Oster 5814

F i r s t r e v i e w t h e s a f e t y

g u i d e l i n e s , t h e n t u r n t o p a g e 7 f o r t h e

e a s y 1,2,3 i n s t r u c t i o n s !

C o n g r a t u

!F r e s h , w a r m h o m e m a d e b r e a d i s j u s t a f e w ,

e a s y s t e p s a w a y w i t h y o u r n e w O s t e r ® D e l u x e B r e a d a n d

D o u g h M a k e r.

W e ' v e d o n e e v e r y t h i n g w e c a n t o m a k e b r e a d - b a k i n g a b r e e z e :

W e ' v e s t r e a m l i n e d t h e i n s t r u c t i o n s ; d e s i g n e d a s i m p l e , e a s y - t o -

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

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 . Yo u c a n c a l l u s t o l l f r e e a t

1 -800 -526 -2832.

l a t i o n s

Table of Contents

Bef ore You Start............................................................ 5-6Sa f e ty Guide lines

Symphony of Ingredients ................................................ 7Basic Ingredien ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8The Process, Simpli f ied . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Getting to Kno w Your Bread M aker .............................. 13Ge t t ing t o Kno w the O pera t ion Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14St ep by St ep Direct ions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Breadmaking Cycle Times . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Recipes and TipsSpecia l Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18W hit e Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19-24W h ole W hea t Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25-27French Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28Sw ee t Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29-33Doug hs O nly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34-43Cake/Q uick Breads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44-49Jam/Jellies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50-51The F in ishing Touch : Spreads and Gla zes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52-53

Special Concerns ............................................................ 54Troubleshoo t ing Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55-56Commonly Asked Q uest io ns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57Ho w to Test Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57Cleaning and Care Guide lines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58Baking a t High A l t i t udes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

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

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A f t e r U s e1. Use oven mit ts or a pot holder when taking out

the bread pan af ter baking .2. Make sure to disconnect the power by

unplugging the unit . A llow the Bread Makerto cool down before storing .

3. Read instructions before cleaning . Do not immerse the unit in water. This will cause electric shock and/or damage to the unit .

B e f o r e U s e1. Read and keep all instructions.

2. Make sure to remove all foreign matter from the baking pan .

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

W h e r e t o U s e1. Use only on a stable , heat-resistant surface .

2. Do not use the Bread Maker where it will be exposed to direct sunlight or other heat sources, such as a stove or oven .

3. Place the unit at least two inches away from walls. If you do not , walls may become discolored .

W h i l e i n U s eKeep the Bread Maker out of the reach of children -- it's hot!

1. The temperature is very hot during operation .Be careful to keep your hands and face awayfrom the unit .

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

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

4. If any buttons are accidentally touched during operation , baking may stop .

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 Yo u St ar tW e ’ v e d e s i g n e d t h e O s t e r ® D e l u x e B r e a da n d D o u g h M a k e r t o b e e a s y t o u s e . B u t , l i k e a n yk i t c h e n a p p l i a n c e , i t r e q u i r e s p r o p e r u s ea n d h a n d l i n g .

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I m p o r t a n t S a f e g u a r d sRead 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 beforecleaning. 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 unsteadyor 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 ortripped 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 thanthe 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.

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A Sy m p h o n y o fIn gre d i e n ts

L i k e t h e i n s t r u m e n t s i n a n o r c h e s t r a , t h e

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

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 o s s i b l y a f a t ( s u c h a s b u t t e r o r o i l ) , a n d y e a s t .

A n d , l i k e e a c h m u s i c a l i n s t r u m e n t , e a c h i n g r e d i e n t

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

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

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

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

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

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Basic IngredientsYe a s tYeast is actually a microscopic plant . Simply stated , without yeast , yourbread will not rise . When moistened by a liquid , fed by sugar, and carefullywarmed , yeast produces gases which power the dough to rise . If thetemperature is too cold , the yeast will not be activated; if it's too warm , itwill die . The Oster® Deluxe Bread and Dough Maker takes care of this worryfor you by maintaining just the right temperature in the baking chamber atall times. You can use either “ active dry yeast ” , “ quick acting ” , “ rapid riseyeast ” or one of the new “Bread machine yeasts” in your Oster® DeluxeBread and Dough Maker. Important: The amount of yeast for Extra LargeLoaf recipes may be the same or even less than what is called for in Largerecipes. For best results, use yeast amounts as indicated in each recipe .

S u g a r sSugars sweeten the bread , brown the crust , and lend tenderness to thetexture . These jobs can be performed by white or brown sugar, molasses,maple or corn syrups, honey, fruits or other sweeteners.

F l o u rIn order for the bread to rise , the flour has to have a high protein content .You should always use a “ bread flour” (for white bread recipes) in yourbread maker to get the best results. Do not use all-purpose , cake flour orself-rising flour.

Unlike white bread flour, whole wheat flour contains bran and wheat germwhich inhibit rising . Wheat breads therefore tend to be heavier in textureand smaller in size . A lighter larger loaf can be achieved by combiningwhole wheat flour with white bread flour for wheat bread recipes.

L i q u i d sWhen liquids are mixed with the proteins in flour, gluten is formed . Glutenis necessary for rising . Many recipes use dry milk , but other liquids, such asfruit juice , beer, and water work too . It's a delicate balance: A recipe withtoo much liquid may cause the bread to fall during baking while a recipewith too lit tle liquid will not rise .

S a l tSalt inhibits rising , so be very careful measuring . Ordinary table salt will do .

F a t sMany breads use fats to enhance the flavor and retain moisture . Typically,we use margarine in these recipes, but but ter may also be used .

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Important Measuring TipsBecause each ingredient plays such a specif ic role , it is especially

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

For dry ingredients, use a standard measuring spoon ormeasuring cup -- not a tableware spoon or coffee cup -- andlevel off . For flour, simply spoon the flour into a measuring cupand level off with a fla t kitchen utensil.

For liquids, f ill a standard measuring spoon or measuring cup tothe level indicated . Check your cup measurement by placing themeasuring cup on a fla t surface .

For solid fats, f ill a standard measuring spoon or measuring cupto the level indicated and level off with a kitchen utensil.

Last Things Last!You'll see this t ip in several places in this book , but it bears repeating: Always put theliquids in first, the dry ingredients in next, and the yeast last. Before adding the yeast ,dig a shallow hole in the dry ingredients and place the yeast in the hole so that there'sabsolutely no contact between the liquids and the yeast . You don’t want the yeast to beactivated too soon in the process. This is especially important when you're using theDelay Bake option .

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The Process Simplified

M i x i n g , K n e a d i n g , R i s i n 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 e r a u t o m a t i c a l l y

d o e s a l l t h e s t e p s f o r y o u .

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M i x i n g a n d K n e a d i n g In standard bread baking , the baker mixes the ingredients f irstby stirring , then by kneading the dough by hand . The Oster®

Deluxe Bread and Dough Maker mixes and kneads the doughautomatically for you .

R i s i n g When making bread by hand , the dough is placed in a warmplace to rise af ter mixing so that the yeast can ferment andproduce gas. A f ter mixing the dough , the Oster® Deluxe Breadand Dough Maker maintains the optimum temperature forrising during this part of the process.

If you are using the Dough Only cycle , the Oster® Deluxe Breadand Dough Maker will stop at the end of the first rising . Youwill hear a series o f 3 beeps to le t you know it’s done . Thedough can now be removed and shaped - for bagels, pizza orother creations - and placed in your own oven for baking .

P u n c h D o w n Once the dough has risen , the baker will typically “ punchdown ” the dough . This process helps to break apart large ,unwanted pockets o f air and gas that have developed throughrising , giving the bread a more even and appetizing texture .This Oster® Deluxe Bread and Dough Maker handles thisprocess automatically for you by turning on the kneadingblade for just the right amount of time .

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2

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S e c o n d R i s e After it is punched down , the bread bounces back — it risesa second time . Some breads require shorter or longer risingtimes. For example , wheat breads require a longer rising timebecause the flour contains bran and wheat germ which inhibitrising . The Oster® Deluxe Bread and Dough Maker regulatesthe temperature and timing of this second rise automaticallyfor you based on your selection .

B a k e The Oster® Deluxe Bread and Dough Maker automaticallyregulates baking time and temperature for perfect resultsevery time!

C o o l In standard baking , the baker removes the bread from thepan immediately to keep the crust from turning soggy.We recommend that you do the same with the Oster® DeluxeBread and Dough Maker, too .

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Getting to KnowYour Deluxe Bread

and Dough MakerT h e b e s t w a y t o g e t t h e r e i s t o u s e t h i s m a p .

S o o n y o u ’ l l k n o w t h e e l e c t r o n i c b r e a d - b a k i n g

t e r r i t o r y t h e w a y y o u k n o w y o u r o w n k i t c h e n .

I n t h e m e a n t i m e , h e r e a r e s o m e e a s y - t o - f o l l o w

d i r e c t i o n s t o g e t y o u s t a r t e d .

14Questions? You can call us toll free at 1-800-526-2832.

The Control Panel

Stop Start Select

Basic Breads1 • Regular2 • Large 3 • Large Dark

Whole Wheat4 • Regular5 • Large6 • Large Rapid

Specialty7 • French8 • Sweet 9 • Dough

10 • Cake/Quick Bread11 • Jam

®

Timer Set

DISPLAY WINDO W -Indicates the One Digit Numberfor the selected Bread Set ting .Shows the minute-by-minutecountdown for the baking cycle .

TIMER SET-Allows you to set thetimer for Delay BakeFunction . Has “Up ” and“ Down ” arrows to settime . The arrows moveup and down in10-minute increments.

SELECT -Press to select desiredbread set ting and itwill automatically setthe time neededto complete thebaking cycle .

START-Tells the breadmaker to beginoperation .

STOP -Tells the bread makerto stop everything .Press and hold untilyou hear the beepto stop operationor cancel incorrectTimer set ting .

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1. OPEN THE LID AND REM OVE THEBAKING PAN by pulling straightup on the handle . It is important toremove the Baking Pan from theunit before putting the ingredientsin to the pan to avoid accidentallyspilling ingredients in to the innercase .2. ATTACH THE KNEADING BLADEonto the shaf t inside the Baking Pan bylining up the fla t side of the blade withthe fla t side on the shaf t . Make sure theKneading Blade is placed securely on theshaf t .3. MEASURE ALL INGREDIENTS carefullyand accurately. Inaccurate measurement ,even if only slightly of f , can make adif ference in results. Add ingredientsin to the bread pan in the order they arelisted . Yeast is always added last andmust not come in contact with any liquid .(Before adding yeast , remember to dig asmall hole in the flour so that the yeastdoesn’t prematurely come into contactwith the liquids. This is especiallyimportant when you are using the DelayBake Timer.)4. WIPE W ATER AND OTHER SPILLSfrom the outside of the pan; then insertthe pan firmly into the bottom of themachine , applying pressure to each cornerof the pan to make sure it is snappedtightly into the retaining brackets. 5. CLOSE THE LID AND PLUG IN THEBREAD M AKER. You will hear abeep and the LED display windowwill be blank .6. CHOOSE YOUR BREAD TYPE. Selectthe appropriate set ting for your recipe(#1 thru 11) by pressing the “SELECT”button on the control panel. Each time“SELECT” is pressed the number in thedisplay window will advance to the nextset ting .

7. PRESS THE “START” BUTTON onceyou have selected your bread type .The baking time in hours and minuteswill appear in the display. It will countdown the remaining bake time inone minute increments until the bread isdone . This bread maker has a convenientViewing Window so that you may watchthe progress o f the bread as it is mixed ,kneaded , and baked . DO NOT OPEN THELID DURING THE BAKING CYCLES.

8. WHEN THE BREAD IS DONE. Whenthe baking time is completed , a signaltone will sound three times and thedisplay window will f lash END . Removethe pan using potholders, and take thebread out of the pan by turning the panupside down and shaking it . If you havedif ficulty removing the bread from thepan , slide a fla t rubber or plastic spatulaalong the sides o f the pan to loosen theloaf . If the kneading paddle remains inthe bottom of the loaf , use the end of aplastic utensil to remove it . Onceremoved from the Bread Pan , it ’s best tolet your bread cool 15 minutes beforeslicing . Enjoy!

9. KEEP W ARM CYCLE automaticallybegins when the bake time is done .The display will show END for up to60 minutes a f ter baking is completeand will keep bread warm during thattime . A t the end of the 60 minutes, theheater will turn of f .Note: You may remove the Baking Pan atany time during the “Keep Warm” cycle .To turn of f the “Keep Warm” feature ,simply press the “STOP” but ton and holdit for 3 seconds. “END ” will disappearand the display window will be blank .Please Note: Bread is best when removedfrom bread pan no more than 1 houraf ter keep warm feature ends.The “Keep Warm” feature is notprovided for the dough set tingor the Jam/Jelly Set ting .

