice 2 teaspoons margarine or butter, softened 2 cups Gold Medal®Better for Bread™ flour 2 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the number “7” is displayed, indicating French Bread Cycle.

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

Apple-Spice Bread

Extra Large Loaf (2 pounds)

1 1/2 cups water 2 tablespoons margarine or butter, softened 4 cups Gold Medal

Better for Bread™ flour 2 tablespoons sugar 2 tablespoons dry milk 2 teaspoons salt 1 tablespoon apple pie spice 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup cut-up dried apples

Large Loaf (1 1/2 pounds)

1 1/4 cups water 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal

Better for Bread™ flour 2 tablespoons sugar 2 tablespoons dry milk 1 1/2 teaspoons salt 2 teaspoons apple pie spice 1 3/4 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or quick-acting

active dry yeast

Mix-ins:

1/2 cup cut-up dried apples

Small Loaf (1 pound)

3/4 cup water 1 tablespoon margarine or butter, softened 2 cups Gold Medal

Better for Bread™ flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon salt 1 1/2 teaspoons apple pie spice 1 1/2 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or quick-acting

active dry yeast Mix-ins: 1/3 cup cut-up dried apples

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.

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

6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.

Sweet Bread Recipes

Banana-Macadamia Nut Bread

The rapid cycle is not recommended for this recipe. Do not use the delay bake option for this recipe.

Serve with Choco-Banana Spread (page 69).

Extra Large Loaf (2 pounds)

1 cup water 2/3 cup mashed very ripe bananas (about 2 medium) 2 tablespoons margarine or butter, softened 2 egg whites 4 cups Gold Medal

Better for Bread™ flour 1/4 cup sugar 1 1/2 teaspoons salt 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or quick-acting

active dry yeast

Mix-ins:

2/3 cup chopped macadamia nuts

Large Loaf (1 1/2 pounds)

1/2 cup plus 2 tablespoons water 2/3 cup mashed very ripe bananas (about 2 medium) 2 tablespoons margarine or butter, softened 1 egg 3 1/4 cups Gold Medal

Better for Bread™ flour 3 tablespoons sugar 1 1/4 teaspoons salt 2 3/4 teaspoons regular active dry yeast

2 1/2 teaspoons bread machine yeast or quick-acting

active dry yeast Mix-ins: 1/2 cup chopped macadamia nuts

Small Loaf (1 pound)

1/2 cup water 1/3 cup mashed ripe banana (about 1 medium) 1 tablespoon margarine or butter, softened 1 egg white 2 cups Gold Medal

Better for Bread™ flour 2 tablespoons sugar 3/4 teaspoon salt 1 3/4 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or quick-acting

active dry yeast

Mix-ins:

1/3 cup chopped macadamia nuts

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.

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

6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.

Cinnamon-Raisin Bread

For an extra cinnamon kick, drizzle with Cinnamon Glaze (page 70).

Extra Large Loaf (2 pounds)

1 1/2 cups water 2 tablespoons margarine or butter, softened 4 cups Gold Medal

Better for Bread™ flour 1/4 cup sugar 2 teaspoons salt 1 1/4 teaspoons ground cinnamon 2 1/4 teaspoons regular active dry yeast

2 1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

3/4 cup raisins

Large Loaf (1 1/2 pounds)

1 1/4 cups water 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal

Better for Bread™ flour 1/4 cup sugar 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 2 1/4 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

3/4 cup raisins

Small Loaf (1 pound)

3/4 cup plus 2 tablespoons water 1 tablespoon margarine or butter, softened

2 cups Gold Medal

Better for Bread™ flour 2 tablespoons sugar 1 teaspoon salt 3/4 teaspoon ground cinnamon 2 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

1/2 cup raisins

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.

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

6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.

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

6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.

Peach Bread

Extra Large Loaf (2 pounds)

1 1/2 cups water 4 teaspoons margarine or butter,softened 4 cups Gold Medal

Better for Bread™ flour 2 tablespoons packed brown sugar 2 teaspoons salt 1/4 teaspoon ground nutmeg 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup cut-up dried peaches

Large Loaf (1 1/2 pounds)

1 1/4 cups water 1 tablespoon margarine or butter,softened 3 1/4 cups Gold Medal

Better for Bread™ flour 2 tablespoons packed brown sugar 1 1/2 teaspoons salt 1/4 teaspoon ground nutmeg 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or quick-acting

active dry yeast

Mix-ins:

1/2 cup cut-up dried peaches

Small Loaf (1 pound)

3/4 cup water 2 teaspoons margarine or butter, softened 2 cups Gold Medal

Better for Bread™ flour 1 tablespoon packed brown sugar 1 teaspoon salt 1/8 teaspoon ground nutmeg 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins: 1/3 cup cut-up dried peaches

RECTIONS:

1. Remove bread pan; attach kneading blade.

2. Place all ingredients except Mix-in 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 “➣” until LIGHT is

blinking. Press SELECT.

6. If rapid cycle is desired, press SELECT when

RAPID is blinking. Or press “➣” if rapid cycle is not desired.

