User Manual with Recipes EXPRESSBAKE™ Breadmaker
i::., Y 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 breadmaker. 2. Do not touch hot surfaces. Always use oven mitts when handling hot materials, and allow metal parts to cool before cleaning.
CONTENTS Safeguards . . . . . . . . . . . . . . . . Inside Front Cover 2 Getting Started . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 L e t ' s Bake Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Important Overview of Breadmaker Features . . . . . . . . . . . . . . . . . . . 11 EXPRESSBAKE Setting: Baking Bread In Under 1 Hour . . . . . . . . . . . . . . . . . . . 15 .. .22 Using the Delay Timer . . . . . . . . . . . . . . . . . . . . . . . . Tips and Hints . . .
1 Place the breadmaker on a counter where the plug shown later when to do this. Make sure you can open the breadmaker top without hitting the top of kitchen cabinets. .2 Open the lid and remove the baking pan. To do this, simply grasp the handle of the pan, twist pan counterclockwise and pull straight up. Use a gentle, non-abrasive soap and wash, rinse and dry the pan thoroughly. To reinsert bread pan, simply repeat the above instructions in reverse order.
Attach the kneading blade to the baking pan, as shown. You will find the kneading blade in a small plastic wrap attached to the power cord. Set the pan aside. Do not yet place the pan into the breadmaker.
The simplest way to learn how to bake bread is to follow a basic recipe. The following recipe is easy and the bread is delicious.
MEASURING THE most important secret of making bread. Exact measurements. That’s the key to successfully baking bread. Exact measurements. With wet ingredients, use ONLY measuring cups with the cups/ounces marked clearly on the side. After filling the measuring cup, place it on a flat surface and view it at eye level to make sure the amount of liquid is exact. Then, double check.
2 Le. LOAF 1-3/8 cups 2Tbsp. 2tsp. 4 cups 2 Tbsp. 2 tsp. 2 tsp. 1 Carefully measure 1-3/8 cups water. Remember, u s e water that s room temperature. DO NOT use very hot or very cold water. It's a good idea to view the measuring cup at ~eye level to make sure you have measured exactly I-318 cups. 2 3 Pour the water into the bread pan. 4 6 chine flour Carefully measure 2 Tbsp. of butter or margarine that is at room temperature. Add this to the bread pan.
5 Measure 2 teaspoons of sugar. Again, make sure to level off the tablespoons for an exact measurement. Add the sugar into the bread pan. 6 Measure 2 tablespoons of dry milk. Level off the tablespoons of dry milk like all of the rest of the dry ingredients. Add the dry milk to the bread pan. 7 Measure 2 teaspoons of salt. It is especially important to measure the salt precisely because too much salt, even a little, can affect the rising of the dough. Add the salt to the bread pan.
11 Repeatedly press the “Crust Color” button to select the kind of crust you want. For this recipe we recommend “Medium.” Depending on the crust color you select, the display will read as follows: Light: 1L M e d i u m : 1P Dark: 1H Press the “Crust Color” button until “IP” (medium) appears in the display window. 12 Press the “Start/Stop” button and your machine will start making bread. You will hear the breadmaker begin to mix the ingredients. Do NOT press the “Start/Stop” button while.
B READ MACHINE S TAGES It’s fun to watch your bread being made through the viewing window. For the basic cycle, you can expect the following things to happen as the timer counts down to zero. At 3:OO The dough is kneaded for the first time. (10 minutes) At 2:50 The dough begins to rise. (20 minutes) At 2:30 The dough is kneaded for the second time. (15 minutes) At 2:15 The dough continues to rise. (20 minutes) At 1:55 The dough is “punched down.
AFTER r$ THE BREAD Is BAKED Caution: Do not put your face near the lid when you open the breadmaker. Hot steam may escape that could burn you. The breadmaker has an automatic “keep warm” setting that will keep your bread warm for up to one hour. We recommend removing the bread from the breadmaker right away to preserve its freshness. IMPORTANT: 1 2 3 Ie 4 m m @ a Use pot holders or oven mitts to carefully lift the pan by its handle from the breadmaker.
OVERVIEW OF BREADMAKER , SELECT BUTTON Press this button to select the kind of bread you want to make. Each time you press the button you will hear a beep, and a red light will appear next to the setting you chose. The display shows a number for each setting. For example, Basic is 1, French is 3, Sweet is 4, etc. (For more information about each setting, please see “Breadmaker Settings” on Page 14.) .
CRUST COLOR BUTTON The Crust Color button allows you to choose how light or dark to make the crust of the bread. Each time you press the Crust Color button the display will change as follows: L - Light = L P - Medium = P H - Dark = H In addition, the display will show the cycle number before the crust color setting For example, the Basic with a Medium crust reads, “1 P.” Or the French bread setting with a dark crust reads “2H.
START/STOP B UTTON Press this button to start and stop your breadmaker. Do not press “Stop” when making bread ” because this will cancel the entire cycle and you will need to start from scratch. LL IMPORTANT: BREADMAKER SETTINGS Your breadmaker can bake almost any kind of bread. The recipes we provided clearly show you which setting you should use.
BASIC This setting is probably used more than any other because it gives you the best results with just about any recipe. 2 FRENCH Use this setting for making French breads. French bread takes longer to knead, rise, and bake, providing aheartier Crust. 3 S WEET The sweet setting is for baking breads with high amounts of sugar, fats, and proteins, all of which tend to increase browning. 4 EXPRESSBAKE (58 minutes) Use this setting for baking bread in under 1 hour.
