Oster 5838 Expressbake Bread Maker Users Manual ManualsLib Makes It Easy To Find Manuals Online!

: Oster Oster-5838-Expressbake-Bread-Maker-Users-Manual-120855 oster-5838-expressbake-bread-maker-users-manual-120855 oster pdf

Open the PDF directly: View PDF .
Page Count: 80

2 lb. EXPRESSBAKE™

Breadmaker

User Manual &

Bread Recipes

Important Safeguards

When using electrical appliances, basic safety precautions should

always be followed including the following:

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

breadmaker.

2Do not touch hot surfaces. Always use oven mitts when handling hot

materials, and allow metal parts to cool before cleaning. Allow the

breadmaker to cool thoroughly before putting in or taking off parts.

3When unit is not in use and before cleaning, unplug the breadmaker from

wall outlet.

4To protect against risk of electrical shock, do not immerse the appliance

or plugs in water or other liquids.

5Close supervision is always necessary when this or any appliance is used

by or near children, or incapacitated persons.

6Do not allow anything to rest on the power cord. Do not plug in cord

where people may walk or trip on it.

7Do 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. Take appliance to the nearest authorized

service facility for examination, repair, or electrical or mechanical

adjustment.

8Do 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.

9Avoid 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 Do not use appliances for other than intended purpose.

14 To unplug, press and hold the “STOP” button for 2–3 seconds (until “Beep”

is heard), grip plug and pull from wall outlet. Never pull on the cord.

15 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 tabletop where it can be pulled by children

or tripped over accidentally. If the appliance is of the grounded type, the

extension cord should be grounding-type 3-wire cord.

16 Electrical Power: If electric circuit is overloaded with other appliances,

your breadmaker may not operate properly. The breadmaker should be

operated on a separate electrical circuit from other operating appliances.

This unit is intended for household use only.

Read and save these instructions

Contents

Chapter 1: Getting Started . . . . . . . . . . . . . . . . . . .2

Chapter 2: Let’s Bake Bread . . . . . . . . . . . . . . . . .4

Chapter 3: Overview of Breadmaker Features . . .12

Chapter 4: EXPRESSBAKE™: Baking Bread

in Under 1 Hour . . . . . . . . . . . . . . . . . .16

Chapter 5: Using the Delay Timer . . . . . . . . . . . .23

Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Measurement Equivalency Chart . . . . . . . . . . . . .29

Taking Care of Your Bread Machine . . . . . . . . . . .30

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

Basic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43

Sweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45

EXPRESSBAKE™ (58 Minutes) . . . . . . . . . . . . . . . . . .49

EXPRESSBAKE™ (80 Minutes) . . . . . . . . . . . . . . . . . .52

Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55

Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60

Bake (Jams and Marmalades) . . . . . . . . . . . . . . . . . .67

Glazes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71

Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73

Warranty . . . . . . . . . . . . . . . . . . . . . .inside back cover

2

Getting Started

1Place the breadmaker on a

counter where the plug will

reach an outlet. DO NOT yet

plug the machine into the

wall outlet. You will be shown

later when to do this.

Make sure you can open the

breadmaker top without

hitting the top of kitchen

cabinets.

2Open the lid and remove the

baking pan. To do this,

simply grasp the handle of

the pan and pull straight up.

Use a gentle, non-abrasive

soap and wash, rinse, and

dry the pan thoroughly.

3

3Attach the kneading blade to

the baking pan, as shown.

You will find the kneading

blade in a small plastic wrap

attached to the power cord.

4Set the pan aside. Do not yet place the pan into the

breadmaker.

You’re ready to start!

4

Let’s Bake Bread

The simplest way to learn how to bake bread is to follow a basic

recipe. The following recipe is easy and the bread is delicious.

Before you begin

• Make sure you have the following

measuring equipment:

—Liquid measuring cup

—Dry measuring cups

—Measuring spoons

• You will need the following ingredients:

—Water

—Butter/Margarine

—Salt

—Bread flour (be sure to buy

bread flour, preferably for

breadmakers)

—Dry milk

—Sugar

—Active, fast rising yeast

5

Measuring

THE most important secret of making bread.

Exact measurements. That’s the key to successfully baking

bread. Exact measurements.

With wet ingredients, use ONLY

measuring cups with the cups/

ounces marked clearly on the side.

After filling the measuring cup,

place it on a flat surface and view it

at eye level to make sure the

amount of liquid is exact. Then,

double check.

With dry ingredients, always

“level off” the measurement with the

back of a knife or a spatula to

make sure the measurement is

exact. Another helpful tip is to

never use the cup to scoop the

ingredients (for example, flour). By

scooping, you could add up to one

tablespoon of extra ingredients. Fill

the measuring cup with a spoon

before leveling off.

The SECOND most important secret of making bread.

Put the ingredients into the breadmaker in the EXACT order

given in the recipe. This means:

—FIRST, liquid ingredients

—SECOND, dry ingredients

—LAST, yeast

Also, make sure ALL ingredients are at room temperature,

(between 77°–85° F) unless otherwise noted in the recipe .

Temperatures too cool or too high can affect the way the

bread rises and bakes.

Last, it’s a good idea to start with all new, fresh ingredients

(especially fresh flour and yeast).

Now, let’s try a simple (but really good) recipe.

6

7

1Carefully measure 1 and 1/3

cups water. Remember, use

water that is room

temperature. DO NOT use

very hot or very cold water.

It’s a good idea to view the

measuring cup at eye level to make sure you have

measured exactly 1 and 1/3 cups.

2Pour the water into the bread

pan.

3Carefully measure 4 teaspoons of butter or margarine

that is at room temperature. Add this to the bread pan.

1 + 1/3 cups water

4 teaspoons softened

butter or margarine

4 cups bread flour

2 tablespoons sugar

4 teaspoons dry milk

2 teaspoons salt

2 teaspoons active dry

yeast

Traditional White Bread

2 lb. loaf

This takes care of all of the liquid ingredients for the

recipe. Next come the dry ingredients.

4Measure 4 cups of bread flour. Make sure not to

“overpack” the flour into the cup. To avoid over packing,

a good trick is to fill the measuring cup to overflowing,

then tap the side of the cup with a knife or spatula to

remove air pockets. Level off the measuring cup with the

knife or spatula. Pour the flour into the bread pan.

5Measure 2 tablespoons of sugar. Again, make sure to

level off the tablespoons for an exact measurement.

Add the sugar into the bread pan.

6Measure 4 teaspoons of dry milk. Level off the

teaspoons of dry milk like all of the rest of the dry

ingredients. Add the dry milk to the bread pan.

7Measure 2 teaspoons of salt. It is especially important to

measure the salt precisely because too much salt, even

a little, can affect the rising of the dough. Add the salt

to the bread pan.

8Before adding the yeast, use

your finger to form a well

(hole) in the flour where you

will pour the yeast. Yeast must

NEVER come into contact with

a liquid when you are adding

ingredients.

Measure (again, leveling off) 2 teaspoons of yeast and

carefully pour it into the well you made in the flour.

8

9Carefully snap the baking

pan into the breadmaker.

10 Close the lid of the bread machine and plug the power

cord into the wall outlet.

The following things will happen. The machine will

“beep,” and the lights of the display will turn on. The

time setting will say “3:00” hours.

11 Repeatedly press the “Crust Color” button to select the

kind of crust you want. For this recipe we recommend

“Medium.”

Depending on the crust color you select, the arrow will

be pointing to either light, medium or dark. As you press

crust color, the display will temporarily read:

Light: 1L

Medium: 1P

Dark: 1H

Press the “Crust Color” button until “IP” (medium)

temporarily appears in the display window.

9

3:00

12 Press the “Start/Stop” button and your machine will start

making bread. You will hear the breadmaker begin to

mix the ingredients.

Important: Do NOT press the “Start/Stop” button while

the breadmaker is making bread. If you do, the machine

will turn off and you will need to start over again, from

scratch.

Important: You should not raise the lid for this recipe.

(For other recipes you try later, you will need to raise

the lid to add nuts, fruits, or other ingredients.)

Caution: The breadmaker is very hot. Do not handle the

machine while its operating. Do NOT lift the lid while the

breadmaker is baking bread.

Bread Machine Stages

It’s fun to watch your bread being made through the viewing

window. For the basic cycle, you can expect the following

things to happen as the timer counts down to zero.

To begin: The dough is kneaded for the first time.

(10 minutes)

At 2:50: The dough begins to rise. (20 minutes)

At 2:30: The dough is kneaded for the second time.

(15 minutes)

At 2:15: The dough continues to rise. (20 minutes)

At 1:55: The dough is “punched down.” (30 seconds)

At 1:55: The dough rises for the final time. (55 minutes)

At 1:00: The bread begins to bake. (60 minutes)

At 0:00: The bread is finished.

10

After the bread is baked

Caution: Do not put your face near the lid when you

open the breadmaker. Hot steam may escape that

could burn you.

Important: The breadmaker has an automatic “keep

warm” setting that will keep your bread warm for up to

one hour. We recommend however to remove the bread

from the breadmaker right away to preserve its

freshness.

1Use pot holders or oven mitts to

carefully lift the pan by its handle

from the breadmaker.

2Turn the pan upside down onto a

cooling rack and gently shake it until the bread comes

out. If it sticks, take a rubber spatula (metal can

damage the pan’s surface) and carefully go around the

sides of the loaf until the bread comes out.

3If the kneading blade comes out with the bread, use a

plastic utensil to remove it from the loaf. Remember, it

will be hot!

Allow the bread to cool for 15 minutes before slicing and

enjoying it.

Important: If you wish to make another loaf of bread

right away, please allow the breadmaker to cool down

for 10 to 15 minutes with the cover open and the pan

removed.

