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

DRIED FRUIT BREAD

1 lb. 1.5 lb.

water 80°F/27°C 3/4 cup 1 cup + 2 TBL
oil 2 TBL 3 TBL
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:

dried mixed fruit, diced 1/2 cup 3/4 cup
nutmeg 1/2 tsp 1 tsp

HOLIDAY BREAD

1.5 lb.

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

Program Sweet
Add at the beep:

candied fruit 1/2 cup
walnuts 1/2 cup

HONEY GRANOLA BREAD

1 lb. 2 lb.

water 80°F/27°C 3/4 cup 1 cup + 6 TBL
oil 2 TBL 5 TBL
honey 2 TBL 2 1/2 TBL
salt 1/2 tsp 2 tsp
dry milk 2 TBL 3 TBL
bread flour 2 1/4 cups 4 1/4 cups
granola cereal 2/3 cup 1 cup
active dry yeast 1 1/4 tsp 1 1/2 tsp

Program Basic Basic

21

SOY ALMOND FRUIT BREAD

1.5 lb.

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

Program Sweet
Add at the beep:

dried mixed fruit, diced 1/2 cup
almonds, slivered 1/4 cup

SOY HERB BREAD

1.5 lb.

water 80°F/27°C 1 cup + 2 TBL
oil 2 TBL
sugar 3 TBL
salt 1 1/2 tsp
dry milk 1 TBL
dried dill weed 1 tsp
garlic salt 1/2 tsp
dry mustard 1/2 tsp
dried basil 1/4 tsp
dried oregano 1/4 tsp
bread flour 2 3/4 cups
soy flour 1/2 cup
active dry yeast 1 1/2 tsp

Program Basic

22

TRAIL MIX BREAD

1 lb. 2 lb.

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

Program Basic Basic
Add at the beep:

raisin and nut trail mix 1/2 cup 3/4 cup

BLOODY MARY BREAD

1 lb. 2 lb.

water 80°F/27°C* 1/4 cup* 1/4 cup*
bloody mary mix 80°F/27°C 1/2 cup 1 cup
oil 1 TBL 3 TBL
honey 1 TBL 3 TBL
salt 1/2 tsp 1 tsp
bread flour 2 cups 4 cups
dried parsley 1 TBL 3 TBL
green onion tops, chopped 1 TBL 3 TBL
active dry yeast 1 1/2 tsp 1 3/4 tsp

Program Basic Basic

*water amounts are correct

CHEESE ONION BREAD

1 lb. 2 lb.

water 80°F/27°C 3/4 cup 1 1/4 cups
sugar 2 TBL 3 TBL
salt 1/2 tsp 1 1/2 tsp
bread flour 2 1/4 cups 4 1/4 cups
shredded cheese 1/2 cup 3/4 cup
dried onion 1 TBL 2 TBL
active dry yeast 1 tsp 1 1/4 tsp

Program Basic Basic

23

BANANA BREAD

1 lb. 1.5 lb.

egg room temperature plus 1 1
enough water 80°F/27°C to equal 1/2 cup + 3 TBL 3/4 cup + 3 TBL
oil 4 tsp 2 TBL
banana cake mix* 2/3 cup 1 cup
bread flour 1 3/4 cups 2 2/3 cups
gluten 2 tsp 1 TBL
active dry yeast 1 1/2 tsp 2 tsp

Program Basic Basic

*or any other variety of cake mix for flavor variation

CORN BREAD

1 lb. 1.5 lb.

egg room temperature plus 1 1
enough water 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup
oil 2 TBL 3 TBL
honey 2 TBL 3 TBL
salt 1 tsp 1 1/2 tsp
dry milk 1 TBL 2 TBL
bread flour 2 cups 3 cups
corn meal 1/4 cup 1/3 cup
active dry yeast 1 1/2 tsp 2 1/4 tsp

Program Basic Basic

JALAPEÑO BREAD

1 lb. 1.5 lb.

water 80°F/27°C 1/2 cup 2/3 cup
oil 1 1/2 TBL 2 TBL
whole kernel corn, canned —
well drained 1/2 cup 3/4 cup
jalapeño peppers, well drained 2 TBL 3 TBL
sugar 1 TBL 2 TBL
salt 1/2 tsp 1 tsp
bread flour 2 cups 3 cups
corn meal 1/3 cup 1/2 cup
fresh cilantro 2 tsp 1 TBL
active dry yeast 1 1/2 tsp 2 tsp

Program Basic Basic

24

ITALIAN HERB BREAD

1 lb. 2 lb.

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

Program Basic Basic

*yeast amounts are correct

PIZZA BREAD

1 lb. 2 lb.

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

Program Basic Basic

*yeast amounts are correct

WHOLE WHEAT BREAD

1 lb. 2 lb.

water 80°F/27°C 3/4 cup + 3 TBL 1 cup + 6 TBL
oil 2 TBL 3 TBL
sugar 1/4 cup 6 TBL
salt 1 1/2 tsp 2 1/4 tsp
dry milk 2 TBL 3 TBL
whole wheat flour 2 3/4 cups 4 cups
active dry yeast 2 1/4 tsp 1 TBL

Program Whole Wheat Whole Wheat

25

SESAME SEED BREAD

1.5 lb. 2 lb.

egg room temperature plus 1 1
enough water 80°F/27°C to equal 1 cup 1 cup + 2 TBL
oil 2 TBL 3 TBL
honey 1 TBL 2 TBL
sugar 2 tsp 1 TBL
salt 1 tsp 1 1/2 tsp
bread flour 2 1/2 cups 2 3/4 cups
whole wheat flour 1/2 cup 1 cup
sesame seeds 2 TBL 2 1/2 TBL
cumin seeds 1/4 tsp 1/4 tsp
sunflower seeds 1 1/2 TBL 2 TBL
active dry yeast 1 1/2 tsp 2 tsp

Program Sweet Sweet

WHITE WHEAT BREAD

1 lb. 2 lb.

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

Program Whole Wheat Whole Wheat

DAIRY WHOLE WHEAT BREAD

1.5 lb. 2 lb.

water 80°F/27°C* 5 TBL 1/4 cup
milk liquid 80°F/27°C 1/2 cup 3/4 cup
cottage cheese 80°F/27°C 1/4 cup 1/3 cup
oil 2 TBL 1/4 cup
honey 1 1/2 TBL 1/4 cup
salt* 1 1/2 tsp 1 1/2 tsp
whole wheat flour 1 cup 1 1/4 cups
bread flour 2 cups 2 3/4 cups
active dry yeast 1 1/4 tsp 1 3/4 tsp

Program Whole Wheat Whole Wheat

*water and salt amounts are correct

26

WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD

1 lb. 2 lb.

