User manual SUNBEAM 5841

Congratu B a k e y o u r f i r s t l o a f o f b re a d o n u s w h i l e y o u re a d t h i s b o o k ! F i r s t re v i e w t h e s a f e t y guidelines, then turn to page 7 for the easy 1,2,3 instructions! lations F re s h , w a r m h o m e m a d e b re a d D o u g h M a k e r. is just a f e w, e a s y s t e p s a w a y w i t h y o u r n e w O s t e r ® D e l u x e B r e a d a n d We ' v e d o n e e v e r y t h i n g w e c a n t o m a k e b r e a d - b a k i n g a b r e e z e : We ' v e s t r e a m l i n e d t h e i n s t r u c t i o n s ; d e s i g n e d a s i m p l e , e a s y - t o read control panel; and developed a host of great recipes. Along the way, feel free to ask questions. You can call us toll free at ! 1-800-526-2832. 1 Table of Contents Before You Start ......................................................... 5-6 Safety Guidelines Symphony of Ingredients........................................... Basic Ingredients ............................................................................... The Process, Simplified ..................................................................... 7 8 10 Getting to Know Your Bread Maker .......................... 13 Getting to Know the Operation Panel ............................................. Step by Step Directions ..................................................................... Breadmaking Cycle Times ................................................................. 14 15 16 18 19-30 31-36 37-38 39-48 49-58 59-64 65-66 67-68 Recipes and Tips Special Tips........................................................................................ White Breads .................................................................................... Whole Wheat Breads ........................................................................ French Breads ................................................................................... Sweet Breads .................................................................................... Doughs Only ..................................................................................... Cake/Quick Breads ............................................................................ Jam/Jellies ......................................................................................... The Finishing Touch: Spreads and Glazes ......................................... Special Concerns Troubleshooting Tips ........................................................................ 69-70 Commonly Asked Questions ............................................................. 71 How to Test Yeast ............................................................................. 71 Cleaning and Care Guidelines .......................................................... 72 Baking at High Altitudes .................................................................. 73 Index of Recipes ......................................................... 74 Before You Start We've designed the Oster® Deluxe Bread and DoughMaker to be easy to use. But, like any kitchen appliance, it requires proper use and handling. U s i n g Yo u r B re a d M a k e r S a f e l y B e f o re U s e 1. Read and keep all instructions. 2. Make sure to remove all foreign matter from the baking pan. W h e re t o U s e 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. Place the unit at least two inches away from walls. If you do not, walls may become discolored. 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! 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. 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 Important Safeguards When using electrical appliances, basic safety precautions should always be followed including the following: 1. 2. 3. 4. 5. 6. 7. Read all 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 in use and before cleaning, unplug the Bread Maker from wall 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, or incapacitated persons. Do not allow anything to rest on the power cord. Do not plug 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 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. 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. Avoid contact with moving parts. 8. 9. 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. 13. To unplug, press and hold the "STOP" button, 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 groundingtype 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. 16. Do not let cord hang over edge of table or counter, or touch hot surfaces. 17. Do not use appliance for other than intended use. This unit is intended for household use only. Read and Save These Instructions 6 A Symphony of Ingredients Like the instruments in an orchestra, the ingredients in basic bread are very simple: f l o u r, s u g a r, s a l t , a l i q u i d ( s u c h a s w a t e r o r m i l k ) , 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. T h a t ' s w h y i t 's i m p o r t a n t t o u s e t h e r i g h t ingredients in exactly the right proportions to ensure you get the most delicious results! 7 Basic Ingredients Ye a s t Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When moistened by a liquid, fed by sugar, and carefully warmed, yeast produces gases which power 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. Important: The amount of yeast for Extra Large Loaf recipes may be the same or even less than what is called for in Large recipes. For best results, use yeast amounts as indicated in each recipe. Sugars 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, 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. 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. Salt Salt inhibits rising, so be very careful measuring. Ordinary table salt will do. Fats Many breads use fats to enhance the flavor and retain moisture. Typically, we use margarine in these recipes, but butter may also be used. 8 Important Measuring Tips Because each ingredient plays such a specific role, it is especially important to measure the ingredients exactly to get the best results. For dry ingredients, use a 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 in several places 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 hole in the dry ingredients and place the yeast in the hole so that there's absolutely no contact between 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're using the Delay Bake option. 