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2014-12-11
: Sunbeam Sunbeam-4810-Users-Manual-121523 sunbeam-4810-users-manual-121523 sunbeam pdf
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Page Count: 44
and develop
--:
()
TabZe
of
Before You Start
Contents
5
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Safety Guidehes
The Art and Science of Baking Great Tasting Bread
Basic Ingredients
.....................................................................................
.9
The Science, Simplified
.............................................................................
I
I
Getting to Know Your Bread Maker
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13
Components of
Yozcr
Bread Maker
............................................................
14
Getting to Know the Operation Panel ........................................................
15
Step by Step Directions
............................................................................ .I6
Brtad
Maker Cycle Times .........................................................................
17
Bread Maker Recipes
Special Tips
.............................................................................................. 18
White Breads
............................................................................................ 19
Whole Wheat Breads
................................................................................. 22
French Breads
..........................................................................................
24
Sweet Breads
............................................................................................ 25
Dough Only
............................................................................................. .28
The Finishing Touch: Spreads and Glazes ................................................
37
Special Concerns
Troubleshooting Tips..
.............................................................................. .39-40
Cleaning and Care Guidelines...................................................................
42
Baking at High Altitudes
.......................................................................... 42
Index of Recipes ......................................................................................................... 43
using Your
Bread Maker
Safely
Before Use
I. Read
alL
instructions.
2.
Make sure to remove allforeign matterfrom
the
bakingpan.
3. Peel off plastic film from control
pand
and remove static labels
4.
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. The temperature is very hot during operation. Be careful to keep your hands andface away from the unit.
2.
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. Read aN instructions, product labels, and warnings before using the Bread Maker
2. 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.
3. When unit is not&z use and before cleaning, unplug the
Bread Maker from
waL outlet.
4. To protect against risk of electrical shock, do not immerse the appliance or plugs in water or other liquids.
5. Close supervision is aLways necessary when this or any appliance is used by or near children.
6. Do not allow anything to rest on the power cord. Do notplug in cord where people may walk or trip on it.
7.
Do not operate this or any appliance with a frayed or damaged cord or plug or after the uppliance malfunctions
or is dropped or has been damaged in any manneir: Return appliance to the nearest authorized service facility for
examination, repair or electrical or mechanical adjustment.
8. Avoid contact with moving parts.
9. Do not use attachments not recommended by the manufacturer; they may cause fire, electric shock or injury.
10. Do not use outdoors
or for
commercial purposes.
Il.
Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. Do not place on an unsteady
or cloth-covered surface.
1.2.
Do notplace the appliance near a hot gas or electric burner or in a heated oven.
1.3.
To unplug, press and hold the “STOP” button, grip plug
andpullfrom
,wafl outlet. Never pull on the cord.
Save These Instructions
14. Use of extension cords: A short power supply cord has been provided to reduce the risk of i@ury resul’tingfrom
becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used
with care. The cord should be arranged so that it 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!
8
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
In orderfor the bread to rise, the flour has to have a high protein content. You shouldalways use a ‘bread
flour” (for white bread recipes) in your bread maker to get the best results. Do not use all-purpose, cake f/our or
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
whole wheat flour with white breadflourfor 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&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 in these recipes,
but butter may also be used.
Important Measuring lips
I
Because each ingredient plays
suclz
a spec;f;c role, it is especially important to
measure the ingredients
exqYy
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
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.
10
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.
11
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.
12
The Science
Simplified
1
Mixing, Kneading, Rising,
Raking...tlie
Sunbeam Bread Maker puts it all
I
together
for
you with the touch of a button.
In fact, science has never been
I
so
sinzple.
/
/
/
!
I
13
.
The Control Panel The LCD Display
The yellow light
indicates that the delay
option is being used.
\
The green light
The red Light
indicates that the
indicates that the
machine is on.
bread is done.
Use the arrow
I
I-
“..M=-..
-
-8
blinking fight on the
LCD display to
your selection.
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.
The bread row allows
you to select your bread
CvPe.
Rapid bake reduces the
overall completion time
by about 20%.
\
WHITE W
sro
LE WHEAT
LIGHT MEDIUM DARK
LARGE SMALL
KNEAD BISE
BAKE COOL
The baking row l%ese
in&icators
tellyou
allows you to what stage of the process the
select
crxst
color breadmaker is in.
or
the dough
only function. 7Ze timer indicates the number
of hours and minutes that the
bread will be done baking.
I
SELECTIONS AVAILABLE
i
Fruit&F Nut: Light
i
Medium
i
Dark
i
Rapid Bake
j
13 Hour Delay
j
1
lb. Loaf S&k
White
0
j-i
-
;mim;-
i
-
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
j
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...!
i
j.
