Breadman TR845 Bread Maker
Contents
1. KNOW YOUR INGREDIENTS It has been said that cooking is an art that relies on the creativity of the chef Baking bread is much more of a science since the process of combining flour water and yeast results in a chemical reaction that produces bread You must remember that when the ingredients combine with each other they produce a specific result Read the following information carefully to gain a better understanding of the importance each ingredient plays in the bread making process All Purpose Flour All purpose flour is a blend of refined hard and soft wheat flours ideally suited for making sweet breads and cakes The most popular brands of flour have been tested for quick bread and cakes using the BAKE cycle in the Breadman Bread Maker with excellent results Bran Bran unprocessed is the coarse outer portion of the wheat or rye grains that is separated from flour by sifting or bolting It is often added to bread in small quantities for nutritional enrichment heartiness and flavor It is also used to enhance bread texture Bread Flour Bread flour is a high gluten protein flour that typically has a higher gluten concentration than all purpose flour Using bread flour with the Breadman Bread Maker will produce loaves with better volume and structure Cornmeal and Oatmeal Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel cut oats They are used pri2. Ingredients Ingredients Eggs room temperature 2 Amaretto Liquor Butter melted 1 cup or Vanilla Extract 1 TBL Brown Sugar packed 1 cup Eggs room temperature 2 Sugar 1 2 cup Butter softened 1 cup All Purpose Flour 1 1 2 cups Brown Sugar packed 3 4 cup Cinnamon 1 tsp Raisins 3 4 cup Salt 1 2 tsp All Purpose Flour 2 1 2 cups Quaker Quick or Baking Powder 1 1 2 tsp Old Fashioned Oats 3 cups Raisins 1 cup Select PASTA cycle Baking Soda 1 tsp After 5 minutes use a spatula to fold in any Select PASTA cycle flour from the sides of the Bread Pan When After 5 minutes use a spatula to fold in any flour from the sides of the Bread Pan When the cycle is complete use a spatula to fold in any unmixed ingredients and if necessary start the cycle again Method 1 Spoon onto a lightly greased cookie sheet 2 Bake at 350 F 177 C for 12 15 minutes or until done Makes 2 1 2 dozen cookies the cycle is complete use a spatula to fold in any unmixed ingredients and if necessary start the cycle again Method 1 Spoon on to a lightly greased cookie sheet 2 Bake at 350 F 177 C for 12 15 minutes or until done Makes 2 dozen cookies GLUTEN FREE BREAD RECIPES Use the Breadman Bread Maker to prepare fresh and delicious bread for those on a gluten free diet The GLUTEN FREE cycle allows you to take control by helping you to effortlessly bake any number of wonderful breads to serve people w
3. INSTRUCTION MANUAL amp RECIPE GUIDE AUTOMATIC BREAD MAKER MODEL TR875 IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following 1 2 3 10 11 12 13 14 Read all instructions Do not touch hot surfaces Use handles or knobs To protect against electrical shock do not immerse cord plugs or appliance in water or other liquid Close supervision is necessary when any appliance is used by or near children Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner Contact Consumer Service for examination repair or electrical or mechanical adjustment The use of accessory attachments not recommended by the appliance manufacturer may cause fire electric shock or injury Do not use outdoors Do not let cord hang over edge of table or counter or touch hot surfaces including the stove Do not place on or near a hot gas or electric burner or in a heated oven Extreme caution must be used when moving an appliance containing hot oil or other hot liquids To disconnect press and hold the START STOP Button for a full second remove plug from wall outlet Do not use appliance for other than intended use Avoid contacting moving pa
4. Yeast 4 1 2 tsp Select GLUTEN FREE cycle 37 JAM CYCLE METHOD AND RECIPES Use this cycle for making jams from fresh or frozen fruits Do not double recipes or allow ingredients to boil over the Baking Pan into the Baking Chamber Should this happen stop the Bread Maker immediately Allow to cool and clean thoroughly Press the MENU Button until 9 JAM appears in the Display Window Method l Remove the Bread Pan from the Breadman Attach the Kneading Paddle onto the Drive Shaft Have all ingredients ready Clean fresh berries or fruit cut into 1 2 inch cubes and drain If using frozen fruit thaw and drain Use a liquid measuring cup to measure the drained fruit then crush with a potato masher or with your hands Use a dry measuring cup to measure the sugar Use a measuring spoon to measure the lemon juice if using Place the Bread Pan into the Breadman Push down until it fits firmly into place Close Lid The Display Window will show 9 JAM Press the START STOP Button The Bread Maker will pre heat for 15 minutes before any movement occurs in the Bread Pan After pre heating the jam will be heated and mixed for approximately 50 minutes The entire JAM cycle takes 1 hour 5 minutes When the jam is finished the Breadman will beep and 0 00 will appear in the Display Window Press the START STOP Button and open the Lid CAUTION THE OVEN CAVITY BREAD PAN KNEADING
5. 25M50S 10S 44M50S 48M 3 43 2 56 0 AB 15H 30 5 5 15 49M 10S 25M50S 10S 44M50S 50M 3 45 2 58 60M Dark 1 5LB 15H 30 5 5 15 49M 10S 25M50S 10S 44M50S 48M 3 43 2 56 60M AB 15H 30 5 5 15 49M 10S 25M50S 10S 44M50S 50M 3 45 2 58 60M Rapid 1 5LB 15H 5M 5 5 15 24M 10S 10M50S 10S 34 505 48M 2 28 2 05 0 Rapid 2LB 15H 5M 5 5 15 24M 10S 10M50S 10S 34M50S 50M 2 30 2 08 60M NOTE If bread is not removed immediately after baking a controlled Keep Warm phase will begin for each selection except DOUGH JAM and PASTA While this will help reduce condensation between loaf and Bread Pan it is best to remove bread as soon as possible after completion of the Baking phase Cycle Program Color Loaf Delay Pre Knead Rest Knead Rise Punch Rise Shape Rise Bake Total Add In Keep Heat 1 2 1 2 3 Beep Warm 4 SWEET Light 1 5LB 15M 0 5 5 20 39M 10S 25506 5S 51M55S 50M 3 17 2 55 0 2LB 15M 0 5 5 20 39M 10S 25M50S 5S 51M55S 55M 3 22 3 00 0 Medium 1 5LB 15M 0 5 5 20 39M 10S 25M50S 5S 51M55S 50M 3 17 2 55 60 AB 15 0 5 5 20 39M 10S 25M50S 5S 51M55S 55M 3 22 3 00 0 Dark 15LB 15M 0 5 5 20 39M 10S
6. Use this cycle for recipes that use fruit juice additional sugar or added sweet ingredients such as coconut flakes raisins dried fruit or chocolate Baking temperature is reduced to prevent burning Press the MENU Button until 4 SWEET BREAD appears in the Display Window SOY ALMOND FRUIT BREAD Ingredients 1 5 LB Ingredients 1 5 LB Water 80 F 27 C 1 cup Add ingredients at beep Oil 3 TBL Dried Mixed Fruit diced 1 2 cup Almond Extract 1 2 tsp Sugar 1 1 2 tsp Select SWEET cycle Salt 1 1 2 tsp Dry Milk 1 1 2 TBL Select RAPID SWEET cycle Bread Flour 2 1 2 cups Active Dry Yeast 2 3 4 tsp Soy Flour 1 2 cup Almonds slivered 2 TBL Active Dry Yeast 2 tsp 24 TRAIL MIX BREAD Ingredients 1 5 LB 2LB Water 80 F 27 C 1 1 4 cups 1 1 2 cups Oil 3 TBL 1 4 cup Honey 3 TBL 1 4 cup Salt 1 1 2 tsp 2 tsp Bread Flour 3 cups 4 cups Active Dry Yeast 2 tsp 2 1 4 tsp Add ingredients at beep Fruit amp Nut Trail Mix 1 2 cup 2 3 cup Select SWEET cycle Select RAPID SWEET cycle Active Dry Yeast 2 3 4 tsp 1 TBL CINNAMON RAISIN BREAD Ingredients 1 5 LB 2LB Water 80 F 27 C 1 cup 1 1 4 cups 2 TBL Oil 1 1 2 TBL 2 TBL Brown Sugar 2 1 2 TBL 3 TBL Salt 1 1 2 tsp 2 tsp Dry Milk 1 1 2 TBL 2 TBL Cinnamon 2 tsp 1 TBL Bread Flour 3 cups 4 cups Walnuts chopped 1 2 cup 2 3 cup Acti
7. use metal utensils inside the Bread Pan or Bread Machine Remove the Kneading Paddle and allow loaf to cook standing upright on wire rack approximately 15 to 30 minutes before slicing Cut the loaf in half top to bottom and then cut each half into 1 2 inch slices When the bread has completely cooled approximately 1 hour store in an airtight container UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING Clean Bread Pan after each use DO NOT IMMERSE THE BREAD PAN IN WATER See CLEANING INSTRUCTIONS outlined in this Instruction Manual Clean inside of Breadman after each use 36 GLUTEN FREE PUMPERNICKEL BREAD Ingredients 1 5 LB Water 110 115 F 43 46 C 1 cup Extra Large Eggs 3 Oil 3 TBL Cider Vinegar 1 tsp Molasses 3 TBL Salt 1 1 2 tsp Dry Milk 1 2 cup Brown Rice Flour 2 cups Potato Starch Flour 1 2 cup Tapioca Flour 1 2 cup Cocoa Powder 1 TBL Xanthan Gum 1 TBL Caraway Seeds 1 TBL Red Star Quick Rise Yeast 4 1 2 tsp Select GLUTEN FREE cycle GLUTEN FREE CINNAMON RAISIN BREAD Ingredients 1 5 LB Water 110 115 F 43 46 C 1 1 4 cups Extra Large Eggs 3 Oil 3 TBL Cider Vinegar tsp Sugar 1 4 cup Salt 1 1 2 tsp Dry Milk 1 2 cup White Rice Flour 2 cups Potato Starch Flour 1 3 cup Soy Flour 1 4 cup Tapioca Flour 2 3 cup Cinnamon 1 1 2 tsp Raisin 3 4 cup Xanthan Gum 1 TBL Red Star Quick Rise
