Toastmaster Bread Box User Manual

Contents

Meet Your Toastmaster Bread Box™ . . . . . . . . . . . . . . . . . . . .	. . . 2
BEFORE YOU BAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	. 3-5
BREAD BAKE RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	6-13
DOUGH RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	14-22
BUTTER RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	23-28
THE BREAD BOX™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	29-30

Meet Your Toastmaster Bread Box™

BREAD & BUTTER MAKER

Congratulations on your purchase of the Toastmaster Bread Box™! With eight BAKE settings, a DOUGH setting and a BUTTER CHURN setting to choose from, you are on your way to enjoying the fresh baked goodness of all sorts of homemade breads topped with freshly churned butter. You can gather and measure the ingredients in just a few minutes. The Toastmaster Bread Box™does the rest of the work with automatic ease and efficiency-com - bining and mixing the ingredients, kneading the dough, timing the resting and rising periods, shaping the dough, and baking a beautiful high-rising loaf of fragrant fresh bread.

If you want to make rolls, coffee cakes, or breads in special shapes, the Toastmaster Bread Box™will prepare the dough for you, the tricky part. Another great feature of the Toastmaster Bread Box™ is the Delayed Finish which allows you to delay completion of your bread or dough. You can add ingredients in the evening and have warm, fresh-baked bread for breakfast, or have the dough ready to shape into cinnamon rolls for brunch.

Making butter in the Toastmaster Bread & Butter Maker is as easy as 1 - add heavy whipping cream, 2- select Butter Churn program, 3 - remove fresh butter.

Before you start, using the Toastmaster Bread Box™, carefully read the information and guide - lines, so that your first attempt is a successful one.

2

ALTITUDE CHART

The altitude chart is not a recipe but a guide to use to change key ingredients in a recipe if it doesn’t work as printed.

All recipes were developed at sea level - approximately. Adjustments may be necessary if your altitude is 2000 feet or higher.

Try the recipe as printed first unless you have experimented on other recipes and have an idea of what to change.

REMEMBER only change one ingredient in the recipe at a time. Then use this as a guide to change other recipes.

The following chart is for a 1 pound loaf of bread using 2 cups of bread flour in an automatic bread machine.

	Sea	2000	4000	6000	7500	8500
	Level	Feet	Feet	Feet	Feet	Feet
Yeast	as is	-1/4 t	-1/2 t	-3/4 t	-1 t	-1 1/4 t
Sugar	as is	as is	-1 t	-1 t	-2 t	-2 t
Salt	as is	as is	as is	as is	+1/8 t	+1/8 t
Gluten	as is	as is	as is	+1 1/2 t	+1 1/2 t	+2 t
Liquid	as is	+2 T	+1/4 c	+3/8 c	+1/2 c	+1/2 c

The following chart is for a 11⁄2 pound loaf of bread using 3 cups of bread flour in an automatic bread machine.

	Sea	2000	4000	6000	7500	8500
	Level	Feet	Feet	Feet	Feet	Feet
Yeast	as is	-1/4 t	-1/2 t	-3/4 t	-1 t	-1 1/4 t
Sugar	as is	as is	-1 t	-1 t	-2 t	-1 T
Salt	as is	as is	as is	as is	+1/4 t	+1/4 t
Gluten	as is	as is	as is	+2 t	+2 t	+2 1/4 t
Liquid	as is	+2 T	+1/4 c	+3/8 c	+1/2 c	+5/8 c

The following chart is for a 2 pound loaf of bread using 4 cups of bread flour in an automatic bread machine.

