Toastmaster Bread Box Plus 1145 Use And Care Manual Recipe Book
READ AND SAVE THESE INSTRUCTIONS
Bread Box™Plus Bread Make r
Use and Care Guide
Recipe Book
Model 1145
WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal
i n j u ry or death. Please fo l l ow all safety instructions.
TOLL-FREE 1-800-947-3744
and talk to one of To a s t m a s t e r ’s Expert s.
?? QUESTIONS ??
B e fore Contacting Your Retailer Call
TABLE OF CONTENTS
IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
BEFORE YOUR FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
■ POWER OUTAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
BREAD MAKER INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
■ PARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
■ CONTROL PANEL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
■ FEATURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
■ PROGRAM SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
HELPFUL HINTS FOR BREAD AND DOUGH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
■ MEASURING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
■ DOUGH BALL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
■ INGREDIENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
■ SUBSTITUTES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
■ BREAD MIXES AND OTHER COOK BOOKS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
■ HIGH ALTITUDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
■ FREEZING BAKED BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
■ FREEZING DOUGH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
PROGRAMMING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
■ PROGRAMMING BREAD MAKER COURSES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
■ PROGRAMMING DELAY TIMER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
■ BREADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
■ FAST BAKE™ BREADS AND INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
■ DAY OLD BREAD USES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
■ CAKES AND QUICK BREADS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
■ DOUGHS AND PIZZA DOUGHS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
■ JAM. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
■ MIX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
CLEANING AND STORING INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
BEFORE CALLING FOR SERVICE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
■ QUESTIONS AND ANSWERS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
■ CHECK LIST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
■ SERVICE INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
SPECIFICATIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
RECIPE INDEX. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
2
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire,
electric shock and injury to persons, including the following:
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, grip the plug and pull out from the wall outlet. Never pull on the cord.
13. Do not unplug while unit is in operation.
14. Do not use appliance for other than intended use.
15. Use accessory attachments only if recommended by Toastmaster Inc.
16. Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts.
17. Bread maker must be placed at least 4 inches (10.2 cm) from walls and edge of counter.
18. Do not cover bread maker with anything which would prevent the steam from escaping.This may cause
warpage, discoloration, malfunction or even fire.
SAVE THESE INSTRUCTIONS
CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from becom-
ing 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 oper ate 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.
3
BEFORE YOUR FIRST USE
Unpack and clean bread maker; see CLEANING AND STORING.
Place bread maker on a dry, stable surface away from burners and away from areas where cooking grease
or water may splatter onto it. Avoid placing it where it may tip over during use. Place on back of counter top.
The bread maker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients into the
bread pan than recommended. If you do so, the bread may not mix or bake correctly and the bread maker
may be damaged.The maximum amount of ingredients to be used is as follows.
BREAD courses — approximately 4 cups
CAKE and prepackaged mixes — 4 cups
MIX and DOUGH course settings — 4 2/3 cups
JAM — 3 1/2 cups fruit
■
POWER OUTAGE
Your Bread Box™ Plus bread maker has a one hour power interrupt fe a t u r e. If the electricity goes off, the
m e m o ry will store the course in process for up to one hour. If the power comes back on within this time, the
course will resume where it left off. If the bread maker loses power for more than one hour and you are using
any dairy products, perishables or meat in your bread, you should discard the contents of the recipe and start
again with new fresh ingredients due to health and sanitary considerations.
You may try starting the bread maker at the beginning of the course again for all courses except fast bake.
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 will sound hollow when tapped
on top of the loaf if it is done.
If you are using the fast bake course or if the bread has already begun to bake when the outage occurs, you
must begin with new ingredients.
The power interrupt will not cover power surges. If you ex p e rience frequent power surges, use a surge
p r o t e c t o r.
4
BREAD MAKER INTRO D U C T I O N
■ PA RT S
Removable
Bread Pan Handle
Kneading Blade
(Flat Side Down)
Bread Pan
Shaft (Rotates the
Kneading Blade)
Bread Pan
Clip
Lid
Handle
French Course
Selection
Viewing
Window
Lid
Air Exhaust
Display
Oven
Cavity
English Course
Selection
5
■ C O N T ROL PA N E L
T I M E
Press T I M E
a r r ows or to
d e l ay course.
The time will
a d vance by 10
m i nute interva l s.
D I S P L AY
W I N D OW
Indicates the
number of
course and
amount of time
left for completion, process,
loaf size, cru s t
color and
d i s p l ay signals.
L OA F
Choose 1,
1.5 or 2 LB
loaf size.
C RU S T
Press CRUST to
choose LIGHT,
MEDIUM or
DARK crust color.
Select light for 1
LB loave s.
S E L E C T
Press to
SELECT the
c o u r s e.
S TA RT
After selecting
the course and
timer (if needed), press to
s t a rt the course
or timer count
d ow n .T h e
O P E R AT I O N
light will come
o n .
D E L AY T I M E
I N D I C ATO R
After setting the
d e l ay time,
press the
S TA RT pad.T h e
colon will bl i n k
and the OPERATION light will
come on.