7. Select loaf size: Press “➣” until LARGE or

SMALL is blinking. (NOTE: Use LARGE setting for 2 lb and 1 1/2 lb loaf size. For 2 lb. loaf, also add bread pan extension.) Press SELECT.

8. Press START. Bread will be done baking in the

number of hours indicated.

9. Add Mix-in when bread maker beeps 3 times

(about 15 minutes after starting).

Cranberry-Wheat Bread

The rapid cycle is not recommended for this recipe.

Extra Large Loaf (2 pounds)

1 1/2 cups water 3 tablespoons honey 2 tablespoons margarine or butter, softened 2 1/2 cups Gold Medal

Better for Bread™ flour

1 1/2 cups Gold Medal

whole wheat flour 2 teaspoons salt 1 teaspoon ground mace 3 1/2 teaspoons regular active dry yeast

3 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup dried cranberries

Large Loaf (1 1/2 pounds)

1 1/4 cups water 1/3 cup honey 2 tablespoons margarine or butter, softened 2 cups Gold Medal

Better for Bread™ flour

1 1/4 cups Gold Medal

whole wheat flour 1 1/2 teaspoons salt 1 teaspoon ground mace 2 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

1/2 cup dried cranberries

Small Loaf (1 pound)

3/4 cup water 2 tablespoons honey 1 tablespoon margarine or butter, softened 1 1/4 cups Gold Medal

Better for Bread™ flour

3/4 cup Gold Medal

whole wheat flour 1 teaspoon salt 1/4 teaspoon ground mace 2 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

1/3 cup dried cranberries

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.

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

6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.

Fruitcake Bread

The rapid cycle is not recommended for this recipe. Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

1 1/4 cups water 2 eggs 2 tablespoons margarine or butter, softened 4 cups Gold Medal

Better for Bread™ flour 2 tablespoons packed brown sugar 2 teaspoons salt 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup chopped dried fruit

Large Loaf (1 1/2 pounds)

1 cup plus 2 tablespoons water 1 egg 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal

Better for Bread™ flour 1/4 cup packed brown sugar 1 1/2 teaspoons salt 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 3/4 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

1/2 cup chopped dried fruit

Small Loaf (1 pound)

2/3 cup water 1 egg 1 tablespoon margarine or butter, softened 2 cups Gold Medal

Better for Bread™ flour 1 tablespoon packed brown sugar 1 teaspoon salt 1/8 teaspoon ground nutmeg Dash of ground cloves 1 3/4 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

1/3 cup chopped dried fruit

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.

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

6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.

Gingery Bread

This unique bread is delicious drizzled with Citrus Glaze (page 70).

Extra Large Loaf (2 pounds)

1 1/2 cups water 1/4 cup molasses 2 tablespoons margarine or butter, softened 1 teaspoon grated lemon peel 4 cups Gold Medal®Better for Bread™ flour 1 1/2 teaspoons salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1 cup plus 2 tablespoons water 1/4 cup molasses 2 tablespoons margarine or butter, softened 1 teaspoon grated lemon peel 3 1/4 cups Gold Medal®Better for Bread™ flour 1 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1 3/4 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water 2 tablespoons molasses 1 tablespoon margarine or butter, softened 1/2 teaspoon grated lemon peel 2 cups Gold Medal

Better for Bread™ flour 3/4 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 1/4 teaspoons regular active dry yeast

1 teaspoon bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.

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

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.

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

Old-fashioned Oatmeal Bread

Extra Large Loaf (2 pounds)

1 1/3 cups water 1/4 cup molasses 2 tablespoons margarine or butter, softened 4 cups Gold Medal®Better for Bread™ flour 2/3 cup quick-cooking or regular oats 2 tablespoons dry milk 1 1/4 teaspoons salt

2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1 cup water 1/4 cup molasses 2 tablespoons margarine or butter, softened 3 cups Gold Medal®Better for Bread™ flour 1/2 cup quick-cooking or regular oats 2 tablespoons dry milk 1 1/4 teaspoons salt

2 teaspoons regular active dry yeast

1 3/4 teaspoons 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 Bread™

flour 1/3 cup quick-cooking or regular oats 1 tablespoon dry milk 3/4 teaspoon salt

2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Piña Colada Bread

Extra Large Loaf (2 pounds)

1 cup canned crushed pineapple in juice 1/2 cup water 2 tablespoons rum* 2 tablespoons margarine or butter,

softened

4 cups Gold Medal

Better for

Bread™ flour 2/3 cup shredded coconut, toasted 2 tablespoons sugar 1 1/2 teaspoons salt

1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

2/3 cup canned crushed pineapple in juice 1/2 cup water 2 tablespoons rum* 2 tablespoons margarine or butter,

softened 3 1/4 cups Gold Medal

Better for

Bread™ flour 1/2 cup shredded coconut, toasted 2 tablespoons sugar 1 teaspoon salt

2 3/4 teaspoons regular active dry yeast

2 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

1/2 cup canned crushed pineapple in juice 1/4 cup water 1 tablespoon rum* 1 tablespoon margarine or butter,

softened

2 cups Gold Medal

Better for Bread™

flour 1/3 cup shredded coconut, toasted 1 tablespoon sugar 3/4 teaspoon salt

1 3/4 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast *For extra large and large loaves, substitute 1 teaspoon rum

extract and 5 teaspoons water for the rum. For small loaf, substitute 1/2 teaspoon rum extract and 2 1/2 teaspoons water for the rum.

