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Dolby Laboratories DP569 Stereo Amplifier User Manual

1. 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 bread Do not put a larger quantity of ingredients into the bread pan than recommended If you do so the bread may not mix or bake correctly and the 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 POWER OUTAGE During the bread programs if the bread maker loses power before the baking process begins you may try starting itat the beginning of the program again for all programs except fast bake You may also try starting the dough program at the beginning of the program again 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 baking container Allow 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 top of the loaf if it is done If yo
2. All removable parts should be thoroughly cleaned and dried Store with lid closed and bread pan with kneading blade inside 58 BEFORE CALLING FOR SERVICE Questions and Answers W hy 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 W hy 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 59 The height and shape of bread may differ depending on the ingredients room temperature and length of the timer cycle Also accurate measure ment 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 can happen as the kneading blade is detachable Use a non metal utensil 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 bak ing results No If there is too little in the pan the kneading 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 measure ment of water to equa
3. for 15 minutes to take off the chill before use Cinnamon and Garlic Not True Friends of Yeast 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 itis baking the flavor is dissipated in the baking process DO NOTADD MORE THAN LISTED IN THE RECIPE For more flavor use them as a 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 Salt Regulates Yeast Activity Salt is necessary to control the activity of yeast disciplining 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 salt is used 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 We do not recommend adding any more than is specified in each recipe In addition we do not re
4. oil 3 TBL cider vinegar 1 tsp lemon peel grated 2 tsp sugar 3 TBL salt 1 1 2 tsp dry milk 2 3 cup white rice flour 2 cups potato starch flour 3 4 cup tapioca flour 1 4 cup xanthan gum 1 TBL walnuts 2 3 cup QUICK RISE yeast 4 1 2 tsp Program Fast Bake GLUTEN FREE PUMPERN ICKEL BREAD water 110 115 F 43 46 C 1 cup extra large eggs 3 oil 3 TBL cider vinegar 1 tsp molasses 3 TBL salt 1 1 2 tsp dry milk 1 2 cup brown rice flour 2 cups potato starch flour 1 2 cup tapioca flour 1 2 cup cocoa powder 1 TBL xanthan gum 1 TBL caraway seeds 1 TBL QUICK RISE yeast 4 1 2 tsp Program Fast Bake 36 GLUTEN FREE CORN MEAL BREAD water 110 115 F 43 46 C 1 1 3 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp brown sugar 2 TBL salt 1 1 2 tsp dry milk 1 2 cup white rice flour 2 cups tapioca flour 1 3 cup yellow corn meal 1 cup xanthan gum 1 TBL QUICK RISE yeast 4 1 2 tsp Program Fast Bake GLUTEN FREE ONION DILL BREAD water 110 115 F 43 46 C 1 1 2 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp sugar 2 TBL salt 1 1 2 tsp dry milk 1 3 cup white rice flour 2 cups potato starch flour 2 3 cup soy flour 1 3 cup tapioca flour 1 2 cup onion powder 1 2 tsp dried dill weed 1 TBL xanthan gum 3 1 2 tsp QUICK RISE yeast 4 1 2 tsp Program Fast Bake 37 GLUTEN FREE ALMOND FRUIT BREAD water 110 115 F 43 46 C 1 1 2 cups 1 TBL extra large eggs
5. 22 SoyHerb 22 Sunflower Seed 28 Trail MAK reir cer ete eterne GO 23 Wille o eese eto ero david cand 17 White Wheat 26 WholeWheat 25 W hole W heat Cinnamon Raisin Walnut 27 DAY OLD BREAD USES Bread Pudding 41 Breaded Pineapple 41 Crunchy Bread Snacks 41 DOUGHS Almond Cherry Coffee Cake 52 Bagels visa t oxides Dan i odd 51 Banana WheatBagels 51 Buttermilk Rolls 45 Challah Braid 49 CinamonRolls 53 Cheezy Garlic Rolls 47 Creamed Soup Bread Bowl 56 Dinner RollS 43 de us oh tuos E E didit 44 French Bread 46 63 French Rolls 46 French Twists 46 Italianbodf Reeves 46 Party Dip Bread Bowl 57 Pepperoni Pretzels 55 Pita PocketS 47 Pizza CTUS rear as ERGO 50 Refreshing Rolls gt cuca ar 48 S ft Prezels ei as eras 55 Sticky Breakfast Rolls 54 Wheat Dinner Rolls 45 W hole W heat Pizza Crust 50 FAST BAKE BREADS Cinnamon Raisin 32 Fat Free a at ea i eae i Gales Bova 32 FEEN GD ue eet ers eret t ce RED S 31 Honey Granola 32 Ita lla rr eor ds ol 31 Pe
6. 3 oil 3 TBL cider vinegar 1 tsp almond extract 1 2 tsp sugar 1 4 cup salt 1 1 2 tsp dry milk 1 2 cup white rice flour 2 cups potato starch flour 2 3 cup soy flour 1 3 cup tapioca flour 1 2 cup dried mixed fruit diced 3 4 cup almonds slivered 1 3 cup xanthan gum 31 2 tp QUICK RISE yeast 4 1 2 tsp Program Fast Bake GLUTEN FREE ALPINE CHEESE ONION BREAD Combine 5 TBL instant minced onion with 1 TBL hot water set aside to cool and add to bread pan water 110 115 F 43 46 C 1 1 3 cups extra large eggs 3 cider vinegar 1 tsp Swiss cheese shredded 3 4 cup sugar 2 TBL salt 1 tsp white rice flour 2 cups potato starch flour 1 2 cup soy flour 1 3 cup tapioca flour 1 2 cup dry mustard 1 tsp xanthan gum 31 2 tp QUICK RISE yeast 4 1 2 tsp Program Fast Bake 38 GLUTEN FREE CHEDDAR CONFETTI BREAD water 110 115 F 43 46 C 1 1 3 cups extra large eggs 3 cider vinegar 1 tsp Cheddar cheese shredded 1 cup sugar 2 TBL salt 1 1 2 tsp dry milk 1 3 cup white rice flour 2 cups potato starch flour 1 2 cup soy flour 1 4 cup tapioca flour 1 2 cup onion powder 1 tsp dry mustard l tsp xanthan gum 31 2 tsp QUICK RISE yeast 4 1 2 tsp Program Fast Bake GLUTEN FREE CINNAMON RAISIN BREAD water 110 115 F 43 46 C 1 1 4 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp sugar 1 4 cup salt 1 1 2 tsp dry milk 1 2 cup white rice flour 2 cups potato starch flour 1 3 cup soy flour 1 4 cu
7. 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 courses 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 features section of this book for the best bread program to use for other recipes Minor adjustments may be necessary for best results HIGH ALTITUDE High elevations may make dough rise faster 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 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 necessary 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 W hen you thaw partially open the wrapping to allow the mois
8. TBL 1 4 cup sugar 2 1 2 tsp 1 1 2 TBL salt 3 4 tsp 11 2 tsp bread flour 2 1 4 cups 4 1 3 cups dried pizza seasoning 11 2 tsp 1 TBL QUICK RISE yeast 3 1 2 tsp 6 tsp Program Fast Bake Fast Bake POTATO BREAD water 110 115 F 43 46 C 3 4 cup 3 TBL 1 1 4 cups 3 TBL oil 3 TBL 3 TBL sugar 4 tsp 2 TBL salt 1 tsp 2 tsp dry milk 2 TBL 1 4 cup white pepper 1 8 tsp 1 4 tsp instant potato buds 1 4 cup 1 2 cup green onion tops chopped 1 TBL 2 TBL bread flour 2 cups 4 cups QUICK RISE yeast 4 1 2 tsp 6 3 4 tsp Program Fast Bake Fast Bake oil amounts are correct 33 GLUTEN FREE BREADS AS EASY AS 1 2 3 The Fast Bake program with less knead and rise times is perfect for baking hot fresh gluten free breads in under an hour 1 Add ingredients to the bread pan in the order listed Place the bread pan in the bread maker 2 Close the lid Select the Fast Bake bread program and choose the 1 5 pound Loaf Size Press Start 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 Refer to Helpful Hints for Bread and Dough for measuring information A special thanks to Mary Gunn a member of the Gluten Intolerance Group of Florida RED STAR Yeast Products and the Missouri Soybean Merchandising Council for their support and knowledge of ingredients and recipes GLUTEN FREE HINTS Water
