Download User Manual & Bread Recipes

User Manual &
Bread Recipes
2 lb. EXPRESSBAKE
Breadmaker
TM
Important
Safeguards
When using electrical
appliances,
basic safety
always be followed
including the following:
1
2
Read all instructions,
breadmaker.
product
labels
When unit is not in use
wall outlet.
4
To protect
against
risk of electrical
or plugs in water or other liquids.
6
7
8
9
10
11
12
Do not allow
where people
before
cleaning,
before
shock,
using
the
Do not let the cord dangle
hot surfaces.
Do not place
contact
with
moving
do not immerse
cord.
place
oven.
13
Do not
use appliances
14
To unplug,
is heard),
the
the appliance
appliance
Do not plug
is used
in cord
or
over the edge of a table or counter
or touch
on an unsteady
or cloth-covered
surface.
parts.
or for commercial
appliance
from
a frayed
or damaged
cord,
or is dropped
or has been
to the nearest
authorized
electrical
or mechanical
Do not use attachments
not recommended
cause fire, electric
shock or injury.
use outdoors
the breadmaker
when this or any
persons.
Do not operate
this or any appliance
with
plug, or after the appliance
malfunctions
damaged
in any manner. Take appliance
service facility
for examination,
repair, or
adjustment.
Avoid
unplug
anything
to rest on the power
may walk or trip on it.
Do not
heated
16
and
Close supervision
is always necessary
by or near children,
or incapacitated
Do not
15
and warnings
should
Do not touch hot surfaces.
Always use oven mitts when handling
hot
materials,
and allow metal parts to cool before cleaning.
Allow the
breadmaker
to cool thoroughly
before putting
in or taking off parts.
3
5
precautions
near
for other
by the manufacturer;
they
may
purposes.
a hot gas or electric
than
intended
press and hold the "STOP"
grip plug and pull from wall
button
outlet.
burner,
or in a
purpose.
for 2-3 seconds
(until "Beep"
Never pull on the cord.
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
or tripped
over the counter
over accidentally.
extension
cord
should
or tabletop
where
If the appliance
be grounding-type
it can be pulled
by children
is of the grounded
type, the
3-wire
cord.
Electrical
Power: If electric
circuit is overloaded
with other appliances,
your breadmaker
may not operate
properly.
The breadmaker
should
be
operated
on a separate
electrical
circuit from other operating
appliances.
This unit is intended
for household
use only.
Contents
Chapter
1: Getting
Started
Chapter
2: Let's
Chapter
3: Overview
Chapter
4: EXPRESSBAKE
Bake
Baking
Bread
Bread
5: Using the
Tips and
Hints
In Under
Equivalency
Taking Care
of Your Bread
.....
12
1 Hour
Timer
........
..............
16
23
25
Chart
...............
Machine
29
.............
30
.............................
32
...................................
37
Basic ................................
37
French
...............................
43
Sweet
...............................
45
EXPRESSB_.KE
TM
Setting
(58 Minutes)
......
49
EXPRESSB,_KE
TM
Setting
(80 Minutes)
......
52
Whole
.........................
Doug
Bake
Index
features
..............................
Measurement
Recipes
4
Setting:
TM
Delay
2
...................
of %readmaker
Chapter
Troubleshooting
....................
Wheat
55
h/Pasta ..........................
(Jams and
Marmalades)
59
............
66
Grazes ...............................
68
.....................................
7O
Recipe
Warranty
Index ...............................
.....................
72
Inside Back
Cover
Getting
1
Place the breadmaker
counter
reach
where
Started
on a
the plug will
an outlet.
DO NOT yet
plug the machine into the
wall outlet. You will be shown
later when to do this.
Make sure you
breadmaker
can open
the
top without
hitting the top of kitchen
cabinets.
2
Open
the lid and remove
baking
pan.
simply
grasp
the pan and
Use a gentle,
soap
the
To do this,
the handle
of
pull straight
up.
non-abrasive
and wash,
rinse, and
dry the pan thoroughly.
3
Attach
the kneading
the baking
blade
to
pan, as shown.
You will find the kneading
blade
in a small
attached
plastic
to the power
Set the pan aside.
breadmaker.
You're
ready
to start!
wrap
cord.
Do not yet place
the pan into the
l Let's Bake Bread
The simplest
recipe.
way to learn how to bake bread
The following
recipe
is easy
Before
you
•
sure you have the following
Make
measuring
--Liquid
equipment:
measuring
-- Dry measuring
cup
cups
-- Measuring
spoons
You will need
the following
ingredients:
-- Water
-- Butter/Margarine
--Salt
-- Bread
flour
(be sure to buy
bread
flour,
preferably
breadmakers)
-- Dry milk
-- Sugar
--Active,
fast rising yeast
for
is to follow a basic
and the bread
begin
I
is delicious.
Measuring
THE most
important
secret
of making
bread.
Exact measurements.
That's the key to successfully
bread. Exact measurements.
With wet ingredients,
measuring
ounces
cups
marked
After filling
place
use ONLY
with the cups/
clearly
on the side.
the measuring
it on a flat surface
at eye
level to make
amount
double
of liquid
check.
cup,
and view it
sure the
is exact.
ingredients,
Then,
With
dry
"level
off" the measurement
back
of a knife
or a spatula
to
make
sure the measurement
is
Another
never
use the cup to scoop
tip is to
(for example,
scooping,
you
tablespoon
could
of extra
the measuring
before
helpful
always
with the
exact.
ingredients
the
flour).
By
add up to one
ingredients.
Fill
cup with a spoon
leveling
The SECOND
off.
most
important
secret
Put the ingredients
into the breadmaker
given
This means:
in the recipe.
--FIRST,
liquid
--SECOND,
--LAST,
of making
bread.
in the EXACT order
ingredients
dry ingredients
yeast
Also, make
(between
baking
sure ALL ingredients
77o-85 ° F) unless
are at room temperature,
otherwise
noted
in the recipe.
Temperatures
too coolor too highcan affectthewaythe
breadrisesandbakes.
Last,it'sa goodideato startwithall new,freshingredients
(especiallyfreshflourandyeast).
Now,let'stry a simple(butreallygood)recipe.
Traditional
2 lb. loaf
White
\
1 + 1/3 cups water
2 teaspoons
salt
4 teaspoons
2 teaspoons
active
butter
4 cups
softened
or margarine
bread
4 teaspoons
Carefully
dry
yeast
flour
2 tablespoons
1
Bread
suga r
dry milk
measure
1 and 1/3
cups water. Remember,
water that is room
use
temperature.
DO NOT use
very hot or very cold water.
It's a good
idea to view the
measuring
cup
measured
exactly
Pour the water
pan.
at eye
d_
level to make sure you
have
1 and 1/3 cups.
into the bread
Carefully
measure 4 teaspoons
of butter or margarine
that is at room temperature.
Add this to the bread pan.
This takes
recipe.
4
care of all of the liquid
Next come
Measure
a good
flour.
Make sure not to
the flour into the cup. To avoid over packing,
trick is to fill the measuring
cup to overflowing,
then tap the side of the cup with a knife
remove
knife
5
air pockets.
or spatula.
Measure
level
teaspoons
Measure
2 teaspoons
pan.
of salt. It is especially
because
the rising
the yeast,
important
too much
of the dough.
will pour the yeast.
NEVER come
use
you
Yeast must
into contact
with
when you are adding
ingredients.
Measure
(again,
carefully
pour it into the well you made
leveling
off) 2 teaspoons
to
salt, even
Add the salt
to form a well
in the flour where
a liquid
off the
pan.
adding
finger
(hole)
sure to
pan.
of dry milk. Level
the salt precisely
to the bread
your
make
measurement.
Add the dry milk to the bread
can affect
Before
pan.
of dry milk like all of the rest of the dry
measure
a little,
for an exact
to
cup with the
into the bread
of sugar. Again,
into the bread
4 teaspoons
ingredients.
8
Pour the flour
2 tablespoons
Measure
or spatula
Level off the measuring
off the tablespoons
Add the sugar
6
for the
the dry ingredients.
4 cups of bread
"overpack"
ingredients
of yeast
in the flour.
and
Carefullysnapthe baking
panintothe breadmaker.
10
Close the lid of the bread
cord into the wall outlet.
The following
"beep,"
11
things
machine
will happen.
and the lights
and plug the power
The machine
of the display
time setting
will say "3:00" hours.
Repeatedly
press the "Crust Color"
will
will turn on. The
button
kind of crust you want. For this recipe
to select
the
we recommend
"Medium."
Depending
on the crust color
be pointing
to either
light,
crust color, the display
3"0
0
Light:
Medium:
1L
1P
Dark:
1H
Press the "Crust
temporarily
medium
select,
button
the arrow will
or dark.
will temporarily
Color"
appears
you
As you press
read:
until "IP" (medium)
in the display
window.
12
Press the "Start/Stop"
making
bread.
button
and your
machine
You will hear the breadmaker
will start
begin
to
mix the ingredients.
Important:
Do NOT press the "Start/Stop"
the breadmaker
is making
bread.
will turn off and you will need
If you
button
while
do, the machine
to start over again,
from
scratch.
Important:
You should
not raise the lid for this recipe.
(For other
recipes
try later, you will need
/%
you
the lid to add nuts, fruits, or other
Caution:
The breadmaker
machine
while its operating.
breadmaker
Bread
Machine
It's fun to watch
window.
things
is baking
ingredients.)
is very hot. Do not handle
the
Do NOT lift the lid while the
bread.
Stages
your
For the basic
to happen
to raise
bread
cycle,
being
made
you can
as the timer counts
through
expect
the viewing
the following
down to zero.
To begin:
The dough is kneaded
(10 minutes)
for the first time.
At 2:50:
The dough begins to rise. (20 minutes)
At 2:30:
The dough is kneaded
(15 minutes)
At 2:15:
The dough continues to rise. (20 minutes)
At 1:55:
The dough is "punched
At 1:55:
The dough rises for the final time. (55 minutes)
At 1:00:
The bread begins to bake. (60 minutes)
At 0:00:
The bread is finished.
for the second time.
down." (30 seconds)
After
!\
the
bread
Caution:
Do not put your face near the lid when you
open the breadmaker.
Hot steam may escape that
could
d_
is baked
burn you.
Important:
The breadmaker
from the breadmaker
freshness.
1
has an automatic
"keep
warm" setting that will keep your bread warm for up to
one hour. We recommend
however to remove the bread
Use pot holders
right
away
to preserve
its
or oven mitts to
carefully
lift the pan by its handle
from the breadmaker.
2
Turn the pan upside
cooling
down onto
rack and gently
shake
out. If it sticks, take a rubber
damage
sides
3
the pan's
of the loaf
If the kneading
plastic utensil
will be hot!
Allow the bread
enjoying
d_
surface)
a
it until the bread
spatula
until the bread
blade
comes
to remove
to cool
(metal
and carefully
comes
comes
can
go around
out with the bread,
it from the loaf.
for 15 minutes
before
the
out.
use a
Remember,
slicing
it
and
it.
Important:
If you wish to make
right away,
please
for 10 to 15 minutes
removed.
another
allow the breadmaker
with the cover
open
loaf of bread
to cool
down
and the pan
Overview
of Breadmaker
Features I
:4
2
Select
Button
Press this button
to select
the
kinbf
bread
you
want
to make.
Each
and
time
press the
button
a red light wilt appear
The display
shows
for example,
Basic
(for
more
please
g
you
next
a number
is I. French
information
see"Breadmaker
about
yorwiIL hear
to the
for each
setting
Settings"
you
setting.
is 2. Sweet
each
a beep,
is 3. etc.
setting,
on paget4.)
chose.
2
Crust Color button
The Crust Color button
allows
you to choose
dark to make the crust of the bread.
the Crust Color
button
L-Light=
L
P-Medium=
P
H-Dark=
H
In addition,
the display
show the cycle
before
Whole
Each time you press
will change
as follows:
will
number
the crust color
For example:
Medium
the display
how light or
setting.
the Basic with a
crust reads,
Wheat
bread
"IP." Or the
setting
with
a dark crust reads "2H."