11

12

Overview of Breadmaker Features

1Select button

Press this button to select the kind of bread you want to

make.

Each time you press the button you will hear a beep, and

the number of the bread setting will appear on the display.

For example: Basic is 1, Whole Wheat is 2, French is 3, etc.

(For more information about each setting, please see

“Breadmaker Settings” on page 14.)

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

Select

3

4

1

2

5

2Crust Color button

The Crust Color button allows you to choose how light or

dark to make the crust of the bread. Each time you press

the Crust Color button the display will change as follows:

L-Light= L

P-Medium= P

H-Dark= H

In addition, the display will

show the cycle number

before the crust color setting.

For example: the Basic with a

Medium crust reads, “1P.” Or the

Whole Wheat bread setting with

a dark crust reads “2H.”

3Display

The Display shows the following settings:

• The number of the bread setting cycle

• The crust color setting

• The time remaining while your bread is kneading and

baking

Once you press the “Start/Stop” button the display will

show the remaining time until your bread is baked. When

the display reads “0:00” the bread is baked.

4Timer Set buttons

Press these buttons to delay the time for your breadmaker

to start. For example, you can time your bread to be ready

for dinner, or to bake while you are sleeping. (To learn how

to use this feature, please see “Chapter 5: Using the Delay

Timer” on page 23.)

13

5Start/Stop button

Press this button to start and stop your breadmaker.

Important: Do not press “Stop” when making bread

because this will cancel the entire cycle and you will

need to start from scratch.

Breadmaker Settings

Your breadmaker can bake almost any kind of bread. We

provide recipes that clearly show you which setting you

should use.

1. Basic (Time: 3 hours)

2. Whole Wheat (Time: 3 hours, 40 minutes)

3. French (Time: 3 hours, 50 minutes)

4. Sweet (Time: 2 hours, 50 minutes)

5. EXPRESSBAKE™ (Time: 58 minutes)

6. EXPRESSBAKE™ (Time: 1 hour, 20 minutes)

7. Dough (Time: 1 hour, 30 minutes)

8. Bake (Time: 1 hour)

1Basic

This setting is probably used more than any other because

it gives you the best results with just about any recipe.

2Whole Wheat

The whole wheat setting offers a longer rise time for breads

that contain more than 50% whole wheat flour.

3French

Use this setting for making French breads. French bread

takes longer to knead, rise, and bake, providing a heartier

crust.

14

4Sweet

The sweet setting is for baking breads with high amounts of

sugar, fats, and proteins, all of which tend to increase

browning.

5EXPRESSBAKE™ (58 minutes)

Use this setting to for baking bread in under one hour.

(please see page 16).

6EXPRESSBAKE™ (80 minutes)

Use this setting to quickly bake larger loaves of bread

(please see page 16).

7Dough

This setting lets you prepare dough for rolls, specialty

breads, pizza, etc. which you shape by hand, allow to rise,

then bake in a conventional oven.

8Bake

This setting is for making dough or jams.

15

16

EXPRESSBAKE™: Making Bread

in Under 1 Hour

Your Oster®breadmaker can bake great bread in under one

hour. This is called the “EXPRESSBAKE™” setting. Loaves

baked on the EXPRESSBAKE™ setting are a little different

than loaves not baked on EXPRESSBAKE™ settings. Try all

the different settings to see which one you prefer.

There are two EXPRESSBAKE™ settings:

• One setting can bake

bread in 58 minutes.

The bread is a little

more dense in texture

with this setting.

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

Select

5:P

• The other setting is

for baking loaves in 1

hour 20 minutes. The

loaves baked with

this setting are a

little taller and more

airy than the 58

minute breads.

There are a few things you should know about the

EXPRESSBAKE™ settings that are different than the other

settings.

—Loaves baked on EXPRESSBAKE™ settings tend to have a

darker, thicker crust than other kinds of bread. Sometimes

there will be a crack in the top of the crust. This is because

baking is done at higher temperatures. They also tend to

be shorter, denser loaves.

—You CANNOT use the Delay Timer for the EXPRESSBAKE™

settings. This would cool the liquid ingredients and affect

the way that the bread rises.

—You CANNOT use the “Crust Color” buttons when baking

breads on the EXPRESSBAKE™ settings.

—DO NOT open the cover while making breads on the

EXPRESSBAKE™ settings.

—If the loaf is hard to remove from the pan, let it sit for about

5 minutes to cool. Shake the bread out of the pan and wait

for 15 minutes before slicing.

17

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

6:P

—If you wish to bake another loaf of bread, you must let the

breadmaker cool for 20 minutes with the cover open.

—YOU CAN use standard bread mixes for EXPRESSBAKE™

setting breads, but the results may not be as good as the

results when using your Oster®Breadmaker recipes within

this book.

EXPRESSBAKE™ Setting Tips and Hints

Yeast

Always use a fast rising yeast like Red Star®Quick•Rise™

yeast. DO NOT use active dry yeast for EXPRESSBAKE™

settings because the loaves will be much shorter when baked.

Liquids

Always use hot water in the range of 115°–125° F. You must use

a cooking thermometer to gauge the temperature; hotter water

can kill the yeast while cooler water may not activate it.

Salt

As a rule, you should use LESS salt for EXPRESSBAKE™

setting breads. Less salt provides you with a higher loaf. Make

sure to follow your Oster® Breadmaker recipe suggestions for

best results.

Other Ingredients

Make sure all other ingredients (like flour, sugar, dry milk,

butter, etc.) are at room temperature.

Always use bread flour for the EXPRESSBAKE™ settings.

Things You May Need to Buy

—You should only use “Bread

Machine” flour for the

EXPRESSBAKE™ setting recipes.

18

19

—You may need a cooking

thermometer to measure the

temperature of the water you use

in these recipes. You should only

use hot water (between 115° and

125° F) for EXPRESSBAKE™

setting recipes.

Although baking EXPRESSBAKE™ setting breads is a little

different, the results and convenience are well worth it.

The following recipe is a great one to try for your first

EXPRESSBAKE™ setting loaf.

1Carefully measure 1 cup and

2 tablespoons (9 ounces total)

of hot water. Remember, it’s a

good idea to place the

measuring cup at eye level to

make sure you have measured

exactly 1 cup and 2 table-

spoons (9 ounces total).

1 cup and 2 tablespoons (9

ounces total) of hot water

(115°–125° F)

2 tablespoons oil (room

temperature)

2 tablespoons sugar

1 teaspoon salt

3 cups “Bread Machine”

flour

41/2 teaspoons “Red Star®

Quick•Rise™” yeast

1 1/2 lb. Traditional

White Bread

2Use a cooking thermometer to

make sure the temperature of

the water is between 115°–125° F.

When the water is at the proper

temperature, pour into the

baking pan.

3Carefully measure and add 2 tablespoons oil that is at

room temperature.

4Carefully measure and add the salt, sugar, and dry milk

to the baking pan.

5Measure and add exactly 3 cups of bread flour to the

baking pan. Remember to level off the bread flour for

an exact measurement.

6Before adding the yeast,

use your finger to form a

well (hole) in the flour

where you will pour the

yeast. Yeast must NEVER

come into contact with a

liquid when you are

adding ingredients.

Measure (again leveling off) 41/2 teaspoons of “Red Star®

Quick•Rise™” yeast and carefully pour into the well you

made in the flour.

7Carefully snap the baking pan into the breadmaker.

20

8Repeatedly press the Select

button until the display

reads 5:P.

9Press the “Start/Stop” button and your machine will start

making bread.

Caution: Do NOT raise the lid when using the

EXPRESSBAKE™ setting. Doing so can affect the rising

of the dough. The breadmaker is very hot, right from the

beginning of the cycle. Do not handle the machine

while its operating.

Important: Do NOT press the “Start/Stop” button while

the breadmaker is making bread. If you do, the machine

will turn off and you will need to start over again, from

scratch.

After the EXPRESSBAKE™ setting bread is baked

Caution: Do not put your face near the lid when you

open the breadmaker. Hot steam may escape that

could burn you.

Important: The breadmaker has an automatic “keep

warm” setting that will keep your bread warm for up to

one hour. We recommend, however, to remove the bread

from the machine right away to preserve its freshness.

21

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

Select

5:P

1Use pot holders or oven mitts to carefully lift the pan by

its handle from the breadmaker.

2Turn the pan upside down onto a cooling rack and

gently shake it until the bread comes out. If it sticks,

take a rubber spatula, (metal can damage the pan’s

surface), and carefully go around the sides of the loaf

until the bread comes out.

3If the kneading blade comes out with the bread, use a

plastic utensil to remove it from the loaf. Remember, it

will be hot!

Allow the bread to cool on the rack for 15 minutes before

slicing and enjoying it.

If you wish to make another loaf of bread right away, please

allow the breadmaker to cool down for 10 to 15 minutes with

the cover open and the pan removed.

22

23

You can delay the time your breadmaker starts to have fresh

bread ready when you get up in the morning or when you

come from work.

We recommend that before you use the Delay Timer, you try

out a few recipes. Use recipes that have produced good

results for you in the past.

Important: You cannot use the Delay Timer for

EXPRESSBAKE™ settings. Before using the Delay Timer:

1Add all of the ingredients of the recipe.

2Select the correct setting for the kind of bread you

are making (French, Sweet, etc.).

3Select the crust color.

Caution: Do not use recipes with ingredients that can

spoil like eggs or milk.

Using the Delay Timer

To use the Delay Timer:

1Figure out how many hours and minutes there are

between now and when you want final, baked bread.

For example, if it is 8:00 AM and you want bread ready

for dinner at 6:00 PM, that is 10 hours.

