Sunbeam EXPRESSBAKE 5833 User Manual & Bread Recipes page 55

Sunbeam 5833: user manual
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Potato Onion Bread
2/3 cup hot water (115°–125° F)
3 tablespoons oil
2 large eggs
1/2 cup finely chopped onions
2/3 cup baked, mashed potatoes
3 tablespoons sugar
1 and 1/2 teaspoons seasoned salt
4 cups bread flour
2 tablespoons Red Star® Quick•Rise™ yeast
Important: Carefully measure the hot water and make sure it is between
115°–125° F by using a cooking thermometer.
Only use Red Star® 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. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
4)
Snap the baking pan into the breadmaker and close the lid.
5)
Press "Select" button to choose the EXPRESSBAKE™ (80 Minutes) setting.
6)
Press the "Start/Stop" button.
Beer Rye Bread
1 and 1/2 cups hot beer (115°–125° F)
1/4 cup oil
3 tablespoons packed brown sugar
1 teaspoon salt
3 cups bread flour
1 cup rye flour
1 and 1/2 tablespoons caraway seeds
3/4 teaspoons ground fennel
3/4 teaspoon fresh orange zest (finely ground orange peel)
2 tablespoons Red Star® Quick•Rise™ yeast
Important: Carefully measure the hot water and make sure it is between
115°–125° F by using a cooking thermometer.
Only use Red Star® Quick•Rise™ yeast.
EXPRESSBAKE™ 80 min.
2 pound loaf
2 pound loaf
53

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