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2014-12-11

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TabZe of
Before You Start . . . . . . . . . . . . . . . . . . . . . . . . . . . .Contents
............................................................................

Safety Guidehes

The Art and Science of Baking Great Tasting Bread

Basic Ingredients .....................................................................................
The Science, Simplified .............................................................................

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

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

Bread Maker Recipes
Special Tips ..............................................................................................

.9
II

14
15
.I6
17

18
19
White Breads ............................................................................................
22
Whole Wheat Breads .................................................................................
French Breads ..........................................................................................
24
25
Sweet Breads ............................................................................................
.28
Dough Only .............................................................................................
The Finishing Touch: Spreads and Glazes ................................................ 37

Special Concerns

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

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

.39-40
42
42

using Your

Bread Maker Safely
Before Use

I.
2.
3.
4.

Read alL instructions.
Make sure to remove allforeign matterfrom the bakingpan.
Peel off plastic film from control pand and remove static labels
Plug the Bread Maker into a proper4 wired outlet.

Where to Use
1 . Use only on a stable, heat-resistant surface.
2 . Do not use the Bread Maker where it will be exposed to direct sunlight or other heat sources, such as a stove or oven.
3. Keep the Bread Maker out of the reach of children - - it’s hot! Also, if any buttons are accidentally touched during
operation, baking may stop.
4 . Place the unit at least two inches away from walls. Zfiou do not, walls may become iscolored.

While in Use
I.
2.

The temperature is very hot during operation. Be careful to keep your hands andface away from the unit.
Do not open the lid or remove the breadpan during operation except as indicated by the fmit/nut beep. The beep
sounds three times, indicating that it is time to add&z&, nuts, or other ingredients to the baking pan.
3. Do not place anything on the Bread Maker lid. Do not cover vents.

Alter Use
1 . Use oven mitts or a pot holder when taking o.ut t.e breadpan after baking.
2. Make sure to disconnect the power by unplug@ng the unit. Allow tiie 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.
5

When using electrical appliances, basic safety precautions should always be lollowed including the Mowing:
I.
2.
3.
4.
5.
6.
7.

8.
9.
10.
Il.
1.2.
1.3.

Read aN 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&z use and before cleaning, unplug the Bread Maker from waL 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.
Do not allow anything to rest on the power cord. Do notplug 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 uppliance
malfunctions
or is dropped or has been damaged in any manneir: Return appliance to the nearest authorized service facility for
examination, repair or electrical or mechanical adjustment.
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.
Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. Do not place on an unsteady
or cloth-covered surface.
Do notplace the appliance near a hot gas or electric burner or in a heated oven.
To unplug, press and hold the “STOP” button, grip plug andpullfrom ,wafl outlet. Never pull on the cord.

Save These Instructions
1 4 . Use of extension cords: A short power supply cord has been provided to reduce the risk of i@ury resul’tingfrom
becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used
with care. The cord should be arranged so that it wilL not drape over the counter or table top where it can be pulled by
children or tri>ped over accidentally.
IS. Elect&a/power: If electric circuit is overdoaded with other appliances, your Bread Maker may not operate properly. The
Bread Maker should be operated on a separate electrical circuitfrom other operating appliances.

This unit is intended for household use only.

Like the instruments in an orchestra, the ingredients in basic bread are very
simple: flour, sugar, salt, a Ziquid (such as water or miZk), possibZy a fat
(such as butter or oil’), and yeast. And, like each musical instrument, each
ingredientperforms a specificjob, and each lends a specialflavor to the final
masterpiece.
That’s why it’s important to use the right ingredients in exactly the right
proportions to ensure you get the most delici024.3 results!

Basic Ingredients
Yeast

Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When moistened
by a liquid, fed by sugar, and carzjdly warmed, yeast produces gases which power the dough to rise. If tfie
temperature is too cold, the yeast will not be activated; ifit? too warn, it will die. The Sunbeam Deluxe Bread
and Dough Maker takes care of this worry for you by maintaining just the riiht temperature in the baking
chamber at al/ times. You can use either “active dry yeas?, “ quick acting”, “rapid rise yeast” or one of the
neze “Bread machine yeasts” in your Sunbeam Bread Maker.

Sugars

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

Flour

use a ‘bread
In orderfor the bread to rise, the flour has to have a high protein content. You shouldalways
flour” (for white bread recipes) in your bread maker to get the best results. Do not use all-purpose, cake f/our
self--risingflour.

