Fresh, warm homemade bread is just a few, easy steps away with your new Sunbeam Deluxe Bread and Dough Maker. ‘We’ve done everything we can to make bread baking a breeze: We’ve streamlined the instructions; designed a simple, easy-to-read control panel; and developed a host of great recipes for breads, doughs, pastas, jams and jellies, spreads and glazes and quick breads. First review the Safety Guidelines, then turn to Page 5 for the easy step-by-step directions! Along the way, feel free to ask questions.
TABLE OF CONTENTS BEFORE YOU START . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 A SYMPHONY OF INGREDIENTS Basic Ingredients . . . . . . . Yeast . . . . . . . . . . . . . . . Sweeteners . . . . . . . . . . Flour . . . . . . . . . . . . . . . Liquids . . . . . . . . . . . . . Salt . . . . . . . . . . . . . . . . Fats . . . . . . . . . . . . . . . . Eggs . . . . . . . . . . . . . . .
BEFORE YOU START We have designed the SUNBEAM®Deluxe Bread and Dough Maker tobe easy to use. But,like any kitchen appliance, it requires proper use and handling. BEFORE USE 1. Read and keep all instructions. 2. Make sure to remove all foreign matter from the baking pan. 3. Plug the Bread Maker into a properly wired outlet. WHILE IN USE Keep the Bread Maker out of the reach of children – IT’S HOT! 1. The temperature is very hot during operation.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. READ ALL INSTRUCTIONS, PRODUCT LABELS, AND WARNINGS BEFORE USING THE BREAD MAKER. 2. Do not touch hot surfaces. Always use oven mitts when handling hot materials, and allow metal parts to cool before cleaning. Allow the Bread Maker to cool thoroughly before putting in or taking off parts. 3. When unit is not in use and before cleaning, unplug the Bread Maker from wall outlet.
13. To unplug, press and hold the “STOP” button for 2 – 3 seconds (until “Beep” is heard), grip plug and pull from wall outlet. Never pull on the cord. 14. USE OF EXTENSION CORDS: A short power supply cord has been provided to reduce the risk of injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used with care.
BASIC INGREDIENTS YEAST Yeast is actually a microscopic plant; without it, your bread will not rise. When moistened by a liquid, fed by sugar and carefully warmed, yeast produces gases which cause the dough to rise. If the temperature is too cold, the yeast will not be activated; if it’s too warm, it will die. The Oster® Deluxe Bread and Dough Maker takes care of this worry for you by maintaining just the right temperature in the baking chamber at all times.
LIQUIDS When liquids are mixed with the proteins in flour, gluten is formed. Gluten is necessary for rising. Many recipes use dry milk, but other liquids, such as fruit juice, beer and water work, too. It’s a delicate balance: A recipe with too much liquid may cause the bread to fall during baking while a recipe with too little liquid will not rise. Water is the most common liquid used in bread making. It produces a heavier, crisper crust and a more open texture.
IMPORTANT MEASURING TIPS Because each ingredient plays such a specific role in relationship to the other, it is especially important to measure the ingredients exactly to get the best results. For Dry Ingredients, use standard measuring spoon or measuring cup – not a tableware spoon or coffee cup – and level off. For flour, simply spoon the flour into a measuring cup and level off with a flat kitchen utensil. For Liquids, fill a standard measuring spoon or measuring cup to the level indicated.
GETTING TO KNOW YOUR DELUXE BREAD AND DOUGH MAKER The best way to get there is to use this map. Soon you’ll know the electronic bread-baking territory the way you know your own kitchen. In the meantime, here are some easy-to-follow directions to get you started.
SETTINGS Below are brief descriptions of the many different types of bread, doughs, pizzas, pastas, jellies and jams you can make with your new Oster® Deluxe Bread and Dough Maker. • Basic (1) This setting is probably used more often than any other because it gives the best results with almost any recipe (standard white bread, raisin bread and more). Total cycle time is 3 hours. • Rapid (2) The Rapid setting will make bread faster than other cycles.
