Oster 5845 User Manual

First review the safety guidelines, then turn

to Page 12 for the easy 1,2,3 instructions!

Congratu

!

Gourmet meals, easy-to-prepare foods
and homemade breads

are just a few steps

away with your new Oster

®

Culinary Center.

In one, easy-to-use appliance, you can bake, slow cook,
steam and more. We’ve streamlined the instructions,
designed an easy-to-read control panel and developed
a host of great recipes.

Along the way, feel free to ask questions.

Call us toll-free at

1-800-526-2832.

Table

of Contents

Before You Start . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Safety Guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Getting to Know Your Culinary Center. . . . . . . . . . . . . 6

Getting to Know the Operation Panel . . . . . . . . . . . . . . . . . . . . . . . 7

Step by Step Directions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Gourmet Cooking Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Supplemental Bread Baking Guide . . . . . . . . . . . . . . . . . . . . . . . . . . 10

The Process Simplified. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Recipes and Tips

White Breads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-25

Whole Wheat Breads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-31

French Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-33

Sweet Breads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34-43

Doughs Only . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44-53

Cake/Quick Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54-58

Jam/Jellies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59-60

Steamed Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60-61

Soups. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62-63

Slow Cooker Items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63-64

Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Custards. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65-66

The Finishing Touch: Spreads and Glazes . . . . . . . . . . . . . . . . . . . . . 66-67

Special Concerns

Troubleshooting Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68-69

Commonly Asked Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

How to Test Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Cleaning and Care Guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

Baking at High Altitudes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Index of Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

3

4

Before Use

1.Read and keep all instructions.

2.Make sure to remove all foreign matter from the

baking pan.

3.Plug the Culinary Center into a properly wired outlet.

While in Use

Keep the Culinary Center 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 Culinary Center’s lid.

Do not cover vents.

4.If any buttons are accidentally touched during

operation, baking may stop.

5.If a power outage occurs, you can restart the

machine if it has not begun the bake cycle. If it's at
the bake cycle, then remove bread pan and place
into an oven to finish cooking.

Where to Use

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

2.Do not use the Culinary Center 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 discoloured.

After Use

1.Use oven mitts or a pot holder when taking out

the cooking pan after baking.

2.Make sure to disconnect the power by unplugging

the unit. Allow the Culinary Center 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.

Using Your Culinary Center Safely

Before You Start

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

5

Important Safeguards

When using electrical appliances, basic safety precautions

should always be followed including the following:

1. Read all instructions, product labels, and
warnings before using the Culinary Center.

2. Do not touch hot surfaces. Always use oven
mitts when handling hot materials, and allow
metal parts to cool before cleaning. Allow the
Culinary Center to cool thoroughly before
putting in or taking off parts.

3. When unit is not in use and before cleaning,
unplug the Culinary Center from wall outlet.

4. To protect against risk of electrical shock,
do not immerse the appliance or plugs
in water or other liquids.

5. Close supervision is always necessary
when this or any appliance is used by
or near children, or incapacitated persons.

6. Do not allow anything to rest on the power
cord. Do not plug in cord where people
may walk or trip on it.

7. 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.

8. 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.

9. Avoid contact with moving parts.

10.Do not use attachments not recommended

by the manufacturer; they may cause fire,
electric shock or injury.

11.

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.U

SE OFEXTENSIONCORDS

: 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.E

LECTRICALPOWER

: If electric circuit is

overloaded with other appliances, your
Culinary Center may not operate properly.
TheCulinary Center should be operated
on a separate electrical circuit from other
operating appliances.

THIS UNIT IS INTENDED FOR HOUSEHOLD USE ONLY

READ AND SAVE THESE INSTRUCTIONS

Getting
to Know

Your

Culinary Center

The best way to get there is to use this map.
Soon you’ll know the Culinary Center controls
the way you know your own kitchen. In the
meantime, here are some easy-to-follow
directions to get you started.

6

®

Timer Set

Stop

Start

Basic White

1 • Small, 1.5 lb.
2 • Medium, 2.0 lb.
3 • Large, 2.5 lb.
4 • Rapid, All Sizes

Whole Wheat

5 • Small, 1.5 lb.
6 • Med-Large, 2.0-2.5

Specialty

7 • French
8 • Sweet

9 • Dough
10 • Cake/Quick
11 • Jam/Jelly
12 • Steaming
13 • Soups/Sauces
14 • Slow Cooking

Select

Questions? You can call us toll free at 1-800-526-2832.

THE CONTROL PANEL

DISPLAY WINDOW –

Indicates the Number

for the selected

Setting. Shows the

minute-by-minute

countdown for

the baking cycle.

TIMER SET –

Allows you to set the
timer for Delay Bake
Function. Has “Up”
and “Down” arrows to
set time. The arrows
move up and down in
10-minute increments.

SELECT –

Press to select desired
setting and it will
automatically set
the time needed
to complete the
baking cycle.

START –

Tells the
Culinary Center
to begin
operation.

STOP –

Tells the Culinary Center to
stop everything. Press and
hold until you hear the beep
to stop operation or cancel
incorrect Timer setting.

7

1. OPEN THE LID AND REMOVE THE

BAKING PAN

by pulling straight
up on the handle. It is important
to remove the Baking Pan from the
unit before putting the ingredients
into the pan to avoid accidentally
spilling ingredients into the inner case.

2. ATTACH THE KNEADING BLADE

onto the shaft inside the Baking Pan
by lining up the flat side of the blade
with the flat side on the shaft.
Make sure the Kneading Blade
is placed securely on the shaft.

3. MEASURE ALL INGREDIENTS

carefully and accurately. Inaccurate
measurement, even if only slightly off,
can make a difference in results.
Add ingredients into the cooking pan
in the order they are listed. When
making bread or dough, yeast is
always added last and must
not come in contact with any liquid.
(Before adding yeast, remember
to dig a small hole in the flour so that
the yeast doesn’t prematurely come
into contact with the liquids. This is
especially important when you are
using the Delay Bake Timer.)

4. WIPE WATER AND OTHER SPILLS

from the outside of the pan;
then insert the pan firmly into the
bottom of the machine, applying
pressure to each corner of the pan
to make sure it is snapped tightly
into the retaining brackets.

5. CLOSE THE LID AND PLUG IN

THE CULINARY CENTER.

You will
hear a beep and the LED display
window will be blank.

6. CHOOSE YOUR COOKING SETTING.

Select the appropriate setting for your
recipe (Nos. 1 thru 14) by pressing the
“SELECT” button on the control panel.
Each time “SELECT” is pressed the
number in the display window will
advance to the next setting.

7. PRESS THE “START” BUTTON once

you have selected your cooking setting.
The time in hours and minutes will
appear in the display. It will count down
the remaining time in one-minute
increments until the cooking cycle is
done. The Culinary Center features a
Viewing Window so that you may watch
the progress of the food as it is prepared.
DO NOT OPEN THE LID DURING THE
COOKING CYCLES.

8. WHEN THE FOOD IS DONE.

When
the cooking time is completed, a signal
tone will sound three times and the
display window will read END. Remove
the pan using potholders and prepare
to serve. When baking bread, take the
bread out of the pan by turning the
pan upside down and shaking it. If you
have difficulty removing the bread from
the pan, slide a flat rubber or plastic
spatula along the sides of the pan to
loosen the loaf. If the kneading paddle
remains in the bottom of the loaf, use
the end of a plastic utensil to remove it.
Once removed from the Bread Pan, it’s
best to let your bread cool 15 minutes
before slicing. Enjoy!

9. KEEP WARM CYCLE

automatically
begins when the bake time is done.
The display will show END for up to
60 minutes after baking is complete
and will keep bread warm during
that time. At the end of the
60 minutes, the heater will turn off.
Note: You may remove the Baking Pan
at any time during the “Keep Warm”
cycle. To turn off the “Keep Warm”
feature, simply press the “STOP”
button and hold it for 2 seconds.
“END” will disappear and the display
window will be blank. Please Note:
Bread is best when removed from
bread pan no more than 1 hour after
keep warm feature ends.
The “Keep Warm” feature is not
provided for the dough setting
or the Jam/Jelly Setting.

10. USING THE TIMER FOR DELAYED

COMPLETION

To delay the completion
of your bread, use the TIMER. This
feature allows you to delay the bake
time for up to 12 hours. For example,
it lets you set the TIMER at 8 P.M. one
evening so that you can wake to fresh
bread by 8 a.m. the following morning.

To set the TIMER, follow these instructions:

NOTE: It is not recommended that you
use the “Delayed Completion” function
and TIMER with recipes that call for
fresh ingredients that might spoil such
as eggs, milk, sour cream, or cheese.

❶

To set the TIMER, determine when
you would like your bread to be finished.
For example, if it is 8 P.M. when you
place all your ingredients in the Baking
Pan and you would like to the aroma
of fresh-baked bread at

8 a.m., you will

want a total of 12hours

before your
bread is complete. Once you have
chosen the appropriate setting for your
recipe, (for example, if you are doing
Sweet Bread, you will push “SELECT”
until #8 is showing) you simply set the
TIMER to bring it up to your total hours
(in this case, 12 hours).❷Press the
“Up” arrow on the control panel and
3:50 (the time

setting for #8 setting)

will automatically

come up in the display
window. Continue to press the “Up”
arrow until the display reads 12:00.
You do not need to mathematically
calculate the difference between the
setting time (3:50) and the total hours
you want (12:00). The machine will
automatically adjust to include the
setting time. Simply set the TIMER for
your total hours. If you pass the 12:00,
simply press the “Down” arrow to go
back. ❸Once you have selected the
time, press START. The colon in the
display will flash to indicate the TIMER
has been set and the countdown will
begin. The TIMER will

count down in

one-minute increments.

When the
display reads “END”, your bread is
complete and the beeper will sound.

❹

If you make a mistake while setting
the TIMER, press and hold the STOP
button for 2 seconds. This will clear the
display and you can set the TIMER again.