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.

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

Pumpkin-Yogurt Bread

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

Extra Large Loaf (2 pounds)

1/2 cup water 3/4 cup canned pumpkin 1/3 cup plain yogurt 2 tablespoons margarine or butter, softened 1 1/2 cups Gold Medal

whole wheat flour

3 cups Gold Medal

Better for Bread™ flour 1/4 cup packed brown sugar 2 teaspoons salt 1 1/2 teaspoons pumpkin pie spice 3 1/2 teaspoons regular active dry yeast

3 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1/2 cup water 1 cup canned pumpkin 1/3 cup plain yogurt 1 tablespoon margarine or butter, softened 1 1/4 cups Gold Medal

whole wheat flour

2 cups Gold Medal

Better for Bread™ flour 1/4 cup packed brown sugar 1 1/2 teaspoons salt 1 teaspoon pumpkin pie spice 1 3/4 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

1/2 cup water 1/2 cup canned pumpkin 3 tablespoons plain yogurt 1 tablespoon margarine or butter, softened 3/4 cup Gold Medal

whole wheat flour

1 1/2 cups Gold Medal

Better for Bread™ flour 2 tablespoons packed brown sugar 1 teaspoon salt 3/4 teaspoon pumpkin pie spice 2 teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.

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

Apple Coffee Cake

Dough:

3/4 cup water 2 tablespoons margarine or butter, softened 1 cup Gold Medal®Better for Bread™ flour 1 cup Gold Medal®whole wheat flour 2 tablespoons packed brown sugar 1 teaspoon salt

1 1/2 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Filling:

1 1/2 cups chopped apples 1/3 cup packed brown sugar 1 tablespoon Gold Medal®Better for Bread flour 2 tablespoons raisins 2 tablespoons margarine or butter, softened 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cardamom

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START.

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 1-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 70) if desired. 1 coffee cake.

Dough Only Recipes

Breadsticks

Dough: Topping:

1 cup plus 2 tablespoons water 1 tablespoon water 3 tablespoons margarine or butter, softened 1 egg white 3 cups Gold Medal®Better for Bread™ flour Sesame seed 2 tablespoons sugar 1 1/2 teaspoons salt

2 1/4 teaspoons regular active dry yeast

2 1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START.

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:

1/3 cup water 1 tablespoon milk 1/3 cup margarine or butter, softened 1 egg yolk 4 eggs Coarse sugar crystals 3 1/2 cups Gold Medal®Better for Bread™ flour 1/2 cup sugar 1 teaspoon salt 1 teaspoon grated orange or lemon peel 2 1/2 teaspoons regular active dry yeast

2 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is

displayed, indicating the Dough Cycle. Press START.

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 1/4 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.

Calzones

Dough: Pesto Filling:

1 cup water 6 sun-dried tomato halves 1 tablespoon olive or vegetable oil (not oil-packed) 2 1/2 cups Gold Medal

Better for Bread™ flour 6 tablespoons pesto 1 teaspoon sugar 1 1/2 cups shredded mozzarella 1 teaspoon salt or provolone cheese (6 ounces)

4 ounces Canadian-style bacon, 2 1/4 teaspoons regular active dry yeast cut into thin strips (about 1 cup) OR 1 cup sliced mushrooms 2 1/4 teaspoons bread machine yeast or Freshly ground pepper

quick-acting active dry yeast 1 egg, slightly beaten

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is

displayed, indicating one Dough Cycle. Press START.

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 pepper.

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.

Caramel-Pecan Rolls

Dough:

1 cup water 1 egg 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal®Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt

3 teaspoons regular active dry yeast

3 teaspoons bread machine yeast or

quick-acting active dry yeast

Topping:

1/3 cup margarine or butter, melted 1/2 cup packed brown sugar 1 tablespoon corn syrup 2/3 cup pecan halves 1/2 cup granulated sugar 2 teaspoons ground cinnamon

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START.

2. Grease 13x9x2-inch rectangular pan. Mix 1/3 cup margarine, the brown sugar, corn syrup and pecan halves. Spread mixture in pan.

3. Mix 1/2 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin 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 1-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.

Cinnamon Rolls

Dough:

1 cup water 2 tablespoons margarine or butter, softened 1 egg 3 1/3 cups Gold Medal®Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt 3 teaspoons regular active dry yeast

3 teaspoons bread machine yeast or

quick-acting active dry yeast

Filling:

1/3 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. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START.

2. Grease 9x9x2-inch square pan. Mix 1/3 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 9-inch side. Pinch edge of dough into roll to seal. Cut roll into 1-inch slices. Place in pan. Cover; let rise in warm place 1 to 1 1/4 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, 1/2 teaspoon vanilla and 1 to 2 tablespoons milk until smooth and thin enough to drizzle.

