Toastmaster tbr2 Bread Maker User Manual
Contents
1. Place the bread upright on a wire rack to cool 20 30 minutes before cutting This allows the steam to escape Be sure to remove the kneading blade from the bread CAUTION The bread pan kneading blade and bread will be very hot e Alwavcimnmnlia after tica PROGRAMMING DELAY TIMER The delay timer can be set to delay bread making up to 13 hours At the selected time delicious bread will be ready The delay works for all programs except FAST BAKE CAKE and BAKE A dd all ingredients to the bread pan in the order listed It is critical to add the yeast last on top of the flour and away from liquid This will keep the yeast from activating until the bread maker starts to mix Select the PRO GRAM CRUST COLOR and LOAF SIZE Before pressing START set the TIM ER for the amount of time you wantto wait before the bread is done EXAMPLE It is 9 00 p m now The bread is to be ready at 6 30 a m the next morning Set the timer for 9 30 because there are 9 hours and 30 minutes between 9 00 p m and 6 30 a m W hen pressed the time will NO TE The bread maker will start when advance in 10 minute increments the timer has counted down to the start time for the program selected to begin W hen constant pressure is applied to the pad the time will advance quickly O nce you count up to 13 00 hours the timer starts over again at 4 00 hours Press the Start pad The time is set and the colon blinks After o2. RapidRise or Bread Machine yeast must be used W HITE BREAD 1 5 Ib loaf 2 Ib loaf W ater 110 115 F 43 46 C 1 cup 2 TBL 1 1 4 cups 2 TBL 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 tsp or Bread Machine Yeast 1 TBL 4 tsp Program FAST BAKE Method 1 Remove the bread pan from the bread maker Attach the kneading blade onto the shaft Have all ingredients ready Make sure all ingredients except water are at room temperature 2 Usea liquid measuring cup to measure the water 110 115 F 43 46 C and pour into the bread pan 3 Use a measuring spoon to measure the oil and add to the bread pan 4 Use a measuring spoon to measure the sugar and salt level off with the straight edge of a knife and add to the bread pan 5 Lightly spoon bread flour into a dry measuring cup level off with the straight edge of a knife and add to the bread pan Smooth into all corners Lightly tap pan on counter 3 times to settle dry ingredients 6 Carefully measure Q uick Rise yeast with a measuring spoon level off with the straight edge of a knife and add to the bread pan 7 Place the bread pan into the bread maker Push down on rim until it snaps into place Close the lid 8 Select desired Fast Bake program either 1 5 Ib or 2 0 Ib depending on the size of the recipe CRUST COLOR and press START 9 Aboutfive minutes int
3. Press to select the baking cycle of your choice The selected cycle automat ically assigns the time needed to complete the process CRUST Press to select the CRUST COLOR COLOR light L Medium P Dark H LO AF SIZE Press to select the LO AF SIZE 1 0 Ib 1 5 Ib 2 0 Ib START Press to start operation or begin TIMER countdown for delayed completion ey Press and hold until vou hear a beep to stop operation or to cancel a FEATURES PRO GRAM SELECT The control panel will let you choose different programs crust color and loaf size for some programs All programs except CAKE and BAKE contain a beep to check the dough ball to add additional ingredients i e raisins nuts and spices or to stir ingredients Use these programs for basic bread recipes and most prepackaged bread mixes You may choose light medium or dark crust color If a recipe contains more than 5096 whole wheat flour or when instructed in the recipe use this pro gram This program is best suited for breads low in fat and sugar which results in a crisp crust and coarse chewy interior This program works best if a recipe is high in fat sugar eggs or cheese FAST BAKE 151b iure Make a 1 5 Ib loaf of bread in less than one hour E by using this program Simply use the special at instructions and recipes found in the fast bake bread sections of this recipe book Make a 2 0 Ib loaf of bread in less than one hour
4. W ith a knife make cuts 1 1 2 inches apart from the outside edge to within one inch of the inside edge Turn each section on its side so filling shows 3 Cover and let rise in a warm place 1 hour or until almost double in size 4 Uncover and bake at 375 F 190 C for 20 25 minutes or until done 5 Combine the first three glaze ingredients adding only enough milk for drizzling consistency Drizzle over the warm coffee cake Decorate with almonds and cherries Serve warm 43 CINNAMON ROLL DO UGH 1 5 Ib 18 rolls 2 lb 24 rolls Egg room temperature plus 1 1 enough water 80 F 27 C to equal 1 cup 1 1 2 cups Oil 1 4 cup 1 3 cup Sugar 1 3 cup 1 2 cup Salt 1 tsp 1 1 2 tsp Bread Flour 3 1 2 cups 4 1 2 cups Active Dry Yeast 1 1 2 tsp 2 tsp Program DOUGH Add at the beep W alnuts chopped optional Raisins optional Filling Butter softened Sugar Cinnamon Glaze Powdered Sugar Milk liquid Vanilla M ethod 1 Place on a lightly floured surface roll dough into a 12 x 18 inch rectangle for 18 rolls 12 x 24 inch rectangle for 24 rolls and spread with butter Combine remaining filling ingredients and sprinkle over butter Roll up tightly jelly roll style starting with the longest side and cut into one inch slices 2 Place in greased baking pans and let stand in a warm place for 1 hour or until double in size Bake at 350 F 177 C for 25 30 minutes or u
5. by using this program Simply use the special instructions and recipes found in the fast bake bread sections of this recipe book This program is used for recipes that contain bak ing powder or baking soda rather than yeast to make bread or cake rise Cake recipes must be specially designed for this setting This program is used to prepare dough for making bread or rolls which are shaped before baking in a conventional oven This program is used for baking breads or cakes for longer times PRO GRAM SPECIFICATIO N S CHART approximate times Process Display 2nd i ise time for Knead Program Ti i in in in beep Min WHOLE WHEAT FREN CH FAST BAKE FAST BAKE CAKE Display time for beep tells you when to add additional ingredients i e raisins or nuts during all programs except CAKE and BAKE Use this time to check dough ball and scrape ingredients from sides of pan The beeper sounds when baking is complete If you want to serve bread that has just been baked press STO P pad and remove You may remove the bread or leave it in the bread maker If left it will automatically be kept warm for up to 1 hour during the keep warm process on all bake cycles except fast bake The display window will show 0 00 and the colon will flash At the end of keep warm the display window will indicate last program selected HELPFUL HIN TS FOR BREAD AN D
6. 2 inch on sides and bottom 5 Fill with approximately 1 cup of creamed soup non creamed soup will soak through the bread bowl too easily Cut removed bread into 1 inch pieces and serve with soup 47 PARTY DIP BREAD BOW L DO UGH Water 80 F 27 C 1 1 4 cups Sugar 1 TBL Salt 1 tsp Bread Flour 3 1 2 cups Active Dry Yeast 1 TBL Program DOUGH Note Any 1 5 pound dough or bread recipe may be used mix on dough program Method 1 Place dough on a lightly floured surface Shape into a large smooth round ball and place on a greased baking sheet 2 Cover and let rise in a warm place for 1 hour or until double in size 3 Bake at 350 F 177 C for 30 40 minutes or until done Allow to cool completely on a wire rack 4 With a serrated knife remove the top 1 2 inches of the bowl Remove the center leaving a shell of 1 2 inch on sides and bottom 5 Fill with 3 cups of dip Cut removed bread into 1 inch pieces and serve with dip Shredded Beef Dip Dried Beef chopped Canned Shrimp Cream Cheese softened 2 8 oz pkg drained and mashed 2 small cans Sour Cream 1 2 cup Cream Cheese softened 8 oz pkg Green O nions chopped 6 Mayonnaise 1 cup Accent Seasoning 2 1 2 tsp G reen O nions chopped 3 W orcestershire Sauce to taste Mix and chill before serving Mix and chill before serving Makes 3 cups Makes 3 cups 48 CLEANING amp STORING ALWAYS UNPLUG THE UNITAND
7. ALLOW TO COOLCOMPLETELY BEFORE CLEANING CAREFULLY UN PACK THE BREAD MAKER AN D REMO VE ALLPACKAGIN G MATERIALS Any service requiring disassembly other than the cleaning described below must be performed by an authorized service center Unauthorized service will void your warranty CLEAN ING CLEAN UP O F BREAD MAKER 1 2 3 4 5 6 Unplug and allow to cool before cleaning Remove bread pan from inside the bread maker Clean exterior of bread maker with a damp cloth and plastic scouring pad if necessary Do not rub too hard as the surface may be scratched Remove any flour bread crumbs or other food from the inside of the oven cavity using a damp sponge cloth or a small portable vacuum cleaner A plastic scouring pad may be used if neces sary Do not rub too hard as the surface may be scratched 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 Rinse with a damp cloth and dry thoroughly CLEAN UP O F BREAD PAN AND KNEADING BLADE DO NOT IMMERSE BREAD PAN OR WASH IN DISHW ASHER 1 Allow to cool before cleaning 2 Fill with hot soapy water and remove kneading blade If necessary to remove the kneading blade from the bread pan allow the soapy water to remain in the pan for up to 30 minutes longer times may damage the non stick surface It is not necessary to remove the kneading bl
