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2014-12-11

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Congratu
B a k e y o u r f i r s t l o a f o f b re a d o n u s w h i l e
y o u re a d t h i s b o o k ! F i r s t re v i e w t h e s a f e t y
guidelines, then turn to page 7 for the
easy

1,2,3

instructions!

lations
F re s h , w a r m h o m e m a d e b re a d

is just a

f e w, e a s y s t e p s a w a y w i t h y o u r n e w O s t e r ® D e l u x e B r e a d a n d
D o u g h M a k e r.

We ' v e d o n e e v e r y t h i n g w e c a n t o m a k e b r e a d - b a k i n g a b r e e z e :
We ' v e s t r e a m l i n e d t h e i n s t r u c t i o n s ; d e s i g n e d a s i m p l e , e a s y - t o read 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.

Table
of Contents
Before You Start . . . . . . . . . . . . . . ..‘......................................... 5
Safety Guidelines

Your First Loaf!

7
89

. . ..‘...‘.*‘...*...*...~*..~~‘..~*.‘..~~.....*..~.*...‘..

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

Symphony of Ingredients .*,...,.,.~‘.‘.,~~,*..,...,.....,...”~....‘
Basic Ingredients ................................................................................
The Process, Simplified ......................................................................

Getting to Know Your Bread Maker ...........................
Components of Your Bread Maker ........................................
Getting to Know the Operation Panel ....................................
Step by Step Directions .........................................................
Breadmaking Cycle Times ......................................................

.I5

16
17
18

Recipes and Tips
Special Tips .........................................................................
White Breads ......................................................................
Whole Wheat Breads ..........................................................
French Breads .....................................................................
Sweet Breads ......................................................................
Doughs Only ................................................................
The Finishing Touch: Spreads and Glazes ..........................

Special

20
21
33

39
41

Concerns
Troubleshooting Tips .........................................................................
Cleaning and Care Guidelines ...........................................................
Baking at High Altitudes ...................................................................

.....
Index of Recipes ..,........,......,..........~..................“...~
How to Order Oster Bread Mixes ....... ..a...........* .........

63-64
65
66

67
68

Before You Start
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.

U s i n g Yo u r B re a d M a k e r S a f e l y
B e f o re U s e

W h e re t o U s e

1. Read and keep all instructions.
2. Make sure to remove all foreign matter

1. Use only on a stable, heat-resistant surface.
2. Do not use the Bread Maker where it will be

from the baking pan.

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

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!

After Use
1. Use oven mitts or a pot holder when taking out
the bread pan after baking.

1. The temperature is very hot during operation.

2. Make sure to disconnect the power by

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.

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.

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.

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

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.
14.

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

This unit is intended for household use only.
Read and Save These Instructions

A Symphony of
Ingredients
Like the instruments in an orchestra, the
ingredients in basic bread are very simple:
f l o u r, s u g a r, s a l t , a l i q u i d ( s u c h a s w a t e r o r m i l k ) ,
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.

T h a t ' s w h y i t ’s i m p o r t a n t t o u s e t h e r i g h t
ingredients in exactly the right proportions
to ensure you get the most delicious results!

Basic Ingredients
Ye a s t
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.

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, fil.1 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 measu.ring cup to
the level indicated and level off with a kitchen utensil.

Last Thinas Last!
Always put the liquids
You’ll see this tip in sezral places in this book, but it bears repeating:
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.

Adding Fruits and Nuts
J

Y
‘,

;;

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

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

The Process Simplified
Mixing, Kneading, Rising, Baking...
h e r e ’s a g l i m p s e o f h o w t h e O s t e r ®
Deluxe Bread and Dough Maker
automatically does all the steps
for you.

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

3
12

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.

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.

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
m e a n t i m e , h e r e a r e s o m e easy-tofollow directions to get you started.

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.

kg3

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
lo-minute increments.

Timer Set

Basic
1 l
2 l
3 l

Breads
Regular, Med. Crust
Large, Med. Crust
Large, Dark Crust

Whole Wheat
4 l Regular, Med. Crust
5 l Large, Med. Crust
6 l Large, Med. Rapid
Specialty
7 l French, Med. Crust
8 l Sweet, Med. Crust
9 l Dough
10 l Cake/Quick Bread
11 l Jam/Jellies

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

Questions? You can call us toll free at

/EFbz;elect
desired
bread setting and it
will automatically set
the time needed
to complete the
baking cycle.

START Tells the bread
maker to begin
operation.

I-800-526-2832.

Step-by-Step Directions .
Peel off the lastic film
cover from t Iie control
anel and remove the static
abel from the front of the
machine.

2.
3.

5.
6.

Next remove the bread pan
from the Bread Maker.
Make sure the kneading
blade is placed securely in
the bottom of the pan.
Measure all ingredients into
the bread pan in the order
the are listed. (Before
adJmg 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 esoeciallv imoortant
when you’re u&g the delay
bake trmer.)
Wipe water and other spills
from the outside of the
pan; then insert the pan
firmlv into the bottom of
the machine, a plying
pressure to eat R corner of
the pan to make sure it is
snapped tightly into the
retaining brackets. If you
are unsure, apply pressure
once more to each corner of
the pan.
Close the lid and plug in the
breadmaker. The LCD
display will flash and then
go blank, indicating that
your unit is ready for
operation.
CHOOSE YOUR BREAD
TYPE. Use the arrow button
to move the blinkin light
to the type of brea 8 you
want. Press the select
button to lock in your
choice. Hint: If your recipe is
a l-1/2 pound loaf of bread
that uses the white cycle,
and you want a medrum
crust color, press the start
button
button. This is a built-in
default.

delay is 13 hours; the
minimum delay IS 3 hours
and 45 minutes). When you
have entered the number of
hours from now that you
want your bread to be
done, press start and your
Bread Maker will ao to
work. The ellow delay
button WII7 be on indicating
that the machine has
properly received your
instructrons.

SELECT YOUR CRUST
’ COLOR. Use the arrow
button to move the
blinking Ii ht to your choice
of crust co4or. Press the
select button to lock in your
choice. (Note: For whole
wheat breads! medium is
your only chorce.)
If you only want to make
dough, simply press the
select button when the
word dough is blinking.

’

IF YOU WANT TO USE THE
RAPID CYCLE. The rapid
bake function shortens the
overall completion time by
about 20 percent. Breads
baked on the rapid cycle are
generally smaller because of
a shorter rising time. If you
wish to use the rapid cycle
ress select when RAPID is
FL
linking, otherwise press
the arrow key to skip to the
next step.
SELECT YOUR LOAF SIZE.
Use the arrow button to
move the blinking light to
your choice of loaf size and
then press select to lock in
our choice. Your bread will
6 e ready in the number of
hours and minutes
indicated on the timer,
unless you want to use the
delay bake cycle.
If you are happy with all
your selections just press
the start button.

’

IF YOU WANT TO USE THE
DELAY FUNCTION.
This function lets ou delay
the completion oYyour
bread until a later time. If
you want your bread done
10 hours from now - in
time for dinner, let’s say
-you need to tell the
Bread Maker to delay the
onset of operation. Do this
by using the HOUR and MIN
buttons to
change the timer setting.
(Note that the maximum

11.

12.

We recommend that you do
not use the delay function
on sweet breads, as these
recipes contain perishable
ingredients that may spoil.
TO ADD FRUITS OR NUTS
(MIX-INS). The Bread Maker
will beep 3 times about 15
minutes after the first
knead. Carefull open the
lid of the Brea J Maker and
add any fruit or nuts that
it-~: [iedcipe requrres. Close

WHEN THE BREAD IS DONE.
The Bread Maker will beep
five times and the timer will
indicate 0:OO. While the
Bread Maker does have a
cooling cycle, the bread is
best taken out of the pan
immediately. Remove the
pan usin potholders, and
slide the % read out of the
an. It’s best to let your
Ii read cool 15 minutes
before slicing. Enjoy!

The unit needs to cool
for at least one half hour
before using it again.
The display panel will
read “Hot” until the unit
is ready to use. Allow
your bread maker to cool
before cleaning and
storing.

Breadmaking
Cycle Times
PHASE

Basic
Regular
Med. Crust

Basic
Large
Med. Crust

Basic
Large
Dark Crust

Wheat
Regular
Med. Crust

Wheat
Large
Med. Crust

Wheat
Large, Med.
Rapid

30 min
6 min
18 min
76 min
10 sec

30 min
6 min
25 min
79 min
15 sec

15 min
6 min
25 min
39 min
15 sec

30 min
3 sec

15 min
3 sec

55 min
45 min
60 min
4:20 hr

45 min
55 min
60 min
4:30 hr

45 min
56 min
60 min
3:20 hr

Cake/Quick
Bread

Jam/
Jellies

12 min
8 min

45 min
15 min

90 min
60 min
1:50 hr

1:00 hr

Rest
Knead 1
Knead 2
Rise 1
Punch 1
Punch 2
Punch 3
Rest
Shape 1
Shape 2
Shape 3
Rise 2
Bake
Keep Warm
Total Cycle Time

6 min
27 min
23 min

6 min
31 min
23 min

6 min
31 min
29 min

5 sec
10 sec
5 sec
64 min
45 min
60 min
2:45 hr

5 sec
10 sec
5 sec
54 min
50 min
60 min
2:50 hr

5 sec
10 sec
5 sec
54 min
70 min
60 min
3:10 hr

PHASE

French
Med. Crust

Sweet
Med. Crust

Dough

Rest
Knead 1
Knead 2
Rise 1
Punch 1
Punch 2
Punch 3
Rest
Shape 1
Shape 2
Shape 3
Rise 2
Bake
Keep Warm
Total Cycle Time

6 min
22 min
34 min
5 sec
10 sec
5 sec
29 min
5 sec
10 sec
5 sec
54 min
65 min
60 min
3:30 hr

6 min
31 min
40 min
5 sec
10 sec
5 sec
29 min
5 sec
10 sec
5 sec
49 min
50 min
60 min
3:25 hr

6 min
24 min
60 min

1:30 hr

Tips for the

Gourmet Baker
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.

