Toastmaster Bread Box User Manual

Contents

Meet Your Toastmaster Bread Box™ . . . . . . . . . . . . . . . . . . . . . . . 2

BEFORE YOU BAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-5

BREAD BAKE RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-13

DOUGH RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-22

BUTTER RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23-28

THE BREAD BOX™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29-30

Meet Your Toastmaster Bread Box™ BREAD & BUTTER MAKER

Congratulations on your purchase of the Toastmaster Bread Box™! With eight BAKE settings, a DOUGH setting and a BUTTER CHURN setting to choose from, you are on your way to enjoying the fresh baked goodness of all sorts of homemade breads topped with freshly churned butter. You can gather and measure the ingredients in just a few minutes. The Toastmaster Bread Box™does the rest of the work with automatic ease and efficiency-combining and mixing the ingredients, kneading the dough, timing the resting and rising periods, shaping the dough, and baking a beautiful high-rising loaf of fragrant fresh bread.

If you want to make rolls, coffee cakes, or breads in special shapes, the Toastmaster Bread Box™will prepare the dough for you, the tricky part. Another great feature of the Toastmaster Bread Box™ is the Delayed Finish which allows you to delay completion of your bread or dough. You can add ingredients in the evening and have warm, fresh-baked bread for breakfast, or have the dough ready to shape into cinnamon rolls for brunch.

Making butter in the Toastmaster Bread & Butter Maker is as easy as 1 - add heavy whipping cream, 2- select Butter Churn program, 3 - remove fresh butter.

Before you start, using the T oastmaster Bread Box™, carefully read the information and guide lines, so that your first attempt is a successful one.

ALTITUDE CHART

The altitude chart is not a recipe but a guide to use to change key ingredients in a recipe if it doesn’t work as printed.

All recipes were developed at sea level - approximately.Adjustments may be necessary if your altitude is 2000 feet or higher.

Try the recipe as printed first unless you have experimented on other recipes and have an idea of what to change.

REMEMBER only change one ingredient in the recipe at a time. Then use this as a guide to change other recipes.

The following chart is for a 1 pound loaf of bread using 2 cups of bread flour in an automatic bread machine.

Sea 2000 4000 6000 7500 8500

Level Feet Feet Feet Feet Feet

Yeast as is -1/4 t -1/2 t -3/4 t -1 t -1 1/4 t

Sugar as is as is -1 t -1 t -2 t -2 t

Salt as is as is as is as is +1/8 t +1/8 t

Gluten as is as is as is +1 1/2 t +1 1/2 t +2 t

Liquid as is +2 T +1/4 c +3/8 c +1/2 c +1/2 c

The following chart is for a 11⁄2 pound loaf of bread using 3 cups of bread flour in an automatic bread machine.

Sea 2000 4000 6000 7500 8500

Level Feet Feet Feet Feet Feet

Yeast as is -1/4 t -1/2 t -3/4 t -1 t -1 1/4 t

Sugar as is as is -1 t -1 t -2 t -1 T

Salt as is as is as is as is +1/4 t +1/4 t

Gluten as is as is as is +2 t +2 t +2 1/4 t

Liquid as is +2 T +1/4 c +3/8 c +1/2 c +5/8 c

The following chart is for a 2 pound loaf of bread using 4 cups of bread flour in an automatic bread machine.

Sea 2000 4000 6000 7500 8500

Level Feet Feet Feet Feet Feet

Yeast as is -1/4 t -1/2 t -3/4 t -1 t -1 1/4 t

Sugar as is as is -1 t -1 t -2 t -1 T

Salt as is as is as is as is +1/4 t +1/4 t

Gluten as is as is as is +2 1/4 t +2 1/2 t +2 3/4 t

Liquid as is +2 T +1/4 c +3/8 c +1/2 c +5/8 c

1. Atmospheric pressure is less at high elevations which makes the dough rise faster. In Utah, the dough can rise 21⁄2 to 3 times its volume in the first rising before it is ready to punch down. Recipes need less yeast as the altitude increases to slow the rising so that the dough has time to develop a good flavor and texture. The higher the altitude, the greater the internal pressure on baked goods; therefore, the faster they rise.

2 . Sugar weakens the cell structure of the dough so it must be reduced to have adequate

rising.

3. Salt is increased to avoid overproofing.

4. The addition of gluten helps to protect the cell structure of the dough from over stretching so that it doesn’t have a coarse texture, and the product will not fall. The automatic bread machine tends to over knead at higher altitudes making it necessary to add gluten to the recipe.

