User Manual & Bre a d Recip es

2 lb. EXPRESSBAKE Bre a dmaker

Important Safeguards
When using electric al a ppliances, b asic safety prec autions should alwa ys b e followe d including the following: 1 2
Re a d all instructions, product la b els and warnings b efore using the bre a dmaker. Do not touch hot surfa ces. Alwa ys use oven mitts when handling hot materials, and allow metal p arts to cool b efore cle aning. Allow the bre a dmaker to cool thoroughly b efore putting in or taking off p arts. wall outlet.

3 When unit is not in use and b efore cle aning, unplug the bre a dmaker from 4 To protect a g ainst risk of electric al shock, do not immerse the a ppliance
or plugs in water or other liquids.

5 6 7

Close sup ervision is alwa ys necessary when this or any a ppliance is use d by or ne ar children, or inc a p a citate d p ersons. Do not allow anything to rest on the power cord. Do not plug in cord where p eople ma y walk or trip on it. Do not op erate this or any a ppliance with a fra y e d or d ama ge d cord, or plug, or after the a ppliance malfunctions or is dropp e d or has b e en d ama ge d in any manner. Take a ppliance to the ne arest authorize d service fa cility for examination, re p air, or electric al or mechanic al a djustment. Do not let the cord d angle over the e dge of a ta ble or counter or touch hot surfa ces. Do not pla ce on an unste a dy or cloth-covere d surfa ce.

9 Avoid conta ct with moving p arts. 10 Do not use atta chments not recommend e d by the manufa cturer; the y ma y
c ause fire, electric shock or injury.

11 Do not use outdoors or for commercial purposes. 12 Do not pla ce the a ppliance ne ar a hot g as or electric burner, or in a
he ate d oven.

13 Do not use a ppliances for other than intend e d purpose. 14 To unplug, press and hold the STOP button for 23 seconds (until B e e p
is he ard), grip plug and pull from wall outlet. Never pull on the cord.

15 Use of extension cords: A short power supply cord has b e en provid e d to

re duce the risk of injury resulting from b ecoming entangle d in or tripping over a longer cord. Extension cords are availa ble from hardware stores and ma y b e use d with c are. The cord should b e arrange d so that it will not dra p e over the counter or ta bletop where it c an b e pulle d by children or tripp e d over a ccid entally. If the a ppliance is of the ground e d typ e, the extension cord should b e grounding-typ e 3-wire cord. your bre a dmaker ma y not op erate prop erly. The bre a dmaker should b e op erate d on a se p arate electric al circuit from other op erating a ppliances.

16 Electric al Power: If electric circuit is overlo a d e d with other a ppliances,

This unit is intend e d for household use only.

Re a d and save these instructions

Contents
Chapter 1: Getting Started . . . . . . . . . . . . . . . . . . . . Chapter 2: Lets .................. 2 4

Chapter 3: Overview of %readmaker features . . . . . 12 Chapter 4: Setting: In Under 1 ........ 16 23 25 29 30 32 37 37 43 45 49 52 55 59 66 70 72 Cover

Chapter 5: Using the Delay Timer . . . . . . . . . . . . . . Tips and ..............................

Measurement Equivalency Chart . . . . . . . . . . . . . . . Taking Care of Your Troubleshooting. Machine. . . . . . . . . . . . .

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

Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ................................ ............................... Sweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Setting (58 Minutes) . . . . . . Setting (80 Minutes) . . . . . . Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . . Doug h/Pasta. . . . . . . . . . . . . . . . . . . . . . . . . . (Jams and Marmalades) . . . . . . . . . . . . Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Recipe Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Warranty . . . . . . . . . . . . . . . . . . . . . Inside

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

G etting Starte d

Pla ce the bre a dmaker on a counter where the plug will re a ch an outlet. DO NOT y et plug the ma chine into the wall outlet. You will b e shown later when to do this. Make sure you c an op en the bre a dmaker top without hitting the top of kitchen c a binets.

Op en the lid and remove the b aking p an. To do this, simply grasp the handle of the p an and pull straight up. Use a gentle, non-a brasive so a p and wash, rinse, and dry the p an thoroughly.

Atta ch the kne a ding bla d e to the b aking p an, as shown. You will find the kne a ding bla d e in a small plastic wra p atta che d to the power cord.

Set the p an asid e. Do not y et pla ce the p an into the bre a dmaker.

Youre re a dy to start!

Lets B ake Bre a d

The simplest wa y to le arn how to bake bre ad is to follow a basic recipe. The following recipe is e asy and the bre ad is delicious.

B efore you b egin

Make sure you have the following me asuring e quipment: Liquid me asuring cup Dry me asuring cups Me asuring spoons You will ne e d the following ingre dients: Water Butter/Marg arine Salt Bre a d flour (b e sure to buy bre a d flour, prefera bly for bre a dmakers) Dry milk Sug ar Active, fast rising y e ast 4

Me asuring THE most important secret of making bre a d.

Exa ct me asurements. Thats the ke y to successfully b aking bre a d. Exa ct me asurements.

With wet ingre dients, use ONLY

me asuring cups with the cups/ ounces marke d cle arly on the sid e. After filling the me asuring cup, pla ce it on a flat surfa ce and view it at e y e level to make sure the amount of liquid is exa ct. Then, double check.

With dry ingre dients, alwa ys

level off the me asurement with the b a ck of a knife or a sp atula to make sure the me asurement is exa ct. Another helpful tip is to never use the cup to scoop the ingre dients (for example, flour). By scooping, you could a dd up to one ta blespoon of extra ingre dients. Fill the me asuring cup with a spoon b efore leveling off.

The SECOND most important secret of making bre a d.

Put the ingre dients into the bre a dmaker in the EXACT ord er given in the recip e. This me ans: FIRST, liquid ingre dients SECOND, dry ingre dients LAST, y e ast Also, make sure ALL ingre dients are at room temp erature, (b etwe en 7785 F) unless otherwise note d in the recip e .

Temp eratures too cool or too high c an affect the wa y the bre a d rises and b akes. L ast, its a good id e a to start with all new, fresh ingre dients (esp ecially fresh flour and y e ast). Now, lets try a simple (but re ally good) recip e.

Tra ditional White Bre a d 2 lb. lo af

1 + 1/3 cups water 4 te aspoons softene d butter or marg arine 4 cups bre a d flour 2 ta blespoons sug ar 4 te aspoons dry milk 2 te aspoons salt 2 te aspoons a ctive dry y e ast

C arefully me asure 1 and 1/3 cups water. Rememb er, use water that is room temp erature. DO NOT use very hot or very cold water. Its a good id e a to view the me asuring cup at e y e level to make sure you have me asure d exa ctly 1 and 1/3 cups. Pour the water into the bre a d p an.

C arefully me asure 4 te aspoons of butter or marg arine that is at room temp erature. Add this to the bre a d p an.

This takes c are of all of the liquid ingre dients for the recip e. Next come the dry ingre dients.

Me asure 4 cups of bre a d flour. Make sure not to overp a ck the flour into the cup. To avoid over p a cking, a good trick is to fill the me asuring cup to overflowing, then ta p the sid e of the cup with a knife or sp atula to remove air pockets. Level off the me asuring cup with the knife or sp atula. Pour the flour into the bre a d p an. Me asure 2 ta blespoons of sug ar. Ag ain, make sure to level off the ta blespoons for an exa ct me asurement. Add the sug ar into the bre a d p an. Me asure 4 te aspoons of dry milk. Level off the te aspoons of dry milk like all of the rest of the dry ingre dients. Add the dry milk to the bre a d p an. Me asure 2 te aspoons of salt. It is esp ecially important to me asure the salt precisely b ec ause too much salt, even a little, c an affect the rising of the dough. Add the salt to the bre a d p an. B efore a dding the y e ast, use your finger to form a well (hole) in the flour where you will pour the y e ast. Ye ast must NEVER come into conta ct with a liquid when you are a dding ingre dients. Me asure (a g ain, leveling off) 2 te aspoons of y e ast and c arefully pour it into the well you ma d e in the flour.

5 6 7 8

C arefully sna p the b aking p an into the bre a dmaker.

Close the lid bre 10 cord into the of theoutlet.a d ma chine and plug the power wall The following things will ha pp en. The ma chine will b e e p, and the lights of the displa y will turn on. The time setting will sa y 3:00 hours.

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Re p e ate dly press the Crust Color button to select the kind of crust you want. For this recip e we recommend Me dium. D e p ending on the crust color you select, the arrow will b e pointing to either light, me dium or d ark. As you press crust color, the displa y will temporarily re a d:

3 :0 0

Light: 1L Me dium: 1P D ark: 1H Press the Crust Color button until IP (me dium) temporarily a pp e ars in the displa y window.

Press the Start/Stop and your ma chine will start 12 making bre a d. You willbuttonthe bre a dmaker b egin to he ar mix the ingre dients. Important: Do NOT press the Start/Stop button while the bre a dmaker is making bre a d. If you do, the ma chine will turn off and you will ne e d to start over a g ain, from scratch. Important: You should not raise the lid for this recip e. (For other recip es you try later, you will ne e d to raise the lid to a dd nuts, fruits, or other ingre dients.) C aution: The bre a dmaker is very hot. Do not handle the ma chine while its op erating. Do NOT lift the lid while the bre a dmaker is b aking bre a d.

Bre a d Ma chine Sta ges

Its fun to watch your bre a d b eing ma d e through the viewing window. For the b asic cycle, you c an exp ect the following things to ha pp en as the timer counts down to zero.
To b egin: The dough is kne a d e d for the first time. (10 minutes) At 2:50: At 2:30: At 2:15: At 1:55: At 1:55: At 1:00: At 0:00: The dough b egins to rise. (20 minutes) The dough is kne a d e d for the second time. (15 minutes) The dough continues to rise. (20 minutes) The dough is punche d down. (30 seconds) The dough rises for the final time. (55 minutes) The bre a d b egins to b ake. (60 minutes) The bre a d is finishe d.