3
Display
The Display
shows the following
• The number
of the bread
• The crust color
settings:
setting
cycle
setting
• The time remaining
while your
bread
is kneading
and
button
the display
will
baking
Once you
press the "Start/Stop"
show the remaining
the display
4
time until your
reads "0:00" the bread
bread
is baked.
When
is baked.
Timer Set buttons
Press these
buttons
to start. For example,
for dinner,
to delay
you
the time for your
can time your
or to bake while you
to use this feature,
Timer" on page
23.)
please
bread
are sleeping.
see "Chapter
breadmaker
to be ready
(To learn
how
5: Using the Delay
5 Start/Stopbutton
Pressthisbuttonto startandstopyourbreadmaker.
_,., Important:Donotpress"Stop"whenmakingbread
d_ becausethiswillcancelthe entirecycleandyou will
needto startfromscratch.
Breadmaker
Settings
Your breadmaker
can bake
provide recipes
should use.
I.
Basic
2. Whole
3. French
4. Sweet
almost
that clearly
any
kind of bread.
show you which
setting
We
you
(Time: 3 hours)
Wheat
(Time: 3 hours,
(Time: 3 hours,
(Time: 2 hours,
40 minutes)
50 minutes)
50 minutes)
5. EXPRESSBAKE TM (Time: 58 minutes)
6. EXPRESSBAKE TM (Time: I hour, 20 minutes)
7. Dough
8. Bake
(Time: I hour, 30 minutes)
(Time: I hour)
Basic
This setting
is probably
used more than
it gives you the best results
2
Whole
with just
any
about
other
because
any recipe.
Wheat
The whole wheat setting offers a longer rise time for breads
that contain more than 50% whole wheat flour.
3
French
Use this setting
takes
crust.
longer
for making
to knead,
French
breads.
rise, and bake,
French
providing
bread
a heartier
4
Sweet
The sweet
sugar,
setting
is for baking
fats, and
proteins,
breads
with high amounts
all of which
tend
of
to increase
browning.
5
EXPRESSBAKE TM (58 minutes)
Use this setting
(please
6
M (80 minutes)
Use this setting
to quickly
see page
in under
one hour.
bake
larger
loaves
of bread
16).
Dough
This setting
breads,
then
8
bread
16).
EXPRESSBAKF
(please
7
to for baking
see page
lets you
pizza,
bake
prepare
etc. which you
in a conventional
dough
for rolls,
shape
by hand,
oven.
Bake
This setting
is for making
dough
or jams.
specialty
allow
to rise,
TM Setting:
EXPRESSBAKE
Making Bread In Under 1 Hour
Your OSTER ® breadmaker
This is called
setting
loaves
There
•
One
bread
of them
more
can
bread
in under
1 hour.
from loaves
Try all the
baked
different
on
settings
you prefer.
seflings:
bake
in 58 minutes.
The bread
with
TM settings.
great
TM" setting. £XPRESSBAKETM
are a little different
are twoEXPRESSBAKETM
setting
bake
the"EXPRESSBAKE
non-EXPRESSBAKE
to see which
can
dense
is a little
in texture
this setting.
%
e
• ExpressBake
58 min
TM
@- /_
<_
The other
baking
setting
is for
loaves in 1 hour
20 minutes.
The loaves
baked with this setting
are a little taller and
%
_
ExpressBake
80
_
min
more airy than the
58 minute breads.
There
are a few things
you should know about
the£XPRESSBAKETM
different
settings.
than
the other
£XPRESSBAKETM
thicker
setting
breads
crust than other
tend to have
kinds of bread.
a darker,
Sometimes
there
in the top of the crust. This is because
baking
at higher
is done
-You CANNOT
settings.
denser
use the
This would
CANNOT
coot
use the
EXPRESSB_KETM
Timer
for th_EXPRESSBAKETM
the liquid ingredients
and
affect
rises.
"Crust
setting
Color"
buttons
for
breads.
-- DO NOT open the cover
setting
They also tend
loaves.
the way that the bread
-You
temperatures.
Delay
white makin_XPRESSBAKETM
breads.
If the loaf is hard to remove
5 minutes to coot.
Gently
and wait for 15 minutes
If you wish to bake
the breadmaker
from
shake
before
another
i
i
wilt be a crack
to be shorter,
--
settings that are
the palet,it
the bread
sit for about
out of the pan
slicing.
Loaf of bread,
you must let
coot for 20 minutes with the cover
open.
-- If you wish to bake
breadmaker
--YOU
cool
another
loaf of bread,
for 20 minutes
CAN use standard
bread
setting
breads,
results
when using your
with the cover
mixes
but the results
you
must let the
open.
for EXPRESSBAKE zu
may not be as good
Oster® Breadmaker
as the
recipes
within
this book.
EXPRESSBAKE
TM Setting
Tips and
Hints
Yeast
Always
yeast.
use a fast rising yeast
DO NOT use active
settings
because
like Red Star ® Quick.Rise
dry yeast
the loaves
TM
for EXPRESSBAKE zu
will be much
shorter
when
baked.
Liquids
Always
use hot water
a cooking
thermometer
can kill the yeast
in the range
to gauge
while cooler
of 115°-125 ° F. You must use
the temperature;
water
hotter
may not activate
water
it.
Salt
As a rule, you should
setting
breads.
sure to follow
use LESS salt for EXPRESSBAKE TM
Less salt provides
your
you with a higher
Oster® Breadmaker
recipe
loaf. Make
suggestions
best results.
Other
Ingredients
Make sure all other ingredients
butter,
Always
Things
(like flour, sugar, dry milk,
etc.) are at room temperature.
use bread
You May
flour for the EXPRESSBAKE TM settings.
Need
to Buy
--You should only use "Bread
Machine" flour for the
EXPRESSBAKE
zu setting
recipes.
for
--You mayneeda cooking
thermometer
to measurethe
temperatureofthe wateryou use
in theserecipes.Youshouldonly
usehotwater(between115
° and
125
° F)for EXPRESSBAKE
zu
settingrecipes.
Although
baking
different,
the results
The following
EXPRESSBAKE
recipe
EXPRESSBAKE
TM setting
and convenience
is a great
zu setting
Carefully
one to try for your
-_
measure 1 cup and
2 tablespoons
(9 ounces
of hot water. Remember,
good
total)
it's a
idea to place the
measuring
breads
cup at eye level to
make sure you have measured
exactly
1cup and 2 table-
spoons
(9 ounces
total).
is a little
are well worth
loaf.
1 1/2 lb. Traditional
1
115- 125
first
it.
2
Use a cooking
thermometer
make sure the temperature
the water is between
to
of
115°-125° E
When the water is at the proper
temperature,
baking
pour into the
pan.
Carefully
measure
room temperature.
and add
2 tablespoons
Carefully
measure and add the salt, sugar,
to the baking pan.
5
Measure
and add
exactly
3 cups
baking pan. Remember
an exact measurement.
6
Before
adding
use your
finger
flour
to the
flour
for
!
to form a
in the flour
where you
will pour the
Yeast must NEVER
come
into contact
liquid
when you are
adding
Measure
Carefully
with a
ingredients.
(again
leveling
Quick.Rise TM'' yeast
made in the flour.
@
and dry milk
to level off the bread
the yeast,
well (hole)
yeast.
of bread
oil that is at
snap
off) 41/2 teaspoons
and carefully
the baking
of "Red Star ®
pour into the well you
pan into the breadmaker.
8
Repeatedly
Select
press the
button
until the
red light appears
next
to the "EXPRESSBAKE TM"
@ ?<!>,>!_
_
_%_o/_ !/i_<:_ ¸
setting (58 min).
_.
9
Press the "Start/Stop"
making
58
rain
l
button and your machine
will start
bread.
Caution:
Do NOT raise the lid when
setting.
Doing so can
EXPRESSB_,K_
TM
of the dough.
The breadmaker
beginning
of the cycle.
using the
affect
the rising
is very hot, right from the
Do not handle
the machine
while
its operating.
Important:
d_
white
Do NOT press the
the breadmaker
the machine
TM
Setting
Do not put your face
you open the breadmaker.
that could
burn you.
Important:
The breadmaker
"keep
bread.
If you do,
from scratch.
the EXPRESSBAKE
Caution:
is making
button
will turn off and you will need to start
over again,
After
"Start/Stop"
warm"
Bread
Is Baked
near the lid when
Hot steam
may escape
has an automatic
setting that will keep your bread warm
for up to 1 hour,However, we recommend
removing
the bread from the machine
its freshness.
to preserve
right away
1
2
Use pot holders or oven mitts to carefully
its handle from the breadmaker.
lift the pan by
Turn the pan upside
rack and
gently
shake
take a rubber
surface),
3
slicing
spatula,
(metal
and carefully
until the bread
comes
If the kneading
blade
plastic utensil
will be hot!
Allow the bread
down onto
it until the bread
and enjoying
out. If it sticks,
can damage
go around
the pan's
the sides of the loaf
out.
comes
to remove
to cool
a cooling
comes
out with the bread,
it from the loaf.
use a
Remember,
on the rack for 15 minutes
it
before
it.
If you wish to make another loaf of bread right away, please
allow the breadmaker
to cool down for 10 to 15 minutes with
the cover
open
and the pan removed.
Using the Delay
You can
delay
the time your
bread ready when you
come from work.
We recommend
results
.I_
4%
for you
you
Use recipes
or when you
use the Delay
that
Timer, you try
have produced
good
in the past.
Important: You cannot use the Delay Timer for
EXPRESSBAKE TM settings. Before using the Delay
1
Add all of the ingredients
of the recipe.
2
Select
for the kind of bread
the correct
are making
3
!\
starts to have fresh
get up in the morning
that before
out a few recipes.
breadmaker
Timer I
Select
(French,
setting
Sweet,
Timer:
you
etc.).
the crust color.
Caution:
Do not use recipes
spoil like eggs or milk.
with ingredients
that can
@
To Use the Delay Timer:
I
figure out how many hours and minutes there are
between
now and when you want final, baked
For example,
bread.
if it is 8:00 AM and you want bread ready
for dinner at6:00 PM, that is 10 hours.
Use the "Timer Up" button to
advance the time In 10 minute
increments, in our example,
you will do this until the timer
reads "10:00." if necessary,
use the "Timer Down" button
to decrease
the time.
(To advance
the time quickly.
simply press and hold down
the "Timer Up/Down"
buttons.)
important: if you make a mistake or wi,,tostart over,
press and hold down the "Start/Stop"
button until you
hear a beep. The display will'show the odginal setting
and cycle time. The Delay Timer is canceled
and you
can start again.
When the Delay Timer is set where you want it, make
sure to press the "Start/Stop"
button. The col(':" will
]
r_
/
'flash and your bread will be ready when you planned.
important: When using the Delay Timer dudng times of
hot weather, you may wish to reduce the liquid in your
recipe
by 1 or 2 tablespoons.
This is to prevent the
dough from dsing too much. You may also reduce the
salt by 1/8 or 1/4 teaspoons and try cuffing the amount
of sugar you use byl/4 teaspoon at a time.
Tips and Hints
Experienced
cooks
consider
an art as a science.
require
Keep
breadmaking
in mind that some recipes
a little experimentation
before
way you want them. Just don't
Still, there
every
are special
they
of
may
are exactly
the
give up.
hints to ensuring
quality
bread
almost
time.
Use Exact
Measurements
We've already
important
mentioned
but it should
when baking
be said again.
off all dry ingredients
sure that all liquid
Use Fresh
You should
bread,
Level
and make
ingredients
with the markings
Flour.
how
it is to use exact
measurements
•
to be as much
clearly
are measured
labeled
in a glass cup
on the side.