10. USING THE TIMER FOR DELAYEDCO MPLETION To delay thecompletion of your bread , usethe TIMER. This feature allows youto delay the bake time for up to12 hours. For example , it le ts you setthe TIMER a t 8 p .m . one evening sothat you can wake to fresh bread by8 a .m . the following morning . To setthe TIMER, follow these instructions:NOTE: It is not recommended thatyou use the “ Delayed Completion ”function and TIMER with recipes thatcall for fresh ingredients that mightspoil such as eggs, milk , sour cream , orcheese . 1. To set the TIMER, determinewhen you would like your bread to befinished . For example , if it is 8 p .m .when you place all your ingredients inthe Baking Pan and you would like tothe aroma of fresh-baked bread at8 a .m ., you will want a total of 12 hoursbefore your bread is complete . Onceyou have chosen the appropriateset ting for your recipe , (for example ,if you are doing Sweet Bread , you willpush “SELECT” until #8 is showing)you simply set the TIMER to bring itup to your total hours (in this case ,12 hours). 2. Press the “Up ” arrow onthe control panel and 3:25 (the timeset ting for #8 set ting) will automaticallycome up in the display window .Continue to press the “Up ” arrowuntil the display reads 12:00. You donot need to mathematically calculatethe dif ference between the set tingtime (3:25) and the total hours youwant (12:00). The machine willautomatically adjust to include theset ting time . Simply set the TIMER foryour total hours. If you pass the 12:00,simply press the “ Down ” arrow to goback . 3. Once you have selected thetime , press START. The colon in thedisplay will f lash to indicate the TIMERhas been set and the countdown willbegin . The TIMER will count down inone-minute increments. When thedisplay reads “END ” , your bread iscomplete and the beeper will sound .4. If you make a mistake while set tingthe TIMER, press and hold the STOPbutton for 3 seconds. This will clearthe display and you can set theTIMER again .

Step-by-Step DirectionsOn How to Use You Bread Maker

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Brea d maki n g Cycl e Times

Basic Basic Basic Wheat Wheat WheatPHASE Regular Large Large Regular Large Large, Med.

Med. Crust Med. Crust Dark Crust Med. Crust Med. Crust Rapid

Rest 30 min 30 min 15 minKnead 1 6 min 6 min 6 min 6 min 6 min 6 minKnead 2 27 min 31 min 31 min 18 min 25 min 25 minRise 1 23 min 23 min 29 min 76 min 79 min 39 minPunch 1 10 sec 15 sec 15 secPunch 2Punch 3R e s t 30 min 30 min 15 minShape 1 5 sec 5 sec 5 sec 3 sec 3 sec 3 secShape 2 10 sec 10 sec 10 secShape 3 5 sec 5 sec 5 secRise 2 64 min 54 min 54 min 55 min 45 min 45 minBake 45 min 50 min 70 min 45 min 55 min 56 minKeep Warm 60 min 60 min 60 min 60 min 60 min 60 minTotal Cycle Time 2:45 hr 2:50 hr 3:10 hr 4:20 hr 4:30 hr 3:20 hr

PHASE French Sweet Dough Cake/ Quick Jam/Med. Crust Med. Crust Bread Jellies

RestKnead 1 6 min 6 min 6 min 12 min 45 minKnead 2 22 min 31 min 24 min 8 min 15 minRise 1 34 min 40 min 60 minPunch 1 5 sec 5 secPunch 2 10 sec 10 secPunch 3 5 sec 5 secRest 29 min 29 minShape 1 5 sec 5 secShape 2 10 sec 10 secShape 3 5 sec 5 secRise 2 54 min 49 minBake 65 min 50 min 90 minKeep Warm 60 min 60 min 60 minTotal Cycle Time 3:30 hr 3:25 hr 1:30 hr 1:50 hr 1:00 hr

T i p s f o r t h e

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Last Things Last You'll see this t ip in several places in this book , but it bears repeating:Always put the liquids in first , the dry ingredients in next , and the yeast last(fruits and nuts are added later, a f ter the machine has completed the firstknead). Dig a shallow hole in the dry ingredients and place the yeast in thehole so that there's absolutely no contact between the liquids and theyeast . This is especially important when you're using the Delay bake option .You don’t want the yeast to be activated too soon in the process!

Placement Counts! Place dried fruits, vegetables, and dried spices away from the liquidingredients in the bread pan . If they soak up water, they can underminethe bread’s chemistry.

Freshness First Avoid using perishable ingredients — milk , yogurt , eggs, or cheese — withthe Delay Bake function .

Just Wait Fifteen For best results, wait f if teen minutes before slicing; the bread needstime to cool.

Deep Freeze To freeze fresh bread , le t it cool completely and double-bag in plastic.

G o u r m e t B a k e r

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Traditional White BreadLarge Loaf (1 1/2 pounds)1 cup plus 2 tablespoons water

1 tablespoon margarine or but ter,

softened 3 cups Gold Medal® Bet ter for Bread ™

flour 2 tablespoons sugar 1 tablespoon dry milk 1 1/2 teaspoons salt

1 3/4 teaspoons regular active dry yeastOR

1 3/4 teaspoons bread machine yeast orquick-acting active dry yeast

Small Loaf (1 pound)3/4 cup plus 2 tablespoons water2 teaspoons margarine or but ter,

softened2 cups Gold Medal® Bet ter for Bread ™

flour1 tablespoon sugar2 teaspoons dry milk1 teaspoon salt



D IRECTI O NS:1 .R e m ove b r e a d p a n ; a t t ach k n e a d i n g b l a d e .2 .P l ace a l l i n g r e d i e n ts 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 .Inse r t b r e a d p a n , c l ose l i d a n d p l u g i n .4 .Se l ec t b re a d t yp e : Pr ess SELECT u n t i l t h e d es i r e d b re a d se t t i n g n u m b er is d isp laye d . Pr ess ST A RT .

(F or w h i t e b re a ds , t h e b re a d se t t i n g se l ec t i o ns a r e n u m b ers 1-3 . Se l ec t “ 1 ” f o r 1 p o u n d l o a f r ec i p es . Se l ec 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 ec i p es . Se l ec t “ 2 ” f o r a d es i r e d m e d iu m crus t co lo r a n d “ 3 ” f o r a d es i r e d d a rk crus t co lo r .)

5 .I f D e l ay Ba k e o p t i o n is d es i r e d , p r ess ▲ a n d ▼ t o se t t im e r . 6 .Pr ess 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 es i n t o t h e cyc l e .

W h i t e Brea d R e c i p e s

Potato BreadLarge Loaf (1 1/2 pounds)1 1/4 cups water

2 tablespoons margarine or but ter, softened

3 1/4 cups Gold Medal® Bet ter for Bread ™ flour

1/2 cup mashed potato mix (dry)1 tablespoon sugar1 1/2 teaspoons salt



Small Loaf (1 pound)3/4 cup water1 tablespoon margarine or but ter,

softened 2 cups Gold Medal® Bet ter for

Bread ™ flour 1/3 cup mashed potato mix (dry)2 teaspoons sugar1 teaspoon salt



20

Garlic-Herb BreadLarge Loaf (1 1/2 pounds)1 1/4 cups water 1 tablespoon margarine or but ter,

softened 2 cloves garlic, crushed3 1/4 cups Gold Medal® Bet ter for Bread ™ flour2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon dried rosemary leaves1/4 teaspoon dried thyme leaves1/4 teaspoon dried basil leaves



Small Loaf (1 pound)3/4 cup water 2 teaspoons margarine or but ter,

softened 1 clove garlic, crushed2 cups Gold Medal® Bet ter for Bread ™

flour 1 tablespoon sugar1 teaspoon salt 1/4 teaspoon dried rosemary leaves1/8 teaspoon dried thyme leaves1/8 teaspoon dried basil leaves

1 3/4 teaspoons regular active dry yeast OR


D i r ec t i o ns:1 .R e m ove b r e a d p a n ; a t t ach k n e a d i n g b l a d e .2 .P l ace a l l i n g r e d i e n ts 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 .Inse r t b r e a d p a n , c l ose l i d a n d p l u g i n .4 .Se l ec t b r e a d t yp e : Pr ess SELECT u n t i l t h e d es i r e d b r e a d se t t i n g n u m b e r is d isp l aye d . Pr ess ST A RT .

(F o r w h i t e b r e a ds , t h e b r e a d se t t i n g se l ec t i o ns a r e n u m b e rs 1-3 . Se l ec t “ 1 ” f o r 1 p o u n d l o a f r ec i p es . Se l ec 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 ec i p es . Se l ec t “ 2 ” f o r a d es i r e d m e d i u m cr us t co l o r a n d “ 3 ” f o r a d es i r e d d a r k cr us t co l o r .)


Caraway-Rye BreadLarge Loaf (1 1/2 pounds)1 1/4 cups water 1 tablespoon margarine or but ter,

softened 2 1/2 cups Gold Medal® Bet ter for

Bread ™ flour 3/4 cup rye flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt1/2 teaspoon caraway seed



Small Loaf (1 pound)3/4 cup water 2 teaspoons margarine or but ter,


Bread ™ flour 1/2 cup rye flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt1/8 teaspoon caraway seed



Onion BreadDo not use the delay bake option for this recipe .

Large Loaf (1 1/2 pounds)1 cup plus 2 tablespoons water 1/2 cup chopped onion 1 tablespoon margarine or but ter,


Bread ™ flour2 tablespoons sugar1 tablespoon dry milk 1 1/2 teaspoons salt



Small Loaf (1 pound)2/3 cup water 1/3 cup chopped onion 2 teaspoons margarine or but ter,

softened 2 cups Gold Medal® Bet ter for

Bread ™ flour1 tablespoon sugar2 teaspoons dry milk 1 teaspoon salt



Parmesan-Pepper BreadDo not use the delay bake option for this recipe .

Large Loaf (1 1/2 pounds)1 cup plus 2 tablespoons water1 tablespoon olive or vegetable oil 3 1/4 cups Gold Medal® Bet ter for

Bread ™ flour 1/2 cup grated Parmesan cheese 1 tablespoon sugar 1 teaspoon salt3/4 teaspoon freshly ground black or

green peppercorns



Small Loaf (1 pound)3/4 cup water2 teaspoons olive or vegetable oil2 cups Gold Medal® Bet ter for

Bread ™ flour 1/3 cup grated Parmesan cheese 2 teaspoons sugar 3/4 teaspoon salt1/2 teaspoon freshly ground black or

green peppercorns



D IRECTI O NS: 1 .R e m ove b r e a d p a n ; a t t ach k n e a d i n g b l a d e .2 .P l ace a l l i n g r e d i e n ts 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 .Inse r t b r e a d p a n , c l ose l i d a n d p l u g i n .4 .Se l ec t b r e a d t yp e : Pr ess SELECT u n t i l t h e d es i r e d b r e a d se t t i n g n u m b e r is d isp l aye d . Pr ess ST A RT .



22


(F o r w h i t e b r e a ds , t h e b r e a d se t t i n g se l ec t i o ns a r e n u m b e rs 1-3 . Se l ec t “ 1 ” f o r 1 p o u n d l o a f r ec i p es . Se l ec t e i t h e r “ 2 ” o r “ 3 ” f o r 1 1/2p o u n d l o a f r ec i p es . Se l ec t “ 2 ” f o r a d es i r e d m e d i u m cr us t co l o r a n d “ 3 ” f o r a d es i r e d d a r k cr us t co l o r .)


Cheddar-Chive BreadDo not use the delay bake option for this recipe .

Large Loaf (1 1/2 pounds)1 1/4 cups water3 1/4 cups Gold Medal® Bet ter for Bread ™ flour1 1/4 cups shredded Cheddar cheese (5 ounces)1/4 cup chopped fresh or 2 tablespoons freeze-dried chives 2 tablespoons sugar3/4 teaspoon salt1 1/4 teaspoons regular active dry yeast

OR1 teaspoons bread machine yeast or

quick-acting active dry yeast

Small Loaf (1 pound)3/4 cup water2 cups Gold Medal® Bet ter for Bread ™ flour1/2 cup shredded Cheddar cheese (2 ounces)2 tablespoons chopped fresh or

1 tablespoon freeze-dried chives1 tablespoon sugar1/2 teaspoon salt1 teaspoon regular active dry yeast

OR1 teaspoon bread machine yeast or


Roasted Red Pepper-CheeseBreadRoasted red peppers are found in jars near the olives inthe supermarket .Do not use the delay bake option for this recipe .

Large Loaf (1 1/2 pounds)3/4 cup water1/3 cup chopped roasted red bell peppers1 tablespoon margarine or but ter, softened2 cloves garlic, crushed3 1/4 cups Gold Medal® Bet ter for Bread ™ flour1/4 cup grated Parmesan cheese2 tablespoons sugar1 1/4 teaspoons salt1 1/2 teaspoons dried basil leaves2 teaspoons regular active dry yeast



Small Loaf (1 pound)1/2 cup water

1/4 cup chopped roasted red bell peppers2 teaspoons margarine or but ter, softened1 clove garlic, crushed2 cups Gold Medal® Bet ter for Bread ™ flour3 tablespoons grated Parmesan cheese1 tablespoon sugar1 teaspoon salt1 teaspoon dried basil leaves1 3/4 teaspoons regular active dry yeast

OR1 1/2 teaspoons bread machine yeast or


Bacon-Beer BreadDo not use the delay bake option for this recipe .

