Sunbeam Expressbaketm Breadmaker Users Manual

EXPRESSBAKETM Breadmaker to the manual 2eef894a-bead-40f2-bb2c-b21e4ac472c9

2015-01-23

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User Manual with Recipes

EXPRESSBAKE™
Breadmaker

i::.,

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. Read all instructions, product labels and warnings before using the breadmaker.
2. Do not touch hot surfaces. Always use oven mitts when handling hot materials,
and allow metal parts to cool before cleaning. Allow the breadmaker to cool
thoroughly before putting in or taking off parts
3 When unit is not in use and before cleaning, unplug the breadmaker from wall 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, or incapacitated persons.
6. Do not allow anything to rest on the power cord. Do not plug in cord where people
may walk or trip on it.

Do not operate this or any appliance with a frayed or damaged cord, or plug,
or after the appliance malfunctions or is dropped or has been damaged in any
manner. Take appliance to the nearest Authorized Service Facility for examination,
repair or electrical or mechanical adjustment.

8. 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.
9. Avoid contact with moving parts.
10. Do not use attachments not recommended by the manufacturer; they may cause fire,
electric shock or injury.
11. Do not use outdoors or for commercial purposes.
12. Do not place the appliance near a hot gas or electric burner, or in a heated oven.
13. Do not use this breadmaker for other than its intended use.
14. To unplug, press and hold the “STOP” button for 2-3 seconds (until a ‘Beep”
is heard), grip plug and pull from wall outlet. Never pull on the cord.
15. Use of extension cords: A short power supply cord has been provided to reduce
the risk of injury resulting from becoming entangled in or tripping over a longer
cord. Extension cords are available from hardware stores and may be used with
care. The cord should be arranged so that it will not drape over the counter or table
top where it can be pulled by children or tripped over accidentally. If the appliance
is of the grounded type, the extension cord should be grounding-type 3-wire cord.
16. Electrical Power: If electric circuit IS overloaded with other appliances, your
breadmaker may not operate properly. The breadmaker should be operated
on a separate electrical circuit from other operating appliances.

THIS

UNIT Is INTENDED

FOR

HOUSEHOLD
HOUSEHOLD

USE ONLY

CONTENTS
Safeguards . . . . . . . . . . . . . . . . Inside Front Cover
2
Getting Started . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4
L e t ' s Bake Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Important

Overview of Breadmaker Features . . . . . . . . . . . . . . . . . . . 11
EXPRESSBAKE’~ Setting:
Baking Bread In Under 1 Hour . . . . . . . . . . . . . . . . . . . 15
.. .22
Using the Delay Timer . . . . . . . . . . . . . . . . . . . . . . . .
Tips and Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Measurement Equivalency Chart . . . . . . . . . . . . . . . . . . . . 27
Taking Care of Your Bread Machine . . . . . . . . . . . . . . . . . . 29
. . . . . . . . . . . . . . . . . . 30
....
Troubleshooting . . . . . .
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Basic

..............

...........

....

......

35
35

44
French . . . . . . . . . ..............................
Sweet . . . . . . . . . . . ... . . . . . . . . . . . . . . . . . . . . . . . . ...47
EXPRESSBAKE~~ Setting . . . . . . . . . . . . . . . . . . . . . . . . .
Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

. . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . .

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

..........................

Gluten-Free
Pizza . . . .

......

Bagels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Glazesand Spreads . . . . . . . . . . . . . . . . . . . . . . . . . .

8 0

Jams and Marmalades
Recipe Index . .......................................................

84
88

i d e Back Cover
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . I n sInside

Place the breadmaker on a
counter where the plug

shown later when to do this.
Make sure you can open the breadmaker top without hitting the top of kitchen cabinets.

Open the lid and remove the baking pan. To do this, simply grasp
the handle of the pan, twist pan
counterclockwise and pull
straight up. Use a gentle,
non-abrasive soap and wash,
rinse and dry the pan thoroughly.
To reinsert bread pan, simply
repeat the above instructions
in reverse order.

Attach the kneading blade
to the baking pan, as shown.
You will find the kneading
blade in a small plastic wrap
attached to the power cord.
Set the pan aside.
Do not yet place the pan
into the breadmaker.

Y OU ’ RE R EADY

S TART !

The simplest way to learn how to bake bread is to follow a basic
recipe. The following recipe is easy and the bread is delicious.

BEFORE You B EGIN
l

Make sure you have the follo wing
measuring equipment:
- Liquid measuring cup
- Dry measuring cups
- Measuring spoons
You will need the following
ingredients:
- Water
- Butter/Margarine
- Salt
- Bread flour
(be sure to buy bread flour,
preferably for breadmakers)
- Dry milk
- Sugar
- Active, fast rising yeast

4
0
4

MEASURING
THE most important secret of making bread. Exact measurements.
That’s the key to successfully baking bread. Exact measurements.
With wet ingredients, use ONLY measuring cups with the
cups/ounces marked clearly on the
side. After filling the measuring cup,
place it on a flat surface and view it at
eye level to make sure the amount of
liquid is exact. Then, double check.
With dry ingredients, always “level off”
the measurement with the back of a knife
or a spatula to make sure the measurement is exact. Another helpful tip is to
never use the cup to scoop the ingredients (for example, f/our). By scooping,
you could add up to one tablespoon of
extra ingredients. Fill the measuring cup
with a spoon before leveling off.
The SECOND most important secret of making bread.
Put the ingredients into the breadmaker in the EXACT order
given in the recipe. This means:
- FIRST, liquid ingredients
-SECOND, dry ingredients
- LAST, yeast
Also, make sure ALL ingredients are at room temperature, unless
otherwise noted (that is, between 77’85°F or 25°C -30°C).
Temperatures too cool or too high can affect the way the bread
rises and bakes.
Last, its a good idea to start with fresh ingredients
(especially fresh flour and yeast).
Now, lets try a simple (but really good) recipe.

2 Le. LOAF
1-3/8 cups
2Tbsp.
2tsp.
4 cups
2 Tbsp.
2 tsp.
2 tsp.

Carefully measure 1-3/8 cups water. Remember, u s e water that
s room temperature. DO NOT use very hot or very cold water.
It's a good idea to view the measuring cup
at ~eye level to make sure you
have measured exactly I-318 cups.

2
3

Pour the water into the bread pan.

chine flour

Carefully measure 2 Tbsp. of butter or margarine that
is at room temperature. Add this to the bread pan.
This takes care of all of the liquid ingredients for the recipe.
Next come the dry ingredients.
Measure 4 cups of bread flour. Make sure not
2~
to “overpack” the flour into the cup. To avoid
over packing, a good trick is to fill the
c?
measuring cup to overflowing, thenG?-tap the side of the cup with a knife or W
.
spatula to remove air pockets.
Level off the measuring cup with the knifeb:~,~~:
or spatula. Pour the flour into the bread pan,

Measure 2 teaspoons of sugar. Again, make sure to level off
the tablespoons for an exact measurement. Add the sugar
into the bread pan.