Step-by-Step Directions

On How to Use You Culinary Center

8

Gourmet Cooking Guide

CYCLE 1 2 3 4 5 6 7

WHITE WHITE WHITE BASIC RAPID WHOLE WHEAT WHOLE WHEAT

PHASE 1.5 LB.2 LB. 2.5 LB. 1.5, 2, 2.5 LB. 1.5 LB. 2 – 2.5 LB FRENCH

REST 0 min. 0 min. 0 min. 0 min. 30 min. 30 min. 0 min.
K

NEAD 1 6 min. 6 min. 6 min. 2 min. 6 min. 6 min. 6 min.

K

NEAD 2 35 min. 39 min. 39 min. 26 min. 26 min. 33 min. 30 min.

F

RUIT & NUT BEEP 0 min. @ 32 min. @ 32 min. 0 min. 0 min. 0 min. 0 min.

R

ISE 1 23 min./32°C 29 min./32°C 29 min./32°C 20 min./32°C 76 min./32°C 79 min./32°C 34 min./32°C

P

UNCH 1 0 min. 0 min. 0 min. 0 min. 10 sec./32°C 15 sec./32°C 5 sec./32°C

P

UNCH 2 0 min. 0 min. 0 min. 0 min. 0 min. 0 min. 10 sec./32°C

P

UNCH 3 0 min. 0 min. 0 min. 0 min. 0 min. 0 min. 5 sec./32°C

R

EST 0 min. 0 min. 0 min. 0 min. 30 min./32°C 30 min./32°C 29 min./32°C

S

HAPE 1 5 sec./32°C 5 sec./32°C 5 sec./32°C 5 sec./32°C 3 sec./32°C 3 sec./32°C 5 sec./32°C

S

HAPE 2 10 sec./32°C 10 sec./32°C 10 sec./32°C 10 sec./32°C 10 sec./32°C 10 sec./32°C 10 sec./32°C

S

HAPE 3 8 sec./32°C 8 sec./32°C 8 sec./32°C 8 sec./32°C 5 sec./32°C 5 sec./32°C 8 sec./32°C

R

ISE 2 66 min./32°C 56 min./32°C 56 min./32°C 52 min./32°C 57 min./32°C 47 min./32°C 56 min./32°C

B

AKE 50 min./130°C 65 min./130°C 75 min./130°C 60 min./130°C 60 min./115°C 65 min./115°C 65 min./130°C

K

EEP WARM 60 min./65°C 60 min./65°C 60 min./65°C 60 min./65°C 60 min./65°C 60 min./65°C 60 min./65°C

T

OTAL CYCLE TIME 3:00 hours 3:15 hours 3:25 hours 2:40 hours 4:45 hours 4:50 hours 3:40 hours

CYCLE 8 9 10 11 12 13 14

PHASE SWEET DOUGH QUICK BREAD CAKE/JAM STEAMING SOUPS SLOW COOKING

REST 0 min. 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.
K

NEAD 1 6 min. 6 min. 6 min. 15 min./130°C 15 min./130°C 15 min./130°C 8:00./100°C

K

NEAD 2 39 min. 34 min. 14 min. 45 min./130°C 45 min./130°C 75 min./130°C 2:00–10:00hrs.

F

RUIT & NUT BEEP @ 32 min. 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

R

ISE 1 40 min./32°C 60 min./32°C 0 min. 0 min. 0 min. 0 min. 0 min.

P

UNCH 1 5 sec./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

P

UNCH 2 10 sec./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

P

UNCH 3 5 sec./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

R

EST 29 min./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

S

HAPE 1 5 sec./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

S

HAPE 2 10 sec./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

S

HAPE 3 8 sec./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

R

ISE 2 51 min./32°C 0 min. 0 min. 0 min. 0 min. 0 min. 0 min.

B

AKE 65 min./115°C 0 min. 90 min./108°C 0 min. 0 min. 0 min. 0 min.

K

EEP WARM 60 min./65°C 0 min. 60 min./65°C 0 min. 0 min. 0 min. 0 min.

T

OTAL CYCLE TIME 3:50 hours 1:40 hours 1:50 hours 0:15–1:00hrs. 0:15–1:00hrs. 0:15–1:30hrs. 8:00–10:00hrs.

10

One of the best things you can make in an Oster

®

Culinary Center is fresh, homemade bread. The bread is
easy to make and delicious to eat, but it is important to
use the right ingredients in exactly the right proportions
to ensure that you get the most delicious results.

For dry ingredients, use a standard measuring spoon or
measuring cup – not a tableware spoon or coffee cup –
and level off. For flour, simply spoon the flour into a
measuring cup and level off with a flat kitchen utensil.

For liquids, fill a standard measuring spoon or measuring
cup to the level indicated. Check your cup measurement
by placing the measuring cup on a flat surface.

For solid fats, fill a standard measuring spoon or
measuring cup to the level indicated and level off
with a kitchen utensil.

Supplemental Bread

11

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.

Baking Guide

The Process Simplified –

Here’s a glimpse of how the Oster®Culinary Center
makes gourmet baking easy . . .

MIXING AND KNEADING

In standard bread baking, the baker mixes the ingredients
first by stirring, then by kneading the dough by hand.
The Oster

®

Culinary Center 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

®

Culinary Center
maintains the optimum temperature for rising during this part
of the process.

If you are using the Dough Only cycle, the Oster®Culinary
Center 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

®

Culinary Center handles this process automatically
for you by turning on the kneading blade for just the right
amount of time.

1
2

3

12

13

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

®

Culinary Center regulates the temperature and timing

of this second rise automatically for you based on your selection.

BAKE

The Oster®Culinary Center 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

®

Culinary Center, 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.

4
5

6

Traditional White Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
4 teaspoons margarine or butter, softened
4-1/2 cups bread flour
2 tablespoons sugar
4 teaspoons dry milk
1 Tablespoon salt
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/3 cups water
4 teaspoons margarine or butter, softened
4 cups bread flour
2 tablespoons sugar
4 teaspoons dry milk
2 teaspoons salt
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

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

3 cups bread flour
2 tablespoons sugar
1 tablespoon dry milk
1-3/4 teaspoons salt
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup plus 2 tablespoons water
2 teaspoons margarine or butter, softened
2 cups bread flour
1 tablespoon sugar
2 teaspoons dry milk
1 teaspoon salt
1-1/4 teaspoons regular active dry yeast

OR

1-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

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: This is a white bread. Press SELECT until the desired bread setting number is displayed.
For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

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.

White Bread Recipes

14

Potato Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups + 2 tablespoons water
2 tablespoons margarine or butter, softened
4 cups bread flour
3/4 cup mashed potato mix (dry)
2 tablespoons sugar
1 teaspoons salt
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/2 cups water
2 tablespoons margarine or butter, softened
4 cups bread flour
1/2 cup mashed potato mix (dry)
4 teaspoons sugar
2 teaspoons salt
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

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

3-1/4 cups bread flour
1/2 cup mashed potato mix (dry)
1 tablespoon sugar
1-1/2 teaspoons salt
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water
1 tablespoon margarine or butter, softened
2 cups bread flour
1/3 cup mashed potato mix (dry)
2 teaspoons sugar
1 teaspoon salt
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

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: This is a white bread. Press SELECT until the desired bread setting number is displayed.
For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

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.

15

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: This is a white bread. Press SELECT until the desired bread setting number is displayed.
For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

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.

Garlic-Herb Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
2 tablespoons margarine or butter, softened
3 cloves garlic, crushed
4-3/4 cups bread flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/2 cups water
4 teaspoons margarine or butter, softened
2 cloves garlic, crushed
4 cups bread flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1-1/4 cups water
1 tablespoon margarine or butter, softened
2 cloves garlic, crushed
3-1/4 cups bread flour
2 tablespoons sugar
1-1/2 teaspoons salt
1/2 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water
2 teaspoons margarine or butter, softened
1 clove garlic, crushed
2 cups bread flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon dried rosemary leaves
1/8 teaspoon dried thyme leaves
1/8 teaspoon dried basil leaves
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

16

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: This is a white bread. Press SELECT until the desired bread setting number is displayed.
For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

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.

Caraway-Rye Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
2 tablespoons margarine or butter, softened
3 cups bread flour
1-1/2 cups rye flour
3 tablespoons dry milk
2 tablespoons sugar
1 teaspoon salt
2 teaspoons caraway seed
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/2 cups plus 2 tablespoons water
4 teaspoons margarine or butter, softened
3 cups bread flour
1 cup rye flour
2 tablespoons dry milk
2 tablespoons sugar
1-1/2 teaspoons salt
1/2 teaspoon caraway seed
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1-1/4 cups water
1 tablespoon margarine or butter, softened
2-1/2 cups bread flour
3/4 cup rye flour
2 tablespoons dry milk
2 tablespoons sugar
1-1/2 teaspoons salt
1/2 teaspoon caraway seed
2-3/4 teaspoons regular active dry yeast

OR

2-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water
2 teaspoons margarine or butter, softened
1-1/2 cups bread flour
1/2 cup rye flour
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon caraway seed
1-3/4 teaspoons regular active dry yeast

OR

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

17

Onion Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
3/4 cup chopped onion
2 tablespoons margarine or butter, softened
4-1/2 cups bread flour
2 tablespoons sugar
4 teaspoons dry milk
1 teaspoon salt
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

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 bread flour
2 tablespoons sugar
4 teaspoons dry milk
2 teaspoons salt
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium 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 bread flour
2 tablespoons sugar
1 tablespoon dry milk
1-1/2 teaspoons salt
2-3/4 teaspoons regular active dry yeast

OR

2-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

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

2 cups bread flour
1 tablespoon sugar
2 teaspoons dry milk
1 teaspoon salt
1-3/4 teaspoons regular active dry yeast

OR

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

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: This is a white bread. Press SELECT until the desired bread setting number is displayed.
For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time by

10% to 20%, but may result in a smaller loaf size.

