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Co n g r a t u
Fir s t re v ie w t h e s a f e t y
g u id e lin e s , t h e n t u r n t o p a g e 7 f o r t h e
e a s y
1 , 2 , 3
in s t r u ct io n s !
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la t io n s
Fre s h , w a r m h o m e m a d e b re a d
e a sy st e p s a w a y w it h yo u r n e w O st e r ® De lu xe Br e a d a n d
is ju st a f e w ,
Do u g h M a k e r.
We ' ve d o n e e ve r yt h in g w e ca n t o m a k e b r e a d -b a k in g a b r e e z e :
We ' ve st r e a m lin e d t h e in st r u ct io n s; d e sig n e d a sim p le , e a sy-t o -
r e a d co n t r o l p a n e l; a n d d e ve lo p e d a h o st o f g r e a t r e cip e s.
Alo n g t h e w a y, f e e l f r e e t o a sk q u e st io n s. Yo u ca n ca ll u s t o ll f r e e a t
1 -8 0 0 -5 2 6 -2 8 3 2 .
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Table
of Contents
Before You Start ............................................................ 5-6
Safety Guidelines
Symphony of Ingredients ................................................ 7
Basic Ingredients ............................................................................................ 8
The Process, Simplified ................................................................................. 10
Getting to Know Your Bread Maker .............................. 13
Getting to Know the Operation Panel......................................................... 14
Step by Step Directions ................................................................................ 15
Breadmaking Cycle Times............................................................................. 16
Recipes and Tips
Special Tips ................................................................................................... 18
White Breads ........................................................................................... 19-24
Whole Wheat Breads............................................................................... 25-27
French Breads ............................................................................................... 28
Sweet Breads ........................................................................................... 29-33
Doughs Only............................................................................................ 34-43
Cake/Quick Breads................................................................................... 44-49
Jam/Jellies................................................................................................ 50-51
The Finishing Touch: Spreads and Glazes............................................... 52-53
Special Concerns ............................................................ 54
Troubleshooting Tips............................................................................... 55-56
Commonly Asked Questions......................................................................... 57
How to Test Yeast ......................................................................................... 57
Cleaning and Care Guidelines ...................................................................... 58
Baking at High Altitudes.............................................................................. 59
Index of Recipes ............................................................. 60
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Be fo re Yo u St a rt
W e ’v e d e s i g n e d t h e O s t e r ® D e l u x e Br e a d
a n d D o u g h M a k e r t o b e e a s y t o u s e . Bu t , l i k e a n y
k i t c h e n a p p l i a n c e , i t r e q u i r e s p r o p e r u s e
a n d h a n d l i n g .
Us in g Yo u r Bre a d M a k e r Sa f e ly
W h e re t o Us e
1. Use only on a stable, heat-resistant surface.
Be f o re Us e
1. Read and keep all instructions.
2. Do not use the Bread Maker where it will be
2. Make sure to remove all foreign matter from the
baking pan.
exposed to direct sunlight or other heat sources,
such as a stove or oven.
3. Plug the Bread Maker into a properly wired outlet.
3. Place the unit at least two inches away from
walls. If you do not, walls may become
discolored.
W h ile in Us e
Af t e r Us e
1. Use oven mitts or a pot holder when taking out
the bread pan after baking.
Keep the Bread Maker out of the reach of
children -- it's hot!
1. The temperature is very hot during operation.
2. Make sure to disconnect the power by
Be careful to keep your hands and face away
from the unit.
unplugging the unit. Allow the Bread Maker
to cool down before storing.
2. Do not open the lid or remove the bread pan
during operation.
3. Read instructions before cleaning. Do not
immerse the unit in water. This will cause
electric shock and/or damage to the unit.
3. Do not place anything on the Bread Maker lid.
Do not cover vents.
4. If any buttons are accidentally touched during
operation, baking may stop.
5
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Im p o r t a n t Sa f e g u a rd s
Read and Save These Instructions
When using electrical appliances, basic safety precautions should alw ays be follow ed including the follow ing:
1. Read all 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 in use and before cleaning, unplug the Bread Maker 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.
7. Do not operate this or any appliance with a frayed or damaged cord or plug or after the appliance malfunctions or is
dropped or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination,
repair or electrical or mechanical adjustment.
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. To unplug, press and hold the “STOP” button, grip plug and pull from wall outlet. Never pull on the cord.
14. 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.
15. Electrical power: If electric circuit is overloaded with other appliances, your Bread Maker may not operate properly.
The Bread Maker should be operated on a separate electrical circuit from other operating appliances.
16. Polarized plug: To reduce the risk of electrical shock, this appliance has a polarized plug (one blade is wider than
the other). This plug fits a polarized outlet only one way; if the plug does not fit fully into the outlet, reverse the plug.
If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
This unit is intended for household use only.
6
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A Sym p h o n y o f
In g re d ie n t s
Li k e t h e i n s t r u m e n t s i n a n o r c h e s t r a , t h e
i n g r e d i e n t s i n b a s i c b r e a d a r e v e r y s i m p l e :
f l o u r , s u g a r , s a l t , a l i q u i d ( s u c h a s w a t e r o r m i l k ) ,
p o s s i b l y a f a t ( s u c h a s b u t t e r o r o i l ) , a n d y e a s t .
A n d , l i k e e a c h m u s i c a l i n s t r u m e n t , e a c h i n g r e d i e n t
p e r f o r m s a s p e c i f i c j o b , a n d e a c h l e n d s a s p e c i a l
f l a v o r t o t h e f i n a l m a s t e r p i e c e .
Th a t ' s w h y i t ’s i m p o r t a n t t o u s e t h e r i g h t
i n g r e d i e n t s i n e x a c t l y t h e r i g h t p r o p o r t i o n s
t o e n s u r e y o u g e t t h e m o s t d e l i c i o u s r e s u l t s !
7
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Basic Ingredients
Ye a s t
Yeast is actually a microscopic plant. Simply stated, without yeast, your
bread will not rise. When moistened by a liquid, fed by sugar, and carefully
warmed, yeast produces gases which power the dough to rise. If the
temperature is too cold, the yeast will not be activated; if it's too warm, it
will die. The Oster® Deluxe Bread and Dough Maker takes care of this worry
for you by maintaining just the right temperature in the baking chamber at
all times. You can use either “active dry yeast”, “ quick acting”, “rapid rise
yeast” or one of the new “Bread machine yeasts” in your Oster® Deluxe
Bread and Dough Maker. Important: The amount of yeast for Extra Large
Loaf recipes may be the same or even less than what is called for in Large
recipes. For best results, use yeast amounts as indicated in each recipe.
Su g a r s
Sugars sweeten the bread, brown the crust, and lend tenderness to the
texture. These jobs can be performed by white or brown sugar, molasses,
maple or corn syrups, honey, fruits or other sweeteners.
Flo u r
In order for the bread to rise, the flour has to have a high protein content.
You should always use a “bread flour” (for white bread recipes) in your
bread maker to get the best results. Do not use all-purpose, cake flour or
self-rising flour.
Unlike white bread flour, whole wheat flour contains bran and wheat germ
which inhibit rising. Wheat breads therefore tend to be heavier in texture
and smaller in size. A lighter larger loaf can be achieved by combining
whole wheat flour with white bread flour for wheat bread recipes.
Liq u id s
When liquids are mixed with the proteins in flour, gluten is formed. Gluten
is necessary for rising. Many recipes use dry milk, but other liquids, such as
fruit juice, beer, and water work too. It's a delicate balance: A recipe with
too much liquid may cause the bread to fall during baking while a recipe
with too little liquid will not rise.
Sa lt
Salt inhibits rising, so be very careful measuring. Ordinary table salt will do.
Fa t s
Many breads use fats to enhance the flavor and retain moisture. Typically,
we use margarine in these recipes, but butter may also be used.
8
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Important Measuring Tips
Because each ingredient plays such a specific role, it is especially
important to measure the ingredients exactly to get the best results.
For dry ingredients, use a standard measuring spoon or
measuring cup -- not a tableware spoon or coffee cup -- and
level off. For flour, simply spoon the flour into a measuring cup
and level off with a flat kitchen utensil.
For liquids, fill a standard measuring spoon or measuring cup to
the level indicated. Check your cup measurement by placing the
measuring cup on a flat surface.
For solid fats, fill a standard measuring spoon or measuring cup
to the level indicated and level off with a kitchen utensil.
Last Things Last!
You'll see this tip in several places in this book, but it bears repeating: Alw ays put the
liquids in first, the dry ingredients in next, and the yeast last. Before adding the yeast,
dig a shallow hole in the dry ingredients and place the yeast in the hole so that there's
absolutely no contact between the liquids and the yeast. You don’t want the yeast to be
activated too soon in the process. This is especially important when you're using the
Delay Bake option.
9
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The Process Simplified
M i x i n g , Kn e a d i n g , Ri s i n g ,
Ba k i n g . . . h e r e ’s a g l i m p s e o f
h o w t h e O s t e r ® D e l u x e Br e a d
a n d D o u g h M a k e r a u t o m a t i c a l l y
d o e s a l l t h e s t e p s f o r y o u .
10
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M ix in g a n d Kn e a d in g
In standard bread baking, the baker mixes the ingredients first
by stirring, then by kneading the dough by hand. The Oster®
Deluxe Bread and Dough Maker mixes and kneads the dough
1
2
automatically for you.
Ris in g
When making bread by hand, the dough is placed in a warm
place to rise after mixing so that the yeast can ferment and
produce gas. After mixing the dough, the Oster® Deluxe Bread
and Dough Maker maintains the optimum temperature for
rising during this part of the process.
If you are using the Dough Only cycle, the Oster® Deluxe Bread
and Dough Maker will stop at the end of the first rising. You
will hear a series of 3 beeps to let you know it’s done. The
dough can now be removed and shaped - for bagels, pizza or
other creations - and placed in your own oven for baking.
Pu n ch Do w n
Once the dough has risen, the baker will typically “punch
down” the dough. This process helps to break apart large,
unwanted pockets of air and gas that have developed through
rising, giving the bread a more even and appetizing texture.
This Oster® Deluxe Bread and Dough Maker handles this
process automatically for you by turning on the kneading
blade for just the right amount of time.
3
11
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Se co n d Ris e
After it is punched down, the bread bounces back — it rises
a second time. Some breads require shorter or longer rising
times. For example, wheat breads require a longer rising time
because the flour contains bran and wheat germ which inhibit
rising. The Oster® Deluxe Bread and Dough Maker regulates
the temperature and timing of this second rise automatically
for you based on your selection.
4
Ba k e
The Oster® Deluxe Bread and Dough Maker automatically
regulates baking time and temperature for perfect results
every time!
5
6
Co o l
In standard baking, the baker removes the bread from the
pan immediately to keep the crust from turning soggy.
We recommend that you do the same with the Oster® Deluxe
Bread and Dough Maker, too.
12
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Getting to Know
Your Deluxe Bread
and
Dough Maker
Th e b e st w a y t o g e t t h e r e is t o u se t h is m a p .
So o n yo u ’ll k n o w t h e e le ct r o n ic b r e a d -b a k in g
t e r r it o r y t h e w a y yo u k n o w yo u r o w n k it ch e n .
In t h e m e a n t im e , h e r e a r e so m e e a sy-t o -f o llo w
d ir e ct io n s t o g e t yo u st a r t e d .
13
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The Control Panel
TIMER SET-
Allows you to set the
timer for Delay Bake
Function. Has “Up” and
“Down” arrows to set
time. The arrows move
up and down in
DISPLAY WINDOW -
Indicates the One Digit Number
for the selected Bread Setting.
Shows the minute-by-minute
countdown for the baking cycle.
10-minute increments.
®
Basic Breads
1 • Regular
2 • Large
Specia lty
7 • French
8 • Sweet
3 • Large Dark
9 • Dough
10 • Cake/Quick Bread
11 • Jam
Whole Wheat
4 • Regular
5 • Large
6 • Large Rapid
Timer Set
Stop
Start
Select
STOP -
Tells the bread maker
to stop everything.
Press and hold until
you hear the beep
to stop operation
or cancel incorrect
Timer setting.
SELECT -
Press to select desired
bread setting and it
will automatically set
the time needed
to complete the
START-
Tells the bread
maker to begin
operation.
baking cycle.
Questions? You can call us toll free at 1-800-526-2832.
14
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Step-by-Step Directions
On How to Use You Bread Maker
7.
PRESS THE “START” BUTTON once
you have selected your bread type.
The baking time in hours and minutes
will appear in the display. It will count
down the remaining bake time in
one minute increments until the bread is
done. This bread maker has a convenient
Viewing Window so that you may watch
the progress of the bread as it is mixed,
kneaded, and baked. DO NOT OPEN THE
LID DURING THE BAKING CYCLES.
10.
USING THE TIMER FOR DELAYED
COMPLETION To delay the
1.
OPEN THE LID AND REMOVE THE
BAKING PAN by pulling straight
up on the handle. It is important to
remove the Baking Pan from the
unit before putting the ingredients
into the pan to avoid accidentally
spilling ingredients into the inner
case.
ATTACH THE KNEADING BLADE
onto the shaft inside the Baking Pan by
lining up the flat side of the blade with
the flat side on the shaft. Make sure the
Kneading Blade is placed securely on the
shaft.
MEASURE ALL INGREDIENTS carefully
and accurately. Inaccurate measurement,
even if only slightly off, can make a
difference in results. Add ingredients
into the bread pan in the order they are
listed. Yeast is always added last and
must not come in contact with any liquid.