. . . . ........................~ ...............,..,...,..,..,.,.....
i
,,......,.,..,.._...,......,......,.,.,....,.,
Wheat
-
;
i-i
i-j-;
0
French
m
j-j
-
i-i
-
;
-
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
i
. . . . . . . . . . . . . . . . b . . . . .
i
. . . . . . . . . . . . . .
i
i
+
.......................
i
....................................
i
.........................................,...,
Sweet
0
i-j
0
!-j
0
i
-
Qzlestions?
You
can call
us
tollfree at
1-800-528-2832.
Step-by-Step Directions
I
1.
2.
I
3.
,
4.
I5.
I
0.
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.
Measure all ingredients into
the breadpan
zn
the order they
are listed. (Be ore adding
yeast,,
remem
d
er
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 t e delay
R
bake option.)
blinking light to the type of
ou
want. Press the
ddault.
7.
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 t
le
word dough is
f
blinking.
8.
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 want to rise the delay bake
cycfe.
‘fiy”” are happy with a//your
se ectlons/ustpress the start
&tton.
10.
IF YOU WANT TO USE THE OELAY
RAKE OPTION.
This function lets you deLay the
completion of our bread
lentil
a
Later
time.
1y
02
0u
bread done I
want your
oursfrofn now
-
in time for din
fief-,
let’s
saJj
11.
12.
13.
-
VON
need to tell the Bread
MiketEe/-
to
de/q
the onset of
o
If
eration.
Ilo
thi.7
by
using the
OUR and,MIN
birttons
to
change the timer settin
(n’ote
that the
max&um
de ay 1s 1.3
ii
hours;
the
minimum d&a 1 is
.?
hours and 45 minutes). rt
hen
you have entered the number of
hours
tf
rom now that you want
your 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
g;p.;$o;r.vea.vouf
You
cafmot
use the
delay
bake
qtion
021
sweet kyads,
<IS
4
ese
recxpes
contnzn
pertshabLe
Ingredients that may spoil.
TO
A00
FRUITS OR NUTS
WHEN THE BREAD IS DONE.,The
Bread Maker will beep
fve
f
times rind the timer
zu~,21
indicate
0:OO.
The bread is best
when taken Out of the pan
immediately. Remove the pan
using
otholders,
and slide the
fz+%%;yffjz,
p
heft
minutes before slicing. Eltjoy !
‘IXeunitneeds
to
coolforat
least one half hour before using
it again.
The
display punel
wiN read “Hot” until the unit
is
readjj
to use. Allow
you7
bread maker to cool before
cleaninp
and storing.
(See page 44)
16
Mix
Rest
Kneud
Rise I
Punch Down
Rise 2
Bake
Total
Mix
Rest
Knead
Rise 1
Punch Down
Rise
2
Bake
Total
17
White
Light
1.5
min
5 min
IO min
80 min
33 set
60
min
35
min
3:25 hr
French
Light
I5 min
5 min
25
min
75 min
50
set
100 min
50 min
4:20
hr
t
I
White
Medium
15 min
5 min
10
min
80 min
33
set
60 min
40 min
3:30
hr
French
Medium
15 min
5 min
15 min
75 min
50
set
100 min
55 min
4:25
hr
White
Dark
15 min
5 min
IO min
80 min
33 set
60 min
50, min
3:40
hr
French
Dark
15 min.
5 min
15 min
75 min
50 set
100 min
65 min
4:35
hr
White
Rapid
Light
15 min
5 min
IO min
40 min
25 set
55 min
35 min
2:40
hr
Sweet
Light
15 min
5 min
10
min
40 min
25
set
55 min
35 min
3:ZO
hr
I
I
White
Rapid
Medium
15 min
5 min
10
min
40 min
25 set
55 min
40
mitt
2:45
hr
Sweet
Medium
15 min
5 min
10 min
40 min
25 set
55 min
40 min
3:15
hr
t
I
White
Rapid
Dark
15 min
5 min
10 min
40 min
25
set
55 min
50 min
2:55
hr
Sweet
Dark
15
min
5 min
IO min
40 min
25
set
55 min
50 min
3:25
hr
Wheat
Medium
15 min
5 min
IO
min
95 min
42
set
70 min
40 min
3:55
hr
Baker
Last Things Last
You
‘II
see this tip in seueralpdaces in this book, but it bears repeating: Always put the liquids in first, the dry
ingredients in next, and the yeast last
(fmits
and nuts are added later, after the machine has completed the first
knead).
Dig a shallow hole in the dry ingredients
andplace
the yeast in the hole so that there’s absolutely no contact
between the liquids and the yeast. This is especially important when you’re using the Delay bake option. You don’t
want the yeast to be activated too soon in the process!
Placement
Counts!
Place driedfrmits, vegetables, and dried spices away from the liquid ingredients in the breadpan.
watec they can undermine the breaa!s chemistry. If they soak up
Freshness First
Avoid
u.singpemShable
ingredients -- milk, yogurt, eggs, or cheese -- with the Delay bake option.
Just Wait Fifteen
For best
resuclts,
waitji$teen minutes before slicing; the bread needs time to cool.
Deep Freeze
To freeze fresh bread, let it cool completely and double-bag in plastic.