Ingredients
always
If you
have become
use fresh ingredients.
have stored
your
flour
wet from absorbing
The reasons
are:
for a long time, it may
moisture,
or dry,
®
depending
on the area of the country
We recommend
Yeast.
using
Fresh yeast
ingredient
bread
fresh bread
is probably
in baking
bread.
on yeast
you
live.
flour.
the most important
If the yeast
may not rise. It is better
take a chance
in which
is not fresh, your
to buy new yeast
that has been
stored
than
to
for a long
time.
You can test the freshness
with warm water, then
Sprinkle
of yeast
water
and wait. After 15 minutes,
there
should
be distinct
is old and
Add
Ingredients
Read
all recipes
--FIRST,
liquid
--SECOND,
yeast
Check
the
secret
on the surface
the yeast
odor. If neither
should
of sugar.
be thrown
should
reaction
of the
foam
and
happens,
away.
in Order
from top to bottom,
and remember:
Doughball
well known
way. While
the consistency
by people
hand
kneading
of the dough
until the doughball
Although
fill a cup
ingredients
This is a secret
water
Simply
dry ingredients
--LAST,
fashioned
yeast.
add and stir in 2 teaspoons
a few teaspoons
the yeast
@
of your
the breadmaker
who make
the mixture,
by adding
is just
kneads
bread
they
the old
adjust
a little flour or a little
right.
the dough
is still true. Here's what you should
do.
for you, this
If the doughball
During
check
is too wet
the second
kneading
the consistency
doughball.
appears
If the doughball
sticky
tablespoon
round,
cycle,
of the
or wet, like pancake
batter,
at a time, until the doughball
and dry and circles
If the doughball
nicely
sprinkle
appears
appears
flaky,
you hear your breadmaker
make "knocking"
or
begin
sounds,
to
the dough
ball is too dry. To correct
this
problem,
in water, a teaspoon
nicely
simply
sprinkle
appears
in the pan.
For Baking
smooth,
Be careful
at High
If you
cakes
•
make
dough
•
make
flour drier
round
at a time, until
and dry, and circles
not to add too much water.
Altitudes
live above
already
To compensate
smooth,
in the pan.
is too dry
If the doughball
the doughball
in flour, a
3000 feet,
you probably
know how to adjust
other recipes
and muffins.
Higher
altitudes
tend
like
to:
rise faster
for high altitude
baking,
We recommend
the following:
If the dough
•
increase
much
is too dry
the amount
of water
as 2-4 tablespoons
to the recipe,
per cup.
sometimes
as
If the breadrisestoo high
• reduce
the amount
try reducing
•
@
of yeast.
the yeast
For each
teaspoon
of yeast,
by 1/8 to 1/4 teaspoon.
reduce
the amount
of sugar.
For each
reduce
the amount
by 1 to 2 teaspoons.
tablespoon
of sugar,
Measurement
The following
chart
Equivalency
will help you
convert
Chart
measurements
used
in the recipes.
For example:
1/2 tablespoon
= 1 + 1/2 teaspoons
Fluid Ounce(s)
Cup(s)
Tablespoon(s)
Teaspoon(s)
8
1
=
16
=
48
7
7/8
=
14
=
42
6
3/4
=
12
=
36
5
5/8
=
10
=
30
4
1/2
=
8
=
24
3
3/8
=
6
=
18
2
1/4
=
4
=
12
1
1/8
=
2
=
6
1
=
3
1/2
=
1 and 1/2
®
I Taking Care of Your Bread Machine
Caution:
Do not put the breadmaker
dishwasher.
Do not use benzene,
chemical
cleaners
as these
Use only
a mild, non-abrasive
in water
scrubbing
will damage
cleaner
or in a
brushes,
the machine.
to clean
the
breadmaker.
General
Remove
slightly
2
all bread
damp
crumbs
the heating
element
is located
which
by wiping
cloth.
DO NOT bend
inside
®
cleaning
of the breadmaker.
on the
them
away
with a
or
Cleaning
1
pan and
kneading
pan and kneading
blade
blade
with a damp
and dry completely.
DO NOT wash the pan or parts in the dishwasher.
damage
Caring
1
baking
Wipe the baking
cloth
2
the
the finish
for your
Keep your
of the pan and the other
parts.
breadmaker
breadmaker
clean
at all times.
Caution:
Do not use metal utensils with the
breadmaker.
This will damage
the non-stick
other
2
if the color of the bread
time. The color
3
If you
change
is a result
and does not affect
have trouble
removing
warm water in the bread
loosen the blade.
Storing
your
1
Make
sure the machine
2
Store the breadmaker
3
Do not place
4
Remove
pan.
pan and
parts.
Don't worry
moisture
This will
pan changes
of steam
the machine's
the kneading
over
and other
performance.
blade,
pan for 10-15 minutes
place
and this will
breadmaker
heavy
the kneading
is clean
and dry before
storing.
with the lid closed.
objects
blade
on the lid.
and place
inside
the bread
Troubleshooting
If you experience
when operating
review the troubleshooting
information
solution.
to find a solution,
If you
Consumer
If you
are unable
Relations
have
If the power
the display
Department
a power
•
If the machine
1
to find a
please
call
our
at 1(800)526-2832.
are using your
is baking
the bread,
bread,
either
in an oven or start from scratch
the power
comes
back
breadmaker,
outage,
If the machine
Continue
finish
restart
baking
the
do the following:
for at least 3 seconds.
does not return to the time setting before
unplug
"Start/Stop"
button
you can
with a new loaf.
on, you should
Hold down the "Start/Stop"
the display
2
in this section
will go blank.
If the breadmaker
is kneading
the machine
and continue.
When
the breadmaker,
outage
goes out while you
•
bread
@
difficulties
the breadmaker
If
the
and then plug it back
in.
still does not start, hold down the
button
a second
to unplug
time for 3 seconds.
and replug
down the "Start/Stop"
button
the cycle
the power
time before
the machine
until the display
outage.
and
hold
returns
to
Understanding
Your
Oster ® Breadmaker
temperature
you
Display
how
problems
to correct
Information
is designed
that
may
problems
that
to give
occur.
The
may
you
information
following
occur
chart
from time
on
shows
to time.
i
The display
does
not light
0:00 (":" flashes)
up.
Plug in the breadmaker.
There is no problem.
means
the baking
This just
cycle
and the breadmaker
your
bread
"Start/Stop"
"keep
H:HH (machine
beeps)
warm. Press the
button
warm"
This just
is over
is keeping
to turn off the
feature.
means
that the
breadmaker
must cool before
bake another loaf. Press the
"Start/Stop"
button.
of the breadmaker,
Open the top
remove the
bread pan and let the
breadmaker
cool about
before
L:LL (machine
beeps)
baking
This means
you
another
15 minutes
loaf.
that the room
temperature
is too low (59 ° F or
less). Press the "Start/Stop"
button. Place the breadmaker
a warm room
and allow
in
it to warm
up.
E:EE (machine
beeps)
This means
that the room
temperature
is too high to bake
bread (86 ° F or more). Press the
"Start/Stop"
display.
a cool
button
Place
location
to remove
the
the breadmaker
before
using
in
it.
Troubleshooting
If the
review
Breadmaker
breadmaker
the
You see smoke
burning
does
chart
odor
not
below
function
for some
or smell
from the
Problems
a
as you
possible
Ingredients
back
of
bread
the machine,
Stop the
breadmaker
it to cool
off. Clean
Machine"
kneading
installed
Baking
If your
not
some
bread
does
characteristic
you
for some
possible
The sides
of the bread
and the bottom
damp.
and
the
using
it again.
Care of Your
on page
blade
30.
pan and
are properly
in the machine.
Problems
turn
out
don't
the
care
way
you
expected
for, review
the
or has
chart
below
solutions.
collapse
of the bread
is
There
are several
solutions.
been
long
after
from the
allow
it to cool.
flour
(a teaspoon
pan too
Remove
the
pan sooner
Try using
and
more
at a time),
(1/4 teaspoon
or less water
teaspoon
may have
bread
baking.
bread
time),
possible
The bread
left in the
less yeast
®
before
see "Taking
Make sure the baking
Troubleshooting
machine
allow
Bread
not mix.
out of the
into the
itself.
Please
does
it should,
have spilled
pan and
breadmaker
The dough
think
solutions.
or liquid
at a time).
also
be the result
add
salt to the recipe.
or
at a
(a
This could
of forgetting
to
The bread
has a heavy,
thick
texture.
Try using
less flour
(a teaspoon
at a time), or more yeast
teaspoon
completely
is not baked
be the result of using
flour
or the wrong
more
type
old
of flour
recipe.
Try using
in the center.
(1/4
This could
also
for the
The bread
at a time).
more flour
at a time),
liquid (a teaspoon
Do not
(a teaspoon
or less water
or
less at a time).
lift the lid too often
during
baking.
The bread
holey
has a coarse
or
texture.
This is usually
forgetting
the result
to add
of
salt to the
recipe.
The bread
rose too
much.
Try using less yeast (1/4 teaspoon
less at a time). This could also be
the result
did not rise enough.
to add
or forgetting
put the kneading
blade
baking
The bread
of forgetting
salt to the recipe
There
pan.
are several
possible
solutions.
Try using
teaspoon
less at a time),
yeast
to
into the
less flour
(1/4 teaspoon
more
(a
more
at a
time), or less water (a teaspoon
less at a time). This could also
the result of:
•
forgetting
to add
salt to the
recipe,
•
using
kind
old flour
of flour
or the wrong
for the
recipe,
•
using
•
or not using hot water (except
for the EXPRESSBAKE TM
cycles).
old yeast,
be
Thebreadhasa flouredtop.
Thisisusuallya resultofusing
toomuchflourornotenough
water.
Tryusinglessflour(a
teaspoon
lessata time),ortry
usingmoreyeast(1/4teaspoon
lessatatime).
Thebreadistoobrown.
Thisisusuallytheresultof
addingtoomuchsugartothe
recipe.Tryusinglesssugar(1
Tbsp.atatime).Youcanalsotry
selecting
a lightercrustcolor
selection.
Thebreadisnotbrown
enough.Thisisusuallytheresultof
repeatedly
liftingthelidofthe
breadmachine
orleaving
thelid
openwhilethebreadisbaking.
Besurethelidisshutwhilethe
breadmaker
isinoperation.
®
I Recipes
Basic
Basic
Setting
Bread
Recipes
Machine
Stages
for the basic cycle you can expect
to happen
I
the foliowing
things
as the timer counts down to zero.
At 3:00 The dough is kneaded
At 2:50 The dough
for the first time. (10 minutes)
begins to rise. (20 minutes)
At 2:30 The dough is kneaded
At 2:15 The dough continues
At 1:55 The dough is "punched
for the second time.
to rise. (20 minutes)
down:' (30 seconds)
At 1:55 The dough rises for the final time.
At 1:00 The bread
At 0:00 The bread
(55 minutes)
begins to bake. (60 minutes)
is finished.
(15 minutes)
Basic
Traditional
1.5
pound
1 cup
2
White
Bread
2
loaf
1 and
]12
butter
or
teaspoons
bread
1 and :3/8 cups
water
butter
tablespoons
flour
dry
1
tablespoon
sugar
2 teaspoons
3} Use your
milk
active
and
dry
add
finger
ingredients
dry
2
sugar
tablespoons
a well
(except
{hole)
bread
pan.
yeast)
to the
in the flour
yeast. Yeast must NEVER come into contact
adding
ingredients.
Measure the yeast and
4) Snap
the
baking
5} Press "Select"
pan
6) Press the "Crust
'"Start/Stop"
Country
White
1 and
1 large
1 and
4 cups
1 and
warm
the
breadmoker
to choose
Color"
7} Press the
1 cup
into
button
flour
2 tablespoons
to the
dry ingredients
to form
bread
sa[t
milk
2 and 1//+ teaspoons
yeast
liquid
and add
or margarine
3/4. teaspoons
4 cups
cups
2
2) Measure
1 and
salt
3
1) Measure
margarine
Loaf
2 tablespoons
water
tablespoons
pound
button
the
where
active
bread
dry yeast
pan.
you will pour the
with a liquid when you are
carefully
pour it into the well.
and
close
the
lid.