(Before adding yeast, remember to dig a
small hole in the flour so that the yeast
doesn’t prematurely come into contact
with the liquids. This is especially
completion of your bread, use
the TIMER. This feature allows you
to delay the bake time for up to
12 hours. For example, it lets you set
the TIMER at 8 p.m. one evening so
that you can wake to fresh bread by
8 a.m. the following morning. To set
the TIMER, follow these instructions:
NOTE: It is not recommended that
you use the “Delayed Completion”
function and TIMER with recipes that
call for fresh ingredients that might
spoil such as eggs, milk, sour cream, or
cheese. 1. To set the TIMER, determine
when you would like your bread to be
finished. For example, if it is 8 p.m.
when you place all your ingredients in
the Baking Pan and you would like to
the aroma of fresh-baked bread at
8 a.m., you will want a total of 12 hours
before your bread is complete. Once
you have chosen the appropriate
setting for your recipe, (for example,
if you are doing Sweet Bread, you will
push “SELECT” until #8 is showing)
you simply set the TIMER to bring it
up to your total hours (in this case,
12 hours). 2. Press the “Up” arrow on
the control panel and 3:25 (the time
setting for #8 setting) will automatically
come up in the display window.
2.
3.
8.
WHEN THE BREAD IS DONE. When
the baking time is completed, a signal
tone will sound three times and the
display window will flash END. Remove
the pan using potholders, and take the
bread out of the pan by turning the pan
upside down and shaking it. If you have
difficulty removing the bread from the
pan, slide a flat rubber or plastic spatula
along the sides of the pan to loosen the
loaf. If the kneading paddle remains in
the bottom of the loaf, use the end of a
plastic utensil to remove it. Once
removed from the Bread Pan, it’s best to
let your bread cool 15 minutes before
slicing. Enjoy!
important when you are using the Delay
Bake Timer.)
4.
WIPE WATER AND OTHER SPILLS
from the outside of the pan; then insert
the pan firmly into the bottom of the
machine, applying pressure to each corner
of the pan to make sure it is snapped
tightly into the retaining brackets.
CLOSE THE LID AND PLUG IN THE
BREAD MAKER. You will hear a
beep and the LED display window
will be blank.
9.
KEEP WARM CYCLE automatically
begins when the bake time is done.
The display will show END for up to
60 minutes after baking is complete
and will keep bread warm during that
time. At the end of the 60 minutes, the
heater will turn off.
Note: You may remove the Baking Pan at
any time during the “Keep Warm” cycle.
To turn off the “Keep Warm” feature,
simply press the “STOP” button and hold
it for 3 seconds. “END” will disappear
and the display window will be blank.
Please Note: Bread is best when removed
from bread pan no more than 1 hour
after keep warm feature ends.
Continue to press the “Up” arrow
until the display reads 12:00. You do
not need to mathematically calculate
the difference between the setting
time (3:25) and the total hours you
want (12:00). The machine will
5.
6.
CHOOSE YOUR BREAD TYPE. Select
the appropriate setting for your recipe
(#1 thru 11) by pressing the “SELECT”
button on the control panel. Each time
“SELECT” is pressed the number in the
display window will advance to the next
setting.
automatically adjust to include the
setting time. Simply set the TIMER for
your total hours. If you pass the 12:00,
simply press the “Down” arrow to go
back. 3. Once you have selected the
time, press START. The colon in the
display will flash to indicate the TIMER
has been set and the countdown will
begin. The TIMER will count down in
one-minute increments. When the
display reads “END”, your bread is
complete and the beeper will sound.
4. If you make a mistake while setting
the TIMER, press and hold the STOP
button for 3 seconds. This will clear
the display and you can set the
The “Keep Warm” feature is not
provided for the dough setting
or the Jam/Jelly Setting.
TIMER again.
15
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Bre a d m a kin g
Cycle Tim e s
Basic
Regular
Basic
Large
Basic
Large
Wheat
Regular
Wheat
Large
Wheat
Large, Med.
Rapid
PHASE
Med. Crust
Med. Crust
Dark Crust
Med. Crust
Med. Crust
Rest
30 min
6 min
18 min
76 min
10 sec
30 min
6 min
25 min
79 min
15 sec
15 min
6 min
25 min
39 min
15 sec
Knead 1
Knead 2
Rise 1
Punch 1
Punch 2
Punch 3
Re st
Shape 1
Shape 2
Shape 3
Rise 2
6 min
27 min
23 min
6 min
31 min
23 min
6 min
31 min
29 min
30 min
3 sec
30 min
3 sec
15 min
3 sec
5 sec
10 sec
5 sec
64 min
45 min
60 min
2:45 hr
5 sec
10 sec
5 sec
54 min
50 min
60 min
2:50 hr
5 sec
10 sec
5 sec
54 min
70 min
60 min
3:10 hr
55 min
45 min
60 min
4:20 hr
45 min
55 min
60 min
4:30 hr
45 min
56 min
60 min
3:20 hr
Bake
Keep Warm
Total Cycle Time
PHASE
French
Med. Crust
Sw eet
Med. Crust
Dough
Cake/Quick
Bread
Jam/
Jellies
Rest
Knead 1
Knead 2
Rise 1
Punch 1
Punch 2
Punch 3
Rest
Shape 1
Shape 2
Shape 3
Rise 2
6 min
6 min
6 min
24 min
60 min
12 min
8 min
45 min
15 min
22 min
34 min
5 sec
10 sec
5 sec
29 min
5 sec
10 sec
5 sec
54 min
65 min
60 min
3:30 hr
31 min
40 min
5 sec
10 sec
5 sec
29 min
5 sec
10 sec
5 sec
49 min
50 min
60 min
3:25 hr
Bake
Keep Warm
Total Cycle Time
90 min
60 min
1:50 hr
1:30 hr
1:00 hr
16
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Ti p s f o r t h e
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G o u r m e t Ba k e r
Last Things Last
You'll see this tip in several places in this book, but it bears repeating:
Always put the liquids in first, the dry ingredients in next, and the yeast last
(fruits and nuts are added later, after the machine has completed the first
knead). Dig a shallow hole in the dry ingredients and place the yeast in the
hole so that there's absolutely no contact between the liquids and the
yeast. This is especially important when you're using the Delay bake option.
You don’t want the yeast to be activated too soon in the process!
Placement Counts!
Place dried fruits, vegetables, and dried spices away from the liquid
ingredients in the bread pan. If they soak up water, they can undermine
the bread’s chemistry.
Freshness First
Avoid using perishable ingredients — milk, yogurt, eggs, or cheese — with
the Delay Bake function.
Just Wait Fifteen
For best results, wait fifteen minutes before slicing; the bread needs
time to cool.
Deep Freeze
To freeze fresh bread, let it cool completely and double-bag in plastic.
18
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Wh it e Bre a d Re c i p e s
Traditional White Bread
Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water
Small Loaf (1 pound)
3/4 cup plus 2 tablespoons water
2 teaspoons margarine or butter,
softened
2 cups Gold Medal® Better for Bread™
flour
1 tablespoon sugar
1 tablespoon margarine or butter,
softened
3 cups Gold Medal® Better for Bread™
flour
2 tablespoons sugar
1 tablespoon dry milk
1 1/2 teaspoons salt
2 teaspoons dry milk
1 teaspoon salt
1 1/4 teaspoons regular active dry yeast
OR
1 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Potato Bread
Large Loaf (1 1/2 pounds)
1 1/4 cups water
Small Loaf (1 pound)
3/4 cup water
1 tablespoon margarine or butter,
softened
2 cups Gold Medal® Better for
Bread™ flour
1/3 cup mashed potato mix (dry)
2 teaspoons sugar
1 teaspoon salt
2 tablespoons margarine or butter,
softened
3 1/4 cups Gold Medal® Better for
Bread™ flour
1/2 cup mashed potato mix (dry)
1 tablespoon sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1.Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2.Pla ce a ll in g re d ie n t s in b re a d p a n in t h e o rd e r list e d .
3.In se rt b re a d p a n , clo se lid a n d p lu g in .
4.Se le ct b re a d t yp e : Pre ss SELECT u n t il t h e d e sire d b re a d se t t in g n u m b e r is d isp la ye d . Pre ss START.
(Fo r w h it e b re a d s, t h e b re a d se t t in g se le ct io n s a re n u m b e rs 1-3. Se le ct “ 1” fo r 1 p o u n d lo a f re cip e s.
Se le ct e it h e r “ 2” o r “ 3” fo r 1 1/2 p o u n d lo a f re cip e s. Se le ct “ 2” fo r a d e sire d m e d iu m cru st co lo r a n d
“ 3” fo r a d e sire d d a rk cru st co lo r.)
5.If De la y Ba ke o p t io n is d e sire d , p re ss ▲ a n d ▼ t o se t t im e r.
6.Pre ss START. Bre a d w ill b e d o n e b a kin g in t h e n u m b e r o f h o u rs in d ica t e d .
7. A fru it a n d n u t b e e p is in d ica t e d a t 32 m in u t e s in t o t h e cycle .
19
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Garlic-Herb Bread
Large Loaf (1 1/2 pounds)
1 1/4 cups water
Small Loaf (1 pound)
3/4 cup water
2 teaspoons margarine or butter,
softened
1 tablespoon margarine or butter,
softened
2 cloves garlic, crushed
1 clove garlic, crushed
2 cups Gold Medal® Better for Bread™
flour
3 1/4 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons salt
1/4 teaspoon dried rosemary leaves
1/8 teaspoon dried thyme leaves
1/8 teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Caraw ay-Rye Bread
Small Loaf (1 pound)
3/4 cup water
2 teaspoons margarine or butter,
softened
1 1/2 cups Gold Medal® Better for
Bread™ flour
1/2 cup rye flour
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
Large Loaf (1 1/2 pounds)
1 1/4 cups water
1 tablespoon margarine or butter,
softened
2 1/2 cups Gold Medal® Better for
Bread™ flour
3/4 cup rye flour
2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon caraway seed
1/8 teaspoon caraway seed
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Dire ct io n s:
1.Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2.Pla ce a ll in g re d ie n t s in b re a d p a n in t h e o rd e r list e d .
3.In se rt b re a d p a n , clo se lid a n d p lu g in .
4.Se le ct b re a d t yp e : Pre ss SELECT u n t il t h e d e sire d b re a d se t t in g n u m b e r is d isp la ye d . Pre ss START.
(Fo r w h it e b re a d s, t h e b re a d se t t in g se le ct io n s a re n u m b e rs 1-3. Se le ct “ 1” fo r 1 p o u n d lo a f re cip e s.
Se le ct e it h e r “ 2” o r “ 3” fo r 1 1/2 p o u n d lo a f re cip e s. Se le ct “ 2” fo r a d e sire d m e d iu m cru st co lo r a n d
“ 3” fo r a d e sire d d a rk cru st co lo r.)
5.If De la y Ba ke o p t io n is d e sire d , p re ss ▲ a n d ▼ t o se t t im e r.
6.Pre ss START. Bre a d w ill b e d o n e b a kin g in t h e n u m b e r o f h o u rs in d ica t e d .
7. A fru it a n d n u t b e e p is in d ica t e d a t 32 m in u t e s in t o t h e cycle .
20
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Onion Bread
Do not use the delay bake option for this recipe.
Large Loaf (1 1/2 pounds)
Small Loaf (1 pound)
1 cup plus 2 tablespoons water
1/2 cup chopped onion
1 tablespoon margarine or butter,
softened
2/3 cup water
1/3 cup chopped onion
2 teaspoons margarine or butter,
softened
3 1/4 cups Gold Medal® Better for
Bread™ flour
2 cups Gold Medal® Better for
Bread™ flour
2 tablespoons sugar
1 tablespoon dry milk
1 1/2 teaspoons salt
1 tablespoon sugar
2 teaspoons dry milk
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Parmesan-Pepper Bread
Do not use the delay bake option for this recipe.
Large Loaf (1 1/2 pounds)
Small Loaf (1 pound)
1 cup plus 2 tablespoons water
1 tablespoon olive or vegetable oil
3 1/4 cups Gold Medal® Better for
Bread™ flour
3/4 cup water
2 teaspoons olive or vegetable oil
2 cups Gold Medal® Better for
Bread™ flour
1/2 cup grated Parmesan cheese
1 tablespoon sugar
1/3 cup grated Parmesan cheese
2 teaspoons sugar
1 teaspoon salt
3/4 teaspoon salt
3/4 teaspoon freshly ground black or
green peppercorns
1/2 teaspoon freshly ground black or
green peppercorns
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1.Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2.Pla ce a ll in g re d ie n t s in b re a d p a n in t h e o rd e r list e d .
3.In se rt b re a d p a n , clo se lid a n d p lu g in .
4.Se le ct b re a d t yp e : Pre ss SELECT u n t il t h e d e sire d b re a d se t t in g n u m b e r is d isp la ye d . Pre ss START.
(Fo r w h it e b re a d s, t h e b re a d se t t in g se le ct io n s a re n u m b e rs 1-3. Se le ct “ 1” fo r 1 p o u n d lo a f re cip e s.
Se le ct e it h e r “ 2” o r “ 3” fo r 1 1/2 p o u n d lo a f re cip e s. Se le ct “ 2” fo r a d e sire d m e d iu m cru st co lo r
a n d “ 3” fo r a d e sire d d a rk cru st co lo r.)
