Breadman TR520 Instruction Manual

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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

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.

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

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.

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)

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

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

FAST BAKE™2.0 LB. . . . . . . . . . . . . . . . . . . . . . . . Make a loaf of bread in less than one hour by using

FRENCH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is best suited for breads low in fat

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

SWEET . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program works best if a recipe is high in fat,

program.

sugar, eggs or cheese.

QUICK BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used for recipes that contain baking

powder or baking soda rather than yeast to make

DOUGH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used to prepare dough for making

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.

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

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

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

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

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

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

DOUGH 1:20 N/A 7 5 -------- 18 -------- 50 -------- N/A N/A

BAKE ONLY :10-1:00 N/A -------- -------- -------- -------- -------- ------- 10 N/A 60

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.

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

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

4 teaspoons of yeast. Remember to adjust your recipe for the

/2 cup of water and 21/4

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.

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.

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

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.

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.

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

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.

™

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.

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.

USING THE DELAY TIMER

The delay timer can be set to delay bread making up to 13 hours. The Bread Maker will begin the baking process at just the right time so that your loaf is hot and fresh right at the desired time. The delay works for all programs except FAST BAKE™, DOUGH and BAKE.

Add all ingredients to the bread pan in the order listed. It is critical to add the yeast last on top of the flour, and away from liquid. This will keep the yeast from activating until the Bread Maker starts to mix.

We do not recommend using the delay timer for recipes that contain perishable ingredients.

Select the PROGRAM, LOAF SIZE, and CRUST COLOR. Before pressing START, set the TIMER for the amount of time you want to wait before the bread is done.

EXAMPLE: It is 9:00 p.m. now. The bread is to be ready at 6:30 a.m. the next morning. Set the timer for 9:30, because there are 9 hours and 30 minutes between 9:00 p.m. and 6:30 a.m.

1. When pressed, the time will advance in 10 minute increments.

2. When constant pressure is applied to the pad, the time will advance quickly. Once you count up to 13:00 hours, the timer starts over again.

3. Press the Start pad. The time is set, and the colon blinks. After one minute, 9:29 is displayed, and the timer continues to count down in 1 minute increments.

NOTE: The Bread Maker will start when the timer has counted down to the start time for the program selected to begin.

Colon will blink

USER MAINTENANCE

INSTRUCTIONS

This appliance requires little maintenance. It contains no user serviceable parts. Do not try to repair it yourself. Any servicing requiring disassembly must be performed by a qualified appliance repair technician.

CLEANING

ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Never use vinegar, bleach, or harsh chemicals to clean your Bread Maker.

1. Unplug and allow to cool before cleaning.

2. Bread Pan & Kneading Blade Remove bread pan from inside the baking chamber and remove the kneading blade from the bread pan. Wash the bread pan (inside and out) and kneading blade with warm soapy water, but DO NOT IMMERSE THE BREAD PAN IN WATER OR PUT IT IN A DISHWASHER. If the kneading blade is stuck to the drive shaft, fill the bread pan with warm, soapy water and let it stand for up to 30 minutes until loosened (any longer may damage the non-stick surface). DO NOT USE EXCESSIVE FORCE.

Do not use steel wool, abrasive cleaners, or metal utensils on the bread pan or kneading blade as they will damage the non-stick surface. Normal wear is to be expected. The non-stick surface may discolor over time and in no way affects performance.

3. Exterior Clean the exterior of the Bread Maker with a damp cloth and plastic scouring pad if necessary. Do not rub too hard as the surface may be scratched.

4. Interior Wipe the inside of the baking chamber with a slightly damp cloth or sponge. A plastic scouring pad may be used if necessary. Do not rub too hard or the surface may be scratched. Never pour water, solvents or cleaning solutions into the baking chamber.

5. Glass Lid 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. If necessary, the lid may be removed for more extensive cleaning. DO NOT PUT THE LID IN A DISHWASHER OR SOAK IT IN WATER.

6. Make sure that all removable parts have been thoroughly cleaned and dried before storing.

STORING

All removable parts should be thoroughly cleaned and dried before storing. Reassemble the unit so that the kneading blade is inside the bread pan, and the bread pan is inside the baking chamber. Store the Bread Maker with the lid closed.

BEFORE CALLING FOR SERVICE

Questions Answers

Why does the height and shape The height and shape of bread may differ

of bread differ in each loaf? depending on the ingredients, room

temperature and length of the timer cycle. Also accurate measurement of ingredients is essential to make delicious bread.

The bread has an unusual Stale ingredients or too much yeast may have aroma. Why? been used. Always use fresh ingredients.

Accurate measurements are essential to make delicious bread.

The kneading blade comes out This may happen as the kneading blade is with the bread. detachable. Use a non-metal utensil to

remove it.

CAUTION: The kneading blade will be hot.

The baked loaf of bread has a Sometimes flour in the corner of the pan may floured corner. not have been completely kneaded into the

dough. Scrape the flour off the loaf with a spatula.

Why can the timer not be set for Longer delay times could alter the baking more than 13 hours? results.

Can ingredients be halved or No. If there is too little in the pan, the kneaddoubled? ing blade cannot knead well enough. If there

is too much, bread swells out of the pan.

Can fresh milk be used in place Yes, for all programs except FAST BAKE™. Be of dry milk? sure to deduct the same measurement of water

to equal liquid substitution (warm to 80°F/27°C). Fresh milk is not recommended when using the timer, because it may spoil while setting in the pan.

Why is the display flashing E00 The bread machine cavity needs to cool down or E01? before making the next loaf of bread.

CHECK LIST

SUGGESTIONS

The following suggestions have a corresponding number found on the CHECK LIST. Be sure to read both.

1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. PROGRAM was not selected. Push START/STOP to clear display after last program.

2. Open lid, remove bread pan and allow to cool.

3. Wait until program is complete; unplug, allow to cool and clean.

4. Only open lid during kneading process to check dough ball or to add ingredients.

5. Remove bread as soon as program is done and place on wire rack.

6. Allow to cool approximately 20 minutes.

7. Put kneading blade on the shaft of bread pan.

8.-11. Check the dough ball at the beep. Dough should be round, smooth-textured, soft and slightly tacky to the touch. (FAST

™

BAKE 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.

dough ball will be sticky to the touch.)

12. Follow recipe.

13. Increase by 1/4 tsp.

14. Decrease by 1/4 tsp.

15. Artificial sugar substitutes not recommended.

16. Follow recipe or substitution recommendations.

17. Flours cannot be substituted.

18. Place yeast on top of flour away from liquids.

19. Make sure yeast is fresh and room temperature.

20. Water should be 80°F/27°C for all courses except 110°-115°F/43°-46°C.

FAST BAKE™which should be

DISPLAY INFORMATION

Always use the Bread Maker in a room that is free of drafts and is at least 59°F/15°C, but not warmer than 90°F/32°C. Do not use Bread Maker in an unheated garage, outdoors, near a heat vent, or in direct sunlight.

Generally the display window will tell you what is happening with your Bread Maker. Here are some points to consider...

Messages Reason Solution

0:00 Cycle is complete. Press START/STOP button to cancel. (Colon flashing) Keep Warm is engaged.

E00 or E01 Unit is too cold (Below 59°F) Press START/STOP button to cancel. signal beeping Unit is too hot Open cover, remove bread pan and allow unit

to cool with cover open or place Bread Maker in a warm room and allow to warm up. If display still shows E00 or E01 after cooling completely, the unit may need servicing. Contact Consumer Service for repair or replacement.