EXPRESSBAKE SETTING: M AKING B READ IN U NDER 1 H OUR Your SUNBEAM breadmaker can bake great bread in under 1 hour. This is called the “EXPRESSBAKE" setting. EXPRESSBAKE setting loaves are a little different from loaves baked on non-EXPRESSB A K E settings. Try all the different settings to see which of them you prefer. There are two EXPRESSBAKE settings: One setting can bake bread in 58 minutes. The bread is a little more dense in texture with this setting.
There are a few things you should know about the EXPRESSB A K E settings that are different than the other settings. - Loaves baked on EXPRESSBAKE settings tend to have a darker, thicker crust than other kinds of bread. Sometimes there will be a crack in the top of the crust. This is because baking is done at higher temperatures. They also tend to be shorter, denser loaves. - You CANNOT use the Delay Timer for the EXPRESSBAKE settings.
EXPRESSBAKE SETTING TIPS AND HINTS YEAST Always use a fast-rising yeast like Bread Machine Yeast. DO NOT use active dry yeast for EXPRESSBAKE settings because the loaves will be much shorter when baked. L IQUIDS Always use hot water in the range of 115-125°F or 46°C and 52°C. You must use a cooking thermometer to gauge the temperature; hotter water can kill the yeast while cooler water may not activate it. SALT As a rule, you should use LESS salt for EXPRESSBAKE setting breads.
- You may need a cooking thermometer to measure the temperature of the water you use in these recipes. You should only use hot water I 0 :;;I ;y: (between 115°F and 1254 or 46°C and 52°C) for EXPRESSBAKE setting recipes. Although baking E X P R E S S B A K E setting bread is a little different, the results and convenience are well worth it. The following recipe is a great one to try for your first EXPRESSB A K E setting loaf. TRADITIONAL WHITE BREAD 1.5 LB. LOAF 3/4 CUP + 2 Tb 1 2 Tbsp. 1 tsp. 2 Tbsp.
Use a cooking thermometer to make sure the temperature of the water is between 115-125°F or 46°C and 52°C. When the water is at the proper temperature, pour into the baking pan. 3 Carefully measure and add 2 tablespoons butter or margarine that is at room temperature. 4 Carefully measure and add the salt, sugar and dry milk to the baking pan. 5 Measure and add exactly 3 cups of all-purpose or bread machine flour to the baking pan. Remember to level off the bread flour for an exact measurement.
8 Repeatedly press the Select button until the red light appears next to the “EXPRESSBAKE" setting (58 min). . ExpressBakeTM 80 min . Whole Wheat 9 Press the “Start/Stop” button and your machine will start making bread. A CAUTION’ Do NOT raise the lid when using the EXPRESSBAKE setting. Doing so can affect the rising of the dough. The breadmaker is very hot, right from the beginning of the cycle. Do not handle the machine while it is operating.
1 A F T E R THE EXPRESSBAKE S E T T I N G B R E A D I s B A K E D ! Ll Do not put your face near the lid when you open the breadmaker. Hot steam may escape that could burn you. CAUTION: The breadmaker has an automatic ft “keep warm” setting that will keep your bread warm for up to 1 hour. However, we recommend removing the bread from the machine right away to preserve its freshness. IMPORTANT : 1 2 3 Use pot holders or oven mitts to carefully lift the pan by its handle from the breadmaker.
You can delay the time your breadmaker starts to have’ fresh bread ready when you get up in the morning or when you come from work. We recommend that before you use the Delay Timer, you try out a few recipes. Use recipes that have produced good results for you in the past. +q IMPORTANT: You cannot use the Delay Timer for EXPRESSBAKE settings. Before using the Delay Timer: A 1 Add all of the ingredients of the recipe.
To USE TUE DELAY TIMER: 1 Figure out how many hours and minutes there are between now and when you want final, baked bread. For example, if it is 8:00 A.M. and you want bread ready for dinner at 6:00 P.M., that is 10 hours. 2 Use the “Timer Up” button to advance the time in 10 minutes increments. In our example, you will do this until the timer reads “1O:OO.” If necessary, use the “Timer Down” button to decrease the time.
Experienced cooks consider breadmaking to be as much of an art as a science. Keep in mind that some recipes may require a little experimentation before they are exactly the way you want them. Just don’t give up. Still, there are special hints to ensuring quality bread almost every time. We’ve already mentioned how important it is to use exact measurements when baking bread, but it should be said again.
You should always use fresh ingredients. The reasons are: l FLOUR. If you have stored your flour for a long time, it may have become wet from absorbing moisture, or dry, depending on the area of the country in which you live. We recommend using fresh bread flour. l YEAST. Fresh yeast is probably the most important ingredient in baking bread. If the yeast is not fresh, your bread may not rise. It is better to buy new yeast than to take a chance on yeast that has been stored for a long time.
IF THE DOUGHBALL Is Too WET During the second kneading cycle, check the consistency of the doughball. If the doughball appears sticky or wet, like pancake- batter, sprinkle in flour, a tablespoon at a time, until the doughball appears smooth, round and dry, and circles nicely in the pan. Sprinkle a little more flour if needed. If THE DOUGHBALL IS Too DRY If the doughball appears flaky, or you hear your breadmaker begin to make "knocking" sounds, the dough ball is too dry.
I M EASUREMENT EQUIVALENCY CHART I l The following chart will help you convert measurements used in the recipes. For example: 1 tablespoon = 3 teaspoons F LUID O UNCE( S ) 8 7 6 5 4 3 2 1 CUP(S) 1 7/8 3/4 5/8 1/2 3/8 1/4 1/8 TABLESPOON (S ) TEASPOON (S ) 16 14 12 10 8 6 4 2 1 1/2 48 42 36 30 24 18 12 6 3 l-1/2 .
r I 1 I J I T AKING C ARE ! A OF Y OUR B READ MACHINE CAUTION: Do not put the breadmaker in water or in a dish- washer. Do not use benzene, scrubbing brushes, or chemical cleaners as these will damage the machine. Use only a mild, non-abrasive cleaner to clean the breadmaker. G ENERAL C LEANING 1 Remove all bread crumbs by wiping them away with a slightly damp cloth. 2 DO NOT bend the heating element which is located on the inside of the breadmaker.