8. Conversion Chart 11 2tsp 1 2 TBL 8 TBL 1 2 cup 3tsp 1 TBL 12 TBL 3 4 cup 1 2 TBL 11 2 tsp 16 TBL 1 cup 2 TBL 1 8 cup 3 8 cup 1 4 cup 2 TBL 4 TBL 1 4 cup 5 8 cup 1 2 cup 2 TBL 5 TBL 1 tsp 1 3 cup 7 8 cup 3 4 cup 2 TBL DOUGH BALL NECESSARY FOR A SUCCESSFUL LO AF OF BREAD We have found that liquid amounts called for in a recipe may need to be adjusted slightly because different climates and seasons result in a wide variety of humidity levels You should check the dough ball at the beep during the kneading process see program specifications At this point the ball should be round smooth textured soft and slightly tacky to the touch W hen touched it will leave a little dough on your finger Push down any dough or flour that may be on the sides of the pan If it does not form a ball and is more like a batter add 1 tablespoon of bread flour at a time until it reaches the appropriate consistency O n the other hand if the mixture is too dry to form a ball forms more than one ball or is a ball but not soft and slightly tacky add 1 teaspoon of water and allow itto absorb Add more water if necessary Provided you have used all of the ingredients specified in the recipe measured the ingredients properly and have a good dough ball you should achieve a successful load of bread W hen preparing bread in the Fast Bake program the dough ball will be a very soft loose ball with a smooth texture and will be sticky to t
9. DOUGH W e recommend that you read the following information before you shop for your ingredients Your bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of flour All ingredients except liquids must be at room temperature and liquids should be approxi mately 80 F 27 C baby bottle temperature W hen preparing bread for the Fast Bake program all liquid temperatures must be 110 115 F 43 46 C Always place the ingredients in the bread pan in the order listed in the recipe liquids dry ingredients and then yeast Some ingredient amounts are the same for different size loaves MEASURING THE CO RRECT WAY Be sure to measure accurately for success M is measuring even slightly can make a big difference in your results W hen you are measuring liquids use a clear glass or plastic liquid measuring cup To ensure accuracy set the measuring cup on the counter top and read the measurement at eye WERAS BNGSGUE level 1 4 CUP To measure your flour spoon it lightly into a Seats CUP GRADUATED standard dry ingredient measuring cup and LCUP MEASURING level it with a straight edge Also do not 1 2 CUP CUPS shake the cup or tap it on the counter top Do not scoop the flour with the measuring cup as 1 2 1 GRADUATED this tends to pack more flour than the recipes tsp tsp MEASURING call for 1 4 tsp 8880 TBL SPOONS Use standard measuring spoons and level with a straight edge Measurement
10. M2 Yeast 1 ot enough 14 Too much 15 No sugar molasses or honey 16 Ingredients used other than recommended 17 Wrong type of flour used 18 Yeast touched water before Yeast kneading 19 Old yeast used 20 Temperature of water either too hot or too cold INGREDIENT PROBLEMS 51 Suggestions The following suggestions have a corresponding number found on the check list Be sure to read both 1 Plug into 120 V 60 Hz outlet Refer to power outage instructions 2 Open lid remove bread pan and allow to cool 3 Waituntil course is complete unplug allow to cool and clean 4 Only open lid during kneading process to check dough ball or to add ingredients 5 Remove bread as soon as program is done and place on wire rack 6 Allow to cool approximately 20 minutes 7 Putkneading blade on the shaft of bread pan 8 11 Check the dough ball at the beep Dough should be round smooth textured soft and slightly tacky to the touch Fast Bake dough ball will be sticky to the touch If more like a batter add 1 TBL flour Allow to mix add more if necessary If too dry add 1 tsp water Allow to absorb add more if necessary 12 Follow recipe 13 Increase by 1 4 tsp 14 Decrease by 1 4 tsp 15 Artificial sugar substitutes not recommended 16 Follow recipe or substitution recommendations 17 Flours cannot be substituted 18 Place yeaston top of flour away from liquids 19 Make sure yeast i
11. RED STAR Active Dry or QUICK RISE Yeast use a liquid measuring cup and fill to the 1 2 cup level with 110 115 F 43 46 C water Stir in 1 teaspoon granulated sugar and 1 package 2 1 4 teaspoons RED STAR Active Dry or QUICK RISE Yeast Leave your stirring spoon in the cup Set a timer for 10 minutes As the yeast absorbs liquid it will begin to activate and rise to the surface If atthe end of the 10 minutes the yeast has multiplied to the 1 cup mark it is very active The yeast mixture may be used in your ToastmasterBread M aker in a recipe that calls for 2 1 4 teaspoons of yeast Remember to adjust your recipe for the 1 2 cup of water and 2 1 4 teaspoons of yeast used in the test The sugar does not need to be adjusted To test for 1 1 2 teaspoons of RED STAR Active Dry or QUICK RISE Yeast use a liquid measuring cup and fill to the 1 4 cup level with 110 115 F 43 46 C water Stir in 1 teaspoon granulated sugar and 1 1 2 teaspoons RED STAR Active Dry or QUICK RISE Yeast Leave your stirring spoon in the cup Seta timer for 10 minutes As the yeast absorbs liquid it will begin to activate and rise to the surface If atthe end of the 10 minutes the yeast has multiplied to the 1 2 cup mark itis very active The yeast mixture may be used in your Toastmaster Bread Maker in a recipe that calls for 1 1 2 teaspoons or more of yeast Remember to adjust your recipe for the 1 4 cup of water and 1 1 2 teaspoons of yeast used in the test The
12. TBL Salt 1 tsp Sugar 3 TBL Cracked Black Pepper 4 tsp Bread Flour 4 cups RED STAR QUICK RISE Yeast 4 tsp or Bread Machine Yeast 4 tsp Program FAST BAKE 29 DAY OLD BREAD RECIPES BREADED PIN EA PPLE Chunked Pineapple 1 15 oz can Cornstarch Sugar Butter W hite Bread 1 inch cubes Drain pineapple reserve juice Add enough water to juice to equal 1 cup Mix cornstarch and sugar add juice and butter and heat until thick Pour over pineapple and bread toss lightly to mix Bake at 350 F 177 C for 30 minutes BREAD PUDDING W hite Bread 1 inch cubes 11 2 cups Vanilla Cook Serve Pudding amp Pie Filling 1 3 oz box Cinnamon 1 tsp Milk liquid 2 cups Mix all ingredients in a microwave safe one quart casserole Cook uncovered in microwave on high for 7 minutes or until boiling stir occasionally during the last half of cooking Or bake in oven at 350 F 177 C for 30 minutes stir halfway through cooking time Serve warm or cold CRUNCHY BREAD SNACKS Bread sliced 1 2 inch thick 8 slices Butter melted 1 4 cup Dry Seasoning M ix 4 tsp Use any one of the following dried spaghetti sauce seasoning any ranch dressing Italian herb seasoning garlic powder or garlic salt Amounts may be adjusted to your taste M elt butter and add seasoning Place bread on baking container and lightly brush with b
13. area code and daytime number model serial number and purchase date EVERYBODY EA TS Hs a fact of life But sometimes preparing meals can become a chore That s why TO ASTMASTER has been invited into millions of kitchens just like yours so we can HELP YOU MASTER your mixing baking grilling toasting brewing heating and serving tasks WITH EASE AND STYLE The TO ASTMASTER name stands for a CELEBR ATION of INNO VATION designed to serve your life and keep you COOKIN IN STYLE Toastmaster Inc National Service Center 708 South Missouri St Macon MO 63552 CONTACT US APPELEZ In USA and Canada call o 1 800 947 3744 Consumer Service 1 800 947 3744 Consumer Parts 1 800 947 3745 Hours 8 00 a m 5 30 p m CST consumer relations toastmaster com es www loasimaster com 02000 Toastmaster Inc A Subsidiary of Salton Inc PART NO 34515P01
14. ii e 14 PRO GRAMMING DELAY TIMER a chos too dco oro meret ette NOx mA 16 RECIPES rr LED 17 BREADS aetate tac x sita Ro ROSA y team Mala retta RD TN NOT A aaa usa 18 FAST BAKE BREADS AND INSTRUCTIONS EROEX Pao En hn 27 DAY O LD BREAD RECIPES a geen eas ERE e nes R e ape m 30 CAKES AND BAKE 4 13 iuge aa EE REO EORR dem ee iov Sd ala 31 DOUGH MERCED A tus tukiy 33 CLEANING AND STORING 1 0052 EE RECESS Ree bahay TEASE ee 49 BEFORE CALUNG FOR SERVICE i m RR nn 50 QUESTION SAN DAN SWERS oues ep m ve Mere Ce IG eie are sans 50 CHECK UIST pps dre ste reta ER A EI TOP PR IER CE BE 51 SUGGESTIONS isa ic delest pa Ee EACUS 3o DAT ce 90 os 52 SERVICE INFO RMA TON 558 toS ess sede Sun sas BRUNO REOR ed Sos d 53 SPECIFICATIONS z uu urusa Susa usu ana La E RR A MEA ae A dex E 53 REC IDE IN DEY 54 IMPORTANT SAFEG UARDS W hen using electrical appliances basic safety precautions should always be followed to reduce the risk of fire electric shock and injury to persons including the following Read all instructions before using this appliance Do notimmerse cord plug or appliance in water or other liquid see instructions for cleaning Do nottouch hot surfaces Always use oven mitts when handling the hot bread pan or bread Close supervision is necessary when this appliance is used near children This appliance is not for use by children Keep out of reach of children Unplug from outlet
15. most of the starch leaving only the protein gluten W hen gluten is added to recipes containing whole grain flours it improves the volume and shape of the loaf significantly Many grocery stores stock gluten in the flour section Health food and nutrition centers also carry this item Flour is best kept in an airtight container If you are storing the flour for a long period of time you may want to keep it in the freezer as the refrigerator tends to dry it out W hole grain wheat flours which have a higher oil content will become rancid much more quickly than white flour and should always be kept in the freezer Be sure however to allow all flours to return to room temperature before placing in the bread maker Fat Dough Enhancer and Conditioner O ur recipes were developed using vegetable oil You may use any type of oil or substitute in equal proportions solid shortening or real butter divide them into small pieces W e have found no noticeable difference in flavor but the crust may be more crisp with real butter W e do not recom mend the use of margarine as it tends to make the crust tough Liquids Activate the Yeast and Bind the Dough W hen we use the term liquid we are referring to all wet ingredients used in the recipe For all programs except fast bake itis very important that the liquid temperature is 80 F 27 C With this water temperature the yeast activates gradually to accommodate these programs W hen preparing bread