EEE Room temperature Press START/STOP button to cancel. signal beeping is too low. (Below 59F)

Display Blank Power has been Unplug unit and plug back into

interrupted. outlet. Unit must be reset.

EEE, HHH, E00 Short circuit of Contact Consumer Service signal beeping sensor for repair or replacement.

PRODUCT SPECIFICATIONS

Power Supply

Power Heater

Consumption

Kneading Motor

Dimension (WxDxH)

Weight

120 V ~ 60 Hz

560W

50W

12.6”x11.4”x11.6”

Approx. 9.5 LB.

RECIPE

Guide

For Your Bread Maker

BREAD Recipes

. . . As Easy As 1 - 2 - 3

1. Add ingredients to the bread pan in the order listed. Refer to HELPFUL HINTS FOR BREAD &

DOUGH for measuring information. Place the bread pan in the Bread Maker.

2. Close the lid. Select the bread program, choose the Crust Color and press Start.

3. When finished baking, remove bread pan from the Bread Maker. Invert and shake to remove the

loaf. Allow loaf to cool standing upright on a wire rack before slicing.

We suggest starting your bread baking with the WHITE 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

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Water 80°F/27°C Oil 4 tsp 2 TBL 3 TBL Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1 Bread Flour 2 RED STAR®Active Dry Yeast 11/2 tsp 21/4 tsp 1 TBL or RED STAR

QUICK•RISE™Yeast 1 tsp 11/2 tsp 2 tsp or Bread Machine Yeast 1 tsp 11/2 tsp 2 tsp

Program: 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. Use a liquid measuring cup to measure the water (80°F/27°C/baby bottle temperature) and pour into the bread pan.

3. Use a measuring spoon to measure the oil and add to the bread pan.

4. Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a knife and add to the bread pan.

5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife and add to the bread pan. Smooth into all corners. Lightly tap pan on counter 3 times to settle all dry ingredients.

6. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and add to the bread pan. If using delay timer, make sure yeast is on top of bread flour, away from liquids.

7. Place the bread pan into the Bread Maker. Push down on rim until it snaps into place. Close the lid.

8. Press the PROGRAM button to select the PROGRAM, select the LOAF SIZE, CRUST COLOR and set TIMER to delay, or press START for immediate start.

9. At the 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 pan or machine. Remove the kneading blade and allow loaf to cool standing upright on wire rack approximately 20-30 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. 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.

/4 cup 1 cup 11/4 cups

/4 cups 3 cups 4 cups

/2 tsp 2 tsp

EGG BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Egg(s), room temperature plus 1 2 3 enough Water 80°F/27°C to equal

/4 cup 1 cup 11/4 cups Oil 1 TBL 2 TBL 3 TBL Sugar 1 TBL 2 TBL 3 TBL Salt 1 tsp 11/2 tsp 2 tsp Bread Flour 21/4 cups 3 cups 4 cups RED STAR®Active Dry Yeast 11/2 tsp 21/4 tsp 1 TBL or RED STAR

QUICK•RISE™Yeast 1 tsp 11/2 tsp 2 tsp or Bread Machine Yeast 1 tsp 11/2 tsp 2 tsp

Program: BASIC

HONEY WHEAT BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Egg, room temperature plus 1 1 1 enough Water 80°F/27°C to equal Oil 4 tsp 2 TBL 3 TBL Honey 2 TBL 3 TBL Salt 1 tsp 11/2 tsp 2 tsp Whole Wheat Flour Bread Flour 11/2 cups 2 cups 2 cups RED STAR®Active Dry Yeast 11/2 tsp 21/4 tsp 1 TBL or RED STAR

QUICK•RISE™Yeast 1 tsp 11/2 tsp 2 tsp or Bread Machine Yeast 1 tsp 11/2 tsp 2 tsp

/4 cup 1 cup 11/4 cups

/2 cup 1 cup 2 cups

/4 cup

Program: BASIC

RYE BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Water 80°F/27°C

/4 cup 1 cup 11/4 cups Oil 4 tsp 2 TBL 3 TBL Caraway Seeds 2 tsp 1 TBL 4 tsp Brown Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 11/2 tsp 2 tsp Bread Flour 11/2 cups 2 cups 21/2 cups Medium Rye Flour

/4 cup 1 cup 11/2 cups RED STAR®Active Dry Yeast 11/2 tsp 21/4 tsp 1 TBL or RED STAR

QUICK•RISE™Yeast 1 tsp 11/2 tsp 2 tsp or Bread Machine Yeast 1 tsp 11/2 tsp 2 tsp

Program: BASIC

ONION BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Water 80°F/27°C Oil 4 tsp 2 TBL 3 TBL Dry Onion Soup Mix 4 tsp 2 TBL 3 TBL Sugar 2 tsp 1 TBL 4 tsp Bread Flour 21/4 cups 3 cups 4 cups RED STAR®Active Dry Yeast 11/2 tsp 21/4 tsp 1 TBL or RED STAR

QUICK•RISE™Yeast 1 tsp 11/2 tsp 2 tsp or Bread Machine Yeast 1 tsp 11/2 tsp 2 tsp

/4 cup 1 cup 11/4 cups

Program: BASIC

PESTO BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Water 80°F/27°C Pesto, room temperature 2 TBL 3 TBL Dry Milk 1 TBL 4 tsp 2 TBL Sugar 1 TBL 4 tsp 2 TBL Salt Bread Flour 2 cups 3 cups 4 cups RED STAR®Active Dry Yeast 11/2 tsp 21/4 tsp 1 TBL or RED STAR

QUICK•RISE™Yeast 1 tsp 11/2 tsp 2 tsp or Bread Machine Yeast 1 tsp 11/2 tsp 2 tsp

Program: BASIC

/3 cup 1 cup 11/4 cups

/2 tsp

/4 tsp 1 tsp

/4 cup

CHEESE AND CRACKED PEPPER BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Water 80°F/27°C

/3 cup 1 cup 11/4 cups Feta Cheese, room temperature 11/2 oz 21/4 oz 3 oz Dry Milk 4 tsp 2 TBL 3 TBL Salt

/4 tsp 1 tsp 11/2 tsp Sugar 1 TBL 2 TBL 3 TBL Cracked Black Pepper 2 tsp 1 TBL 4 tsp Bread Flour 21/4 cups 3 cups 4 cups RED STAR®Active Dry Yeast 11/2 tsp 21/4 tsp 1 TBL or RED STAR

QUICK•RISE™Yeast 1 tsp 11/2 tsp 2 tsp or Bread Machine Yeast 1 tsp 11/2 tsp 2 tsp

Program: BASIC

ITALIAN HERB BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Water 80°F/27°C Oil 4 tsp 2 TBL 21/2 TBL Sugar 1 TBL 3 TBL Salt 1 tsp 11/2 tsp 2 tsp Bread Flour 21/4 cups 31/4 cups 4 cups Dried Italian Seasoning 1 tsp 2 tsp 1 TBL RED STAR®Active Dry Yeast 11/4 tsp 11/2 tsp 21/4 tsp or RED STAR

QUICK•RISE™Yeast 1 tsp 11/4 tsp 11/2 tsp or Bread Machine Yeast 1 tsp 11/4 tsp 11/2 tsp

/4 cup + 2 TBL 1 cup + 2 TBL 11/4 cups

/4 cup

Program: FRENCH

For best results, use light CRUST COLOR setting.

