Home

Toastmaster 1172X Bread Maker User Manual

1. 3 9 French Bread 4 3 French Rolls 4 3 French Tw i s t s 4 3 Italian Loaf 4 3 Pa rty Dip Bread Bow l 5 4 Pepperoni Pretze l s 5 2 Pita Po cke t s 4 4 Pizza Cru s t 4 7 Refreshing Rolls 4 5 Soft Pretze l s 5 2 S t i cky Breakfast Rolls 5 1 Wheat Dinner Rolls 4 2 Whole Wheat Pizza Cru s t 4 7 FAST BAKE BREADS Cinnam
2. 16 BREADS 16 FAST BAKE BREADS 33 DAY OLD BREAD 38 DOUGHS 39 CLEANING AND STORING 55 BEFORE CALLING FOR SERVICE 56 QUESTIONS AND ANSWERS 56 CHECK LIST 57 SERVICE INFORMATION 59 SPECIFICATIONS 59 RECIPE INDEX 63
3. 2 3 P i z z a 2 8 Potato 2 8 P u m p e rn i cke l 3 1 Sesame Seed 2 9 S o u r d o u g h 2 0 Sourdough Start e r 2 0 S oy Almond Fru i t 2 3 S oy Cinnamon Raisin 2 4 S oy Herb 2 4 S u n f l ower Seed 3 2 Trail Mix 2 5 White 1 7 White Wheat
4. 3 0 D i l l 2 7 D ried Fru i t 2 2 E g g 1 9 Fat Free White 1 8 French 1 8 H o l i d ay 2 2 H o n ey Granola 2 2 Italian Herb 2 7 Jalape o 2 7 M a p l e 1 8 M i l k 1 9 Onion Rye 3 2 Pe a c h
5. 2 9 Whole Wheat 2 8 Whole Wheat Cinnamon Raisin Wa l nu t 3 0 4 4 4 4 4 4 7 4 7 7 7 DAY OLD BREAD USES Bread Pudding 3 8 Breaded Pineapple 3 8 C ru n c hy Bread Snack s 3 8 D O U G H S A l m o n d C h e r ry Coffee Cake 4 9 B a g e l s 4 8 Banana Wheat Bagels 4 8 B u t t e rmilk Rolls 4 2 Challah Bra i d 4 6 Cinnamon Rolls 5 0 Cheezy Garlic Rolls 4 4 Creamed Soup Bread Bow l 5 3 Dinner Rolls 4 0 Focaccia Bread
6. A l ways unplug after use N OT E The unit must be allowed to cool d own between each use 7 8 S TA RT P ROGRAMMING DELAY T I M E R The delayed timer can be set to delay bread making up to 12 hours At the selected time deli cious bread will be ready The delay wo rks for all programs except Fast Bake Add 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 the liquid This will keep the yeast from activating until the bread make r s t a rts to mix Select the progra m B e fore pressing STA RT set the timer for the amount of time you want to wait before the bread is done E X A M P L E It is 9 00 p m n ow The bread is to be ready at 6 30 a m the next morn i n g Set the timer for 9 30 because there are 9 hours and 30 minutes between 9 00 p m a n d 6 30 a m 1 When pressed the time will a d vance in 10 minute incre m e n t s 2 When constant pressure is applied to the pad the time will advance quick l y 3 Press the STA RT pad T h e timer is set and the colon bl i n k s After one minu t e 9 29 is displayed and the timer continues to count d own in 1 minute incre m e n t s Colon will bl i n k 15 N OT E The bread maker will s t a rt when the timer has counted down to the start time for the program to begin S TA RT 16 R E C I P E S BREAD AS EASY AS 1 2 3 1 Add ingredie
7. 1 3 Too mu c h 1 4 No ye a s t 1 5 Not enough 1 6 Too mu c h 1 7 No sugar molasses or honey 2 3 Te m p e rature of water either too hot or too cold F l o u r 1 8 I n gredients used other than r e c o m m e n d e d 1 9 Wrong type of flour used 2 0 Yeast touched wa t e r b e fore kneading 2 1 Old yeast used 2 2 Wrong type of yeast used Ye a s t O O O O O O O O O O O O O O O O O O O O O O O Wa t e r F l o u r O 1 Plug into 120 V 60 Hz outlet R e fer to power outage instru c t i o n s 2 Open lid remove bread pan and allow to cool 3 Needs serv i c e 4 Wait until program is complete unplug allow to cool and clean 5 Only open lid during kneading process to check dough ball or to add ingr e d i e n t s 6 R e m ove bread as soon as program is done and place on wire ra ck 7 A l l ow to cool approximately 20 minu t e s 8 P r o gram begins with 5 minute preheat 9 Put kneading blade on the shaft of bread pan 10 13 C h e ck the dough ball at the beep or halfway through the 1st kneading cycle It 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 A l l ow to mix add more if necessary If too dry add 1 tsp wa t e r A l l ow to absorb add more if necessary 1 4 Fo l l ow r
8. 3 I M P O RTANT SAFEGUA R D S When using electrical appliances basic safety precautions should always be fo l l owed to reduce the risk of fire electric shock and injury to persons including the fo l l ow i n g 1 Read all instructions before using this appliance 2 Do not immerse cord plug or appliance in water or other liquid see instructions for cleaning 3 Do not touch hot surfa c e s A l ways use oven mitts when handling the hot bread pan or bread 4 Close supervision is necessary when this appliance is used near children 5 This appliance is not for use by children Keep out of reach of children 6 Unplug from outlet when not in use and before cleaning A l l ow to cool before attaching or remov ing part s 7 Avoid touching moving part s Do not remove the bread pan or insert hand into the bread pan dur ing opera t i o n Stop pad must be pressed if bread pan is to be removed before completion 8 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 R e t u rn appliance to the nearest authori zed ser vice facility for examination repair electrical or mechanical adjustment 9 Do not use outdoors or while standing in damp area 1 0 Do not let cord hang over edge of table or counter or touch hot surfa c e s 1 1 Do not place on or near hot gas or electric bu rner or in a heated ove n 1 2 To unplug with unit s
9. 4 cups a c t i ve dry ye a s t 2 1 4 tsp 1 T B L P ro g r a m 6 6 Whole Wheat Rapid Program 7 ye a s t 2 3 4 tsp 3 1 2 tsp P OTATO BREAD 1 pound 2 pounds egg s room temperature plus 1 2 enough water 80 F 27 C to equal 3 4 cup 1 1 2 cups 1 T B L o i l 2 T B L 3 T B L s u g a r 4 tsp 2 T B L s a l t 1 tsp 2 tsp d ry milk 2 T B L 1 4 cup white pepper 1 8 tsp 1 4 tsp potato bu d s 1 4 cup 1 2 cup green onion tops chopped 1 T B L 2 T B L bread flour 2 cups 2 T B L 4 cups a c t i ve dry ye a s t 1 1 2 tsp 1 T B L Insta Pro g r a m 28 4 4 PIZZA BREAD 1 pound 2 pounds water 80 F 27 C 3 4 cup 2 T B L 1 cup 3 T B L o i l 4 tsp 2 T B L s u g a r 1 T B L 3 T B L s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L bread flour 2 1 4 cups 4 cups d ried pizza seasoning 2 1 4 tsp 1 1 2 T B L a c t i ve dry ye a s t 1 1 4 tsp 1 1 4 tsp P ro g r a m 1 1 yeast amounts are correct WHITE W H E AT BREAD 1 pound 2 pounds water 80 F 27 C 3 4 cup 1 1 4 cups 2 T B L o i l 1 T B L 2 T B L s u g a r 2 T B L 3 T B L s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L bread flour 1 3 4 cups 3 1 2 cups whole wheat flour 1 4 cup 1 2 cup a c t i ve dry ye a s t 1 tsp 1 1 2 tsp P ro g r a m 6 6 Whole Wheat Rapid Program 7 ye a s t 1 1 2 tsp 2 tsp SESAME SEED BREAD 1 1 2 pounds 2 pounds egg room temperature plus 1 1 enough water 8
10. 47 Bagel Recipes Method 1 Place on a lightly floured 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 BAGEL DOUGH 1 1 2 pounds 8 bage l s water 80 F 27 C 1 cup s u g a r 1 1 2 T B L s a l t 1 tsp bread flour 3 cups a c t i ve dry ye a s t 2 1 4 tsp P ro g r a m 1 0 G l a ze egg beaten 1 Toppings optional sesame seeds poppy seeds cra cked wheat wheat flakes or dried onion flake s BANANA W H E AT BAGEL DOUGH 1 1 2 pounds 12 bage l s egg room temperature plus 1 enough water 80 F 27 C to equal 1 cup o i l 2 T B L h o n ey 1 T B L s a l t 1 1 2 tsp banana mashed 1 2 cup whole wheat flour 2 1 2 cups bread flour 1 cup a c t i ve dry ye a s t 2 1 4 tsp P ro g r a m 1 0 G l a ze egg white beaten 1 wa t e r 1 T B L Toppings optional p o p py seeds sesame seeds 48 Method 1 Place on a lightly floured surface Roll into a 15 x
11. drizzle any remaining topping over rolls 3 Cover and let rise in a warm place 1 hour or until double in size 4 Bake at 325 F 163 C for 35 40 minutes or until done 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 With 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 Cut each half to form 2 pockets CHEEZY GARLIC ROLL DOUGH 1 1 2 pounds 2 pounds 18 ro l l s 24 ro l l s egg room temperature plus 1 1 enough water 80 F 27 C to equal 1 cup 1 1 3 cups o i l 2 T B L 3 T B L s u g a r 1 3 cup 1 2 cup s a l t 1 tsp 1 1 2 tsp bread flour 3 1 2 cups 4 1 2 cups a c t i ve dry ye a s t 1 1 4 tsp 2 tsp P ro g r a m 1 0 1 0 To p p i n g Pa rmesan cheese 1 3 cup 2 3 cup g a rl i c minced 1 1 2 T B L 2 T B L bu t t e r melted 3 T B L 1 4 cup P I TA POCKET DOUGH 1 1 2 pounds 20 pita pock e t s water 80 F 27 C 1 1 3 cups o l i ve oil 8 tsp s u g a r 4 tsp s a l t 1 1 4 tsp bread flour 2 cups whole wheat flour 1 1 3 cups a c t i ve dry ye a s t 2 1 2 tsp P ro g r a m 1 0 44 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
12. yeast amounts are correct H O L I DAY BREAD 1 1 2 pounds water 80 F 27 C 1 4 cup milk 80 F 27 C 3 4 cup o i l 2 T B L s u g a r 1 4 cup s a l t 1 tsp bread flour 3 cups a c t i ve dry ye a s t 2 3 4 tsp P ro g r a m 9 A dd at the beep candied fru i t 1 2 cup wa l nu t s 1 2 cup DRIED FRUIT BREAD 1 pound 1 1 2 pounds water 80 F 27 C 3 4 cup 1 cup 2 T B L o i l 2 T B L 3 T B L b r own sugar 1 1 2 T B L 2 1 2 T B L s a l t 1 tsp 1 1 2 tsp d ry milk 1 T B L 1 1 2 T B L bread flour 2 1 4 cups 3 cups a c t i ve dry ye a s t 1 1 2 tsp 2 1 2 tsp P ro g r a m 9 9 A dd at the beep d ried fru i t 1 2 cup 3 4 cup nu t m e g 1 2 tsp 1 tsp 22 HONEY GRANOLA BREAD 1 pound 2 pounds water 80 F 27 C 3 4 cup 1 cup 6 T B L o i l 2 T B L 5 T B L h o n ey 2 T B L 2 1 2 T B L s a l t 1 2 tsp 2 tsp d ry milk 2 T B L 3 T B L bread flour 2 1 4 cups 4 1 4 cups granola cereal 2 3 cup 1 cup a c t i ve dry ye a s t 1 1 4 tsp 1 1 2 tsp P ro g r a m 1 1 Insta Program 4 ye a s t 2 1 4 tsp 2 1 2 tsp S OY ALMOND FRUIT BREAD 1 1 2 pounds water 80 F 27 C 1 cup 2 T B L o i l 3 T B L almond ex t ra c t 1 2 tsp s u g a r 2 1 2 T B L s a l t 1 1 2 tsp d ry milk 1 1 2 T B L bread flour 2 1 2 cups s oy flour 1 2 cup a c t i ve dry ye a s t 2 1 2 tsp P ro g r a m 9 A dd at the beep d ried mixed fruit diced 1 2 cup a l m o n d s slive r e d