& ’ C LEANING THE B AKING P AN AND K NEADING B LADE 1 Wipe the baking pan and kneading blade with a damp cloth and dry completely. 2 DO NOT wash the pan or parts in the dishwasher. This will damage the finish of the pan and the other parts. C ARING FOR YOUR B READMAKER 1 Keep your breadmaker clean at all times. , CAUTION : Do not use metal utensils with the breadmaker. /\ - This will damage the non-stick pan and other parts. 2 Don’t worry if the color of the bread pan changes over time.
If you experience difficulties when operating the breadmaker, review the troubleshooting information in this section to find a solution. If you are unable to find a solution, please call our Consumer Relations Department at 1-800-667-8623. IF You HAVE A POWER OUTAGE If the power goes out while you are using your breadmaker, the display will go blank. l l If the breadmaker is kneading the bread, you can restart the machine and continue.
Understanding Display Information Your Sunbeam® Breadmaker is designed to give you information on temperature problems that may occur. The following chart shows you how to correct problems that may occur from time to time. Display Problem What to Do The display does not light up. Plug in the breadmaker. 0:00 (“:” flashes) There is no problem. This just means the baking cycle is over and the breadmaker is keeping your bread warm. Press the “Start/Stop” button to turn off the “keep warm” feature.
Troubleshooting Breadmaker Problems If the breadmaker does not function as you think it should, review the chart below for some possible solutions. Breadmaker Problem Solution You see smoke or smell a Ingredients have spilled out of the burning odor from the back of bread pan and into the machine the machine. itself. Stop the breadmaker and allow it to cool off. Clean the breadmaker before using it again. Please see “Taking Care of Your Bread Machine” on page 28. The dough does not mix.
Baking Problem, continued Solution The bread has a heavy, thick texture. Try using less flour (a teaspoon at a time), or more yeast (1/4 teaspoon at a time). This could also be the result of using old flour or the wrong type of flour for the recipe. The bread is not baked completely in the center. Try using more flour (a teaspoon more at a time), or less water or liquid (a teaspoon less at a time). Do not lift the lid too often during baking. The bread has a coarse or holey texture.
Baking Problem, continued Solution The bread has a floured top. This is usually a result of using too much flour or not enough water. Try using less flour (a teaspoon less at a time), or try using more yeast (1/4 teaspoon less at a time). The bread is too brown. This is usually the result of adding too much sugar to the recipe. Try using less sugar (1 Tbsp. at a time). You can also try selecting a lighter crust color selection. The bread is not brown enough.
BASIC SETTING RECIPES BASIC BREAD MACHINE STAGES For the basic cycle you can expect the following things to happen as the timer counts down to zero. At 3:00 The dough is kneaded for the first time. (10 minutes) At 2:50 The dough begins to rise. (20 minutes) At 2:30 The dough is kneaded for the second time. (75 minutes) At 2:15 The dough continues to rise. (20 minutes) At 1:55 The dough is “punched down:’ (30 seconds) At 1:55 The dough rises for the final time. (55 minutes) At 1:OO The bread begins to bake.
BASIC SETTING D ELUXE W HITE BREAD ( T I M E R OPTIONAL) 2 LB . LOAF 1-1/3 cups 2 Tbsp. 2 tsp. 4 cups 2 Tbsp. 2 tsp. 2 tsp. 1.5 LB. LOAF 1 cup + 2 Tbsp. 1-1/2 Tbsp. 1-1/2 tsp. 3 cups 1-1/2 Tbsp. 2 tsp. 1-1/2 tsp. IN G R E D I E N T S Water Butter or margarine Salt All-purpose/Bread Machine flour Skim milk powder Sugar Quick-rise yeast INGREDIENTS Water Butter or margarine Salt All-purpose/Bread Machine flour Skim milk powder S u g a r Quick-rise yeast 1.
COUNTRY W HITE B READ (NOT 2 LB. LOAF 1-1/4 cups 1 -1/2 tsp. 1 1 1/2 Tbsp. 4 cups 1 Tbsp. 1 tsp. 1.5 LB. LOAF 3/4 cup + 3 Tbsp. 1 tsp. 1 1 Tbsp. 3 cups 2 tsp. 1 tsp. FOR TIMER) INGREDIENTS Water Salt Large egg Butter or margarine All-purpose/Bread Machine flour Sugar Quick-rise yeast Water Salt Large egg Butter or margarine All-purpose/Bread Machine flour Sugar Quick-rise yeast 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan.
BASIC SETTING HEARTY GARLIC BREAD (TIMER O PTIONAL) 2-LB. LOAF 1-1/2 cups t 1 Tbsp. 3 Tbsp. 1-1/2 tsp. 3 cups 1 cup 1 -1/2 Tbsp. 2 tsp. l - 2 1-1/2 tsp. Water Butter or margarine Salt All-purpose/Bread Machine Instant potato flakes flour Sugar Dried dillweed or chives (optional) Crushed garlic cloves Quick-rise yeast 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.
HERB BREAD (TIMER O PTIONAL) 2-LB. LOAF 1-1/4 cups 1-1/2 Tbsp. 1-1/2 tsp. 3-1/2 cups 2 Tbsp. 1 -1/2 tsp. 1/2 tsp. 1/2 tsp. 1-1/2 tsp. 1-1/2 tsp. Water Butter or margarine Salt Ail-purpose/Bread Machine Skim milk powder Sugar Italian seasoning Dried parsley (optional) Caraway seeds (optional) Quick-rise yeast flour 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.