Basic setting.
to choose
Light.
medium
or dark
crust.
button.
Bread
(no
Delay
Timer)
mitk (110°-115°F)
1/2 tablespoons
butter
or margarine
egg
1/2 teaspoons
bread
salt
flour
]12 tablespoons
2 teaspoons
active
sugar
dry yeast
1) Measure
and
add
liquid
2) Measure
and
add
dry ingredients
ingredients
to the
{except
bread
yeast)
pan.
to the bread
pan.
3} Use your finger to form a well {hole) in the flour where you wi!,[ pour the
yeast. Yeast must NEVER come into contact
with a liquid when you are
adding
ingredients.
Measure the yeast and carefully
pour it into the well.
4) Snap the
baking
5} Press "Select"
6) Press the "Crust
7) Press the
0
pan
button
Color"
"Start/Stop"
into
the
to choose
button
button.
breadmaker
the
and
E,clsic
to choose
close
the
lid.
setting.
light,
medium
or dark
crust.
Basic
Potato
I and
2
Bread
3/8
cups
water
tablespoons
1 and
1/4
butter
4
cups
2
tablespoons
1/4
bread
cup
2
sugar
potato
tablespoons
dry
3/4
margarine
salt
flour
instant
1 and
or
teaspoons
flakes
milk
teaspoons
active
1)
Measure
and
add
liquid
2}
Measure
and
add
dry
to
form
3} Use
your
yeast.
finger
Yeast
adding
4)
must
the
Press
"Select"
6}
Press
the
"Crust
7)
Press
the
'"Start/Stop"
tablespoons
honey
tablespoons
butter
1 and
3/4
teaspoons
3/4
cups
tablespoons
2 teaspoons
breadmaker
choose
the
to
Basic
choose
a
liquid
carefully
and
bread
you
wilt
pan.
pour
when
pour
close
the
medium
or
the
you
it into
are
the
welt
lid.
setting.
tight,
dark
crust.
salt
bread
flour
oat
bran
dry
milk
active
dry
yeast
and
add
liquid
and
add
dry
to
form
Measure
your
finger
Yeast
adding
with
and
the
where
margarine
2)
yeast.
contact
flour
button.
1) Measure
3) Use
into
yeast
pan.
to
oats
3 and
2
in the
the
button
or
quick-cook
tablespoons
(hole)
the
bread
yeast)
water
2
2
to
Color"
the
Bread
1/4 cups
cup
to
(except
come
into
button
3
314
a welt
pan
5}
1 and
ingredients
Measure
baking
Oatmeal
yeast
ingredients
NEVER
ingredients.
Snap
dry
must
Snap
the
5)
Press
"Select"
6)
Press
the
"7) Press
the
pan
button
Color"
"Start/Stop"
to
into
(hole)
to
into
the
the
bread
in the
contact
yeast
the
to
Basic
choose
pan.
yeast)
to
flour
where
with
and
breadmaker
choose
button
the
(except
come
Measure
baking
"Crust
a welt
NEVER
ingredients.
4)
ingredients
ingredients
the
bread
you
a Liquid
carefully
and
pour
pan.
will
pour
the
when
you
are
it into
close
the
lid.
medium
or
dark
the
welt.
setting.
light,
crust.
button.
®
Basic
Raisin Bread
(no
Delay
Timer)
1.5 pound loaf
7/8
cups
] and
water
I/2
teaspoon
3
cups
I/2
]
teaspoon
sugar
dry
active
(see
11 Measure
and
add
2)
and
add
dry
to
form
your
yeost.
finger
Yeast
adding
Press
"Select"
6)
Press
the
'7)
Press
When
the
Light
1 and
Rye
3/8
I/2
tablespoons
I/2
teaspoons
bread
rye
the
button
to
I/4
teaspoons
choose
cinnamon
active
note
the
where
with
milk
bread
yeast
you
a
Liquid
carefully
pour
close
wilt
pan.
pour
when
you
it into
the
the
the
are
welt.
lid.
setting.
tight,
medium
or
dark
crust.
like
the
raisins,
kneading
beeps
a
few
the
during
at
a
bread
machine
will,
make
butter
or
the
time,
until
kneading
they
cycle,
are
raise
the
_,i(J and
the
dough.
kneaded
with
margarine
salt
flour
2
tablespoons
2
teaspoons
packed
brown
I)
Measure
and
add
liquid
21 Measure
and
add
dry
dry
sugar
yeast
ingredients
ingredients
a
cycle.
flour
active
dry
below)
pan.
to
and
Basic
(see
bread
yeast)
and
breadmaker
teaspoons
water
I and
I cup
the
yeast
sugar
dry
I/2
flour
salt
Bread
cups
1 and
3 cups
in the
contact
margarine
pour
raisins
the
into
choose
machine
in,
to
(hole)
the
ingredients
raisins
tablespoons
and
or
button.
during
bread
the
to
Color"
fruit
welt
come
into
button
signal
sprinkle
pan
"Start/Stop"
adding
beeping
a
Measure
"Crust
the
foblespoons
2
(except
butter
bread
2 and
ingredients
water
teaspoons
3
I cup
ingredients
NEVER
baking
5)
When
must
I/2
cups
yeast
below)
liquid
ingredients.
the
dry
note
cups
tablespoons
]
teaspoons
raisins
Measure
I/4
loaf
4
milk
cinnamon
3/4
4_* Snap
2
I and
tablespoons
cups
3) Use
or margarine
flour
tablespoons
and
I and
butter
salt
bread
I
3/4
g
I and
tablespoons
]
2
2 pound
to
the
(except
bread
yeast)
pan.
to
the
bread
pan.
Basic
3) Use your fingerto form a well (hole) In the flourwhere you willpour the
yeast. Yeast must NEVER come into contact wlth a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
4) Snap the baking
5) Press 'Select"
pan into the breadmaker
button to choose
6) Press the "Crust
Color"
7) Press the 'Start/Stop"
Sourdough
and close t|Id.
the Basic setting.
button to choose
Light. medium
or dark crust.
button.
Bread
All ingredients
at room temperatur_O°-80°F)
1 and I/4 cups sourdough
starter (see 'Sourdough
Starter," below)
3/6, cup warm water
1 and 3/4 teaspoons
4 cups bread
salt
flour
3 tablespoons
sugar
I and 3/4 teaspoons
active
dry yeast
1) Measure and add liquid ingredients
to the bread pan.
2)
Measure and
add
(including
sourdough
dry ingredients (except yeast)
to the
starter)
bread
pan.
_) Use your finger to form a well (hole) in the flour where you wilt pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour It into the well.
4) Snap the baking
5) Press
'Select"
pan into the breadmaker
button
6) Press the "Crust
2 and I/4 teaspoons
the
Basic
setting.
Color" button to choo_Ight, medium
7) Press the 'Start/Stop"
Sourdough
to choose
and close the lid.
or dark crust.
button.
Starter
active
dry yeast
2 cups warm water
2 cups all-purpose
flour
1) In a 2 or 3 quart glass bowl, using a wooden
and warm water. Let stand 10 minutes.
2) Add flour:
mix until thick batter
forms.
or nylon spoon,
mix yeast
Batter need not be smooth.
3) Cover loosely with cheesecloth,
lightweight
Let stand in warm place for 24 hours.
kitchen
towel or plastic wrap.
4) Stir: cover loosely Place starter In a warm place for 2 to 3 days
or until itbubb(es and smells sour: stir once a day.
5) Cover loosely witlptastlc wrap or plastic cover: refrigerate.
Basic
To Replenish
After
and
using
a
warm
portion
water,
removed
warm
to
covered
glass
week
equal
starter,
bread,
and
place
of
for example,
make
water
in warm
one
Starter
1-1/4
until
replenish
amounts
3 to
5 hours.
Store
in
refrigerator.
starter
and
the
•
•
warm
All
ingredients,
(70 °-
80°F').
in a
When
including
Cold
used
then
as
The
flour
and
cups
let
stand
in loosely
at
the
end
replenish
instructed
of
with
above.
Baking
container.
removing
starter,
Cover
refrigerate.
and
starter
If the
any
fresh
Never
starter
store
will
liquid
times
without
that
time,
forms
discard
be
down
replenish
hours,
before
should
will slow
always
5
(liquid
blended
in metal
react
with
until
forms
room
the
temperature
activity
it. Let
bubbles
on
at
the
stand
start
to
of the
at
yeast.
room
form.
surface),
using.
on
the
the
surface
starter
and
of
start
starter
over
turns
again
pink
in color
with
ingredients.
important:
requires
3 to
separates
until
starter,
ingredients
for
at
glass
utensils.
starter
not
water
1-114
cover
discard:
Sourdough
metal
temperature
If
If
with
of
were
metal.
stir
g
use
and
amounts
of starter
starter
bubbly.
starter
or
remaining
to blend,
1 cup
make
oz.)
Stir well
Hints for Successful
Always
equal
(10
flour.
of flour
containers
with
cups
cups
container
remove
replenish
if I-1/4
Sourdough
the
in the
the
bread
addition
of
breadmaker
use
of
made
yeast.
are
additional
in
The
not
an
sufficient
yeast.
automatic
starter's
strength
to
allow
breadmaker
and
for
the
rising
proper
rising
french
Setting
french Bread
Recipes
Machine
Settings
for the french bread cycle you can expect the following
things to happen as the timer counts down tozero.
Af 3:50 The dough is kneaded for the first time. (18 minutes)
Af 3:32 The dough begins fo rise. (40 minutes)
Af 2:52 The dough is kneaded for the second time. (22 minutes)
Af 2:30 The dough continues fo rise. (20 minutes)
Af 2:10 The dough is "punched down." (30 seconds)
Af 2:10 The dough rises for the final time. (65 minutes)
At 1:05 The bread begins to bake. (65 minutes)
Af 0:00 The bread is finished.
0
French
French
I and
I
Countryside
3/8
and
I and
cups
water
I/2
tablespoons
I/2
teaspoons
bread
vegetable
or
olive
oil
to
the
salt
4
cups
I
tablespoon
2
teaspoons
1)
Measure
and
add
liquid
2)
Measure
and
add
dry
3)
Use
flour
finger
sugar
active
your
yeast.
Bread
Yeast
adding
dry
to
must
Snap
the
5)
Press
"Select"
6)
Press
the
7)
Press
a
NEVER
pan
"Crust
to
Color"
into
the
the
and
French
or
olive
a
bread
you
liquid
carefully
breadmaker
choose
the
where
with
and
to
to
flour
contact
the
pan.
yeast)
in the
yeast
choose
button
"Start/Stop"
(hole)
come
into
button
bread
(except
well
Measure
baking
the
ingredients
ingredients
form
ingredients.
4)
yeast
pour
when
pour
close
pan.
will
you
it into
the
the
the
are
well.
lid.
setting.
tight,
medium
or
dark
crust.
button,
Italian Herb Bread
I and
I/4
I and
cups
I/2
teaspoon
3 and
water
tablespoons
I/2
cups
bread
2
teaspoons
sugar
I
tablespoon
dried
I//+
2
cup
vegetable
grated
flour
parsley
parmesan
teaspoons
dried
cheese
onion
flakes
I/2
teaspoon
dried
basil
112
teaspoon
garlic
powder
2
teaspoons
active
dry
yeost
I)
Measure
and
add
liquid
2)
Measure
and
add
dry
3)
Use
finger
yeast.
adding
oil
salt
your
Yeast
to
must
form
Snap
the
5)
Press
"Select"
6)
Press
the
7)
Press
the
baking
"Crust
a
NEVER
ingredients.
