Sunbeam Bread Maker 5834 User Manual

Use r Ma nua l &

Bre a d Re cipe s

2 lb. EXPRESSBAKE™

Bre a dma ke r

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Conte nts

Cha pte r 1: Ge tting Sta rte d . . . . . . . . . . . . . . . . . . .2

Cha pte r 2: Le t’s Ba ke Bre a d . . . . . . . . . . . . . . . . .4

Cha pte r 3: Ove rvie w of Bre a dma ke r Fe a ture s . . .12

Cha pte r 4: EXPRESSBAKE™: Ba king Bre a d

in Unde r 1 Hour . . . . . . . . . . . . . . . . . .16

Cha pte r 5: Using the De la y Time r . . . . . . . . . . . .23

Tips a nd Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Me a sure me nt Equiva le ncy Cha rt . . . . . . . . . . . . .29

Ta king Ca re of Your Bre a d Ma chine . . . . . . . . . . .30

Trouble shooting . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Re cipe s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

Ba sic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

Fre nch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43

Swe e t . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45

EXPRESSBAKE™ (58 Minute s) . . . . . . . . . . . . . . . . . .49

EXPRESSBAKE™ (80 Minute s) . . . . . . . . . . . . . . . . . .52

Whole Whe a t . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55

Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60

Ba ke (Ja ms a nd Ma rma la de s) . . . . . . . . . . . . . . . . . .67

Gla ze s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69

Inde x . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71

Re cipe Inde x . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73

Wa rra nty . . . . . . . . . . . . . . . . . . . . . .inside ba ck cove r

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Ge tting Sta rte d

Pla ce the bre a dma ke r on a

counte r whe re the plug will

re a ch a n outle t. DO NOT ye t

plug the ma chine into the

wa ll outle t. You will be shown

la te r whe n to do this.

Ma ke sure you ca n ope n the

bre a dma ke r top without

hitting the top of kitche n

ca bine ts.

Ope n the lid a nd re move the

ba king pa n. To do this,

simply gra sp the ha ndle of

the pa n a nd pull stra ight up.

Use a ge ntle , non-a bra sive

soa p a nd wa sh, rinse , a nd

dry the pa n thoroughly.

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Atta ch the kne a ding bla de to

the ba king pa n, a s shown.

You will find the kne a ding

bla de in a sma ll pla stic wra p

a tta che d to the powe r cord.

Se t the pa n a side . Do not ye t pla ce the pa n into the

bre a dma ke r.

You’re re a dy to sta rt!

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Le t’s Ba ke Bre a d

The simplest wa y to lea rn how to ba ke brea d is to follow a ba sic

recipe. The following recipe is ea sy a nd the brea d is delicious.

Be fore you be gin

•

Ma ke sure you ha ve the following

me a suring e quipme nt:

— Liquid me a suring cup

— Dry me a suring cups

— Me a suring spoons

•

You will ne e d the following ingre die nts:

— Wa te r

— Butte r/Ma rga rine

— Sa lt

— Bre a d flour (be sure to buy

bre a d flour, pre fe ra bly for

bre a dma ke rs)

— Dry milk

— Suga r

— Active , fa st rising ye a st

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Me a suring

THE most importa nt se cre t of ma king bre a d.

Exa ct me a sure me nts. Tha t’s the ke y to succe ssfully ba king

bre a d. Exa ct me a sure me nts.

With we t ingre die nts, use ONLY

me a suring cups with the cups/

ounce s ma rke d cle a rly on the side .

Afte r filling the me a suring cup,

pla ce it on a fla t surfa ce a nd vie w it

a t e ye le ve l to ma ke sure the

a mount of liquid is e xa ct. The n,

double che ck.

With dry ingre die nts, a lwa ys

“le ve l off” the me a sure me nt with the

ba ck of a knife or a spa tula to

ma ke sure the me a sure me nt is

e xa ct. Anothe r he lpful tip is to

ne ve r use the cup to scoop the

ingre die nts (for e xa mple , flour). By

scooping, you could a dd up to one

ta ble spoon of e xtra ingre die nts. Fill

the me a suring cup with a spoon

be fore le ve ling off.

The SECOND most importa nt secret of ma king brea d.

Put the ingre die nts into the bre a dma ke r in the EXACT orde r

give n in the re cipe . This me a ns:

—FIRST, liquid ingre die nts

—SECOND, dry ingre die nts

—LAST, ye a st

Also, ma ke sure ALL ingre die nts a re a t room te mpe ra ture ,

(be twe e n 77°–85° F) unle ss othe rwise note d in the re cipe .

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Te mpe ra ture s too cool or too high ca n a ffe ct the wa y the

bre a d rise s a nd ba ke s.

La st, it’s a good ide a to sta rt with a ll ne w, fre sh ingre die nts

(e spe cia lly fre sh flour a nd ye a st).

Now, le t’s try a simple (but re a lly good) re cipe .

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Tra ditiona l White Bre a d

2 lb. loa f

1 + 1/3 cups wa te r

2 te a spoons sa lt

4 te a spoons softe ne d

butte r or ma rga rine

2 te a spoons a ctive dry

ye a st

4 cups bre a d flour

2 ta ble spoons suga r

4 te a spoons dry milk

Ca re fully me a sure 1 a nd 1/3

cups wa te r. Re me mbe r, use

wa te r tha t is room

te mpe ra ture . DO NOT use

ve ry hot or ve ry cold wa te r.

It’s a good ide a to vie w the

me a suring cup a t e ye le ve l to ma ke sure you ha ve

me a sure d e xa ctly 1 a nd 1/3 cups.

Pour the wa te r into the bre a d

pa n.

Ca re fully me a sure 4 te a spoons of butte r or ma rga rine

tha t is a t room te mpe ra ture . Add this to the bre a d pa n.

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This ta ke s ca re of a ll of the liquid ingre die nts for the

re cipe . Ne xt come the dry ingre die nts.

Me a sure 4 cups of bre a d flour. Ma ke sure not to

“ove rpa ck” the flour into the cup. To a void ove r pa cking,

a good trick is to fill the me a suring cup to ove rflowing,

the n ta p the side of the cup with a knife or spa tula to

re move a ir pocke ts. Le ve l off the me a suring cup with the

knife or spa tula . Pour the flour into the bre a d pa n.

Me a sure 2 ta ble spoons of suga r. Aga in, ma ke sure to

le ve l off the ta ble spoons for a n e xa ct me a sure me nt.

Add the suga r into the bre a d pa n.

Me a sure 4 te a spoons of dry milk. Le ve l off the

te a spoons of dry milk like a ll of the re st of the dry

ingre die nts. Add the dry milk to the bre a d pa n.

Me a sure 2 te a spoons of sa lt. It is e spe cia lly importa nt to

me a sure the sa lt pre cise ly be ca use too much sa lt, e ve n

a little , ca n a ffe ct the rising of the dough. Add the sa lt

to the bre a d pa n.

Be fore a dding the ye a st, use

your finge r to form a we ll

(hole ) in the flour whe re you

will pour the ye a st. Ye a st must

NEVER come into conta ct with

a liquid whe n you a re a dding

ingre die nts.

Me a sure (a ga in, le ve ling off) 2 te a spoons of ye a st a nd

ca re fully pour it into the we ll you ma de in the flour.

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Ca re fully sna p the ba king

pa n into the bre a dma ke r.

Close the lid of the bre a d ma chine a nd plug the powe r

cord into the wa ll outle t.

The following things will ha ppe n. The ma chine will

“be e p,” a nd the lights of the displa y will turn on. The

time se tting will sa y “3:00” hours.

Re pe a te dly pre ss the “Crust Color” button to se le ct the

kind of crust you wa nt. For this re cipe we re comme nd

“Me dium.”

