Page 1
Page 2
and develop
Page 3
Before You Start
Contents
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Safety Guidehes
The Art and Science of Baking Great Tasting Bread
Basic Ingredients
.....................................................................................
The Science, Simplified
.............................................................................
Getting to Know Your Bread Maker
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13
Components of
Bread Maker
............................................................
Getting to Know the Operation Panel ........................................................
15
Step by Step Directions
............................................................................ .I6
Maker Cycle Times .........................................................................
17
Bread Maker Recipes
Special Tips
..............................................................................................
18
White Breads
............................................................................................
19
Whole Wheat Breads
.................................................................................
French Breads
..........................................................................................
24
Sweet Breads
............................................................................................
Dough Only
............................................................................................. .28
The Finishing Touch: Spreads and Glazes................................................
37
Special Concerns
Troubleshooting Tips..
.............................................................................. .39-40
Cleaning and Care Guidelines...................................................................
42
Baking at High Altitudes
..........................................................................
42
Index of Recipes .........................................................................................................
43
Page 4
using Your
Bread Maker
Before Use
I. Read
instructions.
Make sure to remove allforeign matterfrom
bakingpan.
3. Peel off plastic film from control
and remove static labels
4.
Plug the Bread Maker into a
wired outlet.
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
While in Use
Do not open the
or remove the breadpan during operation except as indicated
the
beep.
The beep
sounds three times, indicating that it is time to add&z&, nuts, or other ingredients to the baking pan.
3. Do not place anything on the Bread Maker lid. Do not cover vents.
Alter Use
1.
Use oven mitts or a pot holder when taking
after baking.
2.
Make sure to disconnect the power
unplug@ng the unit. Allow
Bread Maker to cool down before
storing.
3. Read instructions before cleaning. Do not immerse the unit in
This will cause electric shock
damage to the unit.
5
Page 5
When using electrical appliances, basic safety precautions should always be
including the Mowing:
2. Do not touch hot surfaces. Always use oven mitts when handling hot materials, and allow
metal
parts to
cool before cleaning.
3. When unit is
Bread Maker from
waL 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.
6. Do not allow anything to rest on the power cord.
Do
7.
Do not operate this or any appliance with a frayed or damaged cord or plug or after the uppliance malfunctions
or is dropped or has been damaged in any
examination, repair or 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.
Il.
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.
Do notplace the appliance near a hot gas or electric burner or in a heated oven.
1.3.
To unplug, press and hold the “STOP” button, grip plug
,wafl 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 i@ury resul’tingfrom
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
children or
If
electric circuit is overdoaded with other appliances, your Bread Maker may not operate properly. The
Bread Maker should be operated on a separate electrical circuitfrom other operating appliances.
This unit is intended for household use only.
Page 6
Like the instruments in an orchestra, the ingredients in basic bread are very
simple: flour, sugar, salt, a
(such as water or
a fat
(such as butter or
and yeast. And,
each musical instrument, each
ingredientperforms a specificjob, and each
a specialflavor to the final
masterpiece.
That’s why
important to use the right ingredients in exactly the right
proportions to ensure you get the most
results!
Page 7
Basic Ingredients
Yeast
Yeast is actually a microscopic plant.
Simply stated, without yeast, your bread will not rise. When moistened
by a liquid, fed by sugar, and
to rise.
If
temperature is too cold, the yeast will not be activated;
too warn, it will die.
The Sunbeam Deluxe Bread
and Dough Maker takes care of this worry for
you
chamber at
quick acting”, “rapid rise yeast” or one of the
“Bread machine yeasts” in your Sunbeam Bread Maker.
Sugars
Sugars sweeten the bread, brown the crust, and lend tenderness to the texture.
These jobs can be
by
white or brown sugar, molasses, maple or corn syrups, honey,
or other sweeteners.
Flour
In orderfor the bread to rise, the flour has to have a high protein content.
You
flour” (for white bread recipes) in your bread maker to get the best results. Do not use all-purpose, cake f/our or
Unlike white
rising.
Wheat breads
therefore tend to be heavier in texture
whole wheat flour with white
liquids
When liquids are mixed with the proteins in flour, gluten is formed.
Gluten is necessary for rising. Many
recipes use
milk, but other liquids, such as fruit&ice, beer, and water work too.
a delicate balance: A
recipe with too much liquid may cause the bread to fall during baking while a recipe with too
wiL
not
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
but butter may also be used.
Page 8
Important Measuring lips
Because each ingredient plays
a spec;f;c role, it is especially important to
measure the ingredients
to get the best results.
For
dry ingredients,
use a standard measuring spoon or measuring cup --
not a
tableware spoon or coffee cup
-- and
ofj Forflozq
simply spoon the flour
into a measuring cup and
For
liquids,
a standard measuring spoon or measuring cup to the
indicated.
your cup measurement by placing the measuring cup on
a flat surface and reading the measurement at eye
For
solid fats,
Fill a standard measuring spoon or measuring cup to the level
indicated and Zmel off with a kitchen utensil.
Last Things Last!
this tip in
in this book, but it bears repeating: Always put the liquids in first,
the dry ingredients in next, and the yeast last.
Before adding the yeast, dig a shallow hok in the dry
ingredients and place the yeast in the
the liquids and the
yeast. You don’t want the yeast to be activated too soon in the process. This is especially important when
you
using the Delay bake option.
Adding Fruits and Nuts
Fruits and nuts are added later, after the machine has completed the first knead. The machine will beep
three times to let you know it is time to
or nuts. If they are added before the
nut beep, the
fruits or perishabLe ingredients are
in a recipe, (i.e., eggs, cheese, milk) do
not use the Delay bake option.