9 The Process Simplified Mixing, Kneading, Rising, Baking... h e r e 's a g l i m p s e o f h o w t h e O s t e r ® Deluxe Bread and Dough Maker automatically does all the steps for you. 10 Mixing and Kneading 1 2 In standard bread baking, the baker mixes the ingredients first by stirring, then by kneading the dough by hand. The Oster® Deluxe Bread and Dough Maker mixes and kneads the dough automatically 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 and produce gas. After mixing the dough, the Oster® Deluxe Bread and Dough Maker maintains the optimum temperature for rising during this part of the process. If you are using the Dough Only cycle, the Oster® Deluxe Bread and Dough Maker will stop at the end of the first rising. You will hear a series of 3 beeps to let you know it's done. The dough can now be removed and shaped - for bagels, pizza or other creations - and placed in your own oven for baking. Punch Down 3 11 Once the dough has risen, the baker will typically "punch down" the dough. This process helps to break apart large, unwanted pockets of air and gas that have developed through rising, giving the bread a more even and appetizing texture. This Oster® Deluxe Bread and Dough Maker handles this process automatically for you by turning on the kneading blade for just the right amount of time. Second Rise 4 5 6 After it is punched down, the bread bounces back -- it rises a second time. Some breads require shorter or longer rising times. For example, wheat breads require a longer rising time because the flour contains bran and wheat germ which inhibit rising. The Oster® Deluxe Bread and Dough Maker regulates the temperature and timing of this second rise automatically for you based on your selection. Bake The Oster® Deluxe Bread and Dough Maker automatically regulates baking time and temperature for perfect results every time! Cool In standard baking, the baker removes the bread from the pan immediately to keep the crust from turning soggy. We recommend that you do the same with the Oster® Deluxe Bread and Dough Maker, too. The baking chamber will remain at a constant warm temperature for 60 minutes if you're not home to take it out immediately. This will also keep the bread from getting soggy. 12 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. 13 The Control Panel DISPLAY WINDOW ­ Indicates the One Digit Number for the selected Bread Setting. Shows the minute-by-minute countdown for the baking cycle. ® Timer Set TIMER SET ­ Allows you to set the timer for Delay Bake Function. Has "Up" and "Down" arrows to set time. The arrows move up and down in 10-minute increments. Basic Breads 1 · Regular 2 · Large 3 · Large Dark Whole Wheat 4 · Regular 5 · Large 6 · Large Rapid Specialty 7 · French 8 · Sweet 9 · Dough 10 · Cake/Quick Bread 11 · Jam Select Start SELECT ­ Press to select desired bread setting and it will automatically set the time needed to complete the baking cycle. Stop STOP ­ Tells the bread maker to stop everything. Press and hold until you hear the beep to stop operation or cancel incorrect Timer setting. START ­ Tells the bread maker to begin operation. Questions? You can call us toll free at 1-800-526-2832. 14 Step-by-Step Directions On How to Use You 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. 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. MEASURE ALL INGREDIENTS carefully and accurately. Inaccurate measurement, even if only slightly off, can make a difference in results. Add ingredients into the bread pan in the order they are listed. Yeast is always added last and must not come in contact with any liquid. (Before adding yeast, remember to dig a small hole in the flour so that the yeast doesn't prematurely come into contact with the liquids. This is especially important when you are using the Delay Bake Timer.) 7. PRESS THE "START" BUTTON once you have selected your bread type. The baking time in hours and minutes will appear in the display. It will count down the remaining bake time in one minute increments until the bread is done. This bread maker has a convenient Viewing Window so that you may watch the progress of the bread as it is mixed, kneaded, and baked. DO NOT OPEN THE LID DURING THE BAKING CYCLES. 10. USING THE TIMER FORthe DELAYED COMPLETION To delay completion of your bread, use the TIMER. This feature allows you to delay the bake time for up to 12 hours. For example, it lets you set the TIMER at 8 p.m. one evening so that you can wake to fresh bread by 8 a.m. the following morning. To set the TIMER, follow these instructions: NOTE: It is not recommended that you use the "Delayed Completion" function and TIMER with recipes that call for fresh ingredients that might spoil such as eggs, milk, sour cream, or cheese. 1. To set the TIMER, determine when you would like your bread to be finished. For example, if it is 8 p.m. when you place all your ingredients in the Baking Pan and you would like to the aroma of fresh-baked bread at 8 a.m., you will want a total of 12 hours before your bread is complete. Once you have chosen the appropriate setting for your recipe, (for example, if you are doing Sweet Bread, you will push "SELECT" until #8 is showing) you simply set the TIMER to bring it up to your total hours (in this case, 12 hours). 2. Press the "Up" arrow on the control panel and 3:25 (the time setting for #8 setting) will automatically come up in the display window. Continue to press the "Up" arrow until the display reads 12:00. You do not need to mathematically calculate the difference between the setting time (3:25) and the total hours you want (12:00). The machine will automatically adjust to include the setting time. Simply set the TIMER for your total hours. If you pass the 12:00, simply press the "Down" arrow to go back. 3. Once you have selected the time, press START. The colon in the display will flash to indicate the TIMER has been set and the countdown will begin. The TIMER will count down in one-minute increments. When the display reads "END", your bread is complete and the beeper will sound. 4. If you make a mistake while setting the TIMER, press and hold the STOP button for 3 seconds. This will clear the display and you can set the TIMER again. 2. 3. 8. the baking time is completed, a When WHEN THE BREAD IS DONE. signal tone will sound three times and the display window will read END. Remove the pan using potholders, and take the bread out of the pan by turning the pan upside down and shaking it. If you have difficulty removing the bread from the pan, slide a flat rubber or plastic spatula along the sides of the pan to loosen the loaf. If the kneading paddle remains in the bottom of the loaf, use the end of a plastic utensil to remove it. Once removed from the Bread Pan, it's best to let your bread cool 15 minutes before slicing. Enjoy! 4. 5. 6. WIPE WATER AND OTHER SPILLS from the outside of the pan; then insert the pan firmly into the bottom of the machine, applying pressure to each corner of the pan to make sure it is snapped tightly into the retaining brackets. 