Unlike white breadflour, who/e wheatflour contains bran and wheatgerm which inhibit rising. Wheat breads
therefore tend to be heavier in texture andsmaller in sixe. A lighter larger loaf can be achieved by combining
wheat bread recipes.
whole wheat flour with white breadflourfor

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&ice, beer, and water work too. Itic a delicate balance: A
recipe with too much liquid may cause the bread to fall during baking while a recipe with too littl’e @id wiL
not rise.

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

Fats

Many breads use fats to enhance the flavor and retain moisture. Typically, we use mafgan’ne
but butter may also be used.

in these recipes,

Important Measuring lips
Because each ingredient plays suclz a spec;f;c role, it is especially important to
measure the ingredients exqYy to get the best results.

dry ingredients, use

For

a standard measuring spoon or measuring cup -- not a

tableware spoon or coffee cup -- and level ofj Forflozq simply spoon the flour
into a measuring cup and level off with a flat kitchen utensd.
For

liquids,

fib a standard measuring spoon or measuring cup to the ZmeZ

indicated. Check your cup measurement by placing the measuring cup on
a flat surface and reading the measurement at eye level.
For

solid fats,

Fill a standard measuring spoon or measuring cup to the level

indicated and Zmel off with a kitchen utensil.

Last Things Last!

You’llsee this tip in seueralplaces in this book, but it bears repeating: Always put the liquids in first,
the dry ingredients in next, and the yeast last. Before adding the yeast, dig a shallow hok in the dry
ingredients and place the yeast in the hole so that there’s absolutely no contact betweerz 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 5-e using the Delay bake option.

Adding Fruits and Nuts

Fruits and nuts are added later, after the machine has completed the first knead. The machine will beep
three times to let you know it is time to addfruit or nuts. If they are added before the fruit nut beep, the
fmcit will be pureed due to excessive kneading.
Iffesh fruits or perishabLe ingredients are calledfor in a recipe, (i.e., eggs, cheese, milk) do
not use the Delay bake option.

Mixing, Kneading, Rising, Baking...the Sunbeam Bread Maker pacts it all
together for you with the touch of a button. In fact, science has never been
so simpZe.

In standard bread baking, the baker mixes the ingredients first by stirring, then by kneading the dough by
hand. The Sunbeam Bread Maker mixes and kneads the dough automatical for you.

Rising

When-making bread by hand, the dough is placed in a warm place to rise after mixing so that the yeast
can ferment andproduce gas. After mixing the dough, the Sunbeam Bread Maker maintains the
optimum temperature for rising during this part of the process.

If you are using the Dough Only cycle, the Sunbeam Bread Maker will stop at the end of the first rising.
You will hear a series of 5 beeps to let you know it5 done. The dough can now be removed andshaped for bagels, pixxa or other creations - andplaced in your own oven for baking.

Punch Down

Once the dough has risen, the baker will typically “punch down ” the dough. This process helps to break
apart large, unwantedpockets of air andgas that have deveLoped through rising, giving the bread a more
even and appetizing texture. This Sunbeam Bread Maker handles this process automatically for you by
turning on the kneading blade forjust the r&ht amount of time.

Second Rise

After it is punched down, the bread,bounces back - - it rises a second time. Some breads require shorter
or longer raiing times. For example, wheat breads require a longer riking time because the flour contains
bran and wheat germ which inhibit rising. The Sunbeam Bread Maker regulates the temperature and
timing of this second rise automatically for you based on your selection.

Bake

The Sunbeam Bread Maker automatically regulates baking time and temperature for perfect results every
time!

Cool
In standard baking, the baker removes the breadfrom the pan immediately to keep the cmcst
from turning soa. We recommend that you do the same with the Sunbeam Bread Make;
too.

The Science
Simplified
Maker
puts been
it all
1 Mixing, Kneading, Rising, Raking...tlie Sunbeam
In fact,Bread
science
has never
I together for you with the touch of a button.
I so sinzple.
/
//
!

13 .

The LCD Display

The Control Panel
The yellow light
indicates that the delay
option is being used. \

Use the arrow

The green light
indicates that the
machine is on.

I- “..M=-..

The red Light
indicates that the
bread is done.

The bread row allows
you to select your bread
CvPe.

W H I T E sro
W LE WHEAT
LIGHT MEDIUM DARK

- -8

blinking fight on the
LCD display to
your
selection.