B ASIC O NION S ETTING AND CHEESE B READ (NOT F O R T I M E R ) 2-LB. LOAF 1-1/3 cups Water 1 tsp. Salt 4 cups All-purpose/Bread Machine flour l/4 cup Grated Parmesan cheese 2 tsp. Sugar 1 Tbsp. Dried onion flakes 2 tsp. Quick-rise yeast 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3. Use your finger to form a well (hole) in the flour where you will pour the yeast.
BASIC SETTING YOGURT BREAD (NOT FOR TIMER) l/2 cup + 3 Tbsp. 1.5-LB. LOAF Water 1/2 cup Yogurt 1-1/2 Tbsp. Butter or margarine 1-1/2 tsp. Salt 3 cups All-purpose/Bread Machine flour 1 -1/2 Tbsp. Skim milk powder 3 Tbsp. Sesame seeds (optional) 1-1/2 tsp. Quick-rise yeast 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except (excepTt yeast) yeast) to the bread pan. 3.
C: BASIC SETTING L IGHT RYE B READ (TIMER OPTIONAL) 2-LB. LOAF 1-1/4 cups + 2 Tbsp. 1 -1/2 tsp. 1 -l/2 Tbsp. Water Salt 2 Tbsp. 3 cups Vegetable oil Packed brown sugar All-purpose/Bread Machine flour 1 cup 1 tsp. Rye flour Quick-rise yeast 1, Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3. Use your finger to form a well (ho/e) in the flour where you will pour the yeast.
BASIC SETTING BRAN AND, S UNFLOWER S EED B READ (TIMER OPTIONAL) LOAF Water Butter or margarine Salt Ail-purpose/Bread Machine flour Whole wheat flour Natural bran All-purpose/Bread Machine flour Sugar Skim milk powder Quick-rise yeast Sunflower seeds 2-LB. 1-1/4 cups 1-1/2 Tbsp. 1-1/2 tsp. 2-1/2 cups 1/4 cup l/4 cup 3 cups 2 Tbsp. 1 Tbsp. 1-1/2 tsp. 1/4 cup 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.
FRENCH BREAD M ACHINE SETTINGS For the French bread cycle you can expect the following things to happen as the timer counts down to zero. To begin: The dough is kneaded for the first time. (18 minutes) At 3:32 -The dough begins to rise. (40 minutes) At 2:52 - The dough is kneaded for the second time. (22 minutes) At 2:30 - The dough continues to rise. (20 minutes) At 2:10 - The dough is “punched down.” (30 seconds) At 2:10 - The dough rises for the final time.
FRENCH SETTING ITALIAN BREAD 1 (TIMER OPTIONAL) INGREDIENTS 2 Le. LOAF Water 1-1/4 cups + 2 Tbsp. Butter or margarine 2 Tbsp. Salt 1 -l/2 tsp. All-purpose/Bread Machine flour 4 cups Parmesan cheese, grated l/3 cup Onion flakes, dried 1 Tbsp. Parsley, dried (optional) l-1/2 Tbsp. Basil, dried or Italian seasoning 1-1/4 tsp. Garlic powder 3/4 tsp. Quick-rise yeast 1-1/4 tsp. 1.5 LB. LOAF 1 cup 1-1/2 Tbsp. 1 tsp. 3 cups l/4 cup 2 tsp. 2 tsp. 1 Tbsp. 1 tsp. l/2 tsp. 1 tsp.
F R E N C H SETTING FRENCH B READ (T IMER O PTIONAL) 2 L B . LOAF INGREDIENTS 1-1/3 cups 1-1/2 tsp. 1-1/2 Tbsp. Water SaSlt Salt Vegetable oil All-purpose/Bread Machine flour 4 cups 1 Tbsp. 1 tsp. 1 . 5 LB. LOAF 1 cup t 2 Tbsp. 1-1/4 tsp. 1 Tbsp. 3 cups 2 tsp. 1 tsp. Sugar Quick-rise yeast INGREDIENTS Water Salt Vegetable oil All-purpose/Bread Machine flour Sugar Quick-rise yeast 1. Measure and add liquid ingredients to the bread pan. 2.
SWEET SETTING R E C I P E S SWEET BREAD M ACHINE STAGES For the sweet bread cycle you can expect the following things to happen as the timer counts down to zero: At 2:50 - The dough is kneaded for the first time. (10 minutes) At 2:40 - The dough begins to rise. (5 minutes) At 2:35 - The dough is kneaded for the second time. (20 minutes) At 2:15 - The dough continues to rise. (30 minutes) At 1:45 - The dough is “punched down.” (30 seconds) At 1:45 - The dough rises for the final time.
SWEET SETTING C OTTAGE CHEESE AND C HIVE B READ (NOT F O R TIMER) 2-LB. LOAF 1/2 cup 1 cup 1 1-1/2 tsp. 2 Tbsp. 3-3/4 cups 2-1/2 Tbsp. 3 Tbsp. l-1/4 tsp. Water Cottage cheese Large egg Salt Butter or margarine All-purpose/Bread Machine flour Skim milk powder Dried chives Quick-rise yeast 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3. Use your finger to form a well (ho/e) in the flour where you will pour the yeast.
SWEET SETTING CINNAMON FRUIT LOAF (TIMER O PTIONAL) 2-LB. LOAF l-1/4 cups 1-1/2 Tbsp. l-1/2 tsp. 3-1/2 cups 1/2 cup 2 Tbsp. 1 Tbsp. 2 tsp. 1 tsp. 1-1/2 tsp. 1/4 cup 1/4 cup Water Butter or margarine Salt All-purpose/Bread Machine flour Natural bran Brown sugar Skim milk powder Ground cinnamon Pumpkin pie spice* Quick-rise yeast Chopped, dried apricots Raisins 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.