Measure 2 tablespoons of dry milk. Level off the tablespoons of dry milk like all of the rest of the dry ingredients.
Add the dry milk to the bread pan.

Measure 2 teaspoons of salt. It is especially important
to measure the salt precisely because too much salt,
even a little, can affect the rising of the dough.
Add the salt to the bread pan.

Before adding the yeast, use your finger to form a well
(ho/e) in the flour where you will pour the yeast.
Yeast must NEVER come into contact with a liquid
when you are adding ingredients.
Measure (again, leveling off) 2 teaspoons of yeast and carefully pour it into the well you made in the flour.

9
IO
5
5
5
5
5

Carefully snap the baking pan
into the breadmaker.
Close the lid of the bread
machine and plug the power
cord into the wall outlet.
The following things will happen. The machine will “beep:
and the red lights of the display will turn on. The time setting will read “3:OO” hours and the red light will be lit next
to the “basic” setting.

Repeatedly press the “Crust Color” button to select the kind
of crust you want. For this recipe we recommend
“Medium.”
Depending on the crust color you select, the display
will read as follows:
Light:

M e d i u m : 1P
Dark:

Press the “Crust Color” button until “IP” (medium)
appears in the display window.

Press the “Start/Stop” button and your machine will start
making bread. You will hear the breadmaker begin to mix
the ingredients.
Do NOT press the “Start/Stop” button while.
the breadmaker is making bread. If you do, the machine will
turn off and you will need to start over again, from scratch.

J- IMPORTANT:

You should not raise the lid for this recipe.
(For other recipes you try later, you will need to raise
the lid to add nuts, fruits, or other ingredients.)

3z IMPORTANT:

I CAUTION: The breadmaker is very hot. Do not handle
A
the machine while it is operating. Do NOT lift the lid
while the breadmaker is baking bread.

B READ MACHINE S TAGES
It’s fun to watch your bread being made through the viewing window. For the basic cycle, you can expect the following things to
happen as the timer counts down to zero.
At 3:OO

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

At 2:50

The dough begins to rise. (20 minutes)

At 2:30

The dough is kneaded for the second time. (15 minutes)

At 2:15

The dough continues to rise. (20 minutes)

At 1:55

The dough is “punched down.” (30 seconds)

At 1:55

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

At I:00

The bread begins to bake. (60 minutes)

At 0:00
0:OO

The bread is finished.

AFTER

THE

BREAD Is BAKED

Caution: Do not put your face near the lid when you open
the breadmaker. Hot steam may escape that could burn you.
The breadmaker has an automatic “keep warm”
setting that will keep your bread warm for up to one hour.
We recommend removing the bread from the breadmaker
right away to preserve its freshness.
IMPORTANT:

1
2
3

Ie
4
m
m
@
a

Use pot holders or oven mitts to carefully lift the pan
by its handle from the breadmaker.

Turn the pan upside down onto a cooling rack and gently
shake it until the bread comes out. If it sticks, take a rubber
spatula (metal can damage the pan’s surface) and carefully
go around the sides of the loaf until the bread comes out.

If the kneading blade comes out with the bread, use a plastic utensil to remove it from the loaf. Remember, it will be
hot!
Allow the bread to cool for 15 minutes before slicing
and enjoying it.
If you wish to make another loaf of bread
right away, please allow the breadmaker to cool down for
10 to 15 minutes with the cover open and the pan removed.
IMPORTANT:

%
1
e
L
m
P
m
m
8
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a
a
ilai
Rj

OVERVIEW OF BREADMAKER
,
SELECT

BUTTON

Press this button to select
the kind of bread you
want to make.
Each time you press the
button you will hear a
beep, and a red light will
appear next to the setting
you chose. The display
shows a number for each
setting. For example,
Basic is 1, French is 3,
Sweet is 4, etc.
(For more information
about each setting, please
see “Breadmaker
Settings” on Page 14.)

CRUST COLOR BUTTON
The Crust Color button allows you to choose how light
or dark to make the crust of the bread. Each time you press
the Crust Color button the display will change as follows:
L - Light = L
P - Medium = P
H - Dark

= H

In addition, the display will show the cycle number before
the crust color setting For example, the Basic with a
Medium crust reads, “1 P.” Or the French bread setting
with a dark crust reads “2H.”

DISPLAY
The Display shows the following settings:
l

The number of the bread setting cycle

The crust color setting

The time remaining while your bread is kneading and baking

Once you press the "Start/Stop" button to begin, the display
will show the remaining time until your bread is baked.
When the display reads “0:OO” the bread is baked.

TIMER SET BUTTONS
Press these buttons to delay the time for your breadmaker
to start. For example, you can time your bread to be
ready for dinner, or to bake while you are sleeping.
(To learn how to use this feature, please see “Chapter 5:
Using the Delay Timer” on Page 23.)

START/STOP

B UTTON

Press this button to start and stop your breadmaker.
Do not press “Stop” when making bread
” because this will cancel the entire cycle and you will need
to start from scratch.

LL IMPORTANT:

BREADMAKER SETTINGS

Your breadmaker can bake almost any kind of bread.
The recipes we provided clearly show you which setting
you should use.
1 - Basic (Time: 3 hours)
2 - French (Time: 3 hours, 50 minutes)
3 - Sweet (Time: 2 hours, 50 minutes)
4 - EXPRESSBAKETM (Time: 58 minutes)
5 - EXPRESSBAKETM (Time: 1 hour, 20 minutes)
6 -Whole Wheat (Time: 3 hours, 40 minutes)
7 - Dough/Pasta (Time: 1 hour, 30 minutes)
8 - Bake (Time: I hour)

BASIC
This setting is probably used more than any other because
it gives you the best results with just about any recipe.

FRENCH
Use this setting for making French breads. French bread takes
longer to knead, rise, and bake, providing aheartier Crust.

S WEET
The sweet setting is for baking breads with high amounts of
sugar, fats, and proteins, all of which tend to increase browning.

EXPRESSBAKE~~ (58 minutes)
Use this setting for baking bread in under 1 hour.

(Please see Page 15)

EXPRESSBAKE~~ (80 minutes)
Use this setting to quickly bake larger loaves of bread.

(Please see Page 15)

W HOLE W HEAT
The whole wheat setting offers a longer rise time for breads
that contain more than 50% whole wheat flour.

DOUGH/PASTA
This setting lets you prepare dough for rolls, specialty breads,
pizza, etc. which you shape by hand, allow to rise, then bake
in a conventional oven.

BAKE
This setting is for making dough or jams.

