Oster 5814

Congratu
First revie w t he sa f et y g ui d eli n es, t h en t ur n t o p ag e 7 f or t h e easy
1,2,3
instructions!
lations
Fresh, w arm h omemade bread
D o u g h M a k e r. is j ust a f e w, e asy st e ps a w a y w i t h y o u r n e w O st e r D e l u x e Br e a d a n d W e've d o n e everyt hin g w e ca n t o m a k e bre a d-b a kin g a bre e z e: W e 'v e st r e a m li n e d t h e i n st r u ct i o n s; d esi g n e d a si m p l e , e asy-t o r e a d co n t r o l p a n e l; a n d d e v e l o p e d a h ost o f g r e a t r eci p es.
A l o n g t h e w a y, f e e l f r e e t o a s k q u e s t i o n s . Y o u c a n c a l l u s t o l l f r e e a t
1-800-526-2832.
Table of Contents
Before You Start............................................................ 5-6
Sa f e t y G u i d e li n es
Symphony of Ingredients ................................................ 7

Basic In g r e d ie n ts ............................................................................................ 8 Th e Pr ocess, Sim p li f ie d ................................................................................. 10
Getting to Kno w Your Bread Maker .............................. 13

G e t t i n g t o K n o w t h e O p e r a t i o n Pa n e l ......................................................... 14 St e p b y St e p D ir ect i o ns ................................................................................ 15 Br e a d m a k i n g Cycle Tim es ............................................................................. 16
Recipes and Tips

Sp ecia l Ti ps ................................................................................................... 18 W h i t e Br e a ds ........................................................................................... 19-24 W h o le W h e a t Br e a ds ............................................................................... 25-27 Fr e nch Br e a ds ............................................................................................... 28 Sw e e t Br e a ds ........................................................................................... 29-33 D o u g hs O n ly ............................................................................................ 34-43 Ca k e/ Q u ick Br e a ds ................................................................................... 44-49 Ja m/Je llies................................................................................................ 50-51 Th e Fi n ish i n g To uch: Sp r e a ds a n d G la z es ............................................... 52-53
Special Concerns ............................................................ 54

Tr o u b lesh o o t i n g Ti ps ............................................................................... 55-56 Co m m o n ly A sk e d Q u est i o ns ......................................................................... 57 H o w t o Test Ye ast ......................................................................................... 57 Cle a n i n g a n d Ca r e G u i d e li n es ...................................................................... 58 Ba k i n g a t H i g h A l t i t u d es .............................................................................. 59
Index of Recipes ............................................................. 60
Bef ore You Start

W e ve d esi g n e d t h e O st e r D e l uxe Br e a d a n d D o u g h M a k er t o b e e asy t o use. Bu t, lik e a ny kitchen appliance, it requires proper use and handling.
U s i n g Yo u r B r e a d M a k e r S a f e l y
Be f ore Use
1. Read and keep all instructions. 2. M ake sure to remove all f oreign matter from the
baking pan. 3. Plug the Bread M aker in to a pro perly w ired ou tlet.
W here t o Use
1. Use only on a stable, heat-resistan t surf ace. 2. Do no t use the Bread M aker w here it w ill be
exposed to direct sunlig h t or o ther heat sources, such as a stove or oven. 3. Place the unit at least t w o inches a w ay from w alls. If you do n o t, w alls may become discolored.
W hile in Use
Keep the Bread Maker out of the reach of children -- it's hot!
A f ter Use
1. Use oven mit ts or a po t holder w hen taking ou t
the bread pan a f ter baking. 2. M ake sure to disconnect the po w er by un plu gging the unit. A llo w the Bread M aker to cool do w n be f ore storing. 3. Read instructions be f ore cleanin g. Do no t immerse the unit in w ater. This w ill cause electric shock and/or damage to the unit.
1. The temperature is very ho t during operation.

Be care f ul to keep your hands and f ace a w ay from the unit. 2. Do no t open the lid or remove the bread pan during operation. 3. Do no t place anything on the Bread M aker lid. Do no t cover ven ts. 4. If any bu t tons are acciden tally touched during operation, baking may stop.
Important Saf eguards

Read and Save These Instructions
When using electrical appliances, basic safety precautions should always be followed including the following:
1. Read all instructions, product labels, and warnings before using the Bread Maker. 2. Do not touch hot surfaces. Always use oven mitts when handling hot materials, and allow metal parts to cool before cleaning. Allow the Bread Maker to cool thoroughly before putting in or taking off parts. 3. When unit is not in use and before cleaning, unplug the Bread Maker from wall outlet. 4. To protect against risk of electrical shock, do not immerse the appliance or plugs in water or other liquids. 5. Close supervision is always necessary when this or any appliance is used by or near children, or incapacitated persons. 6. Do not allow anything to rest on the power cord. Do not plug in cord where people may walk or trip on it. 7. Do not operate this or any appliance with a frayed or damaged cord or plug or after the appliance malfunctions or is dropped or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment. 8. Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. Do not place on an unsteady or cloth-covered surface. 9. Avoid contact with moving parts. 10. Do not use attachments not recommended by the manufacturer; they may cause fire, electric shock or injury. 11. Do not use outdoors or for commercial purposes. 12. Do not place the appliance near a hot gas or electric burner, or in a heated oven. 13. To unplug, press and hold the STOP button, grip plug and pull from wall outlet. Never pull on the cord. 14. Use of extension cords: A short power supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used with care. The cord should be arranged so that it will not drape over the counter or table top where it can be pulled by children or tripped over accidentally. 15. Electrical power: If electric circuit is overloaded with other appliances, your Bread Maker may not operate properly. The Bread Maker should be operated on a separate electrical circuit from other operating appliances. 16. Polarized plug: To reduce the risk of electrical shock, this appliance has a polarized plug (one blade is wider than the other). This plug fits a polarized outlet only one way; if the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
This unit is intended for household use only.
A Symphony o f Ingredients
Lik e t h e instru m e n ts in a n orch estra, t h e in gre die n ts in b asic bre a d are very sim ple: f l o u r, s u g a r, s a l t , a l i q u i d (s u c h a s w a t e r o r m i l k ) , p ossi b ly a f a t (such as b u t t e r o r o il), a n d y e ast . A n d, lik e e ach m usical instru m e n t, e ach in gre die n t p erf orms a sp ecific jo b, a n d e ach le n ds a sp ecial flavor to the final masterpiece.
T h a t 's w h y i t s i m p o r t a n t t o u s e t h e r i g h t ingredients in exactly the right proportions t o e nsure yo u g e t t h e m ost d elicio us results!
Basic Ingredients
Yeast is actually a microscopic plan t. Simply stated, w ithou t yeast, your bread w ill no t rise. W hen moistened by a liquid, f ed by sugar, and care f ully w armed, yeast produces gases w hich po w er the d ough to rise. If the temperature is too cold, the yeast w ill n o t be activated; if it's too w arm, it w ill die. The Oster Deluxe Bread and Dough M aker takes care o f this w orry f or you by main taining just the righ t temperature in the baking chamber at all times. You can use either active dry yeast , quick acting , rapid rise yeast or one o f the ne w Bread machine yeasts in your Oster Deluxe Bread and Dough M aker. Importan t: The amou n t o f yeast f or Extra Large Loa f recipes may be the same or even less than w hat is called f or in Large recipes. For best results, use yeast amoun ts as indicated in each recipe.
Ye a s t
Su gars
Sugars sw eeten the bread, bro w n the crust, and len d tenderness to the texture. These jobs can be perf ormed by w hite or bro w n sugar, molasses, maple or corn syrups, h oney, fruits or o ther sw eeteners.
Flour
In order f or the bread to rise, the flo ur has to have a high pro tein con ten t. You should alw ays use a bread flour (f or w hite bread recipes) in your bread maker to get the best results. Do no t use all-purpose, cake flour or self-rising flour. Unlike w hite bread flour, w hole w heat flour con tains bran and w heat germ w hich inhibit rising. W heat breads there f ore ten d to be heavier in texture and smaller in size. A ligh ter larger loa f can be achieved by combining w hole w heat flour w ith w hite bread flour f or w heat bread recipes.
Liq uids
W hen liquids are mixed w ith the pro teins in flo ur, glu ten is f ormed. Glu ten is necessary f or rising. M any recipes use dry milk, bu t o ther liquids, such as fruit juice, beer, and w ater w ork too. It's a delicate balance: A recipe w ith too much liquid may cause the bread to f all during baking w hile a recipe w ith too little liquid w ill no t rise.
Salt
Salt inhibits rising, so be very care f ul measuring. O rdinary table salt w ill do.
Fats
M any breads use f ats to enhance the flavor and retain moisture. Typically, w e use margarine in these recipes, bu t bu t ter may also be used.
Important Measuring Tips

Because each ingredien t plays such a specific role, it is especially imp ortan t to measure the in gredien ts exactly to get the best results. For dry ingredients, use a stan dard measuring sp oo n or measuring cu p -- no t a table w are sp oo n or co ff ee cu p -- and level o ff. For flour, simply spoo n the flour in to a measuring cup an d level o ff w ith a flat kitchen u tensil.
For liquids, fill a stan dard measuring spoo n or measurin g cup to the level in dicated. Check your cu p measuremen t by placin g the measuring cu p o n a flat surf ace.
For solid fats, fill a standard measurin g spoon or measurin g cup to the level indicated and level o ff w ith a kitchen u tensil.
Last Things Last!

You'll see this tip in several places in this b ook, bu t it bears repeatin g: Always put the liquids in first, the dry ingredients in next, and the yeast last. Be f ore adding the yeast, dig a shallo w hole in the dry ingredien ts and place the yeast in the h ole so that there's absolu tely no con tact bet w een the liquids and the yeast. Yo u d ont w an t the yeast to be activated too soon in the process. This is especially importan t w hen you're using the Delay Bake op tion.
The Process Simplified

M ixin g, K n e a din g, Risin g, B a k i n g . . . h e r e s a g l i m p s e o f h o w t h e O s t e r D e l u x e B r e a d a n d D o u g h M a k er a u t o m a tically does all the steps for you.
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M ixing and Kneading
1 2 3
11
In standard bread baking, the baker mixes the in gredien ts first by stirring, then by kneading the d ou g h by hand. The Oster Deluxe Bread an d Do ug h M aker mixes and kneads the d ou gh au tomatically f or yo u.
Rising
W hen making bread by hand, the do ug h is placed in a w arm place to rise a f ter mixin g so that the yeast can f ermen t and pro duce gas. A f ter mixing the d o ugh, the Oster Deluxe Bread an d D ou gh M aker main tains the op timum temperature f or rising during this part o f the process. If you are usin g the D ou gh O nly cycle, the Oster Deluxe Bread and Doug h M aker w ill sto p at the en d o f the first rising. You w ill hear a series o f 3 beeps to let you kno w its do ne. The d ou gh can no w be removed an d shaped - f or bagels, pizza or o ther creations - an d placed in yo ur o w n oven f or baking.
Punch Do w n
O nce the do u gh has risen, the baker w ill typically p unch do w n the do ug h. This process helps to break apart large, un w an ted pockets o f air and gas that have develo ped thro ug h rising, givin g the bread a more even and ap petizing texture. This Oster Deluxe Bread and Dou g h M aker handles this process au tomatically f or yo u by turnin g on the kneading blade f or just the righ t amo un t o f time.
Seco n d Rise
4 5 6
A f ter it is p unched d o w n, the bread b o unces back it rises a secon d time. Some breads req uire sh orter or lon ger rising times. For example, w heat breads req uire a lon ger risin g time because the flour con tains bran and w heat germ w hich inhibit risin g. The Oster Deluxe Bread an d Do ugh M aker reg ulates the temperature and timing o f this seco nd rise au tomatically f or you based on your selectio n.
Bake
The Oster Deluxe Bread an d Do u gh M aker au tomatically regulates bakin g time and temperature f or perf ect results every time!
Cool
In stan dard bakin g, the baker removes the bread from the pan immediately to keep the crust from turnin g sog gy. We recommen d that yo u d o the same w ith the Oster Deluxe Bread an d Do u gh M aker, to o.
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Getting to Know Your Deluxe Bread and Dough Maker

Th e b est w ay t o g e t t h ere is t o use t h is m a p . So o n y o u ll k n o w t h e e l ect r o n ic b r e a d-b a k i n g t errit ory t h e w ay yo u k n o w yo ur o w n kitch e n. In t h e m e a n t i m e , h e r e a r e so m e e asy-t o-f o ll o w directions to get you started.
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The Control Panel

TIMER SETA llo ws yo u to set the timer f or Delay Bake Fu nctio n. Has Up an d Do w n arro ws to set time. The arro ws move u p and do w n in 10-min u te incremen ts.
DISPLAY WINDOW Indicates the O ne Digit Number f or the selected Bread Set ting. Sh o ws the minu te-by-min u te coun tdo w n f or the bakin g cycle.
Basic Breads 1 Regular 2 Large 3 Large Dark Whole Wheat 4 Regular 5 Large 6 Large Rapid
Specialty 7 French 8 Sw eet 9 D ou gh 10 Cake/Q uick Bread 11 Jam
Timer Set
Stop
Start
Select
STOP Tells the bread maker to stop everything. Press and hold un til you hear the beep to stop operation or cancel incorrect Timer setting.
STARTTells the bread maker to begin o peratio n.
SELECT Press to select desired bread set tin g an d it w ill au tomatically set the time needed to complete the bakin g cycle.
Q uestions? Yo u can call us toll free at
1-800-526-2832.
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Step-by-Step Directions On How to Use You Bread Maker