White Bread R e c i p e s
Traditional White Bread
Extra Large Loaf (2 pounds)

Small Loaf (1 pound)**

1 1/3 cups water

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
OR
1 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast

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
OR
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
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all 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.

Potato Bread
Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/2 cups water

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
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

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
OR
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
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

Garlic-Herb Bread
Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

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
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

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
OR
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
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

Caraway-Rye Bread
Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

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
OR
2 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast

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
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

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.

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
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

Onion Bread
Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/3 cups plus 2 tablespoons water

2/3 cup 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
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast

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
OR
1 1/2 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
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Place all 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.

Parmesan-Pepper Bread
Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/2 cups water

3/4 cup water

4 teaspoons olive or vegetable oil
4 cups Gold Medal® Better for Bread™ flour
2/3 cup grated Parmesan cheese
4 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground black or
green peppercorns
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

2 teaspoons olive or vegetable oil
2 cups Gold Medal® Better for Bread™ flour
1/3 cup grated Parmesan cheese
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black or
green peppercorns
1 1/2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water
1 tablespoon olive or vegetable oil
3 1/4 cups Gold Medal® Better for Bread™ flour
1/2 cup grated Parmesan cheese
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon freshly ground black or
green peppercorns
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

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.

Cheddar-Chive Bread
Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/2 cups water
4 1/4 cups Gold Medal® Better for Bread™ flour
3/4 cup shredded Cheddar cheese (3 ounces)
1/4 cup chopped fresh or 2 tablespoons freeze-dried chives
2 tablespoons sugar
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

3/4 cup water
2 cups Gold Medal® Better for Bread™ flour
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons chopped fresh or
1 tablespoon freeze-dried chives
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon regular active dry yeast
OR
1 teaspoon bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)
1 1/4 cups water
3 1/4 cups Gold Medal® Better for Bread™ flour
1 1/4 cups shredded Cheddar cheese (5 ounces)
1/4 cup chopped fresh or 2 tablespoons
freeze-dried chives
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 teaspoons regular active dry yeast
OR
1 teaspoons bread machine yeast or
quick-acting active dry yeast

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.

Roasted Red Pepper-Cheese Bread
Roasted red peppers are found in jars near the olives in the
supermarket. Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 cup water
1/2 cup chopped roasted red bell peppers
4 teaspoons margarine or butter, softened
2 cloves garlic, crushed
4 cups Gold Medal® Better for Bread™ flour
1/3 cup grated Parmesan cheese
2 tablespoons sugar
2 teaspoons salt
2 teaspoons dried basil leaves
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

1/2 cup water
1/4 cup chopped roasted red bell peppers
2 teaspoons margarine or butter, softened
1 clove garlic, crushed
2 cups Gold Medal® Better for Bread™ flour
3 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dried basil leaves
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)
3/4 cup water
1/3 cup chopped roasted red bell peppers
1 tablespoon margarine or butter, softened
2 cloves garlic, crushed
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup grated Parmesan cheese
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil leaves
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast

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.

Bacon-Beer Bread
Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

1 cup flat beer
1/2 cup water
1/3 cup chopped green onions
2 tablespoons prepared mustard
4 teaspoons margarine or butter, softened
4 cups Gold Medal® Better for Bread™ flour
4 teaspoons sugar
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-in:
1/2 cup crumbled cooked bacon

Small Loaf (1 pound)
1/2 cup flat beer
1/4 cup water
3 tablespoons chopped green onions
1 tablespoon prepared mustard
2 teaspoons margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
2 teaspoons sugar
1/2 teaspoon salt
1 1/4 teaspoons regular active dry yeast
OR
1 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-in:
1/4 cup crumbled cooked bacon

Large Loaf (1 1/2 pounds)
3/4 cup flat beer
1/2 cup water
1/4 cup chopped green onions
2 tablespoons prepared mustard
1 tablespoon margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
3/4 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-in:
1/3 cup crumbled cooked bacon

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. Add Mix-ins when bread maker beeps, about 32 minutes after starting.
7. A fruit and nut beep is indicated at 32 minutes into the cycle.

Pepperoni-Cheese Bread
Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/2 cups water
4 cups Gold Medal® Better for Bread™ flour
2/3 cup shredded mozzarella cheese
2 tablespoons sugar
2 teaspoons garlic salt
2 teaspoons dried oregano leaves
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-in:
1 cup sliced pepperoni

3/4 cup water
2 cups Gold Medal® Better for Bread™ flour
1/3 cup shredded mozzarella cheese
1 tablespoon sugar
1 teaspoon garlic salt
1 teaspoon dried oregano leaves
1 1/2 teaspoons regular active dry yeast
OR
1 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-in:
1/2 cup sliced pepperoni

Large Loaf (1 1/2 pounds)
1 1/4 cups water
3 1/4 cups Gold Medal® Better for Bread™ flour
1/3 cup shredded mozzarella cheese
2 tablespoons sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-in:
2/3 cup sliced pepperoni

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. Add Mix-ins when bread maker beeps, about 32 minutes after starting.
7. A fruit and nut beep is indicated at 32 minutes into the cycle.

South-of-the-Border Bread
Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/2 cups water
1 cup frozen whole kernel corn, thawed
2 tablespoons margarine or butter, softened
2 tablespoons canned chopped green chilies
4 1/4 cups Gold Medal® Better for Bread™ flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

2/3 cup water
1/2 cup frozen whole kernel corn, thawed
1 tablespoon margarine or butter, softened
1 tablespoon canned chopped green chilies
2 cups Gold Medal® Better for Bread™ flour
1/4 cup cornmeal
1 tablespoon sugar
1 teaspoon salt
2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or quick-acting
active dry yeast

Large Loaf (1 1/2 pounds)
1 cup water
2/3 cup frozen whole kernel corn, thawed
2 tablespoons margarine or butter, softened
2 tablespoons canned chopped green chilies
3 1/4 cups Gold Medal® Better for Bread™ flour
1/3 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

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.

Triple Cheese and Garlic Bread
Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)
1 cup water
1/2 cup small curd creamed cottage cheese
2 tablespoons margarine or butter, softened
4 cups Gold Medal® Better for Bread™ flour
2/3 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons sugar
2 teaspoons garlic salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or quick-acting
active dry yeast

Small Loaf (1 pound)
2/3 cup water
1/3 cup small curd creamed cottage cheese
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1/3 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 teaspoon garlic salt
1 1/2 teaspoons regular active dry yeast
OR
1 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)
1 cup water
1/2 cup small curd creamed cottage cheese
2 tablespoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1/2 cup shredded mozzarella cheese
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or quick-acting
active dry yeast

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.

Whole Wheat Bread Recipes
100% Whole Wheat Bread
Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 3/4 cups water
2 tablespoons margarine or butter, softened
4 2/3 cups Gold Medal® whole wheat flour
1/4 cup packed brown sugar
2 teaspoons salt
3 1/2 teaspoons regular active dry yeast
OR
3 1/2 teaspoons bread machine yeast or quick-acting
active dry yeast

1 cup water
1 tablespoon margarine or butter, softened
2 1/3 cups Gold Medal® whole wheat flour
2 tablespoons packed brown sugar
1 teaspoon salt
1 1/2 teaspoons regular active dry yeast
OR
1 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)
1 1/4 cups water
2 tablespoons margarine or butter, softened
3 cups Gold Medal® whole wheat flour
1/4 cup packed brown sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or quick-acting
active dry yeast

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 whole wheat breads the bread setting selections are numbers 4-6. Select “4” for 1 pound loaf recipes.
Select “5” for 1 1/2 and 2 pound loaf recipes. Select “6” for RAPID BAKE cycle for 1 1/2 and 2 pound loaf
recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.)
5.If Delay Bake option is desired, press ▲ and ▼ to set timer.
6.Press START. Bread will be done baking in the number of hours indicated.
7.Please note: Wheat has a 15-30 minute rest period before mixing begins.

Crunchy Wheat and Honey Bread
Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 3/4 cups water
1/4 cup honey
2 tablespoons margarine or butter, softened
2 1/2 cups Gold Medal® whole wheat flour
2 cups Gold Medal® Better for Bread™ flour
2/3 cup slivered almonds, toasted
2 teaspoons salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or quick-acting
active dry yeast

3/4 cup plus 2 tablespoons water
2 tablespoons honey
1 tablespoon margarine or butter, softened
1 1/4 cups Gold Medal® whole wheat flour
1 cup Gold Medal® Better for Bread™ flour
1/3 cup slivered almonds, toasted
1 teaspoon salt
1 1/4 teaspoons regular active dry yeast
OR
1 teaspoon bread machine yeast or quick-acting
active dry yeast

Large Loaf (1 1/2 pounds)
1 1/4 cups water
3 tablespoons honey
2 tablespoons margarine or butter, softened
2 cups Gold Medal® whole wheat flour
1 1/2 cups Gold Medal® Better for Bread™ flour
1/2 cup slivered almonds, toasted
1 1/2 teaspoons salt
1 1/4 teaspoons regular active dry yeast
OR
1 1/4 teaspoons bread machine yeast or quick-acting
active dry yeast

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 whole wheat breads the bread setting selections are numbers 4-6. Select “4” for 1 pound loaf recipes.
Select “5” for 1 1/2 and 2 pound loaf recipes. Select “6” for RAPID BAKE cycle for 1 1/2 and 2 pound loaf
recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.)
5.If Delay Bake option is desired, press ▲ and ▼ to set timer.
6.Press START. Bread will be done baking in the number of hours indicated.
7.Please note: Wheat has a 15- 30 minute rest period before mixing begins.