5. Liquids evaporate faster at higher altitudes. If the bread is not rising enough, it is a moisture problem and not the yeast.

More Information :

Flour is very dry at high altitudes; thus, it absorbs more liquid. In many cases, less flour is necessary to achieve the proper dough consistency.

Use yeast before expiration date. Use regular active dry yeast or quick or rapid rise yeast, not compressed yeast. If using bulk yeast, keep refrigerated or frozen. If using jarred yeast and it has been open more than 2 months, check its freshness with the following test.

To test yeast, use a liquid measuring cup and fill to the 1⁄2 cup level with warm water (11 0 ° 115°F). Add 1 teaspoon granulated sugar and 21⁄4 teaspoons of yeast. In 3 or 4 minutes, it will have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10 minutes, the yeast has multiplied to the 1 cup mark, it is very active. The yeast mixture may be used immediately in your Toastmaster Bread Box in any recipe calling for 21⁄4 teaspoons of yeast. (Remember to adjust your recipe for the 1⁄2 cup of water used in the test and do not add additional yeast.)

BEFORE YOU BAKE

REFER TO USE AND CARE GUIDE FOR DETAILED INSTRUCTIONS

CHECK THE PARTS

Get familiar with machine.

• Read the use and care guide carefully.

• Examine the removable parts . . . the bread pan

and kneading blade.

• Return these parts to the machine to get the

feel of how they fit securely into position.

The Bread Box™ is a completely computerized appliance that proceeds automatically once you press the right pads on the control panel.

Here’s how it works :

• Remove bread pan from machine, making sure

kneading blade is in position. Add ingredients to bread pan as directed in recipe.

• Return bread pan to the machine, pressing until

it clicks in place.

• Close outer lid.

• Plug in machine. The display panel will show

0:00.

• Press the SELECT pad to find the desired

BAKE or DOUGH setting. The setting selected will appear in the display window.

• Press STA RT. The machine will begin the

selected setting. WHOLE WHEAT s e t t i n g s begin with a preheat period. All other settings begin with a “knead” period.

• At the series of 3 “beeps,” the bread or dough is

completed.

• Press top for more than two seconds.

• Unplug machine.

• If machine is not turned off, the keep warm

f u n c t i o n will automatically turn on after the bake cycle. It will remain on for up to 60 minutes.

• When removing bread, invert the bread pan

using hot pads or mitts. Shake loaf from pan. For dough, simply remove by hand and proceed as recipe instructs.

• Cool bread on wire rack.

• After bread is cool, remove kneading blade if it

is embedded in bread. See use and care guide.

TAKE HEED

There are a few precautions that should be f o l l o w e d while using the Bread Box™. See use and care guide.

CHOOSE A SETTING

The Bread Box™ can perform the following f u n c t i o n s simply by pressing various pads on the control panel.

• BAKE settings - There are eight BAKE settings.

To make a loaf of bread from start to finish, press the SELECT pad until the desired BAKE setting number appears in the display window. (Example: 1 for Basic Light, 2 for Basic Medium, etc.) For best results use the program number (1, 2 or 3) suggested for the specific recipe. If you desire a different crust color you can change the program number. Generally Program number 1 is a light color, number 2 is a medium crust and number 3 is darkest.

When changing from the suggested program you may find different results such as a diff e r e n t t e x t u r e crust, or a different shape on the top of the loaf, etc. This is a result of different times in each of the various stages of breadmaking from Program to Program.

• DOUGH setting - Press the SELECT pad until the DOUGH setting (the number 9 appears in the display window.)

• If you make a mistake in selecting a setting, press STOP for 2 seconds. This will clear the display window. Press SELECTagain to find the setting you desire.

DELAYED FINISH

Now you can make a loaf of bread or start the dough for dinner rolls without even being home. The Bread Box™ has a Delayed Finish feature that will automatically start the BAKE or DOUGH setting you have selected. You can choose from the BASIC, WHOLE WHEAT, FRENCH or SWEET BAKE or DOUGH settings when using this feature. Just select which setting you wish to use. Now, calculate the number of hours between the present time and the time when you wish to have the bread f i n i s h e d or the dough ready to be removed and shaped. The maximum amount of time that can be programmed is 12 hours. If may be necessary to reduce the amount of l i q u i d in some recipes when using the delayed timer. For some one-pound loaf recipes, reduce liquid 1-2 teaspoons, one and one-half pound recipes 1 tablespoon and two-pound loaf recipes 1-2 tablespoons. The order in which ingredients are added to the bread pan for Delayed Finish is critical. Liquids must be added first, followed by oil and dry ingredients. Yeast should be added last. For best b a k i n g results, pile dry ingredients along one wall of bread pan with yeast on top. This keeps the yeast farthest from the liquid ingredients and helps to delay activation. For delay finish DOUGH setting, remember to remove the dough as soon as the cycle is complete, shape and bake according to the recipe being used.