13. 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 Dough program and press START 3 Remove the dough from the bread pan when the beeper sounds Follow shaping and baking instruc tions 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 it is shaped and placed in a baking pan will vary due to recipe tempera ture 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 100 whole wheat bread Let the dough rise on
14. 5 5 37 38 DAY OLD BREAD RECIPES BREADED PINEAPPLE c h u n ked pineapple 1 15 oz can c o rn s t a r c h 2 T B L s u g a r 1 2 cup bu t t e r 1 4 cup white bread 1 inch cubes 2 cups D rain 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 B a ke at 350 F 177 C for 30 minu t e s BREAD PUDDING white bread 1 inch cubes 1 1 2 cups vanilla cook amp serve pudding amp pie filling 1 3 oz box c i n n a m o n 1 tsp milk liquid 2 cups Mix all ingredients in a microwave s a fe one quart casserole Cook uncovered in microwave on high for 7 minutes or until boiling stir occasionally during the last half of cooking O r bake in oven at 350 F 177 C for 30 minutes stir halfway through cooking time S e rve wa rm or cold C RUNCHY BREAD SNAC K S bread sliced 1 2 inch thick 8 slices bu t t e r melted 1 4 cup d ry seasoning mix 4 tsp Use any o n e of the fo l l ow i n g d ried spaghetti sauce seasoning ranch dressing Italian herb seasoning or garlic pow d e r or garlic salt Amounts may be adjusted to your taste Melt butter and add seasoning Place bread on baking container and lightly brush with butter mix t u r e B a ke at 350 F 177 C 10 15 minutes or until brow n A l l ow to cool Break into bite size pieces DOUGHS AS EASY AS 1 2
15. B L a p p l e s a u c e 4 tsp 2 T B L s u g a r 1 1 2 T B L 2 T B L s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L bread flour 2 1 4 cups 4 cups a c t i ve dry ye a s t 1 tsp 1 1 4 tsp P ro g r a m 1 1 Insta Program 4 ye a s t 2 tsp 2 1 4 tsp a ny va ri e t y N o t e Substituting applesauce for oil in other recipes may not produce good results 18 FRENCH BREAD 1 pound 2 pounds water 80 F 27 C 3 4 cup 2 T B L 1 cup 7 T B L o i l 1 T B L 2 T B L s u g a r 1 tsp 2 tsp s a l t 3 4 tsp 1 1 2 tsp bread flour 2 1 4 cups 4 1 3 cups a c t i ve dry ye a s t 1 1 2 tsp 2 tsp P ro g r a m 8 8 Insta Program 4 ye a s t 2 1 2 tsp 3 tsp 19 EGG BREAD 1 pound 2 pounds egg s room temperature plus 1 2 enough water 80 F 27 C to equal 3 4 cup 1 1 4 cups o i l 2 T B L 1 4 cup s u g a r 4 tsp 3 T B L s a l t 1 1 2 tsp 1 T B L d ry milk 2 T B L 1 4 cup bread flour 2 cups 4 cups a c t i ve dry ye a s t 1 1 2 tsp 2 3 4 tsp P ro g r a m 2 2 BUTTERMILK BREAD 1 pound 2 pounds cultured bu t t e rmilk 80 F 27 C 3 4 cup 1 1 2 cups o i l 2 T B L 1 4 cup h o n ey 2 T B L 1 4 cup s a l t 1 tsp 2 tsp baking soda 1 4 tsp 1 2 tsp bread flour 2 1 2 cups 4 1 4 cups a c t i ve dry ye a s t 1 1 4 tsp 1 1 4 tsp P ro g r a m 1 1 MILK BREAD 1 pound 2 pounds milk 80 F 27 C 3 4 cup 1 1 4 cups 2 T B L o i l 1 T B L 3 T B L s u g
16. B L o i l 4 tsp 2 T B L s u g a r 1 1 2 T B L 2 T B L s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L bread flour 2 1 4 cups 4 cups a c t i ve dry ye a s t 1 tsp 1 1 4 tsp P ro g r a m 1 1 Insta Program 4 ye a s t 2 tsp 2 1 4 tsp 17 Method 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 Use a 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 salt and dry milk 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 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 7 Place the bread pan FRONT marking forward into the bread maker Push down on rim until it snaps securely into place Close the lid 8 Select Basic Light program and set timer to delay or press START for immediate start 9 At the beep during the kneading process 3 16 check the dough ball It should be slightly tacky to the touch Add more water or flour if necessary see DOU
17. N F L OWER SEED BREAD 1 pound 2 pounds water 80 F 27 C 3 4 cup 2 T B L 1 1 4 cups o i l 2 T B L 3 T B L h o n ey 1 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 2 1 3 cups 4 cups s u n f l ower seeds 1 3 cup 3 4 cup a c t i ve dry ye a s t 1 tsp 1 tsp P ro g r a m 9 9 3 3 FAST BAKE BREAD 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 tem peratures will bake a taller more developed loaf of bread And remember you can always use the delay feature for the longer programs 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 the Fast Bake program 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 FAST BAKE PROGRAM HINTS Water temperatures must be 110 115 F 43 46 C Larger amounts of Quick Rise RapidRise Bread Machine or Instant Active Dry 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
18. and shake several times to remove the dough Do not use metal uten sils inside the bread pan or bread maker 12 Place on a lightly floured surface Divide into pieces and shape 13 Place in a greased baking pan Cover and let rise in a warm place for 1 hour or until double in size 14 Bake at 350 F 177 C for 20 30 minutes or until done 15 UNPLUG UNIT BEFORE CLEANING DO NOT IMMERSE THE BREAD PAN IN WATER see CLEANING amp STORING DINNER ROLL DOUGH 1 pound 2 pounds 9 ro l l s 24 ro l l s egg room temperature plus 1 1 enough water 80 F 27 C to equal 3 4 cup 3 T B L 1 1 2 cups 3 T B L o i l 2 T B L 1 4 cup s u g a r 1 4 cup 1 2 cup s a l t 1 4 tsp 1 2 tsp bread flour 2 1 4 cups 4 1 4 cups a c t i ve dry ye a s t 2 1 4 tsp 3 1 2 tsp P ro g r a m 1 0 1 0 40 Method 1 With oiled hands evenly press dough into a greased 9 x 13 inch pan Using your fingertips make indentations in the dough 2 C over and let rise in a wa rm place for 30 minutes or until almost double in size While the dough is ri s i n g select the topping and prepare 3 In a skillet heat olive oil For garlic cheese topping stir in oregano and garlic then immediately remove from heat For Greek topping add onions and cook until onions are soft but not brown approximately 5 minutes 4 Use fingers to press dimples into dough again Spoon topping mixture evenly over dough Sprinkle with remaining ingredients 5 Bake
19. appliance has a polari zed plug one blade is wider than the other As a safe ty feature to reduce the risk of electrical shock this plug is intended to fit in a polari zed 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 e l e c t ri c i a n Do not attempt to defeat this safety fe a t u r e THIS PRODUCT IS FOR HOUSEHOLD USE ONLY 4 BEFORE YOUR FIRST USE U n p a ck and clean bread make r see CLEANING AND STO R I N G Place the bread maker on a dry stable surface away from bu rners and away from areas where cook ing grease or water may splatter onto it Avoid placing it where it may tip over during use Place it on the back of a counter top The bread maker will bake up to a 2 pound loaf of bread Do not put a larger quantity of ingr e d i e n t s 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 approximate maximum amount of flour to be used is as fo l l ow s Bread progra m s 4 cups DOUGH setting 4 2 3 cups P OWER OUTAG E D u ring the bread programs if the bread maker loses power before the bake process you can try start ing the bread maker at the beginning of the cycle again for all programs except fast bake If using dough program you may also try starting it at the beginning of the program again This may not alway s produce an acceptable loaf If y
20. at 400 F 205 C for 20 minutes or until done F O C ACCIA DOUGH 1 1 2 pounds 1 loaf water 80 F 27 C 1 cup o l i ve oil 1 3 cup s u g a r 2 tsp s a l t 1 tsp bread flour 3 cups a c t i ve dry ye a s t 1 1 2 tsp P ro g r a m 1 0 A dd at the beep d ried Italian seasoning 1 tsp Garlic Cheese To p p i n g o l i ve oil 1 4 cup d ried oregano 1 1 2 tsp g a rl i c coarsely chopped 1 3 cup Pa rmesan cheese gra t e d 1 3 cup s a l t 1 4 tsp Greek Style To p p i n g o l i ve oil 1 4 cup onion thin sliced 1 cup d ried oregano 1 1 2 tsp Feta cheese cru m bl e d 1 3 cup bl a ck olive s sliced and dra i n e d 1 4 cup s a l t 1 4 tsp 41 Method 1 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 W H E AT DINNER ROLL DOUGH 1 pound 2 pounds 9 ro l l s 24 ro l l s water 80 F 27 C 3 4 cup 1 1 2 cups o i l 1 T B L 2 T B L b r own sugar 2 T B L 1 4 cup s a l t 1 2 tsp 1 tsp d ry milk 1 T B L 2 T B L bread flour 1 1 4 cups 2 1 2 cups whole wheat flour 1 cup 2 cups a c t i ve dry ye a s t 1 1 2 tsp 2 tsp P ro g r a m 1 0 1 0 Method 1 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
21. caraway seeds or cracked wheat 4 Bake at 400 F 205 C for 20 to 25 minutes or until done FRENCH ROLLS Method 1 Use recipe above Place on a lightly floured surface and divide dough into 12 pieces Pinch the ends of each roll and taper slightly 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 FRENCH TWISTS Method 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 at 400 F 205 C for 12 to 15 minutes or until done FRENCH BREAD DOUGH 1 1 2 pounds 1 loaf water 80 F 27 C 1 1 4 cups s u g a r 1 T B L s a l t 1 tsp bread flour 3 1 2 cups a c t i ve dry ye a s t 1 T B L P ro g r a m 1 0 G l a ze wa t e r 2 T B L s a l t 1 2 tsp Italian Loaf French Rolls and French Twists 43 Method 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