9. minutes or until done cool on a wire rack 51 ALMOND CHERRY COFFEE CAKE DOUGH water 80 F 27 C oil sugar salt dry milk bread flour active dry yeast Program 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 M ethod Place on a lightly floured surface Roll into a 15 x 10 inch rectangle Combine filling ingredients and spread over dough within 1 2 inch of edges Starting with longest side roll 1 dough up tightly pressing edges to seal 1 5 Ib 1 coffee cake 1 cup 1 TBL 1 1 2 TBL 3 4 tsp 1 TBL 3 1 4 cups 11 2 tsp Dough 8 oz 2 TBL 1 2 cup 1 TBL 1 2 tsp 1 2 cup 1 TBL 1 2 TBL 2 TBL 2 TBL Place roll seam side down on a greased baking sheet and join the ends to form a ring pinch to seal 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 Cover and let rise in a warm place 1 hour or until almost double in size Uncover and bake at 375 F 190 C for 20 25 minutes or until done 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 CINNAMON ROLL DOUGH 1 5 Ib 2 lb 18 rolls
10. that QUICK RISE Bread Machine or Instant A ctive Dry Yeast must be used They may be substituted in equal amounts You will find that this program requires more yeast than other programs 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 yeast W hen the yeast is exposed to oxygen moisture or warmth the activity of it deteriorates Therefore we recom mend storing yeast in an airtight container and refrigerating for up to 6 weeks or freezing itfor up to 6 months M easure out the amount you need and allow itto 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 deter mine its strength Each test calls for a different amount of yeastas 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 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 Seta timer for 10 minutes As the yeast absorbs liquid it will begin to activate and rise to the surfac
11. tsp Dough 1 2 cup 1 2 cup 1 3 cup 1 TBL 3 4 cup 3 4 cup 2 lb 24 rolls 2 1 1 2 cups 1 3 cup 1 2 cup 11 2 tsp 4 1 2 cups 2 tsp Dough 2 3 cup 2 3 cup 1 2 cup 11 2 TBL 1 cup 1 cup 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 54 SO FT PRETZEL DOUGH 16 pretzels water 80 F 27 C 1 1 4 cups egg yolk room temperature 1 oil 1 TBL sugar 2 TBL salt 1 tsp white pepper 1 8 tsp bread flour 3 1 2 cups active dry yeast 1 TBL Program Dough Glaze egg white water Toppings optional kosher salt sesame seeds 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 minu
12. 1 4 tsp 1 4 tsp sunflower seeds 1 1 2 TBL 2 TBL active dry yeast 1 1 2 tsp 2 tsp Program Sweet Sweet WHITE WHEAT BREAD water 80 F 27 C 3 4 cup 1 1 4 cups 2 TBL oil 1 TBL 2 TBL sugar 2 TBL 3 TBL salt 1 tsp 2 tsp dry milk 1 TBL 2 TBL bread flour 1 3 4 cups 3 1 2 cups whole wheat flour 1 4 cup 1 2 cup active dry yeast 1 tsp 1 1 2 tsp Program Whole Wheat W hole W heat DAIRY WHOLE WHEAT BREAD water 80 F 27 C 5 TBL 1 4 cup milk liquid 80 F 27 C 1 2 cup 3 4 cup cottage cheese 80 F 27 C 1 4 cup 1 3 cup oil 2 TBL 1 4 cup honey 1 1 2 TBL 1 4 cup salt whole wheat flour bread flour active dry yeast Program water and salt amounts are correct 1 1 2 tsp 1 cup 2 cups 1 1 4 tsp Whole Wheat 26 1 1 2 tsp 1 1 4 cups 2 3 4 cups 13 4 tsp W hole W heat WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD egg white s room temperature plus 1 2 enough water 80 F 27 C to equal 3 4 cup 1 1 4 cups oil 1 1 2 TBL 2 1 2 TBL molasses 2 TBL 1 4 cup salt 1 tsp 2 tsp whole wheat flour 2 cups 4 cups active dry yeast 11 2 tsp 1 TBL Program Sweet Sweet Add atthe beep cinnamon 3 4 tsp 11 4 tsp raisins 1 2 cup 3 4 cup walnuts 1 2 cup 3 4 cup PUMPERN ICKEL BREAD egg s room temperature plus 1 2 enough water 80 F 27 C to equal 3 4 cup 1 cup 6 TBL oil 1 TBL 2 TBL honey 2 TBL 1 4 cup dry milk 1 TBL 3 TBL salt 1 tsp 2 tsp bread flour 1 1 4 cups 2 cups whole wheat flour 1 2 cup 1 cup ry
13. 2 tsp bread flour 2 cups 4 1 4 cups active dry yeast 13 4 tsp 2 tsp Program Basic Basic Add at the beep raisin and nut trail mix 1 2 cup 3 4 cup BLO O DY MARY BREAD water 80 F 27 C 1 4 cup 1 4 cup bloody mary mix 80 F 27 C 1 2 cup 1 cup oil 1 TBL 3 TBL honey 1 TBL 3 TBL salt 1 2 tsp 1 tsp bread flour 2 cups 4 cups dried parsley 1 TBL 3 TBL green onion tops chopped 1 TBL 3 TBL active dry yeast 11 2 tsp 13 4 tsp Program Basic Basic water amounts are correct CHEESE ONION BREAD water 80 F 27 C 3 4 cup 1 1 4 cups sugar 2 TBL 3 TBL salt 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 dried onion 1 TBL 2 TBL active dry yeast 1 tsp 1 1 4 tsp Program Basic Basic 23 BANANA BREAD egg room temperature plus 1 1 enough water 80 F 27 C to equal 1 2 cup 3 TBL 3 4 cup 43 TBL oil 4 tsp 2 TBL banana cake mix 2 3 cup 1 cup bread flour 1 3 4 cups 2 2 3 cups gluten 2 tsp 1 TBL active dry yeast 1 1 2 tsp 2 tsp Program Basic Basic or any other variety of cake mix for flavor variation CORN BREAD egg room temperature plus 1 1 enough water 80 F 27 C to equal 3 4 cup 1 TBL 1 cup oil 2 TBL 3 TBL honey 2 TBL 3 TBL salt l tsp 11 2 tsp dry milk 1 TBL 2 TBL bread flour 2 cups 3 cups corn meal 1 4 cup 1 3 cup active dry yeast 11 2 tsp 2 1 4 tsp Program Basic Basic JALAPENO BREAD water 80 F 27 C 1 2 cup 2 3 cup oil 11 2 TBL 2 TBL whole ker
14. 24 rolls egg room temperatuare plus 1 1 enough water 80 F 27 C to equal 1 cup 11 2 cups oil 1 4 cup 1 3 cup 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 11 2 tsp 2 tsp Program Dough Dough Add at the beep walnuts chopped optional 1 2 cup 2 3 cup raisins optional 1 2 cup 2 3 cup Filling butter softened 1 3 cup 1 2 cup sugar 1 3 cup 1 2 cup cinnamon 2 TBL 3 TBL Glaze powdered sugar 1 2 cup 2 3 cup milk liquid 3 TBL 1 4 cup vanilla 1 4 tsp 1 2 tsp 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 until done 4 Mix glaze ingredients until smooth and drizzle over top Ww 53 STICKY BREAKFAST ROLL DOUGH egg s room temperature plus enough water 80 F 27 C to equal 1 cup 2 TBL oil sugar salt bread flour active dry yeast Program Add at the beep walnuts or pecans chopped Filling butter softened sugar cinnamon Topping butter melted brown sugar M ethod 1 5 Ib 18 rolls 1 1 4 cup 1 3 cup 1 tsp 3 1 2 cups 11 2