TIMER will be
d i s p l aye d .
C O U R S E
P RO C E S S
A r r ow indicates
process duri n g
chosen course.
S TO P
Press fo r
more than 2
s e c o n d s
d u ring the
cycle to cancel a course.
• FAST BAKE light will come on when any fast bake course is chosen.
• OPERATION light will be on to show the unit is in operation.
• KEEP WARM light will flash continually when course is complete. Fast bake, jam, cake and mix courses do not have a keep warm process.
When a bread maker is packaged for shipment, a clear plastic film is placed over the control panel; carefully peel it off.
COURSE
CANCEL
COURSE SELECT RECALL
If you have started your bread maker and are not sure which course you have selected, you may recall this
information. Press the SELECT pad at anytime.The number of the course will appear in the display window. Release the SELECT pad again to return to amount of time left for completion of course.
If you want to cancel the selected course, press the STOP pad and hold it down
for more than 2 seconds at any time during the course.
6
■ F E AT U R E S
COURSE SELECT
The control panel will let you choose different courses, loaf sizes and crust colors (for most courses).
All courses except jam contain a beep to check the dough ball, to add additional ingredients (i.e., raisins,
nuts, and spices) or to stir ingredients.
*For the rapid courses, simply omit the amount of active dry yeast called for in the recipe and use the
larger amount of active dry yeast listed for the rapid course instead.
BASIC and BASIC RAPID* . . . . . . . . . . . . . . . . . . Use these courses for basic bread recipes. Use
basic for most bread mixes.
1, 2
WHOLE WHEAT and WHOLE WHEAT RAPID* . . . If a recipe contains more than 50% whole wheat
flour, use these courses. At the beginning of
3, 4
FRENCH and FRENCH RAPID* . . . . . . . . . . . . . . . These courses are best suited for breads low in
5, 6
SWEET and SWEET RAPID* . . . . . . . . . . . . . . . . . These courses work best if a recipe is high in fat,
each course, the bread maker is preheating
prior to the first knead.
fat and sugar, which results in a crisp crust and
coarse, chewy interior.
sugar, eggs or cheese.
7, 8
FAST BAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Make bread in less than one hour by using these
courses.Simply use the special instructions and
9
CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use these courses to prepare pre-packaged
10
DOUGH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . These courses are used to prepare dough for
11
PIZZA DOUGH . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use these courses to prepare doughs which
12
JAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Add fruit, sugar, and lemon juice for homemade
13
MIX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use this course to mix ingredients such as pasta
14
recipes found in the Fast Bake Bread section of
this recipe book.
c a ke mixe s, cake, and quick bread recipes
included in the recipe section.The bread maker
will beep as signal to check for proper mixing.
making bread or rolls which are shaped before
baking in a conventional oven.
require less kneading and rising such as pizza
and focaccia dough.
jam. A great topping for homemade bread, waffles, and ice cream.
dough, pie dough or cookie dough. The bread
maker will beep as a signal to check for proper
mixing.The bread maker will not heat during the
mix course.
7
■ P ROGRAM SPECIFICAT I O N S
course course delay 1st 2nd display time 1st 2nd 3rd keep
number name & size timer preheat knead knead for beep* rise punch rise punch rise bake warm
1 1.basic medium 2.0 LB 18:00-3:10 2:53 50 min
2. basic dark 2.0 LB 18:00-3:20 — 5 min 20 min 3:03 40 min 10 sec 25 min 15 sec 50 min 60 min 60 min
3. basic light 2.0 LB 18:00-3:00 2:43 40 min
4.basic medium 1.5 LB 18:00-3:05 2:48 45 min
5.basic dark 1.5 LB 18:00-3:15 — 3 min 22 min 2:58 40 min 10 sec 25 min 15 sec 50 min 55 min 60 min
6.basic light 1.5 LB 18:00-2:50 2:38 35 min