CLEANING YOUR BREAD BOX™

• Unplug and wipe out the interior of the machine with a damp cloth after each use. Wipe the removable parts and rinse thoroughly to remove any remaining detergent which can have an adverse effect on the yeast.

• Do not use strong detergents or wash in dishw a s h e r. Warm water is usually all that is needed to clean the bread pan and kneading blade.

• Do not immerse the bread pan in water. Instead, fill the pan with warm water to “unstick” any cooked-on dough.

• Do not use any cleansers, scratchy pads, or anything that could scratch the surface of the bread pan or kneading blade.

THE BREAD-BAKE RECIPES

The recipes below are recommended for your “first try” loaves. Simply follow the instructions in the use and care guide. Remember to add ingredients in the correct amounts and in the order listed. Always check the bottom of the recipe to see which setting is used for that size recipe. The same recipe can use different settings for different size loaves.

1. Add ingredients to bread pan in order listed.

4. Remove bread pan from the Bread Box™.

2. Place bread pan in the Bread Box™.

WHITE BREAD

I n g r e d i e n t s 1 Pound 11⁄2 P o u n d s 2 Pounds

w a t e r

o i l 4 tsp 2 T B L 2 T B L lemon juice 1 tsp 1 tsp 1 tsp s a l t 1 tsp 11⁄2 t s p 2 tsp s u g a r 11⁄2 T B L 3 T B L 3 T B L dry milk 1 T B L 1 T B L 2 T B L bread flour 21⁄4 c u p s 31⁄4 c u p s 4 cups active dry 1 tsp 11⁄2 t s p 13⁄4 t s p y e a s t Use Setting 1 1 2

⁄2 cup plus 1 cup plus 1 cup plus

3 T B L 2 T B L 5 T B L

3. Close lid. Select the desired setting. Press START.

5. Invert bread pan ; shake to remove loaf.

CORNBREAD

I n g r e d i e n t s 1 Pound 11⁄2 P o u n d s egg plus 1 1 enough water to equal

h o n e y 2 T B L 3 T B L lemon juice 1 tsp 1 tsp o i l 2 T B L 3 T B L dry milk 1 T B L 2 T B L s a l t 1 tsp 11⁄2 t s p corn meal bread flour 2 cups 3 cups active dry 11⁄2 t s p 21⁄4 t s p y e a s t Use Setting 1 2

Tip: Wrinkled top is typical of this loaf.

⁄4 c u p 1 cup

plus 1 T B L

⁄4 c u p

⁄3 c u p

FRENCH BREAD

I n g r e d i e n t s 1 Pound 11⁄2 P o u n d s 2 Pounds

w a t e r

o i l 1 T B L 11⁄2 T B L 2 T B L lemon juice 1 tsp 1 tsp 1 tsp s a l t s u g a r 1 tsp 11⁄2 t s p 2t s p bread flour 21⁄4 c u p s 31⁄2 c u p s 41⁄3 c u p s active dry 11⁄2 t s p 21⁄4 t s p 1 T B L y e a s t Use Setting 7 7 7

⁄4 cup plus 1 cup plus 1 cup plus

2 T B L 2 T B L 7 T B L

⁄4 t s p 1 tsp 11⁄4 t s p

DILL BREAD

I n g r e d i e n t s 1 Pound 11⁄2 P o u n d s 2 Pounds egg(s) plus 1 2 3 enough plain yogurt to 1 cup e q u a l o i l 1 T B L 2 T B L 7 tsp lemon juice 1 tsp 1 tsp 1 tsp s a l t 11⁄2 t s p 21⁄4 t s p 31⁄4 t s p s u g a r 4 tsp 2 T B L 3 T B L dried dill 11⁄2 t s p 1 T B L 11⁄2 T B L w e e d dried minced 2 tsp 1 T B L 41⁄2 t s p o n i o n bread flour 2 cups 3 cups 4 cups active dry 11⁄2 t s p 21⁄4 t s p 21⁄4 t s p y e a s t Use Setting 1 2 2