15. Bake Fast Bake ITALIAN BREAD water 110 115 F 43 46 C 1 cup 1 TBL 11 2 cups 1 TBL oil 4 tsp 2 TBL sugar 2 TBL 1 4 cup salt 1 tsp 2 tsp dry milk 1 TBL 2 TBL dried Italian seasoning 1 1 2 tsp 1 TBL bread flour 2 1 4 cups 4 cups QUICK RISE yeast 4 1 2 tsp 6 3 4 tsp Program Fast Bake Fast Bake 31 HONEY GRANOLA BREAD water 110 115 F 43 46 C 1 1 2 cups 1 TBL oil 6 TBL honey 2 1 2 TBL salt 2 tsp dry milk 3 TBL bread flour 4 1 4 cups granola cereal 1 cup QUICK RISE yeast 6 3 4 tsp Program Fast Bake CINNAMON RAISIN NUT BREAD water 110 115 F 43 46 C 1 cup 1 TBL 11 4 cups 1 TBL oil 1 TBL 7 tsp brown sugar 2 1 2 TBL 3 1 2 TBL salt l tsp 11 2 tsp dry milk 1 TBL 1 1 2 TBL bread flour 2 1 4 cups 3 1 2 cups cinnamon 3 4 tsp 1 tsp raisins 1 3 cup 1 2 cup walnuts 1 3 cup 1 2 cup QUICK RISE yeast 4 1 2 tsp 6 3 4 tsp Program Fast Bake Fast Bake FAT FREE BREAD water 110 115 F 43 46 C 1 cup 1 1 2 cups applesauce 4 tsp 2 TBL sugar 2 1 2 TBL 3 TBL salt 1 tsp 2 tsp dry milk 1 TBL 2 TBL bread flour 2 1 4 cups 4 1 8 cups QUICK RISE yeast 4 1 2 tsp 6 3 4 tsp Program Fast Bake Fast Bake any variety Note Substituting applesauce for oil in other recipes may not produce good results 32 PEPPERO NI PIZZA BREAD water 110 115 F 43 46 C 3 4 cup 3 TBL 1 1 2 cups 2 TBL oil 1 TBL 3 TBL pepperoni thin sliced 1 2 cup 1 cup Parmesan cheese grated 2
16. 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 CRUN CHY BREAD SNACKS bread sliced 1 2 inch thick 8 slices butter melted 1 4 cup dry seasoning mix 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 butter mix ture Bake at 350 F 177 C for 10 15 minutes or until brown Allow to cool Break into bite size pieces 41 DOUGHS AS EASY AS1 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 Dough program and Loaf Size Press Start 3 Remove the dough from the bread pan when the beeper sounds Follow shaping and baking instructions f 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 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 essentia
17. DECIHANT A ESQ 12 FIO ALTITUDES adi deseen de 12 FREEZING BAKED BREAD iii es ee 3 Rex we sted eee Oba AE 12 PREEZING DOUG Fle uiua RERO RULES PRI Ue dno bd AA 12 PROGRAMMING 3 oeras ea Saad A s I pon e a RU e AER TR Y 13 PROGRAMMING BREAD MAKER PROGRAMS isses RR Ry eR RE 13 PRO GRAMMING DELAY TIMER C e EP 15 RECIPES 150 OE ceat art TS dee ars lar ed e o ar e wt t eun 16 BREAD Cu taae E AAA A AAA A A 16 FAST BAKE BRERADSANDINSTRUCTIONS chen 29 GLUTEN FREEBREADSANDINSTRUCTIONS saaa 34 DAY OLD BREAD RECIPES AE A A Ai aa 41 DOUGTIS eo as AAA WA UA o E AA AA AA MA D x acre qe 42 CLEANING AND STORING 58 BEFORE CALLING FORSERVICE 59 QUESTIONS AND ANSWERS 223 004 see vawe RE EEUU vor ERR CERE Rx ex xus 59 AAA WAA KUA NAA WANAWEKA ode muta a vie tuu bu aeu 60 SERVIC EINFO RM ATIO ot a aad eget ARES Aa dee Da Rane 62 SPECIFICATIONS o oiia aa A AAA et eae eek 62 RECIPE INDEX AA WAA e IA OS A wed ie ORA 63 IMPORTANT SAFEGUARDS 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 surf
18. O Fat naturally occurring and added V Sugars added Fats O ils amp Sweets Group USE SPARINGLY Milk Yogurt 6 Meat Poultry Fish Dry Cheese Group Beans Eggs amp Nuts 2 3 SERVINGS Group 2 3 SERVINGS Vegetable G roup Fruit Group 3 5 SERVINGS 2 4 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 Pyramid says we should eat 6 11 servings daily more than any other food group O ne half inch slice of bread is approximately two servings 16 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 WHITE BREAD water 80 F 27 C 1 2 cup 3 TBL 1 cup 5 TBL oil 4 tsp 2 TBL sugar 11 2 TBL 2 TBL salt 1 tsp 2 tsp dry milk 1 TBL 2 TBL bread flour 2 1 4 cups 4 cups active dry yeast 1 tsp 1 1 4 tsp Program Basic Basic 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 s
19. READ AND SAVE THESE INSTRUCTIONS WARNING A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death Please follow all safety instructions AP ed toastmaster cookin in style n Bread Box Plus Bread Maker Use and Care Guide Recipe Book Model 1148X FAST BAKE PROGRAM FOR FRESH BREAD IN UNDER 1 HOUR 8 BREAD PROGRAMS INCLUDING WHOLE WHEAT AND DOUGH 3 HOUR KEEP WARM CYCLE WAKE UP TO FRESH BREAD 13 HOUR DELAY TIMER HORIZONTAL NON STICK LOAF PAN QUESTIONS Before Contacting Your Retailer Call TO LL FREE 1 800 947 3744 and talk to one of Toastmaster s Experts TABLE OF CONTENTS IMPORTANT SAFEGUARDS soccer exa Re e ye eee Shad Hawa he E En d 3 BEFORE YOUR FIRST USE 2 rur 54 Sie EA GS EH eR dI dy ws 4 POWER OUTAGE oiga ated te WA ate klar goa gae pais a dean 4 BREAD MAKER INTRODUCTION 5 A eir Ru IAA OA 5 CONTRO D PANELS AAA Wa KA RS a NOLENS 6 FEATURES AU e ce Sut a AA Vs c scant pf mana maa IA Ba AD Crit gd 7 PROGRAM SPECIFCRATIO N Sa o podia a DROP ee paf ies 8 HELPFULHINTSFORBREADANDDOUGH 9 MEASURINOS o ii io sao ore ds rod IA a A IAEA 9 DU BA ener oae f e oS os o DC PHP I EX SUIV ur 9 INGREDIENT Si duck x n de kode it US ur ta hex expos D ag ruote da 10 SUBSTITUTES 0 Denda ar SAI a edP QE ated EA 11 BREAD MIXES AND OTHER COOK BOOKS svo REXWEERRWA
20. Small Service and Repair or call 1 800 947 3744 in the U S and Canada 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 in the warranty statement Products must be adequately protected to avoid shipping damage Surround your appliance with three inches of protective padding and include a note explaining the problem you have experienced W e recommend insuring your package No C O D shipments accepted SPECIFICATIO N S Power Supply 120V 60 Hz Consumption TR Kneading Motor 100W Dimension W xDxH Approx 10 Y x 12 x 14 Ya W eight Approx 16 LB 62 RECIPE IN DEX BREADS Banana 24 Banana Granola 20 Bloody Mary 23 B ttermilkc diei vic a io 19 Caraway Rye 28 Cheese ONION auus eV 23 Cinnamon Raisin 20 A e a Eja eod Ce Pa 24 Dairy W hole Wheat 26 Dri d Erult ato de add a 21 A O A 19 FatFree White 18 AA ERE 18 Holiday alados 21 Honey Granola 21 Italian Herb ierre vac ce eiea 25 jalapeho 24 O teen ahaa ae Soto a AS 18 Millie n entere ee Ee en wes PERS 19 Onion RE tar roo 48 tao dh de 3 28 PIZZA A as o MAMI USIRI 25 Pumpernickel 27 SesameSeed 26 Soy Almond Fruit
21. ace 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 50 BAGEL DOUGH 1 5 Ib 8 bagels water 80 F 27 C 1 cup sugar 11 2 TBL salt 1 tsp bread flour 3 cups active dry yeast 2 1 4 tsp Program Dough Glaze egg beaten 1 Toppings optional sesame seeds poppy seeds cracked wheat wheat flakes or dried onion flakes BANANA WHEAT BAGEL DOUGH 12 bagels egg room temperature plus 1 enough water 80 F 27 C to equal 1 cup oil 2 TBL honey 1 TBL salt 11 2 tsp banana mashed 1 2 cup whole wheat flour 2 1 2 cups bread flour 1 cup active dry yeast 2 1 4 tsp Program Dough Glaze egg white beaten water Toppings optional poppy seeds sesame seeds Bagel Recipes M ethod 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 ata 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
22. aces 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 when not in use and before cleaning Allow to cool before attaching or removing 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 notoperate 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 service facility for examination repair electrical or mechanical adjustment Do notuse 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 e 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 notclean with metal scouring pads Pieces can break off the pad and touch electrical parts Bread maker must be placed at least 4 inches 10 2 cm from walls and edge of counter Do notcover bread maker with anything which would prevent the stea
23. arting 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 Variations 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 caraway seeds or cracked wheat 4 Bake at 400 F 205 C for 20 to 25 minutes or until done FRENCH ROLLS n ethod 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 at400 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