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

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/4 cups plus 2 tablespoons water
2 tablespoons margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 1/4 cups Gold Medal® whole wheat flour
3/4 cup 7-grain cereal
1/4 cup packed brown sugar
1 1/2 teaspoons salt
2 3/4 teaspoons regular active dry yeast
OR
2 3/4 teaspoons bread machine yeast or quick-acting
active dry yeast

3/4 cup plus 2 tablespoons water
1 tablespoon margarine or butter, softened
1 cup Gold Medal® Better for Bread™ flour
3/4 cup Gold Medal® whole wheat flour
2/3 cup 7-grain cereal
2 tablespoons packed brown sugar
1 teaspoon salt
2 1/4 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or quick-acting
active dry yeast

Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water
2 tablespoons margarine or butter, softened
1 1/3 cups Gold Medal® Better for Bread™ flour
1 cup Gold Medal® whole wheat flour
1/4 cup 7-grain cereal
3 tablespoons packed brown sugar
1 1/4 teaspoons salt
2 1/4 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or quick-acting
active dry yeast

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 whole wheat breads the bread setting selections are numbers 4-6. Select “4” for 1 pound loaf recipes.
Select “5” for 1 1/2 and 2 pound loaf recipes. Select “6” for RAPID BAKE cycle for 1 1/2 and 2 pound loaf
recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.)
5.If Delay Bake option is desired, press ▲ and ▼ to set timer.
6.Press START. Bread will be done baking in the number of hours indicated.
7.Please note: Wheat has a 15-30 minute rest period before mixing begins.

Pumpernickel Bread
Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/2 cups water

2/3 cup water
2 tablespoons dark molasses
2 teaspoons margarine or butter, softened
1 1/4 cups Gold Medal® Better for Bread™ flour
3/4 cup rye flour
1 tablespoon cocoa
1 1/4 teaspoons salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or quick-acting
active dry yeast

1/4 cup dark molasses
4 teaspoons margarine or butter, softened
2 1/2 cups Gold Medal® Better for Bread™ flour
1 1/2 cups rye flour
2 tablespoons cocoa
2 1/2 teaspoons salt
3 teaspoons regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)
1 cup water
1/4 cup dark molasses
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 1/4 cups rye flour
2 tablespoons cocoa
2 teaspoons salt
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or quick-acting
active dry yeast

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 whole wheat breads the bread setting selections are numbers 4-6. Select “4” for 1 pound loaf recipes.
Select “5” for 1 1/2 and 2 pound loaf recipes. Select “6” for RAPID BAKE cycle for 1 1/2 and 2 pound loaf
recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.)
5.If Delay Bake option is desired, press ▲ and ▼ to set timer.
6.Press START. Bread will be done baking in the number of hours indicated.
7.Please note: Wheat has a 15-30 minute rest period before mixing begins.

Russian Black Bread
Do not use the delay bake option
for this recipe.

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/2 cups water
1/4 cup dark molasses
2 tablespoons margarine or butter, softened
1 1/2 cups Gold Medal® Better for Bread™ flour
1 1/3 cups Gold Medal® whole wheat flour
1 1/3 cups rye flour
4 teaspoons instant coffee granules
1 1/2 teaspoons salt
1/2 teaspoon fennel seed, crushed
4 teaspoons regular active dry yeast
OR
4 teaspoons bread machine yeast or
quick-acting active dry yeast

3/4 cup water
2 tablespoons dark molasses
1 tablespoon margarine or butter, softened
3/4 cup Gold Medal® Better for Bread™ flour
2/3 cup Gold Medal® whole wheat flour
2/3 cup rye flour
2 teaspoons instant coffee granules
3/4 teaspoon salt
1/4 teaspoon fennel seed, crushed
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or quick-acting
active dry yeast

Large Loaf (1 1/2 pounds)
1 1/4 cups water
3 tablespoons dark molasses
2 tablespoons margarine or butter, softened
1 1/4 cups Gold Medal® Better for Bread™ flour
1 cup Gold Medal® whole wheat flour
1 cup rye flour
1 tablespoon instant coffee granules
1 1/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

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 whole wheat breads the bread setting selections are numbers 4-6. Select “4” for 1 pound loaf recipes.
Select “5” for 1 1/2 and 2 pound loaf recipes. Select “6” for RAPID BAKE cycle for 1 1/2 and 2 pound loaf
recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.)
5.Press START. Bread will be done baking in the number of hours indicated.
6.Please note: Wheat has a 15-30 minute rest period before mixing begins.

Whole Wheat-Raisin-Nut Bread
Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 3/4 cups plus 2 tablespoons water
2 tablespoons margarine or butter, softened
4 2/3 cups Gold Medal® whole wheat flour
1/4 cup packed brown sugar
2 teaspoons salt
3 1/2 teaspoons regular active dry yeast
OR
3 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/2 cup chopped walnuts or pecans
1/2 cup raisins

3/4 cup water
2 tablespoons margarine or butter, softened
2 cups Gold Medal® whole wheat flour
2 tablespoons packed brown sugar
3/4 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/4 cup chopped walnuts or pecans
1/4 cup raisins

Large Loaf (1 1/2 pounds)
1 1/4 cups water
2 tablespoons margarine or butter, softened
3 cups Gold Medal® whole wheat flour
3 tablespoons packed brown sugar
1 1/4 teaspoons salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/2 cup chopped walnuts or pecans
1/2 cup raisins

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 whole wheat breads the bread setting selections are numbers 4-6. Select “4” for 1 pound loaf recipes.
Select “5” for 1 1/2 and 2 pound loaf recipes. Select “6” for RAPID BAKE cycle for 1 1/2 and 2 pound loaf
recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.)
5.Press START. Bread will be done baking in the number of hours indicated.
6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.
7.Please note: Wheat has a 15-30 minute rest period before mixing begins.

French Bread Recipes
Classic French Bread
Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/2 cups water
2 teaspoons margarine or butter, softened
4 cups Gold Medal® Better for Bread™ flour
4 teaspoons sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

3/4 cup water
1 teaspoon margarine or butter,
softened
2 cups Gold Medal® Better for Bread™
flour
2 teaspoons sugar
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water
2 teaspoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number “7” is displayed, indicating French Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.

Quick Sourdough Bread
Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1/2 cup plain nonfat yogurt
1 cup plus 2 tablespoons water
4 teaspoons lemon juice
4 teaspoons margarine or butter, softened
4 cups Gold Medal® Better for Bread™ flour
4 teaspoons sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

1/3 cup plain nonfat yogurt
1/2 cup water
2 teaspoons lemon juice
2 teaspoons margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
2 teaspoons sugar
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)
1/2 cup plain nonfat yogurt
2/3 cup water
1 tablespoon lemon juice
1 tablespoon margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number “7” is displayed, indicating French Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.

Sweet Bread Recipes
Apple-Spice Bread
Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/2 cups water
2 tablespoons margarine or butter, softened
4 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
2 tablespoons dry milk
2 teaspoons salt
1 tablespoon apple pie spice
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
2/3 cup cut-up dried apples

3/4 cup water
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
1 tablespoon dry milk
1 teaspoon salt
1 1/2 teaspoons apple pie spice
1 1/2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or quick-acting
active dry yeast
Mix-ins:
1/3 cup cut-up dried apples

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
2 tablespoons sugar
2 tablespoons dry milk
1 1/2 teaspoons salt
2 teaspoons apple pie spice
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or quick-acting
active dry yeast
Mix-ins:
1/2 cup cut-up dried apples

DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.
6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.

Banana-Macadamia Nut Bread
The rapid cycle is not recommended for this recipe.
Do not use the delay bake option for this recipe.
Serve with Choco-Banana Spread (page 69).

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 cup water
2/3 cup mashed very ripe bananas (about 2 medium)
2 tablespoons margarine or butter, softened
2 egg whites
4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 1/2 teaspoons salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or quick-acting
active dry yeast
Mix-ins:
2/3 cup chopped macadamia nuts

1/2 cup water
1/3 cup mashed ripe banana (about 1 medium)
1 tablespoon margarine or butter, softened
1 egg white
2 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
3/4 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or quick-acting
active dry yeast
Mix-ins:
1/3 cup chopped macadamia nuts

Large Loaf (1 1/2 pounds)
1/2 cup plus 2 tablespoons water
2/3 cup mashed very ripe bananas (about 2 medium)
2 tablespoons margarine or butter, softened
1 egg
3 1/4 cups Gold Medal® Better for Bread™ flour
3 tablespoons sugar
1 1/4 teaspoons salt
2 3/4 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or quick-acting
active dry yeast
Mix-ins:
1/2 cup chopped macadamia nuts

DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.
6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.