SUNFLOWER AND SESAME SEED BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Egg room temperature plus 1 1 1 enough Water 80°F/27°C to equal

/4 cup 1 cup 11/4 cups Oil 11/2 TBL 2 TBL 3 TBL Molasses 2 tsp 1 TBL 2 TBL Sugar 2 tsp 1 TBL 2 TBL Salt 1 tsp 11/2 tsp 2 tsp Bread Flour 11/2 cups 21/2 cups 3 cups Whole Wheat Flour

/2 cup

/2 cup 1 cup Sesame Seeds 11/2 TBL 2 TBL 21/2 TBL Cumin Seeds

/4 tsp

/4 tsp Sunflower Seeds 11/2 TBL 2 TBL 21/4 TBL RED STAR®Active Dry Yeast 11/2 tsp 2 tsp 21/4 tsp or RED STAR

QUICK•RISE™Yeast 1 tsp 11/4 tsp 11/2 tsp or Bread Machine Yeast 1 tsp 11/4 tsp 11/2 tsp

Program: FRENCH

FRENCH BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Water 80°F/27°C Sugar 11/2 tsp 2 tsp 1 TBL Salt 1 tsp 11/2 tsp 2 tsp Bread Flour 21/4 cups 3 cups 4 cups RED STAR®Active Dry Yeast 11/ or RED STAR

QUICK•RISE™Yeast 1 tsp 11/4 tsp 11/2 tsp or Bread Machine Yeast 1 tsp 11/4 tsp 11/2 tsp

/4 cup 1 cup 11/4 cups

2 tsp 2 tsp 2

4 tsp

Program: FRENCH

SHREDDED WHEAT BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Egg, room temperature plus 1 1 1 enough Water 80°F/27°C to equal Oil 2 TBL 3 TBL Molasses 2 TBL 3 TBL Salt 1 tsp 1 Bread Flour

/4 cup + 1 TBL 1 cup + 1 TBL 11/4 cups

/2 cup 1 cup 11/2 cups

/2 tsp 2 tsp

/4 cup

Whole Wheat Flour 11/2 cups 2 cups 21/2 cups Mini-Shredded Wheat, crushed

/2 cup

/4 cup 11/4 cups RED STAR®Active Dry Yeast 11/2 tsp 2 tsp 21/4 tsp or RED STAR

QUICK•RISE™Yeast 1 tsp 11/4 tsp 11/2 tsp or Bread Machine Yeast 1 tsp 11/4 tsp 11/2 tsp

Program: WHOLE WHEAT

100% WHOLE WHEAT BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Egg, room temperature plus 1 1 1 enough Water 80°F/27°C to equal Oil 2 TBL 3 TBL Sugar 2 TBL 3 TBL Salt 1 tsp 11/2 tsp 2 tsp Whole Wheat Flour 21/4 cups 3 cups 4 cups Vital Wheat Gluten 1 TBL 11/2 TBL 2 TBL RED STAR®Active Dry Yeast 11/2 tsp 2 tsp 21/4 tsp or RED STAR

QUICK•RISE™Yeast 1 tsp 11/4 tsp 11/2 tsp or Bread Machine Yeast 1 tsp 11/4 tsp 11/2 tsp

/4 cup 1 cup 11/3 cups

/4 cup

Program: WHOLE WHEAT

PUMPERNICKEL BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Water 80°F/27°C

/4 cup 1 cup 11/4 cups Oil 1 TBL 4 tsp 2 TBL Molasses 1 TBL 4 tsp 2 TBL Sugar 1 TBL 4 tsp 2 TBL Salt 1 tsp 11/2 tsp 2 tsp Medium Rye Flour Whole Wheat Flour

/4 cup

/4 cup 1 cup 11/3 cups

/3 cup

/2 cup

Bread Flour 11/4 cups 2 cups 21/3 cups Unsweetened Cocoa 1 TBL 4 tsp 2 TBL Instant Coffee 1 tsp 11/2 tsp 2 tsp RED STAR®Active Dry Yeast 11/2 tsp 2 tsp 21/4 tsp or RED STAR

QUICK•RISE™Yeast 1 tsp 11/4 tsp 11/2 tsp or

Bread Machine Yeast 1 tsp 1

/4 tsp 11/2 tsp

Program: WHOLE WHEAT

TRIPLE WHEAT BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Egg, room temperature plus 1 1 1 enough Water 80°F/27°C to equal 1 cup 1 cup + 2 TBL 11/4 cups Oil 1 TBL 2 TBL 3 TBL Dark Molasses 2 TBL 3 TBL Salt 1 tsp 11/2 tsp 2 tsp Cracked Wheat 11/2 TBL 2 TBL 3 TBL Wheat Bran 3 TBL Wheat Germ 3 TBL

/4 cup

/4 cup Whole Wheat Flour 1 cup 11/2 cups 2 cups Bread Flour 1 cup 11/2 cups 2 cups RED STAR®Active Dry Yeast 11/2 tsp 2 tsp 21/4 tsp or RED STAR

QUICK•RISE™Yeast 1 tsp 11/4 tsp 11/2 tsp or Bread Machine Yeast 1 tsp 1

/4 tsp 11/2 tsp

/4 cup

/3 cup

Program: WHOLE WHEAT

CRANBERRY WALNUT BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Egg(s), room temperature plus 1 2 2 enough Milk 80°F/27°C to equal Butter, room temperature 3 TBL Sugar 3 TBL Salt 1 tsp 11/2 tsp 2 tsp Lemon Peel Bread Flour 21/4 cups 3 cups 4 cups RED STAR®Active Dry Yeast 11/2 tsp 21/4 tsp 1 TBL or RED STAR

QUICK•RISE™Yeast 1 tsp 11/2 tsp 2 tsp or Bread Machine Yeast 1 tsp 11/2 tsp 2 tsp

Add at the beep

Dried Cranberries or Dried Cherries Walnuts, chopped

Program: SWEET

/4 cup 1 cup 11/4 cups

/2 tsp

/4 cup

/4 tsp 1 tsp

/3 cup

/2 cup

HOLIDAY BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Water 80°F/27°C Milk 80°F/27°C

/4 cup

/2 cup Oil 1 TBL 2 TBL 3 TBL Salt 11/2 tsp 2 tsp 21/4 tsp Sugar 3 TBL Bread Flour 21/4 cups 31/3 cups 4 cups RED STAR®Active Dry Yeast 11/2 tsp 21/4 tsp 1 TBL or RED STAR

QUICK•RISE™Yeast 1 tsp 11/ or Bread Machine Yeast 1 tsp 1

Add at the beep:

Walnuts, chopped Candied Fruit

3 cup 3 cup

Program: SWEET

/2 cup

/3 cup

/4 cup

2 tsp 2 tsp

2 cup

/2 cup

/4 cup

/3 cup

3 cup 3 cup

RICH SWEET BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Egg(s), room temperature plus 1 2 2 enough Water 80°F/27°C to equal Oil 4 tsp 2 TBL 3 TBL Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 11/2 tsp 2 tsp Bread Flour 21/4 cups 3 cups 4 cups Raisins RED STAR®Active Dry Yeast 11/2 tsp 21/4 tsp 1 TBL or RED STAR

QUICK•RISE™Yeast 1 tsp 11/2 tsp 2 tsp or Bread Machine Yeast 1 tsp 11/2 tsp 2 tsp

Add at the beep

Dried Cranberries or Dried Cherries Walnuts, chopped

Program: SWEET

/4 cup 1 cup 11/4 cups

/3 cup

/4 cup

/2 cup

/3 cup

/2 cup

CINNAMON RAISIN NUT BREAD

1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf

Water 80°F/27°C Oil 4 tsp 2 TBL 3 TBL Cinnamon Dark Brown Sugar 2 tsp 1 TBL 4 tsp Salt 1 tsp 11/2 tsp 2 tsp Bread Flour 21/4 cups 3 cups 4 cups RED STAR®Active Dry Yeast 11/2 tsp 21/4 tsp 1 TBL or RED STAR

QUICK•RISE™Yeast 1 tsp 11/2 tsp 2 tsp or Bread Machine Yeast 1 tsp 11/2 tsp 2 tsp

Add at the beep:

Raisins Nuts

Program: SWEET

/4 cup 1 cup 11/4 cups

/2 tsp

/3 cup

/4 tsp 1 tsp

/2 cup

/3 cup

™

FAST BAKE

The FAST BAKE™program, with hotter rise and bake temperatures, is convenient for baking a hot fresh loaf of bread in under an hour. The longer bread programs, with lower rise and bake temperatures, will bake a taller more developed loaf of bread. And remember, you can always use the delay feature for the longer programs.