De pe nding on the crust color you se le ct, the a rrow will

be pointing to e ithe r light, me dium or da rk. As you pre ss

crust color, the displa y will te mpora rily re a d:

Light:

Me dium: 1P

Da rk: 1H

3 :0 0

Pre ss the “Crust Color” button until “IP” (me dium)

te mpora rily a ppe a rs in the displa y window.

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Pre ss the “Sta rt/Stop” button a nd your ma chine will sta rt

ma king bre a d. You will he a r the bre a dma ke r be gin to

mix the ingre die nts.

Importa nt: Do NOT pre ss the “Sta rt/Stop” button while

the bre a dma ke r is ma king bre a d. If you do, the ma chine

will turn off a nd you will ne e d to sta rt ove r a ga in, from

scra tch.

Importa nt: You should not ra ise the lid for this re cipe .

(For othe r re cipe s you try la te r, you will ne e d to ra ise

the lid to a dd nuts, fruits, or othe r ingre die nts.)

Ca ution: The bre a dma ke r is ve ry hot. Do not ha ndle the

ma chine while its ope ra ting. Do NOT lift the lid while the

bre a dma ke r is ba king bre a d.

Bre a d Ma chine Sta ge s

It’s fun to wa tch your bre a d be ing ma de through the vie wing

window. For the ba sic cycle , you ca n e xpe ct the following

things to ha ppe n a s the time r counts down to ze ro.

To be gin: The dough is kne a de d for the first time .

(10 minute s)

At 2:50:

At 2:30:

The dough be gins to rise . (20 minute s)

The dough is kne a de d for the se cond time .

(15 minute s)

At 2:15:

At 1:55:

At 1:00:

At 0:00:

The dough continue s to rise . (20 minute s)

The dough is “punche d down.” (30 se conds)

The dough rise s for the fina l time . (55 minute s)

The bre a d be gins to ba ke . (60 minute s)

The bre a d is finishe d.

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Afte r the bre a d is ba ke d

Ca ution: Do not put your fa ce ne a r the lid whe n you

ope n the bre a dma ke r. Hot ste a m ma y e sca pe tha t

could burn you.

Importa nt: The bre a dma ke r ha s a n a utoma tic “ke e p

wa rm” se tting tha t will ke e p your bre a d wa rm for up to

one hour. We re comme nd howe ve r to re move the bre a d

from the bre a dma ke r right a wa y to pre se rve its

fre shne ss.

Use pot holde rs or ove n mitts to

ca re fully lift the pa n by its ha ndle

from the bre a dma ke r.

Turn the pa n upside down onto a

cooling ra ck a nd ge ntly sha ke it until the bre a d come s

out. If it sticks, ta ke a rubbe r spa tula (me ta l ca n

da ma ge the pa n’s surfa ce ) a nd ca re fully go a round the

side s of the loa f until the bre a d come s out.

If the kne a ding bla de come s out with the bre a d, use a

pla stic ute nsil to re move it from the loa f. Re me mbe r, it

will be hot!

Allow the bre a d to cool for 15 minute s be fore slicing a nd

e njoying it.

Importa nt: If you wish to ma ke a nothe r loa f of bre a d

right a wa y, ple a se a llow the bre a dma ke r to cool down

for 10 to 15 minute s with the cove r ope n a nd the pa n

re move d.

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Ove rvie w of Bre a dma ke r Fe a ture s

Timer Set

Basic Breads

•

Regular

Large

Large Dark

Select

Start

Whole Wheat

•

Regular

Large

Large Rapid

Specialty

•

French

Sweet

Dough

Cake/Quick Bread

1 Se le ct button

Pre ss this button to se le ct the kind of bre a d you wa nt to

ma ke .

Ea ch time you pre ss the button you will he a r a be e p, a nd

the numbe r of the bre a d se tting will a ppe a r on the displa y.

For e xa mple : Ba sic is 1, Whole Whe a t is 2, Fre nch is 3, e tc.

(For more informa tion a bout e a ch se tting, ple a se se e

“Bre a dma ke r Se ttings” on pa ge 14.)

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2 Crust Color button

The Crust Color button a llows you to choose how light or

da rk to ma ke the crust of the bre a d. Ea ch time you pre ss

the Crust Color button the displa y will cha nge a s follows:

L-Light=

P-Me dium= P

H-Da rk=

In a ddition, the displa y will

show the cycle numbe r

be fore the crust color se tting.

For e xa mple : the Ba sic with a

Me dium crust re a ds, “1P.” Or the

Whole Whe a t bre a d se tting with

a da rk crust re a ds “2H.”

3 Displa y

The Displa y shows the following se ttings:

• The numbe r of the bre a d se tting cycle

• The crust color se tting

• The time re ma ining while your bre a d is kne a ding a nd

ba king

Once you pre ss the “Sta rt/Stop” button the displa y will

show the re ma ining time until your bre a d is ba ke d. Whe n

the displa y re a ds “0:00” the bre a d is ba ke d.

4 Time r Se t buttons

Pre ss the se buttons to de la y the time for your bre a dma ke r

to sta rt. For e xa mple , you ca n time your bre a d to be re a dy

for dinne r, or to ba ke while you a re sle e ping. (To le a rn how

to use this fe a ture , ple a se se e “Cha pte r 5: Using the De la y

Time r” on pa ge 23.)

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5 Sta rt/Stop button

Pre ss this button to sta rt a nd stop your bre a dma ke r.

Importa nt: Do not pre ss “Stop” whe n ma king bre a d

be ca use this will ca nce l the e ntire cycle a nd you will

ne e d to sta rt from scra tch.

Bre a dma ke r Se ttings

Your bre a dma ke r ca n ba ke a lmost a ny kind of bre a d. We

provide re cipe s tha t cle a rly show you which se tting you

should use .

1. Ba sic (Time : 3 hours)

2. Whole Whe a t (Time : 3 hours, 40 minute s)

3. Fre nch (Time : 3 hours, 50 minute s)

4. Swe e t (Time : 2 hours, 50 minute s)

5. EXPRESSBAKE™ (Time : 58 minute s)

6. EXPRESSBAKE™ (Time : 1 hour, 20 minute s)

7. Dough (Time : 1 hour, 30 minute s)

8. Ba ke (Time : 1 hour)

1 Ba sic

This se tting is proba bly use d more tha n a ny othe r be ca use

it give s you the be st re sults with just a bout a ny re cipe .

2 Whole Whe a t

The whole whe a t se tting offe rs a longe r rise time for bre a ds

tha t conta in more tha n 50% whole whe a t flour.

3 Fre nch

Use this se tting for ma king Fre nch bre a ds. Fre nch bre a d

ta ke s longe r to kne a d, rise , a nd ba ke , providing a he a rtie r

crust.

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4 Swe e t

The swe e t se tting is for ba king bre a ds with high a mounts of

suga r, fa ts, a nd prote ins, a ll of which te nd to incre a se

browning.

5 EXPRESSBAKE™ (58 minute s)

Use this se tting to for ba king bre a d in unde r one hour.

(ple a se se e pa ge 16).

6 EXPRESSBAKE™ (80 minute s)

Use this se tting to quickly ba ke la rge r loa ve s of bre a d

(ple a se se e pa ge 16).

7 Dough

This se tting le ts you pre pa re dough for rolls, spe cia lty

bre a ds, pizza , e tc. which you sha pe by ha nd, a llow to rise ,

the n ba ke in a conve ntiona l ove n.

8 Ba ke

This se tting is for ma king dough or ja ms.

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EXPRESSBAKE™: Ma king Bre a d

in Unde r 1 Hour

Your Oste r^®bre a dma ke r ca n ba ke gre a t bre a d in unde r one

hour. This is ca lle d the “EXPRESSBAKE™” se tting. Loa ve s

ba ke d on the EXPRESSBAKE™ se tting a re a little diffe re nt

tha n loa ve s not ba ke d on EXPRESSBAKE™ se ttings. Try a ll

the diffe re nt se ttings to se e which one you pre fe r.