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

18

Parmesan-Pepper Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
1 tablespoon olive or vegetable oil
4 -1/2 cups bread flour
3/4 cup grated Parmesan cheese
1 tablespoons sugar
1 teaspoons salt
3/4 teaspoon freshly ground black or green peppercorns
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/2 cups water
4 teaspoons olive or vegetable oil
4 cups 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

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1 cup plus 2 tablespoons water
1 tablespoon olive or vegetable oil
3-1/4 cups 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

OR

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 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

OR

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Select bread type: This is a white bread. Press SELECT until the desired bread setting number is displayed.
For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

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

19

Cheddar-Chive Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
4-1/2 cups bread flour
1-1/2 cup shredded Cheddar cheese (6 ounces)
1/3 cup chopped fresh or 2 tablespoons freeze-dried chives
2 tablespoons sugar
1 teaspoon salt
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/2 cups water
4-1/4 cups 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

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1-1/4 cups water
3-1/4 cups 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

OR

1 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water
2 cups 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

OR

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: This is a white bread. Press SELECT until the desired bread setting number is displayed.
For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

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

20

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 (2-1/2 pounds)

1-1/4 cup water
1/2 cup chopped roasted red bell peppers
2 tablespoons margarine or butter, softened
3 cloves garlic, crushed
4-3/4 cups bread flour
1/2 cup grated Parmesan cheese
1-1/2 tablespoons sugar
1 teaspoon salt
2 teaspoons dried basil leaves
2-1/4 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

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 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

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium 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 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

OR

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 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

OR

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Select bread type: This is a white bread. Press SELECT until the desired bread setting number is displayed.
For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

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

21

Bacon-Beer Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1 cup flat beer
1/2 cup water
1/2 cup chopped green onions
3 tablespoons prepared mustard
2 tablespoons margarine or butter, softened
5-1/4 cups bread flour
1 tablespoon sugar
1 teaspoon salt
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1/2 cup crumbled cooked bacon (See #6 below)

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

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1/2 cup crumbled cooked bacon (See #6 below)

Medium 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 bread flour
1 tablespoon sugar
3/4 teaspoon salt
1-3/4 teaspoons regular active dry yeast

OR

1-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1/3 cup crumbled cooked bacon (See #6 below)

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

OR

1-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1/4 cup crumbled cooked bacon (See #6 below)

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: This is a white bread. Press SELECT until the desired bread setting number is displayed.
Select setting

➀

for 1 and 1-1/2 lb. loaves of white bread (for setting ➀, mix-ins will need to be added

20 minutes into the cycle), for 2.0-lb loaves, select setting

➁

and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size of white breads (for setting ➃, mix-ins will need to be added
20 minutes into the cycle). The ”Rapid Bake”setting reduces baking time by 10% to 20%, but may result
in a smaller loaf size.

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

6. Add Mix-ins when Culinary Center beeps, about 32 minutes after starting.

22

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: This is a white bread. Press SELECT until the desired bread setting number is displayed.
Select setting

➀

for 1 and 1-1/2 lb. loaves of white bread (for setting ➀, mix-ins will need to be added

20 minutes into the cycle), for 2.0-lb loaves, select setting

➁

and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size of white breads (for setting ➃, mix-ins will need to be added
20 minutes into the cycle). The ”Rapid Bake”setting reduces baking time by 10% to 20%, but may result
in a smaller loaf size.

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

6. Add Mix-ins when Culinary Center beeps, about 32 minutes after starting.

Pepperoni-Cheese Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1-1/3 cups water
4-1/2 cups bread flour
1 cup shredded mozzarella cheese
2 tablespoons sugar
1 teaspoon garlic salt
1-1/2 teaspoons dried oregano leaves
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

2/3 cup sliced pepperoni (See #6 below)

Large Loaf (2 pounds)

1-1/2 cups water
4 cups 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

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1 cup sliced pepperoni (See #6 below)

Medium Loaf (1-1/2 pounds)

1-1/4 cups water
3-1/4 cups 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

OR

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

2/3 cup sliced pepperoni (See #6 below)

Small Loaf (1 pound)

3/4 cup water
2 cups 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

OR

1-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-in:

1/2 cup sliced pepperoni (See #6 below)

23

South-of-the-Border Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
1 cup frozen whole kernel corn, thawed
2 tablespoons margarine or butter, softened
3 tablespoons canned chopped green chilies
4-1/4 cups bread flour
1/2 cup cornmeal
1 tablespoons sugar
1 teaspoons salt
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

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 bread flour
1/2 cup cornmeal
2 tablespoons sugar
1-1/2 teaspoons salt
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium 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 bread flour
1/3 cup cornmeal
2 tablespoons sugar
1-1/2 teaspoons salt
2 teaspoons regular active dry yeast

OR

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 bread flour
1/4 cup cornmeal
1 tablespoon sugar
1 teaspoon salt
2 teaspoons regular active dry yeast

OR

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

4. Select bread type: This is a white bread. Press SELECT until the desired bread setting number is displayed.
For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

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

24

Triple Cheese and Garlic Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1-1/4 cup water
2/3 cup small curd creamed cottage cheese
2 tablespoons margarine or butter, softened
5-1/4 cups bread flour
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons sugar
1-1/2 teaspoons garlic salt
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

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

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium 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 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

OR

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 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

OR

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: This is a white bread. Press SELECT until the desired bread setting number is displayed.
For 1.0 and 1.5-lb loaves, select setting

➀

, 2.0-lb, select setting ➁and for 2.5-lb., select setting ➂.

Select setting

➃

for rapid bake for all size white breads. The ”Rapid Bake”setting reduces baking time

by 10% to 20%, but may result in a smaller loaf size.

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

25

100% Whole Wheat Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
2 tablespoons skim milk
2 tablespoons margarine or butter, softened
2 tablespoons honey
1 tablespoon molasses
1-1/2 teaspoons salt
4-1/2 cups whole wheat flour
2 tablespoons gluten flour or plain white bread flour
2 teaspoons yeast

Large Loaf (2 pounds)

1-3/4 cups water
2 tablespoons margarine or butter, softened
4-2/3 cups whole wheat flour
1/4 cup packed brown sugar
2 teaspoons salt
3-1/2 teaspoons regular active dry yeast

OR

3-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1-1/4 cups water
2 tablespoons margarine or butter, softened
3 cups whole wheat flour
1/4 cup packed brown sugar
1-1/2 teaspoons salt
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

1 cup water
1 tablespoon margarine or butter, softened
2 1/3 cups whole wheat flour
2 tablespoons packed brown sugar
1 teaspoon salt
1-1/2 teaspoons regular active dry yeast

OR

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: This is a whole wheat flour. Press SELECT until the desired bread setting number
is displayed. Press START. For 1.0 and 1.5-lb loaves, select setting

➄

and for 2.0 and 2.5-lb

select setting

➅

.

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 30-minute rest period before mixing begins.

Whole Wheat Bread Recipes

26

Crunchy Wheat and Honey Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
1/4 cup honey
2 tablespoons margarine or butter, softened
2 cups whole wheat flour
3 cups bread flour
2/3 cup slivered almonds, toasted
1 teaspoons salt
2-1/2 teaspoons regular active dry yeast

OR

2-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-3/4 cups water
1/4 cup honey
2 tablespoons margarine or butter, softened
2-1/2 cups whole wheat flour
2 cups bread flour
2/3 cup slivered almonds, toasted
2 teaspoons salt
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1-1/4 cups water
3 tablespoons honey
2 tablespoons margarine or butter, softened
2 cups whole wheat flour
1-1/2 cups bread flour
1/2 cup slivered almonds, toasted
1-1/2 teaspoons salt
1-1/4 teaspoons regular active dry yeast

OR

1-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup plus 2 tablespoons water
2 tablespoons honey
1 tablespoon margarine or butter, softened
1-1/4 cups whole wheat flour
1 cup bread flour
1/3 cup slivered almonds, toasted
1 teaspoon salt
1-1/4 teaspoons regular active dry yeast

OR

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: This is a whole wheat flour. Press SELECT until the desired bread setting number
is displayed. Press START. For 1.0 and 1.5-lb loaves, select setting

➄

and for 2.0 and 2.5-lb

select setting

➅

.

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 30-minute rest period before mixing begins.

27

Multigrain Bread

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

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups + 2 tablespoons water
3 tablespoons margarine or butter, softened
3 cups bread flour
1-1/2 cups whole wheat flour
3/4 cup 7-grain cereal
3 tablespoons packed brown sugar
1 teaspoons salt
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/4 cups plus 2 tablespoons water
2 tablespoons margarine or butter, softened
2 cups bread flour
1-1/4 cups 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

OR

2-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1 cup plus 2 tablespoons water
2 tablespoons margarine or butter, softened
1-1/3 cups bread flour
1 cup 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

OR

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 bread flour
3/4 cup 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

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

28

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: This is a whole wheat flour. Press SELECT until the desired bread setting number
is displayed. Press START. For 1.0 and 1.5-lb loaves, select setting

➄

and for 2.0 and 2.5-lb

select setting

➅

.

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 30-minute rest period before mixing begins.

Pumpernickel Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
1/4 cup dark molasses
2 tablespoons margarine or butter, softened
3 cups bread flour
1-1/2 cups rye flour
3 tablespoons cocoa
1 tablespoon sugar
1 teaspoons salt
3 teaspoons regular active dry yeast

OR

3 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/2 cups water
1/4 cup dark molasses
4 teaspoons margarine or butter, softened
2-1/2 cups bread flour
1-1/2 cups rye flour
2 tablespoons cocoa
2-1/2 teaspoons salt
3 teaspoons regular active dry yeast

OR

3 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1 cup water
1/4 cup dark molasses
1 tablespoon margarine or butter, softened
2 cups bread flour
1-1/4 cups rye flour
2 tablespoons cocoa
2 teaspoons salt
2-1/2 teaspoons regular active dry yeast

OR

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 bread flour
3/4 cup rye flour
1 tablespoon cocoa
1-1/4 teaspoons salt
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

29

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: This is a whole wheat flour. Press SELECT until the desired bread setting number
is displayed. Press START. For 1.0 and 1.5-lb loaves, select setting

➄

and for 2.0 and 2.5-lb

select setting

➅

.

