Oster Bread Maker deluxe bread and dough maker User Manual

Download from Www.Somanuals.com. All Manuals Search And Download.

Co n g r a t u

Fir s t re v ie w t h e s a f e t y

g u id e lin e s , t h e n t u r n t o p a g e 7 f o r t h e

e a s y

1 , 2 , 3

in s t r u ct io n s !

Download from Www.Somanuals.com. All Manuals Search And Download.

la t io n s

Fre s h , w a r m h o m e m a d e b re a d

e a sy st e p s a w a y w it h yo u r n e w O st e r ^®De lu xe Br e a d a n d

is ju st a f e w ,

Do u g h M a k e r.

We ' ve d o n e e ve r yt h in g w e ca n t o m a k e b r e a d -b a k in g a b r e e z e :

We ' ve st r e a m lin e d t h e in st r u ct io n s; d e sig n e d a sim p le , e a sy-t o -

r e a d co n t r o l p a n e l; a n d d e ve lo p e d a h o st o f g r e a t r e cip e s.

Alo n g t h e w a y, f e e l f r e e t o a sk q u e st io n s. Yo u ca n ca ll u s t o ll f r e e a t

1 -8 0 0 -5 2 6 -2 8 3 2 .

Download from Www.Somanuals.com. All Manuals Search And Download.

Table

Contents

Start..

Safety Guidelines

Before You

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

Your First Loaf!

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

Using the Bread

easy as l-2-3

Symphony of Ingredients .................................................................

Basic Ingredients ........................................................................................

The Process, Simplified.. ............................................................

.I0

.I5

Bread Maker.. .................................................

Getting to Know Your

Components of Your Bread Maker .............................................. 16

Getting to Know the Operation Panel.. .......................................

Step by Step Directions..

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

Breadmaking Cycle Times ..........................................................

Recipes and Tips

Special Tips..

.22

.23

,29

.32

.33

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

White Breads.. ..........................................................................

Whole Wheat Breads.. ..............................................................

French Breads.. .........................................................................

Sweet Breads

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

.38

.48

Doughs Only.. ...................................................................

The Finishing Touch: Spreads and Glazes ..................................

Special Concerns

Troubleshooting Tips..

.51

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

Cleaning and Care Guidelines..

.54

.55

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

Baking at High Altitudes..

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

Index of Recipes

Download from Www.Somanuals.com. All Manuals Search And Download.

Before You Start

We’ve designed the Oster Deluxe Bread and

Dough Maker to be easy to use. But, like any

kitchen appliance, it requires proper use and

Using Your Brea d Ma ker Sa fely

Before Use

1. Read all instructions.

Where to Use

1. Use only on a stable, heat-resistant surface.

2. Make sure to remove all foreign matter from the

2. Do not use the Bread Maker where it will be

baking pan.

exposed to direct sunlight or other heat sources,

such as a stove or oven.

3. Peel off plastic film from control panel and remove

static labels.

3. Keep the Bread Maker out of the reach of

children -- it’s hot! Also, if any buttons are

accidentally touched during operation, baking

may stop.

4. Plug the Bread Maker into a properly wired outlet.

4 . Place the unit at least two inches away from

walls. If you do not, walls may become

discolored.

After Use

While in Use

1 . Use oven mitts or a pot holder when taking out

the bread pan after baking.

1. The temperature is very hot during operation. Be

careful to keep your hands and face away from the

unit.

2. Make sure to disconnect the power by unplugging

2. Do not open the lid or remove the bread pan during

the unit. Allow the Bread Maker to cool down

before storing.

operation except as indicated by the fruit/nut beep.

The beep sounds three times, indicating that it is time

3. Read instructions before cleaning. Do not

to add fruit, nuts, or other ingredients to the baking

pan.

immerse the unit in water. This will cause electric

shock and/or damage to the unit.

3. Do not place anything on the Bread Maker lid. Do not

cover vents.

Download from Www.Somanuals.com. All Manuals Search And Download.

Importa nt Sa fe gua rds

When using electrical appliances, basic safety precautions should always be followed including the following:///

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.

Close supervision is always necessary when this or any appliance is used by or near children.

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.

Avoid contact with moving parts.

Do not use attachments not recommended by the manufacturer; they may cause fire, electric shock or injury.

10. Do not use outdoors or for commercial purposes.

11. 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.

12. Do not place the appliance near a hot gas or electric burner or in a heated oven.

13. To unplug, press the “STOP” button, grip plug and pull from wall outlet. Never pull on the cord.

Save These Instructions

14. Use of extension cords: A short power supply cord has been provided to reduce the risk of injury resulting from becoming

entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used with care.

The cord should be arranged so that it will not drape over the counter or table top where it can be pulled by children or

tripped over accidentally.

15. Electrical power: If electric circuit is overloaded with other appliances, your Bread Maker may not operate properly. The

Bread Maker should be operated on a separate electrical circuit from other operating appliances.

16. Polarized plug: To reduce the risk of electrical shock, this appliance has a polarized plug (one blade is wider than the other).

This plug fits a polarized outlet only one way; if the plug does not fit fully into the outlet, reverse the plug. If it still does not

fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

This unit is intended for household use only.

Download from Www.Somanuals.com. All Manuals Search And Download.

Bread Mix Instruc tions

. Remove the bread pan from the Bread Maker. Add

cup of

warm water to pan. Open bread mix packet and empty contents

into pan. Dig a small hole in the breadmix and add the yeast

packet.

. 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. If you are unsure, apply

pressure once more to each corner of the pan.

. Now press “Start.” Your bread will be done in the amount of

time indicated on the timer. When it is done, you’ll hear five

beeps. That’s the cue to take the pan out of the machine. A word

of caution, the pan will be hot, so use pot holders. It’s best to let

your bread cool for 15 minutes before slicing. Enjoy!

(There directions only apply if your Bread Maker has bread mix included.

Should you purchase bread mix from a grocery store or specialty store, be

sure to follow the instructions on the box for best results.)

Download from Www.Somanuals.com. All Manuals Search And Download.

A Sy m p ho ny

o f Ing re d ie nts

Like the instruments in an orchestra, the

i n g r e d i e n t s i n b a s i c b r e a d a r e v e r y s i m p l e :

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

i n g r e d i e n t p e r f o r m s a s p e c i f i c j o b , a n d e a c h

l e n d s a s p e c i a l f l a v o r t o t h e f i n a l m a s t e r p i e c e .

T h a t ’ s w h y i t ’ s i m p o r t a n t t o u s e t h e r i g h t

i n g r e d i e n t s i n e x a c t l y t h e r i g h t p r o p o r t i o n s t o

e n s u r e y o u g e t t h e m o s t d e l i c i o u s r e s u l t s !

Download from Www.Somanuals.com. All Manuals Search And Download.

Basic Ingredients

yeast

Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise.

When moistened by a liquid, fed by sugar, and carefully warmed, yeast produces gases which

power the dough to rise. If the temperature is too cold, the yeast will not be activated; if it’s

too warm, it will die. The Oster Deluxe Bread and Dough Maker takes care of this worry for

you by maintaining just the right temperature in the baking chamber at all times, YOU can

use either “active dry yeast”, quick acting”,

machine yeasts” in your Oster Deluxe Bread and Dough Maker.

”

“rapid rise yeast” or one of the new “Bread

Sugars

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.

In order for the bread to rise, the flour has to have a high protein content. You should

always use a “bread flour” (for white bread recipes) in your bread maker to get the best

results. Do not use all-purpose, cake flour or self-rising flour.

Unlike white bread flour, whole wheat flour contains bran and wheat germ which inhibit

rising. Wheat breads therefore tend to be heavier in texture and smaller in size. A lighter

larger loaf can be achieved by combining whole wheat flour with white bread flour for

wheat bread recipes.

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.

Salt

Salt inhibits rising, so be very careful measuring. Any ordinary table salt will do.

Fats

Many breads use fats to enhance the flavor and retain moisture. Typically, we use margarine

in these recipes, but butter may also be used.

Download from Www.Somanuals.com. All Manuals Search And Download.

Important Measuring Tips

Because each ingredient plays such a specific role, it is especially

important to measure the ingredients exactly to get the best results.

For dry ingredients, use a standard measuring spoon or measuring cup --

not a tableware spoon or coffee cup -- and level off. For flour, simply spoo

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!

