User manual SUNBEAM 5820

[. . . ] Fresh, warm homemade bread is just a few, easy steps away with your new Sunbeam Deluxe Bread and Dough Maker. `We've done everything we can to make bread baking a breeze: We've streamlined the instructions; designed a simple, easy-to-read control panel; and developed a host of great recipes for breads, doughs, pastas, jams and jellies, spreads and glazes and quick breads. First review the Safety Guidelines, then turn to Page 5 for the easy step-by-step directions!Along the way, feel free to ask questions. [. . . ] Never store in metal containers or use metal utensils. All ingredients, including starter, should be at room temperature (70°F-80°F/21°C-27°C). Cold ingredients will slow down the activity of the yeast. When removing starter, always replenish it. Let stand at room temperature for 3 to 5 hours, until bubbles start to form. If starters separates (liquid forms on surface), stir until blended before using. If the liquid that forms on surface of starter turns pink in color at any time, discard the starter and start over again with fresh ingredients. IMPORTANT: Sourdough bread made in an automatic breadmaker requires the addition of yeast. The starter's strength and the rising times in the breadmaker are not sufficient to allow for proper rising without the use of additional yeast. COTTAGE CHEESE AND CHIVE BREAD (Sweet Setting ­ Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C) 1 cup cottage cheese 1 egg 1-1/2 tsp. water Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select crust setting if other than "Medium. " Press the "Start/Stop" button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete, the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the "Start/Stop" button to cancel the "Keep-Warm" cycle if desired). NOTE: Once the "Start/Stop" button is pressed, the selected function(s) cannot be altered. To make any changes once the process has begun, the unit must be stopped, reset and restarted. To stop, press "Start/Stop" and hold for 2 ­ 3 seconds until signal sounds and the screen reverts to the setting display. 26 3-3/4 cups bread flour 3 Tbsp. active dry yeast PUMPERNICKEL BREAD (Basic or Whole Wheat Setting ­ Not for Timer) All ingredients at room temperature (70°F-80°/21°C-27°C), except milk 4 oz. milk 2-1/2 cups bread flour 6 ­ 7 oz. active dry yeast Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select crust setting if other than "Medium. " Press the "Start/Stop" button to begin the breadmaking process. The display will begin counting down the minutes until the end of the cycle. When the baking is complete, the display will read 0:00 and the unit will signal (when this occurs, you may choose to press the "Start/Stop" button to cancel the "Keep-Warm" cycle if desired). [. . . ] The bread will rise slower and have less of a tendency to sink. Flour stored at High Altitudes tends to be drier. You might have to add a few tablespoons of water, until the dough forms a nice ball. Along the way, feel free to ask questions. You can call us toll free at 1-800-526-2832. 52 INDEX OF RECIPES BREAD RECIPES Vicki's Traditional White Bread . [. . . ]