8. 2 tsp or Bread Machine Yeast 1 TBL 4 1 2 tsp Select SUPER RAPID cycle 26 ITALIAN HERB BREAD Ingredients 1 5 LB 2LB Water 115 125 F 45 51 C warm 1 cup 3 TBL 1 1 2 cups Oil 3 4 tsp 1 tsp Salt 1 tsp 1 1 2 tsp Sugar 2 TBL 3 TBL Dry Milk 4 tsp 2 TBL Italian Seasoning 4 tsp 2 TBL Bread Flour 3 cups 4 cups Red Star Quick Rise Yeast 1 TBL 4 1 2 tsp or Bread Machine Yeast 1 TBL 4 1 2 tsp Select SUPER RAPID cycle CRANBERRY ORANGE BREAD Ingredients 1 5 LB 2 LB Water 115 125 F 45 51 C warm 1 cup 3 TBL 1 1 2 cups Oil 2 tsp 3 TBL Dried Orange Peel 2 tsp 3 TBL Dried Cranberries 1 2 cup 3 4 cup Salt tsp 1 1 2 tsp Sugar 2 TBL 3 TBL Dry Milk 1 TBL 2 TBL Italian Seasoning 4 tsp 2 TBL Bread Flour 3 cups 4 cups Red Star Quick Rise Yeast 1 TBL 4 1 2 tsp or Bread Machine Yeast 1 TBL 4 1 2 tsp Select SUPER RAPID cycle 27 DOUGH CYCLE This cycle is used to mix dough to be shaped by hand before baking in a conventional oven Press the MENU Button until 6 DOUGH appears in the Display Window Method 1 Add ingredients to the Bread Pan in the order listed Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual Place the Bread Pan into the Breadman Push down on the rim until it fits firmly into place Close the Lid 2 When your dough is finished the Breadman will beep and 0 00 will
9. 5 20 39M 10S 25M50S 15S 49M45S 53M 3 18 2 56 60M Medium 1 5LB 15H 0 5 5 20 39M 10S 25M50S 15S 49M45S 48M 3 13 2 51 60M AB 15H 0 5 5 20 39M 10S 25M50S 15S 49M45S 53M 3 18 2 56 60M Dark 1 5LB 15H 0 5 5 20 39M 10S 25M50S 15S 49M45S 48M 3 13 2 51 60M ALB 15H 0 5 5 20 39M 10S 25M50S 15S 49M45S 53M 3 18 2 56 60M Rapid 1 5LB 15H 0 5 5 20 15M 10S 8M50S 10S 29M50S 48M 2 12 1 50 60M Rapid 2LB 15H 0 5 5 20 15M 10S 8M50S 10S 29M50S 53M 2 17 1 55 60M 2 FRENCH Light 1 5LB 15H 0 5 5 20 39M 10S 30M50S 10S 59 505 50M 3 30 N A 60M ALB 15H 0 5 5 20 39M 10S 30M50S 10S 59 508 52M 3 32 NIA 60M Medium 1 5LB 15H 0 5 5 20 39M 10S 30M50S 10S 59 505 50M 3 30 N A 60M AB 15H 0 5 5 20 39M 10S 30M50S 10S 59 505 52M 3 32 NIA 60M Dark 1 5LB 15H 0 5 5 20 39M 10S 30M50S 10S 59 505 50M 3 30 N A 60M ALB 15H 0 5 5 20 39M 10S 30M50S 10S 59 505 52M 3 32 NIA 60M Rapid 1 5LB 15H 0 5 5 20 15M 10S 15M50S 10S 381 508 50M 2 30 N A 60M Rapid 2LB 15H 0 5 5 20 15M 10S 15M50S 10S 381 508 52M 2 32 N A 60M 3 WHEAT Light 1 5LB 15H 30 5 5 15 49M 10S 25M50S 10S 44M50S 48M 3 43 2 56 60M AB 15H 30 5 5 15 49M 10S 25M50S 10S 44M50S 50M 3 45 2 58 60M Medium 1 5LB 15H 0 5 5 15 49M 10S
10. Active Dry Yeast 2 tsp Select DOUGH cycle Filling Butter softened 1 2 cup Sugar 1 3 cup Cinnamon LBL Pecans chopped 1 2 cup Topping Butter melted 3 4 cup Brown Sugar 3 4 cup Pecan Halves optional 1 cup Method 1 Place on a lightly floured surface roll dough into a 12 inch x 16 inch rectangle and spread with butter Combine remaining filling ingredients and sprinkle over dough Roll up tightly jelly roll style starting with the longest side and cut into 1 inch slices 2 Combine topping mixture and spread into a 13 inch x 9 inch baking dish If you are using optional pecan halves line the bottom of the pan Place slices on mixture and let rise in a warm place for 30 minutes or until doubled in size 3 Bake at 350 F 177 C for 35 minutes or until golden brown Use oven mitts to carefully invert onto a heat proof tray syrup will be very hot 30 FOCACCIA DOUGH Ingredients 1 5 LB 1 Loaf Water 80 F 27 C 1 cup Olive Oil 1 3 cup Sugar 2 tsp Salt 1 1 2 tsp Bread Flour 3 cups Dried Italian Seasoning tsp Active Dry Yeast 2 tsp Select DOUGH cycle Garlic Cheese Topping Olive Oil 1 4 cup Dried Oregano 1 1 2 tsp Garlic finely minced 1 4 cup Parmesan Cheese grated 1 3 cup Salt 1 4 tsp Greek Style Topping Olive Oil 1 4 cup Dried Oregano 1 1 2 tsp Onion thinly sliced 1 cup Feta Cheese crumbled 1 3 cup Black Olives sliced drai
11. French Dark 1 5 LB French Dark 2 0 LB French Rapid 1 5 LB French Rapid 2 0 LB 3 WHOLE WHEAT Whole Wheat Light 1 5 LB Whole Wheat Light 2 0 LB Whole Wheat Medium 1 5 LB Whole Wheat Medium 2 0 LB Whole Wheat Dark 1 5 LB Whole Wheat Dark 2 0 LB Whole Wheat Rapid 1 5 LB Whole Wheat Rapid 2 0 LB 4 SWEET Sweet Light 1 5 LB Sweet Light 2 0 LB Sweet Medium 1 5 LB Sweet Medium 2 0 LB Sweet Dark 1 5 LB Sweet Dark 2 0 LB Sweet Rapid 1 5 LB Sweet Rapid 2 0 LB 5 SUPER RAPID Super Rapid Light 1 5 LB Super Rapid Light 2 0 LB Super Rapid Medium 1 5 LB Super Rapid Medium 2 0 LB Super Rapid Dark 1 5 LB Super Rapid Dark 2 0 LB 6 DOUGH 7T PASTA 8 GLUTEN FREE Gluten Free Light 1 5 LB Gluten Free Light 2 0 LB Gluten Free Medium 1 5 LB Gluten Free Medium 2 0 LB Gluten Free Dark 1 5 LB Gluten Free Dark 2 0 LB 9 JAM 10 BAKE Bake Light Bake Medium Bake Dark KNEADING AND BAKING CYCLES CHART Cycle Program Color Loaf Delay Pre Knead Rest Knead Rise Punch Rise Shape Rise Bake Total Add In Keep Heat 1 2 1 2 3 Beep Warm 1 BASIC Light 1 5LB 15H 0 5 5 20 39M 10S 25M50S 15S 49M45S 48M 3 13 2 51 60M ALB 15H 0 5
12. LB 2LB Water 80 F 27 C 1 1 4 cups 1 1 2 cups Oil 2 1 2 TBL 3 TBL Molasses 2 1 2 TBL 3 TBL Salt 1 1 2 tsp 2 tsp Dry Milk 2 TBL 3 TBL Whole Wheat Flour 3 3 4 cups 4 cups Gluten 2 1 2 TBL 3 TBL Active Dry Yeast 2 tsp 2 1 4 tsp Select WHOLE WHEAT cycle Select RAPID WHOLE WHEAT cycle Active Dry Yeast 2 3 4 tsp 1 TBL CARAWAY RYE BREAD Ingredients 1 5 LB 2LB Eggs s large room temperature 1 2 plus enough Water 80 F 27 C to equal 1 cup 1 TBL 1 1 3 cups Oil 3 TBL 1 4 cup Honey 3 TBL 1 4 cup Dry Milk 2 TBL 3 TBL Salt 1 1 2 tsp 2 tsp Bread Flour 1 1 2 cups 2 cups Whole Wheat Flour 3 4 cup 1 cup Rye Flour 2 3 cup 1 cup Caraway Seeds 2 TBL 3 TBL Active Dry Yeast 2 tsp 2 1 4 tsp Select WHOLE WHEAT cycle Select RAPID WHOLE WHEAT cycle Active Dry Yeast 2 3 4 tsp 1 TBL 23 SEVEN GRAIN BREAD Ingredients 1 5 LB 2LB Egg large room temperature plus 1 1 enough Water 80 F 27 C to equal 1 cup 2 TBL 1 1 2 cups Oil 2 TBL 3 TBL Honey 2 tsp 1 TBL Salt 1 1 2 tsp 2 tsp Whole Wheat Flour 1 1 2 cups 2 cups Bread Flour 1 2 cup 1 cup Brown Rice Flour 1 4 cup 1 3 cup Spelt Flour 1 4 cup 1 3 cup Buckwheat Flour 1 4 cup 1 3 cup Rye Flour 1 4 cup 1 3 cup Oatmeal 1 4 cup 1 3 cup Cornmeal 2 TBL 1 4 cup Gluten 3 TBL 1 4 cup Active Dry Yeast 2 tsp 2 1 4 tsp Select WHOLE WHEAT cycle Select RAPID WHOLE WHEAT cycle Active Dry Yeast 2 3 4 tsp 1 TBL SWEET BREAD RECIPES
13. Measurements must be level not heaping The Breadman Bread Maker produces delicious baked goods with ease This marvelous appliance asks only that you carefully follow the recipe instructions In most cooking a pinch of this and a dash of that is fine but this is not the case for automatic Bread Makers Using this Breadman 9 Bread Maker requires that you accurately measure each ingredient Measurement Conversion Chart 1 1 2tsp 1 2 TBL 8TBL 1 2 cup 3 1 TBL 12TBL 3 4 cup 1 2 TBL 1 1 2 tsp 16 TBL Ilcup JTBL 16 cup 3 8 cup 1 4 cup 2 TBL 4TBL 1 4 cup 5 8 cup 1 2 cup 2 TBL 5 TBL 1tsp 1 3 cup 7 8 cup 3 4 cup 2 TBL 13 Creating Your Own Yeast Breads Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread All of the mystery and hard work is gone Inside this talented Breadman Bread Maker is a computer brain which instructs the Bread Maker to mix the dough knead the dough allow it to proof rise and bake without you being present The Breadman Bread Maker will also prepare dough for you to shape and bake in a conventional oven The recipes included in this book were developed for this Bread Maker Each recipe features ingredients that best compliment a particular loaf of bread and each was tested in our Breadman It is extremely important not to exceed the amount of flour specified in each recipe up to approximately 4 to 4 2 3 cups for BREAD baking cycles