LARGE SMALL
K N E A D BISE
BAKE COOL

Use the SELECT/
batton to lock in
your choice.
The START button /
tells the bread maker
to begin operation.

Ute &TOP !&ton
tells the bread
maker to stop
everything.

\\
The HOUR
and MIN
buttons
allow ~024 to
set the timer
for the delay

function.

Rapid bake reduces the
overall completion time
by about 20%.

l%ese in&icators tellyou
The baking row
what
stage of the process the
allows you to
breadmaker
is in.
select crxst color
or the dough
7Ze timer indicates the number
only function.
of hours and minutes that the
bread will be done baking.

SELECTIONS AVAILABLE
i Fruit&F Nut: Light i Medium i Dark i Rapid Bake j 13 Hour Delay j

1 lb. Loaf S&k

;mim;i
j-i
White
0
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . j . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...! i j. . . . . ........................~ ...............,..,...,..,..,.,.....
i ,,......,.,..,.._...,......,......,.,.,....,.,
Wheat
;
i-i
i-j-;
0

;
j-j
i-i
French
m
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . i . . . . . . . . . . . . . . . . b. . . . . i . . . . . . . . . . . . . . i i + .......................
i ....................................
i .........................................,...,
i-j
0
!-j
0
i
Sweet
0

Qzlestions? You can call us tollfree at

1-800-528-2832.

Step-by-Step Directions
I

1.
2.

Peel off the plasticfilnz cover
from the control panel and
remove the static /abelfrom the
front of the machine.
Next fzmove the breadpan
from the Bread Maker. Make
sure the kneading blade is
placedsecurely in the bottom of
the pan.

- VON need to tell the Bread
MiketEe/- to de/q the onset of
o eration. Ilo thi.7 by using the
If OUR and,MIN birttons to
change the timer settin (n’ote
ay 1s 1 . 3
that the max&um de ii
hours; the minimum d&a 1is .?
hours and 45 minutes). rt h e n
you have entered the number of
hours rom now that you want
your tf
nead to be do&, ,ess
staff nndyonr Bread, ake,
willgo to work. The ye!:&x
delay &ton will be bn
ina’lcating
that the machine has

SELECT YOUR CRUST COLOR. use

the arrow button to move the
blinking Light to your choice of
cTust co7ory Presi the select .
button to lock in your choice.
(Note: For whole’ wheat
breads, medium i.c your only
choice.)
If you On$ wafit to make
dough, simply ress the select
button when tf
le word dough is
blinking.

Measure all ingredients into
the breadpan zn the order they
are listed. (Be ore adding
yeast,, remem der to dig a smaN
hole zn the flour so that the
yeast doesn ‘t premature4 come
znt? cpntact with the liquids.
This zs especially im ortant
when you’re wzng tRe delay
bake option.)

g;p.;$o;r.vea.vouf

IF YOU WANT TO USE THE RAP10
CYCLE.
The rapid bake function
shortens the overall completion
time 4~ about 20 percent.
Breads baked on the rapid
cycle are gefieralb sfnallef
because of a shorter rising
time. Ifyou wish to use the
rapid cycle press select when
RA PIII is b&king, otherwise
press the arrow key to skip to
the next step.

You cafmot use the delay bake
qtion 021 sweet kyads, ” until LIGHT is blinking. Press SELECT.
6. If rapid cycle is desired, press SELECT when RAPID is blinking.
7. Press START. Bread will be done baking in the number of hours indicated.

Dotigh Only Reci’es
Apple Coffee Cake
Doagh:
314 c u p w a t e r
2 tablespoons mar-garine or bfltter, softened
1 cup Gold Medal@ Better for BreaflM flouf
1 cup Gold Medal whole wheat flout2 tablespoows packed brown sugar
1 teaspooff salt
1 I/Z teaspoons regular active dry yeast
OR
1 II2 teaspoons bread machine yeast of
quick-acting active dry yeast

2 I/Z cups chopped appfes
l/3 cup packed brown sugar
1 tablespoon Gold Medal Better for Bread flou;r
2 tablespoofzs
raisins
2 tablespoons margarine or butter, softened
l/8 teaspooff salt
l/8 teaspoofz ground nutmeg
118 t e a s p o o f f g r o u n d c a r d a m o m