18
White Bread
ReciDes
Traditional White Bread
Regular Loaf (I pound)
fool-
w
proof
recipe
Potato Bread
L
fool-
w
proof
Regular Loaf (I pound)
recipe
Z/3 cup water 314 cup water
2 teaspoons margarine or butter, softened
2 cups Gold Meda/B Better for Breadth flour I tablespoon margarine or butter, softened
I tablespoon sugar
2
cups Gold Medal@ Better for
BreadTM
flou/
2 teaspoons dry milk
l/4
cup mashedpotato mix (dry)
I teaspoon salt
2
teaspoons
st4gar
I teaspoon salt
I
l/4
teaspoons regular active dry yeast
OR
I
l/4
teaspoons bread machine yeast or
gz4ick-acting
active dry yeast
I
314 teaspoons regular active dry yeast
OR
I
314 teaspoons bread machine yeast
or
quick-acting active dry yeast
Garlic-Herb Bread
Regular Loaf
(I
pound)
Y!r-
w
proof
recipe
314 cup water
2 teaspoons margarine or butter, softened
1
clove garlic, crushed
2 cups Gold Medal@ Better for BreadTMflour
I tablespoon sugar
I
teaspoon salt
l/4
teaspoon dried rosemary leaves
f/8
teaspoon dried thyme leaves
l/8
teaspoon dried basil leaves
Caraway-Rye Bread
Regular Loaf (I pound)
21.7
cup water
2 teaspoons margarine or butter, softened
I I/P cups Gold
Medual@
Better for
BreadTM
flour
112
cup rye flour
I
tablespoon dry milk
1
tablespoon sugat
I teaspoon salt
I/8
teaspoon caraway seed
I
314 teaspoons reguIar active dry yeast
1
314 teaspoons regular active dry yeast
OR
I 314 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
OR
I l/Z teaspoons bread machine yeast or
quick-acting active dry yeast
I. Remove bread pan; attach kneading blade.
2. Place all ingredients in bread pan in the order listed.
3. Insert bread pan, close lid and plug in.
4. Select bread type: Press
“*”
until WHITE is blinking. Press SELECT
5. Select crust color: Press
“*
”
unti/
desired color is blinking. Press SELECT
6. If rapid cycle is desired, press SELECT when RAPID is blinking.
7. If delay bake option is desired, press HOUR and MIN to set timer.
8. Press START Bread will be done baking in the number of hours indicated.
.
OIllOll
Bread
27
Do not
this
reL use
the
delelny
bake option for
w
proof
.rpe.
recipe
Regular Loaf (I pound)
Z/3 cup water
I/.? cup chopped onion
2 teaspoons mnrgarine or butter, softened
2 cups Gold Medal@ Better for Bread“” flour
1
tnhlespoon sugar
2
teaspoom dry milk
I
teaspoon snlt
I 314
teaspootrs
regular active dry yeast
OR
1 l/Z teaspoons bread machine yeast
01
quick-acting active dry yeast
:_
Cheddar-Chive Bread
’
Do not use the delay Bake option for this recipe.
.:
Regular Loaf
(I
pound)
.I;
Z/3
cup aater
2 cups Gold Medal@ Better for
BreadrM
flour
Z/Z
cup Shredded Cheddar cheese (2 ounces)
2
ta64espoons
chopped fresh or
’
1 tablespoon freeze-dried chives
1
tablespoon sugar
I/Z teaspoon salt
i
teaspoon regular active
dry
yeast
OR
I
teaspoon I/rend machine yeast or
guick-acting active dry yenst
Parmesan-Pepper Bread
Do not use the de ay bake option
for this recipe.
Regular Loaf
(I
pound)
314 cup water
2 tenspoons olive or vegetable oil
2 cups Gold Medal@ Better for
BreadTM
flouf
11.3
cup grated Pnrmesnn cheese
2 teaspoons sugar
314 teaspoon salt
l/Z teaspoon fresh/y ground block or green
peppercorns
I II2 teaspoons regular active dry yeast
OR
I I/2 teaspoons I/rend marhine yeast or
quick-acting active dry yeast
Roasted Red
Pepper-Cheese
Bread
Roasted red peppers-are
fotitza’
in jars near the
olives in the supermarket.
Do not use the
delay
bclke
option for this recipe.
Regular Loaf (1 pound)
l/Z
cup water
f/4
cup
chopped roasted red bell pep
ers
2
teasfioons
mnrrmrine or butter, so tened
P
1
clove
garlic,
&shed
2
CULIS
Gold Medal@ Better for
BreaP’
flouf
3 tablespoons grated Pnrmeicln cheese
I
tablespoon sugar
I tenspoon salt
1 teaspoon dried basil leaves
1 314 teaspoons regulnr active dry yeast
OR
1
l/2
teaspoons bread machine yeast
01
quick-acting active dry yeast
DIRECTIONS:
I .Remove bread pan; attach kneading blade.