22. cheese Dough This program is used to prepare dough fo r making bread or rolls which are shaped b e fore baking in a conventional ove n 7 1 2 3 4 5 6 7 8 9 1 0 8 P ROGRAM SPECIFICAT I O N S P ro c e s s d e l ay timer 3 5 0 1 2 0 0 4 0 0 1 2 0 0 4 1 0 1 2 0 0 2 0 9 1 1 5 9 4 0 0 1 2 0 0 3 0 0 1 2 0 0 4 0 0 1 2 0 0 3 4 0 1 2 0 0 1 5 0 1 2 0 0 p r e h e a t 5 min 1st knead 3 min 3 min 3 min 3 min 2 min 4 min 4 min 3 min 3 min 3 min 2nd knead 27 min 27 min 27 min 27 min 9 min 22 min 22 min 27 min 27 min 27 min 3 1 6 3 2 6 3 3 6 5 3 3 0 6 1st ri s e 70 min 70 min 70 min 44 min 16 min 50 min 18 min 38 min 33 min 70 min p u n c h 20 sec 20 sec 20 sec 15 sec 10 sec 20 sec 20 sec 2nd ri s e 70 min 70 min 70 min 26 min 15 min 28 min 28 min p u n c h 3 sec 3 sec 20 sec 20 sec 3rd ri s e 68 min 54 min 64 min 69 min b a ke 50 min 60 min 70 min 45 min 32 min 55 min 55 min 70 min 50 min hold wa rm 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour 1 hour
23. e N o rmal wear is to be ex p e c t e d The non stick may discolor over time and in no way affects perfo rm a n c e S TO R I N G All remova ble parts should be thoroughly cleaned and dri e d Store with lid closed and bread pan with kneading blade inside 5 6 BEFORE CALLING FOR SERV I C E QUESTIONS AND ANSWERS 1 2 3 4 5 6 7 W hy does the height and shape of bread differ in each loaf The bread has an unu s u a l a r o m a W hy The kneading blade comes out with the bread The bread has a floured corn e r W hy can the timer not be set fo r more than 12 hours Can ingredients be halved or d o u bl e d Can fresh milk be used in place of d ry milk Q u e s t i o n s A n sw e rs The height and shape of bread may diffe r depending on the ingr e d i e n t s room t e m p e rature and length of the timer cycle A l s o accurate measurement of ingr e d i e n t s is essential to make delicious bread Stale ingredients or too much yeast may h ave been used A l ways use fresh ingr e d i e n t s A c c u rate measurements are essential to make delicious bread This can happen as the kneading blade is d e t a c h a bl e Use a non metal utensil to r e m ove it C a u t i o n The kneading blade will be hot Sometimes flour in the corner of the pan m ay not have been completely kneaded into the dough S c rape the flour off the loaf with a spatula Longer delay times cou
24. pretze l s water 80 F 27 C 1 1 4 cups egg yolk room tempera t u r e 1 o i l 1 T B L s u g a r 2 T B L s a l t 1 tsp white pepper 1 8 tsp bread flour 3 1 2 cups a c t i ve dry ye a s t 1 T B L P ro g r a m 1 0 G l a ze egg white 1 wa t e r 1 T B L Toppings optional kosher salt 1 T B L sesame seeds 1 T B L 52 Method 1 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 at 350 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 2 inch on both 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 CREAMED SOUP BREAD BOWL DOUGH 2 pounds 4 bow l s eggs room temperature plus 2 enough water 80 F 27 C to equal 1 cup 5 T B L o i l 2 T B L h o n ey 1 4 cup d ry milk 3 T B L s a l t 2 tsp bread flour 2 1 4 cups whole wheat flour 1 cup rye flour 1 cup c a raway seeds 3 T B L d e hy d rated onions 1 4 cup a c t i ve dry ye a s t 2 3 4 tsp P ro g r a m 1 0 N o t e A ny 2 pound bread or dough recipe may be used mix on dough progra m 53 Meth
25. size Brush with melted butter 3 Bake at 350 F 177 C for 15 20 minutes or until done BUTTERMILK ROLL DOUGH 1 pound 1 5 pounds 9 ro l l s 18 ro l l s cultured bu t t e rmilk liquid 80 F 27 C 1 cup 1 1 2 cups o i l 3 T B L 1 4 cup h o n ey 1 1 2 T B L 2 T B L s a l t 1 tsp 1 1 2 tsp bread flour 3 4 cup 1 1 4 cups whole wheat flour 1 1 3 cups 2 cups wheat germ 1 3 cup 1 2 cup baking soda 1 4 tsp 1 4 tsp a c t i ve dry ye a s t 1 3 4 tsp 2 tsp P ro g r a m 1 0 1 0 To p p i n g melted bu t t e r 2 T B L 3 T B L 42 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 Place the 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 Va r i a t i o n s ITALIAN LOAF Method 1 Use recipe above Place on a lightly floured surface and shape the dough into one large round ball 2 Place the 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
26. t i ve dry ye a s t 1 tsp 2 tsp P ro g r a m 1 0 1 0 G l a ze egg yolk s beaten 1 2 wa t e r 1 T B L 2 T B L To p p i n g p o p py seeds 1 tsp 1 1 2 T B L 46 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 PIZZA CRUST DOUGH 1 pound 2 pounds 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 T B L o i l 1 T B L 2 T B L s u g a r 1 T B L 2 T B L s a l t 1 2 tsp 1 tsp d ry milk 1 T B L 2 T B L bread flour 2 1 4 cups 4 1 2 cups a c t i ve dry ye a s t 1 tsp 2 tsp P ro g r a m 1 0 1 0 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 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 WHOLE W H E AT PIZZA CRUST DOUGH 1 pound 1 thick or 2 thin crusts water 80 F 27 C 1 cup o i l 2 T B L s u g a r 1 T B L s a l t 1 tsp whole wheat flour 1 cup bread flour 1 1 2 cups a c t i ve dry ye a s t 2 1 4 tsp P ro g r a m 1 0
27. temperature plus 1 3 enough plain yo g u rt 80 F 27 C to equal 3 4 cup 1 1 2 cups o i l 1 T B L 7 tsp s u g a r 4 tsp 3 T B L s a l t 1 1 2 tsp 3 1 4 tsp bread flour 2 cups 4 cups d ried dill we e d 1 1 2 tsp 1 1 2 T B L d ried minced onion 2 tsp 4 1 2 tsp a c t i ve dry ye a s t 1 1 2 tsp 2 1 4 tsp P ro g r a m 1 1 JALAPE O BREAD 1 pound 1 1 2 pounds water 80 F 27 C 1 2 cup 2 3 cup o i l 1 1 2 T B L 2 T B L whole ke rnel corn canned 1 2 cup 3 4 cup well dra i n e d jalape o peppers sliced 2 T B L 3 T B L well dra i n e d s u g a r 1 T B L 2 T B L s a l t 1 2 tsp 1 tsp bread flour 2 cups 3 cups c o rn meal 1 3 cup 1 2 cup fresh cilantro 2 tsp 1 T B L a c t i ve dry ye a s t 1 1 2 tsp 2 tsp Insta Pro g r a m 4 4 I TALIAN HERB BREAD 1 pound 2 pounds water 80 F 27 C 3 4 cup 2 T B L 1 cup 3 T B L o i l 4 tsp 2 T B L s u g a r 1 T B L 3 T B L s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L bread flour 2 1 4 cups 4 cups d ried Italian seasoning 1 tsp 1 T B L a c t i ve dry ye a s t 1 1 4 tsp 1 1 4 tsp P ro g r a m 1 1 Insta Program 4 ye a s t 2 1 4 tsp 2 1 4 tsp yeast amounts are correct WHOLE W H E AT BREAD 1 pound 2 pounds water 80 F 27 C 3 4 cup 3 T B L 1 cup 6 T B L o i l 2 T B L 3 T B L b r own sugar 1 4 cup 6 T B L s a l t 1 1 2 tsp 2 1 4 tsp d ry milk 2 T B L 3 T B L whole wheat flour 2 3 4 cups
28. together The loaf will be slightly smaller S a l t 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 may be used in equal amounts The bread will be more coarse S u g a r H o n ey may be substituted for sugar in equal proport i o n s reduce the liquid by the same amount B r ow n sugar may be substituted for white sugar in equal proport i o n s Yeast needs sugar no artificial swe e t e n e r should be used Ye a s t We used RED STAR Yeast to develop our recipes H oweve r any brand may be used R e fer to yeast ingredient section for other yeast substitutes BREAD MIXES AND OTHER COOK BOOKS Use mixes labeled for up to 2 pound loave s For best results use the basic courses E ven though we offe r a wide va riety 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 ava i l a ble at book and retail stores T h ey o f fer a wide va riety of recipes R e fer to features section of this book for the best bread program to use fo r other recipes Minor adjustments may be necessary for best results HIGH ALT I T U D E High elevations may make dough rise fa s t e r We recommend that you try the recipe as it is printed first The dough ball should be round smooth textured soft and slightly tacky to the touch If you find the results are unsuccess
29. wa t e r Stir in 1 teaspoon gra nu l a t e d sugar and 1 package 2 1 4 teaspoons RED STAR Active Dry or QUICK RISE Ye a s t L e ave your stirri n g spoon in the cup Set a timer for 10 minu t e s As the yeast absorbs liquid it will begin to activate and ri s e to the surfa c e If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark it is ve ry active The yeast mixture may be used in your To a s t m a s t e r bread maker in a recipe that calls for 2 1 4 teaspoons of ye a s t 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 wa t e r Stir in 1 teaspoon gra nulated sugar and 1 1 2 teaspoons RED STAR Active Dry or QU I C K R I S E Ye a s t L e ave your stirring spoon in the cup Set a timer for 10 minu t e s As the yeast absorbs liquid it will begin to activate and rise to the surfa c e If at the end of the 10 minutes the yeast has multiplied to the 1 2 cup mark it is ve ry 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 ye a s t Remember to adjust your recipe for the 1 4 cup of wa t e r and 1 1 2 teaspoons of yeast used in the test The sugar does not need to be adjusted F l o u r Bread Flou