DIRECTIONS:
I. Place all Dough ingredients in breadpan in the order listed. Select WHOLE WHEAT DOUGH
cycle.
2. Grease cookie sheet. Cook all Filling ingredients over medium heat, stirring constantly, until
apples are tender; remove from heat. Roll dough into 13x8-inch rectangle on lightly floured
surface; place on cookie sheet. Spread apple filling lengthwise over center third of rectangle.
3. Make cuts from filling to edge of dough at I-inch intervals on each 13-inch side of rectangle to
make strips. Fold strips at an angle over filling, alternating sides. Cover; let rise in warm place
30 to 45 minutes or until double.
4. Heat oven to 375”. Bake 30 to 35 minutes, covering with aluminum foil during last 10 minutes
to prevent excessive browning. Remove from cookie sheet. Cool on wire rack. Drizzle with
Browned Butter Glaze or Creamy Vanilla Glaze (page 40) if desired. 2 coffee cake.

Breadsticks
h@
314 cu water
1 tab es oon margarine or butter, softened
2 c u p sG old Medal@ Better for BreaflM flour
I tablespoon su a r

314 teaspoon sa5t

1 ;I: teaspoons regular active dry yeast
f l/4 teaspoons bread machine yeast or
quick-acting active dry yeast

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.
2. Grease cookie sheet. Divide dough into 12 pieces. Roll each piece into a-inch rope. Place I inch
apart on cookie sheet. Cover; let rise in warm place 20 to 25 minutes or until puffy.
3. Heat oven to 350”. Beat 1 tablespoon water and the egg white; brush over dough. Sprinkle
with sesame seed. Bake 15 to 20 minutes or until breadsticks are golden brown. 12 breadsticks.

Brioche
h@:

To$@?zg:

3 tablespoons water
2 tablespoons margarine or butter, softened
Ze s
I .3@ cups Gold Medal@ Better for BrealiFrM flour
114 cup sugar
l/2 teaspoon salt
I/Z teaspoon grated orange or lemon peel

I tablespoon milk
I egg yolk
Coarse sugar crystals

I ‘d;: teaspoons regular active dry yeast
I l/4 teaspoons bread machine yeast or
quick-acting active dry yeast

DIRECTIONS:

1. Place a/L Dough ingredients. in bread pan in the order listed. Select SWEET DOUGH cycle.
2. Place dough in greased bowl, turning to coat a/l sides. Cover with plastic wrap; refrigerate 4 hours or
overnight.
3. Grease I2 medium muffin cups, 2 1/2x2 l/4 inches. Punch down dough. Divide in ha&. Divide each
half into 6 pieces. Cut off one-fourth of the dough from each piece. Shape each large and small piece into
a smooth ball. Place each large ball in muffin cup, pressing to fill bottom of cup. Make an indentation
in center. Press small ball into indentation. Cover; let rise in warm place 50 to 60 minutes or until
double.
4. Heat oven to 350”. Mix 1 tablespoon milk and 1 egg yolk; gently brush over tops of rolls. Sprinkle with
sugar crystals. Bake 15 to 20 minutes or untilgolden brown. Remove from pan. Serve warm. 12
brioche.

Ba!els

Dough
I II2 tsp. salt
I cup who/e wheut
I II2 tsp. yensf

I cup water

I I/2 tbs. honey
2 cups bread flour

flour

DIRECTIONS:
Preheat oven to 450”. Let the machine knead the dough once, and then let the cough rise for 20 minutes in the
the machine. Divide the dough into 12 pieces. RON each piece into a rope and then form into a circle,
pressing the ends together. Place the circles on a well-greased baking sheet, cover, and let rise for 15 to 20
minutes. In a nonaluminum pan, slightly boil 2 inches of water. Slowly submerge about 3 or 4 bagels at a
time into the water, and cook approximately 30 seconds on each side. Remove bagels; drain excess water:
For an extra touch, sprinkle with dried onion bits, sesame seeds, or poppy seeds. Place bageA on a greased
cookie sheet, and bake for 8 minutes or until slightly browned.
Hint: When rolling dough into bagel shapes, slightly wet one end to seal the ends together. 12 m e d i u m b a g e l s

Calzones

Pesto Filling:

Dough:
I
I
2
I
I

cup water
tablespoon olive or vegetable oil
I/2 cups Gold Medal@ Better for BreadTM
teaspoon sugar
teaspoon salt