1.
OPEN THE LID AND REMOVE THE BAKING PAN by p ullin g straig h t u p o n the han dle. It is importan t to remove the Bakin g Pan from the u nit be f ore p u t tin g the ingredien ts in to the pan to avoid acciden tally spillin g in gredien ts in to the inner case. ATTACH THE KNEADING BLADE
7. PRESS THE START BUTTON once yo u have selected yo ur bread type.
2. 3.
4. 5. 6.
o n to the sha f t inside the Baking Pan by linin g u p the flat side o f the blade w ith the flat side o n the sha f t. M ake sure the Kneading Blade is placed securely o n the sha f t. MEASURE ALL INGREDIENTS care f ully an d accurately. Inaccurate measuremen t, even if o nly slig h tly o f f, can make a dif f erence in results. A d d in gredien ts in to the bread pan in the order they are listed. Yeast is alw ays added last and must not come in contact w ith any liq uid. (Be f ore adding yeast, remember to dig a small h ole in the flour so that the yeast doesnt prematurely come in to con tact w ith the liquids. This is especially imp ortan t w hen yo u are usin g the Delay Bake Timer.) from the o u tside o f the pan; then insert the pan firmly in to the b o ttom o f the machine, applying pressure to each corner o f the pan to make sure it is snap ped tig h tly in to the retainin g brackets.
The baking time in h o urs and minu tes w ill appear in the display. It w ill coun t d o w n the remainin g bake time in o ne minu te incremen ts u n til the bread is d one. This bread maker has a convenien t Vie w in g W indo w so that yo u may w atch the progress o f the bread as it is mixed, kneaded, and baked. D O N OT OPEN THE LID DURING THE BA KING CYCLES.
10. COMPLETION To delay the USING THE TIMER FOR DELAYED
8. the baking time is completed, a sighen WHEN THE BREAD IS DONE. W nal
WIPE WATER AND OTHER SPILLS
tone w ill so und three times and the display w in do w w ill flash END. Remove the pan using po th olders, and take the bread ou t o f the pan by turning the pan upside do w n and shaking it. If yo u have dif ficulty removing the bread from the pan, slide a flat ru bber or plastic spatula along the sides o f the pan to loosen the loa f. If the kneadin g paddle remains in the bo ttom o f the loa f, use the en d o f a plastic u tensil to remove it. O nce removed from the Bread Pan, its best to let your bread cool 15 minu tes be f ore slicin g. Enjoy!
9. KEEP WARMthe bake au tomatically CYCLE begins w hen time is do ne.
CLOSE THE LID AND PLUG IN THE BREAD MAKER. Yo u w ill hear a
beep an d the LED display w in do w w ill be blank. CHOOSE YOUR BREAD TYPE. Select the ap pro priate settin g f or your recipe (#1 thru 11) by pressin g the SELECT b u tto n o n the co n trol panel. Each time SELECT is pressed the n umber in the display w in d o w w ill advance to the next set tin g.
The display w ill sho w END f or u p to 60 min u tes a f ter baking is complete an d w ill keep bread w arm during that time. A t the end o f the 60 minu tes, the heater w ill turn o f f. No te: You may remove the Bakin g Pan at any time d uring the Keep W arm cycle. To turn o f f the Keep W arm f eature, simply press the STOP bu tton an d h old it f or 3 seco nds. END w ill disap pear an d the display w ind o w w ill be blank. Please No te: Bread is best w hen removed from bread pan n o more than 1 h our a f ter keep w arm f eature en ds. The Keep W arm f eature is no t provided f or the do ug h settin g or the Jam/Jelly Set tin g.
completion o f your bread, use the TIMER. This f eature allo ws yo u to delay the bake time f or u p to 12 h ours. For example, it lets yo u set the TIMER at 8 p.m. o ne evening so that yo u can w ake to fresh bread by 8 a.m. the f ollo w in g morning. To set the TIMER, follow these instructions: N OTE: It is n o t recommended that yo u use the Delayed Completion f unctio n an d TIMER w ith recipes that call f or fresh ingredien ts that mig h t spoil such as eggs, milk, so ur cream, or cheese. 1. To set the TIMER, determine w hen you w o uld like your bread to be finished. For example, if it is 8 p.m. w hen you place all yo ur ingredien ts in the Bakin g Pan an d yo u w o uld like to the aroma o f fresh-baked bread at 8 a.m., you will w ant a total of 12 hours be f ore yo ur bread is complete. O nce yo u have chosen the appro priate set ting f or yo ur recipe, (f or example, if you are d oin g Sw eet Bread, yo u w ill p ush SELECT un til #8 is sh o w in g) yo u simply set the TIMER to brin g it u p to yo ur to tal h ours (in this case, 12 h ours). 2. Press the Up arro w o n the co n trol panel and 3:25 (the time setting for #8 setting) will automatically come u p in the display w ind o w. Co n tin ue to press the Up arro w u n til the display reads 12:00. You do n o t need to mathematically calculate the dif f erence bet w een the set ting time (3:25) and the to tal h ours yo u w an t (12:00). The machine w ill au tomatically adjust to include the set ting time. Simply set the TIMER f or yo ur to tal h ours. If yo u pass the 12:00, simply press the D o w n arro w to g o back. 3. O nce yo u have selected the time, press START. The colo n in the display w ill flash to in dicate the TIMER has been set and the co u n tdo w n w ill begin. The TIMER w ill count do w n in one-minute increments. W hen the display reads END , yo ur bread is complete an d the beeper w ill so un d. 4. If you make a mistake w hile setting the TIMER, press an d h old the STOP b u tto n f or 3 seco nds. This w ill clear the display and you can set the TIMER again.
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Breadmaking Cycle Times

PHASE Rest Knead 1 Knead 2 Rise 1 Punch 1 Punch 2 Punch 3 Rest Shape 1 Shape 2 Shape 3 Rise 2 Bake Keep Warm To tal Cycle Time Basic Regular Med. Crust 6 min 27 min 23 min Basic Large Med. Crust 6 min 31 min 23 min Basic Large Dark Crust 6 min 31 min 29 min Wheat Regular Med. Crust 30 min 6 min 18 min 76 min 10 sec 30 min 3 sec 55 min 45 min 60 min 4:20 hr Wheat Large Med. Crust 30 min 6 min 25 min 79 min 15 sec 30 min 3 sec 45 min 55 min 60 min 4:30 hr Wheat Large, Med. Rapid 15 min 6 min 25 min 39 min 15 sec 15 min 3 sec 45 min 56 min 60 min 3:20 hr
5 sec 10 sec 5 sec 64 min 45 min 60 min 2:45 hr
PHASE Rest Knead 1 Knead 2 Rise 1 Punch 1 Punch 2 Punch 3 Rest Shape 1 Shape 2 Shape 3 Rise 2 Bake Keep Warm To tal Cycle Time
French Med. Crust 6 min 22 min 34 min 5 sec 10 sec 5 sec 29 min 5 sec 10 sec 5 sec 54 min 65 min 60 min 3:30 hr
Sweet Med. Crust 6 min 31 min 40 min 5 sec 10 sec 5 sec 29 min 5 sec 10 sec 5 sec 49 min 50 min 60 min 3:25 hr
Dough
Cake/Quick Bread 12 min 8 min
Jam/ Jellies 45 min 15 min
6 min 24 min 60 min
1:30 hr
90 min 60 min 1:50 hr
1:00 hr
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Tips for the
Gourmet Baker
Last Things Last
You'll see this tip in several places in this bo ok, b u t it bears repeating: A lw ays p u t the liquids in first, the dry in gredien ts in next, an d the yeast last (fruits and nu ts are added later, a f ter the machine has completed the first knead). Dig a shallo w hole in the dry ingredien ts and place the yeast in the hole so that there's absolu tely n o con tact bet w een the liq uids an d the yeast. This is especially importan t w hen yo u're using the Delay bake op tio n. You do nt w an t the yeast to be activated to o soo n in the process!
Placement Counts!
Place dried fruits, vegetables, and dried spices a w ay from the liq uid in gredien ts in the bread pan. If they soak u p w ater, they can undermine the breads chemistry.
Freshness First
Avoid usin g perishable ingredien ts milk, yo gurt, eg gs, or cheese w ith the Delay Bake f u nctio n.
Just Wait Fifteen Deep Freeze
For best results, w ait fif teen min u tes be f ore slicing; the bread needs time to co ol.
To freeze fresh bread, let it cool completely an d d ouble-bag in plastic.
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W hite Bread R e c i p e s
Traditional White Bread
Large Loaf (1 1/2 pounds)
1 cu p plus 2 tablesp o o ns w ater 1 tablesp o o n margarine or b u t ter, so f tened 3 cu ps Gold M edal Better f or Bread flo ur 2 tablesp o o ns su gar 1 tablesp o o n dry milk 1 1/2 teasp o o ns salt 1 3/4 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast
Small Loaf (1 pound)

3/4 cu p plus 2 tablesp oo ns w ater 2 teasp o ons margarine or b u t ter, so f tened 2 cups Gold M edal Bet ter f or Bread flo ur 1 tablespo o n su gar 2 teasp o ons dry milk 1 teasp o on salt 1 1/4 teasp oo ns regular active dry yeast OR 1 1/4 teasp oo ns bread machine yeast or q uick-actin g active dry yeast
Potato Bread
1 1/4 cu ps w ater 2 tablesp o o ns margarine or bu tter, so f tened 3 1/4 cu ps Gold M edal Bet ter f or Bread flo ur 1/2 cu p mashed p o tato mix (dry) 1 tablesp o o n su gar 1 1/2 teasp o o ns salt 1 3/4 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast

3/4 cu p w ater 1 tablespo o n margarine or bu t ter, so f tened 2 cups Gold M edal Bet ter f or Bread flo ur 1/3 cu p mashed p o tato mix (dry) 2 teasp o ons su gar 1 teasp o on salt 1 3/4 teasp oo ns regular active dry yeast OR 1 3/4 teasp oo ns bread machine yeast or q uick-actin g active dry yeast
D IRECTI O N S:
1 .R e m o v e b r e a d p a n ; a t t a c h k n e a d i n g b l a d e . 2 .Pl a ce a l l i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . 3 .I n s e r t b r e a d p a n , cl o s e l i d a n d p l u g i n . 4.Se l ect b r e a d t y p e : Pr ess SELECT u n t il t h e d esir e d b r e a d se t t i n g n u m b e r is d isp l a y e d . Pr ess ST A RT. (F o r w h i t e b r e a d s, t h e b r e a d se t t i n g se l ect i o n s a r e n u m b e rs 1-3. Se l ect 1 f o r 1 p o u n d l o a f r eci p es. Se l ect e i t h e r 2 o r 3 f o r 1 1/2 p o u n d l o a f r eci p es. Se l ect 2 f o r a d esir e d m e d i u m cr u st co l o r a n d 3 f o r a d esir e d d a r k cr u st co l o r.) 5 .I f D e l a y B a k e o p t i o n is d e si r e d , p r e ss a n d t o s e t t i m e r . 6 .Pr e ss ST A RT . Br e a d w i l l b e d o n e b a k i n g i n t h e n u m b e r o f h o u rs i n d ica t e d . 7 . A f r u i t a n d n u t b e e p is i n d ica t e d a t 32 m i n u t e s i n t o t h e cycl e .
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Garlic-Herb Bread
1 1/4 cups w ater 1 tablesp o o n margarine or b u tter, so f tened 2 cloves garlic, crushed 3 1/4 cups Gold M edal Bet ter f or Bread flo ur 2 tablesp o o ns su gar 1 1/2 teasp o o ns salt 1/2 teasp o o n dried rosemary leaves 1/4 teasp o o n dried thyme leaves 1/4 teasp o o n dried basil leaves 1 3/4 teasp o o ns reg ular active dry yeast OR 1 1/2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast
3/4 cu p w ater 2 teaspo ons margarine or bu tter, so f tened 1 clove garlic, crushed 2 cu ps Gold M edal Bet ter f or Bread flour 1 tablesp oo n sugar 1 teaspo on salt 1/4 teasp oo n dried rosemary leaves 1/8 teasp oo n dried thyme leaves 1/8 teasp oo n dried basil leaves 1 3/4 teasp o ons reg ular active dry yeast OR 1 3/4 teasp o ons bread machine yeast or q uick-actin g active dry yeast
Caraway-Rye Bread
1 1/4 cu ps w ater 1 tablesp o o n margarine or b u t ter, so f tened 2 1/2 cu ps Gold M edal Bet ter f or Bread flo ur 3/4 cu p rye flo ur 2 tablesp o o ns dry milk 2 tablesp o o ns su gar 1 1/2 teasp o o ns salt 1/2 teasp o o n cara w ay seed 1 3/4 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast

3/4 cu p w ater 2 teasp o ons margarine or b u t ter, so f tened 1 1/2 cups Gold M edal Better f or Bread flour 1/2 cu p rye flo ur 1 tablespo o n dry milk 1 tablespo o n su gar 1 teasp o on salt 1/8 teaspo o n cara w ay seed 1 3/4 teasp oo ns regular active dry yeast OR 1 1/2 teasp oo ns bread machine yeast or quick-acting active dry yeast
D i r e c t i o n s:
1 .R e m o v e b r e a d p a n ; a t t a c h k n e a d i n g b l a d e . 2 .Pl a ce a l l i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . 3 .I n s e r t b r e a d p a n , cl o s e l i d a n d p l u g i n . 4 .Se l e c t b r e a d t y p e : Pr e ss SELECT u n t i l t h e d e si r e d b r e a d s e t t i n g n u m b e r is d is p l a y e d . Pr e ss ST A RT . (F o r w h i t e b r e a d s, t h e b r e a d s e t t i n g s e l e c t i o n s a r e n u m b e rs 1-3 . Se l e c t 1 f o r 1 p o u n d l o a f r e ci p e s. Se l e c t e i t h e r 2 o r 3 f o r 1 1/2 p o u n d l o a f r e ci p e s. Se l e c t 2 f o r a d e si r e d m e d i u m cr u s t c o l o r a n d 3 f o r a d e si r e d d a r k cr u s t c o l o r .) 5 .I f D e l a y B a k e o p t i o n is d e si r e d , p r e ss a n d t o s e t t i m e r . 6 .Pr e ss ST A RT . Br e a d w i l l b e d o n e b a k i n g i n t h e n u m b e r o f h o u rs i n d ica t e d . 7 . A f r u i t a n d n u t b e e p is i n d ica t e d a t 32 m i n u t e s i n t o t h e cycl e .
20
Do n o t use the delay bake o p tion f or this recipe.
Onion Bread

1 cu p plus 2 tablesp o o ns w ater 1/2 cu p ch o p ped onion 1 tablesp o o n margarine or b u t ter, so f tened 3 1/4 cu ps Gold M edal Bet ter f or Bread flo ur 2 tablesp o o ns su gar 1 tablesp o o n dry milk 1 1/2 teasp o o ns salt 1 3/4 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or quick-acting active dry yeast

2/3 cu p w ater 1/3 cu p cho pped o nio n 2 teasp o ons margarine or b u t ter, so f tened 2 cups Gold M edal Bet ter f or Bread flo ur 1 tablespo o n su gar 2 teasp o ons dry milk 1 teasp o on salt 1 3/4 teasp oo ns regular active dry yeast OR 1 1/2 teasp oo ns bread machine yeast or quick-acting active dry yeast
Parmesan-Pepper Bread
1 cu p plus 2 tablesp o o ns w ater 1 tablesp o o n olive or vegetable oil 3 1/4 cu ps Gold M edal Bet ter f or Bread flo ur 1/2 cu p grated Parmesan cheese 1 tablesp o o n su gar 1 teasp o o n salt 3/4 teasp o o n freshly gro u n d black or green pep percorns 1 3/4 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or quick-acting active dry yeast

3/4 cu p w ater 2 teasp o ons olive or vegetable oil 2 cups Gold M edal Bet ter f or Bread flo ur 1/3 cu p grated Parmesan cheese 2 teasp o ons su gar 3/4 teaspo o n salt 1/2 teaspo o n freshly gro und black or green pep percorns 1 1/2 teasp oo ns regular active dry yeast OR 1 1/2 teasp oo ns bread machine yeast or quick-acting active dry yeast
D IRECTI O N S:
Cheddar-Chive Bread
1 1/4 cu ps w ater 3 1/4 cu ps Gold M edal Bet ter f or Bread flour 1 1/4 cu ps shred ded Ched dar cheese (5 o unces) 1/4 cu p ch o p ped fresh or 2 tablespo o ns freeze-dried chives 2 tablesp o o ns su gar 3/4 teasp o o n salt 1 1/4 teasp o o ns reg ular active dry yeast OR 1 teasp o o ns bread machine yeast or quick-acting active dry yeast
3/4 cu p w ater 2 cups Gold M edal Bet ter f or Bread flour 1/2 cu p shred ded Ched dar cheese (2 ounces) 2 tablespo o ns cho p ped fresh or 1 tablespo o n freeze-dried chives 1 tablespo o n su gar 1/2 teaspo o n salt 1 teasp o on regular active dry yeast OR 1 teasp o on bread machine yeast or quick-acting active dry yeast
Roasted Red Pepper-Cheese Bread

Roasted red pep pers are f o un d in jars near the olives in the su permarket. Do n o t use the delay bake o p tion f or this recipe.