5.If De la y Ba ke o p t io n is d e sire d , p re ss ▲ a n d ▼ t o se t t im e r.
6.Pre ss START. Bre a d w ill b e d o n e b a kin g in t h e n u m b e r o f h o u rs in d ica t e d .
7. A fru it a n d n u t b e e p is in d ica t e d a t 32 m in u t e s in t o t h e cycle .
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Cheddar-Chive Bread
Do not use the delay bake option for this recipe.
Small Loaf (1 pound)
3/4 cup water
Large Loaf (1 1/2 pounds)
1 1/4 cups water
2 cups Gold Medal® Better for Bread™ flour
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons chopped fresh or
1 tablespoon freeze-dried chives
1 tablespoon sugar
3 1/4 cups Gold Medal® Better for Bread™ flour
1 1/4 cups shredded Cheddar cheese (5 ounces)
1/4 cup chopped fresh or 2 tablespoons freeze-dried chives
2 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon salt
1 teaspoon regular active dry yeast
OR
1 teaspoon bread machine yeast or
quick-acting active dry yeast
1 1/4 teaspoons regular active dry yeast
OR
1 teaspoons bread machine yeast or
quick-acting active dry yeast
Roasted Red Pepper-Cheese
Bread
Roasted red peppers are found in jars near the olives in
the supermarket.
Do not use the delay bake option for this recipe.
Large Loaf (1 1/2 pounds)
3/4 cup water
Small Loaf (1 pound)
1/2 cup water
1/4 cup chopped roasted red bell peppers
2 teaspoons margarine or butter, softened
1 clove garlic, crushed
2 cups Gold Medal® Better for Bread™ flour
3 tablespoons grated Parmesan cheese
1 tablespoon sugar
1/3 cup chopped roasted red bell peppers
1 tablespoon margarine or butter, softened
2 cloves garlic, crushed
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup grated Parmesan cheese
2 tablespoons sugar
1 teaspoon salt
1 1/4 teaspoons salt
1 teaspoon dried basil leaves
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
1 1/2 teaspoons dried basil leaves
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1.Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2.Pla ce a ll in g re d ie n t s in b re a d p a n in t h e o rd e r list e d .
3.In se rt b re a d p a n , clo se lid a n d p lu g in .
4.Se le ct b re a d t yp e : Pre ss SELECT u n t il t h e d e sire d b re a d se t t in g n u m b e r is d isp la ye d . Pre ss START.
(Fo r w h it e b re a d s, t h e b re a d se t t in g se le ct io n s a re n u m b e rs 1-3. Se le ct “ 1” fo r 1 p o u n d lo a f re cip e s.
Se le ct e it h e r “ 2” o r “ 3” fo r 1 1/2p o u n d lo a f re cip e s. Se le ct “ 2” fo r a d e sire d m e d iu m cru st co lo r a n d
“ 3” fo r a d e sire d d a rk cru st co lo r.)
5.If De la y Ba ke o p t io n is d e sire d , p re ss ▲ a n d ▼ t o se t t im e r.
6.Pre ss START. Bre a d w ill b e d o n e b a kin g in t h e n u m b e r o f h o u rs in d ica t e d .
7. A fru it a n d n u t b e e p is in d ica t e d a t 32 m in u t e s in t o t h e cycle .
22
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Bacon-Beer Bread
Do not use the delay bake option for this recipe.
Small Loaf (1 pound)
1/2 cup flat beer
Large Loaf (1 1/2 pounds)
3/4 cup flat beer
1/4 cup water
1/2 cup water
3 tablespoons chopped green onions
1 tablespoon prepared mustard
2 teaspoons margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
2 teaspoons sugar
1/4 cup chopped green onions
2 tablespoons prepared mustard
1 tablespoon margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 teaspoon salt
1 1/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons regular active dry yeast
OR
1 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/4 cup crumbled cooked bacon
1/3 cup crumbled cooked bacon
Pepperoni-Cheese Bread
Do not use the delay bake option for this recipe.
Small Loaf (1 pound)
3/4 cup water
Large Loaf (1 1/2 pounds)
1 1/4 cups water
2 cups Gold Medal® Better for Bread™ flour
1/3 cup shredded mozzarella cheese
1 tablespoon sugar
3 1/4 cups Gold Medal® Better for Bread™ flour
1/3 cup shredded mozzarella cheese
2 tablespoons sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1 teaspoon garlic salt
1 teaspoon dried oregano leaves
1 1/2 teaspoons regular active dry yeast
OR
1 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/2 cup sliced pepperoni
2/3 cup sliced pepperoni
DIRECTIONS:
1. Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2. Pla ce a ll in g re d ie n t s e xce p t Mix-in s in b re a d p a n in t h e o rd e r list e d .
3. In se rt b re a d p a n , clo se lid a n d p lu g in .
4.Se le ct b re a d t yp e : Pre ss SELECT u n t il t h e d e sire d b re a d se t t in g n u m b e r is d isp la ye d . Pre ss START.
(Fo r w h it e b re a d s, t h e b re a d se t t in g se le ct io n s a re n u m b e rs 1-3. Se le ct “ 1” fo r 1 p o u n d lo a f re cip e s.
Se le ct e it h e r “ 2” o r “ 3” fo r 1 1/2 p o u n d lo a f re cip e s. Se le ct “ 2” fo r a d e sire d m e d iu m cru st co lo r a n d
“ 3” fo r a d e sire d d a rk cru st co lo r.)
5.If De la y Ba ke o p t io n is d e sire d , p re ss ▲ a n d ▼ t o se t t im e r.
6. Pre ss START. Bre a d w ill b e d o n e b a kin g in t h e n u m b e r o f h o u rs in d ica t e d .
7.Ad d Mix-in s w h e n b re a d m a ke r b e e p s 3 t im e s (a b o u t 32 m in u t e s a ft e r st a rt in g ).
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South-of-the-Border Bread
Do not use the delay bake option for this recipe.
Large Loaf (1 1/2 pounds)
Small Loaf (1 pound)
2/3 cup water
1 cup water
1/2 cup frozen whole kernel corn, thawed
1 tablespoon margarine or butter, softened
1 tablespoon canned chopped green chilies
2 cups Gold Medal® Better for Bread™ flour
1/4 cup cornmeal
2/3 cup frozen whole kernel corn, thawed
2 tablespoons margarine or butter, softened
2 tablespoons canned chopped green chilies
3 1/4 cups Gold Medal® Better for Bread™ flour
1/3 cup cornmeal
1 tablespoon sugar
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons salt
2 teaspoons regular active dry yeast
OR
2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Triple Cheese and Garlic Bread
Do not use the delay bake option for this recipe.
Large Loaf (1 1/2 pounds)
1 cup water
Small Loaf (1 pound)
2/3 cup water
1/3 cup small curd creamed cottage cheese
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1/3 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 teaspoon garlic salt
1 1/2 teaspoons regular active dry yeast
OR
1/2 cup small curd creamed cottage cheese
2 tablespoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1/2 cup shredded mozzarella cheese
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons regular active dry yeast
OR
1 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2. Pla ce a ll in g re d ie n t in b re a d p a n in t h e o rd e r list e d .
3. In se rt b re a d p a n , clo se lid a n d p lu g in .
4.Se le ct b re a d t yp e : Pre ss SELECT u n t il t h e d e sire d b re a d se t t in g n u m b e r is d isp la ye d . Pre ss START.
(Fo r w h it e b re a d s, t h e b re a d se t t in g se le ct io n s a re n u m b e rs 1-3. Se le ct “ 1” fo r 1 p o u n d lo a f re cip e s.
Se le ct e it h e r “ 2” o r “ 3” fo r 1 1/2p o u n d lo a f re cip e s. Se le ct “ 2” fo r a d e sire d m e d iu m cru st co lo r a n d
“ 3” fo r a d e sire d d a rk cru st co lo r.)
5.If De la y Ba ke o p t io n is d e sire d , p re ss ▲ a n d ▼ t o se t t im e r.
6. Pre ss START. Bre a d w ill b e d o n e b a kin g in t h e n u m b e r o f h o u rs in d ica t e d .
7.Ad d Mix-in s w h e n b re a d m a ke r b e e p s 3 t im e s (a b o u t 32 m in u t e s a ft e r st a rt in g ).
24
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Wh o le Wh e a t Bre a d Re cip e s
100% Whole Wheat Bread
Large Loaf (1 1/2 pounds)
1 1/3 cups water
Small Loaf (1 pound)
1 cup water
1 tablespoon margarine or butter, softened
2 1/3 cups Gold Medal® whole wheat flour
2 tablespoons packed brown sugar
1 teaspoon salt
1 1/2 teaspoons regular active dry yeast
OR
2 tablespoons margarine or butter,
3 cups Gold Medal® whole wheat flour
1/4 cup packed brown sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Crunchy Wheat and
Honey Bread
Small Loaf (1 pound)
3/4 cup plus 2 tablespoons water
2 tablespoons honey
Large Loaf (1 1/2 pounds)
1 1/4 cups water
3 tablespoons honey
1 tablespoon margarine or butter, softened
1 1/4 cups Gold Medal® whole wheat flour
1 cup Gold Medal® Better for Bread™ flour
1/3 cup slivered almonds, toasted
1 teaspoon salt
1 1/4 teaspoons regular active dry yeast
OR
1 teaspoon bread machine yeast or
quick-acting active dry yeast
2 tablespoons margarine or butter, softened
2 cups Gold Medal® whole wheat flour
1 1/2 cups Gold Medal® Better for Bread™ flour
1/2 cup slivered almonds, toasted
1 1/2 teaspoons salt
1 1/4 teaspoons regular active dry yeast
OR
1 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1.Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2.Pla ce a ll in g re d ie n t s in b re a d p a n in t h e o rd e r list e d .
3.In se rt b re a d p a n , clo se lid a n d p lu g in .
4.Se le ct b re a d t yp e : Pre ss SELECT u n t il t h e d e sire d b re a d se t t in g n u m b e r is d isp la ye d . Pre ss START.
(Fo r w h o le w h e a t b re a d s, t h e b re a d se t t in g se le ct io n s a re n u m b e rs 4-6. Se le ct “ 4” fo r 1 p o u n d lo a f re cip e s.
Se le ct “ 5” 1 1/2 p o u n d lo a f re cip e s. Se le ct “ 5” fo r RAPID BAKE CYCLE. RAPID BAKE CYCLE re d u ce s o ve ra ll
co m p le t io n t im e b y a b o u t 20% .)
5.If De la y Ba ke o p t io n is d e sire d , p re ss ▲ a n d ▼ t o se t t im e r.
6.Ple a se No t e : Wh o le w h e a t cycle h a s a 15-30 m in u t e re st p e rio d b e fo re m ixin g b e g in s.
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Multigrain Bread
Look for 7-grain cereal in the health food or hot cereal section
of your supermarket.
Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water
2 tablespoons margarine or butter, softened
1 1/3 cups Gold Medal® Better for Bread™ flour
1 cup Gold Medal® whole wheat flour
3/4 cup 7-grain cereal
Small Loaf (1 pound)
3/4 cup plus 2 tablespoons water
1 tablespoon margarine or butter, softened
1 cup Gold Medal® Better for Bread™ flour
3/4 cup Gold Medal® whole wheat flour
2/3 cup 7-grain cereal
3 tablespoons packed brown sugar
1 1/4 teaspoons salt
2 tablespoons packed brown sugar
1 teaspoon salt
2 1/4 teaspoons regular active dry yeast
OR
2 1/4 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Pumpernickel Bread
Large Loaf (1 1/2 pounds)
Small Loaf (1 pound)
2/3 cup water
2 tablespoons dark molasses
2 teaspoons margarine or butter, softened
1 1/4 cups Gold Medal® Better for Bread™ flour
3/4 cup rye flour
1 tablespoon cocoa
1 1/4 teaspoons salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
1 cup water
1/4 cup dark molasses
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 1/4 cups rye flour
2 tablespoons cocoa
2 teaspoons salt
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1.Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2.Pla ce a ll in g re d ie n t s in b re a d p a n in t h e o rd e r list e d .
3.In se rt b re a d p a n , clo se lid a n d p lu g in .
4.Se le ct b re a d t yp e : Pre ss SELECT u n t il t h e d e sire d b re a d se t t in g n u m b e r is d isp la ye d . Pre ss START.
(Fo r w h o le w h e a t b re a d s, t h e b re a d se t t in g se le ct io n s a re n u m b e rs 4-6. Se le ct “ 4” fo r 1 p o u n d lo a f re cip e s.
Se le ct “ 5” 1 1/2 p o u n d lo a f re cip e s. Se le ct “ 5” fo r RAPID BAKE CYCLE. RAPID BAKE CYCLE re d u ce s o ve ra ll
co m p le t io n t im e b y a b o u t 20% .)
5.If De la y Ba ke o p t io n is d e sire d , p re ss ▲ a n d ▼ t o se t t im e r.
6.Ple a se No t e : Wh o le w h e a t cycle h a s a 15-30 m in u t e re st p e rio d b e fo re m ixin g b e g in s.
26
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Russian Black Bread
Do not use the delay bake option for this recipe.