Large Loaf (1 1/2 pounds)3/4 cup flat beer1/2 cup water1/4 cup chopped green onions2 tablespoons prepared mustard1 tablespoon margarine or but ter, softened3 1/4 cups Gold Medal® Bet ter for Bread ™ flour1 tablespoon sugar3/4 teaspoon salt1 3/4 teaspoons regular active dry yeast


quick-acting active dry yeastMix-ins:

1/3 cup crumbled cooked bacon

Small Loaf (1 pound)1/2 cup flat beer1/4 cup water3 tablespoons chopped green onions1 tablespoon prepared mustard2 teaspoons margarine or but ter, softened2 cups Gold Medal® Bet ter for Bread ™ flour2 teaspoons sugar1/2 teaspoon salt1 1/4 teaspoons regular active dry yeast


quick-acting active dry yeastMix-ins:

1/4 cup crumbled cooked bacon

D IRECTI O NS: 1 . R e m ove b r e a d p a n ; a t t ach k n e a d i n g b l a d e .2 . P l ace a l l i n g r e d i e n ts e xce p t M ix-i ns 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 . Inse r t b r e a d p a n , c l ose l i d a n d p l u g i n .4 .Se l ec t b r e a d t yp e : Pr ess SELECT u n t i l t h e d es i r e d b r e a d se t t i n g n u m b e r is d isp l aye d . Pr ess ST A RT .


5 .I f D e l ay Ba k e o p t i o n is d es i r e d , p r ess ▲ a n d ▼ t o se t t im e r . 6 . Pr ess 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 ns w h e n b r e a d m a k e r b e e ps 3 t im es (a b o u t 32 m i n u t es a f t e r s t a r t i n g) .

Pepperoni-Cheese BreadDo not use the delay bake option for this recipe .

Large Loaf (1 1/2 pounds)1 1/4 cups water3 1/4 cups Gold Medal® Bet ter for Bread ™ flour1/3 cup shredded mozzarella cheese2 tablespoons sugar1 1/2 teaspoons garlic salt1 1/2 teaspoons dried oregano leaves1 1/2 teaspoons regular active dry yeast


quick-acting active dry yeastMix-ins:2/3 cup sliced pepperoni

Small Loaf (1 pound)3/4 cup water2 cups Gold Medal® Bet ter for Bread ™ flour1/3 cup shredded mozzarella cheese1 tablespoon sugar1 teaspoon garlic salt1 teaspoon dried oregano leaves1 1/2 teaspoons regular active dry yeast


quick-acting active dry yeastMix-ins:1/2 cup sliced pepperoni

24

South-of-the-Border BreadDo not use the delay bake option for this recipe .

Large Loaf (1 1/2 pounds)1 cup water2/3 cup frozen whole kernel corn , thawed2 tablespoons margarine or but ter, softened2 tablespoons canned chopped green chilies3 1/4 cups Gold Medal® Bet ter for Bread ™ flour1/3 cup cornmeal2 tablespoons sugar1 1/2 teaspoons salt2 teaspoons regular active dry yeast



Small Loaf (1 pound)2/3 cup water1/2 cup frozen whole kernel corn , thawed1 tablespoon margarine or but ter, softened1 tablespoon canned chopped green chilies2 cups Gold Medal® Bet ter for Bread ™ flour1/4 cup cornmeal1 tablespoon sugar1 teaspoon salt2 teaspoons regular active dry yeast



D IRECTI O NS: 1 . R e m ove b r e a d p a n ; a t t ach k n e a d i n g b l a d e .2 . P l ace 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 . Inse r t b r e a d p a n , c l ose l i d a n d p l u g i n .4 .Se l ec t b r e a d t yp e : Pr ess SELECT u n t i l t h e d es i r e d b r e a d se t t i n g n u m b e r is d isp l aye d . Pr ess ST A RT .

(F o r w h i t e b r e a ds , t h e b r e a d se t t i n g se l ec t i o ns a r e n u m b e rs 1-3 . Se l ec t “ 1 ” f o r 1 p o u n d l o a f r ec i p es . Se l ec t e i t h e r “ 2 ” o r “ 3 ” f o r 1 1/2p o u n d l o a f r ec i p es . Se l ec t “ 2 ” f o r a d es i r e d m e d i u m cr us t co l o r a n d “ 3 ” f o r a d es i r e d d a r k cr us t co l o r .)

5 .I f D e l ay Ba k e o p t i o n is d es i r e d , p r ess ▲ a n d ▼ t o se t t im e r . 6 . Pr ess 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 ns w h e n b r e a d m a k e r b e e ps 3 t im es (a b o u t 32 m i n u t es a f t e r s t a r t i n g) .

Triple Cheese and Garlic BreadDo not use the delay bake option for this recipe .

Large Loaf (1 1/2 pounds)1 cup water 1/2 cup small curd creamed cottage cheese2 tablespoons margarine or but ter, softened 3 1/4 cups Gold Medal® Bet ter for Bread ™ flour 1/2 cup shredded mozzarella cheese 3 tablespoons grated Parmesan cheese 2 tablespoons sugar 1 1/2 teaspoons garlic salt1 1/2 teaspoons regular active dry yeast



Small Loaf (1 pound)2/3 cup water 1/3 cup small curd creamed cottage cheese1 tablespoon margarine or but ter, softened 2 cups Gold Medal® Bet ter for Bread ™ flour 1/3 cup shredded mozzarella cheese 2 tablespoons grated Parmesan cheese 1 tablespoon sugar 1 teaspoon garlic salt1 1/2 teaspoons regular active dry yeast



100% Whole Wheat BreadLarge Loaf (1 1/2 pounds)1 1/3 cups water

2 tablespoons margarine or but ter, 3 cups Gold Medal® whole wheat flour 1/4 cup packed brown sugar 1 1/2 teaspoons salt1 3/4 teaspoons regular active dry yeast



Small Loaf (1 pound)1 cup water 1 tablespoon margarine or but ter, softened2 1/3 cups Gold Medal® whole wheat flour2 tablespoons packed brown sugar1 teaspoon salt1 1/2 teaspoons regular active dry yeast



W h o l e W h ea t Brea d Reci p es

Crunchy Wheat andHoney BreadLarge Loaf (1 1/2 pounds)1 1/4 cups water3 tablespoons honey2 tablespoons margarine or but ter, softened2 cups Gold Medal® whole wheat flour1 1/2 cups Gold Medal® Bet ter for Bread ™ flour1/2 cup slivered almonds, toasted1 1/2 teaspoons salt1 1/4 teaspoons regular active dry yeast



Small Loaf (1 pound)3/4 cup plus 2 tablespoons water2 tablespoons honey1 tablespoon margarine or but ter, softened1 1/4 cups Gold Medal® whole wheat flour1 cup Gold Medal® Bet ter for Bread ™ flour1/3 cup slivered almonds, toasted1 teaspoon salt1 1/4 teaspoons regular active dry yeast

OR1 teaspoon bread machine yeast or



(F o r w h o l e w h e a t b r e a ds , t h e b r e a d se t t i n g se l ec t i o ns a r e n u m b e rs 4-6 . Se l ec t “ 4 ” f o r 1 p o u n d l o a f r ec i p es . Se l ec t “ 5 ” 1 1/2 p o u n d l o a f r ec i p es . Se l ec t “ 5 ” f o r R A PID B A KE CYCLE . R A PID B A KE CYCLE r e d uces o ve r a l l co m p le t i o n t im e by a b o u t 20 % .)

5 .I f D e l ay Ba k e o p t i o n is d es i r e d , p r ess ▲ a n d ▼ t o se t t im e r . 6 .P l e ase N o t e : W h o l e w h e a t cyc l e h as a 15-30 m i n u t e r es t p e r i o d b e f o r e m ix i n g b e g i ns .

26

Multigrain BreadLook for 7-grain cereal in the health food or hot cereal sectionof your supermarket .

Large Loaf (1 1/2 pounds)1 cup plus 2 tablespoons water2 tablespoons margarine or but ter, softened 1 1/3 cups Gold Medal® Bet ter for Bread ™ flour1 cup Gold Medal® whole wheat flour 3/4 cup 7-grain cereal 3 tablespoons packed brown sugar 1 1/4 teaspoons salt 2 1/4 teaspoons regular active dry yeast



Small Loaf (1 pound)3/4 cup plus 2 tablespoons water1 tablespoon margarine or but ter, softened 1 cup Gold Medal® Bet ter for Bread ™ flour3/4 cup Gold Medal® whole wheat flour 2/3 cup 7-grain cereal 2 tablespoons packed brown sugar 1 teaspoon salt 2 1/4 teaspoons regular active dry yeast





5 .I f D e l ay Ba k e o p t i o n is d es i r e d , p r ess ▲ a n d ▼ t o se t t im e r . 6 .P l e ase N o t e : W h o l e w h e a t cyc l e h as a 15-30 m i n u t e r es t p e r i o d b e f o r e m ix i n g b e g i ns .

Pumpernickel BreadLarge Loaf (1 1/2 pounds)1 cup water1/4 cup dark molasses1 tablespoon margarine or but ter, softened 2 cups Gold Medal® Bet ter for Bread ™ flour 1 1/4 cups rye flour 2 tablespoons cocoa 2 teaspoons salt2 1/2 teaspoons regular active dry yeast



Small Loaf (1 pound)2/3 cup water2 tablespoons dark molasses2 teaspoons margarine or but ter, softened 1 1/4 cups Gold Medal® Bet ter for Bread ™ flour 3/4 cup rye flour 1 tablespoon cocoa 1 1/4 teaspoons salt 2 teaspoons regular active dry yeast



Russian Black BreadDo not use the delay bake option for this recipe .

Large Loaf (1 1/2 pounds)1 1/4 cups water 3 tablespoons dark molasses 2 tablespoons margarine or but ter, softened 1 1/4 cups Gold Medal® Bet ter for Bread ™ flour 1 cup Gold Medal® whole wheat flour 1 cup rye flour1 tablespoon instant cof fee granules1 1/4 teaspoons salt 1/2 teaspoon fennel seed , crushed 1 3/4 teaspoons regular active dry yeast



Small Loaf (1 pound)3/4 cup water 2 tablespoons dark molasses 1 tablespoon margarine or but ter, softened 3/4 cup Gold Medal® Bet ter for Bread ™ flour 2/3 cup Gold Medal® whole wheat flour 2/3 cup rye flour2 teaspoons instant cof fee granules3/4 teaspoon salt 1/4 teaspoon fennel seed , crushed 2 teaspoons regular active dry yeast



Whole Wheat-Raisin-Nut BreadDo not use the delay bake option for this recipe .

Large Loaf (1 1/2 pounds)1 1/4 cups water2 tablespoons margarine or but ter, softened 3 cups Gold Medal® whole wheat flour 3 tablespoons packed brown sugar1 1/4 teaspoons salt2 teaspoons regular active dry yeast


quick-acting active dry yeastMix-ins:1/2 cup chopped walnuts or pecans1/2 cup raisins

Small Loaf (1 pound)3/4 cup water 2 tablespoons margarine or but ter, softened 2 cups Gold Medal® whole wheat flour 2 tablespoons packed brown sugar 3/4 teaspoon salt 1 3/4 teaspoons regular active dry yeast


quick-acting active dry yeastMix-ins:1/4 cup chopped walnuts or pecans 1/4 cup raisins



5 .I f D e l ay Ba k e o p t i o n is d es i r e d , p r ess ▲ a n d ▼ t o se t t im e r . 6 .P l e ase N o t e : W h o l e w h e a t cyc l e h as a 15-30 m i n u t e r es t p e r i o d b e f o r e m ix i n g b e g i ns .7 . A d d M ix-i ns w h e n b r e a d m a k e r b e e ps (a b o u t 32 m i n u t es a f t e r s t a r t i n g) .

28

D IRECTI O NS:1 .R e m ove b r e a d p a n ; a t t ach k n e a d i n g b l a d e .2 .P l ace a l l i n g r e d i e n ts 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 .Inse r t b r e a d p a n , c l ose l i d a n d p l u g i n .4 .Pr ess SELECT u n t i l t h e n u m b e r " 7 " is d isp l aye d i n d ica t i n g F r e nch b r e a d cyc l e .5 .Pr ess 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 .

