Breadman TR520 Instruction Manual
Instruction
Manual
&
Recipe Guide
BREAD MAKER
Model NoTR520
Table Of Contents
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Introduction To Your Bread Maker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Before Using for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Bread Maker Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Program Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Program Specifications Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Helpful Hints for Bread & Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Measuring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Dough Ball . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Substitutes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Bread Mixes & Other Cook Book Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
High Altitude . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Freezing Baked Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Freezing Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Programming the Bread Maker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Using the Delay Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
User Maintenance Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Storing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Before Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Check List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Display Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Product Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Recipe Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
FAST BAKE Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Day-Old Bread (Uses For) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Quick Bread & Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
1
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock, do not immerse cord, plug, or appliance in water
or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before attaching or
removing parts.
6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions
or has been damaged in any manner. Contact Consumer Service for examination, repair, or
electrical or mechanical adjustment.
7. The use of accessory attachments not recommended by the appliance manufacturer may cause
fire, electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces including the stove.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or
other hot liquids.
12. To disconnect, press and hold the START/STOP Button for a full second; remove plug from
the wall outlet.
13. Do not use appliance for other than intended use.
14. Avoid contact with moving parts.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
ADDITIONAL IMPORTANT SAFEGUARDS
CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper
precautions must be taken to prevent the risk of burns, fires, or other injury to persons or
damage to property.
CAUTION: During use, the internal parts of the Bread Maker and the area around the Steam Vent
are HOT. Keep out of reach of children to avoid possible injury.
1. A person who has not read and understood all operating and safety instructions is not qualified
to operate this appliance. All users of this appliance must read and understand this Instruction
Manual before operating or cleaning this appliance.
2. If this appliance falls or accidentally becomes immersed in water, unplug it from the wall outlet
immediately. Do not reach into the water!
3. When using this appliance, provide adequate air space above and on all sides for air circulation.
Do not operate this appliance while it is touching or near curtains, wall coverings, clothing,
dishtowels or other flammable materials.
2
4. To reduce the risk of fire, do not leave this appliance unattended during use.
5. If this appliance begins to malfunction during use, immediately unplug the cord. Do not use
or attempt to repair a malfunctioning appliance!
6. The cord to this appliance should only be plugged into a 120V AC electrical wall outlet.
7. Do not use this appliance in an unstable position.
SHORT CORD INSTRUCTIONS
A short power-supply cord is provided to reduce the risk resulting from becoming entangled
in or tripping over a longer cord.
Do not use an extension cord with this product.
ELECTRIC POWER
If electric circuit is overloaded with other appliances, your appliance may not work properly. It
should be operated on a separate electrical circuit from other appliances.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of
electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not
fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not
attempt to modify the plug in any way.
PLASTICIZER WARNING
CAUTION: To prevent Plasticizers from migrating from the finish of the counter top or table tops
or other furniture, place NON-PLASTIC coasters or place mats between the appliance and the
finish of the counter top or table top.
Failure to do so may cause the finish to darken.
Permanent blemishes may occur or stains can appear.
POWER OUTAGE
Your Bread Maker has a 7-minute power failure back-up feature. If the electricity goes off, the
memory will store the course in process for up to 7 minutes. If the power comes back on within
this time, the course will resume where it left off. If the Bread Maker loses power for more than
this time and you are using any dairy products, perishables or meat in your bread, you should
discard the contents of the recipe and start again with new fresh ingredients due to health and
sanitary considerations.
For non-perishable recipes, you may try starting the Bread Maker at the beginning of the course
again (for all courses except FAST BAKE™). However, this may not always produce an acceptable
loaf of bread. If you are not sure when the outage occurred, remove the dough ball from the bread
pan and place in an oven-safe baking container. Allow to double in size and place in a preheated
350°F/177°C oven for 30-45 minutes or until done. The bread will sound hollow when tapped on
top of the loaf if it is done. Again, this may not always produce an acceptable loaf of bread.
If you are using the FAST BAKE
outage occurs, you must begin with new ingredients.
NOTE: The power failure back-up feature does not cover power surges.
If you experience frequent surges, please use a surge protector.
™
course or if the bread has already begun to bake when the
3
INTRODUCTION
To Your Bread Maker
BEFORE USING FOR THE FIRST TIME
1. Unpack and clean Bread Maker; see USER MAINTENANCE INSTRUCTIONS.
2. Place Bread Maker on a dry, stable surface away from heat and away from areas where cooking
grease or water may splatter onto it. Avoid placing Bread Maker where it may tip over during
use. Place away from the edge of the counter top.
