Oster Bread Maker P N 101017 User Manual

Deluxe 2-Pound  
Bread & Dough  
Maker  
MAKE A  
2-LB. LOAF  
Homemade  
Bread  
at the Push  
of a Button!  
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TABLE OF CONTENTS  
BEFORE YOU START . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
A SYMPHONY OF INGREDIENTS  
Basic Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Sweeteners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Liquids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Fats. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Important Measuring Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
GETTING TO KNOW YOUR BREAD MAKER  
The Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Step-by-Step Directions on How to Use Your Bread Maker. . . . . . . . 12  
Cycle Times. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Display Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15  
Tips for the Gourmet Baker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16  
BREAD RECIPES AND TIPS  
Bread Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18  
Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23  
Sourdough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25  
Quick Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32  
Dough Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35  
Variations for Shaping Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36  
Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38  
Pasta Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44  
Jams and Marmalades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45  
The Finishing Touch: Spreads and Glazes. . . . . . . . . . . . . . . . . . . . . 46  
TROUBLESHOOTING  
Troubleshooting the Machine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48  
Troubleshooting the Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49  
Commonly Asked Questions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50  
How to Test Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50  
Care and Cleaning Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51  
Baking at High Altitudes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52  
INDEX OF RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53  
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BEFORE YOU START  
We have designed the Oster® Deluxe Bread and Dough Maker to be easy to use. But, like  
any kitchen appliance, it requires proper use and handling.  
BEFORE USE  
1. Read and keep all instructions.  
2. Make sure to remove all foreign matter from the baking pan.  
3. Plug the Bread Maker into a properly wired outlet.  
WHILE IN USE  
Keep the Bread Maker out of the reach of children – IT  
S
HOT!  
1. The temperature is very hot during operation. Be careful to keep your hands and face  
away from the unit.  
2. Do not open the lid or remove the bread pan during operation.  
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. If a power outage occurs, you can restart the machine if it has not begun the bake cycle.  
If it’s at the bake cycle, then remove bread pan and place into an oven to finish cooking.  
WHERE TO USE  
1. Use only indoors on a stable, heat-resistant surface.  
2. Do not use the Bread Maker where it will be exposed to direct sunlight  
or other heat sources, such as a stove or oven.  
3. Place the unit at least two inches away from walls. If you do not, the walls  
may become discolored.  
AFTER USE  
1. Use oven mitts or a pot holder when taking out the bread pan after baking.  
2. Make sure to disconnect the power by unplugging the unit.  
Allow the Bread Maker to cool down before storing.  
3. Read instructions before cleaning. Do not immerse the unit in water.  
This will cause electric shock and/or damage to the unit.  
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IMPORTANT SAFEGUARDS  
When using electrical appliances, basic safety precautions should always be  
followed including the following:  
1. READ ALL INSTRUCTIONS, PRODUCT LABELS, AND WARNINGS  
BEFORE USING THE 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.  
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13. To unplug, press and hold the “STOP” button for 2 – 3 seconds  
(until “Beep” is heard), 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. If the appliance is of the grounded type,  
the extension cord should be a grounding-type 3-wire cord.  
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.  
THIS UNIT IS INTENDED FOR HOUSEHOLD USE ONLY  
READ AND SAVE THESE INSTRUCTIONS  
A SYMPHONY OF INGREDIENTS  
Like the instruments in an orchestra, the ingredients in basic bread are very  
simple: flour, sugar, salt, a liquid (such as water or milk), possibly a fat  
(such as butter or oil) and yeast. And, like each musical instrument,  
each ingredient performs a specific job, and each lends a special flavor  
to the final masterpiece.  
That’s why it’s important to use the right ingredients in exactly the right  
proportions to ensure you get the most delicious results!  
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BASIC INGREDIENTS  
YEAST  
Yeast is actually a microscopic plant; without it, your bread  
will not rise. When moistened by a liquid, fed by sugar and  
carefully warmed, yeast produces gases which cause the dough  
to rise. If the temperature is too cold, the yeast will not be  
activated; if its 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.  
If you prefer to use a fast-rising yeast, such as quick rise or rapid rise, merely decrease  
the amount used. As a general guide, we recommend using 1/2 tsp. of fast-rising yeast  
per cup of flour. Example: 3 cups bread flour would require 1-1/2 tsp. of fast-rising yeast.  
Baking powder and baking soda may be used to assist yeast or on their own as leavening  
in quick breads which require no kneading or rising. Recipes with baking powder  
and baking soda are different than yeast recipes. Leavening agents cannot be substituted  
for one another.  
SWEETENERS  
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.  
FLOUR  
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 flour, 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.  
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LIQUIDS  
When liquids are mixed with the proteins in flour,  
gluten is formed. Gluten is necessary for rising.  
Many recipes use dry milk, but other liquids,  
such as fruit 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. Water is  
the most common liquid used in bread making.  
It produces a heavier, crisper crust and a more  
open texture. Buttermilk results in a light,  
high-rising and tender bread; it will also help  
extend the bread’s freshness. To offset the acidity  
of buttermilk, add 1/4 cup of baking soda per cup  
of buttermilk.  
SALT  
Salt strengthens the gluten and controls the yeast and  
makes the dough more elastic. However, it also inhibits  
rising, so use ordinary table salt and be very careful in  
measuring. For dietary reasons, it can be omitted and in  
some cases you can use a vegetable seasoning substitute  
for flavor.  
FATS  
Any form of solid shortening or oil can be  
substituted for one another in some amounts.  
Fat enriches bread’s flavor and keeps it tender  
and moist. Do not use diet spreads or tub-type  
margarines as they will affect the quality.  
Butter adds flavor. The same amount of  
vegetable shortening or oil can be substituted  
if you choose. Salted or unsalted butter  
may be used. Soft spreads will NOT work.  
Margarine is an acceptable substitute for butter;  
do not use whipped or diet margarines.  
EGGS  
Eggs add richness and color to breads, but due to health and safety precautions,  
do not use with the delay cycle.  
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IMPORTANT MEASURING TIPS  
Because each ingredient plays such a specific role in relationship to the other,  
it is especially important to measure the ingredients exactly to get the best results.  
For Dry Ingredients, use 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 often in the book, but it bears repeating:  
Always put the liquids in first, the dry ingredients  
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 is absolutely no contact between the  
liquids and the yeast; you do not want the yeast to be activated too soon in the process.  
This is especially important when you are using the Delay Bake option.  
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GETTING TO KNOW YOUR DELUXE BREAD AND DOUGH MAKER  
The best way to get there is to use this map. Soon you’ll know the electronic bread-baking  
territory the way you know your own kitchen. In the meantime, here are some  
easy-to-follow directions to get you started.  
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3
2
Basic  
Rapid  
Sweet  
French  
Quick  
Whole Wheat  
L - Light  
Dough/  
Pasta  
Start  
Stop  
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P - Medium  
H - Dark  
Bake  
Timer Set  
Select  
Crust  
Color  
1
THE CONTROL PANEL  
IMPORTANT: When using the touch pad controls, be sure to press the pad  
until you hear a beep.  
1. Select. Press the Select button to choose the setting you desire. Each time you  
press the button you will hear a beep” and the setting will advance in the following  
sequence; 1 Basic: 3:00; 2 Rapid: 2:20; Sweet: 2:50; French: 3:50;  
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4
5 Quick Bread: 1:50; Whole Wheat: 3:40; 7 Dough: 1:30; Bake Only: 1:00.  
Holding the button down continuously will advance the settings more quickly.  
2. Crust Color. Choose from light (L), medium (P) or dark (H) crust settings; select L”  
for the lowest setting to yield “light” crust; “P” for the default program setting to yield  
medium” crust; and Hfor the highest setting to yield “dark” crust. Unit will automatically  
bake on the medium setting unless another is selected. Dark setting will add 7 minutes  
to total time, Light setting will subtract 7 minutes from total time.  
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3. Display Window. The display will indicate the cycle selected (number from 1 to 8)  
and the crust color (L, P or H) until the Start button is pressed. Then the display shows  
minute-by-minute countdown during the cycle. The display will show 0:00” when  
cycle is complete.  
4. Timer. Use the Timer to delay baking. The timer can be set up to 13 hours in advance.  
The panel has forward and reverse arrows. Arrows move time forward or backward in  
10-minute increments. Holding the buttons down continuously will advance or decrease  
time more quickly.  
5. Start/Stop. Press the Start/Stop” button to start operation or begin the Timer  
countdown for delayed completion. (A signal tone will sound to indicate that the  
breadmaking cycle has begun). To stop the operation or cancel a timer setting,  
press and hold 2 – 3 seconds until you hear a Beep.The unit will return to its  
ready condition showing the time for the cycle you had selected.  
NOTE: Do not press STOP” when you are just checking the progress of your bread  
as this will cancel the cycle.  
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SETTINGS  
Below are brief descriptions of the many different types of bread, doughs, pizzas, pastas,  
jellies and jams you can make with your new Oster® Deluxe Bread and Dough Maker.  
Basic (1)  
This setting is probably used more often than any other because it gives the best  
results with almost any recipe (standard white bread, raisin bread and more).  
Total cycle time is 3 hours.  
Rapid (2)  
The Rapid setting will make bread faster than other cycles. We suggest that you use the  
Classic White Bread recipe and increase the water by 1 to 2 Tbsp. This setting reduces  
the second knead and final rise times. Total cycle time is 2 hours and 20 minutes.  
Sweet (3)  
This setting is made for breads containing high amounts of sugar, fats or protein  
(cheese, eggs, etc.), all of which increase browning. It produces a finished loaf  
in 2 hours and 50 minutes.  
French (4)  
This setting is used for the preparation of French white bread. Due to the longer  
kneading, rising and baking times, the bread has a heartier crust. This entire cycle  
needs 3 hours and 50 minutes.  
Quick Bread (5)  
Recipes for this setting will use a quick-acting leavening agent, usually baking powder  
or baking soda, rather than yeast. Total cycle time is 1 hour and 50 minutes.  
Whole Wheat (6)  
This setting offers longer rise times to accommodate the slower rising action of bread  
containing more than 50% whole wheat flour. Total cycle time is 3 hours and 40 minutes.  
Dough/Pasta (7)  
This setting is used to prepare dough for rolls, specialty breads, pizza, pasta, etc.,  
which are shaped by hand, allowed to rise for a final time and then baked or cooked  
conventionally. Total cycle time is 1 hour and 30 minutes. When cycle is complete,  
remove the dough and proceed with hand shaping, rolling, etc.  