16. slightly beaten egg or egg yolk with 1 tablespoon water or milk Egg W hite Glaze For a shiny chewy crust mix 1 slightly beaten egg white with 1 tablespoon water Lightly Flour ed Sprinkle enough flour onto work area so that the dough can be handled without sticking Shaping Rolls Cloverleaf Rolls Shape into 1 2 inch balls Place 3 balls in each greased muffin tin and let rise until double in size Crisscross Rolls Shape into balls Combine two of the balls and roll into a 1 8 inch thick square Cut strips 1 8 inch wide and place one strip across the top of each ball Repeat this process placing the second strip in the opposite direction across the top of each ball Traditional Rolls Shape into balls For pull apart rolls place dough balls with sides touching in a baking pan For individual rolls place dough balls 2 inches apart on a baking sheet Pan Sizes For Pull A part Rolls For a 1 Ib 9 rolls recipe use an 8 x 8 inch baking pan For a 1 5 Ib 18 rolls recipe use two 8 x 8 inch baking pans For a 2 Ib 24 rolls recipe use a 9 x 13 inch baking pan 33 DINNER RO LL DO UG H 1 Ib 9 rolls 2 lb 24 rolls Egg room temperature plus 1 1 enough W ater 80 F 27 C to equal 3 4 cup 3 TBL 1 1 2 cups 2 TBL Oil 2 TBL 1 4 cup Sugar 1 4 cup 1 2 cup Salt 1 4 tsp 1 2 tsp Bread Flour 2 1 4 cups 4 1 4 cups Active Dry Yeast 2 1 4 tsp 3 1 2 tsp Program DOUGH Me
17. sugar does not need to be adjusted Flour Bread Flour is Essential for Br ead All types of flour are affected by many factors such as milling grades moisture content length of storage and manufacturing processes Adjustments to the recipes may need to be made to compen sate for climactic changes in different regions to ensure an excellent loaf 10 Bread flour is a definite necessity Milled from hard winter or spring wheat ithas a higher protein content that makes it more durable than all purpose flour The protein when mixed with liquid becomes gluten W hen kneaded gluten becomes elastic and gives the bread better structure In contrast all purpose flour milled from a combination of soft and hard wheat becomes elastic too easily for use in a bread maker and quickly loses its ability to stretch well As a result bread made from all purpose flour will be smaller and more dense Several well known mills now market bread flour It is labeled bread flour on the package and is available at grocery stores W heat is the only grain that contains the type of protein that becomes elastic when kneaded O ther flours such as rye barley oats soy rice and buckwheat add flavor and fiber to breads but do not add structure to the dough Therefore wheat flour is essential as a base when making bread Vital W heat Gluten is produced by processing white flour one more step W hite flour contains both protein and starch and mills now can remove
18. than yeast breads They must set in the pan before unmolding to allow the steam to subside and the interior of the loaf to become more firm Remove the cake from the pan and cool on a rack before slicing Regular APPLE W ALN UT Egg s room temperature Milk 80 F 27 C Oil Sugar Granny Smith Apples peeled and grated W alnuts chopped 1 2 cup All Purpose Flour 11 2 cups Baking Soda 1 2 tsp Baking Powder 1 4 tsp Salt 1 4 tsp N utmeg 1 4 tsp Cinnamon Program CAKE 31 BANANA NUT Milk 80 F 27 C 1 2 cup 1 cup Oil 2 TBL 1 4 cup Bananas ripe and mashed 1 cup Eggs room temperature 2 Sugar 1 4 cup Dark Brown Sugar packed 1 4 cup W alnuts chopped 1 2 cup All Purpose Flour 1 1 2 cups Baking Soda Salt Program CAKE IRISH SO DA Buttermilk 80 F 27 C Eggs room temperature Caraway Seeds All Purpose Flour Sugar Baking Soda Salt Raisins Program CAKE Eggs room temperature Oil 1 3 cup Sugar 1 4 cup Salt 1 tsp All Purpose Flour 2 2 3 cups Cornmeal 1 cup Baking Powder Program CAKE 32 DOUGHS ASEASY AS 1 2 3 1 Add ingredients to the bread pan in the order listed Refer to Helpful Hints for Bread and Dough for measuring information Place the bread pan in the bread maker 2 Close the lid Select DO UGH PROGRAM and LOAF SIZE Press START 3 Remove the dough from the bread pan
19. when the beeper sounds Follow shaping and baking instructions If you 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 itis 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 After the dough comes out of the bread maker the dough ferments and rises before punching and resting The gluten becomes pliable and elastic with a soft smooth quality Fermentation conditions gluten develops flavor and leavens the product Dough has doubled in bulk 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 again After punching down and dividing dough cover and let rest 10 minutes Resting allows the gluten to relax and makes handling easier Then shape the dough as desired Sometimes a double rising is beneficial especially for whole grain or 10096 whole wheat bread Let the dough rise once punch down let rise again punch down let rest 10 minutes and shape Crust Treatments use only with dough pr ogram Always allow optimum rising of shaped dough Use a pastry brush to apply glaze Bake as directed Egg Yolk Glaze For a shiny golden crust mix 1
20. 4 Bake at 325 F 163 C for 35 40 minutes or until done PITA PO CKET DO UGH 1 Ib 20 pita pockets W ater 80 F 27 C 1 1 3 cups O live Oil 8 tsp Sugar 4 tsp Salt 1 1 4 tsp Bread Flour 2 cups W hole W heat Flour 1 1 3 cups Active Dry Yeast 2 1 2 tsp Program DO UGH Method 1 Place on a lightly floured surface Divide into 10 pieces and shape each piece into a smooth ball 2 Place 5 balls on a large baking sheet Place the remaining five balls on another baking sheet Let rise about 20 minutes W ith fingertips flatten each ball into a 6 inch circle 3 Bake at 500 F 260 C for 5 minutes until puffed and tops begin to brown 4 Cuteach half to form 2 pockets 38 REFRESHIN G RO LL DO UGH 1 5 Ib 18 rolls 2 Ib 24 rolls W ater 80 F 27 C 1 cup 1 1 2 cups Oil 1 4 cup 1 3 cup Brown Sugar 1 3 cup 1 2 cup Salt 1 tsp 11 2 tsp Bread Flour 3 1 2 cups 4 1 2 cups Active Dry Yeast 1 1 2 tsp 2 tsp Program DOUGH Topping O range Peel grated Sugar Butter melted Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Combine orange peel and sugar Dip pieces in melted butter and then in orange peel sugar mixture 3 Place coated side up in greased baking pan Drizzle any remaining topping over rolls Cover and let rise in a warm place 1 hour or until double in size 4 Bake at 350 F 177 C for 20 30 minutes or until done Serve w
21. READ AND SAVE THESE IN STRUCTION S WARNING A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death Please follow all safety instr uctions x 3 toastmaster cookin in style Bread Box Plus Bread Maker Use and Care Guide Model TBR2 FAST BAKE PROGRAM FOR FRESH BREAD IN UNDER 1 HOUR 41 BREAD PROGRAMS INCLUDING WHOLE W HEAT AND DOUGH HORIZONTALNON STICK LOAF PAN WAKE UP TO FRESH BREAD 13 HOUR DELAY TIMER TABLE OF CONTEN TS IMPORTANTSAFEGUARDS ose e A RAE PES 3 BEFORE YOUR FIRSTUSE 5233 AERE SERERE RARE RE e ie LESE SLE 4 PO WER OUTAGE aa e Etude a PCS AAA 4 BREAD MAKER INTRODUCTION e n 5 PARIS Safe A y eatis A A abe ape ed e mt I A 5 CORN TROT PANEL 2222 2 8044 04 pataq a hi d hor kus suq ass qa as E deve yox Lotus Eos d 6 FEATURES romeo Sees deni ode EUR Ree e uq EM edP UC Aa ot ee PO AE 7 PROGRAM SPECIFICATIONS CHART 245 2643 ig RSGd AA eee se Ra 8 HELPFUL HINTS FOR BREAD ANDDOUGH oo occ e n e e 9 MEASURING sarria tbi aped nd ts cuales RANES NENE 9 DOUGH BAL Loro aid ii da 9 INGREDIENTS oe ES e Sede E EEE EAS A a ha ta 10 SUBSTITUTES K init E AA AS A AAA 12 BREAD MIXES AND OTHER COOK BOOKS 4 25 ERRAT IER se RAE Ed 12 HIGHA A A AS 12 FREEZING BAKED BREAD a A A e 13 FREEZIN DOME a was i oed arare DA A a LAA 13 PROGRAMMING sa 06000 or a o da Ro AE a Rd d 14 PROGRAMMING BREAD MAKER PROGRAMS
22. Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 1 4 cups 3 cups 4 cups RED STAR Active Dry Yeast 1 1 2 tsp 21 4tsp 1 TBL or RED STA R QUICK RISE Yeast 1 tsp 1 1 2 tsp 2 tsp or Bread Machine Yeast 1 tsp 1 1 2 tsp 2 tsp Program BA SIC 1 Remove the bread pan from the bread maker Attach the kneading blade onto the shaft Make sure all ingredients except water are at room temperature 2 Usea liquid measuring cup to measure the water 80 F 27 C baby bottle temperature and pour into the bread pan 3 Use a measuring spoon to measure the oil and add to the bread pan 4 Use a measuring spoon to measure the sugar and salt level off with the straight edge of a knife and add to the bread pan 5 Lightly spoon bread flour into a dry measuring cup level off with the straight edge of a knife and add to the bread pan Smooth into all corners Lightly tap pan on counter 3 times to settle all dry ingredients 6 Carefully measure yeast with a measuring spoon level off with the straight edge of a knife and add to the bread pan If using delay timer make sure yeast is on top of bread flour away from liquids Place the bread pan into the bread maker Push down on rim until it snaps into place Close the lid Select PROGRAM LOAF SIZE CRUST COLOR and set TIM ER to delay or press START for immediate start Atthe beep during the kneading process check the dough ball It should be sligh