Large Loaf (1 1/2 pounds)
Small Loaf (1 pound)
3/4 cup water
1 1/4 cups water
2 tablespoons dark molasses
1 tablespoon margarine or butter, softened
3/4 cup Gold Medal® Better for Bread™ flour
2/3 cup Gold Medal® whole wheat flour
2/3 cup rye flour
3 tablespoons dark molasses
2 tablespoons margarine or butter, softened
1 1/4 cups Gold Medal® Better for Bread™ flour
1 cup Gold Medal® whole wheat flour
1 cup rye flour
2 teaspoons instant coffee granules
3/4 teaspoon salt
1 tablespoon instant coffee granules
1 1/4 teaspoons salt
1/4 teaspoon fennel seed, crushed
2 teaspoons regular active dry yeast
OR
1/2 teaspoon fennel seed, crushed
1 3/4 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Whole Wheat-Raisin-Nut Bread
Do not use the delay bake option for this recipe.
Large Loaf (1 1/2 pounds)
1 1/4 cups water
Small Loaf (1 pound)
3/4 cup water
2 tablespoons margarine or butter, softened
3 cups Gold Medal® whole wheat flour
3 tablespoons packed brown sugar
1 1/4 teaspoons salt
2 tablespoons margarine or butter, softened
2 cups Gold Medal® whole wheat flour
2 tablespoons packed brown sugar
3/4 teaspoon salt
2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1/2 cup chopped walnuts or pecans
1/2 cup raisins
1/4 cup chopped walnuts or pecans
1/4 cup raisins
DIRECTIONS:
1.Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2.Pla ce a ll in g re d ie n t s in b re a d p a n in t h e o rd e r list e d .
3.In se rt b re a d p a n , clo se lid a n d p lu g in .
4.Se le ct b re a d t yp e : Pre ss SELECT u n t il t h e d e sire d b re a d se t t in g n u m b e r is d isp la ye d . Pre ss START.
(Fo r w h o le w h e a t b re a d s, t h e b re a d se t t in g se le ct io n s a re n u m b e rs 4-6. Se le ct “ 4” fo r 1 p o u n d lo a f re cip e s.
Se le ct “ 5” 1 1/2 p o u n d lo a f re cip e s. Se le ct “ 5” fo r RAPID BAKE CYCLE. RAPID BAKE CYCLE re d u ce s o ve ra ll
co m p le t io n t im e b y a b o u t 20% .)
5.If De la y Ba ke o p t io n is d e sire d , p re ss ▲ a n d ▼ t o se t t im e r.
6.Ple a se No t e : Wh o le w h e a t cycle h a s a 15-30 m in u t e re st p e rio d b e fo re m ixin g b e g in s.
7.Ad d Mix-in s w h e n b re a d m a ke r b e e p s (a b o u t 32 m in u t e s a ft e r st a rt in g ).
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Fre n ch Bre a d Re cip e s
Classic French Bread
Large Loaf (1 1/2 pounds)
Small Loaf (1 pound)
3/4 cup water
1 teaspoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
2 teaspoons sugar
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 cup plus 2 tablespoons water
2 teaspoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Quick Sourdough Bread
Do not use the delay bake option for this recipe.
Small Loaf (1 pound)
1/3 cup plain nonfat yogurt
1/2 cup water
Large Loaf (1 1/2 pounds)
1/2 cup plain nonfat yogurt
2/3 cup water
2 teaspoons lemon juice
1 tablespoon lemon juice
2 teaspoons margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
2 teaspoons sugar
1 tablespoon margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1.Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2.Pla ce a ll in g re d ie n t s in b re a d p a n in t h e o rd e r list e d .
3.In se rt b re a d p a n , clo se lid a n d p lu g in .
4.Pre ss SELECT u n t il t h e n u m b e r " 7" is d isp la ye d in d ica t in g Fre n ch b re a d cycle .
5.Pre ss START. Bre a d w ill b e d o n e b a kin g in t h e n u m b e r o f h o u rs in d ica t e d .
28
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Sw e e t Bre a d Re cip e s
Apple-Spice Bread
Large Loaf (1 1/2 pounds)
1 1/4 cups water
Small Loaf (1 pound)
3/4 cup water
2 tablespoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 tablespoon sugar
2 tablespoons dry milk
1 tablespoon dry milk
1 1/2 teaspoons salt
1 teaspoon salt
2 teaspoons apple pie spice
1 1/2 teaspoons apple pie spice
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
Mix-ins:
1/2 cup cut-up dried apples
1/3 cup cut-up dried apples
Banana-Macadamia Nut Bread
Serve with Choco-Banana Spread (page 54).
Large Loaf (1 1/2 pounds)
Small Loaf (1 pound)
2/3 cup plus 2 tablespoons water
3/4 cup mashed very ripe bananas (about 2 medium)
2 tablespoons margarine or butter, softened
1 egg
1/2 cup water
1/3 cup mashed ripe banana (about 1 medium)
1 tablespoon margarine or butter, softened
1 egg white
3 1/4 cups Gold Medal® Better for Bread™ flour
3 tablespoons sugar
2 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
1 1/4 teaspoons salt
3/4 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
Mix-ins:
1/3 cup chopped macadamia nuts
1/2 cup chopped macadamia nuts
DIRECTIONS:
1. Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2. Pla ce a ll in g re d ie n t s e xce p t Mix-in s in b re a d p a n in t h e o rd e r list e d .
3. In se rt b re a d p a n , clo se lid a n d p lu g in .
4. Pre ss SELECT u n t il t h e n u m b e r " 8" is d isp la ye d in d ica t in g t h e Sw e e t b re a d cycle .
5. Pre ss START. Bre a d w ill b e d o n e b a kin g in t h e n u m b e r o f h o u rs in d ica t e d .
6. Ad d Mix-in s w h e n b re a d m a ke r b e e p s (a b o u t 32 m in u t e s a ft e r st a rt in g ).
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Cinnamon-Raisin Bread
For an extra cinnamon kick, drizzle with Cinnamon Glaze
(page 55).
Large Loaf (1 1/2 pounds)
Small Loaf (1 pound)
1 1/4 cups water
3/4 cup plus 2 tablespoons water
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
2 tablespoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons regular active dry yeast
3/4 teaspoon ground cinnamon
2 teaspoons regular active dry yeast
OR
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
3/4 cup raisins
1/2 cup raisins
Peach Bread
Do not use the delay bake option for this recipe.
Small Loaf (1 pound)
3/4 cup water
Large Loaf (1 1/2 pounds)
1 1/4 cups water
2 teaspoons margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 tablespoon packed brown sugar
1 teaspoon salt
1 tablespoon margarine or butter,softened
3 1/4 cups Gold Medal® Better for Bread™ flour
2 tablespoons packed brown sugar
1 1/2 teaspoons salt
1/8 teaspoon ground nutmeg
1 3/4 teaspoons regular active dry yeast
1/4 teaspoon ground nutmeg
2 teaspoons regular active dry yeast
OR
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
Mix-ins:
1/3 cup cut-up dried peaches
1/2 cup cut-up dried peaches
DIRECTIONS:
1. Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2. Pla ce a ll in g re d ie n t s e xce p t Mix-in s in b re a d p a n in t h e o rd e r list e d .
3. In se rt b re a d p a n , clo se lid a n d p lu g in .
4. Pre ss SELECT u n t il t h e n u m b e r " 8" is d isp la ye d in d ica t in g t h e Sw e e t b re a d cycle .
5. Pre ss START. Bre a d w ill b e d o n e b a kin g in t h e n u m b e r o f h o u rs in d ica t e d .
6. Ad d Mix-in s w h e n b re a d m a ke r b e e p s (a b o u t 32 m in u t e s a ft e r st a rt in g ).
30
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Cranberry-Wheat Bread
The rapid cycle is not recommended for this recipe.
Large Loaf (1 1/2 pounds)
1 1/4 cups water
Small Loaf (1 pound)
3/4 cup water
1/3 cup honey
2 tablespoons honey
2 tablespoons margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 1/4 cups Gold Medal® whole wheat flour
1 1/2 teaspoons salt
1 tablespoon margarine or butter, softened
1 1/4 cups Gold Medal® Better for Bread™ flour
3/4 cup Gold Medal® whole wheat flour
1 teaspoon salt
1 teaspoon ground mace
1/4 teaspoon ground mace
2 teaspoons regular active dry yeast
OR
2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
Mix-ins:
1/2 cup dried cranberries
1/3 cup dried cranberries
Fruitcake Bread
The rapid cycle is not recommended for this recipe.
Large Loaf (1 1/2 pounds)
Small Loaf (1 pound)
3/4 cup water
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1 tablespoon packed brown sugar
1 teaspoon salt
1 cup plus 2 tablespoons water
2 tablespoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup packed brown sugar
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Dash of ground cloves
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
Mix-ins:
1/3 cup chopped dried fruit
1/2 cup chopped dried fruit
DIRECTIONS:
1. Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2. Pla ce a ll in g re d ie n t s e xce p t Mix-in s in b re a d p a n in t h e o rd e r list e d .
3. In se rt b re a d p a n , clo se lid a n d p lu g in .
4. Pre ss SELECT u n t il t h e n u m b e r " 8" is d isp la ye d in d ica t in g t h e Sw e e t b re a d cycle .
5. Pre ss START. Bre a d w ill b e d o n e b a kin g in t h e n u m b e r o f h o u rs in d ica t e d .
6. Ad d Mix-in s w h e n b re a d m a ke r b e e p s (a b o u t 32 m in u t e s a ft e r st a rt in g ).
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Gingery Bread
This unique bread is delicious drizzled with Citrus Glaze
(page 55).
Large Loaf (1 1/2 pounds)
1 cup plus 2 tablespoons water
1/4 cup molasses
Small Loaf (1 pound)
3/4 cup water
2 tablespoons molasses
2 tablespoons margarine or butter, softened
1 teaspoon grated lemon peel
3 1/4 cups Gold Medal® Better for Bread™ flour
1 teaspoon salt
1 tablespoon margarine or butter, softened
1/2 teaspoon grated lemon peel
2 cups Gold Medal® Better for Bread™ flour
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 3/4 teaspoons regular active dry yeast
OR
1 1/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
1 teaspoon bread machine yeast or
quick-acting active dry yeast
Old-fashioned Oatmeal Bread
Large Loaf (1 1/2 pounds)
1 cup water
Small Loaf (1 pound)
2/3 cup water
1/4 cup molasses
2 tablespoons molasses
2 tablespoons margarine or butter, softened
3 cups Gold Medal® Better for Bread™ flour
1/2 cup quick-cooking or regular oats
2 tablespoons dry milk
1 tablespoon margarine or butter, softened
2 cups Gold Medal® Better for Bread™ flour
1/3 cup quick-cooking or regular oats
1 tablespoon dry milk
1 1/4 teaspoons salt
3/4 teaspoon salt
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2. Pla ce a ll in g re d ie n t s in b re a d p a n in t h e o rd e r list e d .
3. In se rt b re a d p a n , clo se lid a n d p lu g in .
4. Pre ss SELECT u n t il t h e n u m b e r " 8" is d isp la ye d in d ica t in g t h e Sw e e t b re a d cycle .
5. Pre ss START. Bre a d w ill b e d o n e b a kin g in t h e n u m b e r o f h o u rs in d ica t e d .
6. Ad d Mix-in s w h e n b re a d m a ke r b e e p s (a b o u t 32 m in u t e s a ft e r st a rt in g ).
32
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Small Loaf (1 pound)
Piña Colada Bread
1/2 cup canned crushed pineapple in juice
1/4 cup water
Large Loaf (1 1/2 pounds)
2/3 cup canned crushed pineapple in juice
1/2 cup water
3 tablespoons rum*
2 tablespoons margarine or butter,
softened
1 tablespoon rum*
1 tablespoon margarine or butter,
softened
2 cups Gold Medal® Better for Bread™
flour
1/3 cup shredded coconut, toasted
1 tablespoon sugar
3 1/4 cups Gold Medal® Better for
Bread™ flour
3/4 teaspoon salt
1/2 cup shredded coconut, toasted
2 tablespoons sugar
1 teaspoon salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 3/4 teaspoons regular active dry yeast
OR
*For large loaves, substitute 1 teaspoon rum extract and
5 teaspoons water for the rum. For small loaf, substitute
1/2 teaspoon rum extract and 2 1/2 teaspoons water for the rum.
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Pumpkin-Yogurt Bread
Cooked and mashed pumpkin or squash can be
substituted for the canned pumpkin.
Small Loaf (1 pound)
1/2 cup water
1/2 cup canned pumpkin
3 tablespoons plain yogurt
1 tablespoon margarine or butter,
softened
3/4 cup Gold Medal® whole wheat
flour
1 1/2 cups Gold Medal® Better for Bread™
flour
2 tablespoons packed brown sugar
1 teaspoon salt
Large Loaf (1 1/2 pounds)
1/2 cup water
1 cup canned pumpkin
1/3 cup plain yogurt
1 tablespoon margarine or butter, softened
1 1/4 cups Gold Medal® whole wheat flour
2 cups Gold Medal® Better for Bread™ flour
1/4 cup packed brown sugar
1 1/2 teaspoons salt
3/4 teaspoon pumpkin pie spice
1 teaspoon pumpkin pie spice
2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1.Re m o ve b re a d p a n ; a t t a ch kn e a d in g b la d e .
2.Pla ce a ll in g re d ie n t s in b re a d p a n in t h e o rd e r list e d .
3.In se rt b re a d p a n , clo se lid a n d p lu g in .
4.Pre ss SELECT u n t il t h e n u m b e r " 8" is d isp la ye d in d ica t in g t h e Sw e e t b re a d cycle .
5.Pre ss START. Bre a d w ill b e d o n e b a kin g in t h e n u m b e r o f h o u rs in d ica t e d .
