Toastmaster 1148X User Manual

READ AND SAVE THESE INSTRUCTIONS

WARNING:

A risk of fire and electrical shock exists in all electrical appliances and may cause

personal injury or death. Please follow all safety instr uctions.

?? QUESTIONS ??

Before Contacting Your Retailer Call

TOLL-FREE 1-800-947-3744

and talk to one of Toastmaster’s Experts.

Bread Box

™

Plus Bread Maker

Use and Care Guide Recipe Book

Model 1148X

• FAST BAKE PROGRAM FOR FRESH BREAD IN UNDER 1 HOUR

• 8 BREAD PROGRAMS INCLUDING WHOLE WHEAT AND DOUGH

• 3-HOUR KEEP WARM CYCLE

• WAKE UP TO FRESH BREAD - 13 HOUR DELAY TIMER

• HORIZONTAL NON-STICK LOAF PAN

TABLE OF CONTENTS

IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

BEFORE YOUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

■ POWER OUTAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

BREAD MAKER INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

■ PARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

■ CONTROL PANEL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

■ FEATURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

■ PROGRAM SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

HELPFUL HINTS FOR BREAD AND DOUGH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

■ MEASURING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

■ DOUGH BALL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

■ INGREDIENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

■ SUBSTITUTES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

■ BREAD MIXES AND OTHER COOK BOOKS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

■ HIGH ALTITUDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

■ FREEZING BAKED BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

■ FREEZING DOUGH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

PROGRAMMING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

■ PROGRAMMING BREAD MAKER PROGRAMS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

■ PROGRAMMING DELAY TIMER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

■ BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

■ FAST BAKE™ BREADS AND INSTRUCTIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

■ GLUTEN-FREE BREADS AND INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

■ DAY OLD BREAD RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

■ DOUGHS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

CLEANING AND STORING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

BEFORE CALLING FOR SERVICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

■ QUESTIONS AND ANSWERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

■ CHECK LIST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

■ SERVICE INFORMATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

RECIPE INDEX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

2

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk
of fire, electric shock and injury to persons, including the following:

• Read all instructions before using this appliance.

• Do not immerse cord, plug, or appliance in water or other liquid (see instructions for cleaning).

• Do not touch hot sur faces. Always use oven mitts when handling the hot bread pan or bread.

• Close supervision is necessary when this appliance is used near children.

• This appliance is not for use by children. Keep out of reach of children.

• Unplug from outlet when not in use and before cleaning. Allow to cool before attaching or

removing parts.

• Avoid touching moving parts. Do not remove the bread pan during operation. Stop pad must be

pressed if bread pan is to be removed before completion.

• Do not operate the appliance with a damaged cord or plug, or after the appliance malfunctions,

or has been dropped or damaged in any manner. Return appliance to the nearest authorized
service facility for examination, repair, electrical or mechanical adjustment.

• Do not use outdoors or while standing in damp area.

• Do not let cord hang over edge of table or counter or touch hot sur faces.

• Do not place on or near a hot gas or electric bur ner or in a heated oven.

• To unplug, grip the plug and pull out from the wall outlet. Never pull on the cord.

• Do not unplug while unit is in operation.

• Do not use appliance except as indicated in these instructions.

• Use accessory attachments only if recommended by Toastmaster Inc.

• Do not clean with metal scouring pads. Pieces can break of f the pad and touch electrical par ts.

• Bread maker must be placed at least 4 inches (10,2 cm) from walls and edge of counter.

• Do not cover bread maker with anything which would prevent the steam from escaping. This may

cause warpage, discoloration, malfunction or even fire.

SAVE THESE INSTRUCTIONS

CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from

becoming entangled in or tripping over a longer cord. Extension cords are available from local
hardware stores and may be used if care is exercised in their use. If an extension cord is required,
special care and caution is necessary. Also the cord must be: (1) marked with an electrical rating of
125 V, and at least 13 A., 1625 W., and (2) the cord must be arranged so that it will not drape over
the countertop or tabletop where it can be pulled on by children or tripped over accidentally.

ELECTRIC POWER: If electric circuit is overloaded with other appliances, your bread maker may
not operate properly. The bread maker should be operated on a separate electrical circuit from other
operating appliances.