14. and 4 2 3 cups for DOUGH cycles or an unsatisfactory baking performance could result When using your own yeast bread recipes to bake an old favorite use recipes in this cookbook as a guide for converting portions from your recipe to your Breadman Bread Maker Special Glazes for Yeast Breads Give your just baked bread a professional finish After glazing generously sprinkle with your choice of poppy sesame or caraway seeds if desired Select 1 of the following special glazes to enhance your bread Egg Glaze Beat 1 large egg and 1 tablespoon of water together brush generously over dough NOTE Apply to breads just before baking Melted Butter Crust Brush melted butter over just baked bread for a softer more tender crust Milk Glaze For a softer shiny crust brush just baked bread with milk or cream Sweet Icing Glaze Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until smooth to make a consistent glaze Drizzle the glaze over raisin bread or sweet breads when they are almost cool Bread Mixes and Other Recipe Books You can use prepackaged bread mixes or other Bread Maker recipes in your Breadman Bread Maker Follow package or recipe directions for making 1 5 or 2 LB loaves Do not exceed the Bread Pan capacity Checking Dough Consistency Although the Breadman Bread Maker will mix knead and bake bread automatically when baking bread from scratch it is necessary that you learn to recognize t
15. and shake several times to remove the dough onto a lightly floured surface 13 Using a rolling pin on a floured surface roll out dough to about 1 8 inch thickness Cut dough into strips about 1 2 inch wide 14 Add finished pasta to 6 cups of boiling salted water and cook 10 to 15 minutes or until tender DO NOT OVERCOOK Drain well 15 UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING Clean Bread Pan after each use DO NOT IMMERSE THE BREAD PAN IN WATER See CLEANING INSTRUCTIONS outlined in this Instruction Manual Clean the inside of the Breadman Bread Maker after each use DUMPLINGS PIE CRUST Ingredients Ingredients Milk 80 F 27 C warm 1 cup Water 80 F 27 C warm 1 2 cup Oil 1 2 cup Oil 3 4 cup Salt 1 4 tsp Salt 1 4 tsp All Purpose Flour 2 2 3 cups All Purpose Flour 2 1 2 cups Baking Powder 4 tsp Select PASTA cycle Select PASTA cycle Method Method 1 Divide in half and roll out on a lightly 1 Place dough in bowl 2 Using a teaspoon carefully drop dumplings into 6 cups of boiling broth 3 Turn down heat to medium and cook 10 to 15 minutes or until tender DO NOT OVERCOOK Makes 4 servings 33 floured surface 2 Put in pie pan and pierce bottom with a fork 3 Bake at 425 F 218 C for 20 minutes or until done Makes 2 crusts OATMEAL RAISIN COOKIES AMARETTO RAISIN COOKIES
16. down and shaking gently check to see that the Kneading Paddle is removed from the loaf If it is stuck in your bread use a non metal utensil to gently remove it taking care not to scratch the Kneading Paddle If at any time during the bread making process you need to turn the Breadman OFF press the START STOP Button for a full second 4 YOUR BREADMAN BREAD MAKER PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS 1 Removable Lid P N 22826 8 Power Supply Cord with 2 Bread Pan Handle Polarized Plug 3 Bread Pan P N 22822 9 Air Exhaust 4 Drive Shaft inside 10 Viewing Window 5 Baking Chamber 11 Lid Handle 6 Control Panel 12 Measuring Spoon P N 22824 7 Kneading Paddle P N 22823 13 Measuring Cup P N 22825 CONTROL PANEL 1 BASIC 6 DOUGH PREHEAT KNEAD REST Display Window Shows your MENU cycle selection TIMER setting crust COLOR LOAF size and process Operation Keep Warm Light The Operation Light next to the START STOP Button will illuminate while the Breadman Bread Maker is ON when the Breadman is completed and in Keep Warm phase the Light will flash A UP and V DOWN Buttons Use this pair of Buttons to set the TIMER Use this pair of Buttons to add or subtract time displayed in the Display Window Each time you press this Button the TIMER advances 10 minutes V Each time you press this Button the TIMER i
17. until RAPID is selected on the bottom right of the Display Window BASIC WHITE FRENCH BREAD Ingredients 1 5 LB 2LB Water 80 F 27 C 1 1 8 cup 1 1 2 cup Vegetable Oil optional 1 1 2 TBL 2 TBL Sugar 1 2 TBL 1 TBL Salt 1 1 2 tsp 1 1 2 tsp Bread Flour 3 cups 4 cups Active Dry Yeast 2 tsp 2 1 2 tsp Select BASIC cycle Select RAPID BASIC cycle Active Dry Yeast 2 1 2 tsp 2 3 4 tsp JALAPENO BREAD Ingredients 1 5 LB 2LB Water 80 F 27 C 3 4 cup 1 cup Oil 2 1 2 TBL 3 TBL Canned Whole Kernel Corn drained 3 4 cup 1 cup Jalapeno Peppers well drained 3 TBL 1 4 cup Sugar 2 TBL 2 1 2 TBL Salt 1 tsp 1 3 4 tsp Bread Flour 3 cups 4 cups Corn Meal 1 2 cup 2 3 cup Fresh Cilantro chopped 1 TBL 4 tsp Active Dry Yeast 2 tsp 2 1 4 tsp Select BASIC cycle Select RAPID BASIC cycle Active Dry Yeast 2 3 4 tsp 1 TBL 20 WHITE SOURDOUGH STARTER Ingredients Active Dry Yeast 2 1 4 tsp Water 110 F 43 C 2 cups Bread Flour 3 1 2 cups Sugar 1 TBL In a 4 quart glass container dissolve yeast in water 110 F 43 C let stand 5 minutes add flour and sugar Stir with plastic or wooden spoon until blended Mixture will be thick remaining lumps will dissolve during fermentation process Cover loosely with plastic wrap and let stand in warm place for 5 days stirring 3 times a day The starter will rise and fall during the fermentation period and becom
18. 2 teaspoons of yeast over the surface 3 Allow mixture to sit for 10 minutes undisturbed 4 The mixture should foam and rise to the 1 cup mark If this does not occur discard this yeast and purchase fresh yeast NOTE The basic bread and dough recipes in this booklet were developed using active dry yeast You may use the chart below to substitute any quick acting yeast quick rise fast rise or Bread Maker yeast for the active dry yeast or vice versa 11 Conversion Chart for Quick Rise Yeast 3 4 tsp active dry yeast 1 2 tsp quick rise yeast 1 tsp active dry yeast 3 4 tsp quick rise yeast 1 1 2 tsp active dry yeast 1 tsp quick rise yeast 2 1 4 tsp active dry yeast 1 1 2 tsp quick rise yeast 1 TBL active dry yeast 2 tsp quick rise yeast Sugar Sugar is important for the color and flavor of breads It also serves as food for the yeast since it supports the fermentation process Recipes in this book that call for sugar require granulated sugar Do not substitute powdered sugar In addition artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them Honey may be substituted for sugar in equal proportions reduce the liquid by the same amount Salt Salt is necessary to balance the flavor of breads and cakes Salt limits the growth of yeast Do not increase or decrease the amount of salt shown in the recipes Dietetically sodium free less than 5 mg sodium per serving or low s
19. 25M50S 5S 51M55S 50M 3 17 2 55 0 2LB 15M 0 5 5 20 39M 10S 25M50S 5S 51M55S 55M 3 22 3 00 0 Rapid 1 5LB 15M 0 5 5 20 25M 10S 15M50S 5S 35M55S 50M 2 37 2 15 0 Rapid 2LB 15 0 5 5 20 25M 10S 15M50S 5S 35M55S 55M 242 220 0 5 SUPER Light 1 5LB 15M 0 2 0 18 12M 0 0 0 0 45M 1 17 NA 0 ALB 15M 0 2 0 18M 12M 0 0 0 0 48 1 201 NA 60 Medium 1 5LB 15M 0 2 0 18 12M 0 0 0 0 45M 1 17 NA 60 AB 15 0 2 0 18 12M 0 0 0 0 48M 1 20 NA 60 Dark 15LB 15M 0 2 0 18 12M 0 0 0 0 45M 1 17 NA 60 ALB 15M 0 2 0 8 12M 0 0 0 0 48 1 20 NA 60 6 DOUGH NA NA JA 0 5 5M 20 60M 0 0 0 0 0 130 NA NA 7 PASTA NA NA JA 0 3 01 0 0 0 0 0 0 0 14 NA NA 8 001185 Light 1 5LB NA 0 2 0 18 0 0 0 0 0 457 1 17 NA 60 28 JA 0 2 0 18M 0 0 0 0 0 48M 1 20 NA 60 Medium 1 5LB NA 0 2 0 18 0 0 0 0 0 4 1 17 NA 60 28 JA 0 2 0 18 0 0 0 0 0 48M 1 20 NA 60 Dark 15LB NA 0 2 0 18 0 0 0 0 0 45M 1 17 NA 0 28 JA 0 2 0 18 0 0 0 0 0 48M 1 20 NA 60 9 JAM NA NA JA 0 0 0 5M 0 0 0 0 10M 50M 1 05 N A NIA 10 BAKE Light 2LB 15M NA NA NA NA NA NA NA NA NA 60M 1 00 N A 0 Medium 2LB 15M NA NA NA NA NA NA NA NA NA 60M 1 00 N A 0 Dark 2LB 15M NA NA NA NA NA NA NA NA NA 60M 1 00 NA 60
20. IZED PLUG This appliance has a polarized plug one blade is wider than the other To reduce the risk of electric shock this plug is intended to fit into a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to modify the plug in any way SHORT CORD INSTRUCTIONS A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord Do not use an extension cord with this product PLASTICIZER WARNING CAUTION To prevent Plasticizers from migrating from the finish of the countertop or tabletop or other furniture place NON PLASTIC coasters or place mats between the appliance and the finish of the countertop or tabletop Failure to do so may cause the finish to darken permanent blemishes may occur or stains can appear ELECTRIC POWER If electric circuit is overloaded with other appliances your Bread Maker may not operate properly The Bread Maker should be operated on a separate electrical circuit from other operating appliances POWER OUTAGE 7 Minute Power Failure Back Up Your Breadman Automatic Bread Maker has a 7 Minute Power Failure Back Up feature If the electricity goes off the memory will store the cycle in process for up to 7 minutes If the power comes back on within this time the cycle will resume where it left off If the Breadman B
