Sunbeam Bread Maker EXPRESSBAKETM Breadmaker User Manual

User Manual with Recipes  
EXPRESSBAKE™  
Bre a dma ke r  
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IMPORTANT SA F EGUA RDS  
When using electrical appliances, basic safety precautions should always be followed  
including the following:  
1. Read all instructions, product labels and warnings before using the breadmaker.  
2. Do not touch hot surfaces. Always use oven mitts when handling hot materials,  
and allow metal parts to cool before cleaning. Allow the breadmaker to cool  
thoroughly before putting in or taking off parts  
3 When unit is not in use and before cleaning, unplug the breadmaker from wall outlet.  
4 To protect against risk of electrical shock, do not immerse the appliance or plugs  
,
in water or other liquids.  
5. Close supervision is always necessary when thisor any appliance is used by  
or near children, or incapacitated persons.  
6. Do not allow anything to rest on the power cord. Do not plug in cord where people  
may walk or trip on it.  
7 Do not operate this or any appliance with a frayed or damaged cord, or plug,  
or after the appliance malfunctions or is dropped or has been damaged in any  
manner. Take appliance to the nearest Authorized Service Facility for examination,  
repair or electrical or mechanical adjustment.  
8. Do not let the cord dangle over the edge of a table or counter or touch hot surfaces.  
Do not place on an unsteady or cloth-covered surface.  
9. Avoid contact with moving parts.  
10. Do not use attachments not recommended by the manufacturer; they may cause fire,  
electric shock or injury.  
11. Do not use outdoors or for commercial purposes.  
12. Do not place the appliance near a hot gas or electric burner, or in a heated oven.  
13. Do not use this breadmaker for other than its intended use.  
14. To unplug, press and hold the “STOP” button for 2-3 seconds (until a ‘Beep”  
is heard), grip plug and pull from wall outlet. Never pull on the cord.  
15. Use of extension cords: A short power supply cord has been provided to reduce  
the risk of injury resulting from becoming entangled in or tripping over a longer  
cord. Extension cords are available from hardware stores and may be used with  
care. The cord should be arranged so that it will not drape over the counter or table  
top where it can be pulled by children or tripped over accidentally. If the appliance  
is of the grounded type, the extension cord should be grounding-type 3-wire cord.  
16. Electrical Power: If electric circuit IS overloaded with other appliances, your  
breadmaker may not operate properly. The breadmaker should be operated  
on a separate electrical circuit from other operating appliances.  
THIS UNIT Is INTENDED FOR HOUSEHOLD USE ONLY  
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CONTENTS  
. . . . . . . . . . . . . . . .  
Safeguards  
Inside Front Cover  
Important  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
2
Getting Started  
L e t ' s Bake Bread  
. . . . . . . . . . . . . . . . . . . . . . . . .  
. . . . . .  
4
. . . . . . . . . . . . . . . . . . .  
11  
Overview of Breadmaker Features  
Setting:  
. . . . . . . . . . . . . . . . . . . 15  
Hour  
Baking Bread In Under  
Using the Delay Timer  
1
. . . . . . . . . . . . . . . . . . . . . . . .  
..  
.22  
24  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Tips and Hints  
. . . . . . . . . . . . . . . . . . . .  
. . . . . . . . . . . . . . . . . .  
. . . . . . . . . . . . . . . . . .  
Measurement Equivalency Chart  
Taking Care of Your Bread Machine  
27  
29  
30  
35  
35  
. . . . . .  
. . . .  
Troubleshooting  
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Basic  
French  
Sweet  
......  
.............. ........... ....  
..............................  
44  
. . . . . . . . .  
...47  
51  
58  
65  
68  
. . . . . ...  
.
. . . . . . . . . . . . . . . . . . . . . . . .  
. . . . .  
. . . . . . . . . . . . . . . . . . . . . . . . .  
Setting  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
. . . . . . . . . . . . . . . . . . . . . . . . .  
Whole Wheat  
Gluten-Free  
. . . . . . ..  
Dough/Pasta ............................................  
. . . . . . . . . . . . . . . . . . . . . . . . . .  
73  
7 5  
Pizza . . . .  
. . . . . .  
Bagels  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
8 0  
84  
Glazesand Spreads  
. . . . . . . . . . . . . . . . . . . . . . . . . .  
Jams and Marmalades  
.......................................................  
88  
Recipe Index .  
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. . . . . . . . . . . . . . . . . . . . . . . . . . I n s i d e  
Back Cover  
Warranty  
Place the breadmaker on a  
counter where the plug  
1
shown later when to do this.  
Make sure you can open the breadmaker top with-  
out hitting the top of kitchen cabinets.  
Open the lid and remove the bak-  
ing pan. To do this, simply grasp  
the handle of the pan, twist pan  
counterclockwise and pull  
straight up. Use a gentle,  
non-abrasive soap and wash,  
rinse and dry the pan thoroughly.  
To reinsert bread pan, simply  
repeat the above instructions  
in reverse order.  
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Attach the kneading blade  
to the baking pan, as shown.  
You will find the kneading  
blade in a small plastic wrap  
attached to the power cord.  
Set the pan aside.  
Do not yet place the pan  
into the breadmaker.  
YOURE READY TO START!  
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The simplest way to learn how to bake bread is to follow a basic  
recipe. The following recipe is easy and the bread is delicious.  
BEFOREYouBEGIN  
l
Make sure you have the following  
measuring equipment:  
-
-
-
Liquid measuring cup  
Dry measuring cups  
Measuring spoons  
l
You will need the following  
ingredients:  
-
-
-
-
Water  
Butter/Margarine  
Salt  
Bread flour  
(be sure to buy bread flour,  
preferably for breadmakers)  
-
-
Dry milk  
Sugar  
Active, fast rising yeast  
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MEASURING  
THE most important secret of making bread. Exact measurements.  
That’s the key to successfully baking bread. Exact measurements.  
With wet ingredients, use ONLY measuring cups with the  
cups/ounces marked clearly on the  
side. After filling the measuring cup,  
place it on a flat surface and view it at  
eye level to make sure the amount of  
liquid is exact. Then, double check.  
With dry ingredients, always “level off”  
the measurement with the back of a knife  
or a spatula to make sure the measure-  
ment is exact. Another helpful tip is to  
never use the cup to scoop the ingredi-  
ents (for example, f/our). By scooping,  
you could add up to one tablespoon of  
extra ingredients. Fill the measuring cup  
with a spoon before leveling off.  
The SECOND most important secret of making bread.  
Put the ingredients into the breadmaker in the EXACT order  
given in the recipe. This means:  
-
FIRST, liquid ingredients  
-SECOND, dry ingredients  
-
LAST, yeast  
Also, make sure ALL ingredients are at room temperature, unless  
otherwise noted (that is, between or 25°C -30°C).  
Temperatures too cool or too high can affect the way the bread  
rises and bakes.  
Last, its a good idea to start with fresh ingredients  
(especially fresh flour and yeast).  
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2
Le. LOAF  
1-3/8 cups  
2Tbsp.  
2tsp.  
4 cups  
2 Tbsp.  
2 tsp.  
chine flour  
2 tsp.  
1
Carefully measure 1-3/8 cups water. Remember,  
room temperature. DO NOT use very hot or very cold water.  
It's a good idea to view the measuring cup  
at level to make sure you  
u s e water that  
s
~eye  
have measured exactly I-318 cups.  
2
3
Pour the water into the bread pan.  
Carefully measure 2 Tbsp. of butter or margarine that  
is at room temperature. Add this to the bread pan.  
This takes care of all of the liquid ingredients for the recipe.  
Next come the dry ingredients.  
4
Measure 4 cups of bread flour. Make sure not  
to “overpack” the flour into the cup. To avoid  
over packing, a good trick is to fill the  
measuring cup to overflowing, then  
tap the side of the cup with a knife or  
spatula to remove air pockets.  
Level off the measuring cup with the knife  
or spatula. Pour the flour into the bread pan,  
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Measure 2 teaspoons of sugar. Again, make sure to level off  
the tablespoons for an exact measurement. Add the sugar  
into the bread pan.  
Measure 2 tablespoons of dry milk. Level off the table-  
spoons of dry milk like all of the rest of the dry ingredients.  
Add the dry milk to the bread pan.  
6
7
Measure 2 teaspoons of salt. It is especially important  
to measure the salt precisely because too much salt,  
even a little, can affect the rising of the dough.  
Add the salt to the bread pan.  
Before adding the yeast, use your finger to form a well  
(ho/e) in the flour where you will pour the yeast.  
Yeast must NEVER come into contact with a liquid  
when you are adding ingredients.  
8
Measure (again,  
off) 2 teaspoons of yeast and care-  
fully pour it into the well you made in the flour.  
Carefully snap the baking pan  
into the breadmaker.  
9
Close the lid of the bread  
machine and plug the power  
cord into the wall outlet.  
IO  
The following things will happen. The machine will “beep:  
and the red lights of the display will turn on. The time set-  
ting will read  
hours and the red light will be lit next  
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Repeatedly press the “Crust Color” button to select the kind  
of crust you want. For this recipe we recommend  
“Medium.”  
11  
Depending on the crust color you select, the display  
will read as follows:  
Light:  
Medium: 1P  
Dark:  
1L  
1H  
Press the “Crust Color” button until “IP” (medium)  
appears in the display window.  
Press the “Start/Stop” button and your machine will start  
making bread. You will hear the breadmaker begin to mix  
the ingredients.  
12  
IMPORTANT: Do NOT press the “Start/Stop” button while.  
the breadmaker is making bread. If you do, the machine will  
turn off and you will need to start over again, from scratch.  
IMPORTANT: You should not raise the lid for this recipe.  
(For other recipes you try later, you will need to raise  
the lid to add nuts, fruits, or other ingredients.)  
I
CAUTION: The breadmaker is very hot. Do not handle  
the machine while it is operating. Do NOT lift the lid  
while the breadmaker is baking bread.  
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BREAD MACHINE STAGES  
It’s fun to watch your bread being made through the viewing win-  
dow. For the basic cycle, you can expect the following things to  
happen as the timer counts down to zero.  
At 3:OO  
At 2:50  
At 2:30  
At 2:15  
At 1:55  
The dough is kneaded for the first time. (10 minutes)  
The dough begins to rise. (20 minutes)  
The dough is kneaded for the second time. (15 minutes)  
The dough continues to rise. (20 minutes)  
The dough is “punched down.” (30 seconds)  
At 1:55 The dough rises for the final time. (55 minutes)  
At I:00  
The bread begins to bake. (60 minutes)  
At 0:00 The bread is finished.  
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A F T E R  
THE BREAD Is BAKED  
Caution: Do not put your face near the lid when you open  
the breadmaker. Hot steam may escape that could burn you.  
IMPORTANT: The breadmaker has an automatic “keep warm”  
setting that will keep your bread warm for up to one hour.  
We recommend removing the bread from the breadmaker  
right away to preserve its freshness.  
Use pot holders or oven mitts to carefully lift the pan  
by its handle from the breadmaker.  
1
Turn the pan upside down onto a cooling rack and gently  
shake it until the bread comes out. If it sticks, take a rubber  
spatula (metal can damage the pan’s surface) and carefully  
go around the sides of the loaf until the bread comes out.  
2
If the kneading blade comes out with the bread, use a plas-  
tic utensil to remove it from the loaf. Remember, it will be  
hot!  
3
Allow the bread to cool for 15 minutes before slicing  
and enjoying it.  
IMPORTANT: If you wish to make another loaf of bread  
right away, please allow the breadmaker to cool down for  
10 to 15 minutes with the cover open and the pan removed.  
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OVERVI EW OF BREADMAKER  
,
SELECT BUTTON  
Press this button to select  
the kind of bread you  
want to make.  
Each time you press the  
button you will hear a  
beep, and a red light will  
appear next to the setting  
you chose. The display  
shows a number for each  
setting. For example,  
Basic is 1, French is 3,  
Sweet is 4, etc.  
(For more information  
about each setting,  
pl eas e  
see “Breadmaker  
Settings” on Page 14.)  