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

Program Sweet Sweet
Add at the beep:

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

PUMPERNICKEL BREAD

1 lb. 2 lb.

egg(s) room temperature plus 1 2
enough water 80°F/27°C to equal 3/4 cup 1 cup + 6 TBL
oil 1 TBL 2 TBL
honey 2 TBL 1/4 cup
dry milk 1 TBL 3 TBL
salt 1 tsp 2 tsp
bread flour 1 1/4 cups 2 cups
whole wheat flour 1/2 cup 1 cup
rye flour 1/2 cup 1 cup
caraway seeds 1 TBL 3 TBL
instant coffee granules 1 tsp 1 TBL
cocoa powder 2 TBL 1/4 cup
active dry yeast 1 1/2 tsp 2 3/4 tsp

Program Sweet Sweet

27

CARAWAY RYE BREAD

1 lb. 2 lb.

egg(s) room temperature plus 1 2
enough water 80°F/27°C to equal 3/4 cup 1 cup + 5 TBL
oil 1 TBL 2 TBL
honey 2 TBL 1/4 cup
dry milk 1 TBL 3 TBL
salt 1 tsp 2 tsp
bread flour 1 1/4 cups 2 1/4 cups
whole wheat flour 1/2 cup 1 cup
rye flour 1/2 cup 1 cup
caraway seeds 1 TBL 3 TBL
active dry yeast 1 1/2 tsp 2 3/4 tsp

Program Sweet Sweet

SUNFLOWER SEED BREAD

1 lb. 2 lb.

water 80°F/27°C 3/4 cup + 2 TBL 1 1/4 cups
oil 2 TBL 3 TBL
honey 1 TBL 3 TBL
salt 1 tsp 2 tsp
bread flour 2 1/3 cups 4 cups
sunflower seeds 1/3 cup 3/4 cup
active dry yeast* 1 tsp 1 tsp

Program Sweet Sweet

*yeast amounts are correct

ONION RYE BREAD

1 lb. 2 lb.

egg(s) room temperature plus 1 2
enough water 80°F/27°C to equal 3/4 cup 1 cup + 5 TBL
oil 1 TBL 2 TBL
honey 2 TBL 1/4 cup
dry milk 1 TBL 3 TBL
salt 1 tsp 2 tsp
bread flour 1 1/4 cups 2 1/4 cups
whole wheat flour 1/2 cup 1 cup
rye flour 1/2 cup 1 cup
caraway seeds 1 TBL 3 TBL
dehydrated onions 2 TBL 1/4 cup
active dry yeast 1 1/2 tsp 2 3/4 tsp

Program Sweet Sweet

28

■

FAST BAKE™BREADS . . .

AS EASY AS 1 - 2 - 3

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

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

2. Close the lid. Select the Fast Bake program, Loaf Size and press Start.

3. 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.

FAST BAKE™PROGRAM HINTS

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

• Larger amounts of QUICK•RISE™

™

, RAPIDRISE™, Bread Machine or Instant Active Dry yeast must

be used. They may be substituted in equal amounts.

• The dough ball for the fast bake program should be a very soft, sticky to the touch, loose ball

with a smooth texture. Do not add extra flour.

• Check the dough ball at the beep, and if necessary, use a rubber spatula to push any flour or

dough from the sides of the bread pan down into the dough ball.

• 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.

29

FAST BAKE™BREADS

We suggest starting your fast bake bread baking with this White Bread Recipe. Refer to Helpful
Hints for Bread and 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, Bread Machine
or Instant Active Dry yeast must be used.

WHITE BREAD

1 lb. 1.5 lb. 2 lb.

water 110°-115°F/43°-46°C 1 cup 1 1/4 cups 1 1/2 cups + 3 TBL
oil 4 tsp 2 1/2 TBL 1/4 cup
sugar 4 tsp 2 TBL 3 TBL
salt 1 tsp 1 1/2 tsp 2 tsp
dry milk 1 TBL 1 1/2 TBL 2 TBL
bread flour 2 1/4 cups 3 cups 4 cups
QUICK•RISE™ yeast 3 1/2 tsp 5 1/2 tsp 6 3/4 tsp

PROGRAM Fast Bake Fast Bake Fast Bake

Method

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

2. 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, salt and dry milk; level off with the straight edge
of a knife and add to the bread pan.

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

6. Carefully measure QUICK•RISE™ yeast with a measuring spoon; level of f 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, Loaf Size and press Star t.

9. At the beep during 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.

12. Turn bread pan upside down and shake several times to release the bread. Do not use metal

utensils inside the bread pan or bread maker. Remove the kneading blade and allow loaf to
cool standing upright on wire rack approximately 20 minutes before cutting.

13. When the bread has completely cooled, approximately 1 hour, store in an air tight container.

14. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, SEE

CLEANING AND STORING.

30

WHITE WHEAT BREAD

1 lb. 2 lb.

water 110°-115°F/43°-46°C 3/4 cup + 3 TBL 1 1/2 cups + 3 TBL
oil 1 TBL 3 TBL
sugar 3 TBL 1/4 cup
salt 1 tsp 2 tsp
dry milk 1 TBL 2 TBL
bread flour 1 3/4 cups 3 1/2 cups
whole wheat flour* 1/2 cup 1/2 cup
QUICK•RISE™ yeast 4 1/2 tsp 6 tsp

Program Fast Bake Fast Bake

*whole wheat flour amounts are correct

FRENCH BREAD

1 lb. 2 lb.

water 110°-115°F/43°-46°C 3/4 cup + 3 TBL 1 1/2 cups + 2 TBL
oil 1 TBL 3 TBL
sugar 2 1/2 tsp 1 1/2 TBL
salt 3/4 tsp 1 1/2 tsp
bread flour 2 1/4 cups 4 1/3 cups
QUICK•RISE™ yeast 3 1/2 tsp 6 tsp

Program Fast Bake Fast Bake

ITALIAN BREAD

1 lb. 2 lb.

water 110°-115°F/43°-46°C 1 cup + 1 TBL 1 1/2 cups + 1 TBL
oil 4 tsp 2 TBL
sugar 2 TBL 1/4 cup
salt 1 tsp 2 tsp
dry milk 1 TBL 2 TBL
dried Italian seasoning 1 1/2 tsp 1 TBL
bread flour 2 1/4 cups 4 cups
QUICK•RISE™ yeast 4 1/2 tsp 6 3/4 tsp

