Oster deluxe bread and dough maker User Manual

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

1,2,3 instructions!

Congratu

!

Fresh, warm homemade bread is just a few,

easy steps away with your new Oster

®

Deluxe Bread and

Dough Maker.

We've done everything we can to make bread-baking a breeze:
We've streamlined the instructions; designed a simple, easy-to­read control panel; and developed a host of great recipes.

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

1-800-526-2832.

lations

Table

of

Contents

Before You

Your

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

Getting to Know Your

Recipes and Tips

Special Concerns

First

Start..

Safety Guidelines

Loaf!

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

Basic

The Process,

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

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

Step by Step Directions..

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

Special Tips..

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

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

French

Sweet Breads

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

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

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

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

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

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

Bread

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

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

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

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

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

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

Troubleshooting Tips..

Cleaning
Baking at High Altitudes..

and Care

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

Guidelines..

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

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

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

17
18

20

.22
.23

,29
.32

.33
.38

.48

.5

.8

.9

.I0

12

.I5

.50

.51
.54

.55

Index of Recipes

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

.56

Before You Start

We’ve designed the

Dough Maker to be

Oster Deluxe Bread and

easy to use. But, like any

kitchen appliance, it requires proper use and

Using Your Bread Maker Safely

Before Use

1. Read all instructions.

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

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

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

While in Use

1. The temperature is very hot during operation. Be

careful to keep your hands and face away from the

unit.

2. Do not open the lid or remove the bread pan during
operation except as indicated by the fruit/nut beep.

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

pan.

3.

Do not place anything on the Bread Maker lid. Do

cover vents.

Where to Use

1.

Use

only on a stable, heat-resistant surface.

2.

Do not use the Bread Maker where it will be

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

3.

Keep the Bread Maker out of the reach of

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

may stop.

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

discolored.

After Use

1.

Use

oven

mitts or a pot holder when taking out

the bread pan after baking.

2. Make sure to disconnect the power by unplugging
the unit. Allow the Bread Maker to cool down

before storing.

3. Read instructions before cleaning. Do not

immerse the unit in water. This will cause electric

shock and/or damage to the unit.

not

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 Bread Maker.

2.

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

3.

When unit is not in use and before cleaning, unplug the Bread Maker from wall outlet.

4.

To protect against risk of electrical shock, do not immerse the appliance or

5.

Close supervision is always necessary when this or any appliance is used by or near children.

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,
electrical or mechanical adjustment.

8.

Avoid contact with moving parts.

9.

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

10.

Do not use outdoors or for commercial purposes.

11.

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

covered surface.

12.

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

plugs

in water or other liquids.

repair

or

13.

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

Save These Instructions

14.

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

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

15.

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

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

16.

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

This unit is intended for household use only.

6

Bread Mix Instructions

1

. Remove the bread pan from the Bread Maker. Add

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

1

cup of

into pan. Dig a small hole in the
packet.

2

. Insert the pan firmly into the bottom of the machine, applying

pressure to each corner of the pan to make sure it is snapped

tightly into the retaining brackets. If you are unsure, apply

pressure once more to each corner of the pan.

3

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

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

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

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

breadmix

and add the yeast

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

8

A Symphony

of Ingredients

Like the instruments in an orchestra, the

ingredients in basic bread are very simple:

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

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

yeast. And, like each musical instrument, each

ingredient performs a specific job, and each

lends a special flavor to the final masterpiece.

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

ingredients in exactly the right proportions to

ensure you get the most delicious results!

9

yeast
Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not

When moistened by a liquid, fed by sugar, and carefully warmed, yeast produces gases which
power the dough to rise. If the temperature is too cold, the yeast will not be activated; if it’s

too warm, it will die. The Oster Deluxe Bread and Dough Maker takes care of this worry for
you by maintaining just the right temperature in the baking chamber at all times,

use either “active dry yeast”,
machine yeasts” in your Oster Deluxe Bread and Dough Maker.

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

In order for the bread to rise, the flour has to have a high protein content. You should
always use a “bread flour” (for white bread recipes) in your bread maker to get the
results. Do not use all-purpose, cake flour or self-rising flour.

Unlike white bread flour, whole wheat flour contains bran and wheat germ which inhibit
rising. Wheat breads therefore tend to be heavier in texture and smaller in size. A lighter
larger loaf can be achieved by combining whole wheat flour with white bread flour for

wheat bread recipes.

Liquids

When liquids are mixed with the proteins in flour, gluten is formed. Gluten is necessary for

rising. Many recipes use dry milk, but other liquids, such as fruit juice, beer, and water work

too. It’s a delicate balance: A recipe with too much liquid may cause the bread to fall during

baking while a recipe with too little liquid will not rise.

Basic Ingredients

”

quick acting”,

“rapid rise yeast” or one of the new “Bread

corn

syrups. honey, fruits or

rise.

YOU can

best

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

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

10

Important Measuring Tips

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

Because each ingredient plays such a specific role, it is especially
important to measure the ingredients exactly to get the best results.

For

dry

ingredients, use a standard measuring spoon or measuring cup --

not a tableware spoon or coffee cup -- and level off. For flour, simply spoo

the flour into a measuring cup and level off with a flat kitchen utensil.

For

liquids,

indicated. Check your cup measurement by placing the measuring cup on a

flat surface.

For

solid fats,

indicated and level off with a kitchen utensil.

Last Things Last!

You’ll see this tip in several places in this book, but it bears repeating:

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

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

fill a standard measuring spoon or measuring cup to the level

fill a standard measuring spoon or measuring cup to the level

Always

Before adding the yeas

put th

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

Adding Fruits and Nuts

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

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

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

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

The Process Simplified

Mixing, Kneading, Rising,

Baking..

the Oster Deluxe Bread and Dough

Maker automatically does all the

steps for you.

.here’s

a glimpse of how

12

Mixing and Kneading

In standard bread baking, the baker mixes the ingredients

,

first by stirring, then by kneading the dough by hand. The
Oster Deluxe Bread and Dough Maker mixes and kneads the

I

dough automatically for you.

Rising

When making bread by hand, the dough is placed in a warm

place to rise after mixing so that the yeast can ferment and
produce gas. After mixing the dough, the Oster Deluxe Bread
and Dough Maker maintains the optimum temperature for

rising during this part of the process.
If you are using the Dough Only cycle, the Oster Deluxe Bread

and Dough Maker will stop at the end of the first rising. You
will hear a series of 5 beeps to let you know it’s done. The
dough can now be removed and shaped

-

other creations

and placed in your own oven for baking.

-

for bagels, pizza or

Punch Down

Once the dough has risen, the baker will typically “punch

13

down” the dough. This process helps to break apart large,

unwanted pockets of air and gas that have developed

through rising, giving the bread a more even and appetizing
texture. This Oster Deluxe Bread and Dough Maker handles
this process automatically for you by turning on the kneading

blade for just the right amount of time.

Second Rise

14

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

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

your selection.

Bake

The Oster Deluxe Bread and Dough Maker automatically

regulates baking time and temperature for perfect results every

time!

In standard baking, the baker removes the bread from the pan
immediately to keep the crust from turning soggy. We
recommend that you do the same with the Oster Deluxe Bread

and Dough Maker, too.

Getting to Know

Your Deluxe Bread

and Dough Maker

The best way to get there is to use

this map.. Soon you’ll know the
electronic bread-baking territory

the way

kitchen. In the meantime, here are

some easy-to-follow directions to

get you started.

you

know your own

1

5

The Control Panel

The LCD Display

The yellow light

indicates that the indicates that the

Use the arrow

button to

the blinking

light on the LCD
display to your
selection.

Use the SELECT,
button to lock
in your choice.

The START

button tells the
bread maker to
begin operation.

move

The green light The red light

machine is on. the bread is

\

-

indicates that

/

done.