SWEET SETTING / P 4 APPLE WALNUT BREAD (NOT FOR TIMER) 2-LB. 1 LOAF 3/4 cup Unsweetened applesauce l/2 cup t 1 Tbsp. Apple juice 1 tsp. Salt 3 Tbsp. Butter or margarine 1 Large egg 4 cups All-purpose/Bread Machine flour 1/4 cup Packed brown sugar 1 -l/4 tsp. Cinnamon 1/2 tsp. Baking soda 1 tsp. Quick-rise yeast l/2 cup Chopped walnuts 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.
I EXPRESSBAKE SETTING EXPRESSBAKE RECIPES S ETTING RECIPES (58 M INUTES ) For the 58 minute E X P R E S S B A K E cycle you can expect the following things to happen as the timer counts down to zero: At 0:58 - The dough is kneaded. (IO minutes) At 0:48 - The dough begins to rise. (13 minutes) At 0:35 - The dough begins to bake. (35 minutes) At 0:OO - The.bread is finished.
EXPRESSBAKE S ETTING TRADITIONAL WHITE BREAD (NOT FOR TIMER) 2 LB . LOAF 1 cup + 2 Tbsp. 1 2 Tbsp. 1 -1/2 tsp. 2 Tbsp. 2 Tbsp. 4 cups 4-1/2 tsp. (Use E X P R E S S B A K E INGREDIENTS Hot water 115-125°F (46-68°C) Large Egg Butter or margarine Salt Sugar Skim milk powder All-purpose/Bread Machine flour Quick-rise yeast Setting 58 Min or 80 Min) 1.5 LB.
EXPRESSBAKE 1 S ETTING FRENCH BREAD (NOT FOR TIMER) 2 LB. LOAF INGREDIENTS 1 cup + 2 Tbsp. 1 2 Tbsp. 1 tsp. 1-1/2 Tbsp. 4 cups 4 tsp. Hot water 115-125”F (46-68°C) Large Egg Butter or margarine Salt Sugar All-purpose/Bread Machine flour Quick-rise yeast (Use EXPRESSBAKE Setting 58 Min or 80 Min) 3; IMPORTANT: Carefully measure the hot water and make sure it is between 115” and 125°F or 45” and 68°C by using a cooking thermometer.
LXPRESSBAKE HERBED GARLIC (NOT 2 LB . LOAF 1 cup t 2 Tbsp. 1 2 Tbsp. 1 tsp. 2 Tbsp. 4 cups 2 tsp. 1 -1/2 tsp. 4 tsp. (Use EXPRESSBAKE FOR SETTING I BREAD TIMER ) INGREDIENTS Hot water 115-125°F (46-68°C) Egg Butter or margarine Salt Sugar All-purpose/Bread Machine flour Dried dillweed, Italian seasoning, parsley or chives Minced garlic or 1 tsp.
EXPRESSBAKE S ETTING C INNAMON RAISIN B READ (NOT FOR TIMER) 2 Le. LOAF 1 cup + 2 Tbsp. 1 2 Tbsp. 1-1/4 tsp. 3 Tbsp. 2 Tbsp. 4 cups 2 tsp. 1/2 cup 4 tsp. INGREDIENTS Hot water 115-125”F (46-68°C) Egg Butter or margarine Salt Sugar Skim milk powder All-purpose/Bread Machine flour Ground cinnamon Each Raisins and chopped nuts* Quick-rise yeast (UseE~~~~sssn~~~Setting58Min or 80 Min) I NGREDIENTS 1.5 Le. LOAF 3/4 cup + 2 Tbsp. 1 1-1/2 Tbsp. 1 tsp. 2 Tbsp. 1-1/2 Tbsp. 3 cups 1-1/2 tsp. 1/3 cup 4 tsp.
EXPRESSBAKE SETTING 50% WHOLE WHEAT BREAD (N ING (R)(DT)(R)(NTT)ST
KXPRKSSBAKE” SETTING HONEY W H E A T B R E A D (NOT 1.5 LB . LOAF 3/4 cup t 2 Tbsp. 1 1-1/2 Tbsp. 1 tsp. 2 Tbsp. 2-1/2 cups 1/2 cup 4 tsp. ( U s e EXPRESSBAKE FOR T IMER ) INGREDIENTS Hot water 115-125°F (46-68°C) Large egg Vegetable oil Salt Honey All-purpose/Bread Machine flour Whole wheat flour Quick-rise yeast Setting 58 Min) Carefully measure the hot water and make sure it is between 115” and 125°F or 4 5 and 68°C by using a cooking thermometer.
W HOLE W HEAT B READ MACHINE S ETTINGS For the whole wheat bread cycle you can expect the following things to happen as the timer counts down to zero: At 3:40 - The dough is kneaded for the first time. (10 minutes) sd 3 At 3:30 - The dough begins to rise. (25 minutes) ’ At 3:05 - The dough is kneaded for the second time. (20 minutes) At 2:45 - The dough continues to rise. (30 minutes) At 2:15 - The dough rises for the final time. (70 minutes) At I:05 - The bread begins to bake.
WHOLE WHEAT SETTING 50% WHOLE WHEAT BREAD (TIMER O PTIONAL) 2 LB. LOAF 1 -1/2 cups INGREDIENTS 2 Tbsp. 2 tsp. 2 cups 2 cups 3 Tbsp. 1/3 cup 2 tsp. Water Butter or margarine Salt Whole wheat flour All-purpose/Bread Machine flour Skim milk powder Packed brown sugar Quick-rise yeast 1.5 LB. L OAF INGREDIENTS 1 cup + 2 Tbsp. 1-1/2 Tbsp. l-1/2 tsp. 1-1/2 cups l-1/2 cups 2 Tbsp. l/4 cup 1-1/2 tsp.