	Sea	2000	4000	6000	7500	8500
	Level	Feet	Feet	Feet	Feet	Feet
Yeast	as is	-1/4 t	-1/2 t	-3/4 t	-1 t	-1 1/4 t
Sugar	as is	as is	-1 t	-1 t	-2 t	-1 T
Salt	as is	as is	as is	as is	+1/4 t	+1/4 t
Gluten	as is	as is	as is	+2 1/4 t	+2 1/2 t	+2 3/4 t
Liquid	as is	+2 T	+1/4 c	+3/8 c	+1/2 c	+5/8 c

3

1.Atmospheric pressure is less at high elevations which makes the dough rise faster. In Utah, the dough can rise 21⁄2 to 3 times its volume in the first rising before it is ready to punch down. Recipes need less yeast as the altitude increases to slow the rising so that the dough has time to develop a good flavor and texture. The higher the altitude, the greater the internal pressure on baked goods; therefore, the faster they rise.

2.Sugar weakens the cell structure of the dough so it must be reduced to have adequate rising.

3.Salt is increased to avoid overproofing.

4.The addition of gluten helps to protect the cell structure of the dough from over stretching so that it doesn’t have a coarse texture, and the product will not fall. The automatic bread machine tends to over knead at higher altitudes making it necessary to add gluten to the recipe.

5.Liquids evaporate faster at higher altitudes. If the bread is not rising enough, it is a moisture problem and not the yeast.

More Information :

Flour is very dry at high altitudes; thus, it absorbs more liquid. In many cases, less flour is necessary to achieve the proper dough consistency.

Use yeast before expiration date. Use regular active dry yeast or quick or rapid rise yeast, not compressed yeast. If using bulk yeast, keep refrigerated or frozen. If using jarred yeast and it has been open more than 2 months, check its freshness with the following test.

To test yeast, use a liquid measuring cup and fill to the 1⁄2 cup level with warm water (110°- 115°F). Add 1 teaspoon granulated sugar and 21⁄4 teaspoons of yeast. In 3 or 4 minutes, it will have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10 minutes, the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be used immediately in your Toastmaster Bread Box in any recipe calling for 21⁄4 teaspoons of yeast. (Remember to adjust your recipe for the 1⁄2 cup of water used in the test and do not add additional yeast.)

4

BEFORE YOU BAKE

REFER TO USE AND CARE GUIDE FOR DETAILED INSTRUCTIONS

CHECK THE PARTS

Get familiar with machine.

•Read the use and care guide carefully.

•Examine the removable parts . . . the bread pan and kneading blade.

•Return these parts to the machine to get the feel of how they fit securely into position.

The Bread Box™ is a completely computerized appliance that proceeds automatically once you press the right pads on the control panel.

Here’s how it works :

•Remove bread pan from machine, making sure kneading blade is in position. Add ingredients to bread pan as directed in recipe.

•Return bread pan to the machine, pressing until it clicks in place.

•Close outer lid.

•Plug in machine. The display panel will show 0:00.

•Press the SELECT pad to find the desired BAKE or DOUGH setting. The setting selected will appear in the display window.

•Press START. The machine will begin the selected setting. WHOLE WHEAT settings begin with a preheat period. All other settings begin with a “knead” period.

•At the series of 3 “beeps,” the bread or dough is completed.

•Press top for more than two seconds.

•Unplug machine.

•If machine is not turned off, the keep warm function will automatically turn on after the bake cycle. It will remain on for up to 60 minutes.

•When removing bread, invert the bread pan using hot pads or mitts. Shake loaf from pan. For dough, simply remove by hand and proceed as recipe instructs.

•Cool bread on wire rack.

•After bread is cool, remove kneading blade if it is embedded in bread. See use and care guide.

TAKE HEED

There are a few precautions that should be followed while using the Bread Box™. See use and care guide.

CHOOSE A SETTING

The Bread Box™ can perform the following functions simply by pressing various pads on the control panel.

•BAKE settings - There are eight BAKE settings. To make a loaf of bread from start to finish, press the SELECT pad until the desired BAKE setting number appears in the display window. (Example: 1 for Basic Light, 2 for Basic Medium, etc.) For best results use the program number (1, 2 or 3) suggested for the specific recipe. If you desire a different crust color you can change the program number. Generally Program number 1 is a light color, number 2 is a medium crust and number 3 is darkest.