23. T BAKE BREADS Chevre Cracked Pepper 29 POG se mx dut C AUC DRE LARA 29 A IT 29 M TB aca aa ids 28 LIMITED O N E YEAR GUARANTEE Toastmaster Inc warrants this product to original purchaser for one year from purchase date to be free of defects in material and workmanship This warranty is the only written or express warranty given by Toastmaster Inc This warranty gives you specific legal rights Youmay have other rights which vary from state to state ANY OTHER RIGHT WHICH YOU MAY HAVE INCLUDING ANY IMPLIED WAR RAN TY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE IS LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY Defective product may be brought or sent freight prepaid to an authorized service center listed in the phone book or to Service Department Toastmaster Inc 708 South Missouri St Macon MO 63552 for free repair or replacement at our option Your remedy does not include cost of inconvenience damage due to product failure transportation damages misuse abuse accident or the like or commercial use IN NO EVENT SHALL TOASTMASTER INC BE LIABLE FOR INCIDEN TAL OR CONSEQUENTIAL DAM AGES Some states do not allow limitations on how long an implied warranty lasts or allow the exclusion or limitation of incidental or consequential damages so the above limitations or exclusions may not apply to you For information write Consumer Claims Manager at the Macon address Send name address zip telephone
24. a beep and the display window will show the color selected L Light color P Medium color H Dark color Press the LOAF SIZE button to choose the desired loaf size W hen you press the button you will hear a beep and the display window will show the size of the loaf selected 8 The beeper will sound when the bread is done Press the START STO P button and hold it until you hear a beep Remove the bread pan using oven mitts If you do not stop the unit and remove the bread it will automatically go into the keep warm process on all programs except for Dough Your bread will be kept warm for 1 hour The bread machine will beep every 5 minutes You may remove the bread pan at any time during the keep warm cycle To turn off the keep warm feature before the 1 hour is up press the STA RT STO P button and hold it until you hear a beep WA MAK WHR AY Press the START STO P button The time left for the program to be finished is displayed The timer will count down in one minute increments All pro grams except CAKE and BAKE will beep to addi tional ingredients during the second knead O pening the lid will not stop the kneading Add ingredients quickly and evenly over dough Quickly close the lid to prevent heat loss At this time also check the dough ball and use a rubber spatula to scrape ingredients from the sides of the pan 9 Turn the bread pan upside down and shake to release the bread
25. ade for cleaning However if you wish to itis necessary to do so after each use or it will become increasingly difficult to release 3 Wash bread pan and kneading blade with a nylon bristle brush Do not use steel wool abrasive cleaners or metal utensils on the bread pan or kneading blade as they will damage the non stick surface Normal wear is to be expected The non stick may discolor over time and in no way affects performance STO RING All removable parts should be thoroughly cleaned and dried Store with lid closed and kneading blade inside bread pan 49 BEFO RE CALLING FOR SERVICE Q uestions and Answers m Why does the height and shape of bread differ in each loaf The bread has an unusual aroma W hy The kneading blade comes out with the bread The baked loaf of bread has a floured corner Why can the timer not be set for more than 13 hours Can ingredients be halved or doubled Can fresh milk be used in place of dry milk Why is the display flashing E00 or E01 50 The height and shape of bread may differ depending on the ingredients room tempera ture and length of the timer cycle Also accu rate measurement of ingredients is essential to make delicious bread Stale ingredients or too much yeast may have been used Always use fresh ingredients Accurate measurements are essential to make delicious bread This may happen as the kneading blade is detachable Use a non metal utens
26. arm 39 CHALLAH BREAD DO UGH 1 lb regular 2 lb large Egg s room temperature plus 1 2 enough W ater 80 F 27 C to equal 3 4 cup 11 2 cups Oil 2 TBL 1 4 cup Sugar 11 2 TBL 2 TBL Salt 1 tsp 2 tsp Bread Flour 2 cups 4 1 2 cups Active Dry Yeast 1 tsp 2 tsp Program DOUGH Glaze Egg Yolk s beaten 2 W ater 1 TBL Topping Poppy Seeds 1 1 2 TBL Method 1 Place on a lightly floured surface Divide into thirds making 3 10 inch long for regular 13 inch long for large ropes with tapered ends Pinch ropes together at one end braid together Pinch together at other end and secure braid 2 Transfer braided dough to greased baking sheet cover and letrise in a warm place for 1 hour or until double in size 3 Combine glaze ingredients and brush onto braid Sprinkle with poppy seeds and bake at 350 F 177 C for 25 minutes or until done 40 W HO LE WHEAT PIZZA CRUST DOUGH 1 lb 1 thick or 2 thin crusts Water 80 F 27 C 1 cup Oil 2 TBL Sugar 1 TBL Salt 1 tsp W hole W heat Flour 1 cup Bread Flour 11 2 cups Active Dry Yeast 2 1 4 tsp Program DO UGH Method 1 Place on a lightly floured surface Divide in half and press onto a 12 inch pizza pan raising edges Sprinkle each pan with 1 tablespoon of cornmeal if desired Generously prick dough with a fork For one 12 inch thick crust do not divide 2 Bake 400 F 205 C for 10 12 minutes or
27. ary The addition of gluten will help the structure of the bread The recommended amount is 1 teaspoon per cup of flour unless specified otherwise in the recipe FREEZIN G BAKED BREAD W hen freezing bread and rolls cool them before wrapping in plastic wrap Place them in a plastic bag and seal it Bread may be frozen for up to six weeks When you thaw partially open the wrapping to allow the moisture to escape gradually for best results FREEZIN G DOUGH At the end of the dough program you may remove the dough and freeze it for baking ata later time Form the dough into the desired shape and immediately freeze for one hour to harden Remove from the freezer and wrap in plastic wrap Next place itin a plastic bag and seal Dough can be kept in the freezer for up to four weeks Thaw the dough in plastic bag in the refrigerator overnight or for several hours Unwrap and place on baking container Cover and let stand in warm draft free place until double the original size Because the dough is not room temperature you will find it takes longer than usual to rise Bake according to recipe instructions If additional assistance is needed expert help is available from Toastmaster 1 800 947 3744 or from RED STAR YEAST PRO DUCTS 1 800 445 4746 13 PRO GRAMMING PROGRAMMING BREAD MAKER PROGRAMS The following are the general steps for using the bread maker Depending on the program or recipe that you choose some steps may not app
28. ay be used in equal amounts The bread will be more coarse Sugar Honey may be substituted for sugar in equal proportions reduce the liquid by the same amount Brown sugar may be substituted for white sugar in equal proportions Yeast needs sugar no artificial sweetener should be used W heat Flour For gluten free bread recipes refer to gluten free bread section Yeast We used RED STAR Yeast to develop our recipes However any brand may be used Refer to yeast ingredient section for other yeast substitutes BREAD MIXES AND OTHER COOK BOOKS Use mixes labeled for up to 2 pound loaves For best results use the basic program Even though we offer a wide variety of recipes for bread and dough you may be looking for one that we have not included in our recipe book Bread maker helpful hints and recipe books are available at book and retail stores They offer a wide variety of recipes Refer to the features section of this book for the best bread program to use for other recipes Minor adjustments may be necessary for best results 12 HIGH ALTITUDE High elevations may make dough rise faster W e recommend that you try the recipe as itis printed first The dough ball should be round smooth textured soft and slightly tacky to the touch If you find the results are unsuccessful decrease your yeast 1 4 teaspoon ata time You may also have to increase the liquid because of the drier air start with 1 tablespoon and increase it if necess
29. d 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 bread maker may be damaged The maximum amount of ingredients to be used is as follows Bread programs approximately 4 cups Dough program 4 2 3 cups 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 Before first use operate empty on the fast bake pro gram to burn off the manufacturing oils PO WER OUTAGE Your Bread Box bread maker has a 7 minute power interrupt feature If the electricity goes off the mem ory will store the course in process for up to 7 minutes If the power comes back on within this time the course will resume where it left off If the bread maker loses power for more than this time 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 bread maker at the beginning of the course again for all courses except fast bake This may not always produce an acceptable loaf If you are not sure when the outage occurred remove the dough ball from the bread pan and place in an oven safe bak ing container Allow to double in size and place in a preheated 350 F 177 C oven for 30 45 m