The HOUR
/and
/buttons allow

you to set the

timer for the

delay

function.

The STOP

button tells

the bread

maker to stop

everything.

MIN

The bread row
allows

YOU

select Your bread completion time by
type. \

to the overall

Rapid bake reduces

about 20%. \

.,,

.lGHT

MEDIUM DARK

LARGE SMALL
KNEAD RISE

!AKE

These indicators tell

you what stage of the
process the
breadmaker is in.

This row lets you
choose either a small (’

pound) or a

oound) loaf.

I

The baking
row

allows
you to select
crust color or

the dough

only

function.

The timer indicates the

number of hours and
minutes that the bread
will be done baking.

I

DOU6H RAPID

COOL

large

(1.5

(

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

White

/

Wheat

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

i

i

sweet

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

DoughOnly

:

0

i-:

/

i

i

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

j-i-

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~

:

/ 0

-

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

.I7

SELECTIONS AVAILABLE

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-

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-

-

Step-by-Step Directions

Peel off the plastic film

1.

from the control panel and

remove

the static label from

the front of the machine.

Next remove the bread pan

2

from the Bread Maker. Make

’

sure the kneading blade is
placed securely in the bottom
of the pan.

Measure all ingredients into

3.

the bread pan in the order

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

es,pecia!ly

yzeylusl”g

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

then insert the pan firmly

into the bottom of the
machine, appl
each corner
make sure it is snapped

tightly into the retaining

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

Close the lid and plug in the

5.

breadmaker. The LCD display

will flash and then go blank,

indicating that your unit is
ready for operation.

CHOOSE YOUR BREAD TYPE.

6.

Use the arrow button to
move

the blinking light to

the type of bread you want.

Press the select button to lock
in your choice. Hint: If your
recipe is a
bread that uses the white
cycle:

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

button. This is a built-in

default.

Iiquids.

important when

the delay bake

ying pressure to

of

the pan to

l-l/2

pound loaf of

cover

This

SELECl

7.

8.

9.

YOUR CRUST COLOR.
Use the arrow button to
move

the blinking light to

your choice of crust color.

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

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

blinkinq.

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

function shortens the overall

completion

percent.
rapid cycle are generally
smaller because of a shorter

~%;$2gE$:t””

otherwise press the
to skip to the next step.

SELECT YOUR LOAF SIZE. Use
the arrow button to

the blinking light to your

choice of loaf size and then
press select to lock in
choice. Your bread Wil
ready in the number of hours
and minutes indicated on the
timer, unless you want to use
the delay bake cycle.

IF YOU WANT TO USE THE
DELAY FUNCTION.
This function lets
the completion oY
until a later time. If you want
your bread done 10 hours
from now - in time for

dinner, let’s say

-you need to tell the Bread

Maker to delay the onset of
operation. Do this b
the HOUR and MINI!“ttonr

time by about 20

Breads baked on the

arrow

ou delay

your bread

move

your

I be

using

key

II.

12.

13.

to change the timer setting.

(Note that the maximum

delay is 13 hours; the

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

your bread to be done, press

start and your Bread Maker

will go to work. The yellow

delay button will be on

indicating that the machine

has properly received your

instructions.
We recommend that you do

not use the delay function on

sweet breads, as these recipes

contain perishable

ingredients that may spoil.
TO ADD FRUITS OR NUTS

(MIX-INS). The Bread Maker

will beep five minutes after

the first rise. Carefully open

the lid of the Bread Maker

and add any fruit or nuts that

;I$

recipe requires. Close the

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

indicate

best taken out of the panbest taken out of the pan

immediately. Remove the panimmediately. Remove the pan

using potholders, and slideusing potholders, and slide

the bread of the pan.

the bread out of the

best to let your breadbest to let your bre

minutes before slicing. Enjoy!minutes before slicing. Enjoy!

The unit needs to cool for at

least one half hour before

using it a ain. The display

panel

the unit is ready to

your bread maker to cool

before cleaning and storing.

(See

0:OO.

The bread isindicate

0:OO.

The bread is

,P read “Hot” until

WII

page 53)

.

use.

It's

cool

Allow

18

Important Measuring Tips

Because each ingredient plays such a specific role, it is especially
important to measure the ingredients exactly to get the best results.

For dry ingredients, use a standard measuring spoon or measuring cup -­not a tableware spoon or coffee cup -- and level off. For flour, simply

the flour into a measuring cup and level off with a flat kitchen utensil.

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

flat surface.

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

Last Things Last!

You’ll see this tip in several places in this book, but it bears repeating:

liquids in first, the dry ingredients in next, and the yeast last. Before adding the
dig a shallow hole in the dry ingredients and place the yeast in the hole so that there’s
absolutely no contact between the liquids and the yeast. You don’t want the yeast to
activated too soon in the process. This is especially important when you’re using the
bake option.

Always put

spoon

the

yeast

be

Delay

Adding Fruits and Nuts

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

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

Breadmaking

Cycle Times

Whnl
urn

Mix
Rest

Knead
Rise 1
Punch Down
Rise 2
Bake
Total

Mix 15min 15min 15min 15min

Rest

Knead

Rise 1

Punch

Down 50
Rise 2
Bake

Total

15min
5 min

10 min
80 min
33

SK

60 min
35 min

3:25 hr

hm
urn

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

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

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

set

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

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

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

I5 min

5 min

10 min

80 min

33

SK

60 min

40 min

3:30

Rndl
wmn

50

set

15min

5 min
IO min
80 min
33

set

60 min
50 min

ht

3:40 hr

Fm
oh-4

50

set

wm
1l¶1
urn

15min
5 min
10 min
40 min
25

SK

55 min
35 min

2:40 hr

sml
lkm

25

SK

killl
nsw

Mdhl

I5 min

5 min

IO min
40 min
25

SK

55 min

40 min

2:45 hr

hnsl
Mm

15min 15 min

25

SK

wm
1l!11
OWL:

15min

5 min

IO min

40 min

25

SK

55 min
50 min

2:55 hr

ml

h-4

25

SK

15min

5 min

10 min

95 min

42

set

70 min

40 min

3:55 hr

20

Gourmet Baker

Last Things Last

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

in first, the dry ingredients in next, and the yeast last (fruits and nuts are added later, after
machine has completed the first knead). Dig a shallow hole in the dry ingredients and
the yeast in the hole so that there’s absolutely no contact between the liquids and the yeast
This is especially important when you’re using the Delay bake option. You don’t want the yeas
to be activated too soon in the process!

Placement Counts!

Place dried fruits, vegetables, and dried spices away from the liquid ingredients in the

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
function.

the

place

bread

bake

Just Wait Fifteen

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

Deep Freeze

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

22

White Bread Recipes

Traditional White Bread

Large Loaf (1

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

softened

3 cups Gold Medal Better for

flour

2 tablespoons sugar

1 tablespoon dry milk

1

112

teaspoons salt

1 3/4 teaspoons regular active dry yeast

OR

1

314

teaspoons bread machine yeast or

quick-acting active dry yeast

l/2

pounds)

BreadTM

Small Loaf (1 pound)

314

cup plus 2 tablespoons water

2 teaspoons margarine or butter,

softened

2 cups Gold Medal Better for

flour
1 tablespoon sugar
2 teaspoons dry milk
1 teaspoon salt

1

l/4

teaspoons regular active dry yeast

OR

1 114 teaspoons bread machine yeast or

quick-acting active dry yeast

Potato Bread

Large Loaf (1 112 pounds)

1

II4

cups water

2 tablespoons margarine or butter,

softened

3 114

cup,s

BreadTM

l/2

cup mashed potato mix (dry)
1 tablespoon sugar
1 112 teaspoons salt

1

314

OR

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

l.Remove bread pan; attach kneading blade,

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

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

4.Select bread type: Press
5Select crust color: Press

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

desired.