3. 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......................... 4 cups
Quick Bread programs............. 4 cups
Dough program......................... 4 - 41/2 cups
4. Before first use, operate the Bread Maker on the FAST BAKE™program to burn off the
manufacturing oils. Follow the instructions outlined in the OPERATING INSTRUCTIONS
section of this Instruction Manual.
NOTE: During first use, this product may smoke and/or emit an odor from mineral oils used in
manufacturing. This is normal for a newly manufactured appliance.
5
BREAD MAKER PARTS
Product may vary slightly from illustrations.
Lid Handle
Bread Pan
Handle
Lid (P/N 22857)
Bread Pan (P/N 34924)
Drive Shaft
(inside Bread Pan;
rotates the Kneading Blade)
Air
Exhausts
Power
Supply
Cord
Power
Plug
Kneading Blade
(P/N 34923)
Baking Chamber
Control Panel
(fits on drive shaft)
6
CONTROL PANEL
OPERATION
PROGRAM
NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep.
NOTE: When a Bread Maker is packaged for shipment, a clear plastic film is placed over the control
panel; carefully peel it off.
DISPLAY - Indicates the LOAF SIZE.
WINDOW - Indicates the PROGRAM number selected, 1 to 8.
- Indicates the CRUST COLOR selected.
- Indicates minute-by-minute baking time countdown.
- Indicates delay, baking time selected.
TIMER - Use when setting the TIMER to delay baking.
-Press up and down arrows to set timer for delayed completion up to 13 hours later.
- Arrows will move time up or down in 10-minute increments. Press and hold button
for faster movement. TIMER is not available on some cycles, please check the Total
Time in the PROGRAM SPECIFICATION CHART.
PROGRAM -Press to select the baking cycle of your choice. The selected cycle automatically
assigns the time needed to complete the process.
CRUST -Press to select the CRUST COLOR for most programs.
COLOR - Light “L”, Medium “P”, Dark “H”
-Bread Maker will automatically bake on the medium setting (“P”) unless another is
selected.
START/ -Press to start operation or begin TIMER countdown for delayed completion.
STOP -Press and hold until you hear a beep to stop operation or to cancel a
TIMER setting.
NOTE: Do not press STOP when checking the progress of bread.
LOAF -Press to select LOAF SIZE. Bread Maker will automatically bake the 2.0 LB loaf
unless another size is selected.
OPERATION - Indicates Bread Maker is operating.
LIGHT
7
PROGRAM SELECTION
PROGRAMS...
The control panel will let you choose different programs, loaf size, and crust color for some
programs. All programs except QUICK BREAD, DOUGH and BAKE contain a beep to check the
dough ball, to add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients.
BASIC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use these programs for basic bread recipes and
most prepackaged bread mixes. You may choose
1
FAST BAKE™2.0 LB. . . . . . . . . . . . . . . . . . . . . . . . Make a loaf of bread in less than one hour by using
2
FRENCH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is best suited for breads low in fat
3
light, medium or dark crust color.
this program. Simply use the special instructions
and recipes found in the FAST BAKE™bread
sections of this recipe book.
and sugar, which results in a crisp crust and coarse,
chewy interior.
WHOLE WHEAT . . . . . . . . . . . . . . . . . . . . . . . . . . If a recipe contains more than 50% whole wheat
flour or when instructed in the recipe, use this
4
SWEET . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program works best if a recipe is high in fat,
program.
sugar, eggs or cheese.
5
QUICK BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used for recipes that contain baking
powder or baking soda rather than yeast to make
6
DOUGH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used to prepare dough for making
7
BAKE ONLY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used for baking breads or cakes for
bread or cake rise. Scratch cake recipes must be
specially designed for this setting. The Quick Bread
program may also be used to mix and bake a prepackaged cake or quick bread mix (15-18 ounces).
bread or rolls which are shaped by hand, allowed to
rise a final time before baking in a conventional
oven.
longer times in 10-minute increments.