Cinnamon-Raisin Bread
For an extra cinnamon kick, drizzle with Cinnamon Glaze
(page 70).

Extra Large Loaf (2 pounds)
1 1/2 cups water
2 tablespoons margarine or butter, softened
4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
2 teaspoons salt
1 1/4 teaspoons ground cinnamon
2 1/4 teaspoons regular active dry yeast
OR
2 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
3/4 cup raisins

Small Loaf (1 pound)
3/4 cup plus 2 tablespoons water
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
1 teaspoon salt
3/4 teaspoon ground cinnamon
2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/2 cup raisins

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
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
2 1/4 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
3/4 cup raisins

DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.
6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.

Peach Bread
Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/2 cups water
4 teaspoons margarine or butter,softened
4 cups Gold Medal® Better for Bread™ flour
2 tablespoons packed brown sugar
2 teaspoons salt
1/4 teaspoon ground nutmeg
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
2/3 cup cut-up dried peaches

3/4 cup water
2 teaspoons margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 tablespoon packed brown sugar
1 teaspoon salt
1/8 teaspoon ground nutmeg
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

1. Remove bread pan; attach kneading blade.
2. Place all ingredients except Mix-in in bread pan
in the order listed.
3. Insert bread pan, close lid and plug in.
4. Select bread type: Press “➣” until SWEET is
blinking. Press SELECT.
5. Select crust color: Press “➣” until LIGHT is
blinking. Press SELECT.
6. 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. Press START. Bread will be done baking in the
number of hours indicated.
9. Add Mix-in when bread maker beeps 3 times
(about 15 minutes after starting).

1 1/4 cups water
1 tablespoon margarine or butter,softened
3 1/4 cups Gold Medal® Better for Bread™ flour
2 tablespoons packed brown sugar
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or quick-acting
active dry yeast
Mix-ins:
1/2 cup cut-up dried peaches

Mix-ins:
1/3 cup cut-up dried peaches
DI RECTIONS:

DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.
6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.

Cranberry-Wheat Bread
The rapid cycle is not recommended for this recipe.

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/2 cups water
3 tablespoons honey
2 tablespoons margarine or butter, softened
2 1/2 cups Gold Medal® Better for Bread™ flour
1 1/2 cups Gold Medal® whole wheat flour
2 teaspoons salt
1 teaspoon ground mace
3 1/2 teaspoons regular active dry yeast
OR
3 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
2/3 cup dried cranberries

3/4 cup water
2 tablespoons honey
1 tablespoon margarine or butter, softened
1 1/4 cups Gold Medal® Better for Bread™ flour
3/4 cup Gold Medal® whole wheat flour
1 teaspoon salt
1/4 teaspoon ground mace
2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/3 cup dried cranberries

Large Loaf (1 1/2 pounds)
1 1/4 cups water
1/3 cup honey
2 tablespoons margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 1/4 cups Gold Medal® whole wheat flour
1 1/2 teaspoons salt
1 teaspoon ground mace
2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/2 cup dried cranberries

DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.
6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.

Fruitcake Bread
The rapid cycle is not recommended for this recipe.
Do not use the delay bake option for this recipe.

Extra Large Loaf (2 pounds)
1 1/4 cups water
2 eggs
2 tablespoons margarine or butter, softened
4 cups Gold Medal® Better for Bread™ flour
2 tablespoons packed brown sugar
2 teaspoons salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
2/3 cup chopped dried fruit

Small Loaf (1 pound)
2/3 cup water
1 egg
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 tablespoon packed brown sugar
1 teaspoon salt
1/8 teaspoon ground nutmeg
Dash of ground cloves
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/3 cup chopped dried fruit

Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water
1 egg
2 tablespoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup packed brown sugar
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/2 cup chopped dried fruit

DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.
6.Add Mix-ins when bread maker beeps, about 32 minutes after starting.

Gingery Bread
This unique bread is delicious drizzled with Citrus Glaze
(page 70).

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 1/2 cups water
1/4 cup molasses
2 tablespoons margarine or butter, softened
1 teaspoon grated lemon peel
4 cups Gold Medal® Better for Bread™ flour
1 1/2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast

3/4 cup water
2 tablespoons molasses
1 tablespoon margarine or butter, softened
1/2 teaspoon grated lemon peel
2 cups Gold Medal® Better for Bread™ flour
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 1/4 teaspoons regular active dry yeast
OR
1 teaspoon bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water
1/4 cup molasses
2 tablespoons margarine or butter, softened
1 teaspoon grated lemon peel
3 1/4 cups Gold Medal® Better for Bread™ flour
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.

Old-fashioned Oatmeal Bread
Extra Large Loaf (2 pounds)
1 1/3 cups water
1/4 cup molasses
2 tablespoons margarine or butter, softened
4 cups Gold Medal® Better for Bread™ flour
2/3 cup quick-cooking or regular oats
2 tablespoons dry milk
1 1/4 teaspoons salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)

Small Loaf (1 pound)
2/3 cup water
2 tablespoons molasses
1 tablespoon margarine or butter,
softened
2 cups Gold Medal® Better for Bread™
flour
1/3 cup quick-cooking or regular oats
1 tablespoon dry milk
3/4 teaspoon salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast

1 cup water
1/4 cup molasses
2 tablespoons margarine or butter, softened
3 cups Gold Medal® Better for Bread™ flour
1/2 cup quick-cooking or regular oats
2 tablespoons dry milk
1 1/4 teaspoons salt
2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.

Piña Colada Bread
Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1 cup canned crushed pineapple in juice
1/2 cup water
2 tablespoons rum*
2 tablespoons margarine or butter,
softened
4 cups Gold Medal® Better for
Bread™ flour
2/3 cup shredded coconut, toasted
2 tablespoons sugar
1 1/2 teaspoons salt

1/2 cup canned crushed pineapple in juice
1/4 cup water
1 tablespoon rum*
1 tablespoon margarine or butter,
softened
2 cups Gold Medal® Better for Bread™
flour
1/3 cup shredded coconut, toasted
1 tablespoon sugar
3/4 teaspoon salt

1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)
2/3 cup canned crushed pineapple in juice
1/2 cup water
2 tablespoons rum*
2 tablespoons margarine or butter,
softened
3 1/4 cups Gold Medal® Better for
Bread™ flour
1/2 cup shredded coconut, toasted
2 tablespoons sugar
1 teaspoon salt

*For extra large and large loaves, substitute 1 teaspoon rum
extract and 5 teaspoons water for the rum. For small loaf,
substitute 1/2 teaspoon rum extract and 2 1/2 teaspoons
water for the rum.

2 3/4 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.

Pumpkin-Yogurt Bread
Cooked and mashed pumpkin or squash can be substituted
for the canned pumpkin.

Extra Large Loaf (2 pounds)

Small Loaf (1 pound)

1/2 cup water
3/4 cup canned pumpkin
1/3 cup plain yogurt
2 tablespoons margarine or butter, softened
1 1/2 cups Gold Medal® whole wheat flour
3 cups Gold Medal® Better for Bread™ flour
1/4 cup packed brown sugar
2 teaspoons salt
1 1/2 teaspoons pumpkin pie spice
3 1/2 teaspoons regular active dry yeast
OR
3 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

1/2 cup water
1/2 cup canned pumpkin
3 tablespoons plain yogurt
1 tablespoon margarine or butter, softened
3/4 cup Gold Medal® whole wheat flour
1 1/2 cups Gold Medal® Better for Bread™ flour
2 tablespoons packed brown sugar
1 teaspoon salt
3/4 teaspoon pumpkin pie spice
2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast

Large Loaf (1 1/2 pounds)
1/2 cup water
1 cup canned pumpkin
1/3 cup plain yogurt
1 tablespoon margarine or butter, softened
1 1/4 cups Gold Medal® whole wheat flour
2 cups Gold Medal® Better for Bread™ flour
1/4 cup packed brown sugar
1 1/2 teaspoons salt
1 teaspoon pumpkin pie spice
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number “8” is displayed, indicating the Sweet Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.

Dough Only Recipes
Apple Coffee Cake

Dough:
3/4 cup water
2 tablespoons margarine or butter, softened
1 cup Gold Medal® Better for Bread™ flour
1 cup Gold Medal® whole wheat flour
2 tablespoons packed brown sugar
1 teaspoon salt
1 1/2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

Filling:
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon Gold Medal® Better for Bread flour
2 tablespoons raisins
2 tablespoons margarine or butter, softened
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom

DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the
number “9” is displayed, indicating the Dough Cycle. Press START.
2. Grease cookie sheet. Cook all Filling ingredients over medium heat, stirring constantly,
until apples are tender; remove from heat. Roll dough into 13x8-inch rectangle on
lightly floured surface; place on cookie sheet. Spread apple filling lengthwise over
center third of rectangle.
3. Make cuts from filling to edge of dough at 1-inch intervals on each 13-inch side of
rectangle to make strips. Fold strips at an angle over filling, alternating sides. Cover; let
rise in warm place 30 to 45 minutes or until double.
4. Heat oven to 375°. Bake 30 to 35 minutes, covering with aluminum foil during last 10
minutes to prevent excessive browning. Remove from cookie sheet. Cool on wire rack.
Drizzle with Browned Butter Glaze or Creamy Vanilla Glaze (page 70) if desired.
1 coffee cake.