The re a re two EXPRESSBAKE™ se ttings:

• One se tting ca n ba ke

bre a d in 58 minute s.

5 :P

The bre a d is a little

more de nse in te xture

Timer Set

with this se tting.

Basic Breads

•

Regular

Large

Large Dark

Select

Start

Whole Wheat

•

Regular

Large

Large Rapid

Specialty

•

French

Sweet

Dough

Cake/Quick Bread

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• The othe r se tting is

for ba king loa ve s in 1

hour 20 minute s. The

loa ve s ba ke d with

this se tting a re a

6 :P

Timer Set

little ta lle r a nd more

a iry tha n the 58

Basic Breads

•

Regular

Large

Large Dark

minute bre a ds.

Select

Start

Whole Wheat

•

Regular

Large

Large Rapid

Specialty

•

French

Sweet

Dough

Cake/Quick Bread

Jam

The re a re a fe w things you should kno¹w¹a bout the

EXPRESSBAKE™ se ttings tha t a re diffe re nt tha n the othe r

se ttings.

— Loa ve s ba ke d on EXPRESSBAKE™ se ttings te nd to ha ve a

da rke r, thicke r crust tha n othe r kinds of bre a d. Some time s

the re will be a cra ck in the top of the crust. This is be ca use

ba king is done a t highe r te mpe ra ture s. The y a lso te nd to

be shorte r, de nse r loa ve s.

— You CANNOT use the De la y Time r for the EXPRESSBAKE™

se ttings. This would cool the liquid ingre die nts a nd a ffe ct

the wa y tha t the bre a d rise s.

— You CANNOT use the “Crust Color” buttons whe n ba king

bre a ds on the EXPRESSBAKE™ se ttings.

— DO NOT ope n the cove r while ma king bre a ds on the

EXPRESSBAKE™ se ttings.

— If the loa f is ha rd to re move from the pa n, le t it sit for a bout

5 minute s to cool. Sha ke the bre a d out of the pa n a nd wa it

for 15 minute s be fore slicing.

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— If you wish to ba ke a nothe r loa f of bre a d, you must le t the

bre a dma ke r cool for 20 minute s with the cove r ope n.

— YOU CAN use sta nda rd brea d mixes for EXPRESSBAKE™

setting brea ds, but the results ma y not be a s good a s the

results when using your Oster^®Brea dma ker recipes within

this book.

EXPRESSBAKE™ Se tting Tips a nd Hints

Ye a st

Alwa ys use a fa st rising ye a st like Re d Sta r^®Quick•Rise^™

ye a st. DO NOT use a ctive dry ye a st for EXPRESSBAKE™

se ttings be ca use the loa ve s will be much shorte r whe n ba ke d.

Liquids

Alwa ys use hot wa te r in the ra nge of 115°–125° F. You must use

a cooking the rmome te r to ga uge the te mpe ra ture ; hotte r wa te r

ca n kill the ye a st while coole r wa te r ma y not a ctiva te it.

Sa lt

As a rule , you should use LESS sa lt for EXPRESSBAKE™

se tting bre a ds. Le ss sa lt provide s you with a highe r loa f. Ma ke

sure to follow your Oste r^®Bre a dma ke r re cipe sugge stions for

be st re sults.

Othe r Ingre die nts

Ma ke sure a ll othe r ingre die nts (like flour, suga r, dry milk,

butte r, e tc.) a re a t room te mpe ra ture .

Alwa ys use bre a d flour for the EXPRESSBAKE™ se ttings.

Things You Ma y Ne e d to Buy

— You should only use “Bre a d

Ma chine ” flour for the

EXPRESSBAKE™ se tting re cipe s.

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— You ma y ne e d a cooking

the rmome te r to me a sure the

te mpe ra ture of the wa te r you use

in the se re cipe s. You should only

use hot wa te r (be twe e n 115° a nd

125° F) for EXPRESSBAKE™

se tting re cipe s.

Although ba king EXPRESSBAKE™ se tting bre a ds is a little

diffe re nt, the re sults a nd conve nie nce a re we ll worth it.

The following re cipe is a gre a t one to try for your first

EXPRESSBAKE™ se tting loa f.

1 ¹/2 lb. Tra ditiona l

White Bre a d

1 cup a nd 2 ta ble spoons (9

ounce s tota l) of hot wa te r

(115°–125° F)

1 te a spoon sa lt

3 cups “Bre a d Ma chine ”

flour

2 ta ble spoons oil (room

te mpe ra ture )

4 /2 te a spoons “Re d Sta r

Quick•Rise ™” ye a st

2 ta ble spoons suga r

Carefully measure 1 cup and

2 tablespoons (9 ounces total)

of hot water. Remember, it’s a

good idea to place the

measuring cup at eye level to

make sure you have measured

exactly 1 cup and 2 table-

spoons (9 ounces total).

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Use a cooking thermometer to

make sure the temperature of

the water is between 115°–125° F.

When the water is at the proper

temperature, pour into the

baking pan.

Ca re fully me a sure a nd a dd 2 ta ble spoons oil tha t is a t

room te mpe ra ture .

Ca re fully me a sure a nd a dd the sa lt, suga r, a nd dry milk

to the ba king pa n.

Me a sure a nd a dd e xa ctly 3 cups of bre a d flour to the

ba king pa n. Re me mbe r to le ve l off the bre a d flour for

a n e xa ct me a sure me nt.

Be fore a dding the ye a st,

use your finge r to form a

we ll (hole ) in the flour

whe re you will pour the

ye a st. Ye a st must NEVER

come into conta ct with a

liquid whe n you a re

a dding ingre die nts.

Mea sure (a ga in leveling off) 4 /2 tea spoons of “Red Sta r

Quick•Rise™” yea st a nd ca refully pour into the well you

ma de in the flour.

Ca re fully sna p the ba king pa n into the bre a dma ke r.

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5 :P

Re pe a te dly pre ss the Se le ct

button until the displa y

re a ds 5:P.

Timer Set

Basic Breads

•

Regular

Large

Large Dark

Select

Start

Whole Wheat

•

Regular

Large

Large Rapid

Specialty

•

French

Sweet

Dough

Pre ss the “Sta rt/Stop” button a nd your ma chine will sta rt

ma king bre a d.

Ca ution: Do NOT ra ise the lid whe n using the

EXPRESSBAKE™ se tting. Doing so ca n a ffe ct the rising

of the dough. The bre a dma ke r is ve ry hot, right from the

be ginning of the cycle . Do not ha ndle the ma chine

while its ope ra ting.

Importa nt: Do NOT pre ss the “Sta rt/Stop” button while

the bre a dma ke r is ma king bre a d. If you do, the ma chine

will turn off a nd you will ne e d to sta rt ove r a ga in, from

scra tch.

Afte r the EXPRESSBAKE™ se tting bre a d is ba ke d

Ca ution: Do not put your fa ce ne a r the lid whe n you

ope n the bre a dma ke r. Hot ste a m ma y e sca pe tha t

could burn you.

Importa nt: The bre a dma ke r ha s a n a utoma tic “ke e p

wa rm” se tting tha t will ke e p your bre a d wa rm for up to

one hour. We re comme nd, howe ve r, to re move the bre a d

from the ma chine right a wa y to pre se rve its fre shne ss.

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Use pot holde rs or ove n mitts to ca re fully lift the pa n by

its ha ndle from the bre a dma ke r.

Turn the pa n upside down onto a cooling ra ck a nd

ge ntly sha ke it until the bre a d come s out. If it sticks,

ta ke a rubbe r spa tula , (me ta l ca n da ma ge the pa n’s

surfa ce ), a nd ca re fully go a round the side s of the loa f

until the bre a d come s out.