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After the bre a d is b ake d

C aution: Do not put your fa ce ne ar the lid when you op en the bre a dmaker. Hot ste am ma y esc a p e that could burn you. Important: The bre a dmaker has an automatic ke e p warm setting that will ke e p your bre a d warm for up to one hour. We recommend however to remove the bre a d from the bre a dmaker right awa y to preserve its freshness.

Use pot hold ers or oven mitts to c arefully lift the p an by its handle from the bre a dmaker.

2 3

Turn the p an upsid e down onto a cooling ra ck and gently shake it until the bre a d comes out. If it sticks, take a rubb er sp atula (metal c an d ama ge the p ans surfa ce) and c arefully go around the sid es of the lo af until the bre a d comes out. If the kne a ding bla d e comes out with the bre a d, use a plastic utensil to remove it from the lo af. Rememb er, it will b e hot!

Allow the bre a d to cool for 15 minutes b efore slicing and enjoying it. Important: If you wish to make another lo af of bre a d right awa y, ple ase allow the bre a dmaker to cool down for 10 to 15 minutes with the cover op en and the p an remove d.

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Overview of Breadmaker Features

1 Select
. Press this button to select the kind bread you want to make. Each time you press the button you hear a beep, and a red light wilt appear next to the setting you chose. The display shows a number for each setting. for example, is 1. is 2. Sweet is 3. etc. (for more information about each setting, please see Settings on page

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Crust Color button The Crust Color button allows you to choose how light or d ark to make the crust of the bre a d. E a ch time you press the Crust Color button the displa y will change as follows: L-Light= H-D ark= L H P-Me dium= P In a ddition, the displa y will show the cycle numb er b efore the crust color setting. For example: the B asic with a Me dium crust re a ds, 1P. Or the Whole Whe at bre a d setting with a d ark crust re a ds 2H.

Displa y The Displa y shows the following settings: The numb er of the bre a d setting cycle The crust color setting The time remaining while your bre a d is kne a ding and b aking Once you press the Start/Stop button the displa y will show the remaining time until your bre a d is b ake d. When the displa y re a ds 0:00 the bre a d is b ake d.

Timer Set buttons Press these buttons to d ela y the time for your bre a dmaker to start. For example, you c an time your bre a d to b e re a dy for dinner, or to b ake while you are sle e ping. (To le arn how to use this fe ature, ple ase se e Cha pter 5: Using the D ela y Timer on p a ge 23.)

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Start/Stop button Press this button to start and stop your bre a dmaker. Important: Do not press Stop when making bre a d b ec ause this will c ancel the entire cycle and you will ne e d to start from scratch.

Bre a dmaker Settings

Your bre a dmaker c an b ake almost any kind of bre a d. We provid e recip es that cle arly show you which setting you should use. 1. 2. 3. 4. 5. 6. 7. 8. B asic (Time: 3 hours) Whole Whe at (Time: 3 hours, 40 minutes) French (Time: 3 hours, 50 minutes) Swe et (Time: 2 hours, 50 minutes) EXPRESSBAKE (Time: 58 minutes) EXPRESSBAKE (Time: 1 hour, 20 minutes) Dough (Time: 1 hour, 30 minutes) B ake (Time: 1 hour) B asic This setting is prob a bly use d more than any other b ec ause it gives you the b est results with just a bout any recip e.

Whole Whe at The whole whe at setting offers a longer rise time for bre a ds that contain more than 50% whole whe at flour.

French Use this setting for making French bre a ds. French bre a d takes longer to kne a d, rise, and b ake, providing a he artier crust.

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Swe et The swe et setting is for b aking bre a ds with high amounts of sug ar, fats, and proteins, all of which tend to incre ase browning.

EXPRESSBAKE (58 minutes) Use this setting to for b aking bre a d in und er one hour. (ple ase se e p a ge 16).

EXPRESSBAKE (80 minutes) Use this setting to quickly b ake larger lo aves of bre a d (ple ase se e p a ge 16).

Dough This setting lets you pre p are dough for rolls, sp ecialty bre a ds, pizza, etc. which you sha p e by hand, allow to rise, then b ake in a conventional oven.

B ake This setting is for making dough or jams.

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Setting: Making Bread In Under 1

Your breadmaker can bake great bread in under 1 hour. setting. settings. Try all the different settings to see which of them you prefer.

This is called the

setting loaves are a little different from loaves baked on

There are two

settings:

One setting can bake bread in 58 minutes. The bread is a little more dense in texture with this setting.

0
16

The other setting is for baking loaves in 1 hour 20 minutes. The loaves baked with this setting are a little taller and more airy than the 58 minute breads.

There are a few things you should know about the different than the other settings.

settings that are

setting breads tend to have a darker, thicker crust than other kinds of bread. Sometimes there wilt 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 coot the liquid ingredients and affect the way that the bread rises. -You CANNOT use the Crust Color buttons for setting breads. DO NOT open the cover white making setting breads. If the loaf is hard to remove from the pan, and wait for 15 minutes before slicing. If you wish to bake another Loaf of bread, you must let the breadmaker coot for 20 minutes with the cover open. sit for about 5 minutes to coot. Gently shake the bread out of the pan

 If you wish to b ake another lo af of bre a d, you must let the bre a dmaker cool for 20 minutes with the cover op en. YOU CAN use stand ard bre a d mixes for EXPRESSBAKE setting bre a ds, but the results ma y not b e as good as the results when using your Oster Bre a dmaker recip es within this book.

EXPRESSBAKE Setting Tips and Hints

Ye ast
Alwa ys use a fast rising y e ast like Re d Star QuickRise y e ast. DO NOT use a ctive dry y e ast for EXPRESSBAKE settings b ec ause the lo aves will b e much shorter when b ake d.

Liquids
Alwa ys use hot water in the range of 115125 F. You must use a cooking thermometer to g auge the temp erature; hotter water c an kill the y e ast while cooler water ma y not a ctivate it.

Salt
As a rule, you should use LESS salt for EXPRESSBAKE setting bre a ds. Less salt provid es you with a higher lo af. Make sure to follow your Oster Bre a dmaker recip e suggestions for b est results.

Other Ingre dients

Make sure all other ingre dients (like flour, sug ar, dry milk, butter, etc.) are at room temp erature. Alwa ys use bre a d flour for the EXPRESSBAKE settings.

Things You Ma y Ne e d to Buy

You should only use Bre a d Ma chine flour for the EXPRESSBAKE setting recip es.

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 You ma y ne e d a cooking thermometer to me asure the temp erature of the water you use in these recip es. You should only use hot water (b etwe en 115 and 125 F) for EXPRESSBAKE setting recip es. Although b aking EXPRESSBAKE setting bre a ds is a little different, the results and convenience are well worth it. The following recip e is a gre at one to try for your first EXPRESSBAKE setting lo af.

1 1/2 lb. Tra ditional White Bre a d

1 cup and 2 ta blespoons (9 ounces total) of hot water (115125 F) 2 ta blespoons oil (room temp erature) 2 ta blespoons sug ar 1 te aspoon salt 3 cups Bre a d Ma chine flour 41/2 te aspoons Re d Star QuickRise y e ast

Carefully measure 1 cup and 2 tablespoons (9 ounces total) of hot water. Remember, its a good idea to place the measuring cup at eye level to make sure you have measured exactly 1 cup and 2 tablespoons (9 ounces total). 19

Use a cooking thermometer to make sure the temperature of the water is between 115125 F. When the water is at the proper temperature, pour into the baking pan. C arefully me asure and a dd 2 ta blespoons oil that is at room temp erature. C arefully me asure and a dd the salt, sug ar, and dry milk to the b aking p an. Me asure and a dd exa ctly 3 cups of bre a d flour to the b aking p an. Rememb er to level off the bre a d flour for an exa ct me asurement. B efore a dding the y e ast, use your finger to form a well (hole) in the flour where you will pour the y e ast. Ye ast must NEVER come into conta ct with a liquid when you are a dding ingre dients. Me asure (again leveling off) 41/2 te aspoons of Red Star Quick Rise y e ast and carefully pour into the well you ma de in the flour.

3 4 5 6

7
20

C arefully sna p the b aking p an into the bre a dmaker.

Repeatedly press the Select button until the red light appears next to the setting (58 min).

Press the Start/Stop button and your machine will start making bread. ! Caution: Do 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 its operating. Important: Do NOT press the Start/Stop button white the breadmaker is making bread. If you do, the machine will turn off and you will need to start over again, from scratch.

After the !

Setting 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

i keep warm setting that will keep your bread warm for up to 1 hour. we recommend removing the bread from the machine right away to preserve its freshness.

1 2 3

Use pot hold ers or oven mitts to c arefully lift the p an by its handle from the bre a dmaker. Turn the p an upsid e down onto a cooling ra ck and gently shake it until the bre a d comes out. If it sticks, take a rubb er sp atula, (metal c an d ama ge the p ans surfa ce), and c arefully go around the sid es of the lo af until the bre a d comes out. If the kne a ding bla d e comes out with the bre a d, use a plastic utensil to remove it from the lo af. Rememb er, it will b e hot!

Allow the bre a d to cool on the ra ck for 15 minutes b efore slicing and enjoying it. If you wish to make another lo af of bre a d right awa y, ple ase allow the bre a dmaker to cool down for 10 to 15 minutes with the cover op en and the p an remove d.

