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TabZe of Before You Start . . . . . . . . . . . . . . . . . . . . . . . . . . . .Contents ............................................................................ 5 Safety Guidehes The Art and Science of Baking Great Tasting Bread Basic Ingredients ..................................................................................... The Science, Simplified ............................................................................. Getting to Know Your Bread Maker . . . . . . . . . . . . . . . . .
using Your Bread Maker Safely Before Use I. 2. 3. 4. Read alL instructions. Make sure to remove allforeign matterfrom the bakingpan. Peel off plastic film from control pand and remove static labels Plug the Bread Maker into a proper4 wired outlet. Where to Use 1 . 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.
When using electrical appliances, basic safety precautions should always be lollowed including the Mowing: I. 2. 3. 4. 5. 6. 7. 8. 9. 10. Il. 1.2. 1.3. Read aN instructions, product labels, and warnings before using the Bread Maker Do not touch hot surfaces. Always use oven mitts when handling hot materials, and allow metal parts to cool before cleaning. Allow the Bread Maker to cool thoroughly before putting in or taking off parts.
Like the instruments in an orchestra, the ingredients in basic bread are very simple: flour, sugar, salt, a Ziquid (such as water or miZk), possibZy a fat (such as butter or oil’), and yeast. And, like each musical instrument, each ingredientperforms a specificjob, and each lends a specialflavor to the final masterpiece. That’s why it’s important to use the right ingredients in exactly the right proportions to ensure you get the most delici024.
Basic Ingredients Yeast Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When moistened by a liquid, fed by sugar, and carzjdly warmed, yeast produces gases which power the dough to rise. If tfie temperature is too cold, the yeast will not be activated; ifit? too warn, it will die. The Sunbeam Deluxe Bread and Dough Maker takes care of this worry for you by maintaining just the riiht temperature in the baking chamber at al/ times.
I Important Measuring lips Because each ingredient plays suclz a spec;f;c role, it is especially important to measure the ingredients exqYy to get the best results. dry ingredients, use For a standard measuring spoon or measuring cup -- not a tableware spoon or coffee cup -- and level ofj Forflozq simply spoon the flour into a measuring cup and level off with a flat kitchen utensd. For liquids, fib a standard measuring spoon or measuring cup to the ZmeZ indicated.
Mixing, Kneading, Rising, Baking...the Sunbeam Bread Maker pacts it all together for you with the touch of a button. In fact, science has never been so simpZe.
In standard bread baking, the baker mixes the ingredients first by stirring, then by kneading the dough by hand. The Sunbeam Bread Maker mixes and kneads the dough automatical for you. Rising When-making bread by hand, the dough is placed in a warm place to rise after mixing so that the yeast can ferment andproduce gas. After mixing the dough, the Sunbeam Bread Maker maintains the optimum temperature for rising during this part of the process.
The Science Simplified Maker puts been it all 1 Mixing, Kneading, Rising, Raking...tlie Sunbeam In fact,Bread science has never I together for you with the touch of a button. I so sinzple. / // ! I 13 .
The LCD Display The Control Panel The yellow light indicates that the delay option is being used. \ Use the arrow I The green light indicates that the machine is on. I- “..M=-.. The red Light indicates that the bread is done. The bread row allows you to select your bread CvPe. \ W H I T E sro W LE WHEAT LIGHT MEDIUM DARK - -8 blinking fight on the LCD display to your selection. LARGE SMALL K N E A D BISE BAKE COOL Use the SELECT/ batton to lock in your choice.
Step-by-Step Directions I 1. 2. I , I I 3. 7. Peel off the plasticfilnz cover from the control panel and remove the static /abelfrom the front of the machine. Next fzmove the breadpan from the Bread Maker. Make sure the kneading blade is placedsecurely in the bottom of the pan. - VON need to tell the Bread MiketEe/- to de/q the onset of o eration. Ilo thi.7 by using the If OUR and,MIN birttons to change the timer settin (n’ote ay 1s 1 . 3 that the max&um de ii hours; the minimum d&a 1is .