Classic French BreadLarge Loaf (1 1/2 pounds)1 cup plus 2 tablespoons water2 teaspoons margarine or but ter, softened 3 1/4 cups Gold Medal® Bet ter for Bread ™ flour 1 tablespoon sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast



Small Loaf (1 pound)3/4 cup water1 teaspoon margarine or but ter, softened 2 cups Gold Medal® Bet ter for Bread ™ flour 2 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast



Fre nch Brea d Reci p es

Quick Sourdough BreadDo not use the delay bake option for this recipe .

Large Loaf (1 1/2 pounds)1/2 cup plain nonfat yogurt 2/3 cup water 1 tablespoon lemon juice1 tablespoon margarine or but ter, softened 3 1/4 cups Gold Medal® Bet ter for Bread ™ flour 1 tablespoon sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast



Small Loaf (1 pound)1/3 cup plain nonfat yogurt1/2 cup water2 teaspoons lemon juice2 teaspoons margarine or but ter, softened2 cups Gold Medal® Bet ter for Bread ™ flour2 teaspoons sugar1 teaspoon salt1 3/4 teaspoons regular active dry yeast



Apple-Spice BreadLarge Loaf (1 1/2 pounds)1 1/4 cups water2 tablespoons margarine or but ter, softened3 1/4 cups Gold Medal® Better for Bread ™ flour 2 tablespoons sugar 2 tablespoons dry milk 1 1/2 teaspoons salt 2 teaspoons apple pie spice



Mix-ins:1/2 cup cut-up dried apples

Small Loaf (1 pound)3/4 cup water1 tablespoon margarine or but ter, softened2 cups Gold Medal® Bet ter for Bread ™ flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon salt 1 1/2 teaspoons apple pie spice



Mix-ins:1/3 cup cut-up dried apples

D IRECTI O NS:1 . R e m ove b r e a d p a n ; a t t ach k n e a d i n g b l a d e .2 . P l ace a l l i n g r e d i e n ts e xce p t M ix-i ns 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 . In se r t b r e a d p a n , c l ose l i d a n d p l u g i n .4 . Pr ess SELECT u n t i l t h e n u m b e r " 8 " is d isp l aye d i n d ica t i n g t h e S w e e t b r e a d cyc l e .5 . Pr ess 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 ns w h e n b r e a d m a k e r b e e ps (a b o u t 32 m i n u t es a f t e r s t a r t i n g) .

S w ee t Brea d Reci p es

Banana-Macadamia Nut BreadServe with Choco-Banana Spread (page 54).

Large Loaf (1 1/2 pounds)2/3 cup plus 2 tablespoons water3/4 cup mashed very ripe bananas (about 2 medium) 2 tablespoons margarine or but ter, softened 1 egg 3 1/4 cups Gold Medal® Better for Bread ™ flour 3 tablespoons sugar 1 1/4 teaspoons salt



Mix-ins:1/2 cup chopped macadamia nuts

Small Loaf (1 pound)1/2 cup water 1/3 cup mashed ripe banana (about 1 medium) 1 tablespoon margarine or but ter, softened 1 egg white2 cups Gold Medal® Better for Bread ™ flour 2 tablespoons sugar 3/4 teaspoon salt



Mix-ins:1/3 cup chopped macadamia nuts

30

Cinnamon-Raisin BreadFor an extra cinnamon kick , drizzle with Cinnamon Glaze(page 55).

Large Loaf (1 1/2 pounds)1 1/4 cups water2 tablespoons margarine or but ter, softened3 1/4 cups Gold Medal® Bet ter for Bread ™ flour1/4 cup sugar1 1/2 teaspoons salt1 teaspoon ground cinnamon2 teaspoons regular active dry yeast



Mix-ins:3/4 cup raisins

Small Loaf (1 pound)3/4 cup plus 2 tablespoons water 1 tablespoon margarine or but ter, softened2 cups Gold Medal® Bet ter for Bread ™ flour 2 tablespoons sugar 1 teaspoon salt 3/4 teaspoon ground cinnamon 2 teaspoons regular active dry yeast


quick-acting active dry yeastMix-ins:1/2 cup raisins

Peach BreadDo not use the delay bake option for this recipe .

Large Loaf (1 1/2 pounds)1 1/4 cups water1 tablespoon margarine or but ter,softened3 1/4 cups Gold Medal® Bet ter for Bread ™ flour 2 tablespoons packed brown sugar 1 1/2 teaspoons salt 1/4 teaspoon ground nutmeg2 teaspoons regular active dry yeast



Mix-ins:1/2 cup cut-up dried peaches

Small Loaf (1 pound)3/4 cup water2 teaspoons margarine or but ter, softened2 cups Gold Medal® Bet ter for Bread ™ flour 1 tablespoon packed brown sugar 1 teaspoon salt 1/8 teaspoon ground nutmeg1 3/4 teaspoons regular active dry yeast



Mix-ins:1/3 cup cut-up dried peaches

D IRECTI O NS:1 . R e m ove b r e a d p a n ; a t t ach k n e a d i n g b l a d e .2 . P l ace a l l i n g r e d i e n ts e xce p t M ix-i ns 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 . Inse r t b r e a d p a n , c l ose l i d a n d p l u g i n .4 . Pr ess SELECT u n t i l t h e n u m b e r " 8 " is d isp l aye d i n d ica t i n g t h e S w e e t b r e a d cyc l e .5 . Pr ess 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 ns w h e n b r e a d m a k e r b e e ps (a b o u t 32 m i n u t es a f t e r s t a r t i n g) .

Cranberry-Wheat BreadThe rapid cycle is not recommended for this recipe .

Large Loaf (1 1/2 pounds)1 1/4 cups water 1/3 cup honey 2 tablespoons margarine or but ter, softened2 cups Gold Medal® Bet ter for Bread ™ flour1 1/4 cups Gold Medal® whole wheat flour 1 1/2 teaspoons salt 1 teaspoon ground mace

2 teaspoons regular active dry yeast OR


Mix-ins:1/2 cup dried cranberries

Small Loaf (1 pound)3/4 cup water 2 tablespoons honey 1 tablespoon margarine or but ter, softened1 1/4 cups Gold Medal® Bet ter for Bread ™ flour3/4 cup Gold Medal® whole wheat flour 1 teaspoon salt 1/4 teaspoon ground mace



Mix-ins:1/3 cup dried cranberries

D IRECTI O NS:1 . R e m ove b r e a d p a n ; a t t ach k n e a d i n g b l a d e .2 . P l ace a l l i n g r e d i e n ts e xce p t M ix-i ns 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 . Inse r t b r e a d p a n , c l ose l i d a n d p l u g i n .4 . Pr ess SELECT u n t i l t h e n u m b e r " 8 " is d isp l aye d i n d ica t i n g t h e S w e e t b r e a d cyc l e .5 . Pr ess 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 ns w h e n b r e a d m a k e r b e e ps (a b o u t 32 m i n u t es a f t e r s t a r t i n g) .

Fruitcake BreadThe rapid cycle is not recommended for this recipe .

Large Loaf (1 1/2 pounds)1 cup plus 2 tablespoons water2 tablespoons margarine or but ter, softened 3 1/4 cups Gold Medal® Bet ter for Bread ™ flour1/4 cup packed brown sugar 1 1/2 teaspoons salt1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves



Mix-ins:1/2 cup chopped dried fruit

Small Loaf (1 pound)3/4 cup water 1 tablespoon margarine or but ter, softened 2 cups Gold Medal® Bet ter for Bread ™ flour1 tablespoon packed brown sugar 1 teaspoon salt 1/8 teaspoon ground nutmegDash of ground cloves



Mix-ins:1/3 cup chopped dried fruit

32

Gingery BreadThis unique bread is delicious drizzled with Citrus Glaze(page 55).

Large Loaf (1 1/2 pounds)1 cup plus 2 tablespoons water 1/4 cup molasses 2 tablespoons margarine or but ter, softened 1 teaspoon grated lemon peel3 1/4 cups Gold Medal® Bet ter for Bread ™ flour 1 teaspoon salt 1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon



Small Loaf (1 pound)3/4 cup water 2 tablespoons molasses 1 tablespoon margarine or but ter, softened 1/2 teaspoon grated lemon peel2 cups Gold Medal® Bet ter for Bread ™ flour 3/4 teaspoon salt 1/4 teaspoon ground ginger1/4 teaspoon ground cinnamon


1 teaspoon bread machine yeast orquick-acting active dry yeast

D IRECTI O NS:1 . R e m ove b r e a d p a n ; a t t ach k n e a d i n g b l a d e .2 . P l ace a l l i n g r e d i e n ts 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 . Inse r t b r e a d p a n , c l ose l i d a n d p l u g i n .4 . Pr ess SELECT u n t i l t h e n u m b e r " 8 " is d isp l aye d i n d ica t i n g t h e S w e e t b r e a d cyc l e .5 . Pr ess 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 ns w h e n b r e a d m a k e r b e e ps (a b o u t 32 m i n u t es a f t e r s t a r t i n g) .

Old-fashioned Oatmeal BreadLarge Loaf (1 1/2 pounds)1 cup water1/4 cup molasses 2 tablespoons margarine or but ter, softened 3 cups Gold Medal® Bet ter for Bread ™ flour 1/2 cup quick-cooking or regular oats2 tablespoons dry milk 1 1/4 teaspoons salt

2 teaspoons regular active dry yeastOR


Small Loaf (1 pound)2/3 cup water2 tablespoons molasses1 tablespoon margarine or but ter, softened2 cups Gold Medal® Bet ter for Bread ™ flour1/3 cup quick-cooking or regular oats1 tablespoon dry milk3/4 teaspoon salt2 teaspoons regular active dry yeast



Piña Colada Bread

Large Loaf (1 1/2 pounds)2/3 cup canned crushed pineapple in juice1/2 cup water3 tablespoons rum*2 tablespoons margarine or but ter,

softened3 1/4 cups Gold Medal® Bet ter for

Bread ™ flour1/2 cup shredded coconut , toasted2 tablespoons sugar1 teaspoon salt



Small Loaf (1 pound)1/2 cup canned crushed pineapple in juice1/4 cup water1 tablespoon rum*1 tablespoon margarine or but ter,

softened2 cups Gold Medal® Bet ter for Bread ™

flour1/3 cup shredded coconut , toasted1 tablespoon sugar3/4 teaspoon salt



*For large loaves, substitute 1 teaspoon rum extract and5 teaspoons water for the rum . For small loaf , substitute1/2 teaspoon rum extract and 2 1/2 teaspoons water for the rum .

D IRECTI O NS:1 .R e m ove b r e a d p a n ; a t t ach k n e a d i n g b l a d e .2 .P l ace a l l i n g r e d i e n ts 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 .Inse r t b r e a d p a n , c l ose l i d a n d p l u g i n .4 .Pr ess SELECT u n t i l t h e n u m b e r " 8 " is d isp l aye d i n d ica t i n g t h e S w e e t b r e a d cyc l e .5 .Pr ess 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 ns w h e n b r e a d m a k e r b e e ps (a b o u t 32 m i n u t es a f t e r s t a r t i n g) .

Pumpkin-Yogurt BreadCooked and mashed pumpkin or squash can besubstituted for the canned pumpkin .

Large Loaf (1 1/2 pounds)1/2 cup water 1 cup canned pumpkin1/3 cup plain yogurt 1 tablespoon margarine or but ter, softened 1 1/4 cups Gold Medal® whole wheat flour 2 cups Gold Medal® Bet ter for Bread ™ flour 1/4 cup packed brown sugar 1 1/2 teaspoons salt 1 teaspoon pumpkin pie spice



Small Loaf (1 pound)1/2 cup water1/2 cup canned pumpkin3 tablespoons plain yogurt 1 tablespoon margarine or but ter,

softened 3/4 cup Gold Medal® whole wheat

flour 1 1/2 cups Gold Medal® Bet ter for Bread ™

flour 2 tablespoons packed brown sugar 1 teaspoon salt 3/4 teaspoon pumpkin pie spice



34

D o u g h O n l y Reci p es

Apple Coffee Cake

Dough:3/4 cup water2 tablespoons margarine or but ter, softened1 cup Gold Medal® Better for Bread ™ flour1 cup Gold Medal® whole wheat flour2 tablespoons packed brown sugar1 teaspoon salt



Filling:1 1/2 cups chopped apples1/3 cup packed brown sugar1 tablespoon Gold Medal® Better for Bread flour2 tablespoons raisins2 tablespoons margarine or but ter, softened1/8 teaspoon salt1/8 teaspoon ground nutmeg1/8 teaspoon ground cardamom

D IRECTI O NS:1 . P l ace a l l D o u g h i n g re d i e n ts 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 ess SELECT u n t i l

t h e n u m b e r " 9 " is d isp l aye d i n d ica t i n g t h e d o u g h cyc l e . Pr ess ST A RT2 . G r e ase co o k i e sh e e t . Co o k a l l F i l l i n g i n g re d i e n ts o ve r m e d i u m h e a t , s t i r r i n g co ns t a n t ly ,

u n t i l a p p l es a r e t e n d e r ; r e m ove f r o m h e a t . R o l l d o u g h i n t o 13x8-i nch r ec t a n g l e o nl i g h t ly f l o u re d su r f ace ; p l ace o n co o k i e sh e e t . Sp re a d a p p l e f i l l i n g l e n g t h w ise ove rce n t e r t h i r d o f r ec t a n g l e .