2 l/4 teaspoons regular active dry yeast
OR
2 l/4 teaspoons bread machine yeast 01
quick-acting active dry yeast

flour

6 sun-dried tomato halves
(not oil-packed)
6 tablespoons pesto
I II2 cups shredded
mozzarella or provolone
cheese (6 ounces)
4 ounces Canadian-sty/e
bacon, cut info thin
strips (about 1 cup)
I cup sliced mushrooms
Freshly ground pepper
I egg, slightly beaten

DIRECTIONS:
1. Place all Dough ingredients in breadpan in the order Listed. Select WHITE DOUGH cycle.
2. Heat oven to 375”. Grease cookie sheet. Soak tomatoes in I cup very hot water about
5 minutes or until softened; drain and finely chop. Divide dough into 6 equal parts. RON each
part into 7-inch circle on lightly floured surface with floured rolling pin. Spread I tablespoon pesto on
each circLe to within I 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 overfilling; fold edge up and pinch securely to seal. Place on cookie sheet. Brush with egg.
Bake 25 to 30 minutes or until golden brown. 6 calzones.

Caramel-Pecan Rolls
Dough:
Z/3 cup water

1 tablespoon margarine or butter, softened
2 If4 cups Gold Medal@ Better for BreadrM flour
3 tablespoons sugar
314 teaspoon salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast

Topping:
II4 cup (II2 stick) margarine or butter, me/ted
l/3
_ . cup
. packed brown sugar
I tablespoon corn syrup
l/Z cup pecan halves
l/3 cup granulated sugar
2 teaspoons ground cinnamon
2 tablespoons margarine or butter, softened

1. Place

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

2. Grease 9x9x2-inch square pan. Mix If4 cup margarine, the brown sugar, corn syrup and.pecan
halves. Spread mixture in pan.
3. Mix l/3 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin into
15x9-inch rectangle. Spread with 2 tablespoons margarine; sprinkle with sugar-cinnamon mixture.
Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Cut roll into I-inch
slices. Place in pan. Cover; Iet rise in warm place 40 to 60 minutes or until double.
4. Heat oven to 375”. Bake 22 to 27 minutes or until golden brown. Immediately invert pan onto
heatproof serving pZate or tray. Let pan remain a minute so caramel can drixxGe over rolls. 9
rolls.

Rl
UI

Cinnamon Rolls
Dough:
P/3 cup water
I tablespoon margarine or butter, softened
1 egg
2 l/4 cups Gold Medal@ Better for BreacFM
3 tablespoons sugar
314 teaspoon salt

flour

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

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

DIRECTIONS:
I. Place all Dough ingredients in breadpan in the order listed. Select SWEET DOUGH cycle.
2. Grease 9x9x2-inch square pan. Mix I/4 cup sugar and the cinnamon. Flatten dough with hands
or rolling pin into 15x9~inch rectangle on lightly floured surface. Spread with 2 tablespoons
margarine; sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 9-inch side.
Pinch edge of dough into roll to seal. Cut roll into I-inch slices. Place in pan. Cover; let rise in
warm place 40 to 60 minutes or until double.
3. Heat oven to 3 75 O. Bake 23 to 28 minutes or untilgolden brown. Remove from pan; drizzle
Glaze over warm rolls.
9 rolls.
Glaze: Mix I cup powdered sugar, 112 teaspoon vanilla and I to 2 tablespoons milk until smooth
and hin enough to drizzle.
3 2

Dinner Rolls
Doi@:
l/Z cu w a t e r
: Fb P
espoon margarine

Topping:

Margarine or butter, melted

or butter, softened

2 ff4 cups Gold Medal@ Better for BreadrM
2 tablespoons su ar
l/2 teaspoon sa Bt

flour

I ;I; teaspoons regular active dry yeast
I I/2 teaspoons bread machine yeast or
quick-acting active dry yeast

DIRECTIONS:
1. PLace all Dough ingredients in breadpan in the order listed. Select SWEET DOUGH cycle.
2. Grease cookie sheet. Divide dough into 10 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 untilgolden brown. Brush tops with margarine if
desired. 10 rodls.