9. KEEP WARMthe bake automatically CYCLE begins when time is done. The display will show END for up to 60 minutes after baking is complete and will keep bread warm during that time. At the end of the 60 minutes, the heater will turn off. Note: You may remove the Baking Pan at any time during the "Keep Warm" cycle. To turn off the "Keep Warm" feature, simply press the "STOP" button and hold it for 3 seconds. "END" will disappear and the display window will be blank. Please Note: Bread is best when removed from bread pan no more than 1 hour after keep warm feature ends. The "Keep Warm" feature is not provided for the dough setting or the Jam/Jelly Setting. CLOSE THE LID AND PLUG IN THE BREAD MAKER. You will hear a beep and the LED display window will be blank. CHOOSE YOUR BREAD TYPE. Select the appropriate setting for your recipe (#1 thru 11) by pressing the "SELECT" button on the control panel. Each time "SELECT" is pressed the number in the display window will advance to the next setting. 15 Breadmaking Cycle Times PHASE Rest Knead 1 Knead 2 Rise 1 Punch 1 Punch 2 Punch 3 Rest Shape 1 Shape 2 Shape 3 Rise 2 Bake Keep Warm Total Cycle Time Basic Regular Med. Crust 6 min 27 min 23 min Basic Large Med. Crust 6 min 31 min 23 min Basic Large Dark Crust 6 min 31 min 29 min Wheat Regular Med. Crust 30 min 6 min 18 min 76 min 10 sec 30 min 3 sec 55 min 45 min 60 min 4:20 hr Wheat Large Med. Crust 30 min 6 min 25 min 79 min 15 sec 30 min 3 sec 45 min 55 min 60 min 4:30 hr Wheat Large, Med. Rapid 15 min 6 min 25 min 39 min 15 sec 15 min 3 sec 45 min 56 min 60 min 3:20 hr 5 sec 10 sec 5 sec 64 min 45 min 60 min 2:45 hr 5 sec 10 sec 5 sec 54 min 50 min 60 min 2:50 hr 5 sec 10 sec 5 sec 54 min 70 min 60 min 3:10 hr PHASE Rest Knead 1 Knead 2 Rise 1 Punch 1 Punch 2 Punch 3 Rest Shape 1 Shape 2 Shape 3 Rise 2 Bake Keep Warm Total Cycle Time French Med. Crust 6 min 22 min 34 min 5 sec 10 sec 5 sec 29 min 5 sec 10 sec 5 sec 54 min 65 min 60 min 3:30 hr Sweet Med. Crust 6 min 31 min 40 min 5 sec 10 sec 5 sec 29 min 5 sec 10 sec 5 sec 49 min 50 min 60 min 3:25 hr Dough 6 min 24 min 60 min Cake/Quick Bread 12 min 8 min Jam/ Jellies 45 min 15 min 1:30 hr 90 min 60 min 1:50 hr 1:00 hr 16 Tips for the Gourmet Baker Last Things Last You'll see this tip in several places in this book, but it bears repeating: Always put the liquids in first, the dry ingredients in next, and the yeast last (fruits and nuts are added later, after the machine has completed the first knead). Dig a shallow hole in the dry ingredients and place 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. You don't want the yeast to be activated too soon in the process! Placement Counts! Place dried fruits, vegetables, and dried spices away from the liquid ingredients in the bread pan. If they soak up water, they can undermine the bread's chemistry. Freshness First Avoid using perishable ingredients -- milk, yogurt, eggs, or cheese -- with the Delay Bake function. Just Wait Fifteen For best results, wait fifteen minutes before slicing; the bread needs time to cool. Deep Freeze To freeze fresh bread, let it cool completely and double-bag in plastic. 18 White Bread R e c i p e s Traditional White Bread Extra Large Loaf (2 pounds) 1 1/3 cups water 4 teaspoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 2 tablespoons sugar 4 teaspoons dry milk 2 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound)** 3/4 cup plus 2 tablespoons water 2 teaspoons margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 1 tablespoon sugar 2 teaspoons dry milk 1 teaspoon salt 1 1/4 teaspoons regular active dry yeast OR 1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 1 tablespoon margarine or butter, softened 3 cups Gold Medal® Better for BreadTM flour 2 tablespoons sugar 1 tablespoon dry milk 1 3/4 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1 1/2 and 2 pound loaf recipes. Select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5.If Delay Bake option is desired, press v and w to set timer. 6.Press START. Bread will be done baking in the number of hours indicated. 7. A fruit and nut beep is indicated at 32 minutes into the cycle. Potato Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 2 tablespoons margarine or butter, softened 4 cups Gold Medal ® Better for BreadTM flour 1/2 cup mashed potato mix (dry) 4 teaspoons sugar 2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup water 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 1/3 cup mashed potato mix (dry) 2 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 1/4 cups water 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for BreadTM flour 1/2 cup mashed potato mix (dry) 1 tablespoon sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1 1/2 and 2 pound loaf recipes. Select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5.If Delay Bake option is desired, press v and w to set timer. 6.Press START. Bread will be done baking in the number of hours indicated. 7. A fruit and nut beep is indicated at 32 minutes into the cycle. 20 Garlic-Herb Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 4 teaspoons margarine or butter, softened 2 cloves garlic, crushed 4 cups Gold Medal® Better for BreadTM flour 2 tablespoons sugar 2 teaspoons salt 1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried basil leaves 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup water 2 teaspoons margarine or butter, softened 1 clove garlic, crushed 2 cups Gold Medal® Better for BreadTM flour 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon dried rosemary leaves 1/8 teaspoon dried thyme leaves 1/8 teaspoon dried basil leaves 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 1/4 cups water 1 tablespoon margarine or butter, softened 2 cloves garlic, crushed 3 1/4 cups Gold Medal® Better for BreadTM flour 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon dried rosemary leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried basil leaves 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1 1/2 and 2 pound loaf recipes. Select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5.If Delay Bake option is desired, press v and w to set timer. 6.Press START. Bread will be done baking in the number of hours indicated. 7. A fruit and nut beep is indicated at 32 minutes into the cycle. Caraway-Rye Bread Extra Large Loaf (2 pounds) 1 1/2 cups plus 2 tablespoons water 4 teaspoons margarine or butter, softened 3 cups Gold Medal® Better for BreadTM flour 1 cup rye flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon caraway seed 2 1/4 teaspoons regular active dry yeast OR 2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup water 2 teaspoons margarine or butter, softened 1 1/2 cups Gold Medal® Better for BreadTM flour 1/2 cup rye flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1/8 teaspoon caraway seed 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 1/4 cups water 1 tablespoon margarine or butter, softened 2 1/2 cups Gold Medal® Better for BreadTM flour 3/4 cup rye flour 2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon caraway seed 2 3/4 teaspoons regular active dry yeast OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Remove bread pan; attach kneading blade. 