30. e Seeds M ethod 1 Place dough on a lightly floured surface and cut into pieces Roll each piece into a 16 inch rope Cross the ends of the rope to make a loop twist the crossed ends once and fold across the loop 2 Place on a greased baking sheet 1 1 2 inches apart Brush with glaze and sprinkle with top ping Let rise until double in size about 30 minutes Bake at 375 F 190 C for 15 20 minutes or until done Variation PEPPERO N I PRETZEL DO UGH M ethod 1 Add 1 cup thin sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients 2 Follow method above for completion 46 CREAMED SO UP BREAD BOW L DOUGH Eggs room temperature plus 2 enough W ater 80 F 27 C to equal 1 cup 5 TBL Oil 2 TBL Honey 1 4 cup Dry Milk 3 TBL Salt 2 tsp Bread Flour 2 1 4 cups W hole W heat Flour Rye Flour Caraway Seeds Dehydrated O nions Active Dry Yeast Program DOUGH Note Any 2 pound bread or dough recipe may be used mix on dough program M ethod Place dough on a lightly floured surface and divide into 4 equal pieces Shape into 4 smooth round balls and place on a greased baking sheet 2 Cover and let rise in a warm place for 1 hour or until double in size 3 Bake at350 F 177 C for 25 30 minutes or until done Allow to cool completely on a wire rack 4 With a serrated knife remove the top 1 inch of each bread bowl Remove the center leaving a shell of 1
31. garlic then immediately remove from heat For Greek topping add onions and cook until onions are soft but not brown approxi mately 5 minutes 4 Use fingers to press dimples into dough again Spoon topping mixture evenly over dough Sprinkle with remaining ingredients 5 Bake at 400 F 205 C for 20 minutes or until done 35 W HEAT DIN N ER RO LLDO UGH 1 Ib 9 rolls 2 Ib 24 rolls Water 80 F 27 C 3 4 cup 1 1 2 cups Oil 1 TBL 2 TBL Brown Sugar 2 TBL 1 4 cup Salt 1 2 tsp 1 tsp Dry Milk 1 TBL 2 TBL Bread Flour 1 1 4 cups 2 1 2 cups Whole W heat Flour 1 cup 2 cups Active Dry Yeast 1 1 2 tsp 2 tsp Program DO UGH M ethod l Place on a lightly floured surface Divide into pieces and shape 2 Place in a greased baking pan Cover and let rise in a warm place for 1 hour or until double in size 3 Bake at 350 F 177 C for 25 30 minutes or until done BUTTERM ILK RO LL DO UGH Cultured Buttermilk liquid 80 F 27 C 1 cup 1 1 2 cups Oil 3 TBL 1 4 cup Honey 1 1 2 TBL 2 TBL Salt 1 tsp 1 1 2 tsp Bread Flour 3 4 cup 1 1 4 cups W hole W heat Flour 1 1 3 cups 2 cups W heatGerm 1 2 cup Baking Soda 1 4 tsp Active Dry Yeast Program DO UGH Topping Butter melted M ethod l Place on a lightly floured surface Divide into pieces and shape 2 Place in a greased baking pan Cover and let rise in a warm place for 1 hour or until double in size Brush wi
32. he touch W hen touched it will leave dough on your finger ING REDIEN TS READ BEFORE SHO PPIN G Yeast The N umber O ne Ingr edient For all programs except Fast Bake we used RED STAR Active Dry Yeast when we developed the bread recipes However RED STAR QUICK RISE Yeast may also be used W e found that we did not have to vary the amount used when we substituted one for the other W hen using bread machine yeast follow the package instructions W hen developing the fast bake program we found that Quick Rise or Bread Machine must be used They may be substituted in equal amounts You will find that this program requires more yeast than other programs A 1 4 ounce package of RED STAR yeast contains approximately 2 1 4 level teaspoons of yeast W hen the yeast is exposed to oxygen moisture or warmth the activity of it deteriorates Therefore we recommend storing yeast in an airtight container and refrigerating for up to 6 weeks or freezing it for up to 6 months Measure out the amount you need and allow it to come to room temperature before using it this takes about 15 minutes If you have any doubt regarding the activity of the yeast you may use one of the following tests to determine its strength Each test calls for a different amount of yeast as a base ingredient This gives you more bread choices once the test is complete The yeast mixture should not be used for the fast bake program To test for one package 2 1 4 teaspoons of
33. ightly 2 Place the loaves on a greased baking sheet cover and let rise in a warm place for 40 minutes or until double in size 3 With a knife cut diagonal slashes across top of the loaf Combine the glaze ingredients and brush over loaves 4 Bake at 400 F 205 C for 15 to 20 minutes or until done FREN CH TW ISTS M ethod 1 Use recipe above Place on a lightly floured surface and divide into 18 pieces Roll into 14 inch ropes 2 Fold each rope in half and twist starting at fold 3 Place on greased baking sheet and brush with 1 3 cup of melted butter Cover and let rise in a warm place until double in size 4 Brush with glaze 5 Bake at400 F 205 C for 12 to 15 minutes or until done 37 CHEEZY GARLIC RO LL DO UGH 1 Ib 9 rolls 2 Ib 24 rolls Egg room temperature plus 1 1 enough W ater 80 F 27 C to equal 1 cup 11 3 cups Oil 2 TBL 3 TBL Sugar 1 2 cup Salt 11 2 tsp Bread Flour 3 1 2 cups 4 1 2 cups Active Dry Yeast 1 1 4 tsp 2 tsp Program DOUGH Topping Parmesan Cheese 1 3 cup 2 3 cup Garlic minced 1 1 2 TBL 2 TBL Butter melted 3 TBL 1 4 cup M ethod 1 Place on a lightly floured surface Divide into pieces and shape 2 Combine cheese and garlic Dip pieces in melted butter and then in cheese garlic mixture Place coated side up in a greased baking pan drizzle any remaining topping over rolls 3 Cover and let rise in a warm place 1 hour or until double in size
34. il to remove it Caution The kneading blade will be hot Sometimes flour in the corner of the pan may not have been completely kneaded into the dough Scrape the flour off the loaf with a spatula Longer delay times could alter the baking results No If there is too little in the pan the knead ing blade cannot knead well enough If there is too much bread swells out of the pan Yes for all programs except fast bake Be sure to deduct the same measurement of water to equal liquid substitution warm to 80 F 27 C Fresh milk is not recommended when using the timer because it may spoil while setting in the pan The bread machine cavity needs to cool down before making the next loaf of bread C heck List Bread Smoke Sides of Bread Bread falls Short amp BAKIN G RESULTS maker emitted bread rises too coarse dense does not from collapse much texture texture operate steam bottom is coarse ingredients vent damp texture notmixing burning smell Please check the following 1 Unplugged power outage 2 Display signal reads E00 or E01 3 Ingredients spilled on heating element 4 Top lid was open during baking 5 Bread leftin bread pan too long after pro gram 6 Bread sliced just after baking steam was not allowed to escape OPERATIONAL ERRORS 7 Kneading blade not installed ot enough 9 Too much ce ot enough D Too much MEASUREMENT ERRORS 0 yeast a a w
35. inutes or until done The bread will sound hollow when tapped on top of the loaf if itis done If you are using the fast bake course or if the bread has already begun to bake when the outage occurs you must begin with new ingredients The power interrupt will not cover power surges If you experience frequent power surges use a surge protector BREAD MAKER IN TRO DUCTIO N I2 PARTS 2 O O CO I O Ui E Y NP Baking Chamber not shown Lid Viewing W indow Control Panel Air Exhaust not shown Handle Power Cord Power Plug Kneading Blade Bread Pan Handle Bread Pan CONTROL MN EL NOTE W hen using the touchpad controls be sure to press the pad until you hear a beep NO TE W hen a bread maker is packaged for shipment a clear plastic film is placed over the con trol panel carefully peel it off DISPLAY Indicates the Program number selected _ WINDOW Indicates the LO AF SIZE selected The indicator arrow is on the left side Indicates the CRUST CO LOR selected Indicates minute by minute baking time countdown Indicates delay baking time selected TIM ER Use when setting the TIM ER to delay baking Press amp and arrows to set timer for delayed completion up to 13 hours later Arrows will move time up or down in 10 minute increments Press and hold button for faster movement TIM ER is not available on some cycles please check the Total Time in the PROGRAM SPECIFICATION CHART PROGRAM
36. loured surface Divide into pieces Roll each in a smooth ball making a hole in the center of each with thumbs Gently pull to make a one inch hole 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until double in size 3 In a 3 quart saucepan bring to a boil 2 quarts water and 2 tablespoons sugar Place a few bagels at a time in boiling water Simmer 3 minutes turning once Remove with slotted spoon and put back on greased baking sheet 4 Brush with egg and sprinkle with choice of toppings Bake at 400 F 205 C for 20 25 minutes or until done cool on a wire rack 42 ALMO N D CHERRY COFFEE CAKE DOUGH 1 5 Ib 1 coffee cake W ater 80 F 27 C 1 cup Oil 1 TBL Sugar 1 1 2 TBL Salt 3 4 tsp Dry Milk 1 TBL Bread Flour 3 1 4 cups Active Dry Yeast 1 1 2 tsp Program D0UGH Filling Cream Cheese room temperature Sugar Maraschino Cherries chopped Milk liquid Almond Extract Glaze Powdered Sugar Sour Cream Milk liquid Sliced Almonds to decorate Maraschino Cherries quartered to decorate Method 1 Place on a lightly floured surface Roll into a 15 x 10 inch rectangle Combine filling ingredi ents and spread over dough within 1 2 inch of edges Starting with longest side roll dough up tightly pressing edges to seal 2 Place roll seam side down on a greased baking sheet and join the ends to form a ring pinch to seal
37. ly or there may be additional steps Refer to the Breads Fast Bake Breads Cakes and Doughs sections Add all ingredients to the pan in the order listed in the recipe The illustrations in this use and care guide are for information purposes only You may find your bread maker looks different however the steps for operation are the same 1 O pen the lid and remove the 2 Mount the kneading blade on bread pan by pulling straight up using the handle the shaft flat side down 3 Place all ingredients except 4 Insert bread pan and push down yeast in bread pan in the order on rim until it snaps securely into listed Use a rubber spatula to place Fold handle down smooth the dry ingredients in the bread pan be sure to spread into all corners Lightly tap the pan 3 times on the counter top to settle the ingredients Add yeast on top If the pan does not snap securely into YEAST place remove bread pan W earing DAY INGREDIENTS oven mitts place fingers behind bread al Sa pan clips and gently pull away from Close the lid Plug into 120 V 60 Hz outlet The bread maker dis play indicator will default to 1P and then 3 00 Press the PRO GRAM button to choose the desired program Each time the PRO GRAM button is pressed you will hear a beep and the number in the display window will advance to the next program Press the CRUST COLOR button to choose crust color desired W hen you press the button you will hear