Ham and Swiss loaf
Filling:

Doagh:

314 cup water
I tables oon vegetable oil
2 cu. s old Medal@ Better for BreadTM
coopE
ed
2t?t;;$ons sugar
I teaspoon salt
I ;I$ teaspoons regular active dry yeast

3 ~~zb~;;;:i;;yonnaise
flour

; ~y;“,,,,,~;y~y$y~~~
smoked ham (about 4
l/Z cup shredded Swiss cheese
(2 ounces)

1 I/2 teaspoons bread machine yeast or
quich-acting active dry yeast

DIRECTIONS:
2. Place aN Dough ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.
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. FoGa’ends under loaf. Place loaf, seam side down, on cookie sheet. Cover;
Iet rise in warm place 40 to 45 minutes or until double.
3. Heat oven to 375”. Bake 25 to 30 minutes or untilgolden brown. Immediately remove from
cookie sheet. Cut into l-inch slices. Refrigerate any remaining bread. 1 loaf.

Holiday Braid
Mix-ins.
L? tnh/espoons
I tclhlespoon
I tohlespoon

goldelt r n i s i n s
plus I teaspootz
rum or wntef

curraflts

3 tnhlespoons
c h o p p e d hlnnched nlmonds
I /clb/espooii
p/us I teaspoon mixed ratrffied
anff lemon peel

2’ l/2 rups G o l d ,lileda/O
.? tnhlf.~poons sNgn?
II2 t e a s p o o n snlt
.? tnblrspoons
nrorguritte

Betterfor

BreaP”

or butter,

sqftelled

1 314 tenspoons regulnr active
OR
I 314 trnspoons hr-end tnacltine
q u i c k - a c t i n g n r t i v e ffr.y yenst

orange

flour

dry yeasf
yenst

DIRECTIONS:
1. Sank raisins mnd currdtrts in rum (or wafer) at least 2 hours.
2. Plcrce n/l I>ot~gh ingredimfs it? breadpajr in fhe order listed. Selecr SWEET DOUGH cycle,
ndditzg raisi?ls, currants n?~d remnining Mix-ins when bread maker beeps 3 times (about 15
mitlutes after stff rting).
3. GrPccse cookie sheet. Divide dough i?~to .3 equal pieces. Roll each piece into IS-inch rope OB lightly
floured surface. Place ropes close together on cookie sheet. Braid gently and loosely. Press ends
together to fffsien. Cover; let rise in warm place 1 to I l/4 hours or until almost double.
4. Hent ovetr to 350”. Brush dough with I egg, beaten, if desired. Bake 23 to 2.5 miflutes or until
go/de?? brow?r’. Cool on wire rack. Drizzle with Creamy Vnnilln Glaze (page 40), if desired. I
braid.

Pizza Dough
Z/3 cup water
yeast
I tablespoon olive or vegetable oil
I 314 cups Gold MedaalB Better for BreadTM
O?
I/2 teaspoon sugar
l/2 teaspoon salt

I l/4 tenspoons regular active dry
flour

OR
I l/4 teaspoons bread machine yeast
qr4ick-acting

active dry yeast

DIRECTIONS:
I. Place all ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.
2. Move oven rack to lowestposition. Heat oven to 400”. Grease cookie sheet. Pat dough into 12inch circle on cookie sheet with floured fingers. Spread with favorite toppings.
3. Bake 18 to 20 minutes or until crust is light brown. I pizza crust.
Herb-Cheese Pizza Crust: Add I tablespoon grated Parmesan cheese and 314 teaspoon dried basil,
oregano, thyme or Italian seasoning with the flour.
Whole Wheat Pizza Crust: Decrease breadflour to I cu and add 314 cup Gold Medal whole wheat
flour with the bread flour. Select WHOLE WHEAT D B
UGH cycle.

Raised Doughnuts
Dough:
f/Z cup milk
yeast
2 tablespoons water
2 tablespoons margarine or butter, softened
01
1 egg
2 c14ps Gold Medal@ Better for BreaflM flour
3 tablespoons sugar
314 teaspoon salt

I I/Z teaspoons regular active dry
OR
I l/Z teaspoons bread machine yeast
quick-acting active dry yeast

For frying:
Vegetable oil

DIRECTIONS:
I. Place all Dough ingredients in bread pan in the order listed, Select SWEET DOUGH cycle.
2. Roll dough 3/S inch thick on lightly floured board. Cut with floured doughnut cutter. Cover; let
rise on board 35 to 45 minutes or until slightly raised.
3. Heat 2 to 3 inches oil in deep fryer or heavy kettle to 375”. Fry 2 or 3 doughnuts at a time
2 to 3 minutes, turning as they rise to surface, untilgolden brown. Remove from oil with long
fork or slotted spoon. Drain on wire rack. While warm, roll in sugar if desired. 18 doughnuts.

