User manual SUNBEAM DELUXE BREAD & DOUGH MAKER

[. . . ] Congratu B a k e y o u r f i r s t l o a f o f b re a d o n u s w h i l e y o u re a d t h i s b o o k !F i r s t re v i e w t h e s a f e t y guidelines, then turn to page 7 for the easy 1, 2, 3 instructions! lations F re s h , w a r m h o m e m a d e b re a d D o u g h M a k e r. is just a f e w, e a s y s t e p s a w a y w i t h y o u r n e w O s t e r ® D e l u x e B r e a d a n d We ' v e d o n e e v e r y t h i n g w e c a n t o m a k e b r e a d - b a k i n g a b r e e z e : We ' v e s t r e a m l i n e d t h e i n s t r u c t i o n s ; d e s i g n e d a s i m p l e , e a s y - t o read control panel; and developed a host of great recipes. Along the way, feel free to ask questions. You can call us toll free at ! 1-800-526-2832. 1 Table of Contents Before You Start . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] 7. Please note: Wheat has a 15-30 minute rest period before mixing begins. Pumpernickel Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 1/4 cup dark molasses 4 teaspoons margarine or butter, softened 2 1/2 cups Gold Medal® Better for BreadTM flour 1 1/2 cups rye flour 2 tablespoons cocoa 2 1/2 teaspoons salt 3 teaspoons regular active dry yeast OR 3 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 2/3 cup water 2 tablespoons dark molasses 2 teaspoons margarine or butter, softened 1 1/4 cups Gold Medal® Better for BreadTM flour 3/4 cup rye flour 1 tablespoon cocoa 1 1/4 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 cup water 1/4 cup dark molasses 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 1 1/4 cups rye flour 2 tablespoons cocoa 2 teaspoons salt 2 1/2 teaspoons regular active dry yeast OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Remove bread pan; attach kneading blade. 4. Select bread type: Press SELECT until the desired bread setting number is displayed. Select "6" for RAPID BAKE cycle for 1 1/2 and 2 pound loaf recipes. RAPID BAKE cycle reduces the overall completion time by about 20%. ) 5. If Delay Bake option is desired, press v and w to set timer. 7. Please note: Wheat has a 15-30 minute rest period before mixing begins. 34 Russian Black Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water 1/4 cup dark molasses 2 tablespoons margarine or butter, softened 1 1/2 cups Gold Medal® Better for BreadTM flour 1 1/3 cups Gold Medal® whole wheat flour 1 1/3 cups rye flour 4 teaspoons instant coffee granules 1 1/2 teaspoons salt 1/2 teaspoon fennel seed, crushed 4 teaspoons regular active dry yeast OR 4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup water 2 tablespoons dark molasses 1 tablespoon margarine or butter, softened 3/4 cup Gold Medal® Better for BreadTM flour 2/3 cup Gold Medal® whole wheat flour 2/3 cup rye flour 2 teaspoons instant coffee granules 3/4 teaspoon salt 1/4 teaspoon fennel seed, crushed 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 1/4 cups water 3 tablespoons dark molasses 2 tablespoons margarine or butter, softened 1 1/4 cups Gold Medal® Better for BreadTM flour 1 cup Gold Medal® whole wheat flour 1 cup rye flour 1 tablespoon instant coffee granules 1 1/4 teaspoons salt 1/2 teaspoon fennel seed, crushed 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Remove bread pan; attach kneading blade. 4. Select bread type: Press SELECT until the desired bread setting number is displayed. Select "6" for RAPID BAKE cycle for 1 1/2 and 2 pound loaf recipes. RAPID BAKE cycle reduces the overall completion time by about 20%. ) 5. Press START. 6. Please note: Wheat has a 15-30 minute rest period before mixing begins. Whole Wheat-Raisin-Nut Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 3/4 cups plus 2 tablespoons water 2 tablespoons margarine or butter, softened 4 2/3 cups Gold Medal® whole wheat flour 1/4 cup packed brown sugar 2 teaspoons salt 3 1/2 teaspoons regular active dry yeast OR 3 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup chopped walnuts or pecans 1/2 cup raisins Small Loaf (1 pound) 3/4 cup water 2 tablespoons margarine or butter, softened 2 cups Gold Medal® whole wheat flour 2 tablespoons packed brown sugar 3/4 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/4 cup chopped walnuts or pecans 1/4 cup raisins Large Loaf (1 1/2 pounds) 1 1/4 cups water 2 tablespoons margarine or butter, softened 3 cups Gold Medal® whole wheat flour 3 tablespoons packed brown sugar 1 1/4 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup chopped walnuts or pecans 1/2 cup raisins DIRECTIONS: 1. Remove bread pan; attach kneading blade. 