Sunbeam EXPRESSBAKE EXPRESS BAKETM Breadmaker User Manual
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Sunbeam EXPRESSBAKE EXPRESS BAKETM Breadmaker User Manual

Sunbeam express bake breadmaker user manual with recipes
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User Manual with Recipes
EXPRESSBAKE™
Breadmaker

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Summary of Contents for Sunbeam EXPRESSBAKE EXPRESS BAKETM Breadmaker

  • Page 1 User Manual with Recipes EXPRESSBAKE™ Breadmaker...

  • Page 2: Important Safeguards

    IMPORTANT S A F E G U A R D S 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.

  • Page 3: Table Of Contents

    Safeguards ....Inside Front Cover Important Getting Started ....... . . L e t ' s Bake Bread .
  • Page 4 Place the breadmaker on a counter where the plug shown later when to do this. Make sure you can open the breadmaker top with- out hitting the top of kitchen cabinets. Open the lid and remove the bak- ing pan. To do this, simply grasp the handle of the pan, twist pan counterclockwise and pull straight up.
  • Page 5 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. ’ EADY TO TART...
  • Page 6 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. BEFORE You B EGIN Make sure you have the follo measuring equipment: - Liquid measuring cup - Dry measuring cups - Measuring spoons You will need the following...

  • Page 7: Measuring

    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.
  • Page 8 Le. LOAF 1-3/8 cups 2Tbsp. 2tsp. 4 cups 2 Tbsp. 2 tsp. 2 tsp. Carefully measure 1-3/8 cups water. Remember, 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.
  • Page 9 Measure 2 teaspoons of sugar. Again, make sure to level off the tablespoons for an exact measurement. Add the sugar into the bread pan. Measure 2 tablespoons of dry milk. Level off the table- spoons of dry milk like all of the rest of the dry ingredients. Add the dry milk to the bread pan.
  • Page 10 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: M e d i u m : 1P Dark: Press the “Crust Color”...
  • Page 11 It’s fun to watch your bread being made through the viewing win- dow. 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.
  • Page 12 A F T E R Caution: Do not put your face near the lid when you open the breadmaker. Hot steam may escape that could burn you. MPORTANT 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.

  • Page 13: Overview Of Breadmaker Features

    OVERVIEW OF B ELECT UTTON 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.

  • Page 14: Using The Delay Timer

    RUST OLOR 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 In addition, the display will show the cycle number before...
  • Page 15 TART Press this button to start and stop your breadmaker. Do not press “Stop” when making bread LL I MPORTANT ” because this will cancel the entire cycle and you will need to start from scratch. BREADMAKER S Your breadmaker can bake almost any kind of bread. The recipes we provided clearly show you which setting you should use.
  • Page 16 ASIC This setting is probably used more than any other because it gives you the best results with just about any recipe. RENCH Use this setting for making French breads. French bread takes longer to knead, rise, and bake, providing aheartier Crust. WEET The sweet setting is for baking breads with high amounts sugar, fats, and proteins, all of which tend to increase browning.
  • Page 17 EXPRESSBAKE SETTING: AKING Your SUNBEAM breadmaker can bake great bread in under 1 hour. This is called the “EXPRESSBAKE" ting loaves are a little different from loaves baked on non-EXPRESS- B A K E settings. Try all the different settings to see which of them you prefer.
  • Page 18 There are a few things you should know about the EXPRESS- B A K E settings that are different than the other settings. - Loaves baked on EXPRESSBAKE 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.

  • Page 19: Tips And Hints

    EXPRESSBAKE S EAST Always use a fast-rising yeast like Bread Machine Yeast. DO NOT use active dry yeast for EXPRESSBAKE because the loaves will be much shorter when baked. IQUIDS Always use hot water in the range of 115-125°F or 46°C and 52°C.
  • Page 20 - You may need a cooking thermometer to measure the temperature of the water you use in these recipes. You should only use hot water (between 115°F and 1254 or and 52°C) 46°C 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.
  • Page 21 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. Carefully measure and add 2 tablespoons butter or margarine that is at room temperature.
  • Page 22 Repeatedly press the Select button until the red light appears next to the “EXPRESSBAKE" setting (58 min). Press the “Start/Stop” button and your machine will start making bread. Do NOT raise the lid when using the EXPRESSBAKE ’ AUTION setting. Doing so can affect the rising of the dough. The breadmaker is very hot, right from the beginning of the cycle.
  • Page 23 THE EXPRESSBAKE S F T E R Do not put your face near the lid when you open Ll ! AUTION the breadmaker. Hot steam may escape that could burn you. MPORTANT “keep warm” setting that will keep your bread warm for up to 1 hour.
  • Page 24 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.
  • Page 25 To U ELAY 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 6:00 that is 10 hours. Use the “Timer Up” button to advance the time in 10 minutes increments.
  • Page 26 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.
  • Page 27 You should always use fresh ingredients. The reasons are: If you have stored your flour for a long time, it may LOUR have become wet from absorbing moisture, or dry, depending on the area of the country in which you live. We rec- ommend using fresh bread flour.
  • Page 28 IF THE DOUGHBALL Is 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 lit- tle more flour if needed.
  • Page 29 EASUREMENT The following chart will help you convert measurements used in the recipes. For example: 1 tablespoon = 3 teaspoons LUID UNCE EQUIVALENCY C CUP(S) ABLESPOON HART EASPOON l-1/2...