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CRUST COLOR BUTTON  
The Crust Color button allows you to choose how light  
or dark to make the crust of the bread. Each time you press  
the Crust Color button the display will change as follows:  
L
-
Light = L  
P
H
-
Medium  
Dark  
=
P
-
= H  
In addition, the display will show the cycle number before  
the crust color setting For example, the Basic with a  
Medium crust reads, “1 P.” Or the French bread setting  
with a dark crust reads “2H.”  
DISPLAY  
The Display shows the following settings:  
l
l
l
The number of the bread setting cycle  
The crust color setting  
The time remaining while your bread is kneading and baking  
Once you press the "Start/Stop" button to begin, the display  
will show the remaining time until your bread is baked.  
When the display reads “0:OO” the bread is baked.  
TIMER SET BUTTONS  
Press these buttons to delay the time for your breadmaker  
to start. For example, you can time your bread to be  
ready for dinner, or to bake while you are sleeping.  
(To learn how to use this feature, please see “Chapter 5:  
Using the Delay Timer” on Page 23.)  
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START/ STOP  
B
UTTON  
Press this button to start and stop your breadmaker.  
IMPORTANT: Do not press “Stop” when making bread  
because this will cancel the entire cycle and you will need  
to start from scratch.  
BREADMAKER SETTI NGS  
Your breadmaker can bake almost any kind of bread.  
The recipes we provided clearly show you which setting  
you should use.  
1
-
Basic (Time: 3 hours)  
2
3
4
5
-
French (Time: 3 hours, 50 minutes)  
Sweet (Time: 2 hours, 50 minutes)  
(Time: 58 minutes)  
-
-
-
(Time: 1 hour, 20 minutes)  
6 -Whole Wheat (Time: 3 hours, 40 minutes)  
7
8
-
Dough/Pasta (Time:  
1
hour, 30 minutes)  
-
Bake (Time: I hour)  
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BASIC  
This setting is probably used more than any other because  
it gives you the best results with just about any recipe.  
FRENCH  
2
3
4
5
6
7
Use this setting for making French breads. French bread takes  
longer to knead, rise, and bake, providing aheartier Crust.  
SWEET  
The sweet setting is for baking breads with high amounts of  
sugar, fats, and proteins, all of which tend to increase browning.  
(58 minutes)  
Use this setting for baking bread in under 1 hour.  
(Please see Page 15)  
(80 minutes)  
Use this setting to quickly bake larger loaves of bread.  
(Please see Page 15)  
WHOLE WHEAT  
The whole wheat setting offers a longer rise time for breads  
that contain more than 50% whole wheat flour.  
DOUGH/PASTA  
This setting lets you prepare dough for rolls, specialty breads,  
pizza, etc. which you shape by hand, allow to rise, then bake  
in a conventional oven.  
BAKE  
8
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This setting is for making dough or jams.  
SETTING:  
MAKING BREAD IN UNDER 1 HOUR  
Your SUNBEAM breadmaker can bake great bread in under 1 hour.  
This is called the  
setting.  
set-  
ting loaves are a little different from loaves baked on non-EXPRESS-  
settings. Try all the different settings to see which of them  
you prefer.  
There are two  
settings:  
One setting can bake  
bread in 58 minutes.  
The bread is a little  
more dense in texture  
with this setting.  
The other setting is for bak-  
ing loaves in 1 hour and 20  
minutes. The loaves baked  
with this setting are a little  
taller and more airy than  
the  
breads.  
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There are a few things you should know about the EXPRESS-  
settings that are different than  
the other settings.  
-
Loaves baked on  
settings tend to have  
a darker, thicker crust than other kinds of bread.  
Sometimes there will be a crack in the top of the crust.  
This is because baking is done at higher temperatures.  
They also tend to be shorter, denser loaves.  
-
You CANNOT use the Delay Timer for the  
settings. This would cool the liquid ingredients and affect  
the way that the bread rises.  
-
-
-
You CANNOT use the “Crust Color” buttons when baking  
breads on the  
settings.  
DO NOT open the cover while making breads on the  
EXPRESSBAKE” settings.  
If the loaf is hard to remove from the pan, let it sit for about  
5 minutes to cool. Shake the bread out of the pan and wait  
for 15 minutes before slicing.  
-
-
If you wish to bake another loaf of bread, you must let the  
breadmaker cool for 20 minutes with the cover open.  
YOU CAN use standard bread mixes for  
set-  
ting breads, but the results may not be as good as the results  
when using the recipes within this booklet.  
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SETTI NG TIPS AND HI NTS  
YEAST  
Always use a fast-rising yeast like Bread Machine Yeast.  
DO NOT use active dry yeast for  
settings  
because the loaves will be much shorter when baked.  
LIQUIDS  
Always use hot water in the range of  
or  
46°C and 52°C. You must use a cooking thermometer  
to gauge the temperature; hotter water can kill the yeast  
while cooler water may not activate it.  
SALT  
As a rule, you should use LESS salt for  
setting  
breads. Less salt provides you with a higher loaf. Make sure  
to follow the recipe suggestions in this booklet for best results.  
OTHER INGREDIENTS  
Make sure all other ingredients (like flour, sugar, dry milk,  
butter, etc.) are at room temperature.  
Always use bread flour for the  
settings.  
THINGS You MAY NEED TO BUY  
-
You should only use “Bread Machine” flour for the EXPRESS-  
setting recipes.  
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-
You may need a cooking thermometer  
to measure the temperature of the  
water you use in these recipes.  
You should only use hot water  
I
(between  
and  
and 1254 or  
for  
setting recipes.  
Although baking  
setting bread is a little different,  
the results and convenience are well worth it.  
The following recipe is a great one to try for your first EXPRESS-  
setting loaf.  
TRADI TI ONAL WHI TE BREAD  
1. 5 LB. LOAF  
3/ 4 CUP + 2 Tb  
1
2
Tbsp.  
1 tsp.  
2
Tbsp.  
2 Tbsp.  
3 cups  
ose/Bread  
Bread Machine yeast  
Machine flour  
4- 1/ 2  
tsp.  
Carefully measure 3/4 cup  
and 2 Tbsp. Of hot water.  
exactly 3/4  
and 2 Tbsp.  
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Use a cooking thermometer to  
make sure the temperature of  
the water is between  
or  
and  
When the water  
is at the proper temperature,  
pour into the baking pan.  
Carefully measure and add 2 tablespoons butter or margarine  
that is at room temperature.  
3
4
5
Carefully measure and add the salt, sugar and dry milk  
to the baking pan.  
Measure and add exactly 3 cups of all-purpose  
or bread machine flour to the baking pan.  
Remember to level off the bread  
flour for an exact measurement.  
Before adding the yeast, use your  
finger to form a well (hole) in the  
6
flour where you will pour the yeast.  
Yeast must NEVER come into con-  
tact with a liquid when you are adding ingredients.  
Measure (again leveling off)  
teaspoons  
of Bread Machine yeast and carefully pour into the well  
you made in the flour.  
7
Carefully snap the baking pan into the breadmaker.  
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Repeatedly press the Select button until the red light  
8
appears next to the  
setting (58 min).  
.
80 min  
. Whole Wheat  
Press the “Start/Stop” button and your machine will start  
making bread.  
9
CAUTIONDo NOT raise the lid when using the  
setting. Doing so can affect the rising of the dough.  
The breadmaker is very hot, right from the beginning of  
the cycle. Do not handle the machine while it is operating.  
IMPORTANT: Do NOT press the “Start/Stop” button  
while the breadmaker is making bread. If you do,  
the machine will turn off and you will need to start  
over again, from scratch.  
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A F T E R THE  
S E T T I N G B R E A D I s BA K E D  
CAUTION: Do not put your face near the lid when you open  
the breadmaker. Hot steam may escape that could burn you.  
IMPORTANT: The breadmaker has an automatic  
“keep warm” setting that will keep your bread warm for up  
to 1 hour. However, we recommend removing the bread  
from the machine right away to preserve its freshness.  
Use pot holders or oven mitts to carefully lift the pan  
by its handle from the breadmaker.  
1
Turn the pan upside down onto a cooling rack and gently  
shake it until the bread comes out. If it sticks, take a rub-  
ber spatula, (metal can damage the pan’s surface),  
and carefully go around the sides of the loaf until  
the bread comes out.  
2
3
If the kneading blade comes out with the bread, use a plas-  
tic utensil to remove it from the loaf. Remember, it will be  
hot!  
Allow the bread to cool on the rack for 15 minutes before slicing  
and enjoying it.  
If you wish to make another loaf of bread right away,  
please allow the breadmaker to cool down for 10 to 15 minutes  
with the cover open and the pan removed.  
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You can delay the time your breadmaker starts to have’  
fresh bread ready when you get up in the morning or  
when you come from work.  
We recommend that before you use the Delay Timer,  
you try out a few recipes. Use recipes that have produced  
good results for you in the past.  
I
MPORTANT: You cannot use the Delay Timer  
for  
settings.  
Before using the Delay Timer:  
1
Add all of the ingredients of the recipe.  
Select the correct setting for the kind of bread  
2
you are making (French, Sweet, etc.).  
Select the crust color.  
3
CAUTI ON  
:
Do not use recipes with ingredients  
that can spoil like eggs or milk.  
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To USE TUE DELAY TIMER:  
1
Figure out how many hours and minutes there are between  
now and when you want final, baked bread. For example,  
if it is 8:00 A.M. and you want bread ready for dinner at  
6:00 P.M., that is 10 hours.  
2
Use the “Timer Up” button to  
advance the time in 10 minutes  
increments. In our example, you  
will do this until the timer reads  
“1O:OO.” If necessary, use the  
“Timer Down” button to decrease  
the time. (To advance the time  
quickly, simply press and hold  
down the “Timer Up/Down” buttons.)  
IMPORTANT: If you make a mistake or wish to start over,  
press and hold down the “Start/Stop” button until you hear  
a beep. The display will show the original setting and cycle  
time. The Delay Timer is canceled and you can start again.  
When the Delay Timer is set where you want it, make sure  
to press the “Start/Stop” button. The colon ":" will flash  
and your bread will be ready when you planned.  
3
IMPORTANT: When using the Delay Timer during times of  
hot weather, you may wish to reduce the liquid in your  
recipe by 1 or 2 tablespoons. This is to prevent the dough  
from rising too much. You may also reduce the salt by  
1/8 or 1/4 teaspoons and try cutting the amount of sugar  
you use by 1/4 teaspoon at a time.  
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Experienced cooks consider breadmaking to be as much of an art  
as a science. Keep in mind that some recipes may require a little  
experimentation before they are exactly the way you want them.  
Just don’t give up.  
Still, there are special hints to ensuring quality bread almost  
every time.  
We’ve already mentioned how important it is to use exact measure-  
ments when baking bread, but it should be said again. Level off all  
dry ingredients and make sure that all  
liquid ingredients are measured in a  
glass cup with the markings clearly  
labeled on the side.  
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You should always use fresh ingredients. The reasons are:  
l
FLOUR. If you have stored your flour for a long time, it may  
have become wet from absorbing moisture, or dry,  
depending on the area of the country in which you live. We rec-  
ommend using fresh bread flour.  
l
YEAST. Fresh yeast is probably the most important ingredient  
in baking bread. If the yeast is not fresh, your bread may not  
rise. It is better to buy new yeast than to take a chance on yeast  
that has been stored for a long time.  
You can test the freshness of your yeast. Simply fill a cup with  
warm water, then add and stir in 2 teaspoons of sugar.  
Sprinkle a few teaspoons of yeast on the surface of the water  
and wait. After 15 minutes, the yeast should foam and there  
should be distinct odor. If neither reaction happens, the yeast  
is old and should be thrown away.  
ADD INGREDIENTS IN ORDER  
Read all recipes from top to bottom, and remember:  
-
-
-
FIRST, liquid ingredients  
SECOND, dry ingredients  
LAST, yeast  
CHECK THE DOUGHBALL  
This is a secret well known by people who make bread the old-fash  
ioned way. While hand kneading the mixture, they adjust the con-  
sistency of the dough by adding a little flour or a little water until  
the doughball is just right.  
Although the breadmaker kneads the dough for you,  
this secret is still true. Here’s what you should do.  
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IF THE DOUGHBALL Is Too WET  
During the second kneading cycle, check the  
consistency of the doughball. If the doughball  
appears sticky or wet, like pancake- batter,  
sprinkle in flour, a tablespoon at a time, until the doughball appears  
smooth, round and dry, and circles nicely in the pan. Sprinkle a lit-  
tle more flour if needed.  