3 . M a k e cu ts 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 nch i n t e rva ls o n e ach 13-i nch s i d e o fr ec t a n g l e t o m a k e s t r i ps . F o l d s t r i ps a t a n a n g l e ove r f i l l i n g , a l t e r n a t i n g s i d es .Cove r ; l e t r ise i n w a rm p l ace 30 t o 45 m i n u t es o r u n t i l d o u b l e .

4 . H e a t ove n t o 375° . Ba k e 30 t o 35 m i n u t es , cove 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 as t10 m i n u t es t o p r eve n t excess iv e b r o w n i n g . R e m ove f r o m co o k i e sh e e t . Co o l o n w ir er ack . D r i z z l e w i t h Br o w n e d Bu t t e r G l a z e o r Cr e a my V a n i l l a G l a z e (p a g e 55) i f d es i r e d .1 co f f e e ca k e .

BreadsticksDough: Topping:

1 cup plus 2 tablespoons water 1 tablespoon water3 tablespoons margarine or but ter, softened 1 egg white3 cups Gold Medal® Bet ter for Bread ™ flour Sesame seed2 tablespoons sugar1 1/2 teaspoons salt



D IRECTI O NS:1 . P l ace a l l D o u g h i n g re d i e n ts 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 ess SELECT u n t i l t h e n u m b e r " 9 " is

d isp l aye d i n d ica t i n g t h e d o u g h cyc l e . Pr ess ST A RT .2 . G r e ase co o k i e sh e e t . D iv i d e d o u g h i n t o 30 p i eces . R o l l e ach p i ece i n t o 8-i nch r o p e . P l ace 1 i nch a p a r t o n

co o k i e sh e e t . Cove r ; l e t r ise i n w a rm p l ace 20 t o 25 m i n u t es o r u n t i l p u f f y . 3 . H e a t ove n t o 350° . Be a t 1 t a b l esp o o n w a t e r a n d t h e e g g w h i t e ; b r ush ove r d o u g h . Sp r i n k l e w i t h sesa m e

se e d . Ba k e 15 t o 20 m i n u t es o r u n t i l b r e a ds t icks a r e g o l d e n b r o w n . 30 b r e a ds t icks .

BriocheDough: Topping:

1/3 cup water 1 tablespoon milk1/3 cup margarine or but ter, softened 1 egg yolk4 eggs Coarse sugar crystals3 1/2 cups Gold Medal® Bet ter for Bread ™ flour1/2 cup sugar1 teaspoon salt1 teaspoon grated orange or lemon peel




d isp l aye d i n d ica t i n g t h e d o u g h cyc l e . Pr ess ST A RT .2 . P l ace d o u g h i n g r e ase d b o w l , t u r n i n g t o co a t a l l s i d es . Cove r w i t h p l as t ic w ra p ; r e f r i g e r a t e 4 h o u rs o r

ove r n i g h t .3 Gre ase 18 m e d i u m m u f f i n cu ps , 2 1/2x1 1/4 i n ch es . P u nch d o w n d o u g h . D iv i d e i n t o 3 p a r ts . D iv i d e e ach

p a r t i n t o 6 p i eces . Cu 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 ach p i ece . Sh a p e e ach l a r g e a n d sm a l l p i ece i n t oa sm o o t h b a l l . P l ace e ach l a r g e b a l l i n m u f f i n cu p , p r ess i n g t o f i l l b o t t o m o f cu 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 ess sm a l l b a l l i n t o i n d e n t a t i o n . Cove r ; l e t r ise i n w a rm p l ace 50 t o 60 m i n u t es o r u n t i l d o u b l e .

4 . H e a t ove n t o 350° . M ix 1 t a b l esp o o n m i l k a n d 1 e g g yo l k ; g e n t ly b r ush ove r t o ps o f r o l ls . Sp r i n k l e w i t h su g a r crys t a ls . Ba k e 15 t o 20 m i n u t es o r u n t i l g o l d e n b r o w n . R e m ove f r o m p a n . Se rve w a rm . 18 b r i och e .

36

Calzones

Dough: Pesto Filling:1 cup water 6 sun-dried tomato halves 1 tablespoon olive or vegetable oil (not oil-packed)2 1/2 cups Gold Medal® Bet ter for Bread ™ flour 6 tablespoons pesto1 teaspoon sugar 1 1/2 cups shredded mozzarella1 teaspoon salt or provolone cheese (6 ounces)

4 ounces Canadian-style bacon ,2 1/4 teaspoons regular active dry yeast cut into thin strips (about 1 cup)OR 1 cup sliced mushrooms2 1/4 teaspoons bread machine yeast or Freshly ground pepperquick-acting active dry yeast 1 egg , slightly beaten


d isp l aye d i n d ica t i n g t h e d o u g h cyc l e . Pr ess ST A RT .2 . H e a t ove n t o 375° . G r e ase co o k i e sh e e t . So a k t o m a t o es i n 1 cu p ve ry h o t w a t e r a b o u t 5 m i n u t es o r

u n t i l so f t e n e d ; d r a i n a n d f i n e ly ch o p . D iv i d e d o u g h i n t o 6 e q u a l p a r ts . R o l l e ach p a r t i n t o 7-i nch c i rc l e o n l i g h t ly f l o u re d su r f ace w i t h f l o u re d r o l l i n g p i n . Sp re a d 1 t a b l esp o o n p es t o o n e ach c i rc l e t o w i t h i n 1 i nch o f e d g e . L aye r ch e ese , b aco n , m u sh r o o ms a n d t o m a t o es o n h a l f o f e ach c i rc l e t o w i t h i n 1 i nch 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 ove r f i l l i n g ; f o l d e d g e u p a n d p i nch secu re ly t o se a l . P l ace o n co o k i e sh e e t . Br ush w i t h e g g .Ba k e 25 t o 30 m i n u t es o r u n t i l g o l d e n b r o w n . 6 ca l z o n es .

Caramel-Pecan Rolls

Dough:1 cup water1 egg2 tablespoons margarine or but ter, softened3 1/4 cups Gold Medal® Bet ter for Bread ™ flour1/4 cup sugar1 teaspoon salt


3 teaspoons bread machine yeast orquick-acting active dry yeast

Topping:1/3 cup margarine or but ter, melted1/2 cup packed brown sugar1 tablespoon corn syrup2/3 cup pecan halves1/2 cup granulated sugar2 teaspoons ground cinnamon

D IRECTI O NS:1 . P l ace a l l D o u g h i n g re d i e n ts 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 ess SELECT u n t i l t h e n u m b e r " 9 " is d isp l aye d

i n d ica t i n g t h e d o u g h cyc l e . Pr ess ST A RT .2 . Gre ase 13x9x2-i n ch r ec t a n g u l a r p a n . M ix 1/3 cu p m a r g a r i n e , t h e b r o w n su g a r , co r n syr u p a n d p eca n h a lves .

Sp re a d m ix t u r e i n p a n .3 . M ix 1/2 cu p g r a n u l a t e d su g a r a n d t h e c i 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 ds o r r o l l i n g p i n i n t o 15x10-i nch

r ec t a n g l e . Sp re a d w i t h 2 t a b l esp o o ns m a r g a r i n e ; sp r i n k l e w i t h su g a r-c i n n a m o n m ix t u r e . R o l l u p t i g h t ly , b e g i n n i n g a t 15-i nch s i d e . P i nch e d g e o f d o u g h i n t o r o l l t o se a l . Cu t r o l l i n t o 1-i nch s l ices . P l ace i n p a n . Cove r ; l e t r ise i n w a rm p l ace 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 ove n t o 375° . Ba k e 22 t o 27 m i n u t es o r u n t i l g o l d e n b r o w n . Im m e d ia t e ly i n ve r t p a n o n t o h e a t p r o o f se rv i n g p l a t e o r t r ay . L e t p a n r e m a i n a m i n u t e so ca ra m e l ca n d r i z z l e ove r r o l ls . 15 r o l ls .

Cinnamon Rolls

Dough:1 cup water2 tablespoons margarine or but ter, softened1 egg3 1/3 cups Gold Medal® Bet ter for Bread ™ flour1/4 cup sugar1 teaspoon salt



Filling:1/3 cup sugar2 teaspoons ground cinnamon2 tablespoons margarine or but ter, softenedGlaze (below)


d isp l aye d i n d ica t i n g t h e d o u g h cyc l e . Pr ess ST A RT .2 . Gre ase 9x9x2-i n ch sq u a re p a n . M ix 1/3 cu p su g a r a n d t h e c i 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 18x9-i nch r ec t a n g l e o n l i g h t ly f l o u re d su r f ace . Sp re a d w i t h 2 t a b l esp o o ns m a r g a r i n e ; sp r i n k l e w i t h su g a r-c i n n a m o n m ix t u r e . R o l l u p t i g h t ly , b e g i n n i n g a t 9-i n ch s i d e . P i nch e d g e o f d o u g h i n t o r o l l t o se a l . Cu t r o l l i n t o 1-i nch s l ices . P l ace i n p a n . Cove r ; l e t r ise i n w a rm p l ace 1 t o 1 1/4 h o u rs o r u n t i l d o u b l e .

3 . H e a t ove n t o 375° . Ba k e 25 t o 30 m i n u t es o r u n t i l g o l d e n b r o w n . R e m ove f r o m p a n ; d r i z z l e G l a z e ove r w a rm r o l ls . 9 r o l ls .

G la z e : M ix 1 cu p p o w d e re d su g a r , 1/2 t e asp o o n va n i l l a a n d 1 t o 2 t a b l esp o o ns m i l k u n t i l sm o o t h a n d t h i ne n o u g h t o d r i z z l e .

Dinner RollsDough: Topping:

1 cup water Margarine or but ter, melted2 tablespoons margarine or but ter, softened1 egg3 1/4 cups Gold Medal® Bet ter for Bread ™ flour1/4 cup sugar1 teaspoon salt




i n d ica t i n g t h e d o u g h cyc l e . Pr ess ST A RT .2 . Gre ase co o k i e sh e e t . D iv i d e d o u g h i n t o 15 p i eces . Sh a p e e ach p i ece i n t o b a l l . P l ace 2 i nch es a p a r t o n

co o k i e sh e e t . Br ush w i t h m a r g a r i n e . Cove r ; l e t r ise 30 t o 40 m i n u t es o r u n t i l d o u b l e .3 . H e a t ove n t o 375° . Ba k e 12 t o 15 m i n u t es o r u n t i l g o l d e n b r o w n . Br ush t o ps w i t h m a r g a r i n e i f d es i r e d .

15 r o l ls .

Ham and Swiss LoafDough: Filling:

3/4 cup water 3 tablespoons mayonnaise or salad dressing1 tablespoon vegetable oil 2 teaspoons prepared mustard2 cups Gold Medal® Bet ter for Bread ™ flour 8 slices thinly sliced fully cooked 2 teaspoons sugar smoked ham (about 4 ounces)1 teaspoon salt 1/2 cup shredded Swiss cheese (2 ounces)




i n d ica t i n g t h e d o u g h cyc l e . Pr ess ST A RT .2 . Gre ase co o k i e sh e e t . M ix m ayo n n a ise a n d m us t a r d . R o l l d o u g h i n t o 9-i n ch sq u a re o n f l o u re d su r f ace .

Sp re a d w i t h m ayo n n a ise m ix t u r e . A rr a n g e h a m eve n ly o n d o u g h , o ve r l a p p i n g as n ecessa ry . Sp r i n k l e w i t h ch e ese . R o l l u p t i g h t ly . P i nch e d g e o f d o u g h i n t o r o l l t o se a l ; p i nch e n d s o f d o u g h t o se a l w e l l . F o l d e n ds u n d e r l o a f . P l ace l o a f , se a m s i d e d o w n , o n co o k i e sh e e t . Cove r ; l e t r ise i n w a rm p l ace 40 t o 45 m i n u t es o r u n t i l d o u b l e .

3 . H e a t ove n t o 375° . Ba k e 25 t o 30 m i n u t es o r u n t i l g o l d e n b r o w n . Im m e d ia t e ly r e m ove f r o m co o k i e sh e e t . Cu t i n t o 1-i nch s l ices . R e f r i g e r a t e a ny r e m a i n i n g b r e a d . 1 l o a f .