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Using the D ela y Timer

You c an d ela y the time your bre a dmaker starts to have fresh bre a d re a dy when you get up in the morning or when you come from work. We recommend that b efore you use the D ela y Timer, you try out a few recip es. Use recip es that have produce d good results for you in the p ast. Important: You c annot use the D ela y Timer for EXPRESSBAKE settings. B efore using the D ela y Timer:

1 2 3

Add all of the ingre dients of the recip e. Select the correct setting for the kind of bre a d you are making (French, Swe et, etc.). Select the crust color.

C aution: Do not use recip es with ingre dients that c an spoil like eggs or milk.

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To Use the Delay Timer:

flgure out how many hours and minutes there are between now and when you want final, baked bread. For example, if it is 8:00 AM and you want bread ready for dinner at PM, that is 10 hours. Use the Timer Up button to advance the time In 10 minute increments. in our example, you will do this until the timer reads if necessary, use the Timer Down button to decrease the time. advance the time quickly. simply press and hold down the Timer Up/Down buttons.) important: if you make a mistake or wish over, press and hold down the Start/Stop button until you hear a beep. The display willshow 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. 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 or teaspoons and try cutting the amount of sugar you use by teaspoon at a time.

24 0

Tips and Hints

Exp erience d cooks consid er bre a dmaking to b e as much of an art as a science. Ke e p in mind that some recip es ma y re quire a little exp erimentation b efore the y are exa ctly the wa y you want them. Just dont give up. Still, there are sp ecial hints to ensuring quality bre a d almost every time.

Use Exa ct Me asurements

Weve alre a dy mentione d how important it is to use exa ct me asurements when b aking bre a d, but it should b e said a g ain. Level off all dry ingre dients and make sure that all liquid ingre dients are me asure d in a glass cup with the markings cle arly la b ele d on the sid e.

Use Fresh Ingre dients

You should alwa ys use fresh ingre dients. The re asons are: Flour. If you have store d your flour for a long time, it ma y have b ecome wet from a bsorbing moisture, or dry, 25

d e p ending on the are a of the country in which you live. We recommend using fresh bre a d flour. Ye ast. Fresh y e ast is prob a bly the most important ingre dient in b aking bre a d. If the y e ast is not fresh, your bre a d ma y not rise. It is b etter to buy new y e ast than to take a chance on y e ast that has b e en store d for a long time. You c an test the freshness of your y e ast. Simply fill a cup with warm water, then a dd and stir in 2 te aspoons of sug ar. Sprinkle a few te aspoons of y e ast on the surfa ce of the water and wait. After 15 minutes, the y e ast should fo am and there should b e distinct odor. If neither re a ction ha pp ens, the y e ast is old and should b e thrown awa y.

Add Ingre dients in Ord er

Re a d all recip es from top to bottom, and rememb er: FIRST, liquid ingre dients SECOND, dry ingre dients LAST, y e ast

Check the Doughb all

This is a secret well known by p eople who make bre a d the old fashione d wa y. While hand kne a ding the mixture, the y a djust the consistency of the dough by a dding a little flour or a little water until the doughb all is just right. Although the bre a dmaker kne a ds the dough for you, this secret is still true. Heres what you should do.

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If the doughb all is too wet

During the second kne a ding cycle, check the consistency of the doughb all. If the doughb all a pp e ars sticky or wet, like p anc ake b atter, sprinkle in flour, a ta blespoon at a time, until the doughb all a pp e ars smooth, round, and dry and circles nicely in the p an.

If the doughb all is too dry

If the doughb all a pp e ars flaky, or you he ar your bre a dmaker b egin to make knocking sounds, the dough b all is too dry. To correct this problem, simply sprinkle in water, a te aspoon at a time, until the doughb all a pp e ars smooth, round and dry, and circles nicely in the p an. Be careful not to a dd too much water.

For B aking at High Altitud es

If you live a bove 3000 fe et, you prob a bly alre a dy know how to a djust other recip es like c akes and muffins. Higher altitud es tend to: make dough rise faster make flour drier To comp ensate for high altitud e b aking, We recommend the following: If the dough is too dry incre ase the amount of water to the recip e, sometimes as much as 24 ta blespoons p er cup.

27

If the bre a d rises too high re duce the amount of y e ast. For e a ch te aspoon of y e ast, try re ducing the y e ast by 1/8 to 1/4 te aspoon. re duce the amount of sug ar. For e a ch ta blespoon of sug ar, re duce the amount by 1 to 2 te aspoons.

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Me asurement Equivalency Chart G etting Starte d

The following chart will help you convert me asurements use d in the recip es. For example: 1/2 ta blespoon = 1 + 1/2 te aspoons
Fluid Ounce(s) 8 7 6 5 4 3 2 1 = = = = = = = = Cup(s) 1 7/8 3/4 5/8 1/2 3/8 1/4 1/8 = = = = = = = = Ta blespoon(s) 16 14 12 10 8 6 4 2 1 1/2 = = = = = = = = = = Te aspoon(s) 48 42 36 30 24 18 12 6 3 1 and 1/2

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Taking C are of Your Bre a d Ma chine

C aution: Do not put the bre a dmaker in water or in a dishwasher. Do not use b enzene, scrubbing brushes, or chemic al cle aners as these will d ama ge the ma chine. Use only a mild, non-a brasive cle aner to cle an the bre a dmaker.

G eneral cle aning

1 2

Remove all bre a d crumbs by wiping them awa y with a slightly d amp cloth. DO NOT b end the he ating element which is loc ate d on the insid e of the bre a dmaker.

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Cle aning the b aking p an and kne a ding bla d e

1 2

Wip e the b aking p an and kne a ding bla d e with a d amp cloth and dry completely. DO NOT wash the p an or p arts in the dishwasher. This will d ama ge the finish of the p an and the other p arts.

C aring for your bre a dmaker

Ke e p your bre a dmaker cle an at all times. C aution: Do not use metal utensils with the bre a dmaker. This will d ama ge the non-stick p an and other p arts.

2 3

Dont worry if the color of the bre a d p an changes over time. The color change is a result of ste am and other moisture and does not affect the ma chines p erformance. If you have trouble removing the kne a ding bla d e, pla ce warm water in the bre a d p an for 1015 minutes and this will loosen the bla d e.

Storing your bre a dmaker

1 2 3 4

Make sure the ma chine is cle an and dry b efore storing. Store the bre a dmaker with the lid close d. Do not pla ce he avy objects on the lid. Remove the kne a ding bla d e and pla ce insid e the bre a d p an.

31

Troubleshooting G etting Starte d

If you exp erience difficulties when op erating the bre a dmaker, review the troubleshooting information in this section to find a solution. If you are una ble to find a solution, ple ase c all our Consumer Relations D e p artment at 1(800)526-2832.

If you have a power outa ge

If the power goes out while you are using your bre a dmaker, the displa y will go blank. If the bre a dmaker is kne a ding the bre a d, you c an restart the ma chine and continue. If the ma chine is b aking bre a d, either finish b aking the bre a d in an oven or start from scratch with a new lo af. When the power comes b a ck on, you should do the following:

1 2

Hold down the Start/Stop button for at le ast 3 seconds. If the display does not return to the time setting before the outage, unplug the bre admaker and then plug it back in. If the ma chine still does not start, hold down the Start/Stop button a second time for 3 seconds. Continue to unplug and re plug the ma chine and hold down the Start/Stop button until the displa y returns to the cycle time b efore the power outa ge.

32

Und erstanding Displa y Information

Your Oster Bre admaker is designed to give you information on temperature problems that ma y occur. The following chart shows you how to correct problems that ma y occur from time to time.

Displa y Problem
The displa y does not light up. 0:00 (: flashes)

What to Do
Plug in the bre a dmaker. There is no problem. This just me ans the b aking cycle is over and the bre a dmaker is ke eping your bre a d warm. Press the Start/Stop button to turn off the ke ep warm fe ature. This just me ans that the bre admaker must cool before you bake another loaf. Press the Start/Stop button. Open the top of the bre admaker, remove the bre ad pan and let the bre admaker cool about 15 minutes before baking another loaf. This me ans that the room temperature is too low (59 F or less). Press the Start/Stop button. Place the bre a dmaker in a warm room and allow it to warm up. This me ans that the room temperature is too high to b ake bre a d (86 F or more). Press the Start/Stop button to remove the displa y. Place the bre a dmaker in a cool location before using it.

H:HH (ma chine b e e ps)

L:LL (ma chine b e e ps)

E:EE (ma chine b e e ps)

33

Troubleshooting Bre a dmaker Problems

If the bre a dmaker does not function as you think it should, review the chart b elow for some possible solutions.

Bre a dmaker Problem

You se e smoke or smell a burning odor from the b a ck of the ma chine.

Solution
Ingredients have spilled out of the bre a d p an and into the machine itself. Stop the bre a dmaker and allow it to cool off. Cle an the bre a dmaker before using it again. Ple ase se e Taking Care of Your Bre a d Machine on p age 30.

The dough does not mix.

Make sure the b aking p an and kne a ding bla de are properly installed in the machine.

Troubleshooting B aking Problems

If your bre a d does not turn out the wa y you exp ecte d or has some chara cteristic you dont c are for, review the chart b elow for some possible solutions.

B aking Problem

Solution

The sid es of the bre a d colla pse There are several possible and the bottom of the bre a d is solutions. The bre a d ma y have d amp. b e en left in the bre a d p an too long after b aking. Remove the bre a d from the p an sooner and allow it to cool. Try using more flour (a te aspoon at a time), or less y e ast (1/4 te aspoon at a time), or less water or liquid (a te aspoon at a time). This could also b e the result of forgetting to a dd salt to the recip e.

34

B aking Problem, continue d

The bre a d has a he avy, thick texture.