STEP-BY-STEP DIRECTIONS ON HOW TO USE YOUR BREAD MAKER 1. OPEN THE LID AND REMOVE THE BAKING PAN by pulling straight up on the handle. It is important to remove the Baking Pan from the unit before putting the ingredients into the pan to avoid accidentally spilling ingredients into the inner case. 2. ATTACH THE KNEADING BLADE onto the shaft inside the Baking Pan by lining up the flat side of the blade with the flat side on the shaft. Make sure the Kneading Blade is placed securely on the shaft. 3.
9. WHEN THE BREAD IS DONE. When the baking time is completed, a signal tone will sound and the display window will show “0:00” (the “Colon” in the time display will continue flashing). The “Keep Warm” setting will automatically continue to keep the bread warm for one hour after the cycle ends (except when using the dough setting). For best results, remove the bread as soon as possible to keep the crust from getting soggy.
• Then calculate the number of hours and minutes until you want fresh baked bread. EXAMPLE: If it is 8:00 and you want the bread to finish baking at 2:00, the timer should be set at 6 hours. • Press the timer button once. The cycle length will appear in the display window.
CYCLE TIMES BASIC QUICK WHOLE RAPID SWEET FRENCH BREAD WHEAT DOUGH BAKE (MIN:SEC) (MIN:SEC) (MIN:SEC) (MIN:SEC) (MIN:SEC) (MIN:SEC) (MIN:SEC) (MIN:SEC) PRIMARY KNEAD 10:00 10:00 10:00 18:00 14:00 10:00 20:00 –– PRIMARY RISE 20:00 40:00 –– 25:00 –– –– SECONDARY KNEAD 15:00 15:00 20:00 22:00 –– 20:00 –– –– SECONDARY RISE 20:00 –– 30:00 20:00 –– 30:00 20:00 –– PUNCH DOWN 00:30 –– 00:30 00:30 –– 00:30 00:30 –– FINAL RISE 55:00 55:00 55:00 65:00 41:00 70:00 50:00 –– BAKE 60
REMOVABLE LID Your new Bread Maker is equipped with a removable lid for easy cleaning and storage. To remove the lid, simply raise the lid just short of the vertical position (approx. 70° angle); while holding the base of the unit with one hand, gently hold the front edge of the lid and pull it to the right side so as to pop the left hinge pin out (you will hear a loud “pop” sound when the hinge pops out). Then simply slide the lid to the left to remove the right hinge pin.
Bread Recipes 17
BREAD RECIPES IMPORTANT Altitude, weather conditions and accuracy in measurement can all affect the outcome of a loaf; to help compensate for this, we have created each recipe with a range for the liquid portion of the recipe. We recommend that you begin using the smaller amount of liquid. Allow your Bread Maker to mix the ingredients for a few minutes before checking the dough consistency. If it is dense, oddly shaped or the unit is making a knocking noise, add 1 Tbsp.
SHAWN’S CLASSIC WHITE BREAD (Basic or Rapid Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C), except milk 11-12 oz. warm milk (110°F-115°/43°C-46°C) 4 cups bread flour 1-1/2 tsp. salt 1-1/2 Tbsp. sugar 2 Tbsp. butter or margarine, softened 2 tsp. active dry yeast Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select desired setting (Basic or Rapid).
SCOTT’S FAVOURITE POTATO BREAD (Basic Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 10 – 11 oz. water 1/4 cup instant potato flakes 1-1/4 tsp. salt 2 Tbsp. non-fat dry milk 2 Tbsp. butter or margarine, softened 2-1/2 Tbsp. sugar 4 cups bread flour 2 tsp. active dry yeast Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select desired setting (Basic or Rapid).
MARC’S ITALIAN HERB BREAD (French Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 10 – 11 oz. water 2 tsp. sugar 1 tsp. salt 2 tsp. dried onion flakes 1-1/2 Tbsp. vegetable or olive oil 1/2 tsp. dried basil 3-1/2 cups bread flour 1/2 tsp. garlic powder 1/4 cup grated parmesan cheese 2 tsp. active dry yeast 1 Tbsp. dried parsley Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right.
MRS. FRUMPKIN’S BUTTERMILK BREAD (Whole Wheat Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 10 – 11 oz. water 1 cup whole wheat flour 1-1/2 tsp. salt 1 cup rye flour 1-1/2 Tbsp. vegetable oil 2 Tbsp. powdered buttermilk 2 Tbsp. honey 1 Tbsp. vital gluten 1 tsp. white vinegar 1-1/2 tsp. caraway seeds 2 cups bread flour 2 tsp.