10
Page 9
Mixing, Kneading, Rising, Baking...the Sunbeam Bread Maker
it all
together for you with
touch
of
a button.
In fact, science has never been
so
11
Page 10
In standard bread baking, the baker mixes the ingredients first by stirring, then by kneading the dough by
hand. The Sunbeam Bread Maker mixes and kneads the dough
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 andproduce gas. After mixing the dough, the Sunbeam Bread Maker maintains the
optimum temperature for rising during this part of the process.
If you are using the Dough Only cycle, the Sunbeam Bread Maker will stop at the end of the first rising.
You will hear a series of 5 beeps to let you know
for bagels, pixxa or other creations
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
that have deveLoped through rising, giving the bread a more
turning on the kneading blade
the r&ht amount of time.
Second Rise
After it is punched down, the bread,bounces back--it rises a second time.
Some breads require shorter
or longer
bran and wheat germ which inhibit rising. The Sunbeam Bread Maker regulates the temperature and
timing of this second
Bake
The Sunbeam Bread Maker automatically regulates baking time and temperature for perfect results every
time!
Cool
In standard baking, the baker removes the breadfrom the pan immediately to keep the
from turning
recommend that you do the same with the Sunbeam Bread Make;
too.
Page 11
The Science
Simplified
Mixing, Kneading, Rising,
Sunbeam Bread Maker puts it all
together
you with the touch of a button.
In fact, science has never been
so
13
.
Page 12
Page 13
The Control Panel
The LCD Display
The yellow light
indicates that the delay
option is being used.
The green light
The red Light
indicates that the
indicates that the
machine is on.
bread is done.
Use the arrow
I
blinking fight on the
LCD display to
your selection.
Use the SELECT/
your
choice.
The START button
tells the bread maker
to begin operation.
!&ton
tells the bread
maker to stop
everything.
The HOUR
and MIN
buttons
allow
to
set the timer
for
the delay
function.
The bread row allows
you to select your bread
Rapid bake reduces the
overall completion time
by about 20%.
WHITE W
LIGHT MEDIUM DARK
LARGE SMALL
KNEAD
BAKE COOL
The baking row
allows you to
what stage of the process the
select
color
breadmaker is in.
or
the dough
only function.
of hours and minutes that the
bread will be done baking.
SELECTIONS AVAILABLE
Fruit&F Nut: Light
Medium
Dark
Rapid Bake
13 Hour Delay
lb. Loaf S&k
White
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...!
. . . . ........................~ ...............,..,...,..,..,.,.....
,,......,.,..,.._...,......,......,.,.,....,.,
Wheat
French
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . b . . . . .
. . . . . . . . . . . . . .
.......................
....................................
.........................................,...,
Sweet
can call
tollfree at
Page 14
Step-by-Step Directions
1.
2.
3.
4.
5.
Peel off the plasticfilnz cover
from the control panel and
remove the static /abelfrom the
front of the machine.
Next fzmove the breadpan
from the Bread Maker. Make
sure the kneading blade is
the pan.
Measure all ingredients into
the breadpan
the order they
are listed. (Be ore adding
yeast,,
to dig a smaN
hole
the flour so that the
yeast
come
cpntact with the liquids.
especially im
ortant
when you’re wzng t e delay
bake option.)
blinking light to the type of
want. Press the
SELECT YOUR CRUST COLOR. use
the arrow button to move the
blinking
to your choice of
Presi the select
.
button to lock in your choice.
(Note: For
wheat
breads, medium
your
choice.)
If
wafit to make
dough, simply ress the select
button when t
word dough is
blinking.
8.
IF YOU WANT TO USE THE RAP10
CYCLE.
The rapid bake function
shortens the overall completion
time
about 20 percent.
Breads baked on the rapid
cycle are gefieralb sfnallef
because of a shorter rising
time. Ifyou wish to use the
rapid cycle press select when
RA PIII is b&king, otherwise
press the arrow key to skip to
the next step.
you want to rise the delay bake
se ectlons/ustpress the start
10.
IF YOU WANT TO USE THE OELAY
RAKE OPTION.
This function lets you deLay the
a
time.
bread done I
want your
in time for din
let’s
11.
12.
13.
need to tell the Bread
to
the onset of
o
eration.
using the
OUR and,MIN
to
change the timer settin
that the
de ay 1s 1.3
minimum d&a 1 is
hours and 45 minutes). rt
hen
you have entered the number of
hours
rom now that you want
your nead to be do&,
delay &ton will be bn
You
use the
bake
sweet kyads,
ese
Ingredients that may spoil.
TO
FRUITS OR NUTS
WHEN THE BREAD IS DONE.,The
Bread Maker will beep
times rind the timer
indicate
The bread is best
when taken Out of the pan
immediately. Remove the pan
using
and slide the
heft
minutes before slicing. Eltjoy !
to
least one half hour before using
it again.
display punel
is
to use. Allow
bread maker to cool before
and storing.
(See page 44)
16
Page 15
Mix
Rest
Rise I
Punch Down
Rise 2
Bake
Total
Mix
Rest
Knead
Rise 1
Punch Down
Rise
Bake
Total
17
White
Light
min
5 min
IO min
80 min
33 set
60
35
French
Light
I5 min
5 min
min
75 min
50
100 min
50 min
hr
White
Medium
15 min
5 min
min
80 min
33
60 min
40 min
hr
French
Medium
15 min
5 min
15 min
75 min
50
100 min
55 min
hr
White
Dark
15 min
5 min
IO min
80 min
33 set
60 min
50, min
hr
French
Dark
15 min.