. . . As Easy As 1 - 2 - 3

1. Add ingredients to the bread pan in the order listed. Refer to HELPFUL HINTS FOR BREAD &

DOUGH for measuring information. Place the bread pan in the Bread Maker.

2. Close the lid. Select the FAST BAKE™program and press START.

3. When finished baking, remove bread pan from the Bread Maker. Invert and shake to remove the

loaf. Allow loaf to cool standing upright on a wire rack before slicing.

We suggest starting your FAST BAKE™bread baking with the WHITE BREAD Recipe. Refer to HELPFUL HINTS FOR BREAD & DOUGH for measuring information. Follow each step carefully, noticing the water temperatures must be 110°-115°F/43°-46°C and that QUICK•RISE™, RapidRise or Bread Machine yeast must be used.

FAST BAKE™PROGRAM HINTS

BREAD Recipes

- Water temperature must be 110°-115°F/43°-46°C.

- Larger amounts of QUICK•RISE™, RapidRise™ or Bread Machine yeast must be used. They may

be substituted in equal amount.

- 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.

- As a result of the increased temperatures during the rise and bake process, the loaf of bread produced from this program may have a dark crisp crust with a split on the top side of the loaf.

WHITE BREAD

2.0 LB. loaf

Water 110°-115°F/43°-46°C 11/2 cups Oil 6 TBL Sugar 3 TBL Salt 1 Bread Flour 4 cups RED STAR

QUICK•RISE™Yeast 4 tsp or Bread Machine Yeast 4 tsp

/2 tsp

Program: FAST BAKE

™

1. Remove the bread pan from the Bread Maker. Attach the kneading blade onto the shaft. Make sure all ingredients, except water, are at room temperature.

2. Use a liquid measuring cup to measure the water (110°-115°F/43°-46°C) and pour into the bread pan.

3. Use a measuring spoon to measure the oil and add to the bread pan.

4. Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a knife and add to the bread pan.

™

6. Carefully measure QUICK•RISE

yeast with a measuring spoon; level off with the straight edge

of a knife and add to the bread pan.

7. Place the bread pan into the Bread Maker. Push down on rim until it snaps into place. Close the lid.

8. Select FAST BAKE™program, and press START.

9. About five minutes into the kneading process, check the dough ball. It should be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the pan.

10. When the beeper sounds, the bread has finished baking.

11. Use oven mitts to carefully remove the bread pan. CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT. USE OVEN MITTS.

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.

EGG BREAD

2.0 LB. loaf

Egg(s), room temperature plus 3 enough Water 110°-115°F/43°-46°C to equal 11/4 cups + 2 TBL Oil Sugar 3 TBL Salt 1 Bread Flour 4 cups RED STAR

QUICK•RISE™Yeast 4 tsp or Bread Machine Yeast 4 tsp

/4 cup

/2 tsp

Program: FAST BAKE

™

PESTO BREAD

2.0 LB. loaf

Water 110°-115°F/43°-46°C 11/4 cups + 2 TBL Pesto, room temperature

/4 cup Dry milk 2 TBL Sugar 2 TBL Salt 1 tsp Bread Flour 4 cups RED STAR

QUICK•RISE™Yeast 4 tsp or Bread Machine Yeast 4 tsp

Program: FAST BAKE

™

CHEVRE-CRACKED PEPPER BREAD

2.0 LB. loaf

Water 110°-115°F/43°-46°C 11/4 cups + 2 TBL Feta Cheese, room temperature 3 oz Dry Milk 3 TBL Salt 1 tsp Sugar 3 TBL Cracked Black Pepper 4 tsp Bread Flour 4 cups RED STAR QUICK•RISE™Yeast 4 tsp or Bread Machine Yeast 4 tsp

Program: FAST BAKE

™

POTATO BREAD

2.0 LB. loaf

Water 115°-125°F/43°-51°C (warm) 13/4 cups Oil Instant Potatoes (buds or flakes) Salt 11/2 tsp Sugar 3 TBL Bread Flour 4 cups RED STAR

QUICK•RISE™Yeast 4 tsp or Bread Machine Yeast 4 tsp

/4 cup

/3 cup

Program: FAST BAKE

™

CHEESE’N ONION BREAD

2.0 LB. loaf

Water 115°-125°F/43°-51°C (warm) 11/3 cups + 1 TBL Salt 1 tsp Sugar 2 TBL Sharp Cheddar Cheese, shredded Dried Onion 2 TBL Bread Flour 4 cups RED STAR

QUICK•RISE™Yeast 41/2 tsp or Bread Machine Yeast 41/2 tsp

Program: FAST BAKE

™

/4 cup

ITALIAN HERB BREAD

2.0 LB. loaf

Water 115°-125°F/43°-51°C (warm) 11/2 cups + 2 TBL Oil 6 TBL Salt 1 Sugar 3 TBL Dry Milk 2 TBL Italian Seasoning 2 TBL Bread Flour 4 cups RED STAR

QUICK•RISE™Yeast 41/2 tsp or Bread Machine Yeast 41/2 tsp

/2 tsp

Program: FAST BAKE

™

CRANBERRY ORANGE BREAD

2.0 LB. loaf

Water 115°-125°F/43°-51°C (warm) 11/2 cups Oil 3 TBL Dried Orange Peel 1 TBL Dried Cranberries Salt 11/2 tsp Sugar 3 TBL Dry Milk 2 TBL Bread Flour 4 cups RED STAR

QUICK•RISE™Yeast 41/ or Bread Machine Yeast 4

Program: FAST BAKE

™

/4 cup

/2 tsp

2 tsp

DAY-OLD BREAD Recipes

BREADED PINEAPPLE

Chunked Pineapple 1 15-oz can Cornstarch 2 TBL Sugar Butter 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 11/2 cups Vanilla Cook & Serve Pudding & Pie Filling 1 3-oz box Cinnamon 1 tsp Milk, liquid 2 cups

/2 cup

/4 cup

Mix all ingredients in a microwave-safe one quart casserole. Cook uncovered in microwave on high for 7 minutes or until boiling — stir occasionally during the last half of cooking. Or, bake in oven at 350°F/177°C for 30 minutes — stir halfway through cooking time. Serve warm or cold.

CRUNCHY BREAD SNACKS

Bread, sliced 1/2 inch thick 8 slices Butter, melted 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.

Melt butter and seasoning. Place bread on baking container and lightly brush with butter mixture. Bake at 350°F/177°C for 10-15 minutes or until brown. Allow to cool. Break into bite size pieces.

/4 cup

QUICK BREAD

CAKE Recipes

Quick Breads and Cakes are made with baking powder and baking soda that are activated by moisture and heat. The batter is mixed only long enough to blend all the ingredients, then baked immediately.