Always put th

Before adding the yeas

You’ll see this tip in several places in this book, but it bears repeating:

liquids in first, the dry ingredients in next, and the yeast last.

dig a shallow hole in the dry ingredients and place the yeast in the hole so that there

absolutely no contact between the liquids and the yeast. You don’t want the yeast to b

activated too soon in the process. This is especially important when you’re using the Dela

bake option.

Adding Fruits and Nuts

Fruits and nuts are added later, after the machine has completed the first knead. The

machine will beep three times to let you know it is time to add fruit or nuts. If they are

added before the fruit nut beep, the fruit will be pureed due to excessive kneading.

If fresh fruits or perishable ingredients are called for in

cheese, milk) do not use the Delay bake option.

recipe, (i.e., eggs,

Download from Www.Somanuals.com. All Manuals Search And Download.

The Pro c e ss Sim p lifie d

M ix in g , K n e a d in g , R isin g ,

B a k in g . . .here’s a g lim p se o f h o w

th e O ste r D e lu xe Bre a d a n d D o u g h

M a ke r a u to m a tic a lly d o e s a ll th e

ste p s fo r y o u .

Download from Www.Somanuals.com. All Manuals Search And Download.

Mixing and Kneading

In standard bread baking, the baker mixes the ingredients

first by stirring, then by kneading the dough by hand. The

Oster Deluxe Bread and Dough Maker mixes and kneads the

dough automatically for you.

Rising

When making bread by hand, the dough is placed in a warm

place to rise after mixing so that the yeast can ferment and

produce gas. After mixing the dough, the Oster Deluxe Bread

and Dough Maker maintains the optimum temperature for

rising during this part of the process.

If you are using the Dough Only cycle, the Oster Deluxe Bread

and Dough Maker will stop at the end of the first rising. You

will hear a series of 5 beeps to let you know it’s done. The

dough can now be removed and shaped

for bagels, pizza or

other creations and placed in your own oven for baking.

Punch Down

Once the dough has risen, the baker will typically “punch

down” the dough. This process helps to break apart large,

unwanted pockets of air and gas that have developed

through rising, giving the bread a more even and appetizing

texture. This Oster Deluxe Bread and Dough Maker handles

this process automatically for you by turning on the kneading

blade for just the right amount of time.

Download from Www.Somanuals.com. All Manuals Search And Download.

Second Rise

After it is punched down, the bread bounces back -- it rises a

second time. Some breads require shorter or longer rising times.

For example, wheat breads require a longer rising time because

the flour contains bran and wheat germ which inhibit rising. The

Oster Deluxe Bread and Dough Maker regulates the temperature

and timing of this second rise automatically for you based on

your selection.

Bake

The Oster Deluxe Bread and Dough Maker automatically

regulates baking time and temperature for perfect results every

time!

In standard baking, the baker removes the bread from the pan

immediately to keep the crust from turning soggy. We

recommend that you do the same with the Oster Deluxe Bread

and Dough Maker, too.

1 4

Download from Www.Somanuals.com. All Manuals Search And Download.

Getting to Know

Your Deluxe Bread

and Dough Maker

The best way to get there is to use

t h i s m a p . . S o o n y o u ’ l l k n o w t h e

e l e c t r o n i c b r e a d - b a k i n g t e r r i t o r y

t h e w a y you k n o w y o u r o w n

k i t c h e n . I n t h e m e a n t i m e , h e r e a r e

s o m e e a s y - t o - f o l l o w d i r e c t i o n s t o

g e t y o u s t a r t e d .

Download from Www.Somanuals.com. All Manuals Search And Download.

The Control Panel

The LCD Display

Rapid bake reduces

The bread row

allows YOU to

select Your bread

The yellow light

The green light

indicates that the

machine is on.

The red light

indicates that

the bread is

done.

the overall

completion time by

about 20%.

indicates that the

type.

Use the arrow

button to move

the blinking

light on the LCD

display to your

selection.

MEDIUM DARK

LARGE SMALL

The HOUR

/and MIN

/buttons allow

you to set the

timer for the

delay

KNEAD RISE

C O O L

Use the SELECT,

button to lock

in your choice.

function.

The STOP

These indicators tell

you what stage of the

process the

The baking

row allows

button tells

the bread

The START

button tells the

bread maker to

begin operation.

you to select

crust color or

the dough

only

maker to stop

everything.

breadmaker is in.

This row lets you

choose either a small

function.

The timer indicates the pound) or

large (1.5

number of hours and

minutes that the bread

will be done baking.

oound) loaf.

SELECTIONS

AVAILABLE

iFruit & Nut /Light ‘Medium

Dark

Rapid Bake 13 Hour Delay

lb. Loaf Size

White

Wheat

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

sweet

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

Questions? YOU can call us toll free at

l-800-526-2832.

Download from Www.Somanuals.com. All Manuals Search And Download.

Step-by-Step Directions

to change the timer setting.

(Note that the maximum

delay is 13 hours; the

Peel off the plastic film cover

from the control panel and

remove the static label from

the front of the machine.

SELECl YOUR CRUST COLOR.

Use the arrow button to

move the blinking light to

your choice of crust color.

Press the select button to lock

in your choice. (Note: For

whole wheat breads, medium

is your only choice.)

minimum delay is 3 hours and

45 minutes). When you have

entered the number of hours

from now that you want

your bread to be done, press

start and your Bread Maker

will go to work. The yellow

delay button will be on

Next remove the bread pan

from the Bread Maker. Make

sure the kneading blade is

placed securely in the bottom

of the pan.

If you only want to make

dough, simply press the select

button when the word dough

is blinkinq.

indicating that the machine

has properly received your

instructions.

Measure all ingredients into

3 .

the bread pan in the order

We recommend that you do

not use the delay function on

IF YOU WANT TO USE THE

RAPID CYCLE. The rapid bake

function shortens the overall

completion time by about 20

percent. Breads baked on the

rapid cycle are generally

sweet

breads, as these recipes

dia a small hole in the flour

so-that the yeast doesn’t

prematurely come into

contain perishable

ingredients that may spoil.

contactwiththe Iiquids. This

TO ADD FRUITS OR NUTS

(MIX-INS). The Bread Maker

will beep five minutes after

the first rise. Carefully open

the lid of the Bread Maker

and add any fruit or nuts that

recipe requires. Close the

is es,pecia!ly

important when

the delay bake

smaller because of a shorter

Wipe water and other spills

from the outside of the pan;

then insert the pan firmly

into the bottom of the

otherwise press the arrow key

to skip to the next step.

machine, applying pressure to

each corner of the pan to

make sure it is snapped

tightly into the retaining

brackets. If you ate unsure,

apply pressure once more to

each corner of the pan.

SELECT YOUR LOAF SIZE. Use

the arrow button to move

the blinking light to your

choice of loaf size and then

press select to lock in

choice. Your bread W i l

ready in the number of hours

and minutes indicated on the

timer, unless you want to use

the delay bake cycle.

WHEN THE BREAD IS DONE.

The Bread Maker will beep

five times and the timer will

12.

13.

indicate

The bread is

your

I be

best taken out of the pan

immediately. Remove the pan

using potholders, and slide

the bread out of tthhe pan. It's

Close the lid and plug in the

breadmaker. The LCD display

will flash and then go blank,

indicating that your unit is

ready for operation.

best to let your bread cool

minutes before slicing. Enjoy!

The unit needs to cool for at

least one half hour before

using it a

panel

The display

read “Hot” until

CHOOSE YOUR BREAD TYPE.

Use the arrow button to

IF YOU WANT TO USE THE

DELAY FUNCTION.

the unit is ready to use. Allow

your bread maker to cool

before cleaning and storing.

(See page 53)

move the blinking light to

the type of bread you want.

Press the select button to lock

in your choice. Hint: If your

This function lets

the completion

delay

your bread

until a later time. If you want

your bread done hours

in time for

recipe is a

pound loaf of

bread that uses the white

cycle: and you want a

medium crust color, press the

start button

button. This is a built-in

default.

from now

dinner, let’s say

-you need to tell the Bread

Maker to delay the onset of

operation. Do this b using

the HOUR and

Download from Www.Somanuals.com. All Manuals Search And Download.

Important Measuring Tips

Because each ingredient plays such a specific role, it is especially

important to measure the ingredients exactly to get the best results.

For dry ingredients, use a standard measuring spoon or measuring cup --

not a tableware spoon or coffee cup -- and level off. For flour, simply spoon

the flour into a measuring cup and level off with a flat kitchen utensil.

For liquids, fill a standard measuring spoon or measuring cup to the level

indicated. Check your cup measurement by placing the measuring cup on a

flat surface.