  • Page 30: Taking Care Of Your Bread Machine

    AKING ARE OF AUTION washer. Do not use benzene, scrubbing brushes, or chemi- cal cleaners as these will damage the machine. Use only a mild, non-abrasive cleaner to clean the bread- maker. ENERAL LEANING Remove all bread crumbs by wiping them away with a slightly damp cloth.
  • Page 31 THE B LEANING 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. FOR Y ARING 1 Keep your breadmaker clean at all times.
  • Page 32 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. HAVE If the power goes out while you are using your breadmaker, the display will go blank.
  • Page 33 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 The display does not light up.

  • Page 34: Troubleshooting 3

    Troubleshooting Breadmaker Problems If the breadmaker does not function as you think it should, review the chart below for some possible solutions. Breadmaker Problem You see smoke or smell a burning odor from the back of the machine. The dough does not mix. Troubleshooting Baking Problems If your bread does not turn out the way you expected or has some characteristic you don’t care for, review the chart below...
  • Page 35 Baking Problem, continued The bread has a heavy, thick texture. The bread is not baked completely in the center. The bread has a coarse or holey texture. The bread rose too much. The bread did not rise enough. Solution Try using less flour (a teaspoon at a time), or more yeast (1/4 teaspoon at a time).
  • Page 36 Baking Problem, The bread has a floured top. The bread is too brown. The bread is not brown enough. Note:Try to select a darker crust breadmaker is in operation. Solution continued This is usually a result of using too much flour or not enough water.
  • Page 37 ASIC READ ACHINE 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.
  • Page 38 1-1/3 cups 2 Tbsp. 2 tsp. 4 cups 2 Tbsp. 2 tsp. 2 tsp. 1 cup + 2 Tbsp. 1-1/2 Tbsp. 1-1/2 tsp. 3 cups 1-1/2 Tbsp. 2 tsp. 1-1/2 tsp. 1 . Measure and add liquid ingredients to the bread pan. 2.
  • Page 39 . LOAF 1-1/4 cups 1 -1/2 tsp. 1 1/2 Tbsp. 4 cups 1 Tbsp. 1 tsp. LB. LOAF 3/4 cup + 3 Tbsp. 1 tsp. 1 Tbsp. 3 cups 2 tsp. 1 tsp. 1. Measure and add liquid ingredients to the bread pan. 2.
  • Page 40 1-1/2 cups t 1 Tbsp. 3 Tbsp. 1-1/2 tsp. cups 1 cup 1 -1/2 Tbsp. tsp. l - 2 1-1/2 tsp. 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.
  • Page 41 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. 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.
  • Page 42 1-1/3 cups 1 tsp. 4 cups l/4 cup 2 tsp. 1 Tbsp. 2 tsp. 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.
  • Page 43 A S I C E T T I N G l/2 cup + 3 Tbsp. 1-1/2 Tbsp. tsp. 1-1/2 cups 1 -1/2 Tbsp. 3 Tbsp. tsp. 1-1/2 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) 3.
  • Page 44 1-1/4 cups + 2 Tbsp. 1 -1/2 tsp. 1 -l/2 Tbsp. 2 Tbsp. 3 cups 1 cup 1 tsp. 1, Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.
  • Page 45 SETTING ASIC 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 3.

  • Page 46: French 4

    RENCH READ 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.
  • Page 47 FRENCH SETTING 2 Le. L 1-1/4 cups + 2 Tbsp. 2 Tbsp. 1 -l/2 tsp. 4 cups l/3 cup 1 Tbsp. l-1/2 Tbsp. 1-1/4 tsp. 3/4 tsp. 1-1/4 tsp. 1.5 LB. L 1 cup 1-1/2 Tbsp. 1 tsp. 3 cups l/4 cup 2 tsp.
  • Page 48 2 L B . L 1-1/3 cups 1-1/2 tsp. 1-1/2 Tbsp. 4 cups 1 Tbsp. 1 tsp. 1 . 5 L O A F 1 cup t 2 Tbsp. 1-1/4 tsp. 1 Tbsp. 3 cups 2 tsp. 1 tsp. 1. Measure and add liquid ingredients to the bread pan. 2.
  • Page 49 SWEET SETTING R WEET READ 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.
  • Page 50 1/2 cup 1 cup 1-1/2 tsp. 2 Tbsp. 3-3/4 cups 2-1/2 Tbsp. 3 Tbsp. l-1/4 tsp. 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.
  • Page 51 SETTING WEET 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 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.
  • Page 52 3/4 cup l/2 cup t 1 Tbsp. 1 tsp. 3 Tbsp. 4 cups 1/4 cup 1 -l/4 tsp. 1/2 tsp. 1 tsp. l/2 cup 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.

