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. You can call us toll-free at I-800-526-2832. TABLE OF CONTENTS BEFORE YOU START . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A SYMPHONY OF INGREDIENTS Basic Ingredients . . . . . . . Yeast . . . . . . . . . . . . . . . Sweeteners . . . . . . . . . . Flour . . . . . . . . . . . . . . . Liquids . . . . . . . . . . . . . Salt . . . . . . . . . . . . . . . . Fats . . . . . . . . . . . . . . . . Eggs . . . . . . . . . . . . . . . Important Measuring Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 7 7 7 8 8 8 8 9 4 Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 GETTING TO KNOW YOUR BREAD MAKER The Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Step-by-Step Directions on How to Use Your Bread Maker. . . . . . . . 12 Cycle Times . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Display Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Tips for the Gourmet Baker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 BREAD RECIPES AND TIPS Bread Recipes. . . . . . . . . . . . . . . . . . . . . White Bread . . . . . . . . . . . . . . . . . . . . . . Whole Wheat Bread . . . . . . . . . . . . . . . . Sourdough Bread . . . . . . . . . . . . . . . . . . Quick Bread . . . . . . . . . . . . . . . . . . . . . . Dough Instructions . . . . . . . . . . . . . . . . . Variations for Shaping Dough . . . . . . . . . Dough Recipes . . . . . . . . . . . . . . . . . . . . Pasta Recipes . . . . . . . . . . . . . . . . . . . . . Jams and Marmalades . . . . . . . . . . . . . . The Finishing Touch: Spreads and Glazes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 18 23 25 32 35 36 38 44 45 46 48 49 50 50 51 52 TROUBLESHOOTING Troubleshooting the Machine. Troubleshooting the Recipes . Commonly Asked Questions . How to Test Yeast . . . . . . . . . Care and Cleaning Guidelines Baking at High Altitudes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . INDEX OF RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 3 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 HOT! Keep the Bread Maker out of the reach of children ­ IT'S 1. The temperature is very hot during operation. Be careful to keep your hands and face away from the unit. 2. Do not open the lid or remove the bread pan during operation. 3. Do not place anything on the Bread Maker lid. Do not cover vents. 4. If any buttons are accidentally touched during operation, baking may stop. 5. If a power outage occurs, you can restart the machine if it has not begun the bake cycle. If it's at the bake cycle, then remove bread pan and place into an oven to finish cooking. WHERE TO USE 1. Use only indoors on a stable, heat-resistant surface. 2. Do not use the Bread Maker where it will be exposed to direct sunlight or other heat sources, such as a stove or oven. 3. Place the unit at least two inches away from walls. If you do not, the walls may become discolored. AFTER USE 1. Use oven mitts or a pot holder when taking out the bread pan after baking. 2. Make sure to disconnect the power by unplugging the unit. Allow the 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. 4 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. 4. To protect against risk of electrical shock, do not immerse the appliance or plugs in water or other liquids. 5.Close supervision is always necessary when this or any appliance is used by or near children, or incapacitated persons. 6. Do not allow anything to rest on the power cord. Do not plug in cord where people may walk or trip on it. 7. Do not operate this or any appliance with a frayed or damaged cord, or plug, or after the appliance malfunctions or is dropped or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment. 8. Do not let the cord dangle over the edge of a table or counter or touch hot surfaces. Do not place on an unsteady or cloth-covered surface. 9. Avoid contact with moving parts. 10. Do not use attachments not recommended by the manufacturer; they may cause fire, electric shock or injury. 11. Do not use outdoors or for commercial purposes. 12. Do not place the appliance near a hot gas or electric burner, or in a heated oven. 5 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. 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 tripped over accidentally. If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord. 15. ELECTRICAL POWER: If electric circuit is overloaded with other appliances, your Bread Maker may not operate properly. The Bread Maker should be operated on a separate electrical circuit from other operating appliances. THIS UNIT IS INTENDED FOR HOUSEHOLD USE ONLY READ AND SAVE THESE INSTRUCTIONS A SYMPHONY OF INGREDIENTS Like the instruments in an orchestra, the ingredients in basic bread are very simple: flour, sugar, salt, a liquid (such as water or milk), possibly a fat (such as butter or oil) and yeast. And, like each musical instrument, each ingredient performs a specific job, and each lends a special flavor 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 delicious results! 6 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. You can use either "active dry yeast," "quick acting," "rapid rise yeast" or one of the new "bread machine yeasts" in your Oster® Deluxe Bread and Dough Maker. If you prefer to use a fast-rising yeast, such as quick rise or rapid rise, merely decrease the amount used. As a general guide, we recommend using 1/2 tsp. of fast-rising yeast per cup of flour. Example: 3 cups bread flour would require 1-1/2 tsp. of fast-rising yeast. Baking powder and baking soda may be used to assist yeast or on their own as leavening in quick breads which require no kneading or rising. Recipes with baking powder and baking soda are different than yeast recipes. Leavening agents cannot be substituted for one another. SWEETENERS Sugars sweeten the bread, brown the crust and lend tenderness to the texture. These jobs can be performed by white or brown sugar, molasses, maple or corn syrups, honey, fruits or other sweeteners. FLOUR In order for the bread to rise, the flour has to have a high protein content. You should always use a "bread flour" (for white bread recipes) in your bread maker to get the best results. Do not use all-purpose flour, cake flour or self-rising flour. Unlike white bread flour, whole wheat flour contains bran and wheat germ which inhibit rising. Wheat breads therefore tend to be heavier in texture and smaller in size. A lighter, larger loaf can be achieved by combining whole wheat flour with white bread flour for wheat bread recipes. 7 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. Buttermilk results in a light, high-rising and tender bread; it will also help extend the bread's freshness. To offset the acidity of buttermilk, add 1/4 cup of baking soda per cup of buttermilk. SALT Salt strengthens the gluten and controls the yeast and makes the dough more elastic. However, it also inhibits rising, so use ordinary table salt and be very careful in measuring. For dietary reasons, it can be omitted and in some cases you can use a vegetable seasoning substitute for flavor. FATS Any form of solid shortening or oil can be substituted for one another in some amounts. Fat enriches bread's flavor and keeps it tender and moist. Do not use diet spreads or tub-type margarines as they will affect the quality. Butter adds flavor. The same amount of vegetable shortening or oil can be substituted if you choose. Salted or unsalted butter may be used. Soft spreads will NOT work. Margarine is an acceptable substitute for butter; do not use whipped or diet margarines. EGGS Eggs add richness and color to breads, but due to health and safety precautions, do not use with the delay cycle. 8 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. Check your cup measurement by placing the measuring cup on a flat surface. For Solid Fats, fill a standard measuring spoon or measuring cup to the level indicated and level off with a kitchen utensil. LAST THINGS LAST! You'll see this tip often in the book, but it bears repeating: Always put the liquids in first, the dry ingredients next and the yeast last. Before adding the yeast, dig a shallow hole in the dry ingredients and ...