2Use the “Timer Up” button to

advance the time in 10

minutes increments. In our

example, you will do this until

the timer reads “10:00.” If

necessary, use the “Timer

Down” button to decrease the

time. (To advance the time

quickly, simply press and

hold down the “Timer

Up/Down” buttons.)

Important: If you make a mistake or wish to start over,

press and hold down the “Start/Stop” button until you

hear a beep. The display will show the original setting

and cycle time. The Delay Timer is canceled and you

can start again.

3When the Delay Timer is set where you want it, make

sure to press the “Start/Stop” button. The colon “:” will

flash and your bread will be ready when you planned.

Important: When using the Delay Timer during times of

hot weather, you may wish to reduce the liquid in your

recipe by 1 or 2 tablespoons. This is to prevent the

dough from rising too much. You may also reduce the

salt by 1/8 or 1/4 teaspoons and try cutting the amount

of sugar you use by 1/4 teaspoon at a time.

24

Timer Set

Light Med Dark

25

Experienced cooks consider breadmaking to be as much of

an art as a science. Keep in mind that some recipes may

require a little experimentation before they are exactly the

way you want them. Just don’t give up.

Still, there are special hints to ensuring quality bread almost

every time.

Use Exact Measurements

We’ve already mentioned how

important it is to use exact

measurements when baking bread,

but it should be said again. Level

off all dry ingredients and make

sure that all liquid ingredients are measured in a glass cup

with the markings clearly labeled on the side.

Use Fresh Ingredients

You should always use fresh ingredients. The reasons are:

• Flour. If you have stored your flour for a long time, it may

have become wet from absorbing moisture, or dry,

Tips and Hints

depending on the area of the country in which you live.

We recommend using fresh bread flour.

• Yeast. Fresh yeast is probably the most important

ingredient in baking bread. If the yeast is not fresh, your

bread may not rise. It is better to buy new yeast than to

take a chance on yeast that has been stored for a long

time.

You can test the freshness of your yeast. Simply fill a cup

with warm water, then add and stir in 2 teaspoons of sugar.

Sprinkle a few teaspoons of yeast on the surface of the

water and wait. After 15 minutes, the yeast should foam and

there should be distinct odor. If neither reaction happens,

the yeast is old and should be thrown away.

Add Ingredients in Order

Read all recipes from top to bottom, and remember:

—FIRST, liquid ingredients

—SECOND, dry ingredients

—LAST, yeast

Check the Doughball

This is a secret well known by people who make bread the old

fashioned way. While hand kneading the mixture, they adjust

the consistency of the dough by adding a little flour or a little

water until the doughball is just right.

Although the breadmaker kneads the dough for you, this

secret is still true. Here’s what you should do.

26

If the doughball is too wet

During the second kneading cycle,

check the consistency of the

doughball. If the doughball

appears sticky or wet, like pancake batter, sprinkle in flour, a

tablespoon at a time, until the doughball appears smooth,

round, and dry and circles nicely in the pan.

If the doughball is too dry

If the doughball appears flaky, or

you hear your breadmaker begin to

make “knocking” sounds, the dough

ball is too dry. To correct this

problem, simply sprinkle in water, a teaspoon at a time, until

the doughball appears smooth, round and dry, and circles

nicely in the pan. Be careful not to add too much water.

For Baking at High Altitudes

If you live above 3000 feet, you probably

already know how to adjust other recipes like

cakes and muffins. Higher altitudes tend to:

• make dough rise faster

• make flour drier

To compensate for high altitude baking, We recommend

the following:

If the dough is too dry

• increase the amount of water to the recipe, sometimes as

much as 2–4 tablespoons per cup.

27

If the bread rises too high

• reduce the amount of yeast. For each teaspoon of yeast,

try reducing the yeast by 1/8 to 1/4 teaspoon.

• reduce the amount of sugar. For each tablespoon of sugar,

reduce the amount by 1 to 2 teaspoons.

28

29

Getting StartedMeasurement Equivalency Chart

The following chart will help you convert measurements used

in the recipes.

For example: 1/2 tablespoon = 1 + 1/2 teaspoons

Fluid Ounce(s) Cup(s) Tablespoon(s) Teaspoon(s)

8 = 1 = 16 = 48

7 = 7/8 = 14 = 42

6 = 3/4 = 12 = 36

5 = 5/8 = 10 = 30

4 = 1/2 = 8 = 24

3 = 3/8 = 6 = 18

2 = 1/4 = 4 = 12

1 = 1/8 = 2 = 6

1=3

1/2 = 1 and 1/2

30

Taking Care of Your Bread Machine

Caution: Do not put the breadmaker in water or in a

dishwasher. Do not use benzene, scrubbing brushes, or

chemical cleaners as these will damage the machine.

Use only a mild, non-abrasive cleaner to clean the

breadmaker.

General cleaning

1Remove all bread crumbs by wiping them away with a

slightly damp cloth.

2DO NOT bend the heating

element which is located on the

inside of the breadmaker.

Cleaning the baking pan and kneading blade

1Wipe the baking pan and kneading blade with a damp

cloth and dry completely.

2DO NOT wash the pan or parts in the dishwasher. This will

damage the finish of the pan and the other parts.

Caring for your breadmaker

1Keep your breadmaker clean at all times.

Caution: Do not use metal utensils with the

breadmaker. This will damage the non-stick pan and

other parts.

2Don’t worry if the color of the bread pan changes over

time. The color change is a result of steam and other

moisture and does not affect the machine’s performance.

3If you have trouble removing the kneading blade, place

warm water in the bread pan for 10–15 minutes and this will

loosen the blade.

Storing your breadmaker

1Make sure the machine is clean and dry before storing.

2Store the breadmaker with the lid closed.

3Do not place heavy objects on the lid.

4Remove the kneading blade and place inside the bread

pan.

31

32

Getting StartedGetting Started

If you experience difficulties when operating the breadmaker,

review the troubleshooting information in this section to find a

solution. If you are unable to find a solution, please call our

Consumer Relations Department at 1(800)526-2832.

If you have a power outage

If the power goes out while you are using your breadmaker,

the display will go blank.

• If the breadmaker is kneading the bread, you can restart

the machine and continue.

• If the machine is baking bread, either finish baking the

bread in an oven or start from scratch with a new loaf.

When the power comes back on, you should do the following:

1Hold down the “Start/Stop” button for at least 3 seconds. If

the display does not return to the time setting before the

outage, unplug the breadmaker and then plug it back in.

2If the machine still does not start, hold down the

“Start/Stop” button a second time for 3 seconds.

Continue to unplug and replug the machine and hold

down the “Start/Stop” button until the display returns to

the cycle time before the power outage.

Troubleshooting

33

Understanding Display Information

Your Oster®Breadmaker is designed to give you information on

temperature problems that may occur. The following chart shows

you how to correct problems that may occur from time to time.

Plug in the breadmaker.

There is no problem. This just

means the baking cycle is over

and the breadmaker is keeping

your bread warm. Press the

“Start/Stop” button to turn off the

“keep warm” feature.

This just means that the

breadmaker must cool before you

bake another loaf. Press the

“Start/Stop” button. Open the top

of the breadmaker, remove the

bread pan and let the

breadmaker cool about 15 minutes

before baking another loaf.

This means that the room

temperature is too low (59° F or

less). Press the “Start/Stop”

button. Place the breadmaker in

a warm room and allow it to warm

up.

This means that the room

temperature is too high to bake

bread (86° F or more). Press the

“Start/Stop” button to remove the

display. Place the breadmaker in

a cool location before using it.

The display does not light up.

0:00 (“:” flashes)

H:HH (machine beeps)

L:LL (machine beeps)

E:EE (machine beeps)

Display Problem What to Do

Troubleshooting Breadmaker Problems

If the breadmaker does not function as you think it should,

review the chart below for some possible solutions.

Troubleshooting Baking Problems

If your bread does not turn out the way you expected or has

some characteristic you don’t care for, review the chart below

for some possible solutions.

34

There are several possible

solutions. The bread may have

been left in the bread pan too

long after baking. Remove the

bread from the pan sooner and

allow it to cool. Try using more

flour (a teaspoon at a time), or

less yeast (1/4 teaspoon at a

time), or less water or liquid (a

teaspoon at a time). This could

also be the result of forgetting to

add salt to the recipe.

The sides of the bread collapse

and the bottom of the bread is

damp.

Baking Problem Solution

Ingredients have spilled out of the

bread pan and into the machine

itself. Stop the breadmaker and

allow it to cool off. Clean the

breadmaker before using it again.

Please see “Taking Care of Your

Bread Machine” on page 30.

Make sure the baking pan and

kneading blade are properly

installed in the machine.

You see smoke or smell a

burning odor from the back of

the machine.

The dough does not mix.

Breadmaker Problem Solution

35

Try using less flour (a teaspoon

at a time), or more yeast (1/4

teaspoon at a time). This could

also be the result of using old

flour or the wrong type of flour

for the recipe.

Try using more flour (a teaspoon

more at a time), or less water or

liquid (a teaspoon less at a time).

Do not lift the lid too often during

baking.

This is usually the result of

forgetting to add salt to the

recipe.

Try using less yeast (1/4 teaspoon

less at a time). This could also be

the result of forgetting to add

salt to the recipe or forgetting to

put the kneading blade into the

baking pan.

There are several possible

solutions. Try using less flour (a

teaspoon less at a time), more

yeast (1/4 teaspoon more at a

time), or less water (a teaspoon

less at a time). This could also be

the result of:

• forgetting to add salt to the

recipe,

• using old flour or the wrong

kind of flour for the recipe,

• using old yeast,

• or not using hot water (except

for the EXPRESSBAKE™

cycles).