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 30-minute rest period before mixing begins.

Russian Black Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1-3/4 cups water
1/4 cup dark molasses
2 tablespoons margarine or butter, softened
3 cups bread flour
1-1/2 cups whole wheat flour
1 cup rye flour
2 teaspoons sugar
2 tablespoons instant coffee granules
1-1/2 teaspoons salt
1 teaspoon fennel seed, crushed
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/2 cups water
1/4 cup dark molasses
2 tablespoons margarine or butter, softened
1-1/2 cups bread flour
1-1/3 cups 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

OR

4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1-1/4 cups water
3 tablespoons dark molasses
2 tablespoons margarine or butter, softened
1-1/4 cups bread flour
1 cup 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

OR

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 bread flour
2/3 cup 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

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

30

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: This is a whole wheat flour. Press SELECT until the desired bread setting number
is displayed. Press START. For 1.0 and 1.5-lb loaves, select setting

➄

and for 2.0 and 2.5-lb

select setting

➅

.

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

6. Please note: Wheat has a 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 (2-1/2 pounds)

1-1/2 cups water
2 tablespoons margarine or butter, softened
3 cups bread flour
2 cups whole wheat flour
3 tablespoons packed brown sugar
1 teaspoon salt
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup chopped walnuts or pecans
1/2 cup raisins

Large Loaf (2 pounds)

1-3/4 cups plus 2 tablespoons water
2 tablespoons margarine or butter, softened
4-2/3 cups whole wheat flour
1/4 cup packed brown sugar
2 teaspoons salt
3-1/2 teaspoons regular active dry yeast

OR

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

Medium Loaf (1-1/2 pounds)

1-1/4 cups water
2 tablespoons margarine or butter, softened
3 cups whole wheat flour
3 tablespoons packed brown sugar
1-1/4 teaspoons salt
2 teaspoons regular active dry yeast

OR

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

OR

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

31

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: This is a whole wheat flour. Press SELECT until the desired bread setting number
is displayed. For 1.0 and 1.5-lb loaves, select setting

➄

and for 2.0 and 2.5-lb select setting➅.

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

6. Add mix-ins 20 minutes after starting the cycle.

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

Classic French Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
2 teaspoons margarine or butter, softened
4 cups bread flour
4 teaspoons sugar
1-1/2 teaspoons salt
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/2 cups water
2 teaspoons margarine or butter, softened
4 cups bread flour
4 teaspoons sugar
1-1/2 teaspoons salt
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium Loaf (1-1/2 pounds)

1 cup plus 2 tablespoons water
2 teaspoons margarine or butter, softened
3-1/4 cups bread flour
1 tablespoon sugar
1-1/2 teaspoons salt
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

3/4 cup water
1 teaspoon margarine or butter,

softened
2 cups bread flour
2 teaspoons sugar
1 teaspoon salt
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

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

➆

is displayed, indicating French Bread Cycle.

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

32

Quick Sourdough Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

2/3 cup plain nonfat yogurt
3/4 cup and 2 tablespoons water
2 tablespoons lemon juice
2 tablespoons margarine or butter, softened
4-1/2 cups bread flour
1 tablespoons sugar
1 teaspoon salt
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

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

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium 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 bread flour
1 tablespoon sugar
1-1/2 teaspoons salt
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

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

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

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

➆

is displayed, indicating French Bread Cycle.

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

33

Apple-Spice Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
3 tablespoons margarine or butter, softened
5 cups bread flour
3 tablespoons sugar
2 tablespoons dry milk
1 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup cut-up dried apples (See #6 below)

Large Loaf (2 pounds)

1-1/2 cups water
2 tablespoons margarine or butter, softened
4 cups bread flour
2 tablespoons sugar
2 tablespoons dry milk
2 teaspoons salt
1 tablespoon apple pie spice
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup cut-up dried apples (See #6 below)

Medium Loaf (1-1/2 pounds)

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

OR

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

1/2 cup cut-up dried apples (See #6 below)

Small Loaf (1 pound)

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

OR

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast
Mix-ins:
1/3 cup cut-up dried apples (See #6 below)

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

➇

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 Culinary Center beeps, about 32 minutes after starting.

Sweet Bread Recipes

34

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 66)

Extra Large Loaf (2-1/2 pounds)

1 cup water
1 cup mashed, very ripe bananas (about 2 medium)
2 tablespoons margarine or butter, softened
2 egg whites
4-1/2 cups bread flour
2 tablespoons sugar
2 teaspoons salt
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup chopped macadamia nuts (See #6 below)

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 bread flour
1/4 cup sugar
1-1/2 teaspoons salt
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup chopped macadamia nuts (See #6 below)

Medium 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 white
3-1/4 cups bread flour
3 tablespoons sugar
1-1/4 teaspoons salt
2-3/4 teaspoons regular active dry yeast

OR

2-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast
Mix-ins:

1/2 cup chopped macadamia nuts (See #6 below)

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

OR

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast
Mix-ins:

1/3 cup chopped macadamia nuts (See #6 below)

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

➇

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 Culinary Center beeps, about 32 minutes after starting.

35

Cinnamon-Raisin Bread

For an extra cinnamon kick, drizzle with Cinnamon Glaze
(Page 67)

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
2 tablespoons margarine or butter, softened
4 cups bread flour
1/4 cup sugar
2 teaspoons salt
1-1/4 teaspoons ground cinnamon
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

3/4 cup raisins (See #6 below)

Large Loaf (2 pounds)

1-1/2 cups water
2 tablespoons margarine or butter, softened
4 cups bread flour
1/4 cup sugar
2 teaspoons salt
1-1/4 teaspoons ground cinnamon
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

3/4 cup raisins (See #6 below)

Large Loaf (1-1/2 pounds)

1-1/4 cups water
2 tablespoons margarine or butter, softened
3-1/4 cups bread flour
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
2-1/4 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

3/4 cup raisins (See #6 below)

Small Loaf (1 pound)

3/4 cup plus 2 tablespoons water
1 tablespoon margarine or butter, softened
2 cups bread flour
2 tablespoons sugar
1 teaspoon salt
3/4 teaspoon ground cinnamon
2 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast
Mix-ins:

1/2 cup raisins (See #6 below)

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

➇

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 Culinary Center beeps, about 32 minutes after starting.

36

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

➇

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 Culinary Center beeps, about 32 minutes after starting.

Peach Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
2 tablespoons margarine or butter, softened
5 cups bread flour
3 tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:
2/3 cup cut-up dried peaches (See #6 below)

Large Loaf (2 pounds)

1-1/2 cups water
4 teaspoons margarine or butter, softened
4 cups bread flour
2 tablespoons packed brown sugar
2 teaspoons salt
1/4 teaspoon ground nutmeg
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup cut-up dried peaches (See #6 below)

Medium Loaf (1-1/2 pounds)

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

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast
Mix-ins:

1/2 cup cut-up dried peaches (See #6 below)

Small Loaf (1 pound)

3/4 cup water
2 teaspoons margarine or butter, softened
2 cups bread flour
1 tablespoon packed brown sugar
1 teaspoon salt
1/8 teaspoon ground nutmeg
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast
Mix-ins:

1/3 cup cut-up dried peaches (See #6 below)

37

Cranberry-Wheat Bread

Extra Large Loaf (2-1/2 pounds)

1-1/4 cups water
1/2 cup honey
3 tablespoons margarine or butter, softened
3 cups bread flour
2 cups whole wheat flour
1 teaspoon salt
2 teaspoons ground mace
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup dried cranberries (See #6 below)

Large Loaf (2 pounds)

1-1/2 cups water
3 tablespoons honey
2 tablespoons margarine or butter, softened
2-1/2 cups bread flour
1-1/2 cups whole wheat flour
2 teaspoons salt
1 teaspoon ground mace
3-1/2 teaspoons regular active dry yeast

OR

3-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup dried cranberries (See #6 below)

Medium Loaf (1-1/2 pounds)

1-1/4 cups water
1/3 cup honey
2 tablespoons margarine or butter, softened
2 cups bread flour
1-1/4 cups whole wheat flour
1-1/2 teaspoons salt
1 teaspoon ground mace
2 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast
Mix-ins:

1/2 cup dried cranberries (See #6 below)

Small Loaf (1 pound)

3/4 cup water
2 tablespoons honey
1 tablespoon margarine or butter, softened
1-1/4 cups bread flour
3/4 cup whole wheat flour
1 teaspoon salt
1/4 teaspoon ground mace
2 teaspoons regular active dry yeast

OR

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast
Mix-ins:

1/3 cup dried cranberries (See #6 below)

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

➇

is displayed, indicating the Sweet Bread Cycle.

5. Press START. Bread will be done baking in the time indicated.

6. Add Mix-ins when Culinary Center beeps, about 32 minutes after starting.

38

Fruitcake Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
2 eggs
3 tablespoons margarine or butter, softened
5 cups bread flour
3 tablespoons packed brown sugar
1 teaspoons salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup chopped dried fruit (See #6 below)

Large Loaf (2 pounds)

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

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup chopped dried fruit (See #6 below)

Medium Loaf (1-1/2 pounds)

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

OR

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast
Mix-ins:

1/2 cup chopped dried fruit (See #6 below)

Small Loaf (1 pound)

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

OR

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast
Mix-ins:

1/3 cup chopped dried fruit (See #6 below)

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

➇

is displayed, indicating the Sweet Bread Cycle.