21. PADDLE AND 9 10 11 12 JAM WILL BE VERY HOT USE OVEN MITTS Remove the Bread Pan from the Breadman BE SURE TO USE OVEN MITTS Pour the hot jam into a heat safe container Leave on the counter top to cool stir frequently Pour the jam into a refrigerator freezer safe container leaving 1 2 of space at the top Cover tightly to store Jam will thicken upon cooling 38 JAM CYCLE HINTS FOR BEST RESULTS Do not reduce sugar or use sugar substitutes The exact amounts of sugar fruit and other ingredients are necessary for a good set Use only ripe fruit not overripe or underripe for best flavor Do not puree fruit Drain cubed fruit before crushing Crush with a potato masher or food processor Jam should have bits of fruit in it Recipes should not exceed 3 cups fruit Be sure to measure fruit AFTER it has been crushed not before Remove stems seeds or pits from fruit before crushing You may use strawberries blackberries raspberries or other thin skinned berries Fruit such as peaches pears and apricots may be used but should be peeled and have the seeds removed Frozen berries or fruit no sugar added may be substituted for fresh Thaw and drain before measuring For thinner jam use juice as part of the 3 cups berry or fruit amount Lemon juice adds necessary acid to specific berries or fruit You may decrease the amount of sugar but it will produce a thinner result More sugar will make it thick
22. R NOTE Crust COLOR control cannot be activated for the following cycles e DOUGH e PASTA JAM Press the LOAF Button to select 1 5 LB or 2 LB The Breadman Bread Maker is preset to 2 LB NOTE LOAF size cannot be activated for the following cycles DOUGH PASTA JAM BAKE NOTE The smaller size recipes and mixes will not fill the Bread Pan when finished This is especially true for bread recipes that contain whole grains or other special ingredients NOTE When using the Gluten Free recipes provided in the Recipe Guide always choose the 1 5 LB setting Put on oven mitts and remove the Bread Pan Remember that the Bread Pan and your loaf are both very hot Be careful not to place either on a tablecloth plastic surface or other heat sensitive surface which may scorch or melt STEP 10 Press the START STOP Button to begin the cycle The Operation Keep Warm Light will illuminate The time remaining will begin to count down in the Display Window MENU cycle number 1 through 10 LOAF size crust COLOR and process will be shown in the Display Window The Breadman Bread Maker will begin mixing the ingredients Then it will begin the kneading process If the bread is not removed immediately after baking and if the START STOP Button is not pressed the Keep Warm controlled temperature reduction will begin The Operation Keep Warm Light will illuminate the colon in the Display will continue to fl
23. RANTY Warranty Coverage This product is warranted to be free from defects in materials or workmanship for a period of one 1 year from the original purchase date This product warranty is extended only to the original consumer purchaser of the product and is not transferable For a period of one 1 year from the date of original purchase of the product our Repair Center will at its option either 1 repair the product or 2 replace the product with a reconditioned comparable model These remedies are the purchaser s exclusive remedies under this warranty Warranty Service To obtain warranty service you must call our warranty service number at 1 800 233 9054 for return instructions on how to deliver the product in either the original packaging or packaging affording an equal degree of protection to the Repair Center specified below You must enclose a copy of your sales receipt or other proof of purchase to demonstrate eligibility for warranty coverage To return the appliance ship to To contact us please write to call or email ATTN Repair Center Consumer Relations Department 708 South Missouri Street PO Box 7366 Macon MO 63552 USA Columbia MO 65205 7366 USA 1 800 233 9054 E mail consumer_relations toastmaster com What Is Not Covered This warranty does not cover damage resulting from misuse accident commercial use improper service or any other damage caused by anything other than defects in material or workmanship during
24. again 28 DOUGH CYCLE RECIPES DINNER ROLL DOUGH Ingredients 1 5 LB 2 LB 18 Rolls 24 Rolls Egg large room temperature plus 1 1 enough Water 80 F 27 C to equal 3 4 cup 1 TBL 1 1 3 cups Oil 3 TBL 1 4 cup Sugar 3 TBL 1 4 cup Salt 1 1 2 tsp 2 tsp Bread Flour 3 1 4 cups 4 cups Active Dry Yeast 2 tsp 2 1 4 tsp Select DOUGH cycle Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until doubled in size 3 Bake at 350 F 177 C for 15 to 25 minutes or until golden brown WHEAT DINNER ROLL DOUGH Ingredients 2LB Method 1 Place on a lightly floured 18 Rolls surface Divide into pieces Water 80 F 27 C 1 1 2 cups and shape Oil 2 TBL 2 Place on a greased baking Brown Sugar 1 4 cup sheet Cover and let Salt 2 tsp rise in a warm place for Dry Milk 2 TBL 30 minutes or until Bread Flour 2 1 2 cups doubled in size Whole Wheat Flour 2 cups 3 Bake at 350 F 177 C for Active Dry Yeast 2 1 4 tsp 25 to 30 minutes or until golden brown Select DOUGH cycle 29 STICKY BREAKFAST BUN DOUGH Ingredients 1 5 LB 12 Buns Egg large room temperature plus 1 enough Water 80 F 27 C to equal 1 cup Oil 3 1 2 tsp Sugar 1 3 cup Salt 1 1 2 tsp Bread Flour 3 1 2 cups
25. alt less than 1 2 the sodium of table salt may be used in equal amounts The bread will be more coarse Liquids All liquids except water that is listed with specific temperatures for each cycle in each recipe should be warm 80 F 27 C for most recipes Liquids such as milk 196 296 whole and skim water or a combination of powdered milk and water can be used when making bread Milk will improve flavor provide a velvety texture and soften the crust while water alone will produce a crispier crust Vegetable or fruit juices and potato water may be used for flavor variety Eggs Eggs add richness and a velvety texture to bread dough and cakes When the recipe calls for egg s at room temperature large egg s should be used Liquid egg substitutes may be used as directed on the carton or 2 egg whites may be substituted for 1 whole egg They must also be room temperature Fats Shortening butter and oil shorten or tenderize the texture of yeast breads French bread gets its unique crust and texture from the lack of fat added However breads that call for fat stay fresh longer If butter is used directly from the refrigerator it should be cut into small pieces for easier blending during the kneading process Baking Powder Double acting baking powder is a leavening agent used in the PASTA cycle recipes This type of leavening agent does not require rising time before baking as the chemical reaction works when liquid ingredients ar
26. any recipes mix whole wheat flour with bread flour or vital wheat gluten to produce a high light textured bread Flour Storage Keep flour in a secure airtight container Keep rye and whole wheat flours stored in a refrigerator freezer or a cool area to prevent them from becoming rancid Allow flour to come to room temperature before using NOTE Flours while visibly similar can be very different by virtue of how they were ground milled stored etc You may have to experiment with different brands of flour to help you make the perfect loaf Yeast Active yeast through a fermentation process produces carbon dioxide gas necessary to make bread rise Yeast feeds on carbohydrates in sugar and flour to produce this gas Three different types of yeast are available fresh cake active dry and quick acting Quick or rapid rise or bread machine yeasts are quick acting Fresh cake yeast is NOT RECOMMENDED for use with your Breadman Bread Maker Ensure your yeast is fresh by checking its expiration date Once a package or jar of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use Often dough that fails to rise is due to stale yeast The following test can be used to determine if your yeast is stale and inactive 1 Place 1 2 cup of hot 110 F 115 F 43 C 46 C water into a liquid measuring cup 2 Stir 1 teaspoon of sugar into the water and then sprinkle