Dinner Rolls

Dough: Topping:

1 cup water Margarine or butter, melted 2 tablespoons margarine or butter, softened 1 egg 3 1/4 cups Gold Medal®Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt

3 teaspoons regular active dry yeast

3 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START.

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 cup water 3 tablespoons mayonnaise or salad dressing 1 tablespoon vegetable oil 2 teaspoons prepared mustard 2 cups Gold Medal®Better for Bread™ flour 8 slices thinly sliced fully cooked 2 teaspoons sugar smoked ham (about 4 ounces) 1 teaspoon salt 1/2 cup shredded Swiss cheese (2 ounces) 1 1/2 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START.

2. Grease cookie sheet. Mix mayonnaise and mustard. Roll dough into 9-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 1-inch slices. Refrigerate any remaining bread. 1 loaf.

Holiday Wreath

Mix-ins:

1/4 cup golden raisins 3 tablespoons currants 2 tablespoons rum or water 1/3 cup chopped blanched almonds 3 tablespoons mixed candied orange

and lemon peel

Dough:

1/2 cup milk 1/4 cup water 1 egg 3 cups Gold Medal®Better for Bread™ flour 1/3 cup sugar 1 teaspoon salt 1/4 cup (1/2 stick) margarine or butter, softened 3 1/2 teaspoons regular active dry yeast

3 1/2 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. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START. Add raisins, currants and remaining Mix-ins 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 1/4 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 70), if desired. 1 wreath.

Pizza Dough

1 cup plus 2 tablespoons water 2 tablespoons olive or vegetable oil 3 cups Gold Medal®Better for Bread™ flour 1 teaspoon sugar 1 teaspoon salt

2 1/2 teaspoons regular active dry yeast

2 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Place all ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START.

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 1/2 teaspoons dried basil, oregano, thyme or Italian seasoning with the flour.

Whole Wheat Pizza Crust: Decrease bread flour to 1 1/2 cups and add 1 1/2 cups Gold Medal®whole wheat flour with the bread flour. Select WHOLE WHEAT DOUGH cycle.

Bagels

1 cup water 1 1/2 tablespoons honey 2 cups Gold Medal®Better for Bread™ flour 1 cup Gold Medal®whole wheat flour 11/2 teaspoons salt 1 1/2 teaspoons regular active dry yeast

1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS:

1. Place all ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START. Remove dough from bread pan 50 minutes after starting.

2. Generously grease cookie sheet. Cut dough into 12 pieces. Roll each piece into 7-inch rope. Shape each

rope into circle. Brush one end with water; press ends together. Place on cookie sheet. Cover; let rise in warm place about 20 minutes or until almost double.

3. Heat oven to 350°. Heat 2 quarts water to boiling in 4-quart Dutch oven. Lower 3 or 4 bagels at a time

into boiling water. Boil 30 seconds, turning once. Remove with slotted spoon to paper towels. Sprinkle with instant minced onion, sesame seed or poppy seed if desired. Place on cookie sheet.

4. Bake 8 minutes or until light golden brown. Remove from cookie sheet. Cool on wire rack. 12 bagels.

Raised Doughnuts

Dough:

2/3 cup milk 1/4 cup water 1/4 cup (1/2 stick) margarine or butter, softened 1 egg 3 cups Gold Medal®Better for Bread™ flour 1/4 cup sugar 1 teaspoon salt

2 1/2 teaspoons regular active dry yeast

2 1/2 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. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START.

2. Roll dough 3/8 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.

Soft Pretzels

Dough:

1 cup plus 2 tablespoons water 1 tablespoon vegetable oil 3 cups Gold Medal®Better for Bread™ flour 1 teaspoon salt 1 tablespoon sugar

2 1/2 teaspoons regular active dry yeast

2 1/2 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. Press SELECT until the number “9” is displayed, indicating the Dough Cycle. Press START.

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 1/2 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.

Cakes

Basic Pound Cake

1 cup of soft margarine 3 large eggs 2 cups Gold Medal@ All Purpose flour

1 teaspoon baking powder

1 cup sugar 1 teaspoon vanilla extract

DIRECTIONS:

1. Pre-Mix in order all ingredients.

2. Spray pan with vegetable oil.

3. Place mixture in pan. Put pan in machine. Press SELECT until the number “10” is displayed, indicating

the Quick Bread/Cake Cycle. Press START.

4. Check after 1 minute to see if mixture is well blended.

5. Cook until cake cycle stops.

6. Let cool completely before cutting.

Chocolate Pound Cake

l/4

cup milk

3/4

cup of soft margarine

2 whole large eggs 2 cups Gold

Medal@

All Purpose flour

l/3

cup cocoa powder

1 112 teaspoon baking powder 3/4

teaspoon baking soda 114 teaspoon salt 1 teaspoon vanilla extract 1

l/2

cups sugar

DIRECTIONS:

1. Spray pan with vegetable oil.

2. Pre-Mix ingredients in order.

3. Place mixture in pan. Put pan in machine. Press

SELECT until the number “10” is displayed, indicating

the Quick Bread/Cake Cycle. Press START.

4. Check after 1 minute to see if mixture is well

blended.

