Toastmaster 1172X User Manual

READ AND SAVE THESE INSTRU C T I O N S

Bread Make r

Use and Care Guide
Recipe Book
Model 1172X

WA R N I N G : A risk of fire and electrical shock exists in all electrical appliances
and may cause personal injury or death. Please fo l l ow all safety instructions.

?? QUESTIONS ??

B e fore Contacting Your Retailer Call

TOLL-FREE 1-800-947-3744

and talk to one of To a s t m a s t e r ’s Expert s.

TABLE OF CONTENTS

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

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

n POWER OUTAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

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

n PARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

n CONTROL PANEL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

n FEATURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

n PROGRAM SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

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

n MEASURING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

n DOUGH BALL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

n INGREDIENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

n SUBSTITUTES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

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

n HIGH ALTITUDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

n FREEZING BAKED BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

n FREEZING DOUGH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

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

n PROGRAMMING BREAD MAKER PROGRAMS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

n PROGRAMMING DELAY TIMER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

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

n BREADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

n FAST BAKE™ BREADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

n DAY OLD BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

n DOUGHS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

CLEANING AND STORING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

BEFORE CALLING FOR SERVICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

n QUESTIONS AND ANSWERS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

n CHECK LIST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

n SERVICE INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

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

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I M P O RTANT SAFEGUA R D S

When using electrical appliances, basic safety precautions should always be fo l l owed to reduce the
risk of fire, electric shock and injury to persons, including the fo l l ow i n g :

1 . Read all instructions before using this appliance.
2 . Do not immerse cord, plug, or appliance in water or other liquid (see instructions for cleaning).
3 . Do not touch hot surfa c e s. A l ways use oven mitts when handling the hot bread pan or bread.
4 . Close supervision is necessary when this appliance is used near children.
5 . This appliance is not for use by children. Keep out of reach of children.
6 . Unplug from outlet when not in use and before cleaning. A l l ow to cool before attaching or remov-

ing part s.

7 . Avoid touching moving part s.Do not remove the bread pan or insert hand into the bread pan dur-

ing opera t i o n . Stop pad must be pressed if bread pan is to be removed before completion.

8 . 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. R e t u rn appliance to the nearest authori zed ser­vice facility for examination, repair, electrical or mechanical adjustment.

9 . Do not use outdoors or while standing in damp area.
1 0 . Do not let cord hang over edge of table or counter or touch hot surfa c e s.
1 1 . Do not place on or near hot gas or electric bu rner or in a heated ove n .
1 2 . To unplug with unit switched off, grip the plug and pull out from the wall outlet. N ever pull on the

c o r d .
1 3 . Do not use appliance for other than intended use.
1 4 . Use accessory attachments only if recommended by Toastmaster Inc.
1 5 . Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical part s.
1 6 . Bread machine must be placed at least 4 inches (10.2 cm) from walls and edge of counter.
1 7 . Do not cover bread machine with anything which would prevent the steam from escaping.T h i s

m ay cause wa rp a g e, discoloration, malfunction or even fire.

S AVE THESE INSTRU C T I O N S

C AU T I O N : 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 ava i l a ble 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 POW E R : If electric circuit is ove rloaded with other appliances, your bread machine may
not operate properl y.The bread machine should be operated on a separate electrical circuit from other
o p e rating appliances.

POLARIZED PLUG:This appliance has a polari zed 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 polari zed 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
e l e c t ri c i a n . Do not attempt to defeat this safety fe a t u r e.

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

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BEFORE YOUR FIRST USE

U n p a ck and clean bread make r; see CLEANING AND STO R I N G .
Place the bread maker on a dry, stable surface away from bu rners and away from areas where cook-

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

The bread maker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingr e d i e n t s
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 approximate maximum amount of flour to be used is as fo l l ow s :

Bread progra m s — 4 cups

DOUGH setting — 4 2/3 cups

n P OWER OUTAG E

D u ring the bread programs if the bread maker loses power before the bake process, you can try start­ing the bread maker at the beginning of the cycle again for all programs except fast bake. If using
dough program, you may also try starting it at the beginning of the program again.This may not alway s
produce an acceptable loaf. If you are not sure when the outage occurred, r e m ove the dough ball
f rom the bread pan and place in an ove n - s a fe baking container. A l l ow 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 the top of the loaf when it is done.