27. appear in the Display Window Press the START STOP Button and open the Lid Remove the dough from the Bread Pan Follow recipe shaping and baking instructions IMPORTANT Never allow the dough to remain in the Bread Maker after the cycle is complete it may over rise and damage the machine Rising times for dough after it is shaped and placed in a baking pan will vary due to recipe temperature and humidity level of your kitchen The optimum temperature of the room for rising is 80 85 F 27 29 C Rising is the most essential feature in bread making The Bread Maker allows the dough to have a first rise or fermentation before the dough is removed Fermentation conditions the gluten becoming pliable and elastic with a soft smooth quality develops the flavor and leavens the product e Sometimes a double rising is beneficial especially for whole grain or 100 whole wheat bread Let the dough rise once in Bread Maker Remove from Bread Maker punch down let rise again punch down and let rest 10 minutes Resting allows the gluten to relax and makes handling easier Shape as desired and allow to rise until doubled in volume If only 1 rise is desired remove from Bread Maker let rest shape and rise as above BAKER S HINT e Dough has doubled in volume when an indentation remains after the tip of a finger is pressed lightly and quickly into the dough If the indentation springs back cover and let rise a few more minutes and check
28. ash The Breadman Bread Maker will automatically shut OFF in 60 minutes While this will help prevent the bread from becoming soggy for best results remove the bread i diately after the baki le i After 5 to 10 minutes into 2nd Gu RSS MUSEOS UE kneading process check the dough ball or stir ingredients if needed NOTE The Keep Warm phase does not apply to the following cycles During this process the yeast will activate and normally the Viewing Window may begin to fog This will clear eventually so you can view the loaf s progress e DOUGH e PASTA e JAM Opening the Lid will not stop the kneading process Quickly close Lid to prevent heat loss At this time also check dough ball and use a rubber spatula to scrape any ingredients from the sides of the Bread Pan Turn the Bread Pan upside down and shake to release the bread Add ingredients such as dried fruit or nuts herbs oats etc at the Add Ingredient Beep during the BASIC WHOLE WHEAT and SWEET cycles See Kneading and Baking Cycles Chart for exact time on each cycle When your bread is finished baking the Breadman Bread Maker will beep and 7 will appear in the Display Window Press the START STOP Button and open the Lid Place the bread upright on a wire rack to cool 20 to 30 minutes before cutting This allows the steam to escape CAUTION Be sure to remove the Kneading Paddle from the bread Use a non metal utensil to gently remove it
29. bstitution Fresh milk is not recommended when using the TIMER because it may spoil while sitting in the Bread Pan 41 CHECKLIST BAKING RESULTS Please check the following Bread Maker does not operate ingredients not mixing Sides of bread collapse bottom is damp texture Short amp dense texture U 1 Unplugged power outage 2 Oven area is too hot Display H 3 Oven area is too cold Display L 4 Display reads or 5 Ingredients spilled on heating element 6 Top Lid was open during baking OPERATIONAL ERRORS 7 Bread left in Bread Pan too long after program 8 Bread sliced just after baking steam was not allowed to escape 9 WHOLE WHEAT WHOLE WHEAT RAPID or JAM cycle chosen 10 Kneading Paddle not installed INGREDIENT PROBLEMS Water Not enough Flour Too much Not enough Too much No yeast Yeast MEASUREMENT ERRORS Not enough 3 4 5 6 1 Too much 18 No sugar molasses or honey 19 Ingredients used other than recommended Flour 20 Wrong type of flour used 21 Yeast touched water before kneading Yeast 22 Old yeast used 23 Wrong type of yeast used 24 Temperature of water either too hot or too cold 42 OIlOOO OO O OO O LIMITED ONE YEAR WAR
30. e added and again during the baking process 12 Baking Soda Baking soda is another leavening agent not to be confused or substituted for baking powder It also does not require rising time before baking as the chemical reaction works during the baking process MEASURING YOUR INGREDIENTS The most important step when using your Breadman Bread Maker for making bread is measuring your ingredients It is very important to measure each liquid and dry ingredient accurately For best results add ingredients into the Bread Pan in the order given in each recipe Liquid Measurements Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients Place the cup on a horizontal flat surface and view markings at eye level The level of the liquid must be aligned to the appropriate mark of measurement A guesstimate is not good enough as it could throw off the critical balance of the recipe Dry Measurements Dry ingredients must be measured using standard size dry measuring cups These cups are available in various sizes Gently spoon dry ingredients into the measuring cup and level off with a knife Do not scoop or tap measuring cup as this will pack the ingredients This extra amount could affect the balance of the recipe Do not sift flour in bread making When measuring small amounts of dry or liquid ingredients i e yeast sugar salt dry milk honey or molasses a standard measuring spoon must be used
31. e thinner as it stands A temperature of 80 F 27 C is best for the sour flavor to develop An ideal place is on the counter next to your range When the starter is developed it is bubbly and may have a yellow liquid layer on top stir before using It may be used for baking or placed in the refrigerator to use later cover loosely To use starter measure the amount specified in the recipe After refrigeration let container of starter come to room temperature before measuring about 4 hours If baking in the morning leave the starter out overnight Replenish with 1 cup flour 2 3 cup water 110 F 43 C and 1 teaspoon sugar Stir until blended some lumps may remain Cover loosely and let stand in warm place for 10 to 12 hours or overnight The starter will rise and become bubbly Stir then place in refrigerator to store Stir in 1 teaspoon sugar to keep active if the starter is not used every week WHITE SOURDOUGH BREAD Ingredients 1 5 LB 2LB Water 80 F 27 C 3 4 cup 3 4 cup 1 TBL Starter 1 cup 1 1 4 cups Sugar 1 TBL 4 tsp Salt 1 1 2 tsp 2 tsp Bread Flour 3 cups 4 cups Active Dry Yeast 2 tsp 2 1 4 tsp Select BASIC cycle Select RAPID BASIC cycle Active Dry Yeast 2 3 4 tsp 1 TBL 1 2 tsp Only use White Sourdough Starter recipe above 21 FRENCH BREAD RECIPES Traditionally French bread has a crispier crust and lighter texture than white bread Recipes usually do not include butte
32. er For best results sugar substitutes are not recommended The average refrigerated life of jam is 2 weeks or up to several months frozen STRAWBERRY BLUEBERRY BLACKBERRY OR APRICOT PEACH RASPBERRY JAM OR PEAR JAM Ingredients Ingredients Fresh or Frozen thawed Fruit 2 cups Fresh or Frozen thawed Fruit 2 cups Sugar 3 1 4 cups Sugar 3 1 4 cups Lemon Juice 2 TBL Select JAM cycle Select JAM cycle CAUTION DO NOT EXCEED THESE AMOUNTS BAKE CYCLE This cycle can be used if the crust is too light or if you wish to bake pre made dough It can be especially helpful if your bread is not quite done Check every few minutes This cycle will bake for 1 to 15 hours 1 2 oF Press the MENU Button until 10 BAKE appears in the Display Window Press the A UP and V DOWN TIMER Buttons arrows to adjust the amount of time you need to BAKE from 1 to 15 hours Press the START STOP Button to begin the BAKE cycle If you need less than 1 hour press the START STOP Button to cancel the BAKE cycle at the desired time 39 USER MAINTENANCE INSTRUCTIONS This appliance requires little maintenance It contains no user serviceable parts Do not try to repair it yourself Any servicing requiring disassembly must be performed by a qualified appliance repair technician CLEANING INSTRUCTIONS ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL Caution COMPLETELY BEFORE CLEANING The Bread Pan and Kneadi