6.Ad d Mix-in s w h e n b re a d m a ke r b e e p s (a b o u t 32 m in u t e s a ft e r st a rt in g ).
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Do u g h On ly Re cip e s
Apple Coffee Cake
Dough:
3/4 cup water
2 tablespoons margarine or butter, softened
1 cup Gold Medal® Better for Bread™ flour
1 cup Gold Medal® whole wheat flour
2 tablespoons packed brown sugar
1 teaspoon salt
1 1/2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Filling:
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon Gold Medal® Better for Bread flour
2 tablespoons raisins
2 tablespoons margarine or butter, softened
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
DIRECTIONS:
1. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e o rd e r list e d . Pre ss SELECT u n t il
t h e n u m b e r " 9" is d isp la ye d in d ica t in g t h e d o u g h cycle . Pre ss START
2. Gre a se co o kie sh e e t . Co o k a ll Fillin g in g re d ie n t s o ve r m e d iu m h e a t , st irrin g co n st a n t ly,
u n t il a p p le s a re t e n d e r; re m o ve fro m h e a t . Ro ll d o u g h in t o 13x8-in ch re ct a n g le o n
lig h t ly flo u re d su rfa ce ; p la ce o n co o kie sh e e t . Sp re a d a p p le fillin g le n g t h w ise o ve r
ce n t e r t h ird o f re ct a n g le .
3. Ma ke cu t s fro m fillin g t o e d g e o f d o u g h a t 1-in ch in t e rva ls o n e a ch 13-in ch sid e o f
re ct a n g le t o m a ke st rip s. Fo ld st rip s a t a n a n g le o ve r fillin g , a lt e rn a t in g sid e s.
Co ve r; le t rise in w a rm p la ce 30 t o 45 m in u t e s o r u n t il d o u b le .
4. He a t o ve n t o 375°. Ba ke 30 t o 35 m in u t e s, co ve rin g w it h a lu m in u m fo il d u rin g la st
10 m in u t e s t o p re ve n t e xce ssive b ro w n in g . Re m o ve fro m co o kie sh e e t . Co o l o n w ire
ra ck. Drizzle w it h Bro w n e d Bu t t e r Gla ze o r Cre a m y Va n illa Gla ze (p a g e 55) if d e sire d .
1 co ffe e ca ke .
34
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Breadsticks
Dough:
Topping:
1 cup plus 2 tablespoons water
3 tablespoons margarine or butter, softened
3 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
1 tablespoon water
1 egg white
Sesame seed
1 1/2 teaspoons salt
2 1/4 teaspoons regular active dry yeast
OR
2 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e o rd e r list e d . Pre ss SELECT u n t il t h e n u m b e r " 9" is
d isp la ye d in d ica t in g t h e d o u g h cycle . Pre ss START.
2. Gre a se co o kie sh e e t . Divid e d o u g h in t o 30 p ie ce s. Ro ll e a ch p ie ce in t o 8-in ch ro p e . Pla ce 1 in ch a p a rt o n
co o kie sh e e t . Co ve r; le t rise in w a rm p la ce 20 t o 25 m in u t e s o r u n t il p u ffy.
3. He a t o ve n t o 350°. Be a t 1 t a b le sp o o n w a t e r a n d t h e e g g w h it e ; b ru sh o ve r d o u g h . Sp rin kle w it h se sa m e
se e d . Ba ke 15 t o 20 m in u t e s o r u n t il b re a d st icks a re g o ld e n b ro w n . 30 b re a d st icks.
Brioche
Dough:
Topping:
1/3 cup water
1 tablespoon milk
1 egg yolk
1/3 cup margarine or butter, softened
4 eggs
Coarse sugar crystals
3 1/2 cups Gold Medal® Better for Bread™ flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated orange or lemon peel
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e o rd e r list e d . Pre ss SELECT u n t il t h e n u m b e r " 9" is
d isp la ye d in d ica t in g t h e d o u g h cycle . Pre ss START.
2. Pla ce d o u g h in g re a se d b o w l, t u rn in g t o co a t a ll sid e s. Co ve r w it h p la st ic w ra p ; re frig e ra t e 4 h o u rs o r
o ve rn ig h t .
3 Gre a se 18 m e d iu m m u ffin cu p s, 2 1/2x1 1/4 in ch e s. Pu n ch d o w n d o u g h . Divid e in t o 3 p a rt s. Divid e e a ch
p a rt in t o 6 p ie ce s. Cu t o ff o n e -fo u rt h o f t h e d o u g h fro m e a ch p ie ce . Sh a p e e a ch la rg e a n d sm a ll p ie ce in t o
a sm o o t h b a ll. Pla ce e a ch la rg e b a ll in m u ffin cu p , p re ssin g t o fill b o t t o m o f cu p . Ma ke a n in d e n t a t io n in
ce n t e r. Pre ss sm a ll b a ll in t o in d e n t a t io n . Co ve r; le t rise in w a rm p la ce 50 t o 60 m in u t e s o r u n t il d o u b le .
4. He a t o ve n t o 350°. Mix 1 t a b le sp o o n m ilk a n d 1 e g g yo lk; g e n t ly b ru sh o ve r t o p s o f ro lls. Sp rin kle w it h
su g a r cryst a ls. Ba ke 15 t o 20 m in u t e s o r u n t il g o ld e n b ro w n . Re m o ve fro m p a n . Se rve w a rm . 18 b rio ch e .
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Calzones
Dough:
Pesto Filling:
1 cup water
6 sun-dried tomato halves
1 tablespoon olive or vegetable oil
2 1/2 cups Gold Medal® Better for Bread™ flour
1 teaspoon sugar
(not oil-packed)
6 tablespoons pesto
1 1/2 cups shredded mozzarella
or provolone cheese (6 ounces)
4 ounces Canadian-style bacon,
cut into thin strips (about 1 cup)
1 cup sliced mushrooms
Freshly ground pepper
1 teaspoon salt
2 1/4 teaspoons regular active dry yeast
OR
2 1/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1 egg, slightly beaten
DIRECTIONS:
1. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e o rd e r list e d . Pre ss SELECT u n t il t h e n u m b e r " 9" is
d isp la ye d in d ica t in g t h e d o u g h cycle . Pre ss START.
2. He a t o ve n t o 375°. Gre a se co o kie sh e e t . So a k t o m a t o e s in 1 cu p ve ry h o t w a t e r a b o u t 5 m in u t e s o r
u n t il so ft e n e d ; d ra in a n d fin e ly ch o p . Divid e d o u g h in t o 6 e q u a l p a rt s. Ro ll e a ch p a rt in t o 7-in ch circle
o n lig h t ly flo u re d su rfa ce w it h flo u re d ro llin g p in . Sp re a d 1 t a b le sp o o n p e st o o n e a ch circle t o w it h in
1 in ch o f e d g e . La ye r ch e e se , b a co n , m u sh ro o m s a n d t o m a t o e s o n h a lf o f e a ch circle t o w it h in 1 in ch o f
e d g e . Sp rin kle w it h p e p p e r.
3. Fo ld d o u g h o ve r fillin g ; fo ld e d g e u p a n d p in ch se cu re ly t o se a l. Pla ce o n co o kie sh e e t . Bru sh w it h e g g .
Ba ke 25 t o 30 m in u t e s o r u n t il g o ld e n b ro w n . 6 ca lzo n e s.
36
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Caramel-Pecan Rolls
Dough:
1 cup water
1 egg
2 tablespoons margarine or butter, softened
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
1/3 cup margarine or butter, melted
1/2 cup packed brown sugar
1 tablespoon corn syrup
2/3 cup pecan halves
1/2 cup granulated sugar
2 teaspoons ground cinnamon
DIRECTIONS:
1. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e o rd e r list e d . Pre ss SELECT u n t il t h e n u m b e r " 9" is d isp la ye d
in d ica t in g t h e d o u g h cycle . Pre ss START.
2. Gre a se 13x9x2-in ch re ct a n g u la r p a n . Mix 1/3 cu p m a rg a rin e , t h e b ro w n su g a r, co rn syru p a n d p e ca n h a lve s.
Sp re a d m ixt u re in p a n .
3. Mix 1/2 cu p g ra n u la t e d su g a r a n d t h e cin n a m o n . Fla t t e n d o u g h w it h h a n d s o r ro llin g p in in t o 15x10-in ch
re ct a n g le . Sp re a d w it h 2 t a b le sp o o n s m a rg a rin e ; sp rin kle w it h su g a r-cin n a m o n m ixt u re . Ro ll u p t ig h t ly,
b e g in n in g a t 15-in ch sid e . Pin ch e d g e o f d o u g h in t o ro ll t o se a l. Cu t ro ll in t o 1-in ch slice s. Pla ce in p a n .
Co ve r; le t rise in w a rm p la ce a b o u t 1 h o u r o r u n t il d o u b le .
4. He a t o ve n t o 375°. Ba ke 22 t o 27 m in u t e s o r u n t il g o ld e n b ro w n . Im m e d ia t e ly in ve rt p a n o n t o h e a t p ro o f
se rvin g p la t e o r t ra y. Le t p a n re m a in a m in u t e so ca ra m e l ca n d rizzle o ve r ro lls. 15 ro lls.
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Cinnamon Rolls
Dough:
1 cup water
2 tablespoons margarine or butter, softened
1 egg
3 1/3 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast
Filling:
1/3 cup sugar
2 teaspoons ground cinnamon
2 tablespoons margarine or butter, softened
Glaze (below)
DIRECTIONS:
1. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e o rd e r list e d . Pre ss SELECT u n t il t h e n u m b e r " 9" is
d isp la ye d in d ica t in g t h e d o u g h cycle . Pre ss START.
2. Gre a se 9x9x2-in ch sq u a re p a n . Mix 1/3 cu p su g a r a n d t h e cin n a m o n . Fla t t e n d o u g h w it h h a n d s o r
ro llin g p in in t o 18x9-in ch re ct a n g le o n lig h t ly flo u re d su rfa ce . Sp re a d w it h 2 t a b le sp o o n s m a rg a rin e ;
sp rin kle w it h su g a r-cin n a m o n m ixt u re . Ro ll u p t ig h t ly, b e g in n in g a t 9-in ch sid e . Pin ch e d g e o f d o u g h
in t o ro ll t o se a l. Cu t ro ll in t o 1-in ch slice s. Pla ce in p a n . Co ve r; le t rise in w a rm p la ce 1 t o 1 1/4 h o u rs
o r u n t il d o u b le .
3. He a t o ve n t o 375°. Ba ke 25 t o 30 m in u t e s o r u n t il g o ld e n b ro w n . Re m o ve fro m p a n ; d rizzle Gla ze o ve r
w a rm ro lls. 9 ro lls.
Gla ze : Mix 1 cu p p o w d e re d su g a r, 1/2 t e a sp o o n va n illa a n d 1 t o 2 t a b le sp o o n s m ilk u n t il sm o o t h a n d t h in
e n o u g h t o d rizzle .
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Dinner Rolls
Dough:
1 cup water
Topping:
Margarine or butter, melted
2 tablespoons margarine or butter, softened
1 egg
3 1/4 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons regular active dry yeast
OR
3 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e o rd e r list e d . Pre ss SELECT u n t il t h e n u m b e r " 9" is d isp la ye d
in d ica t in g t h e d o u g h cycle . Pre ss START.
2. Gre a se co o kie sh e e t . Divid e d o u g h in t o 15 p ie ce s. Sh a p e e a ch p ie ce in t o b a ll. Pla ce 2 in ch e s a p a rt o n
co o kie sh e e t . Bru sh w it h m a rg a rin e . Co ve r; le t rise 30 t o 40 m in u t e s o r u n t il d o u b le .
3. He a t o ve n t o 375°. Ba ke 12 t o 15 m in u t e s o r u n t il g o ld e n b ro w n . Bru sh t o p s w it h m a rg a rin e if d e sire d .
15 ro lls.
Ham and Sw iss Loaf
Dough:
Filling:
3/4 cup water
3 tablespoons mayonnaise or salad dressing
2 teaspoons prepared mustard
1 tablespoon vegetable oil
2 cups Gold Medal® Better for Bread™ flour
2 teaspoons sugar
8 slices thinly sliced fully cooked
smoked ham (about 4 ounces)
1 teaspoon salt
1/2 cup shredded Swiss cheese (2 ounces)
1 1/2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e o rd e r list e d . Pre ss SELECT u n t il t h e n u m b e r " 9" is d isp la ye d
in d ica t in g t h e d o u g h cycle . Pre ss START.
2. Gre a se co o kie sh e e t . Mix m a yo n n a ise a n d m u st a rd . Ro ll d o u g h in t o 9-in ch sq u a re o n flo u re d su rfa ce .
Sp re a d w it h m a yo n n a ise m ixt u re . Arra n g e h a m e ve n ly o n d o u g h , o ve rla p p in g a s n e ce ssa ry. Sp rin kle w it h
ch e e se . Ro ll u p t ig h t ly. Pin ch e d g e o f d o u g h in t o ro ll t o se a l; p in ch e n d s o f d o u g h t o se a l w e ll. Fo ld e n d s
u n d e r lo a f. Pla ce lo a f, se a m sid e d o w n , o n co o kie sh e e t . Co ve r; le t rise in w a rm p la ce 40 t o 45 m in u t e s o r
u n t il d o u b le .