WHOLE WHEAT S E T T I N G 100% W HOLE WHEAT B READ (T I M E R O P T I O N A L ) 2 LB . LOAF I NGREDIENTS 1 -1/2 cups 2 Tbsp. 2 tsp. 4 cups 4 tsp. 3 Tbsp. 1/3 cup 2 tsp. Water Butter or margarine Salt Whole wheat flour Gluten flour Skim milk powder Packed brown sugar Quick-rise yeast 1.5 LB . LOAF INGREDIENTS 1-1/4 cup 1-1/2 Tbsp. 1-1/2 tsp. 3 cups 1 Tbsp. 2 Tbsp. 1/4 cup 1 -1/2 tsp. Water Butter or margarine Salt Whole wheat flour Gluten flour Skim milk powder Packed brown sugar Quick-rise yeast 1.
WHOLE WHEAT SETTING MULTI-GRAIN BREAD (TIMER OPTIONAL) 2 LB. LOAF 1 cup + 2 Tbsp. 1 -1/2 Tbsp. 1-1/2 tsp. 3 Tbsp. 1 -1/2 cups 1-1/2 cups 3/4 cup l-1/2 tsp. INGREDIENTS Water Butter or margarine Salt Liquid honey All-purpose/Bread Machine flour Whole wheat flour 7 - 12 Grain cereal* Quick-rise yeast 1.5 LB. LOAF 3/4 cup + 2 Tbsp. 1 Tbsp. 1 tsp. 2 Tbsp. 1 cup 1 cup 3/4 cup 1-1/4 tsp.
WHOLE WHEAT SETTING P U M P E R N I C K E L BREAD 2 LB. LOAF 1 -1/4 cups 1/3 cup 2 Tbsp. 1 tsp. 1 tsp. 1-1/2 Tbsp. 2 cups 1 cup 1 cup 2 Tbsp. 2 tsp. 1.5 LB. LOAF 1 cup 1/4 cup 2 Tbsp. 1 tsp. 1 tsp. 1-1/2 Tbsp. 1-1/2 cups 3/4 cup 3/4 cup 1 Tbsp. l-1/2 tsp.
WHOLE WHEAT S E T T I N G D E L I RYE (NOT FOR BREAD TIMER) 2-LB. L O A F 1 cup 2 Tbsp. 1-1/4 tsp. 1 1 Tbsp. 2 Tbsp. 2 cups 1 -1/2 cups 1 -1/2 tsp. 1/4 tsp. 1 -1/2 tsp. I Buttermilk Water Salt Large egg Vegetable oil Molasses All-purpose/Bread Machine flour Rye flour Gluten flour Baking soda Quick-rise yeast 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.
WHOLE WHEAT S E T T I N G M USTARD R YE B READ (TIMER OPTIONAL) 2-LB. LOAF 1 cup + 2 Tbsp. 1-1/2 Tbsp. l-1/2 tsp. 1/4 cup 2 cups l-1/2 cups 1-1/2 tsp. 1 Tbsp. 2 tsp. 1/4 cup 1-1/2 tsp. Water Vegetable oil Salt Dijon mustard All-purpose/Bread Machine flour Rye flour Gluten flour Brown sugar Caraway or dill seeds (optional) Dried onion flakes (optional) Quick-rise yeast 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.
1 WHOLE WHEAT S E T T I N G GLUTEN-FREE B READS The consistency of dough for gluten free breads is similar to that of quick breads. A finished loaf will be flat across the top and the texture will be a little coarse. This is normal and does not alter the flavour. GLUTEN-FREE WHITE B R E A D (NOT FOR T IMER) 1.5-LB. LOAF 3 Large eggs 1-2/3 cups Water Vegetable oil 3Tbsp. , 1 tsp. White or cider vinegar 2-1/4 tsp. Active dry yeast 3-1/4 cups White rice flour Xanthan gum 2-1/2 tsp. A w 44585 Td 75 0 030.
WHOLE WHEAT S E T T I N G G L U T E N - F R E E CHEDDAR CHEESE B R E A D [NOT FOR TIMER) 1.5-LB. LOAF 3 1-3/4 cups 2 Tbsp. 2 cups 1 cup 2-1/2 tsp. 1/4 cup 2 Tbsp. 1 Tbsp. 1 Tbsp. 3-1/2 tsp. 1-1/2 tsp. 1 -1/2 tsp. 1 tsp. 1-1/2 cups Large eggs Water Vegetable oil White rice flour Brown rice flour Active dry yeast Skim milk powder Sugar Dried onion flakes Poppy seeds (optional) Xanthan gum Celery seeds (optional) Dried dillweed (optional) Salt Shredded old Cheddar cheese 1.
WHOLE WHEAT S E T T I N G GLUTEN-FREE C INNAMON R AISIN B READ (NOT FOR TIMER) 1.5-LB. LOAF 3 Large eggs l-3/4 cups Water 3 Tbsp. 1 tsp. Vegetable oil White or cider vinegar 2 cups White rice flour 2/3 cup 1/3 cup Potato starch Tapioca flour 2-1/4 tsp. 2-1/2 tsp. Active dry yeast Xanthan gum 1 -1/2 tsp. Salt 3 Tbsp. 2 tsp. Sugar Ground cinnamon 1/2 cup Raisins 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.
DOUGH/PASTA SETTING RECIPES , DOUGH MACHINE STAGES For the dough cycle you can expect the following things to happen as the timer counts down to zero: At 1:30 - The dough is kneaded for the first time. (20 minutes) At 1:lO - The dough continues to rise. (20 minutes) At 0:50 - The dough is “punched down.” (30 seconds) A At 0:50 - The dough rises for the final time. (50 minutes) At 0:OO - The dough is finished.