2. Place all ingredients in bread pan in the order listed. 3. Insert bread pan, close lid and plug in. 4. Select bread type: Press "¢" until WHITE is blinking. Press SELECT. 5. Select crust color: Press "¢" until desired color is blinking. Press SELECT. 6. If rapid cycle is desired, press SELECT when RAPID is blinking. Or press "¢" if rapid cycle is not desired. 7. Select loaf size: Press "¢" until LARGE or SMALL is blinking. (NOTE: Use LARGE setting for 2 lb and 1 1/2 lb loaf size. For 2 lb. loaf, also add bread pan extension.) Press SELECT. 8. If delay bake option is desired, press HOUR and MIN to set timer. 9. Press START. Bread will be done baking in the number of hours indicated. DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1 1/2 and 2 pound loaf recipes. Select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5.If Delay Bake option is desired, press v and w to set timer. 6.Press START. Bread will be done baking in the number of hours indicated. 7. A fruit and nut beep is indicated at 32 minutes into the cycle. 22 Onion Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/3 cups plus 2 tablespoons water 2/3 cup chopped onion 4 teaspoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 2 tablespoons sugar 4 teaspoons dry milk 2 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 2/3 cup water 1/3 cup chopped onion 2 teaspoons margarine or butter softened 2 cups Gold Medal® Better for BreadTM flour 1 tablespoon sugar 2 teaspoons dry milk 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 1/2 cup chopped onion 1 tablespoon margarine or butter, softened 3 1/4 cups Gold Medal® Better for BreadTM flour 2 tablespoons sugar 1 tablespoon dry milk 1 1/2 teaspoons salt 2 3/4 teaspoons regular active dry yeast OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Remove bread pan; attach kneading blade. 2. Place all ingredients in bread pan in the order listed. 3. Insert bread pan, close lid and plug in. 4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1 1/2 and 2 pound loaf recipes. Select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5. Press START. Bread will be done baking in the number of hours indicated. 6. A fruit and nut beep is indicated at 32 minutes into the cycle. Parmesan-Pepper Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water 4 teaspoons olive or vegetable oil 4 cups Gold Medal® Better for BreadTM flour 2/3 cup grated Parmesan cheese 4 teaspoons sugar 1 1/2 teaspoons salt 1 teaspoon freshly ground black or green peppercorns 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup water 2 teaspoons olive or vegetable oil 2 cups Gold Medal® Better for BreadTM flour 1/3 cup grated Parmesan cheese 2 teaspoons sugar 3/4 teaspoon salt 1/2 teaspoon freshly ground black or green peppercorns 1 1/2 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 1 tablespoon olive or vegetable oil 3 1/4 cups Gold Medal® Better for BreadTM flour 1/2 cup grated Parmesan cheese 1 tablespoon sugar 1 teaspoon salt 3/4 teaspoon freshly ground black or green peppercorns 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Remove bread pan; attach kneading blade. 2. Place all ingredients in bread pan in the order listed. 3 .Insert bread pan, close lid and plug in. 4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1 1/2 and 2 pound loaf recipes. Select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5. Press START. Bread will be done baking in the number of hours indicated. 6. A fruit and nut beep is indicated at 32 minutes into the cycle. 24 Cheddar-Chive Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water 4 1/4 cups Gold Medal® Better for BreadTM flour 3/4 cup shredded Cheddar cheese (3 ounces) 1/4 cup chopped fresh or 2 tablespoons freeze-dried chives 2 tablespoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup water 2 cups Gold Medal® Better for BreadTM flour 1/2 cup shredded Cheddar cheese (2 ounces) 2 tablespoons chopped fresh or 1 tablespoon freeze-dried chives 1 tablespoon sugar 1/2 teaspoon salt 1 teaspoon regular active dry yeast OR 1 teaspoon bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 1/4 cups water 3 1/4 cups Gold Medal® Better for BreadTM flour 1 1/4 cups shredded Cheddar cheese (5 ounces) 1/4 cup chopped fresh or 2 tablespoons freeze-dried chives 2 tablespoons sugar 3/4 teaspoon salt 1 1/4 teaspoons regular active dry yeast OR 1 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Remove bread pan; attach kneading blade. 2. Place all ingredients in bread pan in the order listed. 3. Insert bread pan, close lid and plug in. 4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1 1/2 and 2 pound loaf recipes. Select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5. Press START. Bread will be done baking in the number of hours indicated. 6. A fruit and nut beep is indicated at 32 minutes into the cycle. Roasted Red Pepper-Cheese Bread Roasted red peppers are found in jars near the olives in the supermarket. Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 cup water 1/2 cup chopped roasted red bell peppers 4 teaspoons margarine or butter, softened 2 cloves garlic, crushed 4 cups Gold Medal® Better for BreadTM flour 1/3 cup grated Parmesan cheese 2 tablespoons sugar 2 teaspoons salt 2 teaspoons dried basil leaves 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 1/2 cup water 1/4 cup chopped roasted red bell peppers 2 teaspoons margarine or butter, softened 1 clove garlic, crushed 2 cups Gold Medal® Better for BreadTM flour 3 tablespoons grated Parmesan cheese 1 tablespoon sugar 1 teaspoon salt 1 teaspoon dried basil leaves 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 3/4 cup water 1/3 cup chopped roasted red bell peppers 1 tablespoon margarine or butter, softened 2 cloves garlic, crushed 3 1/4 cups Gold Medal® Better for BreadTM flour 1/4 cup grated Parmesan cheese 2 tablespoons sugar 1 1/2 teaspoons salt 1 1/2 teaspoons dried basil leaves 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1 1/2 and 2 pound loaf recipes. Select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5.Press START. Bread will be done baking in the number of hours indicated. 6. A fruit and nut beep is indicated at 32 minutes into the cycle. 26 Bacon-Beer Bread Do not use the delay bake option for this recipe. 