Solution
Try using less flour (a te aspoon at a time), or more y e ast (1/4 te aspoon at a time). This could also b e the result of using old flour or the wrong typ e of flour for the recip e. Try using more flour (a te aspoon more at a time), or less water or liquid (a te aspoon less at a time). Do not lift the lid too often during b aking. This is usually the result of forgetting to a dd salt to the recip e. Try using less y e ast (1/4 te aspoon less at a time). This could also b e the result of forgetting to a dd salt to the recip e or forgetting to put the kne a ding bla d e into the b aking p an. There are several possible solutions. Try using less flour (a te aspoon less at a time), more y e ast (1/4 te aspoon more at a time), or less water (a te aspoon less at a time). This could also b e the result of: forgetting to a dd salt to the recip e, using old flour or the wrong kind of flour for the recip e, using old y e ast, or not using hot water (exce pt for the EXPRESSBAKE cycles).

The bre a d is not b ake d completely in the center.

The bre a d has a co arse or hole y texture.

The bre a d rose too much.

The bre a d did not rise enough.

35

B aking Problem, continue d

The bre a d has a floure d top.

Solution
This is usually a result of using too much flour or not enough water. Try using less flour (a te aspoon less at a time), or try using more y e ast (1/4 te aspoon less at a time). This is usually the result of a dding too much sug ar to the recip e. Try using less sug ar (1 Tbsp. at a time). You c an also try selecting a lighter crust color selection. This is usually the result of re p e ate dly lifting the lid of the bre a d ma chine or le aving the lid op en while the bre a d is b aking. B e sure the lid is shut while the bre a dmaker is in op eration.

The bre a d is too brown.

The bre a d is not brown enough.

36

I Recipes I
Basic Setting Recipes Basic Bead Machine Stages for the basic cycle you can expect the foliowing things to happen as the timer counts down to zero. At 3:00 The dough is kneaded for the first time. (10 minutes) At 250 The dough begins to rise. (20 minutes) At 2:30 The dough is kneaded for the second time. (15 minutes) At 2:15 The dough continues to rise. (20 minutes) At 1:55 The dough is punched down: (30 seconds) At 1:55 0 The dough rises for the final time. (55 minutes)

At 1:00 The bread begins to bake. (60 minutes) At 0:OO The bread is finished.

0
37

%asic

Traditional White Bread

1.5 pound loaf 2 pound Loaf
1 cup water 2 tablespoons butter or margarine 1 and 112 teaspoons salt 3 cups bread flour 2 tablespoons dry millc 1 tablespoon sugar 2 teaspoons active dry yeast 1 and 3/8 cups water 2 tablespoons butter or margarine 1 and 314 teaspoons salt 4 cups bread flour 2 tablespoons dry milk 2 tablespoons sugar 2 and l/4 teaspoons active dry yeast

I) 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 breadmoker 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.

Country White Bread (no Delay Timer)

1 cup warm milk (llO-115F) 1 and 112 tablespoons butter or margarine 1 large egg 1 and l/2 teaspoons salt 4 cups bread flour 1 and 112 tablespoons sugar 2 teaspoons active dry 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 6asic setting.

6) Press the Crust Color button to choose light. medium or dark Crust. 7) Press the Start/Stop button.

0
38

Potato Bread
I and 3/8 cups water 2 tablespoons butter or margarine 1 and 114 teaspoons salt 4 cups bread flour 2 tablespoons sugar l/4 cup instant potato flakes 2 tablespoons dry milk 1 and 314 teaspoons active dry 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 welt (hole) in the flour where you wilt 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 welt 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 tight, medium or dark crust. 7) Press the Start/Stop button.

%asic

Oatmeal Bread
1 and 114 cups water 3 tablespoons honey 2 tablespoons butter or margarine 314 cup quick-cook oats 1 and 314 teaspoons salt 3 and 3/4 cups bread flour 2 tablespoons oat bran 2 tablespoons dry milk 2 teaspoons active dry 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 welt (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 welt. 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.

Raisin Bread (no Delay Timer)

1.5 pound loaf
7/S cups water 1 and 112 tablespoons butter or margarine 1 teaspoon salt 3 cups bread flour 2 tablespoons sugar 1 and l/2 tablespoons dry milk 1 teaspoon cinnamon 1 and 314 teaspoons active dry yeast 3/4 cups raisins (see note below)

%asic

2 pound loaf
1 and l/4 cups water 2 tablespoons butter or margarine 1 and l/2 teaspoons salt 4 cups bread pour 3 toblespoons sugar 2 tablespoons dry milk 1 and 112 2 and 114 teaspoons cinnamon teaspoons active dry yeast

1 cup raisins (see note below)

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 welt (hole) in the flour where you will pour the yeost. Yeast must NEVER come into contact with a Liquid when you are adding ingredients. Measure the yeast and carefully pour it into the welt. 45 Snap the baking pan into the breadmaker and close the lid. 5) Press Select button to choose the Basic setting. 6) Press the Crust Cotor button to choose tight. medium or dark crust. 7) Press the Start/Stop button. When adding fruit ingredients like raisins. the bread machine will make a beeping signal during the kneading cycle. When the bread machine beeps during the kneading cycle. raise the tid and sprinkle the raisins in, a few at a time, until they are kneaded with the dough.

Light Rye Bread

1 and 318 cups water 1 and 112 tablespoons butter or margarine 1 and l/2 teaspoons salt 3 cups bread flour 1 cup rye flour 2 tablespoons packed brown sugar 2 teaspoons active dry yeast 1) Measure and add liquid ingredients to the bread pan. 2) Measure and add dry ingredients (except yeast) to the bread pan.

0
40

3) Use your finger to form a well (hole) In the flour where you will pour the yeast. Yeast must NEVER come into contact wlth 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 5) Press Select button to choose the Basic setting. 6) Press the Crust Color button to choose Light. medium or dark crust. Press the Start/Stop button.

Sourdough
1 and 1 and

Bread

All ingredients at room temperature cups sourdough starter (see Sourdough Starter, below) teaspoons salt cup warm water 4 cups bread flour 3 tablespoons sugar and teaspoons active dry yeast

1) Measure and add liquid ingredients (including sourdough starter) to the bread pan. Measure and add dry ingredients (except yeast) to the bread pan. Use your finger to form a well (hole) in the flour where you wilt 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 settlng. 6) Press the Crust Color button to choose Press the Start/Stop button. medium or dark crust.

Sourdough

Starter

2 and teaspoons active dry yeast 2 cups warm water 2 cups all-purpose flour 1) In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water. Let stand 10 minutes. 2) Add flour: mix until thick batter forms. Batter need not be smooth. 3) Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap. Let stand in warm place for 24 hours. 4) Stir: cover loosely Place starter In a warm place for 2 to 3 days and smells sour: stir once a day. or until it 5) Cover loosely with wrap or plastic cover: refrigerate.

8asic

To Replenish Starter
After using a portion of starter, replenish with equal amounts of flour and warm water. for example, if l-1/4 cups (10 oz.) of starter were removed to make bread, replenish remaining starter with l-114 cups warm water and l-1/4 cups flour. Stir well to blend. cover and let stand in warm place until bubbly. 3 to 5 hours. Store starter in loosely covered glass container in refrigerator. If not used at the end of one week remove 1 cup starter and discard: then replenish with equal amounts of flour and warm water as instructed above.

tiints for Successful Sourdough Baking

Always make starter in a glass container. Never store in metal containers or use metal utensils. The starter will react with the metal.

All ingredients, including starter, should be at room temperature (70- 80F). Cold ingredients will slow down the activity of the yeast.

When removing starter. always replenish it. Let stand at room temperature for 3 to 5 hours, until bubbles start to form. Cover and refrigerate.

If starter separates (liquid forms on the surface), stir until blended before using.

If the liquid that forms on the surface of starter turns pink in color at any time, discard the starter and start over again with fresh ingredients.

important: Sourdough bread made in an automatic breadmaker requires the addition of yeast. The starters strength and the rising times in the breadmaker are not sufficient to allow for proper rising without the use of additional yeast.

0
42

french

Setting

Recipes
,
down to

french Bread Machine Settings

for the french bread cycle you can expect the following things to happen as the timer counts zero.

At 350 The dough is kneaded for the first time. (18 minutes) At 3:32 The dough begins to rise. (40 minutes) I

At 2:52 The dough is kneaded for the second time. (22 minutes) At 2:30 At 290 At 2:lO At 1:05 At 0:OO 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.

43

French Countryside %read

1 and 3/S cups water 1 and l/2 tablespoons vegetable or olive oil I and l/2 teaspoons salt 4 cups bread flour 1 tablespoon sugar 2 teaspoons active dry yeast 1) Measure and add liquid ingredients to the bread pan. 2) Measure and add dry ingredients (except yeast) to the bread pan.

French

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 tight. medium or dark crust. 7) Press the Start/Stop button,

Italian tierb %read

1 and l/4 cups water 1 and l/2 tablespoons vegetable or olive oil 1 teaspoon salt 3 and l/2 cups bread flour 2 teaspoons sugar 1 tablespoon dried parsley l/4 cup grated Parmesan cheese 2 teaspoons dried onion flakes 112 teaspoon dried basil 112 teaspoon garlic powder 2 teaspoons active dry yeost 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 wel (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 ctose 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.

Sweet Setting Recipes

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 250 The dough is kneaded for the first time. (10 minutes) At 2:40 The dough begins to rise. (5 minutes) At 2:35 The dough is kneaded for the second time. (20 minutes) At 2:15 At 1:45 At 1:45 At 0:50 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)

At 0:OO The bread is finished.