  • Page 53: Recipes

    EXPRESSBAKE SETTING EXPRESSBAKE For the 58 minute E X P R E S S B A K E cycle you can expect the fol- lowing 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.

  • Page 54: Expressbake Setting

    cup + 2 Tbsp. 2 Tbsp. 1 -1/2 tsp. 2 Tbsp. 2 Tbsp. cups 4-1/2 tsp. (Use E X P R E S S B A K E 1.5 L . LOAF 3/4 cup t 2 Tbsp. 2 Tbsp. 1 tsp. 2 Tbsp.
  • Page 55 EXPRESSBAKE ETTING 1 cup + 2 Tbsp. 2 Tbsp. 1 tsp. 1-1/2 Tbsp. cups tsp. (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. NOTE: Egg has been added to the EXPRESSBAKE better volume, but if you prefer, you may substitute 1/2 cup water for 1 egg.
  • Page 56 1 cup t 2 Tbsp. Hot water 115-125°F (46-68°C) 2 Tbsp. 1 tsp. 2 Tbsp. 4 cups 2 tsp. 1 -1/2 tsp. 4 tsp. (Use EXPRESSBAKE Carefully measure the hot water and make sure it is between MPORTANT 115” and 125°F or 4 5 and 68°C by using a cooking thermometer. Egg has been added to the better volume, but if you prefer, you may substitute 1/2 cup water for 1 egg.
  • Page 57 EXPRESSBAKE ETTING 2 Le. L 1 cup + 2 Tbsp. 2 Tbsp. 1-1/4 tsp. 3 Tbsp. 2 Tbsp. cups tsp. 1/2 cup tsp. (UseE~~~~sssn~~~Setting58Min 1.5 Le. L 3/4 cup + 2 Tbsp. 1-1/2 Tbsp. 1 tsp. 2 Tbsp. 1-1/2 Tbsp. cups 1-1/2 tsp.

  • Page 58: Whole Wheat 5

    EXPRESSBAKE SETTING 50% WHOLE WHEAT B READ (N ING (R)(DT)(R)(NTT)ST - 1 / 4E Hot water% -12.°FE...
  • Page 59 KXPRKSSBAKE” E T T I N G 1.5 L LOAF 3/4 cup t 2 Tbsp. 1-1/2 Tbsp. 1 tsp. 2 Tbsp. 2-1/2 cups 1/2 cup 4 tsp. ( U s e EXPRESSBAKE Carefully measure the hot water and make sure it is between -~<IYPORTAN~ 115”...
  • Page 60 HOLE HEAT READ ACHINE 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) At 3:30 - The dough begins to rise. (25 minutes) ’...

  • Page 61: Whole Wheat

    WHOLE WHEAT ETTING LB. L 1 -1/2 cups 2 Tbsp. tsp. cups cups 3 Tbsp. 2 tsp. 1.5 LB. L 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. 1. Measure and add liquid ingredients to the bread pan. 2.
  • Page 62 1 -1/2 cups 2 Tbsp. 2 tsp. 4 cups 4 tsp. 3 Tbsp. 1/3 cup 2 tsp. 1.5 L 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. 1. Measure and add liquid ingredients to the bread pan. 2.
  • Page 63 WHEAT S HOLE ETTING 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. 1.5 L 3/4 cup + 2 Tbsp. 1 Tbsp. 1 tsp. 2 Tbsp. 1 cup 1 cup 3/4 cup 1-1/4 tsp.
  • Page 64 LOAF cups 1 -1/4 1/3 cup 2 Tbsp. 1 tsp. 1 tsp. 1-1/2 Tbsp. cups 1 cup 1 cup 2 Tbsp. tsp. 1.5 L 2 Tbsp. 1 tsp. 1 tsp. 1-1/2 Tbsp. 1-1/2 cups 1 Tbsp. tsp. l-1/2 1. Measure and add liquid ingredients to the bread pan. 2.
  • Page 65 WHOLE WHEAT S E T T I N G 1 cup 2 Tbsp. 1-1/4 tsp. 1 Tbsp. 2 Tbsp. 2 cups 1 -1/2 cups 1 -1/2 tsp. 1/4 tsp. 1 -1/2 tsp. 1. Measure and add liquid ingredients to the bread pan. 2.
  • Page 66 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. 1. Measure and add liquid ingredients to the bread pan. 2. Measure and add dry ingredients (except yeast) to the bread pan. 3.