EXPRESSBAKE” SETTING:
M AKING B READ IN U NDER 1 H OUR
Your SUNBEAM breadmaker can bake great bread in under 1 hour.
This is called the “EXPRESSBAKETM” setting. EXPRESSBAKETM setting loaves are a little different from loaves baked on non-EXPRESSBAKETM settings. Try all the different settings to see which of them
you prefer.
There are two EXPRESSBAKETM

settings:

One setting can bake
bread in 58 minutes.
The bread is a little
more dense in texture
with this setting.
The other setting is for baking loaves in 1 hour and 20
minutes. The loaves baked
with this setting are a little
taller and more airy than
the 58-minute breads.

There are a few things you should know about the EXPRESSBAKPM settings that are different than
the other settings.
- Loaves baked on EXPRESSBAKETM settings tend to have
a darker, thicker crust than other kinds of bread.
Sometimes there will be a crack in the top of the crust.
This is because baking is done at higher temperatures.
They also tend to be shorter, denser loaves.
- You CANNOT use the Delay Timer for the EXPRESSBAKETM
settings. This would cool the liquid ingredients and affect
the way that the bread rises.
- You CANNOT use the “Crust Color” buttons when baking
breads on the EXPRESSBAKPM settings.
- DO NOT open the cover while making breads on the
EXPRESSBAKE” settings.
- If the loaf is hard to remove from the pan, let it sit for about
5 minutes to cool. Shake the bread out of the pan and wait
for 15 minutes before slicing.
- If you wish to bake another loaf of bread, you must let the
breadmaker cool for 20 minutes with the cover open.
- YOU CAN use standard bread mixes for EXPRESSBAKFM setting breads, but the results may not be as good as the results
when using the recipes within this booklet.

EXPRESSBAK~ SETTING

TIPS AND HINTS

YEAST
Always use a fast-rising yeast like Bread Machine Yeast.
DO NOT use active dry yeast for EXPRESSBAKETM settings
because the loaves will be much shorter when baked.
L IQUIDS
Always use hot water in the range of 115”-125°F or
46°C and 52°C. You must use a cooking thermometer
to gauge the temperature; hotter water can kill the yeast
while cooler water may not activate it.

SALT
As a rule, you should use LESS salt for EXPRESSBAKETM setting
breads. Less salt provides you with a higher loaf. Make sure
to follow the recipe suggestions in this booklet for best results.

OTHER INGREDIENTS
Make sure all other ingredients (like flour, sugar, dry milk,
butter, etc.) are at room temperature.
Always use bread flour for the EXPRESSBAKETM settings.

THINGS You MAY N EED

TO B UY

- You should only use “Bread Machine” flour for the EXPRESSBAKPM setting recipes.

- You may need a cooking thermometer
to measure the temperature of the
water you use in these recipes.
You should only use hot water

I
0
:;;I ;y:

(between 115°F and 1254 or
46°C and 52°C) for EXPRESSBAKErM
setting recipes.

Although baking EXPRESSBAKETM setting bread is a little different,
the results and convenience are well worth it.
The following recipe is a great one to try for your first EXPRESSBAKETM setting loaf.
TRADITIONAL WHITE BREAD
1.5 LB. LOAF
3/4 CUP + 2 Tb

1
2 Tbsp.
1 tsp.
2 Tbsp.
2 Tbsp.
3 cups
4-1/2 tsp.

ose/Bread Machine flour
Bread Machine yeast

Carefully measure 3/4 cup
and 2 Tbsp. Of hot water.

exactly 3/4 cup and 2 Tbsp.

Use a cooking thermometer to
make sure the temperature of
the water is between 115”-125°F
or 46°C and 52°C. When the water
is at the proper temperature,
pour into the baking pan.

Carefully measure and add 2 tablespoons butter or margarine
that is at room temperature.

Carefully measure and add the salt, sugar and dry milk
to the baking pan.

Measure and add exactly 3 cups of all-purpose
or bread machine flour to the baking pan.
Remember to level off the bread
flour for an exact measurement.

Before adding the yeast, use your
finger to form a well (hole) in the
flour where you will pour the yeast.
Yeast must NEVER come into contact with a liquid when you are adding ingredients.
Measure (again leveling off) 4-l/2 teaspoons
of Bread Machine yeast and carefully pour into the well
you made in the flour.

Carefully snap the baking pan into the breadmaker.

Repeatedly press the Select button until the red light
appears next to the “EXPRESSBAKETM” setting (58 min).

. ExpressBakeTM
80 min
. Whole Wheat

Press the “Start/Stop” button and your machine will start
making bread.

CAUTION’ Do NOT raise the lid when using the EXPRESSBAKETM

setting. Doing so can affect the rising of the dough.
The breadmaker is very hot, right from the beginning of
the cycle. Do not handle the machine while it is operating.

3: IMPORTANT: Do NOT press the “Start/Stop” button

while the breadmaker is making bread. If you do,
the machine will turn off and you will need to start
over again, from scratch.

1 A F T E R THE EXPRESSBAKE” S E T T I N G B R E A D I s B A K E D

!
Ll

Do not put your face near the lid when you open
the breadmaker. Hot steam may escape that could burn you.
CAUTION:

The breadmaker has an automatic
ft “keep warm” setting that will keep your bread warm for up
to 1 hour. However, we recommend removing the bread
from the machine right away to preserve its freshness.
IMPORTANT :

2
3

Use pot holders or oven mitts to carefully lift the pan
by its handle from the breadmaker.
Turn the pan upside down onto a cooling rack and gently
shake it until the bread comes out. If it sticks, take a rubber spatula, (metal can damage the pan’s surface),
and carefully go around the sides of the loaf until
the bread comes out.
If the kneading blade comes out with the bread, use a plastic utensil to remove it from the loaf. Remember, it will be
hot!

Allow the bread to cool on the rack for 15 minutes before slicing
and enjoying it.
If you wish to make another loaf of bread right away,
please allow the breadmaker to cool down for 10 to 15 minutes
with the cover open and the pan removed.

You can delay the time your breadmaker starts to have’
fresh bread ready when you get up in the morning or
when you come from work.
We recommend that before you use the Delay Timer,
you try out a few recipes. Use recipes that have produced
good results for you in the past.
+q IMPORTANT: You cannot use the Delay Timer

for EXPRESSBAKEm settings.
Before using the Delay Timer:

Add all of the ingredients of the recipe.

Select the correct setting for the kind of bread
you are making (French, Sweet, etc.).

Select the crust color.

CAUTION: Do not use recipes with ingredients

that can spoil like eggs or milk.

To USE

TUE

DELAY TIMER:

Figure out how many hours and minutes there are between
now and when you want final, baked bread. For example,
if it is 8:00 A.M. and you want bread ready for dinner at
6:00 P.M., that is 10 hours.