45

Springtime favorite Bread (no Delay Timer)

1 cup water l/4 cup butter or margarine 1 large egg 1 and t/2 teaspoons vanilla extract 1 and 114 teaspoons almond extract 1 teaspoon salt 3 and 314 cups bread flour 112 cup sugar 3 tablespoons dry milk 2 teaspoons active dry yeast 3/4 cup raisins 1 and l/2 teaspoons of shredded orange peel 1) Measure and add liquid ingredients to the bread pan. 2) Measure and add dry ingredients (except yeast) to the bread pan.

Sweet

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.

Cottage Cheese and Chive Bread (no Delay Timer)

3/S cups water 1 cup of cottage cheese 1 egg 2 tablespoons butter or margarine 1 and 112 teaspoons salt 3 and 314 cups bread flour 3 tablespoons dried chives 2 and 112 tablespoons sugar 2 and l/4 teaspoons active dry 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 wilt 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 welt. 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.

0
46

Special Winter Bread (no Delay Timer)

718 cups water 2 tablespoons butter or margarine 1 large egg 114 cup molasses cups bread flour l/4 cup corn meat 2 and 314 213 cup whole wheat flour 2 and II4 teaspoons active dry yeast 1) Measure and add liquid ingredients to the bread pan. 2) Measure and add dry ingredients (except yeast) to the bread pan.

Sweet

3)

Use your finger to form a welt (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.

Apple Walnut Bread

314 cup unsweetened apple sauce 3/8 cups apple juice 3 tablespoons butter or margarine 1 large egg 1 teaspoon salt 4 cups bread flour l/4 cup packed brown sugar 1 and l/4 teaspoons cinnamon 112 teaspoon baking soda 2 teaspoons active dry yeast l/2 cup chopped walnuts 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 wett. 4) Snap the baking pan into the breadmaker and close the lid. 5) Press Select button to choose the Sweet setting.

Sweet

6)

Press the Crust Color button to choose light. medium or dark crust.

7) Press the Start/Stop button.

Setting Recipes (58 Minutes) Bread Machine Stages (58 minutes)

for the 58 minute cycle you can expect the following things to happen as the timer counts down to zero: At At At At At The dough is kneaded for the first time. (1 minute) The dough is kneaded for the second time. (12 minutes) The dough rises. (10 minutes) The bread begins to bake. (35 minutes) The bread is finished. Important: You CANNOT use the Delay Timer for setting breads. You CANNOT change the crust color.

White Bread
1.5 pound Loaf

EXPRESSBAKETM

58 min.

2 pound loaf
1 and l/2 cups hot water (l15-1250fI 3 tablespoons oil 3 tablespoons sugar 1 and l/2 teaspoons salt 4 cups bread flour 2 tablespoons Red Star@ Quick RiseTM Yeast

1 cup and two tablespoons hot water (115-125f) 2 tablespoons oil 2 tablespoons sugar 1 teaspoon salt 3 cups bread flour 5 teaspoons Red Star@ Quick RiseTM Yeast \
i i

Important: Carefully measure the hot water and make sure it is between 115-125f by using a cooking thermometer. 1) Measure and add liquid ingredients to the bread pan.

2) Measure and add dry ingredients (except yeast) to the bread pan. 3)
U s e your finger to form a wett (hole) in the flour where you will pour the yeast. Yeast must NEWER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the welt.

4) Snap the baking pan into the breadmaker and close the lid. 5) Press Select button to choose the EXPRESS6AKETM 6) Press the Start/Stop button. setting (58 Minutes).

Cheese G Rye %read

1.5 pound loaf

2 pound loaf
1 and l/2 cups hot water (115-125f) 4 teaspoons oil 2 tablespoons sugar 1 and l/2 teaspoons salt 3 and l/4 cups bread flour 2/3 cup rye flour 2 tablespoons grated Parmesan cheese 1 and l/4 cups shredded Cheddar cheese 2 tablespoons Red Star@ Quick RiseTM Yeast

1 cup and 2 tablespoons hot water (115-125fl 1 tablespoon oil 1 tablespoon sugar 1 teaspoon salt 2 and 112 cups bread flour l/2 cup rye flour 1 tablespoon grated Parmesan cheese 1 Cup shredded Cheddar cheese 5 teaspoons Red Star@ Quick Yeast RiserM

0
50

4:

Important: Carefully measure the hot water and make sure it is between 115-125F by using a cooking thermometer.

EXPf?ESS%AKfTM

58 min.

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 w i t I 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 EXPRESSBAKETM 6) Press the Start/Stop button. (58 Minutes) setting.

Onion Soup Bread B

1.5 pound loaf
1 cup and 2 tablespoonss h o t w a t e r (115-125f) 2 tablespoons oil

2 pound loaf
1 and l/2 cups plus 1 tablespoon h o t w a t e r (115-125F) 3 tablespoons oil 3 tablespoons sugar 4 cups bread flour 3 tablespoons dry onion soup mix 2 tablespoons Red Star@ Quick RiseTM Yeast

2 tablespoons sugar
3 cups bread flour 2 tablespoons dry onion soup mix 4 and 112 teaspoons Red Star@ Quick f?iseTM Yeast

/i

Important: Carefully measure the hot water and make sure it is between H5-125F by using a cooking thermometer.

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 EXPRESSBAKETM 6) Press the Start/Stop button. (58 Minutes) setting.

EXPRfSSBAKErM EXPf?ESS%AtETM

EXPRESS%AtETM Setting Recipes (80 Minutes) %read Machine Stages (80 minutes)

80 min.

for the 80 minute EXPRESS%AKETM cycle you can expect the following things to happen as the timer counts down to zero: At 1:20 The dough is kneaded for the first time. (2 minutes) At 1:18 The dough is kneaded for the second time. (18 minutes)

At 1:00 The dough rises. (12 minutes) At 0:48 The bread begins to bake. (48 minutes) At 0:OO The bread is finished.

Potato Onion Bread 8

314 cups hot water (l15-1250F) 3 tablespoons oil 2 large eggs 112 cup finely chopped onions 213 cup baked. mashed potatoes teaspoons seasoned salt 3 tablespoons sugar 1 and 112 4 cups bread flour 2 tablespoons Red Star@ Quick RiseTM Yeast 1 i<

Important:

Carefully measure

the

hot water and make sure

it is between 115-125T

by using a cooking thermometer.

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 tiquid 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 EXPRESSBAKETM 6) Press the Start/Stop button. (80 Minutes) setting.

0
52

i3eer

Rye Bread

EXPRESS%AKETM

80 min.

1 and l/4 cups hot beer (115-125F) l/4 cup oil 3 tabtespoons packed brown sugar 1 teaspoon salt 3 cups bread flour 1 cup rye flour 1 and 112 tablespoons caraway seeds 314 teaspoons ground fennel 3/4 teaspoon fresh orange zest (finely ground orange peel) 2 tablespoons Red Star@ Quick RiseTM Yeost

Important: Carefully measure the hot water and make sure I i< it is between lW-125f by using a cooking thermometer.
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 wilt 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 halting pan into the breadmaker and close the lid. 5) Press Select button to choose the EXW?ESS6AKETM 6) Press the Start/Stop button. (80 Minutes) setting. ( I

53

EXPRESSBAKETM

80 min.

Oatmeal Date Bread D

1 and l/2 cups hot water (115-1250f) 2 tablespoons oil l/4 cup packed brown sugar 1 teaspoon salt 3 cups bread flour 1 and 112 cups instant oatmeal l/2 cup finely chopped dates 2 tablespoons Red Star@ Quick RisetM Yeast

I<

Important: Carefully measure the hot water and make sure it is between 115-1250F by using a cooking thermometer.

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 wilt pour the yeast. Yeast must NEYER 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 breadmaCer and close the lid. 5) Press Select button to choose the EXPRESSi3AKKE~~ 6) Press the Start/Stop button. (80 Minutes) setting.

54

Whole Wheat Setting Recipes Whole Wheat Bread Machine Stages

For the whole wheat bread cycle you can expect the following things to happen as the timer counts down to zero: At 3:40 The dough is kneaded for the first time. (IO minutes) At 3:30 The dough begins to rise. (25 minutes) At 3:05 The dough is kneaded for the second time. (20 minutes) At 2:45 The dough continues to rise. (30 minutes) At 2:15 At 2:15 At 1:05 The dough is punched down. (30 seconds) The dough rises for the final time. (70 minutes) The bread begins to bake. (65 minutes)

At 0:OO The bread is finished.

100% Whole Wheat Bread

1 and 518 cups water 113 cup packed brown sugar 2 teaspoons salt 4 and 213 cups whole wheat flour 3 teaspoons active dry yeast 1) Measure and add liquid ingredients to the bread pan.

Whole Wheat

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 wit1 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 welt. 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.

iioney Grain Bread

1.5 pound loaf
1 cup water 2 tabtespoons butter or margarine

2 pound loaf
I and 318 cups water 2 and 112 tablespoons butter or margarine 2 tablespoons honey 1 and 314 teaspoons salt

1 and l/2 tablespoons honey 1 teaspoon salt 2 and 114 cups bread flour 1 cup whole wheat flour l/2 cup quick cook oats 2 teaspoons active dry yeast

2 and l/2 cups bread flour 1 and l/4 cups whole wheat flour 213 cup quick cook oats 2 and l/4 teaspoons active dry yeast

1) Measure and add tiquid ingredients to the bread pan. 2) Measure and add dry ingredients (except yeast) to the bread pan. 3) Use your finger to form a welt (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are odding ingredients. Measure the yeast and corefully 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)
Pre ss

the Crust Color button to choose light. medium or dark crust.

7) Press the Start/Stop button.