POLARIZED PLUG: This appliance has a polarized plug (one blade is wider than the other). As a safety
feature to reduce the risk of electrical shock, this plug is intended to fit in a polarized outlet only one
way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified
electrician. Do not attempt to defeat this safety feature.

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY

3

BEFORE YOUR FIRST USE

Please fill out information that follows warranty.
Unpack and clean bread maker; see CLEANING AND STORING.
Place bread maker on a dry, stable surface away from burners and away from areas where cooking

grease or water may splatter onto it. Avoid placing it where it may tip over during use. Place on back of
counter top.

The bread maker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients
into the bread pan than recommended. If you do so, the bread may not mix or bake correctly and the
bread maker may be damaged. The maximum amount of ingredients to be used is as follows.

Bread programs — approximately 4 cups

Dough program — 4 2/3 cups

During first use, this product may smoke and/or emit an odor from mineral oils used in manufacturing.
This is normal for a newly manufactured appliance. Before first use, operate empty on the fast bake pro­gram to burn off the manufacturing oils.

■

POWER OUTAGE

During the bread programs, if the bread maker loses power before the baking process begins, you may
try starting it at the beginning of the program again for all programs except fast bake. You may also try
starting the dough program at the beginning of the program again. This may not always produce an
acceptable loaf. If you are not sure when the outage occurred, remove the dough ball from the bread
pan and place in an oven-safe baking container. Allow to double in size and place in a preheated
350°F/177°C oven for 30-45 minutes or until done. The bread should sound hollow when tapped on
top of the loaf if it is done.

If you are using the fast bake program or if the bread has already begun to bake when the outage
occurs, you must begin with new ingredients.

4

BREAD MAKER INTRODUCTION

■ PARTS

Bread Pan Clip

5

■ CONTROL PANEL

Timer

Press to
delay pro­gram. The
time will
advance by
10 minute
intervals.

Loaf Size

Choose 1
lb., 1.5 lb.
or 2 lb. loaf
size.

Start

After selecting
the program
and timer (if
needed), press
to start the
program or
timer count
down.

Stop

Press for
more than
2 seconds
during the
cycle to
cancel a
program.

Select

Press to select
the program.

Display
Window

Indicates the
program or
amount of time
left for
completion and
display signals.

When a bread maker is packaged for shipment, a clear plastic film is placed over the control
panel; carefully peel it off.

PROGRAM SELECT RECALL

If you have started your bread maker and are not sure which program you have selected, you may
recall this information. Press the Select pad at anytime. The indicator under the program chosen will
appear in the display window. The bread maker will automatically return to amount of time left for
completion of program.

PROGRAM

CANCEL

If you want to cancel the selected program, press the Stop pad and hold it
down for more than 2 seconds at any time during the program.

6

■ FEATURES

PROGRAM SELECT

The control panel will let you choose different programs and loaf sizes.
All programs except Whole Wheat and French contain a beep to check the dough ball, to add

additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients.

Basic (Med, Dark, or Light) . . . . . . . . . . . . . . . . Use these programs for basic bread recipes

and most prepackaged bread mixes. You may
choose light, medium or dark crust color.

Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . . If a recipe contains more than 50% whole

wheat flour or when instructed in the recipe,
use this program.

Sweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program works best if a recipe is high in

fat, sugar, eggs or cheese.

Fast Bake

™

. . . . . . . . . . . . . . . . . . . . . . . . . . . Make bread in less than one hour by using

this program. Simply use the special instruc­tions and recipes found in the fast bake bread
and gluten-free bread sections of this recipe
book.

French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is best suited for breads low in

fat and sugar, which results in a crisp crust
and coarse, chewy interior.

Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used to prepare dough for

making bread or rolls which are shaped
before baking in a conventional oven.

