User manual SUNBEAM 4810

and develop --: () TabZe of Before You Start . . . . . . . . . . . . . . . . . . . . . . . . . . . .Contents. . . . . . . . . ................................................................... The Art and Science of Baking Great Tasting Bread Safety Guidehes Basic Ingredients ..................................................................................... The Science, Simplified ............................................................................. Components of Yozcr Bread Maker ............................................................ Getting to Know the Operation Panel ........................................................ Step by Step Directions ............................................................................ Brtad Maker Cycle Times ......................................................................... 5 .9 II 14 15 .I6 17 Getting to Know Your Bread Maker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Bread Maker Recipes Tips .............................................................................................. Special Special Concerns 18 19 White Breads ............................................................................................ 22 Whole Wheat Breads ................................................................................. French Breads .......................................................................................... 24 25 Sweet Breads ............................................................................................ .28 Dough Only ............................................................................................. The Finishing Touch: Spreads and Glazes ................................................ 37 Troubleshooting Tips.. .............................................................................. Cleaning and Care Guidelines ................................................................... Baking at High Altitudes .......................................................................... .39-40 42 42 Index of Recipes ......................................................................................................... 43 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. using Your 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. Keep the Bread Maker out of the reach of children - - it's hot! Also, if any buttons are accidentally touched during operation, baking may stop. 4 . Place the unit at least two inches away from walls. Zfiou do not, walls may become iscolored. While in Use I. 2. The temperature is very hot during operation. Be careful to keep your hands andface away from the unit. Do not open the lid or remove the breadpan during operation except as indicated by the fmit/nut beep. The beep sounds three times, indicating that it is time to add&z&, nuts, or other ingredients to the baking pan. 3. Do not place anything on the Bread Maker lid. Do not cover vents. Alter Use 1 . Use oven mitts or a pot holder when taking o.ut t.e breadpan after baking. 2. Make sure to disconnect the power by unplug@ng the unit. Allow tiie Bread Maker to cool down before storing. 3. Read instructions before cleaning. Do not immerse the unit in water This will cause electric shock and/or damage to the unit. 5 When using electrical appliances, basic safety precautions should always be lollowed including the Mowing: I. 2. 3. 4. 5. 6. 7. 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. When unit is not&z use and before cleaning, unplug the Bread Maker from waL outlet. To protect against risk of electrical shock, do not immerse the appliance or plugs in water or other liquids. Close supervision is aLways necessary when this or any appliance is used by or near children. Do not allow anything to rest on the power cord. Do notplug in cord where people may walk or trip on it. Do not operate this or any appliance with a frayed or damaged cord or plug or after the uppliance malfunctions or is dropped or has been damaged in any manneir: Return appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment. Avoid contact with moving parts. Do not use attachments not recommended by the manufacturer; they may cause fire, electric shock or injury. Do not use outdoors or for commercial purposes. Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. Do not place on an unsteady or cloth-covered surface. Do notplace the appliance near a hot gas or electric burner or in a heated oven. To unplug, press and hold the "STOP" button, grip plug andpullfrom ,wafl outlet. Never pull on the cord. 8. 9. 10. Il. 1.2. 1.3. Save These Instructions 1 4 . Use of extension cords: A short power supply cord has been provided to reduce the risk of i@ury resul'tingfrom becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used with care. The cord should be arranged so that it wilL not drape over the counter or table top where it can be pulled by children or tri>ped over accidentally. IS. Elect&a/power: If electric circuit is overdoaded with other appliances, your Bread Maker may not operate properly. The Bread Maker should be operated on a separate electrical circuitfrom other operating appliances. This unit is intended for household use only. 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 delici024.3 results! 8 Basic Ingredients 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. You can use either "active dry yeas?, " quick acting", "rapid rise yeast" or one of the neze "Bread machine yeasts" in your Sunbeam Bread Maker. Sugars sweeten the bread, brown the crust, and lend tenderness to the texture. These jobs can be pegormed by white or brown sugar, molasses, maple or corn syrups, honey, faits or other sweeteners. Yeast Sugars use a `bread In orderfor the bread to rise, the flour has to have a high protein content. You shouldalways flour" (for white bread recipes) in your bread maker to get the best results. Do not use all-purpose, cake f/our self--risingflour. Flour or Unlike white breadflour, who/e wheatflour contains bran and wheatgerm which inhibit rising. Wheat breads therefore tend to be heavier in texture andsmaller in sixe. A lighter larger loaf can be achieved by combining wheat bread recipes. whole wheat flour with white breadflourfor 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&ice, beer, and water work too. Itic a delicate balance: A recipe with too much liquid may cause the bread to fall during baking while a recipe with too littl'e @id wiL not rise. liquids Salt inhibits rising, so be very careful measuring. Any ordinary table salt will do. Many breads use fats to enhance the flavor and retain moisture. Typically, we use mafgan'ne but butter may also be used. Fats in these recipes, 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. For dry ingredients, use liquids, 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 fib a standard measuring spoon or measuring cup to the ZmeZ indicated. Check your cup measurement by placing the measuring cup on a flat surface and reading the measurement at eye level. For solid fats, Fill a standard measuring spoon or measuring cup to the level indicated and Zmel off with a kitchen utensil. You'llsee this tip in seueralplaces in this book, but it bears repeating: Always put the liquids in first, the dry ingredients in next, and the yeast last. Before adding the yeast, dig a shallow hok in the dry ingredients and place the yeast in the hole so that there's absolutely no contact betweerz the liquids and the yeast. You don't want the yeast to be activated too soon in the process. This is especially important when you 5-e using the Delay bake option. Last Things Last! Fruits and nuts are added later, after the machine has completed the first knead. The machine will beep three times to let you know it is time to addfruit or nuts. If they are added before the fruit nut beep, the fmcit will be pureed due to excessive kneading. Iffesh fruits or perishabLe ingredients are calledfor in a recipe, (i.e., eggs, cheese, milk) do not use the Delay bake option. Adding Fruits and Nuts 10 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. 