Toastmaster 1172X User Manual

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READ AND SAVE THESE INSTRUCTIONS

Bread Maker

Use and Care Guide

Recipe Book

Model 1172X

?? QUESTIONS ??

Before Contacting Your Retailer Call

TOLL-FREE 1-800-947-3744

and talk to one of Toastmaster’s Experts.

WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death. Please follow all safety instructions.

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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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:

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 surfaces. Always 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. Allow to cool before attaching or removing parts.

7.Avoid touching moving parts. Do not remove the bread pan or insert hand into the bread pan during operation. 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. Return appliance to the nearest authorized service facility for examination, repair, electrical or mechanical adjustment.

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

10.Do not let cord hang over edge of table or counter or touch hot surfaces.

11.Do not place on or near hot gas or electric burner or in a heated oven.

12.To unplug with unit switched off, grip the plug and pull out from the wall outlet. Never pull on the cord.

13.Do not use appliance for other than intended use.

14.Use accessory attachments only if recommended by Toastmaster Inc.

15.Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts.

16.Bread machine must be placed at least 4 inches (10.2 cm) from walls and edge of counter.

17.Do not cover bread machine 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 machine may not operate properly. The bread machine 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.

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BEFORE YOUR FIRST USE

Unpack and clean bread maker; see CLEANING AND STORING.

Place the 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 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 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 approximate maximum amount of flour to be used is as follows:

Bread programs — 4 cups

DOUGH setting — 4 2/3 cups

n POWER OUTAGE

During 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 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 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 occurs, you must begin with new ingredients.

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BREAD MAKER INTRODUCTION

n PARTS

Handle

Bread Pan Handle

Kneading Blade (Flat side down)

Front

Bread Pan

Lid

Bread Pan Clip

Viewing

Window

Control Panel

Air Exhaust

Shaft (Rotates the kneading blade)

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n CONTROL PANEL

TIMER	DISPLAY	SELECT	START	STOP
After program	WINDOW	Press to	After selecting	Press for
has been	Indicates the	select the	the program	more than 2
selected, press	number of pro-	program.	and timer (if	seconds
timer arrows to	gram, amount		needed), press	during the
delay program.	of time left for		to start the	cycle to
The time will	completion,		program or	cancel a
advance by 10	and display		timer count	program.
minute inter-	signals.		down.
vals. Press
START and
the colon will
blink.

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

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

PROGRAM SELECT RECALL

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

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n FEATURES

PROGRAM SELECT

The control panel will let you choose different programs.

The Basic, Fast Bake and Sweet programs contain an audible signal to add additional ingredients (i.e., raisins, nuts) or to check the dough ball.

• Basic ..............................................................

• Insta ................................................................

Use this program for basic bread recipes. You may choose light, medium or dark crust color. Use for most prepackaged bread mixes.

Make bread in under two hours by using this program 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.

• Fast Bake........................................................	Make bread in less than one hour by using
	this program. Simply use the special instruc-
	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,
	use this program. During the first 5 minutes,
	the bread maker is preheating prior to first
	knead.
• Whole Wheat Rapid ......................................	Save time on recipes indicated with a 7 in
	the Bread Recipe Index by using this pro-
	gram. Simply omit the amount of active dry
	yeast called for in the recipe and use the larg-
	er amount of active dry yeast listed for Whole
	Wheat Rapid Program instead.
• French ............................................................	This program is best suited for breads low in
	fat and sugar, which results in a crisp crust
	and coarse, chewy interior.
• Sweet ..............................................................	This program works best if a recipe is high in
	sugar, fat, eggs or cheese.
• Dough ............................................................	This program is used to prepare dough for
10	making bread or rolls which are shaped
10	before baking in a conventional oven.

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n PROGRAM SPECIFICATIONS

Program

Basic

Insta

Fast

Whole

French

Sweet

Dough

Process

Light

Medium

Dark

Bake

Wheat

Medium

Rapid

delay timer

3:50-12:00

4:00-12:00

4:10-12:00

2:09-11:59

—

4:00-12:00

3:00-12:00

4:00-12:00

3:40-12:00

1:50-12:00

preheat

—

min

—

1st knead

3 min

2 min

4 min

3 min

2nd knead

27 min

9 min

22 min

27 min

display time

3:16

3:26

3:36

—

:53

—

3:06

—

for beep*

1st rise

70 min

44 min

16 min

50 min

18 min

38 min

33 min

70 min

punch

20 sec

—

15 sec

10 sec

20 sec

—

2nd rise

70 min

—

26 min

15 min

28 min

—

punch

—

sec

—

3rd rise

—

min

—

bake

50 min

60 min

70 min

45 min

32 min

55 min

70 min

50 min

—

hold warm

1 hour

—

1 hour

—

end

0:00

TOTAL

3:40

3:50

4:00

1:59

:59

3:50

2:50

3:50

3:30

1:40

*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.