The bread has a heavy, thick

texture.

The bread is not baked

completely in the center.

The bread has a coarse or

holey texture.

The bread rose too much.

The bread did not rise enough.

Baking Problem, continued Solution

36

This is usually a result of using

too much flour or not enough

water. Try using less flour (a

teaspoon less at a time), or try

using more yeast (1/4 teaspoon

less at a time).

This is usually the result of

adding too much sugar to the

recipe. Try using less sugar (1

Tbsp. at a time). You can also try

selecting a lighter crust color

selection.

This is usually the result of

repeatedly lifting the lid of the

bread machine or leaving the lid

open while the bread is baking.

Be sure the lid is shut while the

breadmaker is in operation.

The bread has a floured top.

The bread is too brown.

The bread is not brown enough.

Baking Problem, continued Solution

37

Basic Setting Recipes

Basic Bread Machine Stages

For the basic cycle you can expect the following things to

happen as the timer counts down to zero.

To begin: The dough is kneaded for the first time. (10 minutes)

At 2:50: The dough begins to rise. (20 minutes)

At 2:30: The dough is kneaded for the second time.

(15 minutes)

At 2:15: The dough continues to rise. (20 minutes)

At 1:55: The dough is “punched down.” (30 seconds)

At 1:55: The dough rises for the final time. (55 minutes)

At 1:00: The bread begins to bake. (60 minutes)

At 0:00: The bread is finished.

Recipes

Traditional White Bread

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Basic setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

Garlic-Herb Bread

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Basic setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

38

1.5 pound loaf

1 cup and 2 tablespoons water

1 tablespoon butter or margarine

1 3/4 teaspoons salt

3 cups bread flour

1 tablespoon dry milk

2 tablespoon sugar

2 3/4 teaspoons active dry yeast

2 pound loaf

1 and 1/3 cups water

4 teaspoons butter or margarine

2 teaspoons salt

4 cups bread flour

4 teaspoons dry milk

2 tablespoons sugar

2 teaspoons active dry yeast

1.5 pound loaf

1 and 1/4 cups water

1 tablespoon margarine or butter,

softened

2 cloves of garlic, crushed

3 and 1/4 cups bread flour

2 tablespoons sugar

1 and 1/2 teaspoons salt

1/2 teaspoon dried rosemary leaves

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried basil leaves

1 and 1/2 teaspoons yeast

2 pound loaf

1 and 1/2 cups water

4 teaspoons margarine or butter

softened

2 cloves of garlic, crushed

4 cups bread flour

2 tablespoons sugar

2 teaspoons salt

1/2 teaspoon dried rosemary leaves

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried basil leaves

1 and 3/4 teaspoons yeast

Basic

39

Favorite Potato Bread

2 pound loaf

1 and 1/2 cups water

2 tablespoons butter or margarine (softened)

2 teaspoons salt

4 cups bread flour

4 teaspoons sugar

1/2 cup instant potato flakes

2 and 1/2 teaspoons active dry yeast

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Basic setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

South of the Border Bread

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

1.5 pound loaf

1 cup water

2/3 cup frozen whole kernel corn,

thawed

2 tablespoons margarine or butter,

softened

2 tablespoons canned chopped

green chilies

3 and 1/4 cups bread flour

1/3 cup cornmeal

2 tablespoons sugar

1 and 1/2 teaspoons salt

1 and 3/4 teaspoons yeast

2 pound loaf

1 cup water

1 cup frozen whole kernel corn,

thawed

2 tablespoons margarine or butter,

softened

2 tablespoons canned chopped

green chilies

4 cups bread flour

1/2 cup cornmeal

2 tablespoons sugar

1 and 1/2 teaspoons salt

2 teaspoons yeast

Basic

40

5)Press “Select” button to choose the Basic setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

Caraway - Rye Bread

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Basic setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

Onion Bread

1.5 pound loaf

1 and 1/4 cups water

1 tablespoon margarine or butter,

softened

2 and 1/2 cups bread flour

3/4 cup rye flour

2 tablespoons dry milk

2 tablespoons sugar

1 and 1/2 teaspoons salt

1/2 teaspoon caraway seed

2 and 1/2 teaspoon yeast

2 pound loaf

1 and 1/3 cups water

4 teaspoons margarine or butter,

softened

3 cups bread flour

1 cup rye flour

2 tablespoons dry milk

3 tablespoons sugar

1 and 1/2 teaspoons salt

1/2 teaspoon caraway seed

2 and 1/2 teaspoon yeast

1.5 pound loaf

1 cup plus 2 tablespoons water

1/2 cup chopped onion

1 tablespoon margarine or butter,

softened

3 and 1/4 cups bread flour

2 tablespoons sugar

1 tablespoon dry milk

1 and 1/2 teaspoon salt

2 1/2 teaspoons yeast

2 pound loaf

1 and 1/4 cup water

2/3 cup chopped onion

4 teaspoons margarine or butter,

softened

4 cups bread flour

2 tablespoons sugar

4 teaspoons dry milk

2 teaspoons salt

2 teaspoons yeast

Basic

41

1) Measure and add liquid ingredients to the bread pan.2) Measure and add

dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Basic setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

Parmesan-Pepper Bread

1) Measure and add liquid ingredients (including sourdough starter) to the

bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Basic setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

Basic

1.5 pound loaf

1 cup and 2 tablespoons water

1 tablespoon olive or vegetable oil

3 and 1/4 cups bread flour

1/2 cup grated Parmesan cheese

1 tablespoon sugar

1 teaspoon salt

3/4 teaspoon freshly ground black or

green peppercorns

1 and 3/4 teaspoons yeast

2 pound loaf

1 and 1/2 cups water

4 teaspoons olive or vegetable oil

4 cups bread flour

2/3 cup grated Parmesan cheese

4 teaspoons sugar

1 and 1/2 teaspoon salt

1 teaspoon freshly ground black or

green peppercorns

2 teaspoons yeast

Cheddar-Chive Bread

1) Measure and add liquid ingredients (including sourdough starter) to the

bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Basic setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

42

Basic

1.5 pound loaf

1 and 1/4 cup water

3 and 1/4 cups bread flour

1 and 1/4 cups shredded cheddar

cheese

1/4 cup chopped fresh or freeze dried

chives

2 tablespoons sugar

3/4 teaspoon salt

1 teaspoon yeast

2 pound loaf

1 and 1/4 cup water

4 cups bread flour

1 cup shredded cheddar cheese

1/4 cup chopped fresh or freeze dried

chives

2 tablespoons sugar

1 teaspoon salt

1 and 3/4 teaspoons yeast

French Setting Recipes

French Bread Machine Settings

For the French bread cycle you can expect the following

things to happen as the timer counts down to zero.

To begin: The dough is kneaded for the first time. (18 minutes)

At 3:32: The dough begins to rise. (40 minutes)

At 2:52: The dough is kneaded for the second time.

(22 minutes)

At 2:30: The dough continues to rise. (20 minutes)

At 2:10: The dough is “punched down.” (30 seconds)

At 2:10: The dough rises for the final time. (65 minutes)

At 1:05: The bread begins to bake. (65 minutes)

At 0:00: The bread is finished.

43

44

Classic French Bread

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the French setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

French

1.5 pound loaf

1 cup and 2 tablespoons water

2 teaspoons margarine or butter

softened

3 and 1/4 cup bread flour

1 tablespoon sugar

1 and 1/2 teaspoons salt

1 and 3/4 teaspoons yeast

2 pound loaf

1 and 1/3 cups water

2 teaspoons margarine or butter

softened

4 cups bread flour

5 teaspoons sugar

1 and 1/2 teaspoons salt

2 and 1/2 teaspoons yeast

Sweet Setting Recipes

Sweet Bread Machine Stages

For the sweet bread cycle you can expect the following things

to happen as the timer counts down to zero:

At 2:50: The dough is kneaded for the first time. (10 minutes)

At 2:40: The dough begins to rise. (5 minutes)

At 2:35: The dough is kneaded for the second time.

(20 minutes)

At 2:15: The dough continues to rise. (30 minutes)

At 1:45: The dough is “punched down.” (30 seconds)

At 1:45: The dough rises for the final time. (55 minutes)

At 0:50: The bread begins to bake. (50 minutes)

At 0:00: The bread is finished.

45

46

Apple-Spice Bread

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Sweet setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

When the bread machine beeps during the kneading cycle, raise the lid and

sprinkle the dried apples in, a few at a time, until they are kneaded with the

dough.

Cinnamon-Raisin Bread

Sweet

1.5 pound loaf

1 and 1/4 cup water

2 tablespoons margarine or butter,

softened

3 and 1/4 cups bread flour

2 tablespoons sugar

2 tablespoons dry milk

1 and 1/2 teaspoons salt

2 teaspoons apple-pie spice

1 and 1/2 teaspoons yeast

Mix-Ins

1/2 cup cut up dried apples

2 pound loaf

1 and 1/2 cups water

2 tablespoons margarine or butter,

softened

4 cups bread flour

2 and 1/2 tablespoons sugar

2 tablespoons dry milk

2 teaspoons salt

1 tablespoon apple-pie spice

2 and 1/4 teaspoons yeast

Mix-Ins

2/3 cup cut up dried apples

1.5 pound loaf

1 and 1/4 cup water

2 tablespoons margarine or butter,

softened

3 and 1/4 cup bread flour

1/4 cup sugar

1 and 1/2 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons yeast

Mix-Ins

3/4 cup raisins

2 pound loaf

1 and 1/2 cups water

2 tablespoons margarine or butter,

softened

4 cups bread flour

1/4 cup sugar

2 teaspoons salt

1 and 1/4 teaspoons ground cinnamon

2 and 1/4 teaspoons yeast

Mix-Ins

3/4 cup raisins

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Sweet setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

When the bread machine beeps during the kneading cycle, raise the lid and

sprinkle the raisins in, a few at a time, until they are kneaded with the

dough.