24. be kept warm for three hours and then the bread maker will shut off For best results remove bread immediately after the bake process is complete Press Start The time left for the program to be finished is dis played The timer will count down All pro grams except W hole W heat and French will is beep to add additional ingredients during the 3 30 second knead Opening IE lid will not stop kneading Add ingredients quickly and evenly over dough Quickly close lid to prevent heat loss At this time also check dough ball and use a rubber spatula to scrape any ingredients from the sides of the pan If using the fast bake program or delay timer add all of the ingredients at the beginning The ingredients will be chopped into smaller pieces Turn the bread pan upside down and shake to release the bread 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 Always unplug after use PROGRAMMING DELAY TIMER The delayed 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 and dough 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
25. commend the use of artificial sweeteners because the yeast cannot react with them SUBSTITUTES In our test kitchen we experimented with these ingredient substitutions We do caution you that your results may vary significantly from ours If you would like to try other substitutions there are several helpful hint books available from retail stores to assist you However 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 11 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 may 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 Wheat Flour For gluten free bread recipes refer to gluten free bread section Yeast We used RED
26. d recipe may be used mix on dough program M ethod 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 at350 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 Shredded Beef Dip Shrimp Dip dried beef chopped 5 oz canned shrimp cream cheese softened 2 8 0z pkg drained and mashed 2 small cans sour cream 1 2 cup cream cheese softened 8 oz pkg green onions chopped 6 mayonnaise 1 cup Accent seasoning 2 1 2 tsp green onions chopped 3 W orcestershire sauce to taste Mix and chill before serving Mix and chill before serving Makes 3 cups Makes 3 cups 57 CLEANING amp STORING ALWAYS UNPLUG THE UNIT AND ALLOW TO COOLCOMPLETELY BEFO RE CLEANING CAREFULLY UN PACK THE BREAD MAKER AND REMO VE ALL PACKAGIN 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 CLEANING CLEAN UP OF BREAD MAKER 1 Unplug and allow to cool before cleaning 2 Remove bread pan from inside the bread maker 3 Cl
27. e 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 49 WHOLE WHEAT PIZZA CRUST DOUGH 1 Ib 1 thick or 2 thin crusts water 80 F 27 C 1 cup oil 2 TBL sugar 1 TBL salt 1 tsp whole wheat flour 1 cup bread flour 1 1 2 cups active dry yeast 2 1 4 tsp Program Dough M ethod 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 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 Dough Dough Method 1 Place on a lightly floured surf
28. e 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 Toastmaster Bread Maker 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 sugar does not need to be adjusted Flour Bread Flour is Essential for Bread 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 compensate for clima c tic changes in different regions to ensure an excellent loaf Bread flour is a definite nece
29. e flour 1 2 cup 1 cup caraway seeds 1 TBL 3 TBL instant coffee granules 1 tsp 1 TBL cocoa powder 2 TBL 1 4 cup active dry yeast 11 2 tsp 2 3 4 tsp Program Sweet Sweet 21 CARAWAY RYE BREAD egg s room temperature plus 1 2 enough water 80 F 27 C to equal 3 4 cup 1 cup 5 TBL oil 1 TBL 2 TBL honey 2 TBL 1 4 cup dry milk 1 TBL 3 TBL salt 1 tsp 2 tsp bread flour 1 1 4 cups 2 1 4 cups whole wheat flour 1 2 cup 1 cup rye flour 1 2 cup 1 cup caraway seeds 1 TBL 3 TBL active dry yeast 11 2 tsp 2 3 4 tsp Program Sweet Sweet SUN FLOWER SEED BREAD water 80 F 27 C 3 4 cup 2 TBL 1 1 4 cups oil 2 TBL 3 TBL honey 1 TBL 3 TBL salt 1 tsp 2 tsp bread flour 2 1 3 cups 4 cups sunflower seeds 1 3 cup 3 4 cup active dry yeast 1 tsp 1 tsp Program Sweet Sweet yeast amounts are correct ONION RYE BREAD egg s room temperature plus 1 2 enough water 80 F 27 C to equal 3 4 cup 1 cup 5 TBL oil 1 TBL 2 TBL honey 2 TBL 1 4 cup dry milk 1 TBL 3 TBL salt 1 tsp 2 tsp bread flour 1 1 4 cups 2 1 4 cups whole wheat flour 1 2 cup 1 cup rye flour 1 2 cup 1 cup caraway seeds 1 TBL 3 TBL dehydrated onions 2 TBL 1 4 cup active dry yeast 11 2 tsp 2 3 4 tsp Program Sweet Sweet 28 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 tem
30. ean 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 4 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 necessary Do not rub too hard as the surface may be scratched 5 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 6 Rinse with a damp cloth and dry thoroughly CLEAN UP OF BREAD PAN AND KNEADING BLADE DO NOTIMMERSE BREAD PAN ORWASH IN DISHWASHER 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 blade for cleaning However if you wish to it is 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 N ormal wear is to be expected The non stick may discolor over time and in no way affects performance STO RING
31. g cup until it reaches the desired measurement 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 Dough program Loaf Size and press Start 10 Atthe beep during the 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 11 When the beeper sounds the dough is finished Use oven mitts to carefully remove the bread pan CAUTION THE OVEN CAVITY BREAD PAN KNEADIN G BLADE AND BREAD W ILL BE VERY HOT USE OVEN 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 f
32. heet 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 at500 F 260 C for 5 minutes until puffed and tops begin to brown 4 Cuteach half to form 2 pockets 47 REFRESHIN G ROLL DO UGH water 80 F 27 C oil brown sugar salt bread flour active dry yeast Program Topping orange peel grated sugar butter melted 1 5 Ib 18 rolls 1 cup 1 4 cup 1 3 cup 1 tsp 3 1 2 cups 11 2 tsp Dough 2 TBL 1 2 cup 1 2 cup 2 Ib 24 rolls 1 1 2 cups 1 3 cup 1 2 cup 1 1 2 tsp 4 1 2 cups 2 tsp Dough 1 4 cup 3 4 cup 3 4 cup Place on a lightly floured surface Divide into pieces and shape Combine orange peel and sugar Dip pieces in melted butter and then in orange peel sugar 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 M ethod li 2 mixture 3 4 Bake at 350 F 177 C for 20 30 minutes or until done Serve warm CHALLAH BRAID DOUGH 1 Ib regular egg s room temperature plus 1 2 enough water 80 F 27 C to equal 3 4 cup 1 1 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 Dough Glaze egg yolk s beaten water Topping poppy seeds 11 2 TBL Method 1 Place on a lightly floured surfac
33. 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 46 CHEEZY GARLIC ROLL DO UGH 1 5 Ib 2 lb 18 rolls 24 rolls egg room temperature plus 1 1 enough water 80 F 27 C to equal 1 cup 11 3 cups oil 2 TBL 3 TBL 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 4 tsp 2 tsp Program Dough 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 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 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 PITA POCKET DOUGH 1 5 Ib 20 pita pockets water 80 F 27 C 1 1 3 cups olive oil 8 tsp sugar 4 tsp salt 1 1 4 tsp bread flour 2 cups whole wheat flour 1 1 3 cups active dry yeast 2 1 2 tsp Program Dough 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 s