7,Select loaf size: Press

8.lf

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

9,Press

Gold Medal Better for

flour

teaspoons regular active dry yeast

“p”

until WHITE is blinking. Press SELECT.

“p”

until desired color is blinking. Press SELECT.

“b”

until LARGE or SMALL is blinking. Press SELECT.

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

Small Loaf (1 pound)

3/4 cup water

1 tablespoon margarine or butter,

softened

2 cups Gold Medal Better for

BreadTM

113

cup mashed potato mix (dry)

2 teaspoons sugar

1 teaspoon salt

1

314

OR

1

314

quick-acting active dry yeast

flour

teaspoons regular active dry yeast

teaspoons bread machine yeast or

BreadTM

“b”

if rapid cycle is not

Garlic-Herb Bread

Large Loaf (1

1 114

cups

1 tablespoon margarine or butter,

softened
2 cloves garlic, crushed
3

114

cups Gold Medal Better for

Bread-+ flour

2 tablespoons sugar
1

112

teaspoons salt

l/2

teaspoon dried rosemary leaves

l/4

teaspoon dried thyme leaves

l/4

teaspoon dried basil leaves

1

3/4 teaspoons regular active dry yeast

OR

1

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

water

l/2

pounds)

Caraway-Rye Bread

Large Loaf (1

1 114 cups water
1 tablespoon margarine or butter,

softened
2

l/2

cups Gold Medal Better for

BreadTM
3/4 cup rye flour

2 tablespoons dry milk
2 tablespoons sugar

1

l/2

112 teaspoon caraway seed
1

3/4 teaspoons regular active dry yeast

OR

1

3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

flour

teaspoons salt

l/2

pounds)

Small Loaf (1 pound)

3/4 cup water

2 teaspoons margarine or butter,

softened
1 clove garlic, crushed
2 cups Gold Medal Better for

flour
1 tablespoon sugar
1 teaspoon salt
114 teaspoon dried rosemary leaves

118

teaspoon dried thyme leaves

118

teaspoon dried basil leaves

1

3/4 teaspoons regular active dry yeast

OR

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

BreadTM

Small Loaf (1 pound)

314

cup plus 1 tablespoon water

2 teaspoons margarine or butter,

softened

1 112 cups Gold Medal Better for

BreadTM

l/2

cup rye flour
1 tablespoon dry milk
1

tablesDoon

1 tearpdon salt

l/8

teaspoon caraway reed

1

314

OR

1

112

quick-acting active dry yeast

flour

suoar

-

teaspoons regular active dry yeast

teaspoons bread machine yeast or

DIRECTIONS:

l.Remove bread pan; attach kneading blade.

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

3.lnsert bread pan, close lid and plug in.
“*”

4Select bread type: Press

5Select crust color: Press

6.lf

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

7.Select loaf size: Press

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

9.Press

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

until WHITE is blinking. Press SELECT.

“*”

until desired color is blinking. Press SELECT.

“a”

until LARGE or SMALL is blinking. Press SELECT.

24

Onion Bread

Do not use the delay bake option for

this recipe.

Large Loaf (1

1 cup plus 2 tablespoons water

l/2

cup chopped onion

1 tablespoon margarine or butter,

softened

3

114

cups Gold Medal Better for

BreadTM

2

tablespoons
1 tablespoon dry milk
1 l/2

teaspoons salt

1 3/4

teaspoons regular active dry yeast

OR

1 3/4

teaspoons bread machine yeast or

quick-acting active dry yeast

l/2

pounds)

flour

sugar

Small Loaf (1 pound)

213

cup water

l/3

cup chopped onion

T

L

teaspoons margarine or butter.

softened

2

cups Gold Medal Better for

BreadTM

1 tablespoon sugar

2 teaspoons dry milk

1 teaspoon salt

314

OR

l/2

quick-acting active dry yeast

flour

teaspoons regular active dry yeast
teaspoons bread machine yeast or

Parmesan-Pepper Bread fool-

Do not use the delay bake option for

this recipe.

Large Loaf (1

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

l/4

cups Gold Medal Better for

3

BreadTM

l/2

cup grated Parmesan cheese
1 tablespoon sugar

1

teaspoon salt

314

teaspoon freshly ground black or

green peppercorns

3/4 teaspoons regular active dry yeast

1

OR

1

314

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

l.Remove

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

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

4.Select bread type: Press

5.5elect crust color: Press

6.lf

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

7,Select loaf size: Press

8.Press

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

l/2

pounds)

flour

bread pan; attach kneading blade.

“a”

until WHITE is blinking. Press SELECT.

“*”

until desired color is blinking. Press SELECT.

“=”

until LARGE or SMALL is blinking. Press SELECT.

proof

eci,m

CT

Small Loaf (1 pound)

314

cup water

2 teaspoons olive or vegetable oil

cups

2

2 teaspoons sugar

314

Gold Medal Better for

BreadTM

l/3

cup grated Parmesan cheese
teaspoon salt

l/2

teaspoon freshly ground black or

green peppercorns

l/2

1

OR

1

l/2

flour

teaspoons regular active dry yeart

teaspoons bread machine yeast or

Cheddar-Chive Bread

Do not use the delay bake option for this recipe

Large Loaf

1

t/4

cups water

3

114

cups Gold Medal Better for

BreadTM

1

114

cups shredded Cheddar cheese

(5 ounces)

l/4

cup chopped fresh or 2 tablespoons

freeze-dried chives
2 tablespoons sugar

3/4 teaspoon salt

flour

(1

l/2

pounds)

2 cups Gold Medal Better for

flour

l/2

cup shredded Cheddar cheese

(2 ounces)

2 tablespoons chopped fresh or

1 tablespoon freeze-dried chives
1 tablespoon sugar

l/2

teaspoon salt

BreadTM

1

II4

teaspoons regular active dry yeast

OR

1

teaspoons bread machine yeast or

quick-acting active dry yeast

1 teaspoon regular active dry yeast

OR

1 teaspoon bread machine yeast or

quick-acting active dry yeast

Roasted Red Pepper-Cheese
Bread

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

Large Loaf (1

3/4

l/3

cup chopped roasted red bell peppers

1 tablespoon margarine or butter,

softened
2 cloves garlic, crushed
3

l/4 cups

BreadTM

114

2 tablespoons sugar

1

l/4 teaSPOOnS

1

l/2

2 teaspoons regular active dry yeast

OR

2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

l.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press
5Select crust color: Press

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

7.Select loaf size: Press

&Press

thesu’permarket.

l/2

pounds)

cup

water

Gold Medal Better for

cup grated Parmesan cheese

flour

salt

teaspoons dried basil leaves

“a”
“*”

“*”

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

iars

near the

Small Loaf (1 pound)

l/2

cup water

I/4

cup chopped roasted red bell peppers

2 teaspoons margarine or butter,

softened

1 clove garlic, crushed

2 cups Gold Medal Better for

flour

3 tablespoons grated Parmesan cheese

1 tablespoon sugar

1

teaspoon salt

1 teaspoon dried basil leaves

1

314

teaspoons regular active dry yeast

OR

1

112

teaspoons bread machine yeast or

quick-acting active dry yeast

until WHITE is blinking. Press SELECT.

until desired color is blinking. Press SELECT.

until LARGE or SMALL is blinking. Press SELECT.

BreadTM

26

Bacon-Beer Bread

Do not use the delay bake option for this recipe.