When changing from the suggested program you may find different results such as a different texture crust, or a different shape on the top of the loaf, etc. This is a result of different times in each of the various stages of breadmaking from Program to Program.

•DOUGH setting - Press the SELECT pad until the DOUGH setting (the number 9 appears in the display window.)

•If you make a mistake in selecting a setting, press STOP for 2 seconds. This will clear the display window. Press SELECTagain to find the setting you desire.

DELAYED FINISH

Now you can make a loaf of bread or start the dough for dinner rolls without even being home. The Bread Box™ has a Delayed Finish feature that will automatically start the BAKE or DOUGH setting you have selected.

You can choose from the BASIC, WHOLE WHEAT, FRENCH or SWEET BAKE or DOUGH settings when using this feature. Just select which setting you wish to use. Now, calculate the number of hours between the present time and the time when you wish to have the bread finished or the dough ready to be removed and shaped. The maximum amount of time that can be programmed is 12 hours.

If may be necessary to reduce the amount of liquid in some recipes when using the delayed timer. For some one-pound loaf recipes, reduce liquid 1-2 teaspoons, one and one-half pound recipes 1 tablespoon and two-pound loaf recipes 1-2 tablespoons.

The order in which ingredients are added to the bread pan for Delayed Finish is critical. Liquids must be added first, followed by oil and dry ingredients. Yeast should be added last. For best baking results, pile dry ingredients along one wall of bread pan with yeast on top. This keeps the yeast farthest from the liquid ingredients and helps to delay activation. For delay finish DOUGH setting, remember to remove the dough as soon as the cycle is complete, shape and bake according to the recipe being used.

CLEANING YOUR BREAD BOX™

•Unplug and wipe out the interior of the machine with a damp cloth after each use. Wipe the removable parts and rinse thoroughly to remove any remaining detergent which can have an adverse effect on the yeast.

•Do not use strong detergents or wash in dishwasher. Warm water is usually all that is needed to clean the bread pan and kneading blade.

•Do not immerse the bread pan in water. Instead, fill the pan with warm water to “unstick” any cooked-on dough.

•Do not use any cleansers, scratchy pads, or anything that could scratch the surface of the bread pan or kneading blade.

5

THE BREAD-BAKE RECIPES

The recipes below are recommended for your “first try” loaves. Simply follow the instructions in the use and care guide. Remember to add ingredients in the correct amounts and in the order listed. Always check the bottom of the recipe to see which setting is used for that size recipe. The same recipe can use different settings for different size loaves.

1. Add ingredients to bread	2. Place bread pan in the	3. Close lid. Select the desired
pan in order listed.	Bread Box™.	setting. Press START.

4.Remove bread pan from the Bread Box™.

5.Invert bread pan ; shake to remove loaf.

WHITE BREAD

Ingredients	1 Pound	11⁄2	Pounds 2 Pounds
water	1⁄2 cup plus	1 cup plus		1 cup plus
	3 TBL	2 TBL		5 TBL
oil	4 tsp	2 TBL		2 TBL
lemon juice	1 tsp	1 tsp		1 tsp
salt	1 tsp	11⁄2	tsp	2 tsp
sugar	11⁄2 TBL	3 TBL		3 TBL
dry milk	1 TBL	1 TBL		2 TBL
bread flour	21⁄4 cups	31⁄4	cups	4 cups
active dry	1 tsp	11⁄2	tsp	13⁄4 tsp
yeast
Use Setting	1		1	2

CORNBREAD

Ingredients	1 Pound	11⁄2 Pounds
egg plus	1	1
enough water
to equal	3⁄4 cup	1 cup
	plus 1 TBL
honey	2 TBL	3 TBL
lemon juice	1 tsp	1 tsp
oil	2 TBL	3 TBL
dry milk	1 TBL	2 TBL
salt	1 tsp	11⁄2 tsp
corn meal	1⁄4 cup	1⁄3 cup
bread flour	2 cups	3 cups
active dry	11⁄2 tsp	21⁄4 tsp
yeast
Use Setting	1	2

Tip: Wrinkled top is typical of this loaf.