DOUGH INSTRUCTIONS 1. Put ingredients in bread pan and put the bread pan into the breadmaker. 2. Press the Select button to reach the dough setting. 3. Press “Start/Stop.” The display will begin counting down the time on the Dough/Pasta setting. When dough is ready, the unit will signal and the display will read, “0:OO.” 4. Press “Start/Stop,” holding it down until you a hear a beep and the display clears. 5. To remove the bread pan, grasp the handle firmly and lift the pan out.
SWIRLS Lightly grease baking sheet. Divide dough into 10 equal pieces. On a lightly floured surface, using your hand, roll each piece into a pencil-like strand about 10 inches long. Beginning at one end of the strand, continue wrapping each piece around the center to form a swirl. Place rolls 2 to 3 inches apart on prepared baking MAKES 10 SWIRLS sheet. Cover, let rise and bake as directed. BUTTERHORNS Lightly grease baking sheet and set aside.
W HITE RO L L S (TIMER OPTIONAL) Large egg Butter or margarine Ail-purpose/Bread Machine flour Milk powder Quick-rise yeast 1. Measure all ingredients into bread pan. 2. Select Dough setting. 3. Press “Start/Stop.” 4. When unit signals and display reads, “O:OO,” press “Start/Stop” and 5. Shape as desired (see VARIATIONS FOR S HAPING D OUGH, PAGE 69). M AKES 12 ROLLS 6. Bake at 350°F for 25 to 30 minutes.
D OUGH S ETTING W HOLE W HEAT ROLLS (TIMER OPTIONAL) 3/4 cup t 2 Tbsp. 1 3 Tbsp. 1 tsp. 2-1/4 cups 1 cup 2 tsp. 2 tsp. Water Large egg Butter or margarine Salt All-purpose/Bread Machine flour Whole wheat flour Sugar Quick-rise yeast 1. Measure all ingredients into bread pan. 2. Select Dough setting. 3. Press “Start/Stop.” 4. When unit signals and display reads, “O:OO,” press “Start/Stop” and remove dough. 5. Shape as desired (see \/ARIATIONS FOR S HAPING D OUGH, PAGE 69). MAKES 12 ROLLS 6.
PIZZA Large Batch 1 -1/2 cups 2 Tbsp. 2 tsp. 2 tsp. 4 cups 4 t s p . Water Olive oil Salt Sugar All-purpose/Bread Machine flour Quick-rise yeast Small 3/4 cup 1 Tbsp. 1 tsp. 1 tsp. 2 cups 2 tsp. Water Olive oil Salt Sugar All-purpose/Bread Machine flour Quick-rise yeast Measure all ingredients into bread pan in order listed. Select Dough setting. Press Start/Stop. When unit signals and display reads O:OO, press Start/Stop.
DOUGH SETTING - 1/2 cup pizza sauce and top with l/2 cup each sliced pepperoni, mushrooms, peppers, onion and 1 cup shredded Mozzarella cheese. TOPPINGS: TRADITIONAL MEXICAN - l/2 cup thick salsa, 2 cups chopped yellow and green peppers. Sprinkle with chili powder or minced jalapeno peppers and top with 1 cup shredded Monterey Jack cheese. PESTO - l/2 cup pesto sauce OR l/2 cup pizza sauce and 3 Tbsp. pesto sauce. Top with 1 cup each shredded Cheddar and Mozzarella cheese.
DOUGH SETTING LARGE BATCH 1-1/2 cups 4 cups 2 tsp. 1 Tbsp. 1 tsp. 2 Tbsp. Water All-purpose/Bread Machine flour Salt Sugar Quick-rise yeast Poppy, caraway or sesame seeds* (Optional) 3/4 cup 2 cups 1 tsp. 2 tsp. 1/2 tsp. 1 Tbsp. S MALL BATCH Water All-purpose/Bread Machine flour S a l t Sugar Quick-rise yeast Poppy, caraway or sesame seeds* (Optional) * Don’t add to bread pan; reserve for garnish. Measure all ingredients into bread pan in order listed. Select Dough setting. Press Start/Stop.
DOUGH SETTING PASTA RECIPES BASIC PASTA (Not for Timer) All ingredients at room temperature (70”F-80”W21%27”C) 2 cups All-purpose/Bread Machine flour 1 cup Semolina flour 1 tsp. Salt 1 Tbsp. Olive oil or vegetable oil 3/4 cup + 2 Tbsp. Water Measure all ingredients into bread pan. Select Dough setting. Press Start/Stop and allow to mix 8 to 10 minutes; then press Start/Stop to cancel. Remove dough and roll out on lightly floured surface. Roll to l/8-inch thickness, Dust with flour if dough is sticky.
DOUGH SETTING B ASIC S WEET D OUGH LARGE BATCH 1 cup 2 1/4 cup 2 tsp. 4 cups l/2 cup 3 Tbsp. 2 tsp. Water large eggs Butter or margarine Salt All-purpose/Bread Machine flour Sugar Skim milk powder Quick-rise yeast S MALL B ATCH 1/2 cup 1 2 Tbsp. 1 tsp. 2 cups 1/4 cup l-1/2 Tbsp. 1 tsp. DIRECTIONS: Water Large egg Butter or margarine Salt All-purpose/Bread Machine flour Sugar Skim milk powder Quick-rise yeast Measure all ingredients into pan in the order listed. Select Dough setting.
DOUGH SETTING CINNAMON PINWHEEL ROLLS Use SWEET D OUGH from small or 1/2 large batch. Mix 2/3 cup brown sugar, 2 tsp. cinnamon, and 1/4 cup softened butter or margarine together. On a lightly floured surface roll dough into 12 x 9 inch (30 x 22 cm) rectangle. Spread mixture on the dough. If desired, sprinkle 1/3 cup raisins OR chopped pecans over the top. Roll up from the long side jelly-roll style; pinch edges together to seal. Cut into 12 slices and place cut side up in large greased muffin tins.