&,s,; ~~~~~

l/2 cub

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

3

1 tablespoon sugar

314

1

1

Mix-ins:

l/3

water

softened

II4

cups Gold

BreadTM

teaspoon salt

3/4 teaspoons regular active dry yeast

OR

l/4

quick-acting active dry yeast

cup crumbled cooked bacon

flour

teaspoons bread machine yeast or

112

Medala

pounds)

Better for

Pepperoni-Cheese Bread

Do not use the delay bake option for this
recipe.

Large Loaf (1

1

l/4

cups water

l/4

cups Gold Medal Better for

3

BreadTM

113 cup mozzarella cheese

2 tablespoons sugar

112

teaspoons garlic salt

1

1 112

teaspoons dried oregano leaves

l/2

teaspoons regular active dry yeast

1

OR

1 112

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

2/3 cup sliced pepperoni

flour

112

pounds)

Small Loaf (1 pound)

114 cup water

l/2

cup flat beer

3 tablespoons chopped green onions

1 tablespoon prepared mustard

2 teaspoons margarine or butter,

softened

wx<Gold

2
2 teaspoons sugar

l/2

teaspoon salt

l/i

teaspoons regular active dry yeast

1
1

II4

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

114

cup crumbled cooked bacon

Medal Better for

BreadTM

Small Loaf (1 pound)

3/4 cup water

2

cfyt;oP:rGold

113 cup mozzarella cheese
1 tablespoon sugar

1

;;

teaspoons regular active dry yeast

l/4

teaspoons bread machine yeast or

1

quick-acting active dry yeast

Mix-ins:

l/2

cup sliced pepperoni

Medal Better for

BreadTM

DIRECTIONS:

l.Remove

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

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

5Select crust colori Press

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

8.Press

bread pan; attach kneading blade.

“*”

until WHITE is blinking. Press SELECT.

“>‘I

until desired color is blinking. Press SELECT.

“%”

until LARGE or SMALL is blinking. Press SELECT.

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

South-of-the-Border Bread

Do not use the delay bake option for this recipe

Large Loaf (1

1

cup water

2/3 cup frozen whole kernel corn, thawed

2 tablespoons margarine or butter,

softened

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

3

114

CUDS Gold Medal Better for

BreadTb

l/3

2 tablespoons sugar

l/2

1

2 teaspoons regular active dry yeast

OR

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

flour

cup cornmeal

teaspoons salt

l/2

pounds)

Triple Cheese and Garlic Bread

Do not use the delay bake option for this recipe

Large Loaf (1

1 cup water

l~~:;~esmail curd creamed cottage

l/2

pounds)

Small Loaf (1 pound)

213

cup water

l/2

cup frozen whole kernel corn, thawed

1 tablespoon margarine or butter,

softened

1 ct;ib(~:poon canned chopped green

‘$“,p;

Gold Medal Better for

114 cup cornmeal
1 tablespoon sugar
1 teaspoon salt

2

;;spoonr

1

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

regular active dry yeast

BreadTM

Small Loaf (1 pound)

2/3 cup water

l/;jh:~~esmall curd creamed cottage

2 tablespoons

softened

l/4

cups Gold Medala Better for

3

BreadTM

112

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

1 l/2

teaspoons garlic salt

1

l/2

teaspoons regular active dry yeast

OR

1

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

l.Remove bread pan; attach kneading blade

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

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

5Select crust color: Press

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

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

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

marqarine or butter,

flour

“*”

until WHITE is blinking. Press SELECT.

“*”

until desired color is blinking. Press SELECT.

1

tablespoon marqarine or butter,

softened

2;:;;

Gold Medal Better for

1/3

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

1

teaspoon garlic salt

1 l/2

teaspoons regular active dry yeast

na

1

l/4

teaspoons bread machine yeast or

quick-acting active dry yeast

BreadTM

28

Whole Wheat Bread

100% Whole Wheat Bread

Large Loaf (1

1

l/4

cups water

2 tablespoons margarine or butter,

softened

;yl&GoId

3

l/4

cup packed brown sugar

l/2

teaspoons salt

1
1

3/4 teaspoons regular active dry yeast

OR

1

314

teaspoons bread machine yeast or

quick-acting active dry yeast

l/2

pounds)

Medal whole wheat

Crunchy Wheat and Honey Bread

Large Loaf (1

1

l/4

cups water
3 tablespoons honey
2 tablespoons margarine or butter,

softened

CUDS Gold Medal whole wheat

2

;;D:,ps

1

112

cup slivered almonds, toasted

1,2

teaspoons salt

1
1

l/4

teaspoons regular active dry yeart

OR

1

l/4

teaspoons bread machine yeast or

quick-acting active dry yeast

l/2

pounds)

Gold Medal Better for

BreadTM

Small Loaf (1 pound)

1 cup water
1 tablespoon margarine or butter,

softened

;;Bcups

2
2

tablesooons packed brown

1 teaspdon sali

1 l/2

OR

1

l/4

quick-acting active dry yeast

Gold Medal whole wheat

suaar

teaspoons regular active dry yeast

teaspoons bread machine yeast or

Small Loaf (1 pound)

314

cup plus 2 tablespoons water

2 tablespoons honey

1 tablespoon

softer;ed -

1 114

cups Gold Medal@ whole wheat

flour.

wI,,Fold

1

113

cup slivered almonds, toasted

1 teaspoon salt
1

l/4

teaspoons regular active dry yeast

OR

1

teaspoon bread machine yeast or

quick-acting active dry yeast

maraarine or butter

Medal Better for

BreadTM

DIRECTIONS:

l.Remove bread pan; attach kneading blade

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

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

4.Select bread type: Press

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

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

8.lf

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

9.Press

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

“*”

until WHOLE WHEAT is blinking. Press SELECT.

“*”

until LARGE or SMALL is blinking. Press SELECT.

Multigrain Bread

Look for
cereal section of your supermarket.

Large Loaf (1

1 cup and 2

2 tablespoons margarine or butter,

coftened

1 l/3 cups Gold Medal Better for

Bl

1,

1

C”\up

314

cup

3 tablespoons packed brown sugar

1

l/4

7.grain

readTM flour

Gold Medal whole wheat flour

7-grain

teaspoons salt

cereal in the health food or hot

112

pounds)

table&oonr

cereal

water

.

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

quick-acting active dry yeast

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

quick-acting active dry yeast

Pumpernickel Bread

Large Loaf (1

1

cup

plus water

l/4

cup dark molasses

1 tablespoon margarine or butter,

softened

2

a&Gold

1 114 cups rye flour

2 tablespoons cocoa
2 teaspoons salt

2 ;; teaspoons regular active dry yeast
2

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

l/2

pounds)

Medal Better for BreadTM

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

5.Select crust color: Press

I

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

7.Select loaf size: Press

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

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

“*”

until WHOLE WHEAT is blinking. Press SELECT.

“B”

until desired color is blinking. Press SELECT.

“B”

until LARGE or SMALL is blinking. Press SELECT.

Small Loaf (1 pound)

2/3

cup

2 tablespoons dark molasses
2 teaspoons margarine or butter,

1

3/4 cup rye flour
1

tablespoon cocoa

1
2
2 teaspoons bread machine yeast or

water

softened

l/4

cups Gold Medal Better for

Bread’M flour

l/4

teaSpOOns

;;spoons

quick-acting active dry yeast

salt

regular active dry yeast

“>”

if rapid cycle is not

30

Russian Black Bread

DO not use the delay bake option for this recipe

Large Loaf (1

1

l/4

cups water

l/2

pounds)

3 tablespoons dark molasses
2 tablespoons margarine or butter,

softened

l/4

cups Gold Medal Better for

1

BreadTM

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

l/4

teaspoons salt

1

l/2

teaspoon fennel seed, crushed

1

g;

teaspoons regular active dry yeast

314

teaspoons bread machine yeast or

1

quick-acting active dry yeast

Whole Wheat-Raisin-Nut Bread

Do not use the delay bake option for this recipe

Large Loaf (1

1

114

cups water

2 tablespoons margarine or butter,

softened

3

;,uopusrGold

3 tablespoons packed brown sugar

1

114

teaspoons salt

2

t;;spoons

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

112

cup chopped walnuts or pecans

112

cup raisins

l/2

pounds)

Medal whole wheat

regular active dry yeast

Small Loaf

314

cup water

2 tablespoons dark molasses

tablesboon margarine or butter,

1

(1

pound)

softened

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

213

cup Gold Medal whole wheat flour

2/3 cup rye flour

BreadTM

2 teaspoons instant coffee granules

314

teaspoon salt

l/4

teaspoon fennel seed, crushed

2 tezspoons regular active dry yeast

-..