If you are using the fast bake program or if the bread has already begun to bake when the outage
o c c u r s, you must begin with new ingr e d i e n t s.

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BREAD MAKER INTRO D U C T I O N

n PA RT S

L i d

V i ew i n g
W i n d ow

Air Exhaust

Shaft

(Rotates the

kneading

blade)

H a n d l e

Bread Pan Handle

Kneading Blade
(Flat side dow n )

Front

Bread Pa n

Bread Pan Clip

C o n t rol Pa n e l

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n C O N T ROL PA N E L

T I M E R

After progra m
has been
selected, press
timer arrows to
d e l ay progra m .
The time will
a d vance by 10
m i nute inter­va l s.P r e s s
S TA RT and
the colon will
bl i n k .

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

D I S P L AY
W I N D OW

Indicates the
number of pro­gram, amount
of time left fo r
c o m p l e t i o n ,
and display
s i g n a l s.

S E L E C T

Press to
select the
p r o gra m .

S TA RT

After selecting
the progra m
and timer (if
needed), press
to start the
p r o gram or
timer count
d ow n .

S TO P

Press fo r
more than 2
s e c o n d s
d u ring the
cycle to
cancel a
p r o gra m .

P RO G R A M
C A N C E L

P ROGRAM SELECT RECALL

If you have started your bread and are not sure which program you have selected, you may recall this
i n fo rm a t i o n . Press the SELECT pad at any t i m e.The number of the program will appear in the display
w i n d ow. Press the SELECT pad again to return to amount of time left for completion of progra m .

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

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n F E AT U R E S

P ROGRAM SELECT

The control panel will let you choose different progra m s.
The Basic, Fast Bake and Sweet programs contain an audible signal to add additional ingr e d i­ents (i.e., ra i s i n s, nuts) or to check the dough ball.

• Basic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use this program for basic bread recipes.Yo u

m ay choose light, medium or dark crust color.

1 , 2 , 3

• Insta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . M a ke bread in under two hours by using this

4

• Fast Bake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . M a ke bread in less than one hour by using

5

Use for most prepackaged bread mixe s.

p r o gram on recipes indicated with a 4 in the
Bread Recipe Index .Simply omit the amount

of active dry yeast called for in the recipe and

use the larger amount of active dry yeast list­ed for Insta Program instead.The bread may
be shorter and more dense.

this progra m . Simply use the special instru c-

tions and recipes found in the Fast Bake
Bread section of this recipe book.

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

wheat flour or when instructed in the recipe,

6

• Whole Wheat Rapid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S ave time on recipes indicated with a 7 in

7

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

8

• Sweet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program wo rks best if a recipe is high in

use this progra m . D u ring the first 5 minu t e s,

the bread maker is preheating prior to first

k n e a d .

the Bread Recipe Index by using this pro­gra m .Simply omit the amount of active dry
yeast called for in the recipe and use the larg­er amount of active dry yeast listed for W h o l e
Wheat Rapid Program instead.

fat and sugar, which results in a crisp cru s t
and coarse, chewy interi o r.

s u g a r, fat, eggs or cheese.

9

• Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This program is used to prepare dough fo r

making bread or rolls which are shaped

1 0

b e fore baking in a conventional ove n .

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n P ROGRAM SPECIFICAT I O N S