Full size cake mixes (approximately 18 ounces) and quick bread mixes (approximately 15 ounces) work well using the QUICK BREAD program. Add ingredients listed on the package and the QUICK BREAD program will mix and bake the pre-packaged cake or quick bread.

It is suggested that all liquids should be 80°F/27°C (water, milk, eggs, oil, butter) and be placed in the bottom of the bread pan, dry ingredients on top. After loading the bread pan in the machine, select the QUICK BREAD program.

During the initial mixing of batter, dry ingredients may collect in the corners of the pan. It may be necessary to help the machine mix by using a rubber spatula along corners to avoid flour clumps.

When the cycle is complete, the machine will beep. Before removing pan from bread machine, test quick bread or cake for doneness by inserting a toothpick or cake tester into the top center. Remove the toothpick. If the cake is done, the toothpick will come out clean. However, if there is batter on the toothpick, set the machine on the BAKE setting to continue to bake additional time as needed. Check cake after 10 minute increments. Depending on size of quick bread or cake and moistness of the batter, 10-30 additional minutes may be necessary.

Note that the complete BAKE cycle is 60 minutes and the machine will indicate 1:00.

When baking is complete, remove the pan from the machine and allow the quick bread or cake to remain in the pan for 10 minutes to “set.” Quick bread or cakes are more fragile than yeast breads. They must sit in the pan before unmolding to allow the steam to subside and the interior of the loaf to become more firm.

Remove the quick bread or cake from the pan and cool on a rack before slicing.

BANANA NUT

Regular Large

Milk 80°F/27°C

/2 cup 1 cup Oil 2 TBL Bananas, ripe and mashed 1 cup 2 cups Eggs, room temperature 2 4 Sugar Dark Brown Sugar, packed Walnuts, chopped

/4 cup

/2 cup 1 cup All-Purpose Flour 11/2 cups 3 cups Baking Soda 1 tsp 2 tsp Salt 1 tsp 2 tsp

Program: QUICK BREAD

CORN

Large

Milk 80°F/27°C 1 cup Eggs, room temperature 4 Oil Sugar Salt 1 tsp All-Purpose Flour 22/3 cups Cornmeal 1 cup Baking Powder 5 tsp

/3 cup

/4 cup

/2 cup

Program: QUICK BREAD

CRANBERRY NUT

Large

Milk 80°F/27°C 1 cup Egg, room temperature 1 Oil 2 TBL All-Purpose Flour 21/2 cups Sugar Baking Powder 31/2 tsp Salt 1 tsp Dried Cranberries, coarsely chopped 1 cup Walnuts, chopped 1 cup

Program: QUICK BREAD

/4 cup

BANANA CHOCOLATE CHIP

Regular

Bananas, mashed medium ripe 3 Butter or Margarine, melted

/4 cup Egg, room temperature 1 Sour Milk 3 TBL or (2 TBL Milk + 1 TBL Vinegar) All-Purpose Flour 21/4 cups Sugar

/2 cup Baking Soda 1 tsp Baking Powder 1 tsp Salt Nuts, chopped Chocolate Chips

/2 tsp

/2 - 3/4 cup

/2 cup

Program: QUICK BREAD

ZUCCHINI

Large

Zucchini, shredded 2 cups (about 2 to 3 medium) Oil Eggs, room temperature 2 Vanilla 2 tsp All-Purpose Flour 2 cups Sugar 1 cup Baking Soda Cinnamon Baking Powder Walnuts, chopped

/2 cup

/4 tsp

/2 tsp

/4 tsp

/2 cup

Program: QUICK BREAD

NUT BREAD

Large

Milk 80°F/27°C 1 cup Eggs, room temperature 2 Oil 3 TBL All-Purpose Flour 23/4 cups Sugar 1 cup Brown Sugar, packed Baking Powder 31/2 tsp Salt 1 tsp Cinnamon 1 tsp Nuts, chopped 1 cup

Program: QUICK BREAD

/3 cup

DATE NUT

Regular

Orange Juice 80°F/27°C

/4 cup Egg, room temperature 1 Butter or Margarine, melted 2 TBL All-Purpose Flour 21/2 cups Sugar

/4 cup Baking Powder 2 tsp Baking Soda

/4 tsp Salt 1 tsp Dried Dates, chopped 1 cup Almonds, slivered

/2 cup

Program: QUICK BREAD

APPLE WALNUT

Regular Large

Egg(s), room temperature 1 2 Milk 80°F/27°C 1 TBL 2 TBL Oil 2 TBL Sugar Granny Smith Apples, peeled and grated 1 cup 2 cups Walnuts, chopped All-Purpose Flour 11/2 cups 3 cups Baking Soda Baking Powder Salt Nutmeg Cinnamon

/2 cup 1 cup

/2 tsp 1 tsp

/4 tsp

/4 cup

/2 tsp

Program: QUICK BREAD

DOUGH Recipes

. . . As Easy As 1 - 2 - 3

1. Add ingredients to the bread pan in the order listed. Refer to HELPFUL HINTS FOR BREAD &

DOUGH for measuring information. Place the bread pan in the Bread Maker.

2. Close the lid. Select DOUGH PROGRAM. Press START.

3. Remove the dough from the bread pan when the beeper sounds. Follow shaping and baking

instructions.

If you allow the dough to remain in the Bread Maker after the cycle is complete, it may over rise and damage the machine.

Rising times for dough after 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 essential feature in bread making. After the dough comes out of the Bread Maker, the dough ferments and rises before punching and resting. The gluten becomes pliable and elastic with a soft, smooth quality. Fermentation conditions gluten, develops flavor and leavens the product.

Dough has doubled in bulk when an indentation remains after the tip of a finger is pressed lightly and quickly into the dough. If the indentation springs back, cover and let rise a few more minutes and check again. After punching down and dividing dough, cover and let rest 10 minutes. Resting allows the gluten to relax and makes handling easier. Then shape the dough as desired.

Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat bread. Let the dough rise 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 shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1tbs water or milk.

Egg White 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 dough can be handled without sticking.

SHAPING ROLLS

Cloverleaf Rolls — Shape into 1/2 inch balls. Place 3 balls in each greased muffin tin and let rise until double in size.

Crisscross Rolls — Shape into balls. Combine two of the balls and roll into a 1/8 inch thick square. Cut strips 1/8 inch wide and place one strip across the top of each ball. Repeat this process, placing the second strip in the opposite direction across the top of each ball.

Traditional Rolls — Shape into balls. For “pull apart” rolls, place dough balls with sides touching in a baking pan. For “individual” rolls place dough balls 2 inches apart on a baking sheet.

Pan Sizes For Pull-Apart Rolls...

For a 1 LB. (9 rolls) recipe, use an 8 x 8 inch baking pan. For a 1.5 LB. (18 rolls) recipe, use two 8 x 8 inch baking pans. For a 2 LB. (24 rolls) recipe, use a 9 x 13 inch baking pan.

DINNER ROLL DOUGH

9 rolls 24 rolls

Egg, room temperature plus 1 1 enough Water 80°F/27°C to equal Oil 2 TBL Sugar Salt Bread Flour 21/4 cups 41/4 cups RED STAR®Active Dry Yeast 21/4 tsp 31/2 tsp or RED STAR®QUICK•RISE™Yeast 11/2 tsp 21/2 tsp or Bread Machine Yeast 11/2 tsp 21/2 tsp

Program: 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 temperature. To measure egg plus enough liquid to equal — after warming eggs, remove from shell and place in a liquid measuring cup. Slowly add warm (80°F/27°C/baby bottle temperature) liquid to measuring cup until it reaches the desired measurement.