30. 0 F 27 C to equal 1 cup 1 cup 2 T B L o i l 2 T B L 3 T B L h o n ey 1 T B L 2 T B L s u g a r 2 tsp 1 T B L s a l t 1 tsp 1 1 2 tsp bread flour 2 1 2 cups 2 3 4 cups whole wheat flour 1 2 cup 1 cup sesame seeds 2 T B L 2 1 2 T B L cumin seeds 1 4 tsp 1 2 tsp s u n f l ower seeds 1 1 2 T B L 2 T B L a c t i ve dry ye a s t 1 1 2 tsp 2 tsp P ro g r a m 9 9 Whole Wheat Rapid Program 7 ye a s t 2 tsp 2 1 2 tsp 29 WHOLE W H E AT CINNAMON RAISIN WALNUT BREAD 1 pound 2 pounds egg white s room temperature plus 1 2 enough water 80 F 27 C to equal 3 4 cup 1 1 4 cups o i l 1 1 2 T B L 2 1 2 T B L m o l a s s e s 2 T B L 1 4 cup s a l t 1 tsp 2 tsp whole wheat flour 2 cups 4 cups a c t i ve dry ye a s t 1 1 2 tsp 1 T B L P ro g r a m 9 9 A dd at the beep c i n n a m o n 3 4 tsp 1 1 4 tsp ra i s i n s 1 2 cup 3 4 cup wa l nu t s 1 2 cup 3 4 cup DA I RY WHOLE W H E AT BREAD 1 1 2 pounds 2 pounds water 80 F 27 C 5 T B L 1 4 cup milk 80 F 27 C 1 2 cup 3 4 cups cottage cheese 80 F 27 C 1 4 cup 1 3 cup o i l 2 T B L 1 4 cup h o n ey 1 1 2 T B L 1 4 cup s a l t 1 1 2 tsp 1 1 2 tsp whole wheat flour 1 cup 1 1 4 cups bread flour 2 cups 2 3 4 cups a c t i ve dry ye a s t 1 1 4 tsp 1 3 4 tsp P ro g r a m 6 6 Whole Wheat Rapid Program 7 ye a s t 1 3 4 tsp 2 1 4 tsp 30 salt amounts are correct C A R AWAY RYE BREAD 1 pound 2
31. 1 T B L 1 1 2 cups 1 T B L o i l 4 tsp 2 T B L s u g a r 2 T B L 1 4 cup s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L d ried Italian seasoning 1 1 2 tsp 1 T B L bread flour 2 1 4 cups 4 cups q u i ck rise ye a s t 4 1 2 tsp 6 3 4 tsp P ro g r a m 5 5 WHITE W H E AT BREAD 1 pound 2 pounds water 110 115 F 43 46 C 3 4 cup 3 T B L 1 1 2 cups 3 T B L o i l 1 T B L 3 T B L s u g a r 3 T B L 1 4 cup s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L bread flour 1 3 4 cups 3 1 2 cups whole wheat flour 1 2 cup 1 2 cup q u i ck rise ye a s t 4 1 2 tsp 6 tsp P ro g r a m 5 5 whole wheat flour amounts are correct FRENCH BREAD 1 pound 2 pounds water 110 115 F 43 46 C 3 4 cup 3 T B L 1 1 2 cups 2 T B L o i l 1 T B L 3 T B L s u g a r 2 1 2 tsp 1 1 2 T B L s a l t 3 4 tsp 1 1 2 tsp bread flour 2 1 4 cups 4 1 3 cups q u i ck rise ye a s t 3 1 2 tsp 6 tsp P ro g r a m 5 5 35 HONEY GRANOLA BREAD 2 pounds water 110 115 F 43 46 C 1 1 2 cups 1 T B L o i l 6 T B L h o n ey 2 1 2 T B L s a l t 2 tsp d ry milk 3 T B L bread flour 4 1 4 cups granola cereal 1 cup q u i ck rise ye a s t 6 3 4 tsp P ro g r a m 5 CINNAMON RAISIN BREAD 1 pound 1 1 2 pounds water 110 115 F 43 46 C 1 cup 1 T B L 1 1 4 cups 1 T B L o i l 1 T B L 7 tsp b r own sugar 2 1 2 T B L 3 1 2 T B L s a l t 1 tsp 1 1 2
32. 10 inch rectangle Combine filling ingredients and spread over dough within 1 2 inch of edges Starting with longest side roll dough up tightly press ing 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 With 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 ALMOND CHERRY COFFEE CAKE DOUGH 1 1 2 pounds 1 coffee cake water 80 F 27 C 1 cup o i l 1 T B L s u g a r 1 1 2 T B L s a l t 3 4 tsp d ry milk 1 T B L bread flour 3 1 4 cups a c t i ve dry ye a s t 1 1 2 tsp P ro g r a m 1 0 F i l l i n g cream cheese room tempera t u r e 8 oz s u g a r 2 T B L m a raschino cherri e s chopped 1 2 cup milk liquid 1 T B L almond ex t ra c t 1 2 tsp G l a ze p owdered sugar 1 2 cup sour cream 1 T B L milk liquid 1 2 T B L sliced almonds to decora t e 2 T B L m a raschino cherri e s quartered to decora t e 2 T B L 49 Method 1 Place on a lightly floured surface roll dough into a 12 x 18 inch rectangle for 18 rolls 12 x 2
33. 2 T B L 23 P E ACH BREAD 1 pound 2 pounds a p ricot nectar 5 T B L 3 4 cup peach yo g u rt 80 F 27 C 3 T B L 5 T B L c a r r o t s shredded 5 T B L 3 4 cup o i l 2 tsp 4 tsp h o n ey 1 1 2 T B L 2 1 2 T B L s a l t 3 4 tsp 1 1 4 tsp bread flour 2 cups 4 cups a c t i ve dry ye a s t 1 1 4 tsp 1 3 4 tsp P ro g r a m 1 1 24 S OY CINNAMON RAISIN BREAD 1 1 2 pounds water 80 F 27 C 1 cup 2 T B L o i l 2 T B L s u g a r 2 T B L s a l t 1 tsp d ry milk 1 4 cup bread flour 2 1 2 cups s oy flour 1 2 cup a c t i ve dry ye a s t 1 1 2 tsp P ro g r a m 9 A dd at the beep c i n n a m o n 1 tsp ra i s i n s 1 2 cup S OY HERB BREAD 1 1 2 pounds water 80 F 27 C 1 cup 2 T B L o i l 2 T B L s u g a r 3 T B L s a l t 1 1 2 tsp d ry milk 1 T B L d ried dill we e d 1 tsp g a rlic salt 1 2 tsp d ry mu s t a r d 1 2 tsp d ried basil 1 4 tsp d ried oregano 1 4 tsp bread flour 2 3 4 cups s oy flour 1 2 cup a c t i ve dry ye a s t 1 1 2 tsp P ro g r a m 1 25 TRAIL MIX BREAD 1 pound 2 pounds water 80 F 27 C 3 4 cup 1 T B L 1 cup 1 T B L o i l 2 1 2 T B L 5 T B L h o n ey 2 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 2 cups 4 1 4 cups a c t i ve dry ye a s t 1 3 4 tsp 2 tsp P ro g r a m 1 2 A dd at the beep raisins and nut trail mix 1 2 cup 3 4 cup B L O O DY MARY BREAD 1 pound 2 pounds water 80 F 27 C 1 4
34. 4 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 3 Bake at 350 F 177 C for 25 30 minutes or until done 4 Mix glaze ingredients until smooth and drizzle over top CINNAMON ROLL DOUGH 1 1 2 pounds 2 pounds 18 ro l l s 24 ro l l s egg room temperatuare plus 1 1 enough water 80 F 27 C to equal 1 cup 1 1 2 cups o i l 1 4 cup 1 3 cup s u g a r 1 3 cup 1 2 cup s a l t 1 tsp 1 1 2 tsp bread flour 3 1 2 cups 4 1 2 cups a c t i ve dry ye a s t 1 1 2 tsp 2 tsp P ro g r a m 1 0 1 0 A dd at the beep wa l nu t s chopped optional 1 2 cup 2 3 cup raisins optional 1 2 cup 2 3 cup F i l l i n g bu t t e r softened 1 3 cup 1 2 cup s u g a r 1 3 cup 1 2 cup c i n n a m o n 2 T B L 3 T B L G l a ze p owdered sugar 1 2 cup 2 3 cup milk liquid 3 T B L 1 4 cup va n i l l a 1 4 tsp 1 2 tsp 50 Method 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
35. CH YOU MAY HAVE INCLUDING ANY IMPLIED WARRANTY OF MERCHANTA B I L ITY OR FITNESS FOR A PA RTICULAR PURPOSE IS LIMITED IN DURATION TO THE DURA TION OF THIS WA R R A N T Y D e fe c t i ve product may be brought or sent freight prepaid to an authori zed 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 inconve n i e n c e damage due to product fa i l u r e tra n s p o rt a tion damages misuse abu s e accident or the like or commercial use IN NO EVENT SHALL TOASTMASTER INC BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DA M AG E S Some states do not allow limitations on how long an implied wa r ranty lasts or allow the ex c l u s i o n or limitation of incidental or consequential damages so the above limitations or exclusions may not apply to yo u For info rmation write Consumer Claims Manager at the Macon address Send name address z i p telephone area code and daytime nu m b e r model serial nu m b e r and purchase date KEEP DATED SALES RECEIPT FOR WARRANTY SERV I C E Keep this booklet Record the fo l l owing for refe r e n c e Date purchased_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Model nu m b e r _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
36. GH 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 hold warm process will start The display window will read 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 hold warm process CAUTION THE 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 bread maker 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 sit on a heat resistant surface 5 min utes then remove 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 MAPLE BREAD 1 pound 2 pounds water 80 F 27 C 3 4 cup 1 cup o i l 2 1 2 T B L 1 4 cup maple syru p 1 4 cup 1 3 cup maple flavo ri n g 1 4 tsp 1 2 tsp s a l t 1 tsp 2 tsp bread flour 2 cups 3 cups d ry oatmeal quick or regular 1 2 cup 1 cup wa l nu t s 1 2 cup 3 4 cup a c t i ve dry ye a s t 1 1 2 tsp 1 3 4 tsp P ro g r a m 2 2 FAT FREE WHITE BREAD 1 pound 2 pounds water 80 F 27 C 1 2 cup 3 T B L 1 cup 5 T
37. OUGH 9 MEASURING 9 DOUGH BALL 9 INGREDIENTS 10 SUBSTITUTES 11 BREAD MIXES AND OTHER COOK BOOKS 12 HIGH ALTITUDE 12 FREEZING BAKED BREAD 12 FREEZING DOUGH 12 PROGRAMMING 13 PROGRAMMING BREAD MAKER PROGRAMS 13 PROGRAMMING DELAY TIMER 15 RECIPES
38. READ AND SAVE THESE INSTRU C T I O N S Bread Make r Use and Care Guide Recipe Book Model 1172X QUESTIONS B e fore Contacting Your Retailer Call TOLL FREE 1 800 947 3744 and talk to one of To a s t m a s t e r s Expert s WA R N I N G A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death Please fo l l ow all safety instructions 2 TABLE OF CONTENTS IMPORTANT SAFEGUARDS 3 BEFORE YOUR FIRST USE 4 POWER OUTAGE 4 BREAD MAKER INTRODUCTION 5 PARTS 5 CONTROL PANEL 6 FEATURES 7 PROGRAM SPECIFICATIONS 8 HELPFUL HINTS FOR BREAD AND D
39. Without salt yeast acts too ra p i d l y Salt also strengthens the structure of the dough If too little or no salt is used the bread will rise rapidly and then fa l l The texture will also be more coarse and or uneve n S u g a r Food for Ye a s t Sugar is the favo rite food of yeast but too much sugar will cause the yeast to ove r r e a c t The loaf of bread will be small and dense D ried fruits also contri bute sugar to the bread dough We do not recom mend adding any more than is specified in each recipe In addition we do not recommend the use of art i ficial sweeteners because the yeast cannot react with them S U B S T I T U T E S In our test kitchen we ex p e rimented with these ingredient substitutions We do caution you that yo u r results may va ry significantly from ours If you would like to try other substitutions there are seve ral help ful hint books ava i l a ble from retail stores to assist yo u H oweve r we cannot guarantee their results E gg s Liquid egg substitutes may be used as directed on the cart o n Two egg whites may be substituted for one whole egg REMEMBER all egg products must be at room tempera t u r e M i l k 11 C o f fee creamer non dairy creamer or dry bu t t e rmilk may be substituted for dry milk in equal proport i o n s Liquid milk 80 F 27 C may be substituted for water in equal proportions for all bread programs except fa s t b a ke The dry milk may then be eliminated all