0
56

Wheat Bread
1 and cups water 2 tablespoons butter or margarine 4 tablespoons honey 1 teaspoon salt 3 and cups bread flour 1 cup wheat flake cereal 2 tablespoons wheat bran cereal 2 teaspoons dry yeast

Whole Wheat

1) Measure and add liquid ingredients to the bread pan. Measure and add dry ingredients (except yeast) to the bread pan. 3) Use your finger to form a well 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 welt. 4) Snap the baking pan into the breadmaker and close the 5) Press Select button to choose the Whole Wheat settlng. 6) Press the Crust Color button to choose Ught. medium or dark crust. Press the Start/Stop button.

Summer Wheat Bread

1 and 1 and cups water tablespoons vegetable oil

2 tablespoons molasses 1 and 112 teaspoons salt 2 cups bread flour 2 cups whole wheat flour 2 teaspoons active dry yeast 1) Measure and add liquid Ingredients to the bread pan. Measure and add dry ingredients (except yeast) to the bread pan. 3) Use your finger to form a well in the flour where you will pour the yeast. Yeast must 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 5) Press Select button to choose the Whole Wheat setting. 6) Press the Crust Color button to choose light, medium or dark crust. Press the Start/Stop button.

57

Buttermilk Bread
1 and t/4 cups water 1 and 112 tablespoon butter or margarine 1 teospoon white vinegar 2 tablespoons packed brown sugar 2 cups bread flour 1 cup whole wheat flour 1 cup rye flour 2 tabtespoons powdered buttermilk 1 tabtespoon vital gluten 1 and l/2 teaspoons caraway seeds 2 teaspoons active dry yeast 1) Measure and add liquid ingredients to the bread pan.

Whole Wheat

2) Measure and add dry ingredients (except yeast) to the bread pan. 3) Use your finger to form a welt (hole) in the flour where you wilt 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 welt. 4) Snap the baking pan into the breadmaker and close the Lid. 5) Press Setecr 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.

Light Rye Bread

1 and 318 cups water I and l/2 tablespoon vegetable oil 2 tablespoons packed brown sugar 1 and l/2 teaspoons salt 3 cups bread flour 1 cup rye ftour 2 teaspoons active dry 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. Yeost must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the welt. 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.

58

Dough Setting Recip es

Dough Ma chine Sta ges
For the dough cycle you c an exp ect the following things to ha pp en as the timer counts down to zero: At 1:30: The dough is kne a d e d for the first time. (20 minutes) At 1:10: The dough continues to rise. (20 minutes) At 0:50: The dough is punche d down. (30 seconds) At 0:50: The dough rises for the final time. (50 minutes) At 0:00: The dough is finishe d.

Dough Instructions

1 2 3 4 5

Put ingre dients in bre a d p an and put the bre a d p an into the bre a dmaker. Press the Select button to re a ch the dough setting. Press Start/Stop. The displa y will b egin counting down the time on the Dough/Pasta setting. When dough is re a dy, the unit will signal and the displa y will re a d, 0:00. Press Start/Stop, holding it down until you a he ar a b e e p and the displa y cle ars. To remove the bre a d p an, grasp the handle firmly and lift the p an out.

59

Dough Note: The p an does not get hot when using the dough setting.

Pre p aring Dough for B aking

Lightly sprinkle all-purpose flour onto a p astry mat or bo ard. Using a rubb er sp atula or wood en spoon, remove dough from the bre a d p an and pla ce on lightly floure d surfa ce. Kne a d by hand 2 or 3 times to rele ase the air. If the dough is e asy to handle without flour, sha p e on a lightly oile d, cle an countertop. Sha p e dough into your favorite rolls, coffe e c ake, etc. (suggestions follow). Pla ce on gre ase d b aking p an. Cover dough with a cle an cloth and let rise until almost double d in size (a bout 1 hour). B ake as directe d in the recip e. Remove from p an and cool on a wire ra ck or serve warm.

Variations for Sha ping Dough

E asy Dinner Rolls Divid e dough into 12 e qual pieces, sha p e into b alls and pla ce in gre ase d muffin cups. Cover, let rise and b ake as directe d. Makes 12

Swirls Lightly gre ase b aking she et. Divid e dough into 10 e qual pieces. On a lightly floure d surfa ce, using your hand, roll e a ch piece into a p encillike strand a bout 10 inches long. B eginning at one end of the strand, continue wra pping e a ch piece around the center to form a

60

Dough swirl. Pla ce rolls 2 to 3 inches a p art on pre p are d b aking she et. Cover, let rise and b ake as directe d. Makes 10 Butterhorns Lightly gre ase b aking she et and set asid e. On a lightly floure d surfa ce, roll dough into a 12-inch circle. Brush dough with melte d butter. Cut into 12 we dges. To sha p e rolls, b egin at wid e end of we dge and roll towards the point. Pla ce rolls point sid e down, 2 to 3 inches a p art, on pre p are d b aking she et. Cover, let rise and b ake as directe d. Makes 12

Rising
To Re duce Rising Time of Dough Prehe at conventional oven to 200F for 5 minutes, then turn off oven. Sha p e dough, pla ce on b aking p an as directe d and cover with a cle an kitchen towel. Pla ce dough in oven until double d in size. This will re duce rising time by a bout one half. Recip es using whole grain or unrefine d flours contain less gluten and ma y not rise as much as those using white bre a d flour. As a result, these he avier bre a ds ma y fall slightly in the center. This is normal and will not affect the taste of the bre a d. Whe at gluten c an also b e a dd e d to improve the sha p e and volume of bre a d ma d e with low gluten flours.

Storing
Ke e ping Your Bre a d Fresh There are no preservatives in your homema d e bre a d, so store coole d lo af in a lightly se ale d plastic b a g. If d esire d, enclose a stalk of celery in the b a g to ke e p bre a d fresh longer. Do not store in the refrigerator as this c auses bre a d to dry out faster.

61

Bre a d Pretzel
All ingre dients at room temp erature (70 F80 F) 2 cups bre a d flour 1-1/2 tsp. a ctive dry y e ast 1/4 tsp. salt 1/2 tsp. sug ar 7/8 cup water 1 to 2 Tbsp. co arse (Kosher) salt 1 egg, slightly b e aten

Dough

1) Me asure all ingre dients into bre a d p an, exce pt egg and co arse salt. 2) Press Start/Stop to cle ar displa y. 3) Select Dough setting. 4) Press Start/Stop. 5) When unit signals and displa y re a ds, 0:00, press Start/Stop and remove
dough.

6) Prehe at oven to 450F. 7) Divid e dough into 12 pieces. Roll e a ch into 8-inch rop e. Form into pretzel
sha p e or le ave in stick sha p e. Pla ce on a gre ase d cookie she et, brush e a ch with b e aten egg. Sprinkle with co arse salt.

8) B ake in prehe ate d oven for 12 to 15 minutes.

Butter Rolls (no D ela y Timer)

All ingre dients at room temp erature (70 F80 F), exce pt milk 2 Tbsp. sug ar 1 tsp. salt 2-3/4 cups bre a d flour 2 tsp. a ctive dry y e ast 1/4 cup water 1 egg 3/4 to 7/8 cup milk 1/4 cup butter

1) Me asure all ingre dients into bre a d p an. 2) Select Dough setting. 3) Press Start/Stop. 4) When unit signals and displa y re a ds, 0:00, press Start/Stop and remove
dough.

5) Sha p e as d esire d (se e Variations for Sha ping Dough, pg. 61). 6) B ake at 350 F for 25 to 30 minutes. Makes 12 rolls.

62

Coffe e C ake (no D ela y Timer)

All ingre dients at room temp erature (70 F80 F), exce pt milk 1/4 cup sug ar 1 tsp. salt 2-1/4 cups bre a d flour 2 tsp. a ctive dry y e ast 1 egg yolk 3/4 to 7/8 cup milk 1 Tbsp. butter or marg arine

Dough

1) Me asure all ingre dients into bre a d p an. 2) Select Dough setting. 3) Press Start/Stop. 4) When unit signals and displa y re a ds, 0:00, press Start/Stop and remove
dough.

5) Pat dough into gre ase d 9-inch round, or 5 x 7-inch oblong c ake p an. 6) Add topping. Makes 1 coffe e c ake. (Se e Topping recip e, b elow.)

Topping
2 Tbsp. butter, melte d 1 tsp. ground cinnamon 1/2 cup sug ar 1/2 cup chopp e d p ec ans Powd ere d Sug ar Glaze, optional (se e recip e b elow)

1) Drizzle butter over dough. 2) In a small bowl, mix sug ar, cinnamon and nuts; sprinkle onto butter. 3) Cover; let rise in warm pla ce a bout 30 minutes. 4) B ake in prehe ate d oven (375 F) 20 to 25 minutes, until gold en brown. 5) Cool 10 minutes in p an on ra ck. 6) Drizzle with powd ere d sug ar glaze if d esire d. Makes enough to cover one
coffe e c ake.

Powd ere d Sug ar Glaze (for Coffe e C akes and Swe et Rolls)
1 cup sifte d powd ere d sug ar 1 or 2 Tbsp. water or milk 1 tsp. butter or marg arine, softene d 1/2 tsp. vanilla

63

Dough
1) In a small bowl, combine all ingre dients and blend until smooth. 2) Spre a d or drizzle glaze on slightly warm coffe e c ake or swe et rolls. Makes
enough to cover 1 coffe e c ake.

Pizza Crust
1.5 pound
All ingre dients at room temp erature (7080 F) 1/2 tsp. salt 3 cups all-purpose flour 1-1/2 tsp. a ctive dry y e ast 7/81 cup water 2 Tbsp. olive oil or vegeta ble oil

2 pound
All ingre dients at room temp erature (7080 F) 3/4 tsp. salt 4 cups all-purpose flour 2 tsp. a ctive dry y e ast 1-1/41-3/8 cups water 3 Tbsp. olive oil or vegeta ble oil

1) Combine all ingre dients into bre a d p an. 2) Select Dough setting. 3) Press Start/Stop. When unit signals and displa y re a ds, 0:00, press
Start/Stop and remove dough.

