Oster 4807 User manual

and develop
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TabZe 0f
BeforeYouStart
Contents 5
........................................................................................................
Safety Guidelines
YOUPFirst Llliifi ........................................................................................................
8
Using the BreadMix...lt Seasy as I-2-3
TheArtandScienceofBakingGreatTastingBread
Basic Ingredients ...................................................................................... I I
The Science, Simplified .............................................................................
GettinfitoKnowYourBreadMaker
...............................................................................
ii
Components of Your Bread Maker.. ........ . ................................................ .I6
Getting to Know the Operation Panel.. ...................................................... I7
Step by Step Directions ............................................................................ .I8
Bmad Maker Cycle Times ....................... .I9
BreadMakerRecipes
................................................ .
Special Tips ............................................................................................. .20
Whte Breads ........................................................................................... .21
Whole Wheat Breads ................................................................................ .24
French Breads ......................................................................................... .26
Sweet Breads.. ......................................................................................... .27
Dough OnZy .............................................................................................. 30
The Finishing Touch:
SpecialConcerns
Spreads and Glazes ............................................... .39
Troubleshooting Tips ................................................................................ .41-42
CZeaning and Care GzcideZines .................................................................. .44
Baking at High AZtitudes ......................................................................... .44
IndexofRecipes
.........................................................................................................
45

Using Your
Bread Maker Safely
Before Use
I. Read alL instructions.
2. Make sure to remove allforeign matterfrom the bakingpan.
3. Peel off plastic film from control
pand and remove static labels
4. Plug the Bread Maker into a proper4 wired outlet.
Where to Use
1. Use only on a stable, heat-resistant surface.
2. Do not use the Bread Maker where it will be exposed to direct sunlight or other heat sources, such as a stove or oven.
3. Keep the Bread Maker out of the reach of children
-- it’s hot! Also, if any buttons are accidentally touched during
operation, baking may stop.
4. Place the unit at least two inches away from walls.
Zfiou do not, walls may become iscolored.
While in Use
I. The temperature is very hot during operation. Be careful to keep your hands andface away from the unit.
2. Do not open the lid or remove the breadpan during operation except as indicated by the fmit/nut beep. The beep
sounds three times, indicating that it is time to add&z&, nuts, or other ingredients to the baking pan.
3. Do not place anything on the Bread Maker lid. Do not cover vents.
Alter Use
1. Use oven mitts or a pot holder when taking o.ut t.e breadpan after baking.
2.
Make sure to disconnect the power by unplug@ng the unit. Allow tiie Bread Maker to cool down before
storing.
3. Read instructions before cleaning. Do not immerse the unit in water This will cause electric shock
and/or
damage to the unit.
5

When using electrical appliances, basic safety precautions should always be lollowed including the Mowing:
I. Read aN instructions, product labels, and warnings before using the Bread Maker
2. Do not touch hot surfaces. Always use oven mitts when handling hot materials, and allow
metal parts to
cool before cleaning. Allow the Bread Maker to cool thoroughly before putting in or taking off parts.
3. When unit is not&z use and before cleaning, unplug the
Bread Maker from waL outlet.
4. To protect against risk of electrical shock, do not immerse the appliance or plugs in water or other liquids.
5. Close supervision is aLways necessary when this or any appliance is used by or near children.
6. Do not allow anything to rest on the power cord. Do notplug in cord where people may walk or trip on it.
7. Do not operate this or any appliance with a frayed or damaged cord or plug or after the uppliance malfunctions
or is dropped or has been damaged in any manneir: Return appliance to the nearest authorized service facility for
examination, repair or electrical or mechanical adjustment.
8. Avoid contact with moving parts.
9. Do not use attachments not recommended by the manufacturer; they may cause fire, electric shock or injury.
10. Do not use outdoors
or for commercial purposes.
Il. 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.
1.2. Do notplace the appliance near a hot gas or electric burner or in a heated oven.
1.3. To unplug, press and hold the “STOP” button, grip plug andpullfrom ,wafl outlet. Never pull on the cord.
Save These Instructions
14. Use of extension cords: A short power supply cord has been provided to reduce the risk of i@ury resul’tingfrom
becoming entangled in or tripping over a longer cord. Extension cords are available from hardware stores and may be used
with care. The cord should be arranged so that it wilL not drape over the counter or table top where it can be pulled by
children or tri>ped over accidentally.
IS. Elect&a/power: If electric circuit is overdoaded with other appliances, your Bread Maker may not operate properly. The
Bread Maker should be operated on a separate electrical circuitfrom other operating appliances.
This unit is intended for household use only.