White Light Mix Rest Kneud Rise I Punch Down Rise 2 Bake Total 1.
Baker Last Things Last You ‘II see this tip in seueralpdaces in this book, but it bears repeating: Always put the liquids in first, the dry ingredients in next, and the yeast last (fmits and nuts are added later, after the machine has completed the first knead). Dig a shallow hole in the dry ingredients andplace the yeast in the hole so that there’s absolutely no contact between the liquids and the yeast. This is especially important when you’re using the Delay bake option.
White Bread ReciDes Traditional White Bread Regular Loaf (I pound) fw oolproof recipe Potato Bread L Regular Loaf (I pound) foolw proof recipe Z/3 cup water 2 teaspoons margarine or butter, softened 2 cups Gold Meda/B Better for Breadth flour I tablespoon sugar 2 teaspoons dry milk I teaspoon salt 314 cup water I tablespoon margarine or butter, softened 2 cups Gold Medal@ Better for BreadTM flou/ l/4 cup mashedpotato mix (dry) 2 teaspoons st4gar I teaspoon salt I l/4 teaspoons regular active dry yea
. OIllOll Bread Do not use the delelny this reL .rpe. bake option for 27 w proof recipe Regular Loaf (I pound) Z/3 cup water I/.? cup chopped onion 2 teaspoons mnrgarine or butter, softened 2 cups Gold Medal@ Better for Bread“” flour 1 tnhlespoon sugar 2 teaspoom dry milk I teaspoon snlt I 314 teaspootrs regular active dry yeast OR 1 l/Z teaspoons bread machine yeast 01 quick-acting active dry yeast :_ Cheddar-Chive Bread ’ Do not use the delay Bake option for this recipe. .: Regular Loaf (I pound) .
Bacon-Beer Bread Do not use the delay bake option for this recipe. Regular Loaf (I pound) I/Z cup flat beer Z/4 cu w a t e r 3 tab P espoons chopped green onions I tablespoon prepared mustard 2 teaspoons mar arine or butter, softened 2 cups Gold Me ffa18 Better for BreaflM flour 2 teaspoons sugar II2 teaspoon salt I IO/i teaspoons regular active dry yeast Pepperoni-Cheese Bread Do not use the delay bake option for this recipe.
Whole Wheat Bread Recipes lllll% Whole Wheat Bread Crunchy Wheat and Honey Bread Regular Loaf (I pound) Regular Loaf (I pound) 314 cup plus 2 tablespoons water 1 tablespoon margarine or butter, softened 2 113 cups Gold Medal8 whole wheat flour 2 tnhlespoons packed brown 1 teaspoon salt st4gar 314 cup pl14s 2 tablespoons water 2 tablespoons honey I tab/espoon mar arine or butter, softened 1 l/4 ct4ps Gold h eda whole wheat flour 1 cz4p Gold Mednl Retter for BreadrM flour l/3 cup slivered almond
Whple Wheat-Raisin-Nut Bread Russian Black Bread The delay bake option is not recommended for this recipe. The delay bake option is not recipe. Regular Loaf (I pound) Regular Loaf (I pound) 21.
French Bread Recipes Classic French Bread If desired, you may use the deluy Bake option for this recipe. See puge 18 for directions. 7rw proof recipe Quick Sourdough Bread Do not use the delay bake option for this recipe.
Apple-Spice Bread Regular Loaf (I pound) YE? w Sweet Bread Recipes proof recipe 314 cup water 1 tablespoon margarine or butter, softened 2 cups Gold Medal@ Better for BreadTM flour 1 tablespoon sugar 1 tbblespoon dry milk 2 teaspoon sal’t 2 112 teaspoons apple pie spice 1 If2 teaspoons regular active dry yeast OR 1 112 teaspoons bread macbine yeast or quick-acting active dry yeast Banana-Macadamia Nut Bread Serve with Choco-Banana Spread (page 39).
Cranberry-Wheat Bread The rapid cycle is not Fruitcake Bread recommended for this recipe.