34. iving structure so that the gluten free flours can rise This is the ingredient that allows for excellent bread Xanthan gum and guar gum may be interchanged although some people have a laxative effect from guar gum 34 GLUTEN FREE COUNTRY WHITE BREAD water 110 115 F 43 46 C 1 1 3 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp sugar 3 TBL salt 1 1 2 tsp dry milk 1 2 cup white rice flour 2 cups potato starch flour 2 3 cup soy flour 1 3 cup tapioca flour 1 2 cup xanthan gum 1 TBL QUICK RISE yeast 4 1 2 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 Place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room temperature before adding to the pan 4 Use a measuring spoon to measure the oil and cider vinegar add to the bread pan 5 Use a measuring spoon to measure the sugar and salt level off with the straight edge of a knife and add to the bread pan Use a measuring cup to measure the dry milk and add to the bread pan 6 Lightly spoon white rice flour in to a measuring cup level off with the straight edge of a knife and add to the bread pan Repeat for the potato starch flour soy flour and tapioca flour 7 U
35. l 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 program 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 table spoon water or milk Egg W hite Glaze For a shiny chewy crust mix 1 slightly beaten egg white with 1 tablespoon water Lightly 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 Crisscros
36. l liquid substitu tion warm to 80 F 27 C Fresh milk is not recommended when using the timer because it may spoil while sitting in the pan Check List Bread Sides of Bread Bread falls Short amp BAKING RESULTS maker bread rises too coarse dense does not collapse much texture texture operate bottom is coarse ingredients damp texture not mixing Please check the following Utd Unpgetiponerasage Of E 2 bispaysgnalreadsHE3 O E s Diplaysgnalres siEs SO o o P o o 4 Ingredients spilled on heating element i lol o 0 f a 5 Top lid was open during baking IC S S 6 Bread leftin bread pan too long after pro gram 7 Bread sliced just after baking steam was not allowed to escape un EC O RP Pas UN RN wmm fo in ESE EA ps 3 ses E EA RAS ese umm Y o D I H N Too much T PROBLEMS WA b 16 No sugar obses or honey li ECT 17 Ingredients used other than EU E 19 AI AI water before kneading Yeast 15 Too much ame 9 1 em 9 S E 22 Temperature of water either too hotor too cold 60 Suggestions The following suggestions have a corresponding number found on the check list Be sure to read both Plug into 120 V 60 Hz outlet Refer to power outage instructions Open lid remove bread pan and allow to cool Needs service Wait until course is complete unplug allow to c
37. lling straight up using the handle Place all ingredients except yeast in bread pan in the order listed Use a rubber spatula to 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 YEAST DRY INGREDIENTS WATER OR LIQUIDS 13 2 Mount the kneading blade on the shaft flat side down 4 Insert bread pan and push down on rim until it snaps securely into place Fold handle down 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 Close the lid Plug into 120 V 60 Hz outlet The bread maker display indicator will default to Basic Med and 1 15 Ib Press the Select button to 6 choose the desired program Press the Loaf Size button to select 1 0 Ib 1 5 Ib or 2 0 Ib size recipe Although the bread maker is capable of making 1 Ib 1 5 Ib and 2 Ib loaves we recommend baking 1 5 and 2 lb recipes for more uni form loaves of bread The smaller size recipes and mixes will not fill the bread pan when finished The beeper will sound when bread 8 is done Press Stop and 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 Fast Bake and Dough Your bread will
38. lls water 80 F 27 C 3 4 cup 11 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 wheat flour 1 cup 2 cups active dry yeast 1 1 2 tsp 2 tsp Program Dough Dough 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 at350 F 177 C for 25 30 minutes or until done BUTTERMILK RO LL DO UGH 1 5 Ib 18 rolls 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 11 2 tsp bread flour 3 4 cup 1 1 4 cups whole wheatflour 1 1 3 cups 2 cups wheat germ 1 3 cup 1 2 cup baking soda 1 4 tsp 1 4 tsp active dry yeast 1 3 4 tsp 2 tsp Program Dough Dough Topping melted butter 2 TBL 3 TBL M ethod 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 Brush with melted butter 3 Bake at350 F 177 C for 15 20 minutes or until done 45 FREN CH BREAD DO UGH Italian Loaf French Rolls and French Twists 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 Glaze water 2 TBL salt 1 2 tsp E ethod Place on a lightly floured surface Roll into a 12 x 18 rectangle St
39. m from escaping This may cause warpage discoloration malfunction or even fire SAVE THESE INSTRUCTIONS CAUTION 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 available from local hardware 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 POWER If electric circuit is overloaded with other appliances your bread maker may not operate properly The bread maker should be operated on a separate electrical circuit from other operating appliances POLARIZED 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 fit in a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to defeat this safety feature THIS PRO DUCT IS FOR HOUSEHOLD USE ONLY BEFO RE YOUR FIRST USE Please fill out information that follows warranty Unpack and clean bread maker see CLEANING AND STORING
40. maker will automatically return to amount of time left for completion of program FEATURES PRO GRAM SELECT The control panel will let you choose different programs and loaf sizes All programs except W hole W heat and French 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 50 whole wheat flour or when instructed in the recipe use this program This program works best if a recipe is high in fat sugar eggs or cheese Make bread in less than one hour by using this program Simply use the special instruc tions and recipes found in the fast bake bread and gluten free bread sections of this recipe book This program is best suited for breads low in fat and sugar which results in a crisp crust and coarse chewy interior This program is used to prepare dough for making bread or rolls which are shaped before baking in a conventional oven PRO GRAM SPECIFICATIONS approximate times rest 2nd display zi total delay ined min knead me lb time timer min sec min beep i ataje a a p gt oo a m 3 20 15 30 20 220 20 3 60 55 053 Pas ppepem pm 3 8 p Dep pups o perse Basic 15 30 20 220 20 3 60 55 Du 32 20 228 Js 3 o
41. me 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 We have found no noticeable difference in flavor but the crust may be more crisp with real butter We 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 W ith this water temperature the yeast activates gradually to accommodate these programs W hen preparing bread 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 accommodate 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