5 min
15 min
75 min
50 set
100 min
65 min
hr
White
Rapid
Light
15 min
5 min
IO min
40 min
25 set
55 min
35 min
hr
Sweet
Light
15 min
5 min
40 min
25
55 min
35 min
hr
White
Rapid
Medium
15 min
5 min
min
40 min
25 set
55 min
40
hr
Sweet
Medium
15 min
5 min
10 min
40 min
25 set
55 min
40 min
hr
White
Rapid
Dark
15 min
5 min
10 min
40 min
25
55 min
50 min
hr
Sweet
Dark
min
5 min
IO min
40 min
25
55 min
50 min
hr
Wheat
Medium
15 min
5 min
min
95 min
42
70 min
40 min
hr
Page 16
Last Things Last
You
see this tip in seueralpdaces in this book, but it bears repeating: Always put the liquids in first, the dry
ingredients in next, and the yeast last
and nuts are added later, after the machine has completed the first
knead).
Dig a shallow hole in the dry ingredients
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 driedfrmits, vegetables, and dried spices away from the liquid ingredients in the breadpan.
If
they soak up
Freshness First
Avoid
ingredients -- milk, yogurt, eggs, or cheese -- with the Delay bake option.
Just Wait Fifteen
For best
waitji$teen minutes before slicing; the bread needs time to cool.
Deep Freeze
To freeze fresh bread, let it cool completely and double-bag in plastic.
Page 17
White Bread
Traditional White Bread
Regular Loaf (I pound)
proof
recipe
Potato Bread
fool-
proof
Regular Loaf (I pound)
recipe
I tablespoon margarine or butter, softened
I tablespoon sugar
cups Gold Medal@ Better for
flou/
2 teaspoons dry milk
cup mashedpotato mix (dry)
I teaspoon salt
teaspoons
I teaspoon salt
teaspoons regular active dry yeast
OR
I
teaspoons bread machine yeast or
active dry yeast
314 teaspoons regular active dry yeast
OR
314 teaspoons bread machine yeast
quick-acting active dry yeast
Garlic-Herb Bread
Regular Loaf
pound)
proof
recipe
2 teaspoons margarine or butter, softened
clove garlic, crushed
2 cups Gold Medal@ Better for BreadTMflour
I tablespoon sugar
teaspoon salt
teaspoon dried rosemary leaves
teaspoon dried thyme leaves
teaspoon dried basil leaves
Caraway-Rye Bread
Regular Loaf (I pound)
cup water
2 teaspoons margarine or butter, softened
I I/P cups Gold
Better for
flour
cup rye flour
tablespoon dry milk
tablespoon sugat
I teaspoon salt
teaspoon caraway seed
314 teaspoons reguIar active dry yeast
314 teaspoons regular active dry yeast
OR
I 314 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
OR
I l/Z teaspoons bread machine yeast or
quick-acting active dry yeast
I. Remove bread pan; attach kneading blade.
2. Place all ingredients in bread pan in the order listed.
3. Insert bread pan, close lid and plug in.
4. Select bread type: Press
until WHITE is blinking. Press SELECT
5. Select crust color: Press
”
desired color is blinking. Press SELECT
6. If rapid cycle is desired, press SELECT when RAPID is blinking.
7. If delay bake option is desired, press HOUR and MIN to set timer.
8. Press START Bread will be done baking in the number of hours indicated.
Page 18
.
Bread
Do not
this
the
bake option for
proof
recipe
Regular Loaf (I pound)
2 teaspoons
tnhlespoon sugar
teaspoom dry milk
teaspoon snlt
I
regular active dry yeast
OR
1 l/Z teaspoons bread machine yeast
quick-acting active dry yeast
Cheddar-Chive Bread
Do not use the delay Bake option for this recipe.
Regular Loaf
pound)
cup aater
flour
cup Shredded Cheddar cheese (2 ounces)
chopped fresh or
1 tablespoon freeze-dried chives
tablespoon sugar
teaspoon regular active
yeast
OR
teaspoon I/rend machine yeast or
Parmesan-Pepper Bread
Do not use the de ay bake option
for this recipe.
Regular Loaf
pound)
flouf
cup grated Pnrmesnn cheese
peppercorns
I
OR
I I/2 teaspoons I/rend marhine yeast or
quick-acting active dry yeast
Roasted Red
Pepper-Cheese
Bread
Roasted red peppers-are
in jars near the
olives in the supermarket.
Do not use the
option for this recipe.
Regular Loaf (1 pound)
cup water
chopped roasted red bell pep
ers
mnrrmrine or butter, so tened
1
garlic,
2
Gold Medal@ Better for
flouf
3 tablespoons grated
tablespoon sugar
I
1 teaspoon dried basil leaves
1
OR
1
teaspoons bread machine yeast
quick-acting active dry yeast
DIRECTIONS:
breadpan, close lid andplzdg in.
bread type: Press
until WHITE is blinking. Press SELECT
until desired color is blinking. Press
rapid cycle is desired, press SELECT when RAPID is blinking.
Page 19
Bacon-Beer Bread
Do not use the delay bake option for this recipe.
Regular Loaf (I pound)
3 tab
espoons chopped green onions
tablespoon prepared mustard
2 teaspoons mar
2 cups Gold Me
2 teaspoons sugar
I
teaspoons regular active dry yeast
teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
South-of-the-Border Bread
Do not use the delay bake option for this recipe.
Regular Loaf (I pound)
cup water
I tablespoon margarine or butter,
softened
tablespoon canned chopped green
ch ities
2 cups Gold Medal@ Better for
flour
cup cornmeal
1 tablespoon sugar
teaspoon salt
teaspoons regular active dry yeast
OR
teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
Pepperoni-Cheese Bread
Do not use the
bake option for this recipe.
Regular Loaf (I pound)
teaspoons regular active dry yeast
teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
cup sliced pepperoni
Triple Cheese and Garlic Bread
Do not use the delay bake option for this recipe.