Program Fast Bake Fast Bake

31

HONEY GRANOLA BREAD

2 lb.

water 110°-115°F/43°-46°C 1 1/2 cups + 1 TBL
oil 6 TBL
honey 2 1/2 TBL
salt 2 tsp
dry milk 3 TBL
bread flour 4 1/4 cups
granola cereal 1 cup
QUICK•RISE™ yeast 6 3/4 tsp

Program Fast Bake

CINNAMON RAISIN NUT BREAD

1 lb. 1.5 lb.

water 110°-115°F/43°-46°C 1 cup + 1 TBL 1 1/4 cups + 1 TBL
oil 1 TBL 7 tsp
brown sugar 2 1/2 TBL 3 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 1/2 cups
cinnamon 3/4 tsp 1 tsp
raisins 1/3 cup 1/2 cup
walnuts 1/3 cup 1/2 cup
QUICK•RISE™ yeast 4 1/2 tsp 6 3/4 tsp

Program Fast Bake Fast Bake

FAT FREE BREAD

1 lb. 2 lb.

water 110°-115°F/43°-46°C 1 cup 1 1/2 cups
applesauce* 4 tsp 2 TBL
sugar 2 1/2 TBL 3 TBL
salt 1 tsp 2 tsp
dry milk 1 TBL 2 TBL
bread flour 2 1/4 cups 4 1/8 cups
QUICK•RISE™ yeast 4 1/2 tsp 6 3/4 tsp

Program Fast Bake Fast Bake

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

32

PEPPERONI PIZZA BREAD

1 lb. 2 lb.

water 110°-115°F/43°-46°C 3/4 cup + 3 TBL 1 1/2 cups + 2 TBL
oil 1 TBL 3 TBL
pepperoni, thin sliced 1/2 cup 1 cup
Parmesan cheese, grated 2 TBL 1/4 cup
sugar 2 1/2 tsp 1 1/2 TBL
salt 3/4 tsp 1 1/2 tsp
bread flour 2 1/4 cups 4 1/3 cups
dried pizza seasoning 1 1/2 tsp 1 TBL
QUICK•RISE™ yeast 3 1/2 tsp 6 tsp

Program Fast Bake Fast Bake

POTATO BREAD

1 lb. 2 lb.

water 110°-115°F/43°-46°C 3/4 cup + 3 TBL 1 1/4 cups + 3 TBL
oil 3 TBL 3 TBL
sugar 4 tsp 2 TBL
salt 1 tsp 2 tsp
dry milk 2 TBL 1/4 cup
white pepper 1/8 tsp 1/4 tsp
instant potato buds 1/4 cup 1/2 cup
green onion tops, chopped 1 TBL 2 TBL
bread flour 2 cups 4 cups
QUICK•RISE™ yeast 4 1/2 tsp 6 3/4 tsp

Program Fast Bake Fast Bake

*oil amounts are correct

33

■

GLUTEN-FREE BREADS . . .

AS EASY AS 1 - 2 - 3

The Fast Bake program, with less knead and rise times, is perfect for baking hot fresh gluten-free
breads in under an hour.

1. Add ingredients to the bread pan in the order listed. Place the bread pan in the bread maker.

2. Close the lid. Select the Fast Bake bread program, and choose the 1.5 pound Loaf Size. Press

Start.

3. 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.

Refer to Helpful Hints for Bread and Dough for measuring information.
A special thanks to Mary Gunn, a member of the Gluten Intolerance Group of Florida, RED STAR

®

Yeast & Products, and the Missouri Soybean Merchandising Council for their support and
knowledge of ingredients and recipes.

GLUTEN-FREE HINTS

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

• RED STAR

®

QUICK•RISE™Yeast must be used.

• Using extra large eggs will provide the moisture needed for the bread as well as giving structure

to the bread.

• The first time you try a new recipe: measure two tablespoons out of the total amount of water

specified and put in a separate cup. Watch as the bread maker mixes the ingredients. If after a
few minutes the dough looks dry, add one tablespoon of water at a time. When the dough is the
right consistency, it should swirl about in the bread maker with a definite raised pattern on top. If
necessary, add rice flour one tablespoon at a time until the appropriate consistency is achieved.

• Even the best of gluten-free bread will become very solid after standing for a time. This does not

mean that it is stale. Just pop it into a microwave for a short time and it will appear to be freshly
baked.

• If the bread falls after baking, there was too much liquid in proportion to the flour. Just use less

liquid and/or increase the flour next time.

• There is a lot of retained heat in the oven cavity. For best results, remove bread immediately after

bake process is complete. Turn out on to a wire cooling rack.

SPECIAL INGREDIENTS

• RED STAR

®

QUICK•RISE™Yeast does not contain wheat gluten or other cereal proteins that cause

an allergic reaction in people with gluten intolerance.

• Xanthan gum is manufactured from corn and substitutes for the missing gluten, giving structure so

that the gluten-free flours can rise. This is the ingredient that allows for excellent bread. Xanthan
gum and guar gum may be interchanged, although some people have a laxative effect from
guar gum.

34

GLUTEN-FREE COUNTRY WHITE BREAD

1.5 lb.

water 110°-115°F/43°-46°C 1 1/3 cups
extra large eggs 3
oil 3 TBL
cider vinegar 1 tsp
sugar 3 TBL
salt 1 1/2 tsp
dry milk 1/2 cup
white rice flour 2 cups
potato starch flour 2/3 cup
soy flour 1/3 cup
tapioca flour 1/2 cup
xanthan gum 1 TBL
QUICK•RISE™ yeast 4 1/2 tsp

Program Fast Bake

Method

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

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

3. Place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room
temperature before adding to the pan.

4. Use a measuring spoon to measure the oil and cider vinegar; add to the bread pan.

5. Use a measuring spoon to measure the sugar and salt; level of f with the straight edge of a
knife and add to the bread pan. Use a measuring cup to measure the dry milk and add to the
bread pan.

6. Lightly spoon white rice flour in to a measuring cup; level of f with the straight edge of a knife
and add to the bread pan. Repeat for the potato starch flour, soy flour, and tapioca flour.

7. Use a measuring spoon to measure the xanthan gum; level off with the straight edge of a knife and
add to the bread pan. Smooth into all corners. Lightly tap pan 3 times to settle dry ingredients.