38. ne minute 9 29 is displayed and the timer continues to count Colon will blink down in 1 minute increments RECIPES BREAD AS EASY AS 1 2 3 1 Add ingredients to the bread pan in the order listed Refer to the Helpful Hints for Bread and Dough for measuring information Place the bread pan in the bread maker 2 Close the lid Select the bread program choose the Loaf Size and press Start 3 When finished baking remove bread pan from the bread maker Invert and shake to remove the loaf Allow loaf to cool standing upright on a wire rack before slicing FOOD GUIDE PYRAMID A Guide To Daily Food Choices KEY O Fat naturally occurring and added Sugars added Fats Oils amp Sweets Group USE SPARINGLY Meat Poultry Fish Dry Beans Eggs amp Nuts Group Milk Yogurt amp Cheese Group 2 3 SERVINGS 2 3 SERVINGS Vegetable Group Fruit Group 3 5 2 4 SERVINGS SERVINGS Bread Cereal Rice amp Pasta Group 6 11 SERVINGS Bread cereal pasta crackers and other grain foods are low in fat and full of energy The Food Guide PONO CHEESE BREADS W e suggest starting your bread baking with this W hite Bread recipe Follow each step carefully These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe W HITE BREAD 1 Ib loaf 1 5 Ib loaf 2 Ib loaf Water 80 F 27 C 3 4 cup 1 cup 1 1 4 cups Oil 4 tsp 2 TBL 3 TBL
39. ntil done 4 Mix glaze ingredients until smooth and drizzle over top WwW 44 STICKY BREAKFAST RO LL DO UGH 1 5 Ib 18 rolls 2 Ib 24 rolls Egg s room temperature plus 1 2 enough W ater 80 F 27 C to equal 1 cup 2 TBL 1 1 2 cups Oil 1 3 cup Sugar 1 2 cup Salt 1 1 2 tsp Bread Flour 3 1 2 cups 4 1 2 cups Active Dry Yeast 1 1 2 tsp 2 tsp Program DOUGH Add at the beep Walnuts or Pecans chopped Filling Butter softened Sugar 1 2 cup Cinnamon 11 2 TBL Topping Butter melted 1 cup Brown Sugar 1 cup M ethod 1 Place on a lightly floured surface roll dough into a 12 x 18 inch rectangle for 18 rolls 12 x 24 inch rectangle for 24 rolls 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 one inch slices 2 Combine topping mixture and spread into baking pan Place slices on mixture and let rise in a warm place for 1 hour or until double in size 3 Bake at 350 F 177 C for 35 minutes or until done Invert onto a heat proof tray 45 SO FT PRETZEL DO UGH 1 5 lb 16 pretzels W ater 80 F 27 C 1 1 4 cups Egg Yolk room temperature 1 Oil 1 TBL Sugar 2 TBL Salt 1 tsp W hite Pepper 1 8 tsp Bread Flour 3 1 2 cups Active Dry Yeast 1 TBL Program DOUGH Glaze Egg White W ater Toppings optional Kosher Salt Sesam
40. nts in bread pan in the order listed Select Fast Bake and press start Fast Bake Bread Hints e Water temperature must be 110 115 F 43 46 C Use the enclosed yeast thermometer to check the water temperature When developing Fast bake breads we found that Q uick Rise Rapid Rise or Bread Machine Yeast must be used to accomodate this exclusive bread cycle You will find Fast bake breads also require more yeast than the other recipes found in the recipe cook book included with your bread maker Checkthe dough ball atthe beep or half way through the second knead The dough ball for Fast Bake breads should be a very soft sticky to the touch loose ball with a smooth texture Do not add extra flour If necessary use a rubber spatula to push any floor or dough from the sides of the bread pan down into the dough ball The increased temperature during the rise and bake process required for this bread cycle may cause the loaf of bread produced to have a dark crips crust woth a split on the top side of the loaf The use and care Guide and Cook Recipe contains more Fast Bake recipes and important informations please read it carefully PART NO 34776P01 FAST BAKE BREADS W e suggest starting your fast bake bread baking with this W hite Bread Recipe Refer to Helpful Hints for Bread and Dough for measuring information Follow each step carefully noticing the water temperatures must be 110 115 F 43 46 C and that QUICK RISE
41. o the kneading process check the dough ball It should be sticky to the touch At this time push down any dough or flour that may be on the sides of the pan 10 When the beeper sounds the bread has finished baking 11 Use oven mitts to carefully remove the bread pan CAUTION THE OVEN CAVITY BREAD PAN KNEADING BLADE AND BREAD W ILL BE VERY HOT USE O VEN MITTS 12 Turn bread pan upside down and shake several times to release the bread Do not use metal utensils inside the bread pan or bread maker Remove the kneading blade and allow loaf to cool standing upright on wire rack approximately 20 minutes before cutting 13 When the bread has completely cooled approximately 1 hour store in an air tight container 14 UNPLUG UNIT BEFORE CLEANING DO NOT IMMERSE THE BREAD PAN IN WATER see CLEANING AND STORING 28 EGG BREAD L 5 Ib loaf Ib loaf Egg s room temperature plus enough Water 110 115 F 43 46 C to equal cup 3 TBL i 1 2 cups Oil 2 TBL 3 TBL Sugar Salt Bread Flour RED STA R QUICK RISE Yeast or Bread Machine Yeast Program FAST BAKE PESTO BREAD 1 5 Ib loaf 2 Ib loaf W ater 110 115 F 43 46 C 1 cup 2 TBL 1 1 2 cups Pesto room temperature 3 TBL Dry milk Sugar Salt Bread Flour RED STAR QUICK RISE Yeast or Bread Machine Yeast Program FAST BAKE CHEVRE CRACKED PEPPER BREAD Water 110 115 F 43 46 C 1 1 4 cups Feta Cheese room temperature 3 oz Dry Milk 3
42. pping over a longer cord Extension cords are available from local hard ware stores and may be used if care is exercised in their use If an extension cord is required special care and caution is necessary Also the cord must be 1 marked with an electrical rating of 125 V and atleast 13 A 1625 W and 2 the cord must be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally ELECTRIC PO W ER lf electric circuitis overloaded with other appliances your bread maker may not oper ate properly The bread maker should be operated on a separate electrical circuit from other operating appliances PO LARIZED PLUG This appliance has a polarized plug one blade is wider than the other As a safety feature to reduce the risk of electrical shock this plug is intended to fitin 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 electri cian Do not attempt to defeat this safety feature BEFO RE YOUR FIRST USE Please fill out information that follows warranty Unpack and clean bread maker see CLEANING AND STORING Place bread maker on a dry stable surface away from burners and away from areas where cooking grease or water may splatter onto it Avoid placing it where it may tip over during use Place on back of counter top The bread maker will bake up to a 2 pound loaf of brea
43. read Machine Yeast 1 1 2 tsp 2 tsp 2 1 2 tsp Program W HO LE W HEAT 1 Ib loaf 1 5 Ib loaf 2 Ib loaf Water 80 F 27 C 3 4 cup 1 cup 1 1 3 cups Oil 2 TBL 3 TBL 1 4 cup Brown Sugar 2 TBL 3 TBL 1 4 cup Salt 1 tsp 11 2 tsp 2 tsp W hole W heat Flour 2 1 4 cups 3 cups 4 cups RED STAR Active Dry Yeast 2 1 4 tsp 1 TBL 4 tsp or RED STAR QUICK RISE Yeast 11 2 tsp 21 4 tsp 1 TBL or Bread Machine Yeast 1 1 2 tsp 2 1 4 tsp 1 TBL 100 W HO LE W HEAT BREAD Program W HO LE W HEAT 22 PUMPERN ICKEL BREAD 1 Ib loaf Water 80 F 27 C 1 5 Ib loaf 2 Ib loaf 1 1 3 cups Oil 2 TBL M olasses 2 TBL Sugar 2 TBL Salt M edium Rye Flour 1 4 cup 1 3 cup 2 tsp 1 2 cup W hole W heat Flour 3 4 cup 1 cup 1 1 3 cups Bread Flour 1 1 3 cups 1 3 4 cups 2 1 3 cups Unsweetened Cocoa 1 TBL 4 tsp 2 TBL Instant Coffee 1 tsp 11 2 tsp 2 tsp RED STAR Active Dry Yeast or RED STA R QUICK RISE Yeast 1 1 2 tsp 2 1 4 tsp 1 1 2 tsp 1 TBL or Bread Machine Yeast 1 1 2 tsp Program W HO LE W HEAT TRIPLE W HEAT BREAD Water 80 F 27 C Oil 1 Ib loaf 1 cup 1 5 Ib loaf 11 3 cups 2 TBL 2 Ib loaf 13 4 cups Dark Molasses 3 TBL Salt 1 tsp Bread Flour 1 1 2 cups Cracked W heat 1 4 cup W heat Bran W heat Germ 1 2 cup 1 2 c
44. ring information Place the bread pan in the bread maker 2 Close the lid Select the Fast Bake program CRUST COLOR and press STA RT 3 W hen finished baking remove bread pan from the bread maker Invert and shake to remove the loaf Allow loaf to cool standing upright on a wire rack before slicing FAST BAKE PRO G RAM HINTS Water temperatures must be 110 115 F 43 46 C Larger amounts of Quick Rise RapidRise or Bread Machine yeast must be used They may be substituted in equal amounts The dough ball for the fast bake program should be a very soft sticky to the touch loose ball with a smooth texture Do not add extra flour Check the dough ball at the beep and if necessary use a rubber spatula to push any flour or dough from the sides of the bread pan down into the dough ball Asa result of the increased temperatures during the rise and bake process the loaf of bread produced from this program may have a dark crisp crust with a split on the top side of the loaf 21 Ed A toastmaster Fast Bake Bread Recipe Hand Q uick Start Hints Models TBR2 Fast Bake is convenient for baking a hot fresh loaf of bread in under an hour W HITE BREAD W ater 110 115 F 43 46 C 1 cup 2 TBL 1 cup 2 TBL Oil 2 TBL 3 TBL Sugar 2 TBL 3 TBL Salt 1 tsp 1 tsp Dry milk 1 Y TBL 2 TBL Bread flour 3 cups 4 cups Red Star Quick Rise Yeast 1 TBL 4 tsp or Bread Machine Yeast 1 TBL 4 tsp Place ingredie