4)
ingredients
button
Color"
"Start/Stop"
to
(hole)
come
into
into
the
the
button.
in
bread
yeast
the
to
yeast)
the
and
the
where
with
a
light,
bread
you
liquid
carefully
and
French
choose
pan.
to
flour
contact
breadmaker
choose
button
the
(except
v/eU,
Measure
pan
to
ingredients
Close
pan.
will
when
pour
the
it into
pour
you
the
lid.
setting.
medium
or
dark
crust.
the
are
well.
Sweet
Setting
Recipes
Sweet Bread Machine
Stages
for the sweet bread cycle you can expect the following things
to happen as the timer counts down to zero:
At 2:50 The dough is kneaded for the firsttime. (10 minutes)
At 2;40 The dough begins to rise. (5 minutes)
At 2:35 The dough is kneaded for the second time. (20 minutes)
At 2:15
The dough continues to rise. (30 minutes)
At 1;45 The dough is "punched down:' (30 seconds)
At 1:45 The dough rises for the final time. (55 minutes)
At 0:50 The bread begins to bake. (50 minutes)
At 0:00 The bread is finished.
0
Sweet
Springtime
I cup
I/4
favorite
Bread
(no
Delay
Timer)
water
cup
butter
I large
or
margarine
egg
1 and
i/2
teaspoons
vanilla
I
and
I14
teaspoons
almond
I
teaspoon
3 and
extract
extract
salt
:5/4
cups
bread
flour
112 cup sugar
3
tablespoons
2
teaspoons
3/4
cup
1 and
I)
2)
dry
milk
active
dry
yeast
raisins
i/2
teaspoons
Measure
of
shredded
and
add
liquid
and
add
dry
Measure
orange
ingredients
peel
to
ingredients
the
(except
bread
pan.
yeast)
to
the
bread
pan.
3) Use your finger to form a well (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact
with a liquid when you are
adding ingredients.
Measure the yeast and carefully
pour it into the well.
4) Snap the
baking
5) Press 'Select"
pan into
button
the
6) Press the
Crust Color"
button
'7/ Press the
'Start/Stop"
button.
Cottage
Cheese
and
3/8
cups
| cup
breadmaker
to choose
the
and close
Sweet
to choose
light,
Chive
the
lid.
setting.
medium
Bread
or dark
(no
crust.
Delay
Timer)
water
of
cottage
cheese
Iegg
2
I
tablespoons
112
teaspoons
3 and
3/4
cups
3
tablespoons
2
and
2 and
I)
I12
bread
chives
sugar
active
and
add
liquid
add
dry
to
form
2)
Measure
and
3)
Use
finger
your
Yeast
must
4)
Snap
5)
Press
"Select"
6)
Press
the
7)
Press
the
baking
"Crust
dry
button
Color"
'Start/Stop"
to
ingredients
a
well
into
to
(hole)
into
the
the
button.
contact
yeast
and
the
to
Sweet
choose
bread
pan.
yeast)
in the
breadmaker
choose
button
the
(except
come
Measure
pan
yeast
ingredients
NEVER
ingredients.
the
margarine
flour
dried
teaspoons
Measure
adding
or
salt
tablespoons
J/4
yeast.
0
butter
and
to
flour
the
where
with
a
liquid
carefully
and
bread
you
close
pan.
wilt
when
pour
the
it into
pour
you
the
lid.
setting.
light,
medium
or
dark
crust.
the
are
welt.
Sweet
Special
7/8
cups
2
J/4
I)
butter
corn
and
3/4
cup
2 and
Delay
Timer)
or
margarine
molasses
cup
213
(no
egg
cup
I/4
Bread
water
tablespoons
1 large
2
Winter
meat
cups
whole
1/4
bread
teaspoons
Measure
and
Measure
and
3)
Use your
finger
adding
Yeast
flour
active
add
2)
yeast.
flour
wheat
liquid
add
dry
Snap
the
5}
Press
'Select"
6)
Press
the
7) Press the
baking
"Crust
a
button
Color"
"Start/Stop"
into
(hole)
come
into
to
the
the
bread
in the
contact
yeast
the
to
Sweet
choose
pan.
yeast)
to
flour
where
with
and
breadmaker
choose
buflon
the
(except
welt
Measure
pan
to
ingredients
NEVER
ingredients.
yeast
ingredients
to form
must
4)
dry
a
the
liquid
carefully
and
bread
you
close
pour
the
pan.
will
pour
the
when
you
are
it into
the
well.
lid.
setting.
light,
medium
or
dark
crust.
button.
®
Sweet
Apple
3/4.
cup
3/8
cups
3
Walnut
unsweetened
apple
cups
butter
2
1/2
1/4
brown
teaspoon
active
chopped
and
add
Measure
and
Use
finger
your
yeast.
Yeast
adding
soda
dry
liquid
add
must
Snap
the
5)
Press
'Select"
Press
baking
the
the
ingredients
dry
to
a
NEVER
button
"Crust
=Start/Stop"
into
(hole)
come
into
the
the
to
choose
Color"
button
button.
the
(except
well
Measure
pan
to
ingredients
form
ingredients.
4)
yeast
walnuts
3)
Press
cinnamon
baking
teaspoons
cup
sugar
teaspoons
2)
7)
margarine
flour
packed
1) Measure
6)
or
salt
bread
cup
1 and
1/2
sauce
egg
1 teaspoon
1/4
apple
juice
tablespoons
1 large
4
Bread
in
and
breadmaker
the
to
Sweet
choose
pan.
yeast)
the
contact
yeast
bread
to
flour
the
where
with
a
bread
you
liquid
when
carefutLy
pour
and
the
close
pan.
will
it into
pour
you
the
lid.
setting.
light,
medium
or
dark
crust.
the
are
we[£
EXPRESSBAKE
EXPRESSBAKE
TM
TM
Setting
Recipes
Bread Machine
for the 58 minu|eEXPRESSBAKE
following
things to hoppen
TM
(58 Minutes)
Stages
(58 minutes)
cycle you con expect
the
os the timer counts down to zero:
At 0:58 The dough is kneoded
for the first time. (1 minute)
At 0:5'/'The dough is kneoded
for the second time. (12 minutes)
At 0:45 The dough dses. (10 minutes)
At 0:35 The breod begins to boke. (35 minutes)
At 0:00 The breod is finished.
..__
d_
Impodont:
You CANNOT use the Deloy Timer
for EXPRESSBAKE TM seffing breads.
You CANNOT change
the crust color.
EXPRESSB;_KETM58 rain.
White
Bread
1.5 pound Loaf
I
cup
and
two
2 pound
tablespoons
hot
water
I and
(1150-125°F)
2
tablespoons
2
tablespoons
I
teaspoon
3
cups
5
sugar
salt
Star@
Important:
ii)
2}
3)
Measure
yeast.
adding
dry
to
form
Snap
the
baking
5)
Press
"Select"
6)
Press
the
a
come
button
to
and
tablespoon
]
tablespoon
I
teaspoon
2 and
i/2
cup
I/2
rye
I
tablespoon
cheese
I
Cup
in the
contact
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the
g
make
bread
sure
it is between
to
and
the
a
bread
you
liquid
carefully
and
pan.
where
with
EXPRESSBAK_
the
you
are
it into
the
the
welt.
lid.
setting
TM
pour
when
pour
close
pan.
will
(58
Minutes).
button.
2 pound loaf
2 tablespoons
hot
water
oil
salt
bread
flour
tablespoons
teaspoons
3 and
1/4
cups
cup
Red
Star@
rye
salt
bread
flour
flour
tablespoons
grated
Parmesan
1/4
cups
shredded
Cheddar
cheese
cheese
Quick
(115°-125°F)
cheese
Parmesan
Cheddar
water
sugar
I/2
2
grated
hot
oil
1 and
2/3
flour
cups
teaspoons
2
sugar
cups
1/2
1 and
4
1 and
Yeast
the
flour
breadmaker
choose
Star@
Yeast
_r Rye Bread
shredded
5 teaspoons
Red
and
yeast)
(115°-I25°F)
I
water
(except
into
the
the
hot
salt
flour
tablespoons
to
1.5 pound loaf
1 cup
sugar
teaspoons
thermometer.
well. (hole)
into
"Start/Stop'
Cheese
water
oil
bread
ingredients
ingredients
Measure
pan
the
cooking
liquid
bJ_R
ingredients.
4)
a
add
add
must
measure
using
and
finger
Yeast
hot
Quick RiseTM
by
and
your
1/2
cups
2
Carefully
Measure
Use
tablespoons
Yeast
TM
115°-125°F
i
tablespoons
3
4
Red
Rise
3
I and
flour
teaspoons
Quick
loaf
cups
(115°-125°F)
oil
bread
I/2
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TM
2
tablespoons
Yeast
Red
Star@
Quick
Rise
TM
EXPRESSBAKE
_.._,i
d%
Important:
Carefully
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it is between
115°-125°F
by
1) Measure
and
add
Liquid ingredients
2) Measure
and
add
dry ingredients
the
using
hot wafer
a cooking
to the
bread
(except
58 rain.
TM
and make
thermometer.
sure
pan.
yeast)
to the
bread
pan.
3) use your finger to form a well (hole) in the flour where you wi[[ pour the
yeast. Yeast must NEVER come into contact
with a liquid when you are
adding
4) Snap
ingredients.
the
5) Press "Select"
6) Press the
Onion
1.5
Measure
baking
pan
button
pound
the
and
breadmaker
to choose
"Start/Stop"
Soup
the yeast
into
the
carefully
and
_Xp_E$SB_,KETM
Bread
2
hot water
pound
3 tablespoons
2 tablespoons
sugar
3 tablespoons
flour
dry
J.,,=,
4f%
setting.
loaf
oil
4 cups
onion
4 and ]12 teaspoons
Quick Rise TM Yeast
(58 Minutes)
1 and I/2 cups plus ] tablespoon
hot water (115°-125°F ')
2 tablespoons
2 tablespoons
the well.
(_
loaf
bread
it into
lid.
button.
I cup and 2 tabtespoonss
(115o-125°F ")
3 cups
pour
close the
soup
mix
Red Star@
Important:
Carefully
measure
it is between
115°-125°F by
1) Measure
and
add
Liquid ingredients
2) Measure
and
add
dry ingredients
oil
sugar
bread
flour
3 tablespoons
dry onion
2 tablespoons
Yeast
Red
the hot water
using a cooking
to the bread
(except
yeast)
soup
Stor®
mix
Quick
.Rise TM
and
make
sure
thermometer.
pan.
to the bread
pan.
3) Use your finger to form a well (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact
with a Liquid when you are
adding
4) Snap
ingredients.
the baking
5) Press "Select"
6) Press the
Measure
pan
button
"Start/Stop"
into
the yeast
the
to choose
and
breadmaker
carefully
and
close
the EXP_ESSBAKETM
pour
it into
the well.
the lid.
(58 Minutes)
setting.
button.
®
EXPRESSBAKE TM
EXPRESSBAKE
Setting
Breed
TM
Machine
for the 80 minute EXPRESSBAKE
following
things to happen
EXPRESSBAKE
(80 Minutes)
Recipes
80 rain.
TM
Stages (80 minutes)
cycle
TM
as the timer
you can expect
the
counts down to zero:
At 1:20 The dough is kneaded
for the first time.
At 1:18
for the second time. (18 minutes)
The dough is kneaded
(2 minutes)
At 1:00 The dough rises. (12 minutes)
At 0:/+8 The bread
begins to bake.
At 0:00 The bread
Potato
._/4
cups
3
2
Onion
hot
large
112
cups
2
tablespoons
I/2
seasoned
is
Measure
Measure
your
adding
Star@
add
liquid
and
add
dry
to
4)
Snap
the
5)
Press
"Select"
baking
6)
Press
ingredients
a
NEVER
ingredients,
well
pan
"Start/Stop"
into
to
to
(hole)
into
the
the
choose
button.
using
the
(except
come
Measure
button
by
ingredients
form
must
the
measure
115°-125°F
and
finger
_qiseTMYeast
Quick
Carefully
between
Yeast
the
salt
flour
Red
it
yeast.