40. _ PA RT NO 3 3 4 0 9 P 0 1 National Service Center 708 South Missouri St Macon MO 63552 In USA and Canada call Consumer Service 1 800 947 3744 Consumer Pa rts 1 800 947 3745 H o u r s 8 00 a m 4 30 p m C S T
41. a r 1 1 4 tsp 2 tsp s a l t 1 1 4 tsp 2 tsp bread flour 2 cups 4 cups a c t i ve dry ye a s t 1 1 4 tsp 1 3 4 tsp P ro g r a m 1 1 yeast amounts are correct 20 SOURDOUGH STA RT E R a c t i ve dry ye a s t 2 1 4 tsp water 110 F 43 C 2 cups bread flour 3 1 2 cups s u g a r 1 T B L In a 4 quart glass container dissolve yeast in water 110 F 43 C let stand 5 minu t e s add flour and s u g a r Stir with plastic or wooden spoon until bl e n d e d Mixture will be thick remaining lumps will dis s o l ve during fe rmentation process C over loosely with plastic wrap and let stand in wa rm place for 5 d ay s stirring 3 times a day The starter will rise and fa l l d u ring the fe rmentation period and become thinner as it stands A temperature of 80 85 F 27 30 C is best for the sour flavor to deve l o p A n ideal place is on the counter next to your ra n g e When the starter is developed it is bu bbly and may h ave a ye l l ow liquid layer on top stir before using It may be used for baking or placed in the refri g e r ator to use later cover loosely To use start e r measure the amount specified in the recipe When refri g e rated let container of start e r come to room temperature before measuring about 4 hours If baking in the morning leave the s t a rter out ove rn i g h t Replenish with 1 cup flour 2 3 cup wa rm water 110 F 43 C and 1 teaspoon sugar Stir until bl e n d e d
42. aker 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 temperature 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 Carefully measure 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 Press down on rim until it snaps into place Close lid 8 Select Dough program and set Timer to delay or press START 9 During the second kneading process check the dough ball It should be slightly tacky 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 dough is finished Use oven mitts to carefully remove the bread pan CAUTION THE OVEN CAVITY BREAD PAN KNEADING BLADE AND BREAD WILL BE VERY HOT USE OVEN MITTS 11 Turn bread pan upside down
43. ce punch down let rise again punch down let rest 10 minutes and shape Crust Treatments use only with dough pro g r a m 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 slightly beaten egg or egg yolk with 1 tablespoon water or milk Egg White Glaze For a shiny chewy crust mix 1 slightly beaten egg white with 1 tablespoon water L i g h t ly Floured 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 Traditional Pull Apart Rolls For a 1 lb 9 rolls recipe use an 8 x 8 inch baking pan For a 1 5 lb 18 rolls recipe use two 8 x 8 inch baking pans For a 2 lb 24 rolls recipe use a 9 x 13 inch baking pan 39 Method 1 Remove the bread pan from the bread m
44. cup 1 4 cup bloody mary mix 80 F 27 C 1 2 cup 1 cup o i l 1 T B L 3 T B L h o n ey 1 T B L 3 T B L s a l t 1 2 tsp 1 tsp bread flour 2 cups 4 cups d ried parsley 1 T B L 3 T B L green onion tops chopped 1 T B L 3 T B L a c t i ve dry ye a s t 1 1 2 tsp 1 3 4 tsp P ro g r a m 1 2 water amounts are correct BANANA BREAD 1 pound 1 1 2 pounds egg room temperature plus 1 1 enough water 80 F 27 C to equal 1 2 cup 3 T B L 3 4 cup 3 T B L o i l 4 tsp 2 T B L banana cake mix 2 3 cup 1 cup bread flour 1 3 4 cups 2 2 3 cups g l u t e n 2 tsp 1 T B L a c t i ve dry ye a s t 1 1 2 tsp 2 tsp P ro g r a m 1 1 or any other va riety of cake mix for flavor va ri a t i o n 26 CORN BREAD 1 pound 1 1 2 pounds egg room temperature plus 1 1 enough water 80 F 27 C to equal 3 4 cup 1 T B L 1 cup o i l 2 T B L 3 T B L h o n ey 2 T B L 3 T B L s a l t 1 tsp 1 1 2 tsp d ry milk 1 T B L 2 T B L bread flour 2 cups 3 cups c o rn meal 1 4 cup 1 3 cup a c t i ve dry ye a s t 1 1 2 tsp 2 1 4 tsp P ro g r a m 1 1 CHEESE ONION BREAD 1 pound 2 pounds water 80 F 27 C 3 4 cup 1 1 4 cups s u g a r 2 T B L 3 T B L s a l t 1 2 tsp 1 1 2 tsp bread flour 2 1 4 cups 4 1 4 cups shredded cheese 1 2 cup 3 4 cup d ried onion 1 T B L 2 T B L a c t i ve dry ye a s t 1 tsp 1 1 4 tsp P ro g r a m 1 2 27 DILL BREAD 1 pound 2 pounds egg s room
45. d and or check the dough b a l l Opening lid will not stop kneading Add ingredients quickly and evenly ove r d o u g h At this time also check the dough ball and use a ru bber spatula to s c rape any ingredients from the sides of the pan Close lid to prevent heat loss 14 5 Close the lid Plug into 120 V 60 Hz outlet The display indicator will light up 6 Select progra m The smaller s i ze recipes and bread mixe s will not fill the bread pan when f i n i s h e d 9 The beeper will sound when bread is done Press STO P and remove the bread pan using oven mitts If you do not stop the unit and remove the bread it will automtically go into the hold wa rm process on all bread cycles except Fa s t B a ke Your bread will be kept wa rm fo r one hour and then the bread maker will shut off For best results remove bread immediately after the bake process is c o m p l e t e At the end of Fast Bake 0 00 is in the display window Tu rn the bread pan upside dow n and shake to release the bread Place the bread u p right on a wire ra ck to cool 20 minu t e s b e fore cutting T h i s a l l ows the steam to e s c a p e Be sure to r e m ove the kneading blade from the bread N OT E If using the Fast Bake program or d e l ay timer add all of the ingredients at the beginning The ingredients will be chopped into smaller pieces C AU T I O N The bread pan kneading bl a d e and bread will be ve ry hot
46. date these progra m s When preparing bread using the fast bake program all liquid temperatures must be 110 115 F 43 46 C The wa rmer temperature is necessary for the yeast to activate quickly to accommodate this specially designed progra m Eggs are also considered part of the total liquid amount Eggs should be at room tempera t u r e W h e n r e m oving them from the refri g e ra t o r place whole uncra cked eggs in a bowl of wa rm water for 15 minu t e s to take off the chill before use Cinnamon and Garlic Not True Friends of Ye a s t P r ev i o u s l y cinnamon and sugar were sprinkled on dough before it was rolled up jelly roll fa s h i o n A d d i n g cinnamon and garlic to the dough in a bread make r howeve r presents a probl e m Cinnamon reacts with bread dough just as a meat tenderi zer reacts with meat It breaks down the stru c t u r e Although it smells wonderful as it is baking the flavor is dissipated in the baking process DO NOT ADD MORE THAN LIST ED IN THE RECIPE For more flavo r use them as a spread for the bread rather than adding to the d o u g h Fruits and Ve ge t a bl e s A dd Flavor and Nutrition When adding fruits or ve g e t a bles to recipes do not exceed the amount listed These products if used in ex c e s s i ve amounts may inhibit the rising of the bread S a l t Regulates Yeast Activity Salt is necessary to control the activity of yeast disciplining it to wo rk slowly and steadily
47. e inches of p r o t e c t i ve padding and include a note explaining the problem you have ex p e ri e n c e d We recommend i n s u ring your pack a g e No C O D shipments accepted S P E C I F I C AT I O N S Power supply 120 V 60 Hz H e a t e r 4 3 0 W Kneading Motor 1 0 0 W Dimension WxDxH 8 7 8 x 14 x 13 1 4 We i g h t A p p r ox 16 lbs Powe r C o n s u m p t i o n N OT E S 6 0 N OT E S 6 1 6 2 N OT E S RECIPE INDEX 6 3 B R E A D S B a n a n a 2 6 Banana Gra n o l a 2 1 Bloody Mary 2 5 B u t t e rm i l k 1 9 C a raway Rye 3 1 Cheese Onion 2 6 Cinnamon Raisin 2 1 C o rn 2 6 D a i ry Whole Wheat
48. e n d 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 TOTA L 3 4 0 3 5 0 4 0 0 1 5 9 5 9 3 5 0 2 5 0 3 5 0 3 3 0 1 4 0 1 2 3 4 5 6 7 8 9 1 0 1 1 1 2 1 3 B a s i c L i g h t 1 2 3 4 5 6 7 8 9 10 P ro g r a m Display time for beep tells you when to add additional ingredients i e raisins or nuts in specialty breads or to check the dough ball and scrape ingredients from the sides of the pan The beeper sounds when baking is complete If you want to serve bread that has just been baked press STOP 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 hold 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 the keep warm the colon will stop flashing and the display will read 0 00 D o u g h S w e e t F r e n ch W h o l e W h e a t R a p i d W h o l e W h e a t M e d i u m I n s t a B a s i c D a r k B a s i c M e d i u m d i s p l ay time for beep Fa s t B a k e HELPFUL HINTS FOR BREAD AND DOUGH We 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 ingredi ents except liquids must be at room temperature and