40

Holiday Wreath

Mix-in:1/4 cup golden raisins3 tablespoons currants2 tablespoons rum or water1/3 cup chopped blanched almonds3 tablespoons mixed candied orange

and lemon peel

Dough:1/2 cup milk1/4 cup water1 egg3 cups Gold Medal® Bet ter for Bread ™ flour1/3 cup sugar1 teaspoon salt1/4 cup (1/2 stick) margarine or but ter, softened



D IRECTI O NS:1 . So a k r a is i ns a n d cu rr a n ts i n r u m (o r w a t e r) a t l e as t 2 h o u rs .2 . P l ace a l l D o u g h i n g re d i e n ts 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 ess SELECT u n t i l t h e n u m b e r " 9 " is

d isp l aye d i n d ica t i n g t h e d o u g h cyc l e . A d d r a is i ns , cu rr a n ts a n d r e m a i n i n g M ix-i ns w h e n b r e a d m a k e rb e e ps (a b o u t 32 m i n u t es a f t e r s t a r t i n g) .

3 . Gre ase co o k i e sh e e t . D iv i d e d o u g h i n t o 3 e q u a l p i eces . R o l l e ach p i ece i n t o 20-i nch r o p e o n l i g h t ly f l o u re d su r f ace . P l ace r o p es c l ose t o g e t h e r o n co o k i e sh e e t . Br a i d g e n t ly a n d l o ose ly i n t o a c i rc l e .Pr ess e n d s t o g e t h e r t o f as t e n . Cove r ; l e t r ise i n w a rm p l ace 1 t o 1 1/4 h o u rs o r u n t i l a lm os t d o u b l e .

4 . H e a t ove n t o 350° . Br ush d o u g h w i t h 1 e g g , b e a t e n , i f d es i r e d . Ba k e 25 t o 30 m i n u t es o r u n t i l g o l d e n b r o w n . Co o l o n w ir e r ack . D r i z z l e w i t h Cre a my V a n i l l a G l a z e (p a g e 55) , i f d es i r e d . 1 w re a t h .

41

PIZZA DOUGH1 cup plus 2 tablespoons water2 tablespoons olive or vegetable oil3 cups Gold Medal® Bet ter for Bread ™ flour1 teaspoon sugar1 teaspoon salt




i n d ica t i n g t h e d o u g h cyc l e . Pr ess ST A RT .2 . M ove ove n r ack t o l o w es t p os i t i o n . H e a t ove n t o 400° . G r e ase 2 co o k i e sh e e ts . D iv i d e d o u g h i n h a l f .

P a t e ach h a l f i n t o 12-i nch c i rc l e o n co o k i e sh e e t w i t h f l o u re d f i n g e rs . Sp re a d w i t h f avo r i t e t o p p i n gs .3 . Ba k e 18 t o 20 m i n u t es o r u n t i l cr us t is l i g h t b r o w n . 2 p i z z a cr us ts .

Herb-Cheese Pizza Crust: Add 2 tablespoons grated Parmesan cheese and 1 1/2 teaspoons dried basil, oregano , thyme or Italian seasoning with the flour.

W hole W heat Pizza Crust: Decrease bread flour to 1 1/2 cups and add 1 1/2 cups Gold Medal® whole wheat flour with thebread flour. Select WHOLE WHEAT DOUGH cycle .

Onion-Cheese Topping3 tablespoons margarine or but ter2 medium onions, sliced2 cloves garlic, f inely chopped3/4 cup shredded mozzarella cheese (3 ounces)2 tablespoons grated Parmesan cheese

D IRECTI O NS:1 . M e l t m a r g a r i n e i n 10-i n ch sk i l l e t ove r m e d i u m-l o w h e a t . 2 . Co o k o n i o ns 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 es , s t i r r i n g occas i o n a l ly , u n t i l o n i o ns a r e b r o w n

a n d ca ra m e l i z e d ; r e m ove f r o m h e a t .

O l ive F o cacc i a : Pr e p a re as d i r ec t e d–exce p t o m i t O n i o n-Ch e ese To p p i n g . Be f o r e b a k i n g , b r ush d o u g h w i t h 1t a b l esp o o n o l iv e o r ve g e t a b l e o i l . Sp r i n k l e w i t h 1/3 cu p ch o p p e d k a l a m a t a o r r i p e o l iv es a n d 1/2 t e asp o o n d r i e dr ose m a ry l e aves .

42

Raised Doughnuts

Dough:2/3 cup milk1/4 cup water1/4 cup (1/2 stick) margarine or but ter, softened 1 egg3 cups Gold Medal® Bet ter for Bread ™ flour1/4 cup sugar1 teaspoon salt



For frying:Vegetable oil


i n d ica t i n g t h e d o u g h cyc l e . Pr ess ST A RT .2 . R o l l d o u g h 3/8 i n ch t h ick o n l i g h t ly f l o u re d b o a r d . Cu t w i t h f l o u re d d o u g h n u t cu t t e r . Cove r ; l e t r ise

o n b o a r d 35 t o 45 m i n u t es o r u n t i l s l i g h t ly r a ise d .3 . H e a t 2 t o 3 i n ch es o i l i n d e e p f rye r o r h e avy k e t t l e t o 375° . F ry 2 o r 3 d o u g h n u ts a t a t im e

2 t o 3 m i n u t es , t u r n i n g as t h ey r ise t o su r f ace , u n t i l g o l d e n b r o w n . R e m ove f r o m o i l w i t h l o n g f o r k o r s l o t t e dsp o o n . D r a i n o n w ir e r ack . W h i l e w a rm , r o l l i n su g a r i f d es i r e d . 20 d o u g h n u ts .

Pizza Dough1 cup plus 2 tablespoons water2 tablespoons olive or vegetable oil3 cups Gold Medal® Bet ter for Bread ™ flour1 teaspoon sugar1 teaspoon salt




d isp l aye d i n d ica t i n g t h e d o u g h cyc l e . Pr ess ST A RT .2 . M ove ove n r ack t o l o w es t p os i t i o n . H e a t ove n t o 400° . G r e ase 2 co o k i e sh e e ts . D iv i d e d o u g h i n h a l f .

P a t e ach h a l f i n t o 12-i nch c i rc l e o n co o k i e sh e e t w i t h f l o u re d f i n g e rs . Sp re a d w i t h f avo r i t e t o p p i n gs .3 . Ba k e 18 t o 20 m i n u t es o r u n t i l cr us t is l i g h t b r o w n . 2 p i z z a cr u s ts .

Herb-Cheese Pizza Crust: Add 2 tablespoons grated Parmesan cheese and 1 1/2 teaspoons dried basil, oregano , thyme or Italian seasoning with the flour.

W hole W heat Pizza Crust: Decrease bread flour to 1 1/2 cups and add 1 1/2 cups Gold Medal® whole wheat flourwith the bread flour. Select WHOLE WHEAT DOUGH cycle .

Onion-Cheese Topping3 tablespoons margarine or but ter2 medium onions, sliced2 cloves garlic, f inely chopped3/4 cup shredded mozzarella cheese (3 ounces)2 tablespoons grated Parmesan cheese

D IRECTI O NS:1 . M e l t m a r g a r i n e i n 10-i nch sk i l l e t ove r m e d i u m-l o w h e a t . 2 . Co o k o n i o ns 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 es , s t i r r i n g occas i o n a l ly , u n t i l o n i o n s a r e b r o w n

a n d ca ra m e l i z e d ; r e m ove f r o m h e a t .

O l ive F o cacc i a : Pr e p a re as d i r ec t e d–exce p t o m i t O n i o n-Ch e ese To p p i n g . Be f o r e b a k i n g , b r ush d o u g hw i t h 1 t a b l esp o o n o l iv e o r ve g e t a b l e o i l . Sp r i n k l e w i t h 1/3 cu p ch o p p e d k a l a m a t a o r r i p e o l iv es a n d1/2 t e asp o o n d r i e d r ose m a ry l e aves .

Basic Pound Cake1 cup of soft margarine3 large eggs2 cups Gold Medal® A ll Purpose flour1 teaspoon baking powder1 cup sugar1 teaspoon vanilla extract

D IRECTI O NS:1 . Pr e- M ix i n o r d e r a l l i n g r e d i e n ts .2 . Sp ray p a n w i t h ve g e t a b l e o i l .3 . P l ace m ix t u r e i n p a n . P u t p a n i n m ach i n e .

Pr ess SELECT u n t i l t h e n u m b e r " 10 " is d isp l aye d i n d ica t i n g t h e Q u ick b r e a d /Ca k e cyc l e . Pr ess ST A RT .

4 . Ch eck a f t e r 1 m i n u t e t o se e i f m ix t u r e is w e l l b l e n d e d .

5 . Co o k u n t i l ca k e cyc l e s t o ps .6 . L e t co o l co m p le t e ly b e f o r e cu t t i n g .

Chocolate Pound Cake1 1/4 cup milk 3/4 cup of soft margarine2 whole large eggs2 cups Gold Medal® A ll Purpose flour1/3 cup cocoa powder1 1/2 teaspoon baking powder3/4 teaspoon baking soda1/4 teaspoon salt1 teaspoon vanilla extract1 1/2 cups sugar

D IRECTI O NS:1 . Sp ray p a n w i t h ve g e t a b l e o i l .2. Pre-Mix ingredients in order.3 . P l ace m ix t u r e i n p a n . P u t p a n i n m ach i n e .


4 . Ch eck a f t e r 1 m i n u t e t o se e i f m ix t u r e is w e l lb l e n d e d .

5 . Co o k u n t i l ca k e cyc l e s t o ps .6 . L e t co o l co m p le t e ly .

Variation:Serve with Strawberry Jam , Peach Conserve or spiced Orange Conserve .

Chocolate Glaze:1 tablespoon cocoa3/4 cup sif ted powdered sugar1 tablespoon soft margarine1 tablespoon water

Stir cocoa and powdered sugar with soft margarine andwater until smooth . Stir in additional powdered sugar orwater until consistency for drizzling over cake .

For an extra delight , try using both chocolate glaze andpeanut but ter glaze .

Cakes

45

Peanut Butter Cake2 large eggs1/2 cup peanut but ter creamy style1 cup sugar1/2 cup margarine3/4 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 teaspoon vanilla extract3/4 cup low fat yogurt1 1/2 cups Gold Medal® A ll Purpose flour

D IRECTI O NS:1 . Cr e a m e g gs , p e a n u t b u t t e r , a n d su g a r .2 . Pr e-m ix r e m a i n i n g i n g re d i e n ts i n o r d e r .3 . Sp ray p a n w i t h ve g e t a b l e o i l .4 . P l ace m ix t u r e i n p a n . P u t p a n i n m ach i n e .




Peanut Butter Glaze:1/4 cup peanut but ter1 cup sif ted powdered sugar3 tablespoons milk1 teaspoon vanilla

Beat peanut but ter until f lu f fy. Gradually beat in powderedsugar, milk and vanilla . Add additional 1/2 cup powderedsugar and enough milk until consistency for drizzling overcake .

For an extra delight , try using both chocolate glaze andpeanut but ter glaze .

Mocha Chiffon Cake1 1/3 cup hot water1 tablespoon instant cof fee2/3 cup oil4 whole large eggs1 teaspoon cream of tartar2 cups Gold Medal® A ll Purpose flour2 cups sugar1 tablespoon baking powder1/2 teaspoon salt1 teaspoon vanilla extract2/3 cup cocoa unsweetened powder

D IRECTI O NS:1 . M ix h o t w a t e r w i t h i ns t a n t co f f e e .2 . Pr e- M ix r e m a i n i n g i n g re d i e n ts i n o r d e r .3 . Sp ray p a n w i t h ve g e t a b l e o i l .4 . P l ace m ix t u r e i n p a n . P u t p a n i n m ach i n e .




Carrot Cake3 large eggs2 teaspoons baking powder1 teaspoon salt2 teaspoons cinnamon3/4 cup soft margarine2 cups sugar2 cups Gold Medal® A ll Purpose flour2 cups or 4 to 5 grated carrots

D IRECTI O NS:1. In order pre-stir ingredients.2. Add flour one cup at a time .3 . Sp ray p a n w i t h ve g e t a b l e o i l .4 . P l ace m ix t u r e i n p a n . P u t p a n i n m ach i n e .



6 . Co o k u n t i l ca k e cyc l e s t o ps .7 . L e t co o l co m p le t e ly b e f o r e cu t t i n g .

Cocoa Mocha Icing:1 tablespoon hot water1 teaspoon instant cof fee1 tablespoon melted margarine1 tablespoon unsweetened cocoa powder3/4 cup sif ted powdered sugar

Dissolve cof fee into hot water. Add sugar, cocoa , andmelted margarine . Stir in additional sugar if necessary fordrizzling consistency.

Cream Cheese Icing:12 ounces cream cheese1 1/2 teaspoons vanilla extract6 tablespoons margarine6 cups o f sif ted powdered sugar

Beat cream cheese , margarine , and vanilla with an electricmixer on high speed until f lu f fy. Gradually add 3 cups o fpowdered sugar. Gradually add 2 3/4 to 3 cups moredepending on spreading consistency.