P ro c e s s

1
2
3
4
5
6
7
8
9

1 0

P ro g r a m

d e l ay timer

p r e h e a t — — — — — 5 min — — — —

1st knead 3 min 3 min 3 min 3 min 2 min 4 min 4 min 3 min 3 min 3 min

2nd knead 27 min 27 min 27 min 27 min 9 min 22 min 22 min 27 min 27 min 27 min

d i s p l ay time
for beep*

1st ri s e 70 min 70 min 70 min 44 min 16 min 50 min 18 min 38 min 33 min 70 min

p u n c h 20 sec 20 sec 20 sec — — 15 sec 10 sec 20 sec 20 sec —

2nd ri s e 70 min 70 min 70 min — — 26 min 15 min 28 min 28 min —

p u n c h — — — — — 3 sec 3 sec 20 sec 20 sec —

3rd ri s e — — — — — 68 min 54 min 64 min 69 min —

1 2 3 4 5 6 7 8 9 10

B a s i c
L i g h t

3 : 5 0 - 1 2 : 0 0 4 : 0 0 - 1 2 : 0 0 4 : 1 0 - 1 2 : 0 0 2 : 0 9 - 1 1 : 5 9 — 4 : 0 0 - 1 2 : 0 0 3 : 0 0 - 1 2 : 0 0 4 : 0 0 - 1 2 : 0 0 3 : 4 0 - 1 2 : 0 0 1 : 5 0 - 1 2 : 0 0

B a s i c

M e d i u m

3 : 1 6 3 : 2 6 3 : 3 6 — : 5 3 — — — 3 : 0 6 —

B a s i c

D a r k

I n s t a

Fa s t

B a k e

W h o l e
W h e a t

M e d i u m

W h o l e
W h e a t

R a p i d

F r e n ch

S w e e t

D o u g h

1 1

b a ke 50 min 60 min 70 min 45 min 32 min 55 min 55 min 70 min 50 min —

1 2

hold wa rm 1 hour 1 hour 1 hour 1 hour — 1 hour 1 hour 1 hour 1 hour —

1 3

e n d 0 : 0 0 0 : 0 0 0 : 0 0 0 : 0 0 0 : 0 0 0 : 0 0 0 : 0 0 0 : 0 0 0 : 0 0 0 : 0 0

TOTA L 3 : 4 0 3 : 5 0 4 : 0 0 1 : 5 9 : 5 9 3 : 5 0 2 : 5 0 3 : 5 0 3 : 3 0 1 : 4 0

*Display time for beep tells you when to add additional ingredients, i.e. raisins or nuts, in
specialty breads or to check the dough ball and scrape ingredients from the sides of the 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 1 hour during the hold 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 the keep warm, the colon will stop flashing and the display will read 0:00.

- 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.

n M E A S U R I N G :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.

Me a s u r e m e n t / C o nv e rsion Chart

1 1/2 tsp = 1/2 T B L 8 T B L = 1/2 cup

3 tsp = 1 T B L 12 T B L = 3/4 cup

1/2 T B L = 1 1/2 tsp 16 T B L = 1 cup

2 T B L = 1/8 cup 3/8 cup = 1/4 cup + 2 T B L
4 T B L = 1/4 cup 5/8 cup = 1/2 cup + 2 T B L

5 TBL + 1 tsp = 1/3 cup 7/8 cup = 3/4 cup + 2 T B L

n DOUGH BA L L :N E C E S S A RY FOR A SUCCESSFUL LOAF OF BREAD

We have found that liquid amounts called for in a recipe may need to be adjusted slightly because diffe r­ent climates and seasons result in a wide va riety of humidity leve l s.You should check the dough ball at
the beep during the kneading process, see program specifications. At this point, the ball should be round,
s m o o t h - t extured, soft and slightly tacky to the touch.When touched it will leave a little dough on your fin­g e r.Push down any dough or flour that may be on the sides of the pan. If it does not fo rm 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 fo rm a ball, fo rms more than one ball, or is a ball but not soft and
slightly tack y, add 1 teaspoon of water and allow it to absorb.Add more water if necessary. P r ovided yo u
h ave used all of the ingredients specified in the recipe, measured the ingredients properl y, and have a
" g o o d ” dough ball, you should achieve a successful load of bread.

When preparing bread in the Fast Bake program, the dough ball will be a ve ry soft, loose ball with a
smooth texture and will be sticky to the touch.When touched it will leave dough on your finger.

9

n I N G R E D I E N T S : READ BEFORE SHOPPING

Ye a s t :The Number One Ingredient

For all programs except fast bake we used RED STA R®A c t i ve Dry Yeast when we developed the bread
r e c i p e s.H oweve r, RED STA R®QUICK•RISE™ Yeast may also be used. We found that we did not have to
va ry the amount used when we substituted one for the other.When using bread machine yeast, fo l l ow the
p a ckage instru c t i o n s.