For solid fats, fill a standard measu’ring spoon or measuring cup to the level

indicated and level off with a kitchen utensil.

Last Things Last!

Always put the

Before adding the yeast

You’ll see this tip in several places in this book, but it bears repeating:

liquids in first, the dry ingredients in next, and the yeast last.

dig a shallow hole in the dry ingredients and place the yeast in the hole so that there’s

absolutely no contact between the liquids and the yeast. You don’t want the yeast to be

activated too soon in the process. This is especially important when you’re using the Delay

bake option.

Adding Fruits and Nuts

Fruits and nuts are added later, after the machine has completed the first knead. The

machine will beep three times to let you know it is time to add fruit or nuts. If they are

added before the fruit nut beep, the fruit will be pureed due to excessive kneading.

If fresh fruits or perishable ingredients are called for in

cheese, milk) do not use the Delay bake option.

recipe, (i.e., eggs,

Download from Www.Somanuals.com. All Manuals Search And Download.

Breadmaking

Cycle Times

Mix

Rest

Knead

Rise 1

Punch Down

Rise 2

Bake

15min

5 min

10 min

80 min

60 min

35 min

I5 min

5 min

10 min

80 min

15min

5 min

10 min

40 min

55 min

35 min

I5 min

5 min

IO min

40 min

55 min

40 min

15min

5 min

10 min

95 min

70 min

40 min

5 min

IO min

80 min

60 min

50 min

5 min

IO min

40 min

55 min

50 min

60 min

40 min

Total

Mix

Rest

Knead

Rise 1

Punch Down

Rise 2

Bake

15min

5 min

10 min

40 min

55 min

40 min

15 min

5 min

10 min

40 min

55 min

50 min

5 min

15min

75 min

100 min

55 min

5 min

10 min

40 min

55 min

35 min

3:10 hr

75 min

min

50 min

75 min

100 min

65 min

Total

Download from Www.Somanuals.com. All Manuals Search And Download.

G ourme t Ba ke r

Last Things Last

You’ll see this tip in several places in this book, but it bears repeating: Always put the liquid!

in first, the dry ingredients in next, and the yeast last (fruits and nuts are added later, after the

machine has completed the first knead). Dig a shallow hole in the dry ingredients and place

the yeast in the hole so that there’s absolutely no contact between the liquids and the yeast

This is especially important when you’re using the Delay bake option. You don’t want the yeas

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.

Download from Www.Somanuals.com. All Manuals Search And Download.

White Bread Recipes

Traditional White Bread

Large Loaf (1 l/2 pounds)

Small Loaf (1 pound)

cup plus 2 tablespoons water

2 teaspoons margarine or butter,

softened

cup plus

tablespoons water

1 tablespoon margarine or butter,

softened

2 cups Gold Medal Better for

3 cups Gold Medal Better for

flour

1 tablespoon sugar

2 teaspoons dry milk

1 teaspoon salt

2 tablespoons sugar

1 tablespoon dry milk

teaspoons salt

teaspoons regular active dry yeast

1 114 teaspoons bread machine yeast or

teaspoons bread machine yeast or

quick-acting active dry yeast

Potato Bread

Large Loaf (1 112 pounds)

Small Loaf (1 pound)

cups water

cup water

1 tablespoon margarine or butter,

softened

2 tablespoons margarine or butter,

softened

2 cups Gold Medal Better for

3 114

Gold Medal Better for

flour

cup mashed potato mix (dry)

2 teaspoons sugar

1 teaspoon salt

cup mashed potato mix (dry)

1 tablespoon sugar

1 112 teaspoons salt

teaspoons regular active dry yeast

teaspoons bread machine yeast

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

bread pan; attach kneading blade,

all ingredients in bread pan in the order listed.

bread pan, close lid and plug in.

bread type: Press

crust color: Press

until WHITE is blinking. Press SELECT.

until desired color is blinking. Press SELECT.

rapid cycle is desired, press SELECT when RAPID is blinking. Or press

if rapid cycle is not

desired.

loaf size: Press

until LARGE or SMALL is blinking. Press SELECT.

delay bake option is desired, press HR and MIN to set timer.

START. Bread will be done baking in the number of hours indicated.

Download from Www.Somanuals.com. All Manuals Search And Download.

Garlic-Herb Bread

Large Loaf (1

pounds)

Small Loaf (1 pound)

cup water

1 114

water

2 teaspoons margarine or butter,

softened

1 clove garlic, crushed

2 cups Gold Medal Better for

flour

1 tablespoon sugar

1 teaspoon salt

114 teaspoon dried rosemary leaves

teaspoon dried thyme leaves

teaspoon dried basil leaves

1 tablespoon margarine or butter,

softened

2 cloves garlic, crushed

cups Gold Medal Better for

flour

2 tablespoons sugar

teaspoons salt

teaspoon dried rosemary leaves

teaspoon dried thyme leaves

teaspoon dried basil leaves

teaspoons regular active dry yeast

1 3/4 teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Caraway-Rye Bread

Small Loaf (1 pound)

Large Loaf (1

pounds)

cup plus 1 tablespoon water

1 114 cups water

2 teaspoons margarine or butter,

1 tablespoon margarine or butter,

softened

1 112 cups Gold Medal Better for

cups Gold Medal Better for

flour

cup rye flour

1 tablespoon dry milk

flour

cup rye flour

2 tablespoons dry milk

2 tablespoons sugar

salt

teaspoons salt

teaspoon caraway reed

112 teaspoon caraway seed

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

bread pan; attach kneading blade.

all ingredients in bread pan in the order listed.

bread pan, close lid and plug in.

until WHITE is blinking. Press SELECT.

bread type: Press

crust color: Press

until desired color is blinking. Press SELECT.

rapid cycle is desired, press SELECT when RAPID is blinking. Or press

loaf size: Press until LARGE or SMALL is blinking. Press SELECT.

delay bake option is desired, press HR and MIN to set timer.

if rapid cycle is not desired.

START. Bread will be done baking in the number of hours indicated.

Download from Www.Somanuals.com. All Manuals Search And Download.

Onion Bread

Do not use the delay bake option for

this recipe.

Small Loaf (1 pound)

Large Loaf (1

pounds)

cup water

1 cup plus 2 tablespoons water

cup chopped onion

teaspoons margarine or butter.

softened

cups Gold Medal Better for

flour

1 tablespoon margarine or butter,

softened

cups Gold Medal Better for

flour

tablespoons

tablespoon sugar

2 teaspoons dry milk

1 teaspoon salt

sugar

tablespoon dry milk

1 l/2 teaspoons salt

3/4 teaspoons regular active dry yeast

teaspoons regular active dry yeast

3/4t e a s p o o n s b r e a d m a c h i n e y e a s t o r

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Parmesan-Pepper Bread

fool-

Do not use the delay bake option for

this recipe.

Small Loaf (1 pound)

cup water

2 teaspoons olive or vegetable oil

Large Loaf (1

pounds)

1 cup plus 2 tablespoons water

1 tablespoon olive or vegetable oil

Gold Medal Better for

flour

cups Gold Medal Better for

flour

cup grated Parmesan cheese

2 teaspoons sugar

cup grated Parmesan cheese

1 tablespoon sugar

teaspoon salt

teaspoon freshly ground black or

green peppercorns

teaspoon salt

teaspoon freshly ground black or

green peppercorns

teaspoons regular active dry

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

bread pan; attach kneading blade.

all ingredients in bread pan in the order listed.

bread pan, close lid and plug in.

bread type: Press

crust color: Press

until WHITE is blinking. Press SELECT.

until desired color is blinking. Press SELECT.

rapid cycle is desired, press SELECT when RAPID is blinking. Or press

if rapid cycle is not

loaf size: Press until LARGE or SMALL is blinking. Press SELECT.

START. Bread will be done baking in the number of hours indicated.

Download from Www.Somanuals.com. All Manuals Search And Download.