If the kne a ding bla de come s out with the bre a d, use a

pla stic ute nsil to re move it from the loa f. Re me mbe r, it

will be hot!

Allow the bre a d to cool on the ra ck for 15 minute s be fore

slicing a nd e njoying it.

If you wish to ma ke a nothe r loa f of bre a d right a wa y, ple a se

a llow the bre a dma ke r to cool down for 10 to 15 minute s with

the cove r ope n a nd the pa n re move d.

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Using the De la y Time r

You ca n de la y the time your bre a dma ke r sta rts to ha ve fre sh

bre a d re a dy whe n you ge t up in the morning or whe n you

come from work.

We re comme nd tha t be fore you use the De la y Time r, you try

out a fe w re cipe s. Use re cipe s tha t ha ve produce d good

re sults for you in the pa st.

Importa nt: You ca nnot use the De la y Time r for

EXPRESSBAKE™ se ttings. Be fore using the De la y Time r:

1 Add a ll of the ingre die nts of the re cipe .

2 Se le ct the corre ct se tting for the kind of bre a d you

a re ma king (Fre nch, Swe e t, e tc.).

3 Se le ct the crust color.

Ca ution: Do not use re cipe s with ingre die nts tha t ca n

spoil like e ggs or milk.

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To use the De la y Time r:

Figure out how ma ny hours a nd minute s the re a re

be twe e n now a nd whe n you wa nt fina l, ba ke d bre a d.

For e xa mple , if it is 8:00 AM a nd you wa nt bre a d re a dy

for dinne r a t 6:00 PM, tha t is 10 hours.

Use the “Time r Up” button to

a dva nce the time in 10

Light Med Dark

minute s incre me nts. In our

Timer Set

e xa mple , you will do this until

the time r re a ds “10:00.” If

ne ce ssa ry, use the “Time r

Down” button to de cre a se the

time . (To a dva nce the time

quickly, simply pre ss a nd

hold down the “Time r

Up/Down” buttons.)

Importa nt: If you ma ke a mista ke or wish to sta rt ove r,

pre ss a nd hold down the “Sta rt/Stop” button until you

he a r a be e p. The displa y will show the origina l se tting

a nd cycle time . The De la y Time r is ca nce le d a nd you

ca n sta rt a ga in.

Whe n the De la y Time r is se t whe re you wa nt it, ma ke

sure to pre ss the “Sta rt/Stop” button. The colon “:” will

fla sh a nd your bre a d will be re a dy whe n you pla nne d.

Importa nt: Whe n using the De la y Time r during time s of

hot we a the r, you ma y wish to re duce the liquid in your

re cipe by 1 or 2 ta ble spoons. This is to pre ve nt the

dough from rising too much. You ma y a lso re duce the

sa lt by 1/8 or 1/4 te a spoons a nd try cutting the a mount

of suga r you use by 1/4 te a spoon a t a time .

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Tips a nd Hints

Expe rie nce d cooks conside r bre a dma king to be a s much of

a n a rt a s a scie nce . Ke e p in mind tha t some re cipe s ma y

re quire a little e xpe rime nta tion be fore the y a re e xa ctly the

wa y you wa nt the m. Just don’t give up.

Still, the re a re spe cia l hints to e nsuring qua lity bre a d a lmost

e ve ry time .

Use Exa ct Me a sure me nts

We ’ve a lre a dy me ntione d how

importa nt it is to use e xa ct

me a sure me nts whe n ba king bre a d,

but it should be sa id a ga in. Le ve l

off a ll dry ingre die nts a nd ma ke

sure tha t a ll liquid ingre die nts a re me a sure d in a gla ss cup

with the ma rkings cle a rly la be le d on the side .

Use Fre sh Ingre die nts

You should a lwa ys use fre sh ingre die nts. The re a sons a re :

• Flour. If you ha ve store d your flour for a long time , it ma y

ha ve be come we t from a bsorbing moisture , or dry,

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de pe nding on the a re a of the country in which you live .

We re comme nd using fre sh bre a d flour.

• Ye a st. Fre sh ye a st is proba bly the most importa nt

ingre die nt in ba king bre a d. If the ye a st is not fre sh, your

bre a d ma y not rise . It is be tte r to buy ne w ye a st tha n to

ta ke a cha nce on ye a st tha t ha s be e n store d for a long

time .

You ca n te st the fre shne ss of your ye a st. Simply fill a cup

with wa rm wa te r, the n a dd a nd stir in 2 te a spoons of suga r.

Sprinkle a fe w te a spoons of ye a st on the surfa ce of the

wa te r a nd wa it. Afte r 15 minute s, the ye a st should foa m a nd

the re should be distinct odor. If ne ithe r re a ction ha ppe ns,

the ye a st is old a nd should be thrown a wa y.

Add Ingre die nts in Orde r

Re a d a ll re cipe s from top to bottom, a nd re me mbe r:

—FIRST, liquid ingre die nts

—SECOND, dry ingre die nts

—LAST, ye a st

Che ck the Doughba ll

This is a se cre t we ll known by pe ople who ma ke bre a d the old

fa shione d wa y. While ha nd kne a ding the mixture , the y a djust

the consiste ncy of the dough by a dding a little flour or a little

wa te r until the doughba ll is just right.

Although the bre a dma ke r kne a ds the dough for you, this

se cre t is still true . He re ’s wha t you should do.

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If the doughba ll is too we t

During the se cond kne a ding cycle ,

che ck the consiste ncy of the

doughba ll. If the doughba ll

a ppe a rs sticky or we t, like pa nca ke ba tte r, sprinkle in flour, a

ta ble spoon a t a time , until the doughba ll a ppe a rs smooth,

round, a nd dry a nd circle s nice ly in the pa n.

If the doughba ll is too dry

If the doughba ll a ppea rs fla ky, or

you hea r your brea dma ker begin to

ma ke “knocking” sounds, the dough

ba ll is too dry. To correct this

problem, simply sprinkle in wa ter, a tea spoon a t a time, until

the doughba ll a ppea rs smooth, round a nd dry, a nd circles

nicely in the pa n. Be ca reful not to a dd too much wa ter.

For Ba king a t High Altitude s

If you live a bove 3000 fe e t, you proba bly

a lre a dy know how to a djust othe r re cipe s like

ca ke s a nd muffins. Highe r a ltitude s te nd to:

• ma ke dough rise fa ste r

• ma ke flour drie r

To compe nsa te for high a ltitude ba king, We re comme nd

the following:

If the dough is too dry

• incre a se the a mount of wa te r to the re cipe , some time s a s

much a s 2–4 ta ble spoons pe r cup.

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If the bre a d rise s too high

• re duce the a mount of ye a st. For e a ch te a spoon of ye a st,

try re ducing the ye a st by 1/8 to 1/4 te a spoon.

• re duce the a mount of suga r. For e a ch ta ble spoon of suga r,

re duce the a mount by 1 to 2 te a spoons.

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Me a sure mGe ntttinEgqSutivaartledncy Cha rt

The following cha rt will he lp you conve rt me a sure me nts use d

in the re cipe s.

For e xa mple : 1/2 ta ble spoon = 1 + 1/2 te a spoons

Fluid Ounce (s)

Cup(s)

Ta ble spoon(s)

Te a spoon(s)

7/8

3/4

5/8

1/2

3/8

1/4

1/8

1/2

1 a nd 1/2

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Ta king Ca re of Your Bre a d Ma chine

Ca ution: Do not put the bre a dma ke r in wa te r or in a

dishwa she r. Do not use be nze ne , scrubbing brushe s, or

che mica l cle a ne rs a s the se will da ma ge the ma chine .

Use only a mild, non-a bra sive cle a ne r to cle a n the

bre a dma ke r.