1 cup flat beer 1/2 cup water 1/3 cup chopped green onions 2 tablespoons prepared mustard 4 teaspoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 4 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-in: 1/2 cup crumbled cooked bacon Extra Large Loaf (2 pounds) Small Loaf (1 pound) 1/2 cup flat beer 1/4 cup water 3 tablespoons chopped green onions 1 tablespoon prepared mustard 2 teaspoons margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 2 teaspoons sugar 1/2 teaspoon salt 1 1/4 teaspoons regular active dry yeast OR 1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-in: 1/4 cup crumbled cooked bacon Large Loaf (1 1/2 pounds) 3/4 cup flat beer 1/2 cup water 1/4 cup chopped green onions 2 tablespoons prepared mustard 1 tablespoon margarine or butter, softened 3 1/4 cups Gold Medal® Better for BreadTM flour 1 tablespoon sugar 3/4 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-in: 1/3 cup crumbled cooked bacon DIRECTIONS: 1. Remove bread pan; attach kneading blade. 2. Place all ingredients in bread pan in the order listed. 3. Insert bread pan, close lid and plug in. 4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1 1/2 and 2 pound loaf recipes. Select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5. Press START. Bread will be done baking in the number of hours indicated. 6. Add Mix-ins when bread maker beeps, about 32 minutes after starting. 7. A fruit and nut beep is indicated at 32 minutes into the cycle. Pepperoni-Cheese Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water 4 cups Gold Medal® Better for BreadTM flour 2/3 cup shredded mozzarella cheese 2 tablespoons sugar 2 teaspoons garlic salt 2 teaspoons dried oregano leaves 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-in: 1 cup sliced pepperoni Small Loaf (1 pound) 3/4 cup water 2 cups Gold Medal® Better for BreadTM flour 1/3 cup shredded mozzarella cheese 1 tablespoon sugar 1 teaspoon garlic salt 1 teaspoon dried oregano leaves 1 1/2 teaspoons regular active dry yeast OR 1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-in: 1/2 cup sliced pepperoni Large Loaf (1 1/2 pounds) 1 1/4 cups water 3 1/4 cups Gold Medal® Better for BreadTM flour 1/3 cup shredded mozzarella cheese 2 tablespoons sugar 1 1/2 teaspoons garlic salt 1 1/2 teaspoons dried oregano leaves 1 1/2 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-in: 2/3 cup sliced pepperoni DIRECTIONS: 1. Remove bread pan; attach kneading blade. 2. Place all ingredients in bread pan in the order listed. 3. Insert bread pan, close lid and plug in. 4. Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1 1/2 and 2 pound loaf recipes. Select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5. Press START. Bread will be done baking in the number of hours indicated. 6. Add Mix-ins when bread maker beeps, about 32 minutes after starting. 7. A fruit and nut beep is indicated at 32 minutes into the cycle. 28 South-of-the-Border Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water 1 cup frozen whole kernel corn, thawed 2 tablespoons margarine or butter, softened 2 tablespoons canned chopped green chilies 4 1/4 cups Gold Medal® Better for BreadTM flour 1/2 cup cornmeal 2 tablespoons sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 2/3 cup water 1/2 cup frozen whole kernel corn, thawed 1 tablespoon margarine or butter, softened 1 tablespoon canned chopped green chilies 2 cups Gold Medal® Better for BreadTM flour 1/4 cup cornmeal 1 tablespoon sugar 1 teaspoon salt 2 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 cup water 2/3 cup frozen whole kernel corn, thawed 2 tablespoons margarine or butter, softened 2 tablespoons canned chopped green chilies 3 1/4 cups Gold Medal® Better for BreadTM flour 1/3 cup cornmeal 2 tablespoons sugar 1 1/2 teaspoons salt 2 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1 1/2 and 2 pound loaf recipes. Select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5.Press START. Bread will be done baking in the number of hours indicated. 6. A fruit and nut beep is indicated at 32 minutes into the cycle. Triple Cheese and Garlic Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 cup water 1/2 cup small curd creamed cottage cheese 2 tablespoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 2/3 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 2 tablespoons sugar 2 teaspoons garlic salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 2/3 cup water 1/3 cup small curd creamed cottage cheese 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 1/3 cup shredded mozzarella cheese 2 tablespoons grated Parmesan cheese 1 tablespoon sugar 1 teaspoon garlic salt 1 1/2 teaspoons regular active dry yeast OR 1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 cup water 1/2 cup small curd creamed cottage cheese 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for BreadTM flour 1/2 cup shredded mozzarella cheese 3 tablespoons grated Parmesan cheese 2 tablespoons sugar 1 1/2 teaspoons garlic salt 1 1/2 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For white breads, the bread setting selections are numbers 1-3. Select "1" for 1 pound loaf recipes. Select either "2" or "3" for 1 1/2 and 2 pound loaf recipes. Select "2" for a desired medium crust color and "3" for a desired dark crust color.) 5.Press START. Bread will be done baking in the number of hours indicated. 6. A fruit and nut beep is indicated at 32 minutes into the cycle. 30 Whole Wheat Bread Recipes 100% Whole Wheat Bread Extra Large Loaf (2 pounds) 1 3/4 cups water 2 tablespoons margarine or butter, softened 4 2/3 cups Gold Medal® whole wheat flour 1/4 cup packed brown sugar 2 teaspoons salt 3 1/2 teaspoons regular active dry yeast OR 3 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 1 cup water 1 tablespoon margarine or butter, softened 2 1/3 cups Gold Medal® whole wheat flour 2 tablespoons packed brown sugar 1 teaspoon salt 1 1/2 teaspoons regular active dry yeast OR 1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 1/4 cups water 2 tablespoons margarine or butter, softened 3 cups Gold Medal® whole wheat flour 1/4 cup packed brown sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For whole wheat breads the bread setting selections are numbers 4-6. Select "4" for 1 pound loaf recipes. Select "5" for 1 1/2 and 2 pound loaf recipes. Select "6" for RAPID BAKE cycle for 1 1/2 and 2 pound loaf recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.) 5.If Delay Bake option is desired, press v and w to set timer. 6.Press START. Bread will be done baking in the number of hours indicated. 7.Please note: Wheat has a 15-30 minute rest period before mixing begins. Crunchy Wheat and Honey Bread Extra Large Loaf (2 pounds) 1 3/4 cups water 1/4 cup honey 2 tablespoons margarine or butter, softened 2 1/2 cups Gold Medal® whole wheat flour 2 cups Gold Medal® Better for BreadTM flour 2/3 cup slivered almonds, toasted 2 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup plus 2 tablespoons water 2 tablespoons honey 1 tablespoon margarine or butter, softened 1 1/4 cups Gold Medal® whole wheat flour 1 cup Gold Medal® Better for BreadTM flour 1/3 cup slivered almonds, toasted 1 teaspoon salt 1 1/4 teaspoons regular active dry yeast OR 1 teaspoon bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 1/4 cups water 3 tablespoons honey 2 tablespoons margarine or butter, softened 2 cups Gold Medal® whole wheat flour 1 1/2 cups Gold Medal® Better for BreadTM flour 1/2 cup slivered almonds, toasted 1 1/2 teaspoons salt 1 1/4 teaspoons regular active dry yeast OR 1 1/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For whole wheat breads the bread setting selections are numbers 4-6. Select "4" for 1 pound loaf recipes. Select "5" for 1 1/2 and 2 pound loaf recipes. Select "6" for RAPID BAKE cycle for 1 1/2 and 2 pound loaf recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.) 