Cheddar-Chive Bread

Do not use the delay bake option for this recipe

Large Loaf ( 1

pounds)

cups water

2 cups Gold Medal Better for

flour

cups Gold Medal Better for

flour

cups shredded Cheddar cheese

cup shredded Cheddar cheese

(2 ounces)

(5 ounces)

cup chopped fresh or 2 tablespoons

freeze-dried chives

2 tablespoons chopped fresh or

1 tablespoon freeze-dried chives

1 tablespoon sugar

2 tablespoons sugar

teaspoon salt

teaspoons regular active dry yeast

1 teaspoon regular active dry yeast

1 teaspoon bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Roasted Red Pepper-Cheese

Bread

near the

Roasted red

olives in

are found in

Small Loaf (1 pound)

Do not use the delay bake option for this recipe

c u p w a t e r

Large Loaf (1

pounds)

cup chopped roasted red bell peppers

2 teaspoons margarine or butter,

softened

water

cup chopped roasted red bell peppers

1 tablespoon margarine or butter,

softened

1 clove garlic, crushed

2 cups Gold Medal Better for

2 cloves garlic, crushed

flour

Gold Medal Better for

flour

3 tablespoons grated Parmesan cheese

1 tablespoon sugar

cup grated Parmesan cheese

teaspoon salt

1 teaspoon dried basil leaves

2 tablespoons sugar

salt

teaspoons dried basil leaves

teaspoons regular active dry yeast

teaspoons bread machine yeast or

2 teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

bread pan; attach kneading blade.

all ingredients in bread pan in the order listed.

bread pan, close lid and plug in.

until WHITE is blinking. Press SELECT.

until desired color is blinking. Press SELECT.

bread type: Press

crust color: Press

rapid cycle is desired, press SELECT when RAPID is blinking. Or press

if rapid cycle is not desired.

loaf size: Press until LARGE or SMALL is blinking. Press SELECT.

START. Bread will be done baking in the number of hours indicated.

Download from Www.Somanuals.com. All Manuals Search And Download.

Bacon-Beer Bread

Do not use the delay bake option for this recipe.

pounds)

Small Loaf (1 pound)

114 cup water

cup flat beer

3 tablespoons chopped green onions

1 tablespoon prepared mustard

2 teaspoons margarine or butter,

softened

water

114 cup chopped green onions

2 tablespoons prepared mustard

1 tablespoon margarine or butter,

softened

Medal Better for

cups Gold

flour

Better for

2 teaspoons sugar

teaspoon salt

1 tablespoon sugar

teaspoon salt

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

cup crumbled cooked bacon

Mix-ins:

cup crumbled cooked bacon

Pepperoni-Cheese Bread

Do not use the delay bake option for this

recipe.

Small Loaf

pound)

Large Loaf (1

pounds)

cup water

Medal Better for

cups water

cups Gold Medal Better for

flour

113 cup mozzarella cheese

1 tablespoon sugar

113 cup mozzarella cheese

2 tablespoons sugar

teaspoons garlic salt

teaspoons dried oregano leaves

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast

quick-acting active dry yeast

Mix-ins:

cup sliced pepperoni

Mix-ins:

cup sliced pepperoni

DIRECTIONS:

bread pan; attach kneading blade.

all ingredients except Mix-ins in bread pan in the order listed.

bread pan, close lid and plug in.

bread type: Press

crust Press

until WHITE is blinking. Press SELECT.

until desired color is blinking. Press SELECT.

rapid cycle is desired, press SELECT when RAPID is blinking. Or press

if rapid cycle is not desired

loaf size: Press until LARGE or SMALL is blinking. Press SELECT.

START. Bread will be done baking in the number of hours indicated.

Download from Www.Somanuals.com. All Manuals Search And Download.

South-of-the-Border Bread

Small Loaf (1 pound)

Do not use the delay bake option for this recipe

cup water

Large Loaf (1

pounds)

cup frozen whole kernel corn, thawed

cup water

1 tablespoon margarine or butter,

cup frozen whole kernel corn, thawed

softened

2 tablespoons margarine or butter,

softened

canned chopped green

Gold Medal Better for

CUDS Gold Medal Better for

flour

114 cup cornmeal

1 tablespoon sugar

1 teaspoon salt

cup cornmeal

2 tablespoons sugar

teaspoons salt

regular active dry yeast

2 teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Triple Cheese and Garlic Bread

Do not use the delay bake option for this recipe

Large Loaf (1

pounds)

Small Loaf (1 pound)

1 cup water

cup water

curd creamed cottage

or butter,

curd creamed cottage

or butter,

2 tablespoons

softened

tablespoon

softened

cups Gold

Better for

Gold Medal Better for

flour

cup shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

1 tablespoon sugar

3 tablespoons grated Parmesan cheese

2 tablespoons sugar

teaspoon garlic salt

teaspoons garlic salt

teaspoons regular active dry yeast

teaspoons bread machine yeast or

teaspoons bread machine yeast

quick-acting active dry yeast

DIRECTIONS:

bread pan; attach kneading blade

all ingredients in bread pan in the order listed.

bread pan, close lid and plug in.

until WHITE is blinking. Press SELECT.

until desired color is blinking. Press SELECT.

if rapid cycle is not desired.

bread type: Press

crust color: Press

rapid cycle is desired, press SELECT when RAPID is blinking. Or press

loaf size: Press “a” until LARGE or SMALL is blinking. Press SELECT.

START. Bread will be done baking in the number of hours indicated.

Download from Www.Somanuals.com. All Manuals Search And Download.

Whole Wheat Bread

100% Whole Wheat Bread

Large Loaf

pounds)

Small Loaf (1 pound)

cups water

1 cup water

2 tablespoons margarine or butter,

softened

1 tablespoon margarine or butter,

softened

Medal whole wheat

Gold Medal whole wheat

cup packed brown sugar

teaspoons salt

packed brown

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Crunchy Wheat and Honey Bread

Small Loaf (1 pound)

Large Loaf

pounds)

cup plus 2 tablespoons water

c u p s w a t e r

2 tablespoons honey

3 tablespoons honey

1 tablespoon

cups Gold

or butter

2 tablespoons margarine or butter,

softened

whole wheat

CUDS Gold Medal whole wheat

flour.

Medal Better for

Gold Medal Better for

cup slivered almonds, toasted

teaspoons salt

1 teaspoon salt

teaspoons regular active dry yeast

teaspoons regular active dry

teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoon bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

bread pan; attach kneading blade

all ingredients in bread pan in the order listed.

bread pan, close lid and plug in.

bread type: Press

crust color: Press

until WHOLE WHEAT is blinking. Press SELECT.

until desired color is blinking. Press SELECT.

rapid cycle is desired, press SELECT when RAPID is blinking. Or press

loaf size: Press until LARGE or SMALL is blinking. Press SELECT.

delay bake option is desired, press HR and MIN to set timer.

if rapid cycle is not desired

START. Bread will be done baking in the number of hours indicated.

Download from Www.Somanuals.com. All Manuals Search And Download.

Multigrain Bread

Look for

cereal in the health food or hot

cereal section of your supermarket.

Large Loaf (1

pounds)

cup and

water

tablespoons margarine or butter,

cups Gold Medal Better for

f l o u r

Gold Medal whole wheat flour

cup

cereal

tablespoons packed brown sugar

teaspoons salt

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Pumpernickel Bread

Small Loaf (1 pound)

Large Loaf

pounds)

water

p l u s w a t e r

2 tablespoons dark molasses

cup dark molasses

tablespoon margarine or butter,

softened

teaspoons margarine or butter,

softened

cups Gold Medal Better for

Medal Better for

f l o u r

cup rye

tablespoon cocoa

salt

114 cups rye flour

tablespoons cocoa

2 teaspoons salt

regular active dry yeast

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Remove bread pan; attach kneading blade.

2. Place all ingredients in bread pan in the order listed.

3. Insert bread pan, close lid and plug in.

4. Select bread type: Press

crust color: Press

6. If rapid cycle is desired, press SELECT when RAPID is blinking. Or press

until WHOLE WHEAT is blinking. Press SELECT.

until desired color is blinking. Press SELECT.

if rapid cycle is not

desired.

loaf size: Press

until LARGE or SMALL is blinking. Press SELECT.

8. If delay bake option is desired, press HR and MIN to set timer.

9. Press START. Bread will be done baking in the number of hours indicated.

Download from Www.Somanuals.com. All Manuals Search And Download.