5. Cook until cake cycle stops.

6. Let cool completely.

Variation:

Serve with Strawberry Jam, Peach Conserve or spiced

Orange Conserve.

Chocolate Glaze:

1 tablespoon cocoa 3/4

cup sifted powdered sugar 1 tablespoon soft margarine 1 tablespoon water

Stir cocoa and powdered sugar with soft margarine and water until smooth. Stir in additional powdered sugar or water until consistency for drizzling over cake.

For an extra delight, try using both chocolate glaze and peanut butter glaze.

Peanut Butter Cake

2 whole large eggs l/2

cup peanut butter creamy style 1 cup sugar l/2

cup margarine 3/4

teaspoon baking powder 1/2

teaspoon baking soda 1/4

teaspoon salt 1 teaspoon vanilla extract 3/4

cup low fat yogurt

l/2

cups Gold

Medal@

All Purpose flour

DIRECTIONS:

1. Cream eggs, peanut butter, and sugar.

2. Pre-mix remaining ingredients in order.

3. Place mixture in pan. Put pan in machine. Press

SELECT until the number “10” is displayed, indicating

the Quick Bread/Cake Cycle. Press START.

4. Place in machine on Quick Bread/Cake cycle.

5. Check after 1 minute to see if mixture is well

blended.

6. Cook until cake cycle stops.

7. Let cool completely.

Peanut Butter Glaze:

l/4

cup peanut butter 1 cup sifted powdered sugar 3 tablespoons milk

1 teaspoon vanilla

Beat peanut butter until fluffy. Gradually beat in powdered sugar, milk and vanilla. Add additional

l/2

cup powdered sugar and enough milk until consistency for drizzling over cake.

For an extra delight, try using both chocolate glaze and

peanut butter glaze.

)

Mocha Chiffon Cake

1/3

cup hot water

1 tablespoon instant coffee

2/3

cup oil

4 whole large eggs

1 teaspoon cream of tartar

2 cups Gold Medal@ All Purpose flour

2 cup sugar 1 tablespoon baking powder 1/2

teaspoon salt

1 teaspoon vanilla extract

2/3 cup unsweetened cocoa powder

DIRECTIONS:

1. Mix hot water with instant coffee.

2. Pre-Mix remaining ingredients in order.

3. Spray pan with vegetable oil.

4. Place mixture in pan. Put pan in machine. Press SELECT until the number “10” is displayed, indicating the Quick Bread/Cake Cycle. Press START.

5. Check after 1 minute to see if mixture is well blended.

6. Cook until cake cycle stops.

7. Let cool completely.

Carrot Cake

3 large eggs 2 teaspoons baking powder

1 teaspoon salt 2 teaspoons cinnamon 314 cup soft margarine 2 cups sugar 2 cups Gold Medal@ All Purpose flour 2 cups or 4 to 5 grated carrots

DIRECTIONS:

1. In order pre-stir ingredients.

2. Add flour one cup at a time.

3. Spray pan with vegetable oil.

4. Place mixture in pan. Put pan in machine. Press SELECT until the number “10” is displayed, indicating

the Quick Bread/Cake Cycle. Press START.

5. Check after 1 minute to see if mixture is well blended.

6. Cook until cake cycle stops.

7. Let cool completely before cutting.

Cocoa Mocha Icing:

1 tablespoon hot water 1 teaspoon instant coffee 1 tablespoon melted margarine 1 tablespoon unsweetened cocoa powder

3/4

cup sifted powdered sugar

Dissolve coffee into hot water. Add sugar, cocoa, and melted margarine. Stir in additional sugar if necessary for drizzling consistency.

Cream Cheese Icing:

12 ounces cream cheese 1

1/2

teaspoons vanilla extract 6 tablespoons margarine 6 cups of sifted powdered sugar

Beat cream cheese, margarine, and vanilla with an electric mixer on high speed until fluffy. Gradually add 3 cups of powdered sugar. Gradually add 2

3/4

to 3 cups more

depending on spreading consistency.

Quick Breads

Strawberry Bread

l/2

cup oil

2 whole large eggs

1 teaspoon baking soda l/2

teaspoon baking powder 1/2 teaspoon cinnamon 1

cup sugar

l/2

cups Gold Medal@ All Purpose flour

I - IO ounce can frozen strawberries

DIRECTIONS:

1. Drain strawberries.

2. Reserve

l/4

cup of juice to put in mixture.

3. Red food color, IO-12 drops or more.

4. Optional, 1 cup nuts.

5. Spray pan with vegetable oil.

6. Pre-Mix ingredients in order.

7. Add

l/4

cup of juice to mix and strawberries last.

8. Add desired amount of food coloring for color.

9. Place mixture in pan. Put pan in machine. Press SELECT until the number “10” is displayed, indicating the Quick Bread/Cake Cycle. Press START.

IO. Check in 1 minute to see if mixture is well blended.