42. nel corn canned well drained 1 2 cup 3 4 cup jalape o peppers well drained 2 TBL 3 TBL sugar 1 TBL 2 TBL salt 1 2 tsp 1 tsp bread flour 2 cups 3 cups corn meal 1 3 cup 1 2 cup fresh cilantro 2 tsp 1 TBL active dry yeast 11 2 tsp 2 tsp Program Basic Basic 24 ITALIAN HERB BREAD water 80 F 27 C 3 4 cup 2 TBL 1 cup 3 TBL oil 4 tsp 2 TBL sugar 1 TBL 3 TBL salt 1 tsp 2 tsp dry milk 1 TBL 2 TBL bread flour 2 1 4 cups 4 cups dried Italian seasoning 1 tsp 1 TBL active dry yeast 11 4 tsp 1 1 4 tsp Program Basic Basic yeast amounts are correct PIZZA BREAD water 80 F 27 C 3 4 cup 2 TBL 1 cup 3 TBL oil 4 tsp 2 TBL sugar 1 TBL 3 TBL salt 1 tsp 2 tsp dry milk 1 TBL 2 TBL bread flour 2 1 4 cups 4 cups dried pizza seasoning 2 1 4 tsp 1 1 2 TBL active dry yeast 1 1 4 tsp 1 1 4 tsp Program Basic Basic yeast amounts are correct WHOLE WHEAT BREAD water 80 F 27 C 3 4 cup 3 TBL 1 cup 6 TBL oil 2 TBL 3 TBL sugar 1 4 cup 6 TBL salt 1 1 2 tsp 2 1 4 tsp dry milk 2 TBL 3 TBL whole wheat flour 2 3 4 cups 4 cups active dry yeast 2 1 4 tsp 1 TBL Program W hole W heat Whole Wheat 25 SESAME SEED BREAD egg room temperature plus 1 1 enough water 80 F 27 C to equal 1 cup 1 cup 2 TBL oil 2 TBL 3 TBL honey 1 TBL 2 TBL sugar 2 tsp 1 TBL salt 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 TBL 2 1 2 TBL cumin seeds
43. o 100 Pe a Pa fae ps3 epu ee pm feto efs o pales 39 38 qm EE oa s 25 a 99 ce Ww N o Ww Ww o Re Re me e f un un Cn mn W hole W heat Sweet pec pec Fast Rest is only seconds for Fast Bake program Display time for beep tells you when to add additional ingredients i e raisins or nuts during all programs except W hole W heat and French 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 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 3 hours 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 HINTS FOR BREAD AND 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 lis
44. ool and clean ol Only open lid during kneading process to check dough ball or to add ingredients Remove bread as soon as program is done and place on wire rack Allow to cool approximately 20 minutes Putkneading blade on the shaft of bread pan 9 12 Check the dough ball at beep 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 Allow to mix add more if necessary If too dry add 1 tsp water Allow to absorb add more if necessary 13 Follow recipe 14 Increase by 1 4 tsp 15 Decrease by 1 4 tsp 16 Artificial sugar substitutes not recommended 17 Follow recipe or substitution recommendations 18 Flours cannot be substituted 19 Place yeast on top of flour away from liquids 20 Make sure yeast is fresh and room temperature 21 For all programs except Fast Bake use active dry rapid or quick in equal amounts Follow bread machine yeast directions See Fast Bake and Gluten Free sections for details 22 Water should be 80 F 27 C for all courses except Fast Bake which should be 110 115 F 43 46 C 61 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 Appliances Household
45. or 20 30 minutes or until done 16 UNPLUG UNIT BEFORE CLEANING DO NOT IMMERSE THE BREAD PAN IN WATER see CLEANING STORING Ww 43 FOCACCIA DOUGH water 80 F 27 C olive oil sugar salt bread flour active dry yeast Program Add at the beep dried Italian seasoning Garlic Cheese Topping olive oil dried oregano garlic coarsely chopped Parmesan cheese grated salt Greek Style Topping olive oil onion thin sliced dried oregano Feta cheese crumbled black olives sliced and drained salt M ethod 1 cup 1 3 cup 2 tsp 1 tsp 3 cups 11 2 tsp Dough 1 tsp 1 4 cup 11 2 tsp 1 3 cup 1 3 cup 1 4 tsp 1 4 cup 1 cup 11 2 tsp 1 3 cup 1 4 cup 1 4 tsp 1 With oiled hands evenly press dough into a greased 9 x 13 inch pan Using your fingertips make indentations in the dough Cover and let rise in a warm place for 30 minutes or until almost double in size W hile the 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 Use fingers to press dimples into dough again Spoon topping mixture evenly over dough 2 dough is rising select the topping and prepare 3 Ina skillet heat olive oil approximately 5 minutes 4 Sprinkle with remaining ingredients 5 Bake at 400 F 205 C for 20 minutes or until done 44 W HEAT DINNER ROLL DOUGH 1 Ib 2 lb 9 rolls 24 ro
46. our 2 cups 4 cups active dry yeast 1 1 2 tsp 2 3 4 tsp Program Basic Basic BUTTERMILK BREAD cultured buttermilk liquid 80 F 27 C 3 4 cup 11 2 cups oil 2 TBL 1 4 cup honey 2 TBL 1 4 cup salt 1 tsp 2 tsp baking soda 1 4 tsp 1 2 tsp bread flour 2 1 2 cups 4 1 4 cups active dry yeast 1 1 4 tsp 1 1 4 tp Program Basic Basic yeast amounts are correct MILK BREAD milk liquid 80 F 27 C 3 4 cup 1 1 4 cups 2 TBL oil 1 TBL 3 TBL sugar 1 1 4 tsp 2 tsp salt 1 1 4 tsp 2 tsp bread flour 2 cups 4 cups active dry yeast 11 4 tsp 13 4 tsp Program Basic Basic 19 CINNAMON RAISIN BREAD water 80 F 27 C 3 4 cup 2 TBL 1 cup 2 TBL oil 1 TBL 4 tsp brown sugar 1 1 2 TBL 2 1 2 TBL salt l tsp 11 2 tsp dry milk 1 TBL 11 2 TBL bread flour 2 1 4 cups 3 cups active dry yeast 1 1 2 tsp 2 1 2 tsp Program Sweet Sweet Add at the beep cinnamon 1 2 tsp 3 4 tsp raisins 1 3 cup 1 2 cup walnuts 1 3 cup 1 2 cup BANANA GRANOLA BREAD water 80 F 27 C 3 4 cup 1 1 4 cups 3 TBL oil 2 TBL 5 TBL honey 2 TBL 3 TBL banana flavoring 1 2 tsp 1 tsp salt 1 2 tsp 2 tsp dry milk 2 TBL 3 TBL bread flour 2 1 4 cups 4 1 4 cups banana chips dried 1 3 cup 1 2 cup granola cereal 2 3 cup 1 cup active dry yeast 11 2 tsp 11 2 tsp Program Sweet Sweet yeast amounts are correct 20 DRIED FRUIT BREAD water 80 F 27 C 3 4 cup 1 cup 2 TBL oil 2 TBL 3 TBL brown sugar 11 2 TBL 2 1 2 TBL salt l tsp 11 2 ts
47. p dry milk 1 TBL 11 2 TBL bread flour 2 1 4 cups 3 cups active dry yeast 11 2 tsp 21 2 tp Program Sweet Sweet Add at the beep dried mixed fruit diced 1 2 cup 3 4 cup nutmeg 1 2 tsp l tsp HOLIDAY BREAD water 80 F 27 C 1 4 cup milk liquid 80 F 27 C 3 4 cup oil 2 TBL sugar 1 4 cup salt 1 tsp bread flour 3 cups active dry yeast 2 3 4 tsp Program Sweet Add at the beep candied fruit 1 2 cup walnuts 1 2 cup HONEY GRANOLA BREAD water 80 F 27 C 3 4 cup 1 cup 6 TBL oil 2 TBL 5 TBL honey 2 TBL 2 1 2 TBL salt 1 2 tsp 2 tsp dry milk 2 TBL 3 TBL bread flour 2 1 4 cups 4 1 4 cups granola cereal 2 3 cup 1 cup active dry yeast 11 4 tsp 11 2 tsp Program Basic Basic 21 SO Y ALMOND FRUIT BREAD water 80 F 27 C 1 cup 2 TBL oil 3 TBL almond extract 1 2 tsp sugar 2 1 2 TBL salt 11 2 tsp dry milk 11 2 TBL bread flour 2 1 2 cups soy flour 1 2 cup active dry yeast 2 1 2 tsp Program Sweet Add at the beep dried mixed fruit diced 1 2 cup almonds slivered 1 4 cup SO Y HERB BREAD water 80 F 27 C 1 cup 2 TBL oil 2 TBL sugar 3 TBL salt 11 2 tsp dry milk 1 TBL dried dill weed 1 tsp garlic salt 1 2 tsp dry mustard 1 2 tsp dried basil 1 4 tsp dried oregano 1 4 tsp bread flour 2 3 4 cups soy flour 1 2 cup active dry yeast 1 1 2 tsp Program Basic 22 TRAIL MIX BREAD water 80 F 27 C 3 4 cup 1 TBL 1 cup 1 TBL oil 2 1 2 TBL 5 TBL honey 2 TBL 3 TBL salt 1 tsp