11 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. If you are using the Dough Only cycle, the Sunbeam Bread Maker will stop at the end of the first rising. You will hear a series of 5 beeps to let you know it5 done. The dough can now be removed andshaped for bagels, pixxa or other creations - andplaced in your own oven for baking. Punch Down Once the dough has risen, the baker will typically "punch down " the dough. This process helps to break apart large, unwantedpockets of air andgas that have deveLoped through rising, giving the bread a more even and appetizing texture. This Sunbeam Bread Maker handles this process automatically for you by turning on the kneading blade forjust the r&ht amount of time. After it is punched down, the bread,bounces back - - it rises a second time. Some breads require shorter or longer raiing times. For example, wheat breads require a longer riking time because the flour contains bran and wheat germ which inhibit rising. The Sunbeam Bread Maker regulates the temperature and timing of this second rise automatically for you based on your selection. Second Rise Bake Cool The Sunbeam Bread Maker automatically regulates baking time and temperature for perfect results every time! In standard baking, the baker removes the breadfrom the pan immediately to keep the cmcst from turning soa. We recommend that you do the same with the Sunbeam Bread Make; too. 12 The Science Simplified 1 Mixing, Kneading, Rising, Raking...tlie Sunbeam Bread Maker never been In fact, science has puts it all I together for you with the touch of a button. I so sinzple. / / / ! I 13 . The Control Panel The yellow light indicates that the delay option is being used. \ The green light indicates that the machine is on. The red Light indicates that the bread is done. CvPe. The LCD Display The bread row allows you to select your bread Rapid bake reduces the overall completion time by about 20%. \ Use the arrow blinking fight on the LCD display to your selection. I I- "..M=-.. - -8 W H I T E sro LE WHEAT W LIGHT MEDIUM DARK LARGE SMALL K N E A D BISE BAKE COOL Use the SELECT/ batton to lock in your choice. The START button / tells the bread maker to begin operation. Ute &TOP !&ton tells the bread maker to stop everything. \\ The HOUR and MIN buttons allow ~024 to set the timer for the delay function. l%ese in&icators tellyou The baking row what stage of the process the allows you to breadmaker is in. select crxst color or the dough 7Ze timer indicates the number only function. of hours and minutes that the bread will be done baking. I SELECTIONS AVAILABLE i Fruit&F Nut: Light i Medium i Dark i Rapid Bake j 13 Hour Delay j 1 lb. Loaf S&k ;mim;i j-i White 0 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . j . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...! i j. . . . . ........................~ ...............,..,...,..,..,.,..... i ,,......,.,..,.._...,......,......,.,.,....,., Wheat ; i-i i-j-; 0 ; j-j i-i French m . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . i . . . . . . . . . . . . . . . . b . . . . i . . . . . . . . . . . . . . i i + ....................... . i .................................... i .........................................,..., i-j 0 !-j 0 i Sweet 0 Qzlestions? You can call us tollfree at 1-800-528-2832. Step-by-Step Directions I 1. 2. 3. 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. Measure all ingredients into the breadpan zn the order they are listed. (Be ore adding yeast,, remem d to dig a smaN er hole zn the flour so that the yeast doesn `t premature4 come znt? cpntact with the liquids. This zs especially im ortant when you're wzng tR delay e bake option.) 7. SELECT YOUR CRUST COLOR. use the arrow button to move the blinking Light to your choice of cTust co7ory Presi the select . button to lock in your choice. (Note: For whole' wheat breads, medium i.c your only choice.) If you On$ wafit to make dough, simply ress the select button when tf word dough is le blinking. I - 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 that the max&um de ii 1s 1 . 3 hours; the minimum d&a 1is .? hours and 45 minutes). rt h e n you have entered the number of hours rom now that you want your tf nead to be do&, ,ess staff nndyonr Bread, ake, willgo to work. The ye!:&x delay &ton will be bn ina'lcating that the machine has g;p.;$o;r.vea.vouf You cafmot use the delay bake qtion 021 sweet kyads, " until LIGHT is blinking. Press SELECT. 6. If rapid cycle is desired, press SELECT when RAPID is blinking. 