If THE DOUGHBALL IS Too DRY  
If the doughball appears flaky, or you hear  
your breadmaker begin to make "knocking"  
sounds, the dough ball is too dry.  
T o  
correct  
this problem, simply sprinkle in water a teaspoon at a time,  
until the doughbal appears smooth, round and dry, and  
circles nicely in the pan. Be careful not to add too much water.  
FOR BAKING AT  
HIGH ALTITUDES  
If you live above 3000 feet (1000 m),  
you probably already know h o w to adjust  
other recipes like cakes and muffins.  
Higher altitudes tend  
make dough rise faster  
make flour drier  
to:  
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l
To compensate for high altitude baking, we recommend the follow-  
ing:  
I F THE DOUGH I S Too DRY  
l
increase the amount of water to the recipe, sometimes as much  
as 2-4 Tbsp. per cup.  
I F THE BREAD  
RI SES TOO  
HI GH  
l
reduce the amount of yeast: For each teaspoon of yeast,  
try reducing the yeast by 1/8 to 1/4 teaspoon.  
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reduce the amount of sugar: For each tablespoon of sugar,  
reduc  
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MEASUREMENT EQUIVALENCY CHART  
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The following chart will help you convert measurements used  
in the recipes.  
For example: 1 tablespoon 3 teaspoons  
=
TABLESPOON(S) TEASPOON(S)  
F
LUID  
O
UNCE(  
S
)
CUP(S)  
48  
42  
36  
30  
24  
18  
12  
6
16  
14  
12  
10  
8
8
7
6
5
4
3
2
1
1
7/8  
3/4  
5/8  
1/2  
3/8  
1/4  
6
4
2
1
3
l-1/2  
1/2  
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I
TAKING CARE OF YOUR BREAD MACHINE  
CAUTI ON  
:
Do not put the breadmaker in water or in a dish-  
!
washer. Do not use benzene, scrubbing brushes, or chemi-  
cal cleaners as these will damage the machine.  
Use only a mild, non-abrasive cleaner to clean the bread-  
maker.  
GENERAL CLEANING  
Remove all bread crumbs  
by wiping them away with  
a slightly damp cloth.  
1
,
DO NOT bend the heating ele-  
ment which is located on  
2
the inside of the breadmaker.  
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CLEANING THE BAKING PAN AND KNEADING BLADE  
1
Wipe the baking pan and kneading blade with a damp cloth  
and dry completely.  
2
DO NOT wash the pan or parts in the dishwasher.  
This will damage the finish of the pan and the other parts.  
CARING FOR YOUR BREADMAKER  
1
Keep your breadmaker clean at all times.  
,
CAUTION: Do not use metal utensils with the breadmaker.  
This will damage the non-stick pan and other parts.  
2
3
Don’t worry if the color of the bread pan changes over time.  
The color change is a result of steam and other moisture  
and does not affect the machine’s performance.  
If you have trouble removing the kneading blade,  
place warm water in the bread pan for 10-15 minutes  
and this will loosen the blade.  
STORING YOUR BREADMAKER  
1 Make sure the machine is clean and dry before storing.  
2
3
4
Store the breadmaker with the lid closed.  
Do not place heavy objects on the lid.  
Remove the kneading blade and place inside the bread pan.  
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If you experience difficulties when operating the breadmaker,  
review the troubleshooting information in this section to find  
a solution. If you are unable to find a solution, please call  
our Consumer Relations Department at 1-800-667-8623.  
IF You HAVE A POWER OUTAGE  
If the power goes out while you are using your breadmaker,  
the display will go blank.  
l
If the breadmaker is kneading the bread, you can restart  
the machine and continue.  
l
If the machine is baking bread, either finish baking the bread  
in an oven or start from scratch with a new loaf.  
When the power comes back 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 machine still does not start, hold down the  
“Start/Stop” button a second time for 3 seconds.  
Continue to unplug and replug the machine and  
hold down the “Start/Stop” button until the display  
returns to the cycle time before the power outage.  
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Unde rsta nding Displa y Informa tion  
Your Sunbea m® 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  
temperature is too low (59°F/15 C  
or less). Press the “Start/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  
bread (86°F/30 C 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.  
31  
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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  
Bread Machine” on page 28.  
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 dont 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 .  
32  
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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  
otherwise noted in the recipes and for  
EXPRESSBAKE™setting recipes).  
33  
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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  
Note:Try to select a darker crust breadmaker is in operation.  
34  
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BASIC SETTING RECIPES  
BASIC BREAD MACHINE STAGES  
For the basic cycle you can expect the following things to happen  
as the timer counts down to zero.  
At 3:00 The dough is kneaded for the first time. (10 minutes)  
At 2:50 The dough begins to rise. (20 minutes)  
At 2:30 The dough is kneaded for the second time. (75 minutes)  
At 2:15 The dough continues to rise. (20 minutes)  
At 1:55 The dough is “punched down:’ (30 seconds)  
At 1:55 The dough rises for the final time. (55 minutes)  
At 1:OO The bread begins to bake. (60 minutes)  
At 0:OO The bread is finished.  
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BASI C SETTI NG  
DELUXE WHITE BREAD  
( T I M E R OPTIONAL)  
INGREDIENTS  
2 LB. LOAF  
1-1/3 cups  
2 Tbsp.  
Water  
Butter or margarine  
Salt  
All-purpose/Bread Machine flour  
Skim milk powder  
S u g a r  
2
4
tsp.  
cups  
2 Tbsp.  
2
2
tsp.  
tsp.  
Quick-rise yeast  
INGREDIENTS  
1. 5  
LB. LOAF  
Water  
1 cup  
+
2 Tbsp.  
Butter or margarine  
Salt  
1-1/2 Tbsp.  
1- 1/ 2 tsp.  
All-purpose/Bread Machine flour  
Skim milk powder  
3
cups  
1-1/2 Tbsp.  
S
u
g
a
r
2
tsp.  
Quick-rise yeast  
1- 1/ 2 tsp.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with  
a
liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Basic setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
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COUNTRY WHITE BREAD  
(NOT  
F O R T I M E R )  
I NGREDI ENTS  
2
LB.  
LOAF  
1-1/4 cups  
Water  
Salt  
1
-1/2 tsp.  
Large egg  
1
Butter or margarine  
All-purpose/Bread Machine flour  
Sugar  
1 1/2 Tbsp.  
4 cups  
1 Tbsp.  
1 tsp.  
Quick-rise yeast  
1.5 LB. LOAF  
Water  
3/4 cup  
1 tsp.  
1
+
3 Tbsp.  
Salt  
Large egg  
Butter or margarine  
All-purpose/Bread Machine flour  
Sugar  
1
Tbsp.  
3 cups  
2 tsp.  
1 tsp.  
Quick-rise yeast  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (ho/e) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with  
a
liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Basic setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the "Start/Stop" button.  
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BASI C SETTI NG  
HEARTY GARLI C BREAD  
(TIMER  
O
PTIONAL)  
2- LB.  
LOAF  
Water  
1-1/2 cups t  
3 Tbsp.  
1
Tbsp.  
Butter or margarine  
Salt  
1-1/2 tsp.  
All-purpose/Bread Machine flour  
Instant potato flakes  
Sugar  
3
cups  
1 cup  
1
-1/2 Tbsp.  
Dried dillweed or chives (optional)  
Crushed garlic cloves  
Quick-rise yeast  
2
tsp.  
l - 2  
1-1/2 tsp.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with a liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Basic setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
VARIATION: Chunky Cheese; At the Fruit/Nut signal add 3/4 cup cold cubed  
Cheddar cheese.  
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H E R B B R E A D  
(TIMER  
O
PTIONAL)  
2-LB. LOAF  
Water  
1-1/4 cups  
1-1/2 Tbsp.  
1-1/2 tsp.  
3-1/2 cups  
2 Tbsp.  
Butter or margarine  
Salt  
Ail-purpose/Bread Machine flour  
Skim milk powder  
Sugar  
1
-1/2 tsp.  
Italian seasoning  
Dried parsley (optional)  
Caraway seeds (optional)  
Quick-rise yeast  
1/2 tsp.  
1/2 tsp.  
1-1/2 tsp.  
1-1/2 tsp.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (ho/e) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with a liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press "Select" button to choose the Basic setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
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BASIC SETTING  
ONION AND CHEESE BREAD  
(NOT F O R T I M E R )  
2-LB. LOAF  
1-1/3 cups  
Water  
Salt  
1 tsp.  
All-purpose/Bread Machine flour  
4 cups  
Grated Parmesan cheese  
Sugar  
l/4 cup  
2 tsp.  
Dried onion flakes  
Quick-rise yeast  
1 Tbsp.  
2 tsp.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with  
a
liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Basic setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
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B A S I C S E T T I N G  
YOGURT BREAD  
( NOT FOR TI MER  
)
1.5-LB. LOAF  
l/2 cup + 3 Tbsp.  
Water  
1/ 2 cup  
Yogurt  
Butter or margarine  
Salt  
1-1/2 Tbsp.  
1- 1/ 2 tsp.  
3
cups  
All-purpose/Bread Machine flour  
Skim milk powder  
Sesame seeds (optional)  
Quick-rise yeast  
1
-1/2 Tbsp.  
3 Tbsp.  
1- 1/ 2 tsp.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well ( hol e) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with a liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Basic setting.  
6. Press the ‘Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
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BASI C SETTI NG  
LIGHT RYE BREAD  
(TIMER OPTIONAL)  
2-LB. LOAF  
Water  
1-1/4 cups + 2 Tbsp.  
Salt  
1
1
-1/2 tsp.  
-l/2 Tbsp.  
Vegetable oil  
Packed brown sugar  
2 Tbsp.  
3 cups  
1 cup  
All-purpose/Bread Machine flour  
Rye flour  
Quick-rise yeast  
1 tsp.  
Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (ho/e) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with a liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Basic setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
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BASI C SETTI NG  
BRAN AND,  
S
UNFLOWER  
S
EED BREAD  
(TIMER OPTIONAL)  
2-LB. LOAF  
Water  
1-1/4 cups  
1-1/2 Tbsp.  
1-1/2 tsp.  
2-1/2 cups  
1/4 cup  
Butter or margarine  
Salt  
Ail-purpose/Bread Machine flour  
Whole wheat flour  
Natural bran  
l/4 cup  
All-purpose/Bread Machine flour  
Sugar  
3
cups  
2 Tbsp.  
1 Tbsp.  
1-1/2 tsp.  
1/4 cup  
Skim milk powder  
Quick-rise yeast  
Sunflower seeds  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with a liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Basic setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the "Start/Stop" button.  
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FRENCH BREAD MACHINE SETTINGS  
For the French bread cycle you can expect the following things  
to happen as the timer counts down to zero. To begin:  
The dough is kneaded for the first time. (18 minutes)  
At 3:32 -The dough begins to rise. (40 minutes)  
At 2:52  
At 2:30  
At 2:10  
At 2:10  
At 1:05  
At 0:OO  
-
-
-
-
-
-
The dough is kneaded for the second time. (22 minutes)  
The dough continues to rise. (20 minutes)  
The dough is “punched down.” (30 seconds)  
The dough rises for the final time. (65 minutes)  
The bread begins to bake. (65 minutes)  
The bread is finished.  
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FRENCH SETTI NG  
I TALI AN BREAD  
(TIMER OPTIONAL)  
I NGREDI ENTS  
2 Le. LOAF  
1-1/4 cups + 2 Tbsp.  
Water  
Butter or margarine  
Salt  
All-purpose/Bread Machine flour  
2 Tbsp.  
1
-l/2 tsp.  
4 cups  
Parmesan cheese, grated  
Onion flakes, dried  
Parsley, dried (optional)  
Basil, dried or Italian seasoning  
Garlic powder  
l/3 cup  
1 Tbsp.  
l-1/2 Tbsp.  
1-1/4 tsp.  
3/4 tsp.  
1-1/4 tsp.  
Quick-rise yeast  
INGREDIENTS  
1. 5 LB.  
LOAF  
Water  
1 cup  
Butter or margarine  
Salt  
1-1/2 Tbsp.  