3/4 cu p w ater 1/3 cu p ch o p ped roasted red bell peppers 1 tablesp o o n margarine or b u t ter, so f tened 2 cloves garlic, crushed 3 1/4 cu ps Gold M edal Bet ter f or Bread flour 1/4 cu p grated Parmesan cheese 2 tablesp o o ns su gar 1 1/4 teasp o o ns salt 1 1/2 teasp o o ns dried basil leaves 2 teasp o o ns reg ular active dry yeast OR 2 teasp o o ns bread machine yeast or quick-acting active dry yeast

1/2 cu p w ater 1/4 cu p cho pped roasted red bell peppers 2 teasp o ons margarine or b u t ter, so f tened 1 clove garlic, crushed 2 cups Gold M edal Bet ter f or Bread flour 3 tablespo o ns grated Parmesan cheese 1 tablespo o n su gar 1 teasp o on salt 1 teasp o on dried basil leaves 1 3/4 teasp oo ns regular active dry yeast OR 1 1/2 teasp oo ns bread machine yeast or quick-acting active dry yeast
D IRECTI O N S:
22
Bacon-Beer Bread

3/4 cu p flat beer 1/2 cu p w ater 1/4 cu p ch o p ped green o nio ns 2 tablesp o o ns prepared mustard 1 tablesp o o n margarine or b u t ter, so f tened 3 1/4 cu ps Gold M edal Bet ter f or Bread flour 1 tablesp o o n su gar 3/4 teasp o o n salt 1 3/4 teasp o o ns reg ular active dry yeast OR 1 1/4 teasp o o ns bread machine yeast or quick-acting active dry yeast M ix-ins: 1/3 cu p crumbled co oked bacon

1/2 cu p flat beer 1/4 cu p w ater 3 tablespo o ns cho p ped green onions 1 tablespo o n prepared mustard 2 teasp o ons margarine or b u t ter, so f tened 2 cups Gold M edal Bet ter f or Bread flour 2 teasp o ons su gar 1/2 teaspo o n salt 1 1/4 teasp oo ns regular active dry yeast OR 1 1/4 teasp oo ns bread machine yeast or quick-acting active dry yeast M ix-ins: 1/4 cup crumbled cooked bacon
Pepperoni-Cheese Bread

1 1/4 cu ps w ater 3 1/4 cu ps Gold M edal Bet ter f or Bread flour 1/3 cu p shred ded mo z zarella cheese 2 tablesp o o ns su gar 1 1/2 teasp o o ns garlic salt 1 1/2 teasp o o ns dried oregan o leaves 1 1/2 teasp o o ns reg ular active dry yeast OR 1 1/2 teasp o o ns bread machine yeast or quick-acting active dry yeast M ix-ins: 2/3 cu p sliced pep pero ni

3/4 cu p w ater 2 cups Gold M edal Bet ter f or Bread flour 1/3 cu p shred ded mozzarella cheese 1 tablespo o n su gar 1 teasp o on garlic salt 1 teasp o on dried oregan o leaves 1 1/2 teasp oo ns regular active dry yeast OR 1 1/4 teasp oo ns bread machine yeast or q uick-actin g active dry yeast M ix-ins: 1/2 cup sliced pep pero ni
D IRECTI O N S:
1. Re m ove bre a d p a n; a t t ach k n e a din g bla d e. 2 . Pl a ce a l l i n g r e d i e n t s e xce p t M ix-i n s i n b r e a d p a n i n t h e o r d e r l is t e d . 3 . I n s e r t b r e a d p a n , cl o s e l i d a n d p l u g i n . 4 .Se l e c t b r e a d t y p e : Pr e ss SELECT u n t i l t h e d e si r e d b r e a d s e t t i n g n u m b e r is d is p l a y e d . Pr e ss ST A RT . (F o r w h i t e b r e a d s, t h e b r e a d s e t t i n g s e l e c t i o n s a r e n u m b e rs 1-3 . Se l e c t 1 f o r 1 p o u n d l o a f r e ci p e s. Se l e c t e i t h e r 2 o r 3 f o r 1 1/2 p o u n d l o a f r e ci p e s. Se l e c t 2 f o r a d e si r e d m e d i u m cr u s t c o l o r a n d 3 f o r a d e si r e d d a r k cr u s t c o l o r .) 5 .I f D e l a y B a k e o p t i o n is d e si r e d , p r e ss a n d t o s e t t i m e r . 6 . Pr e ss ST A RT . Br e a d w i l l b e d o n e b a k i n g i n t h e n u m b e r o f h o u rs i n d ica t e d . 7 . A d d M ix-i n s w h e n b r e a d m a k e r b e e p s 3 t i m e s (a b o u t 32 m i n u t e s a f t e r s t a r t i n g ).
South-of-the-Border Bread

1 cu p w ater 2/3 cu p fro zen w h ole kernel corn, tha w ed 2 tablesp o o ns margarine or bu tter, so f tened 2 tablesp o o ns can ned ch o p ped green chilies 3 1/4 cu ps Gold M edal Bet ter f or Bread flour 1/3 cu p cornmeal 2 tablesp o o ns su gar 1 1/2 teasp o o ns salt 2 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast

2/3 cu p w ater 1/2 cu p fro zen w h ole kernel corn, tha w ed 1 tablespo o n margarine or bu t ter, so f tened 1 tablespo o n can ned cho pped green chilies 2 cups Gold M edal Bet ter f or Bread flour 1/4 cu p cornmeal 1 tablespo o n su gar 1 teasp o on salt 2 teasp o ons reg ular active dry yeast OR 1 1/2 teasp oo ns bread machine yeast or q uick-actin g active dry yeast
Triple Cheese and Garlic Bread


1 cu p w ater 1/2 cu p small curd creamed co ttage cheese 2 tablesp o o ns margarine or bu tter, so f tened 3 1/4 cu ps Gold M edal Bet ter f or Bread flour 1/2 cu p shred ded mo z zarella cheese 3 tablesp o o ns grated Parmesan cheese 2 tablesp o o ns su gar 1 1/2 teasp o o ns garlic salt 1 1/2 teasp o o ns reg ular active dry yeast OR 1 1/2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast
2/3 cu p w ater 1/3 cu p small curd creamed co ttage cheese 1 tablespo o n margarine or bu t ter, so f tened 2 cups Gold M edal Bet ter f or Bread flour 1/3 cu p shred ded mozzarella cheese 2 tablespo o ns grated Parmesan cheese 1 tablespo o n su gar 1 teasp o on garlic salt 1 1/2 teasp oo ns regular active dry yeast OR 1 1/4 teasp oo ns bread machine yeast or q uick-actin g active dry yeast
D IRECTI O N S:
1. Re m ove bre a d p a n; a t t ach k n e a din g bla d e. 2 . Pl a ce a l l i n g r e d i e n t i n b r e a d p a n i n t h e o r d e r l is t e d . 3 . I n s e r t b r e a d p a n , cl o s e l i d a n d p l u g i n . 4 .Se l e c t b r e a d t y p e : Pr e ss SELECT u n t i l t h e d e si r e d b r e a d s e t t i n g n u m b e r is d is p l a y e d . Pr e ss ST A RT . (F o r w h i t e b r e a d s, t h e b r e a d s e t t i n g s e l e c t i o n s a r e n u m b e rs 1-3 . Se l e c t 1 f o r 1 p o u n d l o a f r e ci p e s. Se l e c t e i t h e r 2 o r 3 f o r 1 1/2 p o u n d l o a f r e ci p e s. Se l e c t 2 f o r a d e si r e d m e d i u m cr u s t c o l o r a n d 3 f o r a d e si r e d d a r k cr u s t c o l o r .) 5 .I f D e l a y B a k e o p t i o n is d e si r e d , p r e ss a n d t o s e t t i m e r . 6 . Pr e ss ST A RT . Br e a d w i l l b e d o n e b a k i n g i n t h e n u m b e r o f h o u rs i n d ica t e d . 7 . A d d M ix-i n s w h e n b r e a d m a k e r b e e p s 3 t i m e s (a b o u t 32 m i n u t e s a f t e r s t a r t i n g ).
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W hole W heat Bread Recipes

100% Whole Wheat Bread
1 1/3 cu ps w ater 2 tablesp o o ns margarine or bu tter, 3 cu ps Gold M edal w h ole w heat flo ur 1/4 cu p packed bro w n su gar 1 1/2 teasp o o ns salt 1 3/4 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast

1 1 2 2 1 1 cup w ater tablespo o n margarine or bu t ter, so f tened 1/3 cups Gold M edal w hole w heat flour tablespo o ns packed bro w n sugar teasp o on salt 1/2 teasp oo ns regular active dry yeast OR 1 1/4 teasp oo ns bread machine yeast or quick-acting active dry yeast
Crunchy Wheat and Honey Bread

1 1/4 cu ps w ater 3 tablesp o o ns h o ney 2 tablesp o o ns margarine or bu tter, so f tened 2 cu ps Gold M edal w h ole w heat flo ur 1 1/2 cu ps Gold M edal Bet ter f or Bread flour 1/2 cu p slivered almo n ds, toasted 1 1/2 teasp o o ns salt 1 1/4 teasp o o ns reg ular active dry yeast OR 1 1/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast

3/4 cu p plus 2 tablesp oo ns w ater 2 tablespo o ns h o ney 1 tablespo o n margarine or bu t ter, so f tened 1 1/4 cups Gold M edal w hole w heat flour 1 cup Gold M edal Better f or Bread flour 1/3 cu p slivered almo nds, toasted 1 teasp o on salt 1 1/4 teasp oo ns regular active dry yeast OR 1 teasp o on bread machine yeast or quick-acting active dry yeast
D IRECTI O N S:
1 .R e m o v e b r e a d p a n ; a t t a c h k n e a d i n g b l a d e . 2 .Pl a ce a l l i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . 3 .I n s e r t b r e a d p a n , cl o s e l i d a n d p l u g i n . 4 .Se l e c t b r e a d t y p e : Pr e ss SELECT u n t i l t h e d e si r e d b r e a d s e t t i n g n u m b e r is d is p l a y e d . Pr e ss ST A RT . (F o r w h o l e w h e a t b r e a d s, t h e b r e a d s e t t i n g s e l e c t i o n s a r e n u m b e rs 4-6 . Se l e c t 4 f o r 1 p o u n d l o a f r e ci p e s. Se l e c t 5 1 1/2 p o u n d l o a f r e ci p e s. Se l e c t 5 f o r R A PI D B A K E C Y CLE . R A PI D B A K E C Y CLE r e d u ce s o v e r a l l c o m p l e t i o n t i m e b y a b o u t 20 % .) 5 .I f D e l a y B a k e o p t i o n is d e si r e d , p r e ss a n d t o s e t t i m e r . 6 .Pl e a s e N o t e : W h o l e w h e a t cycl e h a s a 15-30 m i n u t e r e s t p e r i o d b e f o r e m ix i n g b e g i n s.
Multigrain Bread
Lo ok f or 7-grain cereal in the health f oo d or h o t cereal sectio n o f yo ur su permarket.

1 cu p plus 2 tablesp o o ns w ater 2 tablesp o o ns margarine or bu tter, so f tened 1 1/3 cu ps Gold M edal Bet ter f or Bread flour 1 cu p Gold M edal w h ole w heat flour 3/4 cu p 7-grain cereal 3 tablesp o o ns packed bro w n sugar 1 1/4 teasp o o ns salt 2 1/4 teasp o o ns reg ular active dry yeast OR 2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast

3/4 cu p plus 2 tablesp oo ns w ater 1 tablespo o n margarine or bu t ter, so f tened 1 cup Gold M edal Better f or Bread flour 3/4 cu p Gold M edal w hole w heat flour 2/3 cu p 7-grain cereal 2 tablespo o ns packed bro w n sugar 1 teasp o on salt 2 1/4 teasp oo ns regular active dry yeast OR 2 teasp o ons bread machine yeast or quick-acting active dry yeast
Pumpernickel Bread
1 cu p w ater 1/4 cu p dark molasses 1 tablesp o o n margarine or b u t ter, so f tened 2 cu ps Gold M edal Better f or Bread flour 1 1/4 cu ps rye flo ur 2 tablesp o o ns cocoa 2 teasp o o ns salt 2 1/2 teasp o o ns reg ular active dry yeast OR 2 1/2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast

2/3 cu p w ater 2 tablespo o ns dark molasses 2 teasp o ons margarine or b u t ter, so f tened 1 1/4 cups Gold M edal Better f or Bread flour 3/4 cu p rye flo ur 1 tablespo o n cocoa 1 1/4 teasp oo ns salt 2 teasp o ons reg ular active dry yeast OR 2 teasp o ons bread machine yeast or quick-acting active dry yeast
D IRECTI O N S:
1 .R e m o v e b r e a d p a n ; a t t a c h k n e a d i n g b l a d e . 2 .Pl a ce a l l i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . 3 .I n s e r t b r e a d p a n , cl o s e l i d a n d p l u g i n . 4 .Se l e c t b r e a d t y p e : Pr e ss SELECT u n t i l t h e d e si r e d b r e a d s e t t i n g n u m b e r is d is p l a y e d . Pr e ss ST A RT . (F o r w h o l e w h e a t b r e a d s, t h e b r e a d s e t t i n g s e l e c t i o n s a r e n u m b e rs 4-6 . Se l e c t 4 f o r 1 p o u n d l o a f r e ci p e s. Se l e c t 5 1 1/2 p o u n d l o a f r e ci p e s. Se l e c t 5 f o r R A PI D B A K E C Y CLE . R A PI D B A K E C Y CLE r e d u ce s o v e r a l l c o m p l e t i o n t i m e b y a b o u t 20 % .) 5 .I f D e l a y B a k e o p t i o n is d e si r e d , p r e ss a n d t o s e t t i m e r . 6 .Pl e a s e N o t e : W h o l e w h e a t cycl e h a s a 15-30 m i n u t e r e s t p e r i o d b e f o r e m ix i n g b e g i n s.
26
Russian Black Bread


1 1/4 cu ps w ater 3 tablesp o o ns dark molasses 2 tablesp o o ns margarine or bu tter, so f tened 1 1/4 cu ps Gold M edal Bet ter f or Bread flour 1 cu p Gold M edal w h ole w heat flour 1 cu p rye flo ur 1 tablesp o o n instan t co f f ee gran ules 1 1/4 teasp o o ns salt 1/2 teasp o o n f en nel seed, crushed 1 3/4 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast
3/4 cu p w ater 2 tablespo o ns dark molasses 1 tablespo o n margarine or bu t ter, so f tened 3/4 cu p Gold M edal Bet ter f or Bread flour 2/3 cu p Gold M edal w hole w heat flour 2/3 cu p rye flo ur 2 teasp o ons instan t co f f ee granules 3/4 teaspo o n salt 1/4 teaspo o n f en nel seed, crushed 2 teasp o ons reg ular active dry yeast OR 2 teasp o ons bread machine yeast or q uick-actin g active dry yeast
Whole Wheat-Raisin-Nut Bread


1 2 3 3 1 2 1/4 cu ps w ater tablesp o o ns margarine or bu tter, so f tened cu ps Gold M edal w h ole w heat flo ur tablesp o o ns packed bro w n sugar 1/4 teasp o o ns salt teasp o o ns reg ular active dry yeast OR 2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast M ix-ins: 1/2 cu p cho p ped w aln u ts or pecans 1/2 cu p raisins

3/4 cu p w ater 2 tablespo o ns margarine or bu tter, so f tened 2 cups Gold M edal w hole w heat flour 2 tablespo o ns packed bro w n sugar 3/4 teaspo o n salt 1 3/4 teasp oo ns regular active dry yeast OR 1 1/2 teasp oo ns bread machine yeast or q uick-actin g active dry yeast M ix-ins: 1/4 cup ch op ped w alnu ts or pecans 1/4 cup raisins
D IRECTI O N S:
1 .R e m o v e b r e a d p a n ; a t t a c h k n e a d i n g b l a d e . 2 .Pl a ce a l l i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . 3 .I n s e r t b r e a d p a n , cl o s e l i d a n d p l u g i n . 4 .Se l e c t b r e a d t y p e : Pr e ss SELECT u n t i l t h e d e si r e d b r e a d s e t t i n g n u m b e r is d is p l a y e d . Pr e ss ST A RT . (F o r w h o l e w h e a t b r e a d s, t h e b r e a d s e t t i n g s e l e c t i o n s a r e n u m b e rs 4-6 . Se l e c t 4 f o r 1 p o u n d l o a f r e ci p e s. Se l e c t 5 1 1/2 p o u n d l o a f r e ci p e s. Se l e c t 5 f o r R A PI D B A K E C Y CLE . R A PI D B A K E C Y CLE r e d u ce s o v e r a l l c o m p l e t i o n t i m e b y a b o u t 20 % .) 5 .I f D e l a y B a k e o p t i o n is d e si r e d , p r e ss a n d t o s e t t i m e r . 6 .Pl e a s e N o t e : W h o l e w h e a t cycl e h a s a 15-30 m i n u t e r e s t p e r i o d b e f o r e m ix i n g b e g i n s. 7 . A d d M ix-i n s w h e n b r e a d m a k e r b e e p s (a b o u t 32 m i n u t e s a f t e r s t a r t i n g ).
French Bread Recipes