Bake Only (8)  
This setting is for baking doughs or making jams. Total cycle time is 1 hour.  
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STEP-BY-STEP DIRECTIONS ON HOW TO USE YOUR BREAD MAKER  
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.  
2.  
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.  
3.  
MEASURE ALL INGREDIENTS carefully and accurately. Inaccurate  
measurements, even if only slightly off, can make a difference in results. Add ingredients  
into the bread pan in the order they are listed. Yeast is always added last and must not  
come in contact with any liquid. (Before adding yeast, remember to dig a small hole in  
the flour so that the yeast doesn’t prematurely come into contact with the liquids or salt.  
This is especially 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.  
5.  
CLOSE THE LID AND PLUG IN THE BREAD MAKER. You will hear a beep  
and the LED display window will show 1P” for Basic” setting, Medium” crust.  
6.  
CHOOSE YOUR BREAD TYPE. Select the appropriate setting for your recipe  
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.  
7.  
SELECT CRUST COLOR. Your bread maker will automatically produce  
a “medium” crust color (“P= the default program) unless another is chosen;  
select crust color by pressing the Crust Color” button; L” = low setting (light crust);  
and H” = high setting (dark crust).  
8.  
PRESS THE “ START/STOP” BUTTON firmly once you have selected your  
bread type and crust color. A signal tone will sound to indicate that you have begun!  
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.  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes at this point, the unit must be stopped, reset and restarted.  
To stop, press the Start/Stop” button and hold until signal sounds and screen  
reverts to initial display setting.  
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9.  
WHEN THE BREAD IS DONE. When the baking time is completed,  
a signal tone will sound and the display window will show 0:00” (the “Colon” in  
the time display will continue flashing). The Keep Warm” setting will automatically  
continue to keep the bread warm for one hour after the cycle ends (except when  
using the dough setting). For best results, remove the bread as soon as possible  
to keep the crust from getting soggy. Remove the pan using potholders and take  
the bread out of the pan by turning the pan upside down and shaking it. If you  
have difficulty removing the bread from the pan, slide a flat rubber or plastic  
spatula along the sides of the pan to loosen the loaf. If the kneading paddle  
remains in the bottom of the loaf, use the end of a plastic utensil to remove it.  
Once removed from the Bread Pan, it’s best to let your bread cool 15 minutes  
before slicing. Enjoy!  
10.  
KEEP-WARM CYCLE automatically begins when the bake time is done.  
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 2 – 3 seconds.  
PLEASE NOTE: Bread is best when removed from bread pan no more than 1 hour  
after the “Keep-Warmfeature ends. The Keep-Warmfeature is not provided  
for the dough setting or the Jam/Jelly Setting.  
CAUTION: Steam will escape when the cover is opened. Be sure to use pot  
holders or oven mitts to avoid steam burns.  
NOTE: Your Bread Maker includes an auto cycle recall feature. When a cycle  
is completed and the “Start/Stop” button is pressed, the unit will automatically  
revert to the last setting selected.  
NOTE: If you wish to make another loaf of bread right away, allow the Bread Maker  
to cool down for 10 to 15 minutes with the cover open and the pan removed. If you  
attempt to use the unit too soon, it will signal and the display will read H:HH.  
Press Start/Stop” until the screen reverts to the setting display and wait until  
the unit has cooled.  
11.  
USING THE DELAY TIMER You can add the ingredients into your  
bread pan and set the timer to delay the baking. Baking can be delayed up to 13 hours.  
NOTE: Do not use the timer if your recipe includes fresh eggs, milk or other  
ingredients that may spoil.  
Follow Steps 1 – 7 on the previous page, making sure to measure ingredients  
into the bread pan in the sequence specified in the recipe. Take special care  
not to let the yeast contact the liquid ingredients or the salt.  
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Then calculate the number of hours and minutes until you want fresh baked bread.  
XAMPLE: If it is 8:00 and you want the bread to finish baking at 2:00,  
E
the timer should be set at 6 hours.  
Press the timer button once. The cycle length will appear in the display window.  
BAKING  
CYCLE  
CYCLE LENGTH  
1 Basic  
3:00 hours  
2:20 hours  
2:50 hours  
3:50 hours  
1:50 hours  
3:40 hours  
1:30 hours  
1:00 hour  
2 Rapid  
3 Sweet  
4 French  
5 Quick Bread  
6 Whole Wheat  
7 Dough  
8 Bake  
Use the  
Timer button to advance the time in 10 minute increments. (Use  
Timer  
button to subtract time, if necessary). EXAMPLE: You have chosen the Sweet Setting and  
2:50 appears in the display window. If you wish your bread to be done in 6 hours,  
you will press the Timer button until 6:00 appears in the display window.  
Press Start/Stop” to begin the Timer. The Colon” (:) in the time display begins to flash,  
indicating that the Timer is engaged.  
When unit beeps three times and 0:00 appears in the display window, press Start/Stop”  
to cancel the Keep-Warm” cycle and remove the bread.  
If you make an error while setting the timer and wish to start over, press Start/Stop”  
and hold until a beep sounds and the screen reverses to the original setting.  
Timer is canceled and you may begin again.  
NOTE: If you forget to press Start/Stop,” the Timer will not function.  
When using the Timer Cycle for more than a few hours during times of high  
humidity or hot weather, reduce the liquid by one or two Tbsp. to reduce the  
possibility of over-rising. Salt may be increased by 1/8 to 1/4 tsp. to keep the  
dough from rising too quickly and falling. Sugar can also be reduced by up to  
half the amount called for in the recipe.  
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C
YCLE TIMES  
QUICK WHOLE  
BASIC RAPID SWEET FRENCH BREAD WHEAT DOUGH BAKE  
(MIN:SEC  
)
(MIN:SEC  
)
(MIN:SEC  
)
(MIN:SEC  
)
(MIN:SEC  
)
(MIN:SEC  
)
(MIN:SEC  
)
(MIN:SEC  
)
PRIMARY KNEAD  
PRIMARY RISE  
SECONDARY KNEAD  
SECONDARY RISE  
PUNCH DOWN  
FINAL RISE  
10:00 10:00 10:00 18:00 14:00 10:00 20:00 ––  
20:00 5:00 5:00 40:00 –– 25:00 ––  
15:00 15:00 20:00 22:00 –– 20:00 ––  
––  
––  
20:00  
00:30  
–– 30:00 20:00 –– 30:00 20:00 ––  
–– 00:30 00:30 –– 00:30 00:30 ––  
55:00 55:00 55:00 65:00 41:00 70:00 50:00 ––  
60:00 55:00 50:00 65:00 55:00 55:00 –– 60:00  
75:00 –– 50:00 –– ––  
03:00 02:20 02:50 03:50 01:50 03:40 01:30 01:00  
BAKE  
TIME TO FRUIT/NUT SIGNAL 40:00 25:00 ––  
TOTAL YCLE TIME  
C
NOTES: The audible signal indicating that it is time to add raisins or other dried fruits applies  
to the following settings only: Basic, Whole Wheat, French and Rapid.  
DISPLAY INFORMATION  
Always use the Bread Maker in a room that is free of drafts and is at least 55°F/13°C,  
but not warmer than 90°F/32°C. Do not use Bread Maker in an unheated garage,  
outdoors, near a heat vent or in direct sunlight.  
Generally, the display window will tell you what is happening with your Bread Maker.  
Here are some points to consider:  
DISPLAY MESSAGE  
PROBLEM  
HOW TO FIX  
0:00 Colon Flashing Cycle is complete.  
Press Start/Stop” button  
to cancel.  
Keep-Warm is engaged.  
H:HH Signal Beeping Unit is too hot to begin  
Press Start/Stop” button to cancel.  
new breadmaking operation. Open cover, remove bread pan and  
allow unit to cool with cover open.  
L:LL Signal Beeping Room Temperature is  
Press Start/Stop” button to cancel.  
too low. (Below 59°F/15°C) Place Bread Maker in a warm room  
and allow to warm up.  
Display Blank  
Power has been interrupted. Unplug unit and plug back into outlet. Unit  
must be reset. (See P. 4 While in Use” #5)  
E:EE Signal Beeping Room temperature is too high. Press Start/Stop” button to cancel.  
(Above 86°F/30°C)  
Place Bread Maker in a cooler location  
and allow it to adjust before using.  
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REMOVABLE LID  
Your new Bread Maker is equipped with a removable lid for easy cleaning and storage.  
To remove the lid, simply raise the lid just short of the vertical position (approx. 70° angle);  
while holding the base of the unit with one hand, gently hold the front edge of the lid  
and pull it to the right side so as to pop the left hinge pin out (you will hear a loud “pop”  
sound when the hinge pops out). Then simply slide the lid to the left to remove the  
right hinge pin.  
PROBLEM  
CHECK THIS:  
THE UNIT DOES NOT OPERATE AFTER  
Unplugged  
PUSHING THE START/STOPBUTTON  
Setting was not selected  
Did not push Start/Stop” button  
to clear display after last cycle  
THE BREAD ROSE TOO HIGH  
Too much yeast or moisture  
THE BREAD DID NOT RISE HIGH ENOUGH Too much flour – not enough yeast  
For Additional Troubleshooting Tips, See Pages 48 - 49.  
TIPS FOR THE GOURMET BAKER  
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 yeast and any liquids or salt. This is especially important when you’re using the  
Delay Bake option. You don’t want the yeast to be activated too soon in the process!  
PLACEMENT COUNTS!  
Place dried fruits, vegetables, and dried spices away from the liquid ingredients  
in the bread pan. If they soak up water, they can undermine the bread’s chemistry.  
FRESHNESS FIRST  
Avoid using perishable ingredients – milk, yogurt, eggs, or cheese – with  
the Delay Bake function.  
JUST WAIT FIFTEEN  
For best results, wait fifteen minutes before slicing; the bread needs time to cool.  
DEEP FREEZE  
To freeze fresh bread, let it cool completely and double-bag in plastic.  
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Bread Recipes  
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BREAD RECIPES  
IMPORTANT  
Altitude, weather conditions and accuracy in measurement  
can all affect the outcome of a loaf; to help compensate for  
this, we have created each recipe with a range for the liquid  
portion of the recipe.  
We recommend that you begin using the smaller amount of liquid. Allow your Bread  
Maker to mix the ingredients for a few minutes before checking the dough consistency.  