When developing the fast bake program, we found that Quick • R i s e, Bread Machine or Instant Active Dry
Yeast must be used.T h ey may be substituted in equal amounts.You will find that this program requires
more yeast than other progra m s.

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 ye a s t .W h e n

the yeast is exposed to oxygen, moisture or wa rmth, the activity of it deteri o ra t e s.T h e r e fo r e, we recom­mend storing yeast in an airtight container and refri g e rating for up to 6 weeks or freezing it for up to 6
m o n t h s.Measure out the amount you need and allow it to come to room temperature before using it —
this takes about 15 minu t e s.

If you have any doubt regarding the activity of the yeast, you may use one of the fo l l owing tests to deter­mine its strength. Each test calls for a different amount of yeast as a base ingr e d i e n t .This gives you more
bread choices once the test is complete.The yeast mixture should not be used for the fast bake progra m .

To test for one package (2 1/4 teaspoons) of RED STAR Active Dry or QUICK•RISE Yeast, use a liquid
m e a s u ring cup and fill to the 1/2 cup level with 110°-115°F/43°-46°C wa t e r.Stir in 1 teaspoon gra nu l a t e d
sugar and 1 package (2 1/4 teaspoons) RED STAR Active Dry or QUICK•RISE Ye a s t . L e ave your stirri n g
spoon in the cup. Set a timer for 10 minu t e s. As the yeast absorbs liquid, it will begin to activate and ri s e
to the surfa c e.If at the end of the 10 minutes the yeast has multiplied to the 1 cup mark, it is ve ry active.
The yeast mixture may be used in your To a s t m a s t e rbread maker in a recipe that calls for 2 1/4 teaspoons
of ye a s t . 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
wa t e r. Stir in 1 teaspoon gra nulated sugar and 1 1/2 teaspoons RED STAR Active Dry or QU I C K • R I S E
Ye a s t . L e ave your stirring spoon in the cup. Set a timer for 10 minu t e s.As the yeast absorbs liquid, it will
begin to activate and rise to the surfa c e.If at the end of the 10 minutes the yeast has multiplied to the 1/2
cup mark, it is ve ry 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 ye a s t . Remember to adjust your recipe for the 1/4 cup of wa t e r
and 1 1/2 teaspoons of yeast used in the test.The sugar does not need to be adjusted.

F l o u r : Bread Flour is Essential for Bread

All types of flour are affected by many fa c t o r s, such as milling gra d e s, moisture content, length of stora g e
and manu fa c t u ring 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 dura ble than all-purpose flour.The protein, when mixed with liquid, becomes gluten.
When kneaded, gluten becomes elastic and gives the bread better stru c t u r e. In contrast, all-purpose flour,
milled from a combination of soft and hard wheat, becomes elastic too easily for use in a bread make r
and quickly loses its ability to stretch we l l . As a result, bread made from all-purpose flour will be smaller
and more dense.S eve ral we l l - k n own mills now market bread flour. It is labeled bread flour on the pack­age and is ava i l a ble at gr o c e ry stores.

Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other flours,
such as rye, barl ey, oats, soy, rice and bu ckwheat, add flavor and fiber to breads but do not add stru c t u r e
to the dough.T h e r e fo r e, 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.
M a ny gr o c e ry stores stock gluten in the flour section.Health food and nu t rition centers also carry this
i t e m .

10

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 refri g e rator 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 freeze r. Be sure, howeve r, to allow all flours to return to room temperature before placing in the bread
m a ke r.

Fa t : Dough Enhancer and Conditioner

Our recipes were developed using ve g e t a ble 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 diffe r­ence in flavor but the crust may be more crisp with real bu t t e r.We do not recommend the use of mar­g a rine as it tends to make the crust tough.

L i q u i d s : A c t i vate the Yeast and Bind the Dough

When we use the term liquid, we are refe r ring to all wet ingredients used in the recipe.For all progra m s
except fast bake, it is ve ry important that the liquid temperature is 80°F/27°C.With this water tempera t u r e,
the yeast activates gradually to accommodate these progra m s.