11. Cook until cake cycle stops.

12. Let cool completely.

Grape Nut Bread

1 cup Grape Nut Cereal

2 cups buttermilk

l/4

cup melted margarine

l/2

cups sugar

2 whole large eggs

2 teaspoons baking soda 1 teaspoon baking powder

I/2

1/2 teaspoon salt

3 cups Gold Medal@ All Purpose flour DIRECTIONS:

I. Spray pan with vegetable oil.

2. Pre-mix ingredients in order.

3. Place mixture in pan. Put pan in machine. Press SELECT until the number “10” is displayed, indicating the Quick Bread/Cake Cycle. Press START.

4. Check after 1 minute to see if mixture is well blended.

5. Cook until cake cycle stops.

6. Let cool completely.

Blueberry Walnut Bread

l/3

cup soft margarine

1/2

cup milk 2 whole large eggs 2

1/2

cups Gold Medal@ All Purpose flour

1 cup sugar

l/2

teaspoon baking powder

l/2

teaspoon baking soda 1 teaspoon salt 1 cup DRAINED blueberries

l/3

cup walnuts DIRECTIONS:

Spray pan with vegetable oil.

2. Pre-Mix ingredients in order.

3. Place mixture in pan. Put pan in machine. Press SELECT

until the number “10” is displayed, indicating the

Quick Bread/Cake Cycle. Press START.

4. Check in 1 minute to see if mixture is well blended.

5. Cook until cake cycle stops.

6. Let cool completely.

Cornbread

l/2

cup oil

2 whole large eggs

l/2

teaspoons salt

l/2

tablespoons baking powder

l/2

cups Gold

Medal@

All Purpose flour

3/4

cups plain corn meal 114 cup sugar 3/4

cup milk

3/4 cup buttermilk DIRECTIONS:

1. Spray pan with vegetable oil.

2. Pre-mix ingredients in order.

3. Place mixture in pan. Put pan in machine. Press SELECT

until the number “10” is displayed, indicating the

Quick Bread/Cake Cycle. Press START.

4. Check after 1 minute to see if mixture is well blended.

5. Cook until cake cycle stops.

6. Let cool completely.

Nut Bread

1 cup sugar 1 whole large egg 1 cup milk l/2

cup chopped nuts

2 cups biscuit mix

1 teaspoon cinnamon DIRECTIONS:

1. Spray pan with vegetable oil.

2. Pre-Mix ingredients in order.

3. Place mixture in pan. Put pan in machine. Press SELECT until the number “10” is displayed, indicating the Quick Bread/Cake Cycle. Press START.

4. Check after 1 minute to see if mixture is well blended.

5. Cook until cake cycle stops.

6. Let cool completely.

Banana Nut Bread

l/2

cup soft margarine

2/3

cup milk

2 large eggs

l/2

cups Gold Medal@ All Purpose flour

1 cup sugar

l/2

teaspoons baking powder

l/2

teaspoon baking soda

1 teaspoon salt 2 ripe bananas (dark bananas best)

1/2

cup chopped nuts

DIRECTIONS:

1. Spray pan with vegetable oil.

2. Pre-mix ingredients in order.

3. Place mixture in pan. Put pan in machine. Press SELECT until the number “10” is displayed, indicating the Quick Bread/Cake Cycle. Press START.

4. Check after 1 minute to see if mixture is well blended.

5. Cook until cake cycle stops.

6. Let cool completely.

Jams

Blueberry Jam

2 envelopes of Knox Gelatin

1 cup of sugar

2 tablespoons of lemon juice reconstituted

3/4

cup of water

ounces of thawed frozen blueberries

DIRECTIONS:

1. Dissolve 2 envelopes of Knox gelatin with 3/4 cup of water.

2. Add 2 tablespoons of lemon juice, sugar, and blueberries.

3. Place mixture in pan. Put pan in machine. Press SELECT until the number “11” is displayed, indicating the Jam Cycle. Press START.

4. When cycle is finished, pour into sterile jars.

5. Let cool for about 3 hours before refrigerating.

6. Store in refrigerator up to 4 weeks. Makes 1 pint.

Pineapple Jam

2 envelopes of Knox Gelatin 3/4 cup of liquid** 20 ounce can crushed pineapple (drain and reserve juice) 1/2

cup of sugar

1 tablespoon of reconstituted lemon juice

DIRECTIONS:

1. **Drain pineapple juice and add enough water to make 3/4 cup of liquid.

2. Mix together liquid and gelatin until it is dissolved.

3. Combine sugar, lemon juice, and drained pineapple.

4. Place mixture in pan. Put pan in machine. Press SELECT until the number “11

is displayed, indicating the Jam Cycle. Press START.

5. When cycle is finished, pour into sterile jars.

6. Let cool for about 3 hours before refrigerating.

7. Store in refrigerator up to 4 weeks. Makes 1 pint.

Strawberry Jam

1 pound of frozen whole unsweetened strawberries

1/3

cups of sugar

3 ounces of liquid pectin

DIRECTIONS:

1. Layer in order.

2. Place mixture in pan. Put pan in machine. Press SELECT until the number

11 II is displayed, indicating the Jam Cycle. Press START.

3. Repeat cycle (requires 2 cooking cycles).

4. When cycle is finished, pour into sterile jars.

5. This jam will take a week to set up.

6. It will set up quicker if placed in the refrigerator.

Peach Conserve

1 pound of frozen peaches (chopped) 1 cup of sugar 2 tablespoons of reconstituted lemon juice

1 3-ounce liquid pectin

1 teaspoon of pumpkin pie spice

DIRECTIONS:

1. Layer in order.

2. Place mixture in pan. Put pan in machine. Press SELECT until the number “I 1” is displayed, indicating the Jam Cycle. Press START.