If it is dense, oddly shaped or the unit is making a knocking noise, add 1 Tbsp. of water  
at a time until the dough is soft and pliable.  
Do not exceed 4-1/2 cups dry ingredients.  
IMPORTANT: Place ingredients into bread pan in the exact order listed. If the ingredients  
are listed in two columns, begin with the left column and finish with the  
column on the right.  
VICKIS TRADITIONAL WHITE BREAD  
(Basic or Rapid Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
1.5-Pound  
8 to 9 oz.  
1-1/2 tsp.  
2 Tbsp.  
3 cups  
2 Tbsp.  
1 Tbsp.  
2 tsp.  
2-Pound  
11 to 12 oz.  
1-3/4 tsp.  
2 Tbsp.  
4 cups  
2 Tbsp.  
Water  
Salt  
Butter or Margarine  
Bread flour  
Dry Milk  
Sugar  
Active Dry Yeast  
2 Tbsp.  
2-1/4 tsp.  
Measure all ingredients into bread pan in the order listed above. Select desired  
2
1
setting ( Basic or Rapid). Select crust setting if other than Medium.” Press the  
Start/Stop” button to begin the breadmaking process. The display will begin  
counting down the minutes until the end of the cycle. When the baking is complete,  
the display will read 0:00 and the unit will signal (when this occurs, you may  
choose to press the Start/Stop” button to cancel the Keep-Warm” cycle if desired).  
Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s)  
cannot be altered. To make any changes once the process has begun,  
the unit must be stopped, reset and restarted. To stop, press Start/Stop”  
and hold until signal sounds and the screen reverts to the setting display.  
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SHAWNS CLASSIC WHITE BREAD  
(Basic or Rapid Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C), except milk  
11-12 oz. warm milk (110°F-115°/43°C-46°C)  
1-1/2 tsp. salt  
4 cups bread flour  
1-1/2 Tbsp. sugar  
2 tsp. active dry yeast  
2 Tbsp. butter or margarine, softened  
Measure all ingredients into bread pan in the order listed above, beginning with  
the column on the left, followed by the column on the right. Select desired setting  
(Basic or Rapid). Select crust setting if other than Medium.” Press the Start/Stop”  
button to begin the breadmaking process. The display will begin counting down  
the minutes until the end of the cycle. When the baking is complete, the display  
will read 0:00 and the unit will signal (when this occurs, you may choose  
to press the Start/Stop” button to cancel the Keep-Warm” cycle if desired).  
Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s)  
cannot be altered. To make any changes once the process has begun,  
the unit must be stopped, reset and restarted. To stop, press Start/Stop”  
and hold until signal sounds and the screen reverts to the setting display.  
CINDYS COUNTRY WHITE BREAD  
(Basic or Rapid Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C), except milk  
8 – 9 oz. warm milk (110°F-115°/43°C-46°C) 1-1/2 Tbsp. butter or margarine,  
softened  
1-1/2 tsp. salt  
1 large egg  
1-1/2 Tbsp. sugar  
4 cups bread flour  
2 tsp. active dry yeast  
Measure all ingredients into bread pan in the order listed above, beginning with  
the column on the left, followed by the column on the right. Select desired setting  
(Basic or Rapid). Select crust setting if other than Medium.” Press the Start/Stop”  
button to begin the breadmaking process. The display will begin counting down  
the minutes until the end of the cycle. When the baking is complete, the display  
will read 0:00 and the unit will signal (when this occurs, you may choose  
to press the Start/Stop” button to cancel the Keep-Warm” cycle if desired).  
Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s)  
cannot be altered. To make any changes once the process has begun,  
the unit must be stopped, reset and restarted. To stop, press Start/Stop”  
and hold until signal sounds and the screen reverts to the setting display.  
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SCOTTS FAVOURITE POTATO BREAD  
(Basic Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
10 – 11 oz. water  
1/4 cup instant potato flakes  
1-1/4 tsp. salt  
2 Tbsp. non-fat dry milk  
2-1/2 Tbsp. sugar  
2 Tbsp. butter or margarine, softened  
4 cups bread flour  
2 tsp. active dry yeast  
Measure all ingredients into bread pan in the order listed above, beginning with the column on the  
left, followed by the column on the right. Select desired setting (Basic or Rapid). Select crust setting  
if other than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display  
will begin counting down the minutes until the end of the cycle. When the baking is complete, the  
display will read 0:00 and the unit will signal (when this occurs, you may choose to press the  
Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
KIMMYS FRENCH COUNTRYSIDE BREAD  
(French Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
11 – 12 oz. water  
4 cups bread flour  
1 Tbsp. sugar  
1-1/2 tsp. salt  
1-1/2 Tbsp. vegetable or olive oil  
2 tsp. active dry yeast  
Measure all ingredients into bread pan in the order listed above, beginning with the column on  
the left, followed by the column on the right. Select French setting. Select crust setting if other  
than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display will  
begin counting down the minutes until the end of the cycle. When the baking is complete, the  
display will read 0:00 and the unit will signal (when this occurs, you may choose to press the  
Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
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MARCS ITALIAN HERB BREAD  
(French Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
10 – 11 oz. water  
2 tsp. sugar  
1 tsp. salt  
2 tsp. dried onion flakes  
1/2 tsp. dried basil  
1/2 tsp. garlic powder  
2 tsp. active dry yeast  
1-1/2 Tbsp. vegetable or olive oil  
3-1/2 cups bread flour  
1/4 cup grated parmesan cheese  
1 Tbsp. dried parsley  
Measure all ingredients into bread pan in the order listed above, beginning with the column on  
the left, followed by the column on the right. Select French setting. Select crust setting if other  
than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display will  
begin counting down the minutes until the end of the cycle. When the baking is complete, the  
display will read 0:00 and the unit will signal (when this occurs, you may choose to press the  
Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
EDDIES DELI RYE BREAD  
(Whole Wheat Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C), except buttermilk  
8 oz. buttermilk  
1-1/2 – 2 oz. water  
1-1/4 tsp. salt  
1 large egg  
1 Tbsp. vegetable oil  
2 Tbsp. molasses  
2 cups bread flour  
1-1/2 cups rye flour  
1/4 tsp. baking soda  
2 tsp. active dry yeast  
Measure all ingredients into bread pan in the order listed above, beginning with the column on the  
left, followed by the column on the right. Select Whole Wheat setting. Select crust setting if other  
than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display will  
begin counting down the minutes until the end of the cycle. When the baking is complete, the  
display will read 0:00 and the unit will signal (when this occurs, you may choose to press the  
Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
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MRS. FRUMPKINS BUTTERMILK BREAD  
(Whole Wheat Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
10 – 11 oz. water  
1-1/2 tsp. salt  
1 cup whole wheat flour  
1 cup rye flour  
1-1/2 Tbsp. vegetable oil  
2 Tbsp. honey  
2 Tbsp. powdered buttermilk  
1 Tbsp. vital gluten  
1 tsp. white vinegar  
2 cups bread flour  
1-1/2 tsp. caraway seeds  
2 tsp. active dry yeast  
Measure all ingredients into bread pan in the order listed above, beginning with the column on the  
left, followed by the column on the right. Select Whole Wheat setting. Select crust setting if other  
than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display will  
begin counting down the minutes until the end of the cycle. When the baking is complete,  
the display will read 0:00 and the unit will signal (when this occurs, you may choose to press  
the “Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
STACIES LIGHT RYE BREAD  
(Basic Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
11 – 12 oz. water  
3 cups bread flour  
1 cup rye flour  
1-1/2 tsp. salt  
1-1/2 Tbsp. vegetable oil  
2 Tbsp. packed brown sugar  
2 tsp. active dry yeast  
Measure all ingredients into bread pan in the order listed above, beginning with the column on the  
left, followed by the column on the right. Select Basic or Whole Wheat setting. Select crust setting if  
other than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display  
will begin counting down the minutes until the end of the cycle. When the baking is complete,  
the display will read 0:00 and the unit will signal (when this occurs, you may choose to press  
the “Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
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CARRIES HONEY WHEAT BREAD  
(Whole Wheat Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
9 – 10 oz. water  
3-1/2 cups bread flour  
1-1/2 tsp. salt  
1 cup wheat flakes  
2 Tbsp. wheat bran  
2 tsp. active dry yeast  
2 Tbsp. butter or margarine, softened  
3 Tbsp. honey  
Measure all ingredients into bread pan in the order listed above, beginning with the column on the  
left, followed by the column on the right. Select Whole Wheat setting. Select crust setting if other  
than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display will  
begin counting down the minutes until the end of the cycle. When the baking is complete,  
the display will read 0:00 and the unit will signal (when this occurs, you may choose to press  
the “Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
CHADS SUMMER WHEAT BREAD  
(Whole Wheat Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
11 – 12 oz. water  
1-1/2 tsp. salt  
2 cups bread flour  
2 cups whole wheat flour  
2 tsp. active dry yeast  
1-1/2 Tbsp. vegetable oil  
2 Tbsp. molasses  
Measure all ingredients into bread pan in the order listed above, beginning with the column on the  
left, followed by the column on the right. Select Whole Wheat setting. Select crust setting if other  
than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display will  
begin counting down the minutes until the end of the cycle. When the baking is complete,  
the display will read 0:00 and the unit will signal (when this occurs, you may choose to press  
the “Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
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DANAS CRACKED WHEAT BREAD  
(Whole Wheat Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
11 – 12 oz. water  
2 Tbsp. honey  
1-1/2 tsp. salt  
2-1/4 cups bread flour  
1-1/4 cups whole wheat flour  
2-1/4 tsp. active dry yeast  
1-1/2 Tbsp. butter or margarine, softened  
1/2 cup cracked wheat  
Measure all ingredients into bread pan in the order listed above, beginning with the column on the  
left, followed by the column on the right. Select Whole Wheat setting. Select crust setting if other  
than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display will  
begin counting down the minutes until the end of the cycle. When the baking is complete,  
the display will read 0:00 and the unit will signal (when this occurs, you may choose to press  
the “Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
HEATHERS 100% WHOLE WHEAT BREAD  
(Whole Wheat Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
12 – 13 oz. water  
2 tsp. salt  
4 cups whole wheat flour  
1-1/2 Tbsp. vital gluten  
2 tsp. active dry yeast  
2 Tbsp. molasses  
1 Tbsp. packed brown sugar  
Measure all ingredients into bread pan in the order listed above, beginning with the column on the  
left, followed by the column on the right. Select Whole Wheat setting. Select crust setting if other  
than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display will  
begin counting down the minutes until the end of the cycle. When the baking is complete,  
the display will read 0:00 and the unit will signal (when this occurs, you may choose to press  
the “Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
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SOURDOUGH BREAD  
(Basic Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
10 oz. sourdough starter  
5 – 6 oz. warm water  
1-3/4 tsp. salt  
4 cups bread flour  
3 Tbsp. sugar  
2 tsp. active dry yeast  
Measure all ingredients into bread pan in the order listed above, beginning with the column on  
the left, followed by the column on the right. Select Basic setting. Select crust setting if other than  
Medium.” Press the Start/Stop” button to begin the breadmaking process. The display will  
begin counting down the minutes until the end of the cycle. When the baking is complete,  
the display will read 0:00 and the unit will signal (when this occurs, you may choose to press  
the “Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
SOURDOUGH STARTER  
2-1/4 tsp. active dry yeast  
2 cups all-purpose flour  
16 oz. warm water  
In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm  
water, let stand 10 minutes. Add flour; mix until thick batter forms. Batter need not  
be smooth. Cover loosely with cheesecloth, lightweight kitchen towel or plastic  
wrap; let stand in warm place for 24 hours. Stir; cover loosely. Place starter in a  
warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day.  