49. e starch leaving only the protein gluten When gluten is added to recipes containing whole grain flours it improves the volume and shape of the loaf significantly M a ny gr o c e ry stores stock gluten in the flour section Health food and nu t rition centers also carry this i t e m 10 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 refri g e rator tends to dry it out Whole 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 freeze r Be sure howeve r to allow all flours to return to room temperature before placing in the bread m a ke r Fa t Dough Enhancer and Conditioner Our recipes were developed using ve g e t a ble oil You may use any type of oil or substitute in equal propor tions solid shortening or real butter divide them into small pieces We have found no noticeable diffe r ence in flavor but the crust may be more crisp with real bu t t e r We do not recommend the use of mar g a rine as it tends to make the crust tough L i q u i d s A c t i vate the Yeast and Bind the Dough When we use the term liquid we are refe r ring to all wet ingredients used in the recipe For all progra m s except fast bake it is ve ry important that the liquid temperature is 80 F 27 C With this water tempera t u r e the yeast activates gradually to accommo
50. ecipe 1 5 Increase by 1 4 tsp 1 6 Decrease by 1 4 tsp 1 7 A rtificial sugar substitutes not recommended 1 8 Fo l l ow recipe or substitution recommendations 1 9 Flours cannot be substituted 2 0 Place yeast on top of flour away from liquids 2 1 M a ke sure yeast is fresh and room tempera t u r e 2 2 For all programs except Fast Bake use active dry rapid or quick in equal amounts Fo l l ow bread machine yeast directions See fast bake section for details 2 3 Water should be 80 F 27 C for all programs except Fast Bake which should be 110 115 F 4 3 4 6 C 5 8 S u gge s t i o n s The fo l l owing suggestions have a corresponding number found on the check list Be sure to read b o t h 5 9 S E RVICE INFORMAT I O N Please refer to wa r ranty statement to determine if in wa r ranty service applies This appliance must be serviced by a Toastmaster authori zed service center U n a u t h o ri zed service will void wa r ra n t y Consult your phone directory under A p p l i a n c e s H o u s e h o l d S m a l l S e rvice and Repair or call 1 800 947 3744 in the U S and Canada If an authori zed service center is not ava i l a ble locally your appliance may be returned postage prepaid to our National Service Center at the address shown in the wa r ranty statement Products must be a d e q u a t e l y protected to avoid shipping damage Surround your appliance with thre
51. ed We found that we did not have to va ry the amount used when we substituted one for the other When using bread machine yeast fo l l ow the p a ckage instru c t i o n s When developing the fast bake program we found that Quick R i s e Bread Machine or Instant Active Dry Yeast must be used T h ey may be substituted in equal amounts You will find that this program requires more yeast than other progra m s RED STAR QUICK RISE yeast must be used for all gluten free recipes A 1 4 ounce package of RED STAR yeast contains approximately 2 1 4 level teaspoons of ye a s t W h e n the yeast is exposed to oxygen moisture or wa rmth the activity of it deteri o ra t e s T h e r e fo r e we recom mend storing yeast in an airtight container and refri g e rating for up to 6 weeks or freezing it for up to 6 m o n t h s Measure out the amount you need and allow it to come to room temperature before using it this takes about 15 minu t e s If you have any doubt regarding the activity of the yeast you may use one of the fo l l owing tests to deter mine its strength Each test calls for a different amount of yeast as a base ingr e d i e n t This gives you more bread choices once the test is complete The yeast mixture should not be used for the fast bake progra m To test for one package 2 1 4 teaspoons of RED STAR Active Dry or QUICK RISE Yeast use a liquid m e a s u ring cup and fill to the 1 2 cup level with 110 115 F 43 46 C
52. ed press timer arrows to d e l ay progra m The time will a d vance by 10 m i nute inter va l s P r e s s S TA RT and the colon will bl i n k D I S P L AY W I N D OW Indicates the number of pro gram amount of time left fo r c o m p l e t i o n and display s i g n a l s S E L E C T Press to select the p r o gra m S TA RT After selecting the progra m and timer if needed press to start the p r o gram or timer count d ow n S TO P Press fo r more than 2 s e c o n d s d u ring the cycle to cancel a p r o gra m F E AT U R E S P ROGRAM SELECT The control panel will let you choose different progra m s The Basic Fast Bake and Sweet programs contain an audible signal to add additional ingr e d i ents i e ra i s i n s nuts or to check the dough ball Basic Use this program for basic bread recipes Yo u m ay choose light medium or dark crust color Use for most prepackaged bread mixe s Insta M a ke bread in under two hours by using this p r o gram on recipes indicated with a 4 in the Bread Recipe Index Simply omit the amount of active dry yeast called for in the recipe and use the larger amount of active dry yeast list ed for Ins
53. ed for in a recipe may need to be adjusted slightly because diffe r ent climates and seasons result in a wide va riety of humidity leve l s You should check the dough ball at the beep during the kneading process see program specifications At this point the ball should be round s m o o t h t extured soft and slightly tacky to the touch When touched it will leave a little dough on your fin g e r Push down any dough or flour that may be on the sides of the pan If it does not fo rm a ball and is more like a batter add 1 tablespoon of flour at a time until it reaches the appropriate consistency On the other hand if the mixture is too dry to fo rm a ball fo rms more than one ball or is a ball but not soft and slightly tack y add 1 teaspoon of water and allow it to absorb Add more water if necessary P r ovided yo u h ave used all of the ingredients specified in the recipe measured the ingredients properl y and have a g o o d dough ball you should achieve a successful load of bread When preparing bread in the Fast Bake program the dough ball will be a ve ry soft loose ball with a smooth texture and will be sticky to the touch When touched it will leave dough on your finger I N G R E D I E N T S READ BEFORE SHOPPING Ye a s t The Number One Ingredient For all programs except fast bake we used RED STA R A c t i ve Dry Yeast when we developed the bread r e c i p e s H oweve r RED STA R QUICK RISE Yeast may also be us
54. ful decrease your yeast 1 4 teaspoon at a time You may also have to increase the liquid because of the drier air s t a rt with 1 tablespoon and increase it if necessary The addition of gluten will help the structure of the bread The recommended amount is 1 teaspoon per cup of flour unless spec ified otherwise in the recipe FREEZING BAKED BREAD When freezing bread and rolls cool them before wrapping in plastic wra p Place them in a plastic bag and seal it Bread may be frozen for up to six we e k s When you thaw partially open the wrapping to allow the moisture to escape gradually for best results FREEZING DOUGH At the end of the dough program you may remove the dough and freeze it for baking at a later time Fo rm the dough into the desired shape and immediately freeze for one hour to harden R e m ove from the freez er and wrap in plastic wra p N ext place it in a plastic bag and seal Dough can be kept in the freezer fo r up to four we e k s T h aw the dough in plastic bag in the refri g e rator ove rnight or for seve ral hours U n w ra p and place on baking container C over and let stand in wa rm draft free place until double the original size Because the dough is not room tempera t u r e you will find it takes longer than usual to ri s e B a ke accord ing to recipe instru c t i o n s If additional assistance is needed ex p e rt help is ava i l a ble from To a s t m a s t e r 1 800 947 3744 or f rom RED STA R YEAST am
55. in orange peel sugar mix ture 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 warm REFRESHING ROLL DOUGH 1 1 2 pounds 2 pounds 18 ro l l s 24 ro l l s water 80 F 27 C 1 cup 1 1 2 cups o i l 1 4 cup 1 3 cup b r own sugar 1 3 cup 1 2 cup s a l t 1 tsp 1 1 2 tsp bread flour 3 1 2 cups 4 1 2 cups a c t i ve dry ye a s t 1 1 2 tsp 2 tsp P ro g r a m 1 0 1 0 To p p i n g o range peel gra t e d 2 T B L 1 4 cup s u g a r 1 2 cup 3 4 cup bu t t e r melted 1 2 cup 3 4 cup 45 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 let rise 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 CHALLAH BRAID DOUGH 1 pound 2 pounds r e g u l a r l a rge egg s room temperature plus 1 2 enough water 80 F 27 C to equal 3 4 cup 1 1 2 cups o i l 2 T B L 1 4 cup s u g a r 1 1 2 T B L 2 T B L s a l t 1 tsp 2 tsp bread flour 2 cups 4 1 2 cups a c
56. ld alter the baking r e s u l t s N o If there is too little in the bread pan the kneading blade cannot knead we l l e n o u g h If there is too much bread swe l l s out of the bread pan Ye s for all programs except fast bake B e sure to deduct the same measurement of water to equal liquid substitution 8 0 F 2 7 C Fresh milk is not recommended when using the timer because it may spoil while sitting in the bread pan 5 7 CHECK LIST S l i c e s u n even amp s t i ck y S h o rt amp d e n s e t ex t u r e Bread fa l l s c o a r s e t ex t u r e B r e a d rises too mu c h c o a r s e t ex t u r e Sides of b r e a d c o l l a p s e bottom is d a m p S m o ke e m i t t e d f r o m s t e a m ve n t bu rn i n g s m e l l B r e a d m a c h i n e does not o p e ra t e i n gr e d i e n t s not mixing BAKING RESULT S Ye a s t O Please check the fo l l ow i n g 1 U n p l u g g e d p ower outage 2 O ven area is too hot display H I or EO1 3 D i s p l ay reads EO3 EO5 EO8 4 I n gredients spilled on heating e l e m e n t 5 Top lid was open during baking 6 Bread left in bread pan too long after progra m 7 Bread sliced just after baking Steam was not allowed to e s c a p e 8 Whole Wheat Medium progra m c h o s e n 9 Kneading blade not installed O O O 1 0 Not enough 1 1 Too mu c h 1 2 Not enough