1
tsp.  
All-purpose/Bread Machine flour  
Parmesan cheese, grated  
Sugar  
3 cups  
l/4 cup  
2 tsp.  
Onion flakes, dried  
Parsley, dried (optiona/)  
Basil, dried or Italian seasoning  
Garlic powder  
Quick-rise yeast  
2
1
1
tsp.  
Tbsp.  
tsp.  
l/2 tsp.  
1
tsp.  
1, Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with  
a
liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the French setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
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F R E N C H SETTING  
FRENCH BREAD  
( TI MER  
O
PTI ONAL)  
INGREDIENTS  
Water  
Salt  
2 LB. LOAF  
1-1/3 cups  
1-1/2 tsp.  
1-1/2 Tbsp.  
4 cups  
Vegetable oil  
All-purpose/Bread Machine flour  
Sugar  
1 Tbsp.  
Quick-rise yeast  
1 tsp.  
I NGREDI ENTS  
Water  
1 . 5 LB . L O A F  
1 cup t 2 Tbsp.  
1-1/4 tsp.  
1 Tbsp.  
Salt  
Vegetable oil  
All-purpose/Bread Machine  
Sugar  
3 cups  
2 tsp.  
Quick-rise yeast  
1 tsp.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well ( hol e) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with  
a
liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5 . Press “Select” button to choose the French setting.  
Press the “Crust Color” button to choose fight, medium or dark crust.  
6.  
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Press the “Start/Stop” button.  
7 .  
SWEET SETTING R E C I P E S  
SWEET BREAD MACHINE STAGES  
For the sweet bread cycle you can expect the following things to  
happen as the timer counts down to zero:  
At 2:50  
At 2:40  
At 2:35  
-
-
-
The dough is kneaded for the first time. (10 minutes)  
The dough begins to rise. (5 minutes)  
The dough is kneaded for the second time. (20  
minutes)  
At 2:15  
At 1:45  
At 1:45  
At 0:50  
At 0:OO  
-
The dough continues to rise. (30 minutes)  
The dough is “punched down.” (30 seconds)  
The dough rises for the final time. (55 minutes)  
The bread begins to bake. (50 minutes)  
The bread is finished.  
-
-
-
-
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SWEET SETTING  
COTTAGE CHEESE AND CHIVE BREAD  
(NOT F O R TIMER)  
2-LB. LOAF  
Water  
Cottage cheese  
1/2 cup  
1 cup  
1
Large egg  
Salt  
1-1/2 tsp.  
2 Tbsp.  
3-3/4 cups  
2-1/2 Tbsp.  
3 Tbsp.  
l-1/4 tsp.  
Butter or margarine  
All-purpose/Bread Machine flour  
Skim milk powder  
Dried chives  
Quick-rise yeast  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (ho/e) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with  
a
liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Sweet setting.  
6. Press the “Crust Color” button to choose light, medium or  
7. Press the “Start/Stop” button.  
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SWEET SETTI NG  
CINNAMON FRUIT LOAF  
( TI MER OPTI ONAL)  
2-LB. LOAF  
l-1/4 cups  
1-1/2 Tbsp.  
l-1/2 tsp.  
3-1/2 cups  
1/2 cup  
Water  
Butter or margarine  
Salt  
All-purpose/Bread Machine flour  
Natural bran  
2 Tbsp.  
Brown sugar  
1 Tbsp.  
Skim milk powder  
Ground cinnamon  
Pumpkin pie spice*  
Quick-rise yeast  
Chopped, dried apricots  
Raisins  
2 tsp.  
1 tsp.  
1-1/2 tsp.  
1/4 cup  
1/4 cup  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well ( hol e) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with  
a
liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Sweet setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
When the bread machine beeps during the kneading cycle, raise the lid  
and sprinkte the fruit in, a little at a time, until the fruit is kneaded with  
the dough.  
*Substitute l/2 tsp. nutmeg and 1/4 tsp. each nutmeg and ginger  
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for pumpkin pie spice  
SWEET SETTI NG  
APPLE WALNUT BREAD  
( NOT FOR TI MER  
)
2-LB. LOAF  
Unsweetened applesauce  
Apple juice  
3/4 cup  
l/2 cup t  
1 tsp.  
1
Tbsp.  
Salt  
3 Tbsp.  
1
Butter or margarine  
Large egg  
4 cups  
1/4 cup  
All-purpose/Bread Machine flour  
Packed brown sugar  
Cinnamon  
1
-l/4 tsp.  
1/2 tsp.  
1 tsp.  
Baking soda  
Quick-rise yeast  
Chopped walnuts  
l/2 cup  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with a liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Sweet setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
When the bread machine beeps during the kneading cycle, raise the lid  
and sprinkle the nuts in, a little at a time, until they are kneaded with  
the dough.  
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I
SETTING RECIPES  
SETTING RECIPES (58 MINUTES)  
For the 58 minute  
cycle you can expect the fol-  
lowing things to happen as the timer counts down to zero:  
At 0:58  
At 0:48  
At 0:35  
At 0:OO  
-
-
-
The dough is kneaded. (IO minutes)  
The dough begins to rise. (13 minutes)  
The dough begins to bake. (35 minutes)  
The.bread is finished.  
-
SETTING RECIPES (80 MINUTES)  
For the 80 minute  
cycle you can expect the fol-  
lowing things to happen as the timer counts down to zero:  
At 1:20  
At 1:00  
A t 0:42  
At 0:OO  
-
The dough is kneaded. (20 minutes)  
The dough begins to rise. (18 minutes)  
The bread begins to bake. (42 minutes)  
The bread is finished.  
-
-
-
IMPORTANT: You CANNOT use the Delay Timer for  
breads.  
You CANNOT change the crust color.  
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S
ETTI NG  
TRADITIONAL WHITE BREAD  
(NOT FOR TIMER)  
INGREDIENTS  
2 LB. LOAF  
1
cup + 2 Tbsp.  
Hot water  
1
Large Egg  
Butter or margarine  
Salt  
2 Tbsp.  
1
-1/2 tsp.  
2 Tbsp.  
2 Tbsp.  
Sugar  
Skim milk powder  
4
cups  
All-purpose/Bread Machine flour  
Quick-rise yeast  
Setting 58 Min or 80 Min)  
INGREDIENTS  
4-1/2 tsp.  
(Use  
1. 5  
L
B
.
LOAF  
Hot water  
3/4 cup t 2 Tbsp.  
1
Egg  
Butter or margarine  
Salt  
Sugar  
2 Tbsp.  
1 tsp.  
2 Tbsp.  
Skim milk powder  
2 T b s p .  
All-purpose/Bread Machine flour  
Quick-rise yeast  
Setting 58 Min)  
3
cups  
4-1/2 tsp.  
(Use  
Carefully measure the hot water and make sure it is between  
and 125°F or 45” and 68°C by using a cooking thermometer.  
N
OTE: Egg has been added to the  
setting recipes to give a  
better volume, but if you prefer, you may substitute 1/2cup water for 1 egg.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour the  
yeast. Yeast must NEVER come into contact with a liquid when you are  
adding ingredients. Measure the yeast and carefully pour it into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the  
6. Press the~“Start/Stop” button.  
setting 58 or 80 min.  
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1
S
ETTI NG  
FRENCH BREAD  
(NOT FOR TIMER)  
2 LB. LOAF  
INGREDIENTS  
1
cup + 2 Tbsp.  
Hot water 1  
1
2
Large Egg  
Tbsp.  
Butter or margarine  
1 tsp.  
Salt  
1-1/2 Tbsp.  
Sugar  
All-purpose/Bread Machine flour  
4
cups  
tsp.  
4
Quick-rise yeast  
(Use  
Setting 58 Min or 80 Min)  
IMPORTANT: Carefully measure the hot water and make sure it is between  
115” and 125°F or 45” and 68°C by using a cooking thermometer.  
NOTE: Egg has been added to the  
setting recipes to give a  
better volume, but if you prefer, you may substitute 1/2 cup water for 1 egg.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour  
the yeast. Yeast must NEVER come into, contact with a liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the  
6. Press the “Start/Stop” button.  
setting 58 or 80 min.  
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SETTI NG  
HERBED GARLI C  
BREAD  
(NOT FOR TIMER)  
2 LB. LOAF  
INGREDIENTS  
1 cup t 2 Tbsp. Hot water  
1
Egg  
2 Tbsp.  
Butter or margarine  
Salt  
1
tsp.  
2 Tbsp.  
4 cups  
2 tsp.  
Sugar  
All-purpose/Bread Machine flour  
Dried dillweed, Italian seasoning, parsley or chives  
1
-1/2 tsp.  
Minced garlic or  
1
tsp. garlic powder  
Quick-rise yeast  
4 tsp.  
(Use  
Setting 58 Min or 80 Min)  
IMPORTANT: Carefully measure the hot water and make sure it is between  
115” and 125°F or and 68°C by using a cooking thermometer.  
NOTE: Egg has been added to the setting recipes to give a  
better volume, but if you prefer, you may substitute 1/2 cup water for 1 egg.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with  
a
liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the  
6. Press the “Start/Stop” button.  
setting 58 or 80 min.  
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S
ETTI NG  
CINNAMON  
RAISIN BREAD  
( NOT FOR TI MER)  
2 Le. LOAF  
INGREDIENTS  
Hot water  
1 cup  
+
2 Tbsp.  
1
Egg  
Butter or margarine  
2 Tbsp.  
1-1/4 tsp.  
Salt  
Sugar  
3 Tbsp.  
Skim milk powder  
All-purpose/Bread Machine flour  
Ground cinnamon  
Raisins and chopped nuts*  
Quick-rise yeast  
2 Tbsp.  
4
2
cups  
tsp.  
1/2 cup  
4
tsp.  
or 80 Mi n)  
INGREDIENTS  
1.5 Le. LOAF  
Hot water  
3/4 cup  
+
2 Tbsp.  
1
Egg  
1-1/2 Tbsp.  
Butter or margarine  
Salt  
1 tsp.  
Sugar  
2 Tbsp.  
Skim milk powder  
All-purpose/Bread Machine flour  
Ground cinnamon  
Raisins and chopped nuts*  
Quick-rise yeast  
1-1/2 Tbsp.  
3
cups  
1-1/2 tsp.  
1/3 cup  
4
tsp.  
e
(
U s  
58 Mi n)  
IMPORTANT: Carefully measure t h e hot water and make sure it is between  
and 125°F or and by using a cooking thermometer.  
OTE: Egg has been added to the setting recipes to give a  
N
better volume, but if you prefer, you may substitute 1/2 cup water for 1 egg.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour the  
yeast. Yeast must NEVER come into contact with a liquid when you are  
adding ingredients, Measure the yeast and carefully pour  
it into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the  
6. Press the "Start/Stop" button.  
setting 58 or 80 min.  
* There iDsonwonloraadisfrionm/nWutwwb.eSeopm,ansuoalsa.dcodmt.hAellsMeaninuaglrseSdeiearncthsAwnditDhowthneloadfl.our.  
SETTING  
50% WHOLE WHEAT BREAD  
(NOT FOR TI M E R )  
2 LB . LOAF  
INGREDIENTS  
1
-1/4 cups  
Hot water  
1
Large egg  
2 Tbsp.  
1 tsp.  
Butter or margarine  
Salt  
1/4 cup  
3 Tbsp.  
2 cups  
Packed brown sugar  
Skim milk powder  
All-purpose/Bread Machine flour  
2
c u p s  
Whole wheat flour  
Quick-rise yeast  
Setting 58 Min or 80 Min)  
INGREDIENTS  
4 tsp.  
(Use  
1.5 LB. LOAF  
3/4 cup + 3 Tbsp.  
1
Hot water  
Large egg  
2 T b s p .  
1 tsp.  
Butter or margarine  
Salt  
3 Tbsp.  
2 Tbsp.  
1-2/3 cups  
1-2/3 cups  
Packed brown sugar  
Skim milk powder  
All-purpose/Bread Machine flour  
Whole wheat flour  
Quick-rise yeast  
Setting 58 Min)  
3-1/2 tsp.  
(Use  
Carefully measure the hot water and make sure it is between  
and 125°F or 45” and 68°C by using a cooking thermometer.!  