Use the “Timer Up” button to
advance the time in 10 minutes
increments. In our example, you
will do this until the timer reads
“1O:OO.” If necessary, use the
“Timer Down” button to decrease
the time. (To advance the time
quickly, simply press and hold
down the “Timer Up/Down” buttons.)

If you make a mistake or wish to start over,
” press and hold down the “Start/Stop” button until you hear
a beep. The display will show the original setting and cycle
time. The Delay Timer is canceled and you can start again.

J- IMPORTANT:

When the Delay Timer is set where you want it, make sure
to press the “Start/Stop” button. The colon ":" will flash
and your bread will be ready when you planned.
When using the Delay Timer during times of
hot weather, you may wish to reduce the liquid in your
recipe by 1 or 2 tablespoons. This is to prevent the dough
from rising too much. You may also reduce the salt by
1/8 or 1/4 teaspoons and try cutting the amount of sugar
you use by 1/4 teaspoon at a time.

+. IMPORTANT:

Experienced cooks consider breadmaking to be as much of an art
as a science. Keep in mind that some recipes may require a little
experimentation before they are exactly the way you want them.
Just don’t give up.
Still, there are special hints to ensuring quality bread almost
every time.

We’ve already mentioned how important it is to use exact measurements when baking bread, but it should be said again. Level off all
dry ingredients and make sure that all
liquid ingredients are measured in a
glass cup with the markings clearly
labeled on the side.

4
?
1
4
4
1
1

You should always use fresh ingredients. The reasons are:
l

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

have become wet from absorbing moisture, or dry,
depending on the area of the country in which you live. We recommend using fresh bread flour.
l

YEAST. Fresh yeast is probably the most important ingredient

in baking bread. If the yeast is not fresh, your bread may not
rise. It is better to buy new yeast than to take a chance on yeast
that has been stored for a long time.
You can test the freshness of your yeast. Simply fill a cup with
warm water, then add and stir in 2 teaspoons of sugar.
Sprinkle a few teaspoons of yeast on the surface of the water
and wait. After 15 minutes, the yeast should foam and there
should be distinct odor. If neither reaction happens, the yeast
is old and should be thrown away.

A DD I N G R E D I E N T S

O RDER

Read all recipes from top to bottom, and remember:
- FIRST, liquid ingredients
- SECOND, dry ingredients
- LAST, yeast

C H E C K THE DOUGHBALL
This is a secret well known by people who make bread the old-fash
ioned way. While hand kneading the mixture, they adjust the consistency of the dough by adding a little flour or a little water until
the doughball is just right.
Although the breadmaker kneads the dough for you,
this secret is still true. Here’s what you should do.

IF THE DOUGHBALL Is Too WET

During the second kneading cycle, check the
consistency of the doughball. If the doughball
appears sticky or wet, like pancake- batter,
sprinkle in flour, a tablespoon at a time, until the doughball appears
smooth, round and dry, and circles nicely in the pan. Sprinkle a little more flour if needed.

If THE DOUGHBALL IS Too DRY

If the doughball appears flaky, or you hear
your breadmaker begin to make "knocking"
sounds, the dough ball is too dry. T o correct
this problem, simply sprinkle in water a teaspoon at a time,
until the doughbal appears smooth, round and dry, and
circles nicely in the pan. Be careful not to add too much water.

F OR BAKING

l
l

HIGH ALTITUDES

If you live above 3000 feet (1000 m),
you probably already know h o w to adjust
other recipes like cakes and muffins.
Higher altitudes tend to:
make dough rise faster
make flour drier

To compensate for high altitude baking, we recommend the following:
IF THE DOUGH IS
l

increase the amount of water to the recipe, sometimes as much
as 2-4 Tbsp. per cup.

IF THE BREAD
l

Too DRY

RISES TOO

HIGH

reduce the amount of yeast: For each teaspoon of yeast,
try reducing the yeast by 1/8 to 1/4 teaspoon.
reduce the amount of sugar: For each tablespoon of sugar,
reduce the amount by 1 to 2 teaspoons

3
a

M EASUREMENT EQUIVALENCY CHART
I
l

The following chart will help you convert measurements used
in the recipes.
For example: 1 tablespoon = 3 teaspoons
F LUID O UNCE( S )
8

7
6
5
4
3
2
1

CUP(S)

1
7/8
3/4
5/8
1/2
3/8
1/4
1/8

TABLESPOON (S ) TEASPOON (S )

16
14
12
10
8
6
4
2
1
1/2

42
36
30
24
18
12
6
3
l-1/2

I
1
I
J

T AKING C ARE
!
A

Y OUR B READ

MACHINE

CAUTION: Do not put the breadmaker in water or in a dish-

washer. Do not use benzene, scrubbing brushes, or chemical cleaners as these will damage the machine.
Use only a mild, non-abrasive cleaner to clean the breadmaker.

G ENERAL C LEANING
1

Remove all bread crumbs
by wiping them away with
a slightly damp cloth.

DO NOT bend the heating element which is located on
the inside of the breadmaker.

1
I
I

& ’ C LEANING THE B AKING P AN

AND

K NEADING B LADE

1 Wipe the baking pan and kneading blade with a damp cloth
and dry completely.
2 DO NOT wash the pan or parts in the dishwasher.
This will damage the finish of the pan and the other parts.

C ARING FOR YOUR B READMAKER
1 Keep your breadmaker clean at all times.
, CAUTION : Do not use metal utensils with the breadmaker.
/\
- This will damage the non-stick pan and other parts.
2 Don’t worry if the color of the bread pan changes over time.
The color change is a result of steam and other moisture
and does not affect the machine’s performance.
3 If you have trouble removing the kneading blade,
place warm water in the bread pan for 10-15 minutes
and this will loosen the blade.

S T O R I N G Y OUR B READMAKER
1

Make sure the machine is clean and dry before storing.

2 Store the breadmaker with the lid closed.
3 Do not place heavy objects on the lid.
4 Remove the kneading blade and place inside the bread pan.

If you experience difficulties when operating the breadmaker,
review the troubleshooting information in this section to find
a solution. If you are unable to find a solution, please call
our Consumer Relations Department at 1-800-667-8623.

You

HAVE

A POWER OUTAGE

If the power goes out while you are using your breadmaker,
the display will go blank.
l

If the breadmaker is kneading the bread, you can restart
the machine and continue.
If the machine is baking bread, either finish baking the bread
in an oven or start from scratch with a new loaf.

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

Hold down the “Start/Stop” button for at -least 3 seconds.
If the display does not return to the time setting before the
outage, unplug the breadmaker and then plug it back in.

If the machine still does not start, hold down the
“Start/Stop” button a second time for 3 seconds.
Continue to unplug and replug the machine and
hold down the “Start/Stop” button until the display
returns to the cycle time before the power outage.