8. Use a measuring spoon to carefully measure the QUICK•RISE

™

yeast; level off with the straight

edge of a knife and add to the bread pan.

9. Place the bread pan into the bread maker. Push down on rim until it snaps into place. Close the lid.

10. Select Fast Bake program, 1.5 pound Loaf Size, and press Start.

11. At the beep during the kneading process, check the mixture. It should swirl about in the
machine with a definite raised pattern on top. At this time, use a rubber spatula to push any
flour or dough from the sides of the bread pan down into the mixture.

12. The beeper sounds when the bread has finished baking.

13. Use oven mitts to carefully remove the bread pan at the end of the baking process.

CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT.

USE OVEN MITTS.

14. Turn bread pan upside down and shake several times to release the bread. Do not use metal
utensils inside the bread pan or bread maker. Remove the kneading blade.

15. When the bread has completely cooled, approximately 1 hour, store in an air tight container.

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

35

GLUTEN-FREE LEMON WALNUT BREAD

1.5 lb.

water 110°-115°F/43°-46°C 1 1/4 cups
extra large eggs 3
oil 3 TBL
cider vinegar 1 tsp
lemon peel, grated 2 tsp
sugar 3 TBL
salt 1 1/2 tsp
dry milk 2/3 cup
white rice flour 2 cups
potato starch flour 3/4 cup
tapioca flour 1/4 cup
xanthan gum 1 TBL
walnuts 2/3 cup
QUICK•RISE™ yeast 4 1/2 tsp

Program Fast Bake

GLUTEN-FREE PUMPERNICKEL BREAD

1.5 lb.

water 110°-115°F/43°-46°C 1 cup
extra large eggs 3
oil 3 TBL
cider vinegar 1 tsp
molasses 3 TBL
salt 1 1/2 tsp
dry milk 1/2 cup
brown rice flour 2 cups
potato starch flour 1/2 cup
tapioca flour 1/2 cup
cocoa powder 1 TBL
xanthan gum 1 TBL
caraway seeds 1 TBL
QUICK•RISE™ yeast 4 1/2 tsp

Program Fast Bake

36

GLUTEN-FREE CORN MEAL BREAD

1.5 lb.

water 110°-115°F/43°-46°C 1 1/3 cups
extra large eggs 3
oil 3 TBL
cider vinegar 1 tsp
brown sugar 2 TBL
salt 1 1/2 tsp
dry milk 1/2 cup
white rice flour 2 cups
tapioca flour 1/3 cup
yellow corn meal 1 cup
xanthan gum 1 TBL
QUICK•RISE™ yeast 4 1/2 tsp

Program Fast Bake

GLUTEN-FREE ONION DILL BREAD

1.5 lb.

water 110°-115°F/43°-46°C 1 1/2 cups
extra large eggs 3
oil 3 TBL
cider vinegar 1 tsp
sugar 2 TBL
salt 1 1/2 tsp
dry milk 1/3 cup
white rice flour 2 cups
potato starch flour 2/3 cup
soy flour 1/3 cup
tapioca flour 1/2 cup
onion powder 1/2 tsp
dried dill weed 1 TBL
xanthan gum 3 1/2 tsp
QUICK•RISE™ yeast 4 1/2 tsp

Program Fast Bake

37

GLUTEN-FREE ALMOND FRUIT BREAD

1.5 lb.

water 110°-115°F/43°-46°C 1 1/2 cups + 1 TBL
extra large eggs 3
oil 3 TBL
cider vinegar 1 tsp
almond extract 1/2 tsp
sugar 1/4 cup
salt 1 1/2 tsp
dry milk 1/2 cup
white rice flour 2 cups
potato starch flour 2/3 cup
soy flour 1/3 cup
tapioca flour 1/2 cup
dried mixed fruit, diced 3/4 cup
almonds, slivered 1/3 cup
xanthan gum 3 1/2 tsp
QUICK•RISE™ yeast 4 1/2 tsp

Program Fast Bake

GLUTEN-FREE ALPINE CHEESE ONION BREAD

1.5 lb.

Combine 5 TBL instant minced onion with 1 TBL hot water-set aside to cool and add to bread pan.
water 110°-115°F/43°-46°C 1 1/3 cups
extra large eggs 3
cider vinegar 1 tsp
Swiss cheese, shredded 3/4 cup
sugar 2 TBL
salt 1 tsp
white rice flour 2 cups
potato starch flour 1/2 cup
soy flour 1/3 cup
tapioca flour 1/2 cup
dry mustard 1 tsp
xanthan gum 3 1/2 tsp
QUICK•RISE™ yeast 4 1/2 tsp

Program Fast Bake

38

GLUTEN-FREE CHEDDAR CONFETTI BREAD

1.5 lb.

water 110°-115°F/43°-46°C 1 1/3 cups
extra large eggs 3
cider vinegar 1 tsp
Cheddar cheese, shredded 1 cup
sugar 2 TBL
salt 1 1/2 tsp
dry milk 1/3 cup
white rice flour 2 cups
potato starch flour 1/2 cup
soy flour 1/4 cup
tapioca flour 1/2 cup
onion powder 1 tsp
dry mustard 1 tsp
xanthan gum 3 1/2 tsp
QUICK•RISE™ yeast 4 1/2 tsp

Program Fast Bake

GLUTEN-FREE CINNAMON RAISIN BREAD

1.5 lb.

water 110°-115°F/43°-46°C 1 1/4 cups
extra large eggs 3
oil 3 TBL
cider vinegar 1 tsp
sugar 1/4 cup
salt 1 1/2 tsp
dry milk 1/2 cup
white rice flour 2 cups
potato starch flour 1/3 cup
soy flour 1/4 cup
tapioca flour 2/3 cup
cinnamon 1 1/2 tsp
raisins 3/4 cup
xanthan gum 1 TBL
QUICK•RISE™ yeast 4 1/2 tsp

Program Fast Bake

39

GLUTEN-FREE BEAN OR CHICK-PEA BREAD

1.5 lb.

water 110°-115°F/43°-46°C 1 1/4 cups
extra large eggs 3
oil 3 TBL
cider vinegar 1 tsp
gluten-free maple flavoring 1/2 tsp
brown sugar 3 TBL
salt 1 1/2 tsp
chick-pea flour 1 1/3 cups
cornstarch 1 cup
tapioca flour 1 cup
xanthan gum 4 tsp
QUICK•RISE™ yeast 4 1/2 tsp

Program Fast Bake

GLUTEN-FREE LEMON POPPY SEED BREAD

1.5 lb.

water 110°-115°F/43°-46°C 1 1/4 cups
extra large eggs 3
oil 3 TBL
cider vinegar 1 tsp
lemon peel, grated 2 tsp
sugar 3 TBL
salt 1 1/2 tsp
dry milk 2/3 cup
white rice flour 2 cups
potato starch flour 3/4 cup
tapioca flour 1/4 cup
xanthan gum 1 TBL
poppy seed 1 1/2 TBL
QUICK•RISE™ yeast 4 1/2 tsp

Program Fast Bake

40

BREADED PINEAPPLE

chunked pineapple 1 15-oz can
cornstarch 2 TBL

sugar 1/2 cup
butter 1/4 cup

white bread, 1 inch cubes 2 cups

■

DAY OLD BREAD RECIPES

Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and
sugar, add juice and butter and heat until thick. Pour over pineapple and bread, toss lightly to mix.
Bake at 350°F/177°C for 30 minutes.