When preparing bread using the fast bake program, all liquid temperatures must be 110°-115°F/43°-46°C.
The wa rmer temperature is necessary for the yeast to activate quickly to accommodate this specially
designed progra m .

Eggs are also considered part of the total liquid amount. Eggs should be at room tempera t u r e.W h e n
r e m oving them from the refri g e ra t o r, place whole uncra cked eggs in a bowl of wa rm water for 15 minu t e s
to take off the chill before use.

Cinnamon and Garlic: Not True Friends of Ye a s t

P r ev i o u s l y, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fa s h i o n .A d d i n g
cinnamon and garlic to the dough in a bread make r, howeve r, presents a probl e m . Cinnamon reacts with
bread dough just as a meat tenderi zer reacts with meat. It breaks down the stru c t u r e. 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 flavo r, use them as a spread for the bread rather than adding to the
d o u g h .

Fruits and Ve ge t a bl e s : A dd Flavor and Nutrition

When adding fruits or ve g e t a bles to recipes, do not exceed the amount listed.These products, if used in
ex c e s s i ve amounts, may inhibit the rising of the bread.

S a l t : Regulates Yeast Activity

Salt is necessary to control the activity of yeast, disciplining it to wo rk slowly and steadily. Without salt,
yeast acts too ra p i d l y.Salt also strengthens the structure of the dough.If too little or no salt is used, the
bread will rise rapidly and then fa l l .The texture will also be more coarse and/or uneve n .

S u g a r : Food for Ye a s t

Sugar is the favo rite food of yeast, but too much sugar will cause the yeast to ove r - r e a c t .The loaf of
bread will be small and dense.D ried fruits also contri bute 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 art i­ficial sweeteners because the yeast cannot react with them.

n S U B S T I T U T E S

In our test kitchen, we ex p e rimented with these ingredient substitutions.We do caution you that yo u r
results may va ry significantly from ours.If you would like to try other substitutions, there are seve ral help­ful hint books ava i l a ble from retail stores to assist yo u . H oweve r, we cannot guarantee their results.

E gg s

Liquid egg substitutes may be used as directed on the cart o n .
Two egg whites may be substituted for one whole egg.
REMEMBER, all egg products must be at room tempera t u r e.

M i l k

11

C o f fee creamer, non-dairy creamer or dry bu t t e rmilk may be substituted for dry milk in equal proport i o n s.
Liquid milk 80°F/27°C may be substituted for water in equal proportions for all bread programs except fa s t
b a ke.The dry milk may then be eliminated all together.The loaf will be slightly smaller.

S a l t

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.

S u g a r

H o n ey may be substituted for sugar in equal proport i o n s ; reduce the liquid by the same amount. B r ow n
sugar may be substituted for white sugar in equal proport i o n s.Yeast needs sugar — no artificial swe e t e n e r
should be used.

Ye a s t

We used RED STAR Yeast to develop our recipes.H oweve r, any brand may be used.
R e fer to yeast ingredient section for other yeast substitutes.

n BREAD MIXES AND OTHER COOK BOOKS

Use mixes labeled for up to 2 pound loave s.For best results, use the basic courses.E ven though we offe r
a wide va riety 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 ava i l a ble at book and retail stores.T h ey
o f fer a wide va riety of recipes. R e fer to features section of this book for the best bread program to use fo r
other recipes.Minor adjustments may be necessary for best results.

n HIGH ALT I T U D E

High elevations may make dough rise fa s t e r.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; s t a rt 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.

n FREEZING BAKED BREAD

When freezing bread and rolls, cool them before wrapping in plastic wra p.Place them in a plastic bag and
seal it. Bread may be frozen for up to six we e k s.When you thaw, partially open the wrapping to allow the
moisture to escape gradually for best results.

n FREEZING DOUGH

At the end of the dough program, you may remove the dough and freeze it for baking at a later time.Fo rm
the dough into the desired shape and immediately freeze for one hour to harden. R e m ove from the freez­er and wrap in plastic wra p.N ext, place it in a plastic bag and seal. Dough can be kept in the freezer fo r
up to four we e k s.T h aw the dough in plastic bag in the refri g e rator ove rnight or for seve ral hours. U n w ra p
and place on baking container. C over and let stand in wa rm, draft free place until double the original size.
Because the dough is not room tempera t u r e, you will find it takes longer than usual to ri s e. B a ke accord­ing to recipe instru c t i o n s.