5. Press START. Bread will be done baking in the time indicated.

6. Add Mix-ins when Culinary Center beeps, about 32 minutes after starting.

39

Gingery Bread

This unique bread is delicious drizzled with Citrus Glaze
(Page 67)

Extra Large Loaf (2-1/2 pounds)

1-1/4 cups water
1/3 cup molasses
3 tablespoons margarine or butter, softened
1 teaspoon grated lemon peel
5-1/4 cups bread flour
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

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 bread flour
1-1/2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium 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 bread flour
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1-3/4 teaspoons regular active dry yeast

OR

1-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

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 bread flour
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1-1/4 teaspoons regular active dry yeast

OR

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

➇

is displayed, indicating the Sweet Bread Cycle.

5. Press START. Bread will be done baking in the time indicated.

40

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

➇

is displayed, indicating the Sweet Bread Cycle.

5. Press START. Bread will be done baking in the time indicated.

Old-Fashioned Oatmeal Bread

Extra Large Loaf (2-1/2 pounds)

1-1/2 cups water
1/4 cup molasses
3 tablespoons margarine or butter, softened
4-1/2 cups bread flour
1/2 cup quick-cooking or regular oats
3 tablespoons dry milk
1teaspoons salt
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (2 pounds)

1-1/3 cups water
1/4 cup molasses
2 tablespoons margarine or butter, softened
4 cups 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

OR

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 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

OR

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 bread flour
1/3 cup quick-cooking or regular oats
1 tablespoon dry milk
3/4 teaspoon salt
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

41

Piña Colada Bread

Extra Large Loaf (2-1/2 pounds)

1 cup canned crushed pineapple in juice
1/2 cup water
3 tablespoons rum

*

3 tablespoons margarine or butter, softened
4-1/2 cups bread flour
2/3 cup shredded coconut, toasted
2 tablespoons sugar
1 teaspoons salt
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

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 bread flour
2/3 cup shredded coconut, toasted
2 tablespoons sugar
1-1/2 teaspoons salt
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium 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 bread flour
1/2 cup shredded coconut, toasted
2 tablespoons sugar
1 teaspoon salt
2-3/4 teaspoons regular active dry yeast

OR

2-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

1/2 cup canned crushed pineapple in juice
1/4 cup water
1 tablespoon rum

*

1 tablespoon margarine or butter, softened
2 cups bread flour
1/3 cup shredded coconut, toasted
1 tablespoon sugar
3/4 teaspoon salt
1-3/4 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

*

For extra large loaves, substitute 2 teaspoons of rum extract
and 7 teaspoons water. For large and medium loaves,
substitute 1 teaspoon rum extract and 5 teaspoons of water.
For a 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

➇

is displayed, indicating the Sweet Bread Cycle.

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

42

Pumpkin-Yogurt Bread

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

Extra Large Loaf (2-1/2 pounds)

1/2 cup water
1-1/2 cups canned pumpkin
1/3 cup plain yogurt
2 tablespoons margarine or butter, softened
1-1/2 cups whole wheat flour
3 cups bread flour
1/4 cup packed brown sugar
1 teaspoons salt
2 teaspoons pumpkin pie spice
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

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 whole wheat flour
3 cups 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

OR

3-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Medium 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 whole wheat flour
2 cups 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

OR

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 whole wheat flour
1-1/2 cups bread flour
2 tablespoons packed brown sugar
1 teaspoon salt
3/4 teaspoon pumpkin pie spice
2 teaspoons regular active dry yeast

OR

1-3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Select bread type: Press SELECT until the number

➇

is displayed, indicating the Sweet Bread Cycle.

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

43

Dough Only Recipes

Apple Coffee Cake

Dough:

1-1/4 cup water
2 tablespoons margarine or butter, softened
1-1/2 cups bread flour
1-1/2 cups whole wheat flour
2 tablespoons packed brown sugar
1 teaspoon salt
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Filling:

2 cups chopped apples
1/3 cup packed brown sugar
2 tablespoons bread flour
3 tablespoons raisins
3 tablespoons margarine or butter, softened
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cardamom

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Press SELECT until setting number

➈

is displayed. Press START.

5. Grease cookie sheet. While dough is rising, cook all filling ingredients over medium heat,
stirring constantly, until apples are tender; remove from heat. Let filling cool.

6. Roll dough into 15x9-inch rectangle on lightly floured surface; place on cookie sheet.
Spread apple filling lengthwise over center third of rectangle.

7. Make cuts from filling to edge of dough at 1-inch intervals on each 15-inch side of rectangle
to make strips. Fold strips at an angle over filling, alternating sides. Cover;
let rise in warm place 30 to 35 minutes or until double.

8. Heat oven to 375ºF.

9. Bake 30-35 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 if desired.

44

Brioche

Dough:

1/2 cup water
1/3 cup margarine or butter, softened
4 eggs
4-1/2 cups bread flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated orange or lemon peel
2-1/2 teaspoons regular active dry yeast

OR

2-1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Press SELECT until setting number

➈

is displayed. Press START.

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

6. Grease 24 medium muffin cups (about 2-1/2-inch size) Punch down dough. Divide into 3 parts.
Divide each part into 8 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.

7. Heat oven to 350ºF.

8. Mix 1 tablespoon milk and 1 egg yolk; gently brush over tops of rolls. Sprinkle with sugar crystals.

9. Bake 15 to 20 minutes or until golden brown. Remove from pan. Serve warm.

45

Calzones

Dough: Pesto Filling:

1-1/2 cups water 6 sun-dried tomato halves
2 tablespoon olive or vegetable oil (not oil-packed)
4-1/2 cups bread flour 6 tablespoons pesto
2 teaspoon sugar 1-1/2 cups shredded mozzarella
1 teaspoon salt or provolone cheese (6 ounces)
3 teaspoons regular active dry yeast 4 ounces Canadian-style bacon,

OR cut into thin strips (about 1 cup)

3 teaspoons bread machine yeast or 1 cup sliced mushrooms

quick-acting active dry yeast Freshly ground pepper

1 egg, slightly beaten

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Press SELECT until setting number

➈

is displayed. Press START.

5. Heat oven to 375°F.

6. Grease two cookie sheets. 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.

7. Fold dough over filling; fold edge up and pinch securely to seal. Place on cookie sheets.
Brush with egg.

8. Bake 25 to 30 minutes or until golden brown.

46

Caramel-Pecan Rolls

Dough:

1-1/4 cups water
1 egg
2 tablespoons margarine or butter, softened
5 cups bread flour
1/4 cup sugar
1 teaspoon salt
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Topping:

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

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Press SELECT until setting number

➈

is displayed. Press START.

5. Grease 9x9x2-inch and a 13x9x2 inch rectangular pan. Mix the margarine, brown sugar,
corn syrup and pecan halves. Divide mixture between the two pans and spread evenly.

6. Mix 1/3 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin
on a floured surface into 18x15-inch rectangle. Spread with 3 tablespoons margarine;
sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 18-inch side.
Pinch edge of dough into roll to seal. Cut roll into 24 slices (1- inch). Place in pans.
Cover; let rise in warm place about 1 hour or until double.

7. Heat oven to 375ºF. 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.

47

Cinnamon Rolls

Dough:

1-1/4 cup water
2 tablespoons margarine or butter, softened
1 egg
5 cups bread flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons regular active dry yeast

OR

3 teaspoons bread machine yeast or

quick-acting active dry yeast

Filling:

1/2 cup sugar
1 tablespoon ground cinnamon
3 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

➈

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°F. 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.

48

Dinner Rolls

Dough: Topping:

1-1/2 cups water Margarine or butter, melted
2 tablespoons margarine or butter, softened
1 egg
5-1/4 cups bread flour
1/3 cup sugar
1 teaspoon salt
3 teaspoons regular active dry yeast

OR

3 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Press SELECT until setting number

➈

is displayed. Press START.

5. Grease two cookie sheets. Divide dough into 24 pieces. Shape each piece into ball.

Place 2 inches apart on cookie sheets. Cover; let rise 30 to 40 minutes or until double in bulk.

6. Heat oven to 375ºF.

7. Bake 12 to 15 minutes or until golden brown. Brush tops with margarine if desired.

Ham and Swiss Loaf

Dough: Filling:

1 cup water 3 tablespoons mayonnaise or salad dressing
1 tablespoon vegetable oil 1 tablespoon prepared mustard
3 cups bread flour 12 slices thinly sliced fully cooked
2 teaspoons sugar smoked ham (about 5 ounces)
1 teaspoon salt 3/4 cup shredded Swiss cheese (3 ounces)
2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Press SELECT until setting number ➈is displayed. Press START.

5. Grease cookie sheet. Mix mayonnaise and mustard. Roll dough into 12-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 40-45 minutes or until double.

6. Heat oven to 375ºF.

7. Bake 25-30 minutes or until golden brown. Immediately remove from cookie sheet.

Cut into 1 inch slices. Refrigerate any remaining bread.

49

Holiday Wreath

Mix-ins:

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

Dough:

1/2 cup milk
1/2 cup water
1 egg
4-1/2 cups bread flour
1/3 cup sugar
1 teaspoon salt
1/4 cup (1/2 stick) margarine or butter, softened
3 teaspoons regular active dry yeast

OR

3 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. Remove bread pan; attach kneading blade.

3. Place all dough ingredients in bread pan in order listed.

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

5. Press SELECT until setting number

➈

is displayed. Press START.

6. Add raisins, currants, and remaining Mix-ins 30 minutes after starting the cycle.

7. Grease cookie sheet. Divide dough into 3 equal pieces. Roll each piece into 20-inch rope
on a lightly floured surface. Place ropes close together on lightly greased 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.

8. Heat oven to 350°F. Brush dough with 1 egg, beaten, if desired.

9. Bake 25–30 minutes or until golden brown. Cool on wire rack.
Drizzle with Creamy Vanilla Glaze, if desired.

50

Pizza Dough

1-1/2 cups water
3 tablespoons olive or vegetable oil
4-1/2 cups bread flour
1-1/2 teaspoons sugar
1 teaspoon salt
3 teaspoons regular active dry yeast

OR

3 teaspoons bread machine yeast or quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Press SELECT until setting number

➈

is displayed. Press START.