47

Strawberry Bread1/2 cup oil2 whole large eggs1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon cinnamon1 cup sugar1 1/2 cups Gold Medal® Bet ter for Bread ™ flour1-10 ounce can frozen strawberries

D IRECTI O NS:1 . D r a i n s t r a w b e rr i es .2 . R ese rve 1/4 cu 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 co l o r , 10-12 d r o ps o r m o re .4 . O p t i o n a l , 1 cu p n u ts .5 . Sp ray p a n w i t h ve g e t a b l e o i l .6 . Pr e- M ix i n g re d i e n ts i n o r d e r .7 . A d d 1/4 cu p o f j u ice t o m ix a n d s t r a w b e rr i es l as t .8 . A d d d es i r e d a m o u n t o f f o o d co l o r i n g f o r co l o r .9 . P l ace m ix t u r e i n p a n . P u t p a n i n m ach i n e . Pr ess SELECT u n t i l t h e n u m b e r

" 10 " is d isp l aye d i n d ica t i n g t h e Q u ick b r e a d /Ca k e cyc l e . Pr ess ST A RT .10 . Ch eck i n 1 m i n u t e t o se e i f m ix t u r e is w e l l b l e n d e d .11 . Co o k u n t i l ca k e cyc l e s t o ps .12 . L e t co o l co m p le t e ly .

Grape Nut Bread1 cup Grape Nut Cereal2 cups but termilk1/4 cup melted margarine1 1/2 cups sugar2 whole large eggs2 teaspoons baking soda1 teaspoon baking powder1/2 teaspoon salt3 cups Gold Medal® Bet ter for Bread ™ flour

D IRECTI O NS:1 . Sp ray p a n w i t h ve g e t a b l e o i l .2 . Pr e-m ix i n g re d i e n ts i n o r d e r .3 . P l ace m ix t u r e i n p a n . P u t p a n i n m ach i n e . Pr ess SELECT u n t i l t h e n u m b e r

" 10 " is d isp l aye d i n d ica t i n g t h e Q u ick b r e a d /Ca k e cyc l e . Pr ess ST A RT .4 . Ch eck a f t e r 1 m i n u t e t o se e i f m ix t u r e is w e l l b l e n d e d .5 . Co o k u n t i l ca k e cyc l e s t o ps .6 . L e t co o l co m p le t e ly .

Q u ick Brea ds

48

Blueberry Walnut Bread1/3 cup soft margarine1/2 cup milk2 whole large eggs2 1/2 cups Gold Medal® Bet ter for Bread ™ flour1 cup sugar2 1/2 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon salt1 cup blueberries (drained)1/3 cup walnuts

D IRECTI O NS:1 . Sp ray p a n w i t h ve g e t a b l e o i l .2 . Pr e- M ix i n g re d i e n ts i n o r d e r .3 . P l ace m ix t u r e i n p a n . P u t p a n i n m ach i n e .


4 . Ch eck i n 1 m i n u t e t o se e i f m ix t u r e is w e l l b l e n d e d .5 . Co o k u n t i l ca k e cyc l e s t o ps .6 . L e t co o l co m p le t e ly .

Cornbread1/2 cup oil2 whole large eggs1 1/2 teaspoons salt1 1/2 tablespoons baking powder1 1/2 cups Gold Medal® Bet ter for Bread ™ flour1 3/4 cups plain corn meal1/4 cup sugar3/4 cup milk3/4 cup buttermilk

D IRECTI O NS:1 . Sp ray p a n w i t h ve g e t a b l e o i l .2 . Pr e-m ix i n g re d i e n ts i n o r d e r .3 . P l ace m ix t u r e i n p a n . P u t p a n i n m ach i n e .


4 . Ch eck a f t e r 1 m i n u t e t o se e i f m ix t u r e is w e l l b l e n d e d .5 . Co o k u n t i l ca k e cyc l e s t o ps .6 . L e t co o l co m p le t e ly .

49

Nut Bread1 cup sugar1 whole large egg1 cup milk1/2 cup chopped nuts2 cups biscuit mix1 teaspoon cinnamon

D IRECTI O NS:1 . Sp ray p a n w i t h ve g e t a b l e o i l .2 . Pr e- M ix i n g re d i e n ts i n o r d e r .3 . P l ace m ix t u r e i n p a n . P u t p a n i n m ach i n e .



Banana Nut Bread1/2 soft margarine2/3 cup milk2 large eggs2 1/2 cups Gold Medal® Bet ter for Bread ™ flour1 cup sugar2 1/2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon salt2 ripe bananas (dark bananas best)1/2 cup chopped nuts

D IRECTI O NS:1 . Sp ray p a n w i t h ve g e t a b l e o i l .2 . Pr e-m ix i n g re d i e n ts i n o r d e r .3 . P l ace m ix t u r e i n p a n . P u t p a n i n m ach i n e .



50

Blueberry Jam2 envelopes o f Knox Gelatin1 cup of sugar2 tablespoons o f lemon juice reconstituted3/4 cup of water16 ounces o f thawed frozen blueberries

D IRECTI O NS:1 . D isso lve 2 e nve l o p es o f K n ox g e l a t i n w i t h 3/4 cu p o f w a t e r .2 . A d d 2 t a b l esp o o ns o f l e m o n j u ice , su g a r , a n d b l u e b e rr i es .3 . P u t m ix t u r e i n p a n . P u t p a n i n m aca h i n e . Pr ess SELECT

u n t i l t h e n u m b e r " 11 " is d isp l aye d i n d ica t i n g t h e Ja m cyc l e .4 . W h e n cyc l e is f i n ish e d p o u r i n t o s t e r i l e j a rs .5 . L e t co 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 . S t 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 ks . M a k es 1 p i n t .

Pineapple Jam2 envelopes o f Knox Gelatin3/4 cup of liquid**20 ounce can crushed pineapple drain and reserve juice1/2 cup of sugar1 tablespoon of reconstituted lemon juice

D IRECTI O NS:1 . ** D ra 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 cu p o f l i q u i d .2 . 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 isso lve d .3 . Co m b i n e su 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 .4 . P u t m ix t u r e i n p a n . P u t p a n i n m aca h i n e . Pr ess SELECT

u n t i l t h e n u m b e r " 11 " is d isp l aye d i n d ica t i n g t h e Ja m cyc l e .5 . W h e n cyc l e is f i n ish e d , p o u r i n t o s t e r i l e j a rs .6 . L e t co 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 . S t 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 ks . M a k es 1 p i n t .

Strawberry Jam1 pound of frozen whole unsweetened strawberries3 1/3 cups o f sugar3 ounces o f liquid pectin

D IRECTI O NS:1 . L aye r i n o r d e r .2 . P u t m ix t u r e i n p a n . P u t p a n i n m aca h i n e . Pr ess SELECT

u n t i l t h e n u m b e r " 11 " is d isp l aye d i n d ica t i n g t h e Ja m cyc l e .3 . R e p e a t cyc l e (r e q u ir es 2 co o k i n g cyc l es) .4 . W h e n cyc l e is f i n ish e d p o u r i n t o s t e r i l e j a rs .5 . Th is j a m w i l l t a k e a w e e k t o se t u p .6 . I t w i l l se t u p q u ick e r i f p l ace d i n t h e r e f r i g e r a t o r .

Jams

Peach Conserve1 pound of frozen peaches (chopped)1 cup of sugar2 tablespoons o f reconstituted lemon juice1 3-ounce liquid pectin1 teaspoon of pumpkin pie spice


u n t i l t h e n u m b e r " 11 " is d isp l aye d i n d ica t i n g t h e Ja m cyc l e .3 . R e p e a t cyc l e (r e q u ir es 2 co o k i n g cyc l es) .4 . W h e n cyc l e is f i n ish 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 co o l b e f o r e p l ac i n g i n r e f r i g e r a t o r .5 . S t o r es u p t o 4 w e e ks i n r e f r i g e r a t o r . M a k es 2 p i n ts .

**F o r va r i a t i o n : Use d r i e d a p p l es f o r p e ach es o r 1 sm a l l ca n o f M a n d a r i n o r a n g es w i t h j u ice .

Apple Butter2 cups o f applesauce1 tablespoon reconstituted lemon juice1/4 teaspoon ground cloves1/2 teaspoon cinnamon1/4 teaspoon allspice1 cup of brown sugar


u n t i l t h e n u m b e r " 11 " is d isp l aye d i n d ica t i n g t h e Ja m cyc l e .4 . W h e n cyc l e is f i n ish 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 co o l b e f o r e p l ac i n g i n r e f r i g e r a t o r . M a k es 1 p i n t .

Grape Jelly2 cups o f grape juice2 envelopes Knox Gelatin1 cup of sugar1 tablespoon reconstituted lemon juice

D IRECTI O NS:1 . M ix g r a p e j u ice a n d 2 e nve l o p es o f g e l a t i n u n t i l i t d isso lves .2 . Co m b i n e m ix t u r e w i t h su 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 aca h i n e . Pr ess SELECT

u n t i l t h e n u m b e r " 11 " is d isp l aye d i n d ica t i n g t h e Ja m cyc l e .4 . W h e n cyc l e is f i n ish e d , p o u r i n t o s t e r i l e j a rs .5 . L e t co 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 . S t 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 ks . M a k es 1 p i n t .

Raised Doughnuts

Dough:2/3 cup milk1/4 cup water1/4 cup (1/2 stick) margarine or but ter, softened 1 egg3 cups Gold Medal® Bet ter for Bread ™ flour1/4 cup sugar1 teaspoon salt



For frying:Vegetable oil

D IRECTI O NS:1 . P l ace a l l D o u g h i n g re d i e n ts 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 ess SELECT u n t i l t h e n u m b e r " 9 " isd isp l aye d i n d ica t i n g t h e d o u g h cyc l e . Pr ess ST A RT .

2 . R o l l d o u g h 3/8 i nch t h ick o n l i g h t ly f l o u re d b o a r d .Cu t w i t h f l o u re d d o u g h n u t cu t t e r . Cove r ; l e t r ise o n b o a r d 35 t o 45 m i n u t es o r u n t i l s l i g h t ly r a ise d .

3 . H e a t 2 t o 3 i nch es o i l i n d e e p f rye r o r h e avy k e t t l et o 375° . F ry 2 o r 3 d o u g h n u ts a t a t im e 2 t o 3 m i n u t es , t u r n i n g as t h ey r ise t o su r f ace ,u n t i l g o l d e n b r o w n . R e m ove f r o m o i l w i t h l o n gf o r k o r s l o t t e d sp o o n . D r a i n o n w ir e r ack . W h i l ew a rm , r o l l i n su g a r i f d es i r e d . 20 d o u g h n u ts .

Soft Pretzels

Dough:1 cup plus 2 tablespoons water1 tablespoon vegetable oil3 cups Gold Medal® Bet ter for Bread ™ flour1 teaspoon salt1 tablespoon sugar



Topping:3 tablespoons salt1 tablespoon water1 egg whiteCoarse salt or sesame seed

D IRECTI O NS:1 . P l ace a l l D o u g h i n g re d i e n ts 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 ess SELECT u n t i l t h e n u m b e r " 9 " isd isp l aye d i n d ica t i n g t h e d o u g h cyc l e . Pr ess ST A RT .

2 . Cu t d o u g h i n t o 15 p i eces; cove r w i t h t o w e l t op reve n t d ry i n g . R o l l e ach p i ece i n t o 15-i nch r o p e . T w is t e ach r o p e i n t o p r e t z e l sh a p e . Cove r ; l e t r isei n w a rm p l ace 20 t o 25 m i n u t es o r u n t i l a lm os t d o u b l e .

3 . H e a t ove n t o 375° . G e n e r o us ly g r e ase co o k i esh e e t . D isso lve 3 t a b l esp o o ns sa l t i n 2 q u a r tsb o i l i n g w a t e r . L o w e r 3 o r 4 p r e t z e ls a t at im e i n t o b o i l i n g w a t e r , t o p s i d es d o w n . Bo i l 2

Sprea ds a n d Gl a z es Reci p es

54

m i n u t es , t u r n i n g o nce . R e m ove w i t h s l o t t e d sp 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 seco n ds , t h e n p l ace 1/2 i n ch a p a r to n co o k i e sh e e t .4 . Be a t 1 t a b l esp 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 sh ove r p r e t z e ls . Sp r i n k l e l i g h t ly w i t h co a rsesa l t . Ba k e 20 t o 24 m i n u t es o r u n t i l l i g h t g o l d e nb r o w n . R e m ove f r o m co o k i e sh e e t . Co o l o nw ir e r ack .15 p r e t z e ls .

Garlic ButterMix:

1/4 cup margarine or but ter, softened1/8 teaspoon garlic powder

Herb-Cheese ButterMix:

1/4 cup margarine or but ter, softened1 tablespoon grated Parmesan cheese1 teaspoon chopped fresh parsley1/4 teaspoon dried oregano leavesDash of garlic salt

Italian Herb ButterMix:

1/4 cup margarine or but ter, softened1/2 teaspoon Italian seasoningDash of salt

Choco-Banana SpreadMix:

1/3 cup mashed ripe banana1/3 cup semisweet chocolate chips, melted

S P E C I A L C O N C E R N S

Your Oster® Bread Maker is as easy to takecare of as it is to operate . Just followthese instructions.