Classic French Bread
1 2 3 1 1 1 cu p plus 2 tablesp o o ns w ater teasp o o ns margarine or b u t ter, so f tened 1/4 cu ps Gold M edal Bet ter f or Bread flour tablesp o o n su gar 1/2 teasp o o ns salt 3/4 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast
3/4 cu p w ater 1 teasp o on margarine or bu tter, so f tened 2 cups Gold M edal Bet ter f or Bread flour 2 teasp o ons su gar 1 teasp o on salt 1 3/4 teasp oo ns regular active dry yeast OR 1 3/4 teasp oo ns bread machine yeast or quick-acting active dry yeast
Quick Sourdough Bread


1/2 cu p plain n o n f at yo g urt 2/3 cu p w ater 1 tablesp o o n lemo n juice 1 tablesp o o n margarine or b u t ter, so f tened 3 1/4 cu ps Gold M edal Bet ter f or Bread flour 1 tablesp o o n su gar 1 1/2 teasp o o ns salt 1 3/4 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast

1/3 cu p plain n o n f at yo g urt 1/2 cu p w ater 2 teasp o ons lemon juice 2 teasp o ons margarine or b u t ter, so f tened 2 cups Gold M edal Bet ter f or Bread flour 2 teasp o ons su gar 1 teasp o on salt 1 3/4 teasp oo ns regular active dry yeast OR 1 3/4 teasp oo ns bread machine yeast or quick-acting active dry yeast
D IRECTI O N S: 1 .R e m o v e b r e a d p a n ; a t t a c h k n e a d i n g b l a d e . 2 .Pl a ce a l l i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . 3 .I n s e r t b r e a d p a n , cl o s e l i d a n d p l u g i n . 4 .Pr e ss SELECT u n t i l t h e n u m b e r " 7 " is d is p l a y e d i n d ica t i n g F r e n c h b r e a d cycl e . 5 .Pr e ss ST A RT . Br e a d w i l l b e d o n e b a k i n g i n t h e n u m b e r o f h o u rs i n d ica t e d .
28
S w eet Bread Recipes

Apple-Spice Bread
1 2 3 2 2 1 2 1/4 cu ps w ater tablesp o o ns margarine or bu tter, so f tened 1/4 cu ps Gold M edal Bet ter f or Bread flo ur tablesp o o ns su gar tablesp o o ns dry milk 1/2 teasp o o ns salt teasp o o ns ap ple pie spice

3/4 cu p w ater 1 tablespo o n margarine or bu t ter, so f tened 2 cups Gold M edal Bet ter f or Bread flour 1 tablespo o n su gar 1 tablespo o n dry milk 1 teasp o on salt 1 1/2 teasp oo ns ap ple pie spice 1 1/2 teasp oo ns regular active dry yeast OR 1 1/2 teasp oo ns bread machine yeast or quick-acting active dry yeast M ix-ins: 1/3 cup cu t-up dried ap ples
1 3/4 teasp o o ns reg ular active dry yeast OR 1 1/2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast M ix-ins: 1/2 cu p cu t-u p dried ap ples
Banana-Macadamia Nut Bread

Serve w ith Ch oco-Banana Spread (page 54).

2/3 cu p plus 2 tablesp o o ns w ater 3/4 cu p mashed very ripe bananas (ab o u t 2 medium) 2 tablesp o o ns margarine or bu tter, so f tened 1 eg g 3 1/4 cu ps Gold M edal Bet ter f or Bread flo ur 3 tablesp o o ns su gar 1 1/4 teasp o o ns salt 1 3/4 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast M ix-ins: 1/2 cu p cho p ped macadamia nu ts

1/2 cu p w ater 1/3 cu p mashed ripe banana (abou t 1 medium) 1 tablespo o n margarine or bu t ter, so f tened 1 eg g w hite 2 cups Gold M edal Better f or Bread flour 2 tablesp oo ns su gar 3/4 teasp oo n salt 1 3/4 teaspo ons reg ular active dry yeast OR 1 1/2 teaspo ons bread machine yeast or quick-acting active dry yeast M ix-ins: 1/3 cu p ch o pped macadamia nu ts
D IRECTI O N S: 1. Re m ove bre a d p a n; a t t ach k n e a d in g b la d e. 2 . Pl a ce a l l i n g r e d i e n t s e xce p t M ix-i n s i n b r e a d p a n i n t h e o r d e r l is t e d . 3 . I n s e r t b r e a d p a n , cl o s e l i d a n d p l u g i n . 4 . Pr e ss SELECT u n t i l t h e n u m b e r " 8 " is d is p l a y e d i n d ica t i n g t h e S w e e t b r e a d cycl e . 5 . Pr e ss ST A RT . Br e a d w i l l b e d o n e b a k i n g i n t h e n u m b e r o f h o u rs i n d ica t e d . 6 . A d d M ix-i n s w h e n b r e a d m a k e r b e e p s (a b o u t 32 m i n u t e s a f t e r s t a r t i n g ).
Cinnamon-Raisin Bread
For an extra cin namo n kick, drizzle w ith Cinnamo n Glaze (page 55).

1 1/4 cu ps w ater 2 tablesp o o ns margarine or bu tter, so f tened 3 1/4 cu ps Gold M edal Bet ter f or Bread flour 1/4 cu p su gar 1 1/2 teasp o o ns salt 1 teasp o o n gro u n d cin namo n 2 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast M ix-ins: 3/4 cu p raisins

3/4 cu p plus 2 tablesp oo ns w ater 1 tablespo o n margarine or bu t ter, so f tened 2 cups Gold M edal Bet ter f or Bread flour 2 tablespo o ns sugar 1 teasp o on salt 3/4 teaspo o n gro un d cin namon 2 teasp o ons reg ular active dry yeast OR 1 3/4 teasp oo ns bread machine yeast or q uick-actin g active dry yeast M ix-ins: 1/2 cup raisins
Peach Bread

1 1/4 cu ps w ater 1 tablesp o o n margarine or b u t ter,so f tened 3 1/4 cu ps Gold M edal Bet ter f or Bread flour 2 tablesp o o ns packed bro w n sugar 1 1/2 teasp o o ns salt 1/4 teasp o o n gro u n d n u tmeg 2 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast M ix-ins: 1/2 cu p cu t-u p dried peaches

3/4 cu p w ater 2 teasp o ons margarine or bu t ter, so f tened 2 cups Gold M edal Bet ter f or Bread flour 1 tablespo o n packed bro w n sugar 1 teasp o on salt 1/8 teaspo o n gro un d n u tmeg 1 3/4 teasp oo ns regular active dry yeast OR 1 3/4 teasp oo ns bread machine yeast or q uick-actin g active dry yeast M ix-ins: 1/3 cup cu t-up dried peaches
D IRECTI O N S:
1. 2. 3. 4. 5. 6. Re m ove bre a d p a n; a t t ach k n e a din g bla d e. Pl a ce a l l i n g r e d i e n t s e xce p t M ix-i n s i n b r e a d p a n i n t h e o r d e r l is t e d . I n s e r t b r e a d p a n , cl o s e l i d a n d p l u g i n . Pr e ss SELECT u n t i l t h e n u m b e r " 8 " is d is p l a y e d i n d ica t i n g t h e S w e e t b r e a d cycl e . Pr e ss ST A RT . Br e a d w i l l b e d o n e b a k i n g i n t h e n u m b e r o f h o u rs i n d ica t e d . A d d M ix-i n s w h e n b r e a d m a k e r b e e p s (a b o u t 32 m i n u t e s a f t e r s t a r t i n g ).
30
Cranberry-Wheat Bread
The rapid cycle is n o t recommended f or this recipe.

1 1/4 cu ps w ater 1/3 cu p h o ney 2 tablesp o o ns margarine or bu tter, so f tened 2 cu ps Gold M edal Better f or Bread flour 1 1/4 cu ps Gold M edal w h ole w heat flo ur 1 1/2 teasp o o ns salt 1 teasp o o n gro u n d mace 2 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast M ix-ins: 1/2 cu p dried cran berries

3/4 cu p w ater 2 tablespo o ns h o ney 1 tablespo o n margarine or bu t ter, so f tened 1 1/4 cups Gold M edal Better f or Bread flour 3/4 cu p Gold M edal w hole w heat flour 1 teasp o on salt 1/4 teaspo o n gro un d mace 2 teasp o ons reg ular active dry yeast OR 1 1/2 teasp oo ns bread machine yeast or quick-acting active dry yeast M ix-ins: 1/3 cup dried cranberries
Fruitcake Bread
The rapid cycle is n o t recommended f or this recipe.

1 cu p plus 2 tablesp o o ns w ater 2 tablesp o o ns margarine or bu tter, so f tened 3 1/4 cu ps Gold M edal Bet ter f or Bread flour 1/4 cu p packed bro w n su gar 1 1/2 teasp o o ns salt 1/4 teasp o o n gro u n d n u tmeg 1/4 teasp o o n gro u n d cloves 1 3/4 teasp o o ns reg ular active dry yeast OR 1 1/2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast M ix-ins: 1/2 cu p cho p ped dried fruit
3/4 cu p w ater 1 tablespo o n margarine or bu t ter, so f tened 2 cups Gold M edal Bet ter f or Bread flour 1 tablespo o n packed bro w n sugar 1 teasp o on salt 1/8 teaspo o n gro un d n u tmeg Dash o f gro u nd cloves 1 3/4 teasp oo ns regular active dry yeast OR 1 1/2 teasp oo ns bread machine yeast or quick-acting active dry yeast M ix-ins: 1/3 cup ch op ped dried fruit
D IRECTI O N S:
1. 2. 3. 4. 5. 6. Re m ove bre a d p a n; a t t ach k n e a din g bla d e. Pl a ce a l l i n g r e d i e n t s e xce p t M ix-i n s i n b r e a d p a n i n t h e o r d e r l is t e d . I n s e r t b r e a d p a n , cl o s e l i d a n d p l u g i n . Pr e ss SELECT u n t i l t h e n u m b e r " 8 " is d is p l a y e d i n d ica t i n g t h e S w e e t b r e a d cycl e . Pr e ss ST A RT . Br e a d w i l l b e d o n e b a k i n g i n t h e n u m b e r o f h o u rs i n d ica t e d . A d d M ix-i n s w h e n b r e a d m a k e r b e e p s (a b o u t 32 m i n u t e s a f t e r s t a r t i n g ).
Gingery Bread
This u niq ue bread is delicio us drizzled w ith Citrus Glaze (page 55).

1 cu p plus 2 tablesp o o ns w ater 1/4 cu p molasses 2 tablesp o o ns margarine or bu tter, so f tened 1 teasp o o n grated lemo n peel 3 1/4 cu ps Gold M edal Bet ter f or Bread flour 1 teasp o o n salt 1/2 teasp o o n gro u n d gin ger 1/2 teasp o o n gro u n d cin namo n 1 3/4 teasp o o ns reg ular active dry yeast OR 1 1/2 teasp o o ns bread machine yeast or quick-acting active dry yeast

3/4 cu p w ater 2 tablespo o ns molasses 1 tablespo o n margarine or bu t ter, so f tened 1/2 teaspo o n grated lemon peel 2 cups Gold M edal Bet ter f or Bread flour 3/4 teaspo o n salt 1/4 teaspo o n gro un d ginger 1/4 teaspo o n gro un d cin namon 1 1/4 teasp oo ns regular active dry yeast OR 1 teasp o on bread machine yeast or quick-acting active dry yeast
Old-fashioned Oatmeal Bread

1 cu p w ater 1/4 cu p molasses 2 tablesp o o ns margarine or bu tter, so f tened 3 cu ps Gold M edal Better f or Bread flour 1/2 cu p q uick-co oking or reg ular oats 2 tablesp o o ns dry milk 1 1/4 teasp o o ns salt 2 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast

2/3 cu p w ater 2 tablespo o ns molasses 1 tablespo o n margarine or bu t ter, so f tened 2 cups Gold M edal Bet ter f or Bread flour 1/3 cu p q uick-co okin g or regular oats 1 tablespo o n dry milk 3/4 teaspo o n salt 2 teasp o ons reg ular active dry yeast OR 2 teasp o ons bread machine yeast or quick-acting active dry yeast
D IRECTI O N S:
1. 2. 3. 4. 5. 6. Re m ove bre a d p a n; a t t ach k n e a din g bla d e. Pl a ce a l l i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . I n s e r t b r e a d p a n , cl o s e l i d a n d p l u g i n . Pr e ss SELECT u n t i l t h e n u m b e r " 8 " is d is p l a y e d i n d ica t i n g t h e S w e e t b r e a d cycl e . Pr e ss ST A RT . Br e a d w i l l b e d o n e b a k i n g i n t h e n u m b e r o f h o u rs i n d ica t e d . A d d M ix-i n s w h e n b r e a d m a k e r b e e p s (a b o u t 32 m i n u t e s a f t e r s t a r t i n g ).
32
Pia Colada Bread

2/3 cu p can ned crushed pineapple in juice 1/2 cu p w ater 3 tablesp o o ns rum* 2 tablesp o o ns margarine or b u tter, so f tened 3 1/4 cups Gold M edal Bet ter f or Bread flo ur 1/2 cu p shred ded coco n u t, toasted 2 tablesp o o ns su gar 1 teasp o on salt 1 3/4 teasp o o ns reg ular active dry yeast OR 1 3/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast

1/2 cup canned crushed pineapple in juice 1/4 cup w ater 1 tablesp oo n rum* 1 tablesp oo n margarine or bu tter, so f tened 2 cu ps Gold M edal Better f or Bread flo ur 1/3 cup shredded coco nu t, toasted 1 tablesp oo n sugar 3/4 teasp oo n salt 1 3/4 teaspo ons reg ular active dry yeast OR 1 3/4 teaspo ons bread machine yeast or quick-acting active dry yeast *For large loaves, substitu te 1 teaspoo n rum extract and 5 teaspo o ns w ater f or the rum. For small loa f, su bstitu te 1/2 teaspoon rum extract and 2 1/2 teaspoons w ater for the rum.
Pumpkin-Yogurt Bread
Co oked an d mashed p umpkin or sq uash can be su bstitu ted f or the can ned p umpkin.