5.If Delay Bake option is desired, press v and w to set timer. 6.Press START. Bread will be done baking in the number of hours indicated. 7.Please note: Wheat has a 15- 30 minute rest period before mixing begins. 32 Multigrain Bread Look for 7-grain cereal in the health food or hot cereal section of your supermarket. Extra Large Loaf (2 pounds) 1 1/4 cups plus 2 tablespoons water 2 tablespoons margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 1 1/4 cups Gold Medal® whole wheat flour 3/4 cup 7-grain cereal 1/4 cup packed brown sugar 1 1/2 teaspoons salt 2 3/4 teaspoons regular active dry yeast OR 2 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup plus 2 tablespoons water 1 tablespoon margarine or butter, softened 1 cup Gold Medal® Better for BreadTM flour 3/4 cup Gold Medal® whole wheat flour 2/3 cup 7-grain cereal 2 tablespoons packed brown sugar 1 teaspoon salt 2 1/4 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 2 tablespoons margarine or butter, softened 1 1/3 cups Gold Medal® Better for BreadTM flour 1 cup Gold Medal® whole wheat flour 1/4 cup 7-grain cereal 3 tablespoons packed brown sugar 1 1/4 teaspoons salt 2 1/4 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For whole wheat breads the bread setting selections are numbers 4-6. Select "4" for 1 pound loaf recipes. Select "5" for 1 1/2 and 2 pound loaf recipes. Select "6" for RAPID BAKE cycle for 1 1/2 and 2 pound loaf recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.) 5.If Delay Bake option is desired, press v and w to set timer. 6.Press START. Bread will be done baking in the number of hours indicated. 7.Please note: Wheat has a 15-30 minute rest period before mixing begins. Pumpernickel Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 1/4 cup dark molasses 4 teaspoons margarine or butter, softened 2 1/2 cups Gold Medal® Better for BreadTM flour 1 1/2 cups rye flour 2 tablespoons cocoa 2 1/2 teaspoons salt 3 teaspoons regular active dry yeast OR 3 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 2/3 cup water 2 tablespoons dark molasses 2 teaspoons margarine or butter, softened 1 1/4 cups Gold Medal® Better for BreadTM flour 3/4 cup rye flour 1 tablespoon cocoa 1 1/4 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 cup water 1/4 cup dark molasses 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 1 1/4 cups rye flour 2 tablespoons cocoa 2 teaspoons salt 2 1/2 teaspoons regular active dry yeast OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For whole wheat breads the bread setting selections are numbers 4-6. Select "4" for 1 pound loaf recipes. Select "5" for 1 1/2 and 2 pound loaf recipes. Select "6" for RAPID BAKE cycle for 1 1/2 and 2 pound loaf recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.) 5.If Delay Bake option is desired, press v and w to set timer. 6.Press START. Bread will be done baking in the number of hours indicated. 7.Please note: Wheat has a 15-30 minute rest period before mixing begins. 34 Russian Black Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water 1/4 cup dark molasses 2 tablespoons margarine or butter, softened 1 1/2 cups Gold Medal® Better for BreadTM flour 1 1/3 cups Gold Medal® whole wheat flour 1 1/3 cups rye flour 4 teaspoons instant coffee granules 1 1/2 teaspoons salt 1/2 teaspoon fennel seed, crushed 4 teaspoons regular active dry yeast OR 4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup water 2 tablespoons dark molasses 1 tablespoon margarine or butter, softened 3/4 cup Gold Medal® Better for BreadTM flour 2/3 cup Gold Medal® whole wheat flour 2/3 cup rye flour 2 teaspoons instant coffee granules 3/4 teaspoon salt 1/4 teaspoon fennel seed, crushed 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 1/4 cups water 3 tablespoons dark molasses 2 tablespoons margarine or butter, softened 1 1/4 cups Gold Medal® Better for BreadTM flour 1 cup Gold Medal® whole wheat flour 1 cup rye flour 1 tablespoon instant coffee granules 1 1/4 teaspoons salt 1/2 teaspoon fennel seed, crushed 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For whole wheat breads the bread setting selections are numbers 4-6. Select "4" for 1 pound loaf recipes. Select "5" for 1 1/2 and 2 pound loaf recipes. Select "6" for RAPID BAKE cycle for 1 1/2 and 2 pound loaf recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.) 5.Press START. Bread will be done baking in the number of hours indicated. 6.Please note: Wheat has a 15-30 minute rest period before mixing begins. Whole Wheat-Raisin-Nut Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 3/4 cups plus 2 tablespoons water 2 tablespoons margarine or butter, softened 4 2/3 cups Gold Medal® whole wheat flour 1/4 cup packed brown sugar 2 teaspoons salt 3 1/2 teaspoons regular active dry yeast OR 3 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup chopped walnuts or pecans 1/2 cup raisins Small Loaf (1 pound) 3/4 cup water 2 tablespoons margarine or butter, softened 2 cups Gold Medal® whole wheat flour 2 tablespoons packed brown sugar 3/4 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/4 cup chopped walnuts or pecans 1/4 cup raisins Large Loaf (1 1/2 pounds) 1 1/4 cups water 2 tablespoons margarine or butter, softened 3 cups Gold Medal® whole wheat flour 3 tablespoons packed brown sugar 1 1/4 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup chopped walnuts or pecans 1/2 cup raisins DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START. (For whole wheat breads the bread setting selections are numbers 4-6. Select "4" for 1 pound loaf recipes. Select "5" for 1 1/2 and 2 pound loaf recipes. Select "6" for RAPID BAKE cycle for 1 1/2 and 2 pound loaf recipes. RAPID BAKE cycle reduces the overall completion time by about 20%.) 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. 7.Please note: Wheat has a 15-30 minute rest period before mixing begins. 