If additional assistance is needed, ex p e rt help is ava i l a ble from To a s t m a s t e r®(1-800-947-3744) or
f rom RED STA R®YEAST & PRODUCTS (1-800-445-4746).

12

P RO G R A M M I N G

n P ROGRAMMING BREAD MAKER PRO G R A M S

The fo l l owing are the general steps for using the bread make r. Depending on the program or recipe
you choose, some steps may not apply or there may be additional steps. R e fer to the Bread, Fa s t
B a ke and Dough sections.

Add all ingredients to the pan in the order listed.
The fast bake program does not have a delay fe a t u r e.
The illustrations in this instruction manual are for info rmation purposes only. You may find your bread

m a ker looks different, howeve r, the steps for operation are the same.

1

3

Open the lid and remove the
bread pan by pulling stra i g h t
u p, using the handle.

Place all ingredients in bread
pan in the order listed.

Mount the kneading blade on

2

the shaft, flat side dow n .

I n s e rt bread pan with the

4

word FRONT facing the front

of the bread maker and push
d own on rim until it snaps securely into
p l a c e. Fold handle dow n .

Y E A S T
D RY INGREDIENTS
L I QU I D S

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 -

5

6

Close the lid. Plug into 120 V
~ 60 Hz outlet. The display
indicator will light up.

Select progra m .The smaller
s i ze recipes and bread mixe s
will not fill the bread pan when
f i n i s h e d .

Press STA RT. The time left fo r

7

the program to be

finished is dis­p l aye d .The timer will count
d ow n .The Basic, Sweet and
Fast Bake programs will
beep to add additional
i n gredients during the
second knead and/or check the dough
b a l l . Opening lid will not stop kneading.
Add ingredients quickly and evenly ove r
d o u g h . At this time also check the
dough ball and use a ru bber spatula to
s c rape any ingredients from the sides of
the pan. Close lid to prevent heat loss.

N OT E : If using the Fast Bake program or
d e l ay timer, add all of the ingredients at
the beginning.The ingredients will be

chopped into smaller pieces.

S TA RT

The beeper will sound when

8

bread is done. Press STO P

and remove the bread pan
using oven mitts. If you do not stop the
unit and remove the bread, it will
automtically go into the hold wa rm
process on all bread cycles except Fa s t
B a ke.Your bread will be kept wa rm fo r
one hour and then the bread maker will
shut off.For best results, remove bread
immediately after the bake process is
c o m p l e t e.At the end of Fast Bake, 0:00
is in the display window.

- 14 -

Tu rn the bread pan upside dow n

9

and shake to release the bread.

Place the bread
u p right on a wire ra ck
to cool 20 minu t e s
b e fore cutting.T h i s
a l l ows the steam to
e s c a p e. Be sure to
r e m ove the kneading
blade from the bread.

C AU T I O N :

• The bread pan, kneading bl a d e, and
bread will be ve ry hot.

• A l ways unplug after use.

N OT E :The unit must be allowed to cool
d own between each use.

n P ROGRAMMING DELAY T I M E R

The delayed timer can be set to delay bread making up to 12 hours. At the selected time, deli­cious bread will be ready. The delay wo rks for all programs except Fast Bake.
Add all ingredients to the bread pan in the order listed. It is critical to add the yeast last, on top of
the flour, and away from the liquid.This will keep the yeast from activating until the bread make r
s t a rts to mix.

Select the progra m . B e fore pressing STA RT, set the timer for the amount of time you want to
wait before the bread is done.

E X A M P L E : It is 9:00 p. m . n ow.The bread is to be ready at 6:30 a.m. the next morn i n g .
Set the timer for 9:30, because there are 9 hours and 30 minutes between 9:00 p. m . a n d
6:30 a.m.

S TA RT

1 . When pressed, the time will

a d vance in 10 minute incre­m e n t s.