8
8
PROGRAM SPECIFICATIONS CHART
(approximate times)
COURSE PROCESS DELAY KND1 RISE1 KND2 RISE2 KND3 RISE3 BAKE BEEP WARM
BASIC LIGHT 1.0LB 2:55 13:00 10 20 15 20 30S 55 55 2:20 60
BASIC MED 1.0LB
BASIC DARK 1.0LB
BASIC LIGHT 1.5LB 3:00 60 2:25
1
BASIC MED 1.5LB
BASIC DARK 1.5LB
BASIC LIGHT 2.0LB 3:05 65 2:30
BASIC MED 2.0LB
BASIC DARK 2.0LB
FAST BAKE 0:58 N/A 13 -------- -------- 10 -------- -------- 35 0:57 60
2
FRENCH LIGHT 1.0LB 3:45 13:00 18 40 22 20 30S 60 65 2:42 60
FRENCH MED 1.0LB
FRENCH DARK 1.0LB
FRENCH LIGHT 1.5LB 3:50 70 2:47
3
FRENCH MED 1.5LB
FRENCH DARK 1.5LB
FRENCH LIGHT 2.0LB 3:55 75 2:52
FRENCH MED 2.0LB
FRENCH DARK 2.0LB
WH.WHT. LIGHT 1.0LB 3:35 13:00 10 25 20 30 30s 70 60 2:55 60
WH.WHT. MED 1.0LB
WH.WHT. DARK 1.0LB
WH.WHT. LIGHT 1.5LB 3:40 65 3:00
WH.WHT. MED 1.5LB
4
WH.WHT. DARK 1.5LB
WH.WHT. LIGHT 2.0LB 3:45 70 3:05
WH.WHT. MED 2.0LB
WH.WHT. DARK 2.0LB
SWEET LIGHT 1.0LB 2:45 13:00 10 5 20 30 30 57 43 2:25 60
SWEET MED 1.0LB
SWEET DARK 1.0LB
SWEET LIGHT 1.5LB 2:50 48 2:30
SWEET MED 1.5LB
5
SWEET DARK 1.5LB
SWEET LIGHT 2.0LB 2:55 53 2:35
SWEET MED 2.0LB
SWEET DARK 2.0LB
QUICK BREAD 1:34 13:00 14 -------- 5 -------- -------- -------- 75 N/A 60
6
DOUGH 1:20 N/A 7 5 -------- 18 -------- 50 -------- N/A N/A
7
BAKE ONLY :10-1:00 N/A -------- -------- -------- -------- -------- ------- 10 N/A 60
8
ADD-IN
**ADD-IN BEEP tells you when to add additional ingredients, i.e. raisins or nuts, during all programs except
QUICK BREAD, DOUGH & BAKE. Use this time to check dough ball and scrape ingredients from sides of pan.
The beeper sounds when baking is complete. To serve bread that has just been baked, press STOP button and
remove. You may remove the bread or leave it in the Bread Maker. If left, it will automatically be kept warm for
up to 1 hour during the keep warm process on all bake cycles except DOUGH. 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.
9
HELPFUL HINTS
for Bread & Dough
We r ecommend 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 4 cups of flour. All ingredients
except liquids must be at room temperature and liquids should be approximately 80°F/27°C (baby
bottle temperature). When preparing bread for the FAST BAKE™program, all liquid temperatures
must be 110°-115°F/43°-46°C. Always place the ingredients in the bread pan in the order listed in the
recipe: 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.
When you are measuring liquids, use a clear
glass or plastic liquid measuring cup. To ensure
accuracy, set the measuring cup on the counter
top and read the measurement at eye level.
To measure your flour, spoon it lightly into a
standard dry ingredient measuring cup and level
it with a straight edge. Also, do not shake the
cup or tap it on the counter top. Do not scoop the
flour with the measuring cup as this tends to
pack more flour than the recipes call for.
Use standard measuring spoons and level with a
straight edge.
1/4 C UP
1/2 C UP
1/4
Measurement/Conversion Chart
1-1/2 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
1/2
tsp
1 tsp
MEASURING
CUP
1/3 CU P
1 CUP
GRADUATED
MEASURING
CUPS
1 TBL
GRADUATED
MEASURING
SPOONS
11
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
dough ball at the beep during the kneading process, see program specifications. At this point, the ball
should be round, smooth-textured, soft and slightly tacky to the touch. When touched it will leave a
little dough on your finger. Push down any dough or flour that may be on the sides of the pan. If it
does not form a ball and is more like a batter, add 1 tablespoon of bread flour at a time
until it reaches the appropriate consistency. On the other hand, if the moisture 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.
When 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. When touched it will leave dough on
your finger.
INGREDIENTS...Read Before Shopping
Yeast: The Number One 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. When using bread machine
yeast, follow the package instructions.