4) Pat dough into 12 x 15-inch jelly roll p an or gre ase d 12-inch round (1-1/2
pound recip e) or 14-inch round pizza p an (2 pound recip e).

5) Prehe at oven to 400F. 6) Spre a d pizza sauce over dough. Sprinkle toppings over sauce. 7) B ake 15 to 20 minutes or until crust is gold en brown.

Pizza Toppings (optional)

1 cup (8 oz) pre p are d pizza sauce 1/2 lb. bulk pork sausa ge, browne d and draine d 1/3 cup chopp e d onions 1 pkg. (34 oz) slice d p e pp eroni 1 c an (4 oz) mushroom stems and pieces, draine d 1 cup chopp e d gre en p e pp ers

64

Dough

Pasta Recip es

B asic Pasta (no D ela y Timer)

All ingre dients should b e at room temp erature (7080 F) 2 cups all-purpose flour 1 cup semolina flour 1 tsp. salt 1 Tbsp. olive oil or vegeta ble oil 7/8 cup water

1) Me asure all ingre dients into bre a d p an. 2) Select Dough setting. 3) Press Start/Stop and allow to mix 8 to 10 minutes. Then press Start/Stop
to c ancel.

4) Remove dough and roll out on lightly floure d surfa ce. Roll to 1/8-inch
thickness. Dust with flour if dough is sticky.

5) Cut into 1/8-inch strips for narrow noodles or 1/4-inch for me dium noodles. 6) Cook noodles in a large pot of boiling, salte d water for 10 to 15 minutes.
Drain in coland er.

65

B ake Setting Recip es (Jams and Marmala d es) Strawb erry Jam (no D ela y Timer)
1 cup sug ar 1 Tbsp. powd ere d low-sug ar fruit p ectin 1-1/2 cups fresh strawb erries, slice d 2 tsp. lemon juice

1) Combine all ingre dients into bre a d p an. 2) Select B asic setting. 3) Press Start/Stop. Allow to mix 56 minutes, scra ping sid es of the p an with
rubb er sp atula. Press Start/Stop to c ancel.

4) Select B ake setting. 5) Press Start/Stop. When unit signals and displa y re a ds, 0:00, press

Start/Stop. Using hot p a ds, remove bre a d p an. Pour jam into containers; cover. Refrigerate to set. Makes a bout 3 cups.

66

Orange Marmala d e (no D ela y Timer)

1-1/4 cups sug ar 2 Tbsp. powd ere d low-sug ar fruit p ectin 3 large oranges 1 lemon

B ake

1) With a vegeta ble p e eler, shave off the bright la y er of p e el from one orange
and the lemon; chop finely.

2) Remove and disc ard remaining white p e el from orange and lemon. 3) Pe el remaining oranges, and disc ard p e els. Slice fruit into 1/2-inch pieces. 4) Combine chopp e d p e els, fruit, sug ar and p ectin in bre a d p an. 5) Select B asic setting. 6) Press Start/Stop. Allow to mix for 56 minutes, scra ping sid es of p an with
rubb er sp atula. Press Start/Stop to c ancel.

7) Select B ake setting. Press Start/Stop. When unit signals and displa y

re a ds 0:00, press Start/Stop. Using hot p a ds, remove bre a d p an. Pour jam into containers; cover. Refrigerate to set. Makes a bout 3 cups.

Frozen B erry Jam (no D ela y Timer)

1-3/4 cups sug ar 1 p a cka ge (10 to 12 oz) frozen b erries (strawb erries and raspb erries are id e al) 1 pouch (3 oz) liquid fruit p ectin 1 Tbsp. lemon juice

1) Combine ingre dients into bre a d p an. 2) Select B asic setting. Press Start/Stop. Allow to mix 56 minutes, scra ping
sid es of p an with rubb er sp atula. Press Start/Stop to c ancel.

3) Select B ake setting. Press Start/Stop. When unit signals and displa y

re a ds, 0:00, press Start/Stop. Using hot p a ds, remove bre a d p an. Pour jam into containers; cover. Refrigerate to set. Makes a bout 3 cups.

67

After rolls rise, just b efore b aking, gently a pply d esire d glaze with a p astry brush. B ake as directe d in the recip e. For a shiny gold en crust, use Egg Glaze or Egg Yolk Glaze. For a shiny chewy crust, use Egg White Glaze (crust will b e lighter in color).
Mix 1 slightly b e aten egg with 1 Tbsp. water or milk. Mix 1 slightly b e aten egg yolk with 1 Tbsp. water or milk. Mix 1 slightly b e aten egg white with 1 Tbsp. water. Note: To ke e p unuse d egg yolk fresh for several d a ys, cover with cold water and store in refrigerator in a covere d container. Mix:

Glazes

Egg Glaze

Egg Yolk Glaze

Egg White Glaze

G arlic Butter

1/4 cup marg arine or butter, softene d 1/8 tsp. g arlic powd er 1/4 cup marg arine or butter, softene d 1 Tbsp. grate d Parmesan che ese 1 tsp. chopp e d fresh p arsle y 1/4 tsp. drie d oreg ano le aves D ash of g arlic salt 1/4 cup marg arine or butter, softene d 1/2 tsp. Italian se asoning D ash of salt 1/3 cup mashe d rip e b anana 1/2 cup semi-swe et chocolate chips, melte d

Mix:

Herb-Che ese Butter

Italian Herb Butter

Mix:

Mix:

Choco-B anana Spre a d

68

Glazes
Mix:

Ham and Swiss Spre a d

1 p a cka ge (3 oz) cre am che ese, softene d 2 Tbsp. finely chopp e d, fully cooke d, smoke d ham 1 Tbsp. shre dd e d Swiss che ese 1/2 tsp. pre p are d mustard 1 container (4 oz) whipp e d cre am che ese 1 tsp. chopp e d fresh or 1/2 tsp. drie d dill we e d 1 small clove g arlic, finely chopp e d 1 p a cka ge (3 oz) cre am che ese, softene d 1 Tbsp. chopp e d walnuts 2 tsp. hone y

Mix:

Herb-Cre am Che ese Spre a d

Mix:

Hone y-Walnut Spre a d

Rip e Olive Spre a d

Cover and mix in food processor or blend er until slightly co arse: 1-1/2 cups pitte d, rip e olives 3 Tbsp. olive oil 3 Tbsp. c a p ers, draine d 3 flat anchovy fillets, draine d 1 tsp. Italian se asoning 2 cloves g arlic

2 Tbsp. marg arine or butter 2/3 cup powd ere d sug ar 1/2 tsp. vanilla 3 to 4 tsp. milk He at marg arine in a 1-quart sauce p an over me dium he at until light brown; cool. Stir in powd ere d sug ar and vanilla. Stir in milk until smooth and thin enough to drizzle. Mix until thin enough to drizzle: 1/2 cup powd ere d sug ar 1/4 tsp. ground cinnamon 1-1/2 to 2 tsp. water Mix until thin enough to drizzle: 1/2 cup powd ere d sug ar 1 tsp. grate d lemon or orange p e el 1-1/2 to 2 tsp. lemon or orange juice Mix until thin enough to drizzle: 1/2 cup powd ere d sug ar 1/4 tsp. vanilla 1-1/2 to 2 tsp. milk

Browne d Butter Glaze

Cinnamon Glaze

Citrus Glaze

Cre amy Vanilla Glaze

69

Index
0:OO (display message) . . . . . . . . . . . . 33

A
altitude, effect on baking . . . . . . . . . . .27

Bake setting description . . . . . . . . . , . . . . . . . . . . .15 recipes . . . . . . . . . . . . . . . . . . . .66 baking pan . . . . . . , 2. 9.11.17. 20, 22. 31 baking problems, troubleshooting . . . . 34 Basic setting description . . . . . . . . . . . . . . . . . . . . .14 recipes.. . . . . . . . . . . . . . . . . . . . . . .37 breadmaker problems. troubleshooting . .34 button Crust Color . . . . . . . . . . . . . .9.13.17 Select.........................12 start/stop . . . . . . . . . . . . . . . . . . . 10.14 Timer Set . . . . . . . . . . . . . . . . . . . . . .13

E FEE (display message) . . . . . . . . . . . . 3 3 EXPRESSBAKF~ (58 minutes) breadmaker flour, using for . . . . . . . .18 description . . . . . . . . . . . . . . . . . . . . .15 recipes . . . . . . . . . . . . . . . . . . . . . . . 4 9 salt. using In . . . . . . . . . . . . . . . . . . . .18 tips and hints . . . . . . . . . . . . . . . . . . .18 using . . . . . . . . . . . . . . . . . . . . . . . . . 1 6 yeast. fast rising for . . . . . . . . . . .18.20 EXPRESSEIAKEtM (80 minutes) breadmaker flour, using for . . . . . . . .I8 description . . . . . . . . . . . . . . . . . . . . .15 recipes . . . . . . . . . . . . . . . . . . . . . . . 5 2 salt. using in . . . . . . . . . . . . . . . . . . . .18 tips and hints . . . . . . . . . . . . . . . . . . .18 using . . . . . . . . . . . . . . . . . . . . . . . ..16 yeast, fast rising for . . . . . . . . . . .18.20 E iour.. . . . . . . . . . . . . . . . . . . . . .4.18.26 French setting description . . . . . . . . . . . . . . . . . . . F. 14 ,recibes . . . . . . . . . . . . . . . . . . . . . . . 4 3