0
teaspoons
Important:
&f_
potatoes
sugar
bread
,._..
Use
°F)
onions
mashed
tablespoons
and
3)
(115°-125
chopped
baked,
4
2)
Bread
oil
finely
I
I)
is finished.
eggs
cup
213 cup
3
water
tablespoons
(48 minutes)
in the
and
breadmaker
the
water
make
sure
thermometer.
pan.
to
the
flour
where
with
a
close
EXPRESSBAKE
bread
you
_JqUid
carefully
and
and
cooking
bread
yeast)
contact
yeast
hot
a
pour
the
TM
(80
pan.
will
when
pour
the
you
it into
are
the
well.
lid.
Minutes)
setting.
EXPRESSBAKE
Beer
Rye Bread
1 and
1/4
1/4
cup
cups
hot
tabtespoons
I
teaspoon
3
cups
packed
bread
flour
1 and
I/2
tablespoons
teaspoons
teaspoon
fresh
zest
Star®
Carefully
it is between
Measure
and
add
liquid
Measure
and
add
dry
Use
your
adding
finger
Yeast
to
must
baking
4)
Snap
the
5)
Press
"Select"
6)
Press
the
a
we[[
come
Measure
pan
"Start/Stop"
into
to
using
ingredients
form
button
the
by
to
the
the
choose
button.
the
(except
(hole)
into
in the
contact
yeast
and
breadmaker
the
orange
peel)
Yeost
measure
ingredients
NEVER
ingredients.
ground
RiseTM
115°-125°F"
I)
yeast.
(finely
Quick
2)
3)
seeds
fennel
orange
Red
Important:
4f_
sugar
caraway
ground
tablespoons
=_,_
brown
flour
rye
2
(_
(115°-125°F)
beer
salt
1 cup
3/4
80 min.
oil
3
5/4
TM
hot
a
water
and
cooking
bread
yeast)
flour
with
sure
pan.
to
the
where
a
bread
you
liquid
carefully
and
make
thermometer.
close
pour
the
pan.
wj!,[ pour
when
you
it into
the
the
are
well.
lid.
EXPRESSBAKE
TM
(80 Minutes)
sefi'ing.
EXPRESSBAKE
Oatmeal
1 and
2
1/2
cup
hot
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3
cups
1 and
brown
finely
tablespoons
instant
oatmeal
chopped
dates
Red
Important:
4f_
sugar
flour
112 cups
e_-,i
(115°-125°F)
water
salt
bread
cup
Bread
oil
packed
1
1/2
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I)
Measure
and
add
liquid
Measure
and
add
dry
3)
Use
finger
Yeast
adding
to
must
Snap
the
5)
Press
"Select"
baking
6)
Press the
a well
Measure
pan
button
"Start/Stop"
into
to
using
ingredients
to
ingredients
form
the
choose
button.
the
(except
(hole)
into
the
Yeast
the
by
=NE_"V_R come
ingredients.
4)
measure
115°-125°F
2)
your
RiseTM
Quick
Carefully
it is between
yeast.
0
cups
tablespoons
1//+
2
Date
TM
in the
contact
yeast
and
hot
a
water
bread
yeast)
flour
with
make
sure
thermometer.
pan.
to
the
where
a
bread
you
Liquid
carefully
breadrnaker and
the
and
cooking
close
pan.
wilt
pour
the
when
you
are
pour
the
£XPRESSBAK£TM
(80
it into
the
well.
lid.
Minutes)
sefling.
80 min.
Whole
Whole
Wheat
Wheat
Setting
Bread
For the whole wheat
things to happen
Recipes
Machine
bread
for the first time. (10 minutes)
begins to rise. (25 minutes)
At 3:05 The dough is kneaded
At 2:45 The dough
for the second time. (20 minutes)
continues to rise. (30 minutes)
At 2:15
The dough is "punched
At 2:15
The dough rises for the final time.
At 1:05
The bread
At 0:00 The bread
the following
as the timer counts down to zero:
At 3:40 The dough is kneaded
At 3:30 The dough
Stages
cycle you can expect
down." (30 seconds)
begins to bake.
(?0 minutes)
(65 minutes)
is finished.
@
Whole
100% Whole
I and
t/3
5/8
cups
cup
Wheat
water
packed
2
teaspoons
4
and
3
teaspoons
I)
Measure
brown
sugar
salt
213
cups
whole
active
wheat
dry
and
add
liquid
Measure
and
add
dry
3)
Use
finger
to
form
your
Yeast
adding
must
the
5)
Press
"Select"
6)
Press
the
'7)
Press
the
a
pan
to
Color"
come
into
Grain
the
the
I cup
and
to
I and
I
i/2
2 and
1 cup
1/2
lj4
cup
2
teaspoons
I)
Measure
margarine
honey
bread
I/2
2
_Our
the
welt.
lid.
or
dark
2
and
oats
2/3
active
dry
crust.
add
tiquid
and
add
dry
3)
Use
finger
to
ingredients
ingredients
form
must
a
welt
H_V{_
ingredients.
the
pan
5)
Press
'Select"
6)
Press
the
"Crust
'7)
Press
the
"Start/Stop"
button
Color"
into
to
I/2
cup
into
contact
yeast
button.
and
breadmaker
choose
button
the
to
Whole
choose
cups
I/4
flour
wheat
cook
flour
oats
active
dry
yeast
pan.
to
the
where
with
a
pan.
will
when
pour
close
Wheat
bread
you
liquid
corefully
light,
bread
teaspoons
flour
and
or margarine
salt
whole
quick
bread
in the
butter
honey
cups
yeast)
(hole)
the
the
the
(except
come
Measure
L_) Snap
to
water
teaspoons
I/4
2 and
yeast
cups
tablespoons
3/4
cook
baking
the
are
loaf
tablespoons
I and
and
odding
3/8
2 and
flour
Yeast
it into
the
medium
I and
and
Measure
yeast.
0
or
27
your
you
setting.
2 pound
wheat
quick
when
pour
close
pan.
Wil.l, pour
Bread
butter
cups
liquid
Wheat
light,
salt
whole
and
bread
you
button.
tablespoons
teaspoon
a
carefully
Whole
choose
the
where
with
breadmaker
the
pan.
to
flour
contact
water
tabtespoons
bread
yeast)
in the
1.5 pound loaf
2
the
yeast
choose
button
"Start/Stop"
Honey
(hole)
into
button
to
(except
well
Measure
baking
"Crust
ingredients
ingredients
NEVER
ingredients.
L_} Snap
flour
yeast
2)
yeast.
Wheat
Bread
the
it into
pour
you
the
lid.
setting.
medium
or
dark
crust.
the
are
well.
Whole
Honeu Wheat
Wheat
Bread
1 and 1/8 cups water
2 tablespoons
butter or margarine
4 tablespoons
honey
1 teaspoon
salt
3 and 1/2 cups bread flour
1 cup wheat flake cereal
2 tablespoons
wheat
bran cereal
2 teaspoons
active dry yeast
1) Measure
and add liquid ingredients
2)
Measure and
add
to the bread
dry ingredients (except
pan.
yeast) to the
bread pan.
3) Use your finger to form a we(hole) In the flour where you will pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour It into the welt.
4) Snap the baking
5) Press "Select"
pan into the breadmaker
button to choose
6) Press the "Crust
'Start/Stop"
button.
Summer
Wheat
Bread
I
Wheat
ttid.
setting.
Ught. medium
or dark crust.
and 3/8 cups water
1 and I/2 tablespoons
2 tablespoons
I
the Whole
Color" button to choose
?) Press the
and close
vegetable
oil
molasses
and 112 teaspoons salt
2 cups bread
flour
2 cups whole wheat flour
2 teaspoons
active
dry yeast
1) Measure and
add
liquid Ingredients to the bread
2)
add
dry ingredients (except
Measure and
yeast)
pan.
to the
bread pan.
3) Use your finger to form a we(hate) in the flour where you will pour the
yeast. Yeast musI_iEVER come Into contact with a liquid when you are
adding Ingredients. Measure the yeast and carefully pour It into the well.
4) Snap the baking
5) Press "Select"
6) Press the "Crust
pan into the breadmaker
button to choose
the Whole
Color" button to choose
7) Press the 'Start/Stop"
button.
and close t|jd.
Wheat
setting.
light, medium
or dark crust.
Whole
Buttermilk
I and
I/4
1 and
cups
]12
water
tablespoon
1 teospoon
white
packed
2 cups
flour
bread
whole
] cup
rye
wheat
vital
buttermilk
gluten
1/2
teaspoons
active
caraway
dry
and
add
liquid
2)
Measure
and
add
dry
3)
Use
finger
your
Yeast
adding
ingredients.
the
baking
5)
Press
"Sel.ect"
6)
Press
the
"Crust
7)
Press
the
"Start/Stop"
Rye
1 and
3/8
cups
land
1/2
tablespoon
1/2
1 cup
teaspoons
into
contact
choose
yeast
the
and
breadmaker
button
the
to
flour
where
with
a
the
Whole
Wheat
the
pan.
will
when
pour
ClOSe
light,
bread
you
Liquid
carefully
and
choose
pan.
to
pour
you
it into
the
are
the
welt.
Lid.
setting.
medium
or
dark
crust.
vegetable
oil
brown
sugar
salt
flour
ft0ur
active
I) Measure
and
2) Measure
and
3t
finger
your
yeast.
adding
to
bread
yeast)
button.
packed
2 teaspoons
Use
in
the
the
Color"
(hole)
come
into
the
water
bread
rye
to
(except
Bread
tablespoons
cups
pan
button
Light
wee
Measure
Snap
1 and
a
NEVER
4)
3
ingredients
ingredients
to form
must
seeds
yeast
1) Measure
2
sugar
flour
2 teaspoons
yeast.
margarine
brown
powdered
] tabtespoon
1 and
or
flour
2 tabtespoons
dry
yeast
add
liquid
add
dry
ingredients
form
a well
to
ingredients
to
the
(except
(hole)
in
baking
5} Press "Select"
6} Press the "Crust
7) Press the
pan
button
Color"
"Start/Stop"
into
the
to choose
button
the
button.
breadmaker
the
flour
pan
to
the
where
bread
you
will
pan.
pour
the
with a liquid when you are
carefully
pour it into the well,,
and
Whole
to choose
bread
yeast)
Yeost must NEVER come into contact
ingredients.
Measure
the yeast and
z_} Snap the
@
butter
vinegar
2 tablespoons
1 cup
Wheat
Bread
close
Wheat
light,
the
Lid.
setting
medium
or dark
Crust.
Dough
Dough
Setting
Machine
For the dough
happen
Recipes
Stages
cycle
as the timer
you can expect
counts
At 1:30: The dough
is kneaded
At 1:10: The dough
continues
At 0:50: The dough
is "punched
At 0:50: The dough
rises for the final
At 0:00: The dough
is finished.
Dough
the following
things
to
down to zero:
for the first time. (20 minutes)
to rise. (20 minutes)
down."
(30 seconds)
time. (50 minutes)
Instructions
Put ingredients
in bread
pan and put the bread
pan into the
breadmaker.
2
Press the Select
3
Press "Start/Stop."
button
to reach
The display
time on the Dough/Pasta
unit will signal
4
and the display
5
To remove
When
setting.
counting
dough
down the
is ready,
the
will read, "0:00."
it down until you a hear a beep
clears.
the bread
the pan out.
@
holding
will begin
setting.
and the display
Press "Start/Stop,"
the dough
pan, grasp
the handle
firmly
and lift
Dough
Note: The pan does not get hot when using the dough setting.
Preparing
1
Lightly
Dough
sprinkle
all-purpose
flour
board.
Using a rubber
spatula
from the bread
pan and
Knead
the dough
lightly
Shape
dough
by hand
is easy
oiled,
dough
or wooden
place
mat or
spoon,
on lightly
without
remove
floured
the air. If
flour, shape
on a
countertop.
into your favorite
follow).
with a clean
in size (about
onto a pastry
2 or 3 times to release
to handle
clean
(suggestions
3
Baking
dough
surface.