4. Select bread type: Press SELECT until the desired bread setting number is displayed. Select "6" for RAPID BAKE cycle for 1 1/2 and 2 pound loaf recipes. RAPID BAKE cycle reduces the overall completion time by about 20%. ) 5. Press START. 6. Add Mix-ins when bread maker beeps, about 32 minutes after starting. 7. Please note: Wheat has a 15-30 minute rest period before mixing begins. 36 French Bread Recipes Classic French Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 2 teaspoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 4 teaspoons sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup water 1 teaspoon margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 2 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 2 teaspoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for BreadTM flour 1 tablespoon sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Remove bread pan; attach kneading blade. 4. Select bread type: Press SELECT until the number "7" is displayed, indicating French Bread Cycle. Bread will be done baking in the number of hours indicated. Quick Sourdough Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1/2 cup plain nonfat yogurt 1 cup plus 2 tablespoons water 4 teaspoons lemon juice 4 teaspoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 4 teaspoons sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 1/3 cup plain nonfat yogurt 1/2 cup water 2 teaspoons lemon juice 2 teaspoons margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 2 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1/2 cup plain nonfat yogurt 2/3 cup water 1 tablespoon lemon juice 1 tablespoon margarine or butter, softened 3 1/4 cups Gold Medal® Better for BreadTM flour 1 tablespoon sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Remove bread pan; attach kneading blade. 4. Select bread type: Press SELECT until the number "7" is displayed, indicating French Bread Cycle. Bread will be done baking in the number of hours indicated. 38 Sweet Bread Recipes Apple-Spice Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 2 tablespoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 2 tablespoons sugar 2 tablespoons dry milk 2 teaspoons salt 1 tablespoon apple pie spice 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 2/3 cup cut-up dried apples Small Loaf (1 pound) 3/4 cup water 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon salt 1 1/2 teaspoons apple pie spice 1 1/2 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/3 cup cut-up dried apples Large Loaf (1 1/2 pounds) 1 1/4 cups water 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for BreadTM flour 2 tablespoons sugar 2 tablespoons dry milk 1 1/2 teaspoons salt 2 teaspoons apple pie spice 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup cut-up dried apples DIRECTIONS: 1. Remove bread pan; attach kneading blade. 4. Select bread type: Press SELECT until the number "8" is displayed, indicating the Sweet Bread Cycle. 6. Add Mix-ins when bread maker beeps, about 32 minutes after starting. Banana-Macadamia Nut Bread The rapid cycle is not recommended for this recipe. Serve with Choco-Banana Spread (page 69). Extra Large Loaf (2 pounds) 1 cup water 2/3 cup mashed very ripe bananas (about 2 medium) 2 tablespoons margarine or butter, softened 2 egg whites 4 cups Gold Medal® Better for BreadTM flour 1/4 cup sugar 1 1/2 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 2/3 cup chopped macadamia nuts Small Loaf (1 pound) 1/2 cup water 1/3 cup mashed ripe banana (about 1 medium) 1 tablespoon margarine or butter, softened 1 egg white 2 cups Gold Medal® Better for BreadTM flour 2 tablespoons sugar 3/4 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/3 cup chopped macadamia nuts Large Loaf (1 1/2 pounds) 1/2 cup plus 2 tablespoons water 2/3 cup mashed very ripe bananas (about 2 medium) 2 tablespoons margarine or butter, softened 1 egg 3 1/4 cups Gold Medal® Better for BreadTM flour 3 tablespoons sugar 1 1/4 teaspoons salt 2 3/4 teaspoons regular active dry yeast OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup chopped macadamia nuts DIRECTIONS: 1. Remove bread pan; attach kneading blade. 4. Select bread type: Press SELECT until the number "8" is displayed, indicating the Sweet Bread Cycle. [. . . ] Piña Colada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 40 41 42 43 44 45 46 47 48 Dough Only Apple Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Breadsticks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]