Breadsticks
Dough:
1 cup plus 2 tablespoons water
3 tablespoons margarine or butter, softened
3 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
1 1/2 teaspoons salt

Topping:
1 tablespoon water
1 egg white
Sesame seed

2 1/4 teaspoons regular active dry yeast
OR
2 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is
displayed, indicating the Dough Cycle. Press START.
2. Grease cookie sheet. Divide dough into 30 pieces. Roll each piece into 8-inch rope. Place 1 inch apart on
cookie sheet. Cover; let rise in warm place 20 to 25 minutes or until puffy.
3. Heat oven to 350°. Beat 1 tablespoon water and the egg white; brush over dough. Sprinkle with sesame
seed. Bake 15 to 20 minutes or until breadsticks are golden brown. 30 breadsticks.

Brioche
Dough:

Topping:

1/3 cup water
1 tablespoon milk
1/3 cup margarine or butter, softened
1 egg yolk
4 eggs
Coarse sugar crystals
3 1/2 cups Gold Medal® Better for Bread™ flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated orange or lemon peel
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is
displayed, indicating the Dough Cycle. Press START.
2. Place dough in greased bowl, turning to coat all sides. Cover with plastic wrap; refrigerate 4 hours or
overnight.
3. Grease 18 medium muffin cups, 2 1/2x1 1/4 inches. Punch down dough. Divide into 3 parts. Divide each part
into 6 pieces. Cut off one-fourth of the dough from each piece. Shape each large and small piece into a
smooth ball. Place each large ball in muffin cup, pressing to fill bottom of cup. Make an indentation in
center. Press small ball into indentation. Cover; let rise in warm place 50 to 60 minutes or until double.
4. Heat oven to 350°. Mix 1 tablespoon milk and 1 egg yolk; gently brush over tops of rolls. Sprinkle with
sugar crystals. Bake 15 to 20 minutes or until golden brown. Remove from pan. Serve warm. 18 brioche.

Calzones

Dough:
1 cup water
1 tablespoon olive or vegetable oil
2 1/2 cups Gold Medal® Better for Bread™ flour
1 teaspoon sugar
1 teaspoon salt
2 1/4 teaspoons regular active dry yeast
OR
2 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast

Pesto Filling:
6 sun-dried tomato halves
(not oil-packed)
6 tablespoons pesto
1 1/2 cups shredded mozzarella
or provolone cheese (6 ounces)
4 ounces Canadian-style bacon,
cut into thin strips (about 1 cup)
1 cup sliced mushrooms
Freshly ground pepper
1 egg, slightly beaten

DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is
displayed, indicating one Dough Cycle. Press START.
2. Heat oven to 375°. Grease cookie sheet. Soak tomatoes in 1 cup very hot water about 5 minutes or until
softened; drain and finely chop. Divide dough into 6 equal parts. Roll each part into 7-inch circle
on lightly floured surface with floured rolling pin. Spread 1 tablespoon pesto on each circle to within
1 inch of edge. Layer cheese, bacon, mushrooms and tomatoes on half of each circle to within 1 inch of
edge. Sprinkle with pepper.
3. Fold dough over filling; fold edge up and pinch securely to seal. Place on cookie sheet. Brush with egg.
Bake 25 to 30 minutes or until golden brown. 6 calzones.

Caramel-Pecan Rolls
Dough:
1 cup water
1 egg
2 tablespoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast

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

DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed,
indicating the Dough Cycle. Press START.
2. Grease 13x9x2-inch rectangular pan. Mix 1/3 cup margarine, the brown sugar, corn syrup and pecan halves.
Spread mixture in pan.
3. Mix 1/2 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin into 15x10-inch
rectangle. Spread with 2 tablespoons margarine; sprinkle with sugar-cinnamon mixture. Roll up tightly,
beginning at 15-inch side. Pinch edge of dough into roll to seal. Cut roll into 1-inch slices. Place in pan.
Cover; let rise in warm place about 1 hour or until double.
4. Heat oven to 375°. Bake 22 to 27 minutes or until golden brown. Immediately invert pan onto heat proof
serving plate or tray. Let pan remain a minute so caramel can drizzle over rolls. 15 rolls.

Cinnamon Rolls
Dough:
1 cup water
2 tablespoons margarine or butter, softened
1 egg
3 1/3 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast

Filling:
1/3 cup sugar
2 teaspoons ground cinnamon
2 tablespoons margarine or butter, softened
Glaze (below)

DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is
displayed, indicating the Dough Cycle. Press START.
2. Grease 9x9x2-inch square pan. Mix 1/3 cup sugar and the cinnamon. Flatten dough with hands or
rolling pin into 18x9-inch rectangle on lightly floured surface. Spread with 2 tablespoons margarine;
sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 9-inch side. Pinch edge of dough
into roll to seal. Cut roll into 1-inch slices. Place in pan. Cover; let rise in warm place 1 to 1 1/4 hours or
until double.
3. Heat oven to 375°. Bake 25 to 30 minutes or until golden brown. Remove from pan; drizzle Glaze over
warm rolls. 9 rolls.
Glaze: Mix 1 cup powdered sugar, 1/2 teaspoon vanilla and 1 to 2 tablespoons milk until smooth and thin
enough to drizzle.

Dinner Rolls
Dough:
1 cup water
2 tablespoons margarine or butter, softened
1 egg
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt

Topping:
Margarine or butter, melted

3 teaspoons regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed,
indicating the Dough Cycle. Press START.
2. Grease cookie sheet. Divide dough into 15 pieces. Shape each piece into ball. Place 2 inches apart on cookie
sheet. Brush with margarine. Cover; let rise 30 to 40 minutes or until double.
3. Heat oven to 375°. Bake 12 to 15 minutes or until golden brown. Brush tops with margarine if desired. 15
rolls.

Ham and Swiss Loaf
Dough:
3/4 cup water
1 tablespoon vegetable oil
2 cups Gold Medal® Better for Bread™ flour
2 teaspoons sugar
1 teaspoon salt
1 1/2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

Filling:
3 tablespoons mayonnaise or salad dressing
2 teaspoons prepared mustard
8 slices thinly sliced fully cooked
smoked ham (about 4 ounces)
1/2 cup shredded Swiss cheese (2 ounces)

DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed,
indicating the Dough Cycle. Press START.
2. Grease cookie sheet. Mix mayonnaise and mustard. Roll dough into 9-inch square on floured surface. Spread
with mayonnaise mixture. Arrange ham evenly on dough, overlapping as necessary. Sprinkle with
cheese. Roll up tightly. Pinch edge of dough into roll to seal; pinch ends of dough to seal well. Fold ends
under loaf. Place loaf, seam side down, on cookie sheet. Cover; let rise in warm place 40 to 45 minutes or
until double.
3. Heat oven to 375°. Bake 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet.
Cut into 1-inch slices. Refrigerate any remaining bread. 1 loaf.

Holiday Wreath
Mix-ins:
1/4 cup golden raisins
3 tablespoons currants
2 tablespoons rum or water
1/3 cup chopped blanched almonds
3 tablespoons mixed candied orange
and lemon peel

Dough:
1/2 cup milk
1/4 cup water
1 egg
3 cups Gold Medal® Better for Bread™ flour
1/3 cup sugar
1 teaspoon salt
1/4 cup (1/2 stick) margarine or butter, softened
3 1/2 teaspoons regular active dry yeast
OR
3 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

DIRECTIONS:
1. Soak raisins and currants in rum (or water) at least 2 hours.
2. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is
displayed, indicating the Dough Cycle. Press START. Add raisins, currants and remaining Mix-ins about
15 minutes after starting.
3. Grease cookie sheet. Divide dough into 3 equal pieces. Roll each piece into 20-inch rope on lightly
floured surface. Place ropes close together on cookie sheet. Braid gently and loosely into a circle. Press
ends together to fasten. Cover; let rise in warm place 1 to 1 1/4 hours or until almost double.
4. Heat oven to 350°. Brush dough with 1 egg, beaten, if desired. Bake 25 to 30 minutes or until golden
brown. Cool on wire rack. Drizzle with Creamy Vanilla Glaze (page 70), if desired. 1 wreath.

Pizza Dough
1 cup plus 2 tablespoons water
2 tablespoons olive or vegetable oil
3 cups Gold Medal® Better for Bread™ flour
1 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Place all ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed,
indicating the Dough Cycle. Press START.
2. Move oven rack to lowest position. Heat oven to 400°. Grease 2 cookie sheets. Divide dough in half.
Pat each half into 12-inch circle on cookie sheet with floured fingers. Spread with favorite toppings.
3. Bake 18 to 20 minutes or until crust is light brown. 2 pizza crusts.

Herb-Cheese Pizza Crust: Add 2 tablespoons grated Parmesan cheese and 1 1/2 teaspoons dried
basil, oregano, thyme or Italian seasoning with the flour.
Whole Wheat Pizza Crust: Decrease bread flour to 1 1/2 cups and add 1 1/2 cups Gold Medal® whole wheat flour with
the bread flour. Select WHOLE WHEAT DOUGH cycle.