.
NOTE: Egg has been added to the  
setting recipes to give a  
better volume, but if you prefer, you may substitute 1/2 cup water for  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
1
egg.  
3. Use your finger to form a well {hole) in the flour where you will pour the  
yeast. Yeast must NEVER come into contact with a liquid when you are  
adding ingredients. Measure the yeast and carefully pour it into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the  
setting 58 or 80 min.  
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6. Press the “Start/Stop” button.  
S E T T I N G  
HONEY WH E A T B R E A D  
(NOT FOR  
T
IMER)  
INGREDIENTS  
1.5 LB.  
LOAF  
3/4 cup t 2 Tbsp.  
Hot water  
1
Large egg  
1-1/2 Tbsp.  
Vegetable oil  
Salt  
1 tsp.  
Honey  
2 Tbsp.  
2-1/2 cups  
1/2 cup  
All-purpose/Bread Machine flour  
Whole wheat flour  
Quick-rise yeast  
4 tsp.  
(Use  
Setting 58 Min)  
Carefully measure the hot water and make sure it is between  
and 125°F or and by using a cooking thermometer.  
NOTE: Egg has been added to the  
setting recipes to give a  
better volume, but if you prefer, you may substitute 1/2 cup water for  
1
egg.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (ho/e) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with a liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the  
6. Press the “Start/Stop” button.  
setting 58 min.  
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WHOLE  
W
HEAT BREAD MACHINE SETTINGS  
For the whole wheat bread cycle you can expect the following  
things to happen as the timer counts down to zero:  
At 3:40  
At 3:30  
At 3:05  
At 2:45  
At 2:15  
At I:05  
At 0:OO  
-
-
-
-
-
-
-
The dough is kneaded for the first time. (10 minutes)  
The dough begins to rise. (25 minutes)  
The dough is kneaded for the second time. (20 minutes)  
The dough continues to rise. (30 minutes)  
The dough rises for the final time. (70 minutes)  
The bread begins to bake. (65 minutes)  
The bread is finished.  
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WHOLE WHEAT SETTI NG  
50% WHOLE WHEAT BREAD  
( TI MER OPTI ONAL)  
2
1
LB. LOAF  
I NGREDI ENTS  
-1/2 cups  
Water  
2 Tbsp.  
Butter or margarine  
Salt  
2
2
2
tsp.  
cups  
cups  
Whole wheat flour  
All-purpose/Bread Machine flour  
3 Tbsp.  
1/3 cup  
2 tsp.  
Skim milk powder  
Packed brown sugar  
Quick-rise yeast  
1. 5 LB. LOAF  
I NGREDI ENTS  
1
cup + 2 Tbsp.  
Water  
1-1/2 Tbsp.  
l-1/2 tsp.  
1-1/2 cups  
l-1/2 cups  
2 Tbsp.  
Butter or margarine  
Salt  
Whole wheat flour  
All-purpose/Bread Machine flour  
Skim milk powder  
Packed brown sugar  
Quick-rise yeast  
l/4 cup  
1-1/2 tsp.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (ho/e) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with a liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Whole Wheat setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. PressDtohwenl"oSadtafrrotm/SWtowpw".Sboumtatonuna.ls.com. All Manuals Search And Download.  
WHOLE WHEAT S E T T I N G  
100% WHOLE WHEAT BREAD  
(T I M E R O P T I O N A L)  
2 LB. LOAF  
I N GRED I ENTS  
Water  
1
-1/2 cups  
Butter or margarine  
Salt  
2 Tbsp.  
2 tsp.  
4 cups  
4 tsp.  
Whole wheat flour  
Gluten flour  
Skim milk powder  
Packed brown sugar  
Quick-rise yeast  
3 Tbsp.  
1/3 cup  
2 tsp.  
1.5 LB. LOAF  
1-1/4 cup  
1-1/2 Tbsp.  
1-1/2 tsp.  
3 cups  
INGREDIENTS  
Water  
Butter or margarine  
Salt  
Whole wheat flour  
Gluten flour  
1 Tbsp.  
Skim milk powder  
Packed brown sugar  
Quick-rise yeast  
2 Tbsp.  
1/4 cup  
1
-1/2 tsp.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (ho/e) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with  
a
liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Whole Wheat setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
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WHOLE WHEAT SETTING  
MULTI - GRAI N BREAD  
OPTIONAL)  
2 LB. LOAF  
INGREDIENTS  
Water  
Butter or margarine  
Salt  
1
1
cup + 2 Tbsp.  
-1/2 Tbsp.  
1-1/2 tsp.  
3 Tbsp.  
Liquid honey  
All-purpose/Bread Machine flour  
1
-1/2 cups  
1-1/2 cups  
3/4 cup  
Whole wheat flour  
12 Grain cereal*  
7
-
l-1/2 tsp.  
Quick-rise yeast  
INGREDIENTS  
1.5 LB. LOAF  
3/4 cup + 2 Tbsp.  
1 Tbsp.  
Water  
Butter or margarine  
Salt  
1 tsp.  
Liquid honey  
2 Tbsp.  
All-purpose/Bread Machine flour  
Whole wheat flour  
1 cup  
1 cup  
3/4 cup  
7
-
12 Grain cereal*  
1-1/4 tsp.  
Quick-rise yeast  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with  
a
liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Whole Wheat setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the "Start/Stop" button.  
*This is a mixture of cracked wheat, cracked rye, barley grits, millet,  
cornmeal, soy grits, flax seeds and treacle or use Red River cereal.  
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WHOLE WHEAT SETTING  
P U M P E R N I C K E L BREAD  
(TIMER OPTIONAL)  
INGREDIENTS  
Water  
2 LB.  
LOAF  
1
-1/4 cups  
Molasses  
1/3 cup  
2 Tbsp.  
1 tsp.  
Butter or margarine  
Salt  
Instant coffee  
1
tsp.  
Cocoa powder  
1-1/2 Tbsp.  
All-purpose/Bread Machine flour  
Whole wheat flour  
Rye flour  
Caraway seeds (optional)  
Quick-rise yeast  
2
cups  
1 cup  
1 cup  
2 Tbsp.  
2
tsp.  
INGREDIENTS  
1. 5  
1
1/4 cup  
2 Tbsp.  
L
cup  
B
.
L
OAF  
Water  
Molasses  
Butter or margarine  
Salt  
instant coffee  
Cocoa powder  
All-purpose/Bread Machine flour  
Whole wheat flour  
Rye flour  
1
tsp.  
1 tsp.  
1-1/2 Tbsp.  
1-1/2 cups  
3/4 cup  
cup  
Caraway seeds (optional)  
Quick-rise yeast  
1 Tbsp.  
l-1/2 tsp.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (ho/e) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with a liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Whole Wheat setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. PressDothwenlo"aSdtfarortm/SWtowpw".Somanuals.com. All Manuals Search And Download.  
button.  
WHOLE WHEAT S E T T I N G  
DE L I RYE B R E A D  
(NOT FOR  
TI MER)  
2-LB. L O A F  
Buttermilk  
1 cup  
Water  
2 Tbsp.  
1-1/4 tsp.  
1
Salt  
Large egg  
Vegetable oil  
Molasses  
1 Tbsp.  
2 Tbsp.  
2 cups  
All-purpose/Bread Machine flour  
Rye flour  
1
-1/2 cups  
Gluten flour  
Baking soda  
Quick-rise yeast  
1
-1/2 tsp.  
1/4 tsp.  
1
-1/2 tsp.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (ho/e) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with  
a
liquid when  
you are adding ingredients, Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Whole Wheat setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
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WHOLE WHEAT S E T T I N G  
MUSTARD RYE BREAD  
(TIMER OPTIONAL)  
2-LB. LOAF  
Water  
1
cup + 2 Tbsp.  
Vegetable oil  
Salt  
1-1/2 Tbsp.  
l-1/2 tsp.  
1/4 cup  
Dijon mustard  
All-purpose/Bread Machine flour  
Rye flour  
2 cups  
l-1/2 cups  
1-1/2 tsp.  
Gluten flour  
Brown sugar  
1
Tbsp.  
Caraway or dill seeds (optional)  
Dried onion flakes (optional)  
Quick-rise yeast  
2 tsp.  
1/4 cup  
1-1/2 tsp.  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with a liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Whole Wheat setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
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WHOLE WHEAT S E T T I N G  
GLUTEN-FREE BREADS  
The consistency of dough for gluten free breads is similar to that of quick  
breads. A finished loaf will be flat across the top and the texture will be a little  
coarse. This is normal and does not alter the flavour.  
GLUTEN-FREE WHITE B R E A D  
( NOT FOR TI MER)  
1.5-LB. LOAF  
3
Large eggs  
1-2/3 cups  
3Tbsp.  
1 tsp.  
2-1/4 tsp.  
3-1/4 cups  
2-1/2 tsp.  
l-1/2 tsp.  
1/2 cup  
Water  
Vegetable oil  
White or cider vinegar  
Active dry yeast  
White rice flour  
X a n t h a n g u m  
Salt  
,
Skim milk powder  
Sugar  
3 Tbsp.  
Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well ( hol e) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with a liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Whole Wheat setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
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WHOLE WHEAT S E T T I N G  
G L U T E N - F R E E CHEDDAR CHEESE B R E A D  
[NOT FOR TIMER)  
1.5-LB. LOAF  
Large eggs  
3
Water  
1-3/4 cups  
2 Tbsp.  
2 cups  
Vegetable oil  
White rice flour  
Brown rice flour  
Active dry yeast  
Skim milk powder  
Sugar  
Dried onion flakes  
Poppy seeds (optional)  
Xanthan gum  
1 cup  
2-1/2 tsp.  
1/4 cup  
2 Tbsp.  
1 Tbsp.  
1 Tbsp.  
3-1/2 tsp.  
1-1/2 tsp.  
Celery seeds (optional)  
Dried dillweed (optional)  
Salt  
1
-1/2 tsp.  
1 tsp.  
Shredded old Cheddar cheese  
1-1/2 cups  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with  
a
liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Whole Wheat setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
When the bread machine beeps during the kneading cycle, raise the lid  
and sprinkle in the Cheddar cheese, until it is kneaded with the dough.  
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WHOLE WHEAT S E T T I N G  
GLUTEN-FREE  
CINNAMON RAISIN BREAD  
(NOT FOR TIMER)  
1.5-LB. LOAF  
Large eggs  
Water  
3
l-3/4 cups  
3 Tbsp.  
Vegetable oil  
White or cider vinegar  
1
tsp.  
White rice flour  
2 cups  
Potato starch  
Tapioca flour  
2/3 cup  
1/3 cup  
2-1/4 tsp.  
2-1/2 tsp.  
Active dry yeast  
Xanthan gum  
Salt  
1
-1/2 tsp.  
3 Tbsp.  
2 tsp.  
Sugar  
Ground cinnamon  
Raisins  
1/2 cup  
1. Measure and add liquid ingredients to the bread pan.  
2. Measure and add dry ingredients (except yeast) to the bread pan.  
3. Use your finger to form a well (hole) in the flour where you will pour  
the yeast. Yeast must NEVER come into contact with a liquid when  
you are adding ingredients. Measure the yeast and carefully pour it  
into the well.  
4. Snap the baking pan into the breadmaker and close the lid.  
5. Press “Select” button to choose the Whole Wheat setting.  
6. Press the “Crust Color” button to choose light, medium or dark crust.  
7. Press the “Start/Stop” button.  
When the bread machine beeps during the kneading cycle, raise the lid  
and sprinkle the raisins in, a little at a time, until they are kneaded with  
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the dough.  
DOUGH/PASTA SETTING RECIPES  
, DOUGH MACHINE STAGES  
For the dough cycle you can expect the following things to happen  
as the timer counts down to zero:  
At 1:30  
At 1:lO  
At 0:50  
At 0:50  
At 0:OO  
-
-
-
-
-
The dough is kneaded for the first time. (20 minutes)  
The dough continues to rise. (20 minutes)  
The dough is “punched down.” (30 seconds)  
The dough rises for the final time. (50 minutes)  
The dough is finished.  
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DOUGH INSTRUCTIONS  
1. Put ingredients in bread pan and put the bread pan into the breadmaker.  
2. Press the Select button to reach the dough setting.  
3. Press “Start/Stop.” The display will begin counting down the time on  
the Dough/Pasta setting. When dough is ready, the unit will signal and  
the display will read, “0:OO.”  