CARRIE’S HONEY WHEAT BREAD (Whole Wheat Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 9 – 10 oz. water 3-1/2 cups bread flour 1-1/2 tsp. salt 1 cup wheat flakes 2 Tbsp. butter or margarine, softened 2 Tbsp. wheat bran 3 Tbsp. honey 2 tsp. active dry yeast Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select Whole Wheat setting. Select crust setting if other than “Medium.
DANA’S CRACKED WHEAT BREAD (Whole Wheat Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 11 – 12 oz. water 2 Tbsp. honey 1-1/2 tsp. salt 2-1/4 cups bread flour 1-1/2 Tbsp. butter or margarine, softened 1-1/4 cups whole wheat flour 1/2 cup cracked wheat 2-1/4 tsp. active dry yeast Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select Whole Wheat setting.
SOURDOUGH BREAD (Basic Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 10 oz. sourdough starter 4 cups bread flour 5 – 6 oz. warm water 3 Tbsp. sugar 1-3/4 tsp. salt 2 tsp. active dry yeast Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select Basic setting. Select crust setting if other than “Medium.” Press the “Start/Stop” button to begin the breadmaking process.
HINTS FOR SUCCESSFUL SOURDOUGH BAKING 1. Always make starter in a glass container. Never store in metal containers or use metal utensils. The starter will react with the metal. 2. All ingredients, including starter, should be at room temperature (70°F-80°F/21°C-27°C). Cold ingredients will slow down the activity of the yeast. 3. When removing starter, always replenish it. Let stand at room temperature for 3 to 5 hours, until bubbles start to form. Cover and refrigerate. 4.
PUMPERNICKEL BREAD (Basic or Whole Wheat Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C), except milk 4 oz. milk 2-1/2 cups bread flour 6 – 7 oz. water 1 cup rye flour 1-1/2 tsp. salt 1 tsp. onion powder 2 Tbsp. molasses 1 Tbsp. cocoa, optional 1-1/2 Tbsp. butter or margarine 2-1/4 tsp. active dry yeast Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right.
RAISIN BREAD (Basic Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 1.5-Pound 2-Pound Water 7 to 9 oz. 10 to 11 oz. Salt 1 tsp. 1-1/2 tsp. Butter or margarine 1-1/2 Tbsp. 2 Tbsp. Bread flour 3 cups 4 cups Sugar 2 Tbsp. 3 Tbsp. Dry Milk 1-1/2 Tbsp. 2 Tbsp. Cinnamon 1 tsp. 1-1/2 tsp. Active Dry Yeast 1-3/4 tsp. 2-1/4 tsp. Raisins 3/4 cup 1 cup Measure all ingredients into bread pan in the order listed above. Select Basic setting.
HONEY GRAIN BREAD (Whole Wheat Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 1.5-Pound 2-Pound Water 8 to 10 oz. 11 to 12 oz. Salt 1 tsp. 1-1/2 tsp. Butter or margarine 2 Tbsp. 2-1/2 Tbsp. Honey 1-1/2 Tbsp. 2 Tbsp. Bread flour 2-1/4 cups 2-1/2 cups Whole What Flour 1 cup 1-1/4 cups Quick Cook Oats 1/2 cup 2/3 cup Active Dry Yeast 2 tsp. 2-1/4 tsp. Measure all ingredients into bread pan in the order listed above. Select Basic setting.
PETER’S SPECIAL WINTER BREAD (Sweet Setting – Not for Timer ) All ingredients at room temperature (70°F-80°/21°C-27°C) 7 – 8 oz. water 1/4 cup corn meal 1-1/4 tsp. salt 2-3/4 cups bread flour 2 Tbsp. butter or margarine 2/3 cup whole wheat flour 1 egg, large 2-1/4 tsp. active dry yeast 1/4 cup molasses Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select Sweet setting. Select crust setting if other than “Medium.