1/2 cup w ater 1/2 cup canned p umpkin 3 tablespo ons plain yo g urt 1 tablespo on margarine or bu t ter, so f tened 3/4 cup Gold M edal w hole w heat flour 1 1/2 cu ps Gold M edal Bet ter f or Bread flour 2 tablespo ons packed bro w n sugar 1 teasp oo n salt 3/4 teaspo on pumpkin pie spice 2 teasp oo ns regular active dry yeast OR 1 3/4 teasp oo ns bread machine yeast or q uick-actin g active dry yeast

1/2 cu p w ater 1 cu p can ned p umpkin 1/3 cu p plain yo g urt 1 tablesp o o n margarine or b u tter, so f tened 1 1/4 cu ps Gold M edal w h ole w heat flo ur 2 cu ps Gold M edal Bet ter f or Bread flour 1/4 cu p packed bro w n su gar 1 1/2 teasp o o ns salt 1 teasp o o n p umpkin pie spice 1 3/4 teasp o o ns reg ular active dry yeast OR 1 1/2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast
D IRECTI O N S: 1 .R e m o v e b r e a d p a n ; a t t a c h k n e a d i n g b l a d e . 2 .Pl a ce a l l i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . 3 .I n s e r t b r e a d p a n , cl o s e l i d a n d p l u g i n .
4 .Pr e ss SELECT u n t i l t h e n u m b e r " 8 " is d is p l a y e d i n d ica t i n g t h e S w e e t b r e a d cycl e . 5 .Pr e ss ST A RT . Br e a d w i l l b e d o n e b a k i n g i n t h e n u m b e r o f h o u rs i n d ica t e d . 6 . A d d M ix-i n s w h e n b r e a d m a k e r b e e p s (a b o u t 32 m i n u t e s a f t e r s t a r t i n g ).
Dough O nly Recipes

Apple Coffee Cake
Dough:
3/4 cu p w ater 2 tablesp o o ns margarine or b u t ter, so f tened 1 cu p Gold M edal Better f or Bread flo ur 1 cu p Gold M edal w h ole w heat flour 2 tablesp o o ns packed bro w n su gar 1 teasp o o n salt 1 1/2 teasp o o ns reg ular active dry yeast OR 1 1/2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast
Filling:
1 1/2 cu ps ch o p ped ap ples 1/3 cu p packed bro w n sugar 1 tablesp o o n Gold M edal Bet ter f or Bread flo ur 2 tablesp o o ns raisins 2 tablesp o o ns margarine or b u t ter, so f tened 1/8 teasp o o n salt 1/8 teasp o o n gro u nd n u tmeg 1/8 teasp o o n gro u nd cardamom
D IRECTI O N S: 1 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . Pr e ss ST A RT 2. Gre ase co o kie sh e e t. Co o k all Fillin g in gre die n ts over m e diu m h e a t, stirrin g co nst a n tly, u n t i l a p p l e s a r e t e n d e r; r e m o v e f r o m h e a t . R o l l d o u g h i n t o 13x8-i n c h r e c t a n g l e o n l i g h t l y f l o u r e d s u r f a ce ; p l a ce o n c o o k i e s h e e t . Sp r e a d a p p l e f i l l i n g l e n g t h w is e o v e r ce n t e r t h i r d o f r e c t a n g l e . 3 . M a k e c u t s f r o m f i l l i n g t o e d g e o f d o u g h a t 1-i n c h i n t e r v a ls o n e a c h 13-i n c h si d e o f r e c t a n g l e t o m a k e s t r i p s. F o l d s t r i p s a t a n a n g l e o v e r f i l l i n g , a l t e r n a t i n g si d e s. C o v e r; l e t r is e i n w a r m p l a ce 3 0 t o 45 m i n u t e s o r u n t i l d o u b l e . 4 . H e a t o v e n t o 375. B a k e 30 t o 35 m i n u t e s, c o v e r i n g w i t h a l u m i n u m f o i l d u r i n g l a s t 10 m i n u t e s t o p r e v e n t e xce ssi v e b r o w n i n g . R e m o v e f r o m c o o k i e s h e e t . C o o l o n w i r e r a ck . D r i z z l e w i t h Br o w n e d B u t t e r G l a z e o r Cr e a m y V a n i l l a G l a z e ( p a g e 55) i f d e si r e d . 1 c o f f e e ca k e .
34
Breadsticks
Dough:
1 3 3 2 1 cu p plus 2 tablesp o o ns w ater tablesp o o ns margarine or b u tter, so f tened cu ps Gold M edal Better f or Bread flo ur tablesp o o ns su gar 1/2 teasp o o ns salt
Topping:
1 tablespoon w ater 1 egg w hite Sesame seed
2 1/4 teasp o o ns reg ular active dry yeast OR 2 1/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast D IRECTI O N S: 1 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . Pr e ss ST A RT . 2 . G r e a s e c o o k i e s h e e t . D i v i d e d o u g h i n t o 30 p i e ce s. R o l l e a c h p i e ce i n t o 8-i n c h r o p e . Pl a ce 1 i n c h a p a r t o n c o o k i e s h e e t . C o v e r; l e t r is e i n w a r m p l a ce 20 t o 25 m i n u t e s o r u n t i l p u f f y . 3 . H e a t o v e n t o 3 50. B e a t 1 t a b l e s p o o n w a t e r a n d t h e e g g w h i t e ; b r u s h o v e r d o u g h . Sp r i n k l e w i t h s e s a m e s e e d . B a k e 15 t o 20 m i n u t e s o r u n t i l b r e a d s t ick s a r e g o l d e n b r o w n . 30 b r e a d s t ick s.
Brioche
Dough:
1/3 cu p w ater 1/3 cu p margarine or b u t ter, so f tened 4 eg gs 3 1/2 cups Gold M edal Bet ter f or Bread flo ur 1/2 cu p su gar 1 teasp o on salt 1 teasp o on grated oran ge or lemon peel
Topping:
1 tablespo on milk 1 eg g yolk Coarse sugar crystals
2 1/2 teasp o o ns reg ular active dry yeast OR 2 1/2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast D IRECTI O N S: 1 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . Pr e ss ST A RT . 2 . Pl a ce d o u g h i n g r e a s e d b o w l , t u r n i n g t o c o a t a l l si d e s. C o v e r w i t h p l a s t ic w r a p ; r e f r i g e r a t e 4 h o u rs o r overnight. 3 G r e a s e 18 m e d i u m m u f f i n c u p s, 2 1/2x1 1/4 i n c h e s. P u n c h d o w n d o u g h . D i v i d e i n t o 3 p a r t s. D i v i d e e a c h p a r t i n t o 6 p i e ce s. C u t o f f o n e - f o u r t h o f t h e d o u g h f r o m e a c h p i e ce . Sh a p e e a c h l a r g e a n d s m a l l p i e ce i n t o a s m o o t h b a l l . Pl a ce e a c h l a r g e b a l l i n m u f f i n c u p , p r e ssi n g t o f i l l b o t t o m o f c u p . M a k e a n i n d e n t a t i o n i n ce n t e r . Pr e ss s m a l l b a l l i n t o i n d e n t a t i o n . C o v e r; l e t r is e i n w a r m p l a ce 50 t o 60 m i n u t e s o r u n t i l d o u b l e . 4 . H e a t o v e n t o 350. M ix 1 t a b l e s p o o n m i l k a n d 1 e g g y o l k ; g e n t l y b r u s h o v e r t o p s o f r o l ls. Sp r i n k l e w i t h s u g a r cr ys t a ls. B a k e 15 t o 20 m i n u t e s o r u n t i l g o l d e n b r o w n . R e m o v e f r o m p a n . Se r v e w a r m . 18 b r i o c h e .
Calzones
Dough:
1 1 2 1 1 cu p w ater tablesp o o n olive or vegetable oil 1/2 cu ps Gold M edal Better f or Bread flo ur teasp o o n su gar teasp o o n salt
Pesto Filling:
6 su n-dried tomato halves (n o t oil-packed) 6 tablespoons pesto 1 1/2 cu ps shredded mozzarella or provolone cheese (6 ounces) 4 ou nces Canadian-style bacon, cu t in to thin strips (abo u t 1 cu p) 1 cu p sliced mushrooms Freshly grou nd pepper 1 eg g, sligh tly beaten
2 1/4 teasp o o ns reg ular active dry yeast OR 2 1/4 teasp o o ns bread machine yeast or q uick-actin g active dry yeast
D IRECTI O N S: 1 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . Pr e ss ST A RT . 2 . H e a t o v e n t o 375. G r e a s e c o o k i e s h e e t . So a k t o m a t o e s i n 1 c u p v e r y h o t w a t e r a b o u t 5 m i n u t e s o r u n t i l s o f t e n e d ; d r a i n a n d f i n e l y c h o p . D i v i d e d o u g h i n t o 6 e q u a l p a r t s. R o l l e a c h p a r t i n t o 7-i n c h ci rcl e o n l i g h t l y f l o u r e d s u r f a ce w i t h f l o u r e d r o l l i n g p i n . Sp r e a d 1 t a b l e s p o o n p e s t o o n e a c h ci rcl e t o w i t h i n 1 i n c h o f e d g e . L a y e r c h e e s e , b a c o n , m u s h r o o m s a n d t o m a t o e s o n h a l f o f e a c h ci rcl e t o w i t h i n 1 i n c h o f e d g e . Sp r i n k l e w i t h p e p p e r . 3 . F o l d d o u g h o v e r f i l l i n g ; f o l d e d g e u p a n d p i n c h s e c u r e l y t o s e a l . Pl a ce o n c o o k i e s h e e t . Br u s h w i t h e g g . B a k e 25 t o 30 m i n u t e s o r u n t i l g o l d e n b r o w n . 6 ca l z o n e s.
36
Caramel-Pecan Rolls
Dough:
1 cu p w ater 1 eg g 2 tablesp o o ns margarine or b u t ter, so f tened 3 1/4 cu ps Gold M edal Better f or Bread flour 1/4 cu p su gar 1 teasp o o n salt 3 teasp o o ns reg ular active dry yeast OR 3 teasp o o ns bread machine yeast or q uick-actin g active dry yeast
Topping:
1/3 cu p margarine or bu tter, melted 1/2 cu p packed bro w n sugar 1 tablesp o o n corn syrup 2/3 cu p pecan halves 1/2 cu p gran ulated su gar 2 teasp o o ns gro u nd cin namon
D IRECTI O N S: 1 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . Pr e ss ST A RT . 2 . G r e a s e 13x9x2-i n c h r e c t a n g u l a r p a n . M ix 1/3 c u p m a r g a r i n e , t h e b r o w n s u g a r , c o r n sy r u p a n d p e ca n h a l v e s. Sp r e a d m ix t u r e i n p a n . 3 . M ix 1/2 c u p g r a n u l a t e d s u g a r a n d t h e ci n n a m o n . F l a t t e n d o u g h w i t h h a n d s o r r o l l i n g p i n i n t o 15x10-i n c h r e c t a n g l e . Sp r e a d w i t h 2 t a b l e s p o o n s m a r g a r i n e ; s p r i n k l e w i t h s u g a r-ci n n a m o n m ix t u r e . R o l l u p t i g h t l y , b e g i n n i n g a t 15-i n c h si d e . Pi n c h e d g e o f d o u g h i n t o r o l l t o s e a l . C u t r o l l i n t o 1-i n c h sl ice s. Pl a ce i n p a n . C o v e r; l e t r is e i n w a r m p l a ce a b o u t 1 h o u r o r u n t i l d o u b l e . 4 . H e a t o v e n t o 375. B a k e 22 t o 27 m i n u t e s o r u n t i l g o l d e n b r o w n . I m m e d i a t e l y i n v e r t p a n o n t o h e a t p r o o f s e r v i n g p l a t e o r t r a y . L e t p a n r e m a i n a m i n u t e s o ca r a m e l ca n d r i z z l e o v e r r o l ls. 15 r o l ls.
Cinnamon Rolls
Dough:
1 cu p w ater 2 tablesp o o ns margarine or b u t ter, so f tened 1 eg g 3 1/3 cu ps Gold M edal Better f or Bread flour 1/4 cu p su gar 1 teasp o o n salt 3 teasp o o ns reg ular active dry yeast OR 3 teasp o o ns bread machine yeast or q uick-actin g active dry yeast
Filling:
1/3 cu p su gar 2 teasp o o ns gro u n d cin namon 2 tablesp o o ns margarine or b u t ter, so f tened Glaze (belo w)
D IRECTI O N S: 1 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . Pr e ss ST A RT . 2 . G r e a s e 9x9x2-i n c h s q u a r e p a n . M ix 1/3 c u p s u g a r a n d t h e ci n n a m o n . F l a t t e n d o u g h w i t h h a n d s o r r o l l i n g p i n i n t o 1 8x9-i n c h r e c t a n g l e o n l i g h t l y f l o u r e d s u r f a ce . Sp r e a d w i t h 2 t a b l e s p o o n s m a r g a r i n e ; s p r i n k l e w i t h s u g a r-ci n n a m o n m ix t u r e . R o l l u p t i g h t l y , b e g i n n i n g a t 9-i n c h si d e . Pi n c h e d g e o f d o u g h i n t o r o l l t o s e a l . C u t r o l l i n t o 1-i n c h sl ice s. Pl a ce i n p a n . C o v e r; l e t r is e i n w a r m p l a ce 1 t o 1 1/4 h o u rs or u n til d o u ble. 3 . H e a t o v e n t o 3 7 5. B a k e 25 t o 3 0 m i n u t e s o r u n t i l g o l d e n b r o w n . R e m o v e f r o m p a n ; d r i z z l e G l a z e o v e r w a r m r o l ls. 9 r o l ls. G l a z e : M ix 1 c u p p o w d e r e d s u g a r , 1/2 t e a s p o o n v a n i l l a a n d 1 t o 2 t a b l e s p o o n s m i l k u n t i l s m o o t h a n d t h i n e n o u g h t o driz zle.
Dinner Rolls
Dough:
1 cu p w ater 2 tablesp o o ns margarine or b u t ter, so f tened 1 eg g 3 1/4 cu ps Gold M edal Better f or Bread flour 1/4 cu p su gar 1 teasp o o n salt 3 teasp o o ns reg ular active dry yeast OR 3 teasp o o ns bread machine yeast or q uick-actin g active dry yeast D IRECTI O N S: 1 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . Pr e ss ST A RT . 2 . G r e a s e c o o k i e s h e e t . D i v i d e d o u g h i n t o 15 p i e ce s. Sh a p e e a c h p i e ce i n t o b a l l . Pl a ce 2 i n c h e s a p a r t o n c o o k i e s h e e t . Br u s h w i t h m a r g a r i n e . C o v e r; l e t r is e 30 t o 40 m i n u t e s o r u n t i l d o u b l e . 3 . H e a t o v e n t o 3 7 5. B a k e 12 t o 1 5 m i n u t e s o r u n t i l g o l d e n b r o w n . Br u s h t o p s w i t h m a r g a r i n e i f d e si r e d . 1 5 r o l ls.
Topping:
M argarine or bu t ter, melted
Ham and Swiss Loaf