Bagels
1 cup water
1 1/2 tablespoons honey
2 cups Gold Medal® Better for Bread™ flour
1 cup Gold Medal® whole wheat flour
11/2 teaspoons salt
1 1/2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast
DIRECTIONS:
1. Place all ingredients in bread pan in the order listed. Press SELECT until the number “9” is displayed,
indicating the Dough Cycle. Press START. Remove dough from bread pan 50 minutes after starting.
2. Generously grease cookie sheet. Cut dough into 12 pieces. Roll each piece into 7-inch rope. Shape each
rope into circle. Brush one end with water; press ends together. Place on cookie sheet. Cover; let rise in
warm place about 20 minutes or until almost double.
3. Heat oven to 350°. Heat 2 quarts water to boiling in 4-quart Dutch oven. Lower 3 or 4 bagels at a time
into boiling water. Boil 30 seconds, turning once. Remove with slotted spoon to paper towels. Sprinkle
with instant minced onion, sesame seed or poppy seed if desired. Place on cookie sheet.
4. Bake 8 minutes or until light golden brown. Remove from cookie sheet. Cool on wire rack. 12 bagels.

Raised Doughnuts
Dough:
2/3 cup milk
1/4 cup water
1/4 cup (1/2 stick) margarine or butter, softened
1 egg
3 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

For frying:
Vegetable oil

DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is
displayed, indicating the Dough Cycle. Press START.
2. Roll dough 3/8 inch thick on lightly floured board. Cut with floured doughnut cutter. Cover; let rise
on board 35 to 45 minutes or until slightly raised.
3. Heat 2 to 3 inches oil in deep fryer or heavy kettle to 375°. Fry 2 or 3 doughnuts at a time
2 to 3 minutes, turning as they rise to surface, until golden brown. Remove from oil with long fork or
slotted spoon. Drain on wire rack. While warm, roll in sugar if desired. 20 doughnuts.

Soft Pretzels
Dough:
1 cup plus 2 tablespoons water
1 tablespoon vegetable oil
3 cups Gold Medal® Better for Bread™ flour
1 teaspoon salt
1 tablespoon sugar
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast

Topping:
3 tablespoons salt
1 tablespoon water
1 egg white
Coarse salt or sesame seed

DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number “9” is
displayed, indicating the Dough Cycle. Press START.
2. Cut dough into 15 pieces; cover with towel to prevent drying. Roll each piece into 15-inch rope.
Twist each rope into pretzel shape. Cover; let rise in warm place 20 to 25 minutes or until almost
double.
3. Heat oven to 375°. Generously grease cookie sheet. Dissolve 3 tablespoons salt in 2 quarts boiling
water. Lower 3 or 4 pretzels at a time into boiling water, top sides down. Boil 2 minutes, turning once.
Remove with slotted spoon to paper towels; let stand a few seconds, then place 1/2 inch apart on cookie
sheet.
4. Beat 1 tablespoon water and the egg white; brush over pretzels. Sprinkle lightly with coarse salt. Bake
20 to 24 minutes or until light golden brown. Remove from cookie sheet. Cool on wire rack. 15
pretzels.

Cakes
Basic Pound Cake
1
3
2
1
1
1

cup of soft margarine
large eggs
cups Gold Medal@ All Purpose flour
teaspoon baking powder
cup sugar
teaspoon vanilla extract

Variation:
Serve with Strawberry Jam, Peach Conserve or spiced
Orange
Conserve.

DIRECTIONS:
1. Pre-Mix in order all ingredients.
2. Spray pan with vegetable oil.
3. Place mixture in pan. Put pan in machine. Press
SELECT until the number “10” is displayed, indicating
the Quick Bread/Cake Cycle. Press START.
4. Check after 1 minute to see if mixture is well
blended.
5. Cook until cake cycle stops.
6. Let cool completely before cutting.

Chocolate Pound Cake
1 l/4 cup milk
3/4 cup of soft margarine
2 whole large eggs
2 cups Gold Medal@ All Purpose flour
l/3 cup cocoa powder
1 112 teaspoon baking powder
3/4 teaspoon baking soda
114 teaspoon salt
1 teaspoon vanilla extract
1 l/2 cups sugar

DIRECTIONS:
1. Spray pan with vegetable oil.
2. Pre-Mix ingredients in order.
3. Place mixture in pan. Put pan in machine. Press
SELECT until the number “10” is displayed, indicating
the Quick Bread/Cake Cycle. Press START.
4. Check after 1 minute to see if mixture is well
blended.
5. Cook until cake cycle stops.
6. Let cool completely.

Chocolate

Glaze:

1 tablespoon cocoa
3/4 cup sifted powdered sugar
1 tablespoon soft margarine
1 tablespoon water
Stir cocoa and powdered sugar with soft margarine and
water until smooth. Stir in additional powdered sugar or
water until consistency for drizzling over cake.
For an extra delight, try using both chocolate glaze and
peanut butter glaze.

Peanut Butter Cake
2 whole large eggs
l/2 cup peanut butter creamy style
1 cup sugar
l/2 cup margarine
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup low fat yogurt
1 l/2 cups Gold Medal@ All Purpose flour
DIRECTIONS:
1. Cream eggs, peanut butter, and sugar.
2. Pre-mix remaining ingredients in order.
3. Place mixture in pan. Put pan in machine. Press
SELECT until the number “10” is displayed, indicating
the Quick Bread/Cake Cycle. Press START.
,
4. Place in machine on Quick Bread/Cake cycle.
5. Check after 1 minute to see if mixture is well
blended.
6. Cook until cake cycle stops.
7. Let cool completely.

Peanut Butter Glaze:
l/4 cup peanut butter
1 cup sifted powdered sugar
3 tablespoons milk
1 teaspoon vanilla
Beat peanut butter until fluffy. Gradually beat in powdered
sugar, milk and vanilla. Add additional l/2 cup powdered
sugar and enough milk until consistency for drizzling over
cake.
For an extra delight, try using both chocolate glaze and
peanut butter glaze.

)

Mocha Chiffon Cake
1 1/3 cup hot water
1 tablespoon instant coffee
2/3 cup oil
4 whole large eggs
1 teaspoon cream of tartar
2 cups Gold Medal@ All Purpose flour
2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder

Cocoa Mocha Icing:
1 tablespoon hot water
1 teaspoon instant coffee
1 tablespoon melted margarine
1 tablespoon unsweetened cocoa
3/4 cup sifted powdered sugar

powder

Dissolve coffee into hot water. Add sugar, cocoa, and
melted margarine. Stir in additional sugar if necessary for
drizzling
consistency.

DIRECTIONS:
1. Mix hot water with instant coffee.
2. Pre-Mix remaining ingredients in order.
3. Spray pan with vegetable oil.
4. Place mixture in pan. Put pan in machine. Press
SELECT until the number “10” is displayed, indicating
the Quick Bread/Cake Cycle. Press START.
5. Check after 1 minute to see if mixture is well
blended.
6. Cook until cake cycle stops.
7. Let cool completely.

Carrot Cake
3 large eggs
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
314 cup soft margarine
2 cups sugar
2 cups Gold Medal@ All Purpose flour
2 cups or 4 to 5 grated carrots
DIRECTIONS:
1. In order pre-stir ingredients.
2. Add flour one cup at a time.
3. Spray pan with vegetable oil.
4. Place mixture in pan. Put pan in machine. Press
SELECT until the number “10” is displayed, indicating
the Quick Bread/Cake Cycle. Press START.
5. Check after 1 minute to see if mixture is well
blended.
6. Cook until cake cycle stops.
7. Let cool completely before cutting.

Cream Cheese Icing:
12
1
6
6

ounces cream cheese
1/2 teaspoons vanilla extract
tablespoons margarine
cups of sifted powdered sugar

Beat cream cheese, margarine, and vanilla with an electric
mixer on high speed until fluffy. Gradually add 3 cups of
powdered sugar. Gradually add 2 3/4 to 3 cups more
depending on spreading consistency.

Quick Breads
Strawberry Bread
l/2 cup oil
2 whole large eggs
1 teaspoon baking soda
l/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup sugar
1 l/2 cups Gold Medal@ All Purpose flour
I - IO ounce can frozen strawberries
DIRECTIONS:
1. Drain strawberries.
2. Reserve l/4 cup of juice to put in mixture.
3. Red food color, IO-12 drops or more.
4. Optional, 1 cup nuts.
5. Spray pan with vegetable oil.
6. Pre-Mix ingredients in order.
7. Add l/4 cup of juice to mix and strawberries last.
8. Add desired amount of food coloring for color.
9. Place mixture in pan. Put pan in machine. Press SELECT
until the number “10” is displayed, indicating the
Quick Bread/Cake Cycle. Press START.
IO. Check in 1 minute to see if mixture is well blended.
11. Cook until cake cycle stops.
12. Let cool completely.

Grape Nut Bread
1 cup Grape Nut Cereal
2 cups buttermilk
l/4 cup melted margarine
1 l/2 cups sugar
2 whole large eggs
2 teaspoons baking soda
1 teaspoon baking powder
I/2
1/2 teaspoon salt
3 cups Gold Medal@ All Purpose flour
DIRECTIONS:
I. Spray pan with vegetable oil.
2. Pre-mix ingredients in order.
3. Place mixture in pan. Put pan in machine. Press SELECT
until the number “10” is displayed, indicating the
Quick Bread/Cake Cycle. Press START.
4. Check after 1 minute to see if mixture is well blended.
5. Cook until cake cycle stops.
6. Let cool completely.

Blueberry Walnut Bread
l/3 cup soft margarine
1 / 2 cup milk
2 whole large eggs
2 1/2 cups Gold Medal@ All Purpose flour
1 cup sugar
2 l/2 teaspoon baking powder
l/2 teaspoon baking soda
1 teaspoon salt
1 cup DRAINED blueberries
l/3 cup walnuts
DIRECTIONS:
1. Spray pan with vegetable oil.
2. Pre-Mix ingredients in order.
3. Place mixture in pan. Put pan in machine. Press SELECT
until the number “10” is displayed, indicating the
Quick Bread/Cake Cycle. Press START.
4. Check in 1 minute to see if mixture is well blended.
5. Cook until cake cycle stops.
6. Let cool completely.