Cover loosely with plastic wrap or plastic cover; refrigerate.  
TO  
REPLENISH STARTER  
After using a portion of starter, replenish with equal amounts of flour and warm  
water. For example, if 10 oz. (1-1/4 cups) of starter were removed to make bread,  
replenish remaining starter with 10 oz. (1-1/4 cups) warm water and 10 oz.  
(1-1/4 cups) flour. Stir well to blend, cover and let stand in warm place until  
bubbly, 3 to 5 hours. Store starter in loosely covered glass container in refrigerator.  
If not used at the end of one week, remove 1 cup starter and discard;  
then replenish with equal amounts of flour and warm water as instructed above.  
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HINTS FOR SUCCESSFUL SOURDOUGH BAKING  
1. Always make starter in a glass container. Never store in metal containers  
or use metal utensils. The starter will react with the metal.  
2. All ingredients, including starter, should be at room temperature  
(70°F-80°F/21°C-27°C). Cold ingredients will slow down the activity  
of the yeast.  
3. When removing starter, always replenish it. Let stand at room temperature  
for 3 to 5 hours, until bubbles start to form. Cover and refrigerate.  
4. If starters separates (liquid forms on surface), stir until blended before using.  
5. If the liquid that forms on surface of starter turns pink in color at any time,  
discard the starter and start over again with fresh ingredients.  
6. IMPORTANT: Sourdough bread made in an automatic breadmaker requires  
the addition of yeast. The starter’s strength and the rising times in the  
breadmaker are not sufficient to allow for proper rising without the use  
of additional yeast.  
COTTAGE CHEESE AND CHIVE BREAD  
(Sweet Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
1 cup cottage cheese  
1 egg  
3-3/4 cups bread flour  
3 Tbsp. dried chives  
2-1/2 Tbsp. sugar  
1-1/2 tsp. salt  
2 Tbsp. butter or margarine  
3 – 4 oz. water  
2-1/4 tsp. active dry yeast  
Measure all ingredients into bread pan in the order listed above, beginning with the column on  
the left, followed by the column on the right. Select Sweet setting. Select crust setting if other  
than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display will  
begin counting down the minutes until the end of the cycle. When the baking is complete, the  
display will read 0:00 and the unit will signal (when this occurs, you may choose to press the  
Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
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PUMPERNICKEL BREAD  
(Basic or Whole Wheat Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C), except milk  
4 oz. milk  
6 – 7 oz. water  
2-1/2 cups bread flour  
1 cup rye flour  
1-1/2 tsp. salt  
2 Tbsp. molasses  
1-1/2 Tbsp. butter or margarine  
1 tsp. onion powder  
1 Tbsp. cocoa, optional  
2-1/4 tsp. active dry yeast  
Measure all ingredients into bread pan in the order listed above, beginning with the  
column on the left, followed by the column on the right. Select Basic or Whole Wheat  
setting. Select crust setting if other than Medium.” Press the Start/Stop” button to  
begin the breadmaking process. The display will begin counting down the minutes  
until the end of the cycle. When the baking is complete, the display will read 0:00  
and the unit will signal (when this occurs, you may choose to press the Start/Stop”  
button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s)  
cannot be altered. To make any changes once the process has begun, the unit  
must be stopped, reset and restarted. To stop, press Start/Stop” and hold for  
2 – 3 seconds until signal sounds and the screen reverts to the setting display.  
TRACIS OATMEAL BREAD  
(Basic Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
10 – 11 oz. water  
1-3/4 tsp. salt  
3-3/4 cups bread flour  
2 Tbsp. oat bran  
3 Tbsp. honey  
2 Tbsp. dry milk  
2 Tbsp. butter or margarine  
3/4 cup quick cook oats  
2 tsp. active dry yeast  
Measure all ingredients into bread pan in the order listed above, beginning with  
the column on the left, followed by the column on the right. Select Basic setting.  
Select crust setting if other than Medium.” Press the Start/Stop” button to begin  
the breadmaking process. The display will begin counting down the minutes until  
the end of the cycle. When the baking is complete, the display will read 0:00 and  
the unit will signal (when this occurs, you may choose to press the Start/Stop”  
button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s)  
cannot be altered. To make any changes once the process has begun, the unit  
must be stopped, reset and restarted. To stop, press Start/Stop” and hold for  
2 – 3 seconds until signal sounds and the screen reverts to the setting display.  
27  
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RAISIN BREAD  
(Basic Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
1.5-Pound  
2-Pound  
10 to 11 oz.  
1-1/2 tsp.  
2 Tbsp.  
Water  
7 to 9 oz.  
1 tsp.  
Salt  
Butter or margarine  
Bread flour  
Sugar  
1-1/2 Tbsp.  
3 cups  
4 cups  
2 Tbsp.  
3 Tbsp.  
Dry Milk  
1-1/2 Tbsp.  
1 tsp.  
2 Tbsp.  
Cinnamon  
Active Dry Yeast  
Raisins  
1-1/2 tsp.  
2-1/4 tsp.  
1 cup  
1-3/4 tsp.  
3/4 cup  
Measure all ingredients into bread pan in the order listed above. Select Basic  
setting. Select crust setting if other than Medium.” Press the Start/Stop” button  
to begin the breadmaking process. The display will begin counting down the  
minutes until the end of the cycle. When the unit signals during the kneading  
cycle, add the raisins a few at a time. When the unit signals and the display reads  
0:00, the baking is complete. Press Start/Stop” to cancel Keep-Warm” cycle.  
Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s)  
cannot be altered. To make any changes once the process has begun, the unit  
must be stopped, reset and restarted. To stop, press Start/Stop” and hold for  
2 – 3 seconds until signal sounds and the screen reverts to the setting display.  
28  
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HONEY GRAIN BREAD  
(Whole Wheat Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
1.5-Pound  
2-Pound  
Water  
8 to 10 oz.  
1 tsp.  
11 to 12 oz.  
1-1/2 tsp.  
2-1/2 Tbsp.  
2 Tbsp.  
Salt  
Butter or margarine  
Honey  
2 Tbsp.  
1-1/2 Tbsp.  
2-1/4 cups  
1 cup  
Bread flour  
2-1/2 cups  
1-1/4 cups  
2/3 cup  
Whole What Flour  
Quick Cook Oats  
Active Dry Yeast  
1/2 cup  
2 tsp.  
2-1/4 tsp.  
Measure all ingredients into bread pan in the order listed above. Select Basic  
setting. Select crust setting if other than Medium.” Press the Start/Stop” button  
to begin the breadmaking process. The display will begin counting down the  
minutes until the end of the cycle. When the unit signals during the kneading  
cycle, add the raisins a few at a time. When the unit signals and the display reads  
0:00, the baking is complete. Press Start/Stop” to cancel Keep-Warm” cycle.  
Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s)  
cannot be altered. To make any changes once the process has begun, the unit  
must be stopped, reset and restarted. To stop, press Start/Stop” and hold for  
2 – 3 seconds until signal sounds and the screen reverts to the setting display.  
29  
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PETERS SPECIAL WINTER BREAD  
(Sweet Setting – Not for Timer )  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
7 – 8 oz. water  
1/4 cup corn meal  
1-1/4 tsp. salt  
2-3/4 cups bread flour  
2 Tbsp. butter or margarine  
1 egg, large  
2/3 cup whole wheat flour  
2-1/4 tsp. active dry yeast  
1/4 cup molasses  
Measure all ingredients into bread pan in the order listed above, beginning with the column on  
the left, followed by the column on the right. Select Sweet setting. Select crust setting if other  
than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display will  
begin counting down the minutes until the end of the cycle. When the baking is complete, the  
display will read 0:00 and the unit will signal (when this occurs, you may choose to press the  
Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
100% WHOLE WHEAT BREAD FAT FREE  
(Whole Wheat Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
1.5-Pound  
8 to 9 oz.  
1-1/2 tsp.  
1-1/2 Tbsp.  
1-1/2 Tbsp.  
3 cups  
2-Pound  
Water  
Salt  
Honey  
Molasses  
Whole What Flour  
Vital Gluten  
Active Dry Yeast  
11 to 12 oz.  
1-3/4 tsp.  
2 Tbsp.  
2 Tbsp.  
4 cups  
1 Tbsp.  
2 tsp.  
1-1/2 Tbsp.  
2-1/2 tsp.  
Measure all ingredients into bread pan in the order listed above. Select Whole Wheat  
setting. Select crust setting if other than Medium.” Press the Start/Stop” button to begin  
the breadmaking process. The display will begin counting down the minutes until the end  
of the cycle. When the baking is complete, the display will read 0:00 and the unit will  
signal (when this occurs, you may choose to press the Start/Stop” button to cancel  
the “Keep-Warm cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and  
restarted. To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and  
the screen reverts to the setting display.  
30  
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MULTI-GRAIN BREAD  
(Whole Wheat Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C), except buttermilk  
9 to 10 oz. buttermilk  
1-1/4 tsp. salt  
2-1/2 Tbsp. butter  
3 Tbsp. honey  
3 Tbsp. wheat berries, cooked, optional*  
1-1/2 cups whole wheat flour  
1-1/2 cups bread flour  
2 Tbsp. sugar  
1/3 cup carrots, shredded  
1/3 cup wheat germ  
1/3 cup oats, quick-roll  
1/4 tsp. baking soda  
2-1/2 tsp. active dry yeast  
1/2 cup raisins  
NOTE: Add raisins after the Fruit & Nut” beep.  