Understanding Display Information
Your Sunbeam® Breadmaker is designed to give you information
on temperature problems that may occur. The following chart shows
you how to correct problems that may occur from time to time.

Display Problem

What to Do

The display does not light up.

Plug in the breadmaker.

0:00 (“:” flashes)

There is no problem. This just
means the baking cycle is over
and the breadmaker is keeping
your bread warm. Press the
“Start/Stop” button to turn off the
“keep warm” feature.

H:HH (machine beeps)

This just means that the
breadmaker must cool before you
bake another loaf. Press the
“Start/Stop” button. Open the top
of the breadmaker, remove the
bread pan and let the
breadmaker cool about 15 minutes
before baking another loaf.

L:LL (machine beeps)

This means that the room
temperature is too low (59°F/15 C
or less). Press the “Start/Stop”
button. Place the breadmaker in
a warm room and allow it to warm
up.

E:EE (machine beeps)

This means that the room
temperature is too high to bake
bread (86°F/30 C or more). Press the
“Start/Stop” button to remove the
display. Place the breadmaker in
a cool location before using it.

Troubleshooting Breadmaker Problems
If the breadmaker does not function as you think it should,
review the chart below for some possible solutions.

Breadmaker Problem

Solution

You see smoke or smell a

Ingredients have spilled out of the

burning odor from the back of

bread pan and into the machine

the machine.

itself. Stop the breadmaker and
allow it to cool off. Clean the
breadmaker before using it again.
Please see “Taking Care of Your
Bread Machine” on page 28.

The dough does not mix.

Make sure the baking pan and
kneading blade are properly
installed in the machine.

Troubleshooting Baking Problems
If your bread does not turn out the way you expected or has
some characteristic you don’t care for, review the chart below
for some possible solutions.

Baking Problem

Solution

The sides of the bread collapse There are several possible
and the bottom of the bread is solutions. The bread may have
damp.
been left in the bread pan too
long after baking. Remove the
bread from the pan sooner and
allow it to cool. Try using more
flour (a teaspoon at a time), or
less yeast (1/4 teaspoon at a
time), or less water or liquid (a
teaspoon at a time). This could
also be the result of forgetting to
add salt to the recipe.

Baking Problem, continued

Solution

The bread has a heavy, thick
texture.

Try using less flour (a teaspoon
at a time), or more yeast (1/4
teaspoon at a time). This could
also be the result of using old
flour or the wrong type of flour
for the recipe.

The bread is not baked
completely in the center.

Try using more flour (a teaspoon
more at a time), or less water or
liquid (a teaspoon less at a time).
Do not lift the lid too often during
baking.

The bread has a coarse or
holey texture.

This is usually the result of
forgetting to add salt to the
recipe.

The bread rose too much.

Try using less yeast (1/4 teaspoon
less at a time). This could also be
the result of forgetting to add
salt to the recipe or forgetting to
put the kneading blade into the
baking pan.

The bread did not rise enough.

There are several possible
solutions. Try using less flour (a
teaspoon less at a time), more
yeast (1/4 teaspoon more at a
time), or less water (a teaspoon
less at a time). This could also be
the result of:
• forgetting to add salt to the
recipe,
• using old flour or the wrong
kind of flour for the recipe,
• using old yeast,
• or not using hot water (except
otherwise noted in the recipes and for
EXPRESSBAKE™setting recipes).

Baking Problem, continued

Solution

The bread has a floured top.

This is usually a result of using
too much flour or not enough
water. Try using less flour (a
teaspoon less at a time), or try
using more yeast (1/4 teaspoon
less at a time).

The bread is too brown.

This is usually the result of
adding too much sugar to the
recipe. Try using less sugar (1
Tbsp. at a time). You can also try
selecting a lighter crust color
selection.

The bread is not brown enough. This is usually the result of
repeatedly lifting the lid of the
bread machine or leaving the lid
open while the bread is baking.
Be sure the lid is shut while the
Note:Try to select a darker crust breadmaker is in operation.

BASIC SETTING RECIPES
BASIC BREAD MACHINE STAGES

For the basic cycle you can expect the following things to happen
as the timer counts down to zero.
At 3:00 The dough is kneaded for the first time. (10 minutes)
At 2:50 The dough begins to rise. (20 minutes)
At 2:30 The dough is kneaded for the second time. (75 minutes)
At 2:15 The dough continues to rise. (20 minutes)
At 1:55 The dough is “punched down:’ (30 seconds)
At 1:55 The dough rises for the final time. (55 minutes)
At 1:OO The bread begins to bake. (60 minutes)
At 0:OO The bread is finished.

BASIC SETTING

D ELUXE W HITE BREAD
( T I M E R OPTIONAL)
2 LB . LOAF

1-1/3 cups
2 Tbsp.
2 tsp.
4 cups
2 Tbsp.
2 tsp.
2 tsp.
1.5 LB. LOAF
1 cup + 2 Tbsp.
1-1/2 Tbsp.
1-1/2 tsp.
3 cups
1-1/2 Tbsp.
2 tsp.
1-1/2 tsp.

IN G R E D I E N T S

Water
Butter or margarine
Salt
All-purpose/Bread Machine flour
Skim milk powder
Sugar
Quick-rise yeast
INGREDIENTS

Water
Butter or margarine
Salt
All-purpose/Bread Machine flour
Skim milk powder
S u g a r
Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (hole) in the flour where you will pour
the yeast. Yeast must NEVER come into contact with a liquid when
you are adding ingredients. Measure the yeast and carefully pour it
into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the Basic setting.
6. Press the “Crust Color” button to choose light, medium or dark crust.
7. Press the “Start/Stop” button.

COUNTRY W HITE B READ
(NOT

2 LB. LOAF
1-1/4 cups
1 -1/2 tsp.
1
1 1/2 Tbsp.
4 cups
1 Tbsp.
1 tsp.
1.5 LB. LOAF
3/4 cup + 3 Tbsp.
1 tsp.
1
1 Tbsp.
3 cups
2 tsp.
1 tsp.

FOR

TIMER)

INGREDIENTS

Water
Salt
Large egg
Butter or margarine
All-purpose/Bread Machine flour
Sugar
Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (ho/e) in the flour where you will pour
the yeast. Yeast must NEVER come into contact with a liquid when
you are adding ingredients. Measure the yeast and carefully pour it
into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the Basic setting.
6. Press the “Crust Color” button to choose light, medium or dark crust.
7. Press the "Start/Stop"
“Start/Stop” button.

BASIC SETTING
HEARTY GARLIC BREAD
(TIMER O PTIONAL)
2-LB. LOAF

1-1/2 cups t 1 Tbsp.
3 Tbsp.
1-1/2 tsp.
3 cups

1 cup
1 -1/2 Tbsp.
2 tsp.

l - 2
1-1/2 tsp.