1
n Remove t.e breadpan from t.e
Bread Make< p lace the heading
blade
in position in the bottom of t-e pan. Add 1 cup warm water
to pan. Open bread mix packet and empty contents into pan. Dig a
small hole in thebread mix and add the yeast packet.
2 w 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. If
you are unsure apply pressure once
more to each corner of the pan.
3 n Now press ‘start. ”
Yom- bread wiZZ be done in t.e amomt of time
indicat&Z ont.e timer. When it is done, yodZZ hear five beeps.
That’s the
me to take t-e pan ozlt of t.e machine. A word of
caution, the pan
will be hot, so 24.9-e pot holders. It’s best to let yozbr
bread coo Zfor 15 minzltes be$ore slicing. Enjoy !
(These directions apply if your Bread Maker has a bread mix inchded. Should you
purchase bread mix from a grocery store or specialty store, be sure to follow the
.
instructions on the box for best results.)
8

Like the instruments in an orchestra, the ingredients in basic bread are very
simple: flour, sugar, salt, a
Ziquid (such as water or miZk), possibZy a fat
(such as butter or
oil’), and yeast. And, like each musical instrument, each
ingredientperforms a specificjob, and each
lends a specialflavor to the final
masterpiece.
That’s why it’s important to use the right ingredients in exactly the right
proportions to ensure you get the most
delici024.3 results!

Basic Ingredients
Yeast
Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When moistened
by a liquid, fed by sugar, and carzjdly warmed, yeast produces gases which power the
dough to rise.
If tfie
temperature is too cold, the yeast will not be activated; ifit? too warn, it will die. The Sunbeam Deluxe Bread
and Dough Maker takes care of this worry for
you by maintaining just the riiht temperature in the baking
chamber at al/ times. You can use either “active dry yeas?,
“ quick acting”, “rapid rise yeast” or one of the
neze “Bread machine yeasts” in your Sunbeam Bread Maker.
Sugars
Sugars sweeten the bread, brown the crust, and lend tenderness to the texture. These jobs can be
pegormed by
white or brown sugar, molasses, maple or corn syrups, honey, faits or other sweeteners.
Flour
In orderfor the bread to rise, the flour has to have a high protein content. You shouldalways use a ‘bread
flour” (for white bread recipes) in your bread maker to get the best results. Do not use all-purpose, cake f/our or
self--risingflour.
Unlike white breadflour, who/e wheatflour contains bran and wheatgerm which inhibit
rising. Wheat breads
therefore tend to be heavier in texture andsmaller in sixe. A lighter larger loaf can be achieved by combining
whole wheat flour with white breadflourfor 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&ice, beer, and water work too.
Itic a delicate balance: A
recipe with too much liquid may cause the bread to fall during baking while a recipe with too littl’e @id wiL
not rise.
Salt inhibits rising, so be very careful measuring. Any ordinary table salt will do.
Fats
Many breads use fats to enhance the flavor and retain moisture. Typically, we use mafgan’ne in these recipes,
but butter may also be used.

Important Measuring lips
I
Because each ingredient plays suclz a spec;f;c role, it is especially important to
measure the ingredients
exqYy to get the best results.
For dry ingredients, use a standard measuring spoon or measuring cup -- not a
tableware spoon or coffee cup
-- and level ofj Forflozq simply spoon the flour
into a measuring cup and level off with a flat kitchen utensd.
For
liquids, fib a standard measuring spoon or measuring cup to the ZmeZ
indicated. Check your cup measurement by placing the measuring cup on
a flat surface and reading the measurement at eye level.
For solid fats,
Fill a standard measuring spoon or measuring cup to the level
indicated and Zmel off with a kitchen utensil.
Last Things Last!
You’llsee this tip in seueralplaces in this book, but it bears repeating: Always put the liquids in first,
the dry ingredients in next, and the yeast last.
Before adding the yeast, dig a shallow hok in the dry
ingredients and place the yeast in the hole so that there’s absolutely no contact
betweerz the liquids and the
yeast. You don’t want the yeast to be activated too soon in the process. This is especially important when
you
5-e using the Delay bake option.
Adding Fruits and Nuts
Fruits and nuts are added later, after the machine has completed the first knead. The machine will beep
three times to let you know it is time to
addfruit or nuts. If they are added before the fruit nut beep, the
fmcit will be pureed due to excessive kneading.
Iffesh fruits or perishabLe ingredients are calledfor in a recipe, (i.e., eggs, cheese, milk) do
not use the Delay bake option.
12

