Sunbeam DELUXE BREAD, DOUGH MAKER User Manual

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

1,2,3 instructions!

Congratu

Fresh, warm homemade bread is just a

few, easy steps away with your new Oster

Deluxe Bread and

Dough Maker.

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

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

1-800-526-2832.

lations

Table

Contents

Before You Start......................................................... 5-6

Safety Guidelines

Symphony of Ingredients........................................... 7

Basic Ingredients............................................................................... 8

The Process, Simplified ..................................................................... 10

Getting to Know Your Bread Maker .......................... 13

Getting to Know the Operation Panel ............................................. 14

Step by Step Directions ..................................................................... 15

Breadmaking Cycle Times................................................................. 16

Recipes and Tips

Special Tips........................................................................................ 18

White Breads .................................................................................... 19-30

Whole Wheat Breads........................................................................ 31-36

French Breads ................................................................................... 37-38

Sweet Breads .................................................................................... 39-48

Doughs Only ..................................................................................... 49-58

Cake/Quick Breads ............................................................................ 59-64

Jam/Jellies......................................................................................... 65-66

The Finishing Touch: Spreads and Glazes ......................................... 67-68

Special Concerns

Troubleshooting Tips ........................................................................ 69-70

Commonly Asked Questions ............................................................. 71

How to Test Yeast............................................................................. 71

Cleaning and Care Guidelines .......................................................... 72

Baking at High Altitudes .................................................................. 73

Index of Recipes......................................................... 74

After Use

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

the bread pan after baking.

2.Make sure to disconnect the power by

unplugging the unit. Allow the Bread Maker to cool down before storing.

3.Read instructions before cleaning. Do not

immerse the unit in water. This will cause electric shock and/or damage to the unit.

Before Use

1.Read and keep all instructions.

2.Make sure to remove all foreign matter

from the baking pan.

3.Plug the Bread Maker into a properly

wired outlet.

Where to Use

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

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

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

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

If you do not, walls may become discolored.

While in Use

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

1.The temperature is very hot during operation.

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

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

during operation.

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

Do not cover vents.

4.If any buttons are accidentally touched during

operation, baking may stop.

Using Your Bread Maker Safely

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

Before You Start

Important Safeguards

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

Read all instructions, product labels, and warnings before using the Bread Maker. Do not touch hot surfaces. Always use oven mitts when handling hot materials, and allow metal parts to cool before

cleaning. Allow the Bread Maker to cool thoroughly before putting in or taking off parts. When unit is not in use and before cleaning, unplug the Bread Maker from wall outlet.

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

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

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

Do not operate this or any appliance with a frayed or damaged cord or plug or after the appliance malfunctions or is

dropped or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination,

repair or electrical or mechanical adjustment.

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

cloth-covered surface.

Avoid contact with moving parts.

10.

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

11. Do not use outdoors or for commercial purposes.

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

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

14.

Use of extension cords: A short power supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used with care. The cord should be arranged so that it will not drape over the counter or table top where it can be pulled

by children or tripped over accidentally. If the appliance’is of the grounded type the extension cord should be a

type

3-wire

cord.

15. Electrical power: If electric circuit is overloaded with other appliances, your Bread Maker may not operate properly. The Bread Maker should be operated on a separate electrical circuit from other operating appliances.

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

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

grounding-

This unit is intended for household use only.

Read and Save These Instructions

Like the instruments in an orchestra, the ingredients in basic bread are very simple: flour, sugar, salt, a liquid (such as water or milk), possibly a fat (such as butter or oil), and yeast. And, like each musical instrument, each ingredient performs a specific job, and each lends a special flavor to the final masterpiece.

That's why it’s important to use the right ingredients in exactly the right proportions to ensure you get the most delicious results!

A Symphony of

Ingredients

Yeast

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

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

Sugars

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

Flour

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

Liquids

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

Salt

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

Fats

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

Basic Ingredients

Important Measuring Tips

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

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

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

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

Last Things Last!

You'll see this tip in several places in this book, but it bears repeating: Always put the liquids in first, the dry ingredients in next, and the yeast last. Before adding the yeast, dig a shallow

hole in the dry ingredients and place the yeast in the hole so that there's absolutely no contact between the liquids and the yeast. You don’t want the yeast to be activated too soon in the process. This is especially important when you're using the Delay Bake option.

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

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

The Process Simplified

Mixing and Kneading

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

Deluxe Bread and Dough Maker mixes and

kneads the dough automatically for you.

Rising

When making bread by hand, the dough is placed in a warm place to rise after mixing so that the yeast can ferment and produce gas. After mixing the dough, the Oster

Deluxe Bread

and Dough Maker maintains the optimum temperature for

rising during this part of the process.

If you are using the Dough Only cycle, the Oster

Deluxe Bread and Dough Maker will stop at the end of the first rising. You will hear a series of 3 beeps to let you know it’s done. The dough can now be removed and shaped - for bagels, pizza or other creations - and placed in your own oven for baking.

Punch Down

Once the dough has risen, the baker will typically “punch down” the dough. This process helps to break apart large, unwanted pockets of air and gas that have developed through rising, giving the bread a more even and appetizing texture.

This Oster

Deluxe Bread and Dough Maker handles this process automatically for you by turning on the kneading blade for just the right amount of time.

1 2

Second Rise

After it is punched down, the bread bounces back — it rises a second time. Some breads require shorter or longer rising times. For example, wheat breads require a longer rising time because the flour contains bran and wheat germ which inhibit rising. The Oster

Deluxe Bread and Dough Maker regulates the temperature and timing of this second rise automatically for you based on your selection.