48. p tapioca flour 2 3 cup cinnamon 1 1 2 tsp raisins 3 4 cup xanthan gum 1 TBL QUICK RISE yeast 4 1 2 tsp Program Fast Bake 39 GLUTEN FREE BEAN OR CHICK PEA BREAD water 110 115 F 43 46 C 1 1 4 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp gluten free maple flavoring 1 2 tsp brown sugar 3 TBL salt 1 1 2 tsp chick pea flour 1 1 3 cups cornstarch 1 cup tapioca flour 1 cup xanthan gum 4 tsp QUICK RISE yeast 4 1 2 tsp Program Fast Bake GLUTEN FREE LEMON POPPY SEED BREAD water 110 115 F 43 46 C 1 1 4 cups extra large eggs 3 oil 3 TBL cider vinegar 1 tsp lemon peel grated 2 tsp sugar 3 TBL salt 1 1 2 tsp dry milk 2 3 cup white rice flour 2 cups potato starch flour 3 4 cup tapioca flour 1 4 cup xanthan gum 1 TBL poppy seed 1 1 2 TBL QUICK RISE yeast 4 1 2 tsp Program Fast Bake 40 DAY OLD BREAD RECIPES chunked pineapple 1 15 oz can cornstarch 2 TBL sugar 1 2 cup butter 1 4 cup white bread 1 inch cubes 2 cups 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 white bread 1 inch cubes 1 1 2 cups vanilla cook serve pudding amp pie filling 1 3 0z box cinnamon 1 tsp milk liquid 2 cups Mix all ingredients in a microwave safe one quart casserole
49. 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 sit on 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 CLEANING AND STORING co N 17 FREN CH BREAD water 80 F 27 C 3 4 cup 2 TBL 1 cup 7 TBL oil 1 TBL 2 TBL sugar 1 tsp 2 tsp salt 3 4 tsp 11 2 tsp bread flour 2 1 4 cups 4 1 3 cups active dry yeast 11 2 tsp 2 tsp Program French French FAT FREE WHITE BREAD water 80 F 27 C 1 2 cup 3 TBL 1 cup 5 TBL applesauce 4 tsp 2 TBL sugar 11 2 TBL 2 TBL salt 1 tsp 2 tsp dry milk 1 TBL 2 TBL bread flour 2 1 4 cups 4 cups active dry yeast 1 tsp 1 1 4 tsp Program Basic Basic any variety Note Substituting applesauce for oil in other recipes may not produce good results MAPLE BREAD water 80 F 27 C 3 4 cup oil 2 1 2 TBL maple syrup 1 4 cup maple flavoring 1 4 tsp salt 1 tsp bread flour 2 cups dry oatmeal quick or regular 1 2 cup walnuts 1 2 cup active dry yeast 11 2 tsp Program Basic 18 EGG BREAD egg s room temperature plus 1 2 enough water 80 F 27 C to equal 3 4 cup 1 1 4 cups oil 2 TBL 1 4 cup sugar 4 tsp 3 TBL salt 1 1 2 tsp 1 TBL dry milk 2 TBL 1 4 cup bread fl
50. 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 Loaf Size and press Start 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 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 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 29 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
51. pperoni Pizza 33 Potato estt ves As ee Ce a e Sens PR e 33 Mo ia ati dr qm P Be EU 30 White Wheat 31 GLUTEN FREE BREADS Almond Fruit 38 Alpine Cheese Onion 38 BeanorChick pea 40 Cheddar Confetti 39 Cinnamon Raisin 39 Corn Meal ciar Ens 37 Country W hite 35 lemonWalnut 36 lemonPoppySeed 40 CO II ua Pee ns 37 Pumpernickel 36 KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE Keep this booklet Record the following for reference Date purchased Model number Date code stamped on bottom LIMITED ONE 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 You may have other rights which vary from state to state AN Y OTHER RIGHT W HICH YOU MAY HAVE INCLUDING ANY IMPLIED WARRANTY OF MERCHAN TA BILITY OR FITN ESS FOR A PARTICULAR PURPO SE IS LIMITED IN DURATION TO THE DURATIO N 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 f
52. ree 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 TO ASTM ASTER IN C BE LIABLE FOR IN CIDEN TALOR CONSEQUENTIAL DAMAGES 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 area code and daytime number model serial number and purchase date EVERYBODY EATS It s a fact of life But sometimes preparing meals can become a chore That s why TOASTMASTER 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 TOASTMASTER name stands for a CELEBRATION of INNOVATION designed to serve your life and keep you COOKIN IN STYLE Toastmaster Inc National Service Center 708 South Missouri St Macon MO 63552 In USA and Canada call Consumer Service 1 800 947 3744 Consumer Parts 1 800 947 3745 Hours 8 00 a m 5 30 p m CST O 2000 Toastmaster Inc A Subsidiary of Salton Inc CONTACT US APPELEZ 1 800 947 3744 7N ad www toastmaster com s consumer relations toa
53. rogram Loaf Size and press Start 9 Atthe beep during the kneading process check the dough ball It should be sticky to the touch Atthis 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 30 WHITE WHEAT BREAD water 110 115 F 43 46 C 3 4 cup 3 TBL 1 1 2 cups 3 TBL oil 1 TBL 3 TBL sugar 3 TBL 1 4 cup salt 1 tsp 2 tsp dry milk 1 TBL 2 TBL bread flour 1 3 4 cups 3 1 2 cups whole wheat flour 1 2 cup 1 2 cup QUICK RISE yeast 4 1 2 tsp 6 tsp Program Fast Bake Fast Bake whole wheat flour amounts are correct FREN CH BREAD water 110 115 F 43 46 C 3 4 cup 3 TBL 11 2 cups 2 TBL oil 1 TBL 3 TBL sugar 2 1 2 tsp 1 1 2 TBL salt 3 4 tsp 1 1 2 tsp bread flour 2 1 4 cups 4 1 3 cups QUICK RISE yeast 3 1 2 tsp 6 tsp Program Fast
54. s 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 Apart 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 42 DINNER ROLL DOUGH 1 Ib 2 lb 9 rolls 24 rolls egg room temperature plus 1 1 enough water 80 F 27 C to equal 3 4 cup 3 TBL 11 2 cups 3 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 Dough 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 Place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room tempe rature 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 measurin
55. sea measuring spoon to measure the xanthan gum level off with the straight edge of a knife and add to the bread pan Smooth into all corners Lightly tap pan 3 times to settle dry ingredients 8 Use a measuring spoon to carefully measure the Q UICK RISE yeast level off with the straight edge of a knife and add to the bread pan 9 Place the bread pan into the bread maker Push down on rim until it snaps into place Close the lid 10 Select Fast Bake program 1 5 pound Loaf Size and press Start 11 Atthe beep during the kneading process check the mixture It should swirl about in the machine with a definite raised pattern on top Atthis time use a rubber spatula to push any flour or dough from the sides of the bread pan down into the mixture 12 The beeper sounds when the bread has finished baking 13 Use oven mitts to carefully remove the bread pan at the end of the baking process CAUTION THE OVEN CAVITY BREAD PAN KNEADING BLADE AND BREAD WILL BE VERY HOT USE OVEN MITTS 14 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 15 When the bread has completely cooled approximately 1 hour store in an air tight container 16 UNPLUG UNIT BEFORE CLEANING DO NOT IMMERSE THE BREAD PAN IN WATER see CLEANING AND STORING 35 GLUTEN FREE LEMON WALNUT BREAD water 110 115 F 43 46 C 1 1 4 cups extra large eggs 3
56. ssity 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 G luten is produced by processing white flour one more step W hite flour contains both protein and starch and mills now can remove 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 10 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 ti