6

FRENCH BREAD

Ingredients	1 Pound	11⁄2 Pounds 2 Pounds
water	3⁄4 cup plus	1 cup plus		1 cup plus
	2 TBL	2 TBL		7 TBL
oil	1 TBL	11⁄2	TBL	2 TBL
lemon juice	1 tsp	1 tsp		1 tsp
salt	3⁄4 tsp	1 tsp		11⁄4 tsp
sugar	1 tsp	11⁄2	tsp	2 tsp
bread flour	21⁄4 cups	31⁄2	cups	41⁄3 cups
active dry	11⁄2 tsp	21⁄4	tsp	1 TBL
yeast
Use Setting	7		7	7

DILL BREAD

Ingredients	1 Pound	11⁄2 Pounds	2 Pounds
egg(s) plus	1	2	3
enough plain
yogurt to		1 cup
equal	3⁄4 cup	plus 1 TBL	11⁄2 cups
oil	1 TBL	2 TBL	7 tsp
lemon juice	1 tsp	1 tsp	1 tsp
salt	11⁄2 tsp	21⁄4 tsp	31⁄4 tsp
sugar	4 tsp	2 TBL	3 TBL
dried dill	11⁄2 tsp	1 TBL	11⁄2 TBL
weed
dried minced	2 tsp	1 TBL	41⁄2 tsp
onion
bread flour	2 cups	3 cups	4 cups
active dry	11⁄2 tsp	21⁄4 tsp	21⁄4 tsp
yeast
Use Setting	1	2	2

RAISIN NUT TRAIL MIX BREAD

Ingredients		1 Pound	11⁄2 Pounds 2 Pounds
water		3⁄4 cup plus		1 cup plus		11⁄4	cups
		1 TBL		1 TBL
oil		21⁄2 TBL		3 TBL		5 TBL
lemon juice		1 tsp		1 tsp		1 tsp
salt		1 tsp		11⁄2 tsp		2 tsp
honey		2 TBL		3 TBL		1⁄4 cup
bread flour		2 cups		31⁄4 cups		41⁄4	cups
active dry		13⁄4 tsp		2 tsp		21⁄4	tsp
yeast
trail mix*		1⁄2 cup		2⁄3 cup		3⁄4 cup
Use Setting		1		1		2

* add at the beeps

HOLIDAY BREAD

Ingredients	1 Pound		11⁄2 Pounds
water	1⁄3	cup	1⁄4	cup
oil	4 tsp		2 TBL
lemon juice	1 tsp		1 tsp
milk	1⁄3	cup	3⁄4	cup
salt	3⁄4	tsp	1 tsp
sugar	3 TBL		1⁄4	cup
bread flour	2 cups		3 cups
active dry	2 tsp		23⁄4 tsp
yeast
candied fruit*	1⁄3	cup	1⁄2	cup
walnuts*	1⁄3	cup	1⁄2	cup
Use Setting		8		8

* add at the beeps

DRIED FRUIT BREAD

Ingredients	1 Pound			11⁄2 Pounds
water	3⁄4	cup		1 cup
				plus 2 TBL
oil	2 TBL			3 TBL
lemon juice	1 tsp			1 tsp
salt	1 tsp			11⁄2 tsp
brown sugar	11⁄2		TBL	21⁄2	TBL
dry milk	1 TBL			11⁄2	TBL
bread flour	21⁄4		cups	3 cups
active dry	11⁄2		tsp	21⁄2	tsp
yeast
dried fruit*	1⁄2	cup		3⁄4 cup
nutmeg*	1⁄2	tsp		1 tsp
Use Setting	8			8