Soft Pretzels
Dough:
I cup wafer
2 teaspoons vegetable oil
2 l/Z cups Gold Medal@ Better
314 teaspoon salt
2 teaspoons sugar

for

BreaflM

flour

I l/Z teaspoons regular active dry yeast
OR
1 112 teaspoons bread machine yeast or
quick-acting active dry yeast

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

DIRECTIONS:
1. Place all Dough ingredients in breadpan in the order listed. Select WHITE DOUGH cycle.
2. Cut dough into 12 pieces; cover with towel to prevent drying. RON each piece into f5-inch rope.
Twist each rope into pretzel shape. Cover; let rise in warm place 20 to 25 minutes or zlntil almost
double.
3. Heat oven to 375”. Generously grease cookie sheet. Dissolve 3 tablespoons salt in 2 quarts
boiling water. Lower 3 or 4pretxels 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 II2
inch apart on cookie sheet.
4. Beat I tablespoon water and the egg white; brush over pretzels. Sprinkle lightly with coarse salt.
Bake 20 to 24 minutes or until light golden brown. Remove from cookie sheet. Cool on wire rack.
I2 pretzels.

Spreads and
Garlic Butler
Mix:

Mix:

114 cup margarine or butter, softened
118 teaspoon garlic powder

1 package (3 ounces) cream cheese, softened
2 tablespoons finely chopped fully cooked
smoked ham
I tablespoon shredded Swiss cheese
l/Z teaspoon prepared mustard

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

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

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

Fruited Cream Cheese Spread

Ham and Swiss Spread

Beat on medium speed until fluff?l:
I package (8 ounces) cream cheese, softened
114 cup favorite fruit preserves

Herb-Cream Cheese Spread
Mix:
I container (4 ounces) whipped cream cheese
I teaspoon choppedfresh or II2 teaspoon
dried dill weed
I small clove garlic, fineZy chopped

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

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

Glaxes R ec+p es
Whipped Honey-Orange Spread
Beat on medium speed until fluffy:
I cup margarine or butter, softened
2 tablespoons honey
2 teaspoons grated orange peel

Browned Butter Glaze
2 tablespoons margarine or butter
Z/3 cup powdered sugar
112 teaspoon vanilla
3 to 4 teaspoons milk

Heat margarine in I -quart saucepan over
medium heat until light brown; cool. Stir in
p o w d e r e d sugar and vanilla. Stir in milk
until smooth and tAin enough to drixxle.

Cinnamon Glaze
Mix until thin enough to drizzle:
II2 cup powdered sugar
I I4 teaspoon ground cinnamon
I Z/2 to 2 teaspoons water

Citrus Glaze
Mix until thin enough to drizzle:
112 cup powdered sugar
I teaspoon grated lemon or orange pee/
I 112 to 2 teaspoons Lemon or orange juice

CreamyVanilla Glaze
Mix until thin enough to drizzle:
II2 cup powdered sugar
II4 teaspoon vanilla
I II2 to 2 teaspoons milk

SpeciaZ Concerns

Troubleshooting The Machine

Questions?

Please call us toll-free at
I-800-526-2832.

Speciak Concerns
Troubleshooting The Recipes
Baking Results
Emwned
snd flourec
sides.
Ce”tel
sticky and
raw

Please check
the following:
Not enough

Flour
Too much
Not enough

Yeast
Too much

UVater or
Liquid

Not enough

Too much

Omitted

Sugar
Too much

Salt

Omitted
Old or bad
flour used

Yeast:

Old Yeast used
Wrong type of yeast used

Hot water was used
instead of room
temperature water

I.1

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

Cleaning the Bread Maker

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

Body and lid
1.
2.

Remove ad1 bread crumbs &y wiping gently with a slightly damp cloth.
As you wipe, take care not to bend the temperature sensor, which is located on the inside wall of
the Bread MakeK

Baking Pan and Kneading Blade
1.
2.

Wipe c/can with a damp cloth and dry thoroughly.
Do not wash the pan or removable parts in the dishwasheit:

Non-slick Pan and Blade

Caring for your Bread Maker

I.
2.

Keep your Bread Maker clean.
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 moist&e and in no way affects the performance.
4. If you experience difficicty in removing the kneading blade, place warm water in the breadpan
for 20-15 minutes to alow the kneading blade to loosen out.

Storage
2.
2.
3.