4. Press “Start/Stop,” holding it down until you a hear a beep and the dis-  
play clears.  
5. To remove the bread pan, grasp the handle firmly and lift the pan out.  
NOTE: The pan does not get hot when using the dough setting.  
PREPARING DOUGH FOR BAKING  
1. Lightly sprinkle all-purpose flour onto a pastry mat or board.  
Using  
a
rubber spatula or wooden spoon, remove dough from the  
bread pan and place on lightly floured surface. Knead by hand  
2 or 3 times to release the air. If the dough is easy to handle  
without flour, shape on a lightly oiled, clean countertop.  
2. Shape dough into your favorite rolls, coffee cake, etc. (suggestions fol-  
low). Place on greased baking pan. Cover dough with a clean cloth and  
let rise until almost doubled in size (about 1 hour).  
3. Bake as directed in the recipe. Remove from pan and cool on a wire  
rack or serve warm.  
VARIATIONS FOR SHAPING DOUGH  
EASY DINNER ROLLS  
Divide dough into 12 equal pieces,  
shape’into balls and place in greased  
muffin cups. Cover, let rise and bake  
as directed.  
MA K E S 12 ROLLS  
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,
SWIRLS  
Lightly grease baking sheet. Divide dough  
into 10 equal pieces. On a lightly floured sur-  
face, using your hand, roll each piece into a  
pencil-like strand about 10 inches long.  
Beginning at one end of the strand,  
continue wrapping each piece around the cen-  
ter to form a swirl. Place rolls 2 to 3 inches apart on prepared baking  
MAKES 10 SWIRLS  
sheet. Cover, let rise and bake as directed.  
BUTTERHORNS  
Lightly grease baking sheet and set aside.  
On a lightly floured surface, roll dough into  
a
circle. Brush dough with melted  
butter. Cut into 12 wedges. To shape rolls,  
begin at wide end of wedge and roll towards  
the point. Place rolls point side down, 2 to 3 inches apart, on prepared  
baking sheet. Cover, let rise and bake as directed.  
RISING  
To Reduce Rising Time of Dough  
Preheat conventional oven to 200°F or 80°C for 5 minutes, then turn off  
oven. Shape dough, place on baking pan as directed and cover with a  
clean kitchen towel. Place dough in oven until doubled in size.  
This will reduce rising time by about one half.  
Recipes using whole grain or unrefined flours contain less gluten and  
may not rise as much as those using white bread flour. As a result,  
these heavier breads may fall slightly in the center. This is normal and  
will not affect the taste of the bread. Wheat gluten can also be added  
to improve the shape and volume of bread made with low gluten flours.  
STORING  
Keeping Your Bread Fresh  
There are no preservatives in your homemade bread, so store cooled loaf  
in a lightly sealed plastic bag. If desired, enclose a stalk of celery in the  
bag to keep bread fresh longer. Do not store in the refrigerator as this  
causes bread to dry out faster.  
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WHITE RO L L S  
(TIMER OPTIONAL)  
Large egg  
Butter or margarine  
Ail-purpose/Bread Machine flour  
Milk powder  
Quick-rise yeast  
1. Measure all ingredients into bread pan.  
2. Select Dough setting.  
3. Press “Start/Stop.”  
4. When unit signals and display reads, “O:OO,” press “Start/Stop” and  
5. Shape as desired (see VARIATIONS FOR  
6. Bake at 350°F for 25 to 30 minutes.  
S
HAPING  
D
OUGH, PAGE 69).  
MAKES 12 ROLLS  
HONEY AND WHEAT ROLLS  
(TIMER OPTIONAL)  
Large egg  
All-purpose/Bread Machine flour  
Whole wheat flour  
1-1/4 cups  
Quick-rise yeast  
1. Measure all ingredients into bread pan.  
2. Select Dough setting.  
3. Press “Start/Stop.”  
display reads, “O:OO,” press “Start/Stop” and  
5 Shape as desired (see VARIATIONS FOR SHAPING DOUGH, PAGE 69).  
MAKES  
12  
ROLLS  
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6. Bake at 350°F for 25 to 30 minutes.  
DOUGH SETTI NG  
WHOLE WHEAT ROLLS  
(TIMER OPTIONAL)  
Water  
3/4 cup t 2 Tbsp.  
1
3 Tbsp.  
1 tsp.  
Large egg  
Butter or margarine  
Salt  
All-purpose/Bread Machine flour  
Whole wheat flour  
Sugar  
2-1/4 cups  
1 cup  
2 tsp.  
2 tsp.  
Quick-rise yeast  
1. Measure all ingredients into bread pan.  
2. Select Dough setting.  
3. Press “Start/Stop.”  
4. When unit signals and display reads, “O:OO,” press “Start/Stop” and  
remove dough.  
5. Shape as desired (see \/ARIATIONS FOR  
6. Bake at 350°F for 25 to 30 minutes.  
S
HAPING  
D
OUGH, PAGE 69).  
MAKES 12 ROLLS  
BRAN ROLLS  
(TIMER OPTIONAL)  
Water  
Salt  
Butter or margarine  
Large egg  
3/4 cup  
3/4 tsp.  
1/3 cup  
1
All-purpose/Bread Machine flour  
Bran  
Sugar  
Quick-rise yeast  
2-3/4 cups  
1/3 cup  
3 Tbsp.  
1 tsp.  
1. Measure all ingredients into bread pan.  
2. Select Dough setting.  
3. Press “Start/Stop.”  
4. When unit signals and display reads, “O:OO,” press "Start/Stop” and  
remove dough.  
5. Shape as desired (see VARAIATIONS FOR SHAPING DOUGH, PAGE 69).  
MAKES 12 ROLLS  
6. Bake at 350°F for 25 to 30 minutes.  
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P I Z Z A  
Large Batch  
Water  
1
-1/2 cups  
2 Tbsp.  
2 tsp.  
Olive oil  
Salt  
2 tsp.  
Sugar  
4 cups  
All-purpose/Bread Machine flour  
Quick-rise yeast  
4
t s p .  
S m a l l  
3/4 cup  
1 Tbsp.  
Water  
Olive oil  
1
tsp.  
Salt  
1 tsp.  
2 cups  
2 tsp.  
Sugar  
All-purpose/Bread Machine flour  
Quick-rise  
yeast  
Measure all ingredients into bread pan in order listed. Select Dough  
setting. Press Start/Stop. When unit signals and display reads O:OO,  
press Start/Stop. Remove dough to lightly floured surface and cover  
with plastic wrap; let sit 5 minutes. Press a small batch or l/2 large  
batch into 14 inch (35 cm) pizza pan. Press 2 Tbsp. cornmeal onto sur-  
face if desired. Spread with sauce and toppings ( next page) .  
Bake at 425°F (220°C) for 20  
-
30 minutes or until crisp and  
browned on the bottom. For a slightly thicker crust, let rise 30 min-  
utes before spreading with sauce, etc.  
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DOUGH SETTI NG  
TOPPINGS: TRADITIONAL  
-
1/2 cup pizza sauce and top with l/2 cup  
each sliced pepperoni, mushrooms, peppers, onion and  
1 cup shredded Mozzarella cheese.  
MEXICAN  
-
l/2 cup thick salsa, 2 cups chopped yellow  
and green peppers. Sprinkle with chili powder or minced  
peppers and top with 1 cup shredded  
Monterey Jack cheese.  
PESTO  
-
l/2 cup pesto sauce OR l/2 cup pizza sauce  
and 3 Tbsp. pesto sauce. Top with 1 cup each shredded  
Cheddar and Mozzarella cheese.  
VARIATIONS  
Use l/2 whole wheat flour for small batch of  
Baked Calzone  
-
pizza dough and add 3/4 tsp. anise or fennel seed to the dry ingredi-  
ents. Press dough as directed in pizza pan. Spread l/2 cup pizza  
sauce on l/2 of the dough. Arrange 3/4 cup diced, cooked meat such  
as pepperoni, salami, chicken or ham and 3/4 cup chopped,  
partially cooked broccoli on top of the sauce. Sprinkle 1 cup  
shredded Mozzarella cheese on top of broccoli. Moisten edges  
with water and fold dough over the cheese, stretching as necessary.  
Press the edges together to seal. Brush with Egg Glaze ( Page 80)  
and sprinkle with 1 Tbsp. grated Parmesan cheese. Bake at 425°F  
(220°C) for 75  
-
20 minutes or until browned and crisp.  
Serve with additional pizza sauce, if desired.  
Focaccia  
-
Use ingredients for small batch of pizza dough and  
add 3 Tbsp. dried onion flakes and 1 minced clove garlic to the  
dry ingredients. On a lightly greased baking sheet, press dough into  
a 12 x 10 inch (30 x 25 cm) rectangle. Cover and let rise in a warm  
place* for 30 minutes. Meanwhile, mix 2 Tbsp. olive oil, 1 minced  
clove garlic and 1 tsp. each dried rosemary and basil together.  
Brush on dough and sprinkle with 2 Tbsp. grated Parmesan cheese.  
If desired, press pieces of black or green olives or softened,  
sun dried tomatoes into dough. Bake at 400°F (220°C) for  
15  
-
20 minutes or until browned. Cut into squares and serve warm.  
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DOUGH SETTI NG  
LARGE BATCH  
Water  
All-purpose/Bread Machine flour  
1-1/2 cups  
4 cups  
Salt  
2 tsp.  
1 Tbsp.  
Sugar  
1
tsp.  
Quick-rise yeast  
Poppy, caraway or sesame seeds* (Optional)  
2 Tbsp.  
SMALL BATCH  
Water  
3/4 cup  
2 cups  
1 tsp.  
All-purpose/Bread Machine flour  
S a l t  
2 tsp.  
Sugar  
1/2 tsp.  
Quick-rise yeast  
Poppy, caraway or sesame seeds* (Optional)  
1
Tbsp.  
*
Don’t add to bread pan; reserve for garnish.  
Measure all ingredients into bread pan in order listed. Select Dough setting.  
Press Start/Stop. When unit signals and display reads O:OO, press Start/Stop.  
Remove to lightly floured surface and cover and let rise 5 minutes.  
Shape dough into 8 balls for small batch  
and 15 for large batch; make a hole in the  
center of each ball with your  
thumbs, about the size of  
a quarter. Place on greased baking  
sheet; cover and let rise in a warm  
place* about 20 minutes. Fill a  
large, deep saucepan with water and  
1 Tbsp. sugar and bring to a boil.  
Force holes open again if they begin to  
close. Cook bagels in water for about  
30 seconds each side; remove with slotted spoon and drain on wire rack.  
Return to greased baking sheet; brush with Egg Glaze (Page 80) and sprin-  
kle with seeds, if desired. Bake at  
browned. Serve warm.  
for 25  
-
30 minutes orontil  
TI P:  
Bagels are best eaten the same day.  
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DOUGH  
SETTI NG  
PASTA RECIPES  
BASIC PASTA  
(Not for Timer)  
All ingredients at room temperature  
2 cups  
All-purpose/Bread Machine flour  
1 cup  
1 tsp.  
Semolina flour  
Salt  
1 Tbsp.  
3/4 cup + 2 Tbsp.  
Olive oil or vegetable oil  
Water  
Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop  
and allow to mix 8 to 10 minutes; then press Start/Stop to cancel. Remove  
dough and roll out on lightly floured surface. Roll to l/8-inch thickness,  
Dust with flour if dough is sticky. Toss with flour to prevent sticking.  
Cut into l/8-inch strips for narrow noodles or 1/4-inch for medium noodles.  
Cook noodles in a large pot of salted boiling water for  
“al dente.” Drain in colander.  
1
-
2 minutes or until  
EGG PASTA  
(Not for Timer)  
All ingredients at room temperature  
2 cups  
1 cup  
All-purpose/Bread Machine flour  
Semolina flour  
Salt  
1
tsp.  
1 Tbsp.  
4
2 Tbsp.  
Olive oil or vegetable oil  
Large eggs, slightly beaten  
Water  
Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop,  
and allow to mix 8 to 10 minutes; then press Start/Stop to cancel. Remove  
dough and roll out on lightly floured surface. Roll to l/8-inch thickness.  