Ge ne ra l cle a ning

1 Re move a ll bre a d crumbs by wiping the m a wa y with a

slightly da mp cloth.

2 DO NOT be nd the he a ting

e le me nt which is loca te d on the

inside of the bre a dma ke r.

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Cle a ning the ba king pa n a nd kne a ding bla de

1 Wipe the ba king pa n a nd kne a ding bla de with a da mp

cloth a nd dry comple te ly.

2 DO NOT wa sh the pa n or pa rts in the dishwa she r. This will

da ma ge the finish of the pa n a nd the othe r pa rts.

Ca ring for your bre a dma ke r

1 Ke e p your bre a dma ke r cle a n a t a ll time s.

Ca ution: Do not use me ta l ute nsils with the

bre a dma ke r. This will da ma ge the non-stick pa n a nd

othe r pa rts.

2 Don’t worry if the color of the bre a d pa n cha nge s ove r

time . The color cha nge is a re sult of ste a m a nd othe r

moisture a nd doe s not a ffe ct the ma chine ’s pe rforma nce .

3 If you ha ve trouble re moving the kne a ding bla de , pla ce

wa rm wa te r in the bre a d pa n for 10–15 minute s a nd this will

loose n the bla de .

Storing your bre a dma ke r

1 Ma ke sure the ma chine is cle a n a nd dry be fore storing.

2 Store the bre a dma ke r with the lid close d.

3 Do not pla ce he a vy obje cts on the lid.

4 Re move the kne a ding bla de a nd pla ce inside the bre a d

pa n.

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Trouble shooting

Ge tting Sta r e d

If you e xpe rie nce difficultie s whe n ope ra ting the bre a dma ke r,

re vie w the trouble shooting informa tion in this se ction to find a

solution. If you a re una ble to find a solution, ple a se ca ll our

Consume r Re la tions De pa rtme nt a t 1(800)526-2832.

If you ha ve a powe r outa ge

If the powe r goe s out while you a re using your bre a dma ke r,

the displa y will go bla nk.

• If the bre a dma ke r is kne a ding the bre a d, you ca n re sta rt

the ma chine a nd continue .

• If the ma chine is ba king bre a d, e ithe r finish ba king the

bre a d in a n ove n or sta rt from scra tch with a ne w loa f.

Whe n the powe r come s ba ck on, you should do the following:

1 Hold down the “Start/Stop” button for at least 3 seconds. If

the display does not return to the time setting before the

outage, unplug the breadmaker and then plug it back in.

2 If the ma chine still doe s not sta rt, hold down the

“Sta rt/Stop” button a se cond time for 3 se conds.

Continue to unplug a nd re plug the ma chine a nd hold

down the “Sta rt/Stop” button until the displa y re turns to

the cycle time be fore the powe r outa ge .

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Unde rsta nding Displa y Informa tion

Your Oster^®Brea dma ker is designed to give you informa tion on

tempera ture problems tha t ma y occur. The following cha rt shows

you how to correct problems tha t ma y occur from time to time.

Displa y Proble m

Wha t to Do

The displa y doe s not light up.

Plug in the brea dma ker.

0:00 (“:” fla she s)

There is no problem. This just

mea ns the ba king cycle is over

a nd the brea dma ker is keeping

your brea d wa rm. Press the

“Sta rt/Stop” button to turn off the

“keep wa rm” fea ture.

This just mea ns tha t the

H:HH (ma chine be e ps)

brea dma ker must cool before you

ba ke a nother loa f. Press the

“Sta rt/Stop” button. Open the top

of the brea dma ker, remove the

brea d pa n a nd let the

brea dma ker cool a bout 15 minutes

before ba king a nother loa f.

This mea ns tha t the room

tempera ture is too low (59° F or

less). Press the “Sta rt/Stop”

button. Pla ce the brea dma ker in

a wa rm room a nd a llow it to wa rm

up.

L:LL (ma chine be e ps)

This mea ns tha t the room

E:EE (ma chine be e ps)

tempera ture is too high to ba ke

brea d (86° F or more). Press the

“Sta rt/Stop” button to remove the

displa y. Pla ce the brea dma ker in

a cool loca tion before using it.

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Trouble shooting Bre a dma ke r Proble ms

If the bre a dma ke r doe s not function a s you think it should,

re vie w the cha rt be low for some possible solutions.

Bre a dma ke r Proble m

You se e smoke or sme ll a

burning odor from the ba ck of

the ma chine .

Solution

Ingredients ha ve spilled out of the

brea d pa n a nd into the ma chine

itself. Stop the brea dma ker a nd

a llow it to cool off. Clea n the

brea dma ker before using it a ga in.

Plea se see “Ta king Ca re of Your

Brea d Ma chine” on pa ge 30.

The dough doe s not mix.

Ma ke sure the ba king pa n a nd

knea ding bla de a re properly

insta lled in the ma chine.

Trouble shooting Ba king Proble ms

If your bre a d doe s not turn out the wa y you e xpe cte d or ha s

some cha ra cte ristic you don’t ca re for, re vie w the cha rt be low

for some possible solutions.

Ba king Proble m

Solution

The side s of the bre a d colla pse The re a re se ve ra l possible

a nd the bottom of the bre a d is

da mp.

solutions. The bre a d ma y ha ve

be e n le ft in the bre a d pa n too

long a fte r ba king. Re move the

bre a d from the pa n soone r a nd

a llow it to cool. Try using more

flour (a te a spoon a t a time ), or

le ss ye a st (1/4 te a spoon a t a

time ), or le ss wa te r or liquid (a

te a spoon a t a time ). This could

a lso be the re sult of forge tting to

a dd sa lt to the re cipe .

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Ba king Proble m, continue d Solution

The bre a d ha s a he a vy, thick

te xture .

Try using le ss flour (a te a spoon

a t a time ), or more ye a st (1/4

te a spoon a t a time ). This could

a lso be the re sult of using old

flour or the wrong type of flour

for the re cipe .

The bre a d is not ba ke d

comple te ly in the ce nte r.

Try using more flour (a te a spoon

more a t a time ), or le ss wa te r or

liquid (a te a spoon le ss a t a time ).

Do not lift the lid too ofte n during

ba king.

The bre a d ha s a coa rse or

hole y te xture .

This is usua lly the re sult of

forge tting to a dd sa lt to the

re cipe .

Try using le ss ye a st (1/4 te a spoon

le ss a t a time ). This could a lso be

the re sult of forge tting to a dd

sa lt to the re cipe or forge tting to

put the kne a ding bla de into the

ba king pa n.

The bre a d rose too much.

The bre a d did not rise e nough.

The re a re se ve ra l possible

solutions. Try using le ss flour (a

te a spoon le ss a t a time ), more

ye a st (1/4 te a spoon more a t a

time ), or le ss wa te r (a te a spoon

le ss a t a time ). This could a lso be

the re sult of:

•

forge tting to a dd sa lt to the

re cipe ,

•

using old flour or the wrong

kind of flour for the re cipe ,

•

using old ye a st,

or not using hot wa te r (e xce pt

for the EXPRESSBAKE™

cycle s).

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Ba king Proble m, continue d Solution

The bre a d ha s a floure d top.

This is usua lly a re sult of using

too much flour or not e nough

wa te r. Try using le ss flour (a

te a spoon le ss a t a time ), or try

using more ye a st (1/4 te a spoon

le ss a t a time ).

The bre a d is too brown.

This is usua lly the re sult of

a dding too much suga r to the

re cipe . Try using le ss suga r (1

Tbsp. a t a time ). You ca n a lso try

se le cting a lighte r crust color

se le ction.

The bre a d is not brown e nough. This is usua lly the re sult of

re pe a te dly lifting the lid of the

bre a d ma chine or le a ving the lid

ope n while the bre a d is ba king.

