User manual SUNBEAM 4810

[. . . ] and develop --: () TabZe of Before You Start . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The Art and Science of Baking Great Tasting Bread Safety Guidehes Basic Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The Science, Simplified . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Components of Yozcr Bread Maker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] Cook all Filling ingredients over medium heat, stirring constantly, until apples are tender; remove from heat. Roll dough into 13x8-inch rectangle on lightly floured surface; place on cookie sheet. Spread apple filling lengthwise over center third of rectangle. Make cuts from filling to edge of dough at I-inch intervals on each 13-inch side of rectangle to make strips. Fold strips at an angle over filling, alternating sides. Cover; let rise in warm place 30 to 45 minutes or until double. Bake 30 to 35 minutes, covering with aluminum foil during last 10 minutes to prevent excessive browning. Drizzle with Browned Butter Glaze or Creamy Vanilla Glaze (page 40) if desired. 2 coffee cake. 28 Breadsticks h@ 314 cu water 1 tab es oon margarine or butter, softened 2 c u p s old Medal@ Better for BreaflM flour G 314 teaspoon sa5t I tablespoon su ar 1 ;I: teaspoons regular active dry yeast f l/4 teaspoons bread machine yeast or quick-acting active dry yeast DIRECTIONS: 1. Place all Dough ingredients in bread pan in the order listed. Cover; let rise in warm place 20 to 25 minutes or until puffy. Beat 1 tablespoon water and the egg white; brush over dough. Bake 15 to 20 minutes or until breadsticks are golden brown. 12 breadsticks. Brioche h@: 3 tablespoons water 2 tablespoons margarine or butter, softened Ze s I . 3@ cups Gold Medal@ Better for BrealiFrM flour 114 cup sugar l/2 teaspoon salt I/Z teaspoon grated orange or lemon peel I `d;: teaspoons regular active dry yeast I l/4 teaspoons bread machine yeast or quick-acting active dry yeast To$@?zg: I tablespoon milk I egg yolk Coarse sugar crystals DIRECTIONS: 1. Place dough in greased bowl, turning to coat a/l sides. Cover with plastic wrap; refrigerate 4 hours or overnight. Grease I2 medium muffin cups, 2 1/2x2 l/4 inches. Cut off one-fourth of the dough from each piece. Shape each large and small piece into a smooth ball. Place each large ball in muffin cup, pressing to fill bottom of cup. Cover; let rise in warm place 50 to 60 minutes or until double. Mix 1 tablespoon milk and 1 egg yolk; gently brush over tops of rolls. [. . . ] Banana Macadamia Nut . . . . . . . . . . . . . . . . . . . . . . 2 7 . 27 Cinnamon Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Cranberry- Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]