Mixing, Kneading, Rising, Baking...the Sunbeam Bread Maker pacts it all
together for you with
the touch of a button. In fact, science has never been
so
simpZe.
13

In standard bread baking, the baker mixes the ingredients first by stirring, then by kneading the dough by
hand. The Sunbeam Bread Maker mixes and kneads the dough
automatical for you.
Rising
When-making bread by hand, the dough is placed in a warm place to rise after mixing so that the yeast
can ferment andproduce gas. After mixing the dough, the Sunbeam Bread Maker maintains the
optimum temperature for rising during this part of the process.
If you are using the Dough Only cycle, the Sunbeam Bread Maker will stop at the end of the first rising.
You will hear a series of 5 beeps to let you know it5 done. The dough can now be removed andshaped
-
for bagels, pixxa or other creations - andplaced in your own oven for baking.
Punch Down
Once the dough has risen, the baker will typically “punch down ” the dough. This process helps to break
apart large, unwantedpockets of air
andgas that have deveLoped through rising, giving the bread a more
even and appetizing texture. This Sunbeam Bread Maker handles this process automatically for you by
turning on the kneading blade
forjust the r&ht amount of time.
Second Rise
After it is punched down, the bread,bounces back -- it rises a second time. Some breads require shorter
or longer raiing times. For example, wheat breads require a longer riking time because the flour contains
bran and wheat germ which inhibit rising. The Sunbeam Bread Maker regulates the temperature and
timing of this second rise automatically for you based on your selection.
Bake
The Sunbeam Bread Maker automatically regulates baking time and temperature for perfect results every
time!
Cool
In standard baking, the baker removes the breadfrom the pan immediately to keep the cmcst
from turning soa. We recommend that you do the same with the Sunbeam Bread Make;
too.
14

Getting to Know
Your Bread Maker
The best way to get there is to use t-is map. Soon you’ll know t-e 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.
15

The Control Panel The LCD Display
The yellow light
indicates that the delay
option is being used.
\
The green light
The red Light
indicates that the
indicates that the
machine is on.
bread is done.
Use the arrow I
I- “..M=-.. - -8
blinking fight on the
LCD display to
your selection.
Use the SELECT/
batton to lock in
your choice.
The START button
/
tells the bread maker
to begin operation.
Ute &TOP !&ton
tells the bread
maker to stop
everything.
\\
The HOUR
and MIN
buttons
allow ~024 to
set the timer
for the delay
function.
The bread row allows
you to select your bread
CvPe.
Rapid bake reduces the
overall completion time
by about 20%.
\
WHITE W
sro
LE WHEAT
LIGHT MEDIUM DARK
LARGE SMALL
KNEAD BISE
BAKE COOL
The baking row l%ese
in&icators tellyou
allows you to what stage of the process the
select crxst color breadmaker is in.
or the dough
only function. 7Ze timer indicates the number
of hours and minutes that the
bread will be done baking.
I
SELECTIONS AVAILABLE
i Fruit&F Nut: Light i Medium i Dark i Rapid Bake j 13 Hour Delay j 1 lb. Loaf S&k
White
0
j-i -
;mim;- i
-
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . j . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...! i j. . . . . ........................~ ...............,..,...,..,..,.,..... i ,,......,.,..,.._...,......,......,.,.,....,.,
Wheat
- ; i-i i-j-;
0
French
m
j-j - i-i
- ;
-
................................. i ................b..... i .............. i i + ....................... i .................................... i .........................................,...,
Sweet
0
i-j 0 !-j 0 i
-
Qzlestions? You can call us tollfree at 1-800-528-2832.