Be sure the lid is shut while the

bre a dma ke r is in ope ra tion.

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Re cipe s

Ba sic Se tting Re cipe s

Ba sic Bre a d Ma chine Sta ge s

For the ba sic cycle you ca n e xpe ct the following things to

ha ppe n a s the time r counts down to ze ro.

To be gin: The dough is kne a de d for the first time . (10 minute s)

At 2:50: The dough be gins to rise . (20 minute s)

At 2:30: The dough is kne a de d for the se cond time .

(15 minute s)

At 2:15:

At 1:55:

At 1:00:

At 0:00:

The dough continue s to rise . (20 minute s)

The dough is “punche d down.” (30 se conds)

The dough rise s for the fina l time . (55 minute s)

The bre a d be gins to ba ke . (60 minute s)

The bre a d is finishe d.

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Ba sic

Tra ditiona l White Bre a d

1.5 pound loa f

2 pound loa f

1 cup a nd 2 ta ble spoons wa te r

1 ta ble spoon butte r or ma rga rine

1 3/4 te a spoons sa lt

1 a nd 1/3 cups wa te r

4 te a spoons butte r or ma rga rine

2 te a spoons sa lt

3 cups bre a d flour

4 cups bre a d flour

1 ta ble spoon dry milk

4 te a spoons dry milk

2 ta ble spoons suga r

2 teaspoons active dry yeast

2 ta ble spoon suga r

2 3/4 te a spoons a ctive dry ye a st

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the Ba sic se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

Ga rlic-He rb Bre a d

1.5 pound loa f

2 pound loa f

1 a nd 1/4 cups wa te r

1 a nd 1/2 cups wa te r

1 ta ble spoon ma rga rine or butte r,

softe ne d

4 te a spoons ma rga rine or butte r

softe ne d

2 clove s of ga rlic, crushe d

3 a nd 1/4 cups bre a d flour

2 ta ble spoons suga r

2 clove s of ga rlic, crushe d

4 cups bre a d flour

2 ta ble spoons suga r

1 a nd 1/2 te a spoons sa lt

2 te a spoons sa lt

1/2 te a spoon drie d rose ma ry le a ve s

1/4 te a spoon drie d thyme le a ve s

1/4 te a spoon drie d ba sil le a ve s

1 a nd 1/2 te a spoons ye a st

1/2 te a spoon drie d rose ma ry le a ve s

1/4 te a spoon drie d thyme le a ve s

1/4 te a spoon drie d ba sil le a ve s

1 a nd 3/4 te a spoons ye a st

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the Ba sic se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

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Ba sic

Fa vorite Pota to Bre a d

2 pound loa f

1 a nd 1/2 cups wa te r

2 ta ble spoons butte r or ma rga rine (softe ne d)

2 te a spoons sa lt

4 cups bre a d flour

4 te a spoons suga r

1/2 cup insta nt pota to fla ke s

2 a nd 1/2 te a spoons a ctive dry ye a st

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the Ba sic se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

South of the Borde r Bre a d

1.5 pound loa f

2 pound loa f

1 cup wa te r

2/3 cup froze n whole ke rne l corn,

tha we d

1 cup froze n whole ke rne l corn,

tha we d

2 ta ble spoons ma rga rine or butte r,

softe ne d

2 ta ble spoons ma rga rine or butte r,

softe ne d

2 ta ble spoons ca nne d choppe d

gre e n chilie s

2 ta ble spoons ca nne d choppe d

gre e n chilie s

3 a nd 1/4 cups bre a d flour

1/3 cup cornme a l

4 cups bre a d flour

1/2 cup cornme a l

2 ta ble spoons suga r

1 a nd 1/2 te a spoons sa lt

2 te a spoons ye a st

1 a nd 1/2 te a spoons sa lt

1 a nd 3/4 te a spoons ye a st

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

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Ba sic

5) Pre ss “Se le ct” button to choose the Ba sic se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

Ca ra wa y - Rye Bre a d

1.5 pound loa f

2 pound loa f

1 a nd 1/3 cups wa te r

1 a nd 1/4 cups wa te r

4 te a spoons ma rga rine or butte r,

softe ne d

1 ta ble spoon ma rga rine or butte r,

softe ne d

3 cups bre a d flour

2 a nd 1/2 cups bre a d flour

3/4 cup rye flour

1 cup rye flour

2 ta ble spoons dry milk

3 ta ble spoons suga r

1 a nd 1/2 te a spoons sa lt

1/2 te a spoon ca ra wa y se e d

2 a nd 1/2 te a spoon ye a st

2 ta ble spoons dry milk

2 ta ble spoons suga r

1 a nd 1/2 te a spoons sa lt

1/2 te a spoon ca ra wa y se e d

2 a nd 1/2 te a spoon ye a st

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the Ba sic se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

Onion Bre a d

2 pound loa f

1.5 pound loa f

1 a nd 1/4 cup wa te r

1 cup plus 2 ta ble spoons wa te r

1/2 cup choppe d onion

2/3 cup choppe d onion

4 te a spoons ma rga rine or butte r,

softe ne d

1 ta ble spoon ma rga rine or butte r,

softe ne d

4 cups bre a d flour

2 ta ble spoons suga r

4 te a spoons dry milk

2 te a spoons sa lt

3 a nd 1/4 cups bre a d flour

2 ta ble spoons suga r

1 ta ble spoon dry milk

1 a nd 1/2 te a spoon sa lt

2 1/2 te a spoons ye a st

2 te a spoons ye a st

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Ba sic

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.2) Me a sure a nd a dd

dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the Ba sic se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

Pa rme sa n-Pe ppe r Bre a d

2 pound loa f

1.5 pound loa f

1 a nd 1/2 cups wa te r

1 cup a nd 2 ta ble spoons wa te r

1 ta ble spoon olive or ve ge ta ble oil

3 a nd 1/4 cups bre a d flour

1/2 cup gra te d Pa rme sa n che e se

1 ta ble spoon suga r

4 te a spoons olive or ve ge ta ble oil

4 cups bre a d flour

2/3 cup gra te d Pa rme sa n che e se

4 te a spoons suga r

1 a nd 1/2 te a spoon sa lt

1 te a spoon sa lt

1 te a spoon fre shly ground bla ck or

gre e n pe ppe rcorns

3/4 te a spoon fre shly ground bla ck or

gre e n pe ppe rcorns

2 te a spoons ye a st

1 a nd 3/4 te a spoons ye a st

1) Me a sure a nd a dd liquid ingre die nts (including sourdough sta rte r) to the

bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the Ba sic se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

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Ba sic

Che dda r-Chive Bre a d

2 pound loa f

1.5 pound loa f

1 a nd 1/4 cup wa te r

4 cups bre a d flour

3 a nd 1/4 cups bre a d flour

1 cup shre dde d che dda r che e se

1 a nd 1/4 cups shre dde d che dda r

che e se

1/4 cup choppe d fre sh or fre e ze drie d

chive s

1/4 cup choppe d fre sh or fre e ze drie d

chive s

2 ta ble spoons suga r

1 te a spoon sa lt

2 ta ble spoons suga r

3/4 te a spoon sa lt

1 te a spoon ye a st

1 a nd 3/4 te a spoons ye a st

1) Me a sure a nd a dd liquid ingre die nts (including sourdough sta rte r) to the

bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the Ba sic se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

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Fre nch Se tting Re cipe s

Fre nch Bre a d Ma chine Se ttings

For the Fre nch bre a d cycle you ca n e xpe ct the following

things to ha ppe n a s the time r counts down to ze ro.

To be gin: The dough is kne a de d for the first time . (18 minute s)

At 3:32: The dough be gins to rise . (40 minute s)

At 2:52: The dough is kne a de d for the se cond time .