3. He a t o ve n t o 375°. Ba ke 25 t o 30 m in u t e s o r u n t il g o ld e n b ro w n . Im m e d ia t e ly re m o ve fro m co o kie sh e e t .
Cu t in t o 1-in ch slice s. Re frig e ra t e a n y re m a in in g b re a d . 1 lo a f.
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Holiday Wreath
Mix-in:
1/4 cup golden raisins
3 tablespoons currants
2 tablespoons rum or water
1/3 cup chopped blanched almonds
3 tablespoons mixed candied orange
and lemon peel
Dough:
1/2 cup milk
1/4 cup water
1 egg
3 cups Gold Medal® Better for Bread™ flour
1/3 cup sugar
1 teaspoon salt
1/4 cup (1/2 stick) margarine or butter, softened
3 1/2 teaspoons regular active dry yeast
OR
3 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. So a k ra isin s a n d cu rra n t s in ru m (o r w a t e r) a t le a st 2 h o u rs.
2. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e o rd e r list e d . Pre ss SELECT u n t il t h e n u m b e r " 9" is
d isp la ye d in d ica t in g t h e d o u g h cycle . Ad d ra isin s, cu rra n t s a n d re m a in in g Mix-in s w h e n b re a d m a ke r
b e e p s (a b o u t 32 m in u t e s a ft e r st a rt in g ).
3. Gre a se co o kie sh e e t . Divid e d o u g h in t o 3 e q u a l p ie ce s. Ro ll e a ch p ie ce in t o 20-in ch ro p e o n lig h t ly
flo u re d su rfa ce . Pla ce ro p e s clo se t o g e t h e r o n co o kie sh e e t . Bra id g e n t ly a n d lo o se ly in t o a circle .
Pre ss e n d s t o g e t h e r t o fa st e n . Co ve r; le t rise in w a rm p la ce 1 t o 1 1/4 h o u rs o r u n t il a lm o st d o u b le .
4. He a t o ve n t o 350°. Bru sh d o u g h w it h 1 e g g , b e a t e n , if d e sire d . Ba ke 25 t o 30 m in u t e s o r u n t il g o ld e n
b ro w n . Co o l o n w ire ra ck. Drizzle w it h Cre a m y Va n illa Gla ze (p a g e 55), if d e sire d . 1 w re a t h .
40
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zza Dough
1 cup plus 2 tablespoons water
2 tablespoons olive or vegetable oil
3 cups Gold Medal® Better for Bread™ flour
1 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e o rd e r list e d . Pre ss SELECT u n t il t h e n u m b e r " 9" is d isp la ye d
in d ica t in g t h e d o u g h cycle . Pre ss START.
2. Mo ve o ve n ra ck t o lo w e st p o sit io n . He a t o ve n t o 400°. Gre a se 2 co o kie sh e e t s. Divid e d o u g h in h a lf.
Pa t e a ch h a lf in t o 12-in ch circle o n co o kie sh e e t w it h flo u re d fin g e rs. Sp re a d w it h fa vo rit e t o p p in g s.
3. Ba ke 18 t o 20 m in u t e s o r u n t il cru st is lig h t b ro w n . 2 p izza cru st s.
Herb-Cheese Pizza Crust: Add 2 tablespoons grated Parmesan cheese and 1 1/2 teaspoons dried
basil, oregano, thyme or Italian seasoning with the flour.
Whole Wheat Pizza Crust: Decrease bread flour to 1 1/2 cups and add 1 1/2 cups Gold Medal® whole wheat flour with the
bread flour. Select WHOLE WHEAT DOUGH cycle.
Onion-Cheese Topping
3 tablespoons margarine or butter
2 medium onions, sliced
2 cloves garlic, finely chopped
3/4 cup shredded mozzarella cheese (3 ounces)
2 tablespoons grated Parmesan cheese
DIRECTIONS:
1. Me lt m a rg a rin e in 10-in ch skille t o ve r m e d iu m -lo w h e a t .
2. Co o k o n io n s a n d g a rlic in m a rg a rin e 15 t o 20 m in u t e s, st irrin g o cca sio n a lly, u n t il o n io n s a re b ro w n
a n d ca ra m e lize d ; re m o ve fro m h e a t .
Olive Fo ca ccia : Pre p a re a s d ire ct e d –e xce p t o m it On io n -Ch e e se To p p in g . Be fo re b a kin g , b ru sh d o u g h w it h 1
t a b le sp o o n o live o r ve g e t a b le o il. Sp rin kle w it h 1/3 cu p ch o p p e d ka la m a t a o r rip e o live s a n d 1/2 t e a sp o o n d rie d
ro se m a ry le a ve s.
41
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Raised Doughnuts
Dough:
2/3 cup milk
1/4 cup water
1/4 cup (1/2 stick) margarine or butter, softened
1 egg
3 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 teaspoon salt
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
For frying:
Vegetable oil
DIRECTIONS:
1. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e o rd e r list e d . Pre ss SELECT u n t il t h e n u m b e r " 9" is d isp la ye d
in d ica t in g t h e d o u g h cycle . Pre ss START.
2. Ro ll d o u g h 3/8 in ch t h ick o n lig h t ly flo u re d b o a rd . Cu t w it h flo u re d d o u g h n u t cu t t e r. Co ve r; le t rise
o n b o a rd 35 t o 45 m in u t e s o r u n t il slig h t ly ra ise d .
3. He a t 2 t o 3 in ch e s o il in d e e p frye r o r h e a vy ke t t le t o 375°. Fry 2 o r 3 d o u g h n u t s a t a t im e
2 t o 3 m in u t e s, t u rn in g a s t h e y rise t o su rfa ce , u n t il g o ld e n b ro w n . Re m o ve fro m o il w it h lo n g fo rk o r slo t t e d
sp o o n . Dra in o n w ire ra ck. Wh ile w a rm , ro ll in su g a r if d e sire d . 20 d o u g h n u t s.
42
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Pizza Dough
1 cup plus 2 tablespoons water
2 tablespoons olive or vegetable oil
3 cups Gold Medal® Better for Bread™ flour
1 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e o rd e r lh e n u m b e r " 9" is
d isp la ye d in d ica t in g t h e d o u g h cycle . Pre ss START.
2. Mo ve o ve n ra ck t o lo w e st p o sit io n . He a t o ve n t o 400°Divid e d o u g h in h a lf.
Pa t e a ch h a lf in t o 12-in ch circle o n co o kie sh e e t w it h fh fa vo rit e t o p p in g s.
3. Ba ke 18 t o 20 m in u t e s o r u n t il cru st is lig h t b ro w n . 2
Herb-Cheese Pizza Crust: Add 2 tablespoons grated Parmesan ried
basil, oregano, thyme or Italian seasoning with the flour.
Whole Wheat Pizza Crust: Decrease bread flour to 1 1/2 cups al® whole wheat flour
with the bread flour. Select WHOLE WHEAT DOUGH cycle.
Onion-Cheese Topping
3 tablespoons margarine or butter
2 medium onions, sliced
2 cloves garlic, finely chopped
3/4 cup shredded mozzarella cheese (3 ounces)
2 tablespoons grated Parmesan cheese
DIRECTIONS:
1. Me lt m a rg a rin e in 10-in ch skille t o ve r m e d iu m -lo w h e a t .
2. Co o k o n io n s a n d g a rlic in m a rg a rin e 15 t o 20 m in u t e s, st irrin g o cca sio n a lly, u n t il o n io n s a re b ro w n
a n d ca ra m e lize d ; re m o ve fro m h e a t .
Olive Fo ca ccia : Pre p a re a s d ire ct e d –e xce p t o m it On io n -Ch e e se To p p in g . Be fo re b a kin g , b ru sh d o u g h
w it h 1 t a b le sp o o n o live o r ve g e t a b le o il. Sp rin kle w it h 1/3 cu p ch o p p e d ka la m a t a o r rip e o live s a n d
1/2 t e a sp o o n d rie d ro se m a ry le a ve s.
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Ca ke s
Basic Pound Cake
Variation:
Serve with Strawberry Jam, Peach Conserve or spiced
Orange Conserve.
1 cup of soft margarine
3 large eggs
2 cups Gold Medal® All Purpose flour
1 teaspoon baking powder
1 cup sugar
1 teaspoon vanilla extract
DIRECTIONS:
1. Pre -Mix in o rd e r a ll in g re d ie n t s.
2. Sp ra y p a n w it h ve g e t a b le o il.
3. Pla ce m ixt u re in p a n . Pu t p a n in m a ch in e .
Pre ss SELECT u n t il t h e n u m b e r " 10" is
d isp la ye d in d ica t in g t h e Qu ick b re a d /Ca ke
cycle . Pre ss START.
4. Ch e ck a ft e r 1 m in u t e t o se e if m ixt u re is
w e ll b le n d e d .
5. Co o k u n t il ca ke cycle st o p s.
6. Le t co o l co m p le t e ly b e fo re cu t t in g .
Chocolate Pound Cake
1 1/4 cup milk
Chocolate Glaze:
1 tablespoon cocoa
3/4 cup of soft margarine
2 whole large eggs
3/4 cup sifted powdered sugar
1 tablespoon soft margarine
1 tablespoon water
2 cups Gold Medal® All Purpose flour
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Stir cocoa and powdered sugar with soft margarine and
water until smooth. Stir in additional powdered sugar or
water until consistency for drizzling over cake.
1 teaspoon vanilla extract
1 1/2 cups sugar
For an extra delight, try using both chocolate glaze and
peanut butter glaze.
DIRECTIONS:
1. Sp ra y p a n w it h ve g e t a b le o il.
2. Pre-Mix ingredients in order.
3. Pla ce m ixt u re in p a n . Pu t p a n in m a ch in e .
Pre ss SELECT u n t il t h e n u m b e r " 10" is
d isp la ye d in d ica t in g t h e Qu ick b re a d /Ca ke
cycle . Pre ss START.
4. Ch e ck a ft e r 1 m in u t e t o se e if m ixt u re is w e ll
b le n d e d .
5. Co o k u n t il ca ke cycle st o p s.
6. Le t co o l co m p le t e ly.
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Peanut Butter Cake
2 large eggs
1/2 cup peanut butter creamy style
1 cup sugar
1/2 cup margarine
Peanut Butter Glaze:
1/4 cup peanut butter
1 cup sifted powdered sugar
3 tablespoons milk
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup low fat yogurt
1 1/2 cups Gold Medal® All Purpose flour
1 teaspoon vanilla
Beat peanut butter until fluffy. Gradually beat in powdered
sugar, milk and vanilla. Add additional 1/2 cup powdered
sugar and enough milk until consistency for drizzling over
cake.
DIRECTIONS:
1. Cre a m e g g s, p e a n u t b u t t e r, a n d su g a r.
2. Pre -m ix re m a in in g in g re d ie n t s in o rd e r.
3. Sp ra y p a n w it h ve g e t a b le o il.
4. Pla ce m ixt u re in p a n . Pu t p a n in m a ch in e .
Pre ss SELECT u n t il t h e n u m b e r " 10" is
d isp la ye d in d ica t in g t h e Qu ick b re a d /Ca ke
cycle . Pre ss START.
For an extra delight, try using both chocolate glaze and
peanut butter glaze.
5. Ch e ck a ft e r 1 m in u t e t o se e if m ixt u re is w e ll
b le n d e d .
6. Co o k u n t il ca ke cycle st o p s.
7. Le t co o l co m p le t e ly.
45
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Mocha Chiffon Cake
Cocoa Mocha Icing:
1 tablespoon hot water
1 1/3 cup hot water
1 tablespoon instant coffee
2/3 cup oil
4 whole large eggs
1 teaspoon cream of tartar
2 cups Gold Medal® All Purpose flour
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon instant coffee
1 tablespoon melted margarine
1 tablespoon unsweetened cocoa powder
3/4 cup sifted powdered sugar
Dissolve coffee into hot water. Add sugar, cocoa, and
melted margarine. Stir in additional sugar if necessary for
drizzling consistency.
1 teaspoon vanilla extract
2/3 cup cocoa unsweetened powder
DIRECTIONS:
1. Mix h o t w a t e r w it h in st a n t co ffe e .
2. Pre -Mix re m a in in g in g re d ie n t s in o rd e r.
3. Sp ra y p a n w it h ve g e t a b le o il.
4. Pla ce m ixt u re in p a n . Pu t p a n in m a ch in e .
Pre ss SELECT u n t il t h e n u m b e r " 10" is
d isp la ye d in d ica t in g t h e Qu ick b re a d /Ca ke
cycle . Pre ss START.
5. Ch e ck a ft e r 1 m in u t e t o se e if m ixt u re is w e ll
b le n d e d .
6. Co o k u n t il ca ke cycle st o p s.
7. Le t co o l co m p le t e ly.
Cream Cheese Icing:
12 ounces cream cheese
1 1/2 teaspoons vanilla extract
6 tablespoons margarine
6 cups of sifted powdered sugar
Carrot Cake
3 large eggs
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup soft margarine
2 cups sugar
Beat cream cheese, margarine, and vanilla with an electric
mixer on high speed until fluffy. Gradually add 3 cups of
powdered sugar. Gradually add 2 3/4 to 3 cups more
depending on spreading consistency.
2 cups Gold Medal® All Purpose flour
2 cups or 4 to 5 grated carrots
DIRECTIONS:
1. In order pre-stir ingredients.
2. Add flour one cup at a time.
3. Sp ra y p a n w it h ve g e t a b le o il.
4. Pla ce m ixt u re in p a n . Pu t p a n in m a ch in e .
Pre ss SELECT u n t il t h e n u m b e r " 10" is
d isp la ye d in d ica t in g t h e Qu ick b re a d /Ca ke
cycle . Pre ss START.