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

Baking at High Altitudes
/
I

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

Along the way, feelfree to ask questions.

You can call us toNfree at

1-800-528-2832.

Index of Recipes
White Breads

Pa/Je

21
Traditional ............................................
..2 1
Potato.. ................................................
Garb’c- Herb. .........................................
.22
.........................................
Caraway-Rye
i:
onion ....................................................
22
Parmesan-Pepper ..................................
Cheddar-Chive .....................................
..? 2
Roasted Red Pepper-Cheese ................... .22
Bacon-Beer.. .........................................
.23
23
Pepperoni-Cheese ...................................
South of the Border.. .............................
.23
Triple Cheese and Garlic ....................... .23

Whole Wheat Breads

100% Whole Wheat.. .............................
.24
Crunchy Wheat and Honey .................... .24
Multigrain .............................................
;:
Pumpernicket .........................................
25
Russian Black .......................................
Whole Wheat-Raisin-Nut... .;. ................ .25

French Breads

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

Sweet Breads

.26
26

27
Apple-Spice ............................................
Banana Macadamia Nut ..................... .2 7
.27
Cinnamon Raisin .................................
.27
Peach.. ..................................................
.28
Cranberry- Wheat ..................................
Fruitcake.. .............................................
.28
28
Ginger-y ..................................................
Old-fashioned Oatmeal ........................ ..2 8
29
Pina Colada ..........................................
..................................
Pumpkin Yogurt
..2 9

GauDh Only

Page

Apple Coffee Cake .................................
Breadsticks ...........................................
Brioche .................................................
.:. ............
Bagels ....................................
Calzones .................................................
Caramel- Pecan Rolls ............................
Cinnamon Rolls ......................................
Dinner Rolls.. ........................................
Ham and Swiss Loaf.............................
Holiday Braid.....................................
Pizza Dough...........................................
Raised Doughnuts.. ................................
Soft Pretzels ..........................................

.30
.3 1
.3f
.32
32
.33
?4
.35
.35
..3 6
.7
.3 7
.38

Spreads andGlazes

Garlic Butter ................................. ?9
Herb-Cheese Butter .......................... 9
Italian Herb Butter.. .................... .39
Choco-Banana Spread.. ................. .39
Fruited Cream Cheese Spread.. ....... .39
Ham and Swiss Spread.. ............... .39
Herb-Cream Cheese Spread.. ......... .39
Honey- Walnut Spread.. .................. .39
Ripe Olive Spread.. ....................... .39
Whipped Honey-Orange Spread.. . . ..4 0
Browned Butter Glaze .................. .40
Cinnamon Glaze .......................... .40
Citrus Glaze ................................ .40
Creamy Vanilla Glaze ................... .40

Note: Other recipes can be used in your Sunbeam
Bread machine but please note the loaf size must
match the capacity limits of your unit.

TWO YEAR LIMITED WARRANTY

Sunbeam HousehoM Products warrants that, for a period of two years from date of purchase, this product
shall be free of mechanical and electrical defects in material and workmanship. Our obligation hereunder is
limited to repair or replacement, at our option, of this product during the warranty period, provided the
product is sent postage prepaid directly to our factory service center:

SUNBEAM HOUSEHOLD PRODUCTS
APPLIANCE SERVICE STATION
117 Central Industrial Row
Purvis, MS 39475
DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE; ACTING OTHERWISE
MAY DELAY THE PROCESSING OF YOUR WARRANTY CLAIM, This warranty does not cover
normal wear ofparts, or damage resultingfrom any of the following: neg:ligent 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 exclzlsive remedy. Sunbeam Coqoration (of which Sunbeam Household Products is a
division), shall not be liable for any incidental or consequential damages for breach of any express or implied
warranty on this product. Except to the extent prohibited by applicable law, any implied warranty of
merchantability orfitness for a particularpurpose on this product is limited in duration to the duration of the
above warranty. Some states do not allow the exclusion or limitation of incidental or consequential damages,
or allow limitation on how long an implied warranty lasts, so the above limitations or exclusion may not
apply to you. This warranty gives you speczjc legal rzihts, and you may also have other riihts which vary
from state to state.
01996 Sunbeam Corporation or its affiated companies, all rights reserved.
Sunbeam is a registered trademark of Sunbeam Corporation or its a filiated companies.
Distributed by: Sunbeam Household Products, Schaumbuq, Illinois 60173
Printed in China

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