Bake

The Oster®Deluxe Bread and Dough Maker automatically regulates baking time and temperature for perfect results every time!

Cool

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

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

5 6

Getting to Know Your Deluxe Bread

and

Dough Maker

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

Stop

Start

Timer Set

Basic Breads

1 • Regular 2 • Large 3 • Large Dark

Whole Wheat

4 • Regular 5 • Large 6 • Large Rapid

Specialty

7 • French 8 • Sweet

9 • Dough 10 • Cake/Quick Bread 11 • Jam

Select

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

The Control Panel

DISPLAY WINDOW –

Indicates the One Digit Number for the selected Bread Setting. Shows the minute-by-minute countdown for the baking cycle.

TIMER SET –

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

SELECT –

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

START –

Tells the bread maker to begin operation.

STOP –

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

1. OPEN THE LID AND REMOVE THE

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

2. ATTACH THE KNEADING BLADE

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

3. MEASURE ALL INGREDIENTS carefully

and accurately. Inaccurate measurement, even if only slightly off, can make a difference in results. Add ingredients into the bread pan in the order they are listed. Yeast is always

added last and

must not come in contact

with any liquid. (Before adding yeast, remember to dig a small hole in the

flour so that the yeast

doesn’t prematurely

come into contact with the liquids. This is especially important when you are using the Delay Bake Timer.)

4. WIPE WATER AND OTHER SPILLS

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

5. CLOSE THE LID AND PLUG IN THE

BREAD MAKER.

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

6. CHOOSE YOUR BREAD TYPE. Select

the appropriate setting for your recipe (#1 thru 11) by pressing the “SELECT” button on the control panel. Each time “SELECT” is pressed the number in the display window will advance to the next setting.

7. PRESS THE “START” BUTTON once

you have selected your bread type. The baking time in hours and minutes will appear in the display. It will count down the remaining bake time in one minute increments until the bread is done. This bread maker has a convenient Viewing Window so that you may watch the progress of the bread as it is mixed, kneaded, and baked. DO NOT OPEN THE LID DURING THE BAKING CYCLES.

8. WHEN THE BREAD IS DONE. When

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

9. KEEP WARM CYCLE automatically

begins when the bake time is done. The display will show END for up to 60 minutes after baking is complete and will keep bread warm during that time. At the end of the 60 minutes, the heater will turn off. Note: You may remove the Baking Pan at any time during the “Keep Warm” cycle. To turn off the “Keep Warm” feature, simply press the “STOP” button and hold it for 3 seconds. “END” will disappear and the display window will be blank. Please Note: Bread is best when removed from bread pan no more than 1 hour after keep warm feature ends. The “Keep Warm” feature is not provided for the dough setting or the Jam/Jelly Setting.

10. USING THE TIMER FOR DELAYED

COMPLETION

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

the TIMER, follow these instructions:

NOTE: It is not recommended that you use the “Delayed Completion” function and TIMER with recipes that call for fresh ingredients that might spoil such as eggs, milk, sour cream, or cheese. 1. To set the TIMER, determine when you would like your bread to be finished. For example, if it is 8 p.m. when you place all your ingredients in the Baking Pan and you would like to the aroma of fresh-baked bread at 8 a.m., you will want a total of 12 hours before your bread is complete. Once you have chosen the appropriate setting for your recipe, (for example, if you are doing Sweet Bread, you will push “SELECT” until #8 is showing) you simply set the TIMER to bring it up to your total hours (in this case, 12 hours). 2. Press the “Up” arrow on the control panel and 3:25 (the time setting for #8 setting) will automatically come up in the display window. Continue to press the “Up” arrow until the display reads 12:00. You do not need to mathematically calculate the difference between the setting time (3:25) and the total hours you want (12:00). The machine will automatically adjust to include the setting time. Simply set the TIMER for your total hours. If you pass the 12:00, simply press the “Down” arrow to go back. 3. Once you have selected the time, press START. The colon in the display will flash to indicate the TIMER has been set and the countdown will begin. The TIMER will

count down in

one-minute increments.

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

4. If you make a mistake while setting the TIMER, press and hold the STOP button for 3 seconds. This will clear the display and you can set the TIMER again.

Step-by-Step Directions

On How to Use You Bread Maker

Breadmaking

Cycle Times

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

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

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

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

French Sweet Cake/Quick Jam/

PHASE Med. Crust Med. Crust Dough Bread Jellies

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

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

Tips for the

Last Things Last

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

Placement Counts!

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

Freshness First

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

Just Wait Fifteen

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

Deep Freeze

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

Traditional White Bread

Extra Large Loaf (2 pounds)

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

4 cups Gold Medal

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

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

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

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

2 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)**

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

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

1 1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

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

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

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

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

White Bread Recipes

Potato Bread

Extra Large Loaf (2 pounds)

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

4 cups Gold Medal

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

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

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

3 1/4 cups Gold Medal

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

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

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

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

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

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

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

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

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

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

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

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

Garlic-Herb Bread

Extra Large Loaf (2 pounds)

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

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

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

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

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

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

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

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

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1.Remove bread pan; attach kneading blade.

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

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

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

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

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

Caraway-Rye Bread

Extra Large Loaf (2 pounds)

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

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

2 1/4 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

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

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

2 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

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

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

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

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

Press SELECT.

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

is blinking. Press SELECT.

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

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

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

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

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

to set timer.

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

number of hours indicated.

Onion Bread

Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

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

2 teaspoons bread machine yeast or

quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

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

2 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)

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

2 cups Gold Medal

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

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

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

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

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

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

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

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