* add at the beeps

ITALIAN HERB BREAD

Ingredients	1 Pound		11⁄2 Pounds	2 Pounds
water	7⁄8 cup		1 cup plus	11⁄2	cups
			2 TBL
oil	4 tsp		2 TBL	2 TBL
lemon juice	1 tsp		1 tsp	1 tsp
salt	1 tsp		11⁄2 tsp	2 tsp
sugar	1 TBL		3 TBL	3 TBL
dry milk	1 TBL		1 TBL	2 TBL
bread flour	21⁄4	cups	31⁄4 cups	4 cups
Italian herb	21⁄4	tsp	1 TBL	11⁄2	TBL
seasoning
active dry	11⁄4	tsp	11⁄2 tsp	11⁄2	tsp
yeast
Use Setting		7	1	1

7

CHEESE ONION BREAD

Ingredients	1 Pound		11⁄2	Pounds 2 Pounds
water	3⁄4	cup	3⁄4	cup	11⁄2 cups
			plus 3 TBL
lemon juice	1 tsp		1 tsp		1 tsp
salt	1⁄2	tsp	1 tsp		11⁄2	tsp
sugar	2	TBL	3 TBL		1⁄4 cup
bread flour	21⁄4 cups		3 cups		41⁄4	cups
active dry	1 tsp		11⁄4 tsp		13⁄4	tsp
yeast
shredded	1⁄2	cup	3⁄4 cup		1 cup
cheese
dried onion	1	TBL	11⁄2 TBL		2 TBL
Use Setting	1		2		2

Tip:

Wrinkled top if typical of this bread

EGG BREAD

Ingredients	1 Pound	11⁄2 Pounds	2 Pounds
egg(s) plus	1	2	3
enough milk
to equal	1⁄2 cup	1 cup plus	11⁄2 cups
		3 TBL
oil	2 TBL	3 TBL	1⁄4 cup
lemon juice	1 tsp	1 tsp	1 tsp
salt	11⁄2 tsp	21⁄4 tsp	1 TBL
sugar	4 tsp	2 TBL	3 TBL
bread flour	2 cups	3 cups	4 cups
active dry	11⁄2 tsp	21⁄4 tsp	1 TBL
yeast
Use Setting	1	2	2

JALAPENO BREAD

Ingredients	1 Pound	11⁄2 Pounds
water	1⁄2 cup	2⁄3 cup
oil	11⁄2 TBL	2 TBL
lemon juice	1 tsp	1 tsp
whole kernel	1⁄2 cup	3⁄4 cup
corn, well
drained
jalapeno chilies,	2 TBL	3 TBL
well drained
salt	1⁄2 tsp	1 tsp
sugar	1 TBL	2 TBL
corn meal	1⁄3 cup	1⁄2 cup
bread flour	2 cups	3 cups
fresh cilantro	2 tsp	1 TBL
active dry	11⁄2 tsp	2 tsp
yeast
Use Setting	1	1

Tip:

May be textured on top.

BLOODY MARY BREAD

Ingredients			1 Pound	11⁄2 Pounds				2 Pounds
water		1⁄4 cup			1⁄4	cup		1⁄4 cup
bloody mary		1⁄2 cup			3⁄4	cup		1 cup
mix
oil		1	TBL		2 TBL			3 TBL
lemon juice		1 tsp			1 tsp			1 tsp
salt		1⁄2 tsp			3⁄4	tsp		1 tsp
honey		1 TBL			2 TBL			3 TBL
fresh		1	TBL		2 TBL			3 TBL
chopped
parsley
chopped		1	TBL		2 TBL			3 TBL
green onion
(tops only)
bread flour		2 cups			31⁄2 cups			4 cups
active dry		11⁄2 tsp			21⁄4 tsp			1 TBL
yeast
Use Setting		1			2			2

BEER BREAD

Ingredients		1 Pound	11⁄2 Pounds	2 Pounds
water	1⁄4	cup	1⁄3 cup	1⁄2 cup
beer*	2⁄3	cup	1 cup	11⁄3 cups
oil	4 tsp		2 TBL	8 tsp
lemon juice	1 tsp		1 tsp	1 tsp
salt	1 tsp		11⁄2 tsp	2 tsp
sugar	2 TBL		3 TBL	1⁄4 cup
bread flour	2 cups		3 cups	4 cups
active dry	11⁄2 tsp		21⁄4 tsp	21⁄4 tsp
yeast
Use Setting	1		2	2