Z.Place all ingredients in bread pan in the order listed.
3.Imert
breadpan, close lid andplzdg in.
4.SeGect
bread type: Press
“*
”
until WHITE is blinking. Press SELECT
IS.Select crust color: Press
“*
”
until desired color is blinking. Press
SELECT
6./f
rapid cycle is desired, press SELECT when RAPID is blinking.
7.Press START Bread will be done baking in the number of hours indicated.
20
Bacon-Beer Bread
Do not use the delay bake option for this recipe.
Regular Loaf (I pound)
I/Z cup flat beer
Z/4 cu water
3tab
P
espoons chopped green onions
I
tablespoon prepared mustard
2 teaspoons mar
2 cups Gold Me
ff
arine or butter, softened
a18 Better for BreaflM flour
2 teaspoons sugar
II2 teaspoon salt
I
IO/i
teaspoons regular active dry yeast
I
f/4
teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
114 cup crumbled cooked bacon
South-of-the-Border Bread
Do not use the delay bake option for this recipe.
Regular Loaf (I pound)
213
cup water
l/Z cup frozen whole kernel corn, thawed
I tablespoon margarine or butter,
softened
1
tablespoon canned chopped green
ch ities
2 cups Gold Medal@ Better for
BreadTM
flour
114
cup cornmeal
1 tablespoon sugar
1
teaspoon salt
2
teaspoons regular active dry yeast
OR
I
l/2
teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
Pepperoni-Cheese Bread
Do not use the
delay
bake option for this recipe.
Regular Loaf (I pound)
I
;I:
teaspoons regular active dry yeast
I
f/4
teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
Z/2
cup sliced pepperoni
Triple Cheese and Garlic Bread
Do not use the delay bake option for this recipe.
Regular Loaf (I pound)
II2 cup water
lr’receu;
small curd creamed cottage
1 tablespoon margarine or butter,
softened
2+cu;: Gold Medal@ Better for
BreadTM
l”l3-&p
shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2
tablespoon su
k
ar
I teaspoon gar
zc
salt
I
L/i teaspoons regufar active dry yeast
I
l/4
teaspoons bread machine yeast
or
quick-acting active dry yeast
1. Remove breadpan; atta& kneading blade.
2. Place all ingredients except Mix-ins in
breadpan
in the order listed.
3. Insert bread pan, close lid
andplug
in.
4. Select bread type: Press
“*
”
until WHITE is blinking. Press SELECT
5. Select crust color: Press
“*
”
until desired color is blinking. Press SELECT
6. If rapid cycle is desired, press SELECT when RAPID is blinking.
7. Press START Bread
will
be done baking in
t?ze
number of hours indicated.
8. Ada’ Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).
Whole Wheat Bread Recipes
lllll%
Whole Wheat Bread
Crunchy Wheat and Honey Bread
Regular Loaf (I pound)
314 cup plus
2
tablespoons water
1
tablespoon margarine or butter, softened
2
113
cups Gold Medal8 whole wheat flour
2
tnhlespoons packed brown st4gar
1
teaspoon salt
1
112
teaspoons regular active dry yeast
OR
1
114
teaspoons bread machine yeast or
quick-acting active dry yeast
Multigrain
Bread
Look
for
7-grain cereal in the health food or hot
cereal section of your supermarket.
Regular Loaf (I pound)
Z/3
c44p
water
1
tablespoon margarine or butter, softened
1
cup Gold Medal@ Better for BreaCM
flour
314 cup Gold Medal whole wheat flour
112
cup 7-grain cereal
2
tablespoons packed brown sugar
1
teaspoon salt
2
114
teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1.
Remove breadpan; attach kneading blade.
Regular Loaf (I pound)
314 cup pl14s
2
tablespoons water
2
tablespoons honey
I tab/espoon mar
1
l/4
ct4ps Gold
h
arine or butter, softened
eda
whole wheat flour
1
cz4p
Gold Mednl Retter for BreadrM flour
l/3
cup slivered almonds, toasted
1
teaspoon salt
1
l&i
teaspoons regular- active dry yeast
1
teaspoon bread machine yeast
or
quick-acting active
dry
yeust
Pumpernickel Bread
Regular Loaf (I pound)
Z/3
cup water
2
tablespoons dark molusses
2
teaspoons margarine or butter, softened
1
l/4
cups Go/d
Meda’cllO
Better for
BreadrM
flour
.?I4
ct4p
rye flot4r
1
tablespoon cocoa
1
l/4
teaspoons salt
2 teaspoons regular active dry yeast
OR
2
teaspoons bread machine yeast
01
quick-acting active dry yeast
2. Place
ad1
ifzgredients
in bread pan in the order listed.
3. Imert breadpan, close lid and plug in.
4. Select bread type: Press
“*
”
until WHOLE WHEAT is blinking. Press SELECT.
5. Select crust color: Press
“*
”
until MEDIUM is blinking. Press SELECT
6. If rapid cycle is desired, press SELECT
when
RAPID is blinking.