⁄4 c u p plus 1 T B L 11⁄2 c u p s

RAISIN NUT TRAIL MIX BREAD

I n g r e d i e n t s 1 Pound 11⁄2 P o u n d s 2 Pounds

w a t e r

o i l 21⁄2 T B L 3 T B L 5 T B L lemon juice 1 tsp 1 tsp 1 tsp s a l t 1 tsp 11⁄2 t s p 2 tsp h o n e y 2 T B L 3 T B L bread flour 2c u p s 31⁄4 c u p s 41⁄4 c u p s active dry 13⁄4 t s p 2t s p 21⁄4 t s p y e a s t trail mix*1⁄2 c u p Use Setting 1 1 2

* add at the beeps

⁄4 cup plus 1 cup plus 11⁄4 c u p s

1 T B L 1 T B L

⁄4 c u p

⁄3 c u p

⁄4 c u p

DRIED FRUIT BREAD

I n g r e d i e n t s 1 Pound 11⁄2 P o u n d s

w a t e r

o i l 2 T B L 3 T B L lemon juice 1 tsp 1 tsp s a l t 1 tsp 11⁄2 t s p brown sugar 11⁄2 T B L 21⁄2 T B L dry milk 1 T B L 11⁄2 T B L bread flour 21⁄4 c u p s 3 cups active dry 11⁄2 t s p 21⁄2 t s p y e a s t dried fruit* n u t m e g * Use Setting 8 8

* add at the beeps

⁄4 c u p 1 cup

plus 2 T B L

⁄2 c u p

⁄2 t s p 1 tsp

⁄4 c u p

HOLIDAY BREAD

I n g r e d i e n t s 1 Pound 11⁄2 P o u n d s w a t e r o i l 4 tsp 2 T B L lemon juice 1 tsp 1 tsp m i l k s a l t s u g a r 3 T B L bread flour 2 cups 3 cups active dry 2 tsp 23⁄4 t s p y e a s t candied fruit*1⁄3 c u p w a l n u t s * Use Setting 8 8

* add at the beeps

⁄3 c u p

⁄4 t s p 1 tsp

⁄3 c u p

⁄4 c u p

⁄2 c u p

ITALIAN HERB BREAD

I n g r e d i e n t s 1 Pound 11⁄2 P o u n d s 2 Pounds w a t e r

o i l 4 tsp 2 T B L 2 T B L lemon juice 1 tsp 1 tsp 1 tsp s a l t 1 tsp 11⁄2 t s p 2 tsp s u g a r 1 T B L 3 T B L 3 T B L dry milk 1 T B L 1 T B L 2 T B L bread flour 21⁄4 c u p s 31⁄4 c u p s 4c u p s Italian herb 21⁄4 t s p 1 T B L 11⁄2 T B L s e a s o n i n g active dry 11⁄4 t s p 11⁄2 t s p 11⁄2 t s p y e a s t Use Setting 7 1 1

⁄8 c u p 1 cup plus 11⁄2 c u p s

2 T B L

CHEESE ONION BREAD

I n g r e d i e n t s 1 Pound 11⁄2 P o u n d s 2 Pounds

w a t e r

lemon juice 1 tsp 1 tsp 1 tsp s a l t s u g a r 2 T B L 3 T B L bread flour 21⁄4 c u p s 3 cups 41⁄4 c u p s active dry 1 tsp 11⁄4 t s p 13⁄4 t s p y e a s t s h r e d d e d1⁄2 c u p c h e e s e dried onion 1 T B L 11⁄2 T B L 2 T B L Use Setting 1 2 2

Ti p : Wrinkled top if typical of this bread

⁄4 c u p

⁄4 c u p 11⁄2 c u p s

plus 3 T B L

⁄2 t s p 1 tsp 11⁄2 t s p

⁄4 c u p 1 cup

⁄4 c u p

EGG BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds egg(s) plus 1 2 3 enough milk to equal1⁄2 cup 1 cup plus 11⁄2 cups

3 TBL oil 2 TBL 3 TBL lemon juice 1 tsp 1 tsp 1 tsp salt 11⁄2 t s p 21⁄4 t s p 1 T B L s u g a r 4 tsp 2 T B L 3 T B L bread flour 2 cups 3 cups 4 cups active dry 11⁄2 t s p 21⁄4 t s p 1 T B L y e a s t Use Setting 1 2 2

⁄4 cup

JALAPENO BREAD

Ingredients 1 Pound 11⁄2 Pounds water oil 11⁄2 TBL 2 TBL lemon juice 1 tsp 1 tsp whole kernel1⁄2 cup corn, well drained jalapeno chilies, 2 TBL 3 TBL well drained s a l t s u g a r 1 T B L 2 T B L corn meal bread flour 2 cups 3 cups fresh cilantro 2 tsp 1 TBL active dry 11⁄2 tsp 2 tsp yeast Use Setting 1 1

Tip: May be textured on top.