MULTI-GRAIN BREAD (Whole Wheat Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C), except buttermilk 9 to 10 oz. buttermilk 3 Tbsp. wheat berries, cooked, optional* 1-1/4 tsp. salt 1-1/2 cups whole wheat flour 2-1/2 Tbsp. butter 1-1/2 cups bread flour 3 Tbsp. honey 2 Tbsp. sugar 1/3 cup carrots, shredded 1/4 tsp. baking soda 1/3 cup wheat germ 2-1/2 tsp. active dry yeast 1/3 cup oats, quick-roll 1/2 cup raisins NOTE: Add raisins after the “Fruit & Nut” beep.
TINA’S SPRINGTIME FAVOURITE BREAD (Sweet Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 8 – 9 oz. water 3-3/4 cups bread flour 1 tsp. salt 1/2 cup sugar 1/4 cup butter or margarine 3 Tbsp. dry milk 1 large egg 2 tsp. active dry yeast 1-1/2 tsp. vanilla extract 3/4 cup raisins 1-1/4 tsp. almond extract 1/2 cup candied orange peel Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right.
QUICK BREAD RECIPES CONNIE’S CRANBERRY NUT BREAD (Quick Bread Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C), except milk 10 oz. milk 3-1/2 tsp. baking powder 1 large egg 1 tsp. salt 3 Tbsp. vegetable oil 1 cup coarsely chopped cranberries 2-1/2 cups all-purpose flour 1 cup chopped walnuts 3/4 cup sugar Measure milk, egg and oil into bread pan and set aside. In a medium mixing bowl, combine remaining dry ingredients except cranberries and nuts.
NUT BREAD (Quick Bread Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C), except milk 10 oz. milk 1 large egg 3 Tbsp. vegetable oil 2-3/4 cups all-purpose flour 1/3 cup sugar 1/3 cup packed brown sugar 3-1/2 tsp. baking powder 1 tsp. salt 1 cup chopped nuts Measure milk, eggs and oil into bread pan and set aside. In a medium mixing bowl, combine remaining ingredients and stir together. Add to bread pan. Select Quick Bread setting. Press “Start/Stop”.
DOUGH INSTRUCTIONS 1. Follow General Operating Instructions. 2. Press the Select button to reach the dough setting. 3. Press “Start/Stop”. The read-out on the display will begin counting down the time on the Dough setting. When dough is ready, the unit will signal and the display will read 0:00. 4. Press “Start/Stop,” holding it down until you hear a “beep” and the display clears. 5. To remove the bread pan, grasp handle firmly and lift pan out. NOTE: The pan does not get hot when using the dough setting.
VARIATIONS FOR SHAPING DOUGH Easy Dinner Rolls Divide dough into 12 equal pieces, shape into balls and place in greased muffin cups. Cover, let rise and bake as directed. MAKES 12 Cloverleaves Lightly grease 12 muffin cups. Divide dough into 36 1-inch pieces. Pull edges under, smoothing tops to shape into balls. Place 3 balls in each muffin cup, smooth-side-up. Cover, let rise and bake as directed. MAKES 12 Simple Pan Rolls Lightly grease 8 x 1-1/2-inch, or 9 x 1-1/2 inch, round baking pan.
RISING TO REDUCE RISING TIME OF DOUGH • Preheat conventional oven to 200°F/93°C for 5 minutes, then turn off oven. Shape dough, place on baking pan as directed and cover with a clean kitchen towel. Place dough in oven until doubled in size. This will surely reduce rising time by about one-half. • Recipes using whole grain or unrefined flours contain less gluten and may not rise as much as those using white bread flour. As a result, these heavier breads may fall slightly in the center.
DOUGH RECIPES CHUCK’S HONEY & WHEAT ROLLS (Dough Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 1 cup water 2 cups bread flour 1 tsp. salt 1-1/4 cups whole wheat flour 1/4 cup honey 1 egg 2 tsp. active dry yeast Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”. When unit signals and display reads 0:00, press “Start/Stop” and remove dough. Shape as desired, see Shaping Dough. Bake at 350°F/177°C for 25 to 30 minutes.
BRAN BUNS (Dough Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 6.5 to 7 oz. water 3/4 tsp. salt 1/3 cup butter or margarine 1 egg 2-3/4 cups bread flour 1/3 cup wheat bran 3 Tbsp. sugar 2-1/4 tsp. active dry yeast Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”. When unit signals and display reads 0:00, press “Start/Stop” and remove dough. Shape as desired, see Shaping Dough. Bake at 350°F/177°C for 25 to 30 minutes.