Water
Butter or margarine
Salt
All-purpose/Bread Machine
Instant potato flakes

flour

Sugar
Dried dillweed or chives (optional)
Crushed garlic cloves
Quick-rise yeast

Cheddar cheese.

HERB BREAD
(TIMER O PTIONAL)
2-LB. LOAF
1-1/4 cups
1-1/2 Tbsp.
1-1/2 tsp.
3-1/2 cups
2 Tbsp.
1 -1/2 tsp.
1/2 tsp.
1/2 tsp.
1-1/2 tsp.
1-1/2 tsp.

Water
Butter or margarine
Salt
Ail-purpose/Bread Machine
Skim milk powder
Sugar
Italian seasoning
Dried parsley (optional)
Caraway seeds (optional)
Quick-rise yeast

flour

1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (ho/e) in the flour where you will pour
the yeast. Yeast must NEVER come into contact with a liquid when
you are adding ingredients. Measure the yeast and carefully pour it
into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press "Select" button to choose the Basic setting.
6. Press the “Crust Color” button to choose light, medium or dark crust.
7. Press the “Start/Stop” button.

B ASIC

O NION

S ETTING

AND CHEESE B READ

(NOT F O R T I M E R )
2-LB.

LOAF

1-1/3 cups

Water

1 tsp.

Salt

4 cups

All-purpose/Bread Machine flour

l/4 cup

Grated Parmesan cheese

2 tsp.

Sugar

1 Tbsp.

Dried onion flakes

2 tsp.

Quick-rise yeast

BASIC SETTING
YOGURT

BREAD

(NOT FOR TIMER)

l/2 cup + 3 Tbsp.

1.5-LB. LOAF
Water

1/2 cup

Yogurt

1-1/2 Tbsp.

Butter or margarine

1-1/2 tsp.

Salt

3 cups

All-purpose/Bread Machine flour

1 -1/2 Tbsp.

Skim milk powder

3 Tbsp.

Sesame seeds (optional)

1-1/2 tsp.

Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except
(excepTt
yeast)
yeast)
to the bread pan.
3. Use your finger to form a well (hole) in the flour where you will pour
the yeast. Yeast must NEVER come into contact with a liquid when
you are adding ingredients. Measure the yeast and carefully pour it
into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the Basic setting.
6. Press the ‘Crust Color” button to choose light, medium or dark crust.
7. Press the “Start/Stop” button.

BASIC

SETTING

L IGHT RYE B READ
(TIMER OPTIONAL)

2-LB. LOAF
1-1/4 cups + 2 Tbsp.
1 -1/2 tsp.
1 -l/2 Tbsp.

Water
Salt

2 Tbsp.
3 cups

Vegetable oil
Packed brown sugar
All-purpose/Bread Machine flour

1 cup
1 tsp.

Rye flour
Quick-rise yeast

1, Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (ho/e) in the flour where you will pour
the yeast. Yeast must NEVER come into contact with a liquid when
you are adding ingredients. Measure the yeast and carefully pour it
into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the Basic setting.
6. Press the “Crust Color” button to choose light, medium or dark crust.
7. Press the “Start/Stop” button.

BASIC SETTING

BRAN AND, S UNFLOWER S EED B READ
(TIMER OPTIONAL)

LOAF
Water
Butter or margarine
Salt
Ail-purpose/Bread Machine flour
Whole wheat flour
Natural bran
All-purpose/Bread Machine flour
Sugar
Skim milk powder
Quick-rise yeast
Sunflower seeds

2-LB.

1-1/4 cups
1-1/2 Tbsp.
1-1/2 tsp.
2-1/2 cups
1/4 cup
l/4 cup
3 cups
2 Tbsp.
1 Tbsp.
1-1/2 tsp.
1/4 cup

FRENCH BREAD M ACHINE SETTINGS
For the French bread cycle you can expect the following things
to happen as the timer counts down to zero. To begin:
The dough is kneaded for the first time. (18 minutes)
At 3:32 -The dough begins to rise. (40 minutes)
At 2:52 - The dough is kneaded for the second time. (22 minutes)
At 2:30 - The dough continues to rise. (20 minutes)
At 2:10 - The dough is “punched down.” (30 seconds)
At 2:10 - The dough rises for the final time. (65 minutes)
At 1:05 - The bread begins to bake. (65 minutes)
At 0:OO - The bread is finished.

FRENCH SETTING
ITALIAN BREAD

(TIMER OPTIONAL)
INGREDIENTS
2 Le. LOAF
Water
1-1/4 cups + 2 Tbsp.
Butter or margarine
2 Tbsp.
Salt
1 -l/2 tsp.
All-purpose/Bread Machine flour
4 cups
Parmesan cheese, grated
l/3 cup
Onion flakes, dried
1 Tbsp.
Parsley, dried (optional)
l-1/2 Tbsp.
Basil, dried or Italian seasoning
1-1/4 tsp.
Garlic
powder
3/4 tsp.
Quick-rise yeast
1-1/4 tsp.
1.5 LB. LOAF
1 cup
1-1/2 Tbsp.
1 tsp.
3 cups
l/4 cup
2 tsp.
2 tsp.
1 Tbsp.
1 tsp.
l/2 tsp.
1 tsp.

INGREDIENTS

Water
Butter or margarine
Salt
All-purpose/Bread Machine flour
Parmesan cheese, grated
Sugar
Onion flakes, dried
Parsley, dried (optiona/)
Basil, dried or Italian seasoning
Garlic powder
Quick-rise yeast

1, Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (hole) in the flour where you will pour
the yeast. Yeast must NEVER come into contact with a liquid when
you are adding ingredients. Measure the yeast and carefully pour it
into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the French setting.
6. Press the “Crust Color” button to choose light, medium or dark crust.
7. Press the “Start/Stop” button.

F R E N C H SETTING
FRENCH B READ
(T IMER O PTIONAL)

2 L B . LOAF

INGREDIENTS

1-1/3 cups
1-1/2 tsp.
1-1/2 Tbsp.

Water
SaSlt
Salt
Vegetable oil
All-purpose/Bread Machine flour

4 cups
1 Tbsp.
1 tsp.
1 . 5 LB. LOAF
1 cup t 2 Tbsp.
1-1/4 tsp.
1 Tbsp.
3 cups
2 tsp.
1 tsp.

Sugar
Quick-rise yeast
INGREDIENTS

Water
Salt
Vegetable oil
All-purpose/Bread Machine

flour

Sugar
Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (hole) in the flour where you will pour
the yeast. Yeast must NEVER come into contact with a liquid when
you are adding ingredients. Measure the yeast and carefully pour it
into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5 . Press “Select” button to choose the French setting.
6. Press the “Crust Color” button to choose fight, medium or dark crust.
7 . Press the “Start/Stop” button.