Russian Black Bread

DO not use the delay bake option for this recipe

Small Loaf

pound)

cup water

Large Loaf (1

pounds)

2 tablespoons dark molasses

cups water

margarine or butter,

Gold Medal Better for

3 tablespoons dark molasses

2 tablespoons margarine or butter,

softened

cups Gold Medal Better for

flour

cup Gold Medal whole wheat flour

cup rye flour

1 cup Gold Medal whole wheat flour

1 cup rye flour

2 teaspoons instant coffee granules

teaspoon salt

1 tablespoon instant coffee granules

teaspoon fennel seed, crushed

teaspoons salt

teaspoon fennel seed, crushed

regular active dry yeast

teaspoons regular active dry yeast

2 teaspoons bread machine yeast

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Whole Wheat-Raisin-Nut Bread

Do not use the delay bake option for this recipe

Large Loaf (1

pounds)

Small Loaf (1 pound)

cups water

cup water

2 tablespoons margarine or butter,

softened

Medal whole wheat

2 cups Gold Medal whole wheat

flour

3 tablespoons packed brown sugar

2 tablespoons packed brown sugar

teaspoons salt

teaspoon salt

regular active dry yeast

teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

cup chopped walnuts or pecans

114 cup raisins

cup chopped walnuts or pecans

cup raisins

DIRECTIONS:

bread pan; attach kneading blade

all ingredients except Mix-ins in bread pan in the order listed.

bread pan, close lid and plug in.

bread type: Press

until WHOLE WHEAT is blinking. Press SELECT.

crust color:

until desired color is blinking. Press SELECT.

rapid cycle is desired, press SELECT when RAPID is blinking. Or press

if rapid cycle is not desired

loaf size: Press until LARGE or SMALL is blinking. Press SELECT.

START. Bread will be done baking in the number of hours indicated.

Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).

Download from Www.Somanuals.com. All Manuals Search And Download.

French Bread Recipes

Classic French Bread

Small Loaf (1 pound)

cup water

1 teaspoon margarine or butter,

softened

Large Loaf (1

pounds)

1 cup plus 2 tablespoons water

2 teaspoons margarine or butter,

softened

2 cups Gold Medal Better for

CUDS Gold

flour

tablespoon sugar

teaspoons salt

Better for

flour

2 teaspoons sugar

teaspoon salt

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Quick Sourdough Bread

Do not use the delay bake option for this

recipe.

Small Loaf (1 pound)

Large Loaf (1

pounds)

cup plain nonfat yogurt

112 cup water

cup plain nonfat yogurt

2 teaspoons lemon juice

2 teaspoons margarine or butter,

213 cup water

1 tablespoon lemon juice

softened

1 tablespoon margarine or butter,

Medal Better for

softened

cups Gold Medal Better for

flour

2 teaspoons sugar

1 teaspoon salt

1 tablespoon sugar

teaspoons salt

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

bread pan; attach kneading blade.

all ingredients in bread pan in the order listed.

bread pan, close lid and plug in.

until FRENCH is blinking. Press SELECT.

crust color: Press “b” until desired color is blinking. Press SELECT.

loaf size: Press until LARGE or SMALL is blinking. Press SELECT.

bread type: Press

START. Bread will be done baking in the number of hours indicated.

Download from Www.Somanuals.com. All Manuals Search And Download.

Sweet Bread Recipes

Apple-Spice Bread

Large Loaf (1

cups water

2 tablespoons margarine

softened

pounds)

Small Loaf (1 pound)

cup water

butter,

1 tablespoon margarine

softened

butter,

Gold Medal Better for

Medal Better for

Bread

flour

2 tablespoons sugar

tablespoon sugar

tablespoon dry milk

teaspoon salt

2 tablespoons dry milk

teaspoons salt

2 teaspoons apple pie spice

teaspoons apple pie spice

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

113 cup cut-up dried apples

Mix-ins:

cup cut-up dried apples

Banana-Macadamia Nut Bread

Serve with Choco-Banana Spread (page 63).

Large Loaf (1

pounds)

Small Loaf

pound)

213

water

c u p

cup mashed ripe bananas (about

cup mashed ripe banana (about

medium)

2 medium)

2 tablespoons margarine or butter,

softened

tablespoon margarine or butter,

softened

egg white

Medal Better for

Gold Medal Better for

3 tablespoons sugar

teaspoons salt

2 tablespoons

teaspoon salt

;/teaspoons regular active dry yeast

teaspoons regular active dry yeast

teas

bread machine yeast or

active dry yeast

teas

quick-ac

bread machine yeast or

active dry yeast

Mix-ins:

cup chopped macadamia nuts

Mix-ins:

cup chopped macadamia nuts

DIRECTIONS:

bread pan; attach kneading blade.

all ingredients except Mix-ins in bread pan in the order listed.

bread pan. close lid and plug in.

bread type: Press

color: Press

until SWEET is blinking. Press SELECT.

until LIGHT is blinking. Press SELECT.

rapid cycle is desired, press SELECT when RAPID is blinking. Or press

if rapid cycle is not desired.

loaf size: Press until LARGE or SMALL is blinking. Press SELECT.

START. Bread will be done baking in the number of hours indicated.

Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).

Download from Www.Somanuals.com. All Manuals Search And Download.

Cinnamon-Raisin Bread

For an extra cinnamon kick, drizzle with Cinnamon

Glaze (page 49).

Large Loaf (1

1 1/4 cups water

2 tablespoons margarine or butter,

softened

pounds)

Small Loaf

pound)

cup plus 2 tablespoons water

1 tablespoon margarine or butter.

softened

cups Gold Medal Better for

flour

Gold Medal Better for

cup sugar

teaspoons salt

2 tablespoons sugar

1 teaspoon salt

1 teaspoon ground cinnamon

teaspoon ground cinnamon

regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

cup raisins

Mix-ins:

cup raisins

Peach Bread

Do not use the delay bake option for

this recipe.

Small Loaf (1 pound)

Large Loaf (1

pounds)

water

1 1/4 cups water

1 tablespoon

softened

2 teaspoons margarine or butter,

softened

or butter,

Medal Better for

cups Gold Medal Better for

flour

1 tablespoon packed brown sugar

1 teaspoon salt

118 teaspoon ground nutmeg

2 tablespoons packed brown sugar

1 1/2 teaspoons salt

teaspoon ground nutmeg

;/teaspoons regular active dry yeast

2 teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

cup cut-up dried peaches

Mix-ins:

112 cup cut-up dried peaches

DIRECTIONS:

bread pan; attach kneading blade

all ingredients except Mix-ins in bread pan in the order listed.

bread pan, close lid and plug in.

bread type: Press

crust color: Press

until SWEET is blinking. Press SELECT.

until LIGHT is blinking. Press SELECT.

rapid cycle is desired, press SELECT when RAPID is blinking. Or press

if rapid cycle is

loaf size: Press until LARGE or SMALL is blinking. Press SELECT.

START. Bread will be done baking in the number of hours indicated.

Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).

Download from Www.Somanuals.com. All Manuals Search And Download.

Cranberry-Wheat Bread

The rapid cycle is not recommended for this

recipe.

Small Loaf (1 pound)

Large Loaf (1

pounds)

cup water

water

cup honey

2 tablespoons honey

1 tablespoon margarine or butter,

softened

2 tablespoons margarine or butter,

softened

1 114 cups Gold

flour

Better for

Gold Medal Better for

flour

cup Gold Medal whole wheat flour

Gold Medal whole wheat

salt

ground mace

1 teaspoon salt

teaspoon ground mace

2 teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

cup dried cranberries

Mix-ins:

l/2 cup dried cranberries

Fruitcake Bread

The rapid cycle is not recommended for this

recipe.

Small Loaf (1 pound)

Large Loaf (1

pounds)

cup water

tablespoon margarine or butter.

softened

1 cup plus 2 tablespoons water

2 tablespoons margarine or butter,

softened

Medal Better for

Gold

flour

Better for

tablespoon

1 teaspoon

brown sugar

cup packed brown

teaspoons salt

teaspoon ground nutmeg

Dash of ground cloves

teaspoon ground nutmeg

teaspoon ground cloves

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Mix-ins:

cup chopped dried fruit

DIRECTIONS:

Mix-ins:

cup chopped dried fruit

1. Remove bread pan; attach kneading blade.

2. Place all ingredients except Mix-ins in bread pan in the order listed.

3. Insert bread pan, close lid and plug in.

4. Select bread type: Press

5. Select crust color:

until SWEET is blinking. Press SELECT.

until LIGHT is blinking. Press SELECT.

6. Press

to skip rapid cycle.

loaf size: Press

until LARGE or SMALL is blinking. Press SELECT.

8. Press START. Bread will be done baking in the number of hours indicated.

Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).

Download from Www.Somanuals.com. All Manuals Search And Download.

Gingery Bread

This unique bread is delicious drizzled with

Citrus Glaze (page 49).