2 teaspoons bread machine yeast

quick-acting active dry yeast

or

Small Loaf (1 pound)

3/4 cup water

2 tablespoons margarine or butter,

softened

2 cups Gold Medal whole wheat

flour

2 tablespoons packed brown sugar

3/4 teaspoon salt

1

‘,‘;

teaspoons regular active dry yeast

-,.

1

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

114

cup chopped walnuts or pecans

114 cup raisins

DIRECTIONS:

l.Kemove bread pan; attach kneading blade

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

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

4.Select bread type: Press

5.Select crust color:

6.lf

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

press “B”

7.5elect loaf size: Press

8.Press

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

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

“a”

until WHOLE WHEAT is blinking. Press SELECT.

until desired color is blinking. Press SELECT.

“=”

until LARGE or SMALL is blinking. Press SELECT.

French Bread Recipes

Classic French Bread

Large Loaf (1

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

softened

3

114

CUDS Gold Medalm Better for

BreadiM

tablespoon sugar

112

teaspoons salt

3/4 teaspoons regular active dry yeast

OR

3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

flour

112

pounds)

Quick Sourdough Bread

Do not use the delay bake option for this
recipe.

Large Loaf (1

l/2

cup plain nonfat yogurt

213 cup water

1 tablespoon lemon juice
1 tablespoon margarine or butter,

softened

3

114

cups Gold Medal Better for

BreadTM

1 tablespoon sugar

1 l/2

teaspoons salt

1

:I

teaspoons regular active dry yeast

1 314

teaspoons bread machine yeast or

quick-acting active dry yeast

flour

l/2

pounds)

Small Loaf (1 pound)

3/4 cup water

1 teaspoon margarine or butter,

softened

2 cups Gold Medal Better for

flour

2 teaspoons sugar

teaspoon salt

3/4 teaspoons regular active dry yeast

OR

3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

l/3

cup plain nonfat yogurt

112 cup water
2 teaspoons lemon juice
2 teaspoons margarine or butter,

softened

;I;E;,Gold

2
2 teaspoons sugar

1 teaspoon salt

I 312

teaspoons regular active dry yeast

-..

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Medal Better for

BreadTM

EreadTM

DIRECTIONS:

l.Remove bread pan; attach kneading blade.

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

3.lnsert bread pan, close lid and plug in.
“=”

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

7.Press

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

until FRENCH is blinking. Press SELECT.

“a”

until LARGE or SMALL is blinking. Press SELECT.

32

Sweet Bread Recipes

Apple-Spice Bread

Large Loaf (1

1 l/4

cups water

2 tablespoons margarine or butter,

softened

114 ‘“y

3

Bread
2 tablespoons sugar
2 tablespoons dry milk

l/2

1

2 teaspoons apple pie spice

1

3/4 teaspoons regular active dry yeast

OR

1

l/2

quick-acting active dry yeast

Mix-ins:

l/2

cup cut-up dried apples

M

teaspoons salt

teaspoons bread machine yeast or

l/2

pounds) Small Loaf (1 pound)

Gold Medal Better for

flour

3/4 cup water

1 tablespoon margarine or butter,

softened

;‘;;irGoId

2

1

tablespoon sugar

1

tablespoon dry milk

1

teaspoon salt

1 112

teaspoons apple pie spice

1 ;;

teaspoons regular active dry yeast

1 l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:
113 cup cut-up dried apples

Medal Better for

BreadTM

Banana-Macadamia Nut Bread

Serve with Choco-Banana Spread (page 63).

Large Loaf (1

213 &p water

3/4 cup mashed ripe bananas (about

2 medium)

2 tablespoons margarine or butter,

softened

:;?~acu~sGc;~

3 tablespoons sugar

1

1/4 teaspoons salt

1

;/teaspoons regular active dry yeast

3/4 teas 00”s bread machine yeast or

1

quick-acring active dry yeast

Mix-ins:

112

cup chopped macadamia nuts

DIRECTIONS:

l.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press

5.Select

6.lf

7.Select loaf size: Press
8,Press

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

crust

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

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

l/2

pounds)

Medal Better for

“>”

color: Press

“*”

“>”

Small Loaf

l/2

cup

l/3

cup mashed ripe banana (about

1

medium)

1

tablespoon margarine or butter,

softened

1

egg white

2f:“,t;

Gold Medal Better for

2 tablespoons sugar

314

teaspoon salt

1 %I

teaspoons regular active dry yeast

l/2

teas

1

quick-ac

Mix-ins:

l/3

cup chopped macadamia nuts

until SWEET is blinking. Press SELECT.

until LIGHT is blinking. Press SELECT.

until LARGE or SMALL is blinking. Press SELECT.

(1

pound)

w&r

eons bread machine yeast or

f

Ing active dry yeast

BreadTM

Cinnamon-Raisin Bread

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

Large Loaf (1

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

softened

114

cups Gold Medal Better for

3

BreadTM

l/4

1

l/2

1 teaspoon ground cinnamon

gispoons

2

3/4

1

quick-acting active dry yeast

Mix-ins:

314

flour

cup sugar

teaspoons salt

teaspoons bread machine yeast or

cup raisins

l/2

pounds)

regular active dry yeast

Small Loaf (1 pound)

3/4

cup plus 2 tablespoons water

1 tablespoon margarine or butter.

softened

2f;~p,; Gold Medal Better for

2 tablespoons sugar
1 teaspoon salt

314

teaspoon ground cinnamon

2

t;;spoons

3/4 teaspoons bread machine yeast or

1

quick-acting active dry yeast

Mix-ins:

l/2

cup raisins

regular active dry yeast

Peach Bread

Do not use the delay bake option for

this recipe.

Large Loaf (1

1 1/4 cups water
1 tablespoon

softened

114

cups Gold Medal Better for

3

BreadTM

2 tablespoons packed brown sugar

1 1/2 teaspoons salt

l/4

2 teaspoons regular active dry yeast

OR

1

314

quick-acting active dry yeast

Mix-ins:

112 cup cut-up dried peaches

DIRECTIONS:

l.Remove

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

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

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

5.5elect crust color: Press

6.lf

7.Select loaf size: Press

8.Press

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

flour

teaspoon ground nutmeg

teaspoons bread machine yeast or

bread pan; attach kneading blade

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

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

l/2

pounds)

marqarine or butter,

“*”

until LIGHT is blinking. Press SELECT.

“-”

until LARGE or SMALL is blinking. Press SELECT.

Small Loaf (1 pound)

314 cup

2 teaspoons margarine or butter,
2

1 tablespoon packed brown sugar
1 teaspoon salt
118 teaspoon ground nutmeg

1 ;/teaspoons regular active dry yeast
1

Mix-ins:

water

softened

;;opsrGold Medal Better for

314

teaspoons bread machine yeast or

quick-acting active dry yeast

l/3

cup cut-up dried peaches

BreadTM

BreadTM

Cranberry-Wheat Bread

The rapid cycle is not recommended for this
recipe.