57. 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 water 110 115 F 43 46 C 1 cup 11 4 cups 11 2 cups 43 TBL oil 4 tsp 2 1 2 TBL 1 4 cup sugar 4 tsp 2 TBL 3 TBL salt l tsp 11 2 tsp 2 tsp dry milk 1 TBL 1 1 2 TBL 2 TBL bread flour 2 1 4 cups 3 cups 4 cups QUICK RISE yeast 3 1 2 tsp 5 1 2 tsp 6 3 4 tsp PROGRAM Fast Bake Fast Bake Fast Bake M ethod 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 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 Smooth into all corners Lightly tap pan on counter 3 times to settle dry ingredients 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 p
58. stmaster com PART NO 33519P02
59. ted in the recipe liquids dry ingredients and then yeast Some ingredient amounts are the same for different size loaves MEASURING THE CORRECT WAY Be sure to measure accurately for success Mis 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 MEASURING CUP 1 4 CUP top and read the measurement at eye level 1 3 CUP GRADUATED with a straight edge Also do not shake the cup 1 2 CUP pue or tap iton the counter top Do not scoop the flour with the measuring cup as this tends to pack 1 2 1 GRADUATED more flour than the recipes call for 1 4 tsp Pr Too e 85s TBL_ SS SPOONS Use standard measuring spoons and level e E with a straight edge To measure your flour spoon it lightly into a stan 1 CUP MEA URING dard dry ingredient measuring cup and level it VE Measurement Conversion Chart 11 2 tsp 1 2 TBL 8 TBL 1 2 cup 3 tsp 1 TBL 12 TBL 3 4 cup 1 2 TBL 1 1 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 LOAF 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 do
60. temperatures must be 110 115 F 43 46 C RED STAR QUICK RISE Yeast must be used Using extra large eggs will provide the moisture needed for the bread as well as giving structure to the bread The first time you try a new recipe measure two tablespoons out of the total amount of water specified and put in a separate cup Watch as the bread maker mixes the ingredients If after a few minutes the dough looks dry add one tablespoon of water at a time W hen the dough is the right consistency it should swirl about in the bread maker with a definite raised pattern on top If necessary add rice flour one tablespoon ata time until the appropriate consistency is achieved Even the best of gluten free bread will become very solid after standing for a time This does not mean that it is stale Just pop itinto a microwave for a short time and it will appear to be freshly baked If the bread falls after baking there was too much liquid in proportion to the flour Just use less liquid and or increase the flour next time There is a lot of retained heat in the oven cavity For best results remove bread immediately after bake process is complete Turn out on to a wire cooling rack SPECIAL IN G REDIEN TS RED STAR QUICK RISE Yeast does not contain wheat gluten or other cereal proteins that cause an allergic reaction in people with gluten intolerance Xanthan gum is manufactured from corn and substitutes for the missing gluten g
61. tes or until done Variation PEPPERONI PRETZEL DOUGH M ethod 1 Add 1 cup thin sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients 2 Follow method above for completion 55 CREAMED SOUP BREAD BOWL DOUGH M et eggs room temperature plus enough water 80 F 27 C to equal oil honey dry milk salt bread flour whole wheat flour rye flour caraway seeds dehydrated onions active dry yeast Program 2 1 cup 5 TBL 2 TBL 1 4 cup 3 TBL 2 tsp 2 1 4 cups 1 cup 1 cup 3 TBL 1 4 cup 2 3 4 tsp Dough Note Any 2 pound bread or dough recipe may be used mix on dough program hod 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 Cover and let rise in a warm place for 1 hour or until double in size Bake at 350 F 177 C for 25 30 minutes or until done Allow to cool completely on a wire rack W ith 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 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 PARTY DIP BREAD BOWL DOUGH 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 brea
62. ture to escape gradually for best results FREEZIN G DOUGH Atthe 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 ittakes 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 amp PRODUCTS 1 800 445 4746 12 PROGRAMMING 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 apply or there may be additional steps Refer to the Breads Fast Bake Breads Gluten Free Breads 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 O pen the lid and remove the 1 bread pan by pu
63. u are using the fast bake program or if the bread has already begun to bake when the outage occurs you must begin with new ingredients BREAD MAKER INTRODUCTION PARTS Handle Bread Pan Handle Kneading Blade Flat side down Lid Bread Pan Viewing Shaft Window Rotates the kneading blade y Bread Pan Clip Air Exhaust Control Panel Shaft Bread Machine rotates shaft CONTROL PANEL Display Window Indicates the program or amount of time left for completion and display signals A eee Loaf Size Select Choose 1 Press to select lb 1 5 Ib the program or 2 Ib loaf size Timer Press to delay pro gram The time will advance by 10 minute intervals ir 2 Stop Press for more than 2 seconds during the cycle to cancel a program Start After selecting the program and timer if needed press to start the program or timer count down W hen a bread maker is packaged for shipment a clear plastic film is placed over the control panel carefully peel it off PROGRAM f you wantto cancel the selected program press the Stop pad and hold it CANCEL down for more than 2 seconds atany time during the program PRO GRAM SELECT RECALL If you have started your bread maker and are not sure which program you have selected you may recall this information Press the Select pad at anytime The indicator under the program chosen will appear in the display window The bread
64. ugar 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 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 Basic M edium Basic Dark or Basic Light program Loaf Size and set Timer to delay or press Start for immediate start 9 Atthe beep during the kneading process check the dough ball It should be slightly 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
65. ugh 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 flour ata 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 it to 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 loaf 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 the touch W hen touched it will leave dough on your finger 9 IN GREDIEN TS READ BEFO RE SHOPPING Yeast The Number O ne Ingredient 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 We 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
66. will keep the yeast from activating until the bread maker starts to mix Select the program and Loaf Size Before pressing Start set the Timer for the amount of time you wantto wait before the bread is done EXAMPLE It is 9 00 p m now The bread isto 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 1 W hen pressed the time will NOTE 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 timer is set and the colon blinks After EE one minute 9 29 is displayed and the timer continues to count A Colon will blink down in 1 minute increments 15 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 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 FOOD GUIDE PYRAMID A Guide To Daily Food Choices KEY

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