Regular Loaf (I pound)
small curd creamed cottage
1 tablespoon margarine or butter,
softened
shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
tablespoon su
ar
I teaspoon gar
salt
L/i teaspoons regufar active dry yeast
teaspoons bread machine yeast
quick-acting active dry yeast
1. Remove breadpan; atta& kneading blade.
2. Place all ingredients except Mix-ins in
in the order listed.
3. Insert bread pan, close lid
in.
4. Select bread type: Press
until WHITE is blinking. Press SELECT
5. Select crust color: Press
until desired color is blinking. Press SELECT
6. If rapid cycle is desired, press SELECT when RAPID is blinking.
7. Press START Bread
be done baking in
number of hours indicated.
8. Ada’ Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).
Page 20
Whole Wheat Bread Recipes
Whole Wheat Bread
Crunchy Wheat and Honey Bread
Regular Loaf (I pound)
tablespoons water
tablespoon margarine or butter, softened
cups Gold Medal8 whole wheat flour
tnhlespoons packed brown st4gar
teaspoon salt
teaspoons regular active dry yeast
OR
1
teaspoons bread machine yeast or
quick-acting active dry yeast
Multigrain
Bread
Look
for
7-grain cereal in the health food or hot
cereal section of your supermarket.
Regular Loaf (I pound)
water
tablespoon margarine or butter, softened
cup Gold Medal@ Better for BreaCM
cup 7-grain cereal
tablespoons packed brown sugar
teaspoon salt
teaspoons regular active dry yeast
OR
quick-acting active dry yeast
DIRECTIONS:
Remove breadpan; attach kneading blade.
Regular Loaf (I pound)
tablespoons water
tablespoons honey
I tab/espoon mar
ct4ps Gold
whole wheat flour
Gold Mednl Retter for BreadrM flour
cup slivered almonds, toasted
teaspoon salt
teaspoons regular- active dry yeast
teaspoon bread machine yeast
quick-acting active
yeust
Pumpernickel Bread
Regular Loaf (I pound)
cup water
tablespoons dark molusses
teaspoons margarine or butter, softened
cups Go/d
Better for
rye flot4r
tablespoon cocoa
teaspoons salt
2 teaspoons regular active dry yeast
OR
teaspoons bread machine yeast
quick-acting active dry yeast
2. Place
in bread pan in the order listed.
3.
4. Select bread type: Press
until WHOLE WHEAT is blinking. Press SELECT.
until MEDIUM is blinking. Press SELECT
6.
If rapid cycle is desired, press SELECT
RAPID is blinking.
7. If delay bake option is desired, press HOUR and
to set timer.
8. Press START Bread will be done baking in the number of hours indicated.
Page 21
Russian Black Bread
The delay bake option is not recommended for this
recipe.
Regular Loaf (I pound)
wafer-
tablespoom dark molasses
tablespoon margarine or butter,
softened
cup Gold Medal@ Better for
flour
cup Gold Medal whole wheat flour
teaspoons instaut coffee granules
teaspoon salt
teaspoon
crushed
teaspoons regular active dry yeast
OR
teaspoons bread machine yeast or
quick-acting active dry yeast
Wheat-Raisin-Nut Bread
The delay bake option is not
for this
recipe.
Regular Loaf (I pound)
wafer
tablespoons margariae or butter,
cups Gold Medal@ whole wheat
flour
tablespoons packed brown sugar
teaspootr salt
I
teaspoons regular active dry yeast
OR
II2 teaspoom bread machine yeast or
quick-acting active dry yeast
Nix-ins:
tablespoons chopped walnuts or pecans
tablespoons raisins
DIRECTIONS:
2. Place all ingredients except Mix-ins in bread pan in the order listed.
3. Imert breadpan, close lid andplug in.
4. Select bread type: Press
” until WHOLE WHEAT is blinking. Press SELECT
5. Select crust color: Press
until MEDIUM is blinking. Press SELECT
6. If rapid cycle is desired, press SELECT
RAPID is blinking.
7. Press START Bread will be doze baking in the number of hours indicated.
8. Add Mix-ins when bread maker beeps 3 times (about
minutes after starti?jg).
Page 22
French Bread Recipes
Classic French Bread
proof
If desired, you may use the
recipe
recipe. See puge 18 for directions.
Regular Loaf (I pound)
teaspoon margarine or butter,
cups Gold Medal@ Better for
teuspoon salt
314 teaspoons reguInr active dry yeast
OR
314 teaspoons bread machine yenst or
quick-acting active dry yeast
Quick Sourdough Bread
Do not use the
bake option for this recipe.
Regular Loaf
pound)
cup plain nonfat yogurt
cup plus I taBlespoon water
teaspoons margarifte or butter,
softened
cups Gold Medal@ Better for
flour
teaspoons silgar
teuspoon suit
314 teaspoons regular active dry yeast
OR
I 314 teaspoons bread
yeast
quick-acting active dry yeast
Page 23
Apple-Spice Bread
Regular Loaf (I pound)
proof
recipe
1 tablespoon margarine or butter, softened
flour
tablespoon sugar
tbblespoon dry milk
teaspoon
112 teaspoons apple pie spice
1
teaspoons regular active dry yeast
OR
1 112 teaspoons bread macbine yeast or
quick-acting active dry yeast
Mix-ins:
cup cut-up dried apples
For an extra cinnamon Rick, drizzle with Cinnamon
Cinnamon-Raisin Bread
Glaze (page 40).
tables oon margarine or butter, softened
old Medal@ Better for
flour
tablespoons sugar
teaspoon salt
cinnamon
1 314 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
cup raisins
Sweet Bread Recipes
Banana-Macadamia Nut Bread
Serve
Choco-Banana Spread (page 39).