BREAD PUDDING

white bread, 1 inch cubes 1 1/2 cups
vanilla cook & serve pudding & pie filling 1 3-oz box

cinnamon 1 tsp
milk, liquid 2 cups

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 1/4 cup

dry seasoning mix* 4 tsp

*Use any one of the following: dried spaghetti sauce seasoning, any ranch dressing, Italian herb
seasoning, garlic powder or garlic salt. Amounts may be adjusted to your taste.

Melt butter and add 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.

41

■

DOUGHS . . . AS EASY AS 1 - 2 - 3

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

for measuring information. Place the bread pan in the bread maker.

2. Close the lid. Select Dough program and Loaf Size. Press Start.

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

• 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 a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 table-

spoon 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 that the dough can be handled without sticking.

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

until double in size.
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.

42

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 of f 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 of f with the straight edge of a knife
and add to the bread pan.

8. Place the bread pan into the bread maker. Press down on rim until it snaps into place. Close lid.

9. Select Dough program, Loaf Size and press Star t.

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.

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 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.

DINNER ROLL DOUGH

1 lb. 2 lb.
9 rolls 24 rolls

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

Program Dough Dough

43

Method

1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your finger tips,
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.

FOCACCIA DOUGH

1.5 lb.
1 loaf

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

Program Dough

Add at the beep:

dried Italian seasoning 1 tsp

Garlic-Cheese Topping

olive oil 1/4 cup
dried oregano 1 1/2 tsp
garlic, coarsely chopped 1/3 cup
Parmesan cheese, grated 1/3 cup
salt 1/4 tsp

Greek Style Topping

olive oil 1/4 cup
onion, thin sliced 1 cup
dried oregano 1 1/2 tsp
Feta cheese, crumbled 1/3 cup
black olives, sliced and drained 1/4 cup
salt 1/4 tsp

44

Method

1. Place on a lightly floured sur face. 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.

WHEAT DINNER ROLL DOUGH

1 lb. 2 lb.
9 rolls 24 rolls

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

Program Dough Dough

Method

1. Place on a lightly floured sur face. 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.

BUTTERMILK ROLL DOUGH

1 lb. 1.5 lb.
9 rolls 18 rolls

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

Program Dough Dough

Topping

melted butter 2 TBL 3 TBL

45

Method

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

2. Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or
until double in size.

3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients;
brush the loaf.

4. Bake at 400°F/205°C for 20 to 25 minutes, or until done.

Variations

ITALIAN LOAF

Method

1. Use recipe above. Place on a lightly floured surface and shape the dough into one large round ball.

2. Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or
until double in size.

3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients; brush
over loaf. Sprinkle loaf with sesame seeds, poppy seeds, caraway seeds or cracked wheat.

4. Bake at 400°F/205°C for 20 to 25 minutes or until done.

FRENCH ROLLS

Method

1. Use recipe above. Place on a lightly floured sur face and divide dough into 12 pieces. Pinch
the ends of each roll and taper slightly.

2. Place the loaves on a greased baking sheet, cover and let rise in a warm place for 40 minutes
or until double in size.

3. With a knife, cut diagonal slashes across top of the loaf. Combine the glaze ingredients and
brush over loaves.

4. Bake 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 into 18 pieces. Roll into 14 inch ropes.

2. Fold each rope in half and twist, star ting 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.

FRENCH BREAD DOUGH

1.5 lb.
1 loaf

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

Program Dough

Glaze

water 2 TBL
salt 1/2 tsp

(Italian Loaf, French Rolls and French Twists)

46

Method

1. Place on a lightly floured sur face. 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.

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 puf fed and tops begin to brown.

4. Cut each half to form 2 pockets.

CHEEZY GARLIC ROLL DOUGH

1.5 lb 2 lb.
18 rolls 24 rolls

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

Program Dough Dough

Topping

Parmesan cheese 1/3 cup 2/3 cup
garlic, minced 1 1/2 TBL 2 TBL
butter, melted 3 TBL 1/4 cup

PITA POCKET DOUGH

1.5 lb.
20 pita pockets

water 80°F/27°C 1 1/3 cups
olive oil 8 tsp
sugar 4 tsp
salt 1 1/4 tsp
bread flour 2 cups
whole wheat flour 1 1/3 cups
active dry yeast 2 1/2 tsp

Program Dough

47

Method

1. Place on a lightly floured sur face. 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.

REFRESHING ROLL DOUGH

1.5 lb. 2 lb.
18 rolls 24 rolls

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

Program Dough Dough

Topping

orange peel, grated 2 TBL 1/4 cup
sugar 1/2 cup 3/4 cup
butter, melted 1/2 cup 3/4 cup

48

Method

1. Place on a lightly floured sur face. 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.

CHALLAH BRAID DOUGH

1 lb. 2 lb.
regular large

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

Program Dough Dough

Glaze

egg yolk(s), beaten 1 2
water 1 TBL 2 TBL

Topping

poppy seeds 1 tsp 1 1/2 TBL

49

Method

1. Place on a lightly floured sur face. 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.

PIZZA CRUST DOUGH

1 lb. 2 lb.

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

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

Program Dough Dough

Method

1. Place on a lightly floured sur face. 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.

WHOLE WHEAT PIZZA CRUST DOUGH

1 lb.

1 thick or 2 thin crusts

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

Program Dough

50

Bagel Recipes Method

1. Place on a lightly floured sur face. Divide into pieces. Roll each in a smooth ball, making a
hole in the center of each with thumbs. Gently pull to make a one-inch hole.

2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until
double in size.