7. If delay bake option is desired, press HOUR and
MIN
to set timer.
8. Press START Bread will be done baking in the number of hours indicated.
22
Russian Black Bread
The delay bake option is not recommended for this
recipe.
Regular Loaf (I pound)
21.7
ct4p
wafer-
2
tablespoom dark molasses
I
tablespoon margarine or butter,
softened
314
cup Gold Medal@ Better for
BreaCM
flour
Z/3
cup Gold Medal whole wheat flour
213 cup rye flour
2
teaspoons instaut coffee granules
314
teaspoon salt
114
teaspoon
fenuelseed,
crushed
2
teaspoons regular active dry yeast
OR
2
teaspoons bread machine yeast or
quick-acting active dry yeast
Whple
Wheat-Raisin-Nut Bread
The delay bake option is not
recommended
for this
recipe.
Regular Loaf (I pound)
Z/3
czdp
wafer
2
tablespoons margariae or butter,
softetred
2
cups Gold Medal@ whole wheat
flour
2
tablespoons packed brown sugar
314
teaspootr salt
I
314
teaspoons regular active dry yeast
OR
I
II2 teaspoom bread machine yeast or
quick-acting active dry yeast
Nix-ins:
2
tablespoons chopped walnuts or pecans
2
tablespoons raisins
DIRECTIONS:
I. Remove bread pan; attach kneading blade.
2. Place all ingredients except Mix-ins in bread pan in the order listed.
3. Imert breadpan, close lid andplug in.
4. Select bread type: Press
“*
” until WHOLE WHEAT is blinking. Press SELECT
5. Select crust color: Press
“*
”
until MEDIUM is blinking. Press SELECT
6. If rapid cycle is desired, press SELECT
wiien
RAPID is blinking.
7. Press START Bread will be doze baking in the number of hours indicated.
8. Add Mix-ins when bread maker beeps 3 times (about
I.5
minutes after starti?jg).
23
French Bread Recipes
Classic French Bread
7r-
w
proof
If desired, you may use the
recipe
deluy Bake option for this
recipe. See puge 18 for directions.
Regular Loaf (I pound)
213 cup wffter
1
teaspoon margarine or butter,
softerled
2
cups Gold Medal@ Better for
BrendTM
f/O
111
2 teaspoons sugar
1
teuspoon salt
1
314 teaspoons reguInr active dry yeast
OR
1
314 teaspoons bread machine yenst or
quick-acting active dry yeast
Quick Sourdough Bread
Do not use the
delay
bake option for this recipe.
Regular Loaf
(I
pound)
l/4
cup plain nonfat yogurt
l/3
cup plus I taBlespoon water
2 teaspoons lemon juice
2
teaspoons margarifte or butter,
softened
2
cups Gold Medal@ Better for
BreaP’
flour
2
teaspoons silgar
1
teuspoon suit
1
314 teaspoons regular active dry yeast
OR
I 314 teaspoons bread
ftzaclriae
yeast
ot
quick-acting active dry yeast
24
Apple-Spice Bread
Regular Loaf (I pound)
YE?
w
proof
recipe
314 cup water
1 tablespoon margarine or butter, softened
2 cups Gold Medal@ Better for
BreadTM
flour
1
tablespoon sugar
1
tbblespoon dry milk
2
teaspoon
sal’t
2
112 teaspoons apple pie spice
1
If2
teaspoons regular active dry yeast
OR
1 112 teaspoons bread macbine yeast or
quick-acting active dry yeast
Mix-ins:
l/3
cup cut-up dried apples
For an extra cinnamon Rick, drizzle with Cinnamon
Cinnamon-Raisin Bread
Glaze (page 40).
Regdar Loaf (I pound)
314 cup plus 2 tablespoons water
2
tables oon margarine or butter, softened
2 cups
6
old Medal@ Better for
BreadTM
flour
2
tablespoons sugar
1
teaspoon salt
314 teaspoon
ground
cinnamon
2 t.gpoons regular active dry yeast
1 314 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
l/2
cup raisins
Sweet Bread Recipes
Banana-Macadamia Nut Bread
Serve
with
Choco-Banana Spread (page 39).
Regular Loaf (I pound)
2 cups Gold Medal@ Better for
BreanTM
flour
2 tablespoons su
1B
ar
314 teaspoon sa t
I
i/i
teaspoons regular active dry yeast
1
l/Z teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
Peach Bread
l/3
cup chopped macadamia nuts
The rapid cycle is not
&commended for this recipe.
Regular Loaf (I pound)
314 cup water
2 teaspoons mar
f
arine or butter, softened
2 cups Gold Me a/@ Better for
BreaP’
flour
1
tablespoon packed brown sugar
1
teaspoon salt
l/8
teaspoon ground nutmeg
1
3Ji
teaspoons regular active dry yeast
1
314 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
l/3
cup cut-up driedpeacRes
Cranberry-Wheat Bread
The rapid cycle is not recommended for this recipe.