  • Page 67: Gluten-Free

    E T T I N G GLUTEN-FREE 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. 1-2/3 cups 3Tbsp.
  • Page 68 L U T E N 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 1. Measure and add liquid ingredients to the bread pan. 2.
  • Page 69 WHOLE WHEAT S E T T I N G G L U T E N - F R E E C l-3/4 cups 3 Tbsp. 1 tsp. 2 cups 2/3 cup 1/3 cup 2-1/4 tsp. 2-1/2 tsp. 1 -1/2 tsp. 3 Tbsp.

  • Page 70: Dough/Pasta

    DOUGH/PASTA OUGH ACHINE 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.”...
  • Page 71 I N S T R U C T I O N S OUGH 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.
  • Page 72 SWIRLS Lightly grease baking sheet. Divide dough into 10 equal pieces. On a lightly floured sur- face, 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 cen- ter to form a swirl.
  • Page 73 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 6. Bake at 350°F for 25 to 30 minutes. 1-1/4 cups 1.
  • Page 74 3/4 cup t 2 Tbsp. 3 Tbsp. 1 tsp. 2-1/4 cups 1 cup 2 tsp. 2 tsp. 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.

  • Page 75: Pizza

    1 -1/2 cups 2 Tbsp. 2 tsp. 2 tsp. 4 cups t s p . 3/4 cup 1 Tbsp. 1 tsp. 1 tsp. 2 cups 2 tsp. 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.
  • Page 76 : TRADITIONAL OPPINGS each sliced pepperoni, mushrooms, peppers, onion and 1 cup shredded Mozzarella cheese. EXICAN and green peppers. Sprinkle with chili powder or minced jalapeno peppers and top with 1 cup shredded Monterey Jack cheese. - l/2 cup pesto sauce OR l/2 cup pizza sauce ESTO and 3 Tbsp.

  • Page 77: Bagels 7

    OUGH ETTING 1-1/2 cups 4 cups 2 tsp. 1 Tbsp. 1 tsp. 2 Tbsp. 3/4 cup 2 cups 1 tsp. 2 tsp. 1/2 tsp. 1 Tbsp. 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. Remove to lightly floured surface and cover and let rise 5 minutes.
  • Page 78 All ingredients at room temperature (70”F-80”W21%27”C) 2 cups 1 cup 1 tsp. 1 Tbsp. 3/4 cup + 2 Tbsp. 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.
  • Page 79 DOUGH ETTING 1 cup 1/4 cup tsp. 4 cups 3 Tbsp. 2 tsp. 1/2 cup 2 Tbsp. 1 tsp. 2 cups 1/4 cup l-1/2 Tbsp. 1 tsp. Measure all ingredients into pan in the order listed. Select DIRECTIONS: Dough setting. Press Start/Stop button to begin. Dough is finished when the unit signals and the display reads 0:00.
  • Page 80 Use S from small or 1/2 large batch. Mix 2/3 cup brown sugar, WEET OUGH 2 tsp. cinnamon, and 1/4 cup softened butter or margarine together. On a light- ly floured surface roll dough into 12 x 9 inch (30 x 22 cm) rectangle. Spread mixture on the dough.
  • Page 81 ETTING Make small batch S 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.
  • Page 82 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). 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.

  • Page 83: Glazesand Spreads

    LAZES SPREADS CHEESE S PREAD 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. VACADO PREAD Mix 1 ripe, large peeled and cubed avocado, 1/2 cup ricotta cheese,...
  • Page 84 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.
  • Page 85 GLAZES AND S CHEESE S HONEY RANGE 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. : Honey Ginger-Substitute 2 tsp. minced preserved ginger ARIATION for orange juice and rind.
  • Page 86 3 cups 2 cups 4 tsp. 2 Tbsp. Combine all ingredients 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.
  • Page 87 A N D A R M A L A D E (Basic and Bake Setting - Not for Timer) 1-1/4 cups 2 Tbsp. 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.
  • Page 88 ....35 SETTING R ASIC ECIPES Deluxe White Bread ....36 Country White Bread ....37 Hearty Garlic Bread .

  • Page 89: Warranty

    . Sunbeam shall not be liable for any incidental or consequential damages caused by the breach of any express or implied warranty or condition. Except to the extent prohibited by applicable law, any implied...
  • Page 90 Notes...
  • Page 91 Notes...
  • Page 92 EXPRESSBAKE” B 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. Imported and Distributed by Sunbeam Corporation (Canada) Limited...

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