2
for
Place
cloth
rolls, coffee
on greased
cake,
baking
etc.
pan.
and let rise until almost
Cover
doubled
1 hour).
Bake as directed
in the recipe.
Remove
from pan and cool
on a wire rack or serve warm.
Variations
for Shaping
Dough
Easy Dinner
Divide
dough Rolls
into 12 equal
pieces,
shape into balls and place in greased muffin
cups. Cover, let rise and bake as directed.
Makes 12
Swirls
Lightly
grease
dough
into 10 equal
lightly
floured
hand,
roll each
baking
sheet.
pieces.
Divide
On a
surface,
using your
piece
into a pencil-
like strand
about
Beginning
at one end of the strand,
continue
wrapping
10 inches
each
long.
piece
around
the center
to form a
Dough
swirl. Place
sheet.
rolls 2 to 3 inches apart
Cover, let rise and bake
directed.
Makes
on prepared
baking
as
10
Butterhorns
Lightly
grease
set aside.
surface,
baking
roll dough
circle.
sheet
On a lightly
into a 12-inch
Brush dough
with melted
shape
rolls,
begin
point.
Place
rolls point
prepared
baking
Makes 12
and
floured
butter.
Cut into 12 wedges.
at wide end of wedge
and roll towards
side down, 2 to 3 inches
sheet.
Cover,
apart,
let rise and bake
To
the
on
as directed.
Rising
To Reduce
Preheat
oven.
Rising Time of Dough
conventional
Shape
oven to 200°F for 5 minutes,
dough,
cover with a clean
place
kitchen
on baking
towel.
doubled
in size. This will reduce
Recipes
using whole
gluten
grain
then turn off
pan as directed
Place
dough
and
in oven until
rising time by about
or unrefined
flours
and may not rise as much as those
one half.
contain
less
using white
bread
flour. As a result, these heavier breads may fall slightly in the
center. This is normal and will not affect the taste of the
bread.
Wheat
and volume
gluten
can also be added
of bread
to improve
made with low gluten
the shape
flours.
Storing
Keeping
There
cooled
Your Bread
loaf
in a lightly
a stalk of celery
store
©
Fresh
are no preservatives
in your
sealed
plastic
in the bag to keep
in the refrigerator
homemade
bag.
bread
as this causes
bread,
so store
If desired,
enclose
fresh
bread
longer.
Do not
to dry out faster.
Dough
Bread
Pretzel
All ingredients
2 cups
at room
bread
1-1/2 tsp. active
1/4 tsp.
salt
1/2 tsp.
sugar
7/8 cup
water
1 to 2 Tbsp.
1 egg,
2) Press
coarse
F)
(Kosher)
salt
beaten
all
ingredients
"Start/Stop"
3! Select
(70" F-80"
dry yeast
slightly
1/ Measure
temperature
flour
Dough
into
to clear
bread
pan,
except
egg and
coarse
salt.
display.
setting.
4) Press
"Start/Stop."
5) When
unit
signals
and
display
reads,
"0:00,"
press
"Start/Stop"
and remove
dough.
6) Preheat
oven
to 450_F.
7! Divide dough
into 12 pieces. Roll each into 8-inch
shape or leave in stick shape. Place on a greased
each with beaten
egg. Sprinkle
with coarse
salt.
8) Bake
in preheated
Butter
Rolls
All ingredients
2 Tbsp.
oven
for 12 to 15 minutes.
(no Delay
at room
rope. Form into pretzel
cookie
sheet, brush
Timer)
temperature
(70 _ F-80 _ F), except
milk
sugar
1 tsp. salt
2-3/4
cups
2 tsp.
bread
active
1/4 cup
flour
dry yeast
water
1 egg
3/4 to 7/8 cup
1/4 cup
1) Measure
2) Select
milk
butter
all
ingredients
Dough
into
bread
pan.
setting.
3) Press
"Start/Stop."
4) When
unit
signals
and
display
reads,
as desired
(see
"Variations
"0:00,"
press
"Start/Stop"
dough.
5) Shape
6) Bake
at 350 _ F for 25 to 30 minutes.
for Shaping
Makes
Dough,"
12 rolls.
pg. 61).
and remove
Dough
Coffee
Cake
All ingredients
1/4 cup
(no Delay
at room
Timer)
temperature
(70 _ F-80 _ F), except
milk
sugar
1 tsp. salt
2-1/4 cups
2 tsp.
bread
active
flour
dry yeast
1 egg yolk
3/4 to 7/8 cup
1 Tbsp.
milk
butter
1) Measure
2) Select
or margarine
all
ingredients
Dough
3) Press
bread
pan.
"Start/Stop."
4) When unit
dough.
signals
5) Pat dough
6) Add
into
setting.
and
display
into greased
topping.
Makes
9-inch
1 coffee
reads,
"0:00,"
round,
or 5 x 7-inch
cake.
(See
press
"Topping"
"Start/Stop"
oblong
recipe,
and remove
cake
pan.
below.)
Topping
2 Tbsp.
butter,
1 tsp. ground
melted
cinnamon
1/2 cup
sugar
1/2 cup
chopped
Powdered
1) Drizzle
10 minutes
6) Drizzle
coffee
sifted
water
1 tsp.
or margarine,
butter
vanilla
about
glaze
and nuts;
sprinkle
onto
butter.
30 minutes.
if desired.
Makes
Glaze
and
sugar
1 or 2 Tbsp.
1/2 tsp.
below)
(375 _ F) 20 to 25 minutes,
Cakes
powdered
recipe
until
golden
brown.
on rack.
sugar
Sugar
(for Coffee
cinnamon
place
oven
in pan
with powdered
cake.
Powdered
(see
dough.
mix sugar,
in preheated
5) Cool
@
over
bowl,
optional
let rise in warm
4) Bake
1 cup
Glaze,
butter
2) In a small
3) Cover;
pecans
Sugar
or milk
softened
Sweet
Rolls)
enough
to cover
one
Dough
1) In a small
bowl,
combine
all ingredients
2) Spread
or drizzle
glaze
enough
to cover
1 coffee
Pizza
on slightly
warm
at room
salt
3 cups
all-purpose
cup
2 Tbsp.
temperature
flour
4 cups
dry yeast
2 tsp.
water
olive
1) Combine
2) Select
all ingredients
Dough
oil
into
Makes
5) Preheat
oven
6) Spread
pizza
(3-4
cups
olive
water
oil or vegetable
oil
pan.
unit signals
dough.
over
and
display
reads,
roll pan or greased
pizza pan (2 pound
dough.
or until
Toppings
(8 oz) prepared
chopped
flour
dry yeast
"0:00,"
12-inch
recipe).
Sprinkle
crust
toppings
is golden
(optional)
pizza
sausage,
sauce
browned
and
drained
onions
oz) sliced
1 can
(4 oz) mushroom
1 cup
chopped
green
pepperoni
stems
peppers
and
pieces,
drained
brown.
over
press
round
to 400T.
sauce
15 to 20 minutes
1/2 lb. bulk pork
temperature
setting.
4) Pat dough
into 12 x 15-inchjelly
pound
recipe)
or 14-inch round
1 pkg.
rolls.
salt
active
3 Tbsp.
bread
at room
all-purpose
1-1/4-1-3/8
oil or vegetable
3) Press "Start/Stop."
When
"Start/Stop"
and remove
1/3 cup
or sweet
All ingredients
(70_-80 _ F)
3/4 tsp.
1-1/2 tsp. active
Pizza
cake
2 pound
1/2 tsp.
1 cup
coffee
until smooth.
Crust
All ingredients
(70_-80 _ F)
7) Bake
blend
cake.
1.5 pound
7/8-1
and
sauce.
(1-1/2
Dough
Pasta Recipes
Basic
Pasta
All ingredients
2 cups
1 cup
(no Delay
should
all-purpose
semolina
be at room
Timer)
temperature
(70_-80 _ F)
flour
flour
1 tsp. salt
1 Tbsp.
7/8 cup
olive
oil or vegetable
1) Measure
2) Select
all
ingredients
Dough
4) Remove
thickness.
bread
pan.
and allow
to mix 8 to 10 minutes.
dough and roll out on lightly floured
Dust with flour if dough
is sticky.
5) Cut into 1/8-inch
@
into
setting.
3) Press "Start/Stop"
to cancel.
6) Cook
Drain
oil
water
strips
for narrow
noodles
in a large
in colander.
noodles
pot of boiling,
surface.
or 1/4-inch
salted
Then
water
press
"Start/Stop"
Roll to 1/8-inch
for medium
noodles.
for 10 to 15 minutes.
Bake
Setting
Strawberry
I cup
(Jams and
Jam (no Delay
Marmalades)
Timer)
sugar
I Tbsp.
powdered
I-I12 cups
2 tsp.
Recipes
low-sugar
fresh
strawberries,
fruit
pectin
sliced
lemon juice
I) Combine
2) Select
3) Press
rubber
4) Select
all ingredients
Basic
"StartlStop."
spatula.
Bake
into
bread
pan.
setting.
Allow
Press
to mix 5-6 minutes,
"Start/Stop"
scraping
sides
of the pan with
to cancel.
setting.
5) Press "StartlStop."
When unit signals
and display
"Start/Stop."
Using hot pads, remove bread
pan.
cover. Refrigerate
to set. Makes about 3 cups.
reads, "0:00," press
Pour jam into containers;
Bake
Orange
Marmalade
1-1/4 cups
(no Delay
Timer)
sugar
2 Tbsp.
powdered
3 large
oranges
low-sugar
fruit
peeler,
shave
pectin
1 lemon
1) With
a vegetable
and the
2) Remove
3} Peel
lemon;
and discard
remaining
4) Combine
5) Select
remaining
and
peels,
bright
spatula.
white
peel
discard
fruit,
sugar
Frozen
Allow
Press
Berry
1 package
1 pouch
1 Tbsp.
2) Select
sides
to mix for 5-6
"Start/Stop"
from
one orange
orange
Slice
pectin
and
fruit into
in bread
lemon.
1/2-inch
pieces.
pan.
minutes,
scraping
sides
of pan with
to cancel.
Jam (no Delay
(10 to 12 oz) frozen
When unit signals
and display
hot pads, remove bread
pan. Pour
to set. Makes about 3 cups.
Timer)
lemon
berries
(strawberries
and
raspberries
are
ideal)
fruit pectin
juice
ingredients
Basic
setting.
of pan with
into
bread
Press
rubber
pan.
"Start/Stop."
spatula.
Press
3) Select
Bake setting.
Press "Start/Stop."
reads, "0:00," press "Start/Stop."
Using
jam into containers;
cover. Refrigerate
©
of peel
sugar
(3 oz) liquid
1) Combine
from
peels.
and
7) Select
Bake settin 9. Press "Start/Stop."
reads "0:00," press "Start/Stop."
Using
jam into containers;
cover. Refrigerate
1-3/4 cups
layer
setting.
"Start/Stop."
rubber
off the
finely.
oranges,
chopped
Basic
6) Press
chop
Allow to mix 5-6
"Start/Stop"
minutes,
scraping
to cancel.
When unit signals
and display
hot pads, remove bread
pan. Pour
to set. Makes about 3 cups.
Glazes
After rolls rise, just before baking, gently apply
pastry brush. Bake as directed
in the recipe.
•
For a shiny
golden
•
For a shiny
in color).
chewy
crust,
crust,
use Egg Glaze
use Egg White
desired
glaze
with a
or Egg Yolk Glaze.
Glaze
(crust
will be lighter
Egg Glaze
Mix 1 slightly
beaten
egg with 1 Tbsp.
water
or milk.
Egg Yolk Glaze
Mix 1 slightly
beaten
egg yolk
with 1 Tbsp.
water
or milk.