Regular Loaf
(I
pound)
314
cup water
I tablespoon honey
I tablespoon mar arine or butter, so
a
tened
I
l/4
cups Gold
1
edal
Better for
B
readTM flour
314 cup Gold Medal whole wheat flour
1
teaspoon salt
l/4
teaspoon ground mace
2 tgRspoons regt4lar active dry yeast
I I/Z teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
l/3
cup dried cranberries
Gingery
Bread
This unique bread is deticious drizzled with Citrus
Glaze (page 40).
Regular Loaf (I pound)
314 cup water
Regular Loaf (I pound)
2 tablespoons molasses
I tablespoon margarine or butter, softened
I/Z teaspoon grated lemon peel
2 cups Go/d Medaa/O Better for BreaPM flour
314
teaspoon salt
213 cup water
I/4
teaspoon ground ginger
l/4
teaspoon
grovnd
cinnamon
2 tablespoons molasses
I table.spoon margarine or butter, softened
2 cups Gold
Meda/B
Better for
BreaP’
flour
l/3
cup quick-cooking or regular oats
I tablespoon dry milk
314 teaspoon salt
I
l/4
teaspoons regular active dry yeast
OR
2 teaspoons regular active dry yeast
OR
1 teaspoon bread machine yeast or
quick-acting active dry yeast
2 teaspoons bread machine yeast
ot
quick-acting active dry yeast
DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Place all ingredients except Mix-ins in bread pan in the order listed.
3. Insert bread pan, close did and plug in.
4. Select bread type: Press
“*
”
until SWEET is blinking. Press SELECT.
5. Select crust color: Press
‘%-
”
until LIGHT is blinking. Press SELECT
6. Press START Bread will be done baking in
he
number of hours indicated.
7. Add Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).
Fruitcake Bread
The rapid cycle or delay bake option is not
recommended for this recipe.
Regular Loaf (I pound)
Z/3 cup water
I tablespoon margarine or butter, softened
1
egg
2 cups Gold
Medal@
Better for BreudTM flour
1
tablespoon packed brown sugar
I teaspoon sa/t
l/8
teas oon ground nutmeg
Dash o
P
ground ctoves
I
30;
teaspoons regular active dry yeast
I
If2
teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
113 cup chopped dried fruit
Old-fashioned Oatmeal Bread
Pina Colada Bread
77‘
w
Pr90’
Regular Loaf
(I
poicnd)
reaw
l/Z cup canned cruskedpineapple in juice
l/4
cup water
1 tablespoon rum*
1
tablespoon margarine or butter,
softened
2 cups Gold Medal@ Better for Breadth
flour
l/3
cup skredded coconut, toasted
1
tablespoon sugar
314 teaspoon
saLt
Pumpkin-Yogurt Bread
Cooked and masked pumpkin or squask can be
substituted for the canned pumpkin.
Regular Loaf (I
pomd)
114 cup water
l/Z cup canned pumpkin
3 tablespoons plain yogurt
I tablespoon margarine or butter,
softened
314 cup Gold Medal@
wkole
wheat
flour
I
Z/2 cups Gold Medal Better for
Breafl
flour
2 tablespoons packed brown sugar
I
teaspoon salt
314 teaspoon pumpkin pie spice
2 teaspoons regukr active dry yeast
OR
1
314 teaspoons bread mackine yeast or
quick-acting active dry yeast
2
3/4 teaspoons regular active dry yeast
OR
1
3/4 teaspoons bread mackine yeast or
quick-acting active dry yeast
*l/Z teaspoon rum extract and 2
l/2
teaspoons
water can be substituted for tke rum.
DIRECTIONS:
1. Remove breadpan; attack kneading blade.
2. Place aN ingredients in breadpan in the order &ted.
3. Insert bread pan, close lid and plug in.
4.
Select
bread type: Press “*
”
until SWEET is blinking. Press SELECT
5. Select crust color: Press
cc>
”
until LIGHT is blinking. Press SELECT.
6. If rapid cycle is desired, press SELECT when RAPID is blinking.
7. Press START.
Bread will be done baking in the number of hours indicated.
27
Dotigh
Only
Reci’es
Apple Coffee Cake
Doagh:
314
cup water
2
tablespoons mar-garine or bfltter, softened
1 cup Gold Medal@ Better for BreaflM flouf
1 cup Gold Medal whole wheat
flout-
2
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 teaspooff ground cardamom
II
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.
28
Breadsticks
h@
314
cu
water
1
tab es oon margarine or butter, softened
G
2 cups
old Medal@ Better for BreaflM flour
I
tablespoon
su
ar
314 teaspoon sa5
t
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@:
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
To$@?zg:
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 cup water I II2 tsp. salt
I
I/2 tbs. honey
2 cups bread flour
I
cup who/e
wheut
flour
I II2 tsp. yensf
DIRECTIONS:
Preheat oven to 450”. Let the machine knead the dough once, and then let the cough rise for 20 minutes in the
the machine. Divide the dough into 12 pieces.