5. Ch e ck a ft e r 1 m in u t e t o se e if m ixt u re is w e ll
b le n d e d .
6. Co o k u n t il ca ke cycle st o p s.
7. Le t co o l co m p le t e ly b e fo re cu t t in g .
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Qu ick Bre a d s
Straw berry Bread
1/2 cup oil
2 whole large eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup sugar
1 1/2 cups Gold Medal® Better for Bread™ flour
1-10 ounce can frozen strawberries
DIRECTIONS:
1. Dra in st ra w b e rrie s.
2. Re se rve 1/4 cu p o f ju ice t o p u t in m ixt u re .
3. Re d fo o d co lo r, 10-12 d ro p s o r m o re .
4. Op t io n a l, 1 cu p n u t s.
5. Sp ra y p a n w it h ve g e t a b le o il.
6. Pre -Mix in g re d ie n t s in o rd e r.
7. Ad d 1/4 cu p o f ju ice t o m ix a n d st ra w b e rrie s la st .
8. Ad d d e sire d a m o u n t o f fo o d co lo rin g fo r co lo r.
9. Pla ce m ixt u re in p a n . Pu t p a n in m a ch in e . Pre ss SELECT u n t il t h e n u m b e r
" 10" is d isp la ye d in d ica t in g t h e Qu ick b re a d /Ca ke cycle . Pre ss START.
10. Ch e ck in 1 m in u t e t o se e if m ixt u re is w e ll b le n d e d .
11. Co o k u n t il ca ke cycle st o p s.
12. Le t co o l co m p le t e ly.
Grape Nut Bread
1 cup Grape Nut Cereal
2 cups buttermilk
1/4 cup melted margarine
1 1/2 cups sugar
2 whole large eggs
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 cups Gold Medal® Better for Bread™ flour
DIRECTIONS:
1. Sp ra y p a n w it h ve g e t a b le o il.
2. Pre -m ix in g re d ie n t s in o rd e r.
3. Pla ce m ixt u re in p a n . Pu t p a n in m a ch in e . Pre ss SELECT u n t il t h e n u m b e r
" 10" is d isp la ye d in d ica t in g t h e Qu ick b re a d /Ca ke cycle . Pre ss START.
4. Ch e ck a ft e r 1 m in u t e t o se e if m ixt u re is w e ll b le n d e d .
5. Co o k u n t il ca ke cycle st o p s.
6. Le t co o l co m p le t e ly.
47
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Blueberry Walnut Bread
1/3 cup soft margarine
1/2 cup milk
2 whole large eggs
2 1/2 cups Gold Medal® Better for Bread™ flour
1 cup sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup blueberries (drained)
1/3 cup walnuts
DIRECTIONS:
1. Sp ra y p a n w it h ve g e t a b le o il.
2. Pre -Mix in g re d ie n t s in o rd e r.
3. Pla ce m ixt u re in p a n . Pu t p a n in m a ch in e .
Pre ss SELECT u n t il t h e n u m b e r " 10" is
d isp la ye d in d ica t in g t h e Qu ick b re a d /Ca ke
cycle . Pre ss START.
4. Ch e ck in 1 m in u t e t o se e if m ixt u re is w e ll b le n d e d .
5. Co o k u n t il ca ke cycle st o p s.
6. Le t co o l co m p le t e ly.
Cornbread
1/2 cup oil
2 whole large eggs
1 1/2 teaspoons salt
1 1/2 tablespoons baking powder
1 1/2 cups Gold Medal® Better for Bread™ flour
1 3/4 cups plain corn meal
1/4 cup sugar
3/4 cup milk
3/4 cup buttermilk
DIRECTIONS:
1. Sp ra y p a n w it h ve g e t a b le o il.
2. Pre -m ix in g re d ie n t s in o rd e r.
3. Pla ce m ixt u re in p a n . Pu t p a n in m a ch in e .
Pre ss SELECT u n t il t h e n u m b e r " 10" is
d isp la ye d in d ica t in g t h e Qu ick b re a d /Ca ke
cycle . Pre ss START.
4. Ch e ck a ft e r 1 m in u t e t o se e if m ixt u re is w e ll b le n d e d .
5. Co o k u n t il ca ke cycle st o p s.
6. Le t co o l co m p le t e ly.
48
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Nut Bread
1 cup sugar
1 whole large egg
1 cup milk
1/2 cup chopped nuts
2 cups biscuit mix
1 teaspoon cinnamon
DIRECTIONS:
1. Sp ra y p a n w it h ve g e t a b le o il.
2. Pre -Mix in g re d ie n t s in o rd e r.
3. Pla ce m ixt u re in p a n . Pu t p a n in m a ch in e .
Pre ss SELECT u n t il t h e n u m b e r " 10" is
d isp la ye d in d ica t in g t h e Qu ick b re a d /Ca ke
cycle . Pre ss START.
4. Ch e ck a ft e r 1 m in u t e t o se e if m ixt u re is w e ll b le n d e d .
5. Co o k u n t il ca ke cycle st o p s.
6. Le t co o l co m p le t e ly.
Banana Nut Bread
1/2 soft margarine
2/3 cup milk
2 large eggs
2 1/2 cups Gold Medal® Better for Bread™ flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 ripe bananas (dark bananas best)
1/2 cup chopped nuts
DIRECTIONS:
1. Sp ra y p a n w it h ve g e t a b le o il.
2. Pre -m ix in g re d ie n t s in o rd e r.
3. Pla ce m ixt u re in p a n . Pu t p a n in m a ch in e .
Pre ss SELECT u n t il t h e n u m b e r " 10" is
d isp la ye d in d ica t in g t h e Qu ick b re a d /Ca ke
cycle . Pre ss START.
4. Ch e ck a ft e r 1 m in u t e t o se e if m ixt u re is w e ll b le n d e d .
5. Co o k u n t il ca ke cycle st o p s.
6. Le t co o l co m p le t e ly.
49
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Ja m s
Blueberry Jam
2 envelopes of Knox Gelatin
1 cup of sugar
2 tablespoons of lemon juice reconstituted
3/4 cup of water
16 ounces of thawed frozen blueberries
DIRECTIONS:
1. Disso lve 2 e n ve lo p e s o f Kn o x g e la t in w it h 3/4 cu p o f w a t e r.
2. Ad d 2 t a b le sp o o n s o f le m o n ju ice , su g a r, a n d b lu e b e rrie s.
3. Pu t m ixt u re in p a n . Pu t p a n in m a ca h in e . Pre ss SELECT
u n t il t h e n u m b e r" 11" is d isp la ye d in d ica t in g t h e Ja m cycle .
4. Wh e n cycle is fin ish e d p o u r in t o st e rile ja rs.
5. Le t co o l 3 h o u rs b e fo re re frig e ra t in g .
6. St o re in re frig e ra t o r u p t o 4 w e e ks. Ma ke s 1 p in t .
Pineapple Jam
2 envelopes of Knox Gelatin
3/4 cup of liquid**
20 ounce can crushed pineapple drain and reserve juice
1/2 cup of sugar
1 tablespoon of reconstituted lemon juice
DIRECTIONS:
1. **Dra in p in e a p p le ju ice a n d a d d e n o u g h w a t e r t o m a ke 3/4 cu p o f liq u id .
2. Mix t o g e t h e r liq u id a n d g e la t in u n t il it is d isso lve d .
3. Co m b in e su g a r, le m o n ju ice , a n d d ra in e d p in e a p p le .
4. Pu t m ixt u re in p a n . Pu t p a n in m a ca h in e . Pre ss SELECT
u n t il t h e n u m b e r" 11" is d isp la ye d in d ica t in g t h e Ja m cycle .
5. Wh e n cycle is fin ish e d , p o u r in t o st e rile ja rs.
6. Le t co o l 3 h o u rs b e fo re re frig e ra t in g .
7. St o re in re frig e ra t o r u p t o 4 w e e ks. Ma ke s 1 p in t .
Straw berry Jam
1 pound of frozen whole unsweetened strawberries
3 1/3 cups of sugar
3 ounces of liquid pectin
DIRECTIONS:
1. La ye r in o rd e r.
2. Pu t m ixt u re in p a n . Pu t p a n in m a ca h in e . Pre ss SELECT
u n t il t h e n u m b e r" 11" is d isp la ye d in d ica t in g t h e Ja m cycle .
3. Re p e a t cycle (re q u ire s 2 co o kin g cycle s).
4. Wh e n cycle is fin ish e d p o u r in t o st e rile ja rs.
5. Th is ja m w ill t a ke a w e e k t o se t u p .
6. It w ill se t u p q u icke r if p la ce d in t h e re frig e ra t o r.
50
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Peach Conserve
1 pound of frozen peaches (chopped)
1 cup of sugar
2 tablespoons of reconstituted lemon juice
1 3-ounce liquid pectin
1 teaspoon of pumpkin pie spice
DIRECTIONS:
1. La ye r in o rd e r.
2. Pu t m ixt u re in p a n . Pu t p a n in m a ca h in e . Pre ss SELECT
u n t il t h e n u m b e r" 11" is d isp la ye d in d ica t in g t h e Ja m cycle .
3. Re p e a t cycle (re q u ire s 2 co o kin g cycle s).
4. Wh e n cycle is fin ish e d p o u r in t o st e rile ja rs a n d le t co o l b e fo re p la cin g in re frig e ra t o r.
5. St o re s u p t o 4 w e e ks in re frig e ra t o r. Ma ke s 2 p in t s.
**Fo r va ria t io n : Use d rie d a p p le s fo r p e a ch e s o r 1 sm a ll ca n o f Ma n d a rin o ra n g e s w it h ju ice .
Apple Butter
2 cups of applesauce
1 tablespoon reconstituted lemon juice
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 cup of brown sugar
DIRECTIONS:
1. La ye r in o rd e r.
2. Pu t m ixt u re in p a n . Pu t p a n in m a ca h in e . Pre ss SELECT
u n t il t h e n u m b e r" 11" is d isp la ye d in d ica t in g t h e Ja m cycle .
4. Wh e n cycle is fin ish e d , p o u r a p p le b u t t e r in t o st e rile ja rs.
5. Le t co o l b e fo re p la cin g in re frig e ra t o r. Ma ke s 1 p in t .
Grape Jelly
2 cups of grape juice
2 envelopes Knox Gelatin
1 cup of sugar
1 tablespoon reconstituted lemon juice
DIRECTIONS:
1. Mix g ra p e ju ice a n d 2 e n ve lo p e s o f g e la t in u n t il it d isso lve s.
2. Co m b in e m ixt u re w it h su g a r a n d le m o n ju ice .
3. Pu t m ixt u re in p a n . Pu t p a n in m a ca h in e . Pre ss SELECT
u n t il t h e n u m b e r" 11" is d isp la ye d in d ica t in g t h e Ja m cycle .
4. Wh e n cycle is fin ish e d , p o u r in t o st e rile ja rs.
5. Le t co o l b e fo re 3 h o u rs re frig e ra t in g .
6. St o re u p in re frig e ra t o r u p t o 4 w e e ks. Ma ke s 1 p in t .
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Sp re a d s a n d Gla ze s Re cip e s
Raised Doughnuts
Soft Pretzels
Dough:
Dough:
2/3 cup milk
1 cup plus 2 tablespoons water
1 tablespoon vegetable oil
3 cups Gold Medal® Better for Bread™ flour
1 teaspoon salt
1/4 cup water
1/4 cup (1/2 stick) margarine or butter, softened
1 egg
3 cups Gold Medal® Better for Bread™ flour
1/4 cup sugar
1 tablespoon sugar
1 teaspoon salt
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons regular active dry yeast
OR
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
2 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
3 tablespoons salt
1 tablespoon water
1 egg white
For frying:
Vegetable oil
Coarse salt or sesame seed
DIRECTIONS:
1. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e
o rd e r list e d . Pre ss SELECT u n t il t h e n u m b e r " 9" is
d isp la ye d in d ica t in g t h e d o u g h cycle . Pre ss START.
2. Ro ll d o u g h 3/8 in ch t h ick o n lig h t ly flo u re d b o a rd .
Cu t w it h flo u re d d o u g h n u t cu t t e r. Co ve r; le t rise
o n b o a rd 35 t o 45 m in u t e s o r u n t il slig h t ly ra ise d .
3. He a t 2 t o 3 in ch e s o il in d e e p frye r o r h e a vy ke t t le
t o 375°. Fry 2 o r 3 d o u g h n u t s a t a t im e
2 t o 3 m in u t e s, t u rn in g a s t h e y rise t o su rfa ce ,
u n t il g o ld e n b ro w n . Re m o ve fro m o il w it h lo n g
fo rk o r slo t t e d sp o o n . Dra in o n w ire ra ck. Wh ile
w a rm , ro ll in su g a r if d e sire d . 20 d o u g h n u t s.
DIRECTIONS:
1. Pla ce a ll Do u g h in g re d ie n t s in b re a d p a n in t h e
o rd e r list e d . Pre ss SELECT u n t il t h e n u m b e r " 9" is
d isp la ye d in d ica t in g t h e d o u g h cycle . Pre ss START.
2. Cu t d o u g h in t o 15 p ie ce s; co ve r w it h t o w e l t o
p re ve n t d ryin g . Ro ll e a ch p ie ce in t o 15-in ch ro p e .