When developing the FAST BAKE™program, we found that QUICK•RISE™or Bread Machine yeast
must be used. They may be substituted in equal amounts. You will find that this program requires
more yeast than other programs.
A 1/4 ounce package of RED STAR®Yeast contains approximately 2 1/4 level teaspoons of yeast.
When the yeast is exposed to oxygen, moisture or warmth, the activity of it deteriorates. Therefore,
we recommend storing yeast in an airtight container and refrigerating for up to 6 weeks or freezing it
for up to 6 months. Measure out the amount you need and allow it to come to room temperature
before using it — this takes about 15 minutes.
If you have any doubt regarding the activity of the yeast, you may use one of the following tests to
determine its strength. Each test calls for a different amount of yeast as a base ingredient. This gives
you more bread choices once the test is complete. The yeast mixture should not be used for the fast
bake program.
To test for one package (21/4 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 (21/4 teaspoons) RED STAR®Active Dry or QUICK•RISE™Yeast.
Leave your stirring spoon in the cup. Set a timer for 10 minutes. As the yeast absorbs liquid, it will
begin to activate and rise to the surface. If at the 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 Bread Maker in a recipe that
calls for 2
teaspoons of yeast used in the test. The sugar does not need to be adjusted. To test for 11/2 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 11/2 teaspoons RED
STAR®Active Dry or QUICK•RISE™Yeast. Leave your stirring spoon in the cup. Set a timer for 10
minutes. As the yeast absorbs liquid, it will begin to activate and rise to the surface. If at the end of
1
/
4 teaspoons of yeast. Remember to adjust your recipe for the
1
/2 cup of water and 21/4
12
the 10 minutes the yeast has multiplied to the 1/2 cups mark, it is very active. The yeast mixture may
be used in your Bread Maker in a recipe that calls for 11/2 teaspoons or more of yeast. Remember to
adjust your recipe for the 1/4 cup of water and 11/2 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 process. Adjustments to the recipes may need to be made to compensate
for climactic changes in different regions to ensure an excellent loaf.
Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein
content that makes it more durable than all-purpose flour. The protein, when mixed with liquid,
becomes gluten.
When 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.
Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other
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 Wheat Gluten is produced by processing white flour one more step. White flour contains both
protein and starch, and mills now can remove most of the starch leaving only the protein (gluten).
When gluten is added to recipes containing whole grain flours, it improves the volume and shape of
the loaf significantly. Many grocery stores stock gluten in the flour section. Health food and nutrition
centers also carry this item.
Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you
may want to keep it in the freezer as the refrigerator tends to dry it out. Whole grain wheat flours,
which have a higher oil content, will become rancid much more quickly than white flour and should
always be kept in the freezer. Be sure, however, to allow all flours to return to room temperature
before placing in the Bread Maker.
Fat: Dough Enhancer and Conditioner
Our 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
recommend the use of margarine as it tends to make the crust tough.
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Liquids: Activate the Yeast and Bind the Dough
When we use the term liquid, we are referring to all wet ingredients used in the recipe. For all
programs except FAST BAKE™, it is very important that the liquid temperature is 80°F/27°C. With
this water temperature, the yeast activates gradually to accommodate these programs.
When 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. When
removing them from the refrigerator, place whole uncracked eggs in a bowl of warm water for 15
minutes to bring to room temperature.
Cinnamon and Garlic: 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 and garlic reacts with bread dough just as a meat tenderizer reacts with meat. It breaks
down the structure. Although it smells wonderful as it is baking, the flavor is dissipated in the
baking process. DO NOT ADD MORE THAN LISTED IN THE RECIPE. For more flavor, use
cinnamon and garlic as spread for the bread rather than adding to the dough.
Fruits and Vegetables: Add Flavor and Nutrition
When 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, causing it to work slowly and steadily. Without 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 recommend the
use of artificial sweeteners because the yeast cannot react with them.
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SUBSTITUTES
In our test kitchen, we experimented with these ingredient substitutions. We do want to mention that
your results may vary from ours. If you would like to try other substitutions, there are several
helpful hint books available from retail stores to assist you. Of course, we cannot guarantee their
results.
Eggs
Liquid egg substitutes may be used as directed on the carton.
Two egg whites may be substituted for one whole egg.
REMINDER: All egg products must be at room temperature.
Milk
Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in equal
proportions. Liquid milk 80°F/27°C may be substituted for water in equal proportions for all bread
programs except FAST BAKE
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.
™
. The dry milk may then be eliminated all together. The loaf will be
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 wheat-free bread recipes refer to gluten-free bread books.