Step-by-Step Directions
I
1.
2.
I
3.
,
4.
I5.
I
0.
Peel off the plasticfilnz cover
from the control panel and
remove the static /abelfrom the
front of the machine.
Next fzmove the breadpan
from the Bread Maker. Make
sure the kneading blade is
placedsecurely in the bottom of
the pan.
Measure all ingredients into
the breadpan zn the order they
are listed. (Be ore adding
yeast,, remem d er to dig a smaN
hole zn the flour so that the
yeast doesn ‘t premature4 come
znt? cpntact with the liquids.
This zs especially im ortant
when you’re wzng tedelay R
bake option.)
blinking light to the type of
ou want. Press the
ddault.
7. SELECT YOUR CRUST COLOR. use
the arrow button to move the
blinking Light to your choice of
cTust co7ory Presi the select .
button to lock in your choice.
(Note: For whole’ wheat
breads, medium i.c your only
choice.)
If you On$ wafit to make
dough, simply ress the select
button when t le word dough is
f
blinking.
8.
IF YOU WANT TO USE THE RAP10
CYCLE.
The rapid bake function
shortens the overall completion
time 4~ about 20 percent.
Breads baked on the rapid
cycle are gefieralb sfnallef
because of a shorter rising
time. Ifyou wish to use the
rapid cycle press select when
RA PIII is b&king, otherwise
press the arrow key to skip to
the next step.
you want to rise the delay bake
cycfe.
‘fiy”” are happy with a//your
se ectlons/ustpress the start
&tton.
10.
IF YOU WANT TO USE THE OELAY
RAKE OPTION.
This function lets you deLay the
completion of our bread lentil
a Later time. 1y
02
0u
bread done I
want your
oursfrofn now
- in time for din fief-, let’s saJj
11.
12.
13.
- VON need to tell the Bread
MiketEe/- to de/q the onset of
o
If
eration. Ilo thi.7 by using the
OUR and,MIN birttons to
change the timer settin (n’ote
that the max&um
de ay 1s 1.3
ii
hours; the minimum d&a 1is .?
hours and 45 minutes). rt hen
you have entered the number of
hours
tf
rom now that you want
your nead to be do&, ,ess
staff nndyonr Bread, ake,
willgo to work. The ye!:&
x
delay &ton will be bn
ina’lcating that the machine has
g;p.;$o;r.vea.vouf
You cafmot use the delay bake
qtion 021 sweet kyads, <IS
4 ese recxpes contnzn pertshabLe
Ingredients that may spoil.
TO A00 FRUITS OR NUTS
WHEN THE BREAD IS DONE.,The
Bread Maker will beep
fve
f times rind the timer zu~,21
indicate 0:OO. The bread is best
when taken Out of the pan
immediately. Remove the pan
using otholders, and slide the
fz+%%;yffjz, p heft
minutes before slicing. Eltjoy !
‘IXeunitneeds to coolforat
least one half hour before using
it again. The display punel
wiN read “Hot” until the unit
is readjj to use. Allow you7
bread maker to cool before
cleaninp and storing.
(See page 44)
18

Mix
Rest
Kneud
Rise I
Punch Down
Rise 2
Bake
Total
Mix
Rest
Knead
Rise 1
Punch Down
Rise 2
Bake
Total
19
White
Light
1.5 min
5 min
IO min
80 min
33 set
60 min
35 min
3:25 hr
French
Light
I5 min
5 min
25 min
75 min
50 set
100 min
50 min
4:20 hr
t
I
White
Medium
15 min
5 min
10 min
80 min
33 set
60 min
40 min
3:30 hr
French
Medium
15 min
5 min
15 min
75 min
50 set
100 min
55 min
4:25 hr
White
Dark
15 min
5 min
IO min
80 min
33 set
60 min
50, min
3:40 hr
French
Dark
15 min.
5 min
15 min
75 min
50 set
100 min
65 min
4:35 hr
White
Rapid
Light
15 min
5 min
IO min
40 min
25 set
55 min
35 min
2:40 hr
Sweet
Light
15 min
5 min
10 min
40 min
25 set
55 min
35 min
3:ZO hr
I
I
White
Rapid
Medium
15 min
5 min
10 min
40 min
25 set
55 min
40
mitt
2:45 hr
Sweet
Medium
15 min
5 min
10 min
40 min
25 set
55 min
40 min
3:15 hr
t
I
White
Rapid
Dark
15 min
5 min
10 min
40 min
25 set
55 min
50 min
2:55 hr
Sweet
Dark
15 min
5 min
IO min
40 min
25 set
55 min
50 min
3:25 hr
Wheat
Medium
15 min
5 min
IO min
95 min
42 set
70 min
40 min
3:55 hr