45. s fresh and room temperature 20 Water should be 80 F 27 C for all courses except Fast Bake which should be 110 115 F 43 46 C 52 Service Information SERVICE IN FO RMATIO N Please refer to warranty statement to determine if in warranty service applies This appliance must be serviced by a Toastmaster authorized service center Unauthorized service will void warranty Consult your phone directory under A ppliances Household Small Service and Repair or call 1 800 947 3744 in the U S and Canada 52 5 397 2848 in Mexico If an authorized service center is not available locally your appliance may be returned postage prepaid to our National Service Center at the address shown on the back of this book Products must be adequately protected to avoid shipping damage Surround your appliance with three inches of protective padding and include a copy of your dated sales receipt and a note explaining the problem you have experienced W e recommend insuring your package N o CODs accepted SPECIFICATIO N S Power Supply 120V 60 Hz Consumption Kneading Motor 50W Dimension W xDxH Approx 14 x 10 x 12 Weight Approx 9 LB KEEP DATED SALES RECEIPT FO R W ARRAN TY SERVICE Keep this booklet Record the following for reference Date purchased Model number Date code stamped on bottom 53 RECIPE IN DEX BREADS Chevre Cracked Pepper 21 Cinnamon Raisin Nut 25 Cranberry Waln
46. sed the bread will rise rapidly and then fall The texture will also be more coarse and or uneven Sugar Food for Yeast Sugar is the favorite food of yeast but too much sugar will cause the yeast to over react The loaf of bread will be small and dense Dried fruits also contribute sugar to the bread dough W e do not recommend adding any more than is specified in each recipe In addition we do not recommend the use of artificial sweeteners because the yeast cannot react with them SUBSTITUTES In our test kitchen we experimented with these ingredient substitutions W e do want to mention that your results may vary from ours If you would like to try other substitutions there are several helpful hint books available from retail stores to assist you Of course we cannot guarantee their results Eggs Liquid egg substitutes may be used as directed on the carton Two egg whites may be substituted for one whole egg REM EM BER all egg products must be at room temperature Milk Coffee creamer non dairy creamer or dry buttermilk may be substituted for dry milk in equal proportions Liquid milk 80 F 27 C may be substituted for water in equal proportions for all bread programs except fast bake The dry milk may then be eliminated all together The loaf will be slightly smaller Salt Salt free recipes are not successful Dietetically sodium free less than 5 mg sodium per serving or low salt less than 1 2 the sodium of table salt m
47. sp Add atthe beep Dried Cranberries OR Dried Cherries 1 4 cup 1 3 cup W alnuts chopped 1 4 cup 1 3 cup Program SW EET CINNAMON RAISIN NUT BREAD 1 Ib loaf 1 5 Ib loaf 2 Ib loaf Water 80 F 27 C 1 1 3 cups Oil 3 TBL Cinnamon Dark Brown Sugar Salt Bread Flour Raisins N uts RED STAR Active Dry Yeast or RED STAR QUICK RISE Yeast or Bread Machine Yeast 1 1 2 tsp Add raisins and nuts at the beep Program SW EET 25 HO LIDAY BREAD 1 Ib loaf 1 5 Ib loaf 2 Ib loaf Water 80 F 27 C Milk 80 F 27 C Oil Salt Sugar Bread Flour 2 1 4 cups 3 1 3 cups 4 cups W alnuts chopped 1 3 cup 1 2 cup 2 3 cup Candied Fruit 1 3 cup 1 2 cup 2 3 cup RED STAR Active Dry Yeast 1 1 2 tsp 2 1 4 tsp 1 TBL or RED STAR QUICK RISE Yeast 1 tsp 1 1 2 tsp 2 tsp or Bread Machine Yeast 1 tsp 1 1 2 tsp 2 tsp Add at the beep Program SW EET 26 FAST BAKE BREADS AS EASY AS 1 2 3 The Fast Bake program with hotter rise and bake temperatures is convenient for baking a hot fresh loaf of bread in under an hour The longer bread programs with lower rise and bake temperatures will bake a taller more developed loaf of bread And remember you can always use the delay fea ture for the longer programs 1 Add ingredients to the bread pan in the order listed Refer to Helpful Hints for Bread and Dough for measu
48. sp 1 1 2 tsp 1 TBL or Bread Machine Yeast 1 1 2 tsp Program BASIC 1 lb loaf 1 5 Ib loaf 2 lb loaf HONEY OATS BREAD Water 80 F 27 C 3 4 cup 1 1 3 cups Oil 4 tsp 3 TBL Honey 2 TBL 1 4 cup Salt 1 2 tsp 11 2 tsp O atmeal 1 3 cup 2 3 cup OatBran W hole W heat Flour 3 TBL 1 1 2 cups 2 cups 1 3 cup 2 2 3 cups RED STAR Active Dry Yeast 11 2 tsp 2 1 4 tsp 1 TBL or RED STA R QUICK RISE Yeast 1 tsp 1 1 2 tsp 2 tsp or Bread Machine Yeast 1 tsp 1 1 2 tsp 2 tsp Program BASIC 19 RYE BREAD 1 Ib loaf 1 5 Ib loaf 2 Ib loaf W ater 80 F 27 C 3 4 cup 1 cup 1 1 3 cups Oil 4 tsp 2 TBL 3 TBL Caraway Seeds 2 tsp 1 TBL 4 tsp Brown Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 11 2 cups 2 cups 2 1 2 cups M edium Rye Flour 3 4 cup 1 cup 1 1 2 cups RED STAR Active Dry Yeast 11 2 tsp 2 1 4 tsp 1 TBL or RED STAR QUICK RISE Yeast 1 tsp 1 1 2 tsp 2 tsp or Bread Machine Yeast 1 tsp 1 1 2 tsp 2 tsp Program BASIC ONION BREAD 1 Ib loaf 1 5 Ib loaf 2 Ib loaf Water 80 F 27 C 3 4 cup 1 cup 1 1 3 cups Oil 4 tsp 2 TBL 3 TBL Dry Onion Soup Mix 4 tsp 2 TBL 3 TBL Sugar 2 tsp 1 TBL 4 tsp Bread Flour 2 1 4 cups 3 cups 4 cups RED STAR Active Dry Yeast 11 2 tsp 2 1 4 tsp 1 TBL or RED STAR QUICK RISE Yeast 1 tsp 11 2 t
49. sp 2 tsp or Bread Machine Yeast 1 tsp 1 1 2 tsp 2 tsp Program BASIC 20 PESTO BREAD 1 Ib loaf 1 5 Ib loaf 2 Ib loaf W ater 80 F 27 C 1 cup 1 1 3 cups Pesto room temperature 3 TBL 1 4 cup Dry Milk 4 tsp 2 TBL Sugar 4 tsp 2 TBL Salt 3 4 tsp 1 tsp Bread Flour 3 cups 4 cups RED STAR Active Dry Yeast 2 1 4 tsp 1 TBL or RED STA R QUICK RISE Yeast 1 1 2 tsp 2 tsp or Bread Machine Yeast 1 1 2 tsp 2 tsp Program BA SIC 1 Ib loaf 1 5 Ib loaf 2 Ib loaf Water 80 F 27 C 3 4 cup 2 TBL 1 cup 2 TBL Feta Cheese room temperature 2 1 4 oz 3 oz Dry Milk 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp Sugar 1 TBL 2 TBL Cracked Black Pepper 2 tsp 1 TBL Bread Flour 2 1 4 cups 3 cups RED STAR Active Dry Yeast 11 2 tsp 2 1 4 tsp or RED STAR QUICK RISE Yeast 1 tsp 1 1 2 tsp or Bread Machine Yeast 1 tsp 1 1 2 tsp CHEVRE CRACKED PEPPER BREA D Program BASIC 21 SHREDDED W HEAT BREAD 1 Ib loaf 1 5 Ib loaf 2 lb loaf Water 80 F 27 C 3 4 cup 1 TBL 1 cup 1 TBL 1 1 3 cups Oil 2 TBL 3 TBL 1 4 cup Molasses 2 TBL 3 TBL 1 4 cup Salt 1 2 tsp 1 tsp 1 1 2 tsp Bread Flour 3 4 cup 1 cup 1 1 4 cups W hole W heat Flour 1 1 2 cups 2 cups 2 1 2 cups Mini Shredded W heat 3 4 cup 1 cup 1 1 4 cup RED STAR Active Dry Yeast 2 1 4 tsp 1 TBL 4 tsp or RED STAR QUICK RISE Yeast 11 2 tsp 2 tsp 21 2 tsp or B
50. th melted butter 3 Bake at 350 F 177 C for 15 20 minutes or until done 36 FREN CH BREAD DO UGH Italian Loaf French Rolls and French Twists W ater 80 F 27 C 1 1 4 cups Sugar 1 TBL Salt 1 tsp Bread Flour 3 1 2 cups Active Dry Yeast 1 TBL Program DOUGH Glaze W ater Salt Method 1 Place on a lightly floured surface Roll into a 12 x 18 rectangle Starting with the longest side roll up tightly pressing the seams to seal and tapering each end 2 Placethe loaf on a greased baking sheet cover and let rise in a warm place for 40 minutes or until double in size 3 With a knife cut three diagonal slashes across top of the loaf Combine the glaze ingredients brush the loaf 4 Bake at 400 F 205 C for 20 to 25 minutes or until done Variations ITALAN LOAF Method 1 Use recipe above Place on a lightly floured surface and shape the dough into one large round ball 2 Placethe loaf on a greased baking sheet cover and let rise in a warm place for 40 minutes or until double in size 3 With a knife cut three diagonal slashes across top of the loaf Combine the glaze ingredients brush over loaf Sprinkle loaf with sesame seeds poppy seeds caraway seeds or cracked wheat 4 Bake at 400 F 205 C for 20 to 25 minutes or until done FREN CH RO LLS M ethod 1 Use recipe above Place on a lightly floured surface and divide dough into 12 pieces Pinch the ends of each roll and taper sl
51. the bread pan CAUTIO N THE OVEN CAVITY BREAD PAN KNEADING BLADE AND BREAD WILL BE VERY HOT USE O VEN MITTS 12 Turn bread pan upside down and shake several times to remove the dough Do not use metal utensils inside the bread pan or bread maker 13 Place on a lightly floured surface Divide into pieces and shape 14 Place in a greased baking pan Cover and let rise in a warm place for 1 hour or until double in size 15 Bake at 350 F 177 C for 20 30 minutes or until done 16 UNPLUG UNIT BEFORE CLEANING DO NOT IMMERSE THE BREAD PAN IN WATER see CLEANING amp STORING 34 FO CACCIA BREAD DO UGH W ater 80 F 27 C Olive Oil Sugar Salt Bread Flour Active Dry Yeast Program DOUGH Add atthe beep Dried Italian Seasoning Garlic Cheese Topping O live Oil Dried O regano Garlic coarsely chopped Parmesan Cheese grated Salt G reek Style To O live Oil 1 4 cup Onion thin sliced 1 cup Dried Oregano 1 1 2 tsp Feta Cheese crumbled 1 3 cup Black O lives sliced and drained 1 4 cup Salt 1 4 tsp M ethod 1 With oiled hands evenly press dough into a greased 9 x 13 inch pan Using your fingertips make indentations in the dough 2 Cover and let rise in a warm place for 30 minutes or until almost double in size W hile the dough is rising select the topping and prepare 3 In a skillet heat olive oil For garlic cheese topping stir in oregano and
52. thod 1 Remove the bread pan from the bread maker Attach the kneading blade onto the shaft Make sure all ingredients except water are at room temperature 2 Place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room tempera ture To measure egg plus enough liquid to equal after warming eggs remove from shell and place in a liquid measuring cup Slowly add warm 80 F 27 C baby bottle temperature liquid to measuring cup until it reaches the desired measurement 3 Use a measuring spoon to measure the oil and add to the bread pan 4 Use a measuring spoon to measure the sugar and salt level off with the straight edge of a knife and add to the bread pan 5 Lightly spoon bread 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 counter 3 times to settle all dry ingredients 7 Carefully measure yeast with a measuring spoon level off with the straight edge of a knife and add to the bread pan 8 Place the bread pan into the bread maker Press down on rim until it snaps into place Close lid 9 Select DO UGH PROGRAM LOAF SIZE and press STA RT 10 Atthe beep during the kneading process check the dough ball It should be slightly tacky to the touch Atthis time push down any dough or flour that may be on the sides of the pan 11 When the beeper sounds the dough is finished Use oven mitts to carefully remove