C
cleaning baklng pan . . . . . . . . . . . . . . . . . . . . 3 1 generai . . . . . . . . . . . . . . . . . . . . . . . 3 0 kneading blade . . . . . . . . . . . . . . . . .31 Crust Color button . . . . . . . . . . . . 9.13. 17

glazes. recipes . . . . . . . . . . . . . . . . . . .68

G i-l

Delay Timer . . . . . . . . . . . . . . . .13.17.23 Display description . . . . . . . . . . . . . . . . . . . . .13 information. understanding . . . . . . .33 messages . . . . . . . . . . . . . . . . . . . . . 3 3 0:00.........................3 3 E:tx . . . . . . . . . . . . . . . . . . . . . . . . 3 3 tl:tltl . . . . . . . . . . . . . . . . . . . . . . .33 L:LL . . . . . . . . . . . . . . . . . . . . . . . . 3 3 Dough/Pasta setting description . . . . . . . . . . . . . . . . . . . . .15 recipes . . . . . . . . . . . . . . . . . . . . . . .59 doughball. consistency of . . . . . . . . . .26

Wtlti (display message) . . . . . . . . . . . .33 heating element . . . . . . . . . . . . . . . . . .30 hints and tips. breadmaking . . . . . . . . 2 5

ingredients . . . . . . . . . . . . . . . . . . . . . . .5 dry.........................5.2 6 flour . . . . . . . . . . . . . . . . . . . . . . .18.26 fresh, using . . . . . . . . . . . . . . . . . . . .26 ordertoadd . . . . . . . . . . . . . . . . .5.26 SON.. . . . . . . . . . . . . . . . . . . . . ...8.18 wet . . . . . . . . . . . . . . . . . . . . . :.5,18.26 yeast . . . . . . . . . . . . . . . . . . 5.8.18.26

0
70

K
Keep Warm setting . . . . . . . . . . . . . . 11.21 kneading blade . . . . . . . . . . . .3.11.22,31

t
L:LL (display message! . . . . . . . . . . . .33

Start/Stop Bution . . . . . . . . . . . . IO, 14. 24 storing your breadmaker. . . . . . . . . . . .31 Sweet settlng descrlptlon . . . . . . . . , . . . . : . . . . . . , t4 recipes . . . . . . . . . , . . . . . . . . . . , , ,45

measurement conversions . . . . . I . , . .29 measurlng tips . . . . . . . . . . . . . . . . . 5. 25

T
Timer Set buttons. . . . . . . . . . . , . , .13,24 tlps and hints. breadmaking . . . . . . . .25 troubleshooting baking probbms . . . . . . . . . . . . . . . .34 breodmaker prcibtems :. . . . . . . . . . .34 power toss . . . .I.. . , . , , . . , . :. . . . .32

p
R

power outage. restarting after a . . . . . 32

restrntlng after a power outage . . , . . .32

W
warranty . . . . . . . . . . . Inside Back Cover Whole Wheat settlng description . . . . . . . . . . . . . . . . . . . ..I 5 recipes . . . . . . . . . . . . . . . . . . . . . ..-5 5

safeguards. knportant . . . Inside front Cover Salt.. . . . . . . . . . . . . . . . . . . . . . . . . .8.18 Select button . . . . . . . . . . . . . . . . . .12.21 settings Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 5 Basic . . . . . . . . . . . . . . . . . . . . . . . ..I4 Dough/Pasta . . . . . I , . . . . . . . . . .,. . I$ EXPl?ESS%AKP (58 min.) setting , . . 15 EXPRESSBAKVM (80 min.) setting . . .15 French . . . . . . . . . . . . . . . . . . . . . . . . . 1 4 Sweet . . . . . . . . . . . . . . . . . . . . . . . ..I4 Whole Wheat . . . . . . . . . . . . . +. . . . .15

Y yeast adding . . . . . . . . . . . . . . . . . . . .5.8.20 fast rlslng . . . . . . . . . . . . . . . . . . . . . .I8 freshness. testlng for . . . . . . . . . . . .26

Recipe Index
%asic Setting . . . . . . . . . . . . . .37 Country White %read . . . . . . . .38 favorite Potato Bread . . . . . . . 3 9 Light Rye Pread . . . . . . . . . . .40 Oatmeal %read . . . . . . . . . . . .39 Raisin %read . . . . . . . . . . . . . .40 Sourdough %read . . . . . . . . . . ,41 Sourdough Starter . . . . . . . . .41 Traditional White Bread . . . . . 3 8 French Setting . . . . . . . . . . . .43 French Countryside %read .. .44 Italian tlerb %read . . . . . . . . . .44 Sweet Setting . . . . . . . . . . . . .45 Apple Walnut Bread . . . . . . . .48 Cottage Cheese and Chive %read . . . . . . . . .46 Special Winter %read . . . . . . .47 Springtime favorite %read .. .46 EXPRESS%AUErM Setting (58 Minutes) . . . . . . . . . . . . . . Cheese t Rye %read . . . . . . Onion Soup %read . . . . . . . . . White 6read . . . . . . . . . . . . . . Honey Wheat %read . . . . . . . .57 Light Rye %read . . . . . . . . . . .58 Summer Wheat Bread . . . . . . .57 Dough/Pasta Setting . . . . . . . . %asic Pasta . . . . . . . . . . . . . . Bead Pretzel . . . . . . . . . . . . %utter Rolls . . . . . . . . . . . . . . Coffee Cake . . . . . . . . . . . . . Powdered Sugar Gtaze . . . . Topping . . . . . . . . . . . . . . . . Pizza Crust . . . . . . . . . . . . . . . Pizza Tqpings . . . . . . . . . . %ake Setting . . . . . . . . . . . . . frozen %erry Jam . . . . . . . . . . Orange Marmalade . . . . . . . . Strawberry Jam . . . . . . . . . . . 59 .65 .62 .62 .63 .63 .63 .64 .64 .66 .67 .66 .66

.49 .50 .51 .50

EXPRESS%AKErM Setting (80 Minutes) . . . . . . . . . . . . . . .52 6eer Rye %read . . . . . . . . . . .53 Oatmeal Date %read . . . . . . . .54 Potato Onion %read . . . . . . . . 5 2 Whole Wheat Setting . . . . . . . 5 5 100% Whole Wheat %read . . . .56 %uttermitk %read . . . . . . . . . . .58 tloney Grain %read . . . . . . . . .56

GLaies...................6 8 growned gutter Gtaze . . . . . . .69 Choco-Banana Spread . . . . . .68 Cinnamon Glaze . . . . . . . . . . .69 Citrus Glaze . . . . . . . . . . . . . . .69 Creamy Vanilla Gtaze . . . . . . .69 Egg GLaze . . . . . . . . . . . . . . . .68 Egg White Glaze . . . . . . . . . . .68 Egg Yolk GLaze . . . . . . . . . . . .68 Garlic gutter . . . . . . . . . . . . . .68 Ham and Swiss Spread . . . . . .69 %erbCheese gutter . . . . . . . .68 tlerbCream Cheese Spread . .69 Honey-Walnut Spread . . . . . . .69 Italian tlerb %utter . . . . . . . . . .68 Ripe Olive Spread . . . . . . . . . .69

72

1-Y EAR L IMITED WARRANTY

Sunbeam Products, Inc. warrants to the original purchaser, subject to the limitations and exclusions set forth below, that this product shall be free, in all material respects, of mechanical and electrical defects in material and workmanship from the date of purchase for one year. This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent use or misuse of the product, use on improper voltage or current, use contrary to operating instructions or disassembly, repair or alteration by any person other than an authorized service center. Our obligation hereunder is limited to repair or replacement with a new or refurbished unit of the same or a similar model of as good or better quality, at manufacturers option, of the product during the warranty period, provided that the product, along with the model number and original dated proof of purchase, is sent postage prepaid, directly to the following address: For products purchased in the United States:

SUNBEAM APPLIANCE SERVICE STATION Attention: Service Department 117 Central Industrial Row Purvis, MS 39475
For products purchased in Canada:

SUNBEAM CANADA CORP., LTD. c/o Service Tek Please call 1-800-667-8623 or email us at consumeraffairs@consumer.sunbeam.com
Do not return this product to the place of purchase or to the manufacturer; doing so may delay the processing of your warranty claim. Answers to questions regarding this warranty or for your nearest authorized service location may be obtained by calling toll-free 1-800-597-5978 or by writing to Sunbeam Consumer Affairs, at P.O. Box 948389, Maitland, FL 32794-8389. Answers to questions regarding this warranty or for your nearest Canadian authorized service location may be obtained by calling toll-free in Canada 1-800-667-8623. For warranty information or for an authorized service location outside of the United States and Canada, please see the warranty service card inserted in the product packaging.

DISCLAIMER
Product repair or replacement as provided under this warranty is your exclusive remedy. SUNBEAM PRODUCTS, INC. SHALL NOT BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES FOR BREACH OF ANY EXPRESS OR IMPLIED WARRANTY ON THIS PRODUCT OR ANY PART THEREOF. EXCEPT TO THE EXTENT PROHIBITED BY APPLICABLE LAW, SUNBEAM PRODUCTS, INC. DISCLAIMS ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE OF THIS PRODUCT OR ANY PART THEREOF. Some states and provinces do not allow the exclusion or limitation of incidental or consequential damages, or allow limitations on how long an implied warranty lasts, so the above limitations or exclusions may not apply to you. This warranty gives you specific legal rights, and you may also have other rights, which vary from State to State or Province to Province.

2 lb. EXPRESSBAKE Bre a dmaker

P.N. 102819

1999 Sunb e am Corporation or its affiliate d comp anies. All rights reserve d. Oster is a registere d tra d emark of Sunb e am Corporation or its affiliate d comp anies. Distribute d by Sunb e am Products, Inc. Boc a Raton, FL 33431