*Beer should be flat and at room temperature

8

POTATO BREAD

Ingredients	1 Pound	11⁄2 Pounds		2 Pounds
egg (s) plus	1	2		2
enough
water to
equal	3⁄4 cup	1 cup		11⁄2 cups
		plus 3 TBL		plus 1 TBL
oil	2 TBL	2 TBL		3 TBL
		plus 2 tsp
lemon juice	1 tsp	1 tsp		1 tsp
dry milk	2 TBL	3 TBL		1⁄4 cup
salt	1 tsp	11⁄2 tsp		2 tsp
sugar	4 tsp	2 TBL		2 TBL
white pepper	1⁄8 tsp	1⁄8	tsp	1⁄4 tsp
instant	1⁄4 cup	1⁄3	cup	1⁄2 cup
mashed
potato flakes
chopped	1 TBL	11⁄2 TBL		2 TBL
green onion,
(tops only)
bread flour	2 cups	31⁄4 cups		4 cups
	plus 2 TBL
active dry	11⁄2 tsp	21⁄4 tsp		1 TBL
yeast
Use Setting	1	2		2

WHITE AND WHEAT BREAD

Ingredients	1 Pound	11⁄2 Pounds		2 Pounds
water	3⁄4 cup	1 cup		11⁄3 cups
		plus 2 TBL
oil	1 TBL	11⁄2 TBL		2 TBL
lemon juice	1 tsp	1 tsp		1 tsp
salt	1 tsp	11⁄2 tsp		2 tsp
sugar	2 TBL	3 TBL		1⁄4 cup
dry milk	1 TBL	11⁄2	TBL	2 TBL
bread flour	13⁄4 cups	22⁄3	cups	31⁄2 cups
whole	1⁄4 cup	1⁄3 cup		1⁄2 cup
wheat flour
active dry	1 tsp	11⁄2	tsp	2 tsp
yeast
Use Setting	6	6		6

RAPID WHOLE WHEAT BREAD

Ingredients	1 Pound		2 Pounds
water	3⁄4 cup		1 cup
	plus 3 TBL		plus 6 TBL
oil	2 TBL		3 TBL
lemon juice	1 tsp		11⁄2	tsp
salt	11⁄2	tsp	21⁄4	tsp
brown sugar,	1⁄4 cup		6 TBL
firmly packed
dry milk	2 TBL		3 TBL
whole wheat	23⁄4	cups	4 cups
flour
active dry	23⁄4	tsp	31⁄2	tsp
yeast
Use setting	6		6

MILK BREAD

Ingredients		1 Pound		11⁄2 Pounds		2 Pounds
milk		3⁄4 cup		3⁄4 cup		11⁄4 cups
				plus 3 TBL		plus 2 TBL
oil		1 TBL		2 TBL		3 TBL
lemon juice		1 tsp		1 tsp		1 tsp
salt		11⁄4	tsp	11⁄2	tsp	2 tsp
sugar		11⁄4	tsp	11⁄2	tsp	2 tsp
bread flour		2 cups		3 cups		4 cups
active dry		11⁄4	tsp*	11⁄4	tsp*	13⁄4 tsp
yeast
Use Setting		1		1		1

* yeast amounts are correct

Tip:

Loaves will have a light color, thin and crispy crust.

DAIRY WHOLE WHEAT BREAD

Ingredients	11⁄2 Pounds	2 Pounds
milk	1⁄2 cup	3⁄4	cup
water	5 TBL	1⁄4	cup
oil	2 TBL	1⁄4	cup
lemon juice	1 tsp	1 tsp
honey	11⁄2 TBL	1⁄4	cup
cottage cheese	1⁄4 cup	1⁄3	cup
salt*	11⁄2 tsp*	11⁄2		tsp*
bread flour	2 cups	23⁄4		cups
whole wheat	1 cup	11⁄4		cups
flour
active dry	11⁄4 tsp	2 tsp
yeast
Use Setting	6	6