Cranberry-Wheat Bread

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Sweet setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

When the bread machine beeps during the kneading cycle, raise the lid and

sprinkle the cranberries in, a few at a time, until they are kneaded with the

dough.

47

Sweet

1.5 pound loaf

1 cup and 2 tablespoons water

1/3 cup honey

2 tablespoons margarine or butter,

softened

2 cups bread flour

1 and 1/4 whole wheat flour

1 and 1/2 teaspoons salt

1 teaspoon ground mace

2 and 1/4 teaspoons yeast

Mix-Ins

1/2 cup cranberries

2 pound loaf

1 and 1/2 cups water

4 tablespoons honey

2 tablespoons margarine or butter,

softened

2 and 1/2 cups bread flour

1 and 1/2 whole wheat flour

1 and 3/4 teaspoons salt

1 teaspoon ground mace

2 and 3/4 teaspoons yeast

Mix-Ins

2/3 cup cranberries

Old Fashioned Oatmeal Bread

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Sweet setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

48

Sweet

1.5 pound loaf

1 cup water

1/4 cup molasses

2 tablespoons margarine or butter,

softened

3 cups bread flour

1/2 cup quick cooking or regular oats

2 tablespoons dry milk

1 and 1/4 teaspoons salt

1 and 3/4 teaspoons yeast

2 pound loaf

1 and 1/3 cups water

1/4 cup molasses

2 tablespoons margarine or butter,

softened

4 cups bread flour

2/3 cup quick cooking or regular oats

2 tablespoons dry milk

1 and 1/4 teaspoons salt

2 teaspoons yeast

EXPRESSBAKE™ Setting Recipes (58 Minutes)

EXPRESSBAKE™ Bread Machine Stages (58 minutes)

For the 58 minute EXPRESSBAKE™ cycle you can expect the

following things to happen as the timer counts down to zero:

At 0:58: The dough is kneaded. (10 minutes)

At 0:48: The dough begins to rise. (13 minutes)

At 0:35: The dough begins to bake. (35 minutes)

At 0:00: The bread is finished.

Important: You CANNOT use the Delay Timer for

EXPRESSBAKE™ breads. You CANNOT change the

crust color.

49

White Bread

Important: Carefully measure the hot water and make sure it is

between 115°–125° F by using a cooking thermometer.

Only use Red Star® Quick•Rise™ yeast.

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the EXPRESSBAKE™ (58 Minutes) setting.

6)Press the “Start/Stop” button.

Cheese & Rye Bread

50

1.5 pound loaf

1 cup and 2 tablespoons hot water

(115°–125° F)

2 tablespoons oil

2 tablespoons sugar

1 teaspoon salt

3 cups bread flour

4 and 1/2 teaspoons Red Star®

Quick•Rise™ yeast

2 pound loaf

1 and 1/2 cups plus 1 tablespoon hot

water (115°–125° F)

3 tablespoons oil

3 tablespoons sugar

1 and 1/2 teaspoons salt

4 cups bread flour

2 tablespoons Red Star®

Quick•Rise™ yeast

1.5 pound loaf

1 cup and 1 tablespoon

hot water (115°–125° F)

2 teaspoons oil

1 tablespoon sugar

1 teaspoon salt

2 and 1/4 cups bread flour

3/4 cup rye flour

1 tablespoon grated Parmesan

cheese

1 cup shredded Cheddar cheese

4 and 1/2 teaspoons Red Star®

Quick•Rise™ yeast

2 pound loaf

1 and 1/3 cups hot water (115°–125° F)

1 tablespoon oil

2 tablespoons sugar

1 and 1/2 teaspoons salt

3 cups bread flour

1 cup rye flour

2 tablespoons grated Parmesan

cheese

1 and 1/4 cups shredded Cheddar

cheese

2 tablespoons Red Star®

Quick•Rise™ yeast

EXPRESSBAKE™ 58 min.

Important: Carefully measure the hot water and make sure it is

between 115°–125° F by using a cooking thermometer.

Only use Red Star® Quick•Rise™ yeast.

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the EXPRESSBAKE™ (58 Minutes) setting.

6)Press the “Start/Stop” button.

Onion Soup Bread

Important: Carefully measure the hot water and make sure it is

between 115°–125° F by using a cooking thermometer.

Only use Red Star® Quick•Rise™ yeast.

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the EXPRESSBAKE™ (58 Minutes) setting.

6)Press the “Start/Stop” button.

51

EXPRESSBAKE™ 58 min.

1.5 pound loaf

1 cup and 2 tablespoons hot water

(115°–125° F)

2 tablespoons oil

2 tablespoons sugar

3 cups bread flour

2 tablespoons dry onion soup mix

4 and 1/2 teaspoons Red Star®

Quick•Rise™ yeast

2 pound loaf

1 and 1/2 cups hot water

(115°–125° F)

3 tablespoons oil

3 tablespoons sugar

4 cups bread flour

3 tablespoons dry onion soup mix

2 tablespoons Red Star®

Quick•Rise™ yeast

EXPRESSBAKE™ Setting Recipes (80 Minutes)

EXPRESSBAKE™ Bread Machine Stages (80 minutes)

For the 80 minute EXPRESSBAKE™ cycle you can expect the

following things to happen as the timer counts down to zero:

At 1:20: The dough is kneaded. (20 minutes)

At 1:00: The dough begins to rise. (18 minutes)

At 0:42: The bread begins to bake. (42 minutes)

At 0:00: The bread is finished.

52

EXPRESSBAKE™ 80 min.

Potato Onion Bread 2 pound loaf

2/3 cup hot water (115°–125° F)

3 tablespoons oil

2 large eggs

1/2 cup finely chopped onions

2/3 cup baked, mashed potatoes

3 tablespoons sugar

1 and 1/2 teaspoons seasoned salt

4 cups bread flour

2 tablespoons Red Star® Quick•Rise™ yeast

Important: Carefully measure the hot water and make sure it is

between 115°–125° F by using a cooking thermometer.

Only use Red Star® Quick•Rise™ yeast.

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the EXPRESSBAKE™ (80 Minutes) setting.

6)Press the “Start/Stop” button.

Beer Rye Bread 2 pound loaf

1 and 1/2 cups hot beer (115°–125° F)

1/4 cup oil

3 tablespoons packed brown sugar

1 teaspoon salt

3 cups bread flour

1 cup rye flour

1 and 1/2 tablespoons caraway seeds

3/4 teaspoons ground fennel

3/4 teaspoon fresh orange zest (finely ground orange peel)

2 tablespoons Red Star® Quick•Rise™ yeast

Important: Carefully measure the hot water and make sure it is

between 115°–125° F by using a cooking thermometer.

Only use Red Star® Quick•Rise™ yeast.

53

EXPRESSBAKE™ 80 min.

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the EXPRESSBAKE™ (80 Minutes) setting.

6)Press the “Start/Stop” button.

Oatmeal Date Bread 2 pound loaf

1 and 1/2 cups hot water (115°–125° F)

2 tablespoons oil

1/4 cup packed brown sugar

1 teaspoon salt

3 cups bread flour

1 and 1/2 cups instant oatmeal

1/2 cup finely chopped dates

2 tablespoons Red Star® Quick•Rise™ yeast

Important: Carefully measure the hot water and make sure it is

between 115°–125° F by using a cooking thermometer.

Only use Red Star® Quick•Rise™ yeast.

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the EXPRESSBAKE™ (80 Minutes) setting.

6)Press the “Start/Stop” button.

54

EXPRESSBAKE™ 80 min.

Whole Wheat Setting Recipes

Whole Wheat Bread Machine Stages

For the whole wheat bread cycle you can expect the following

things to happen as the timer counts down to zero:

At 3:40: The dough is kneaded for the first time. (10 minutes)

At 3:30: The dough begins to rise. (25 minutes)

At 3:05: The dough is kneaded for the second time.

(20 minutes)

At 2:45: The dough continues to rise. (30 minutes)

At 2:15: The dough rises for the final time. (70 minutes)

At 1:05: The bread begins to bake. (65 minutes)

At 0:00: The bread is finished.