⁄2 cup

⁄2 t s p 1 tsp

⁄3 c u p

⁄3 cup

⁄4 cup

⁄2 c u p

BEER BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds water beer* oil 4 tsp 2 TBL 8 tsp lemon juice 1 tsp 1 tsp 1 tsp salt 1 tsp 11⁄2 tsp 2 tsp sugar 2 TBL 3 TBL bread flour 2 cups 3 cups 4 cups active dry 11⁄2 tsp 21⁄4 tsp 21⁄4 tsp yeast Use Setting 1 2 2

*Beer should be flat and at room temperature

⁄4 cup

⁄3 cup 1 cup 11⁄3 cups

⁄3 cup

⁄2 cup

⁄4 cup

BLOODY MARY BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds water bloody mary1⁄2 cup mix oil 1 TBL 2 TBL 3 TBL lemon juice 1 tsp 1 tsp 1 tsp salt honey 1 TBL 2 TBL 3 TBL fresh 1 TBL 2 TBL 3 TBL chopped parsley chopped 1 TBL 2 TBL 3 TBL green onion (tops only) bread flour 2 cups 31⁄2 cups 4 cups active dry 11⁄2 tsp 21⁄4 tsp 1 TBL yeast Use Setting 1 2 2

⁄4 cup

⁄2 tsp

⁄4 cup

⁄4 cup 1 cup

⁄4 tsp 1 tsp

⁄4 cup

POTATO BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds egg (s) plus 1 2 2 enough water to equal

oil 2 TBL 2 TBL 3 TBL

lemon juice 1 tsp 1 tsp 1 tsp dry milk 2 TBL 3 TBL salt 1 tsp 11⁄2 tsp 2 tsp sugar 4 tsp 2 TBL 2 TBL white pepper1⁄8 tsp

instant mashed potato flakes

chopped 1 TBL 11⁄2 TBL 2 TBL green onion, (tops only) bread flour 2 cups 31⁄4 cups 4 cups

active dry 11⁄2 tsp 21⁄4 tsp 1 TBL yeast Use Setting 1 2 2

⁄4 cup 1 cup 11⁄2 cups

plus 3 TBL plus 1 T B L

plus 2 tsp

⁄4 cup

⁄8 tsp

⁄3 cup

⁄4 tsp

⁄2 cup

plus 2 TBL

WHITE AND WHEAT BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds

water

oil 1 TBL 11⁄2 TBL 2 TBL lemon juice 1 tsp 1 tsp 1 tsp salt 1 tsp 11⁄2 tsp 2 tsp sugar 2 TBL 3 TBL dry milk 1 TBL 11⁄2 TBL 2 TBL bread flour 13⁄4 cups 22⁄3 cups 31⁄2 cups whole wheat flour active dry 1 tsp 11⁄2 tsp 2 tsp yeast Use Setting 6 6 6

⁄4 cup 1 cup 11⁄3 cups

plus 2 TBL

⁄4 cup

⁄3 cup

⁄2 cup

RAPID WHOLE WHEAT BREAD

Ingredients 1 Pound 2 Pounds water

oil 2 TBL 3 TBL lemon juice 1 tsp 11⁄2 tsp salt 11⁄2 tsp 21⁄4 tsp brown sugar,1⁄4 cup 6 TBL firmly packed dry milk 2 TBL 3 TBL whole wheat 23⁄4 cups 4 cups flour active dry 23⁄4 tsp 31⁄2 tsp yeast Use setting 6 6

⁄4 cup 1 cup

plus 3 TBL plus 6 TBL

MILK BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds milk

oil 1 TBL 2 TBL 3 TBL lemon juice 1 tsp 1 tsp 1 tsp salt 11⁄4 tsp 11⁄2 tsp 2 tsp sugar 11⁄4 tsp 11⁄2 tsp 2 tsp bread flour 2 cups 3 cups 4 cups active dry 11⁄4 tsp* 11⁄4 tsp* 13⁄4 tsp yeast Use Setting 1 1 1

* yeast amounts are correct

Tip: Loaves will have a light color, thin and crispy crust.