33. evel off with the straight edge of a knife and add to the Bread Pan Repeat for the potato starch flour soy flour and tapioca flour 35 10 11 12 Use a measuring spoon to measure the xanthan gum level off with the straight edge of a knife and add to the Bread Pan Smooth into all corners Lightly tap the Bread Pan 3 times to settle dry ingredients Use a measuring spoon to carefully measure the Red Star Quick Rise Yeast level off with the straight edge of a knife and add to the Bread Pan Place the Bread Pan into the Bread Maker Push down on the rim until it snaps into place Close the lid Press the MENU Button until 8 GLUTEN FREE BREAD appears in the Display Window Press the COLOR Button to choose crust color Press the LOAF Button to choose 1 5 LB Press the START STOP Button to begin After 5 to 10 minutes into the kneading process check the mixture It should swirl about in the machine with a definite raised pattern on top At this time use a rubber spatula to push any flour or dough from the sides of the bread down into the mixture After the beeper sounds press the START STOP Button and use oven mitts to carefully remove the Bread Pan after baking The Light will go out when the START STOP Button is activated CAUTION THE PAN KNEADING PADDLE AND BREAD WILL BE VERY HOT 13 14 15 16 USE OVEN MITTS Turn Bread Pan upside down and shake several times to release the bread Do not
34. gredients not so deep it reaches the wet layer and add the yeast to the indentation This order of adding ingredients is important EINEN especially when using the TIMER for yeast bread baking because it keeps the yeast away Position the Kneading Paddle on the from the wet ingredients until the kneading Drive Shaft process begins Liquid ingredients will prematurely activate the yeast Match the flat side of the Drive Shaft to the flat part of YEAST the hole in the Ea DRY INGREDIENTS Make sure the Paddle is secure WATER OR LIQUIDS 16 U Insert the Bread Pan into the Baking Chamber Press down on the rim until it snaps securely into place If the Bread Pan does not snap securely into place remove Bread Pan Wearing oven mitts place fingers behind Bread Pan clips and gently pull away from oven wall Insert Bread Pan again Close the Lid Plug into 120V AC outlet The Breadman will beep and the Display Window will illuminate STEP 7 Press the MENU Button to choose the bread or dough cycle 1 to 10 you want The cycle names and corresponding numbers are listed on the Control Panel Each time the MENU Button is pressed it will beep and the cycle number 1 to 10 will appear in the Display Window 17 STEP 8 Press the COLOR Button to choose the crust COLOR you want The Breadman Bread Maker is preset for medium crust COLO
35. he condition of your dough The ratio of flour to liquid is the most critical factor in any bread recipe yet incorrect measurements are most easily remedied After 5 to 10 minutes in the 2nd Knead process open the Breadman Bread Maker to check the consistency of the dough The dough should be in a soft tacky ball sticky like scotch tape If it is too dry add liquid 1 2 to 1 teaspoon at a time If it is too wet add 1 2 to 1 tablespoon of flour at a time 14 High Altitude Baking In high altitude areas over 3 000 feet dough tends to rise faster as there is less air pressure Therefore less yeast is necessary For more information on High Altitude Baking guides contact Colorado Cooperative Extension Resource Center Toll free 877 692 9358 E mail CERC vines colostate edu Website www ext colostate edu depts coopext In dry climates flour is drier and requires slightly more liquid In humid climates flour is wetter and will absorb less liquid Therefore less liquid is required Slicing and Storing Bread For best results place the bread on a wire rack and allow to cool for 15 to 30 minutes before slicing Use an electric knife or a serrated knife for even slices For rectangular slices place the loaf on its side and slice across Store unused bread tightly covered sealable plastic bags or plastic containers work well at room temperature for up to 3 days For longer storage up to 1 month place bread in a tigh
36. it may tip over during use Place away from edge of the counter top The Breadman Bread Maker will bake up to a 2 pound loaf of bread Do not put a larger quantity of ingredients into the Bread Pan than recommended If you do so the bread may not mix or bake correctly and the Breadman Bread Maker may be damaged The maximum amount of ingredients to be used is as follows e Bread cycles 4 to 4 2 3 cups e Batter Breads and prepackaged cake mixes 4 cups e Dough cycles 4 2 3 cups e Stn Jia esce cena ates 3 cups fruit Before first use operate the Breadman Bread Maker with an empty Bread Pan on the SUPER RAPID cycle to burn off the manufacturing oils NOTE During first use this product may smoke and or emit an odor from mineral oils used in manufacturing This is normal for a newly manufactured appliance BREADMAN BREAD MAKER TIPS Inserting and Removing the Bread Pan PLEASE NOTE 1 Remember to insert the Kneading Paddle first then add all your ingredients BEFORE inserting the Bread Pan into the Baking Chamber of your Breadman Bread Maker To insert the Bread Pan in the Breadman Bread Maker seat it firmly in place To remove the Bread Pan from the Baking Chamber hold the Handle with an oven mitt and lift gently When you remove the Bread Pan after baking BE SURE TO WEAR OVEN MITTS to prevent burning After you remove the loaf by turning the Bread Pan upside
37. ith special dietary needs Try the gluten free recipes included in this book and then experiment with your own additions and or substitutions Try the following recipes using the exact ingredients listed do not substitute All recipes tested used Red Star Quick Rise Yeast GLUTEN FREE COUNTRY WHITE BREAD Ingredients 1 5 LB Water 110 115 F 43 46 C 1 1 3 cups Extra Large Eggs 3 Oil 3 TBL Cider vinegar tsp Sugar 3 TBE Salt 1 1 2 tsp Dry Milk 1 2 cup White Rice Flour 2 cups Potato Starch Flour 1 1 4 cups Soy Flour 1 3 cup Tapioca Flour 1 2 cup Xanthan Gum 1 TBL Red Star Quick Rise Yeast 4 1 2 tsp Select GLUTEN FREE cycle Method 1 Remove the Bread Pan from the Bread Maker Attach the Kneading Paddle onto the Drive Shaft Have all ingredients ready Make sure all ingredients except water are at room temperature 2 Use a liquid measuring cup to measure the water 110 115 F 43 46 C and pour into the Bread Pan 3 Place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room temperature before adding to the pan 4 Use a measuring spoon to measure the oil and cider vinegar add to the Bread Pan 5 Use a measuring spoon to measure the sugar and salt level off with the edge of a knife and add to the Bread Pan Use a measuring cup to measure the dry milk add to the Bread Pan 6 Lightly spoon white rice flour into a measuring cup l
38. marily to enhance the flavor and texture of the bread Cracked Wheat Cracked wheat has a very coarse texture It comes from wheat kernels cut into angular fragments It gives whole grain breads a nutty flavor and crunchy texture Rye Flour Rye flour must always be mixed with a high proportion of bread flour as it does not contain enough gluten to develop the structure for a high even grained loaf Self Rising Flour Self rising flour contains leavening ingredients that will interfere with bread and cake making Self Rising Flour is NOT RECOMMENDED for use with your Breadman Bread Maker 7 Grain Cereal Blend 7 grain cereal blend is a blend of cracked wheat oats bran rye cornmeal flax seeds and hulled millet 10 Vital Wheat Gluten Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch which leaves a very high protein content Gluten is the protein in the wheat that makes the dough elastic Gluten is available at most health food stores and in the baking aisle in many markets It is sometimes used in small portions with dense low gluten flours such as whole wheat to increase volume and lighten texture Whole Wheat Flour Whole wheat flour is milled from the entire wheat kernel which contains the bran and germ This high fiber flour is richer in nutrients than all purpose or bread flour Breads made with this flour are usually smaller and heavier than white loaves M