36 French Bread Recipes Classic French Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 2 teaspoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 4 teaspoons sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup water 1 teaspoon margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 2 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 2 teaspoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for BreadTM flour 1 tablespoon sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the number "7" is displayed, indicating French Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. Quick Sourdough Bread Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1/2 cup plain nonfat yogurt 1 cup plus 2 tablespoons water 4 teaspoons lemon juice 4 teaspoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 4 teaspoons sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 1/3 cup plain nonfat yogurt 1/2 cup water 2 teaspoons lemon juice 2 teaspoons margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 2 teaspoons sugar 1 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1/2 cup plain nonfat yogurt 2/3 cup water 1 tablespoon lemon juice 1 tablespoon margarine or butter, softened 3 1/4 cups Gold Medal® Better for BreadTM flour 1 tablespoon sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the number "7" is displayed, indicating French Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 38 Sweet Bread Recipes Apple-Spice Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 2 tablespoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 2 tablespoons sugar 2 tablespoons dry milk 2 teaspoons salt 1 tablespoon apple pie spice 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 2/3 cup cut-up dried apples Small Loaf (1 pound) 3/4 cup water 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 1 tablespoon sugar 1 tablespoon dry milk 1 teaspoon salt 1 1/2 teaspoons apple pie spice 1 1/2 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/3 cup cut-up dried apples Large Loaf (1 1/2 pounds) 1 1/4 cups water 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for BreadTM flour 2 tablespoons sugar 2 tablespoons dry milk 1 1/2 teaspoons salt 2 teaspoons apple pie spice 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup cut-up dried apples DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the number "8" is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. Banana-Macadamia Nut Bread The rapid cycle is not recommended for this recipe. Do not use the delay bake option for this recipe. Serve with Choco-Banana Spread (page 69). Extra Large Loaf (2 pounds) 1 cup water 2/3 cup mashed very ripe bananas (about 2 medium) 2 tablespoons margarine or butter, softened 2 egg whites 4 cups Gold Medal® Better for BreadTM flour 1/4 cup sugar 1 1/2 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 2/3 cup chopped macadamia nuts Small Loaf (1 pound) 1/2 cup water 1/3 cup mashed ripe banana (about 1 medium) 1 tablespoon margarine or butter, softened 1 egg white 2 cups Gold Medal® Better for BreadTM flour 2 tablespoons sugar 3/4 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/3 cup chopped macadamia nuts Large Loaf (1 1/2 pounds) 1/2 cup plus 2 tablespoons water 2/3 cup mashed very ripe bananas (about 2 medium) 2 tablespoons margarine or butter, softened 1 egg 3 1/4 cups Gold Medal® Better for BreadTM flour 3 tablespoons sugar 1 1/4 teaspoons salt 2 3/4 teaspoons regular active dry yeast OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup chopped macadamia nuts DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the number "8" is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. 40 Cinnamon-Raisin Bread For an extra cinnamon kick, drizzle with Cinnamon Glaze (page 70). Extra Large Loaf (2 pounds) 1 1/2 cups water 2 tablespoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 1/4 cup sugar 2 teaspoons salt 1 1/4 teaspoons ground cinnamon 2 1/4 teaspoons regular active dry yeast OR 2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 3/4 cup raisins Small Loaf (1 pound) 3/4 cup plus 2 tablespoons water 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 2 tablespoons sugar 1 teaspoon salt 3/4 teaspoon ground cinnamon 2 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup raisins Large Loaf (1 1/2 pounds) 1 1/4 cups water 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for BreadTM flour 1/4 cup sugar 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 2 1/4 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 3/4 cup raisins DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the number "8" is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. Peach Bread Extra Large Loaf (2 pounds) 1 1/2 cups water 4 teaspoons margarine or butter,softened 4 cups Gold Medal® Better for BreadTM flour 2 tablespoons packed brown sugar 2 teaspoons salt 1/4 teaspoon ground nutmeg 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 2/3 cup cut-up dried peaches Small Loaf (1 pound) 3/4 cup water 2 teaspoons margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 1 tablespoon packed brown sugar 1 teaspoon salt 1/8 teaspoon ground nutmeg 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/3 cup cut-up dried peaches DIRECTIONS: Large Loaf (1 1/2 pounds) 1 1/4 cups water 1 tablespoon margarine or butter,softened 3 1/4 cups Gold Medal® Better for BreadTM flour 2 tablespoons packed brown sugar 1 1/2 teaspoons salt 1/4 teaspoon ground nutmeg 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup cut-up dried peaches 1. Remove bread pan; attach kneading blade. 2. Place all ingredients except Mix-in in bread pan in the order listed. 3. Insert bread pan, close lid and plug in. 4. Select bread type: Press "¢" until SWEET is blinking. Press SELECT. 5. Select crust color: Press "¢" until LIGHT is blinking. Press SELECT. 6. If rapid cycle is desired, press SELECT when RAPID is blinking. Or press "¢" if rapid cycle is not desired. 7. Select loaf size: Press "¢" until LARGE or SMALL is blinking. (NOTE: Use LARGE setting for 2 lb and 1 1/2 lb loaf size. For 2 lb. loaf, also add bread pan extension.) Press SELECT. 8. Press START. Bread will be done baking in the number of hours indicated. 9. Add Mix-in when bread maker beeps 3 times (about 15 minutes after starting). DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the number "8" is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. 