Baker
Last Things Last
You ‘II see this tip in seueralpdaces in this book, but it bears repeating: Always put the liquids in first, the dry
ingredients in next, and the yeast last
(fmits and nuts are added later, after the machine has completed the first
knead). Dig a shallow hole in the dry ingredients andplace 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 driedfrmits, vegetables, and dried spices away from the liquid ingredients in the breadpan.
watec they can undermine the breaa!s chemistry. If they soak up
Freshness First
Avoid u.singpemShable ingredients -- milk, yogurt, eggs, or cheese -- with the Delay bake option.
Just Wait Fifteen
For best resuclts, waitji$teen minutes before slicing; the bread needs time to cool.
Deep Freeze
To freeze fresh bread, let it cool completely and double-bag in plastic.

White Bread ReciDes
Traditional White Bread
Regular Loaf (I pound)
fool-
w
proof
recipe
Potato Bread L
fool-
w
proof
Regular Loaf (I pound)
recipe
Z/3 cup water 314 cup water
2teaspoons margarine or butter, softened
2cups Gold Meda/B Better for Breadth flour I tablespoon margarine or butter, softened
I tablespoon sugar
2 cups Gold Medal@ Better for BreadTM flou/
2 teaspoons dry milk
l/4 cup mashedpotato mix (dry)
I teaspoon salt
2 teaspoons st4gar
I teaspoon salt
I l/4 teaspoons regular active dry yeast
OR
I l/4 teaspoons bread machine yeast or
gz4ick-acting active dry yeast
I 314 teaspoons regular active dry yeast
OR
I 314 teaspoons bread machine yeast or
quick-acting active dry yeast
Garlic-Herb Bread
Regular Loaf (I pound)
Y!r-
w
proof
recipe
314 cup water
2 teaspoons margarine or butter, softened
1 clove garlic, crushed
2 cups Gold Medal@ Better for BreadTMflour
I tablespoon sugar
I teaspoon salt
l/4 teaspoon dried rosemary leaves
f/8 teaspoon dried thyme leaves
l/8 teaspoon dried basil leaves
Caraway-Rye Bread
Regular Loaf (I pound)
21.7 cup water
2 teaspoons margarine or butter, softened
I I/P cups Gold Medual@ Better for BreadTM flour
112 cup rye flour
I tablespoon dry milk
1 tablespoon sugat
I teaspoon salt
I/8 teaspoon caraway seed
I 314 teaspoons reguIar active dry yeast
1 314 teaspoons regular active dry yeast
OR
I 314 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
OR
I l/Z teaspoons bread machine yeast or
quick-acting active dry yeast
I. 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 “* ” unti/ desired color is blinking. Press SELECT
6. If rapid cycle is desired, press SELECT when RAPID is blinking.
7. If delay bake option is desired, press HOUR and MIN to set timer.
8. Press START Bread will be done baking in the number of hours indicated.