39. ned 1 4 cup Salt 1 4 tsp Method 1 With oiled hands evenly press dough into a greased 9 inch x 13 inch Pan Using your fingertips make indentations in the dough 2 Cover let rise in a warm place for 20 minutes or until doubled in size While the dough is rising select the topping and prepare 3 n a skillet heat oil For Garlic Cheese Topping stir in oregano and garlic Immediately remove from heat For Greek Style Topping stir in oregano and onions Cook until onions are soft but not brown approximately 5 minutes 4 Spoon topping mixture evenly over dough Sprinkle with remaining ingredients 5 Bake at 400 F 205 C for 20 minutes or until golden brown 31 PASTA RECIPES Use this cycle to mix doughs and then follow directions with the recipe to complete the baking cooking Several different kinds of doughs can be mixed using the PASTA program Remove dough and follow directions with the recipe to complete the baking cooking t is very important that you assist the Bread Maker in the stirring process After 5 minutes 09 open the Lid and use a rubber spatula to gently scrape the ingredients from the sides and corners of the Bread Pan and fold into the wet mixture Close the Lid and allow the Bread Maker to complete the cycle Because cookie dough is more difficult to work with it may be necessary to repeat part or all of the PASTA cycle Remember to check the mixture after 5 minutes and assist when neces
40. ng Paddle have non stick surfaces which Bread Pan and make cleaning easy Kneading Paddle Cleaning Instructions I 2 Caution SIORAGE After baking each loaf of bread unplug the Breadman and discard any crumbs Remove the Bread Pan from the Baking Chamber and the Kneading Paddle from the Bread Pan Then as needed wash the Bread Pan and Kneading Paddle inside and out with warm soapy water but do not immerse in water Avoid scratching the non stick surfaces DO NOT PUT THE BREAD PAN IN A DISHWASHER OR IMMERSE OR SOAK IT IN WATER If the Kneading Paddle is stuck to the Drive Shaft pour warm water into the Bread Pan for up to 30 minutes to loosen it DO NOT USE EXCESSIVE FORCE Wipe the inside of the Lid and Baking Chamber with a slightly damp cloth or sponge If any residue has scorched on the Heating Element or elsewhere wipe with a non abrasive pad until clean The Lid can be removed for cleaning DO NOT PUT THE LID IN A DISHWASHER since this can cause the Lid to warp Because it contains a sensitive electronic sensor DO NOT LEAVE IT SOAKING IN WATER To clean the glass in the Lid use a glass cleaner or mild detergent and a damp cloth or plastic scouring pad Do not use an abrasive cleaner or pad as they might scratch the glass Do not use vinegar bleach or harsh chemicals to clean the Breadman Bread Maker Be sure the Breadman is completely cooled before storing The Baking Chambe
41. ordinary consumer use This warranty is invalid if the serial number has been altered or removed from the product This warranty is valid only in the United States and Canada LIMITATION ON DAMAGES THERE SHALL BE NO LIABILITY FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES FOR BREACH OF ANY EXPRESS OR IMPLIED WARRANTY OR CONDITION ON THIS PRODUCT DURATION OF IMPLIED WARRANTIES EXCEPT TO THE EXTENT PROHIBITED BY APPLICABLE LAW ALL IMPLIED WARRANTIES AND CONDITIONS INCLUDING WITHOUT LIMITATION IMPLIED WARRANTIES AND CONDITIONS OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE OR USE ON THIS PRODUCT ARE LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY Some jurisdictions do not allow the exclusion or limitation of incidental or consequential damages or allow limitations on how long an implied warranty lasts so the above limitations or exclusions may not apply to you This warranty gives you specific legal rights and you may have other rights under the laws of your jurisdiction For more information on our products visit our website www maxim toastmaster com 2006 All rights reserved Made in China 7 06
42. r margarine or milk Press the MENU Button until 2 FRENCH BREAD appears in the Display Window FRENCH BREAD Ingredients 1 5 LB 2LB Water 80 F 27 C 1 cup 2 TBL 1 1 3 cups Olive Oil 1 TBL 1 tsp 2 TBL Sugar 1 TBL 1 1 2 tsp 2 TBL Salt 1 tsp 1 1 2 tsp Bread Flour 3 1 4 cups 4 cups Active Dry Yeast 2 tsp 2 1 4 tsp Select FRENCH cycle Select RAPID FRENCH cycle Active Dry Yeast 2 3 4 tsp 1 TBL ITALIAN HERB BREAD Ingredients 1 5 LB 2 LB Water 80 F 27 C 1 cup 1 TBL 1 1 4 cups 2 TBL Oil 2 TBL 3 TBL Sugar 2 TBL 3 TBL Salt 1 1 2 tsp 2 tsp Dry Milk 2 TBL 3 TBL Bread Flour 3 cups 4 cups Dried Italian Seasoning 2 tsp 1 TBL Active Dry Yeast 2 tsp 2 1 4 tsp Select FRENCH cycle Select RAPID FRENCH cycle Active Dry Yeast 2 3 4 tsp 1 TBL 22 WHOLE WHEAT BREAD RECIPES This cycle is used for recipes with significant amounts of whole wheat or rye flour oats or bran It begins with a rest period during which the flours or grains absorb the liquid ingredients Soaking causes the flour or grain to soften and helps ingredients to combine well Generally Whole Wheat and multi grain breads are shorter and denser than Basic French or Sweet breads Press the MENU Button until 3 WHOLE WHEAT BREAD appears in the Display Window WHOLE WHEAT WITH GLUTEN BREAD Ingredients 1 5
43. r contains the Heating Element and Drive Shaft Therefore when cleaning NEVER pour water solvents or cleaning solutions into this area All removable parts should be thoroughly cleaned and dried Store with Lid closed Place Bread Pan into the Breadman Bread Maker with Kneading Paddle inside 40 Why does the height and shape of bread differ in each loaf The bread has an unusual aroma Why The Kneading Paddle comes out with the bread The bread has a floured corner Can ingredients be halved or doubled Can fresh milk be used in place of dry milk The height and shape of bread may differ depending on the ingredients room temperature and length of the timer cycle Also accurate measurement of ingredients is essential to make delicious bread Stale ingredients may have been used or too much yeast may have been used Always use fresh ingredients Accurate measurements are essential to make delicious bread This can happen as the Kneading Paddle is detachable Use a non metal utensil to remove it CAUTION The Kneading Paddle will be hot Sometimes flour in the corner of the Bread Pan may not have been completely kneaded into the dough Scrape it off the loaf with a knife NO If there is too little in the Bread Pan the Kneading Paddle cannot knead well enough If there is too much bread rises out of the Bread Pan YES Be sure to decrease the same measurement of water to equal liquid su
44. read Maker loses power for more than 7 minutes and you are using any dairy products perishables or meat in your bread you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations For non perishable recipes you may try starting the Breadman Bread Maker at the beginning of the cycle again However this may not always produce an acceptable loaf of bread If you are not sure when the outage occurred remove the dough ball from the Bread Pan and place in an oven safe baking container Allow to double in size and place in a preheated 350 F 177 C oven for 30 to 45 minutes or until done The bread will sound hollow when tapped on top of the loaf if it is done Again this may not always produce an acceptable loaf of bread If the bread has already begun to bake when the outage occurs you must begin with new ingredients NOTE Power Failure Back Up does not cover surges If you experience frequent surges please use a surge protector BEFORE USING FOR THE FIRST TIME 1 Unpack and clean your Breadman Automatic Bread Maker see CLEANING INSTRUCTIONS When the Breadman Bread Maker is packaged for shipment a clear plastic film is placed over the Control Panel carefully peel it off Place the Breadman Bread Maker on a dry stable surface away from heat and away from areas where cooking grease or water may splatter onto it Avoid placing the Bread Maker where
45. rts SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY ADDITIONAL IMPORTANT SAFEGUARDS CAUTION HOT SURFACES This appliance generates heat and escaping steam during use Proper precautions must be taken to prevent the risk of burns fires or other injury to persons or damage to property CAUTION During use the internal parts of the Bread Maker and the area around the Steam Vent are HOT Keep out of reach of children to avoid possible injury 1 A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance All users of this appliance must read and understand this Instruction Manual before operating or cleaning this appliance 2 If this appliance falls or accidentally becomes immersed in water unplug it from the wall outlet immediately Do not reach into the water 3 When using this appliance provide adequate air space above and on all sides for air circulation Do not operate this appliance while it is touching or near curtains wall coverings clothing dishtowels or other flammable materials 4 To reduce the risk of fire do not leave this appliance unattended during use 5 If this appliance begins to malfunction during use immediately unplug the cord Do not use or attempt to repair a malfunctioning appliance 6 The cord to this appliance should only be plugged into a 120V AC electrical wall outlet 7 Do not use this appliance in an unstable position POLAR