Large Loaf (1

1

l/4 CUPS

l/3

cup honey

2 tablespoons margarine or butter,

softened

cups

Gold Medal Better for

2

flour

114 cups

1
1

112 teasDOcJ”S

teaspo&

1

2 teaspoons regular active dry yeast

na

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

l/2 cup dried cranberries

l/2

pounds)

water

Bread’M

Gold Medal whole wheat

salt

ground mace

floul

Small Loaf (1 pound)

314

cup water

2 tablespoons honey

1 tablespoon margarine or butter,

softened

1 114 cups Gold

BreadTM
3/4 cup Gold Medal whole wheat flour

1 teaspoon salt

l/4

teaspoon ground mace

2 teaspoons regular active dry yeast

OR

1

l/2

quick-acting active dry yeast

Mix-ins:

l/3

flour

teaspoons bread machine yeast or

cup dried cranberries

Medal@ Better for

Fruitcake Bread

The rapid cycle is not recommended for this

recipe.

Large Loaf (1

1 cup plus 2 tablespoons water

2 tablespoons margarine or butter,

softened

114 cups

3

BreadTM

l/4

cup packed brown

1

112

teaspoons salt

l/4

teaspoon ground nutmeg

l/4

teaspoon ground cloves

1 314

teaspoons regular active dry yeast

OR

1 1/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

l/2

cup chopped dried fruit

1. Remove bread pan; attach kneading blade.

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

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

4. Select bread type: Press

5. Select crust color:

6. Press

7.Select loaf size: Press

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

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

“B”

l/2

pounds)

Gold Medal@ Better for

flour

to skip rapid cycle.

sugar

Press

“=”

“a”

“a”

until LARGE or SMALL is blinking. Press SELECT.

until SWEET is blinking. Press SELECT.

until LIGHT is blinking. Press SELECT.

Small Loaf (1 pound)

314

cup water

1

tablespoon margarine or butter.

softened

;;l;srGold

2

1

tablespoon
1 teaspoon sa t

l/8

teaspoon ground nutmeg

Dash of ground cloves
1

g;t

teaspoons regular active dry yeast

1

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

l/3

cup chopped dried fruit

DIRECTIONS:

Medal Better for

acked

brown sugar

P

EreadTM

Gingery Bread

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

Large Loaf (1

1

cup plus 2 tablespoons water

l/4

cup molasses

2 tablespoons margarine or butter,

softened

1

teaspoon grated lemon peel

3

l/4

cups Gold Medal Better for

BreadrM

1

teaspoon salt

l/2

teaspoon ground ginger

l/2

teaspoon ground cinnamon

1

3/4

teaspoons regular active dry yeast

OR

1

1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

flour

l/2

pounds)

Old-fashioned Oatmeal

Bread

Large Loaf (1

1 cup

water

l/4

cup molasses

2 tablespoons margarine or butter,

softened

3

CUDS

Gold Medal Better for

fl&ur

1/2

cup quick-cooking or regular oats

2 tablespoons dry milk

1

II4

teaspoons salt

2 teaspoons regular active dry yeast

OR

1 314

teaspoons bread machine yeast

l/2

pounds)

BreadTM

01

(1

Small Loaf

3/4

cup

2 tablespoons molasses

1

tablespoon margarine or butter,

112

2 cups Gold Medal Better for

314
114
114

1

1

teaspoon bread machine yeast or

water

softened

teaspoon grated lemon peel

flour

teaspoon salt
teaspoon ground ginger
teaspoon ground cinnamon

l/4

teaspoons regular active dry yeast

OR

quick-acting active dry yeast

pound)

BreadTM

Small Loaf (1 pound)

2/3

CUD

2 tablespoons molasses

1 tablespoon margarine or butter,

2

113 cup quick-cooking or regular oats

1

tablespoon dry milk

3.14

2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

water

softened

cups

Gold Medal Better for

flour

teaspoon salt

OR

BreadTM

DIRECTIONS:

l.Remove bread pan; attach kneading blade.

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

3.lnsert bread pan, close lid and plug in.
“B”

4.Select bread type: Press

5.Select crust color: Press

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

desired.

7,Select loaf size: Press

8.Press

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

until SWEET is blinking. Press SELECT.

“*”

until LIGHT is blinking. Press SELECT.

“B”

until LARGE or SMALL is blinking. Press SELECT.

36

Piiia Colada Bread

Large Loaf (1

213 cup canned crushed pineapple in

l/2 cup

.3 tablespoons rum*

2 tablespoons margarine
3;

1,:

2

1 teaspoon salt
1
1

water

softened

I4 cuys Gold Medal Better for
lread M

cup shredded coconut, toasted

ti

ablespoons sugar

3/t

teaspoons regular active dry yeast

314

teaspoons bread machine east or
quick-acting
crushed

l/2

pounds)

flour

act!ve,dry yeast

pineapple I” ,u,ce

or butter,

j/2

cup canned

Small Loaf (1 pound)

l/4

cup water
1 tablespoon rum*
1 tablespoon margarine

softened

2

u&Gold

l/3

cup shredded Co‘Onut. toasted
1 tablespoon

314

teaspoon sa;i

1

g;t

teaspoons regular active dry yeast

1

314

teaspoons bread machine yeast or

quick-acting active dry yeast

Pumpkin-Yogurt Bread

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

Large Loaf (1

112

cup water
1 cup canned pumpkin

113 <up

1 tablespoon margarine or butter,
1

2

114

1
1 teaspoon pumpkin pie spice

1 3/;: teaspoons regular active dry yeast
1 1/2 teaspoons bread machine yeast or

DIRECTIONS:

l.Remove bread pan; attach kneading blade.

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

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

4.Select bread type: Press

5.Select crust color:

6.lf

desired.

7.Select loaf size: Press
&Press

plain jlogu’rt

softened

,;;4;ups

;yt;rGold

cup packed brown sugar

l/2

teaspoons salt

quick-acting active dry yeast

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

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

l/2

pounds)

Gold Medal whole wheat

Medal Better for Bread’”

“a”

until SWEET is blinking. Press SELECT.

press “>”

“*”

until LIGHT is blinking. Press SELECT.

until LARGE or SMALL is blinking. Press SELECT.

Small Loaf (1 pound)

l/2

cup water

l/2

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

softened

3/4f,yu,uul:

1

2 tablespoons packed brown sugar

1 teaspoon salt

314

2
1

Gold Medal whole wheat

K&ups

teaspoon pumpkin pie spice

t;;spoons
314

teaspoons bread machine yeast or

quick-acting active dry yeast

or butter.

Medal Better for

su

ar

Gold Medal Better for

regular active dry yeast

“p”

if rapid cycle is not

BreadTM

Bread’M

Dough Only

Apple Coffee Cake

Dough:

3/4 cup water

2 tablespoons margarine or butter, softened

1

cup Gold Medal Better for BreadTM flour

1 cup Gold Medal whole wheat flour

2 tablespoons packed brown sugar

1 teaspoon salt

1

112

teaspoons regular active dry yeast

OR

1

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Filling:

1

112

cups chopped apples

l/3

cup packed brown sugar

1 tablespoon Gold Medal Better for Bread

2 tablesooons raisins

2

tablesboons margarine or butter, softened

l/8

teaspoon salt

l/8

teaspoon ground nutmeg

l/8

teaspoon ground cardamom

Recipes

floul

DIRECTIONS:

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

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

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

4. Heat oven to 375”. Bake 30 to 35 minutes, covering with aluminum foil during last 10
minutes to prevent excessive browning. Remove from cookie sheet. Cool on wire
rack. Drizzle with Browned Butter Glaze or Creamy Vanilla Glaze (page 49) if
desired. 1 coffee cake.