7. Press START. Bread will be done baking in the number of hours indicated. 27 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, softened l/8 teaspooff salt l/8 teaspoofz ground nutmeg 118 t e a s p o o f f g r o u n d c a r d a m o m I I DIRECTIONS: I. Place all Dough ingredients in breadpan in the order listed. Select WHOLE WHEAT DOUGH cycle. 2. Grease cookie sheet. Cook all Filling ingredients over medium heat, stirring constantly, until apples are tender; remove from heat. Roll dough into 13x8-inch rectangle on lightly floured surface; place on cookie sheet. Spread apple filling lengthwise over center third of rectangle. 3. Make cuts from filling to edge of dough at I-inch intervals on each 13-inch side of rectangle to make strips. Fold strips at an angle over filling, alternating sides. Cover; let rise in warm place 30 to 45 minutes or until double. 4. Heat oven to 375". Bake 30 to 35 minutes, covering with aluminum foil during last 10 minutes to prevent excessive browning. Remove from cookie sheet. Cool on wire rack. Drizzle with Browned Butter Glaze or Creamy Vanilla Glaze (page 40) if desired. 2 coffee cake. 28 Breadsticks h@ 314 cu water 1 tab es oon margarine or butter, softened 2 c u p s old Medal@ Better for BreaflM flour G 314 teaspoon sa5t I tablespoon su ar 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. Cover; let rise in warm place 20 to 25 minutes or until puffy. 3. Heat oven to 350". Beat 1 tablespoon water and the egg white; brush over dough. Sprinkle with sesame seed. Bake 15 to 20 minutes or until breadsticks are golden brown. 12 breadsticks. Brioche h@: 3 tablespoons water 2 tablespoons margarine or butter, softened Ze s I .3@ cups Gold Medal@ Better for BrealiFrM flour 114 cup sugar l/2 teaspoon salt I/Z teaspoon grated orange or lemon peel I `d;: teaspoons regular active dry yeast I l/4 teaspoons bread machine yeast or quick-acting active dry yeast To$@?zg: I tablespoon milk I egg yolk Coarse sugar crystals DIRECTIONS: 1. Place a/L Dough ingredients. in bread pan in the order listed. Select SWEET DOUGH cycle. 2. Place dough in greased bowl, turning to coat a/l sides. Cover with plastic wrap; refrigerate 4 hours or overnight. 3. Grease I2 medium muffin cups, 2 1/2x2 l/4 inches. Punch down dough. Divide in ha&. Divide each half into 6 pieces. Cut off one-fourth of the dough from each piece. Shape each large and small piece into a smooth ball. Place each large ball in muffin cup, pressing to fill bottom of cup. Make an indentation in center. Press small ball into indentation. Cover; let rise in warm place 50 to 60 minutes or until double. 4. Heat oven to 350". Mix 1 tablespoon milk and 1 egg yolk; gently brush over tops of rolls. Sprinkle with sugar crystals. Bake 15 to 20 minutes or untilgolden brown. Remove from pan. Serve warm. 12 brioche. Ba!els Dough I cup water I I/2 tbs. honey 2 cups bread flour I II2 tsp. salt I cup who/e wheut I II2 tsp. yensf 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. In a nonaluminum pan, slightly boil 2 inches of water. Slowly submerge about 3 or 4 bagels at a time into the water, and cook approximately 30 seconds on each side. Remove bagels; drain excess water: For an extra touch, sprinkle with dried onion bits, sesame seeds, or poppy seeds. Place bageA on a greased cookie sheet, and bake for 8 minutes or until slightly browned. Hint: When rolling dough into bagel shapes, slightly wet one end to seal the ends together. 12 m e d i u m b a g e l s Calzones I I 2 I I Dough: Pesto Filling: flour 6 sun-dried tomato halves (not oil-packed) 6 tablespoons pesto I II2 cups shredded mozzarella or provolone cheese (6 ounces) 4 ounces Canadian-sty/e bacon, cut info thin strips (about 1 cup) I cup sliced mushrooms Freshly ground pepper I egg, slightly beaten cup water tablespoon olive or vegetable oil I/2 cups Gold Medal@ Better for BreadTM teaspoon sugar teaspoon salt 2 l/4 teaspoons regular active dry yeast OR 2 l/4 teaspoons bread machine yeast 01 quick-acting active dry yeast DIRECTIONS: 1. Place all Dough ingredients in breadpan in the order Listed. Select WHITE DOUGH cycle. 