57. liquids should be approximately 80 F 27 C baby bottle temperature When 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 liq uids dry ingredients and then yeast Some ingredient amounts are the same for different size loaves M E A S U R I N G THE CORRECT WAY Be sure to measure accurately for success Mis measuring even slightly can make a big difference in your results 9 When 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 level To measure your flour spoon it lightly into a standard dry ingredient measuring cup and level it with a straight edge Also do not shake the cup or tap it on the counter top Do not scoop the flour with the measuring cup as this tends to pack more flour than the recipes call for Use standard measuring spoons and level with a straight edge Me a s u r e m e n t C o nv e rsion Chart 1 1 2 tsp 1 2 T B L 8 T B L 1 2 cup 3 tsp 1 T B L 12 T B L 3 4 cup 1 2 T B L 1 1 2 tsp 16 T B L 1 cup 2 T B L 1 8 cup 3 8 cup 1 4 cup 2 T B L 4 T B L 1 4 cup 5 8 cup 1 2 cup 2 T B L 5 TBL 1 tsp 1 3 cup 7 8 cup 3 4 cup 2 T B L DOUGH BA L L N E C E S S A RY FOR A SUCCESSFUL LOAF OF BREAD We have found that liquid amounts call
58. nts to the bread pan in the order listed R e fer to Helpful Hints for Bread and Dough for measuring info rm a t i o n Place the bread pan in the bread make r 2 Close the lid Select the bread program and press STA RT 3 When finished baking remove bread pan from the bread make r I nve rt and shake to remove the l o a f A l l ow loaf to cool standing upright on a wire ra ck before slicing Fa t s Oils amp Sweets G r o u p USE SPA R I N G LY Ve g e t a ble Group 3 5 S E RV I N G S Meat Po u l t ry Fish Dry B e a n s Eggs amp Nuts G r o u p 2 3 SERV I N G S Fruit Group 2 4 SERV I N G S FOOD GUIDE PYRAMID A Guide To Daily Food Choices K E Y G Fat naturally occurring and added M Sugars added Bread Cereal Rice amp Pa s t a G r o u p 6 1 1 S E RV I N G S Bread cereal pasta cra ckers and other grain foods are low in fat and full of energy The Food Guide P y ramid says we should eat 6 11 servings daily more than any other food gr o u p One half inch slice of bread is approximately two serv i n g s Milk Yo g u rt amp Cheese G r o u p 2 3 SERV I N G S B R E A D We suggest starting your bread baking with this White Bread Recipe Fo l l ow 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 WHITE BREAD 1 pound 2 pounds water 80 F 27 C 1 2 cup 3 T B L 1 cup 5 T
59. od 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 both sides and bottom 5 Fill with 3 cups of dip Cut removed bread into 1 inch pieces and serve with dip PA RTY DIP BREAD BOWL DOUGH 1 1 2 pounds 1 bow l water 80 F 27 C 1 1 4 cups s u g a r 1 T B L s a l t 1 tsp bread flour 3 1 2 cups a c t i ve dry ye a s t 1 T B L P ro g r a m 1 0 N o t e A ny 1 1 2 pound dough or bread recipe may be used mix on dough progra m 54 Shredded Beef Dip dried beef chopped 5 oz cream cheese softened 2 8 oz pkg sour cream 1 2 cup green onions chopped 6 Accent seasoning 2 1 2 tsp Worcestershire sauce to taste Mix and chill before serving Makes 3 cups Shrimp Dip canned shrimp drained and mashed 2 small cans cream cheese softened 8 oz pkg mayonnaise 1 cup green onions chopped 3 Mix and chill before serving Makes 3 cups 5 5 CLEANING amp STO R I N G ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS A ny service requiring disassembly other than
60. on Raisin 3 6 Fat Fr e e 3 7 Fr e n c h 3 5 H o n ey Gra n o l a 3 6 I t a l i a n 3 5 Pepperoni Pizza 3 7 Po t a t o 3 7 W h i t e 3 4 White W h e a t 3 5 ONE YEAR LIMITED WA R R A N T Y Toastmaster Inc wa r rants this product to original purchaser for one year from purchase date to be free of defects in material and wo rk m a n s h i p This wa r ranty is the only written or express wa r ranty given by Toastmaster Inc This wa r ranty give s you specific legal ri g h t s You may have other rights which va ry from state to state ANY OT H E R RIGHT WHI
61. ou are not sure when the outage occurred r e m ove the dough ball f rom the bread pan and place in an ove n s a fe baking container A l l ow to double in size and place in a preheated 350 F 177 C oven for 30 45 minutes or until done The bread should sound hollow when tapped on the top of the loaf when it is done If you are using the fast bake program or if the bread has already begun to bake when the outage o c c u r s you must begin with new ingr e d i e n t s 5 BREAD MAKER INTRO D U C T I O N PA RT S L i d V i ew i n g W i n d ow Air Exhaust H a n d l e Bread Pan Handle Kneading Blade Flat side dow n Bread Pa n C o n t rol Pa n e l Front Shaft Rotates the kneading blade Bread Pan Clip 6 C O N T ROL PA N E L P ROGRAM SELECT RECALL If you have started your bread and are not sure which program you have selected you may recall this i n fo rm a t i o n Press the SELECT pad at any t i m e The number of the program will appear in the display w i n d ow Press the SELECT pad again to return to amount of time left for completion of progra m If you want to cancel the selected program press the STOP pad and hold it d own for more than 2 seconds at any time during the cycle When a bread maker is packaged for shipment a clear plastic film is placed over the control panel as protection carefully peel it off P RO G R A M C A N C E L T I M E R After progra m has been select
62. p PRODUCTS 1 800 445 4746 12 13 P RO G R A M M I N G P ROGRAMMING BREAD MAKER PRO G R A M S 1 2 3 Open the lid and remove the bread pan by pulling stra i g h t u p using the handle Place all ingredients in bread pan in the order listed I n s e rt bread pan with the word FRONT facing the front of the bread maker and push d own on rim until it snaps securely into p l a c e Fold handle dow n Mount the kneading blade on the shaft flat side dow n Y E A S T D RY INGREDIENTS L I QU I D S The fo l l owing are the general steps for using the bread make r Depending on the program or recipe you choose some steps may not apply or there may be additional steps R e fer to the Bread Fa s t B a ke and Dough sections Add all ingredients to the pan in the order listed The fast bake program does not have a delay fe a t u r e The illustrations in this instruction manual are for info rmation purposes only You may find your bread m a ker looks different howeve r the steps for operation are the same 4 If the 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 Press STA RT The time left fo r the program to be finished is dis p l aye d The timer will count d ow n The Basic Sweet and Fast Bake programs will beep to add additional i n gredients during the second knea
63. pounds egg s room temperature plus 1 2 enough water 80 F 27 C to equal 3 4 cup 2 T B L 1 cup 5 T B L o i l 1 T B L 2 T B L h o n ey 2 T B L 1 4 cup d ry milk 1 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 1 cup 2 1 4 cups whole wheat flour 1 2 cup 1 cup rye flour 1 2 cup 1 cup c a raway seeds 1 T B L 3 T B L a c t i ve dry ye a s t 1 1 2 tsp 2 3 4 tsp P ro g r a m 6 6 PUMPERNICKEL BREAD 1 pound 2 pounds egg s room temperature plus 1 2 enough water 80 F 27 C to equal 3 4 cup 2 T B L 1 cup 6 T B L o i l 1 T B L 2 T B L h o n ey 2 T B L 1 4 cup d ry milk 1 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 1 cup 2 cups whole wheat flour 1 2 cup 1 cup rye flour 1 2 cup 1 cup c a raway seeds 1 T B L 3 T B L instant coffee gra nu l e s 1 tsp 1 T B L cocoa pow d e r 2 T B L 1 4 cup a c t i ve dry ye a s t 1 1 2 tsp 2 3 4 tsp P ro g r a m 6 6 31 32 ONION RYE BREAD 1 pound 2 pounds egg s room temperature plus 1 2 enough water 80 F 27 C to equal 3 4 cup 2 T B L 1 cup 5 T B L o i l 1 T B L 2 T B L h o n ey 2 T B L 1 4 cup d ry milk 1 T B L 3 T B L s a l t 1 tsp 2 tsp bread flour 1 cup 2 1 4 cups whole wheat flour 1 2 cup 1 cup rye flour 1 2 cup 1 cup c a raway seeds 1 T B L 3 T B L d e hy d rated onions 2 T B L 1 4 cup a c t i ve dry ye a s t 1 1 2 tsp 2 3 4 tsp P ro g r a m 6 6 yeast amounts are correct S U
64. r is Essential for Bread All types of flour are affected by many fa c t o r s such as milling gra d e s moisture content length of stora g e and manu fa c t u ring processes Adjustments to the recipes may need to be made to compensate for cli mactic changes in different regions to ensure an excellent loaf Bread flour is a definite necessity Milled from hard winter or spring wheat it has a higher protein content that makes it more dura ble than all purpose flour The protein when mixed with liquid becomes gluten When kneaded gluten becomes elastic and gives the bread better stru c t u r e In contrast all purpose flour milled from a combination of soft and hard wheat becomes elastic too easily for use in a bread make r and quickly loses its ability to stretch we l l As a result bread made from all purpose flour will be smaller and more dense S eve ral we l l k n own mills now market bread flour It is labeled bread flour on the pack age and is ava i l a ble at gr o c e ry stores Wheat is the only grain that contains the type of protein that becomes elastic when kneaded Other flours such as rye barl ey oats soy rice and bu ckwheat add flavor and fiber to breads but do not add stru c t u r e to the dough T h e r e fo r e wheat flour is essential as a base when making bread Vital Wheat Gluten is produced by processing white flour one more step White flour contains both protein and starch and mills now can remove most of th