7

■ PROGRAM SPECIFICATIONS (approximate times)

1.0 3:00 10 28 12 2:15 20 3 60 50

Light 1.5 3:20 15 30 20 2:20 20 3 60 55

2.0 3:30 15 32 20 2:28 23 3 60 1:00

1.0 3:00 10 28 12 2:15 20 3 60 50

Basic Med 1.5 3:20 4:00 to 15 30 20 2:20 20 3 60 55

2.0 3:30 13:00 15 32 20 2:28 23 3 60 1:00

1.0 3:00 Hours 10 28 12 2:15 20 3 60 50

Dark 1.5 3:20 15 30 20 2:20 20 3 60 55 3

2.0 3:30 15 32 20 2:28 23 3 60 60 Hours
Whole 1.0 3:20 12 23 15 — 30 3 70 50
Wheat Med 1.5 3:30 15 30 15 — 25 3 70 55

2.0 3:40 15 30 20 — 25 3 70 60

1.0 3:20 10 35 15 2:25 25 3 60 55
Sweet Med 1.5 3:30 15 33 22 2:25 20 3 60 60

2.0 3:40 15 32 25 2:33 23 3 60 65
Fast 1.0 :59

TIMER

7 30* 7 :49 16 29 NOT

Bake Med 1.5 1:00

NOT

7 30* 7 :50 16 30 AVAIL-

2.0 1:01

AVAILABLE

7 30* 7 :51 16 31 ABLE

1.0 3:40

4:00 to

12 33 15 — 35 3 70 55

French Med 1.5 3:50

13:00

15 33 22 — 25 3 70 65 3

2.0 4:00

Hours

15 32 20 — 28 3 70 75 Hours

1.0 1:10

TIMER

10 30 10 25 20 3 NOT

Dough 1.5 1:20

NOT

15 30 15 25 20 3 — — AVAIL-

2.0 1:25

AVAILABLE

17 30 18 25 20 3 ABLE

delay

timer

total
time

1st

knead

min.

rest

min./

sec.*

loaf
size

lb.

crust

color

2nd

knead

min.

1st

rise

min.

punch

sec.

2nd
rise

min.

bake

min.

keep

warm

display

time

for

beep**

Process

Program

* Rest is only seconds for Fast Bake™program.
**Display time for beep tells you when to add additional ingredients, i.e. raisins or nuts, during all

programs except Whole Wheat and French. Use this time to check dough ball and scrape ingredients
from sides of pan.

The beeper sounds when baking is complete. If you want to serve bread that has just been baked,
press Stop pad and remove. You may remove the bread or leave it in the bread maker. If left, it will
automatically be kept warm for up to 3 hours during the keep warm process on all bake cycles except
fast bake. The display window will show 0:00, and the colon will flash. At the end of keep warm,
the display window will indicate last program selected.

8

HELPFUL HINTS FOR BREAD AND DOUGH

We recommend that you read the following information before you shop for your ingredients. Your
bread maker will bake up to a 2 pound loaf of fresh bread containing approximately 4 cups of
flour. All 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.

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

■ 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 flour at a time until it
reaches the appropriate consistency. On the other hand, if the mixture is too dry to for m 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.

9

■ 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

™

, Bread Machine or Instant Active
Dry Yeast must be used. They may be substituted in equal amounts. You will find that this program requires
more yeast than other programs.

RED STAR

®

QUICK•RISE™yeast must be used for all gluten-free recipes.

A 1/4 ounce package of RED STAR®yeast contains approximately 2 1/4 level teaspoons of yeast. 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 (2 1/4 teaspoons) of RED STAR

®

Active Dry or QUICK•RISE™Yeast, use a liquid
measuring cup and fill to the 1/2 cup level with 110°-115°F/43°-46°C water. Stir in 1 teaspoon
granulated sugar and 1 package (2 1/4 teaspoons) RED STAR

®

Active Dry or QUICK•RISE™Yeast. Leave
your stirring spoon in the cup. 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 ToastmasterBread Maker in a recipe that calls for 2
1/4 teaspoons of yeast. Remember to adjust your recipe for the 1/2 cup of water and 2 1/4 teaspoons of
yeast used in the test. The sugar does not need to be adjusted. To test for 1 1/2 teaspoons of RED STAR

®

Active Dry or QUICK•RISE™Yeast, use a liquid measuring cup and fill to the 1/4 cup level with 110°­115°F/43°-46°C water. Stir in 1 teaspoon granulated sugar and 1 1/2 teaspoons RED STAR

®

Active Dry

or QUICK•RISE

™

Yeast. Leave your stirring spoon in the cup. 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 1/2 cup mark, it is very active. The yeast mixture may be used in your Toastmaster Bread
Maker in a recipe that calls for 1 1/2 teaspoons or more of yeast. Remember to adjust your recipe for the
1/4 cup of water and 1 1/2 teaspoons of yeast used in the test. The sugar does not need to be adjusted.