Tw ist e a ch ro p e in t o p re t ze l sh a p e . Co ve r; le t rise
in w a rm p la ce 20 t o 25 m in u t e s o r u n t il
a lm o st d o u b le .
3. He a t o ve n t o 375°. Ge n e ro u sly g re a se co o kie
sh e e t . Disso lve 3 t a b le sp o o n s sa lt in 2 q u a rt s
b o ilin g
w a t e r. Lo w e r 3 o r 4 p re t ze ls a t a
t im e in t o b o ilin g w a t e r, t o p sid e s d o w n . Bo il 2
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m in u t e s, t u rn in g
1/3 cup mashed ripe banana
o n ce . Re m o ve w it h slo t t e d sp o o n t o p a p e r t o w e ls;
le t st a n d a fe w se co n d s, t h e n p la ce 1/2 in ch a p a rt
o n co o kie sh e e t .
1/3 cup semisweet chocolate chips, melted
4. Be a t 1 t a b le sp o o n w a t e r a n d t h e e g g w h it e ;
b ru sh o ve r p re t ze ls. Sp rin kle lig h t ly w it h co a rse
sa lt .
Ba ke 20 t o 24 m in u t e s o r u n t il lig h t g o ld e n
b ro w n . Re m o ve fro m co o kie sh e e t . Co o l o n
w ire ra ck.
15 p re t ze ls.
Garlic Butter
Mix:
1/4 cup margarine or butter, softened
1/8 teaspoon garlic powder
Herb-Cheese Butter
Mix:
1/4 cup margarine or butter, softened
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh parsley
1/4 teaspoon dried oregano leaves
Dash of garlic salt
Italian Herb Butter
Mix:
1/4 cup margarine or butter, softened
1/2 teaspoon Italian seasoning
Dash of salt
Choco-Banana Spread
Mix:
54
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S P ECIA L
CO N CERN S
Your Oster® Bread Maker is as easy to take
care of as it is to operate. Just follow
these instructions.
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Troubleshooting The Machine
Machine Malfunctions
Smoke
emitted
from
steam vent Bread
Sides of
collapse
and
bottom
is damp
Sides
brown
and center but flour
LED
(on back
of unit)
Burning
smell
takes
too
long
Browned
Slices
unevenly
and is
Please check
the follow ing:
display
does not
turn on
LED
reads
‘ERR’
Bread
rises too
much
Under
browned
sticky
and raw
coated
bottom
Not
baked
Does not
mix
to bake
sticky
Unplugged
✦
Bread pan not
inserted correctly
✦
✦
Ingredient spilled on
heater element
✦
Kneeding blade not
installed in bread pan
✦
Top lid was repeateldy
open during operation
or left open
✦
✦
✦
✦
✦
Menu selection
was wrong
Mode selections
was wrong
✦
✦
(DOUGH mode
was chosen
Stop/Reset pad
was pressed
after starting
Bread left in
bread pan too long
after baking
✦
Bread sliced just after
baking (steam was not
allowed to escape)
✦
Water added after
kneeding lfower
✦
Power outage
✦
✦
✦
✦
Oven cavity too hot/
Must wait to cool
✦
Questions? Please call us toll-free at
1-800-526-2832
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Troubleshooting The Recipes
Baking Results
Open,
coarse
or holey
texture
Bread
doesn’t
rise
Browned and
floured sides
center sticky
and raw
Please check
the follow ing:
Heavy
Dense
Texture
Not
baked in
center
Bread
rises too
much
Floured
top
Over
browned
Collapse
enough
Not enough
✦
FLOUR
YEAST
Too much
✦
✦
✦
✦
Not enough
✦
✦
Too much
Not enough
✦
✦
WATER
or LIQUID
Too much
Omitted
✦
✦
✦
✦
✦
✦
SUGAR
SALT
Too much
Omitted
✦
✦
✦
✦
OId or bad
flour used
FLOUR:
✦
✦
✦
✦
All-purpose
flour
YEAST:
Old yeast used*
*
Wrong type of
yeast used
✦
✦
Hot water was used instead of
cold or room temperature
* See page 57 for How to Test Yeast
Questions? Please call us toll-free at
1-800-526-2832
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Commonly Asked Questions
Why did my bread turn out like lead, resembling a hockey puck?
Perhaps you forgot the yeast (we can all error!) or you used stale yeast, extra salt or sugar or
hot liquids that may have killed the yeast and inhibited rising.
Why does my loaf look caved in on top?
Perhaps there was too much liquid or moisture from fruits or vegetables or cheese. It may have
risen too fast due to too much yeast. You’ll be surprised to find when you cut the top off that
you will have a tasty loaf with a coarse texture.
Why does my loaf look lumpy or have an uneven shape on top?
Perhaps there wasn’t enough moisture. Sometimes heavier textured breads appear this way.
Why does my loaf have large holes?
There was probably too much yeast or moisture.
Why does my recipe turn out perfect most of the time but does not occasionally?
Perhaps the humidity in the air or the moisture in the flour varied causing the dough to be
stickier or drier OR the room temperature was cold or very hot. Remember the machine cannot
make judgment calls for those variables.
Why are there deposits of flour on the side of the baked loaf?
Perhaps with a heavier bread all the dry ingredients did not get mixed in the kneading; the
next time you could try using a rubber spatula to push down ingredients on the sides of the
pan, after the first kneading cycle.
Why do the raisins and dates seem to be clumped together at the bottom or the loaf?
The raisins and dates were too sticky. Try air-drying them overnight on the counter or buying
date pieces that have a dextrose coating on the outside.
How To Test Yeast
The following instructions can be used to determine the freshness and quality of your yeast.
To test, follow these instructions:
1. Place 1/2 cup of lukewarm water into a small bowl or cup.
2. Stir 1 tsp. of sugar into the water.
3. Sprinkle 2 tsp. of yeast over the surface.
4. Place bowl or cup in a warm area and allow it to sit for 10 minutes undisturbed.
5. The mixture should foam and produce a strong yeast aroma. If this does not occur, the yeast is
inactive and stale and new yeast should be purchased.
57
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Care and Cleaning Instructions
Cleaning the Oster® Bread Maker
Before cleaning the Oster® Bread Maker, unplug it and allow it to cool. To clean, wipe manually.
Do not immerse in water! And make sure to use only a mild kitchen detergent —
benzine, cleaners, scrubbing brushes, and chemical cleaners will damage the unit.
Before re-using the unit, make sure it is completely dry.
Body and Lid
1. Remove all bread crumbs by wiping gently with a slightly damp cloth.
2. As you wipe, take care not to bend the temperature sensor, which is located on the inside wall
of the Bread Maker.
Baking Pan and Kneading Blade
1. Wipe clean with a damp cloth and dry thoroughly.
2. Do not wash the pan or removable parts in the dishwasher.
Caring for your Oster® Bread Maker
Non-stick Pan and Blade
1. Keep your Bread Maker clean.
2. Do not use metal utensils. These will damage the non-stick coating on the pan and kneading blade.
3. Don't worry if the non-stick coating changes color over time. The color change is the result of steam
and other moisture and in no way affects the performance.
4. If you experience difficulty in removing the kneading blade, place warm water in the bread pan for
10-15 minutes to allow the kneading blade to loosen out.
Storage
1. Make sure that the unit is completely cool and dry before storing.
2. Store the Bread Maker with the lid closed.
3. Do not place heavy objects on the top lid.
58
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Ba kin g a t Hig h Alt it u d e s
At High Altitudes above 3,000 feet, dough rises faster. Therefore, when baking in
high altitudes some experimentation is required. Follow the suggested
guidelines. Use one suggestion at a time and remember to write down which
suggestions work best for you.
Guidelines:
1. Reduce the amount of yeast by 25% . This will inhibit the bread from
over rising.
2. Increase salt by 25% . The bread will rise slower and have less of
a tendency to sink.
3. Watch your dough as it mixes. Flour stored at High Altitudes tends
to be drier. You might have to add a few tablespoons of water,
until the dough forms a nice ball.
Along the way, feel free to ask questions. You can call us toll free at
1-800-526-2832.
59
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Index of Recipes
Wh it e Bre a d s
Pa g e
Ca ke s
Pa g e
Traditional . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Garlic-Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Caraway-Rye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Parmesan-Pepper . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Cheddar-Chive . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Roasted Red Pepper-Cheese . . . . . . . . . . . . . . . . . . . . 22
Bacon-Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Pepperoni-Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
South-of-the-Border . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Triple Cheese and Garlic . . . . . . . . . . . . . . . . . . . . . . . 24
Basic Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Chocolate Pound Cake with Chocolate Glaze . . . . . . . 44
Peanut Butter Cake with Peanut Butter Glaze . . . . . . 45
Mocha Chiffon Cake with Cocoa Mocha Icing . . . . . . 46
Carrot Cake with Cream Cheese Icing . . . . . . . . . . . . . 46
Qu ick Bre a d s
Strawberry Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Grape Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Blueberry Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . 48
Cornbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Banana Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Wh o le Wh e a t Bre a d s
Ja m s
100% Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Crunchy Wheat and Honey . . . . . . . . . . . . . . . . . . . . . 25
Multigrain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Pumpernickel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Russian Black . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Whole Wheat-Raisin-Nut . . . . . . . . . . . . . . . . . . . . . . 27
Blueberry Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Pineapple Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Strawberry Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Peach Conserve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Apple Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Grape Jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Fre n ch Bre a d s
Sp re a d s a n d Gla ze s
Classic French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Quick Sourdough . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Garlic Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Herb-Cheese Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Italian Herb Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Choco-Banana Spread . . . . . . . . . . . . . . . . . . . . . . . . . 52
Ham and Swiss Spread . . . . . . . . . . . . . . . . . . . . . . . . 52
Herb-Cream Cheese Spread . . . . . . . . . . . . . . . . . . . . . 52
Honey-Walnut Spread . . . . . . . . . . . . . . . . . . . . . . . . . 52
Ripe Olive Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Fruited Cream Cheese Spread . . . . . . . . . . . . . . . . . . . 53
Whipped Honey-Orange Spread . . . . . . . . . . . . . . . . . 53
Browned Butter Glaze . . . . . . . . . . . . . . . . . . . . . . . . . 53
Cinnamon Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Citrus Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Creamy Vanilla Glaze . . . . . . . . . . . . . . . . . . . . . . . . . 53
Sw e e t Bre a d s
Apple-Spice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Banana-Macadamia Nut . . . . . . . . . . . . . . . . . . . . . . . 29
Cinnamon-Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Peach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Cranberry-Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Fruitcake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Gingery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Old-fashioned Oatmeal . . . . . . . . . . . . . . . . . . . . . . . . 32
Piña Colada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Pumpkin-Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Do u g h On ly
Apple Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Breadsticks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Calzones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Caramel-Pecan Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Cinnamon Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Dinner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Ham and Swiss Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Holiday Wreath . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Onion-Cheese Topping . . . . . . . . . . . . . . . . . . . . . . . . 41
Raised Doughnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Soft Pretzels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
* Note: Other recipes can be used in your Oster®
Bread machine but please note the loaf size must
match the capacity limits of your unit.
60
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ONE YEAR LIMITED WARRANTY
Sunbeam Products Inc. warrrants that, for a period of one year from the date of purchase, this product shall be free of
mechanical and electrical defects in material and workmanship. Our obligation is limited to repair or replacement, at
manufacturer's option, of this product during the warranty period, provided that the product(s) purchased in the United States
are sent postage prepaid directly to:
SUNBEAM APPLIANCE SERVICE STATION
117 Centra Industrial Row
Purvis,
MS
39475
Answers to questions regarding this warranty or your nearest U.S.A. authorized service location may be obtained by calling toll
free 1-800-526-2832 or by writing to Sunbeam - Consumer Affairs at P.O. Box 948389, Maitland, Florida 3794-8389.
For products purchased in Canada please call to:
SUNBEAM APPLIANCE SERVICE STATION (KND)
Please call1-800-663-8623 or email us at
Answers to questions regarding this warranty or your nearest Canadian authorized service location may be obtained by dialing
toll free in Canada 1-800-667-8623.
For warranty information or an authorized service location outside the United States and Canada please see the warranty
service card inserted in the product packaging.
DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE;
DOING SO MAY DELAY THE PROCESSING OF YOUR WARRANTY CLAIM.
This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent use or misuse of
the product, use on improper voltage or current, use contrary to operating instructions, or disassembly, repair, or alteration by
any person other than an authorized service center. Product repair or replacement as provided under this warranty is your
exclusive remedy. Sunbeam products Inc. shall not be liable for any incidental or consequential damages for breach of any
express or implied warranty on this product. Except to the extent prohibited by applicable law, any implied warranty of
merchantability or fitness for a particular purpose on this particular product is limited in duration to the duration of the above
warranty. Some states and provinces do not allow the exclusion and limitation of incidental or consequential damages, or allow
limitation on how long an implied warranty lasts, so the above limitations or exclusions may not apply to you. This warranty
gives you specific legal rights, and you may also have other rights which vary state to state or province to province.
©1997 Sunbeam Products, Inc. and its affiliated companies, all rights reserved.
Sunbeam® and Oster® are registered trademarks of Sunbeam Products, Inc. or its affiliated companies.
Distributed by: Sunbeam Products, Inc., Delray Beach, FL 33445.
Gold Medal® is a registered trademark of General Mills, Inc.
Better for Bread™ is a trademark of General Mills, Inc.
Printed in China
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Notes
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