Pina Colada Bread Regular Loaf (I poicnd) 77‘ w reaw Pr90’ l/Z cup canned cruskedpineapple in juice l/4 cup water 1 tablespoon rum* 1 tablespoon margarine or butter, softened 2 cups Gold Medal@ Better for Breadth flour l/3 cup skredded coconut, toasted 1 tablespoon sugar 314 teaspoon saLt 2 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread mackine yeast or quick-acting active dry yeast *l/Z teaspoon rum extract and 2 l/2 teaspoons water can be substituted for tke rum.
Dotigh Only Reci’es Apple Coffee Cake Doagh: 314 c u p w a t e r 2 tablespoons mar-garine or bfltter, softened 1 cup Gold Medal@ Better for BreaflM flouf 1 cup Gold Medal whole wheat flout2 tablespoows packed brown sugar 1 teaspooff salt 1 I/Z teaspoons regular active dry yeast OR 1 II2 teaspoons bread machine yeast of quick-acting active dry yeast 2 I/Z cups chopped appfes l/3 cup packed brown sugar 1 tablespoon Gold Medal Better for Bread flou;r 2 tablespoofzs raisins 2 tablespoons margarine or butter, s
Breadsticks h@ 314 cu water 1 tab es oon margarine or butter, softened 2 c u p sG old Medal@ Better for BreaflM flour I tablespoon su a r 314 teaspoon sa5t 1 ;I: teaspoons regular active dry yeast f l/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH cycle. 2. Grease cookie sheet. Divide dough into 12 pieces. Roll each piece into a-inch rope. Place I inch apart on cookie sheet.
Ba!els Dough I II2 tsp. salt I cup who/e wheut I II2 tsp. yensf I cup water I I/2 tbs. honey 2 cups bread flour flour DIRECTIONS: Preheat oven to 450”. Let the machine knead the dough once, and then let the cough rise for 20 minutes in the the machine. Divide the dough into 12 pieces. RON each piece into a rope and then form into a circle, pressing the ends together. Place the circles on a well-greased baking sheet, cover, and let rise for 15 to 20 minutes.
Caramel-Pecan Rolls Dough: Z/3 cup water 1 tablespoon margarine or butter, softened 2 If4 cups Gold Medal@ Better for BreadrM flour 3 tablespoons sugar 314 teaspoon salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Topping: II4 cup (II2 stick) margarine or butter, me/ted l/3 _ . cup . packed brown sugar I tablespoon corn syrup l/Z cup pecan halves l/3 cup granulated sugar 2 teaspoons ground cinnamon 2 tablespoons margarine or butter, softened 1.
Cinnamon Rolls Dough: P/3 cup water I tablespoon margarine or butter, softened 1 egg 2 l/4 cups Gold Medal@ Better for BreacFM 3 tablespoons sugar 314 teaspoon salt flour 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Filling: 114 cup sugar 2 teaspoons ground cinnamon 2 tablespoons margarine or butter, softened Glaze (below) DIRECTIONS: I. Place all Dough ingredients in breadpan in the order listed. Select SWEET DOUGH cycle. 2.
Dinner Rolls Doi@: l/Z cu w a t e r : Fb P espoon margarine Topping: Margarine or butter, melted or butter, softened 2 ff4 cups Gold Medal@ Better for BreadrM 2 tablespoons su ar l/2 teaspoon sa Bt flour I ;I; teaspoons regular active dry yeast I I/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. PLace all Dough ingredients in breadpan in the order listed. Select SWEET DOUGH cycle. 2. Grease cookie sheet. Divide dough into 10 pieces. Shape each piece into ball.
Holiday Braid Mix-ins. L? tnh/espoons I tclhlespoon I tohlespoon goldelt r n i s i n s plus I teaspootz rum or wntef curraflts 3 tnhlespoons c h o p p e d hlnnched nlmonds I /clb/espooii p/us I teaspoon mixed ratrffied anff lemon peel 2’ l/2 rups G o l d ,lileda/O .? tnhlf.~poons sNgn? II2 t e a s p o o n snlt .? tnblrspoons nrorguritte Betterfor BreaP” or butter, sqftelled 1 314 tenspoons regulnr active OR I 314 trnspoons hr-end tnacltine q u i c k - a c t i n g n r t i v e ffr.