Cornbread
l/2 cup oil
2 whole large eggs
1 l/2 teaspoons salt
1 l/2 tablespoons baking powder
1 l/2 cups Gold Medal@ All Purpose flour
1 3/4 cups plain corn meal
114 cup sugar
3/4 cup milk
3/4 cup buttermilk
DIRECTIONS:
1. Spray pan with vegetable oil.
2. Pre-mix ingredients in order.
3. Place mixture in pan. Put pan in machine. Press SELECT
until the number “10” is displayed, indicating the
Quick Bread/Cake Cycle. Press START.
4. Check after 1 minute to see if mixture is well blended.
5. Cook until cake cycle stops.
6. Let cool completely.

Nut Bread
1 cup sugar
1 whole large egg
1 cup milk
l/2 cup chopped nuts
2 cups biscuit mix
1 teaspoon cinnamon
DIRECTIONS:
1. Spray pan with vegetable oil.
2. Pre-Mix ingredients in order.
3. Place mixture in pan. Put pan in machine. Press SELECT
until the number “10” is displayed, indicating the
Quick Bread/Cake Cycle. Press START.
4. Check after 1 minute to see if mixture is well blended.
5. Cook until cake cycle stops.
6. Let cool completely.

Banana Nut Bread
l/2 cup soft margarine
2/3 cup milk
2 large eggs
2 l/2 cups Gold Medal@ All Purpose flour
1 cup sugar
2 l/2 teaspoons baking powder
l/2 teaspoon baking soda
1 teaspoon salt
2 ripe bananas (dark bananas best)
1/2 cup chopped nuts
DIRECTIONS:
1. Spray pan with vegetable oil.
2. Pre-mix ingredients in order.
3. Place mixture in pan. Put pan in machine. Press SELECT
until the number “10” is displayed, indicating the
Quick Bread/Cake Cycle. Press START.
4. Check after 1 minute to see if mixture is well blended.
5. Cook until cake cycle stops.
6. Let cool completely.

Jams
Blueberry Jam
2 envelopes of Knox Gelatin
1 cup of sugar
2 tablespoons of lemon juice reconstituted
3/4 cup of water
16 ounces of thawed frozen blueberries
DIRECTIONS:
1. Dissolve 2 envelopes of Knox gelatin with 3/4 cup of water.
2. Add 2 tablespoons of lemon juice, sugar, and blueberries.
3. Place mixture in pan. Put pan in machine. Press SELECT until
the number “11” is displayed, indicating the Jam Cycle. Press START.
4. When cycle is finished, pour into sterile jars.
5. Let cool for about 3 hours before refrigerating.
6. Store in refrigerator up to 4 weeks. Makes 1 pint.

Pineapple Jam
2 envelopes of Knox Gelatin
3/4 cup of liquid**
20 ounce can crushed pineapple (drain and reserve juice)
1/2 cup of sugar
1 tablespoon of reconstituted lemon juice
DIRECTIONS:
1. **Drain pineapple juice and add enough water to make 3/4 cup of liquid.
2. Mix together liquid and gelatin until it is dissolved.
3. Combine sugar, lemon juice, and drained pineapple.
4. Place mixture in pan. Put pan in machine. Press SELECT until
the number “11 " is displayed, indicating the Jam Cycle. Press START.
5. When cycle is finished, pour into sterile jars.
6. Let cool for about 3 hours before refrigerating.
7. Store in refrigerator up to 4 weeks. Makes 1 pint.

Strawberry Jam
1 pound of frozen whole unsweetened strawberries
3 1/3 cups of sugar
3 ounces of liquid pectin
DIRECTIONS:
1. Layer in order.
2. Place mixture in pan. Put pan in machine. Press SELECT until
the number II 11 II is displayed, indicating the Jam Cycle. Press START.
3. Repeat cycle (requires 2 cooking cycles).
4. When cycle is finished, pour into sterile jars.
5. This jam will take a week to set up.
6. It will set up quicker if placed in the refrigerator.

Peach Conserve
1
1
2
1
1

pound of frozen peaches (chopped)
cup of sugar
tablespoons of reconstituted lemon juice
3-ounce liquid pectin
teaspoon of pumpkin pie spice

DIRECTIONS:
1. Layer in order.
2. Place mixture in pan. Put pan in machine. Press SELECT until
the number “I 1” is displayed, indicating the Jam Cycle. Press START.
3. Repeat cycle (requires 2 cooking cycles).
4. When cycle is finished, pour into sterile jars and let cool before placing in refrigerator.
5. Stores up to 4 weeks in refrigerator. Makes 2 pints.
**For variation: Use dried apples for peaches or 1 small can of Mandarin oranges with juice.

Apple Butter
2 cups of applesauce
1 tablespoon reconstituted lemon
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 / teaspoon allspice
1 cup of brown sugar

juice

DIRECTIONS:
1. Layer in order.
2. Place mixture in pan. Put pan in machine. Press SELECT until
the number “11 m is displayed, indicating the Jam Cycle. Press START.
3. When cycle is finished, pour apple butter into sterile jars.
4. Let cool before placing in refrigerator. Makes 1 pint.

Grape Jelly
2 cups of grape juice
2 envelopes Knox Gelatin
1 cup of sugar
1 tablespoon reconstituted

lemon

juice

DIRECTIONS:
1. Mix grape juice and 2 envelopes of gelatin until it dissolves.
2. Combine mixture with sugar and lemon juice.
3. Place mixture in pan. Put pan in machine. Press SELECT until
the number II 1 II is displayed, indicating the Jam Cycle. Press START.
4. When cycle is finished, pour into sterile jars.
5. Let cool for about 3 hours before refrigerating.
6. Store up in refrigerator up to 4 weeks. Makes 1 pint.
**For variation: ORANGE SPICED JELLY
Use 2 cups of orange juice
1 teaspoon pumpkin pie spice

Spreads and Glazes Recipes
Garlic Butter
Mix:
1/4 cup margarine or butter, softened
1/8 teaspoon garlic powder

Herb-Cheese Butter
Mix:
1/4 cup margarine or butter, softened
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh parsley
1/4 teaspoon dried oregano leaves
Dash of garlic salt

Ham and Swiss Spread
Mix:
1 package (3 ounces) cream cheese, softened
2 tablespoons finely chopped fully cooked
smoked ham
1 tablespoon shredded Swiss cheese
1/2 teaspoon prepared mustard

Herb-Cream Cheese Spread
Mix:
1 container (4 ounces) whipped cream cheese
1 teaspoon chopped fresh or 1/2 teaspoon
dried dill weed
1 small clove garlic, finely chopped

Italian Herb Butter
Mix:
1/4 cup margarine or butter, softened
1/2 teaspoon Italian seasoning
Dash of salt

Choco-Banana Spread
Mix:
1/3 cup mashed ripe banana
1/3 cup semisweet chocolate chips, melted

Honey-Walnut Spread
Mix:
1 package (3 ounces) cream cheese, softened
1 tablespoon chopped walnuts
2 teaspoons honey

Ripe Olive Spread

Cinnamon Glaze

Cover and process in food processor or blender until
slightly coarse:
1 1/2 cups pitted ripe olives
3 tablespoons olive oil
3 tablespoons capers, drained
3 flat anchovy fillets, drained
1 teaspoon Italian seasoning
2 cloves garlic

Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 teaspoon ground cinnamon
1 1/2 to 2 teaspoons water

Fruited Cream Cheese
Spread
Beat on medium speed until fluffy:
1 package (8 ounces) cream cheese, softened
1/4 cup favorite fruit preserves

Whipped Honey-Orange
Spread

Citrus Glaze
Mix until thin enough to drizzle:
1/2 cup powdered sugar
1 teaspoon grated lemon or orange peel
1 1/2 to 2 teaspoons lemon or orange juice

Creamy Vanilla Glaze
Mix until thin enough to drizzle:
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 1/2 to 2 teaspoons milk

Beat on medium speed until fluffy:
1 cup margarine or butter, softened
2 tablespoons honey
2 teaspoons grated orange peel

Browned Butter Glaze
2 tablespoons margarine or butter
2/3 cup powdered sugar
1/2 teaspoon vanilla
3 to 4 teaspoons milk
Heat margarine in 1-quart saucepan over medium
heat until light brown; cool. Stir in powdered
sugar and vanilla. Stir in milk until smooth and
thin enough to drizzle.

Machine Malfunctions
Please check
the following:
Unplugged

LED
display
does not
turn on

LED
reads
‘ERR’

Smoke
emitted
from
steam vent Bread
(on back takes
of unit)
too
Burning
long
smell
to bake

Sides of
collapse
and
bottom
is damp

Bread
rises too
much

Under
browned

Sides
Browned brown
and center but flour
sticky
coated
and raw bottom

Not
baked

Slices
unevenly
and is
sticky

Bread pan not
inserted correctly

✦

Ingredient spilled on
heater element

✦

Kneeding blade not
installed in bread pan

✦

Top lid was repeateldy
open during operation
or left open

✦

Menu selection
was wrong

✦

Mode selections
was wrong
(DOUGH mode
was chosen
Stop/Reset pad
was pressed
after starting
Bread left in
bread pan too long
after baking
Bread sliced just after
baking (steam was not
allowed to escape)

✦

✦
✦

✦

✦
✦

Water added after
kneeding lfower

✦
✦

Power outage
Oven cavity too hot/
Must wait to cool

Does not
mix

✦

Control
Panel:

*If a power outage occurs, you can restart the machine if it has not begun the bake cycle. If it is at the bake
cycle, then remove bread pan and place the pan into the oven to finish cooking.