Dust with flour if dough is sticky. Toss with flour to prevent sticking.  
Cut into 1/8-inch strips for narrow noodles or 1/4-inch for medium noodles.  
Cook noodles in a large pot of boiling salted water for 1-2 minutes or until  
“al dente.” Drain in colander.  
NOTE: Pasta dough may be rolled with a pasta machine to achieve  
desired thickness.  
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DOUGH  
SETTI NG  
BASIC SWEET DOUGH  
LARGE BATCH  
Water  
1 cup  
2
large eggs  
Butter or margarine  
Salt  
1/4 cup  
2
tsp.  
All-purpose/Bread Machine flour  
4 cups  
l/2 cup  
3 Tbsp.  
2 tsp.  
Sugar  
Skim milk powder  
Quick-rise yeast  
SMALL BATCH  
1/2 cup  
1
Water  
Large egg  
Butter or margarine  
Salt  
2 Tbsp.  
1 tsp.  
All-purpose/Bread Machine flour  
2 cups  
1/4 cup  
l-1/2 Tbsp.  
1 tsp.  
Sugar  
Skim milk powder  
Quick-rise yeast  
DIRECTIONS: Measure all ingredients into pan in the order listed. Select  
Dough setting. Press Start/Stop button to begin. Dough is  
finished when the unit signals and the display reads 0:00.  
Press Start/Stop button and remove. Shape, rise and bake  
according to the following recipes.  
TI P  
-
Make large batch and then use to make 2 different  
recipes or double the recipes and freeze one batch.  
TI P  
-
Prepared dough may be kept in refrigerator for a few  
hours; bring to room temperature before shaping.  
TI P- When letting the dough rise, cover loosely with plastic  
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wrap, wax paper or a clean tea towel.  
C
DOUGH SETTING  
CINNAMON PINWHEEL ROLLS  
Use SWEET DOUGH from small or 1/2 large batch. Mix 2/3 cup brown sugar,  
2 tsp. cinnamon, and 1/4 cup softened butter or margarine together. On a light-  
ly floured surface roll dough into 12 x 9 inch (30 x 22 cm) rectangle. Spread  
mixture on the dough. If desired, sprinkle 1/3 cup raisins OR chopped pecans  
over the top. Roll up from the long side jelly-roll style; pinch edges together to  
seal. Cut into 12 slices and place cut side up in large greased muffin tins.  
Cover and let rise in a warm place until almost doubled in size, about 30  
-
40  
minutes. Bake at 375°F  
upside down.  
for 20 minutes or until done. Remove and cool  
VARIATION: Substitute the following delicious filling for the filling above.  
3 Tbsp.  
1
sugar  
lemon rind, grated  
1/4 cup  
3/4 cup  
1 tsp.  
walnuts  
raisins  
cinnamon  
2 Tbsp.  
soft butter  
PEANUT BUTTER SWIRLS  
Use SWEET  
D
OUGH from small or 1/2 large batch. Mix 1/2 cup chunky peanut  
butter, 1/3 cup brown sugar and 3 Tbsp. milk together. Prepare dough as directed  
for cinnamon rolls, substituting this filling. Continue as directed above.  
Mix 1/2 tsp. cinnamon and 2 Tbsp. sugar together. When rolls are baked,  
brush with 1 Tbsp. melted butter or margarine and sprinkle with  
cinnamon mixture.  
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DOUGH SETTING  
SPI C ED GRANOLA BUNS  
Make small batch SWEET DOUGH with 1/2 whole wheat flour,  
brown sugar and add l/2 tsp each cinnamon and nutmeg to the flour.  
Mix l/4 cup liquid honey, 2/3 cup granola or tossed oats*,  
l/3 cup raisins, l/4 chopped nuts, 2 Tbsp. melted butter or margarine  
and 1 tsp. cinnamon together. Prepare dough as directed for  
cinnamon rolls, substituting this filling. Continue as directed above.  
*For toasted oats, place in a shallow baking pan and bake in 350°F  
(190°C) oven until browned.  
CHELSEA  
BUNS  
Use SWEET DOUGH from small or l/2 large batch. Mix l/2 cup brown  
sugar, 2 tsp. cinnamon and l/3 cup softened butter or margarine togeth-  
er. Place 1/3 mixture in 8 inch (20 cm) square pan; blend in 2 tsp. water.  
On a lightly floured surface, roll dough into 12 x 9 inch (30 x 22 cm) rec-  
tangle. Spread remaining mixture on the dough. Sprinkle 1/2 cup raisins  
or walnuts on top. Roll up along the short side jelly-roll style;  
pinch edges together to seal. Cut into 9 slices and place cut side up on  
top of the mixture in the pan. Cover and let rise in a warm place* until  
almost doubled in size about 40  
for 30  
warm.  
-
50 minutes. Bake at 375°F (190°C)  
-
35 minutes. Turn out upside down onto serving dish while  
VARIATION: Place 9 pecan or cherry halves in three rows in the mixture.  
Place slices on top of each nut or cherry.  
SWEDISH TEA RING  
OUGH from small or l/2 large batch or use whole wheat  
Use SWEET  
D
dough variation for Spiced Granola Buns, Page 79.  
Roll dough into 8 x 16-inch (20 x 40-cm) rectangle. Spread with  
1 Tbsp. softened butter or margarine. Mix 3 Tbsp. chopped nuts,  
raisins and  
fruit together. Sprinkle over dough. Roll up dough from  
long side jelly roll style; pinch edges together to seal. On a large,  
greased baking sheet, shape the roll into a circle, overlapping and joining  
the ends. Cut 2/3 of the way into ring at 1 inch (2.5 cm) intervals.  
Turn each slice on its side, cut side up. Cover and let rise in a warm place*  
until doubled in size, about 45 minutes. Bake at 375°F (190°C) for  
25  
-
35 minutes. Cool on wire rack. Drizzle with sugar glaze. (Page 80)  
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E G G GLAZE  
Beat 1 egg,white  
1
egg yolk  
1 whole egg with 1 Tbsp. water.  
Brush on unbaked bread or roils to give a shine. (A darker co/our results  
if yolk is used).  
M I L K O R B U T T E R GLAZE  
Brush just baked bread with milk or melted butter for.a softer crust.  
SUGAR GLAZE  
Mix 1 cup icing sugar, 1 Tbsp. milk, l/4 tsp. vanilla or almond extract  
together until smooth. Drizzle on Swedish Tea Ring or Chelsea Buns.  
V
ARI ATI ON  
:
Lemon -Substitute lemon juice for milk and lemon rind for extract.  
HONEY GLAZE  
Mix 2 Tbsp. honey, 2 Tbsp. softened butter or margarine together until  
smooth. Brush on sweet rolls.  
CHEVRE SPREAD  
Mix 3 oz. (90  
Q)  
chevre, 4 oz. (125 g) cream cheese,  
1
Tbsp. olive oil,  
1 Tbsp. chopped, sundried tomatoes* and 1/4tsp. pepper until smooth  
in food processor or by hand until smooth.  
V
ARI ATI ON  
:
Cottage Cheese -Substitute milk for oil and add  
1
tsp.  
dried basil and-114 tsp. dried tarragon. Delicious on French Bread.  
*Use sundried tomatoes in oil or dried ones soaked in hot water and drained.  
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LAZES AND SPREADS  
BLUE CHEESE SPREAD  
Mix 2 oz. (60 g) blue cheese, 4 oz. (125 g) cream cheese and  
1 Tbsp. brandy or milk in food processor or by hand until smooth.  
Delicious on Whole Wheat or Multi Grain Bread.  
AVACADO SPREAD  
Mix 1 ripe, large peeled and cubed avocado, 1/2 cup ricotta cheese,  
2 Tbsp. lime or lemon juice, 2 Tbsp. minced cilantro, 1/2 tsp. salt and  
hot pepper sauce (to taste) in food processor or by hand until smooth,  
Delicious on Cracked Wheat or French Bread.  
SALMON SPREAD  
Mix 7.75 oz. (220 g) can drained red salmon, 1/2 cup cream or ricotta cheese,  
1/2 tsp. Worcestershire sauce, and 1 tsp. lemon juice food processor or  
by hand until smooth. Delicious on Herb or Pumpernickel Bread.  
GREEK SPREAD  
Mix 3 oz. (90 g) feta cheese, 4 oz. (125 g) cream cheese, 3 Tbsp. plain yogurt  
and 1 clove minced garlic in food processor or by hand until smooth.  
Stir in 4 minced pitted black olives and 1 Tbsp. minced parsley.  
Delicious on Herb or Sesame Yogurt Bread.  
LOW-CALORIE GARDEN SPREAD  
Puree 1/2 cup cottage cheese, 1/2 cup light cream cheese and 1 minced  
clove of garlic in food processor or by hand until smooth. Stir in 1/2 cup  
grated carrot, 1/3 cup grated zucchini, 2 minced green onions and 1/4 tsp.  
salt. Delicious on Bran and Sunflower Bread or Pumpernickel Bread.  
MEXICAN CHEESE SPREAD  
Mix 1/4 cup cottage cheese and 4 oz.. (125 g) light cream cheese, 1 minced  
clove garlic, 1/4 tsp. each chili powder, salt and cumin in food processor  
or by hand until smooth. Stir in 2 minced green onions. Delicious on  
French or White Bread.  
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GLAZES AND SPREADS  
TAPENADE SPREAD  
Process 1/2 cup pitted, black olives, 1 minced clove garlic, 1 Tbsp. olive oil  
1/4 tsp. each salt, pepper, dried thyme and rosemary with 1-1/2 tsp. dried basil  
and 1/8 tsp. red chili pepper flakes in food processor. Delicious on fresh  
Baguette or Focaccia.  
CHEDDAR CHEESE SPREAD  
Mix 1-1/2 cups shredded old Cheddar Cheese, 2-1/2 Tbsp. sweet German  
or Russian mustard, 2 Tbsp. milk and 1/4 cup ricotta or cream cheese until  
smooth. Delicious on Herb Bread.  
SMOKED SALMON DIP  
Mix 1 cup each yogurt and light mayonnaise, 1/2 cup cup chopped  
smoked salmon and 1/2 pkg. (87 g) creamy vegetable soup mix. Cut a cap  
off a small Pumpernickel, Whole Wheat or Deli Rye Bread. Cut the cap into  
bite-size pieces and hollow out bottom of loaf leaving a 1/2-inch (1 cm) shell.  
Serve dip in bread shell with bread pieces around it to use for dipping.  
CHUTNEY SPREAD  
Mix 1/4 cup cream cheese and 2 Tbsp. chutney in good processor until  
smooth. Add a pinch of curry if desired. Delicious on Pumpernickel or  
Oatmeal and Raisin Bread.  
CHEESE BRUSCHETTA  
Mix 1/4 cup cream cheese, 1/4 cup ricotta cheese, 2 Tbsp. grated  
Parmesan Cheese,  
1
Tbsp. mayonnaise,  
2
small cloves minced garlic,  
1 tsp. dried basil in food processor or by hand until smooth.  
Stir in 1 Tbsp. minced green pepper. Spread on thick toasted slices  
French Bread. Sprinkle with diced tomato, if desired and shredded  
Mozzarella or Cheddar cheese. Broil until cheese melts.  
SWEET f RUIT SPREADS  
Mix 1/2 cup softened cream cheese  
butter with 2  
-
3 Tbsp.  
of your favourite jam or marmalade until smooth. Delicious on White,  
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Whole Wheat, Raisin Bread or toast.  
GLAZES AND  
S
PREADS  
HONEY ORANGE CHEESE SPREAD  
Mix l/2 cup cream cheese, 2 Tbsp. orange juice,  
1
tsp. grated orange rind  
and 2 Tbsp. liquid honey together until smooth. Delicious on Raisin Bread  
or sweet rolls.  
VARIATION: Honey Ginger-Substitute 2 tsp. minced preserved ginger  
for orange juice and rind.  
MAPLE  
Mix l/4 cup ricotta cheese, l/4 cup cream cheese and 3 Tbsp. maple syrup  
until smooth. Stir in Tbsp. chopped walnuts. Delicious on Apple Walnut  
or Cinnamon Fruit Loaf.  