Regular Loaf (I pound)
flour
ar
I
teaspoons regular active dry yeast
l/Z teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
Peach Bread
cup chopped macadamia nuts
The rapid cycle is not
&commended for this recipe.
Regular Loaf (I pound)
2 teaspoons mar
arine or butter, softened
2 cups Gold Me a/@ Better for
flour
tablespoon packed brown sugar
teaspoon salt
teaspoon ground nutmeg
teaspoons regular active dry yeast
314 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
cup cut-up driedpeacRes
Page 24
Cranberry-Wheat Bread
The rapid cycle is not recommended for this recipe.
Regular Loaf
pound)
cup water
I tablespoon honey
I
cups Gold
Better for
teaspoon salt
teaspoon ground mace
I I/Z teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
cup dried cranberries
Gingery
Bread
This unique bread is deticious drizzled with Citrus
Glaze (page 40).
Regular Loaf (I pound)
Regular Loaf (I pound)
I tablespoon margarine or butter, softened
teaspoon salt
teaspoon ground ginger
teaspoon
cinnamon
2 cups Gold
Better for
flour
cup quick-cooking or regular oats
I
teaspoons regular active dry yeast
OR
2 teaspoons regular active dry yeast
OR
1 teaspoon bread machine yeast or
quick-acting active dry yeast
2 teaspoons bread machine yeast
quick-acting active dry yeast
DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Place all ingredients except Mix-ins in bread pan in the order listed.
3. Insert bread pan, close did and plug in.
4. Select bread type: Press
until SWEET is blinking. Press SELECT.
5. Select crust color: Press
until LIGHT is blinking. Press SELECT
6. Press START Bread will be done baking in
number of hours indicated.
7. Add Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).
Fruitcake Bread
The rapid cycle or delay bake option is not
recommended for this recipe.
Regular Loaf (I pound)
I tablespoon margarine or butter, softened
Better for BreudTM flour
tablespoon packed brown sugar
I teaspoon sa/t
teas oon ground nutmeg
Dash o
ground ctoves
I
teaspoons regular active dry yeast
I
teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
Old-fashioned Oatmeal Bread
Page 25
Pina Colada Bread
Regular Loaf
poicnd)
cup water
1 tablespoon
tablespoon margarine or butter,
softened
2 cups Gold
flour
cup skredded coconut, toasted
tablespoon sugar
Cooked and masked pumpkin or squask can be
substituted for the canned pumpkin.
Regular Loaf (I
3 tablespoons plain yogurt
I tablespoon margarine or butter,
softened
flour
Z/2 cups Gold Medal Better for
flour
teaspoon salt
2 teaspoons regukr active dry yeast
OR
314 teaspoons bread mackine yeast or
quick-acting active dry yeast
3/4 teaspoons regular active dry yeast
OR
3/4 teaspoons bread mackine yeast or
quick-acting active dry yeast
teaspoons
water can be substituted for tke rum.
DIRECTIONS:
1. Remove breadpan; attack kneading blade.
2. Place aN ingredients in breadpan in the order &ted.
3. Insert bread pan, close lid and plug in.
4.
bread type: Press “*
until SWEET is blinking. Press SELECT
5. Select crust color: Press
until LIGHT is blinking. Press SELECT.
6. If rapid cycle is desired, press SELECT when RAPID is blinking.
7. Press START.
Bread will be done baking in the number of hours indicated.
27
Page 26
Only
Apple Coffee Cake
cup water
tablespoons mar-garine or bfltter, softened
1 cup Gold Medal@ Better for BreaflM flouf
1 cup Gold Medal whole wheat
tablespoows packed brown sugar
1 teaspooff salt
1
teaspoons regular active dry yeast
OR
1 II2 teaspoons bread machine yeast of
quick-acting active dry yeast
cups chopped appfes
cup packed brown sugar
1 tablespoon Gold Medal Better for Bread
raisins
tablespoons margarine or butter, softened
DIRECTIONS:
in the order listed. Select WHOLE WHEAT DOUGH
cycle.
Grease cookie sheet.
Cook
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 I-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 40) if desired.
coffee cake.
Page 27
Breadsticks
water
tab es oon margarine or butter, softened
2 cups
old Medal@ Better for BreaflM flour
tablespoon
ar
t
1
teaspoons regular active dry yeast
teaspoons bread machine yeast
quick-acting active dry yeast
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH
2. Grease cookie sheet. Divide dough into 12 pieces. Roll each piece into a-inch rope. Place I 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.
12 breadsticks.
Brioche
3 tablespoons water
tablespoons margarine or butter, softened
s
.3@ cups Gold Medal@ Better for
flour
cup sugar
teaspoon salt
I tablespoon milk
I egg yolk
Coarse sugar crystals
I ‘d;: teaspoons regular active dry yeast
l/4 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Place
Dough ingredients. in bread pan in the order listed.
Select SWEET DOUGH cycle.
2. Place dough in greased bowl, turning to coat a/l sides. Cover with plastic wrap; refrigerate 4 hours or
overnight.
3. Grease I2 medium muffin cups, 2 1/2x2
inches. Punch down dough. Divide in
Divide each
half 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
egg yolk; gently brush over tops of rolls.
Sprinkle with
sugar crystals. Bake 15 to 20 minutes or untilgolden brown. Remove from pan. Serve warm. 12
brioche.
Page 28
Dough
I cup water I II2 tsp. salt
I/2 tbs. honey
cup who/e
flour
I II2 tsp. yensf
DIRECTIONS:
Preheat oven to 450”.
Let the machine knead the dough once, and then let the cough rise for 20 minutes in the
the machine. Divide the dough into 12 pieces.
each piece into a rope and then form into a circle,
pressing the ends together.