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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 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
3 tsp	=	1 TBL
1/2 TBL	=	1 1/2 tsp
2 TBL	=	1/8 cup
4 TBL	=	1/4 cup
5 TBL + 1 tsp	=	1/3 cup

8 TBL = 1/2 cup

12 TBL = 3/4 cup

16 TBL = 1 cup

3/8 cup = 1/4 cup + 2 TBL 5/8 cup = 1/2 cup + 2 TBL 7/8 cup = 3/4 cup + 2 TBL

n 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 form a ball, forms more than one ball, or is a ball but not soft and slightly tacky, add 1 teaspoon of water and allow it to absorb. Add more water if necessary. Provided you have used all of the ingredients specified in the recipe, measured the ingredients properly, and have a "good” dough ball, you should achieve a successful load 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.

n 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 Toastmaster bread 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. 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.

n 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.

Milk

Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in equal proportions. Liquid milk 80°F/27°C may be substituted for water in equal proportions for all bread programs except fast bake. 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 sw eetener should be used.

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.

n 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.

n 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.

n 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.

n 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).

PROGRAMMING

n PROGRAMMING BREAD MAKER PROGRAMS

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

Add all ingredients to the pan in the order listed.

The fast bake program does not have a delay feature.

The illustrations in this instruction manual are for information purposes only. You may find your bread maker looks different, however, the steps for operation are the same.

Open the lid and remove the 1 bread pan by pulling straight

up, using the handle.

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


3		Place all ingredients in bread
		pan in the order listed.

YEAST DRY INGREDIENTS

LIQUIDS

4	Insert bread pan with the
	word FRONT facing the front

of the bread maker and push down on rim until it snaps securely into place. Fold handle down.

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

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Close the lid. Plug into 120 V 5 ~ 60 Hz outlet. The display

indicator will light up.

6	Select program. The smaller
	size recipes and bread mixes

will not fill the bread pan when finished.

The beeper will sound when 8 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 automtically go into the hold warm process on all bread cycles except Fast Bake. Your bread will be kept warm for one hour and then the bread maker will shut off. For best results, remove bread immediately after the bake process is complete. At the end of Fast Bake, 0:00 is in the display window.

7	Press START. The time left for
	the program to be

finished is dis-		START

played. The timer will count
down. The Basic, Sweet and
Fast Bake programs will
beep to add additional
ingredients during the
second knead and/or check the dough
ball. Opening lid will not stop kneading.

Add ingredients quickly and evenly over dough. At this time also check the dough ball and use a rubber spatula to scrape any ingredients from the sides of the pan. Close lid to prevent heat loss.

NOTE: 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.

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

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

CAUTION:

•The bread pan, kneading blade, and bread will be very hot.

•Always unplug after use.

NOTE: The unit must be allowed to cool down between each use.

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n PROGRAMMING DELAY TIMER

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 works 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 maker starts to mix.

Select the program. Before pressing START, set the timer for the amount of time you want to wait before the bread is done.

	1.	When pressed, the time will	NOTE: The bread maker will
	1.	When pressed, the time will	NOTE: The bread maker will
		advance in 10 minute incre-	start when the timer has
		ments.	counted down to the start time
			for the program to begin.
	2.	When constant pressure is


		applied to the pad, the time
		will advance quickly.

	3.	Press the START pad. The
		timer is set, and the colon
		timer is set, and the colon
START		blinks. After one minute,
START		blinks. After one minute,
		9:29 is displayed, and the
		timer continues to count
		down in 1 minute incre-
		down in 1 minute incre-	Colon will blink
		ments.

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RECIPES

n BREAD . . . 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 the bread program and press START.

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

FOOD GUIDE PYRAMID

A Guide To Daily Food Choices

Fats, Oils & Sweets

Group

USE SPARINGLY

Milk, Yogurt, & Cheese

Group

2-3 SERVINGS

Vegetable Group

3-5

SERVINGS

KEY

● Fat (naturally occurring and added)

▼ Sugars (added)

Meat, Poultry, Fish, Dry

Beans, Eggs, & Nuts

Group

2-3 SERVINGS

Fruit Group

2-4 SERVINGS

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 g roup. One half-inch slice of bread is approximately two servings.

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n BREAD

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.

	WHITE BREAD

	1 pound	2 pounds

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	1	1

Insta Program 4 yeast:	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.

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FRENCH BREAD

FAT FREE WHITE BREAD

*any variety

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

MAPLE BREAD

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EGG BREAD

BUTTERMILK BREAD

*yeast amounts are correct

MILK BREAD

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SOURDOUGH STARTER

In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. The starter will “rise and fall” during the fermentation period and become thinner as it stands. A temperature of 80°-85°F/27°-30°C is best for the sour flavor to develop. An ideal place is on the counter next to your range. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later, cover loosely.

To use starter, measure the amount specified in the recipe. When refrigerated, let container of starter come to room temperature before measuring — about 4 hours. If baking in the morning, leave the starter out overnight.

Replenish with 1 cup flour, 2/3 cup warm water 110°F/43°C and 1 teaspoon sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir, then place in refrigerator to store.

Stir in 1 teaspoon sugar to keep it active if the starter is not used every week.

SOURDOUGH BREAD

*Only use starter recipe above.

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