Measure all ingredients into bread pan in the order listed above, beginning with the column on the  
left, followed by the column on the right. Select Whole Wheat setting. Select crust setting if other  
than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display will  
begin counting down the minutes until the end of the cycle. When the baking is complete,  
the display will read 0:00 and the unit will signal (when this occurs, you may choose to press  
the “Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
NOTE: Once the Start/Stop” button is pressed, the selected function(s) cannot be altered.  
To make any changes once the process has begun, the unit must be stopped, reset and restarted.  
To stop, press Start/Stop” and hold for 2 – 3 seconds until signal sounds and the screen reverts  
to the setting display.  
* To cook wheat berries, soak overnight in water, then drain and add to boiling water.  
Bring back to boil, cover, reduce heat and simmer 60 minutes or until tender.  
Drain and cool completely under running water. Drain well before adding to bread pan.  
APPLE WALNUT BREAD  
(Sweet Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
6 oz. unsweetened apple sauce  
3 – 4 oz. apple juice  
1 tsp. salt  
1/4 cup packed brown sugar  
1-1/4 tsp. cinnamon  
1/2 tsp. baking soda  
3 Tbsp. butter or margarine  
1 large egg  
2 tsp. active dry yeast  
1/2 cup chopped walnuts  
4 cups bread flour  
Measure all ingredients into bread pan in the order listed above, beginning with the column on  
the left, followed by the column on the right. Select Sweet setting. Select crust setting if other  
than Medium.” Press the Start/Stop” button to begin the breadmaking process. The display will  
begin counting down the minutes until the end of the cycle. When the baking is complete,  
the display will read 0:00 and the unit will signal (when this occurs, you may choose to press  
the “Start/Stop” button to cancel the Keep-Warm” cycle if desired). Remove the bread and enjoy!  
31  
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TINAS SPRINGTIME FAVOURITE BREAD  
(Sweet Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
8 – 9 oz. water  
1 tsp. salt  
3-3/4 cups bread flour  
1/2 cup sugar  
1/4 cup butter or margarine  
1 large egg  
1-1/2 tsp. vanilla extract  
1-1/4 tsp. almond extract  
3 Tbsp. dry milk  
2 tsp. active dry yeast  
3/4 cup raisins  
1/2 cup candied orange peel  
Measure all ingredients into bread pan in the order listed above, beginning with  
the column on the left, followed by the column on the right. Select Sweet setting.  
Select crust setting if other than Medium.” Press the Start/Stop” button to begin the  
breadmaking process. The display will begin counting down the minutes until the end  
of the cycle. When the baking is complete, the display will read 0:00 and the unit will  
signal (when this occurs, you may choose to press the Start/Stop” button to cancel  
the “Keep-Warm cycle if desired). Remove the bread and enjoy!  
QUICK BREAD INSTRUCTIONS  
Unlike yeast breads, quick breads do not use yeast as the rising agent. Therefore,  
the knead and rise cycles have been omitted. Instead, quick breads use baking  
powder or baking soda along with steam to act as a leavening agent.  
INSTRUCTIONS FOR MAKING QUICK BREAD:  
1. Measure all ingredients into bread pan. Position pan in baking chamber.  
2. Select Quick Bread Setting. Press Start/Stop; let ingredients mix for 5 minutes.  
Using rubber spatula, scrape down sides of the bread pan to eliminate flour  
pockets in the corners.  
3. When the quick bread has finished baking, press Start/Stop” to cancel the  
Keep-Warmfeature. Remove pan to a heatproof surface and let cool in pan  
5 minutes to allow bread to set.” Remove bread from pan to wire rack  
and cool completely before slicing.  
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QUICK BREAD RECIPES  
CONNIES CRANBERRY NUT BREAD  
(Quick Bread Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C), except milk  
10 oz. milk  
1 large egg  
3-1/2 tsp. baking powder  
1 tsp. salt  
3 Tbsp. vegetable oil  
2-1/2 cups all-purpose flour  
3/4 cup sugar  
1 cup coarsely chopped cranberries  
1 cup chopped walnuts  
Measure milk, egg and oil into bread pan and set aside. In a medium mixing bowl,  
combine remaining dry ingredients except cranberries and nuts. Mix well and add  
to bread pan. Then add the cranberries and nuts  
.
Select Quick Bread setting. Select Dark Crust Color Setting. Press Start/Stop.  
When unit signals and the display reads 0:00, the baking cycle is complete;  
press Start/Stop” to cancel the Keep-Warmfeature. Remove the bread and enjoy!  
CHOCOLATE BANANA BREAD  
(Quick Bread Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C), except milk  
3 ripe bananas, mashed  
1/2 cup sugar  
1/3 cup butter or margarine, melted  
2 eggs, slightly beaten  
1 tsp. baking soda  
1 tsp. baking powder  
1/2 tsp. salt  
3 Tbsp. sour milk  
(1 Tbsp. vinegar and 2 Tbsp. milk)  
1/2 to 3/4 cup chopped nuts  
1/2 cup chocolate chips  
2 cups all-purpose flour  
Measure banana, milk, eggs and butter into bread pan and set aside. In a medium  
mixing bowl, combine remaining ingredients and stir together. Add to bread pan  
.
Select Quick Bread setting. Select Dark Crust Color Setting. Press Start/Stop.  
When unit signals and the display reads 0:00, the baking cycle is complete;  
press Start/Stop” to cancel the Keep-Warmfeature. Remove the bread and enjoy!  
33  
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NUT BREAD  
(Quick Bread Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C), except milk  
10 oz. milk  
1 large egg  
3 Tbsp. vegetable oil  
1/3 cup sugar  
3-1/2 tsp. baking powder  
1 cup chopped nuts  
2-3/4 cups all-purpose flour  
1/3 cup packed brown sugar  
1 tsp. salt  
Measure milk, eggs and oil into bread pan and set aside. In a medium mixing bowl,  
combine remaining ingredients and stir together. Add to bread pan  
.
Select Quick Bread setting. Press Start/Stop. When unit signals and the display reads  
0:00, the baking cycle is complete; press Start/Stop” to cancel the Keep-Warm”  
feature. Remove the bread and enjoy!  
DADS FAVORITE APRICOT NUT BREAD  
(Quick Bread Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
6 oz. orange juice  
1 large egg  
2 Tbsp. butter or margarine  
3/4 cup sugar  
1/4 tsp baking soda  
1 cup chopped dried apricots  
2 cups all-purpose flour  
2 tsp. baking powder  
1 tsp. salt  
3/4 cup slivered almonds  
Measure orange juice, eggs and butter into bread pan and set aside. In a medium  
mixing bowl, combine remaining ingredients and stir together. Add to bread pan  
.
Select Quick Bread setting. Press Start/Stop. When unit signals and the display reads 0:00,  
the baking cycle is complete; press Start/Stop” to cancel the Keep-Warmfeature.  
Remove the bread and enjoy!  
34  
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DOUGH INSTRUCTIONS  
1. Follow General Operating Instructions.  
2. Press the Select button to reach the dough setting.  
3. Press Start/Stop. The read-out on the display will begin counting down the  
time on the Dough setting. When dough is ready, the unit will signal and the  
display will read 0:00.  
4. Press Start/Stop,” holding it down until you hear a beep” and the display clears.  
5. To remove the bread pan, grasp handle firmly and lift pan out.  
NOTE: The pan does not get hot when using the dough setting.  
PREPARING DOUGH FOR BAKING  
1. Lightly sprinkle all-purpose flour onto a pastry mat or board. Using a rubber  
spatula or wooden spoon, remove dough from the bread pan and place on  
lightly floured surface. Knead by hand 2 or 3 times to release the air. If the  
dough is easy to handle without flour, shape on a lightly oiled, clean countertop.  
2. Shape dough into your favourite rolls, coffee cake, etc., (suggestions follow).  
Place on greased baking pan. Cover dough with a clean cloth and let rise  
until almost doubled in size, about 1 hour.  
3. Bake as directed in the recipe. Remove from pan and cool on a wire rack  
or serve warm.  
CRUST TREATMENTS AND GLAZES  
After rolls rise, just before baking, gently apply desired glaze with a pastry brush.  
Bake as directed in the recipe.  
For a shiny golden crust, use Egg Glaze or Egg Yolk Glaze.  
For a shiny chewy crust, use Egg White Glaze (crust will be lighter in color).  
EGG GLAZE  
EGG YOLK GLAZE  
EGG WHITE GLAZE  
Mix 1 slightly beaten egg  
with 1 Tbsp. water or milk  
Mix 1 slightly beaten egg  
with 1 Tbsp. water or milk  
Mix 1 slightly beaten  
with 1 Tbsp. water  
NOTE: To keep unused egg yolk fresh for several days, cover with cold water and  
store in refrigerator in a covered container.  
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VARIATIONS FOR SHAPING DOUGH  
Easy Dinner Rolls  
Divide dough into 12 equal pieces, shape into balls  
and place in greased muffin cups. Cover, let rise and  
bake as directed.  
MAKES 12  
Cloverleaves  
Lightly grease 12 muffin cups. Divide dough into 36  
1-inch pieces. Pull edges under, smoothing tops to  
shape into balls. Place 3 balls in each muffin cup,  
smooth-side-up. Cover, let rise and bake as directed.  
MAKES 12  
Simple Pan Rolls  
Lightly grease 8 x 1-1/2-inch, or 9 x 1-1/2 inch,  
round baking pan. Divide dough into 12 pieces.  
Shape each piece into a ball, pulling edges under to  
make a smooth top. Arrange rolls smooth-side-up in  
prepared pan. Cover, let rise and bake as directed.  
MAKES 12  
Swirls  
Lightly grease baking sheet. Divide dough into 10  
equal pieces. On a lightly floured surface, using your  
hand, roll each piece into a pencil-like strand about  
10 inches long. Beginning at the center, continue  
wrapping each piece around the center to form a  
swirl. Place rolls 2 – 3 inches apart on prepared  
baking sheet. Cover, let rise and bake as directed.  
MAKES 10  
Butterhorns  
Lightly grease baking sheet and set aside.  
On lightly floured surface, roll dough into a  
12-inch circle. Brush dough with melted butter.  