3. In a 3-quar t saucepan, bring to a boil 2 quar ts 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.

BAGEL DOUGH

1.5 lb.
8 bagels

water 80°F/27°C 1 cup
sugar 1 1/2 TBL
salt 1 tsp
bread flour 3 cups

active dry yeast 2 1/4 tsp

Program Dough

Glaze

egg, beaten 1

Toppings (optional)

sesame seeds, poppy seeds, cracked wheat, wheat flakes or dried onion flakes

BANANA WHEAT BAGEL DOUGH

1.5 lb.
12 bagels

egg room temperature plus 1
enough water 80°F/27°C to equal 1 cup
oil 2 TBL
honey 1 TBL
salt 1 1/2 tsp
banana, mashed 1/2 cup
whole wheat flour 2 1/2 cups
bread flour 1 cup
active dry yeast 2 1/4 tsp

Program Dough

Glaze

egg white, beaten 1
water 1 TBL

Toppings (optional)

poppy seeds, sesame seeds

51

Method

1. Place on a lightly floured sur face. Roll into a 15 x 10 inch rectangle. Combine filling
ingredients and spread over dough within 1/2 inch of edges. Starting with longest side, roll
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 1 1/2 inches apart from the outside edge to within one inch
of the inside edge. Turn each section on its side so filling shows.

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. Ser ve warm.

ALMOND CHERRY COFFEE CAKE DOUGH

1.5 lb.
1 coffee cake

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

Program Dough

Filling

cream cheese, room temperature 8 oz
sugar 2 TBL
maraschino cherries, chopped 1/2 cup
milk, liquid 1 TBL
almond extract 1/2 tsp

Glaze

powdered sugar 1/2 cup
sour cream 1 TBL
milk, liquid 1-2 TBL
sliced almonds, to decorate 2 TBL
maraschino cherries, quartered, to decorate 2 TBL

52

Method

1. Place on a lightly floured sur face, roll dough into a 12 x 18 inch rectangle for 18 rolls,
(12 x 24 inch rectangle for 24 rolls) and spread with butter. Combine remaining filling
ingredients and sprinkle over butter. Roll up tightly, jelly-roll style, starting with the longest side
and cut into one inch slices.

2. Place in greased baking pans and let stand in a warm place for 1 hour or until double in size.

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

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

CINNAMON ROLL DOUGH

1.5 lb. 2 lb.
18 rolls 24 rolls

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

Program Dough Dough

Add at the beep:

walnuts, chopped (optional) 1/2 cup 2/3 cup
raisins (optional) 1/2 cup 2/3 cup

Filling

butter, softened 1/3 cup 1/2 cup
sugar 1/3 cup 1/2 cup
cinnamon 2 TBL 3 TBL

Glaze

powdered sugar 1/2 cup 2/3 cup
milk, liquid 3 TBL 1/4 cup
vanilla 1/4 tsp 1/2 tsp

53

Method

1. Place on a lightly floured sur face, roll dough into a 12 x 18 inch rectangle for 18 rolls
(12 x 24 inch rectangle for 24 rolls) and spread with butter. Combine remaining filling
ingredients and sprinkle over dough. Roll up tightly, jelly-roll style, starting with the longest
side and cut into one inch slices.

2. Combine topping mixture and spread into baking pan. Place slices on mixture and let rise in a
warm place for 1 hour or until double in size.

3. Bake at 350°F/177°C for 35 minutes or until done. Inver t onto a heat-proof tray.

STICKY BREAKFAST ROLL DOUGH

1.5 lb. 2 lb.
18 rolls 24 rolls

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

Program Dough Dough

Add at the beep:

walnuts or pecans, chopped 1/2 cup 2/3 cup

Filling

butter, softened 1/2 cup 2/3 cup
sugar 1/3 cup 1/2 cup
cinnamon 1 TBL 1 1/2 TBL

Topping

butter, melted 3/4 cup 1 cup
brown sugar 3/4 cup 1 cup

54

Method

1. Place dough on a lightly floured sur face and cut into pieces. Roll each piece into a 16 inch
rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across
the loop.

2. Place on a greased baking sheet 1 1/2 inches apar t. 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.

SOFT PRETZEL DOUGH

1.5 lb.
16 pretzels

water 80°F/27°C 1 1/4 cups
egg yolk, room temperature 1
oil 1 TBL
sugar 2 TBL
salt 1 tsp
white pepper 1/8 tsp
bread flour 3 1/2 cups
active dry yeast 1 TBL

Program Dough

Glaze

egg white 1
water 1 TBL

Toppings (optional)

kosher salt 1 TBL
sesame seeds 1 TBL

55

Method

1. Place dough on a lightly floured sur face 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 both 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.

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 1/4 cup
dry milk 3 TBL
salt 2 tsp
bread flour 2 1/4 cups
whole wheat flour 1 cup
rye flour 1 cup
caraway seeds 3 TBL
dehydrated onions 1/4 cup
active dry yeast 2 3/4 tsp

Program Dough

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

56

Method

1. Place dough on a lightly floured sur face. 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 both sides and bottom.

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

PARTY DIP BREAD BOWL DOUGH

1 bowl

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

Program Dough

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

57

Shredded Beef Dip

dried beef, chopped 5 oz
cream cheese, softened 2-8 oz pkg
sour cream 1/2 cup
green onions, chopped 6
Accent

®

seasoning 2 1/2 tsp

Worcestershire

®

sauce to taste

Mix and chill before serving.
Makes 3 cups.

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.

CLEANING & STORING

ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING.

CAREFULLY UNPACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS.

Any service requiring disassembly, other than the cleaning described below, must be performed
by an authorized service center. Unauthorized service will void your warranty.

CLEANING

CLEAN-UP OF BREAD MAKER

1. Unplug and allow to cool before cleaning.

2. Remove bread pan from inside the bread maker.

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

4. Remove any flour, bread crumbs or other food from the inside of the oven cavity using a damp
sponge, cloth or a small portable vacuum cleaner. A plastic scouring pad may be used if
necessary. Do not rub too hard as the surface may be scratched.

5. To clean the glass in the lid, use a glass cleaner or mild detergent and a damp cloth or plastic
scouring pad. Do not use an abrasive cleaner or pad as they might scratch the glass.