5. Move oven rack to lowest position. Heat oven to 400ºF.

6. Grease 2 cookie sheets. Divide dough in two pieces. Let rest 10 minutes. With oiled fingers,
pat each half of dough into a 12 x 15-inch rectangle on each cookie sheet.

7. Spread with favorite toppings.

8. Bake each pizza 18 to 20 minutes at 400ºF or until crust in light brown.

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

Bagels

1 cup water
1-1/2 tablespoons honey
2 cups bread flour
1 cup whole wheat flour
1-1/2 teaspoons salt
1-1/2 teaspoons regular active dry yeast

OR

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

➈

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°F. 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.

51

Raised Doughnuts

Dough:

2/3 cup milk
1/2 cup water
1/4 cup (1/2 stick) margarine or butter, softened
1 egg
4 cups bread flour
1/4 cup sugar
1 teaspoon salt
2-1/4 teaspoons regular active dry yeast

OR

2-1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

For frying:

Vegetable oil

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

4. Press SELECT until setting number

➈

is displayed. Press START.

5. Roll dough 3/8-inch thick on lightly floured board. Cut with floured doughnut cutter to make
about 2 dozen doughnuts. Cover; let rise on board 35-45 minutes or until slightly raised.

6. Heat 2 to 3 inches oil in deep fryer or heavy kettle to 375°F. 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.

52

Soft Pretzels

Dough:

1-1/2 cups water
2 tablespoons vegetable oil
5 cups bread flour
1 teaspoon salt
1 tablespoon sugar
2-1/2 teaspoons regular active dry yeast

OR

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. Remove bread pan; attach kneading blade.

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

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

4. Press SELECT until setting number

➈

is displayed. Press START.

5. Cut dough into 18 pieces; cover with towel to prevent drying. Roll each piece into a 15-inch rope.
Twist each rope into pretzel shape. Cover; let rise in warm place 20 to 25 minutes or until
almost double.

6. Heat oven to 375ºF.

7. Generously grease cookie sheet. Dissolve 3 tablespoons salt in 2 quarts boiling water. Lower several
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 sheets.

8. Beat 1 tablespoon water and the egg white together; brush over pretzels. Sprinkle lightly with
coarse salt.

9. Bake 24 to 28 minutes or until light golden brown. Remove from cookie sheets and cool on wire racks
for 15 minutes.

53

Basic Pound Cake

1 cup soft margarine
3 large eggs
2 cups all purpose flour
1 teaspoon baking powder
1-1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 teaspoon salt

DIRECTIONS:

1. Pre-Mix all ingredients in order.

2. Remove bread pan; attach kneading blade.
Spray pan with vegetable oil.

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

4. Press SELECT until setting number

➉

is displayed.

Press START.

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

5. When cake cycle stops, remove cake to cooling rack.

6. Let cool completely before cutting.

Chocolate Pound Cake

1-1/4 cups milk
3/4 cup soft margarine
2 large eggs
2 cups all purpose flour
1/3 cup cocoa powder
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups sugar

DIRECTIONS:

1. Pre-Mix all ingredients in order.

2. Remove bread pan; attach kneading blade.
Spray pan with vegetable oil.

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

4. Press SELECT until setting number

➉

is displayed.

Press START.

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

5. When cake cycle stops, remove cake to cooling rack.

6. Let cool completely before cutting.

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.

54

Cakes

Peanut Butter Cake

2 large eggs
1/2 cup peanut butter creamy style
1 cup sugar
1/2 cup margarine, cut into pieces or softened
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup low fat yogurt
1-1/2 cups all purpose flour

DIRECTIONS:

1. Cream eggs, peanut butter, and sugar.

2. Pre-Mix remaining ingredients in order.

3. Remove bread pan; attach kneading blade.
Spray pan with vegetable oil.

4. Place mixture in bread pan. Insert bread pan,
close lid and plug in.

5. Press SELECT until setting number

➉

is displayed.

Press START.

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

7. When cake cycle stops, remove cake to cooling rack.

8. Let cool completely before cutting.

Peach Cobbler

1 large can of peaches
1/4 teaspoon cinnamon
1 stick butter (melted)
1 box yellow cake mix

DIRECTIONS:

1. Remove bread pan; (do not use paddle)

2. ADD peaches and mix cinnamon into peaches. Pour cake
mix on top and pour melted butter evenly on top.

3. Press SELECT until setting number

11

is displayed.
Set cook time to 50 min. by selecting the timer arrows.
Press START.

Peanut Butter Glaze:

1/4 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 1/2 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.

55

Mocha Chiffon Cake

1-1/3 cup hot water
1 tablespoon instant coffee
2/3 cup oil
4 whole large eggs
1 teaspoon cream of tartar
2 cups all purpose flour
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2/3 cup cocoa unsweetened powder

DIRECTIONS:

1. Mix hot water with instant coffee.

2. Pre-Mix all ingredients in order.

3. Remove bread pan; attach kneading blade.
Spray pan with vegetable oil.

4. Place mixture in bread pan. Insert bread pan,
close lid and plug in.

5. Press SELECT until setting number

➉

is displayed.

Press START.

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

7. When cake cycle stops, remove cake to cooling rack.

8. Let cool completely before cutting.

Carrot Cake

3 large eggs
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup soft margarine
2 cups sugar
2 cups all purpose flour
2 cups grated carrots (about 3 large)
1/4 cup water

DIRECTIONS:

1. Pre-Mix all ingredients in order.

2. Remove bread pan; attach kneading blade.
Spray pan with vegetable oil.

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

4. Press SELECT until setting number

➉

is displayed.

Press START.

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

5. When cake cycle stops, remove cake to cooling rack.

6. 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.

56

Quick Breads

Strawberry Bread

1 can (10 ounce) frozen strawberries, thawed
3/4 cup oil
3 whole large eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1-1/2 cups sugar
2 cups bread flour

DIRECTIONS:

1. Drain strawberries. Reserve 1/4 cup of juice
to put in mixture.

2. Remove bread pan; attach kneading blade.

3. Spray pan with vegetable oil.

4. Pre-mix ingredients in order listed.

5. Add 1/4 cup juice and strawberries to mix last.
(Mix strawberries by hand)

6. Place mixture in pan.

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

8. Press SELECT until setting number

➉

is displayed.

Press START.

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

10. Cook until cycle stops and END is displayed.
Remove to wire rack. Cool completely.

Grape Nut Bread

1-1/4 cups Grape Nut Cereal
2-1/2 cups buttermilk
1/3 cup melted margarine
1-1/2 cups sugar
3 whole large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3-1/2 cups bread flour

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Spray pan with vegetable oil.

3. Pre-mix ingredients in order listed.

4. Place mixture in pan.

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

6. Press SELECT until setting number

➉

is displayed.

Press START.

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

8. Cook until cycle stops and END is displayed.
Remove to wire rack. Cool completely.

57

Blueberry Walnut Bread

1/2 cup soft margarine
1 cup milk
2 whole large eggs
3-1/4 cups bread flour
1-1/4 cups sugar
3 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 cup fresh blueberries
1/2 cup walnuts

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Spray pan with vegetable oil.

3. Pre-mix ingredients in order listed.

4. Place mixture in pan.

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

6. Press SELECT until setting number

➉

is displayed.

Press START.

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

8. Cook until cycle stops and END is displayed.
Remove to wire rack. Cool completely.

Cornbread

1/2 cup oil
2 whole large eggs
1-1/2 teaspoons salt
4-1/2 teaspoons baking powder
2 cups bread flour
2 cups plain corn meal
1/2 cup sugar
1 cup milk
1 cup buttermilk

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Spray pan with vegetable oil.

3. Pre-mix ingredients in order listed.

4. Place mixture in pan.

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

6. Press SELECT until setting number

➉

is displayed.

Press START.

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

8. Cook until cycle stops and END is displayed.
Remove to wire rack. Cool completely.

Nut Bread

1 cup sugar
1 whole large egg
1 cup milk
1/2 cup nuts
2 cups biscuit mix
1 teaspoon cinnamon

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Spray pan with vegetable oil.

3. Pre-mix ingredients in order listed.

4. Place mixture in pan.

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

6. Press SELECT until setting number

➉

is displayed.

Press START.

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

8. Cook until cycle stops and END is displayed.
Remove to wire rack. Cool completely.

Banana Nut Bread

1/2 cup soft margarine
1/4 cup milk
3 large eggs
3-1/2 cups bread flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup very ripe bananas
1/2 cup chopped nuts

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Spray pan with vegetable oil.

3. Pre-mix ingredients in order listed.

4. Place mixture in pan.

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

6. Press SELECT until setting number

➉

is displayed.

Press START.

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

8. Cook until cycle stops and END is displayed.
Remove to wire rack. Cool completely.

58

59

Jams

Blueberry Jam

2 envelopes of Knox Gelatin
1 cup of sugar
2 tablespoons of lemon juice reconstituted
3/4 cup of water
16 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

3 cups fresh strawberries (sliced or diced)

or frozen strawberries may be substituted
1 cup of sugar
3 ounces of powdered pectin or

1 box of powdered pectin (about 50 g)

DIRECTIONS:

1. Layer in order.

2. Place mixture in pan. Put pan in machine.

Press SELECT until the number 11 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
3 ounces of 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 11 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
1/4 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 is displayed,
indicating the Jam Cycle. Press START.

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

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

Grape Jelly

2 cups of grape juice
2 envelopes of 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 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 up in refrigerator up to 4 weeks. Makes 1 pint.

**For variation: ORANGE SPICED JELLY

Use 2 cups of orange juice
1 teaspoon pumpkin pie spice

Steamed Foods

Shrimp Teriyaki

8 ounces fresh shrimp, peeled and deveined
2 tablespoons teriyaki sauce
8 ounces stir-fried vegetables

DIRECTIONS:

1. Rinse shrimp and place in a shallow bowl. Pour teriyaki
sauce over shrimp; cover and marinade for 15 minutes
in refrigerator.