Cut into 12 wedges. To shape rolls, begin at wide  
end of wedge and roll toward point. Place rolls  
point side down, 2 to 3 inches apart, on prepared  
baking sheet. Cover, let rise and bake as directed.  
MAKES 12  
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RISING  
TO REDUCE RISING TIME OF DOUGH  
Preheat conventional oven to 200°F/93°C for 5 minutes, then turn off oven.  
Shape dough, place on baking pan as directed and cover with a clean kitchen towel.  
Place dough in oven until doubled in size. This will surely reduce rising time by  
about one-half.  
Recipes using whole grain or unrefined flours contain less gluten and may not rise as  
much as those using white bread flour. As a result, these heavier breads may fall  
slightly in the center. This is normal and will not affect the taste of the bread. Wheat  
gluten can also be added to improve the shape and volume of bread made with low  
gluten flours.  
STORING  
KEEPING YOUR BREAD FRESH  
There are no preservatives in your home made bread, so store cooled loaf in a tightly  
sealed plastic bag. If desired, enclose a stalk of celery in the bag to keep bread fresh  
longer. Do not store in the refrigerator as this causes bread to dry out faster.  
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DOUGH RECIPES  
CHUCKS HONEY & WHEAT ROLLS  
(Dough Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
1 cup water  
2 cups bread flour  
1-1/4 cups whole wheat flour  
1 egg  
1 tsp. salt  
1/4 cup honey  
2 tsp. active dry yeast  
Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop.  
When unit signals and display reads 0:00, press Start/Stop” and remove dough.  
Shape as desired, see Shaping Dough. Bake at 350°F/177°C for 25 to 30 minutes.  
MAKES 12 ROLLS  
JANETS FOCACCIA  
(Dough Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
9 oz. water  
3 Tbsp. olive oil (for dough)  
1 to 2 cloves garlic, minced  
3 cups bread flour  
1 tsp. salt  
1-1/2 tsp. dried rosemary  
1-3/4 tsp. active dry yeast  
1-1/2 Tbsp. olive oil (for topping)  
1/2 cup Parmesan cheese, grated  
1/2 cup sun dried tomatoes,  
reconstituted and chopped  
Measure all ingredients into bread pan except 1-1/2 Tbsp olive oil, tomatoes and  
parmesan cheese. Select Dough setting. Press Start/Stop. When the unit signals  
and the display reads 0:00, press Start/Stop” and remove the dough. Pat dough  
into a greased 9 x 13 inch pan. Cover; let rise for 30 minutes. With the handle of  
a wooden spoon, make indentations in dough, about 1 inch apart. Brush dough  
with 1-1/2 Tbsp olive oil, sprinkle with tomatoes and Parmesan cheese.  
Preheat oven to 400°F/204°C. Bake 15-20 minutes or until edges are golden brown.  
Let cool, cut into squares to serve.  
MAKES 1 FOCACCIA  
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BRAN BUNS  
(Dough Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
6.5 to 7 oz. water  
3/4 tsp. salt  
1/3 cup butter or margarine  
2-3/4 cups bread flour  
3 Tbsp. sugar  
1 egg  
1/3 cup wheat bran  
2-1/4 tsp. active dry yeast  
Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop.  
When unit signals and display reads 0:00, press Start/Stop” and remove dough.  
Shape as desired, see Shaping Dough. Bake at 350°F/177°C for 25 to 30 minutes.  
MAKES 12 BUNS OR 24 ROLLS  
STEVES BREAD PRETZELS  
(Dough Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
6.5 to 7 oz. water  
1/4 tsp. salt  
2 cups bread flour  
1/2 tsp. sugar  
1-1/2 tsp. active dry yeast  
1 to 2 Tbsp. coarse (Kosher) salt  
1 egg, slightly beaten  
Measure all ingredients into bread pan, except egg and coarse salt. Press  
Start/Stop” to clear display. Select Dough setting. Press Start/Stop. When unit  
signals and display reads 0:00, press Start/Stop” and remove dough.  
Preheat oven to 450°F/232°C. Divide dough into 12 pieces. Roll each into 8-inch  
rope. Form into pretzel shape or leave in stick shape. Place on a greased cookie  
sheet, brush each with beaten egg. Sprinkle with coarse salt. Bake in preheated oven  
for 12 to 15 minutes.  
MAKES 12 PRETZELS  
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CASSIES ENGLISH MUFFINS  
(Dough Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
6 to 7 oz. water  
1 tsp. salt  
2 Tbsp. butter or margarine  
1/4 cup dry milk  
2-1/4 cups bread flour  
1/4 cup wheat germ  
2 Tbsp. sugar  
1/4 cup quick cook oats  
2 tsp. active dry yeast  
1/4 cup cornmeal  
Measure all ingredients into bread pan, except cornmeal. Select Dough setting.  
Press Start/Stop. When unit signals and display reads 0:00, press Start/Stop”  
and remove dough.  
Sprinkle cornmeal over flat surface. Place dough on cornmeal and roll to 1/4-inch  
thickness. Cut into 2-1/2 to 3-inch circles. Place dough, cornmeal-side-down, on an  
ungreased baking sheet. Cover and let rise in a warm, draft-free place for 30 minutes.  
Preheat electric griddle or fry pan to 250°F/121°C. Cook, cornmeal-side-down  
about 8 minutes or until golden brown. turn and cook another 8 minutes.  
MAKES 10 TO 12 3-INCH MUFFINS  
DEBRAS BUTTER ROLLS  
(Dough Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C), except milk  
6 to 7 oz. milk  
1/4 cup water  
1 egg  
1 tsp. salt  
1/4 cup butter  
2-3/4 cups bread flour  
2 tsp. active dry yeast  
2 Tbsp. sugar  
Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop.  
When unit signals and display reads 0:00, press Start/Stop” and remove dough.  
Shape as desired, see Shaping Dough. Bake at 350°F/177°C for 25 to 30 minutes.  
MAKES 12 ROLLS  
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COFFEE CAKE  
(Dough Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C), except milk  
6 to 7 oz. milk  
1 tsp. salt  
1 egg yolk  
1 Tbsp. butter or margarine  
1/4 cup sugar  
2-1/4 cups bread flour  
2 tsp. active dry yeast  
Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop.  
When unit signals and display reads 0:00, press Start/Stop” and remove dough.  
Pat dough into greased 9-inch round, or 5 x 7-inch oblong cake pan. Add topping.  
MAKES 1 COFFEE CAKE  
TOPPING  
2 Tbsp. butter, melted  
1/2 cup sugar  
1 tsp. ground cinnamon  
Powdered Sugar Glaze, optional  
1/2 cup chopped pecans  
Drizzle butter over dough. In small bowl, mix sugar, cinnamon and nuts; sprinkle  
onto butter. Cover; let rise in warm place about 30 minutes. Bake in preheated oven  
(375°F/191°C) 20 to 25 minutes, until golden brown. Cool 10 minutes in pan on  
rack. Drizzle with powdered sugar glaze if desired.  
MAKES ENOUGH TO COVER 1 COFFEE CAKE  
POWDERED SUGAR GLAZE  
(for Coffee Cakes and Sweet Rolls)  
1 cup sifted powdered sugar  
1 or 2 Tbsp. water or milk  
1 tsp. butter or margarine, softened  
1/2 tsp. vanilla  
In a small bowl, combine all ingredients and blend until smooth. Spread or drizzle  
glaze on slightly warm coffee cake or sweet rolls.  
MAKES ENOUGH TO COVER 1 COFFEE CAKE  
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CINNAMON ROLLS  
(Dough Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
1-1/2 lb. recipe Classic White Bread Dough  
2 Tbsp. butter or margarine, softened  
2 tsp. ground cinnamon  
1/4 cup sugar  
Powdered Sugar Glaze (page 41)  
Combine all ingredients for Classic White recipe in bread pan. Select Dough setting.  
Press Start/Stop. When unit signals and display reads 0:00, press Start/Stop”  
and remove dough.  
On a lightly floured surface, roll dough into rectangle (15 x 9-inches), spread soft  
butter on dough. Mix sugar and cinnamon; sprinkle over butter. Roll up tightly,  
beginning at 15-inch side. Pinch edges to seal. Stretch roll to make even. Cut nine  
1-1/2-inch slices. Arrange in a greased 9 x 9 x 2-inch square pan, spacing evenly.  
Cover; let rise until double in size; about 40 minutes. Preheat oven to 375°F/191°C.  
Bake 25 to 30 minutes or until golden brown. Cool on wire rack for 10 minutes.  
Top warm rolls with glaze (see page 41).  
MAKES 9 ROLLS  
JIMS PIZZA CRUST  
(Dough Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
1.5-Pound  
7 to 8 oz.  
1/2 tsp.  
2 Tbsp.  
3 cups  
2-Pound  
Water  
Salt  
10 to 11 oz.  
3/4 tsp.  
3 Tbsp.  
4 cups  
Olive Oil or Vegetable Oil  
All-purpose flour  
Active Dry Yeast  
1-1/2 tsp.  
2 tsp.  
Combine all ingredients into bread pan. Select Dough setting. Press Start/Stop.  
When unit signals and display reads 0:00, press Start/Stop” and remove dough.  
Pat dough into 12 x 15-inch jelly roll pan or greased 12-inch round (1-1/2 pound  
recipe), or 14-inch round pizza pan (2 pound recipe Preheat oven to 400°F/204°C.  
Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15 to 20  
minutes, or until crust is golden brown.  
PIZZA TOPPINGS (optional)  
1 cup (8 oz.) prepared pizza sauce  
1 pkg. (3 – 4 oz.) sliced pepperoni  
1/2 lb. bulk pork sausage,  
browned and drained  
1 can (4 oz.) mushroom steps  
and pieces, drained  
1/3 cup chopped onions  
1 cup chopped green peppers  
42  
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MULTI-GRAIN CINNAMON RAISIN BAGELS  
(Dough Setting – Timer OK)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
1.5-Pound  
6 to 8 oz.  
1-1/2 tsp.  
1 Tbsp.  
2 cups  
1/2 cup  
1/4 cup  
1 Tbsp.  
1-1/2 tsp.  
1-1/2 tsp.  
1/2 cup  
2-Pound  
Water  
Salt  
10 to 11 oz.  
2 tsp.  
Olive Oil or Vegetable Oil  
Bread flour  
Quick cook oatmeal  
Whole wheat flour  
Brown sugar, packed  
Cinnamon  
2 Tbsp.  
2-3/4 cups  
2/3 cup  
1/3 cup  
1-1/2 Tbsp.  