⁄4 cup

⁄4 cup 11⁄4 cups

plus 3 TBL plus 2 TBL

DAIRY WHOLE WHEAT BREAD

Ingredients 11⁄2 Pounds 2 Pounds milk water 5 TBL oil 2 TBL lemon juice 1 tsp 1 tsp honey 11⁄2 TBL cottage cheese1⁄4 cup salt* 11⁄2 tsp* 11⁄2 tsp* bread flour 2 cups 23⁄4 cups whole wheat 1 cup 11⁄4 cups flour active dry 11⁄4 tsp 2 tsp yeast Use Setting 6 6

*salt amounts are correct

⁄2 cup

⁄4 cup

⁄3 cup

SUNFLOWER AND SESAME

SEED BREAD

Ingredients 11⁄2 Pounds 2 Pounds egg plus 1 1 enough water to equal 1 cup 1 cup plus

2 TBL oil 2 TBL 3 TBL lemon juice 1 tsp 1 tsp honey 1 TBL 2 TBL salt 1 tsp 11⁄2 tsp sugar 2 tsp 1 TBL sesame seeds 2 TBL 3 TBL cumin seeds1⁄4 tsp sunflower seeds 11⁄2 TBL 2 TBL bread flour 21⁄2 cups 23⁄4 cups whole wheat

⁄2 cup 1 cup flour active dry 11⁄2 tsp 21⁄2 tsp yeast Use Setting 6 6

⁄4 tsp

CINNAMON RAISIN BREAD

Ingredients 1 Pound 11⁄2 Pounds

water

oil 1 TBL 4 tsp lemon juice 1 tsp 1 tsp dry milk 1 TBL 11⁄2 TBL salt 1 tsp 11⁄2 tsp lt. brown sugar, 11⁄2 TBL 21⁄2 TBL firmly packed bread flour 21⁄4 cups 3 cups active dry 11⁄2 tsp 21⁄2 tsp yeast cinnamon* raisins* nuts* Use Setting 8 8

*add at the beeps

⁄8 cup 1 cup plus

2 TBL

⁄2 tsp

⁄3 cup

⁄4 tsp

⁄2 cup

WHOLE WHEAT BREAD

Ingredients 1 Pound 2 Pounds

water

oil 2 TBL 3 TBL lemon juice 1 tsp 11⁄2 tsp salt 11⁄2 tsp 21⁄4 tsp brown sugar dry milk 2 TBL 3 TBL whole wheat 23⁄4 cups 4 cups flour active dry 21⁄4 tsp 1 TBL yeast Use Setting 4 5

⁄4 cup 1 cup

plus 3 TBL plus 6 TBL

⁄4 cup 6 TBL

CULTURED

BUTTERMILK BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds cultured3⁄4 cup 1 cup 11⁄2 cups buttermilk plus 2 TBL oil 2 TBL 3 TBL lemon juice 1 tsp 1 tsp 1 tsp salt 1 tsp 11⁄2 tsp 2 tsp honey 2TBL 3 TBL baking soda1⁄4 tsp

⁄4 tsp bread flour 21⁄2 cups 31⁄4 cups 41⁄4 cups active dry 11⁄4 tsp 11⁄2 tsp 13⁄4 tsp yeast Use Setting 1 1 1

⁄4 cup

⁄2 tsp

WHOLE WHEAT CINNAMON

RAISIN WALNUT BREAD

Ingredients 1 Pound 11⁄2 Pounds 2 Pounds

egg(s) whites 1 2 2 plus enough

water to equal

oil 11⁄2 TBL 2 TBL 21⁄2 TBL lemon juice 1 tsp 1 tsp 1 tsp molasses 2 TBL 3 TBL salt 1 tsp 11⁄2 tsp 2 tsp cinnamon3⁄4 tsp 1 tsp 11⁄4 tsp

whole wheat 2 cups 3 cups 4 cups

flour active dry 11⁄2 tsp 21⁄4 tsp 1 TBL yeast raisins* walnuts*1⁄4 cup Use Setting 8 8 8

*add at the beeps

⁄4 cup 1 cup 11⁄4 cups

⁄4 cup

⁄2 cup

⁄3 cup

⁄4 cup

⁄2 cup

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