55

100% Whole Wheat Bread

2 pound loaf

1 and 2/3 cups water

2 tablespoons margarine or butter, softened

1/3 cup packed brown sugar

2 teaspoons salt

4 and 2/3 cups whole wheat flour

3 teaspoons active dry yeast

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Whole Wheat setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

Multigrain Bread

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Whole Wheat setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

56

1.5 pound loaf

3/4 cup and 2 tablespoons water

2 tablespoons margarine or butter

softened

1 and 1/3 cup bread flour

1 cup whole wheat flour

1/4 cup 7-grain cereal

3 tablespoons packed brown sugar

1 and 1/4 teaspoons salt

2 and 1/2 teaspoons yeast

2 pound loaf

1 and 1/4 cups water

2 tablespoons margarine or butter

softened

2 cups bread flour

1 and 1/4 cups whole wheat flour

3/4 cup 7-grain cereal

1/4 cups packed brown sugar

1 and 1/2 teaspoons salt

2 and 3/4 teaspoons yeast

Whole Wheat

Crunchy Wheat and Honey Bread

2 pound loaf

1 and 2/3 cups water

2 teaspoons butter or margarine, softened

1/4 cup honey

2 teaspoons salt

2 1/4 cup whole wheat flour

2 cups bread flour

2/3 cup toasted, slivered almonds

2 teaspoons active dry yeast

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Whole Wheat setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

Pumpernickel Bread

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

57

1.5 pound loaf

1 cup water

1/4 cup molasses

1 tablespoon margarine or butter,

softened

2 cups bread flour

1 and 1/4 cups rye flour

2 tablespoons cocoa

2 teaspoons salt

2 and 1/2 teaspoons yeast

2 pound loaf

1 and 1/4 cups water

1/4 cup molasses

4 teaspoons margarine or butter,

softened

2 and 1/2 cups bread flour

1 and 1/2 cups rye flour

2 tablespoons cocoa

2 teaspoons salt

3 teaspoons yeast

Whole Wheat

58

5)Press “Select” button to choose the Whole Wheat setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

Russian Black Bread (Borodinsky)

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Whole Wheat setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

Whole Wheat Raisin-Nut Bread

Whole Wheat

1.5 pound loaf

1 cup water

3 tablespoons dark molasses

2 tablespoons margarine or butter,

softened

1 and 1/4 cup bread flour

1 cup whole wheat flour

1 cup rye flour

1 tablespoon instant coffee granules

1 and 1/4 teaspoons salt

1/2 teaspoon fennel seed, crushed

2 and 1/4 teaspoons yeast

2 pound loaf

1 and 1/4 cups water

1/4 cup dark molasses

2 tablespoons margarine or butter,

softened

1 and 1/2 cups bread flour

1 and 1/3 cups whole wheat flour

1 and 1/3 cups rye flour

4 teaspoons instant coffee granules

1 and 1/2 teaspoons salt

1/2 teaspoon fennel seed, crushed

3 teaspoons yeast

1.5 pound loaf

1 and 1/4 cups water

2 tablespoons margarine or butter,

softened

3 cups Gold Medal whole wheat flour

3 tablespoons packed brown sugar

1 and 1/2 teaspoons salt

2 and 1/2 teaspoons yeast

Mix-Ins

1/2 cup chopped walnuts or pecans

1/2 cup raisins

2 pound loaf

1 and 3/4 cups plus 2

tablespoons water

2 tablespoons margarine or butter,

softened

4 and 2/3 cups Gold Medal whole

wheat flour

1/4 cup packed brown sugar

2 teaspoons salt

3 and 1/2 teaspoons yeast

Mix-Ins

1/2 cup chopped walnuts or pecans

1/2 cup raisins

1) Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the

yeast. Yeast must NEVER come into contact with a liquid when you are

adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Whole Wheat setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7) Press the “Start/Stop” button.

When the bread machine beeps during the kneading cycle, raise the lid and

sprinkle the chopped walnuts (or pecans) and the raisins in, a few at a time,

until they are kneaded with the dough.

59

Whole Wheat

Dough Setting Recipes

Dough Machine Stages

For the dough cycle you can expect the following things to

happen as the timer counts down to zero:

At 1:30: The dough is kneaded for the first time. (20 minutes)

At 1:10: The dough continues to rise. (20 minutes)

At 0:50: The dough is “punched down.” (30 seconds)

At 0:50: The dough rises for the final time. (50 minutes)

At 0:00: The dough is finished.

Dough Instructions

1Put ingredients in bread pan and put the bread pan into the

breadmaker.

2Press the Select button to reach the dough setting.

3Press “Start/Stop.” The display will begin counting down the

time on the Dough/Pasta setting. When dough is ready, the

unit will signal and the display will read, “0:00.”

4Press “Start/Stop,” holding it down until you a hear a beep

and the display clears.

5To remove the bread pan, grasp the handle firmly and lift

the pan out.

60

Note: The pan does not get hot when using the dough setting.

Preparing Dough for Baking

1Lightly sprinkle all-purpose flour onto a pastry mat or

board. Using a rubber spatula or wooden spoon, remove

dough from the bread pan and place on lightly floured

surface. Knead by hand 2 or 3 times to release the air. If

the dough is easy to handle without flour, shape on a

lightly oiled, clean countertop.

2Shape dough into your favorite rolls, coffee cake, etc.

(suggestions follow). Place on greased baking pan. Cover

dough with a clean cloth and let rise until almost doubled

in size (about 1 hour).

3Bake as directed in the recipe. Remove from pan and cool

on a wire rack or serve warm.

Variations for Shaping Dough

Easy Dinner Rolls

Divide dough into 12 equal pieces,

shape into balls and place in greased muffin

cups. Cover, let rise and bake as directed.

Makes 12

Swirls

Lightly grease baking sheet. Divide

dough into 10 equal pieces. On a

lightly floured surface, using your

hand, roll each piece into a pencil-

like strand about 10 inches long.

Beginning at one end of the strand,

continue wrapping each piece around the center to form a

61

Dough

swirl. Place rolls 2 to 3 inches apart on prepared baking

sheet. Cover, let rise and bake as

directed. Makes 10

Butterhorns

Lightly grease baking sheet and

set aside. On a lightly floured

surface, roll dough into a 12-inch

circle. Brush dough with melted butter. Cut into 12 wedges. To

shape rolls, begin at wide end of wedge and roll towards the

point. Place rolls point side down, 2 to 3 inches apart, on

prepared baking sheet. Cover, let rise and bake as directed.

Makes 12

Rising

To Reduce Rising Time of Dough

Preheat conventional oven to 200˚F for 5 minutes, then turn off

oven. Shape dough, place on baking pan as directed and

cover with a clean kitchen towel. Place dough in oven until

doubled in size. This will reduce rising time by about one half.

Recipes using whole grain or unrefined flours contain less

gluten and may not rise as much as those using white bread

flour. As a result, these heavier breads may fall slightly in the

center. This is normal and will not affect the taste of the

bread. Wheat gluten can also be added to improve the shape

and volume of bread made with low gluten flours.

Storing

Keeping Your Bread Fresh

There are no preservatives in your homemade bread, so store

cooled loaf in a lightly sealed plastic bag. If desired, enclose

a stalk of celery in the bag to keep bread fresh longer. Do not

store in the refrigerator as this causes bread to dry out faster.

62

Dough

63

Bread Pretzel

All ingredients at room temperature (70˚ F–80˚ F)

2 cups bread flour

1-1/2 tsp. active dry yeast

1/4 tsp. salt

1/2 tsp. sugar

7/8 cup water

1 to 2 Tbsp. coarse (Kosher) salt

1 egg, slightly beaten

1) Measure all ingredients into bread pan, except egg and coarse salt.

2)Press “Start/Stop” to clear display.

3)Select Dough setting.

4)Press “Start/Stop.”

5)When unit signals and display reads, “0:00,” press “Start/Stop” and remove

dough.

6)Preheat oven to 450˚F.

7) Divide dough into 12 pieces. Roll each into 8-inch rope. Form into pretzel

shape or leave in stick shape. Place on a greased cookie sheet, brush

each with beaten egg. Sprinkle with coarse salt.

8)Bake in preheated oven for 12 to 15 minutes.

Butter Rolls (no Delay Timer)

All ingredients at room temperature (70˚ F–80˚ F), except milk

2 Tbsp. sugar

1 tsp. salt

2-3/4 cups bread flour

2 tsp. active dry yeast

1/4 cup water

1 egg

3/4 to 7/8 cup milk

1/4 cup butter

1) Measure all ingredients into bread pan.

2)Select Dough setting.

3)Press “Start/Stop.”

4)When unit signals and display reads, “0:00,” press “Start/Stop” and remove

dough.

5)Shape as desired (see “Variations for Shaping Dough,” pg. 61).

6)Bake at 350˚ F for 25 to 30 minutes. Makes 12 rolls.

Dough

Coffee Cake (no Delay Timer)

All ingredients at room temperature (70˚ F–80˚ F), except milk

1/4 cup sugar

1 tsp. salt

2-1/4 cups bread flour

2 tsp. active dry yeast

1 egg yolk

3/4 to 7/8 cup milk

1 Tbsp. butter or margarine

1) Measure all ingredients into bread pan.

2)Select Dough setting.

3)Press “Start/Stop.”

4)When unit signals and display reads, “0:00,” press “Start/Stop” and remove

dough.

5)Pat dough into greased 9-inch round, or 5 x 7-inch oblong cake pan.

6)Add topping. Makes 1 coffee cake. (See “Topping” recipe, below.)

Topping

2 Tbsp. butter, melted

1 tsp. ground cinnamon

1/2 cup sugar

1/2 cup chopped pecans

Powdered Sugar Glaze, optional (see recipe below)

1) Drizzle butter over dough.

2)In a small bowl, mix sugar, cinnamon and nuts; sprinkle onto butter.

3)Cover; let rise in warm place about 30 minutes.

4)Bake in preheated oven (375˚ F) 20 to 25 minutes, until golden brown.

5)Cool 10 minutes in pan on rack.

6)Drizzle with powdered sugar glaze if desired. Makes enough to cover one

coffee cake.

Powdered Sugar Glaze

(for Coffee Cakes and Sweet Rolls)

1 cup sifted powdered sugar

1 or 2 Tbsp. water or milk

1 tsp. butter or margarine, softened

1/2 tsp. vanilla

64

Dough

1) In a small bowl, combine all ingredients and blend until smooth.

2)Spread or drizzle glaze on slightly warm coffee cake or sweet rolls. Makes

enough to cover 1 coffee cake.

Pizza Crust

1) Combine all ingredients into bread pan.

2)Select Dough setting.

3)Press “Start/Stop.” When unit signals and display reads, “0:00,” press

“Start/Stop” and remove dough.

4)Pat dough into 12 x 15-inch jelly roll pan or greased 12-inch round (1-1/2

pound recipe) or 14-inch round pizza pan (2 pound recipe).