38

Breadsticks

Dough:

1 cup plus 2 tablespoons water

3 tablespoons margarine or butter, softened
3 cups Gold Medal@ Better for EreadTM flour

2 tablespoons sugar

1 112

2 ;; teaspoons regular active dry yeast

l/4

2

quick-acting active dry yeast

Brioche

Dough: Topping:

l/3

l/3

4 eggs

3

l/2

1 teaspoon salt
1 teaspoon grated orange ?r lemon peel

2 I$ teaspoons regular actwe dry yeast

2

quick-acting active dry yeast

39

Topping:

1 tablespoon water
1 egg white

Sesame seed

teaspoons salt

teaspoons bread machine yeast or

DIRECTIONS:

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

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

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

cup water

cup margarine or butter, softened

l/2

cups Gold Medal Better for Bread”’ flour

cup sugar

l/2

teaspoons bread machine yeast or

DIRECTIONS:

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

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

3. Grease 18 medium muffin cups, 2
parts. Divide each part into 6 pieces. Cut off one-fourth of the dough from each piece.
Shape each large and small piece into a smooth ball. Place each large ball in muffin cup,
pressing to fill bottom of cup. Make an indentation in center. Press small ball into
indentation. Cover; let rise in warm place 50 to 60 minutes or until double.

4. Heat oven to 350”. Mix 1 tablespoon milk and 1 egg yolk; gently brush over
tops of rolls. Sprinkle with sugar crystals. Bake 15 to 20 minutes or until
golden brown. Remove from pan. Serve warm. 18 brioche.

1/2x1 114

inches. Punch down dough. Divide into 3

1 tablespoon milk

1 egg yolk

coarse sugar crystal5

Calzones

Dough:

1

cup

water

1 tablespoon olive or vegetable oil

2

l/2

cupr Gold Medal Better for
1 teaspoon sugar
1 teaspoon salt

2 114 teaspoons regular active dry yeast
OR
2

114

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

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

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

ww.

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

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

BreadTM

flour

Pesto Filling:

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

1

l/2

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

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

40

Caramel-Pecan Rolls

Dough:

1

CUP

water

1 es757

2 tablespoons marqarine or butter.
softened

3

l/4

cups Gold Medal Better for

BreadTM flour

l/4 cup

1 teaspoon salt

2
3

3 teaspoons bread machine yeast or

Topping:

l/3
l/2
1

2/3 cup pecan halves

l/2

sugar

tearpoons ground cinnamon

teaspoons regular active dry yeast

OR

quick-acting active dry yeast

cup margarine or butter, melted
cup packed brown sugar

tablespoon corn syrup

cup granulated sugar

DIRECTIONS:

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

2. Grease
and pecan halves. Spread mixture in pan.

3. Mix
into

cinnamon mixture. Roll up tightly, beginning at

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

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

drizzle

13x9x2-inch rectangular pan. Mix

l/2

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

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

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

over rolls. 15 rolls.

113

cup margarine, the brown sugar, corn

15.inch side. Pinch edge of dough into

syrup

41

Cinnamon Rolls

Dough:

1

cup

water

2 tablespoons margarine or butter,
softened

1

egg

l/3

cups Gold Medal Better for

3

BreadTM
l/4

1 teaspoon salt
3 tearpoon.s regular active dry yeast
3 teaspoons bread machine yeast or

Filling:

l/3
2 teaspoons ground cinnamon
2 tablespoons margarine or butter.
softened

Glaze (below)

flour

cup

sugar

OR

quick-acting active dry yeast

cup sugar

DIRECTIONS:

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

2. Grease 9x9x2-inch square pan. Mix
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
slices. Place in pan. Cover; let rise in warm place 1 to 1

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

l/3

cup sugar and the cinnamon. Flatten dough with

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

l/4

hours or until double.

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

smooth and thin enough to drizzle.

42

Dinner Rolls

Dough:

1

cup water

2 tablespoons margarine or butter, softened

1

egg

3

A,4

cups Gold Medal Better for

II4

cup sugar

1 teaspoon salt

3

tgspoons

3 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

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

2. Grease cookie sheet. Divide dough into 15 pieces. Shape each piece into ball. Place 2

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

regular active dry yeast

inches apart on cookie sheet. Brush with margarine. Cover; let rise 30 to 40 minutes or
until double.

margarine if desired. 15 rolls.

Ham and Swiss Loaf

Dough:

3/4

c;p

salad dressing

1 tablespoon

;ocuk$sdGoId

2

ounces)

1 teaspoon salt

l/2

I 112

1

water

ve etable oil

Me

2

al@ Better for

teaspoons

cup shredded Swiss cheese (2 ounces)

teaspoons regular active dry yeast

nl?

l/2

teaspoons bread machine yeast

quick-acting active dry yeast

sugar

8readTM

BreadTM

flour

01

flour

Topping:

Margarine or butter,

softened

Filling:

3 tablespoons mayonnaise or
2 teaspoons prepared

8 slices thinly sliced fully

smoked ham (about 4

mustard

3

4

3

--

DIRECTIONS

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

2. Grease cookie sheet. Mix mayonnaise and mustard. Roll dough into
floured surface. Spread with mayonnaise mixture. Arrange ham evenly on dough.
overlapping as necessary.. Sprinkle with cheese. Roll up tightly. Pinch edge of dough

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

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

double.

3. Heat oven to 375”. Bake 25 to 30 minutes or until golden brown. Immediately
remove from cookie sheet. Cut into l-inch slices. Refrigerate any remaining
bread. 1 loaf.

g-inch square on

Holiday Wreath

Mix-ins:

l/4

cup golden raisins
3 tablespoons currants
2 tablespoons rum or water

l/3

cup chopped blanched almonds
3 tablespoons mixed candied oranqe

and lemon peel

Dough:

112

cup milk

114 cup
1 egg

3

l/3

1 teaspoon salt

114

3
3

wate,

cups

Gold Medal Better for

cup sugar

cup

(l/2

stick) margarine or butter, softened

l/2

teaspoons regular active dry yeast

OR

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

BreadTM

flour

DIRECTIONS:

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

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

3. Grease cookie sheet. Divide dough into 3 equal pieces. Roll each piece into
on lightly floured surface. Place ropes close together on cookie sheet. Braid gently and
loosely into a circle. Press ends together to fasten. Cover; let rise in warm place 1 to

1

l/4

hours or until almost double.

4. Heat

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

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

49). if desired. 1 wreath.

20.inch rope

44

Pizza Dough

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

1 teaspoon sugar

1

teaspoon salt

2

l/2

teaspoons regular active dry yeast

OR

2

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

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

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

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

Herb-Cheese

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

Whole Wheat Pizza Crust: Decrease bread flour to 1
whole wheat flour with the bread flour. Select WHOLE WHEAT DOUGH cycle.

Pizza Crust: Add 2 tablespoons grated Parmesan cheese and 1

Onion-Cheese Topping

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

3/4 cup shredded mozzarella cheese (3 ounces)

2 tablespoons grated Parmesan cheese

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

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

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

dough with 1 tablespoon olive or vegetable oil. Sprinkle with
olives and

l/2

teaspoon dried rosemary leaves.

45

l/2

cups and add 1

l/3

l/2

l/2

cups Gold Medal

cup chopped

teaspoons dried

kalamata

or rips

1

Raised Doughnuts

Dough:

2/3 cup milk

l/4 cup
114

1 egg

3 cups Gold Medal Better for

l/4 cup

1 teaspoon salt
2
2

For frying:

Vegetable oil

water

cup

(l/2

stick) margarine or butter, softened

sugar

l/2

teaspoons regular active dry yeast

OR

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

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

318

2. Roll dough

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

3. Heat 2 to 3 inches oil in deep fryer or heavy kettle to 375”. Fry 2 or 3 doughnuts at a time 2

to 3 minutes, turning as they rise to surface, until golden brown. Remove from oil with
long fork or slotted spoon. Drain on wire rack. While warm, roll in sugar if desired. 20
doughnuts.