2. Heat oven to 375". Grease cookie sheet. Soak tomatoes in I cup very hot water about 5 minutes or until softened; drain and finely chop. Divide dough into 6 equal parts. RON each part into 7-inch circle on lightly floured surface with floured rolling pin. Spread I tablespoon pesto on each circLe to within I inch of edge. Layer cheese, bacon, mushrooms and tomatoes on half of each circle to within 1 inch of edge. Sprinkle with pepper. 3. Fold dough overfilling; fold edge up and pinch securely to seal. Place on cookie sheet. Brush with egg. Bake 25 to 30 minutes or until golden brown. 6 calzones. 30 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 2. Grease 9x9x2-inch square pan. Mix If4 cup margarine, the brown sugar, corn syrup and.pecan halves. Spread mixture in pan. 3. Mix l/3 cup granulated sugar and the cinnamon. Flatten dough with hands or rolling pin into 15x9-inch rectangle. Spread with 2 tablespoons margarine; sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Cut roll into I-inch slices. Place in pan. Cover; Iet rise in warm place 40 to 60 minutes or until double. 4. Heat oven to 375". Bake 22 to 27 minutes or until golden brown. Immediately invert pan onto heatproof serving pZate or tray. Let pan remain a minute so caramel can drixxGe over rolls. 9 rolls. 1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle. Rl UI 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 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast flour 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. Grease 9x9x2-inch square pan. Mix I/4 cup sugar and the cinnamon. Flatten dough with hands or rolling pin into 15x9~inch rectangle on lightly floured surface. Spread with 2 tablespoons margarine; sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Cut roll into I-inch slices. Place in pan. Cover; let rise in warm place 40 to 60 minutes or until double. 3. Heat oven to 3 75 O. Bake 23 to 28 minutes or untilgolden brown. Remove from pan; drizzle Glaze over warm rolls. 9 rolls. Glaze: Mix I cup powdered sugar, 112 teaspoon vanilla and I to 2 tablespoons milk until smooth and hin enough to drizzle. 32 Dinner Rolls Doi@: l/Z cu w a t e r : Fb P espoon margarine or butter, softened flour Margarine or butter, melted Topping: 2 ff4 cups Gold Medal@ Better for BreadrM 2 tablespoons su ar l/2 teaspoon sa B t 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. Place 2 inches apart on cookie sheet. Brush with margarine. Cover; let rise 30 to 40 minutes or until double. 3. Heat oven to 375". Bake 12 to 15 minutes or untilgolden brown. Brush tops with margarine if desired. 10 rodls. Ham and Swiss loaf Doagh: 314 cup water I tables oon vegetable oil 2 cu. s old Medal@ Better for BreadTM coopE ed 2t?t;;$ons sugar I teaspoon salt I ;I$ teaspoons regular active dry yeast 1 I/2 teaspoons bread machine yeast or quich-acting active dry yeast flour 3 ~~zb~;;;:i;;yonnaise Filling: or ; ~y;",,,,,~;y~y$y~~~ smoked ham (about 4 l/Z cup shredded Swiss cheese (2 ounces) DIRECTIONS: 2. Place aN Dough ingredients in bread pan in the order listed. Select WHITE DOUGH cycle. 2. Grease cookie sheet. Mix mayonnaise and mustard. Roll dough into 9-inch square on floured surface. Spread with mayonnaise mixture. Arrange ham evenly on dough, overlapping as necessary. Sprinkle with cheese. Roll up tightly. Pinch edge of dough into roll to seal; pinch ends of dough to seal well. FoGa'ends under loaf. Place loaf, seam side down, on cookie sheet. Cover; Iet rise in warm place 40 to 45 minutes or until double. 3. Heat oven to 375". Bake 25 to 30 minutes or untilgolden brown. Immediately remove from cookie sheet. Cut into l-inch slices. Refrigerate any remaining bread. 1 loaf. Holiday Braid Mix-ins. L? I I 3 I tnh/espoons goldelt r n i s i n s tclhlespoon plus I teaspootz curraflts tohlespoon rum or wntef tnhlespoons c h o p p e d hlnnched nlmonds /clb/espooii p/us I teaspoon mixed ratrffied anff lemon peel orange 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" flour 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.y yenst dry yeasf yenst or DIRECTIONS: 1. Sank raisins mnd currdtrts in rum (or wafer) at least 2 hours. 2. Plcrce n/l I>ot~gh ingredimfs it? breadpajr in fhe order listed. Selecr SWEET DOUGH cycle, ndditzg raisi?ls, currants n?~d remnining Mix-ins when bread maker beeps 3 times (about 15 mitlutes after stff rting). 