2. Remove bread pan; do not attach kneading blade.
Pour 2 cups water into bread pan. Place steamer rack
in bread pan.

3. Add shrimp to steamer rack.

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

5. Press SELECT until setting number 12 is displayed.
Press timer button until :20 is displayed. Press START.

6. Meanwhile heat stir-fried vegetables. Serve with shrimp.

2 Servings

Ginger Snap Peas and Peppers

8 ounces sugar snap peas
4 ounces red bell pepper strips
1 thin slice ginger root, peeled and cut in thin strips

DIRECTIONS:

1. Remove bread pan; do not attach kneading blade.
Pour 2 cups water into bread pan. Place steamer rack
in bread pan.

2. Add pecans and peppers to steamer rack;
top with ginger root.

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

4. Press SELECT until setting number 12 is displayed.
Press timer button until :20 is displayed. Press START.

5. Salt and pepper to taste or serve with soy sauce.

2 Servings

60

61

Glazed Carrots

2 cups fresh carrots, peeled and cut into 1-inch chunks
1/2 cup chicken broth
1 tablespoon butter or margarine
1 tablespoon honey

DIRECTIONS:

1. Remove bread pan; do not attach kneading blade.
Pour 2 cups water into bread pan. Place steamer rack
in bread pan.

2. Add carrots to steamer rack.

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

4. Press SELECT until setting number 12 is displayed.
Press timer button until :35 is displayed. Press START.

5. Meanwhile combine broth, butter and honey in a
microwave cup. Heat in the microwave at HIGH
for about 1 minute.

6. Pour sauce over carrots to serve.

2 Servings

Spinach Steamed Salmon

2 ounces fresh spinach
1 salmon fillet (about 8 ounces), cut into three pieces
1/2 teaspoon dill weed
Sour cream
Fresh lemon

DIRECTIONS:

1. Remove bread pan; do not attach kneading blade.
Pour 2 cups water into bread pan. Place steamer rack
in bread pan.

2. Add spinach to steamer rack. Arrange salmon pieces
on spinach. Sprinkle with dill weed.

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

4. Press SELECT until setting number 12 is displayed.
Press timer button until :25 is displayed. Press START.

5. Serve with sour cream and lemon. Salt and pepper to taste.

2 Servings

Zesty Cauliflower

12 ounces cauliflower florets.
1 teaspoon country Dijon mustard
2 tablespoons green onion slices
1/4 cup finely shredded Cheddar cheese

DIRECTIONS:

1. Remove bread pan; do not attach kneading blade.
Pour 2 cups water into bread pan. Place steamer rack
in bread pan.

2. Add cauliflower to steamer rack.

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

4. Press SELECT until setting number 12 is displayed.
Press timer button until :30 is displayed. Press START.

5. Meanwhile combine mustard, cheese and green onion.

6. Stir mustard mixture into hot cauliflower.

2 Servings

Almond Asparagus

8 ounces fresh trimmed asparagus, broken in half
2 tablespoons butter or margarine
2 tablespoons chopped almonds
1 tablespoon finely chopped sun-dried tomatoes, softened

DIRECTIONS:

1. Remove bread pan; do not attach kneading blade.
Pour 2 cups water into bread pan. Place steamer rack
in bread pan.

2. Add asparagus to steamer rack.

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

4. Press SELECT until setting number 12 is displayed.
Press timer button until :30 is displayed. Press START.

5. Meanwhile combine butter, almonds and tomatoes in a
microwave cup. Heat in the microwave at HIGH for about
1 minute, or until butter is melted; stir once.

6. Pour sauce over asparagus to serve.

2 Servings

62

Soups

Chicken & Rice Soup

5 cups chicken broth
1 tablespoon cornstarch dissolved in 1 tablespoon water
1 teaspoon poultry seasoning
3 stalks celery, sliced (about 1-1/4 cups)
3 carrots, peeled and sliced (about 1-1/4 cups)
1 medium onion, chopped (about 1/2 cup)
1/2 cup uncooked rice
1 cup frozen peas and carrots, thawed
1 teaspoon lemon juice

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Combine broth, dissolved cornstarch and seasoning;
pour into pan. Add celery, carrots, onion and rice.
Cover pan.

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

4. Press SELECT until setting number 13 is displayed.
Press timer button until :45 is displayed. Press START.

5. Pour into serving dish; stir in peas and carrots and
lemon juice.

2 Quarts

Baked Potato Soup

2 cups chicken broth
1 can (10-3/4 oz.) condensed Cheddar cheese soup
1 cup milk
3 medium baked potatoes (about 1 lb.), cut into 1/2-inch pieces
6 slices bacon, cooked and crumbled
6 tablespoons sour cream
2/3 cup sliced green onions

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Combine broth, soup and milk. Add potatoes. Cover pan.

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

4. Press SELECT until setting number 13 is displayed.
Press START.

5. Garnish individual servings of soup with bacon, sour cream
and green onions.

6. Salt and pepper to taste.

6 Cups

Vegetable Minestrone

2 cans (about 14 oz. each) vegetable broth (about 4 cups)
1 can (14-1/2 oz.) Italian recipe stewed tomatoes, undrained
1 can (15 oz.) butter beans or white beans, drained and rinsed
1 can (14-1/2 oz.) Italian sliced green beans
3 medium carrots, sliced (about 1-1/4 cups)
3 stalks celery, sliced
1/2 cup chopped onion
1/2 cup uncooked small shell pasta
1 cup shredded cabbage
1 teaspoon salt

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Combine broth and tomatoes; pour into bread pan.
Add remaining ingredients in order listed;
press ingredients down so they are covered with liquid.
Add water to cover if necessary. Cover pan.

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

4. Press SELECT until setting number 13 is displayed.
Press timer button until :45 is displayed. Press START.

5. Salt and pepper to taste.

9 Cups

Seafood Gumbo

4 oz. roux
2-1/2 lbs. of peeled and deveined small shrimp
6 oz. crabmeat
1 cup fresh oysters (optional)
8 oz. chicken broth
1/2 cup chopped onion tops
1/4 cup chopped parsley
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 quart water

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Combine ingredients in the order listed. Cover pan.

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

4. Press SELECT until setting number 13 is displayed
and select time of 1:30 on time control. Press START.

10 Cups

Rice

1 cup rice 1-3/4 cups water
1/4 tsp. salt

DIRECTIONS:

1. Remove bread pan. (Do not use paddle)

2. ADD rice, water and salt. Cover pan with lid.

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

4. Press SELECT until setting number 13 is set cook
time to 40 minutes. Press START.

63

Corn Chowder

1 large potato, peeled and diced into 1/2-inch pieces
1 can (12 oz.) evaporated milk
1 can (15 oz.) cream-style corn
1 can (15 oz.) whole kernel corn, undrained
1 cup chicken broth
3/4 cup sliced celery
3/4 cup chopped carrots
1/4 cup chopped parsley
1/2 teaspoon dried thyme leaves

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Combine all ingredients; pour into bread pan. Cover pan.

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

4. Press SELECT until setting number 13 is displayed.
Press timer button until :50 is displayed. Press START.

5. Salt and pepper to taste.

6 Cups

Chili

1 cup water
1 cup beef broth
2 cans (14-1/2 oz. each ) diced chili-style tomatoes, undrained
1 teaspoon salt
1/2 lb. very lean ground beef, crumbled

(brown meat in a skillet)

1 can (15 oz.) red kidney beans, drained and rinsed
1 cup sliced celery
3/4 cup chopped onions

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Combine water, broth, tomatoes and salt; pour into
bread pan. Add ground beef (brown meat in a skillet),
beans, celery and onions. Cover pan.

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

4. Press SELECT until setting number 13 is displayed.
Press timer button until 1:30 is displayed. Press START.

5. Garnish individual servings of soup with bacon,
sour cream and green onions.

6 Cups

Chunky Applesauce

2-1/2 cups apple cider or juice
2 tablespoons cornstarch dissolved in 2 tablespoons water
1/2 cup honey
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2-1/2 lbs. Golden Delicious apples, cored and cut into chunks
1 cup golden raisins
1 teaspoon butter or margarine

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Combine cider, dissolved cornstarch, honey, cinnamon
and ginger; pour into bread pan. Add apples and raisins.
Cover pan

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

4. Press SELECT until setting number 13 is displayed
and set timer to 1:30. Press START.

Slow Cooker Items

Pork and Potatoes Dinner

4 cups chicken broth
2 cans (15 oz. each) cream-style corn
1 cup chopped onion
1 large potato, peeled and thinly sliced (about 8 oz.)
1-1/2 lbs. pork butt roast, cut into 1/2-inch slices
1 teaspoon oregano
1 package (10 oz.) frozen peas, thawed

DIRECTIONS:

1. Remove bread pan.

2. Combine broth, corn and onion; pour into bread pan.
Add remaining ingredients, except peas, in order listed.
Cover pan.

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

4. Press SELECT until setting number 14 is displayed.
Press START.

5. Pour mixture into serving dish; stir in peas.

64

Beef Stroganoff

5 cups beef broth
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 can (12 oz.) evaporated milk
2 tablespoons cornstarch dissolved in 2 tablespoons water
3 cloves garlic, peeled
1 cup sliced fresh mushrooms
1 cup baby carrots
1-1/2 lbs. beef rump roast, cut into chunks
Cooked noodles

DIRECTIONS:

1. Remove bread pan.

2. Combine broth, soup, milk and dissolved cornstarch; pour
into bread pan. Add remaining ingredients, except noodles,
in order listed. Cover pan.