Pizza Dough Z/3 cup water yeast I tablespoon olive or vegetable oil I 314 cups Gold MedaalB Better for BreadTM O? I/2 teaspoon sugar l/2 teaspoon salt I l/4 tenspoons regular active dry flour OR I l/4 teaspoons bread machine yeast qr4ick-acting active dry yeast DIRECTIONS: I. Place all ingredients in bread pan in the order listed. Select WHITE DOUGH cycle. 2. Move oven rack to lowestposition. Heat oven to 400”. Grease cookie sheet. Pat dough into 12inch circle on cookie sheet with floured fingers.
Soft Pretzels Dough: I cup wafer 2 teaspoons vegetable oil 2 l/Z cups Gold Medal@ Better 314 teaspoon salt 2 teaspoons sugar for BreaflM flour I l/Z teaspoons regular active dry yeast OR 1 112 teaspoons bread machine yeast or quick-acting active dry yeast Tapping: 3 tablespoons salt I tablespoon water 1 egg white Coarse salt or sesame seed DIRECTIONS: 1. Place all Dough ingredients in breadpan in the order listed. Select WHITE DOUGH cycle. 2.
Spreads and Garlic Butler Mix: Mix: 114 cup margarine or butter, softened 118 teaspoon garlic powder 1 package (3 ounces) cream cheese, softened 2 tablespoons finely chopped fully cooked smoked ham I tablespoon shredded Swiss cheese l/Z teaspoon prepared mustard Herb-Cheese Butter Mix: I /4 cup margarine or butter, softened 1 tablespoon grated Parmesan cheese 1 teaspoon chopped fresh parsley l/4 teaspoon dried oregano leaves Dash of garlic salt Italian Herb Butter Mix: l/4 cup margarine or butter, soft
Glaxes R ec+p es Whipped Honey-Orange Spread Beat on medium speed until fluffy: I cup margarine or butter, softened 2 tablespoons honey 2 teaspoons grated orange peel Browned Butter Glaze 2 tablespoons margarine or butter Z/3 cup powdered sugar 112 teaspoon vanilla 3 to 4 teaspoons milk Heat margarine in I -quart saucepan over medium heat until light brown; cool. Stir in p o w d e r e d sugar and vanilla. Stir in milk until smooth and tAin enough to drixxle.
SpeciaZ Concerns Troubleshooting The Machine 39 Questions? Please call us toll-free at I-800-526-2832.
Speciak Concerns Troubleshooting The Recipes Baking Results Emwned snd flourec sides. Ce”tel sticky and raw Please check the following: Not enough Flour Too much Not enough Yeast Too much UVater or Liquid Not enough Too much Omitted Sugar Too much Salt Omitted Old or bad flour used Yeast: Old Yeast used Wrong type of yeast used Hot water was used instead of room temperature water I I I I I.
Commonly Asked Questions Why 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 or hot 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 have risen too fast due to too much yeast.
Cleaning the Bread Maker Before cleaning the Bread MakeG unplug it and allow it to cool. To clean, wipe manually: Do not immerse in cleaners, scrubbing brushes, and chemical water! And make szGre to use only a mild kitchen detergent -- benzine, cleaners will damage the unit. Before re-using the unit, make sure it is Completely dry. Body and lid 1. 2. Remove ad1 bread crumbs &y wiping gently with a slightly damp cloth.
Index of Recipes White Breads Pa/Je 21 Traditional ............................................ ..2 1 Potato.. ................................................ Garb’c- Herb. ......................................... .22 ......................................... Caraway-Rye i: onion .................................................... 22 Parmesan-Pepper .................................. Cheddar-Chive ..................................... ..? 2 Roasted Red Pepper-Cheese ................... .22 Bacon-Beer..
TWO YEAR LIMITED WARRANTY Sunbeam HousehoM Products warrants that, for a period of two years from date of purchase, this product shall be free of mechanical and electrical defects in material and workmanship.