Large Loaf

cup plus 2 tablespoons water

cup molasses

2 tablespoons margarine or butter,

softened

pounds)

Small Loaf

pound)

water

2 tablespoons molasses

tablespoon margarine or butter,

softened

teaspoon grated lemon peel

2 cups Gold Medal Better for

flour

cups Gold Medal Better for

flour

teaspoon salt

teaspoon ground ginger

teaspoon ground cinnamon

teaspoon ground ginger

teaspoon ground cinnamon

teaspoons regular active dry yeast

teaspoons bread machine yeast or

teaspoons regular active dry yeast

teaspoon bread machine yeast or

quick-acting active dry yeast

Old-fashioned Oatmeal

Bread

Small Loaf (1 pound)

water

Large Loaf (1

water

pounds)

2 tablespoons molasses

1 tablespoon margarine or butter,

softened

cup molasses

2 tablespoons margarine or butter,

Gold Medal Better for

softened

Gold Medal Better for

113 cup quick-cooking or regular oats

tablespoon dry milk

cup quick-cooking or regular oats

teaspoon salt

2 tablespoons dry milk

teaspoons

teaspoons regular active dry yeast

2 teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast

DIRECTIONS:

bread pan; attach kneading blade.

all ingredients in bread pan in the order listed.

bread pan, close lid and plug in.

until SWEET is blinking. Press SELECT.

until LIGHT is blinking. Press SELECT.

bread type: Press

crust color: Press

rapid cycle is desired, press SELECT when RAPID is blinking. Or press if rapid cycle is not

desired.

loaf size: Press

until LARGE or SMALL is blinking. Press SELECT.

START. Bread will be done baking in the number of hours indicated.

Download from Www.Somanuals.com. All Manuals Search And Download.

Colada Bread

Large Loaf (1

pounds)

Small Loaf

pound)

cup water

213 cup canned crushed pineapple in

1 tablespoon rum*

1 tablespoon margarine

softened

water

butter.

tablespoons rum*

2 tablespoons margarine

butter,

Medal Better for

3 ;

Gold Medal Better for

flour

cup shredded coconut, toasted

ablespoons sugar

cup shredded

1 tablespoon

teaspoon

toasted

1 teaspoon salt

teaspoons regular active dry yeast

teaspoons bread machine

quick-acting active dry yeast

teaspoons bread machine east or

quick-acting yeast cup canned

crushed

Pumpkin-Yogurt Bread

Cooked and mashed pumpkin or squash can be

substituted for the canned pumpkin.

Large Loaf (1

pounds)

Small Loaf (1 pound)

cup water

cup canned pumpkin

3 tablespoons plain yogurt

1 tablespoon margarine or butter.

softened

1 cup canned pumpkin

plain

1 tablespoon margarine or butter,

softened

Gold Medal whole wheat

Medal Better for Bread’”

Gold Medal Better for

cup packed brown sugar

teaspoons salt

2 tablespoons packed brown sugar

1 teaspoon salt

1 teaspoon pumpkin pie spice

teaspoon pumpkin pie spice

teaspoons regular active dry yeast

regular active dry yeast

1 1/2 teaspoons bread machine yeast or

quick-acting active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

bread pan; attach kneading blade.

all ingredients in bread pan in the order listed.

bread pan, close lid and plug in.

bread type: Press

crust color:

until SWEET is blinking. Press SELECT.

until LIGHT is blinking. Press SELECT.

rapid cycle is desired, press SELECT when RAPID is

desired.

Or press

if rapid cycle is not

loaf size: Press

until LARGE or SMALL is blinking. Press SELECT.

START. Bread will be done baking in the number of hours indicated.

Download from Www.Somanuals.com. All Manuals Search And Download.

Dough Only

Recipes

Apple Coffee Cake

Dough:

cup water

tablespoons margarine or butter, softened

Gold Medal Better for flour

1 cup Gold Medal whole wheat flour

2 tablespoons packed brown sugar

1 teaspoon salt

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Filling:

cups chopped apples

cup packed brown sugar

1 tablespoon Gold Medal Better for Bread

raisins

margarine or butter, softened

teaspoon salt

teaspoon ground nutmeg

teaspoon ground cardamom

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select WHOLE WHEAT

DOUGH cycle.

2. Grease cookie sheet. Cook all Filling ingredients over medium heat, stirring constantly,

until apples are tender; remove from heat. Roll dough into 13x8-inch rectangle on

lightly floured surface; place on cookie sheet. Spread apple filling lengthwise over

center third of rectangle.

3. Make cuts from filling to edge of dough at l-inch intervals on each 13-inch side of

rectangle to make strips. Fold strips at an angle over filling, alternating sides. Cover;

let rise in warm place 30 to 45 minutes or until double.

4. Heat oven to 375”. Bake 30 to 35 minutes, covering with aluminum foil during last 10

minutes to prevent excessive browning. Remove from cookie sheet. Cool on wire

rack. Drizzle with Browned Butter Glaze or Creamy Vanilla Glaze (page 49) if

desired.

coffee cake.

Download from Www.Somanuals.com. All Manuals Search And Download.

Breadsticks

Dough:

Topping:

cup plus

tablespoons water

tablespoon water

egg white

tablespoons margarine or butter, softened

cups Gold Medal@ Better for

flour

Sesame seed

2 tablespoons sugar

teaspoons salt

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.

2. Grease cookie sheet. Divide dough into 30 pieces. Roll each piece into 8.inch rope.

Place 1 inch apart on cookie sheet. Cover; let rise in warm place 20 to 25 minutes or

until puffy.

3. Heat oven to 350”. Beat 1 tablespoon water and the egg white; brush over dough.

Sprinkle with sesame seed. Bake 15 to 20 minutes or until breadsticks are golden brown.

30 Breadsticks.

Brioche

Dough:

Topping:

w a t e r

1 tablespoon milk

cup margarine or butter, softened

egg yolk

coarse sugar crystal5

cups Gold Medal Better for Bread”’ flour

teaspoon salt

teaspoon grated orange

teaspoons regular

lemon peel

dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.

2. Place dough in greased bowl, turning to coat all sides. Cover with plastic wrap;

refrigerate 4 hours or overnight.

3. Grease 18 medium muffin cups, 2

inches. Punch down dough. Divide into 3

parts. Divide each part into 6 pieces. Cut off one-fourth of the dough from each piece.

Shape each large and small piece into a smooth ball. Place each large ball in muffin cup,

pressing to fill bottom of cup. Make an indentation in center. Press small ball into

indentation. Cover; let rise in warm place 50 to 60 minutes or until double.

4. Heat

to 350”. Mix 1 tablespoon milk and 1 egg yolk; gently brush

tops of rolls. Sprinkle with sugar crystals. Bake 15 to 20 minutes or until

golden brown. Remove from pan. Serve warm. 18 brioche.

Download from Www.Somanuals.com. All Manuals Search And Download.

Dough:

Pesto Filling:

water

6 sun-dried tomato halves

(not oil-packed)

1 tablespoon olive or vegetable oil

Gold Medal Better for

flour

6 tablespoons pesto

1 teaspoon sugar

1 teaspoon salt

cups shredded

mozzarella or provolone

cheese (6 ounces)

2 114 teaspoons regular active dry yeast

4 ounces Canadian-style

bacon, cut into thin strips

(about 1 cup)

teaspoons bread machine yeast or

quick-acting active dry yeast

1 cup sliced mushrooms

Freshly ground pepper

1 egg, slightly beaten

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH

cycle.

2. Heat oven to 375”. Grease cookie sheet. Soak tomatoes in 1 cup very hot water about 5

minutes or until softened; drain and finely chop. Divide dough into 6 equal parts. Roll

each part into 7-inch circle on lightly floured surface with floured rolling pin. Spread 1

tablespoon pesto on each circle to within 1 inch of edge. Layer cheese, bacon,

mushrooms and tomatoes on half of each circle to within 1 inch of edge. Sprinkle with

3. Fold dough over filling; fold edge up and pinch securely to seal. Place on cookie sheet.

Brush with egg. Bake 25 to 30 minutes or until golden brown. 6 calzones.

Download from Www.Somanuals.com. All Manuals Search And Download.

Caramel-Pecan Rolls

Dough:

water

2 tablespoons

softened

or butter.

Gold Medal Better for

f l o u r

sugar

1 teaspoon salt

ground cinnamon

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Topping:

cup margarine or butter, melted

cup packed brown sugar

tablespoon corn syrup

cup pecan halves

cup granulated

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle

2. Grease

rectangular pan. Mix

cup margarine, the brown sugar, corn

and pecan halves. Spread mixture in pan.