Flour: Bread Flour is Essential for Bread

All types of flour are affected by many factors, such as milling grades, moisture content, length of storage
and manufacturing processes. Adjustments to the recipes may need to be made to compensate for 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.

10

Many grocery stores stock gluten in the flour section. Health food and nutrition centers also carry this item.
Flour is best kept in an airtight container. If you are storing the flour for a long period of 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 take off the chill before use.

Cinnamon and Garlic: Not True Friends of Yeast

Previously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fashion.
Adding cinnamon and garlic to the dough in a bread maker, however, presents a problem.
Cinnamon reacts with bread dough just as a meat tenderizer reacts with meat. It breaks down the
structure. Although it smells wonderful as it is baking, the flavor is dissipated in the baking process.
DO NOT ADD MORE THAN LISTED IN THE RECIPE. For more flavor, use them as a spread for the
bread rather than adding to the dough.

Fruits and Vegetables: Add Flavor and Nutrition

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, disciplining 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 caution you that your
results may vary significantly from ours. If you would like to try other substitutions, there are several
helpful hint books available from retail stores to assist you. However, we cannot guarantee their results.

Eggs

Liquid egg substitutes may be used as directed on the carton.
Two egg whites may be substituted for one whole egg.
REMEMBER, all egg products must be at room temperature.

11

Milk

Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dr y milk in equal
proportions. Liquid milk 80°F/27°C may be substituted for water in equal proportions for all bread
programs except fast bake. The dry milk may then be eliminated all together. The loaf will be
slightly smaller.

Salt

Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) or
low salt (less than 1/2 the sodium of table salt) may be used in equal amounts. The bread will be
more coarse.

Sugar

Honey may be substituted for sugar in equal proportions; reduce the liquid by the same amount.
Brown sugar may be substituted for white sugar in equal proportions. Yeast needs sugar — no artificial
sweetener should be used.

Wheat Flour

For gluten-free bread recipes refer to gluten-free bread section.

Yeast

We used RED STAR

®

Yeast to develop our recipes. However, any brand may be used.

Refer to yeast ingredient section for other yeast substitutes.

■ BREAD MIXES AND OTHER COOK BOOKS

Use mixes labeled for up to 2 pound loaves. For best results, use the basic courses. Even though we
offer a wide variety of recipes for bread and dough, you may be looking for one that we have not
included in our recipe book. Bread maker helpful hints and recipe books are available at book and
retail stores. They offer a wide variety of recipes. Refer to features section of this book for the best
bread program to use for other recipes. Minor adjustments may be necessary for best results.

■ HIGH ALTITUDE

High elevations may make dough rise faster. We recommend that you try the recipe as it is printed
first. The dough ball should be round, smooth-textured, soft and slightly tacky to the touch. If you
find the results are unsuccessful, decrease your yeast 1/4 teaspoon 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 plastic bag in the refrigerator
overnight or for several hours. Unwrap and place on baking container. Cover and let stand in
warm, draft free place until double the original size. Because the dough is not room temperature,
you will find it takes longer than usual to rise. Bake according to recipe instructions.

If additional assistance is needed, expert help is available from Toastmaster

®

(1-800-947-3744)

or from RED STAR

®

YEAST & PRODUCTS (1-800-445-4746).

12

PROGRAMMING

■ PROGRAMMING BREAD MAKER PROGRAMS

The following are the general steps for using the bread maker. Depending on the program or recipe
that you choose, some steps may not apply or there may be additional steps. Refer to the Breads,
Fast Bake Breads, Gluten-Free Breads and Doughs sections.

Add all ingredients to the pan in the order listed in the recipe.
The illustrations in this use and care guide are for information purposes only. You may find your

bread maker looks different, however, the steps for operation are the same.

1

Open the lid and remove the
bread pan by pulling straight up,
using the handle.

3

Place all ingredients, except yeast,
in bread pan in the order listed.
Use a rubber spatula to smooth
the dry ingredients in the bread
pan; be sure to spread into all
corners. Lightly tap the pan 3
times on the counter top to settle
the ingredients. Add yeast on top.

4

Insert bread pan and push down
on rim until it snaps securely into
place. Fold handle down.