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
medium bagels
Calzones
Dough: Pesto
Filling:
I
cup water 6 sun-dried tomato halves
I tablespoon olive or vegetable oil (not oil-packed)
2 I/2 cups Gold Medal@ Better for
BreadTM
flour
6 tablespoons pesto
I teaspoon sugar I II2 cups shredded
I teaspoon salt mozzarella or provolone
cheese (6 ounces)
2
l/4
teaspoons regular active dry yeast 4 ounces Canadian-sty/e
OR
bacon, cut info thin
2
l/4
teaspoons bread machine yeast
01
strips (about
1
cup)
quick-acting active dry yeast
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.
30
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
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
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.
Cinnamon Rolls
Dough:
P/3
cup water
I
tablespoon margarine or butter, softened
1
egg
2
l/4
cups Gold Medal@ Better for
BreacFM
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
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.
32
Dinner Rolls
Doi@:
l/Z
cu
P
water
:Fb
espoon margarine or butter, softened
2
ff4
cups Gold Medal@ Better for
BreadrM
flour
2 tablespoons su ar
l/2
teaspoon sa t
B
I
;I;
teaspoons regular active dry yeast
I I/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
Margarine or butter, melted
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
Doagh:
314 cup water
I tables oon vegetable oil
2
cu.
s
pE
old Medal@ Better for
BreadTM
flour
coo ed
2t?t;;$ons
sugar
I
teaspoon salt
I
;I$
teaspoons regular active dry yeast
1
I/2 teaspoons bread machine yeast or
quich-acting active dry yeast
Filling:
3
~~zb~;;;:i;;yonnaise
or
;
~y;“,,,,,~;y~y$y~~~
smoked ham (about 4
l/Z cup shredded Swiss cheese
(2 ounces)
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 goldelt rnisins
I tclhlespoon plus I teaspootz curraflts
I tohlespoon rum or wntef
3 tnhlespoons chopped
hlnnched
nlmonds
I /clb/espooii p/us I teaspoon
mixed
ratrffied orange
anff lemon
peel
2’
l/2
rups Gold ,lileda/O
Betterfor
BreaP”
flour
.?
tnhlf.~poons sNgn?
II2
teaspoon snlt
.?
tnblrspoons nrorguritte or butter,
sqftelled
1 314 tenspoons
regulnr
active dry yeasf
OR
I 314 trnspoons hr-end tnacltine yenst or
quick-acting nrtive
ffr.y
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
flour
O?
I/2 teaspoon sugar
l/2
teaspoon salt
I
l/4
tenspoons regular active dry
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 12-
inch circle on cookie sheet with floured fingers. Spread with favorite toppings.
3. Bake 18 to 20 minutes or until crust is light brown. I pizza crust.
Herb-Cheese Pizza Crust: Add I tablespoon grated Parmesan cheese and 314 teaspoon dried basil,
oregano, thyme or Italian seasoning with the flour.
Whole Wheat Pizza Crust: Decrease breadflour to
I
cu
B
and add 314 cup Gold Medal whole wheat
flour with the bread flour. Select WHOLE WHEAT D UGH cycle.
Raised Doughnuts
I I/Z teaspoons regular active dry
OR
I
l/Z teaspoons bread machine yeast
quick-acting active dry yeast
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
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 for BreaflM flour
314 teaspoon salt
2 teaspoons sugar
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:
114
cup margarine or butter, softened
118
teaspoon garlic powder
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
Beat on medium speed until fluff?l:
I
package (8 ounces) cream cheese, softened
31
114
cup favorite fruit preserves
Ham and Swiss Spread
Mix:
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-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
powdered 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
Creamy Vanilla
Glaze
Mix until thin enough to drizzle:
II2 cup powdered sugar
II4 teaspoon vanilla
I
II2 to 2 teaspoons milk
38
SpeciaZ
Concerns
Troubleshooting The Machine
39
Questions?
Please call us toll-free at
I-800-526-2832.
Speciak
Concerns
Troubleshooting The Recipes
Please check
the following:
Flour
Yeast
UVater
or
Liquid
Sugar
Salt
Not enough
Too much
Not enough
Too much
Not enough
Too much
Omitted
Too much
Omitted
Old or bad
flour used
Yeast:
Old Yeast used
Wrong type of yeast used
Hot water was used
instead of room
temperature water
Baking Results
I I I
I
I.1
Emwned
snd
flourec
sides.
Ce”tel
sticky and
raw
40
Commonly Asked Questions
Why did my bread turn out like lead, resembling a hockey puck?
Perhaps you forgot the yeast (we can all error!) or you used stale yeast, extra salt or sugar or
hot liquids that may have killed the yeast and inhibited rising.
Why does my loaf look caved in on top?
Perhaps there was too much liquid or moisture from fruits or vegetables or cheese. It may have
risen too fast due to too much yeast. You’ll be suprised to find when you cut the top off that
you will have a tasty loaf with a coarse texture.