3. Use a measuring spoon to measure the oil and add to the bread pan.

4. Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a knife and add to the bread pan.

5. Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife and add to the bread pan.

6. 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 and press START.

10. At the 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.

12. Turn bread pan upside down and shake several times to remove the dough. Do not use metal utensils inside the bread pan or Bread Maker.

13. Place on a lightly floured surface. Divide into pieces and shape.

14. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in size.

15. Bake at 350°F/177°C for 20-30 minutes, or until done.

16. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see CLEANING & STORING.

/4 cup + 3 TBL 11/2 cups + 2 TBL

/4 cup

/4 tsp

/4 cup

/2 cup

/2 tsp

FOCACCIA BREAD DOUGH

1 loaf

Water 80°F/27°C 1 cup Olive Oil Sugar 2 tsp Salt 1 tsp Bread Flour 3 cups RED STAR®Active Dry Yeast 11/2 tsp or RED STAR®QUICK•RISE™Yeast 1 tsp or Bread Machine Yeast 1 tsp

Program: DOUGH

Add at the beep:

Dried Italian Seasoning 1 tsp

/3 cup

GARLIC-CHEESE TOPPING

Olive Oil Dried Oregano 11/2 tsp Garlic, coarsely chopped Parmesan Cheese, grated Salt

/4 cup

/3 cup

/4 tsp

GREEK STYLE TOPPING

Olive Oil Onion, thin sliced 1 cup Dried Oregano 11/2 tsp Feta Cheese, crumbled Black Olives, sliced and drained Salt

METHOD...

1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingertips, make indentations in the dough.

2. Cover and let rise in a warm place for 30 minutes or until almost double in size. While the dough is rising, select the topping and prepare.

3. In a skillet, heat olive oil.

For garlic-cheese topping — stir in oregano and garlic then immediately remove from heat. For Greek topping — add onions and cook until onions are soft but not brown, approximately 5 minutes.

4. Use fingers to press dimples into dough again. Spoon topping mixture evenly over dough. Sprinkle with remaining ingredients.

5. Bake at 400°F/205°C for 20 minutes or until done.

/4 cup

/3 cup

/4 cup

/4 tsp

WHEAT DINNER ROLL DOUGH

9 rolls 24 rolls

Water 80°F/27°C

/4 cup 11/2 cups Oil 1 TBL 2 TBL Brown Sugar 2 TBL Salt

/2 tsp 1 tsp

/4 cup

Dry Milk 1 TBL 2 TBL Bread Flour 11/4 cups 21/2 cups Whole Wheat Flour 1 cup 2 cups RED STAR®Active Dry Yeast 11/2 tsp 3 tsp or RED STAR®QUICK•RISE™Yeast 1 tsp 11/4 tsp or Bread Machine Yeast 1 tsp 11/4 tsp

Program: DOUGH

METHOD...

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in size.

3. Bake at 350°F/177°C for 25-30 minutes, or until done.

BUTTERMILK ROLL DOUGH

9 rolls 18 rolls

Cultured Buttermilk, liquid 80°F/27°C 1 cup 11/2 cups Oil 3 TBL Honey 11/2 TBL 2 TBL Salt 1 tsp 11/2 tsp Bread Flour Whole Wheat Flour 1 Wheat Germ Baking Soda

4 cup 1

/3 cups 2 cups

/3 cup

/4 tsp RED STAR®Active Dry Yeast 13/4 tsp 2 tsp or RED STAR®QUICK•RISE™Yeast 11/4 tsp 11/2 tsp or Bread Machine Yeast 11/4 tsp 11/2 tsp

/4 cup

4 cups

/2 cup

/4 tsp

Program: DOUGH

TOPPING

Butter, melted 2 TBL 3 TBL

METHOD...

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in size. Brush with melted butter.

3. Bake at 350°F/177°C for 15-20 minutes, or until done.

FRENCH BREAD DOUGH (Italian Loaf, French Rolls and French Twists)

9 rolls

Water 80°F/27°C 11/4 cups Sugar 1 TBL Salt 1 tsp Bread Flour 31/2 cups RED STAR®Active Dry Yeast 1 TBL or RED STAR®QUICK•RISE™Yeast 2 tsp or Bread Machine Yeast 2 tsp

Program: DOUGH

GLAZE

Water 2 TBL Salt

METHOD...

1. Place on a lightly floured surface. Roll into a 12 x 18 rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end.

2. 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.

/2 tsp

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

Method:

1. Use recipe above. Place on a lightly floured surface and divide dough into 12 pieces and shape into a ball. 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; brush over loaves.

4. Bake at 400°F/205°C for 15 to 20 minutes or until done.

FRENCH TWISTS

Method:

1. Use recipe above. Place on a lightly floured surface and divide dough into 18 pieces. Roll into 14 inch ropes.

2. Fold each rope in half and twist, starting at fold.

3. Place on greased baking sheet and brush with 1/3 cup of melted butter. Cover and let rise in a warm place until double in size.

4. Brush with glaze.

5. Bake at 400°F/205°C for 12 to 15 minutes or until done.

CHEEZY GARLIC ROLL DOUGH

9 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 Salt 1 tsp 11/2 tsp Bread Flour 31/2 cups 41/2 cups RED STAR®Active Dry Yeast 11/4 tsp 2 tsp or RED STAR®QUICK•RISE™Yeast 1 tsp 11/4 tsp or Bread Machine Yeast 1 tsp 11/4 tsp

Program: DOUGH

/3 cup

/2 cup

TOPPING

Parmesan Cheese

/3 cup Garlic, minced 11/2 TBL 2 TBL Butter, melted 3 TBL

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.

/3 cup

/4 cup

PITA POCKET DOUGH

20 pita pockets

Water 80°F/27°C 11/3 cups Olive Oil 8 tsp Sugar 4 tsp Salt 11/4 tsp Bread Flour 2 cups Whole Wheat Flour 11/3 cups RED STAR®Active Dry Yeast 21/2 tsp or RED STAR®QUICK•RISE™Yeast 13/4 tsp or Bread Machine Yeast 13/4 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 sheet. Place the remaining five balls on another baking sheet. Let rise about 20 minutes. With fingertips flatten each ball into a 6 inch circle.

3. Bake at 500°F/260°C for 5 minutes until puffed and tops begin to brown.

4. Cut each in half to form 2 pockets.

REFRESHING ROLL DOUGH

18 rolls 24 rolls

Water 80°F/27°C 1 cup 11/2 cups Oil Brown Sugar Salt 1 tsp 1 Bread Flour 31/2 cups 41/2 cups RED STAR®Active Dry Yeast 11/2 tsp 2 tsp or RED STAR®QUICK•RISE™Yeast 1 tsp 11/4 tsp or Bread Machine Yeast 1 tsp 11/4 tsp

Program: DOUGH

/4 cup

/3 cup

/2 cup

/2 tsp

TOPPING

Orange Peel, grated 2 TBL Sugar Butter, melted

/2 cup

METHOD...

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Combine orange peel and sugar. Dip pieces in melted butter and then in orange peel-sugar

mixture.

3. Place coated side up in greased baking pan. Drizzle any remaining topping over rolls. Cover and let rise in a warm place 1 hour or until double in size.