.
OIllOll Bread 27
Do not
this
reL use
the delelny bake option for
w
proof
.rpe.
recipe
Regular Loaf (I pound)
Z/3 cup water
I/.? cup chopped onion
2 teaspoons mnrgarine or butter, softened
2cups Gold Medal@ Better for Bread“” flour
1 tnhlespoon sugar
2 teaspoom dry milk
I teaspoon snlt
I 314
teaspootrs regular active dry yeast
OR
1 l/Z teaspoons bread machine yeast 01
quick-acting active dry yeast
:_ Cheddar-Chive Bread
’ Do not use the delay Bake option for this recipe.
.: Regular Loaf (I pound)
.I; Z/3 cup aater
2cups Gold Medal@ Better for BreadrM flour
Z/Z cup Shredded Cheddar cheese (2 ounces)
2 ta64espoons chopped fresh or
’ 1 tablespoon freeze-dried chives
1 tablespoon sugar
I/Z teaspoon salt
i teaspoon regular active dry yeast
OR
I teaspoon I/rend machine yeast or
guick-acting active dry yenst
Parmesan-Pepper Bread
Do not use the de ay bake option
for this recipe.
Regular Loaf (I pound)
314 cup water
2tenspoons olive or vegetable oil
2cups Gold Medal@ Better for BreadTM flouf
11.3 cup grated Pnrmesnn cheese
2teaspoons sugar
314 teaspoon salt
l/Z teaspoon fresh/y ground block or green
peppercorns
I II2 teaspoons regular active dry yeast
OR
I I/2 teaspoons I/rend marhine yeast or
quick-acting active dry yeast
Roasted Red Pepper-Cheese Bread
Roasted red peppers-are fotitza’ in jars near the
olives in the supermarket.
Do not use the
delay bclke option for this recipe.
Regular Loaf (1 pound)
l/Z cup water
f/4 cup chopped roasted red bell pep
ers
2 teasfioons mnrrmrine or butter, so tened
P
1 clove garlic, &shed
2 CULIS Gold Medal@ Better for BreaP’ flouf
3 tablespoons grated Pnrmeicln cheese
I tablespoon sugar
I tenspoon salt
1 teaspoon dried basil leaves
1 314 teaspoons regulnr active dry yeast
OR
1 l/2 teaspoons bread machine yeast 01
quick-acting active dry yeast
DIRECTIONS:
I.Remove bread pan; attach kneading blade.
Z.Place all ingredients in bread pan in the order listed.
3.Imert breadpan, close lid andplzdg in.
4.SeGect bread type: Press
“* ” until WHITE is blinking. Press SELECT
IS.Select crust color: Press
“* ” until desired color is blinking. Press SELECT
6./f rapid cycle is desired, press SELECT when RAPID is blinking.
7.Press START Bread will be done baking in the number of hours indicated.
22

Bacon-Beer Bread
Do not use the delay bake option for this recipe.
Regular Loaf (I pound)
I/Z cup flat beer
Z/4 cu water
3tab P espoons chopped green onions
I tablespoon prepared mustard
2 teaspoons mar
2 cups Gold Me
ff
arine or butter, softened
a18 Better for BreaflM flour
2 teaspoons sugar
II2 teaspoon salt
I
IO/i teaspoons regular active dry yeast
I f/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
114 cup crumbled cooked bacon
South-of-the-Border Bread
Do not use the delay bake option for this recipe.
Regular Loaf (I pound)
213 cup water
l/Z cup frozen whole kernel corn, thawed
I tablespoon margarine or butter,
softened
1 tablespoon canned chopped green
ch ities
2 cups Gold Medal@ Better for BreadTM
flour
114 cup cornmeal
1 tablespoon sugar
1 teaspoon salt
2 teaspoons regular active dry yeast
OR
I l/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
Pepperoni-Cheese Bread
Do not use the delay bake option for this recipe.
Regular Loaf (I pound)
I ;I: teaspoons regular active dry yeast
I f/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Mix-ins:
Z/2 cup sliced pepperoni
Triple Cheese and Garlic Bread
Do not use the delay bake option for this recipe.
Regular Loaf (I pound)
II2 cup water
lr’receu; small curd creamed cottage
1 tablespoon margarine or butter,
softened
2+cu;: Gold Medal@ Better for BreadTM
l”l3-&p shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoon su
k
ar
I teaspoon gar zc salt
I L/i teaspoons regufar active dry yeast
I l/4 teaspoons bread machine yeast or
quick-acting active dry yeast
1. Remove breadpan; atta& kneading blade.
2. Place all ingredients except Mix-ins in
breadpan in the order listed.
3. Insert bread pan, close lid
andplug 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.
7. Press START Bread
will be done baking in t?ze number of hours indicated.
8. Ada’ Mix-ins when bread maker beeps 3 times (about 15 minutes after starting).