SWEET SETTING R E C I P E S
SWEET BREAD M ACHINE STAGES
For the sweet bread cycle you can expect the following things to
happen as the timer counts down to zero:
At 2:50 - The dough is kneaded for the first time. (10 minutes)
At 2:40 - The dough begins to rise. (5 minutes)
At 2:35 - The dough is kneaded for the second time. (20
minutes)
At 2:15 - The dough continues to rise. (30 minutes)
At 1:45 - The dough is “punched down.” (30 seconds)
At 1:45 - The dough rises for the final time. (55 minutes)
At 0:50 - The bread begins to bake. (50 minutes)
At 0:OO - The bread is finished.

SWEET SETTING
C OTTAGE CHEESE

AND

C HIVE B READ

(NOT F O R TIMER)

2-LB. LOAF
1/2 cup
1 cup
1
1-1/2 tsp.
2 Tbsp.
3-3/4 cups
2-1/2 Tbsp.
3 Tbsp.
l-1/4 tsp.

Water
Cottage cheese
Large egg
Salt
Butter or margarine
All-purpose/Bread Machine flour
Skim milk powder
Dried chives
Quick-rise yeast

1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (ho/e) in the flour where you will pour
the yeast. Yeast must NEVER come into contact with a liquid when
you are adding ingredients. Measure the yeast and carefully pour it
into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the Sweet setting.
6. Press the “Crust Color” button to choose light, medium or dark crust.
7. Press the “Start/Stop” button.

SWEET

SETTING

CINNAMON FRUIT LOAF
(TIMER O PTIONAL)

2-LB. LOAF
l-1/4 cups
1-1/2 Tbsp.
l-1/2 tsp.
3-1/2 cups
1/2 cup
2 Tbsp.
1 Tbsp.
2 tsp.
1 tsp.
1-1/2 tsp.
1/4 cup
1/4 cup

Water
Butter or margarine
Salt
All-purpose/Bread Machine flour
Natural bran
Brown sugar
Skim milk powder
Ground cinnamon
Pumpkin pie spice*
Quick-rise yeast
Chopped, dried apricots
Raisins

1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (hole) in the flour where you will pour
the yeast. Yeast must NEVER come into contact with a liquid when
you are adding ingredients. Measure the yeast and carefully pour it
into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the Sweet setting.
6. Press the “Crust Color” button to choose light, medium or dark crust.
7. Press the “Start/Stop” button.
When the bread machine beeps during the kneading cycle, raise the lid
and sprinkte the fruit in, a little at a time, until the fruit is kneaded with
the dough.
*Substitute l/2 tsp. nutmeg and 1/4 tsp. each nutmeg and ginger
for pumpkin pie spice

SWEET SETTING

/ P
4

APPLE

WALNUT

BREAD

(NOT FOR TIMER)

2-LB.

LOAF

3/4 cup

Unsweetened applesauce

l/2 cup t 1 Tbsp.

Apple juice

1 tsp.

Salt

3 Tbsp.

Butter or margarine

Large egg

4 cups

All-purpose/Bread Machine flour

1/4 cup

Packed brown sugar

1 -l/4 tsp.

Cinnamon

1/2 tsp.

Baking soda

1 tsp.

Quick-rise yeast

l/2 cup

Chopped walnuts

1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (hole) in the flour where you will pour
the yeast. Yeast must NEVER come into contact with a liquid when
you are adding ingredients. Measure the yeast and carefully pour it
into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the Sweet setting.
6. Press the “Crust Color” button to choose light, medium or dark crust.
7. Press the “Start/Stop” button.
When the bread machine beeps during the kneading cycle, raise the lid
and sprinkle the nuts in, a little at a time, until they are kneaded with
the dough.

EXPRE~SBAKEM SETTING
EXPRESSBAKETM

RECIPES

S ETTING RECIPES (58 M INUTES )

For the 58 minute EXPRESSBAKETM cycle you can expect the following things to happen as the timer counts down to zero:
At 0:58 - The dough is kneaded. (IO minutes)
At 0:48 - The dough begins to rise. (13 minutes)
At 0:35 - The dough begins to bake. (35 minutes)
At 0:OO - The.bread

is finished.

EXPRESSBAKETM

SETTING RECIPES (80 MINUTES)

For the 80 minute EXPRESSBAKPM cycle you can expect the following things to happen as the timer counts down to zero:
At 1:20 - The dough is kneaded. (20 minutes)
At 1:00 - The dough begins to rise. (18 minutes)
A t 0:42 - The bread begins to bake. (42 minutes)
At 0:OO - The bread is finished.
IMPORTANT: You CANNOT use the Delay Timer for EXPRESSBAKE~~
You CANNOT change the crust color.

breads.

EXPRESSBAKE~

S ETTING

TRADITIONAL WHITE BREAD
(NOT FOR TIMER)
2 LB . LOAF
1 cup + 2 Tbsp.

1
2 Tbsp.
1 -1/2 tsp.
2 Tbsp.
2 Tbsp.
4 cups
4-1/2 tsp.
(Use EXPRESSBAKE~~

INGREDIENTS

Hot water 115”-125°F (46”-68°C)
Large Egg
Butter or margarine
Salt
Sugar
Skim milk powder
All-purpose/Bread Machine flour
Quick-rise yeast
Setting 58 Min or 80 Min)

1.5 LB. LOAF

INGREDIENTS

Hot water 115”-125°F (46”-68°C)
Egg
Butter or margarine
Salt
Sugar
Skim milk powder
All-purpose/Bread Machine flour
Quick-rise yeast
(Use EXPRESSBAKE~ Setting 58 Min)

3/4 cup t 2 Tbsp.
1
2 Tbsp.
1 tsp.
2 Tbsp.
2Tbsp.
3 cups
4-1/2 tsp.

Carefully measure the hot water and make sure it is between
/\115” and 125°F or 45” and 68°C by using a cooking thermometer.
NOTE: Egg has been added to the EXPRESSEIAKE~ setting recipes to give a
better volume, but if you prefer, you may substitute 1/2cup water for 1 egg.
1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the EXPRESSBAKE? setting 58 or 80 min.
6. Press the~“Start/Stop” button.

&IMPORTANT:

)

EXPRESSBAKE?

S ETTING

FRENCH BREAD
(NOT FOR TIMER)

2 LB. LOAF

INGREDIENTS

1 cup + 2 Tbsp.
1
2 Tbsp.
1 tsp.
1-1/2 Tbsp.
4 cups
4 tsp.