CASSIE’S ENGLISH MUFFINS (Dough Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 6 to 7 oz. water 1 tsp. salt 2 Tbsp. butter or margarine 2-1/4 cups bread flour 1/4 cup dry milk 1/4 cup wheat germ 1/4 cup quick cook oats 2 Tbsp. sugar 2 tsp. active dry yeast 1/4 cup cornmeal Measure all ingredients into bread pan, except cornmeal. Select Dough setting. Press “Start/Stop”. When unit signals and display reads 0:00, press “Start/Stop” and remove dough.
COFFEE CAKE (Dough Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C), except milk 6 to 7 oz. milk 1 tsp. salt 1 egg yolk 1 Tbsp. butter or margarine 2-1/4 cups bread flour 1/4 cup sugar 2 tsp. active dry yeast Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”. When unit signals and display reads 0:00, press “Start/Stop” and remove dough. Pat dough into greased 9-inch round, or 5 x 7-inch oblong cake pan. Add topping.
CINNAMON ROLLS (Dough Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 1-1/2 lb. recipe Classic White Bread Dough 2 Tbsp. butter or margarine, softened 1/4 cup sugar 2 tsp. ground cinnamon Powdered Sugar Glaze (page 41) Combine all ingredients for Classic White recipe in bread pan. Select Dough setting. Press “Start/Stop”. When unit signals and display reads 0:00, press “Start/Stop” and remove dough.
MULTI-GRAIN CINNAMON RAISIN BAGELS (Dough Setting – Timer OK) All ingredients at room temperature (70°F-80°/21°C-27°C) 1.5-Pound 2-Pound Water 6 to 8 oz. 10 to 11 oz. Salt 1-1/2 tsp. 2 tsp. Olive Oil or Vegetable Oil 1 Tbsp. 2 Tbsp. Bread flour 2 cups 2-3/4 cups Quick cook oatmeal 1/2 cup 2/3 cup Whole wheat flour 1/4 cup 1/3 cup Brown sugar, packed 1 Tbsp. 1-1/2 Tbsp. Cinnamon 1-1/2 tsp. 2 tsp. Active Dry Yeast 1-1/2 tsp. 2 tsp. Raisins 1/2 cup 3/4 cup Measure all ingredients into bread pan.
PASTA RECIPES KENT’S BASIC PASTA (Dough Setting – Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 2 cups all-purpose flour 1 cup semolina flour 1 tsp. salt 1 Tbsp. olive oil or vegetable oil 7 oz. water Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”, and allow to mix 8 to 10 minutes; then press “Start/Stop” to cancel. Remove dough and roll out on lightly floured surface. Roll to 1/8-inch thickness. Dust with flour if dough is sticky.
JAM & MARMALADE RECIPES STRAWBERRY JAM (Bake Setting – Not for Timer) 1-1/2 cups fresh strawberries, sliced 1 cup sugar 2 tsp. lemon juice 1 Tbsp. powdered low-sugar fruit pectin Combine all ingredients into bread pan. Select Basic setting. Press “Start/Stop”. Allow to mix 5 – 6 minutes, scraping sides of pan with rubber spatula. Press “Start/Stop” to cancel. Select Bake Setting. Press “Start/Stop”. When unit signals and display reads 0:00, press “Start/Stop”. Using hot pads, remove bread pan.
SPREAD AND GLAZE RECIPES GARLIC BUTTER HERB-CREAM CHEESE SPREAD MIX: MIX: 1/4 cup margarine or butter, softened 1/8 tsp. garlic powder 1 container (4 oz.) whipped cream cheese 1 tsp. chopped fresh or 1/2 tsp. dried dill weed 1 small clove garlic, finely chopped HERB-CHEESE BUTTER MIX: HONEY-WALNUT SPREAD 1/4 cup margarine or butter, softened 1 Tbsp. grated Parmesan cheese 1 tsp. chopped fresh parsley 1/4 tsp. dried oregano leaves Dash of garlic salt MIX: 1 package (3 oz.