(22 minute s)

At 2:30: The dough continue s to rise . (20 minute s)

At 2:10: The dough is “punche d down.” (30 se conds)

At 2:10: The dough rise s for the fina l time . (65 minute s)

At 1:05: The bre a d be gins to ba ke . (65 minute s)

At 0:00: The bre a d is finishe d.

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Fre nch

Cla ssic Fre nch Bre a d

2 pound loa f

1.5 pound loa f

1 a nd 1/3 cups wa te r

1 cup a nd 2 ta ble spoons wa te r

2 te a spoons ma rga rine or butte r

softe ne d

2 te a spoons ma rga rine or butte r

softe ne d

4 cups bre a d flour

3 a nd 1/4 cup bre a d flour

1 ta ble spoon suga r

5 te a spoons suga r

1 a nd 1/2 te a spoons sa lt

2 a nd 1/2 te a spoons ye a st

1 a nd 1/2 te a spoons sa lt

1 a nd 3/4 te a spoons ye a st

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the Fre nch se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

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Swe e t Se tting Re cipe s

Swe e t Bre a d Ma chine Sta ge s

For the swe e t bre a d cycle you ca n e xpe ct the following things

to ha ppe n a s the time r counts down to ze ro:

At 2:50: The dough is kne a de d for the first time . (10 minute s)

At 2:40: The dough be gins to rise . (5 minute s)

At 2:35: The dough is kne a de d for the se cond time .

(20 minute s)

At 2:15: The dough continue s to rise . (30 minute s)

At 1:45: The dough is “punche d down.” (30 se conds)

At 1:45: The dough rise s for the fina l time . (55 minute s)

At 0:50: The bre a d be gins to ba ke . (50 minute s)

At 0:00: The bre a d is finishe d.

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Swe e t

Apple -Spice Bre a d

2 pound loa f

1.5 pound loa f

1 a nd 1/2 cups wa te r

1 a nd 1/4 cup wa te r

2 ta ble spoons ma rga rine or butte r,

softe ne d

2 ta ble spoons ma rga rine or butte r,

softe ne d

4 cups bre a d flour

3 a nd 1/4 cups bre a d flour

2 ta ble spoons suga r

2 a nd 1/2 ta ble spoons suga r

2 ta ble spoons dry milk

2 te a spoons sa lt

2 ta ble spoons dry milk

1 a nd 1/2 te a spoons sa lt

2 te a spoons a pple -pie spice

1 a nd 1/2 te a spoons ye a st

Mix-Ins

1 ta ble spoon a pple -pie spice

2 a nd 1/4 te a spoons ye a st

Mix-Ins

2/3 cup cut up drie d a pple s

1/2 cup cut up drie d a pple s

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the Swe e t se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

Whe n the bre a d ma chine be e ps during the kne a ding cycle , ra ise the lid a nd

sprinkle the drie d a pple s in, a fe w a t a time , until the y a re kne a de d with the

dough.

Cinna mon-Ra isin Bre a d

2 pound loa f

1.5 pound loa f

1 a nd 1/2 cups wa te r

1 a nd 1/4 cup wa te r

2 ta ble spoons ma rga rine or butte r,

softe ne d

2 ta ble spoons ma rga rine or butte r,

softe ne d

4 cups bre a d flour

1/4 cup suga r

3 a nd 1/4 cup bre a d flour

1/4 cup suga r

2 te a spoons sa lt

1 a nd 1/2 te a spoon sa lt

1 te a spoon ground cinna mon

2 te a spoons ye a st

Mix-Ins

1 a nd 1/4 te a spoons ground cinna mon

2 a nd 1/4 te a spoons ye a st

Mix-Ins

3/4 cup ra isins

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Swe e t

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the Swe e t se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

Whe n the bre a d ma chine be e ps during the kne a ding cycle , ra ise the lid a nd

sprinkle the ra isins in, a fe w a t a time , until the y a re kne a de d with the

dough.

Cra nbe rry-Whe a t Bre a d

2 pound loa f

1.5 pound loa f

1 a nd 1/2 cups wa te r

4 ta ble spoons hone y

1 cup a nd 2 ta ble spoons wa te r

1/3 cup hone y

2 ta ble spoons ma rga rine or butte r,

softe ne d

2 ta ble spoons ma rga rine or butte r,

softe ne d

2 a nd 1/2 cups bre a d flour

1 a nd 1/2 whole whe a t flour

1 a nd 3/4 te a spoons sa lt

1 te a spoon ground ma ce

2 a nd 3/4 te a spoons ye a st

Mix-Ins

2 cups bre a d flour

1 a nd 1/4 whole whe a t flour

1 a nd 1/2 te a spoons sa lt

1 te a spoon ground ma ce

2 a nd 1/4 te a spoons ye a st

Mix-Ins

2/3 cup cra nbe rrie s

1/2 cup cra nbe rrie s

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the Swe e t se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

Whe n the bre a d ma chine be e ps during the kne a ding cycle , ra ise the lid a nd

sprinkle the cra nbe rrie s in, a fe w a t a time , until the y a re kne a de d with the

dough.

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Swe e t

Old Fa shione d Oa tme a l Bre a d

2 pound loa f

1.5 pound loa f

1 a nd 1/3 cups wa te r

1 cup wa te r

1/4 cup mola sse s

2 ta ble spoons ma rga rine or butte r,

softe ne d

2 ta ble spoons ma rga rine or butte r,

softe ne d

4 cups bre a d flour

3 cups bre a d flour

2/3 cup quick cooking or re gula r oa ts

2 ta ble spoons dry milk

1 a nd 1/4 te a spoons sa lt

2 te a spoons ye a st

1/2 cup quick cooking or re gula r oa ts

2 ta ble spoons dry milk

1 a nd 1/4 te a spoons sa lt

1 a nd 3/4 te a spoons ye a st

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the Swe e t se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

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EXPRESSBAKE™ Se tting Re cipe s (58 Minute s)

EXPRESSBAKE™ Bre a d Ma chine Sta ge s (58 minute s)

For the 58 minute EXPRESSBAKE™ cycle you ca n e xpe ct the

following things to ha ppe n a s the time r counts down to ze ro:

At 0:58: The dough is kne a de d. (10 minute s)

At 0:48: The dough be gins to rise . (13 minute s)

At 0:35: The dough be gins to ba ke . (35 minute s)

At 0:00: The bre a d is finishe d.

Importa nt: You CANNOT use the De la y Time r for

EXPRESSBAKE™ bre a ds. You CANNOT cha nge the

crust color.

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EXPRESSBAKE™ 58 min.

White Bre a d

1.5 pound loa f

2 pound loa f

1 cup a nd 2 ta ble spoons hot wa te r

(115°–125° F)

1 a nd 1/2 cups plus 1 ta ble spoon hot

wa te r (115°–125° F)

2 ta ble spoons oil

2 ta ble spoons suga r

1 te a spoon sa lt

3 ta ble spoons oil

3 ta ble spoons suga r

1 a nd 1/2 te a spoons sa lt

4 cups bre a d flour

3 cups bre a d flour

4 a nd 1/2 te a spoons Re d Sta r®

Quick•Rise ™ ye a st

2 ta ble spoons Re d Sta r®

Quick•Rise ™ ye a st

Importa nt: Ca re fully me a sure the hot wa te r a nd ma ke sure it is

be twe e n 115°–125° F by using a cooking the rmome te r.

Only use Re d Sta r® Quick•Rise ™ ye a st.

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the EXPRESSBAKE™ (58 Minute s) se tting.

6) Pre ss the “Sta rt/Stop” button.