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

4. Press SELECT until setting number 14 is displayed.
Press START.

5. Salt and pepper to taste. Serve over warm cooked noodles.

Sausage and Bean Cassoulet

3 cups beef broth
1-1/2 cups water
1 can (14-1/2 oz. each) diced tomatoes, undrained
1 cup chopped onion
1/2 lbs. cooked kielbasa sausage, cut into 1/4-inch slices
1 can (15 oz.) Great Northern beans, drained and rinsed
1 can (15-1/2 oz.) garbanzo beans, drained and rinsed

DIRECTIONS:

1. Remove bread pan.

2. Combine broth, water, tomatoes, and onion; pour into
bread pan. Add remaining ingredients in order listed.
Cover pan.

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

4. Press SELECT until setting number 14 is displayed.
Press START.

BBQ Beef

3 cups beef broth
1 cup water
1 cup chopped onion
1 cup catsup
2 tablespoons prepared mustard
2 tablespoons dark brown sugar
1-1/2 lbs. beef brisket, cut into 3-inch pieces by 1/4-inch strips

DIRECTIONS:

1. Remove bread pan.

2. Combine broth, onion, catsup, mustard and brown sugar;
pour into bread pan. Add beef pieces, press down so meat
is covered with liquid. Cover pan.

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

4. Press SELECT until setting number 14 is displayed
and set timer to 10:00. Press START.

Southwestern Chicken

3 cups chicken broth
2 cans (10 oz. each) diced tomatoes and green chilies,
undrained
1 can (14-1/2 oz.) diced tomatoes, undrained
2 cups red and green bell pepper strips
1 cup onion slices
1 lb. frozen boneless, skinless chicken breast pieces
2 cups tortilla chips

DIRECTIONS:

1. Remove bread pan.

2. Combine broth, tomatoes with chilies and tomatoes;
pour into bread pan. Add remaining ingredients,
except tortilla chips, in order listed. Cover pan

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

4. Press SELECT until setting number 14 is displayed.
Press START.

5. Serve with tortilla chips.

65

Sauces

Herbed White Sauce

2 cups milk
1/2 cup chicken broth
1/4 cup cornstarch dissolved in 1/4 cup water
4 tablespoons butter or margarine, cut into pieces
1 teaspoon Italian seasonings
1/2 teaspoon salt

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Combine all ingredients; pour into pan. Cover pan.

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

4. Press SELECT until setting number 11 is displayed.
Press timing button to read 30 minutes. Press START.

3 Cups

Chocolate Fudge Sauce

6 ounces (6 squares) unsweetened chocolate
6 tablespoons butter or margarine, cut into pieces
1-1/3 cups evaporated milk
1 3/4 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Combine chocolate, butter and milk in blender container;
blend until chocolate is chopped. Stir in sugar and salt;
pour into bread pan. Cover pan.

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

4. Press SELECT until setting number 11 is displayed.
Press timing button to read 30 minutes. Press START.

5. Stir in vanilla.

2 Cups

Strawberry Sauce

1 carton (10 oz.) frozen strawberries in syrup, thawed
2/3 cup water
1/2 cup sugar
2 tablespoons cornstarch dissolved in 2 tablespoons water
3 cups fresh ripe strawberries, stemmed and sliced

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Combine strawberries in syrup, water, sugar and dissolved
cornstarch; pour into pan. Add fresh strawberries.
Cover pan.

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

4. Press SELECT until setting number 11 is displayed.
Press timing button to read 35 minutes. Press START.

1 Quart

Custards

Butterscotch Custard

4 eggs, beaten
2-1/2 cups milk
2 tablespoons cornstarch dissolved in 2 tablespoons water
1 cup dark brown sugar
3 tablespoons butter or margarine, cut into pieces
1/4 teaspoon salt

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Combine eggs, milk, dissolved cornstarch, brown sugar,
butter and salt; pour into bread pan. Cover pan.

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

4. Press SELECT until setting number 11 is displayed.
Press timing button to read 20 minutes. Press START.

5. Chill before serving.

5 Cups

66

Pumpkin Custard

3 eggs, beaten
1 can (15 oz.) cooked pumpkin
3/4 cup light brown sugar
1 teaspoon pumpkin pie spice
1 can (12 ounces) evaporated milk
1 cup sour cream

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Combine eggs, pumpkin, brown sugar, spice, and milk;
pour into bread pan. Cover pan.

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

4. Press SELECT until setting number 11 is displayed.
Press timing button to read 35 minutes. Press START.

5. Pour mixture into a large bowl. Whisk in sour cream until
mixture is smooth. Chill. Serve with whipped cream.

6 Cups

Tapioca Pudding

5 cups milk
2 eggs, beaten
3/4 cup sugar
6 tablespoons quick-cooking tapioca
1-1/2 teaspoons vanilla extract

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Combine milk, eggs, sugar and tapioca; pour into
bread pan. Cover pan.

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

4. Press SELECT until setting number 11 is displayed.
Press timing button to read 30 minutes. Press START.

5. Pour mixture into a large bowl. Whisk in vanilla extract.
Chill before serving.

1-1/2 Quarts

Spread and
Glaze Recipes

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

67

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

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 repeatedly

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 flower

✦

Power outage

✦✦ ✦✦

Oven cavity too hot/

Must wait to cool

✦

68

Questions? Please call us toll-free at

1-800-526-2832

*See Page 70 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

69

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 1/2 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.

70

Care and Cleaning Instructions

Cleaning the Oster®Culinary Center

Before cleaning the Oster®Culinary Center, 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 Culinary Center.

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®Culinary Center

Non-stick Pan and Blade

1. Keep your Culinary Center 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 Culinary Center with the lid closed.

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

71

Baking at High Altitudes

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.

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.

72

Index of Recipes

White Breads

PAGE

Traditional . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Potato. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Garlic-Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Caraway-Rye. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Parmesan-Pepper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Cheddar-Chive . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Roasted Red Pepper-Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . 21

Bacon-Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Pepperoni-Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

South-of-the-Border. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Triple Cheese and Garlic. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Whole Wheat Breads

100% Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Crunchy Wheat and Honey. . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Multigrain. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Pumpernickel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Russian Black . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Whole Wheat-Raisin-Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

French Breads

Classic French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Quick Sourdough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Sweet Breads

Apple-Spice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Banana-Macadamia Nut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Cinnamon-Raisin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Peach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Cranberry-Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Fruitcake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Gingery. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Old-fashioned Oatmeal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Piña Colada. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Pumpkin-Yogurt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Dough Only

Apple Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Calzones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Caramel-Pecan Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Cinnamon Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Ham and Swiss Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Holiday Wreath . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Bagels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Raised Doughnuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Soft Pretzels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Cakes

Basic Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Chocolate Pound Cake with Chocolate Glaze . . . . . . . . . . . . 54

Peanut Butter Cake with Peanut Butter Glaze. . . . . . . . . . . . 55

Peach Cobbler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Mocha Chiffon Cake with Cocoa Mocha Icing . . . . . . . . . . . . 56

Carrot Cake with Cream Cheese Icing . . . . . . . . . . . . . . . . . . 56

Quick Breads

PAGE

Strawberry Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Grape Nut Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Blueberry Walnut Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Cornbread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Banana Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Jams

Blueberry Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Pineapple Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Strawberry Jam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Peach Conserve. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Apple Butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Grape Jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Steamed Foods

Shrimp Teriyaki. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Ginger Snap Peas and Peppers. . . . . . . . . . . . . . . . . . . . . . . . 60

Glazed Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Spinach Steamed Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Zesty Cauliflower . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Almond Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Soups

Chicken & Rice Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Baked Potato Soup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Vegetable Minestrone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Seafood Gumbo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Corn Chowder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Chunky Applesauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Slow Cooker Items

Pork and Potatoes Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Beef Stroganoff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Sausage and Beans Cassoulet. . . . . . . . . . . . . . . . . . . . . . . . . 64

BBQ Beef. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Southwestern Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Sauces

Herbed White Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Chocolate Fudge Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Strawberry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Custards

Butterscotch Custard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Pumpkin Custard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Tapioca Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Spreads and Glazes

Garlic Butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Herb-Cheese Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Italian Herb Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Choco-Banana Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Ham and Swiss Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Herb-Cream Cheese Spread . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Honey-Walnut Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Ripe Olive Spread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Fruited Cream Cheese Spread . . . . . . . . . . . . . . . . . . . . . . . . 67

Whipped Honey-Orange Spread . . . . . . . . . . . . . . . . . . . . . . 67

Browned Butter Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Cinnamon Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Citrus Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Creamy Vanilla Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

ONE YEAR LIMITED WARRANTY

Sunbeam Products Inc. warrants that, for a period of one year from the date of purchase, this product shall be free of
mechanical and electrical defects in material and workmanship. Our obligation is limited to repair or replacement,
at manufacturer's option, of this product during the warranty period, provided that the product(s) purchased in the
United States are sent postage prepaid directly to:

SUNBEAM APPLIANCE SERVICE STATION

117 Central Industrial Row

Purvis, MS 39475

Answers to questions regarding this warranty or your nearest U.S.A. authorized service location may be obtained by calling
toll-free 1-800-526-2832 or by writing to Sunbeam - Consumer Affairs at P.O. Box 948389, Maitland, Florida 3794-8389.

For products purchased in Canada please call to:

SUNBEAM APPLIANCE SERVICE STATION (KND)

Please call 1-800-667-8623 or email us at

[e-mail]

Answers to questions regarding this warranty or your nearest Canadian authorized service location may be obtained
by dialing toll free in Canada 1-800-667-8623.

For warranty information or an authorized service location outside the United States and Canada please see the warranty
service card inserted in the product packaging.

DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE;

DOING SO 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 an authorized service center. Product repair or replacement as provided under
this warranty is your exclusive remedy. Sunbeam products Inc. 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 particular product is limited in
duration to the duration of the above warranty. Some states and provinces do not allow the exclusion and limitation of
incidental or consequential damages, or allow limitation on how long an implied warranty lasts, so the above limitations
or exclusions may not apply to you. This warranty gives you specific legal rights, and you may also have other rights
which vary state to state or province to province.

©1998 Sunbeam Products, Inc. and its affiliated companies, all rights reserved.

Sunbeam

®

and Oster®are registered trademarks of Sunbeam Products, Inc. or its affiliated companies.

Distributed by: Sunbeam Products, Inc., Delray Beach, FL 33445.

Gold Medal

®

is a registered trademark of General Mills, Inc.

Better for Bread™ is a trademark of General Mills, Inc.

Printed in China

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