BROWNED BUTTER GLAZE CITRUS GLAZE 2 Tbsp. margarine or butter 2/3 cup powdered sugar 1/2 tsp. vanilla 3 to 4 tsp. milk Mix until thin enough to drizzle: 1/2 cup powdered sugar 1 tsp. grated lemon or orange peel 1-1/2 to 2 tsp. lemon or orange juice Heat margarine in 1-quart saucepan over medium heat until light brown; cool. Stir in powdered sugar and vanilla. Stir in milk until smooth and thin enough to drizzle. CREAMY VANILLA GLAZE Mix until thin enough to drizzle: 1/2 cup powdered sugar 1/4 tsp.
TROUBLESHOOTING THE MACHINE Machine Malfunctions SMOKE PLEASE CHECK THE FOLLOWING: Unplugged LED DISPLAY DOES NOT TURN ON LED READS ‘H:HH’ EMITTED FROM STEAM VENT (ON BACK OF UNIT) BURNING SMELL BREAD TAKES TOO LONG TO BAKE SIDES OF BREAD COLLAPSE AND BOTTOM IS DAMP BROWNED BREAD RISES TOO MUCH UNDER BROWNED AND CENTER STICKY AND RAW SIDES BROWN BUT FLOUR COATED BOTTOM NOT BAKED SLICES UNEVENLY AND IS STICKY ◆ Ingredient spilled on heater element ◆ Kneading blade not installed in bread p
TROUBLESHOOTING THE RECIPES Baking Results PLEASE CHECK THE FOLLOWING: HEAVY DENSE TEXTURE Too much NOT COARSE BAKED IN OR HOLEY CENTER TEXTURE BREAD BREAD DOES NOT RISES TOO RISE COLLAPSE MUCH ENOUGH ◆ ◆ Not enough ◆ ◆ Too much Not enough ◆ ◆ ◆ Too much ◆ ◆ ◆ Too much ◆ Omitted Old or bad flour used ◆ ◆ Omitted SUGAR SALT TOP ◆ YEAST WATER or LIQUID FLOURED BROWNED AND FLOURED SIDES OVER CENTER STICKY BROWNED AND RAW ◆ Not enough FLOUR MEASUREMENT ERRORS OPEN ◆ ◆ ◆ ◆ ◆ ◆
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.
CARE AND CLEANING INSTRUCTIONS Cleaning the Oster® Deluxe Bread & Dough Maker Before cleaning the Bread Maker, unplug it and allow it to cool. To clean, wipe manually: Do not immerse in water! And make sure to use only a mild kitchen detergent – benzine, cleaners, scrubbing brushes and chemical cleaners will damage the unit. Before re-using the unit, make sure it is completely dry. Body and Lid 1. Remove all bread crumbs by wiping gently with a slightly damp cloth. 2.
BAKING AT HIGH ALTITUDES At High Altitudes above 3,000 feet, dough rises faster. Therefore, when baking in high altitudes some experimentation is required. Follow the suggested guidelines. Use one suggestion at a time and remember to write down which suggestions work best for you. Guidelines: 1. Reduce the amount of yeast by 25%. This will inhibit the bread from over-rising. 2. Increase salt by 25%. The bread will rise slower and have less of a tendency to sink. 3. Watch your dough as it mixes.
INDEX OF RECIPES BREAD RECIPES DOUGH RECIPES Chuck’s Honey & Wheat Rolls . . . . . . . 38 Focaccia. . . . . . . . . . . . . . . . . . . . . . . . 38 Bran Buns . . . . . . . . . . . . . . . . . . . . . . 39 Steve’s Bread Pretzels . . . . . . . . . . . . . 39 Cassie’s English Muffins . . . . . . . . . . . . 40 Debra’s Butter Rolls . . . . . . . . . . . . . . . 40 Coffee Cake . . . . . . . . . . . . . . . . . . . . . 41 Cinnamon Rolls . . . . . . . . . . . . . . . . . . 42 Jim’s Pizza Crust . . . . . . . . .
NOTES 54
2 YEAR LIMITED WARRANTY Sunbeam Products Inc. warrants to the original purchaser, subject to the limitations and exclusions set forth below, that this product shall be free, in all material respects, of mechanical and electrical defects in material and workmanship from the date of purchase for two years.