4. Bake at 350°F/177°C for 20-30 minutes, or until done. Serve warm.

/4 cup

CHALLAH BREAD DOUGH

regular large

Egg(s), room temperature plus 1 2 enough Water 80°F/27°C to equal Oil 2 TBL Sugar 11/2 TBL 2 TBL Salt 1 tsp 2 tsp Bread Flour 2 cups 41/2 cups RED STAR®Active Dry Yeast 1 tsp 2 tsp or RED STAR®QUICK•RISE™Yeast or Bread Machine Yeast

Program: DOUGH

GLAZE

Egg Yolk(s), beaten 1 2 Water 1 TBL 1 TBL

TOPPING

Poppy Seeds 1 tsp 11/2 TBL

/4 cup 11/2 cups

/4 tsp 11/4 tsp

/4 cup

METHOD...

1. Place on a lightly floured surface. Divide into thirds, making 3 (10 inch long for regular, 13 inch long for large) ropes with tapered ends. Pinch ropes together at one end, braid together. Pinch together at other end and secure braid.

2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 1 hour or until double in size.

3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at 350°F/177°C for 25 minutes, or until done.

WHOLE WHEAT PIZZA CRUST DOUGH

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 11/2 cups RED STAR®Active Dry Yeast 21/4 tsp or RED STAR®QUICK•RISE™Yeast 11/2 tsp or Bread Machine Yeast 11/2 tsp

Program: DOUGH

METHOD...

1. Place on a lightly floured surface. Divide in half and press onto a 12 inch pizza pan, raising edges. Sprinkle each pan with 1 tablespoon of cornmeal if desired. Generously prick dough with a fork. For one 12 inch thick crust do not divide.

2. Bake 400°F/205°C for 10-12 minutes or until edges of crust begin to turn a light golden brown. Remove, add toppings and return to oven to bake an additional 15-20 minutes.

PIZZA CRUST DOUGH

1 thick or 2 thin crusts 2 thick or 4 thin crusts

Water 80°F/27°C Oil 1 TBL 2 TBL Sugar 1 TBL 2 TBL Salt Dry Milk 1 TBL 2 TBL Bread Flour 21/4 cups 41/2 cups RED STAR®Active Dry Yeast 1 tsp 2 tsp or RED STAR®QUICK•RISE™Yeast or Bread Machine Yeast

Program: DOUGH

METHOD...

1. Place on a lightly floured surface. Divide and press onto a 12 inch pizza pan, raising edges.

2. Spread pizza sauce over the dough and sprinkle with toppings.

3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges.

/4 cup 11/2 cups + 3 TBL

/2 tsp 1 tsp

/4 tsp 11/4 tsp

BAGEL DOUGH

8 bagels

Water 80°F/27°C 1 cup Sugar 11/2 TBL Salt 1 tsp Bread Flour 3 cups RED STAR®Active Dry Yeast 21/4 tsp or RED STAR®QUICK•RISE™Yeast 11/2 tsp or Bread Machine Yeast 11/2 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 Whole Wheat Flour 21/2 cups Bread Flour 1 cup RED STAR®Active Dry Yeast 21/4 tsp or RED STAR or Bread Machine Yeast 11/2 tsp

QUICK•RISE™Yeast 112 tsp

/2 cup

Program: DOUGH

GLAZE

Egg White, beaten 1 Water 1 TBL

TOPPINGS (OPTIONAL)

Poppy Seeds, Sesame Seeds

BAGEL RECIPES METHOD...

1. Place on a lightly floured surface. Divide into pieces. Roll each in a small 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 sauce pan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few bagels at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon and put back on greased baking sheet.

4. Brush with egg and sprinkle with choice of toppings. Bake at 400°F/205°C for 20-25 minutes or until done; cool on a wire rack.

ALMOND-CHERRY COFFEE CAKE DOUGH

1 coffee cake

Water 80°F/27°C 1 cup Oil 1 TBL Sugar 1 Salt Dry Milk 1 TBL Bread Flour 31/4 cups RED STAR®Active Dry Yeast 11/2 tsp or RED STAR®QUICK•RISE™Yeast 1 tsp or Bread Machine Yeast 1 tsp

Program: DOUGH

FILLING

Cream Cheese, room temperature 8 oz Sugar 2 TBL Maraschino Cherries, chopped Milk, liquid 1 TBL Almond Extract

/2 TBL

/4 tsp

/2 cup

/2 tsp

GLAZE

Powdered Sugar Sour Cream 1 TBL Milk, liquid 1-2 TBL Sliced Almonds, to decorate 2 TBL Maraschino Cherries, quartered, to decorate 2 TBL

METHOD...

1. Place on a lightly floured surface. Roll into a 5 x 10 inch rectangle. Combine filling ingredients and spread over dough within 1/2 inch of edges. Starting with longest side, roll dough up tightly, pressing edges to seal.

2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch to seal. With a knife, make cuts 11/2 inches apart from the outside edge to within one inch of the inside edge. Turn each section on its side so filling shows.

3. Cover and let rise in a warm place 1 hour or until almost double in size.

4. Uncover and bake at 375°F/190°C for 20-25 minutes or until done.

5. Combine the first three glaze ingredients, adding only enough milk for drizzling consistency. Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm.

/2 cup

CINNAMON ROLL DOUGH

18 Rolls 24 Rolls

Egg, room temperature plus 1 1 enough Water 80°F/27°C to equal 1 cup 1 Oil Sugar

/4 cup

/3 cup Salt 1 tsp 11/2 tsp Bread Flour 31/2 cups 41/2 cups RED STAR®Active Dry Yeast 11/2 tsp 2 tsp or RED STAR®QUICK•RISE™Yeast 1 tsp 11/4 tsp or Bread Machine Yeast 1 tsp 11/4 tsp

Program: DOUGH

/2 cups

/3 cup

/2 cup

Add at the beep:

Walnuts, chopped (optional) Raisins (optional)

/2 cup

/3 cup

FILLING

Butter, softened Sugar

/3 cup

/3 cup Cinnamon 2 TBL 3 TBL

/2 cup

GLAZE

Powdered Sugar

/2 cup Milk, liquid 3 TBL Vanilla

/4 tsp

METHOD...

1. Place on a lightly floured surface, roll dough in 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.

3. Bake at 350°F/177°C for 25-30 minutes or until done.

4. Mix glaze ingredients until smooth and drizzle over top.

/3 cup

/4 cup

/2 tsp

STICKY BREAKFAST ROLL DOUGH

18 Rolls

Egg(s), room temperature plus 1 enough Water 80°F/27°C to equal 1 cup + 2 TBL Oil Sugar Salt 1 tsp Bread Flour 31/2 cups RED STAR®Active Dry Yeast 11/2 tsp or RED STAR®QUICK•RISE™Yeast 1 tsp or Bread Machine Yeast 1 tsp

Program: DOUGH

/4 cup

/3 cup

Add at the beep:

Walnuts or Pecans, chopped

/2 cup

FILLING

Butter, softened Sugar Cinnamon 1 TBL

/2 cup

/3 cup

TOPPING

Butter, melted Brown Sugar

METHOD...

1. Place on a lightly floured surface, roll dough into a 12 x 18 inch rectangle for 18 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.

/4 cup

SOFT PRETZEL DOUGH

16 pretzels

Water 80°F/27°C 11/4 cups Egg Yolk, room temperature 1 Oil 1 TBL Sugar 2 TBL Salt 1 tsp White Pepper Bread Flour 31/2 cups RED STAR®Active Dry Yeast 1 TBL or RED STAR®QUICK•RISE™Yeast 2 tsp or Bread Machine Yeast 2 tsp

Program: DOUGH

GLAZE

Egg White 1 Water 1 TBL

TOPPINGS (OPTIONAL)

Kosher Salt 1 TBL Sesame Seeds 1 TBL

/8 tsp

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 11/2 inches apart. Brush with glaze and sprinkle with topping. Let rise until double in size, about 30 minutes. Bake at 375°F/190°C for 15-20 minutes or until done.