2 tsp.  
Active Dry Yeast  
Raisins  
2 tsp.  
3/4 cup  
Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop.  
When unit signals and display reads 0:00, press Start/Stop” and remove dough.  
Divide dough into 6 to 10 equal pieces. Roll each piece into a rope. Wrap rope around  
four fingers, moisten ends, overlap and join ends. Turn circle inside out. Place shaped  
bagels on greased baking sheet at least 1 inch apart. Cover with lightly dampened cloth.  
Allow to rise until puffy, about 30 minutes. Heat 4 to 6 quarts water to a boil in Dutch  
oven or stockpot. Drop 2 to 3 bagels into boiling water. Boil 1-1/2 minutes on each  
side. Remove with slotted spoon and drain on towel. Repeat with remaining bagels.  
Lightly grease baking sheet or dust with cornmeal to prevent from sticking. Bake in  
preheated 400°F/212°C oven for 20 to 25 minutes or until golden brown. For crispier  
crust, spritz bagels several times with water during baking.  
MAKES 6 - 10 BAGLES  
KENS BASIC EGG BAGELS  
(Dough Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
1.5-Pound  
4 to 6 oz.  
1-1/2 tsp.  
1-1/2 Tbsp.  
2-1/2 cups  
1 Tbsp.  
2-Pound  
Water  
7 to 8 oz.  
Salt  
2 tsp.  
Vegetable oil  
Bread flour  
Sugar  
2 Tbsp.  
3-1/3 cups  
1-1/2 Tbsp.  
2 tsp.  
Active Dry Yeast  
Raisins  
1-1/2 tsp.  
1/2 cup  
3/4 cup  
Follow the instructions from above for Multi-Grain Cinnamon Raisin Bagels.  
43  
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PASTA RECIPES  
KENTS BASIC PASTA  
(Dough Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
2 cups all-purpose flour  
1 tsp. salt  
1 cup semolina flour  
1 Tbsp. olive oil or vegetable oil  
7 oz. water  
Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop,  
and allow to mix 8 to 10 minutes; then press Start/Stop” to cancel. Remove dough  
and roll out on lightly floured surface. Roll to 1/8-inch thickness. Dust with flour if  
dough is sticky. Cut into 1/8-inch strips for narrow noodles or 1/4-inch for medium  
noodles. Cook noodles in a large pot of boiling salted water for 10 to 15 minutes.  
Drain in colander.  
ERICS EGG PASTA  
(Dough Setting – Not for Timer)  
All ingredients at room temperature (70°F-80°/21°C-27°C)  
2 cups all-purpose flour  
1 tsp. salt  
1 cup semolina flour  
1 Tbsp. olive oil or vegetable oil  
2 Tbsp. water  
4 large eggs, slightly beaten  
Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop,  
and allow to mix 8 to 10 minutes; then press Start/Stop” to cancel. Remove dough  
and roll out on lightly floured surface. Roll to 1/8-inch thickness. Dust with flour if  
dough is sticky. Cut into 1/8-inch strips for narrow noodles or 1/4-inch for medium  
noodles. Cook noodles in a large pot of boiling salted water for 10 to 15 minutes.  
Drain in colander.  
44  
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JAM & MARMALADE RECIPES  
STRAWBERRY JAM  
(Bake Setting – Not for Timer)  
1-1/2 cups fresh strawberries, sliced 1 cup sugar  
2 tsp. lemon juice  
1 Tbsp. powdered low-sugar fruit pectin  
Combine all ingredients into bread pan. Select Basic setting. Press Start/Stop.  
Allow to mix 5 – 6 minutes, scraping sides of pan with rubber spatula. Press  
Start/Stop” to cancel. Select Bake Setting. Press Start/Stop. When unit signals  
and display reads 0:00, press Start/Stop. Using hot pads, remove bread pan.  
Pour jam into containers; cover. Refrigerate to set.  
MAKES ABOUT 3 CUPS  
ORANGE MARMALADE  
(Bake Setting – Not for Timer)  
3 large oranges  
1 lemon  
1-1/4 cups sugar  
2 Tbsp. powdered low-sugar fruit pectin  
With a vegetable peeler, shave off the bright layer of peel fro one orange and lemon;  
chop finely. Remove remaining white peel from orange and lemon, discard.  
Peel remaining oranges, discard peels. Slice fruit into 1/2-inch pieces.  
Combine chopped peels, fruit, sugar and pectin in bread pan. Select Basic setting.  
Press Start/Stop. Allow to mix 5 – 6 minutes, scraping sides of pan with rubber  
spatula. Press Start/Stop” to cancel. Select Bake Setting. Press Start/Stop.  
When unit signals and display reads 0:00, press Start/Stop. Using hot pads,  
remove bread pan. Pour jam into containers; cover. Refrigerate to set.  
MAKES ABOUT 3 CUPS  
FROZEN BERRY JAM  
(Bake Setting – Not for Timer)  
1 package (10 to 12 oz) frozen berries,  
1-3/4 cups sugar  
(strawberries and raspberries are ideal) 1 Tbsp. lemon juice  
1 pouch (3 oz.) liquid fruit pectin  
Combine ingredients into bread pan. Select Basic setting. Press Start/Stop.  
Allow to mix 5 – 6 minutes, scraping sides of pan with rubber spatula. Press  
Start/Stop” to cancel. Select Bake Setting. Press Start/Stop. When unit signals  
and display reads 0:00, press Start/Stop. Using hot pads, remove bread pan.  
Pour jam into containers; cover. Refrigerate to set.  
MAKES ABOUT 3 CUPS  
45  
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SPREAD AND GLAZE RECIPES  
HERB-CREAM  
G
ARLIC BUTTER  
C
HEESE SPREAD  
MIX:  
MIX:  
1/4 cup margarine or butter, softened  
1 container (4 oz.) whipped cream cheese  
1 tsp. chopped fresh or 1/2 tsp. dried dill  
weed  
1/8 tsp. garlic powder  
1 small clove garlic, finely chopped  
HERB-CHEESE BUTTER  
MIX:  
HONEY-WALNUT SPREAD  
MIX:  
1 package (3 oz.) cream cheese, softened  
1 Tbsp. chopped walnuts  
2 tsp. honey  
1/4 cup margarine or butter, softened  
1 Tbsp. grated Parmesan cheese  
1 tsp. chopped fresh parsley  
1/4 tsp. dried oregano leaves  
Dash of garlic salt  
RIPE  
O
LIVE SPREAD  
ITALIAN HERB BUTTER  
Cover and process in food processor or blender  
until slightly coarse:  
MIX:  
1-1/2 cups pitted ripe olives  
3 Tbsp. olive oil  
1/4 cup margarine or butter, softened  
1/2 tsp. Italian seasoning  
Dash of salt  
3 Tbsp. capers, drained  
3 flat anchovy fillets, drained  
1 tsp. Italian seasoning  
2 cloves garlic  
CHOCO-BANANA SPREAD  
MIX:  
1/3 cup mashed ripe banana  
1/3 cup semi-sweet chocolate chips, melted  
FRUITED CREAM CHEESE SPREAD  
Beat on medium speed until fluffy:  
1 package (8 oz.) cream cheese, softened  
1/4 cup favourite fruit preserves  
Whipped Honey-Orange Spread  
Beat on medium speed until fluffy:  
1 cup margarine or butter, softened  
2 Tbsp. honey  
HAM AND SWISS SPREAD  
MIX:  
1 package (3 oz.) cream cheese, softened  
2 tbsp. finely chopped fully cooked smoked ham  
1 Tbsp. shredded Swiss cheese  
1/2 tsp. prepared mustard  
2 tsp. grated orange peel  
46  
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BROWNED BUTTER  
2 Tbsp. margarine or butter  
2/3 cup powdered sugar  
1/2 tsp. vanilla  
GLAZE  
C
ITRUS  
G
LAZE  
Mix until thin enough to drizzle:  
1/2 cup powdered sugar  
1 tsp. grated lemon or orange peel  
1-1/2 to 2 tsp. lemon or orange juice  
3 to 4 tsp. milk  
Heat margarine in 1-quart saucepan over  
medium heat until light brown; cool.  
C
REAMY VANILLA  
GLAZE  
Stir in powdered sugar and vanilla. Stir in  
milk until smooth and thin enough to drizzle.  
Mix until thin enough to drizzle:  
1/2 cup powdered sugar  
1/4 tsp. vanilla  
1-1/2 to 2 tsp. milk  
CINNAMON  
GLAZE  
Mix until thin enough to drizzle:  
1/2 cup powdered sugar  
1/4 tsp. ground cinnamon  
1-1/2 to 2 tsp. water  
47  
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TROUBLESHOOTING THE MACHINE  
Machine Malfunctions  
SMOKE  
EMITTED  
FROM  
STEAM  
SIDES  
OF  
BROWNED  
AND  
SIDES  
BROWN  
BUT  
VENT  
BREAD  
TAKES  
TOO  
BREAD  
COLLAPSE  
AND  
LED  
(ON BACK  
OF UNIT)  
BURNING  
SMELL  
BREAD  
RISES  
TOO  
CENTER  
STICKY  
AND  
SLICES  
PLEASE CHECK  
THE FOLLOWING:  
DISPLAY  
DOES NOT  
LED  
FLOUR  
COATED  
BOTTOM  
UNEVENLY DOES  
READS  
LONG  
BOTTOM  
IS DAMP  
UNDER  
BROWNED  
NOT  
BAKED  
AND IS  
STICKY  
NOT  
MIX  
TURN ON H:HH’  
TO BAKE  
MUCH  
RAW  
Unplugged  
Bread pan not  
inserted correctly  
Ingredient spilled on  
heater element  
Kneading blade not  
installed in bread pan  
Top lid was repeatedly  
open during operation  
or left open  
Menu selection  
was wrong  
Mode selection  
was wrong  
(DOUGH mode  
was chosen)  
Stop/Reset pad  
was pressed  
after starting  
Bread left in  
bread pan too long  
after baking  
Breads sliced just after  
baking (steam was not  
allowed to escape)  
Water added after  
kneading flour  
Power outage  
Open cavity too hot/  
Must wait to cool  
*If a power outage occurs, you can restart the machine if it has not begun the bake cycle. If it  
is at the bake cycle, then remove bread pan and place the pan into the oven to finish cooking.  
Questions? Please call us toll-free at  
1-800-526-2832.  