5)Preheat oven to 400˚F.

6)Spread pizza sauce over dough. Sprinkle toppings over sauce.

7) Bake 15 to 20 minutes or until crust is golden brown.

Pizza Toppings (optional)

1 cup (8 oz) prepared pizza sauce

1/2 lb. bulk pork sausage, browned and drained

1/3 cup chopped onions

1 pkg. (3–4 oz) sliced pepperoni

1 can (4 oz) mushroom stems and pieces, drained

1 cup chopped green peppers

65

1.5 pound

All ingredients at room temperature

(70˚–80˚ F)

1/2 tsp. salt

3 cups all-purpose flour

1-1/2 tsp. active dry yeast

7/8–1 cup water

2 Tbsp. olive oil or vegetable oil

2 pound

All ingredients at room temperature

(70˚–80˚ F)

3/4 tsp. salt

4 cups all-purpose flour

2 tsp. active dry yeast

1-1/4–1-3/8 cups water

3 Tbsp. olive oil or vegetable oil

Dough

Pasta Recipes

Basic Pasta (no Delay Timer)

All ingredients should be at room temperature (70˚–80˚ F)

2 cups all-purpose flour

1 cup semolina flour

1 tsp. salt

1 Tbsp. olive oil or vegetable oil

7/8 cup water

1) Measure all ingredients into bread pan.

2)Select Dough setting.

3)Press “Start/Stop” and allow to mix 8 to 10 minutes. Then press “Start/Stop”

to cancel.

4)Remove dough and roll out on lightly floured surface. Roll to 1/8-inch

thickness. Dust with flour if dough is sticky.

5)Cut into 1/8-inch strips for narrow noodles or 1/4-inch for medium noodles.

6)Cook noodles in a large pot of boiling, salted water for 10 to 15 minutes.

Drain in colander.

66

Dough

Bake Setting Recipes (Jams and Marmalades)

Strawberry Jam (no Delay Timer)

1 cup sugar

1 Tbsp. powdered low-sugar fruit pectin

1-1/2 cups fresh strawberries, sliced

2 tsp. lemon juice

1) Combine all ingredients into bread pan.

2)Select Basic setting.

3)Press “Start/Stop.” Allow to mix 5–6 minutes, scraping sides of the pan with

rubber spatula. Press “Start/Stop” to cancel.

4)Select Bake setting.

5)Press “Start/Stop.” When unit signals and display reads, “0:00,” press

“Start/Stop.” Using hot pads, remove bread pan. Pour jam into containers;

cover. Refrigerate to set. Makes about 3 cups.

67

Orange Marmalade (no Delay Timer)

1-1/4 cups sugar

2 Tbsp. powdered low-sugar fruit pectin

3 large oranges

1 lemon

1) With a vegetable peeler, shave off the bright layer of peel from one orange

and the lemon; chop finely.

2)Remove and discard remaining white peel from orange and lemon.

3)Peel remaining oranges, and discard peels. Slice fruit into 1/2-inch pieces.

4)Combine chopped peels, fruit, sugar and pectin in bread pan.

5)Select Basic setting.

6)Press “Start/Stop.” Allow to mix for 5–6 minutes, scraping sides of pan with

rubber spatula. Press “Start/Stop” to cancel.

7) Select Bake setting. Press “Start/Stop.” When unit signals and display

reads “0:00,” press “Start/Stop.” Using hot pads, remove bread pan. Pour

jam into containers; cover. Refrigerate to set. Makes about 3 cups.

Frozen Berry Jam (no Delay Timer)

1-3/4 cups sugar

1 package (10 to 12 oz) frozen berries (strawberries and raspberries are ideal)

1 pouch (3 oz) liquid fruit pectin

1 Tbsp. lemon juice

1) Combine ingredients into bread pan.

2)Select Basic setting. Press “Start/Stop.” Allow to mix 5–6 minutes, scraping

sides of pan with rubber spatula. Press “Start/Stop” to cancel.

3)Select Bake setting. Press “Start/Stop.” When unit signals and display

reads, “0:00,” press “Start/Stop.” Using hot pads, remove bread pan. Pour

jam into containers; cover. Refrigerate to set. Makes about 3 cups.

68

Bake

69

Glazes

After rolls rise, just before baking, gently apply desired glaze with a

pastry brush. Bake as directed in the recipe.

• For a shiny golden crust, use Egg Glaze or Egg Yolk Glaze.

• For a shiny chewy crust, use Egg White Glaze (crust will be lighter

in color).

Egg Glaze

Mix 1 slightly beaten egg with 1 Tbsp. water or milk.

Egg Yolk Glaze

Mix 1 slightly beaten egg yolk with 1 Tbsp. water or milk.

Egg White Glaze

Mix 1 slightly beaten egg white with 1 Tbsp. water.

Note: To keep unused egg yolk fresh for several days, cover with cold water

and store in refrigerator in a covered container.

Garlic Butter

Mix: 1/4 cup margarine or butter, softened

1/8 tsp. garlic powder

Herb-Cheese Butter

Mix: 1/4 cup margarine or butter, softened

1 Tbsp. grated Parmesan cheese

1 tsp. chopped fresh parsley

1/4 tsp. dried oregano leaves

Dash of garlic salt

Italian Herb Butter

Mix: 1/4 cup margarine or butter, softened

1/2 tsp. Italian seasoning

Dash of salt

Choco-Banana Spread

Mix: 1/3 cup mashed ripe banana

1/2 cup semi-sweet chocolate chips, melted

70

Ham and Swiss Spread

Mix: 1 package (3 oz) cream cheese, softened

2 Tbsp. finely chopped, fully cooked, smoked ham

1 Tbsp. shredded Swiss cheese

1/2 tsp. prepared mustard

Herb-Cream Cheese Spread

Mix: 1 container (4 oz) whipped cream cheese

1 tsp. chopped fresh or 1/2 tsp. dried dill weed

1 small clove garlic, finely chopped

Honey-Walnut Spread

Mix: 1 package (3 oz) cream cheese, softened

1 Tbsp. chopped walnuts

2 tsp. honey

Ripe Olive Spread

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

1-1/2 cups pitted, ripe olives

3 Tbsp. olive oil

3 Tbsp. capers, drained

3 flat anchovy fillets, drained

1 tsp. Italian seasoning

2 cloves garlic

Browned Butter Glaze

2 Tbsp. margarine or butter

2/3 cup powdered sugar

1/2 tsp. vanilla

3 to 4 tsp. milk

Heat margarine in a 1-quart saucepan over medium heat until light brown;

cool. Stir in powdered sugar and vanilla. Stir in milk until smooth and thin

enough to drizzle.

Cinnamon Glaze

Mix until thin enough to drizzle:

1/2 cup powdered sugar

1/4 tsp. ground cinnamon

1-1/2 to 2 tsp. water

Citrus Glaze

Mix until thin enough to drizzle:

1/2 cup powdered sugar

1 tsp. grated lemon or orange peel

1-1/2 to 2 tsp. lemon or orange juice

Creamy Vanilla Glaze

Mix until thin enough to drizzle:

1/2 cup powdered sugar

1/4 tsp. vanilla

1-1/2 to 2 tsp. milk

Glazes

71

Index

0:00 (display message) . . . . . . . . . . . .33

A

altitude, effect on baking . . . . . . . . . .27

B

Bake setting

description . . . . . . . . . . . . . . . . . . . . .15

recipes . . . . . . . . . . . . . . . . . . . . . . .67

baking pan . . . . . . . .2, 9, 11, 17, 20, 22, 31

baking problems, troubleshooting . . . .34

Basic setting

description . . . . . . . . . . . . . . . . . . . . .14

recipes . . . . . . . . . . . . . . . . . . . . . . .37

breadmaker problems, troubleshooting . .34

button

Crust Color . . . . . . . . . . . . . . . .9, 13, 17

Select . . . . . . . . . . . . . . . . . . . . . . . .12

Start/Stop . . . . . . . . . . . . . . . . . . .10, 14

Timer Set . . . . . . . . . . . . . . . . . . . . . .13

C

cleaning

baking pan . . . . . . . . . . . . . . . . . . . .31

general . . . . . . . . . . . . . . . . . . . . . . .30

kneading blade . . . . . . . . . . . . . . . . .31

Crust Color button . . . . . . . . . . . .9, 13, 17

D

Delay Timer . . . . . . . . . . . . . . . .13, 17, 23

Display

description . . . . . . . . . . . . . . . . . . . . .13

information, understanding . . . . . . .33

messages . . . . . . . . . . . . . . . . . . . . .33

0:00 . . . . . . . . . . . . . . . . . . . . . . . .33

E:EE . . . . . . . . . . . . . . . . . . . . . . . .33

H:HH . . . . . . . . . . . . . . . . . . . . . . . 33

L:LL . . . . . . . . . . . . . . . . . . . . . . . .33

Dough/Pasta setting

description . . . . . . . . . . . . . . . . . . . . .15

recipes . . . . . . . . . . . . . . . . . . . . . . .63

doughball, consistency of . . . . . . . . . .26

E

E:EE (display message) . . . . . . . . . . . .33

EXPRESSBAKE™ (58 minutes)

breadmaker flour, using for . . . . . . . .18

description . . . . . . . . . . . . . . . . . . . . .16

recipes . . . . . . . . . . . . . . . . . . . . . . .49

salt, using in . . . . . . . . . . . . . . . . . . .18

tips and hints . . . . . . . . . . . . . . . . . . .18

using . . . . . . . . . . . . . . . . . . . . . . . . .16

yeast, fast rising for . . . . . . . . . . .18, 20

EXPRESSBAKE™ (80 minutes)