Place the circles on a well-greased baking sheet, cover, and let rise for 15 to 20
minutes. In a nonaluminum pan,
boil 2 inches of water. Slowly submerge about 3 or 4 bagels at a
time into the water, and cook approximately 30 seconds on each side.
Remove bagels; drain excess water:
For an extra touch, sprinkle with dried onion bits, sesame seeds, or poppy seeds.
Place bageA on a greased
cookie sheet, and bake for 8 minutes or until slightly browned.
Hint: When rolling dough into bagel shapes, slightly wet one end to seal the ends together.
medium bagels
Dough:
Filling:
cup water 6 sun-dried tomato halves
I tablespoon olive or vegetable oil (not oil-packed)
2 I/2 cups Gold Medal@ Better for
flour
6 tablespoons pesto
I teaspoon sugar I II2 cups shredded
I teaspoon salt
mozzarella or provolone
cheese (6 ounces)
teaspoons regular active dry yeast
4 ounces Canadian-sty/e
OR
bacon, cut info thin
2
teaspoons bread machine yeast
strips (about
cup)
quick-acting active dry yeast
cup sliced mushrooms
Freshly ground pepper
I egg, slightly beaten
DIRECTIONS:
1. Place all Dough ingredients in breadpan in the order
Select WHITE DOUGH cycle.
2. Heat oven to 375”. Grease cookie sheet. Soak tomatoes in I cup very hot water about
5 minutes or until softened; drain and finely chop. Divide dough into 6 equal parts.
part into 7-inch circle on lightly floured surface with floured rolling pin. Spread I tablespoon pesto on
each
to within I inch of edge.
Layer cheese, bacon, mushrooms and tomatoes
on half of
each circle to
within
inch of edge. Sprinkle with pepper.
3. Fold dough overfilling; 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.
Page 29
Caramel-Pecan Rolls
Dough:
1 tablespoon margarine or butter, softened
If4 cups Gold
Better for
flour
3 tablespoons sugar
teaspoons regular active dry yeast
OR
2 teaspoons bread
yeast or
Topping:
. .
I tablespoon corn syrup
cup granulated sugar
teaspoons ground cinnamon
tablespoons margarine or butter, softened
3. Mix
cup granulated sugar and the cinnamon.
Flatten dough with hands or rolling pin into
Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal.
Cut roll into I-inch
slices. Place in pan. Cover;
rise in warm place 40 to 60 minutes or until double.
4. Heat oven to 375”. Bake 22 to 27 minutes or until golden brown. Immediately invert pan onto
heatproof serving
or tray. Let pan remain a minute so caramel can
over rolls.
9
rolls.
1. Place all Dough ingredients in bread pan in the order listed.
SWEET DOUGH cycle.
2. Grease 9x9x2-inch square pan.
Mix
cup margarine, the brown sugar, corn syrup and.pecan
halves. Spread mixture in pan.
Page 30
Cinnamon Rolls
Dough:
cup water
tablespoon margarine or butter, softened
egg
cups Gold Medal@ Better for
flour
3 tablespoons sugar
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Filling:
cup sugar
teaspoons ground cinnamon
2 tablespoons margarine or butter, softened
Glaze (below)
DIRECTIONS:
in the order listed. Select SWEET DOUGH cycle.
2. Grease 9x9x2-inch square pan. Mix
cup sugar and the cinnamon. Flatten dough with hands
or rolling pin into 15x9~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 I-inch slices. Place in pan. Cover; let rise in
warm place 40 to 60 minutes or until double.
3. Heat oven to 3 75
Bake 23 to 28 minutes or untilgolden brown. Remove from pan; drizzle
Glaze over warm rolls.
9 rolls.
Glaze: Mix I cup powdered sugar,
teaspoon vanilla and I to 2 tablespoons milk until smooth
and hin enough to drizzle.
32
Page 31
Dinner Rolls
cu
water
espoon margarine or butter, softened
cups Gold Medal@ Better for
flour
teaspoon sa t
teaspoons regular active dry yeast
I I/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
Margarine or butter, melted
DIRECTIONS:
PLace all Dough ingredients in breadpan in the order listed.
Select SWEET DOUGH cycle.
Shape each piece into ball. Place
Cover; let rise 30 to 40 minutes or until
double.
3. Heat oven to 375”. Bake 12 to 15 minutes or untilgolden brown. Brush tops with margarine if
desired. 10 rodls.
Ham and Swiss loaf
I tables oon vegetable oil
old Medal@ Better for
flour
coo ed
sugar
teaspoon salt
I
teaspoons regular active dry yeast
I/2 teaspoons bread machine yeast or
Filling:
3
or
smoked ham (about 4
DIRECTIONS:
Place aN Dough ingredients in bread pan in the order listed.
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. FoGa’ends under loaf. Place loaf, seam side down, on cookie sheet. Cover;
3. Heat oven to 375”. Bake 25 to 30 minutes or untilgolden brown. Immediately remove from
cookie sheet. Cut into l-inch slices. Refrigerate any remaining bread. 1 loaf.
Page 32
Holiday Braid
Mix-ins.
tnh/espoons goldelt rnisins
I tclhlespoon plus I teaspootz curraflts
I tohlespoon rum or wntef
nlmonds
I /clb/espooii p/us I teaspoon
ratrffied orange
rups Gold ,lileda/O
flour
tnhlf.~poons sNgn?
teaspoon snlt
tnblrspoons nrorguritte or butter,
1 314 tenspoons
active dry yeasf
OR
I 314 trnspoons hr-end tnacltine yenst or
quick-acting nrtive
yenst
DIRECTIONS:
Sank raisins
currdtrts in rum (or wafer) at least 2 hours.