*salt amounts are correct

9

SUNFLOWER AND SESAME

SEED BREAD

Ingredients	11⁄2 Pounds	2 Pounds
egg plus	1	1
enough water
to equal	1 cup	1 cup plus
		2 TBL
oil	2 TBL	3 TBL
lemon juice	1 tsp	1 tsp
honey	1 TBL	2 TBL
salt	1 tsp	11⁄2 tsp
sugar	2 tsp	1 TBL
sesame seeds	2 TBL	3 TBL
cumin seeds	1⁄4 tsp	1⁄4 tsp
sunflower seeds	11⁄2 TBL	2 TBL
bread flour	21⁄2 cups	23⁄4 cups
whole wheat	1⁄2 cup	1 cup
flour
active dry	11⁄2 tsp	21⁄2 tsp
yeast
Use Setting	6	6

WHOLE WHEAT BREAD

Ingredients	1 Pound		2 Pounds
water	3⁄4 cup		1 cup
	plus 3 TBL		plus 6 TBL
oil	2 TBL		3 TBL
lemon juice	1 tsp		11⁄2 tsp
salt	11⁄2	tsp	21⁄4 tsp
brown sugar	1⁄4 cup		6 TBL
dry milk	2 TBL		3 TBL
whole wheat	23⁄4	cups	4 cups
flour
active dry	21⁄4	tsp	1 TBL
yeast
Use Setting	4		5

CULTURED

BUTTERMILK BREAD

Ingredients			1 Pound	11⁄2 Pounds		2 Pounds
cultured		3⁄4	cup	1 cup		11⁄2	cups
buttermilk				plus 2 TBL
oil		2 TBL		3 TBL		1⁄4 cup
lemon juice		1 tsp		1 tsp		1 tsp
salt		1 tsp		11⁄2	tsp	2 tsp
honey		2 TBL		3 TBL		1⁄4 cup
baking soda		1⁄4	tsp	1⁄4 tsp		1⁄2 tsp
bread flour		21⁄2 cups		31⁄4	cups	41⁄4	cups
active dry		11⁄4 tsp		11⁄2	tsp	13⁄4	tsp
yeast
Use Setting		1		1		1

CINNAMON RAISIN BREAD

Ingredients	1 Pound	11⁄2 Pounds
water	7⁄8 cup	1 cup plus
		2 TBL
oil	1 TBL	4 tsp
lemon juice	1 tsp	1 tsp
dry milk	1 TBL	11⁄2		TBL
salt	1 tsp	11⁄2		tsp
lt. brown sugar,	11⁄2 TBL	21⁄2		TBL
firmly packed
bread flour	21⁄4 cups	3 cups
active dry	11⁄2 tsp	21⁄2		tsp
yeast
cinnamon*	1⁄2 tsp	3⁄4	tsp
raisins*	1⁄3 cup	1⁄2	cup
nuts*	1⁄3 cup	1⁄2	cup
Use Setting	8	8

*add at the beeps

WHOLE WHEAT CINNAMON

RAISIN WALNUT BREAD

Ingredients		1 Pound	11⁄2 Pounds		2 Pounds
egg(s) whites		1	2		2
plus enough
water to equal		3⁄4 cup	1 cup		11⁄4 cups
oil		11⁄2 TBL	2 TBL		21⁄2 TBL
lemon juice		1 tsp	1 tsp		1 tsp
molasses		2 TBL	3 TBL		1⁄4	cup
salt		1 tsp	11⁄2 tsp		2 tsp
cinnamon		3⁄4 tsp	1 tsp		11⁄4 tsp
whole wheat		2 cups	3 cups		4 cups
flour
active dry		11⁄2 tsp	21⁄4 tsp		1 TBL
yeast
raisins*		1⁄2 cup	1⁄2	cup	3⁄4	cup
walnuts*		1⁄4 cup	1⁄3	cup	1⁄2	cup
Use Setting		8	8		8

*add at the beeps

10