breadmaker flour, using for . . . . . . . .18

description . . . . . . . . . . . . . . . . . . . . .16

recipes . . . . . . . . . . . . . . . . . . . . . . .52

salt, using in . . . . . . . . . . . . . . . . . . .18

tips and hints . . . . . . . . . . . . . . . . . . .18

using . . . . . . . . . . . . . . . . . . . . . . . . .16

yeast, fast rising for . . . . . . . . . . .18, 20

F

flour . . . . . . . . . . . . . . . . . . . . . . .4, 18, 26

French setting

description . . . . . . . . . . . . . . . . . . . . .14

recipes . . . . . . . . . . . . . . . . . . . . . . .43

G

glazes, recipes . . . . . . . . . . . . . . . . . . .69

H

H:HH (display message) . . . . . . . . . . .33

heating element . . . . . . . . . . . . . . . . . .30

hints and tips, breadmaking . . . . . . . .25

I

ingredients . . . . . . . . . . . . . . . . . . . . . . .4

dry . . . . . . . . . . . . . . . . . . . . . . . .5, 26

flour . . . . . . . . . . . . . . . . . . . . . . .18, 26

fresh, using . . . . . . . . . . . . . . . . . . . .25

order to add . . . . . . . . . . . . . . . . .5, 26

salt . . . . . . . . . . . . . . . . . . . . . . . . .8, 18

wet . . . . . . . . . . . . . . . . . . . . . .5, 18, 26

yeast . . . . . . . . . . . . . . . . . .5, 8, 18, 26

K

Keep Warm setting . . . . . . . . . . . . . .11, 21

kneading blade . . . . . . . . . . .3, 11, 22, 31

72

L

L:LL (display message) . . . . . . . . . . . .33

M

measurement conversions . . . . . . . . . .29

measuring tips . . . . . . . . . . . . . . . . .5, 25

P

power outage, restarting after a . . . . .32

R

restarting after a power outage . . . . . .32

S

safeguards, important . . . . . . . . . . . . . .ii

salt . . . . . . . . . . . . . . . . . . . . . . . . . .8, 18

Select button . . . . . . . . . . . . . . . . . .12, 21

settings

Bake . . . . . . . . . . . . . . . . . . . . . . . . .15

Basic . . . . . . . . . . . . . . . . . . . . . . . . .14

Dough/Pasta . . . . . . . . . . . . . . . . . . .15

EXPRESSBAKE™ (58 min.) setting . .15

EXPRESSBAKE™ (80 min.) setting . .15

French . . . . . . . . . . . . . . . . . . . . . . . .14

Sweet . . . . . . . . . . . . . . . . . . . . . . . . .15

Whole Wheat . . . . . . . . . . . . . . . . . . .14

Start/Stop button . . . . . . . . . . . .10, 14, 24

storing your breadmaker . . . . . . . . . . .31

Sweet setting

description . . . . . . . . . . . . . . . . . . . . .15

recipes . . . . . . . . . . . . . . . . . . . . . . .45

T

Timer Set buttons . . . . . . . . . . . . . .13, 24

tips and hints, breadmaking . . . . . . . .25

troubleshooting

baking problems . . . . . . . . . . . . . . . .34

breadmaker problems . . . . . . . . . . .34

power loss . . . . . . . . . . . . . . . . . . . . .32

W

warranty . . . . . . . . . . . . . . . . . . . . . . . .74

Whole Wheat setting

description . . . . . . . . . . . . . . . . . . . . .14

recipes . . . . . . . . . . . . . . . . . . . . . . .55

Y

yeast

adding . . . . . . . . . . . . . . . . . . .5, 8, 20

fast rising . . . . . . . . . . . . . . . . . . . . . .18

freshness, testing for . . . . . . . . . . . .26

73

Basic Setting . . . . . . . . . . . . . .37

Caraway Rye . . . . . . . . . . . .40

Cheddar-Chive Bread . . . . . .42

Favorite Potato Bread . . . . .39

Garlic-Herb Bread . . . . . . . . .38

Onion Bread . . . . . . . . . . . . .40

Parmesan-Pepper Bread . . . .41

South of the Border Bread . .39

Traditional White Bread . . . .38

French Setting . . . . . . . . . . . . .43

Classic French Bread . . . . . .44

Sweet Setting . . . . . . . . . . . . .45

Apple Spice Bread . . . . . . . .46

Cinnamon-Raisin Bread . . . .46

Cranberry-Wheat Bread . . . .47

Old Fashioned

Oatmeal Bread . . . . . . . . . . .48

EXPRESSBAKE™ Setting

(58 Minutes) . . . . . . . . . . . . . . .49

Cheese & Rye Bread . . . . . .50

Onion Soup Bread . . . . . . . . .51

White Bread . . . . . . . . . . . . .50

EXPRESSBAKE™ Setting

(80 Minutes) . . . . . . . . . . . . . . .52

Beer Rye Bread . . . . . . . . . .53

Oatmeal Date Bread . . . . . .54

Potato Onion Bread . . . . . . .53

Whole Wheat Setting . . . . . . .55

100% Whole Wheat Bread . . .56

Crunchy Wheat and

Honey Bread . . . . . . . . . . . .57

Multigrain Bread . . . . . . . . . .56

Pumpernickel Bread . . . . . . .57

Russian Black Bread . . . . . .58

Whole Wheat

Raisin-Nut Bread . . . . . . . . . .58

Dough/Pasta Setting . . . . . . .60

Basic Pasta . . . . . . . . . . . . . .66

Bread Pretzel . . . . . . . . . . . .63

Butter Rolls . . . . . . . . . . . . . .63

Coffee Cake . . . . . . . . . . . . .64

Powdered Sugar Glaze . .64

Topping . . . . . . . . . . . . . .64

Pizza Crust . . . . . . . . . . . . . .65

Pizza Toppings . . . . . . . . .65

Bake Setting . . . . . . . . . . . . . .67

Frozen Berry Jam . . . . . . . . .68

Orange Marmalade . . . . . . . .68

Strawberry Jam . . . . . . . . . . .67

Glazes . . . . . . . . . . . . . . . . . . .69

Browned Butter Glaze . . . . . .70

Choco-Banana Spread . . . . .69

Cinnamon Glaze . . . . . . . . . .70

Citrus Glaze . . . . . . . . . . . . . .70

Creamy Vanilla Glaze . . . . . .70

Egg Glaze . . . . . . . . . . . . . . .69

Egg White Glaze . . . . . . . . . .69

Egg Yolk Glaze . . . . . . . . . . .69

Garlic Butter . . . . . . . . . . . . .69

Ham and Swiss Spread . . . . .70

Herb-Cheese Butter . . . . . . .69

Herb-Cream

Cheese Spread . . . . . . . . . . .70

Honey-Walnut Spread . . . . .70

Italian Herb Butter . . . . . . . .69

Ripe Olive Spread . . . . . . . . .70

Recipe Index

1-YEAR LIMITED WARRANTY

Sunbeam Products, Inc. warrants to the original purchaser, subject to the limitations and exclusions

set forth below, that this product shall be free, in all material respects, of mechanical and electrical

defects in material and workmanship from the date of purchase for one year. This warranty does not

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

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

disassembly, repair or alteration by any person other than an authorized service center.

Our obligation hereunder is limited to repair or replacement with a new or refurbished unit of the

same or a similar model of as good or better quality, at manufacturer’s option, of the product during

the warranty period, provided that the product, along with the model number and original dated proof

of purchase, is sent postage prepaid, directly to the following address:

For products purchased in the United States:

SUNBEAM APPLIANCE SERVICE STATION

Attention: Service Department

95 W.L. Runnels Industrial Drive

Hattiesburg, MS 39401

For products purchased in Canada:

SUNBEAM CANADA CORP., LTD.

c/o Service Tek

1351 Matheson Blvd. East, Units 5 & 6

Mississauga, ON L4W 2A1

Do not return this product to the place of purchase or to the manufacturer; doing so may delay the

processing of your warranty claim.

Answers to questions regarding this warranty or for your nearest authorized service location may be

obtained by calling toll-free 1-800-597-5978 or by writing to Sunbeam – Consumer Affairs, at P.O.

Box 948389, Maitland, FL 32794-8389. Answers to questions regarding this warranty or for your

nearest Canadian authorized service location may be obtained by calling toll-free in Canada

1-800-667-8623. For warranty information or for an authorized service location outside of the United

States and Canada, please see the warranty service card inserted in the product packaging.

DISCLAIMER

Product repair or replacement as provided under this warranty is your exclusive remedy. SUNBEAM

PRODUCTS, INC. SHALL NOT BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL

DAMAGES FOR BREACH OF ANY EXPRESS OR IMPLIED WARRANTY ON THIS

PRODUCT OR ANY PART THEREOF. EXCEPT TO THE EXTENT PROHIBITED BY

APPLICABLE LAW, SUNBEAM PRODUCTS, INC. DISCLAIMS ANY IMPLIED WARRANTY

OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE OF THIS PRODUCT

OR ANY PART THEREOF. Some states and provinces do not allow the exclusion or limitation of

incidental or consequential damages, or allow limitations on how long an implied warranty lasts, so

the above limitations or exclusions may not apply to you. This warranty gives you specific legal

rights, and you may also have other rights, which vary from State to State or Province to Province.

NOTES

NOTES

NOTES

©1999 Sunbeam Corporation or its

affiliated companies.

All rights reserved.

Oster® is a registered trademark

of Sunbeam Corporation

or its affiliated companies.

Distributed by Sunbeam Products, Inc.

Boca Raton, FL 33431

2 lb. EXPRESSBAKE™

Breadmaker

P.N. 102817