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.

+ 56 hidden pages