3. Mix

into

cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pi

rectangle. Spread with 2 tablespoons margarine; sprinkle with sugar-

cinnamon mixture. Roll up tightly, beginning at

side. Pinch edge of dough into

roll to seal. Cut roll into l-inch slices. Place in pan. Cover; let rise in warm place about

1 hour or until double.

4. Heat

to 375”. Bake 22 to 27 minutes or until golden brown. Immediately invert

pan onto heat proof serving plate or tray. Let pan remain a minute so caramel can

rolls. 15 rolls.

4 1^drizzle

Download from Www.Somanuals.com. All Manuals Search And Download.

Cinnamon Rolls

Dough:

water

2 tablespoons margarine or butter,

softened

cups Gold Medal Better for

flour

cup

1 teaspoon salt

regular active dry yeast

3 teaspoons bread machine yeast or

quick-acting active dry yeast

Filling:

l/3 cup sugar

2 teaspoons ground cinnamon

2 tablespoons margarine or butter.

softened

Glaze (below)

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.

2. Grease 9x9x2-inch square pan. Mix l/3 cup sugar and the cinnamon. Flatten dough with

hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Spread with 2

tablespoons margarine; sprinkle with sugar-cinnamon mixture. Roll up tightly,

beginning at

side. Pinch edge of dough into roll to seal. Cut roll into l-inch

slices. Place in pan. Cover; let rise in warm place 1 to 1 l/4 hours or until double.

3. Heat oven to 375”. Bake 25 to 30 minutes or until golden brown. Remove from pan;

drizzle Glaze over warm rolls. 9 rolls.

Glaze: Mix 1 cup powdered sugar, 112 teaspoon vanilla and 1 to 2 tablespoons milk until

smooth and thin enough to drizzle.

Download from Www.Somanuals.com. All Manuals Search And Download.

Dinner Rolls

Dough:

Topping:

cup water

Margarine or butter, softened

2 tablespoons margarine or butter, softened

cups Gold Medal Better for

cup sugar

flour

1 teaspoon salt

regular active dry yeast

3 teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.

2. Grease cookie sheet. Divide dough into 15 pieces. Shape each piece into ball. Place 2

inches apart on cookie sheet. Brush with margarine. Cover; let rise 30 to 40 minutes or

until double.

3. Heat oven to 375”. Bake 12 to 15 minutes or until golden brown. Brush tops with

margarine if desired. 15 rolls.

Ham and Swiss Loaf

Filling:

Dough:

water

3 tablespoons mayonnaise or

salad dressing

1 tablespoon

oil

Better for

2 teaspoons prepared mustard

8 slices thinly sliced fully

flour

smoked ham (about 4

teaspoons sugar

ounces)

1 teaspoon salt

cup shredded Swiss cheese

ounces)

teaspoons regular active dry yeast

teaspoons bread machine yeast

quick-acting active dry yeast

DIRECTIONS

1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.

2. Grease cookie sheet. Mix mayonnaise and mustard. Roll dough into square on

floured surface. Spread with mayonnaise mixture. Arrange ham evenly on dough.

overlapping as necessary.. Sprinkle with cheese. Roll up tightly. Pinch edge of dough

into roll to seal; pinch ends of dough to seal well. Fold ends under loaf. Place loaf,

seam side down, on cookie sheet. Cover; let rise in warm place 40 to 45 minutes or until

double.

3. Heat oven to 375”. Bake 25 to 30 minutes or until golden brown. Immediately

remove from cookie sheet. Cut into l-inch slices. Refrigerate any remaining

bread. 1 loaf.

Download from Www.Somanuals.com. All Manuals Search And Download.

Holiday Wreath

Mix-ins:

cup golden raisins

3 tablespoons currants

2 tablespoons rum or water

cup chopped blanched almonds

3 tablespoons mixed candied

and lemon peel

Dough:

cup milk

Gold Medal Better for

cup sugar

1 teaspoon salt

cup stick) margarine or butter, softened

flour

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Soak raisins and currants in rum (or water) at least 2 hours.

2. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle,

adding raisins, currants and remaining Mix-ins when bread maker beeps 3 times (about

15 minutes after starting).

3. Grease cookie sheet. Divide dough into 3 equal pieces. Roll each piece into

rope

on lightly floured surface. Place ropes close together on cookie sheet. Braid gently and

loosely into a circle. Press ends together to fasten. Cover; let rise in warm place 1 to

hours or until almost double.

4. Heat

to 350’. Brush dough with 1 egg, beaten, if desired. Bake 25 to 30 minutes or

until golden brown. Cool on wire rack. Drizzle with Creamy Vanilla Glaze (page

49). if desired. 1 wreath.

Download from Www.Somanuals.com. All Manuals Search And Download.

Pizza Dough

cup plus

tablespoons water

tablespoons olive or vegetable oil

cups Gold Medal@ Better for

teaspoon sugar

flour

teaspoon salt

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

DIRECTIONS:

1. Place all ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.

2. Move oven rack to lowest position. Heat oven to 400”. Grease 2 cookie sheets. Divide

dough in half. Pat each half into 12-inch circle on cookie sheet with floured fingers.

Spread with favorite toppings.

3. Bake 18 to 20 minutes or until crust is light brown. 2 pizza crusts.

Herb-Cheese Pizza Crust: Add

basil, oregano. thyme or Italian seasoning with the flour.

tablespoons grated Parmesan cheese and

teaspoons dried

cups Gold Medal

Whole Wheat Pizza Crust: Decrease bread flour to

cups and add

whole wheat flour with the bread flour. Select WHOLE WHEAT DOUGH cycle.

Onion-Cheese Topping

tablespoons margarine or butter

medium onions. sliced

cloves garlic, finely chopped

cup shredded mozzarella cheese (3 ounces)

tablespoons grated Parmesan cheese

Melt margarine in IO-inch skillet

medium-low heat. Cook onions and garlic in margarine

to 20 minutes. stirring occasionally, until onions are brown and caramelized; remove from heat,

Olive Focaccia: Prepare as directed--except omit Onion-Cheese Topping. Before baking. brush

dough with

olives and

tablespoon olive or vegetable oil. Sprinkle with

teaspoon dried rosemary leaves.

cup chopped

Download from Www.Somanuals.com. All Manuals Search And Download.

Raised Doughnuts

Dough:

cup milk

water

cup

stick) margarine or butter, softened

3 cups Gold Medal Better for

1 teaspoon salt

flour

teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

For frying:

Vegetable oil

DIRECTIONS:

1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.

2. Roll dough inch thick on lightly floured board. Cut with floured doughnut cutter.

Cover; let rise on board 35 to 45 minutes or until slightly raised.

3. Heat 2 to 3 inches oil in deep fryer or heavy kettle to 375”. Fry 2 or 3 doughnuts at a time 2

to 3 minutes, turning as they rise to surface, until golden brown. Remove from oil with

long fork or slotted spoon. Drain on wire rack. While warm, roll in sugar if desired. 20

doughnuts.

Download from Www.Somanuals.com. All Manuals Search And Download.

Soft Pretzels

Dough:

cup plus 2 tablespoons water

tablespoon vegetable oil

3 cups Gold

Better for

flour

teaspoon salt

tablespoon sugar

2 l/2 teaspoons regular active dry yeast

teaspoons bread machine yeast or

quick-acting active dry yeast

Topping:

3 tablespoons salt

tablespoon water

egg white

Coarse salt or sesame seed

DIRECTIONS:

Select WHITE DOUGH cycle.

1. Place all Dough ingredients in bread pan in the order listed.

2. Cut dough into 15 pieces; cover with towel to prevent drying. Roll each piece into

inch rope. Twist each rope into pretzel shape. Cover; let rise in warm place 20 to 25

minutes or until almost double.

3. Heat oven to 375”. Generously grease cookie sheet. Dissolve 3 tablespoons salt in 2

quarts boiling water. Lower 3 or 4 pretzels at a time into boiling water, top sides down.

Boil 2 minutes, turning once. Remove with slotted spoon to paper towels; let stand a

few seconds, then place l/2 inch apart on cookie sheet.

4. Beat 1 tablespoon water and the egg white; brush over pretzels. Sprinkle lightly

with coarse salt. Bake 20 to 24 minutes or until light golden brown. Remove

from cookie sheet. Cool on wire rack. 15 pretzels.

Download from Www.Somanuals.com. All Manuals Search And Download.