VARIATION...

PEPPERONI PRETZEL DOUGH

Method...

1. Add 1 cup thin sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients.

2. Follow method above for completion.

CREAMED SOUP BREAD BOWL DOUGH

4 bowls

Eggs, room temperature plus 2 enough Water 80°F/27°C to equal 1 cup + 5 TBL Oil 2 TBL Honey Dry Milk 3 TBL Salt 2 tsp Bread Flour 21/4 cups Whole Wheat Flour 1 cup Rye Flour 1 cup Caraway Seeds 3 TBL Dehydrated Onions RED STAR®Active Dry Yeast 23/4 tsp or RED STAR®QUICK•RISE™Yeast 13/4 tsp or Bread Machine Yeast 1

Program: DOUGH

NOTE: Any 2 pound bread or dough recipe may be used; mix on dough program.

METHOD...

1. Place dough on a lightly floured surface and divide into 4 equal pieces. Shape into 4 smooth round balls and place on a greased baking sheet.

2. Cover and let rise in a warm place for 1 hour or until double in size.

3. Bake at 350°F/177°C for 25-30 minutes or until done. Allow to cool completely on a wire rack.

4. With a serrated knife, remove the top 1 inch of each bread bowl. Remove the center, leaving a shell of 1/2 inch on sides and bottom.

5. Fill with approximately 1 cup of creamed soup (non-creamed soup will soak through the bread bowl too easily.) Cut removed bread into 1 inch pieces and serve with soup.

/4 cup

/4 tsp

PARTY DIP BREAD BOWL DOUGH

1 bowl

Water 80°F/27°C 11/4 cups Sugar 1 TBL Salt 1 tsp Bread Flour 31/3 cups RED STAR®Active Dry Yeast 1 TBL or RED STAR®QUICK•RISE™Yeast 2 tsp or Bread Machine Yeast 2 tsp

Program: DOUGH

NOTE: Any 1.5 pound bread or dough recipe may be used; mix on dough program.

METHOD...

1. Place dough on a lightly floured surface. Shape into a large smooth round ball and place on a greased baking sheet.

2. Cover and let rise in a warm place for 1 hour or until double in size.

3. Bake at 350°F/177°C for 30-40 minutes or until done. Allow to cool completely on a wire rack.

4. With a serrated knife, remove the top 1-2 inches of the bowl. Remove the center, leaving a shell of 1/2 inch on sides and bottom.

5. Fill with 3 cups of dip. Cut removed bread into 1 inch pieces and serve with dip.

SHREDDED BEEF DIP

Dried beef, chopped 5 oz Cream Cheese, softened 2-8 oz pkg. Sour Cream Green Onions, chopped 6 Accent®Seasoning 21/2 tsp Worcestershire®Sauce to taste

Mix and chill before serving.

Makes 3 Cups

/2 cup

SHRIMP DIP

Canned Shrimp, drained and mashed 2 small cans Cream Cheese, softened 8 oz pkg Mayonnaise 1 cup Green Onions, chopped 3

Mix and chill before serving.

Makes 3 Cups

Recipe Index

BREAD

Cheese and Cracked Pepper . . . . . . . . . . . . . . . . 32

Cinnamon Raisin Nut . . . . . . . . . . . . . . . . . . . . . . 37

Cranberry Walnut . . . . . . . . . . . . . . . . . . . . . . . . . 36

Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Holiday . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Italian Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Honey Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Pumpernickel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Rich Sweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Rye . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Shredded Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Sunflower & Sesame Seed . . . . . . . . . . . . . . . . . . 33

Triple Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

White . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

100% Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . 34

QUICK BREAD & CAKE

Apple Walnut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Banana Chocolate Chip . . . . . . . . . . . . . . . . . . . . 46

Banana Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Cranberry Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Date Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Zucchini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

DAY-OLD BREAD (Uses For)

Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Breaded Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . 43

Crunchy Bread Snacks . . . . . . . . . . . . . . . . . . . . . 43

DOUGH

Almond-Cherry Coffee Cake . . . . . . . . . . . . . . . . 58

Bagel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Banana Wheat Bagel . . . . . . . . . . . . . . . . . . . . . . . 57

Buttermilk Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Challah Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Cheezy Garlic Roll . . . . . . . . . . . . . . . . . . . . . . . . . 53

Cinnamon Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Creamed Soup Bread Bowl . . . . . . . . . . . . . . . . . 62

Dinner Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Focaccia Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Party Dip Bread Bowl . . . . . . . . . . . . . . . . . . . . . . 63

Pita Pocket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Pizza Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Refreshing Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Soft Pretzel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Sticky Breakfast Roll . . . . . . . . . . . . . . . . . . . . . . . 60

Wheat Dinner Roll . . . . . . . . . . . . . . . . . . . . . . . . . 51

Whole Wheat Pizza Crust . . . . . . . . . . . . . . . . . . 56

FAST BAKE™BREAD

Cheese‘n Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Chevre-Cracked Pepper . . . . . . . . . . . . . . . . . . . . 40

Cranberry Orange . . . . . . . . . . . . . . . . . . . . . . . . . 42

Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Italian Herb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

White . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

LIMITED ONE-YEAR WARRANTY

Warranty Coverage: This product is warranted to be free from defects in materials or

workmanship for a period of one (1) year from the original purchase date. This product warranty is extended only to the original consumer purchaser of the product and is not transferable. For a period of one (1) year from the date of original purchase of the product, our Repair Center will, at its option, either (1) repair the product or (2) replace the product with a reconditioned comparable model. These remedies are the purchaser's exclusive remedies under this warranty.

Warranty Service: To obtain warranty service, you must call our warranty service number at 1-800-233-9054 for return instructions on how to deliver the product, in either the original packaging or packaging affording an equal degree of protection to the Repair Center specified below. You must enclose a copy of your sales receipt or other proof of purchase to demonstrate eligibility for warranty coverage.

To return the appliance, ship to:

ATTN: Repair Center 708 South Missouri Street Macon, MO 63552 USA

What Is Not Covered

accident, commercial use, improper service or any other damage caused by anything other than defects in material or workmanship during ordinary consumer use. This warranty is invalid if the serial number has been altered or removed from the product. This warranty is valid only in the United States and Canada.

LIMITATION ON DAMAGES: THERE SHALL BE NO LIABILITY FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES FOR BREACH OF ANY EXPRESS OR IMPLIED WARRANTY OR CONDITION ON THIS PRODUCT.

DURATION OF IMPLIED WARRANTIES: EXCEPT TO THE EXTENT PROHIBITED BY APPLICABLE LAW, ALL IMPLIED WARRANTIES AND CONDITIONS, INCLUDING, WITHOUT LIMITATION, IMPLIED WARRANTIES AND CONDITIONS OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE OR USE ON THIS PRODUCT ARE LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY.

Some jurisdictions do not allow the exclusion or limitation of incidental or consequential damages, or allow limitations on how long an implied warranty lasts, so the above limitations or exclusions may not apply to you. This warranty gives you specific legal rights and you may have other rights under the laws of your jurisdiction.

: This warranty does not cover damage resulting from misuse,

To contact us, please write to, call, or email:

Consumer Relations Department PO Box 7366 Columbia MO 65205-7366 USA 1-800-233-9054 E-mail: consumer_relations@toastmaster.com

For more information on our products, visit our website: www.maxim-toastmaster.com.

Breadman TR520 Instruction Manual

Specifications and Main Features

Frequently Asked Questions

User Manual