3. Repeat cycle (requires 2 cooking cycles).

4. When cycle is finished, pour into sterile jars and let cool before placing in refrigerator.

5. Stores up to 4 weeks in refrigerator. Makes 2 pints.

**For variation: Use dried apples for peaches or 1 small can of Mandarin oranges with juice.

Apple Butter

2 cups of applesauce

1 tablespoon reconstituted lemon juice 1/4

teaspoon ground cloves

1/2

teaspoon cinnamon

teaspoon allspice

1 cup of brown sugar

DIRECTIONS:

1. Layer in order.

2. Place mixture in pan. Put pan in machine. Press SELECT until

the number “11

3. When cycle is finished, pour apple butter into sterile jars.

4. Let cool before placing in refrigerator. Makes 1 pint.

is displayed, indicating the Jam Cycle. Press START.

Grape Jelly

2 cups of grape juice 2 envelopes Knox Gelatin

1 cup of sugar 1 tablespoon reconstituted lemon juice

DIRECTIONS:

1. Mix grape juice and 2 envelopes of gelatin until it dissolves.

2. Combine mixture with sugar and lemon juice.

3. Place mixture in pan. Put pan in machine. Press SELECT until

the number

4. When cycle is finished, pour into sterile jars.

5. Let cool for about 3 hours before refrigerating.

6. Store up in refrigerator up to 4 weeks. Makes 1 pint.

1 II is displayed, indicating the Jam Cycle. Press START.

**For variation: ORANGE SPICED JELLY

Use 2 cups of orange juice 1 teaspoon pumpkin pie spice

Garlic Butter

Mix:

1/4 cup margarine or butter, softened 1/8 teaspoon garlic powder

Herb-Cheese Butter

Mix:

1/4 cup margarine or butter, softened 1 tablespoon grated Parmesan cheese 1 teaspoon chopped fresh parsley 1/4 teaspoon dried oregano leaves Dash of garlic salt

Italian Herb Butter

Mix:

1/4 cup margarine or butter, softened 1/2 teaspoon Italian seasoning Dash of salt

Choco-Banana Spread

Mix:

1/3 cup mashed ripe banana 1/3 cup semisweet chocolate chips, melted

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 1/2 teaspoon prepared mustard

Herb-Cream Cheese Spread

Mix:

1 container (4 ounces) whipped cream cheese 1 teaspoon chopped fresh or 1/2 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

Spreads and Glazes Recipes

Ripe Olive Spread

Cover and process in food processor or blender until slightly coarse: 1 1/2 cups pitted ripe olives 3 tablespoons olive oil 3 tablespoons capers, drained 3 flat anchovy fillets, drained 1 teaspoon Italian seasoning 2 cloves garlic

Fruited Cream Cheese Spread

Beat on medium speed until fluffy: 1 package (8 ounces) cream cheese, softened

1/4 cup favorite fruit preserves

Whipped Honey-Orange Spread

Beat on medium speed until fluffy: 1 cup margarine or butter, softened 2 tablespoons honey 2 teaspoons grated orange peel

Browned Butter Glaze

2 tablespoons margarine or butter 2/3 cup powdered sugar 1/2 teaspoon vanilla 3 to 4 teaspoons milk

Heat margarine in 1-quart saucepan over medium heat until light brown; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth and thin enough to drizzle.

Cinnamon Glaze

Mix until thin enough to drizzle: 1/2 cup powdered sugar 1/4 teaspoon ground cinnamon 1 1/2 to 2 teaspoons water

Citrus Glaze

Mix until thin enough to drizzle: 1/2 cup powdered sugar 1 teaspoon grated lemon or orange peel 1 1/2 to 2 teaspoons lemon or orange juice

Creamy Vanilla Glaze

Mix until thin enough to drizzle: 1/2 cup powdered sugar 1/4 teaspoon vanilla 1 1/2 to 2 teaspoons milk

*If a power outage occurs, you can restart the machine if it has not begun the bake cycle. If it is at the bake

cycle, then remove bread pan and place the pan into the oven to finish cooking.

Questions? Please call us toll-free at

1-800-526-2832

Please check

the following:

Control

Panel:

Troubleshooting The Machine

Machine Malfunctions

Smoke

emitted

from

steam vent Bread Sides of Sides

LED (on back takes collapse Browned brown Slices

display LED of unit) too and Bread and center but flour unevenly

does not reads Burning long bottom rises too Under sticky coated Not and is Does not

turn on ‘ERR’ smell to bake is damp much browned and raw bottom baked sticky mix

Unplugged

✦

Bread pan not

inserted correctly

✦

Ingredient spilled on

heater element

✦

Kneeding blade not

installed in bread pan

✦✦

Top lid was repeateldy open during operation

✦✦ ✦

or left open

Menu selection

was wrong

✦

Mode selections

was wrong

✦

(DOUGH mode

was chosen

Stop/Reset pad

was pressed

✦✦

after starting

Bread left in

bread pan too long

✦

after baking

Bread sliced just after

baking (steam was not

✦

allowed to escape) Water added after

kneeding lfower

✦

Power outage

✦✦ ✦✦

Oven cavity too hot/

Must wait to cool

✦

Questions? Please call us toll-free at

1-800-526-2832

*See page 71 for tips on using yeast.