Spreads and Glazes Recipes

Fruited Cream Cheese Spread

Garlic Butter

on medium speed until fluffy:

Mix:

package (8 ounces) cream cheese,

softened

cup favorite fruit preserves

cup margarine or butter, softened

118 teaspoon garlic powder

Ham and Swiss Spread

Mix:

package (3 ounces) cream cheese.

softened

Herb-Cheese Butter

tablespoons finely chopped fully cooked

smoked ham

Mix:

tablespoon shredded Swiss cheese

teaspoon prepared mustard

cup margarine or butter, softened

tablespoon grated Parmesan cheese

teaspoon chopped fresh parsley

teaspoon dried oregano leaves

Dash of garlic salt

Herb-Cream Cheese Spread

Mix:

container (4 ounces) whipped cream

cheese

teaspoon chopped fresh or

dried dill weed

small clove garlic, finely chopped

Italian Herb Butter

teaspoon

Mix:

cup margarine or butter, softened

teaspoon Italian seasoning

Dash of salt

Honey-Walnut Spread

Choco-Banana Spread

Mix:

package (3 ounces) cream cheese,

softened

113 cup mashed ripe banana

tablespoon chopped walnuts

teaspoons honey

cup semisweet chocolate chips, melted

Download from Www.Somanuals.com. All Manuals Search And Download.

Citrus Glaze

Ripe Olive Spread

Cover and process in food processor

blender until slightly coarse:

Mix until thin enough to drizzle:

cup powdered sugar

grated lemon or orange peel

to 2 teaspoons lemon or orange

cups pitted ripe

3 tablespoons olive oil

3 tablespoons capers, drained

3 flat anchovy fillets, drained

1 teaspoon Italian seasoning

juice

cloves

garlic

Creamy Vanilla Glaze

Mix until thin enough to drizzle:

cup powdered sugar

Whipped Honey-Orange Spread

teaspoon vanilla

Beat on medium speed until fluffy:

cup margarine or butter, softened

2 tablespoons honey

to 2 teaspoons milk

2 teaspoons grated orange peel

Browned Butter Glaze

2 tablespoons margarine or butter

cup powdered sugar

teaspoon vanilla

3 to 4 teaspoons milk

Heat margarine in l-quart saucepan

medium heat until light brown; cool. Stir in

powdered sugar and vanilla. Stir in milk until

smooth and thin enough to drizzle.

Cinnamon Glaze

Mix until thin enough to drizzle:

cup powdered sugar

114 teaspoon ground cinnamon

to 2

wa ter

Download from Www.Somanuals.com. All Manuals Search And Download.

Special

Concerns

Your Bread Maker is as easy to take

care of as it is to operate. Just follow

these instructions.

Download from Www.Somanuals.com. All Manuals Search And Download.

Troubleshooting The Machine

Machine Malfunctions

Please call us toll-free at

Questions?

I-800-526-2832.

Download from Www.Somanuals.com. All Manuals Search And Download.

Troubleshooting The Recipes

Baking Results

Please check

the following:

Flour

Not enough

Yeast

much

o r

Not

enough

Liquid

Too much

Omitted

much

Sugar

Salt

Download from Www.Somanuals.com. All Manuals Search And Download.

Commonly Asked Questions

Why did my bread turn out like lead, resembling a hockey puck?

Perhaps you forgot the yeast (we can all error!) or you used stale yeast, extra salt or sugar or

hot liquids that may have killed the yeast and inhibited rising.

Why does my loaf look caved in on top?

Perhaps there was too much liquid or moisture from fruits or vegetables or cheese. It may hav

risen too fast due to too much yeast. You’ll be suprised 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 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 des 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.

Download from Www.Somanuals.com. All Manuals Search And Download.

Care and Cleaning

Instructions

Cleaning the Bread 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 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.

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.

Download from Www.Somanuals.com. All Manuals Search And Download.

Baking High Altitude

At High Altitudes above 3,000 feet, dough rises

faster. Therefore, when baking in high altitudes

some experimentation is required. Follow the

suggested guidelines. Using one suggestion at a

time and remember to write down which

suggestions work best for you.

Guidelines:

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 dough forms a nice ball.

Along the way, feel free to ask questions. You can call us toll free at

I-800-526-2832.

Download from Www.Somanuals.com. All Manuals Search And Download.

Index of Recipes

White Breads

Page

Dough Only

Page

2 3

Traditional

3 8

3 9

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

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

Garlic-Herb

Caraway-Rye.. ........................................

Apple Coffeecake.. .................................

Breadsticks.. ............................................

Potato..

Brioche..

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

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

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

Onion..

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

Carmel-Pecan Rolls.. ..............................

Cinnamon Rolls .....................................

D i n n e r Rolls.. ..........................................

Parmesan-Pepper.. ................................

Cheddar-Chive.. .....................................

Roasted Red Pepper-Cheese Bread.. ...

Bacon-Beer ............................................

Pepperoni-Cheese

South of the Border.. ............................

4 3

4 4

..2

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

Ham a n d Swiss Loaf..

Holiday Wreath. .....................................

Pizza D o u g h ..........................................

Raised Doughnuts.. ................................

Soft Pretzels ...........................................

2 7

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

4 6

4 7

Triple Cheese and Garlic.. ......................

2 8

Whole Wheat Breads

Spreads and Glazes

Garlic Butter.. ................................

Herb-Cheese Butter.. ....................

1 0 0 % Whole Wheat .............................

4 8

Crunchy Wheat and Honey.. ................. 2 9

Multigrain .............................................

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

Italian Herb Butter..

Choco-Banana Spread.. .................

Pumpernickel

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

Russian Black.. .......................................

Fruited Cream Cheese Spread.. ...... 4 8

Ham and Swiss Spread.. ................

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

Whole Wheat-Raisin-Nut..

..........

Herb-Cream Cheese Spread

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

R i p e Olive Spread.. .......................

Whipped Honey-Orange Spread.

French Breads

Honey-Walnut Spread..

Classic .....................................................

Q u i c k S o u r d o u g h ..................................

3 2

. . 4

Browned Butter Glaze ................... 4 9

Cinnamon Glaze.. .........................

Citrus Glaze.. ................................

Creamy Vanilla Glaze.. ..................

Sweet Breads

Apple-Spice ...........................................

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

Banana Macadamia Nut..

C i n n a m o n Raisin ...................................

Peach .....................................................

Cranberry-Wheat ..................................

Fruitcake.. ..............................................

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

Gingery

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

3 6

Old-fashioned Oatmeal

Colada ...........................................

Pumpkin Yogurt.:. .................................

Download from Www.Somanuals.com. All Manuals Search And Download.

TWO YEAR LIMITED WARRANTY

Sunbeam-Oster Household Products warrants that, for a period of two years from date of

purchase, this product shall be free of mechanical and electrical defects in material and

workmanship. Our obligation hereunder is limited to repair or replacement, at our option, o

this product during the warranty period, provided the product is sent postage prepaid directly

to our factory service center:

SUNBEAM HOUSEHOLD PRODUCTS

SERVICE STATION

117 Central Industrial Row

Purvis, MS 39475

DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE; ACTING OTHERWISE MAY

DELAY THE PROCESSING OF YOUR WARRANTY CLAIM. This warranty does not cover normal

wear of parts, or damage resulting from any of the following: negligent use or misuse of the

product, use on improper voltage or current, use contrary to operating instructions, or

disassembly, repair, or alteration by any person other than our factory service center, Product

repair or replacement as provided under the above warranty is your exclusive remedy.

Sunbeam Corporation (of which Sunbeam-Oster Household Products is a division), shall not be

liable for any incidental or consequential damages for breach of any express or implied

Except to the extent prohibited by applicable law, any implied

warranty on this product.

warranty of merchantability or fitness for a particular purpose on this product is limited in

duration to the duration of the above warranty. Some states do not allow the exclusion or

limitation of incidental or consequential damages, or allow limitation on how long an implied

warranty lasts, so the above limitations or exclusion may not apply to you. This warranty give

you specific legal rights, and you may also have other rights which vary from state to state.

Sunbeam and

are registered trademarks of Sunbeam-Oster Company, Inc. or its

affiliated companies.

Printed in China

Download from Www.Somanuals.com. All Manuals Search And Download.

Mr Coffee Coffeemaker mrx35 User Manual
MTD Blower 60 3857 0 User Manual
Nikon Camcorder 1J4 User Manual
Nintendo Video Game Console 45496880019 User Manual
NordicTrack Home Gym NTMC29931 User Manual
Oster Kitchen Grill 4766 User Manual
Ovideon Car Video System LCS2740 User Manual
Panasonic CD Player CQ DP153W User Manual
Panasonic CRT Television CT 27C8 User Manual
Paradyne Telephone Accessories 8955 User Manual