Why does my loaf look lumpy or an uneven shape on top?
Perhaps there wasn’t enough moisture. Sometimes heavier textured breads appear this way.
Why does my loaf have large holes?
There was probably too much yeast or moisture.
Why does my recipe turn out perfect most of the time but des not occasionally?
Perhaps the humidity in the air or the moisture in the flour varied causing the dough to be
stickier or drier OR the room temperature was cold or very hot. Remember the machine cannot
make judgment calls for those variables.
Why are there deposits of flour on the side of the baked loaf?
Perhaps with a heavier bread all the dry ingredients did not get mixed in the kneading; the
next time you could try using a rubber spatula to push down ingredients on the sides of the
pan, after the first kneading cycle.
Why do the raisins and dates seem to be clumped together at the bottom or the loaf?
The raisins and dates were too sticky. Try air-drying them overnight on the counter or buying
date pieces that have a dextrose coating on the outside.
41
Cleaning
the Bread Maker
Before cleaning the Bread
MakeG
unplug it and allow it to cool.
water! And make
szGre
to use only a mild kitchen detergent -- To clean, wipe manually: Do not immerse in
cleaners will damage the unit. benzine, cleaners, scrubbing brushes, and chemical
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.
Wipe c/can with a damp cloth and dry thoroughly.
2.
Do not wash the pan or removable parts in the
dishwasheit:
Caring for your Bread Maker
Non-slick Pan and Blade
I. Keep your Bread Maker clean.
2. Do not use metal utensils.
blade. These will damage the non-stick coating on the pan and kneading
3.
Don’t worry if the non-stick coating changes color over time. The color change is the result of
4. steam and other moist&e and in no way affects the performance.
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.
Make sure that the unit is completely cool and dry before storing.
Store the Bread Maker with the lid closed.
3. Do not place heavy objects on the top lid.
Baking at
High
Altitudes
At High Altitudes above 3,000 feet, dough rises fasteK Therefore, when baking in high altitudes some experimentation
/
is required. Follow the suggestedguidelines. Use one suggestion at a time and remember to write down which
I
suggestions work best for you.
Along the way,
feelfree
to ask questions.
You can call us toNfree at
1-800-528-2832.
42
Index of Recipes
White Breads
Pa/Je
Traditional ............................................ 21
Potato.. ................................................
..2 1
Garb’c-
Herb. ......................................... .22
Caraway-Rye.........................................
onion ....................................................
i:
Parmesan-Pepper ..................................
22
Cheddar-Chive ..................................... ..?
2
Roasted Red Pepper-Cheese ................... .22
Bacon-Beer........................................... .23
Pepperoni-Cheese ...................................
23
South of the Border............................... .23
Triple Cheese and Garlic ....................... .23
Whole Wheat Breads
100%
Whole Wheat..
.............................
.24
Crunchy Wheat and Honey.................... .24
Multigrain .............................................
Pumpernicket .........................................
;:
Russian Black .......................................
25
Whole Wheat-Raisin-Nut
... .;.
................ .25
French Breads
Classic French ...................................... .26
Quick Sourdough ...................................
26
Sweet Breads
Apple-Spice ............................................
27
Banana Macadamia Nut ..................... .2
7
Cinnamon Raisin ................................. .27
Peach.. .................................................. .27
Cranberry- Wheat.................................. .28
Fruitcake............................................... .28
Ginger-y
..................................................
28
Old-fashioned Oatmeal ........................
..2
8
Pina
Colada ..........................................
29
Pumpkin Yogurt ..................................
..2
9
GauDh
Only
Page
Apple Coffee Cake ................................. .30
Breadsticks ...........................................
.3 1
Brioche .................................................
.3f
Bagels ....................................
.:.
............ .32
Calzones 32
.................................................
Caramel- Pecan Rolls ............................ .33
Cinnamon Rolls ?4
......................................
Dinner Rolls.......................................... .35
Ham and Swiss Loaf............................. .35
Holiday Braid.....................................
..3
6
Pizza Dough...........................................
. 7
Raised Doughnuts.. ................................
.3
7
Soft Pretzels..........................................
.38
Spreads
and Glazes
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.
43
TWO YEAR LIMITED WARRANTY
Sunbeam HousehoM Products warrants that, for a period of two years from date of purchase, this product
shall be free of mechanical and electrical defects in material and workmanship. Our obligation hereunder is
limited to repair or replacement, at our option, of this product during the warranty period, provided the
product is sent postage prepaid directly to our factory service center:
SUNBEAM HOUSEHOLD PRODUCTS
APPLIANCE SERVICE STATION
117 Central Industrial Row
Purvis, MS 39475
DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE; ACTING OTHERWISE
MAY DELAY THE PROCESSING OF YOUR WARRANTY CLAIM,
This warranty does not cover
normal wear ofparts, or damage resultingfrom any of the following:
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