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

Bread’M

flour

46

Soft Pretzels

Dough:

1

cup plus 2 tablespoons water

1

tablespoon vegetable oil

3 cups Gold

1

teaspoon salt

1

tablespoon sugar

2 l/2 teaspoons regular active dry yeast

OR

2

l/2

teaspoons bread machine yeast or

quick-acting active dry yeast

Topping:

3 tablespoons salt

1

tablespoon water

1

egg white

Coarse

salt or sesame seed

Medala Better for

BreadTM

flour

47

DIRECTIONS:

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

2. Cut dough into 15 pieces; cover with towel to prevent drying. Roll each piece into
inch rope. Twist each rope into pretzel shape. Cover; let rise in warm place 20 to 25

minutes or until almost double.

3. Heat oven to 375”. Generously grease cookie sheet. Dissolve 3 tablespoons salt in 2

quarts boiling water. Lower 3 or 4 pretzels at a time into boiling water, top sides down.

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

l/2

few seconds, then place

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

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

inch apart on cookie sheet.

Select WHITE DOUGH

cycle.

15.

Spreads and Glazes Recipes

Garlic Butter

Mix:

l/4

cup margarine or butter, softened

118 teaspoon garlic powder

Herb-Cheese Butter

Mix:

114

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

l/4

teaspoon dried oregano leaves
Dash of garlic salt

Italian Herb Butter

Mix:

l/4

cup margarine or butter, softened

l/2

teaspoon Italian seasoning

Dash of salt

Fruited Cream Cheese Spread

Beat on medium speed until fluffy:

I package (8 ounces) cream cheese,

softened

l/4 cup favorite fruit preserves

Ham and Swiss Spread

Mix:

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

1 tablespoon shredded Swiss cheese

l/2

teaspoon prepared mustard

Herb-Cream Cheese Spread

Mix:

1 container (4 ounces) whipped cream

cheese

1

teaspoon chopped fresh or

dried dill weed

1 small clove garlic, finely chopped

l/2

teaspoon

Choco-Banana Spread

Mix:

113 cup mashed ripe banana

l/3

cup semisweet chocolate chips, melted

Honey-Walnut Spread

Mix:

1 package (3 ounces) cream cheese,

softened

1 tablespoon chopped walnuts

2 teaspoons honey

48

Ripe Olive Spread

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

1

II2

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

1 teaspoon Italian seasoning

2

cloves

Whipped Honey-Orange Spread

Beat on medium speed until fluffy:

I

cup margarine or butter, softened

2 tablespoons honey

2 teaspoons grated orange peel

Browned Butter Glaze

2 tablespoons margarine or butter

213

cup powdered sugar

l/2

teaspoon vanilla

3 to 4 teaspoons milk

garlic

Citrus Glaze

Mix until thin enough to drizzle:

112

cup powdered sugar

1 teaspoon grated lemon or orange peel

1

l/2

to 2 teaspoons lemon or orange

juice

Creamy Vanilla Glaze

Mix until thin enough to drizzle:

112

cup powdered sugar

l/4

teaspoon vanilla

1

112

to 2 teaspoons milk

Heat margarine in l-quart saucepan over
medium heat until light brown; cool. Stir in
powdered sugar and vanilla. Stir in milk until

1 smooth and thin enough to drizzle.

Cinnamon Glaze

Mix until thin enough to drizzle:

l/2

I

cup powdered sugar
114 teaspoon ground cinnamon
1

l/2

to 2

teaSDOO”S

water

Special

Concerns

Your Bread Maker is as easy to take

care of as it is to operate. Just follow

these instructions.

50

Troubleshooting The Machine

Machine Malfunctions

51

Questions?

Please call us toll-free at

I-800-526-2832.

Troubleshooting The Recipes

-

Baking Results

Please check

the following:

Flour

Yeast

Mater

Liquid

Sugar

Salt

c

or

TOO much

Not enough

TOO

much

Not enough

Too much

Omitted

TOO

much

0

0

0

0

.

0

0

0

1

+

0

0

-

1 I /

0

1

52

Commonly Asked Questions

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

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

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

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

you will have a tasty loaf with a coarse texture.

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

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

Why does my loaf have large holes?

There was probably too much yeast or moisture.

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

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

make judgment calls for those variables.

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

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

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

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

date pieces that have a dextrose coating on the outside.

53

Care and Cleaning

Instructions

Cleaning the Bread Maker

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

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

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

Body and Lid

Baking Pan and Kneading Blade

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

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

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

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

Caring for your Bread Maker

Non-stick Pan and Blade

1. Keep your Bread Maker clean.

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

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

Storage

1.

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

2. Store the Bread Maker with the lid closed.

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

54

Baking

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

Guidelines:

1.

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

from over rising.

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

ate

High Altitude

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

until dough forms a nice ball.

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

I-800-526-2832.

55

Index of Recipes

White Breads Page

..2 6

...

23

.23
.24
.24
.25
.25
.26

Traditional

Potato..
Garlic-Herb

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

Onion..

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

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

Roasted Red Pepper-Cheese Bread..

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

Pepperoni-Cheese

South

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

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

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

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

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

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

of the

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

Whole Wheat Breads

100%

Whole Wheat

Crunchy Wheat and

Multigrain
Pumpernickel

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

Whole Wheat-Raisin-Nut..

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

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

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

Honey..

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

.30
.31

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

French Breads

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

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

.32

Sweet Breads

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

Banana Macadamia

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

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

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

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

Gingery
Old-fashioned Oatmeal

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

Pumpkin Yogurt.:.

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

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

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

Nut..

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

.33
.34

27

29

32

36

Dough Only Page

Apple

Calzones

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

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

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

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

Brioche..

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

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

Ham and Swiss Loaf..
Holiday Wreath.

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

Raised

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

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

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

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

Doughnuts..

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

Spreads and Glazes

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

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

Italian Herb Butter..

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

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

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

Herb-Cream Cheese Spread
Honey-Walnut Spread..
Ripe

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

Whipped Honey-Orange Spread....4 9

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

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

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

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

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

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

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

56

38

39

.39
,40
.41
,42

43

43

44

46

47

48

48

49

TWO YEAR LIMITED WARRANTY

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

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

workmanship. Our obligation hereunder is limited to repair or replacement, at our option, o
this product during the warranty period, provided the product is sent postage prepaid
to our factory service center:

SUNBEAM HOUSEHOLD PRODUCTS

SERVICE STATION

117 Central Industrial Row

Purvis, MS 39475

DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE; ACTING OTHERWISE MAY
DELAY THE PROCESSING OF YOUR WARRANTY CLAIM. This warranty does not cover normal

wear of parts, or damage resulting from any of the following: negligent use or misuse of the

product, use on improper voltage or current, use contrary to operating instructions, or

disassembly, repair, or alteration by any person other than our factory service center, Product

repair or replacement as provided under the above warranty is your exclusive remedy.

Sunbeam Corporation (of which Sunbeam-Oster Household Products is a division), shall not

liable for any incidental or consequential damages for breach of any express or implied
warranty on this product.
warranty of merchantability or fitness for a particular purpose on this product is limited in

duration to the duration of the above warranty. Some states do not allow the exclusion or

limitation of incidental or consequential damages, or allow limitation on how long an implied
warranty lasts, so the above limitations or exclusion may not apply to you. This warranty give

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

Except to the extent prohibited by applicable law, any implied

directly

be

01994 Sunbeam-Oster Company, Inc. or its affiliated companies. All rights reserved.

Sunbeam and
affiliated companies.

Oster@

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

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