65. se a measuring spoon to measure the sugar salt and dry milk 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 Carefully measure Quick 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 Fast Bake program and press Start 9 At the beep during the kneading process 53 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 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 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 I TALIAN BREAD 1 pound 2 pounds water 110 115 F 43 46 C 1 cup
66. some lumps may remain C over loosely and let stand in wa rm place for 10 to 12 hours or ove rn i g h t The starter will rise and become bu bbl y S t i r then place in refri g e rator to store Stir in 1 teaspoon sugar to keep it active if the starter is not used eve ry we e k SOURDOUGH BREAD 1 pound 2 pounds water 80 F 27 C 1 2 cup 1 T B L 3 4 cup 2 T B L s t a rt e r 3 4 cup 1 1 4 cups s u g a r 2 tsp 4 tsp s a l t 1 1 2 tsp 2 1 2 tsp bread flour 2 1 4 cups 4 cups a c t i ve dry ye a s t 1 1 2 tsp 1 T B L P ro g r a m 1 1 Only use starter recipe above BANANA GRANOLA BREAD 1 pound 2 pounds water 80 F 27 C 3 4 cup 1 1 4 cups 3 T B L o i l 2 T B L 5 T B L h o n ey 2 T B L 3 T B L banana flavo ri n g 1 2 tsp 1 tsp s a l t 1 2 tsp 2 tsp d ry milk 2 T B L 3 T B L bread flour 2 1 4 cups 4 1 4 cups banana chips dri e d 1 3 cup 1 2 cup granola cereal 2 3 cup 1 cup a c t i ve dry ye a s t 1 1 2 tsp 1 1 2 tsp P ro g r a m 9 9 CINNAMON RAISIN BREAD 1 pound 1 1 2 pounds water 80 F 27 C 3 4 cup 2 T B L 1 cup 2 T B L o i l 1 T B L 4 tsp b r own sugar 1 1 2 T B L 2 1 2 T B L s a l t 1 tsp 1 1 2 tsp d ry milk 1 T B L 1 1 2 T B L bread flour 2 1 4 cups 3 cups a c t i ve dry ye a s t 1 1 2 tsp 2 1 2 tsp P ro g r a m 9 9 A dd at the beep c i n n a m o n 1 2 tsp 3 4 tsp ra i s i n s 1 3 cup 1 2 cup wa l nu t s 1 3 cup 1 2 cup 21
67. 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 STICKY BREAKFAST ROLL DOUGH 1 1 2 pounds 2 pounds 18 ro l l s 24 ro l l s egg s room temperature plus 1 2 enough water 80 F 27 C to equal 1 cup 2 T B L 1 1 2 cups o i l 1 4 cup 1 3 cup s u g a r 1 3 cup 1 2 cup s a l t 1 tsp 1 1 2 tsp bread flour 3 1 2 cups 4 1 2 cups a c t i ve dry ye a s t 1 1 2 tsp 2 tsp P ro g r a m 1 0 1 0 A dd at the beep wa l nuts or pecans chopped 1 2 cup 2 3 cup F i l l i n g bu t t e r softened 1 2 cup 2 3 cup s u g a r 1 3 cup 1 2 cup c i n n a m o n 1 T B L 1 1 2 T B L To p p i n g bu t t e r melted 3 4 cup 1 cup b r own sugar 3 4 cup 1 cup 51 Method 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 topping Let rise until double in size about 30 minutes Bake at 375 F 190 C for 15 20 minutes or until done Variation PEPPERONI PRETZEL DOUGH Method 1 Add 1 cup thin sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients 2 Follow method above for completion SOFT PRETZEL DOUGH 1 1 2 pounds 16
68. ta Program instead The bread may be shorter and more dense Fast Bake M a ke bread in less than one hour by using this progra m Simply use the special instru c tions and recipes found in the Fast Bake Bread section of this recipe book Whole Wheat Medium If a recipe contains more than 50 whole wheat flour or when instructed in the recipe use this progra m D u ring the first 5 minu t e s the bread maker is preheating prior to first k n e a d Whole Wheat Rapid S ave time on recipes indicated with a 7 in the Bread Recipe Index by using this pro gra m Simply omit the amount of active dry yeast called for in the recipe and use the larg er amount of active dry yeast listed for W h o l e Wheat Rapid Program instead French This program is best suited for breads low in fat and sugar which results in a crisp cru s t and coarse chewy interi o r Sweet This program wo rks best if a recipe is high in s u g a r fat eggs or
69. the cleaning described below must be p e r formed by an authorized service representative U n a u t h o r i zed service will void yo u r w a r r a n t y C L E A N I N G CLEAN UP OF BREAD MAC H I N E 1 Unplug and allow to cool before cleaning 2 R e m ove bread pan from inside the bread machine 3 Clean ex t e rior and interior of bread machine with a damp cloth and plastic scouring pad if n e c e s s a ry Do not rub too hard as the surface may be scra t c h e d 4 To clean the glass in the lid use a glass cleaner or mild detergent and a damp cloth or plas tic scouring pad Do not use an abra s i ve cleaner or pad as they might scratch the glass 5 Rinse with a damp cloth and dry thoroughly CLEAN UP OF BREAD PAN AND KNEADING BLADE DO NOT IMMERSE PAN OR WASH IN DISHWA S H E R 1 A l l ow to cool before cleaning 2 Fill with hot soapy water and remove kneading bl a d e If necessary to remove the kneading blade from the bread pan allow the soapy water to remain in the pan for up to 30 minu t e s longer times may damage the non stick surfa c e It is not necessary to remove the kneading blade for cleaning But if you wish to it must be removed after each use otherwise it will become ve ry difficult to remove 3 Wash bread pan and kneading blade with a nylon bristle bru s h Do not use steel wool abra s i ve cleaners or metal utensils on the bread pan or kneading blade as they will damage the n o n s t i ck surfa c
70. 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 As a 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 34 FAST BAKE BREADS We suggest starting your fast bake bread baking with this White 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 RapidRise Bread Machine or Instant Active Dry yeast must be used WHITE BREAD 1 pound 1 5 pounds 2 pounds water 110 115 F 43 46 C 1 cup 1 1 4 cups 1 1 2 cups 3 T B L o i l 4 tsp 2 1 2 T B L 1 4 cup s u g a r 4 tsp 2 T B L 3 T B L s a l t 1 tsp 1 1 2 tsp 2 tsp d ry milk 1 T B L 1 1 2 T B L 2 T B L bread flour 2 1 4 cups 3 cups 4 cups q u i ck rise ye a s t 3 1 2 tsp 5 1 2 tsp 6 3 4 tsp P RO G R A M 5 5 5 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 tempera ture 2 Use a 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 U
71. tsp d ry milk 1 T B L 1 1 2 T B L bread flour 2 1 4 cups 3 1 2 cups c i n n a m o n 3 4 tsp 1 tsp ra i s i n s 1 3 cup 1 2 cup wa l nu t s 1 3 cup 1 2 cup q u i ck rise ye a s t 4 1 2 tsp 6 3 4 tsp P ro g r a m 5 5 36 P E P P E RONI PIZZA BREAD 1 pound 2 pounds water 110 115 F 43 46 C 3 4 cup 3 T B L 1 1 2 cups 2 T B L o i l 1 T B L 3 T B L pepperoni thinly sliced 1 2 cup 1 cup Pa rmesan cheese gra t e d 2 T B L 1 4 cup s u g a r 2 1 2 tsp 1 1 2 T B L s a l t 3 4 tsp 1 1 2 tsp bread flour 2 1 4 cups 4 1 3 cups d ried pizza seasoning 1 1 2 tsp 1 T B L q u i ck rise ye a s t 3 1 2 tsp 6 tsp P ro g r a m 5 5 P OTATO BREAD 1 pound 2 pounds water 110 115 F 43 46 C 3 4 cup 3 T B L 1 1 4 cups 3 T B L o i l 3 T B L 3 T B L s u g a r 4 tsp 2 T B L s a l t 1 tsp 2 tsp d ry milk 2 T B L 1 4 cup white pepper 1 8 tsp 1 4 tsp instant potato bu d s 1 4 cup 1 2 cup green onion tops chopped 1 T B L 2 T B L bread flour 2 cups 4 cups q u i ck rise ye a s t 4 1 2 tsp 6 3 4 tsp P ro g r a m 5 5 oil amounts are correct FAT FREE BREAD 1 pound 2 pounds water 110 115 F 43 46 C 1 cup 1 1 2 cups a p p l e s a u c e 4 tsp 2 T B L s u g a r 2 1 2 T B L 3 T B L s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L bread flour 2 1 4 cups 4 cups 2 T B L q u i ck rise ye a s t 4 1 2 tsp 6 3 4 tsp P ro g r a m
72. witched off grip the plug and pull out from the wall outlet N ever pull on the c o r d 1 3 Do not use appliance for other than intended use 1 4 Use accessory attachments only if recommended by Toastmaster Inc 1 5 Do not clean with metal scouring pads Pieces can break off the pad and touch electrical part s 1 6 Bread machine must be placed at least 4 inches 10 2 cm from walls and edge of counter 1 7 Do not cover bread machine with anything which would prevent the steam from escaping T h i s m ay cause wa rp a g e discoloration malfunction or even fire S AVE THESE INSTRU C T I O N S C AU T I O N A short power supply cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord Extension cords are ava i l a ble 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 at least 13 A 1625 W and 2 the cord must be arranged so that it will not drape over the counter top or tabletop where it can be pulled on by children or tripped over accidentally ELECTRIC POW E R If electric circuit is ove rloaded with other appliances your bread machine may not operate properl y The bread machine should be operated on a separate electrical circuit from other o p e rating appliances POLARIZED PLUG This

Toastmaster 1172X Bread Maker User Manual

Contents

Download Pdf Manuals

Related Search

Related Contents