3. GrPccse cookie sheet. Divide dough i?~to .3 equal pieces. Roll each piece into IS-inch rope OB lightly floured surface. Place ropes close together on cookie sheet. Braid gently and loosely. Press ends together to fffsien. Cover; let rise in warm place 1 to I l/4 hours or until almost double. 4. Hent ovetr to 350". Brush dough with I egg, beaten, if desired. Bake 23 to 2.5 miflutes or until go/de?? brow?r'. Cool on wire rack. Drizzle with Creamy Vnnilln Glaze (page 40), if desired. I braid. 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. Spread with favorite toppings. 3. Bake 18 to 20 minutes or until crust is light brown. I pizza crust. Herb-Cheese Pizza Crust: Add I tablespoon grated Parmesan cheese and 314 teaspoon dried basil, oregano, thyme or Italian seasoning with the flour. Whole Wheat Pizza Crust: Decrease breadflour to I cu and add 314 cup Gold Medal whole wheat flour with the bread flour. Select WHOLE WHEAT D B UGH cycle. Raised Doughnuts Dough: f/Z cup milk yeast 2 tablespoons water 2 tablespoons margarine or butter, softened 01 1 egg 2 c14ps Gold Medal@ Better for BreaflM flour 3 tablespoons sugar 314 teaspoon salt I I/Z teaspoons regular active dry OR I l/Z teaspoons bread machine yeast quick-acting active dry yeast For frying: Vegetable oil DIRECTIONS: I. Place all Dough ingredients in bread pan in the order listed, Select SWEET DOUGH cycle. 2. Roll dough 3/S inch thick on lightly floured board. Cut with floured doughnut cutter. Cover; let rise on board 35 to 45 minutes or until slightly raised. 3. Heat 2 to 3 inches oil in deep fryer or heavy kettle to 375". Fry 2 or 3 doughnuts at a time 2 to 3 minutes, turning as they rise to surface, untilgolden brown. Remove from oil with long fork or slotted spoon. Drain on wire rack. While warm, roll in sugar if desired. 18 doughnuts. 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. Cut dough into 12 pieces; cover with towel to prevent drying. RON each piece into f5-inch rope. Twist each rope into pretzel shape. Cover; let rise in warm place 20 to 25 minutes or zlntil almost double. 3. Heat oven to 375". Generously grease cookie sheet. Dissolve 3 tablespoons salt in 2 quarts boiling water. Lower 3 or 4pretxels at a time into boiling water, top sides down. Boil 2 minutes, turning once. Remove with slotted spoon to paper towels; let stand a few seconds, then place II2 inch apart on cookie sheet. 4. Beat I tablespoon water and the egg white; brush over pretzels. Sprinkle lightly with coarse salt. Bake 20 to 24 minutes or until light golden brown. Remove from cookie sheet. Cool on wire rack. I2 pretzels. Spreads and Garlic Butler Mix: 114 cup margarine or butter, softened 118 teaspoon garlic powder Ham and Swiss Spread Mix: 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 Herb-Cream Cheese Spread Mix: I container (4 ounces) whipped cream cheese I teaspoon choppedfresh or II2 teaspoon dried dill weed I small clove garlic, fineZy chopped Italian Herb Butter Mix: l/4 cup margarine or butter, softened I/2 teaspoon Italian seasoning Dash of salt Honey-Walnut Spread Mix: I package (3 ounces) cream cheese, softened I tablespoon chopped walnuts 2 teaspoons honey Choco-Banana Spread Mix: l/3 cup mashed ripe banana 113 cup semisweet chocolate chips, melted Ripe Olive Spread Cover and process in food processor or blender until slightly coarse: I l/2 cups pitted ripe olives 3 tablespoons olive oil 3 tablespoons capers, drained 3 flat anchovy fillets, drained I teaspoon Italian seasoning 2 cloves garlic Fruited Cream Cheese Spread 31 Beat on medium speed until fluff?l: I package (8 ounces) cream cheese, softened 114 cup favorite fruit preserves 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 Cinnamon Glaze Mix until thin enough to drizzle: II2 cup powdered sugar I I4 teaspoon ground cinnamon I Z/2 to 2 teaspoons water Browned Butter Glaze 2 tablespoons margarine or butter Z/3 cup powdered sugar 112 teaspoon vanilla 3 to 4 teaspoons milk Citrus Glaze Mix until thin enough to drizzle: 112 cup powdered sugar I teaspoon grated lemon or orange pee/ I 112 to 2 teaspoons Lemon or orange juice 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. CreamyVanilla Glaze