Oster Bread Maker Bread Dough Maker User Manual

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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.  
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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.  
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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 dont 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 its 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  
doesnt 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, its 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.  
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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 dont 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 breads 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 awhole 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  
55  
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Troubleshooting The Recipes  
Baking Results  
Open,  
coarse  
or holey  
texture  
Bread  
doesnt  
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. Youll 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 wasnt 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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