46. s set back 10 minutes 2 FRENCH 7 PASTA 3 WHOLE WHEAT 2 018 8 GLUTENFREE 4 SWEET 9 JAM 5 SUPER RAPID TIME RISE 10 BAKE LIGHT MED DARK RAPID BAKE WARM END MENU Press this Button to select the cycle you want out of the ten 1 to 10 listed on the Control Panel Each time you press this Button the number of the cycle will change to the next selection in the Display Press this Button until your choice is indicated COLOR Select the crust COLOR Light Medium or Dark The Breadman Bread Maker is preset to Medium Use this Button to select the RAPID cycle for the MENU program indicated in the Display LOAF Select the LOAF size 1 5 LB or 2 LB The Breadman Bread Maker is preset to 2 LB START STOP Press this Button to start the chosen cycle and to begin the TIMER countdown Press this Button for a full second to reset the cycle s TIMER setting or to cancel the cycle in progress When you press any Button you should hear a beep This lets you know you ve pressed hard enough to activate your selection CONTROL PANEL CONTINUED MENU Options Select from these Bread Dough cycles 1 BASIC Basic Light 1 5 LB Basic Light 2 0 LB Basic Medium 1 5 LB Basic Medium 2 0 LB Basic Dark 1 5 LB Basic Dark 2 0 LB Basic Rapid 1 5 LB Basic Rapid 2 0 LB 2 FRENCH French Light 1 5 LB French Light 2 0 LB French Medium 1 5 LB French Medium 2 0 LB
47. sary SEMOLINA PASTA Ingredients Milk 80 F 27 C warm 3 4 cup Oil 6 TBL Salt 1 4 tsp Semolina Pasta Flour 2 cups Select PASTA cycle Method 1 Remove the Bread Pan from the Breadman Bread Maker Attach the Kneading Paddle onto the Drive Shaft Have all ingredients ready Make sure all ingredients except milk are at room temperature 2 Use a liquid measuring cup to measure the milk 80 F 27 C and pour into the Bread Pan Use a measuring spoon to measure the oil and add to the Bread Pan 4 Use a measuring spoon to measure salt level off with the straight edge of a knife and add to the Bread Pan 5 Lightly spoon semolina pasta flour into a dry measuring cup level off with the straight edge of a knife and add to the Bread Pan 6 Smooth into all corners Lightly tap Pan on countertop 3 times to settle all ingredients 7 Place the Bread Pan into the Breadman Push down on the rim until it fits firmly into place Close the Lid Go 32 8 Press the MENU Button until 7 PASTA appears in the Display Window 9 Press the START STOP Button 10 After 5 minutes 09 open the Lid and use a rubber spatula to gently scrape the ingredients from the sides and corners of the Bread Pan and fold into the wet mixture Close the Lid and allow the program to complete 11 Grasp the Handle to remove the Bread Pan after the end of the kneading mixing process 12 Turn Bread Pan upside down
48. t is 8 o clock AM and you want a loaf of bread ready at 1 o clock PM press the TIMER Button until the display reads 5 00 meaning it will finish baking in five hours This is the hour difference between 8 o clock AM and 1 o clock PM NOTE Actual baking times will not change 6 Press START STOP to begin the TIMER The colon in the time displayed begins to flash letting you know the TIMER is started When the Display Window indicates 0 00 baking is completed If you make an error after you ve activated the program and want to start over press and hold the START STOP Button The Timer will clear and you can begin again 19 BASIC WHITE BREAD RECIPES We suggest starting your bread making with this Basic White French Bread Recipe Follow the steps previously outlined in this Instruction Manual These steps have been written to eliminate the most common errors in Bread Maker baking and may be helpful for any recipe The BASIC cycle is used for breads that primarily use white flour although some recipes may include small amounts of whole wheat flour Press the MENU Button until 1 BASIC BREAD appears in the Display Window The RAPID cycle works only for BASIC FRENCH WHOLE WHEAT and SWEET breads and decreases the time for making your favorite bread by approximately an hour Choose a recipe then simply add the amount of yeast listed for the RAPID cycle The bread may be shorter and denser Press the COLOR Button
49. taking care not to scratch the Kneading Paddle CAUTION The Bread Pan Kneading Paddle and bread will be very hot Always unplug the Breadman Bread Maker after each use USING THE 15 HOUR TIMER NOTE You can pre program your Breadman Bread Maker so that it bakes on the BASIC FRENCH WHOLE WHEAT or SWEET cycles while you are at work or so that fresh bread is ready for you in the morning or the next day To view specific times for each process simply refer to the KNEADING AND BAKING CYCLES CHART in this Instruction Manual The TIMER cannot be altered for the DOUGH PASTA GLUTEN FREE or JAM cycles Don t use the TIMER if your recipe includes eggs fresh milk or other dairy products meats fish etc that may spoil To preset your Breadman Bread Maker follow these steps 1 2 3 Press the MENU Button to choose the cycle you want The time Add the ingredients as usual taking care not to let the yeast and liquid ingredients contact one another If your recipe contains salt please add salt with liquid ingredients keeping it away from the yeast Close the Breadman Bread Maker Lid and plug it in needed for the selected cycle appears in the Display Window Press the A UP TIMER Button arrow once for each 10 minutes you want to add Use the W DOWN TIMER Button arrow to subtract 10 minutes time from the Timer The amount of time you set is shown in the Display Window For example if i
50. tly covered container in the freezer Since homemade bread has no preservatives it tends to dry out and become stale faster than commercially made bread Leftover or slightly hardened bread may be cut into 1 2 inch or 1 inch cubes and used in recipes to make croutons bread pudding or stuffing 15 USING YOUR BREAD MAKER The following are the general steps for using the Breadman Bread Maker Depending on the cycles or recipe that you choose some steps may not apply or there may be additional steps Add all ingredients to the Bread Pan in the order listed in the recipe The illustrations in this instruction manual are for information purposes only You may find your Breadman Bread Maker looks different however the steps for operation are the same Always use the freshest ingredients available By carefully following the simple recipes that come with the Breadman Bread Maker you will be able to bake delicious bread every time Open the Lid and remove the Place the ingredients into the Bread Pan Bread Pan Firmly lift the Bread Pan straight up and out of the machine using the Handle Do not turn or shake the Bread Pan while taking it out If the Bread Pan is bent the temperature sensor may not work properly For best results add all liquid ingredients first Then add all dry ingredients EXCEPT yeast baking powder or baking soda ALWAYS ADD YEAST LAST STEP 4 Make a small indentation on top of the dry in
51. ve Dry Yeast 2 tsp 2 1 4 tsp Add ingredients at beep Raisins 1 2 cup 2 3 cup Select SWEET cycle Select RAPID SWEET cycle Active Dry Yeast 2 3 4 tsp 1 TBL 25 SUPER RAPID BREAD RECIPES This cycle with hotter rise and bake temperatures is convenient for baking a hot fresh loaf of bread in 1 hour 20 minutes Press the MENU Button until 5 SUPER RAPID BREAD appears in the Display Window EGG BREAD Ingredients 1 5 LB 2LB Eggs s large plus enough Water 2 3 115 125 F 45 51 C warm to equal 1 cup 2 TBL 1 1 3 cups Oil 2 TBL 3 TBL Sugar 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp Bread Flour 3 cups 4 cups Red Star Quick Rise Yeast 1 TBL 4 1 2 tsp or Bread Machine Yeast 1 TBL 4 1 2 tsp Select SUPER RAPID cycle POTATO BREAD Ingredients 1 5 LB 2 LB Water 115 125 F 45 51 C warm 1 1 3 cups 1 TBL 1 3 4 cups Oil 2 TBL 3 TBL Instant Potatoes buds or flakes 1 2 cup 2 3 cup Salt 1 tsp 1 1 2 tsp Sugar 2 TBL 3 TBL Bread Flour 3 cups 4 cups Red Star Quick Rise Yeast 1 TBL 4 tsp or Bread Machine Yeast 1 TBL 4 tsp Select SUPER RAPID cycle CHEESE AND ONION BREAD Ingredients 1 5 LB 2 LB Water 115 125 F 45 51 C warm 1 cup 1 TBL 1 1 3 cups 1 TBL Salt 3 4 tsp 1 tsp Sugar 4 tsp 2 TBL Sharp Cheddar Cheese shredded 1 2 cup 3 4 cup Dried Onion 4 tsp 3 TBL Bread Flour 3 cups 4 cups Red Star Quick Rise Yeast 1 TBL 4 1
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