Please check

the following:

FLOUR:

YEAST:

MEASUREMENT ERRORS

Troubleshooting The Recipes

Baking Results

Open, Bread Browned and Heavy Not coarse Bread doesn’t floured sides Dense baked in or holey rises too rise Floured Over center sticky Texture center texture Collapse much enough top browned and raw

Not enough

✦

Too much

✦✦

Not enough

✦✦

Too much

✦

Not enough

✦✦

Too much

✦✦✦ ✦ ✦

Omitted

✦

Too much

✦✦

Omitted

✦✦✦

OId or bad

flour used

✦✦

All-purpose

flour

✦

Old yeast used*

✦

Wrong type of

yeast used

✦

Hot water was used instead of

cold or room temperature

✦

FLOUR

YEAST

WATER

or LIQUID

SUGAR

SALT

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 have risen too fast due to too much yeast. You’ll be surprised 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 have 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 does 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.

How To Test Yeast

The following instructions can be used to determine the freshness and quality of your yeast. To test, follow these instructions:

1. Place

l/2

cup of lukewarm water into a small bowl or cup.

2. Stir 1 tsp. of sugar into the water.

3. Sprinkle 2 tsp. of yeast over the surface.

4. Place bowl or cup in a warm area and allow it to sit for 10 minutes undisturbed.

5. The mixture should foam and produce a strong yeast aroma. If this does not occur, the yeast is inactive and stale and new yeast should be purchased.

Care and Cleaning Instructions

Cleaning the Oster®Bread Maker

Before cleaning the Oster®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 Oster®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.

4. If you experience difficulty in removing the kneading blade, place warm water in the bread pan for 10-15 minutes to allow the kneading blade to loosen out.

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.

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

Baking at High Altitudes

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 the dough forms a nice ball.

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

1-800-526-2832.

Index of Recipes

White Breads

Page

Dough Only

Traditional ......................................... .21

Potato

.................................................. 22

Garlic-Herb.. ....................................... .23

Caraway-Rye

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

.24

Onion

.................................................. 25

Parmesan-Pepper.. ............................. .26

Cheddar-Chive ................................... .27

Roasted Red Pepper-Cheese ............. .28

Bacon-Beer

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

Pepperoni-Cheese..

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

.30

South

of the

Border .......................... .31

Triple Cheese and Garlic ................... .32

Apple Coffee Cake ............................ .51

Breadsticks.. ....................................... .52

Brioche ................................................ 52

Calzones

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

.53

Caramel-Pecan Rolls .......................... .54

Cinnamon Rolls.. ................................ .55

Dinner Rolls..

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

.56

Ham and Swiss Loaf........................... .56

Holiday Wreath

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

.57

Pizza

Dough..

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

.58

Bagels.. ............................................... .58

Raised

Doughnuts

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

.59

Soft Pretzels..

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

.60

Whole Wheat Breads

100%

Whole

Wheat..

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

Crunchy Wheat and Honey.. ............. .34

Multigrain

........................................... 35

Pumpernickel.. ................................... .36

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

Whole Wheat-Raisin-Nut..

................ .38

Spreads and Glazes

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

.61

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

.61

Italian Herb Butter ....................

.61

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

.61

Ham and Swiss

Soread

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

.61

French Breads

Classic French ...................................... 39

Quick Sourdough.. ............................. .40

Sweet Breads

Apple-Spice ........................................ .41

Banana Macadamia

Nut..

.................. .42

Cinnamon Raisin..

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

.43

Peach

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

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

Fruitcake ............................................ .46

Gingery ................................................

47 Old-fashioned Oatmeal..

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

.48

Pina Colada .........................................

Pumpkin Yogurt

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

Herb-Cream Cheese Spread.. ......

.61

Honey-Walnut Spread.. ..............

.61

Ripe

Olive

Spread

...................... .62

Fruited Cream Cheese Spread.....6 2

Whipped Honey-Orange Spread .62

Browned Butter

Glaze

............... .62

Cinnamon

Glaze

........................ .62

Citrus Glaze

................................ 62

Creamy Vanilla Glaze.. ............... .62

*Note: Other recipes can be used in your Oster Bread machine but please note the loaf size

must match the capacity limits of your unit.

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, of this product during the warranty period, provided the product is sent postage prepaid directly to our factory service center:

SUNBEAM-OSTER HOUSEHOLD PRODUCTS

APPLIANCE 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

gives 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 Products, Inc.

Distributed by: Sunbeam Household Products, Inc.

Gold

Medal@ is a registered trademark of General Mills, Inc.

Better for

BreadTM is a trademark of General Mills, Inc.