Dough:
3/4 cu p w ater 1 tablesp o o n vegetable oil 2 cu ps Gold M edal Better f or Bread flour 2 teasp o o ns su gar 1 teasp o o n salt 1 1/2 teasp o o ns reg ular active dry yeast OR 1 1/2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast D IRECTI O N S: 1 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . Pr e ss ST A RT . 2 . G r e a s e c o o k i e s h e e t . M ix m a y o n n a is e a n d m u s t a r d . R o l l d o u g h i n t o 9-i n c h s q u a r e o n f l o u r e d s u r f a ce . Sp r e a d w i t h m a y o n n a is e m ix t u r e . A r r a n g e h a m e v e n l y o n d o u g h , o v e r l a p p i n g a s n e ce ss a r y . Sp r i n k l e w i t h c h e e s e . R o l l u p t i g h t l y . Pi n c h e d g e o f d o u g h i n t o r o l l t o s e a l; p i n c h e n d s o f d o u g h t o s e a l w e l l . F o l d e n d s u n d e r l o a f . Pl a ce l o a f , s e a m si d e d o w n , o n c o o k i e s h e e t . C o v e r; l e t r is e i n w a r m p l a ce 40 t o 45 m i n u t e s o r u n til d o u ble. 3 . H e a t o v e n t o 3 7 5. B a k e 25 t o 3 0 m i n u t e s o r u n t i l g o l d e n b r o w n . I m m e d i a t e l y r e m o v e f r o m c o o k i e s h e e t . C u t i n t o 1-i n c h sl ice s. R e f r i g e r a t e a n y r e m a i n i n g b r e a d . 1 l o a f .
Filling:
3 tablespoons mayonnaise or salad dressing 2 teaspoons prepared mustard 8 slices thinly sliced f ully cooked smoked ham (abou t 4 ounces) 1/2 cup shredded Sw iss cheese (2 ounces)
Holiday Wreath
Mix-in:
1/4 cu p g olden raisins 3 tablesp o o ns curran ts 2 tablesp o o ns rum or w ater 1/3 cu p ch o p ped blanched almo n ds 3 tablesp o o ns mixed can died oran ge an d lemo n peel
Dough:
1/2 cu p milk 1/4 cu p w ater 1 eg g 3 cu ps Gold M edal Better f or Bread flour 1/3 cu p su gar 1 teasp o o n salt 1/4 cu p (1/2 stick) margarine or bu tter, so f tened 3 1/2 teasp o o ns reg ular active dry yeast OR 3 1/2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast
D IRECTI O N S: 1 . So a k r a isi n s a n d c u r r a n t s i n r u m ( o r w a t e r) a t l e a s t 2 h o u rs. 2 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . A d d r a isi n s, c u r r a n t s a n d r e m a i n i n g M ix-i n s w h e n b r e a d m a k e r b e e p s (a b o u t 32 m i n u t e s a f t e r s t a r t i n g ). 3 . G r e a s e c o o k i e s h e e t . D i v i d e d o u g h i n t o 3 e q u a l p i e ce s. R o l l e a c h p i e ce i n t o 20-i n c h r o p e o n l i g h t l y f l o u r e d s u r f a ce . Pl a ce r o p e s cl o s e t o g e t h e r o n c o o k i e s h e e t . Br a i d g e n t l y a n d l o o s e l y i n t o a ci rcl e . Pr e ss e n d s t o g e t h e r t o f a s t e n . C o v e r; l e t r is e i n w a r m p l a ce 1 t o 1 1/4 h o u rs o r u n t i l a l m o s t d o u b l e . 4 . H e a t o v e n t o 350. Br u s h d o u g h w i t h 1 e g g , b e a t e n , i f d e si r e d . B a k e 25 t o 30 m i n u t e s o r u n t i l g o l d e n b r o w n . C o o l o n w i r e r a ck . D r i z z l e w i t h Cr e a m y V a n i l l a G l a z e ( p a g e 55), i f d e si r e d . 1 w r e a t h .
40
PIZZA DOUGH
1 2 3 1 1 cu p plus 2 tablesp o o ns w ater tablesp o o ns olive or vegetable oil cu ps Gold M edal Bet ter f or Bread flour teasp o o n su gar teasp o o n salt
2 1/2 teaspo o ns reg ular active dry yeast OR 2 1/2 teaspo o ns bread machine yeast or q uick-actin g active dry yeast D IRECTI O N S: 1 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . Pr e ss ST A RT . 2 . M o v e o v e n r a ck t o l o w e s t p o si t i o n . H e a t o v e n t o 400. G r e a s e 2 c o o k i e s h e e t s. D i v i d e d o u g h i n h a l f . P a t e a c h h a l f i n t o 12-i n c h ci rcl e o n c o o k i e s h e e t w i t h f l o u r e d f i n g e rs. Sp r e a d w i t h f a v o r i t e t o p p i n g s. 3 . B a k e 18 t o 20 m i n u t e s o r u n t i l cr u s t is l i g h t b r o w n . 2 p i z z a cr u s t s. Herb-Cheese Piz za Crust: A d d 2 tablesp oo ns grated Parmesan cheese an d 1 1/2 teaspo ons dried basil, oregan o, thyme or Italian seaso nin g w ith the flo ur. W h ole W heat Piz za Crust: Decrease bread flo ur to 1 1/2 cu ps an d add 1 1/2 cu ps Gold M edal w hole w heat flo ur w ith the bread flo ur. Select W H OLE W HEAT D O UGH cycle.
Onion-Cheese Topping
3 tablesp o o ns margarine or bu tter 2 medium o nio ns, sliced 2 cloves garlic, finely ch o p ped 3/4 cup shred ded mo z zarella cheese (3 o unces) 2 tablesp o o ns grated Parmesan cheese D IRECTI O N S: 1 . M e l t m a r g a r i n e i n 10-i n c h s k i l l e t o v e r m e d i u m -l o w h e a t . 2 . C o o k o n i o n s a n d g a r l ic i n m a r g a r i n e 15 t o 20 m i n u t e s, s t i r r i n g o cca si o n a l l y , u n t i l o n i o n s a r e b r o w n a n d ca r a m e l i z e d ; r e m o v e f r o m h e a t . O l i v e F o ca cci a : Pr e p a r e a s d i r e c t e d e xce p t o m i t O n i o n -C h e e s e T o p p i n g . B e f o r e b a k i n g , b r u s h d o u g h w i t h 1 t a b l e s p o o n o l i v e o r v e g e t a b l e o i l . Sp r i n k l e w i t h 1/3 c u p c h o p p e d k a l a m a t a o r r i p e o l i v e s a n d 1/2 t e a s p o o n d r i e d r o s e m a r y l e a v e s.
41
Raised Doughnuts
Dough:
2/3 cu p milk 1/4 cu p w ater 1/4 cu p (1/2 stick) margarine or bu tter, so f tened 1 eg g 3 cu ps Gold M edal Better f or Bread flour 1/4 cu p su gar 1 teasp o o n salt 2 1/2 teasp o o ns reg ular active dry yeast OR 2 1/2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast
For frying:
Vegetable oil D IRECTI O N S: 1 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . Pr e ss ST A RT . 2 . R o l l d o u g h 3/8 i n c h t h ick o n l i g h t l y f l o u r e d b o a r d . C u t w i t h f l o u r e d d o u g h n u t c u t t e r . C o v e r; l e t r is e o n b o a r d 35 t o 45 m i n u t e s o r u n t i l sl i g h t l y r a is e d . 3 . H e a t 2 t o 3 i n c h e s o i l i n d e e p f r y e r o r h e a vy k e t t l e t o 375. F r y 2 o r 3 d o u g h n u t s a t a t i m e 2 t o 3 m i n u t e s, t u r n i n g a s t h e y r is e t o s u r f a ce , u n t i l g o l d e n b r o w n . R e m o v e f r o m o i l w i t h l o n g f o r k o r sl o t t e d s p o o n . D r a i n o n w i r e r a ck . W h i l e w a r m , r o l l i n s u g a r i f d e si r e d . 20 d o u g h n u t s.
42
Pizza Dough
1 2 3 1 1 cu p plus 2 tablesp o o ns w ater tablespo o ns olive or vegetable oil cu ps Gold M edal Bet ter f or Bread flo ur teasp o o n su gar teasp o o n salt
2 1/2 teasp o o ns reg ular active dry yeast OR 2 1/2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast D IRECTI O N S: 1 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . Pr e ss ST A RT . 2 . M o v e o v e n r a ck t o l o w e s t p o si t i o n . H e a t o v e n t o 40 0. G r e a s e 2 c o o k i e s h e e t s. D i v i d e d o u g h i n h a l f . P a t e a c h h a l f i n t o 1 2-i n c h ci rcl e o n c o o k i e s h e e t w i t h f l o u r e d f i n g e rs. Sp r e a d w i t h f a v o r i t e t o p p i n g s. 3 . B a k e 1 8 t o 2 0 m i n u t e s o r u n t i l cr u s t is l i g h t b r o w n . 2 p i z z a cr u s t s. Herb-Cheese Piz za Crust: A dd 2 tablespo ons grated Parmesan cheese and 1 1/2 teasp oons dried basil, oregan o, thyme or Italian seasoning w ith the flour. W h ole W heat Piz za Crust: Decrease bread flour to 1 1/2 cu ps an d ad d 1 1/2 cups Gold M edal w hole w heat flour w ith the bread flo ur. Select W H OLE W HEAT D O UGH cycle.
Onion-Cheese Topping
3 tablespo o ns margarine or b u t ter 2 medium o nio ns, sliced 2 cloves garlic, finely ch op ped 3/4 cu p shred ded moz zarella cheese (3 o u nces) 2 tablespo o ns grated Parmesan cheese D IRECTI O N S: 1 . M e l t m a r g a r i n e i n 10-i n c h s k i l l e t o v e r m e d i u m -l o w h e a t . 2 . C o o k o n i o n s a n d g a r l ic i n m a r g a r i n e 1 5 t o 2 0 m i n u t e s, s t i r r i n g o cca si o n a l l y , u n t i l o n i o n s a r e b r o w n a n d ca r a m e l i z e d ; r e m o v e f r o m h e a t . O l i v e F o ca cci a : Pr e p a r e a s d i r e c t e d e xce p t o m i t O n i o n -C h e e s e T o p p i n g . B e f o r e b a k i n g , b r u s h d o u g h w i t h 1 t a b l e s p o o n o l i v e o r v e g e t a b l e o i l . Sp r i n k l e w i t h 1/3 c u p c h o p p e d k a l a m a t a o r r i p e o l i v e s a n d 1/2 t e a s p o o n d r i e d r o s e m a r y l e a v e s.
Cakes
Basic Pound Cake
1 3 2 1 1 1 cu p o f so f t margarine large eg gs cu ps Gold M edal A ll Purpose flo ur teasp o o n bakin g p o w der cu p su gar teasp o o n vanilla extract
Variation:
Serve w ith Stra w berry Jam, Peach Conserve or spiced O ran ge Co nserve.
D IRECTI O N S: 1 . Pr e - M ix i n o r d e r a l l i n g r e d i e n t s. 2 . Sp r a y p a n w i t h v e g e t a b l e o i l . 3 . Pl a ce m ix t u r e i n p a n . P u t p a n i n m a c h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 1 0 " is d is p l a y e d i n d ica t i n g t h e Q u ick b r e a d /C a k e cycl e . Pr e ss ST A RT . 4 . C h e ck a f t e r 1 m i n u t e t o s e e i f m ix t u r e is w ell ble n d e d. 5 . C o o k u n t i l ca k e cycl e s t o p s. 6. Le t co ol co m ple t ely b e f ore cu t tin g.
Chocolate Pound Cake

1 1/4 cu p milk 3/4 cu p o f so f t margarine 2 w h ole large eg gs 2 cu ps Gold M edal A ll Purpose flo ur 1/3 cu p cocoa p o w der 1 1/2 teaspo o n bakin g p o w der 3/4 teasp o o n bakin g so da 1/4 teasp o o n salt 1 teasp o o n vanilla extract 1 1/2 cu ps su gar D IRECTI O N S: 1 . Sp r a y p a n w i t h v e g e t a b l e o i l . 2. Pre-M ix in gredien ts in order. 3 . Pl a ce m ix t u r e i n p a n . P u t p a n i n m a c h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 1 0 " is d is p l a y e d i n d ica t i n g t h e Q u ick b r e a d /C a k e cycl e . Pr e ss ST A RT . 4 . C h e ck a f t e r 1 m i n u t e t o s e e i f m ix t u r e is w e l l blended. 5 . C o o k u n t i l ca k e cycl e s t o p s. 6. Le t co ol co m ple t ely.
Chocolate Glaze:
1 tablesp oo n cocoa 3/4 cup sif ted po w dered sugar 1 tablesp oo n so f t margarine 1 tablesp oo n w ater Stir cocoa and po w dered sugar w ith so f t margarine and w ater u n til smoo th. Stir in additional po w dered su gar or w ater u n til co nsistency f or drizzling over cake. For an extra deligh t, try using bo th chocolate glaze and pean u t bu tter glaze.
Peanut Butter Cake

2 large eg gs 1/2 cu p pean u t b u t ter creamy style 1 cu p su gar 1/2 cu p margarine 3/4 teasp o o n bakin g p o w der 1/2 teasp o o n bakin g so da 1/4 teasp o o n salt 1 teasp o o n vanilla extract 3/4 cu p lo w f at yo g urt 1 1/2 cu ps Gold M edal A ll Purp ose flo ur D IRECTI O N S: 1 . Cr e a m e g g s, p e a n u t b u t t e r , a n d s u g a r . 2 . Pr e - m ix r e m a i n i n g i n g r e d i e n t s i n o r d e r . 3 . Sp r a y p a n w i t h v e g e t a b l e o i l . 4 . Pl a ce m ix t u r e i n p a n . P u t p a n i n m a c h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 10 " is d is p l a y e d i n d ica t i n g t h e Q u ick b r e a d /C a k e cycl e . Pr e ss ST A RT . 5 . C h e ck a f t e r 1 m i n u t e t o s e e i f m ix t u r e is w e l l blended. 6 . C o o k u n t i l ca k e cycl e s t o p s. 7. Le t co ol co m p le t ely.
Peanut Butter Glaze:

1/4 cu p pean u t bu tter 1 cu p sif ted p o w dered sugar 3 tablesp oo ns milk 1 teaspo on vanilla Beat pean u t b u tter u n til flu f fy. Gradually beat in po w dered sugar, milk an d vanilla. A dd additio nal 1/2 cup po w dered sugar an d eno u gh milk u n til consistency f or drizzling over cake. For an extra deligh t, try usin g b o th chocolate glaze and pean u t b u tter glaze.
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Mocha Chiffon Cake

1 1/3 cu p h o t w ater 1 tablesp o o n instan t co f f ee 2/3 cu p oil 4 w h ole large eg gs 1 teasp o o n cream o f tartar 2 cu ps Gold M edal A ll Purp ose flo ur 2 cu ps su gar 1 tablesp o o n bakin g p o w der 1/2 teasp o o n salt 1 teasp o o n vanilla extract 2/3 cu p cocoa u nsw eetened p o w der D IRECTI O N S: 1 . M ix h o t w a t e r w i t h i n s t a n t c o f f e e . 2 . Pr e - M ix r e m a i n i n g i n g r e d i e n t s i n o r d e r . 3 . Sp r a y p a n w i t h v e g e t a b l e o i l . 4 . Pl a ce m ix t u r e i n p a n . P u t p a n i n m a c h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 1 0 " is d is p l a y e d i n d ica t i n g t h e Q u ick b r e a d /C a k e cycl e . Pr e ss ST A RT . 5 . C h e ck a f t e r 1 m i n u t e t o s e e i f m ix t u r e is w e l l blended. 6 . C o o k u n t i l ca k e cycl e s t o p s. 7. Le t co ol co m ple t ely.
Cocoa Mocha Icing:

1 tablesp oo n h o t w ater 1 teaspo o n instan t co f f ee 1 tablesp oo n melted margarine 1 tablesp oo n u nsw eetened cocoa po w der 3/4 cup sif ted po w dered sugar Dissolve co f f ee in to h o t w ater. A dd sugar, cocoa, and melted margarine. Stir in additional sugar if necessary f or drizzling co nsistency.
Carrot Cake
3 large eg gs 2 teasp o o ns bakin g p o w der 1 teasp o o n salt 2 teasp o o ns cin namo n 3/4 cu p so f t margarine 2 cu ps su gar 2 cu ps Gold M edal A ll Purp ose flo ur 2 cu ps or 4 to 5 grated carro ts D IRECTI O N S: 1. In order pre-stir in gredien ts. 2. A d d flo ur o ne cu p at a time. 3 . Sp r a y p a n w i t h v e g e t a b l e o i l . 4 . Pl a ce m ix t u r e i n p a n . P u t p a n i n m a c h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 1 0 " is d is p l a y e d i n d ica t i n g t h e Q u ick b r e a d /C a k e cycl e . Pr e ss ST A RT . 5 . C h e ck a f t e r 1 m i n u t e t o s e e i f m ix t u r e is w e l l blended. 6 . C o o k u n t i l ca k e cycl e s t o p s. 7. Le t co ol co m ple t ely b e f ore cu t tin g.
Cream Cheese Icing:

12 o u nces cream cheese 1 1/2 teaspo ons vanilla extract 6 tablesp oo ns margarine 6 cu ps o f sif ted p o w dered sugar Beat cream cheese, margarine, and vanilla w ith an electric mixer o n high speed u n til flu f fy. Gradually add 3 cups o f p o w dered su gar. Grad ually add 2 3/4 to 3 cups more depending on spreading co nsistency.
Q uick Breads
Strawberry Bread
1/2 cu p oil 2 w h ole large eggs 1 teasp o o n baking soda 1/2 teasp o on baking po w der 1/2 teasp o on cinnamo n 1 cu p su gar 1 1/2 cu ps Gold M edal Better f or Bread flour 1-10 o u nce can fro zen stra w berries D IRECTI O N S: 1 . D r a i n s t r a w b e r r i e s. 2 . R e s e r v e 1/4 c u p o f j u ice t o p u t i n m ix t u r e . 3 . R e d f o o d c o l o r , 10-12 d r o p s o r m o r e . 4 . O p t i o n a l , 1 c u p n u t s. 5 . Sp r a y p a n w i t h v e g e t a b l e o i l . 6 . Pr e - M ix i n g r e d i e n t s i n o r d e r . 7 . A d d 1/4 c u p o f j u ice t o m ix a n d s t r a w b e r r i e s l a s t . 8 . A d d d e si r e d a m o u n t o f f o o d c o l o r i n g f o r c o l o r . 9 . Pl a ce m ix t u r e i n p a n . P u t p a n i n m a c h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 10 " is d is p l a y e d i n d ica t i n g t h e Q u ick b r e a d /C a k e cycl e . Pr e ss ST A RT . 10 . C h e ck i n 1 m i n u t e t o s e e i f m ix t u r e is w e l l b l e n d e d . 11 . C o o k u n t i l ca k e cycl e s t o p s. 12 . L e t c o o l c o m p l e t e l y .
Grape Nut Bread

1 cu p Grape Nu t Cereal 2 cu ps b u t termilk 1/4 cu p melted margarine 1 1/2 cu ps su gar 2 w h ole large eggs 2 teasp o o ns baking so da 1 teasp o o n baking p o w der 1/2 teasp o on salt 3 cu ps Gold M edal Bet ter f or Bread flour D IRECTI O N S: 1 . Sp r a y p a n w i t h v e g e t a b l e o i l . 2 . Pr e - m ix i n g r e d i e n t s i n o r d e r . 3 . Pl a ce m ix t u r e i n p a n . P u t p a n i n m a c h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 10 " is d is p l a y e d i n d ica t i n g t h e Q u ick b r e a d /C a k e cycl e . Pr e ss ST A RT . 4 . C h e ck a f t e r 1 m i n u t e t o s e e i f m ix t u r e is w e l l b l e n d e d . 5 . C o o k u n t i l ca k e cycl e s t o p s. 6. Le t co ol co m p le t ely.
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Blueberry Walnut Bread

1/3 cu p so f t margarine 1/2 cu p milk 2 w h ole large eg gs 2 1/2 cu ps Gold M edal Bet ter f or Bread flo ur 1 cu p su gar 2 1/2 teasp o o n bakin g po w der 1/2 teasp o o n bakin g so da 1 teasp o o n salt 1 cu p blueberries (drained) 1/3 cu p w aln u ts D IRECTI O N S: 1 . Sp r a y p a n w i t h v e g e t a b l e o i l . 2 . Pr e - M ix i n g r e d i e n t s i n o r d e r . 3 . Pl a ce m ix t u r e i n p a n . P u t p a n i n m a c h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 10 " is d is p l a y e d i n d ica t i n g t h e Q u ick b r e a d /C a k e cycl e . Pr e ss ST A RT . 4 . C h e ck i n 1 m i n u t e t o s e e i f m ix t u r e is w e l l b l e n d e d . 5 . C o o k u n t i l ca k e cycl e s t o p s. 6. Le t co ol co m ple t ely.
Cornbread
1/2 cu p oil 2 w h ole large eg gs 1 1/2 teasp o o ns salt 1 1/2 tablesp o o ns bakin g p o w der 1 1/2 cu ps Gold M edal Bet ter f or Bread flo ur 1 3/4 cu ps plain corn meal 1/4 cu p su gar 3/4 cu p milk 3/4 cu p b u ttermilk D IRECTI O N S: 1 . Sp r a y p a n w i t h v e g e t a b l e o i l . 2 . Pr e - m ix i n g r e d i e n t s i n o r d e r . 3 . Pl a ce m ix t u r e i n p a n . P u t p a n i n m a c h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 10 " is d is p l a y e d i n d ica t i n g t h e Q u ick b r e a d /C a k e cycl e . Pr e ss ST A RT . 4 . C h e ck a f t e r 1 m i n u t e t o s e e i f m ix t u r e is w e l l b l e n d e d . 5 . C o o k u n t i l ca k e cycl e s t o p s. 6. Le t co ol co m ple t ely.
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Nut Bread
1 cu p su gar 1 w h ole large egg 1 cu p milk 1/2 cu p ch o p ped n u ts 2 cu ps biscuit mix 1 teasp o o n cin namo n D IRECTI O N S: 1 . Sp r a y p a n w i t h v e g e t a b l e o i l . 2 . Pr e - M ix i n g r e d i e n t s i n o r d e r . 3 . Pl a ce m ix t u r e i n p a n . P u t p a n i n m a c h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 10 " is d is p l a y e d i n d ica t i n g t h e Q u ick b r e a d /C a k e cycl e . Pr e ss ST A RT . 4 . C h e ck a f t e r 1 m i n u t e t o s e e i f m ix t u r e is w e l l b l e n d e d . 5 . C o o k u n t i l ca k e cycl e s t o p s. 6. Le t co ol co m ple t ely.
Banana Nut Bread

1/2 so f t margarine 2/3 cu p milk 2 large eg gs 2 1/2 cu ps Gold M edal Bet ter f or Bread flo ur 1 cu p su gar 2 1/2 teasp o o ns baking po w der 1/2 teasp o o n bakin g so da 1 teasp o o n salt 2 ripe bananas (dark bananas best) 1/2 cu p ch o p ped n u ts D IRECTI O N S: 1 . Sp r a y p a n w i t h v e g e t a b l e o i l . 2 . Pr e - m ix i n g r e d i e n t s i n o r d e r . 3 . Pl a ce m ix t u r e i n p a n . P u t p a n i n m a c h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 10 " is d is p l a y e d i n d ica t i n g t h e Q u ick b r e a d /C a k e cycl e . Pr e ss ST A RT . 4 . C h e ck a f t e r 1 m i n u t e t o s e e i f m ix t u r e is w e l l b l e n d e d . 5 . C o o k u n t i l ca k e cycl e s t o p s. 6. Le t co ol co m ple t ely.
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Jams
Blueberry Jam
2 envelo pes o f Kn ox Gelatin 1 cu p o f sugar 2 tablesp o o ns o f lemo n juice reco nstitu ted 3/4 cu p o f w ater 16 o u nces o f tha w ed fro zen blueberries D IRECTI O N S:
1 . D iss o l v e 2 e n v e l o p e s o f K n o x g e l a t i n w i t h 3/4 c u p o f w a t e r . 2 . A d d 2 t a b l e s p o o n s o f l e m o n j u ice , s u g a r , a n d b l u e b e r r i e s. 3 . P u t m ix t u r e i n p a n . P u t p a n i n m a ca h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 11 " is d is p l a y e d i n d ica t i n g t h e J a m cycl e . 4 . W h e n cycl e is f i n is h e d p o u r i n t o s t e r i l e j a rs. 5 . L e t c o o l 3 h o u rs b e f o r e r e f r i g e r a t i n g . 6 . St o r e i n r e f r i g e r a t o r u p t o 4 w e e k s. M a k e s 1 p i n t .
Pineapple Jam
2 envelo pes o f Kn ox Gelatin 3/4 cu p o f liq uid** 20 o u nce can crushed pineapple drain an d reserve juice 1/2 cu p o f su gar 1 tablesp o o n o f reco nstitu ted lemo n juice D IRECTI O N S:
1. 2. 3. 4. * * D r a i n p i n e a p p l e j u ice a n d a d d e n o u g h w a t e r t o m a k e 3/4 c u p o f l i q u i d . M ix t o g e t h e r l i q u i d a n d g e l a t i n u n t i l i t is d iss o l v e d . C o m b i n e s u g a r , l e m o n j u ice , a n d d r a i n e d p i n e a p p l e . P u t m ix t u r e i n p a n . P u t p a n i n m a ca h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 11 " is d is p l a y e d i n d ica t i n g t h e J a m cycl e . 5 . W h e n cycl e is f i n is h e d , p o u r i n t o s t e r i l e j a rs. 6 . L e t c o o l 3 h o u rs b e f o r e r e f r i g e r a t i n g . 7 . St o r e i n r e f r i g e r a t o r u p t o 4 w e e k s. M a k e s 1 p i n t .
Strawberry Jam
1 p ou n d o f fro zen w h ole unsw eetened stra w berries 3 1/3 cu ps o f su gar 3 o unces o f liq uid pectin D IRECTI O N S:
1. Layer in ord er. 2 . P u t m ix t u r e i n p a n . P u t p a n i n m a ca h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 11 " is d is p l a y e d i n d ica t i n g t h e J a m cycl e . 3 . R e p e a t cycl e (r e q u i r e s 2 c o o k i n g cycl e s). 4 . W h e n cycl e is f i n is h e d p o u r i n t o s t e r i l e j a rs. 5 . T h is j a m w i l l t a k e a w e e k t o s e t u p . 6 . I t w i l l s e t u p q u ick e r i f p l a ce d i n t h e r e f r i g e r a t o r .
50
Peach Conserve
1 1 2 1 1 p ou n d o f fro zen peaches (ch op ped) cu p o f sugar tablesp o o ns o f reco nstitu ted lemon juice 3-o u nce liq uid pectin teasp o o n o f p umpkin pie spice
D IRECTI O N S: 1. Layer in ord er. 2 . P u t m ix t u r e i n p a n . P u t p a n i n m a ca h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 11 " is d is p l a y e d i n d ica t i n g t h e J a m cycl e . 3 . R e p e a t cycl e (r e q u i r e s 2 c o o k i n g cycl e s). 4 . W h e n cycl e is f i n is h e d p o u r i n t o s t e r i l e j a rs a n d l e t c o o l b e f o r e p l a ci n g i n r e f r i g e r a t o r . 5 . St o r e s u p t o 4 w e e k s i n r e f r i g e r a t o r . M a k e s 2 p i n t s. * * F o r v a r i a t i o n : U s e d r i e d a p p l e s f o r p e a c h e s o r 1 s m a l l ca n o f M a n d a r i n o r a n g e s w i t h j u ice .
Apple Butter
2 cu ps o f ap plesauce 1 tablesp o o n reco nstitu ted lemo n juice 1/4 teasp o o n gro u n d cloves 1/2 teasp o o n cin namo n 1/4 teasp o o n allspice 1 cu p o f bro w n su gar D IRECTI O N S: 1. Layer in ord er. 2 . P u t m ix t u r e i n p a n . P u t p a n i n m a ca h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 11 " is d is p l a y e d i n d ica t i n g t h e J a m cycl e . 4 . W h e n cycl e is f i n is h e d , p o u r a p p l e b u t t e r i n t o s t e r i l e j a rs. 5 . L e t c o o l b e f o r e p l a ci n g i n r e f r i g e r a t o r . M a k e s 1 p i n t .
Grape Jelly
2 2 1 1 cu ps o f grape juice envelo pes Kn ox Gelatin cu p o f sugar tablesp o o n reco nstitu ted lemo n juice
D IRECTI O N S: 1 . M ix g r a p e j u ice a n d 2 e n v e l o p e s o f g e l a t i n u n t i l i t d iss o l v e s. 2 . C o m b i n e m ix t u r e w i t h s u g a r a n d l e m o n j u ice . 3 . P u t m ix t u r e i n p a n . P u t p a n i n m a ca h i n e . Pr e ss SELECT u n t i l t h e n u m b e r " 11 " is d is p l a y e d i n d ica t i n g t h e J a m cycl e . 4 . W h e n cycl e is f i n is h e d , p o u r i n t o s t e r i l e j a rs. 5 . L e t c o o l b e f o r e 3 h o u rs r e f r i g e r a t i n g . 6 . St o r e u p i n r e f r i g e r a t o r u p t o 4 w e e k s. M a k e s 1 p i n t .
Spreads and Glazes Recipes

Raised Doughnuts
Dough:
2/3 cu p milk 1/4 cu p w ater 1/4 cu p (1/2 stick) margarine or b u t ter, so f tened 1 eg g 3 cu ps Gold M edal Bet ter f or Bread flo ur 1/4 cu p su gar 1 teasp o o n salt 2 1/2 teasp o o ns reg ular active dry yeast OR 2 1/2 teasp o o ns bread machine yeast or q uick-actin g active dry yeast 1 1 3 1 1
Soft Pretzels
Dough:
cu p plus 2 tablesp oo ns w ater tablesp oo n vegetable oil cu ps Gold M edal Bet ter f or Bread flour teaspo on salt tablesp oo n sugar
2 1/2 teasp o ons reg ular active dry yeast OR 2 1/2 teasp o ons bread machine yeast or quick-acting active dry yeast
Topping: For frying:

Vegetable oil D IRECTI O N S: 1 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . Pr e ss ST A RT . 2 . R o l l d o u g h 3/8 i n c h t h ick o n l i g h t l y f l o u r e d b o a r d . C u t w i t h f l o u r e d d o u g h n u t c u t t e r . C o v e r; l e t r is e o n b o a r d 3 5 t o 4 5 m i n u t e s o r u n t i l sl i g h t l y r a is e d . 3 . H e a t 2 t o 3 i n c h e s o i l i n d e e p f r y e r o r h e a vy k e t t l e t o 3 7 5. F r y 2 o r 3 d o u g h n u t s a t a t i m e 2 t o 3 m i n u t e s, t u r n i n g a s t h e y r is e t o s u r f a ce , u n til g old e n bro w n. Re m ove fro m oil w it h lo n g f o r k o r sl o t t e d s p o o n . D r a i n o n w i r e r a ck . W h i l e w a r m , r o l l i n s u g a r i f d e si r e d . 20 d o u g h n u t s. 3 tablesp oo ns salt 1 tablesp oo n w ater 1 eg g w hite Coarse salt or sesame seed
D IRECTI O N S: 1 . Pl a ce a l l D o u g h i n g r e d i e n t s i n b r e a d p a n i n t h e o r d e r l is t e d . Pr e ss SELECT u n t i l t h e n u m b e r " 9 " is d is p l a y e d i n d ica t i n g t h e d o u g h cycl e . Pr e ss ST A RT . 2 . C u t d o u g h i n t o 15 p i e ce s; c o v e r w i t h t o w e l t o p r e v e n t d r y i n g . R o l l e a c h p i e ce i n t o 15-i n c h r o p e . T w is t e a c h r o p e i n t o p r e t z e l s h a p e . C o v e r; l e t r is e i n w a r m p l a ce 2 0 t o 2 5 m i n u t e s o r u n t i l alm ost d o u ble. 3 . H e a t o v e n t o 3 7 5. G e n e r o u sl y g r e a s e c o o k i e s h e e t . D iss o l v e 3 t a b l e s p o o n s s a l t i n 2 q u a r t s b oilin g w a t e r . L o w e r 3 o r 4 p r e t z e ls a t a t i m e i n t o b o i l i n g w a t e r , t o p si d e s d o w n . B o i l 2
m i n u t e s, t u r n i n g o n ce . R e m o v e w i t h sl o t t e d s p o o n t o p a p e r t o w e ls; l e t s t a n d a f e w s e c o n d s, t h e n p l a ce 1/2 i n c h a p a r t o n co o kie sh e e t. 4. Be a t 1 t a blesp o o n w a t er a n d t h e e g g w hit e; b r u s h o v e r p r e t z e ls. Sp r i n k l e l i g h t l y w i t h c o a rs e salt. Ba k e 20 t o 24 min u t es or u n t il lig h t g o ld e n bro w n. Re m ove f ro m co o kie sh e e t. Co ol o n w i r e r a ck . 1 5 p r e t z e ls.
1/3 cup mashed ripe banana 1/3 cup semisw eet ch ocolate chips, melted
Garlic Butter
Mix:
1/4 cu p margarine or bu tter, so f tened 1/8 teasp o o n garlic p o w der
Herb-Cheese Butter
Mix:
1/4 cu p margarine or bu tter, so f tened 1 tablesp o o n grated Parmesan cheese 1 teasp o o n ch o p ped fresh parsley 1/4 teasp o o n dried oregano leaves Dash o f garlic salt
Italian Herb Butter