DOUGH SETTING SPICED GRANOLA BUNS Make small batch SWEET DOUGH with 1/2 whole wheat flour, brown sugar and add l/2 tsp each cinnamon and nutmeg to the flour. Mix l/4 cup liquid honey, 2/3 cup granola or tossed oats*, l/3 cup raisins, l/4 chopped nuts, 2 Tbsp. melted butter or margarine and 1 tsp. cinnamon together. Prepare dough as directed for cinnamon rolls, substituting this filling. Continue as directed above.
4 4 a 4 a a 4 4 E G G GLAZE Beat 1 egg,white o r 1 egg yolk or 1 whole egg with 1 Tbsp. water. Brush on unbaked bread or roils to give a shine. (A darker co/our results if yolk is used). a a M I L K O R B U T T E R GLAZE Brush just baked bread with milk or melted butter for.a softer crust. m SUGAR GLAZE Mix 1 cup icing sugar, 1 Tbsp. milk, l/4 tsp. vanilla or almond extract together until smooth. Drizzle on Swedish Tea Ring or Chelsea Buns.
G LAZES AND SPREADS BLUE CHEESE SPREAD Mix 2 oz. (60 g) blue cheese, 4 oz. (125 g) cream cheese and 1 Tbsp. brandy or milk in food processor or by hand until smooth. Delicious on Whole Wheat or Multi Grain Bread. AVACADO SPREAD Mix 1 ripe, large peeled and cubed avocado, 1/2 cup ricotta cheese, 2 Tbsp. lime or lemon juice, 2 Tbsp. minced cilantro, 1/2 tsp. salt and hot pepper sauce (to taste) in food processor or by hand until smooth, Delicious on Cracked Wheat or French Bread. SALMON SPREAD Mix 7.75 oz.
r GLAZES AND SPREADS TAPENADE S PREAD Process 1/2 cup pitted, black olives, 1 minced clove garlic, 1 Tbsp. olive oil 1/4 tsp. each salt, pepper, dried thyme and rosemary with 1-1/2 tsp. dried basil and 1/8 tsp. red chili pepper flakes in food processor. Delicious on fresh Baguette or Focaccia. CHEDDAR CHEESE SPREAD Mix 1-1/2 cups shredded old Cheddar Cheese, 2-1/2 Tbsp. sweet German or Russian mustard, 2 Tbsp. milk and 1/4 cup ricotta or cream cheese until smooth. Delicious on Herb Bread.
GLAZES AND S PRE ADS HONEY ORANGE CHEESE SPREAD Mix l/2 cup cream cheese, 2 Tbsp. orange juice, 1 tsp. grated orange rind and 2 Tbsp. liquid honey together until smooth. Delicious on Raisin Bread or sweet rolls. VARIATION : Honey Ginger-Substitute 2 tsp. minced preserved ginger for orange juice and rind. MAPLE N UT C REAM S PREAD Mix l/4 cup ricotta cheese, l/4 cup cream cheese and 3 Tbsp. maple syrup until smooth. Stir in 2 Tbsp. chopped walnuts. Delicious on Apple Walnut or Cinnamon Fruit Loaf.
S 3 cups 2 cups 4 tsp. 2 Tbsp. T R A W B E R R Y J A M (Not for Timer) Fresh strawberries, sliced Sugar Lemon juice Low-sugar fruit pectin crystals Combine all ingredients into bread pan. Select Basic setting. Press Start/Stop. Allow to mix 5 - 6 minutes, scraping sides of pan with rubber spatula. When unit signals and display reads O:OO, press Start/Stop. Using oven mitts, remove bread pan. Pour jam into containers and cover or seal in sterilized jars. Cool and then refrigerate to set.
JAM AND MARMALADE O RANGE M ARMALADE (Basic and Bake Setting - Not for Timer) 3 1-1/4 cups 1 2 Tbsp. Large oranges Sugar Lemon Low-sugar fruit pectin crystals With a vegetable peeler, shave off the bright layer of peel from one orange and lemon; chop finely. Remove remaining white peel from orange and lemon, discard. Peel remaining oranges, discard peels. Slice fruit into 1/2-inch pieces. Combine chopped peels, fruit, sugar and pectin in bread pan. Select Basic setting. Press Start/Stop.
R ECIPE : BASIC SETTING RECIPES . . . . . . . . . . . . . . . .35 IN D E X Whole Wheat Rolls . . . . . . . . ....... 72 Deluxe White Bread . . . . . . . . . . . . . . .36 Bran Rolls . . . . . . . . . . . . . . . . . . . . . . 72 Country White Bread . . . . . . . . . . . . . .37 Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Hearty Garlic Bread . . . . . . . . . . . . . . .38 Baked Calzone . . . . . . . . . . . . . . . . . . . . 74 Herb Bread . . . . . . . . . . . . . . . . . . . .
2-YEAR LIMITED WARRANTY Sunbeam Corporation (Canada) Limited (“Sunbeam”) warrants that for a period of TWO years from the date of purchase, this product will be free from defects in material and workmanship. Sunbeam, at its option, will repair or replace this product or any component of the product found to be defective during this warranty period.
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EXPRESSBAKE” B R E A D M A K E R P.N. 102873-l 1999 Sunbeam Corporation (Canada) Limited. All rights reserved. Made in China SUNBEAM is a registered trademark of Sunbeam Corporation or its affiliated companies, EXPRESSBAKETM is a trademark of Sunbeam Corporation or its affiliated companies.