Hot water 1 Wi25”F (46”-68°C)
Large Egg
Butter or margarine
Salt
Sugar
All-purpose/Bread Machine flour
Quick-rise yeast

(Use EXPRESSBAKE~

Setting 58 Min or 80 Min)

3; IMPORTANT: Carefully measure the hot water and make sure it is between
115” and 125°F or 45” and 68°C by using a cooking thermometer.
NOTE: Egg has been added to the EXPRESSBAKE~~
setting recipes to give a
better volume, but if you prefer, you may substitute 1/2 cup water for 1 egg.
1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (hole) in the flour where you will pour
the yeast. Yeast must NEVER come into, contact with a liquid when
you are adding ingredients. Measure the yeast and carefully pour it
into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the EXPRESSBAKE~~ setting 58 or 80
80 min.
6. Press the “Start/Stop” button.

LXPRESSBAW

HERBED GARLIC
(NOT

2 LB . LOAF
1 cup t 2 Tbsp.
1
2 Tbsp.
1 tsp.
2 Tbsp.
4 cups
2 tsp.
1 -1/2 tsp.
4 tsp.
(Use EXPRESSBAKE~~

FOR

SETTING I

BREAD

TIMER )

INGREDIENTS

Hot water 115”-125°F (46”-68°C)
Egg
Butter or margarine
Salt
Sugar
All-purpose/Bread Machine flour
Dried dillweed, Italian seasoning, parsley or chives
Minced garlic or 1 tsp. garlic powder
Quick-rise yeast
Setting 58 Min or 80 Min)

3~ IMPORTANT: Carefully measure the hot water and make sure it is between
115” and 125°F or 45” and 68°C by using a cooking thermometer.
NOTE: Egg has been added to the EXPRESSBAKE~~
setting recipes to give a
better volume, but if you prefer, you may substitute 1/2 cup water for 1 egg.
1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (hole) in the flour where you will pour
the yeast. Yeast must NEVER come into contact with a liquid when
you are adding ingredients. Measure the yeast and carefully pour it
into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the EXPRESSBAKE~~
setting 58 or 80 min.
6. Press the “Start/Stop” button.

EXPRESSBAKE~

S ETTING

C INNAMON RAISIN B READ
(NOT FOR TIMER)

2 Le. LOAF
1 cup + 2 Tbsp.
1
2 Tbsp.
1-1/4 tsp.
3 Tbsp.
2 Tbsp.
4 cups
2 tsp.
1/2 cup
4 tsp.

INGREDIENTS
Hot water lW125”F (46”-68°C)
Egg
Butter or margarine
Salt
Sugar
Skim milk powder
All-purpose/Bread Machine flour
Ground cinnamon
Encn Raisins and chopped nuts*
Quick-rise yeast

(UseE~~~~sssn~~~Setting58Min
or 80 Min)
I NGREDIENTS

1.5 Le. LOAF
3/4 cup + 2 Tbsp.
1
1-1/2 Tbsp.
1 tsp.
2 Tbsp.
1-1/2 Tbsp.
3 cups
1-1/2 tsp.
1/3 cup
4 tsp.

( U s e EXPt?ESSBAKE"SBfting

Hot water 115”-125°F (46”-68°C)
Egg
Butter or margarine
Salt
Sugar
Skim milk powder
All-purpose/Bread Machine flour
Ground cinnamon
&@I Raisins and chopped nuts*
Quick-rise yeast

58 Min)

IMPORTANT : Carefully measure t h e hot water and make sure it is between
A- 115” and 125°F or 45” and 68°C by using a cooking thermometer.
” N OTE: Egg has been added to the EXPRESSBAKE~~
setting recipes to give a
better volume, but if you prefer, you may substitute 1/2 cup water for 1 egg.
1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients, Measure the yeast and carefully pour it into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the EXPRESSBAKE~~ setting 58 or 80 min.
6. Press the "Start/Stop" button.
* There is no raisin/nut beep, so add these ingredients with the flour.

EXPRWBAKE”’ SETTING

50% WHOLE WHEAT BREAD
(N OT

2 LB . LOAF
1 -1/4 cups
1
2 Tbsp.
1 tsp.
1/4 cup
3 Tbsp.
2 cups
2 c u p s
4 tsp.
(Use EXPRESSeAK~TM

FOR

TI M E R )

INGREDIENTS
Hot water 115”-125°F (46”-68°C)
Large egg
Butter or margarine
Salt
Packed brown sugar
Skim milk powder
All-purpose/Bread Machine flour
Whole wheat flour
Quick-rise yeast
Setting 58 Min or 80 Min)

1.5 LB . LOAF

INGREDIENTS

3/4 cup + 3 Tbsp.
1
2 T b s p .
1 tsp.
3 Tbsp.
2 Tbsp.
1-2/3 cups
1-2/3 cups
3-1/2 tsp.

Hot water 115”-125°F (46’-68°C)
Large egg
Butter or margarine
Salt
Packed brown sugar
Skim milk powder
All-purpose/Bread Machine flour
Whole wheat flour
Quick-rise yeast

(Use EXPRESSEAKE~ Setting 58 Min)

1 IMPORTAW. Carefully measure the hot water and make sure it is between
.
>~115” and 125°F or 45” and 68°C by using a cooking thermometer.!
NOTE: Egg has been added to the EXPRESSBAKE~ setting recipes to give a
better volume, but if you prefer, you may substitute 1/2 cup water for 1 egg.
1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well {hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the EXPRESSBAKE~~ setting 58 or 80 min.
6. Press the “Start/Stop” button.

KXPRKSSBAKE”

SETTING
HONEY W H E A T B R E A D
(NOT

1.5 LB .

LOAF

3/4 cup t 2 Tbsp.
1
1-1/2 Tbsp.
1 tsp.
2 Tbsp.
2-1/2 cups
1/2 cup
4 tsp.
( U s e EXPRESSBAKE~~

FOR

T IMER )

INGREDIENTS

Hot water 115”-125°F (46O-68°C)
Large egg
Vegetable oil
Salt
Honey
All-purpose/Bread Machine flour
Whole wheat flour
Quick-rise yeast
Setting 58 Min)

Carefully measure the hot water and make sure it is between
115” and 125°F or 45” and 68°C by using a cooking thermometer.
NOTE: Egg has been added to the EXPRESSBAKE~~
setting recipes to give a
better volume, but if you prefer, you may substitute 1/2 cup water for 1 egg.
1. Measure and add liquid ingredients to the bread pan.
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (ho/e) in the flour where you will pour
the yeast. Yeast must NEVER come into contact with a liquid when
you are adding ingredients. Measure the yeast and carefully pour it
into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press “Select” button to choose the EXPRESSBAKE~~
setting 58 min.
6. Press the “Start/Stop” button.

-~
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Modify Date : 2001:06:26 11:24:57-05:00
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Sunbeam Expressbaketm Breadmaker Users Manual

EXPRESSBAKETM Breadmaker to the manual 2eef894a-bead-40f2-bb2c-b21e4ac472c9

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