Che e se & Rye Bre a d

1.5 pound loa f

2 pound loa f

1 cup a nd 1 ta ble spoon

hot wa te r (115°–125° F)

1 a nd 1/3 cups hot wa te r (115°–125° F)

1 ta ble spoon oil

2 te a spoons oil

2 ta ble spoons suga r

1 a nd 1/2 te a spoons sa lt

3 cups bre a d flour

1 ta ble spoon suga r

1 te a spoon sa lt

2 a nd 1/4 cups bre a d flour

3/4 cup rye flour

1 cup rye flour

2 ta ble spoons gra te d Pa rme sa n

che e se

1 ta ble spoon gra te d Pa rme sa n

che e se

1 a nd 1/4 cups shre dde d Che dda r

che e se

1 cup shre dde d Che dda r che e se

4 a nd 1/2 te a spoons Re d Sta r®

Quick•Rise ™ ye a st

2 ta ble spoons Re d Sta r®

Quick•Rise ™ ye a st

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EXPRESSBAKE™ 58 min.

Importa nt: Ca re fully me a sure the hot wa te r a nd ma ke sure it is

be twe e n 115°–125° F by using a cooking the rmome te r.

Only use Re d Sta r® Quick•Rise ™ ye a st.

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the EXPRESSBAKE™ (58 Minute s) se tting.

6) Pre ss the “Sta rt/Stop” button.

Onion Soup Bre a d

1.5 pound loa f

2 pound loa f

1 cup a nd 2 ta ble spoons hot wa te r

(115°–125° F)

1 a nd 1/2 cups hot wa te r

(115°–125° F)

2 ta ble spoons oil

3 ta ble spoons oil

2 ta ble spoons suga r

3 cups bre a d flour

3 ta ble spoons suga r

4 cups bre a d flour

2 ta ble spoons dry onion soup mix

3 ta ble spoons dry onion soup mix

4 a nd 1/2 te a spoons Re d Sta r®

Quick•Rise ™ ye a st

2 ta ble spoons Re d Sta r®

Quick•Rise ™ ye a st

Importa nt: Ca re fully me a sure the hot wa te r a nd ma ke sure it is

be twe e n 115°–125° F by using a cooking the rmome te r.

Only use Re d Sta r® Quick•Rise ™ ye a st.

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the EXPRESSBAKE™ (58 Minute s) se tting.

6) Pre ss the “Sta rt/Stop” button.

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EXPRESSBAKE™ 80 min.

EXPRESSBAKE™ Setting Recipes (80 Minutes)

EXPRESSBAKE™ Bread Machine Stages (80 minutes)

For the 80 minute EXPRESSBAKE™ cycle you ca n e xpe ct the

following things to ha ppe n a s the time r counts down to ze ro:

At 1:20: The dough is kne a de d. (20 minute s)

At 1:00: The dough be gins to rise . (18 minute s)

At 0:42: The bre a d be gins to ba ke . (42 minute s)

At 0:00: The bre a d is finishe d.

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EXPRESSBAKE™ 80 min.

Pota to Onion Bre a d

2 pound loa f

2/3 cup hot wa te r (115°–125° F)

3 ta ble spoons oil

2 la rge e ggs

1/2 cup fine ly choppe d onions

2/3 cup ba ke d, ma she d pota toe s

3 ta ble spoons suga r

1 a nd 1/2 te a spoons se a sone d sa lt

4 cups bre a d flour

2 ta ble spoons Re d Sta r® Quick•Rise ™ ye a st

Importa nt: Ca re fully me a sure the hot wa te r a nd ma ke sure it is

be twe e n 115°–125° F by using a cooking the rmome te r.

Only use Re d Sta r® Quick•Rise ™ ye a st.

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the EXPRESSBAKE™ (80 Minute s) se tting.

6) Pre ss the “Sta rt/Stop” button.

Be e r Rye Bre a d

2 pound loa f

1 a nd 1/2 cups hot be e r (115°–125° F)

1/4 cup oil

3 ta ble spoons pa cke d brown suga r

1 te a spoon sa lt

3 cups bre a d flour

1 cup rye flour

1 a nd 1/2 ta ble spoons ca ra wa y se e ds

3/4 te a spoons ground fe nne l

3/4 te a spoon fre sh ora nge ze st (fine ly ground ora nge pe e l)

2 ta ble spoons Re d Sta r® Quick•Rise ™ ye a st

Importa nt: Ca re fully me a sure the hot wa te r a nd ma ke sure it is

be twe e n 115°–125° F by using a cooking the rmome te r.

Only use Re d Sta r® Quick•Rise ™ ye a st.

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EXPRESSBAKE™ 80 min.

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the EXPRESSBAKE™ (80 Minute s) se tting.

6) Pre ss the “Sta rt/Stop” button.

Oa tme a l Da te Bre a d

2 pound loa f

1 a nd 1/2 cups hot wa te r (115°–125° F)

2 ta ble spoons oil

1/4 cup pa cke d brown suga r

1 te a spoon sa lt

3 cups bre a d flour

1 a nd 1/2 cups insta nt oa tme a l

1/2 cup fine ly choppe d da te s

2 ta ble spoons Re d Sta r® Quick•Rise ™ ye a st

Importa nt: Ca re fully me a sure the hot wa te r a nd ma ke sure it is

be twe e n 115°–125° F by using a cooking the rmome te r.

Only use Re d Sta r® Quick•Rise ™ ye a st.

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the EXPRESSBAKE™ (80 Minute s) se tting.

6) Pre ss the “Sta rt/Stop” button.

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Whole Whe a t Se tting Re cipe s

Whole Whe a t Bre a d Ma chine Sta ge s

For the whole whe a t bre a d cycle you ca n e xpe ct the following

things to ha ppe n a s the time r counts down to ze ro:

At 3:40: The dough is kne a de d for the first time . (10 minute s)

At 3:30: The dough be gins to rise . (25 minute s)

At 3:05: The dough is kne a de d for the se cond time .

(20 minute s)

At 2:45: The dough continue s to rise . (30 minute s)

At 2:15: The dough rise s for the fina l time . (70 minute s)

At 1:05: The bre a d be gins to ba ke . (65 minute s)

At 0:00: The bre a d is finishe d.

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Whole Whe a t

100% Whole Whe a t Bre a d

2 pound loa f

1 a nd 2/3 cups wa te r

2 ta ble spoons ma rga rine or butte r, softe ne d

1/3 cup pa cke d brown suga r

2 te a spoons sa lt

4 a nd 2/3 cups whole whe a t flour

3 te a spoons a ctive dry ye a st

1) Me a sure a nd a dd liquid ingre die nts to the bre a d pa n.

2) Me a sure a nd a dd dry ingre die nts (e xce pt ye a st) to the bre a d pa n.

3) Use your finge r to form a we ll (hole ) in the flour whe re you will pour the

ye a st. Ye a st must NEVER come into conta ct with a liquid whe n you a re

a dding ingre die nts. Me a sure the ye a st a nd ca re fully pour it into the we ll.

4) Sna p the ba king pa n into the bre a dma ke r a nd close the lid.

5) Pre ss “Se le ct” button to choose the Whole Whe a t se tting.

6) Pre ss the “Crust Color” button to choose light, me dium or da rk crust.

7) Pre ss the “Sta rt/Stop” button.

Multigra in Bre a d

1.5 pound loa f

2 pound loa f

3/4 cup a nd 2 ta ble spoons wa te r

1 a nd 1/4 cups wa te r

2 ta ble spoons ma rga rine or butte r

softe ne d

2 ta ble spoons ma rga rine or butte r

softe ne d

1 a nd 1/3 cup bre a d flour

1 cup whole whe a t flour

2 cups bre a d flour

1 a nd 1/4 cups whole whe a t flour

3/4 cup 7-gra in ce re a l

1/4 cup 7-gra in ce re a l

3 ta ble spoons pa cke d brown suga r

1 a nd 1/4 te a spoons sa lt

2 a nd 1/2 te a spoons ye a st

1/4 cups pa cke d brown suga r