Mix:
1/4 cu p margarine or bu tter, so f tened 1/2 teasp o o n Italian seaso nin g Dash o f salt
Choco-Banana Spread
54
Mix:
SPECIAL CONCERNS
Yo ur Oster Bread M aker is as easy to take care o f as it is to o perate. Just f ollo w these instructio ns.
*If a po w er ou tage occurs, you can restart the machine if it has no t begun the bake cycle. If it is at the bake cycle, then remove bread pan and place the pan in to the oven to finish cooking.
Troublesho o tin g The M achine

M achine M alf unctio ns
Please check the following:
Unplugged Bread pan not inserted correctly Ingredient spilled on heater element Kneeding blade not installed in bread pan Top lid w as repeateldy open during operation or left open M enu selection w as wrong M ode selections w as wrong (D O UGH mode w as chosen Stop/Reset pad w as pressed after starting Bread left in bread pan too long after baking
LED display does not turn on Smoke emitted from steam vent Bread (on back takes of unit) too Burning long smell to bake Sides of collapse and bottom is damp Sides Browned brown and center but flour sticky coated and raw bottom Slices unevenly and is sticky
LED reads ERR
Bread rises too much
Under browned
Not baked
Does not mix
Con trol Panel:
Bread sliced just after baking (steam w as not allo w ed to escape) Water added after kneeding lfo w er Po w er outage Oven cavity too hot/ M ust w ait to cool
55
Q uestions? Please call us toll-free at 1-800-526-2832
Trou blesh oo ting The Recipes

Bakin g Results
Please check the following:
FLO UR
M E ASURE M ENT ERRORS Not enough Too much
Heavy Dense Texture Not baked in center Open, coarse or holey texture Collapse Bread rises too much Bread doesnt rise enough Floured top Over browned Browned and floured sides center sticky and raw
YEAST W ATER or LIQ UID SUG AR SALT
Not enough Too much Not enough Too much O mitted Too much O mitted OId or bad flour used
FLO UR:
All-purpose flour
YEAST:
Old yeast used*
*
Wrong type of yeast used
Hot w ater w as used instead of cold or room temperature
* See page 57 f or Ho w to Test Yeast Q uestio ns? Please call us toll-free at 1-800-526-2832
57
Commonly Asked Questions

Why did my bread turn out like lead, resembling a hockey puck? Perhaps you f orgo t the yeast (w e can all error!) or you used stale yeast, extra salt or su gar or ho t liquids that may have killed the yeast an d inhibited risin g. Why does my loaf look caved in on top? Perhaps there w as too much liquid or moisture from fruits or vegetables or cheese. It may have risen too f ast d ue to to o much yeast. Youll be surprised to find w hen yo u cu t the top o ff that you w ill have a tasty loa f w ith a coarse texture. Why does my loaf look lumpy or have an uneven shape on top? Perhaps there w asnt enou gh moisture. Sometimes heavier textured breads appear this w ay. Why does my loaf have large holes? There w as probably too much yeast or moisture. Why does my recipe turn out perfect most of the time but does not occasionally? Perhaps the humidity in the air or the moisture in the flo ur varied causing the d o ug h to be stickier or drier OR the room temperature w as cold or very h o t. Remember the machine can n o t make jud gmen t calls f or th ose variables. Why are there deposits of flour on the side of the baked loaf? Perhaps w ith a heavier bread all the dry ingredien ts did no t get mixed in the kneadin g; the next time yo u could try using a ru bber spatula to push do w n in gredien ts on the sides o f the pan, a f ter the first kneadin g cycle. Why do the raisins and dates seem to be clumped together at the bottom or the loaf? The raisins and dates w ere to o sticky. Try air-drying them overnigh t o n the co u n ter or b uyin g date pieces that have a dextrose coating on the ou tside.
How To Test Yeast

The f ollo w ing instructions can be used to determine the fresh ness and quality o f yo ur yeast. To test, f ollo w these instructio ns:
1. 2. 3. 4. 5. Place 1/2 cup o f luke w arm w ater in to a small bo w l or cup. Stir 1 tsp. o f sugar in to the w ater. Sprinkle 2 tsp. o f yeast over the surf ace. Place bo w l or cup in a w arm area and allo w it to sit f or 10 minu tes undisturbed. The mixture should f oam and produce a strong yeast aroma. If this d oes no t occur, the yeast is inactive and stale and ne w yeast should be purchased.
57
Care and Cleaning Instructions

Cleaning the Oster Bread Maker
Be f ore cleanin g the Oster Bread M aker, un plu g it and allo w it to cool. To clean, w ipe man ually. Do n o t immerse in w ater! A n d make sure to use only a mild kitchen detergen t ben zine, cleaners, scru b bing brushes, an d chemical cleaners w ill damage the u nit. Be f ore re-usin g the unit, make sure it is completely dry.
Body and Lid

1. Remove all bread crumbs by w iping gen tly w ith a sligh tly damp clo th. 2. As you w ipe, take care no t to bend the temperature sensor, w hich is located o n the inside w all o f the Bread M aker.
Baking Pan and Kneading Blade

1. W ipe clean w ith a damp clo th and dry thoro ughly. 2. Do no t w ash the pan or removable parts in the dish w asher.
Caring for your Oster Bread Maker

Non-stick Pan and Blade
1. Keep your Bread M aker clean. 2. Do no t use metal u tensils. These w ill damage the non-stick coating on the pan and kneading blade. 3. Don't w orry if the non-stick coating changes color over time. The color change is the result o f steam and o ther moisture and in no w ay a f f ects the perf ormance. 4. If you experience dif ficulty in removing the kneading blade, place w arm w ater in the bread pan f or 10-15 minu tes to allo w the kneadin g blade to loosen ou t.
Storage
1. M ake sure that the unit is completely cool and dry be f ore storing. 2. Store the Bread M aker w ith the lid closed. 3. Do no t place heavy objects on the top lid.
58
Baking at High A ltitudes

A t Hig h A ltitudes above 3,000 f eet, dou gh rises f aster. There f ore, w hen bakin g in hig h altitu des some experimen tatio n is req uired. Follo w the suggested guidelines. Use o ne su g gestio n at a time and remember to write do w n w hich su ggestio ns w ork best f or yo u.
Guidelines:
1. Reduce the amou n t o f yeast by 25 % . This w ill in hibit the bread from over risin g. 2. Increase salt by 25 % . The bread w ill rise slo w er and have less o f a ten dency to sink. 3. W atch yo ur d o ug h as it mixes. Flour stored at High A ltitu des ten ds to be drier. Yo u mig h t have to add a f e w tablesp oo ns o f w ater, u n til the d o ug h f orms a nice ball.
A lon g the w ay, f eel free to ask q uestio ns. Yo u can call us toll free at
1-800-526-2832.
59
Index of Recipes
White Breads
Page
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Cakes
Page
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Basic Po u n d Ca k e . . . . . . . . . . . . . . . . . . . . . . Ch oco la t e Po u n d Ca k e w i t h Ch oco la t e G la z e . Pe a n u t Bu t t e r Ca k e w i t h Pe a n u t Bu t t e r G la z e M och a Ch i f f o n Ca k e w i t h Coco a M och a Ici n g Ca rr o t Ca k e w i t h Cr e a m Ch e ese Ici n g . . . . . . . St r a w b e rry Br e a d . . . . . G r a p e N u t Br e a d . . . . . . Bl u e b e rry W a l n u t Br e a d Co r n b r e a d . . . . . . . . . . . N u t Br e a d . . . . . . . . . . . Ba n a n a N u t Br e a d . . . . . Bl u e b e rry Ja m . Pi n e a p p le Ja m . St r a w b e rry Ja m Pe ach Co nse rve A p p le Bu t t e r . . G r a p e Je lly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Quick Breads
Whole Wheat Breads
Jams
French Breads Sweet Breads
Classic Fr e nch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Q u ick So u r d o u g h . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 29 30 30 31 31 32 32 33 33 34 35 35 36 37 38 39 39 40 41 41 42 43
Spreads and Glazes
A p p le-Sp ice . . . . . . . . . . Ba n a n a- M aca d a m ia N u t Ci n n a m o n-Ra isi n . . . . . . Pe ach . . . . . . . . . . . . . . . Cr a n b e rry- W h e a t . . . . . . Fr u i tca k e . . . . . . . . . . . . G i n g e ry . . . . . . . . . . . . . O l d-f ash i o n e d O a t m e a l . Pi a Co la d a . . . . . . . . . . Pu m p k i n-Y o g u r t . . . . . . A p p le Co f f e e Ca k e . . . Br e a dst icks . . . . . . . . . Bri och e . . . . . . . . . . . . Ca l z o n es . . . . . . . . . . . Ca r a m e l-Peca n Ro lls . . Ci n n a m o n Ro lls . . . . . . D i n n e r Ro lls . . . . . . . . . H a m a n d Sw iss Lo a f . . H o li d ay W r e a t h . . . . . . Pi z z a D o u g h . . . . . . . . O n i o n-Ch e ese To p p i n g Ra ise d D o u g h n u ts . . . . So f t Pr e t z e ls . . . . . . . . . . . . . . . . . . . . .
Dough Only
G a rlic Bu t t e r . . . . . . . . . . . . . . . H e r b-Ch e ese Bu t t e r . . . . . . . . . . It a lia n H e r b Bu t t e r . . . . . . . . . . Ch oco-Ba n a n a Sp r e a d . . . . . . . . H a m a n d Sw iss Sp r e a d . . . . . . . H e r b-Cr e a m Ch e ese Sp r e a d . . . . H o n ey- W a l n u t Sp r e a d . . . . . . . . Ri p e O live Sp r e a d . . . . . . . . . . . Fr u i t e d Cr e a m Ch e ese Sp r e a d . . W h i p p e d H o n ey- O r a n g e Sp r e a d Br o w n e d Bu t t e r G la z e . . . . . . . . Ci n n a m o n G la z e . . . . . . . . . . . . Ci t r us G la z e . . . . . . . . . . . . . . . . Cr e a my V a n illa G la z e . . . . . . . .
* No te: O ther recipes can be used in your Oster Bread machine bu t please no te the loa f size must match the capacity limits o f your unit.
60
ONE YEAR LIMITED WARRANTY

Su n beam Pro d ucts Inc. w arrran ts that, f or a perio d o f o ne year from the date o f p urchase, this product shall be free o f mechanical an d electrical de f ects in material an d w orkmanship. O ur obligatio n is limited to repair or replacemen t, at manu f acturer's o p tio n, o f this pro duct d uring the w arran ty perio d, provided that the pro duct(s) purchased in the United States are sen t p ostage prepaid directly to:
SUNBEA M APPLIA NCE SERVICE STATIO N 117 Centra Industrial Row Purvis, MS 39475
A nsw ers to questio ns regardin g this w arran ty or yo ur nearest U.S.A . au th orized service location may be ob tained by calling toll free 1-800-526-2832 or by writing to Sun beam - Co nsumer A f f airs at P. O . Box 948389, M aitland, Florida 3794-8389. For products purchased in Canada please call to:
SUNBEA M APPLIA NCE SERVICE STATIO N (KND) Please call1-800-663-8623 or email us at consumeraffairs@consumer.sunbeam.com
A nsw ers to questio ns regardin g this w arran ty or yo ur nearest Canadian au th orized service location may be ob tained by dialing toll free in Canada 1-800-667-8623. For w arran ty in f ormatio n or an au thorized service location ou tside the United States and Canada please see the w arran ty service card inserted in the prod uct packagin g. D O N OT RETURN THIS PRO DUCT TO THE PLACE O F PURCH ASE; D OING SO M A Y DELA Y THE PROCESSING O F Y O UR W ARRA NTY CLAIM . This w arran ty d oes n o t cover normal w ear o f parts or damage resultin g from any o f the f ollo w ing: negligen t use or misuse o f the pro duct, use o n impro per voltage or curren t, use co n trary to operating instructions, or disassembly, repair, or alteratio n by any perso n o ther than an au thorized service cen ter. Pro duct repair or replacemen t as provided under this w arran ty is your exclusive remedy. Su n beam prod ucts Inc. shall no t be liable f or any inciden tal or co nsequen tial damages f or breach o f any express or implied w arran ty o n this prod uct. Excep t to the exten t prohibited by applicable la w, any implied w arran ty o f merchan tability or fitness f or a particular p urpose on this particular pro duct is limited in duration to the duration o f the above w arran ty. Some states and provinces d o n o t allo w the exclusion and limitation o f inciden tal or consequen tial damages, or allo w limitatio n o n h o w lo n g an implied w arran ty lasts, so the ab ove limitations or exclusions may no t apply to you. This w arran ty gives yo u specific legal rig h ts, an d yo u may also have o ther rig h ts w hich vary state to state or province to province. 1997 Su n beam Pro d ucts, Inc. an d its a f filiated companies, all rig h ts reserved. Su n beam an d Oster are registered trademarks o f Su n beam Prod ucts, Inc. or its a f filiated companies. Distribu ted by: Su n beam Pro ducts, Inc., Delray Beach, FL 33445. Gold M edal is a registered trademark o f General M ills, Inc. Better f or Bread is a trademark o f General M ills, Inc. Prin ted in China
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Congratu

First revie w t he sa f et y g ui d eli n es, t h en t ur n t o p ag e 7 f or t h e easy

Symphony of Ingredients ................................................ 7

Getting to Kno w Your Bread Maker .............................. 13

Recipes and Tips

Special Concerns ............................................................ 54

Index of Recipes ............................................................. 60

Bef ore You Start

1. The temperature is very ho t during operation.

Important Saf eguards

This unit is intended for household use only.

Important Measuring Tips

Last Things Last!

The Process Simplified

M ixing and Kneading

Getting to Know Your Deluxe Bread and Dough Maker

The Control Panel

Specialty 7 French 8 Sw eet 9 D ou gh 10 Cake/Q uick Bread 11 Jam

STARTTells the bread maker to begin o peratio n.

Q uestions? Yo u can call us toll free at

Step-by-Step Directions On How to Use You Bread Maker

7. PRESS THE START BUTTON once yo u have selected yo ur bread type.

10. COMPLETION To delay the USING THE TIMER FOR DELAYED

WIPE WATER AND OTHER SPILLS

9. KEEP WARMthe bake au tomatically CYCLE begins w hen time is do ne.

Breadmaking Cycle Times

5 sec 10 sec 5 sec 64 min 45 min 60 min 2:45 hr

5 sec 10 sec 5 sec 54 min 50 min 60 min 2:50 hr

5 sec 10 sec 5 sec 54 min 70 min 60 min 3:10 hr

Cake/Quick Bread 12 min 8 min

Jam/ Jellies 45 min 15 min

6 min 24 min 60 min

90 min 60 min 1:50 hr

Tips for the

Just Wait Fifteen Deep Freeze

To freeze fresh bread, let it cool completely an d d ouble-bag in plastic.

Small Loaf (1 pound)

Small Loaf (1 pound)

Small Loaf (1 pound)

Small Loaf (1 pound)

Do n o t use the delay bake o p tion f or this recipe.

Large Loaf (1 1/2 pounds)

Small Loaf (1 pound)

Do n o t use the delay bake o p tion f or this recipe.

Small Loaf (1 pound)

Do n o t use the delay bake o p tion f or this recipe.

Small Loaf (1 pound)

Roasted Red Pepper-Cheese Bread

Large Loaf (1 1/2 pounds)

Small Loaf (1 pound)

Large Loaf (1 1/2 pounds)

Small Loaf (1 pound)

Large Loaf (1 1/2 pounds)

Small Loaf (1 pound)

Large Loaf (1 1/2 pounds)

Small Loaf (1 pound)

Triple Cheese and Garlic Bread

Large Loaf (1 1/2 pounds)

Small Loaf (1 pound)

W hole W heat Bread Recipes

Small Loaf (1 pound)

Crunchy Wheat and Honey Bread

Small Loaf (1 pound)