48  
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TROUBLESHOOTING THE RECIPES  
Baking Results  
BROWNED  
AND FLOURED  
SIDES  
OPEN  
BREAD  
DOES NOT  
RISE  
PLEASE CHECK  
THE FOLLOWING:  
HEAVY  
DENSE  
TEXTURE  
NOT  
COARSE  
BREAD  
RISES TOO  
MUCH  
BAKED IN OR HOLEY  
FLOURED  
TOP  
OVER  
BROWNED  
CENTER STICKY  
AND RAW  
CENTER  
TEXTURE  
COLLAPSE  
ENOUGH  
Not enough  
FLOUR  
Too much  
Not enough  
YEAST  
Too much  
Not enough  
WATER  
or LIQUID  
Too much  
Omitted  
SUGAR  
Too much  
Omitted  
SALT  
Old or bad  
flour used  
FLOUR:  
All-Purpose flour  
Old yeast used  
YEAST:  
Wrong type of  
yeast used  
Hot water was used instead of  
cold or room temperature  
Questions? Please call us toll-free at  
1-800-526-2832.  
49  
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COMMONLY ASKED QUESTIONS  
W
HY DID MY BREAD TURN OUT LIKE LEAD, RESEMBLING A HOCKEY PUCK?  
Perhaps you forgot the yeast (we can all error!) or you used stale yeast, extra salt  
or sugar or hot liquids that may have killed the yeast and inhibited rising.  
WHY DOES MY LOAF LOOK CAVED IN ON TOP?  
Perhaps there was too much liquid or moisture from fruits or vegetables or cheese.  
It may have risen too fast due to too much yeast. You’ll be surprised to find when  
you cut the top off that you will have a tasty loaf with a coarse texture.  
WHY DOES MY LOAF LOOK LUMPY OR HAVE AN UNEVEN SHAPE ON TOP?  
Perhaps there wasn’t enough moisture. Sometimes heavier textured breads  
appear this way.  
WHY DOES MY LOAF HAVE LARGE HOLES?  
There was probably too much yeast or moisture.  
WHY DOES MY RECIPE TURN OUT PERFECT MOST OF THE TIME BUT DOES  
NOT OCCASIONALLY?  
Perhaps the humidity in the air or the moisture in the flour varied causing the dough  
to be stickier or drier OR the room temperature was cold or very hot. Remember the  
machine cannot make judgment calls for those variables.  
WHY ARE THERE DEPOSITS OF FLOUR ON THE SIDE OF THE BAKED LOAF?  
Perhaps with a heavier bread all the dry ingredients did not get mixed in the kneading;  
the next time you could try using a rubber spatula to push down ingredients on the  
sides of the pan, after the first kneading cycle.  
WHY DO THE RAISINS AND DATES SEEM TO BE CLUMPED TOGETHER AT THE  
BOTTOM OR THE LOAF?  
The raisins and dates were too sticky. Try air-drying them overnight on the counter  
or buying date pieces that have a dextrose coating on the outside.  
HOW TO TEST YEAST  
The following instructions can be used to determine the freshness and quality  
of your yeast. To test, follow these instructions:  
1. Place 1/2 cup of lukewarm water into a small bowl or cup.  
2. Stir 1 tsp. of sugar into the water.  
3. Sprinkle 2 tsp. of yeast over the surface.  
4. Place bowl or cup in a warm area and allow it to sit for 10 minutes undisturbed.  
5. The mixture should foam and produce a strong yeast aroma. If this does not occur,  
the yeast is inactive and stale and new yeast should be purchased.  
50  
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CARE AND CLEANING INSTRUCTIONS  
Cleaning the Oster® Deluxe Bread & Dough Maker  
Before cleaning the 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.  
51  
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BAKING AT HIGH ALTITUDES  
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.  
52  
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INDEX OF RECIPES  
DOUGH RECIPES  
BREAD RECIPES  
Chuck’s Honey & Wheat Rolls . . . . . . . 38  
Focaccia. . . . . . . . . . . . . . . . . . . . . . . . 38  
Bran Buns . . . . . . . . . . . . . . . . . . . . . . 39  
Steve’s Bread Pretzels . . . . . . . . . . . . . 39  
Cassie’s English Muffins. . . . . . . . . . . . 40  
Debra’s Butter Rolls . . . . . . . . . . . . . . . 40  
Coffee Cake . . . . . . . . . . . . . . . . . . . . . 41  
Cinnamon Rolls . . . . . . . . . . . . . . . . . . 42  
Jim’s Pizza Crust . . . . . . . . . . . . . . . . . 42  
Multi-Grain Cinnamon Raisin Bagels. . . 43  
Ken’s Basic Egg Bagels. . . . . . . . . . . . . 43  
Vicki’s Traditional White Bread . . . . . . . 18  
Shawn’s Classic White Bread . . . . . . . . 19  
Cindy’s Country White Bread . . . . . . . . 19  
Scott’s Favorite Potato Bread . . . . . . . . 20  
Kimmy’s French Countryside Bread. . . . 20  
Marc’s Italian Herb Bread . . . . . . . . . . . 21  
Eddie’s Deli Rye Bread . . . . . . . . . . . . . 21  
Mrs. Frumpkin’s Buttermilk Bread. . . . . 22  
Stacie’s Light Rye Bread. . . . . . . . . . . . 22  
Carrie’s Honey Wheat Bread . . . . . . . . . 23  
Chad’s Summer Wheat Bread . . . . . . . . 23  
Dana’s Cracked Wheat Bread . . . . . . . . 24  
Heather’s 100% Whole Wheat Bread. . . 24  
Sourdough Bread . . . . . . . . . . . . . . . . . 25  
Cottage Cheese and Chive Bread. . . . . . 26  
Pumpernickel Bread . . . . . . . . . . . . . . . 27  
Traci’s Oatmeal Bread. . . . . . . . . . . . . . 27  
Raisin Bread. . . . . . . . . . . . . . . . . . . . . 28  
Honey Grain Bread . . . . . . . . . . . . . . . . 29  
Peter’s Special Winter Bread. . . . . . . . . 30  
100% Whole Wheat Bread - Fat Free. . . 30  
Multi-Grain Bread. . . . . . . . . . . . . . . . . 31  
Apple Walnut Bread . . . . . . . . . . . . . . . 31  
Tina’s Springtime Favorite Bread. . . . . . 32  
PASTA RECIPES  
Kent’s Basic Pasta . . . . . . . . . . . . . . . . 44  
Eric’s Egg Pasta . . . . . . . . . . . . . . . . . . 44  
JAM & MARMALADE RECIPES  
Strawberry Jam . . . . . . . . . . . . . . . . . . 45  
Orange Marmalade. . . . . . . . . . . . . . . . 45  
Frozen Berry Jam. . . . . . . . . . . . . . . . . 45  
SPREAD AND GLAZE RECIPES  
Garlic Butter. . . . . . . . . . . . . . . . . . . . . 46  
Herb-Cheese Butter . . . . . . . . . . . . . . . 46  
Italian Herb Butter . . . . . . . . . . . . . . . . 46  
Choco-Banana Spread . . . . . . . . . . . . . 46  
Ham and Swiss Spread. . . . . . . . . . . . . 46  
Herb-Cream Cheese Spread . . . . . . . . . 46  
Honey-Walnut Spread. . . . . . . . . . . . . . 46  
Ripe Olive Spread. . . . . . . . . . . . . . . . . 46  
Fruited Cream Cheese Spread. . . . . . . . 46  
Browned Butter Glaze. . . . . . . . . . . . . . 47  
Cinnamon Glaze . . . . . . . . . . . . . . . . . . 47  
Citrus Glaze . . . . . . . . . . . . . . . . . . . . . 47  
Creamy Vanilla Glaze . . . . . . . . . . . . . . 47  
QUICK BREAD RECIPES  
Connie’s Cranberry Nut Bread. . . . . . . . 33  
Chocolate Banana Bread. . . . . . . . . . . . 33  
Nut Bread. . . . . . . . . . . . . . . . . . . . . . . 34  
Dad’s Favorite Apricot Nut Bread. . . . . . 34  
DOUGH INSTRUCTIONS . . . . . . . . . . . . . . 35  
VARIATIONS FOR SHAPING DOUGH . . . . . 36  
53  
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NOTES  
54  
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1-YEAR LIMITED WARRANTY  
Sunbeam Products Inc. warrants to the original purchaser, subject to the limitations and exclusions  
set forth below, that this product shall be free, in all material respects, of mechanical and electrical  
defects in material and workmanship from the date of purchase for one year. 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.  
Our obligation hereunder is limited to repair or replacement, at manufacturer's option, of the  
product during the warranty period, provided that the product, along with the model number and  
original dated proof of purchase, is sent postage prepaid, directly to the following address:  
For products purchased in the United States:  
SUNBEAM APPLIANCE SERVICE STATION  
117 Central 95 Industrial Row  
Purvis, MS 39475  
For products purchased in Canada:  
SUNBEAM APPLIANCE SERVICE STATION (KND)  
Please call 1-800-667-8623 or email us at  
Do not return this product to the place of purchase or to the manufacturer; doing so may delay  
the processing of your warranty claim.  
Answers to questions regarding this warranty or for your nearest authorized service location may  
be obtained by calling toll-free 1-800-597-5978 or by writing to Sunbeam – Consumer Affairs,  
at P.O. Box 948389, Maitland, FL 32794-8389. Answers to questions regarding this warranty or for  
your nearest Canadian authorized service location may be obtained by calling toll-free in Canada  
1-800-667-8623. For warranty information or for an authorized service location outside of the  
United States and Canada, please see the warranty service card inserted in the product packaging.  
DISCLAIMER  
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 OR ANY PART THEREOF EXCEPT TO THE EXTENT  
PROHIBITED BY APPLICABLE LAW. SUNBEAM PRODUCTS, INC., DISCLAIMS ANY  
IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR  
PURPOSE OF THIS PRODUCT OR ANY PART THEREOF. Some states and provinces  
do not allow the exclusion or limitation of incidental or consequential damages, or allow  
limitations 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 from State to State or Province to Province.  
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DELUXE 2-LB BREAD & DOUGH MAKER  
P. N. 101017  
©1998 Sunbeam Corporation or its affiliated companies.  
All rights reserved.  
Oster® is a registered trademark of  
Sunbeam Corporation or its affiliated companies.  
Distributed by Sunbeam Products, Inc.,  
Delray Beach, Florida 33445.  
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