N
UT CREAM SPREAD  
2
PEANUT BUTTER CREAM SPREAD  
Mix l/4 cup ricotta cheese, 2 Tbsp. peanut butter and 2 tsp. butter or margarine  
until smooth. Delicious on toast.  
HONEY BUTTER  
Mix 1/4 cup softened butter or margarine,  
cinnamon and nutmeg.  
1
Tbsp. honey, 1/8 tsp. each  
VARIATION: Maple Butter -Substitute 2 Tbsp. maple syrup for honey  
and omit the spices, Delicious on Bran and Sunflower Seed or  
Cracked Wheat Bread.  
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S T  
R
A
W
B
E
R
R
Y
J A M  
(Not for Timer)  
Fresh strawberries, sliced  
Sugar  
3 cups  
2 cups  
4 tsp.  
Lemon juice  
Low-sugar fruit pectin crystals  
2 Tbsp.  
Combine all ingredients into bread pan. Select Basic setting.  
Press Start/Stop. Allow to mix 5 6 minutes, scraping sides of pan with  
-
rubber spatula. When unit signals and display reads O:OO, press Start/Stop.  
Using oven mitts, remove bread pan. Pour jam into containers and cover  
or seal in sterilized jars. Cool and then refrigerate to set.  
MAKES ABOUT 2-1/2 CUPS  
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JA M A N D M A R M A L A D E  
ORANGE MARMALADE  
(Basic and Bake Setting  
-
Not for Timer)  
3
Large oranges  
1-1/4 cups  
Sugar  
1
Lemon  
2 Tbsp.  
Low-sugar fruit pectin crystals  
With a vegetable peeler, shave off the bright layer of peel from one orange  
and lemon; chop finely. Remove remaining white peel from orange and  
lemon, discard. Peel remaining oranges, discard peels. Slice fruit into  
1/2-inch pieces. Combine chopped peels, fruit, sugar and pectin in bread  
pan. Select Basic setting. Press Start/Stop. Allow to mix 5  
-
6 minutes,  
scraping sides of pan with rubber spatula. Press Start/Stop to cancel.  
Select Bake Setting. Press Start/Stop to begin. When unit signals and dis-  
play reads O:OO, press Start/Stop. Using oven mitts, remove bread pan.  
Pour marmalade into containers and cover or seal in sterilized jars. Cool  
and then refrigerate to set.  
MAKES ABOUT  
I-I/2 CUPS  
BE R R Y JAM  
(Not for Timer)  
1
package  
Unsweetened, frozen berries, thawed  
(10 to 12 oz)  
(strawberries, raspberries and blueberries or a mixture)  
1 Tbsp.  
Lemon juice  
Sugar  
1-3/4 cups  
2-1/2 Tbsp.  
Liquid fruit pectin  
Combine ingredients into bread pan. Select Basic setting. Press Start/Stop.  
Allow to mix 5 6 minutes, scraping sides of pan with rubber spatula.  
-
Press Start/Stop to cancel. Select Bake Setting. Press Start/Stop.  
When unit signals and display reads O:OO, press Start/Stop. Using oven  
mitts, remove bread pan. Pour marmalade into containers and cover  
or seal in sterilized jars. Cool and then refrigerate to set.  
MAKES ABOUT 2 CUPS  
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TIP: Double recipe to use full pouch of liquid pectin  
RECIPE: IN D E X  
Deluxe White Bread . . . . . . . . . . . . . . .36  
Country White Bread . . . . . . . . . . . . . .37  
Hearty Garlic Bread . . . . . . . . . . . . . . .38  
Herb Bread . . . . . . . . . . . . . . . . . . . . ,39  
Onion and Cheese Bread . . . . . . . . . . ,40  
.35  
BASIC SETTING RECIPES . . . . . . . . . . . . . . .  
Whole Wheat Rolls . . . . . . . .  
Bran Rolls . . . . . . . . . . . . . . .  
Pizza . . . . . . . . . . . . . . . . . . .  
Baked Calzone . . . . . . . . . . . .  
Focaccia . . . . . . . . . . . . . . . .  
Bagels . . . . . . . . . . . . . . . . .  
Basic Pasta . . . . . . . . . . . . . .  
Egg Pasta . . . . . . . . . . . . . . .  
Basic Sweet Dough . . . . . . . .  
Cinnamon Pinwheel Rolls . . .  
Spiced Granola Buns . . . . . . .  
Chelsea Bun . . . . . . . . . . . . .  
....... 72  
. . . . . . . 72  
. . . . . . . 73  
. . . . . . . . 74  
. . . . . . .  
74  
. . . . . . . 75  
....... 76  
. . . . . . . 76  
. . . . . . . 77  
. . . . . . . 78  
. . . . . . . 79  
.41  
.42  
Yogurt Bread . . . . . . . . . . . . . . . . . . .  
Light Rye Bread . . . . . . . . . . . . . . . .  
Bran and Sunflower Seed Bread . . . . .43  
FRENCH SETTING RECIPES . . . . . . . . . . . . . . .44  
Italian Bread . . . . . . . . . . . . . . . . . . . .45  
French Bread . . . . . . . . . . . . . . . . . . . ,46  
SW E E T SETTING RECIPES . . . . . . . . . . . . . . . .47  
Cottage Cheese and Chive Bread . . . . .48  
. . . . . . .  
79  
Swedish Tea Ring . . . . . . . . . . . . . . . .  
GLAZE AND SPREAD RECIPES . . . . . .  
79  
. . . . . . .  
80  
80  
,49  
Cinnamon Fruit Loaf . . . . . . . . . . . . .  
Egg Glaze . . . . . . . . . . . . . . . . . . . . . .  
Milk or Butter Glaze . . . . . . . .  
Sugar Glaze . . . . . . . . . . . . . . . . . . . .  
Honey Glaze . . . . . . . . . . . . .  
Apple Walnut Bread . . . . . . . . . . . . . . .50  
SETTING RE C I P E S . . . . . . . . . . 51  
. . . . . . . 80  
80  
. . . . . . . . . . . . 52  
Traditional White Bread  
. . . . . . . 80  
French Bread . . . . . . . . . . . . . . . . . . . .53  
Herbed Garlic Bread . . . . . . . . . . . . . .54  
Cinnamon Raisin Bread . . . . . . . . . . . .55  
50% Whole Wheat Bread . . . . . . . . . . . 56  
Honey Wheat Bread . . . . . . . . . . . . . . .57  
WHOLE WHEAT SETTING RECIPES . . . . . . . . . .58  
50% Whole Wheat Bread . . . . . . . . . . .59  
100 Whole Wheat Bread . . . . . . . . . . .60  
Multi-Grain Bread . . . . . . . . . . . . . . . .61  
Pumpernickel Bread . . . . . . . . . . . . . .62  
Deli Rye Bread . . . . . . . . . . . . . . . . . .63  
Mustard Rye Bread . . . . . . . . . . . . . . .64  
Gluten-Free White Bread . . . . . . . . . . . 65  
Gluten-Free Cheddar Cheese Bread . . .66  
Gluten-Free Cinnamon Raisin Bread . . . 67  
DOUGH/PASTA SETTING RECIPES . . . . . . . . . . .68  
Dough Instructions . . . . . . . . . . . . . . .69  
Preparing Dough for Baking . . . . . . . .69  
Chevre Spread . . . . . . . . . . . . . . . . . .  
80  
Blue Cheese Spread . . . . . . .  
. . . . . . . 81  
Avacado Spread . . . . . . . . . . . . . . . . .81  
Salmon Spread . . . . . . . . . . .  
Greek Spread . . . . . . . . . . . .  
. . . . . . . 81  
. . . . . . . 81  
Low-Calorie Garden Spread . . . . . . . 81  
Mexican Cheese Spread . . . .  
....... 81  
Tapenade Spread . . . . . . . . . . . . . . . . .82  
Cheddar Cheese Spread . . . .  
. . . . . . .82  
Smoked Cheese Spread . . . . . . . . . . . 8 2  
Smoked Salmon Dip . . . . . . .  
. . . . . . . 82  
Chutney Spread . . . . . . . . . . . . . . . . . . 82  
Cheese Bruschetta . . . . . . . . .  
. . . . . . . 82  
Sweet Fruit Spread . . . . . . . . . . . . . . . 82  
Honey Orange Cheese Spread  
Maple Nut Cream Spread . . . .  
. . . . . . . 83  
. . . . . . . 83  
Peanut Butter Cream Spread . . . . . . . 83  
Honey Butter . . . . . . . . . . . .  
Variations for Shaping Dough  
,
,69  
. . . . . . . . 83  
Swirls . . . . . . . . . . . . . . . . . . . . . . . . .70 JAM AND MARMALADE RECIPES . . . . . . . . . . . .  
8
4
Butterhorns . . . . . . . . . . . . . . . . . . . . .70  
Strawberry Jam . . . . . . . . . .  
. . . . . . . 8 4  
Marmalade . . . . . . . . . . . . . . . 85  
Berry Jam . . . . . . . . . . . . . . .  
White Rolls . . . . . . . . . . . . . . . . . . . . .71  
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. . . . . . . . . . . .71  
Honey and Wheat Rolls  
. . . . . . . 85  
0
2-YEAR LIMITED WARRANTY  
Sunbeam Corporation (Canada) Limited (“Sunbeam”) warrants that for a period of TWO years from  
the date of purchase, this product will be free from defects in material and workmanship. Sunbeam,  
at its option, will repair or replace this product or any component of the product found to be defective  
during this warranty period. Replacement will be made with a new or remanufactured product or  
component If the product is no longer available, replacement may be made with a similar product  
of equal or greater value. This is your exclusive warranty.  
This warranty is valid for the original retail purchaser from the date of initial retail purchase and is  
not transferable. Keep the original sales receipt. Proof of purchase is required to obtain warranty  
performance. Sunbeam dealers, service centers or retail stores selling Sunbeam products do not  
have the right to alter, modify or any way change the terms and conditions of this warranty.  
This warranty does not cover normal wear of parts or damage resulting from any of the following: neg-  
ligent use or misuse of the product, use of improper voltage or current, use contrary to the operat-  
ing instructions, disassembly, repair or alteration by anyone other than Sunbeam or an Authorized  
Service Center. Further, the warranty does not cover Acts of God, such as fire, flood, hurricanes and  
t o r n a d o e s .  
Sunbeam shall not be liable for any incidental or consequential damages caused by the breach of any  
express or implied warranty or condition. Except to the extent prohibited by applicable law, any implied  
warranty of merchantability or fitness for a particular purpose is limited in duration to the duration of the  
above warranty or condition, Sunbeam disclaims all other warranties or conditions, express or implied,  
statutory or otherwise. Some provinces or jurisdictions do not allow the exclusion or limitation of inci-  
dental or consequential damages or limitations on how long an implied warranty lasts, so the above lim-  
itations or exclusion may not apply to you. This warranty gives you specific legal rights, and you may also  
have other rights that vary from province to province.  
HOW TO OBTAIN WARRANTY SERVICE  
Take the product to an Authorized Sunbeam Service Center. You can find the nearest Authorized  
Sunbeam Service Center by calling 1 800 867-8623. If a service center is not conveniently locat-  
ed, attach a tag to the product that includes your name, address, daytime telephone number and  
description of the problem. Include a copy of the original sales receipt. Carefully package the prod-  
uct and send either by UPS or Parcel Post with shipping and insurance prepaid to:  
SUNBEAM CORPORATION (CANADA) LIMITED  
c/o Service Tek  
1351 Matheson Blvd. East, Units 5 & 6  
Mississauga, ON L4W 2A1  
DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE.  
If you have any questions regarding this warranty, please call l-800-667-8623, or write to:  
Attn: Consumer Affairs, Sunbeam Corporation (Canada) Limited, 5975 Falbourne Street,  
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Mississauga, ON L5R 3V8.  
B R E A D M A K E R  
P.N. 102873-l  
01999 Sunbeam Corporation (Canada) Limited. All rights reserved.  
Made in China  
SUNBEAM is  
a
registered trademark of Sunbeam Corporation  
or its affiliated companies,  
is a trademark of Sunbeam Corporation  
or its affiliated companies.  
Imported and Distributed by Sunbeam Corporation (Canada) Limited  
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