6. Rinse with a damp cloth and dry thoroughly.

CLEAN-UP OF BREAD PAN AND KNEADING BLADE

DO NOT IMMERSE BREAD PAN OR WASH IN DISHWASHER

1. Allow to cool before cleaning.

2. Fill with hot soapy water and remove kneading blade. If necessary to remove the kneading
blade from the bread pan, allow the soapy water to remain in the pan for up to 30 minutes
(longer times may damage the non-stick surface). It is not necessary to remove the kneading
blade for cleaning. However, if you wish to, it is necessary to do so after each use or it will
become increasingly difficult to release.

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

STORING

• All removable parts should be thoroughly cleaned and dried.

• Store with lid closed and bread pan with kneading blade inside.

58

BEFORE CALLING FOR SERVICE

■ Questions and Answers

59

Questions Answers

1

Why does the height and shape
of bread differ in each loaf?

The height and shape of bread may
differ depending on the ingredients,
room temperature and length of the
timer cycle. Also accurate measure­ment of ingredients is essential to make
delicious bread.

2

The bread has an unusual
aroma. Why?

Stale ingredients or too much yeast
may have been used. Always use fresh
ingredients. Accurate measurements
are essential to make delicious bread.

3

The kneading blade comes out
with the bread.

This can happen as the kneading
blade is detachable. Use a non-metal
utensil to remove it.

Caution: The kneading blade will be
hot.

4

The baked loaf of bread has a
floured corner.

Sometimes flour in the corner of the
pan may not have been completely
kneaded into the dough. Scrape the
flour off the loaf with a spatula.

5

6

7

Why can the timer not be set for
more than 13 hours?

Longer delay times could alter the bak­ing results.

Can ingredients be halved or
doubled?

No. If there is too little in the pan, the
kneading blade cannot knead well
enough. If there is too much, bread
swells out of the pan.

Can fresh milk be used in place
of dry milk?

Yes, for all programs except fast bake.
Be 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 sitting
in the pan.

60

■ Check List

O
O
O

O

O

O

O

O

O

O
O

O
O

O

O

OO

O

O
O
O
O
O

O

O

O

O

Bread

maker
does not
operate/

ingredients
not mixing

Smoke

emitted

from
steam
vent/

burning

smell

Sides of

bread

collapse/

bottom is

damp

Bread

rises too

much/
coarse
texture

Bread falls/

coarse
texture

Short &

dense

texture

Slices

uneven &

sticky

Please check the following:

BAKING RESULTS:

INGREDIENT PROBLEMS

OPERATIONAL ERRORS

1. Unplugged/power outage

2. Display signal reads H:E 3

3.Display signal reads H:E4

4. Ingredients spilled on heating element

5. Top lid was open during baking

6. Bread left in bread pan too long after pro­gram

7. Bread sliced just after baking (steam was
not allowed to escape)

8. Kneading blade not installed

9. Not enough

10. Too much

11. Not enough

12. Too much

13. No yeast

14. Not enough

15. Too much

16. No sugar, molasses or honey

17. Ingredients used other than
recommended

18. Wrong type of flour used

19. Yeast touched water before
kneading

20. Old yeast used

21. Wrong type of yeast used

22. Temperature of water either too hot or
too cold

Water

Flour

Yeast

Flour

Yeast

MEASUREMENT

ERRORS

61

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.

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

3. Needs ser vice.

4. Wait until course is complete; unplug, allow to cool and clean.

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

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

7. Allow to cool approximately 20 minutes.

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

9.-12. Check the dough ball at beep.

13. Follow recipe.

14. Increase by 1/4 tsp.

15. Decrease by 1/4 tsp.

16. Artificial sugar substitutes not recommended.

17. Follow recipe or substitution recommendations.

18. Flours cannot be substituted.

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

20. Make sure yeast is fresh and room temperature.

21.

22. Water should be 80°F/27°C for all courses except Fast Bake which should be
110°-115°F/43°-46°C.

It should be round, smooth-textured, soft and slightly tacky to the touch.
(Fast Bake dough ball will be sticky to the touch.)

If more like a batter, add 1 TBL flour. Allow to mix; add more if necessary.
If too dry, add 1 tsp water. Allow to absorb; add more if necessar y.

For all programs, except Fast Bake, use active dry/rapid or quick in equal amounts.
Follow bread machine yeast directions. See Fast Bake and Gluten-Free sections for
details.

62

■

SERVICE INFORMATION

Please refer to warranty statement to determine if in-warranty service applies.
This appliance must be serviced by a Toastmaster authorized service center. Unauthorized ser vice will

void warranty. Consult your phone directory under “Appliances-Household-Small-Service and
Repair”, or call 1-800-947-3744 in the U.S. and Canada.

If an authorized service center is not available locally, your appliance may be returned postage prepaid
to our National Service Center at the address shown in the warranty statement. Products must be
adequately protected to avoid shipping damage. Surround your appliance with three inches of
protective padding and include a note explaining the problem you have experienced. We recommend
insuring your package. No C.O.D. shipments accepted.

SPECIFICATIONS

Power Supply 120 V ~ 60 Hz

Heater 600W

Kneading Motor 100W

Dimension (WxDxH) Approx. 10

1

⁄2” x 12 3⁄8” x 14 1⁄4”

Weight Approx. 16 LB

Power

Consumption

63

RECIPE INDEX

BREADS

Banana . . . . . . . . . . . . . . . . . . . . . . . . 24

Banana Granola . . . . . . . . . . . . . . . . . . 20

Bloody Mary . . . . . . . . . . . . . . . . . . . . . 23

Buttermilk . . . . . . . . . . . . . . . . . . . . . . . 19

Caraway Rye . . . . . . . . . . . . . . . . . . . . 28

Cheese Onion . . . . . . . . . . . . . . . . . . . . 23

Cinnamon Raisin . . . . . . . . . . . . . . . . . . 20

Corn . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Dairy Whole Wheat . . . . . . . . . . . . . . . 26

Dried Fruit . . . . . . . . . . . . . . . . . . . . . . 21

Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Fat Free White . . . . . . . . . . . . . . . . . . . 18

French . . . . . . . . . . . . . . . . . . . . . . . . . 18

Holiday . . . . . . . . . . . . . . . . . . . . . . . . 21

Honey Granola . . . . . . . . . . . . . . . . . . . 21

Italian Herb . . . . . . . . . . . . . . . . . . . . . 25

Jalapeño . . . . . . . . . . . . . . . . . . . . . . . 24

Maple . . . . . . . . . . . . . . . . . . . . . . . . . 18

Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Onion Rye . . . . . . . . . . . . . . . . . . . . . . 28

Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Pumpernickel . . . . . . . . . . . . . . . . . . . . 27