2.
ingredimfs
breadpajr in fhe order listed. Selecr SWEET DOUGH cycle,
remnining Mix-ins when bread maker beeps
times (about 15
after
rting).
cookie sheet. Divide dough
equal pieces.
Roll each piece into IS-inch rope
lightly
floured surface. Place ropes close together on cookie sheet.
gently and loosely. Press ends
together to fffsien.
Cover; let rise in warm place 1 to I
hours or until almost double.
4. Hent
to 350”. Brush dough with I egg, beaten, if desired. Bake 23 to 2.5 miflutes or until
Cool on wire rack. Drizzle with Creamy Vnnilln Glaze (page 40), if desired. I
Page 33
Pizza Dough
cup water
yeast
tablespoon olive or vegetable oil
314 cups Gold
Better for
flour
teaspoon salt
I
tenspoons regular active dry
OR
teaspoons bread machine yeast
active dry yeast
DIRECTIONS:
Select WHITE DOUGH cycle.
Grease cookie sheet. Pat dough 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.
I pizza crust.
Herb-Cheese Pizza Crust: Add I tablespoon grated Parmesan cheese and 314 teaspoon dried basil,
oregano, thyme or Italian seasoning with the flour.
Whole Wheat Pizza Crust: Decrease breadflour to
and add 314 cup Gold Medal whole wheat
flour with the bread flour. Select WHOLE WHEAT D UGH cycle.
Raised Doughnuts
I I/Z teaspoons regular active dry
OR
l/Z teaspoons bread machine yeast
quick-acting active dry yeast
Dough:
yeast
tablespoons water
2
Gold Medal@ Better for BreaflM flour
3 tablespoons sugar
For frying:
Vegetable oil
DIRECTIONS:
Select SWEET DOUGH cycle.
2. Roll dough
inch thick on lightly floured board.
Cut with floured doughnut cutter.
Cover; let
rise on board 35 to 45 minutes or until slightly raised.
3. Heat 2 to 3 inches oil in deep fryer or heavy kettle to 375”.
Fry 2 or 3 doughnuts at a time
2 to 3 minutes, turning as they rise to surface, untilgolden brown. Remove from oil with long
fork or slotted spoon.
Drain on wire rack. While warm, roll in sugar if desired. 18 doughnuts.
Page 34
Soft Pretzels
Dough:
cup wafer
teaspoons vegetable oil
2 teaspoons sugar
l/Z teaspoons regular active dry yeast
OR
teaspoons bread machine yeast or
quick-acting active dry yeast
Tapping:
3 tablespoons salt
I tablespoon water
egg white
Coarse salt or sesame seed
DIRECTIONS:
Place all Dough ingredients in
in the order listed. Select WHITE DOUGH cycle.
2. Cut dough into
each piece into f5-inch rope.
Twist each rope into pretzel shape.
Cover; let rise in warm place 20 to 25 minutes or
almost
double.
3. Heat oven to 375”.
Generously grease cookie sheet.
boiling water. Lower 3 or
turning once. Remove with slotted spoon to paper towels;
inch apart on cookie sheet.
4. Beat I tablespoon water and the egg white; brush over pretzels.
Sprinkle lightly with coarse salt.
Bake 20 to
Remove from cookie sheet. Cool on wire rack.
I2 pretzels.
Page 35
Spreads and
Garlic Butler
Mix:
cup margarine or butter, softened
teaspoon garlic powder
Herb-Cheese Butter
Mix:
/4 cup margarine or butter, softened
tablespoon grated Parmesan cheese
teaspoon chopped fresh parsley
teaspoon dried oregano leaves
Dash of garlic salt
Italian Herb Butter
Mix:
cup margarine or butter, softened
Dash of salt
Choco-Banana
Spread
Mix:
cup semisweet chocolate chips, melted
Fruited Cream Cheese Spread
Beat on medium speed until fluff?l:
package (8 ounces) cream cheese, softened
cup favorite fruit preserves
Ham and Swiss Spread
Mix:
package (3 ounces) cream cheese, softened
tablespoons finely chopped fully cooked
smoked ham
I tablespoon shredded Swiss cheese
Herb-Cream Cheese Spread
Mix:
I container (4 ounces) whipped cream cheese
I teaspoon choppedfresh or II2 teaspoon
dried dill weed
small clove garlic,
chopped
Honey-Walnut Spread
Mix:
package (3 ounces) cream cheese, softened
I tablespoon chopped walnuts
2 teaspoons honey
Ripe Olive Spread
Cover and process in food processor or
blender until slightly coarse:
cups pitted ripe olives
3 tablespoons olive oil
3 tablespoons capers, drained
3 flat anchovy fillets, drained
teaspoon Italian seasoning
2 cloves garlic
Page 36
R
es
Whipped Honey-Orange Spread
Beat on medium speed until fluffy:
cup margarine or butter, softened
tablespoons honey
2 teaspoons grated orange peel
Browned Butter Glaze
tablespoons margarine or butter
cup powdered sugar
teaspoon vanilla
3 to 4 teaspoons milk
Heat margarine in I -quart saucepan over
medium heat until light brown; cool. Stir in
powdered sugar and vanilla. Stir in milk
until smooth and
enough to drixxle.
Cinnamon Glaze
Mix until thin enough to drizzle:
teaspoon ground cinnamon
to 2 teaspoons water
Citrus Glaze
Mix until thin enough to drizzle:
cup powdered sugar
I teaspoon grated lemon or orange pee/
I
to 2 teaspoons Lemon or orange juice
Creamy Vanilla
Glaze
Mix until thin enough to drizzle:
II2 to 2 teaspoons milk
Page 37
Concerns
Troubleshooting The Machine
Questions?
Please call us toll-free at
I-800-526-2832.