2

Mount the kneading blade on
the shaft, flat side down.

If the pan does not snap securely into
place, remove bread pan. Wearing
oven mitts, place fingers behind bread
pan clips and gently pull away from
oven wall. Insert bread pan again.

13

Press Start. The time left for the
program to be finished is dis-

played. The timer will
count down. All pro­grams except Whole
Wheat and French will
beep to add additional
ingredients during the
second knead. Opening
lid will not stop kneading.
Add ingredients quickly and evenly
over dough. Quickly close lid to
prevent heat loss. At this time also
check dough ball and use a rubber
spatula to scrape any ingredients
from the sides of the pan.

If using the fast bake program or
delay timer, add all of the ingredients
at the beginning. The ingredients will
be chopped into smaller pieces.

5

Close the lid. Plug into 120 V ~
60 Hz outlet. The bread maker
display indicator will default to
Basic Med and 1.15 lb.

Press the Select button to
choose the desired program.

Press the Loaf Size button to
select 1.0 lb., 1.5 lb. or 2.0 lb. size
recipe. Although the bread maker is
capable of making 1 lb., 1.5 lb. and
2 lb. loaves, we recommend baking

1.5 and 2 lb. recipes for more uni­form loaves of bread. The smaller
size recipes and mixes will not fill the
bread pan when finished.

9

Turn the bread pan upside down
and shake to release the bread.

• The bread pan, kneading blade

and bread will be very hot.

• Always unplug after use.

The beeper will sound when bread
is done. Press Stop and remove the

bread pan using oven mitts. If you
do not stop the unit and remove the
bread, it will automatically go into the
keep warm process on all programs
except Fast Bake and Dough. Your bread
will be kept warm for three hours and
then the bread
maker will
shut off. For
best results,
remove bread
immediately
after the bake
process is
complete.

7

8

Place the bread
upright on a wire
rack to cool 20­30 minutes
before cutting.
This allows the
steam to escape.
Be sure to
remove the
kneading blade
from the bread.

CAUTION:

6

14

■ PROGRAMMING DELAY TIMER

Select the program and Loaf Size. Before pressing Start, set the Timer for the amount of time you
want to wait before the bread is done.

The delayed timer can be set to delay bread making up to 13 hours. At the selected time, delicious
bread will be ready. The delay works for all programs except fast bake and dough.

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

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.

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

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 at 4:00 hours.

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

Colon will blink

15

RECIPES

■ BREAD . . . AS EASY AS 1 - 2 - 3

1. Add ingredients to the bread pan in the order listed. Refer to the Helpful Hints for Bread and
Dough for measuring information. Place the bread pan in the bread maker.

2. Close the lid. Select the bread program, choose the Loaf Size and press Start.

3. When finished baking, remove bread pan from the bread maker. Inver t and shake to remove the
loaf. Allow loaf to cool standing upright on a wire rack before slicing.

FOOD GUIDE PYRAMID

A Guide To Daily Food Choices

Fats, Oils & Sweets
Group

USE SPARINGLY

Vegetable Group

3-5
SERVINGS

Meat, Poultry, Fish, Dry

Beans, Eggs, & Nuts

Group

2-3 SERVINGS

Fruit Group

2-4 SERVINGS

KEY

●● Fat (naturally occurring and added)
▼▼ Sugars (added)

Bread, Cereal,

Rice & Pasta

Group

6-11

SERVINGS

Bread, cereal, pasta, crackers and other grain foods are low in fat and full of energy. The Food Guide
Pyramid says we should eat 6-11 servings daily — more than any other food group. One half-inch
slice of bread is approximately two servings.

Milk, Yogurt, &
Cheese Group

2-3 SERVINGS

16

BREADS

We suggest starting your bread baking with this 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.

17

WHITE BREAD

1 lb. 2 lb.

water 80°F/27°C 1/2 cup + 3 TBL 1 cup + 5 TBL
oil 4 tsp 2 TBL
sugar 1 1/2 TBL 2 TBL
salt 1 tsp 2 tsp
dry milk 1 TBL 2 TBL
bread flour 2 1/4 cups 4 cups
active dry yeast 1 tsp 1 1/4 tsp

Program Basic Basic

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

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

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

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

5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife
and add to the bread pan. 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. Select Basic Medium, Basic Dark, or Basic Light program, Loaf Size 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 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.