2 . When constant pressure is

applied to the pad, the time
will advance quick l y.

3 . Press the STA RT pad.T h e

timer is set, and the colon
bl i n k s.After one minu t e,
9:29 is displayed, and the
timer continues to count
d own in 1 minute incre­m e n t s.

N OT E :The bread maker will
s t a rt when the timer has
counted down to the start time
for the program to begin.

Colon will bl i n k

- 15 -

R E C I P E S

n

BREAD . . . AS EASY AS 1 - 2 - 3

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

for measuring info rm a t i o n .Place the bread pan in the bread make r.
2 . Close the lid. Select the bread program and press STA RT.
3 . When finished baking, remove bread pan from the bread make r.I nve rt and shake to remove the

l o a f. A l l ow loaf to cool standing upright on a wire ra ck before slicing.

FOOD GUIDE PYRAMID

A Guide To Daily Food Choices

K E Y

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

Fa t s, Oils & Sweets
G r o u p

USE SPA R I N G LY

Milk, Yo g u rt, & Cheese
G r o u p

2-3 SERV I N G S

Ve g e t a ble Group

3-5
S E RV I N G S

Meat, Po u l t ry, Fish, Dry

B e a n s, Eggs, & Nuts

G r o u p

2-3 SERV I N G S

Fruit Group

2-4 SERV I N G S

Bread, Cereal,

Rice & Pa s t a

G r o u p

6 - 1 1

S E RV I N G S

Bread, cereal, pasta, cra ckers and other grain foods are low in fat and full of energy. The Food Guide
P y ramid says we should eat 6-11 servings daily — more than any other food gr o u p.One half-inch
slice of bread is approximately two serv i n g s.

- 16 -

n

B R E A D

We suggest starting your bread baking with this White Bread Recipe.Fo l l ow each step carefully.
These steps have been written to eliminate the most common errors in bread maker baking and may
be helpful for any recipe.

WHITE BREAD

1 pound 2 pounds

water 80°F/27°C 1/2 cup + 3 T B L 1 cup + 5 T B L

o i l 4 tsp 2 T B L

s u g a r 1 1/2 T B L 2 T B L

s a l t 1 tsp 2 tsp

d ry milk 1 T B L 2 T B L

bread flour 2 1/4 cups 4 cups
a c t i ve dry ye a s t 1 tsp 1 1/4 tsp

P ro g r a m 1 1

Insta Program 4 ye a s t : 2 tsp 2 1/4 tsp

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. 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.

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 (FRONT marking forward) into the bread maker.Push down on rim until it
snaps securely into place. Close the lid.

8. Select Basic Light program and set timer to delay, or press START for immediate start.

9. At the beep during the kneading process (3:16), 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 hold warm process will start.
The display window will read 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 hold
warm process.

CAUTION:THE 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. 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.

- 17 -

FRENCH BREAD

1 pound 2 pounds

water 80°F/27°C 3/4 cup + 2 T B L 1 cup + 7 T B L
o i l 1 T B L 2 T B L
s u g a r 1 tsp 2 tsp
s a l t 3/4 tsp 1 1/2 tsp
bread flour 2 1/4 cups 4 1/3 cups
a c t i ve dry ye a s t 1 1/2 tsp 2 tsp

P ro g r a m 8 8
Insta Program 4 ye a s t : 2 1/2 tsp 3 tsp

FAT FREE WHITE BREAD

1 pound 2 pounds

water 80°F/27°C 1/2 cup + 3 T B L 1 cup + 5 T B L
a p p l e s a u c e * 4 tsp 2 T B L
s u g a r 1 1/2 T B L 2 T B L
s a l t 1 tsp 2 tsp
d ry milk 1 T B L 2 T B L
bread flour 2 1/4 cups 4 cups
a c t i ve dry ye a s t 1 tsp 1 1/4 tsp

P ro g r a m 1 1
Insta Program 4 ye a s t :

* a ny va ri e t y
N o t e : Substituting applesauce for oil in other recipes may not produce good results.