55

*If

a po

wer

out

age

occu

rs, y

ou c

an r

esta

rt t

he m

achi

ne if

it h

as n

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egun

the

bak

e cy

cle.

If

it is

at

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bake

cycl

e, t

hen

rem

ove

brea

d pa

n an

d pl

ace

the

pan

into

the

ove

n to

fin

ish

cook

ing.

Please checkthe following:

Con

trol

Pane

l:

Troubleshooting The MachineMachine Malfunctions

Smokeemit ted

fromsteam vent Bread Sides o f Sides

LED (on back takes collapse Browned brown Slicesdisplay LED of unit) too and Bread and center but flour unevenly

does not reads Burning long bottom rises too Under sticky coated Not and is Does notturn on ‘ERR’ smell to bake is damp much browned and raw bottom baked sticky mix

Unplugged ✦

Bread pan notinserted correctly ✦

Ingredient spilled onheater element ✦

Kneeding blade notinstalled in bread pan ✦ ✦

Top lid was repeateldyopen during operation ✦ ✦ ✦

or le f t open

Menu selectionwas wrong ✦

Mode selectionswas wrong ✦(DOUGH modewas chosen

Stop/Reset padwas pressed ✦ ✦

af ter startingBread le f t in

bread pan too long ✦af ter baking

Bread sliced just a f terbaking (steam was not ✦

allowed to escape)

Water added af terkneeding lfower ✦

Power outage ✦ ✦ ✦ ✦

Oven cavity too hot/Must wait to cool ✦

Questions? Please call us toll-free at1-800-526-2832

57

Please checkthe following:

FLOUR:

YEAST:

ME

AS

UR

EM

EN

T E

RR

OR

S

Troubleshooting The RecipesBaking Results

Open , Bread Browned andHeavy Not coarse Bread doesn’t floured sidesDense baked in or holey rises too rise Floured Over center sticky

Texture center texture Collapse much enough top browned and raw

Not enough ✦

Too much ✦ ✦

Not enough ✦ ✦

Too much ✦

Not enough ✦ ✦

Too much ✦ ✦ ✦ ✦ ✦

Omitted ✦

Too much ✦ ✦

Omitted ✦ ✦ ✦

OId or badflour used ✦ ✦

All-purposeflour

✦

Old yeast used* ✦

Wrong type ofyeast used

✦

Hot water was used instead ofcold or room temperature

✦

FLOUR

YEAST

W ATERor LIQUID

SUGAR

SALT

* See page 57 for How to Test YeastQuestions? Please call us toll-free at

1-800-526-2832

*

57

Commonly Asked QuestionsWhy did my bread turn out like lead, resembling a hockey puck?Perhaps you forgot the yeast (we can all error!) or you used stale yeast , extra salt or sugar orhot liquids that may have killed the yeast and inhibited rising .Why does my loaf look caved in on top?Perhaps there was too much liquid or moisture from fruits or vegetables or cheese . It may haverisen too fast due to too much yeast . You’ll be surprised to find when you cut the top off thatyou will have a tasty loaf with a coarse texture .Why does my loaf look lumpy or have an uneven shape on top?Perhaps there wasn’t enough moisture . Sometimes heavier textured breads appear this way.Why does my loaf have large holes?There was probably too much yeast or moisture .Why does my recipe turn out perfect most of the time but does not occasionally?Perhaps the humidity in the air or the moisture in the flour varied causing the dough to bestickier or drier OR the room temperature was cold or very hot . Remember the machine cannotmake judgment calls for those variables.Why are there deposits of flour on the side of the baked loaf?Perhaps with a heavier bread all the dry ingredients did not get mixed in the kneading; thenext time you could try using a rubber spatula to push down ingredients on the sides o f thepan , a f ter the first kneading cycle .Why do the raisins and dates seem to be clumped together at the bottom or the loaf?The raisins and dates were too sticky. Try air-drying them overnight on the counter or buyingdate pieces that have a dextrose coating on the outside .

How To Test YeastThe following instructions can be used to determine the freshness and quality of your yeast . To test , follow these instructions:

1. Place 1/2 cup of lukewarm water into a small bowl or cup .2. Stir 1 tsp . o f sugar into the water.3. Sprinkle 2 tsp . o f yeast over the surface .4. Place bowl or cup in a warm area and allow it to sit for 10 minutes undisturbed .5. The mixture should foam and produce a strong yeast aroma . If this does not occur, the yeast is

inactive and stale and new yeast should be purchased .

58

Care and Cleaning InstructionsCleaning the Oster® Bread MakerBefore cleaning the Oster® Bread Maker, unplug it and allow it to cool. To clean , wipe manually. Do not immerse in water! And make sure to use only a mild kitchen detergent — benzine , cleaners, scrubbing brushes, and chemical cleaners will damage the unit .

Before re-using the unit , make sure it is completely dry.

Body and Lid1. Remove all bread crumbs by wiping gently with a slightly damp clo th .2. As you wipe , take care not to bend the temperature sensor, which is located on the inside wall

o f the Bread Maker.

Baking Pan and Kneading Blade1. Wipe clean with a damp clo th and dry thoroughly. 2. Do not wash the pan or removable parts in the dishwasher.

Caring for your Oster® Bread MakerNon-stick Pan and Blade1. Keep your Bread Maker clean .2. Do not use metal utensils. These will damage the non-stick coating on the pan and kneading blade .3. Don't worry if the non-stick coating changes color over time . The color change is the result of steam

and other moisture and in no way af fects the performance .4. If you experience dif ficulty in removing the kneading blade , place warm water in the bread pan for

10-15 minutes to allow the kneading blade to loosen out .

Storage1. Make sure that the unit is completely cool and dry before storing .2. Store the Bread Maker with the lid closed .3. Do not place heavy objects on the top lid .

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At High Altitudes above 3,000 feet , dough rises faster. Therefore , when baking inhigh altitudes some experimentation is required . Follow the suggestedguidelines. Use one suggestion at a time and remember to write down whichsuggestions work best for you .

Baki n g a t Hi g h A l t i t u d es

Guidelines:

1. Reduce the amount of yeast by 25% . This will inhibit the bread fromover rising .

2. Increase salt by 25% . The bread will rise slower and have less o fa tendency to sink .

3. Watch your dough as it mixes. Flour stored at High Altitudes tends to be drier. You might have to add a few tablespoons o f water,until the dough forms a nice ball.

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

1-800-526-2832.

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Index of RecipesWhite Breads Page

Tradi t ional . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Po ta to . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Garlic-Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Cara w ay-Rye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20O nio n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Parmesan-Pep per . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Cheddar-Chive . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Roast ed Red Pepper-Cheese . . . . . . . . . . . . . . . . . . . . 22Baco n-Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23Pepperoni-Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23So u th-o f-t he-Border . . . . . . . . . . . . . . . . . . . . . . . . . . 24Trip le Cheese an d Garlic . . . . . . . . . . . . . . . . . . . . . . . 24

Whole Wheat Breads100 % W h ole W hea t . . . . . . . . . . . . . . . . . . . . . . . . . . 25Cru nchy W hea t an d Ho ney . . . . . . . . . . . . . . . . . . . . . 25M ult igra in . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Pumpernickel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Russian Black . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27W h ole W hea t-Raisin-Nu t . . . . . . . . . . . . . . . . . . . . . . 27

French BreadsClassic French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28Q uick So urd ou gh . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Sweet BreadsA p ple-Spice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29Banana-M acadamia Nu t . . . . . . . . . . . . . . . . . . . . . . . 29Cin namon-Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30Peach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30Cranberry-W hea t . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Fru i tcake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Gin gery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32O ld-f ashioned O a tmeal . . . . . . . . . . . . . . . . . . . . . . . . 32Piñ a Colada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33Pumpkin-Yo gurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Dough OnlyA p ple Co f f ee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . 34Breadst icks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35Brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35Calzo nes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36Caramel-Pecan Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . 37Cin namon Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38Din ner Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39Ham an d Sw iss Loa f . . . . . . . . . . . . . . . . . . . . . . . . . . 39Holiday W rea th . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40Pi z z a Do ug h . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41O nio n-Cheese To ppin g . . . . . . . . . . . . . . . . . . . . . . . . 41Raised Dou gh nu ts . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42So f t Pre t z e ls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Cakes PageBasic Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44Chocola t e Pound Cake w i t h Ch ocola t e Gla ze . . . . . . . 44Peanu t Bu t t er Cake w i t h Pean u t Bu t t er Gla ze . . . . . . 45M ocha Chi f f on Cake w i t h Cocoa M ocha Icing . . . . . . 46Carro t Cake w i t h Cream Cheese Icing . . . . . . . . . . . . . 46

Quick BreadsSt ra w berry Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47Grape Nu t Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47Blueberry W alnu t Bread . . . . . . . . . . . . . . . . . . . . . . . 48Cornbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48Nu t Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49Banana Nu t Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

JamsBlueberry Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50Pin eapple Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50St ra w berry Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50Peach Conserve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51A pple Bu t t er . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51Grape Jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Spreads and GlazesGarlic Bu t t er . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52Herb-Cheese Bu t t er . . . . . . . . . . . . . . . . . . . . . . . . . . . 52It a lian Herb Bu t t er . . . . . . . . . . . . . . . . . . . . . . . . . . . 52Choco-Banana Spread . . . . . . . . . . . . . . . . . . . . . . . . . 52Ham and Sw iss Spread . . . . . . . . . . . . . . . . . . . . . . . . 52Herb-Cream Cheese Spread . . . . . . . . . . . . . . . . . . . . . 52Honey-W alnu t Spread . . . . . . . . . . . . . . . . . . . . . . . . . 52Rip e O live Spread . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53Fru i t ed Cream Cheese Spread . . . . . . . . . . . . . . . . . . . 53W hipped Honey-O range Spread . . . . . . . . . . . . . . . . . 53Bro w ned Bu t t er Gla ze . . . . . . . . . . . . . . . . . . . . . . . . . 53Cinnamon Gla ze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53Ci t rus G la ze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53Creamy Vanilla Gla ze . . . . . . . . . . . . . . . . . . . . . . . . . 53

* Note: O ther recipes can be used in your Oster®Bread machine but please note the loaf size mustmatch the capacity limits o f your unit .

ONE YEAR LIMITED WARRANTYSunbeam Products Inc. warrrants that , for a period of one year from the date of purchase , this product shall be free ofmechanical and electrical defects in material and workmanship . Our obligation is limited to repair or replacement , a tmanufacturer's option , o f this product during the warranty period , provided that the product(s) purchased in the United Statesare sent postage prepaid directly to:

SUNBE A M A PPLI A NCE SERVICE ST A TI O N117 Centra Industrial Row

Purvis, MS 39475

Answers to questions regarding this warranty or your nearest U .S.A . authorized service location may be obtained by calling tollfree 1-800-526-2832 or by writing to Sunbeam - Consumer A f fairs a t P.O . Box 948389, Maitland , Florida 3794-8389.

For products purchased in Canada please call to:

SUNBE A M A PPLI A NCE SERVICE ST A TI O N (KN D) Please call1-800-663-8623 or email us at

[email protected]

Answers to questions regarding this warranty or your nearest Canadian authorized service location may be obtained by dialingtoll free in Canada 1-800-667-8623.

For warranty information or an authorized service location outside the United States and Canada please see the warrantyservice card inserted in the product packaging .

DO NOT RETURN THIS PRODUCT TO THE PLACE OF PURCHASE;DOING SO M AY DELAY THE PROCESSING OF YOUR W ARRANTY CLAIM .

This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent use or misuse ofthe product , use on improper voltage or current , use contrary to operating instructions, or disassembly, repair, or alteration byany person other than an authorized service center. Product repair or replacement as provided under this warranty is yourexclusive remedy. Sunbeam products Inc. shall not be liable for any incidental or consequential damages for breach of anyexpress or implied warranty on this product . Except to the extent prohibited by applicable law , any implied warranty ofmerchantability or fitness for a particular purpose on this particular product is limited in duration to the duration of the abovewarranty. Some states and provinces do not allow the exclusion and limitation of incidental or consequential damages, or allowlimitation on how long an implied warranty lasts, so the above limitations or exclusions may not apply to you . This warrantygives you specif ic legal rights, and you may also have other rights which vary state to state or province to province .

©1997 Sunbeam Products, Inc. and its a f filia ted companies, all rights reserved .Sunbeam® and Oster® are registered trademarks o f Sunbeam Products, Inc. or its a f filia ted companies.Distributed by: Sunbeam Products, Inc., Delray Beach , FL 33445.

Gold Medal® is a registered trademark of General Mills, Inc.Better for Bread ™ is a trademark of General Mills, Inc.

Printed in China

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Notes

Oster 5814

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Transcript of Oster 5814