18

FRENCH BREAD

1 lb. 2 lb.

water 80°F/27°C 3/4 cup + 2 TBL 1 cup + 7 TBL
oil 1 TBL 2 TBL
sugar 1 tsp 2 tsp
salt 3/4 tsp 1 1/2 tsp
bread flour 2 1/4 cups 4 1/3 cups
active dry yeast 1 1/2 tsp 2 tsp

Program French French

FAT FREE WHITE BREAD

1 lb. 2 lb.

water 80°F/27°C 1/2 cup + 3 TBL 1 cup + 5 TBL
applesauce* 4 tsp 2 TBL
sugar 1 1/2 TBL 2 TBL
salt 1 tsp 2 tsp
dry milk 1 TBL 2 TBL
bread flour 2 1/4 cups 4 cups
active dry yeast 1 tsp 1 1/4 tsp

Program Basic Basic

*any variety
Note: Substituting applesauce for oil in other recipes may not produce good results.

MAPLE BREAD

1 lb. 2 lb.

water 80°F/27°C 3/4 cup 1 cup
oil 2 1/2 TBL 1/4 cup
maple syrup 1/4 cup 1/3 cup
maple flavoring 1/4 tsp 1/2 tsp
salt 1 tsp 2 tsp
bread flour 2 cups 3 cups
dry oatmeal, quick or regular 1/2 cup 1 cup
walnuts 1/2 cup 3/4 cup
active dry yeast 1 1/2 tsp 1 3/4 tsp

Program Basic Basic

EGG BREAD

1 lb. 2 lb.

egg(s) room temperature plus 1 2
enough water 80°F/27°C to equal 3/4 cup 1 1/4 cups
oil 2 TBL 1/4 cup
sugar 4 tsp 3 TBL
salt 1 1/2 tsp 1 TBL
dry milk 2 TBL 1/4 cup
bread flour 2 cups 4 cups
active dry yeast 1 1/2 tsp 2 3/4 tsp

Program Basic Basic

BUTTERMILK BREAD

1 lb. 2 lb.

cultured buttermilk, liquid 80°F/27°C 3/4 cup 1 1/2 cups
oil 2 TBL 1/4 cup
honey 2 TBL 1/4 cup
salt 1 tsp 2 tsp
baking soda 1/4 tsp 1/2 tsp
bread flour 2 1/2 cups 4 1/4 cups
active dry yeast* 1 1/4 tsp 1 1/4 tsp

Program Basic Basic

*yeast amounts are correct

MILK BREAD

1 lb. 2 lb.

milk, liquid 80°F/27°C 3/4 cup 1 1/4 cups + 2 TBL
oil 1 TBL 3 TBL
sugar 1 1/4 tsp 2 tsp
salt 1 1/4 tsp 2 tsp
bread flour 2 cups 4 cups
active dry yeast 1 1/4 tsp 1 3/4 tsp

Program Basic Basic

19

CINNAMON RAISIN BREAD

1 lb. 1.5 lb.

water 80°F/27°C 3/4 cup + 2 TBL 1 cup + 2 TBL
oil 1 TBL 4 tsp
brown sugar 1 1/2 TBL 2 1/2 TBL
salt 1 tsp 1 1/2 tsp
dry milk 1 TBL 1 1/2 TBL
bread flour 2 1/4 cups 3 cups
active dry yeast 1 1/2 tsp 2 1/2 tsp

Program Sweet Sweet
Add at the beep:

cinnamon 1/2 tsp 3/4 tsp
raisins 1/3 cup 1/2 cup
walnuts 1/3 cup 1/2 cup

BANANA GRANOLA BREAD

1 lb. 2 lb.

water 80°F/27°C 3/4 cup 1 1/4 cups + 3 TBL
oil 2 TBL 5 TBL
honey 2 TBL 3 TBL
banana flavoring 1/2 tsp 1 tsp
salt 1/2 tsp 2 tsp
dry milk 2 TBL 3 TBL
bread flour 2 1/4 cups 4 1/4 cups
banana chips, dried 1/3 cup 1/2 cup
granola cereal 2/3 cup 1 cup
active dry yeast* 1 1/2 tsp 1 1/2 tsp

Program Sweet Sweet

*yeast amounts are correct

20