Page 38
Concerns
Troubleshooting The Recipes
Please check
the following:
Flour
Yeast
or
Liquid
Sugar
Salt
Not enough
Too much
Not enough
Too much
Not enough
Too much
Omitted
Too much
Omitted
Old or bad
flour used
Yeast:
Old Yeast used
Wrong type of yeast used
Hot water was used
instead of room
temperature water
Baking Results
sticky and
raw
Page 39
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 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.
41
Page 40
Cleaning
the Bread Maker
Before cleaning the Bread
unplug it and allow it to cool.
water! And make
to use only a mild kitchen detergent --
To clean, wipe manually: Do not immerse in
cleaners will damage the unit.
Before re-using the unit, make sure it is
Body and lid
2.
Remove
bread crumbs
wiping gently with a slightly damp cloth.
As you wipe, take care not to bend the temperature sensor, which is located on the inside wall of
the Bread
Baking Pan and Kneading Blade
Wipe c/can with a damp cloth and dry thoroughly.
Do not wash the pan or removable parts in the
Caring for your Bread Maker
Non-slick Pan and Blade
2. Do not use metal utensils.
blade.
These will damage the non-stick coating on the pan and kneading
3.
Don’t worry if the non-stick coating changes color over time. The color change is the result of
4.
steam and other
If you experience
for
minutes to
the kneading blade to loosen out.
Storage
Make sure that the unit is completely cool and dry before storing.
Store the Bread Maker with the lid closed.
3. Do not place heavy objects on the top
Baking at
Altitudes
At High Altitudes above 3,000 feet, dough rises fasteK Therefore, when baking in high altitudes some experimentation
is required. Follow the suggestedguidelines.
Use
one
suggestion at a time and remember to write down which
suggestions work best for you.
Along the way,
to ask questions.
You can call us toNfree at
Page 41
Index of Recipes
White Breads
Traditional ............................................
21
Potato..
................................................
Herb. ......................................... .22
Caraway-Rye
.........................................
onion ....................................................
Parmesan-Pepper
..................................
22
Cheddar-Chive ..................................... ..?
Roasted Red Pepper-Cheese
...................
Bacon-Beer...........................................
Pepperoni-Cheese
...................................
23
South of the Border.. ............................. .23
Triple Cheese and Garlic
.......................
Whole Wheat Breads
100%
Whole Wheat..
.............................
Crunchy Wheat and Honey.................... .24
Multigrain .............................................
.........................................
Russian Black
.......................................
Whole Wheat-Raisin-Nut
... .;.
................
French Breads
Classic French
......................................
Quick Sourdough
...................................
26
Sweet Breads
Apple-Spice
............................................
27
Banana Macadamia Nut ..................... .2
7
Cinnamon Raisin
.................................
Peach.. ..................................................
Cranberry- Wheat
..................................
Fruitcake.. .............................................
Ginger-y
..................................................
28
Old-fashioned Oatmeal
........................
8
..........................................
29
Pumpkin Yogurt
..................................
9
Page
Apple Coffee Cake
.................................
Breadsticks
...........................................
Brioche
.................................................
Bagels
....................................
............ .32
32
.................................................
Caramel- Pecan
Rolls ............................
Cinnamon Rolls
......................................
Dinner Rolls..........................................
Ham and Swiss Loaf.............................
Holiday Braid.....................................
6
Pizza Dough...........................................
. 7
Raised Doughnuts.. ................................
7
Soft Pretzels
..........................................
Spreads
and Glazes
Garlic Butter
.................................
Herb-Cheese Butter
..........................
9
Italian Herb Butter..
....................
Choco-Banana
Spread.. .................
Fruited Cream Cheese Spread.. .......
Ham and Swiss Spread.. ...............
Herb-Cream
Cheese Spread.. .........
Honey- Walnut Spread..
..................
Ripe
Olive Spread.. .......................
Whipped Honey-Orange Spread..
..
Browned Butter Glaze .................. .40
Cinnamon Glaze
..........................
Citrus Glaze ................................
Creamy Vanilla Glaze
...................
Note: Other recipes can be used in your Sunbeam
Bread machine but please note the loaf size must
match the capacity limits of your unit.
Page 42
Page 43
TWO YEAR LIMITED WARRANTY
Sunbeam HousehoM Products warrants that, for a period of two years from date of purchase, this product
shall be free of mechanical and electrical defects in material and workmanship.
Our obligation hereunder is
limited to repair or replacement, at our option, of this product during the warranty period, provided the
product is sent postage prepaid directly to our factory service center:
SUNBEAM HOUSEHOLD PRODUCTS
APPLIANCE SERVICE STATION
117 Central Industrial Row
Purvis, MS 39475
DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE; ACTING OTHERWISE
MAY DELAY THE PROCESSING OF YOUR WARRANTY CLAIM,
This warranty does not cover
normal wear ofparts, or damage resultingfrom any of the following:
use on improper voltage or current, use contrary to operating instructions, or disassembly, repair; or alteration
by any person other than our factory service
Product repair or replacement as provided under the
above warranty is your exclzlsive remedy.
Sunbeam Coqoration (of which Sunbeam Household Products is a
division), shall not be liable for any incidental or consequential damages for breach of any express or implied
warranty on this product. Except to the extent prohibited by applicable
merchantability orfitness for a particularpurpose 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
so the above limitations or exclusion may not
apply to you.
This warranty gives you
legal
and you may also have other
which vary
from state to state.
01996 Sunbeam Corporation or its
companies, all rights reserved.
Sunbeam is a registered trademark of Sunbeam Corporation or its a
filiated
companies.
Distributed by: Sunbeam Household Products, Schaumbuq, Illinois
60173
Printed in China
Page 44
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