2 tsp 2 1/4 tsp

MAPLE BREAD

1 pound 2 pounds

water 80°F/27°C 3/4 cup 1 cup
o i l 2 1/2 T B L 1/4 cup
maple syru p 1/4 cup 1/3 cup
maple flavo ri n g 1/4 tsp 1/2 tsp
s a l t 1 tsp 2 tsp
bread flour 2 cups 3 cups
d ry oatmeal, quick or regular 1/2 cup 1 cup
wa l nu t s 1/2 cup 3/4 cup
a c t i ve dry ye a s t 1 1/2 tsp 1 3/4 tsp

P ro g r a m 2 2

- 18 -

EGG BREAD

1 pound 2 pounds

egg(s) room temperature plus 1 2
enough water 80°F/27°C to equal 3/4 cup 1 1/4 cups
o i l 2 T B L 1/4 cup
s u g a r 4 tsp 3 T B L
s a l t 1 1/2 tsp 1 T B L
d ry milk 2 T B L 1/4 cup
bread flour 2 cups 4 cups
a c t i ve dry ye a s t 1 1/2 tsp 2 3/4 tsp

P ro g r a m 2 2

BUTTERMILK BREAD

1 pound 2 pounds

cultured bu t t e rmilk 80°F/27°C 3/4 cup 1 1/2 cups
o i l 2 T B L 1/4 cup

h o n ey 2 T B L 1/4 cup

s a l t 1 tsp 2 tsp
baking soda 1/4 tsp 1/2 tsp
bread flour 2 1/2 cups 4 1/4 cups
a c t i ve dry ye a s t * 1 1/4 tsp 1 1/4 tsp

P ro g r a m 1 1

* yeast amounts are correct

MILK BREAD

1 pound 2 pounds

milk 80°F/27°C 3/4 cup 1 1/4 cups + 2 T B L
o i l 1 T B L 3 T B L
s u g a r 1 1/4 tsp 2 tsp
s a l t 1 1/4 tsp 2 tsp
bread flour 2 cups 4 cups
a c t i ve dry ye a s t 1 1/4 tsp 1 3/4 tsp

P ro g r a m 1 1

- 19 -

SOURDOUGH STA RT E R

a c t i ve dry ye a s t 2 1/4 tsp
water 110°F/43°C 2 cups
bread flour 3 1/2 cups
s u g a r 1 T B L

In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let stand 5 minu t e s, add flour and
s u g a r.Stir with plastic or wooden spoon until bl e n d e d .Mixture will be thick ; remaining lumps will dis­s o l ve during fe rmentation process.C over loosely with plastic wrap and let stand in wa rm place for 5
d ay s, stirring 3 times a day.The starter will “ rise and fa l l ” d u ring the fe rmentation period and become
thinner as it stands. A temperature of 80°-85°F/27°-30°C is best for the sour flavor to deve l o p. A n
ideal place is on the counter next to your ra n g e.When the starter is developed, it is bu bbly and may
h ave a ye l l ow liquid layer on top; stir before using. It may be used for baking or placed in the refri g e r­ator to use later, cover loosely.

To use start e r, measure the amount specified in the recipe.When refri g e rated, let container of start e r
come to room temperature before measuring — about 4 hours. If baking in the morning, leave the
s t a rter out ove rn i g h t .

Replenish with 1 cup flour, 2/3 cup wa rm water 110°F/43°C and 1 teaspoon sugar. Stir until bl e n d e d ;
some lumps may remain. C over loosely and let stand in wa rm place for 10 to 12 hours or ove rn i g h t .
The starter will rise and become bu bbl y. S t i r, then place in refri g e rator to store.

Stir in 1 teaspoon sugar to keep it active if the starter is not used eve ry we e k .

SOURDOUGH BREAD

1 pound 2 pounds

water 80°F/27°C 1/2 cup + 1 T B L 3/4 cup + 2 T B L
s t a rt e r * 3/4 cup 1 1/4 cups
s u g a r 2 tsp 4 tsp
s a l t 1 1/2 tsp 2 1/2 tsp
bread flour 2 1/4 cups 4 cups
a c t i ve dry ye a s t 1 1/2 tsp 1 T B L

P ro g r a m 1 1

*Only use starter recipe above.

- 20 -