53. tly tacky to the touch Add more water or flour if necessary see Dough Ball At this time push down any dough or flour that may be on the sides of the pan 10 When the beeper sounds the bread has finished baking and the keep warm cycle will start The display window will show 0 00 and the colon will flash 11 Press Stop and use oven mitts to carefully remove the bread pan at any time during the keep warm process CAUTION THE OVEN CAVITY BREAD PAN KNEADING BLADE AND BREAD WILL BE VERY HOT USE OVEN MITTS 12 Turn bread pan upside down and shake several times to release the bread Do not use metal utensils inside the bread pan or machine Remove the kneading blade and allow loaf to cool standing upright on wire rack approximately 20 minutes before cutting 13 If bread loaf does not easily release from pan allow it to siton a heat resistant surface 5 minutes then remove W hen the bread has completely cooled approximately 1 hour store in an air tight container 14 UNPLUG UNIT BEFORE CLEANING DO NOT IMMERSE THE BREAD PAN IN WATER see CLEAN ING AND STORING oon 18 EGG BREAD Egg s room temperature plus 1 Ib loaf 1 1 5 Ib loaf 2 lb loaf 3 enough W ater 80 F 27 C to equal 3 4 cup 1 cup 7 TBL Oil 1 TBL 3 TBL Sugar 1 TBL 3 TBL Salt 1 tsp 2 tsp Bread Flour 2 1 4 cups 4 cups RED STAR Active Dry Yeast or RED STAR QUICK RISE Yeast 1 1 2 t
54. until edges of crust begin to turn a light golden brown Remove add toppings and return to oven to bake an additional 15 20 minutes PIZZA CRUST DOUGH 1 Ib 2 lb 1 thick or 2 thin crusts 2 thick or 4 thin crusts Water 80 F 27 C 3 4 cup 1 1 2 cups 3 TBL Oil 1 TBL 2 TBL Sugar 1 TBL 2 TBL Salt 1 2 tsp 1 tsp Dry Milk 1 TBL 2 TBL Bread Flour 2 1 4 cups 4 1 2 cups Active Dry Yeast 1 tsp 2 tsp Program DO UGH Method 1 Place on a lightly floured surface Divide and press onto a 12 inch pizza pan raising edges 2 Spread pizza sauce over the dough and sprinkle with toppings 3 Bake 425 F 218 C for 20 minutes or until crust is golden brown around edges 41 BAGEL DO UGH 1 5 Ib 8 bagels W ater 80 F 27 C 1 cup Sugar 1 1 2 TBL Salt 1 tsp Bread Flour 3 cups Active Dry Yeast 2 1 4 tsp Program DO UGH Glaze Egg beaten 1 Toppings optional Sesame Seeds Poppy Seeds Cracked W heat W heat Flakes or Dried O nion Flakes BANANA WHEAT BAGEL DO UGH Egg room temperature plus enough W ater 80 F 27 C to equal l cup Oil 2 TBL Honey 1 TBL Salt 1 1 2 tsp Banana mashed 1 2 cup W hole W heat Flour 2 1 2 cups Bread Flour 1 cup Active Dry Yeast 2 1 4 tsp Program DOUGH Glaze Egg W hite beaten W ater Toppings optional Poppy Seeds Sesame Seeds Bagel Recipes M ethod 1 Place on a lightly f
55. up W hole W heat Flour 1 1 2 cups RED STAR Active Dry Yeast 1 TBL or RED STAR QUICK RISE Yeast or Bread Machine Yeast 11 2 tsp 2 1 4 tsp 2 1 4 tsp Program W HO LE W HEAT 23 FREN CH BREAD 1 Ib loaf 1 5 Ib loaf 2 Ib loaf Water 80 F 27 C 1 1 3 cups 1 2 3 cups Sugar 21 4tsp 21 2tsp Salt 1 1 4 tsp 1 1 2 tsp Bread Flour 4 cups 5 cups RED STA R Active Dry Yeast 2 1 4 tsp 1 TBL or RED STA R QUICK RISE Yeast 1 1 2 tsp or Bread Machine Yeast 1 1 2 tsp Program FRENCH CRAN BERRY W ALN UT BREAD 1 Ib loaf 1 5 Ib loaf 2 Ib loaf Egg s room temperature plus 1 2 2 enough Milk 80 F 27 C to equal 3 4 cup 1 cup 1 1 4 cups Butter room temperature 3 TBL Sugar 3 TBL Salt 1 tsp Lemon Peel 1 2 tsp Bread Flour 2 1 4 cups RED STAR Active Dry Yeast 1 1 2 tsp or RED STA R QUICK RISE Yeast 11 2 tsp or Bread Machine Yeast 1 1 2 tsp Add atthe beep Dried Cranberries OR Dried Cherries 1 4 cup 1 3 cup W alnuts chopped 1 4 cup 1 53 cup Program SW EET 24 RICH SW EET BREAD Egg s room temperature plus 1 2 2 enough W ater 80 F 27 C to equal 3 4 cup 1 cup 1 1 4 cups 1 TBL Oil 4 tsp Sugar 4 tsp Salt 1 tsp Bread Flour 2 1 4 cups Raisins 1 3 cup RED STAR Active Dry Yeast 1 1 2 tsp or RED STA R QUICK RISE Yeast 1 1 2 tsp or Bread Machine Yeast 1 1 2 t
56. using the fast bake program all liquid temperatures must be 110 115 F 43 46 C The warmer temperature is necessary for the yeast to activate quickly to accom modate this specially designed program Eggs are also considered part of the total liquid amount Eggs should be at room temperature W hen removing them from the refrigerator place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room temperature Cinnamon and Garlic N ot True Friends of Y east Previously cinnamon and sugar were sprinkled on dough before it was rolled up jelly roll fashion Adding cinnamon and garlic to the dough in a bread maker however presents a problem Cinnamon reacts with bread dough just as a meat tenderizer reacts with meat It breaks down the structure Although it smells wonderful as it is baking the flavor is dissipated in the baking process DO NOTADD MORE THAN LISTED IN THE RECIPE For more flavor use cinnamon and garlic as spread for the bread rather than adding to the dough Fruits and Vegetables Add Flavor and Nutrition W hen adding fruits or vegetables to recipes do not exceed the amount listed These products if used in excessive amounts may inhibit the rising of the bread 11 Salt Regulates Yeast A ctivity Salt is necessary to control the activity of yeast causing itto work slowly and steadily W ithout salt yeast acts too rapidly Salt also strengthens the structure of the dough If too little or no saltis u
57. ut 24 EU ints caf aac ees da etwa 19 Frenchie Mri e eod e ondes Ud 24 Holiday aa 0A Lud cu ea ee urs 26 Honey D als 19 OMOmM maata aos ala aa des 20 PEO rca 21 Pumpernickel 23 Rich Sweet EG 25 A a ea ae ee ee ee TRA 20 Shredded Wheat 22 TipleWheat 23 MEDIUS es sa plus ana De pao al 18 100 WholeWheat 22 CAKES AND BAKE Apple Walnut 31 Ballaria UE saaa Dados e Mae Pd 32 AAA dos ura ue IRR SOR EORR 32 Irish SOC dso bh usa soe IR REESE TS 32 DAY OLD BREAD USES Bread Pudding 30 Breaded Pineapple 30 Crunchy Bread Snacks 30 54 DOUGHS Almond Cherry Coffee Cake 43 Bad 4 Lane ra Sach edo aa 42 Banana WheatBagel 42 Bultermille Boll suena aca oh os 36 Challah Bread 40 Cheezy Garlic Roll 38 Cinnamon Roll 44 Creamed Soup Bread Bowl 47 Dinner Ball 12 24 eA TERES 34 Focaccia Bread 35 French Bread 37 Party Dip Bread BowWl 48 Pita Pockets arte ctt anam m aka 38 PIZZA CIS o4 cx Wak ERE Ro ede 41 Refreshing Roll _ 39 SOM Pretz rem pend rr ara ES 46 Sticky Breakfast Roll 45 W heat Dinner Roll 36 W hole Wheat Pizza Crust 41 FAS
58. utter mix ture Bake at 350 F 177 C for 10 15 minutes or until brown Allow to cool Break into bite size pieces 30 CAKES AND BAKE Cakes are made with baking powder and baking soda that are activated by moisture and heat The batter is mixed only long enough to blend all the ingredients then baked immediately It is suggested that all liquids water milk eggs oil butter be placed in the bottom of the bread pan dry ingredients on top After loading the bread pan in the machine select the CAKE cycle During the initial mixing of batter dry ingredients may collect in the corners of the pan It may be necessary to help the machine mix by using a rubber spatula along corners to avoid flour clumps W hen the cycle is complete the machine will beep Before removing pan from bread machine test cake for doneness by inserting a toothpick or cake tester into the top center Remove the toothpick If the cake is done the toothpick will come out clean However if there is batter on the toothpick set the machine on the BAKE setting to continue to bake additional time as needed Check cake after 10 minute increments Depending on size of cake and moistness of the batter 10 30 addition al minutes may be necessary Note that the complete BAKE cycle is 60 minutes and the machine will indicate 1 00 W hen baking is complete remove the pan from the machine and allow the cake to remain in the pan for 10 minutes to set Cakes are more fragile
59. when not in use and before cleaning Allow to cool before attaching or remov ing parts Avoid touching moving parts Do not remove the bread pan during operation Stop pad must be pressed if bread pan is to be removed before completion Do not operate the appliance with a damaged cord or plug or after the appliance malfunctions or has been dropped or damaged in any manner Return appliance to the nearest authorized ser vice facility for examination repair electrical or mechanical adjustment Do not use outdoors or while standing in damp area Do notlet cord hang over edge of table or counter or touch hot surfaces Do not place on or near a hot gas or electric burner or in a heated oven To unplug grip the plug and pull out from the wall outlet N ever pull on the cord Do notunplug while unit is in operation Do notuse appliance except as indicated in these instructions Use accessory attachments only if recommended by Toastmaster Inc Do not clean with metal scouring pads Pieces can break off the pad and touch electrical parts Bread maker must be placed atleast 4 inches 10 2 cm from walls and edge of counter Do notcover bread maker with anything which would prevent the steam from escaping This may cause warpage discoloration malfunction or even fire SAVE THESE IN STRUCTION S CAUTION A short power supply cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tri
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