42 Cranberry-Wheat Bread The rapid cycle is not recommended for this recipe. Extra Large Loaf (2 pounds) 1 1/2 cups water 3 tablespoons honey 2 tablespoons margarine or butter, softened 2 1/2 cups Gold Medal® Better for BreadTM flour 1 1/2 cups Gold Medal® whole wheat flour 2 teaspoons salt 1 teaspoon ground mace 3 1/2 teaspoons regular active dry yeast OR 3 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 2/3 cup dried cranberries Small Loaf (1 pound) 3/4 cup water 2 tablespoons honey 1 tablespoon margarine or butter, softened 1 1/4 cups Gold Medal® Better for BreadTM flour 3/4 cup Gold Medal® whole wheat flour 1 teaspoon salt 1/4 teaspoon ground mace 2 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/3 cup dried cranberries Large Loaf (1 1/2 pounds) 1 1/4 cups water 1/3 cup honey 2 tablespoons margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 1 1/4 cups Gold Medal® whole wheat flour 1 1/2 teaspoons salt 1 teaspoon ground mace 2 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup dried cranberries DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the number "8" is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. Fruitcake Bread The rapid cycle is not recommended for this recipe. Do not use the delay bake option for this recipe. Extra Large Loaf (2 pounds) 1 1/4 cups water 2 eggs 2 tablespoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 2 tablespoons packed brown sugar 2 teaspoons salt 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 2/3 cup chopped dried fruit Small Loaf (1 pound) 2/3 cup water 1 egg 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 1 tablespoon packed brown sugar 1 teaspoon salt 1/8 teaspoon ground nutmeg Dash of ground cloves 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/3 cup chopped dried fruit Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 1 egg 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for BreadTM flour 1/4 cup packed brown sugar 1 1/2 teaspoons salt 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Mix-ins: 1/2 cup chopped dried fruit DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the number "8" is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 6.Add Mix-ins when bread maker beeps, about 32 minutes after starting. 44 Gingery Bread This unique bread is delicious drizzled with Citrus Glaze (page 70). Extra Large Loaf (2 pounds) 1 1/2 cups water 1/4 cup molasses 2 tablespoons margarine or butter, softened 1 teaspoon grated lemon peel 4 cups Gold Medal® Better for BreadTM flour 1 1/2 teaspoons salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 3/4 cup water 2 tablespoons molasses 1 tablespoon margarine or butter, softened 1/2 teaspoon grated lemon peel 2 cups Gold Medal® Better for BreadTM flour 3/4 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 1/4 teaspoons regular active dry yeast OR 1 teaspoon bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 cup plus 2 tablespoons water 1/4 cup molasses 2 tablespoons margarine or butter, softened 1 teaspoon grated lemon peel 3 1/4 cups Gold Medal® Better for BreadTM flour 1 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the number "8" is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. Old-fashioned Oatmeal Bread Extra Large Loaf (2 pounds) 1 1/3 cups water 1/4 cup molasses 2 tablespoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 2/3 cup quick-cooking or regular oats 2 tablespoons dry milk 1 1/4 teaspoons salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 2/3 cup water 2 tablespoons molasses 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 1/3 cup quick-cooking or regular oats 1 tablespoon dry milk 3/4 teaspoon salt 2 teaspoons regular active dry yeast OR 2 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1 cup water 1/4 cup molasses 2 tablespoons margarine or butter, softened 3 cups Gold Medal® Better for BreadTM flour 1/2 cup quick-cooking or regular oats 2 tablespoons dry milk 1 1/4 teaspoons salt 2 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the number "8" is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 46 Piña Colada Bread Extra Large Loaf (2 pounds) 1 cup canned crushed pineapple in juice 1/2 cup water 2 tablespoons rum* 2 tablespoons margarine or butter, softened 4 cups Gold Medal® Better for BreadTM flour 2/3 cup shredded coconut, toasted 2 tablespoons sugar 1 1/2 teaspoons salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 1/2 cup canned crushed pineapple in juice 1/4 cup water 1 tablespoon rum* 1 tablespoon margarine or butter, softened 2 cups Gold Medal® Better for BreadTM flour 1/3 cup shredded coconut, toasted 1 tablespoon sugar 3/4 teaspoon salt 1 3/4 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast *For extra large and large loaves, substitute 1 teaspoon rum extract and 5 teaspoons water for the rum. For small loaf, substitute 1/2 teaspoon rum extract and 2 1/2 teaspoons water for the rum. Large Loaf (1 1/2 pounds) 2/3 cup canned crushed pineapple in juice 1/2 cup water 2 tablespoons rum* 2 tablespoons margarine or butter, softened 3 1/4 cups Gold Medal® Better for BreadTM flour 1/2 cup shredded coconut, toasted 2 tablespoons sugar 1 teaspoon salt 2 3/4 teaspoons regular active dry yeast OR 2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the number "8" is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. Pumpkin-Yogurt Bread Cooked and mashed pumpkin or squash can be substituted for the canned pumpkin. Extra Large Loaf (2 pounds) 1/2 cup water 3/4 cup canned pumpkin 1/3 cup plain yogurt 2 tablespoons margarine or butter, softened 1 1/2 cups Gold Medal® whole wheat flour 3 cups Gold Medal® Better for BreadTM flour 1/4 cup packed brown sugar 2 teaspoons salt 1 1/2 teaspoons pumpkin pie spice 3 1/2 teaspoons regular active dry yeast OR 3 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Small Loaf (1 pound) 1/2 cup water 1/2 cup canned pumpkin 3 tablespoons plain yogurt 1 tablespoon margarine or butter, softened 3/4 cup Gold Medal® whole wheat flour 1 1/2 cups Gold Medal® Better for BreadTM flour 2 tablespoons packed brown sugar 1 teaspoon salt 3/4 teaspoon pumpkin pie spice 2 teaspoons regular active dry yeast OR 1 3/4 teaspoons bread machine yeast or quick-acting active dry yeast Large Loaf (1 1/2 pounds) 1/2 cup water 1 cup canned pumpkin 1/3 cup plain yogurt 1 tablespoon margarine or butter, softened 1 1/4 cups Gold Medal® whole wheat flour 2 cups Gold Medal® Better for BreadTM flour 1/4 cup packed brown sugar 1 1/2 teaspoons salt 1 teaspoon pumpkin pie spice 1 3/4 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1.Remove bread pan; attach kneading blade. 2.Place all ingredients in bread pan in the order listed. 3.Insert bread pan, close lid and plug in. 4.Select bread type: Press SELECT until the number "8" is displayed, indicating the Sweet Bread Cycle. 5.Press START. Bread will be done baking in the number of hours indicated. 48 Dough Only Recipes Apple Coffee Cake Dough: 3/4 cup water 2 tablespoons margarine or butter, softened 1 cup Gold Medal® Better for BreadTM flour 1 cup Gold Medal® whole wheat flour 2 tablespoons packed brown sugar 1 teaspoon salt 1 1/2 teaspoons regular active dry yeast OR 1 1/2 teaspoons bread machine yeast or quick-acting active dry yeast Filling: 1 1/2 cups chopped apples 1/3 cup packed brown sugar 1 tablespoon Gold Medal® Better for Bread flour 2 tablespoons raisins 2 tablespoons margarine or butter, softened 1/8 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cardamom 49 DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed, indicating the Dough Cycle. Press START. 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 1-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 70) if desired. 1 coffee cake.