Sesame Seed . . . . . . . . . . . . . . . . . . . . 26

Soy Almond Fruit . . . . . . . . . . . . . . . . . . 22

Soy Herb . . . . . . . . . . . . . . . . . . . . . . . 22

Sunflower Seed . . . . . . . . . . . . . . . . . . . 28

Trail Mix . . . . . . . . . . . . . . . . . . . . . . . . 23

White . . . . . . . . . . . . . . . . . . . . . . . . . 17

White Wheat . . . . . . . . . . . . . . . . . . . . 26

Whole Wheat . . . . . . . . . . . . . . . . . . . . 25

Whole Wheat Cinnamon Raisin Walnut . . 27

DAY OLD BREAD USES

Bread Pudding . . . . . . . . . . . . . . . . . . . 41

Breaded Pineapple . . . . . . . . . . . . . . . . 41

Crunchy Bread Snacks . . . . . . . . . . . . . . 41

DOUGHS

Almond-Cherry Coffee Cake . . . . . . . . . . 52

Bagels . . . . . . . . . . . . . . . . . . . . . . . . . 51

Banana Wheat Bagels . . . . . . . . . . . . . . 51

Buttermilk Rolls . . . . . . . . . . . . . . . . . . . 45

Challah Braid . . . . . . . . . . . . . . . . . . . . 49

Cinnamon Rolls . . . . . . . . . . . . . . . . . . . 53

Cheezy Garlic Rolls . . . . . . . . . . . . . . . . 47

Creamed Soup Bread Bowl . . . . . . . . . . . 56

Dinner Rolls . . . . . . . . . . . . . . . . . . . . . 43

Focaccia . . . . . . . . . . . . . . . . . . . . . . . . 44

French Bread . . . . . . . . . . . . . . . . . . . . 46

French Rolls . . . . . . . . . . . . . . . . . . . . . 46

French Twists . . . . . . . . . . . . . . . . . . . . . 46

Italian Loaf . . . . . . . . . . . . . . . . . . . . . . 46

Party Dip Bread Bowl . . . . . . . . . . . . . . . 57

Pepperoni Pretzels . . . . . . . . . . . . . . . . . 55

Pita Pockets . . . . . . . . . . . . . . . . . . . . . . 47

Pizza Crust . . . . . . . . . . . . . . . . . . . . . . 50

Refreshing Rolls . . . . . . . . . . . . . . . . . . . 48

Soft Pretzels . . . . . . . . . . . . . . . . . . . . . 55

Sticky Breakfast Rolls . . . . . . . . . . . . . . . 54

Wheat Dinner Rolls . . . . . . . . . . . . . . . . 45

Whole Wheat Pizza Crust . . . . . . . . . . . 50

FAST BAKE BREADS

Cinnamon Raisin . . . . . . . . . . . . . . . . . . 32

Fat Free . . . . . . . . . . . . . . . . . . . . . . . . 32

French . . . . . . . . . . . . . . . . . . . . . . . . . 31

Honey Granola . . . . . . . . . . . . . . . . . . . 32

Italian . . . . . . . . . . . . . . . . . . . . . . . . . 31

Pepperoni Pizza . . . . . . . . . . . . . . . . . . 33

Potato . . . . . . . . . . . . . . . . . . . . . . . . . 33

White . . . . . . . . . . . . . . . . . . . . . . . . . 30

White Wheat . . . . . . . . . . . . . . . . . . . . 31

GLUTEN-FREE BREADS

Almond Fruit . . . . . . . . . . . . . . . . . . . . . 38

Alpine Cheese Onion . . . . . . . . . . . . . . . 38

Bean or Chick-pea . . . . . . . . . . . . . . . . . 40

Cheddar Confetti . . . . . . . . . . . . . . . . . . 39

Cinnamon Raisin . . . . . . . . . . . . . . . . . . 39

Corn Meal . . . . . . . . . . . . . . . . . . . . . . 37

Country White . . . . . . . . . . . . . . . . . . . 35

Lemon Walnut . . . . . . . . . . . . . . . . . . . . 36

Lemon Poppy Seed . . . . . . . . . . . . . . . . 40

Onion Dill . . . . . . . . . . . . . . . . . . . . . . 37

Pumpernickel . . . . . . . . . . . . . . . . . . . . 36

KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE.

Keep this booklet. Record the following for reference:
Date purchased
Model number
Date code (stamped on bottom)

LIMITED ONE-YEAR GUARANTEE

Toastmaster Inc. warrants this product, to original purchaser, for one year from purchase date to

be free of defects in material and workmanship.

This warranty is the only written or express warranty given by Toastmaster Inc. This warranty gives
you specific legal rights. You may have other rights which vary from state to state. ANY OTHER
RIGHT WHICH YOU MAY HAVE, INCLUDING ANY IMPLIED WARRANTY OF MERCHANTABILITY
OR FITNESS FOR A PARTICULAR PURPOSE IS LIMITED IN DURATION TO THE DURATION OF THIS
WARRANTY.

Defective product may be brought or sent (freight prepaid) to an authorized service center listed
in the phone book, or to Service Department, Toastmaster Inc., 708 South Missouri St., Macon,
MO, 63552, for free repair or replacement at our option.

Your remedy does not include: cost of inconvenience, damage due to product failure, transportation
damages, misuse, abuse, accident or the like, or commercial use. IN NO EVENT SHALL
TOASTMASTER INC. BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES.

Some states do not allow limitations on how long an implied warranty lasts, or allow the
exclusion or limitation of incidental or consequential damages, so the above limitations or
exclusions may not apply to you.

For information, write Consumer Claims Manager, at the Macon address. Send name,
address, zip, telephone area code and daytime number, model, serial number, and purchase date.

EVERYBODY EATS. It’s a fact of life.

But sometimes preparing

meals can become a chore.

That’s why TOASTMASTER has been invited

into millions of kitchens just like yours

so we can HELP YOU MASTER your

mixing, baking, grilling, toasting,

brewing, heating and serving

tasks WITH EASE AND STYLE.

The TOASTMASTER name stands for a

CELEBRATION of INNOVATION designed

to serve your life and keep you

COOKIN’ IN STYLE.

National Service Center
708 South Missouri St., Macon, MO 63552

In USA and Canada call:

Consumer Service 1-800-947-3744
Consumer Parts 1-800-947-3745
Hours: 8:00 a.m. - 5:30 p.m. CST

PARTNO. 33519P02

© 2000 Toastmaster Inc.
A Subsidiary of Salton, Inc.