Egg White Glaze
Mix 1 slightly
beaten
egg white
Note: To keep unused
and store in refrigerator
Garlic
Butter
Mix:
1/4 cup
margarine
1/8 tsp.
garlic
Herb-Cheese
Mix:
days,
softened
Butter
margarine
1 Tbsp.
grated
1/4 tsp.
or butter,
Parmesan
1 tsp. chopped
fresh
dried
oregano
of garlic
salt
Italian
Herb Butter
Mix:
1/4 cup
margarine
1/2 tsp. Italian
Dash of salt
Choco-Banana
Mix:
or butter,
water.
for several
container.
powder
1/4 cup
Dash
with 1 Tbsp.
egg yolk flesh
in a covered
1/3 cup
1/2 cup
softened
cheese
parsley
leaves
or butter,
softened
seasoning
Spread
mashed
ripe banana
semi-sweet
chocolate
chips,
melted
cover
with
cold
water
Glazes
Ham and Swiss Spread
Mix:
1 package
2 Tbsp.
fully
shredded
Swiss cheese
1/2 tsp.
prepared
mustard
Cheese
1 container
1 small
clove
Honey-Walnut
smoked
ham
fresh
cream
or 1/2 tsp.
garlic,
finely
cheese
dried
dill weed
chopped
Spread
1 package
1 Tbsp.
(3 oz) cream
chopped
2 tsp.
softened
cooked,
Spread
(4 oz) whipped
1 tsp. chopped
Mix:
cheese,
chopped,
1 Tbsp.
Herb-Cream
Mix:
(3 oz) cream
finely
cheese,
softened
walnuts
honey
Ripe Olive Spread
Cover
and
mix in food
processor
1-1/2 cups pitted,
3 Tbsp. olive oil
3 Tbsp.
3 flat
1 tsp.
capers,
or blender
until
slightly
drained
garlic
Butter Glaze
2 Tbsp.
margarine
or butter
2/3 cup
powdered
sugar
1/2 tsp.
vanilla
3 to 4 tsp.
milk
Heat margarine
in a 1-quart saucepan
over medium
cool. Stir in powdered
sugar and vanilla.
Stir in milk
enough
to drizzle.
Cinnamon
Mix until thin
Glaze
enough
to drizzle:
1/2 cup powdered
sugar
1/4 tsp. ground
cinnamon
1-1/2 to 2 tsp. water
Citrus Glaze
Mix until thin
enough
1/2 cup
to drizzle:
powdered
1 tsp. grated
Creamy
Mix until thin
sugar
lemon
1-1/2 to 2 tsp.
@
coarse:
olives
anchovy
fillets, drained
Italian seasoning
2 cloves
Browned
ripe
or orange
lemon
Vanilla
Glaze
enough
to drizzle:
1/2 cup
powdered
1/4 tsp.
vanilla
1-1/2 to 2 tsp.
milk
peel
or orange,juice
sugar
heat until light brown;
until smooth
and thin
Index
0:00 (display
message)
............
33
E
E:EE
A
(display message)
............
33
EXPRF...SSBAKEtM
(58 minutes)
altitude, effect on baking ...........
27
B
Bake setting
description .....................
recipes
15
....................
baking pan .......
2. 9.11.17. 20, 22. 31
recipes........................
breadmaker
button
problems, troubleshooting
.....................
34
tips and
18
hints ...................
................
breadmaker
flour,
description
.....................
37
salt. using in ....................
,18
15
.......................
tips and
10.14
13
16
18, 20
using for .......
recipes
9, 13. i?
12
start/stop ...................
Timer Set ......................
15
49
18
16
. .
52
18
hints ...................
18
.........................
16
yeast, fast rising for ...........
18,20
F
flour
.......................
6, 18, 26
French setting
C
description
cleaning
baking
generai.
_reclpes
pan
....................
18
recipes
.......................
salt. using In ....................
using
Crust Color ..............
Select
.........................
using for ........
yeast, fast rising for ...........
EXPRESSBAKE TM (80 minutes)
Basic setting
description .....................
flour,
description
using ..........
66
baking problems, troubleshooting ....
breadmaker
_
.....................
14
.......................
43
3]
.......................
3 0
kneading blade .................
Crust Color button ............
31
9.13. 17
G
glazes,
recipes
68
...................
H
D
Delay Timer
................
15.17, 25
H:HH (display
heating
Display
description
information,
.....................
understanding
13
.......
message) ............
element
hints and
tips. breadmaking
3 3
53
/E:EE ........................
H:HH .......................
3 3
35
drg .........................
I,:i.I.
3 3
fresh, using ....................
ordertoadd
.................
Dough/Pasta
setting
description
.....................
reclpes .......................
doughball,
consistency
of ..........
30
........
25
35
messages
.....................
0:00.
.......................
........................
35
..................
ingredients
flour
.......................
.......................
15
salt .........................
59
wet ......................
yeast ..................
26
5
5. 2 6
18, 26
26
5, 26
8.18
_ 5,18, 26
5.8.18.26
K
Start/Stop
Keep Warm setting
kneading blade
..............
............
11.21
3, 11, 22, 31
............
I0, 14, 24
............
31
Sweet setting
h
b:L,L, (display message! ...........
l_u_on
storing your l_eadmaker
description .....................
14
recipes
45
.......................
.33
T
M
Timer Set buttons...............
measurement conversions .....
measurlng
tips
+....
.................
29
5. 25
tips and
13. 24
hints, breadmaking
........
bakingprobtems...............
breodmaker problems.,
power outage,
restarting after a
.....
power toss...
32
R
25
troubleshooting
+34
...........
,' ............
34.
;....
32
W
restottlng
after a power outage ......
32
warranty
Whole
S
...........
Wheat
descrlpUon
safeguards, important
recipes
. . . Inside front Cover
Salt...........................
Select buffon ..................
.....................
.......................
15
-5 5
8, 18
12, 21
Y
seffings
Bake ...........................
Basic .........................
15
£XPI_ESSQAKErN (80 rain.) setting..,
French .........................
15
14
Sweet .........................
14
15
yeast
adding
14
Dough/Pasta .................
_.. 15+
£XPRF-SSBAKt_ "M (58 rain.) sefling . . . 15
Whole Wheat ...................
Inside Back Cover
settlng
....................
5, 8, 20
fastrising ......................
freshness, testing
for
...........
18
.26
Recipe
Basic Setting ..............
Country White Bread ........
favorite Potato Bread .......
37
38
39
LightRye Bread ...........
Oatmeal Bread ............
40
39
Raisin Bread ..............
40
Sourdough Bread ...........
Sourdough Starter .........
"ffaditionat White Bread .....
4.1
41
38
French Setting
............
43
French Countryside Bread ...44
Italian tlerb Bread ..........
44
Index
Honey Wheat Bread ........
57
Light Rye Bread ...........
Summer Wheat Bread .......
58
57
Dough/Pasta Setting
........
Basic Pasta ...............
59
65
Bread
Pretzel .............
62
Butter Rolls ...............
62
Coffee Cake ..............
63
Powdered Sugar Gtaze.....
Topping .................
Pizza Crust ................
63
63
64
Pizza To_oplngs...........
Sweet Setting .............
Apple Walnut Bread ........
Cottage Cheese
and Chive Bread
.........
45
48
46
Special Winter Bread ......
.47
Springtime favorite Bread ...46
Bake Setting ..............
frozen Berrg Jam ...........
Orange Marmalade .........
Strawberry Jam ...........
Grazes ...................
£XPRESSBAKE TM Setting
(58 Minutes) ...............
Cheese_ Rye Bread .......
Onion Soup Bread ..........
White Bread ...............
EXPRESSB_,KETM Setting
(80 Minutes) ...............
Beer Rye Bread ...........
Oatmeal Date Bread ........
Potato Onion Bread ........
49
50
51
50
52
55
54
52
Whole Wheat Setting
.......
55
100%WholeWheat Bread .... 56
Buttermltk Bread ...........
tloney Grain Bread .........
0
58
56
66
67
.66
68
Browned Butter Gtaze .......
Chaco-Banana Spread ......
69
68
Cinnamon Glaze ...........
Citrus Glaze ...............
69
69
Creamy Vanilla Gtaze .......
Egg Graze ................
69
68
Egg White Glaze ...........
Egg Yolk Graze ............
68
68
Garlic Butter ..............
68
Ham and Swiss Spread ......
Herb-CheeseButter ........
69
68
Herb-Cream Cheese Spread .. 69
Honey-Walnut Spread .......
Italian tlerb Butter ..........
69
68
Ripe OUve Spread ..........
69
1-YEAR LIMITED WARRANTY
SunbeamProducts,Inc.warrantsto the originalpurchaser,subjectto the limitationsandexclusions
setforth below,thatthis productshallbefree, inall materialrespects,of mechanicalandelectrical
defectsin materialandworkmanshipfrom the dateof purchasefor oneyear.Thiswarrantydoesnot
covernormalwearof partsor damageresultingfromany of thefollowing:negligentuseor misuseof
the product,useon impropervoltageor current,usecontraryto operatinginstructionsor
disassembly,repairor alterationbyany personotherthanan authorizedservicecenter.
Ourobligationhereunderis limitedto repairor replacement
with a newor refurbishedunit ofthe
sameor a similar modelof as goodor betterquality,at manufacturer's
option,of the productduring
the warrantyperiod,providedthatthe product,alongwiththe modelnumberandoriginaldatedproof
of purchase,is sentpostageprepaid,directlyto the followingaddress:
For productspurchasedin the UnitedStates:
SUNBEAM APPLIANCE
SERVICE STATION
Attention: Service Department
117 Central Industrial Row
Pu_is, MS 39475
For productspurchasedin Canada:
SUNBEAM CANADACORP., LTD.
c/o Service Tek
Please call 1-800-667-8623 or email us at
consumeraffairs_nsumer.sunbeam.com
Donot returnthis productto tile placeof purchaseor to tile manufacturer;
doingso maydelaytile
processingof your warrantyclaim.
Answersto questionsregardingthis warrantyor for your nearestauthorizedservicelocationmaybe
obtainedby callingtoll-free1-800-597-5978or bywritingto Sunbeam- ConsumerAffairs,at RO.
Box948389,Maitland,FL32794-8389.Answersto questionsregardingthiswarrantyor foryour
nearestCanadianauthorizedservicelocationmaybeobtainedbycallingtoll-free inCanada
1-800-667-8623.Forwarrantyinformationor for an authorizedservicelocationoutsideof the United
StatesandCanada,pleaseseethe warrantyservicecardinsertedin the productpackaging.
DISCLAIMER
Productrepairor replacement
as providedunderthis warrantyis your exclusiveremedy.SUNBEAM
PRODUCTS,INC. SHALLNOT BE LIABLEFORANY INCIDENTALOR CONSEQUENTIAL
DAMAGESFOR BREACHOF ANY EXPRESSOR IMPLIEDWARRANTYON THIS
PRODUCTOR ANY PARTTHEREOF.EXCEPTTO THE EXTENTPROHIBITEDBY
APPLICABLELAW, SUNBEAMPRODUCTS,INC. DISCLAIMSANY IMPLIEDWARRANTY
OF MERCHANTABILITYOR FITNESSFOR A PARTICULARPURPOSEOF THIS PRODUCT
OR ANY PARTTHEREOF.Somestatesandprovincesdo not allowtheexclusionor limitationof
incidentalor consequentialdamages,or allowlimitationson howlong an impliedwarrantylasts,so
the abovelimitationsor exclusionsmaynot applyto you. This warrantygivesyou specificlegal
rights,andyou mayalsohaveotherrights,whichvary from Stateto Stateor Provinceto Province.
2 lb. EXPRESSBAKE TM
Breadmaker
P.N.102819
@1999 Sunbeam
Corporation
affiliated
companies.
All rights
reserved.
Oster®
is a registered
or its
trademark
of Sunbeam Corporation
or its affiliated
companies.
Distributed
by Sunbeam
Boca Raton, FL 33431
Products,
Inc.