Yeast
We used RED STAR®Yeast to develop our recipes. However, any brand may be used. Refer to yeast
ingredient section for other yeast substitutes.
Conversion Chart for Quick-Acting Yeast
1 tsp active dry yeast =3/4 tsp quick-acting yeast
11/2 tsp active dry yeast = 1 tsp quick-acting yeast
21/4 tsp active dry yeast = 11/2 tsp quick-acting yeast
1 TBL active dry yeast = 2 tsp quick-acting yeast
NOTE: The FAST BAKE
Bread Maker yeast. DO NOT substitute active dry yeast in these recipes.
™
recipes were developed using the quick-acting Red Star™Quick•Rise™or
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BREAD MIXES & OTHER COOK BOOK RECIPES
Use mixes labeled for up to 2 pound loaves. For best results, use the basic program. Even though we
offer a wide variety of recipes for bread and dough, you may be looking for one that we have not
included in our recipe book. Bread Maker helpful hints and recipe books are available at book and
retail stores. Refer to the PROGRAM SELECTION 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 at a 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.
FREEZING BAKED BREAD
When freezing bread and rolls, cool them before wrapping in plastic wrap. Place them in a plastic
bag and seal it. Bread may be frozen for up to six weeks. When you thaw, partially open the
wrapping to allow the moisture to escape gradually for best results.
FREEZING DOUGH
At the end of the dough program, you may remove the dough and freeze it for baking at a 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 it in a plastic bag and seal. Dough can be kept in
the freezer for up to four weeks. Thaw the dough in the plastic bag in the refrigerator overnight or
for several hours. Unwrap and place on a baking container. Cover and let stand in a warm, draft-free
place until it is double the original size. Because the dough is not room temperature, you will find
that it takes longer than usual to rise. Bake according to recipe instructions.
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OPERATING
INSTRUCTIONS
PROGRAMMING THE BREAD MAKER
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 RECIPES
section for specific instructions regarding Basic Breads, FAST BAKE™Breads, QUICK BREADS and
DOUGH. Add all ingredients to the pan in the order listed in the recipe.
NOTE: 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.
Open the lid and remove the bread pan
by pulling straight up, using the handle.
1
2
3
Mount the kneading blade on the shaft,
flat side down.
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. Add yeast on top.
YEAST
DRY INGREDIENTS
WATER OR LIQUIDS
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4
5
6
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 an 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 1P and then 3:05,
2.0 LB, and medium crust color.
Press the PROGRAM button to choose the desired program. Each time the PROGRAM
button is pressed, you will hear a beep and the number in the display window will advance
to the next program.
Press the LOAF button to select 1.0 LB, 1.5 LB, or 2.0 LB size recipe, (except for the FAST
BAKE™, QUICK BREAD, DOUGH and BAKE ONLY programs).
Press the CRUST COLOR button to choose crust color desired (except for the FAST BAKE,
QUICK BREAD, DOUGH and BAKE ONLY programs). When you press the button, you will
hear a beep and the display window will show the color selected.
™
7
L=Light color
P=Medium color
H=Dark color
Press the START/STOP button. The OPERATION LIGHT
will illuminate and the remaining time for the program is
displayed. The timer will count down in one minute
increments. All programs except QUICK BREAD, DOUGH
and BAKE will beep to add additional ingredients during
the second knead. Opening the lid will not stop the
kneading. Add ingredients quickly and evenly over dough.
Quickly close the lid to prevent heat loss. At this time also
check the dough ball and use a rubber spatula to scrape
ingredients from the sides of the pan.
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8
9
The beeper will sound when the bread is done. Press the
START/STOP button and hold it until you hear a beep.
Hold the lid open while you remove the bread pan using
oven mitts. If the bread is not removed after baking is
complete, the unit will automatically go into the Keep
Warm cycle (for all programs except for DOUGH). Your
bread will be kept warm for 1 hour. You may remove the
bread pan at any time during the Keep Warm cycle. To turn
the Keep Warm cycle off before the 1 hour is up, press the
START/STOP button and hold it until you hear a beep.
NOTE: If you wish to make another loaf of bread right away, allow the Bread Maker to cool
down for 10 to 15 minutes with the cover open and pan removed. If you attempt to use the
unit too soon, it will signal and display will read E00 or E01. Press Start/Stop until screen
reverts to setting display and wait until unit has cooled.
Wearing oven mitts, 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.
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