Troubleshooting The Machine

✦

Questions? Please call us toll-free at
1-800-526-2832

Troubleshooting The Recipes
Baking Results
Please check
the following:

Heavy
Dense
Texture

MEASUREMENT ERRORS

Too much

Open,
coarse
or holey
texture

Collapse

✦

YEAST

Floured
top

Over
browned

Browned and
floured sides
center sticky
and raw

✦
✦

Too much

WATER
or LIQUID

Bread
doesn’t
rise
enough

✦
✦

Not enough

Bread
rises too
much

✦

Not enough

FLOUR

Not
baked in
center

✦

✦
✦

Too much

✦

✦
✦

Omitted

SUGAR
Too much

SALT
FLOUR:

YEAST:

✦

Omitted

OId or bad
flour used

✦

✦
✦

All-purpose
flour

✦

Old yeast used*

✦

Wrong type of
yeast used

✦

Hot water was used instead of
cold or room temperature

✦

Q u e s t i o n s ? P l e a s e c a l l u s t o l l - f re e a t
1-800-526-2832
*See page 71 for tips on using yeast.

Commonly Asked Questions
Why did my bread turn out like lead, resembling a hockey puck?
Perhaps you forgot the yeast (we can all error!) or you used stale yeast, extra salt or sugar or
hot liquids that may have killed the yeast and inhibited rising.
Why does my loaf look caved in on top?
Perhaps there was too much liquid or moisture from fruits or vegetables or cheese. It may have
risen too fast due to too much yeast. You’ll be surprised to find when you cut the top off that
you will have a tasty loaf with a coarse texture.
Why does my loaf look lumpy or have an uneven shape on top?
Perhaps there wasn’t enough moisture. Sometimes heavier textured breads appear this way.
Why does my loaf have large holes?
There was probably too much yeast or moisture.
Why does my recipe turn out perfect most of the time but does not occasionally?
Perhaps the humidity in the air or the moisture in the flour varied causing the dough to be
stickier or drier OR the room temperature was cold or very hot. Remember the machine cannot
make judgment calls for those variables.
Why are there deposits of flour on the side of the baked loaf?
Perhaps with a heavier bread all the dry ingredients did not get mixed in the kneading; the
next time you could try using a rubber spatula to push down ingredients on the sides of the
pan, after the first kneading cycle.
Why do the raisins and dates seem to be clumped together at the bottom or the loaf?
The raisins and dates were too sticky. Try air-drying them overnight on the counter or buying
date pieces that have a dextrose coating on the outside.

How To Test Yeast
The following instructions can be used to determine the freshness and quality of your yeast.
To test, follow these instructions:
1.
2.
3.
4.
5.

Place l/2 cup of lukewarm water into a small bowl or cup.
Stir 1 tsp. of sugar into the water.
Sprinkle 2 tsp. of yeast over the surface.
Place bowl or cup in a warm area and allow it to sit for 10 minutes undisturbed.
The mixture should foam and produce a strong yeast aroma. If this does not occur, the yeast is
inactive and stale and new yeast should be purchased.

Care and Cleaning Instructions
Cleaning the Oster® Bread Maker
Before cleaning the Oster® Bread Maker, unplug it and allow it to cool. To clean, wipe manually:
Do not immerse in water! And make sure to use only a mild kitchen detergent —
benzine, cleaners, scrubbing brushes, and chemical cleaners will damage the unit.
Before re-using the unit, make sure it is completely dry.

Body and Lid
1. Remove all bread crumbs by wiping gently with a slightly damp cloth.
2. As you wipe, take care not to bend the temperature sensor, which is located on the inside wall
of the Bread Maker.

Baking Pan and Kneading Blade
1. Wipe clean with a damp cloth and dry thoroughly.
2. Do not wash the pan or removable parts in the dishwasher.

Caring for your Oster® Bread Maker
Non-stick Pan and Blade
1. Keep your Bread Maker clean.
2. Do not use metal utensils. These will damage the non-stick coating on the pan and kneading blade.
3. Don't worry if the non-stick coating changes color over time. The color change is the result of steam
and other moisture and in no way affects the performance.
4. If you experience difficulty in removing the kneading blade, place warm water in the bread pan for
10-15 minutes to allow the kneading blade to loosen out.

Storage
1. Make sure that the unit is completely cool and dry before storing.
2. Store the Bread Maker with the lid closed.
3. Do not place heavy objects on the top lid.

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

Guidelines:
1. Reduce the amount of yeast by 25%. This will inhibit the bread
from over rising.
2. Increase salt by 25%. The bread will rise slower and have less of a
tendency to sink.
3. Watch your dough as it mixes. Flour stored at High Altitudes tends
to be drier. You might have to add a few tablespoons of water,
until the dough forms a nice ball.

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

1-800-526-2832.

Index of Recipes
White Breads

Page

Traditional .........................................
Potato ..................................................
Garlic-Herb.. .......................................
Caraway-Rye ......................................
O n i o n ..................................................
Parmesan-Pepper.. .............................
Cheddar-Chive ...................................
Roasted Red Pepper-Cheese .............
Bacon-Beer ..........................................
Pepperoni-Cheese.. ............................
South of the Border ..........................
Triple Cheese and Garlic ...................

.21
22
.23
.24
25
.26
.27
.28
29
.30
.31
.32

Dough Only
A p p l e Coffee Cake ............................
Breadsticks.. .......................................
Brioche ................................................
Calzones .............................................
Caramel-Pecan Rolls ..........................
Cinnamon Rolls.. ................................
Dinner Rolls.. ......................................
H a m a n d Swiss Loaf.. .........................
Holiday Wreath .................................
Pizza Dough.. .....................................
Bagels.. ...............................................
Raised Doughnuts .............................
Soft Pretzels.. .....................................

.51
.52
52
.53
.54
.55
.56
.56
.57
.58
.58
.59
.60

Whole Wheat Breads
100% W h o l e Wheat.. ........................
Crunchy Wheat and Honey.. .............
Multigrain ...........................................
Pumpernickel.. ...................................
Russian Black .......................................
Whole Wheat-Raisin-Nut.. ................

.33
.34
35
.36
37
.38

French Breads
Classic French ......................................
Quick Sourdough.. .............................

39
.40

Sweet Breads
Apple-Spice ........................................
Banana Macadamia Nut.. ..................
Cinnamon Raisin.. ..............................
Peach ...................................................
Cranberry-Wheat ................................
Fruitcake ............................................
Gingery ................................................
Old-fashioned Oatmeal.. ...................
Pina Colada .........................................
Pumpkin Yogurt .................................

.41
.42
.43
44
45
.46
47
.48
49
50

Spreads and Glazes
Garlic Butter.. ............................ .61
Herb-Cheese Butter ................... .61
Italian Herb Butter .................... .61
Choco-Banana Spread.. .............. .61
Ham and Swiss Soread ............... .61
Herb-Cream Cheese Spread.. ...... .61
Honey-Walnut Spread.. .............. .61
R i p e Olive S p r e a d ...................... .62
Fruited Cream Cheese Spread.. . ..6 2
Whipped Honey-Orange Spread .62
Browned Butter G l a z e ............... .62
Cinnamon G l a z e ........................ .62
Citrus Glaze ................................ 62
Creamy Vanilla Glaze.. ............... .62
*Note: Other recipes can be used in your Oster
Bread machine but please note the loaf size
must match the capacity limits of your unit.

TWO YEAR LIMITED WARRANTY
Sunbeam-Oster Household Products warrants that, for a period of two years from date of purchase, this
product shall be free of mechanical and electrical defects in material and workmanship. Our obligation
hereunder is limited to repair or replacement, at our option, of this product during the warranty period,
provided the product is sent postage prepaid directly to our factory service center:
SUNBEAM-OSTER HOUSEHOLD PRODUCTS
APPLIANCE SERVICE STATION
117 Central Industrial Row
Purvis, MS 39475

DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE; ACTING OTHERWISE MAY DELAY THE
PROCESSING OF YOUR WARRANTY CLAIM. This warranty does not cover normal wear of parts, or damage
resulting from any of the following: negligent use or misuse of the product, use on improper voltage or
current, use contrary to operating instructions, or disassembly, repair, or alteration by any person other than
our factory service center. Product repair or replacement as provided under the above warranty is your
exclusive remedy. Sunbeam Corporation (of which Sunbeam-Oster Household Products is a division), shall not
be liable for any incidental or consequential damages for breach of any express or implied warranty on this ~
product. Except to the extent prohibited by applicable law, any implied warranty of merchantability or fitness
for a particular purpose on this product is limited in duration to the duration of the above warranty. Some
states do not allow the exclusion or limitation of incidental or consequential damages, or allow limitation on
how long an implied warranty lasts, so the above limitations or exclusion may not apply to you. This warranty
gives you specific legal rights, and you may also have other rights which vary from state to state.

Gold Medal@ is a registered trademark of General Mills, Inc.
Better for BreadTM is a trademark of General Mills, Inc.

Notes

Simply Better
P. N. 100170
81997 Sunbeam Products, Inc.
Delray Beach, FL 33445

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