7.basic medium 1.0 LB 18:00-3:00 2:43 40 min
8.basic dark 1.0 LB 18:00-3:10 — 3 min 22 min 2:53 40 min 10 sec 25 min 15 sec 50 min 50 min 60 min
9.basic light 1.0 LB 18:00-2:50 2:33 30 min
2 10.basic rapid medium 2.0 LB 18:00-2:10 1:53 50 min
11.basic rapid dark 2.0 LB 18:00-2:20 — 5 min 20 min 2:03 15 min 10 sec 10 min 10 sec 30 min 60 min 60 min
12.basic rapid light 2.0 LB 18:00-2:00 1:43 40 min
13.basic rapid medium 1.5 LB 18:00-2:05 1:48 45 min
14.basic rapid dark 1.5 LB 18:00-2:15 — 3 min 22 min 1:58 15 min 10 sec 10 min 10 sec 30 min 55 min 60 min
15.basic rapid light 1.5 LB 18:00-1:55 1:38 35 min
16.basic rapid medium 1.0 LB 18:00-2:00 1:43 40 min
17.basic rapid dark 1.0 LB 18:00-2:10 — 3 min 22 min 1:53 15 min 10 sec 10 min 10 sec 30 min 50 min 60 min
18.basic rapid light 1.0 LB 18:00-1:50 1:33 30 min
3 19.whole wheat medium 2.0 LB 18:00-3:35 2:53 45 min
20.whole wheat dark 2.0 LB 18:00-3:43 30 min 5 min 15 min 3:01 50 min 10 sec 25 min 10 sec 45 min 53 min 60 min
21.whole wheat light 2.0 LB 18:00-3:30 2:48 40 min
22.whole wheat medium 1.5 LB 18:00-3:32 2:50 40 min
23.whole wheat dark 1.5 LB 18:00-3:40 30 min 3 min 17 min 2:58 50 min 10 sec 25 min 10 sec 45 min 48 min 60 min
24.whole wheat light 1.5 LB 18:00-3:27 2:45 35 min
25.whole wheat medium 1.0 LB 18:00-3:30 2:48 40 min
26.whole wheat dark 1.0 LB 18:00-3:38 30 min 3 min 17 min 2:56 50 min 10 sec 25 min 10 sec 45 min 48 min 60 min
27.whole wheat light 1.0 LB 18:00-3:25 2:43 35 min
4 28.whole wheat rapid medium 2.0 LB 18:00-2:20 2:03 45 min
29.whole wheat rapid dark 2.0 LB 18:00-2:28 5 min 5 min 15 min 2:11 30 min 10 sec 40 min — — 53 min 60 min
30.whole wheat rapid light 2.0 LB 18:00-2:15 1:58 40 min
31.whole wheat rapid medium 1.5 LB 18:00-2:17 2:00 42 min
32.whole wheat rapid dark 1.5 LB 18:00-2:25 5 min 3 min 17 min 2:08 30 min 10 sec 40 min — — 50 min 60 min
33.whole wheat rapid light 1.5 LB 18:00-2:10 1:55 37 min
34.whole wheat rapid medium 1.0 LB 18:00-2:15 1:58 40 min
35.whole wheat rapid dark 1.0 LB 18:00-2:23 5 min 3 min 17 min 2:06 30 min 10 sec 40 min — — 48 min 60 min
36.whole wheat rapid light 1.0 LB 18:00-2:10 1:53 35 min
process
5 37. French medium 2.0 LB 18:00-3:30 3:13 55 min
38. French dark 2.0 LB 18:00-3:40 — 5 min 20 min 3:23 40 min 10 sec 30 min 10 sec 60 min 65 min 60 min
39. French light 2.0 LB 18:00-3:20 3:03 45 min
40. French medium 1.5 LB 18:00-3:27 3:10 52 min
41. French dark 1.5 LB 18:00-3:37 — 3 min 22 min 3:20 40 min 10 sec 30 min 10 sec 60 min 62 min 60 min
42. French light 1.5 LB 18:00-3:17 3:00 42 min
■ P ROGRAM SPECIFICAT I O N S
course course delay 1st 2nd display time 1st 2nd 3rd keep
number name & size timer preheat knead knead for beep* rise punch rise punch rise bake warm
43. French medium 1.0 LB 18:00-3:25 3:08 50 min
44. French dark 1.0 LB 18:00-3:35 — 3 min 22 min 3:18 40 min 10 sec 30 min 10 sec 60 min 60 min 60 min
45. French light 1.0 LB 18:00-3:15 2:58 40 min
6 46. French rapid medium 2.0 LB 18:00-2:25 2:08 55 min
47. French rapid dark 2.0 LB 18:00-2:35 — 5 min 20 min 2:18 20 min 8 sec 45 min — — 65 min 60 min
48. French rapid light 2.0 LB 18:00-2:15 1:58 45 min
49. French rapid medium 1.5 LB 18:00-2:22 2:05 52 min
50. French rapid dark 1.5 LB 18:00-2:32 — 3 min 22 min 2:15 20 min 8 sec 45 min — — 62 min 60 min
51. French rapid light 1.5 LB 18:00-2:12 1:55 42 min
52. French rapid medium 1.0 LB 18:00-2:20 2:03 50 min
53. French rapid dark 1.0 LB 18:00-2:30 — 3 min 22 min 2:13 20 min 8 sec 45 min — — 60 min 60 min
54. French rapid light 1.0 LB 18:00-2:10 1:53 40 min
7 55. sweet medium 2.0 LB 18:00-3:25 3:08 65 min
56. sweet dark 2.0 LB 18:00-3:35 — 5 min 20 min 3:18 40 min 10 sec 25 min 5 sec 50 min 75 min 60 min
57. sweet light 2.0 LB 18:00-3:15 2:58 55 min
58. sweet medium 1.5 LB 18:00-3:22 3:05 62 min
59. sweet dark 1.5 LB 18:00-3:32 — 3 min 22 min 3:15 40 min 10 sec 25 min 5 sec 50 min 72 min 60 min
60. sweet light 1.5 LB 18:00-3:12 2:55 52 min
61. sweet medium 1.0 LB 18:00-3:20 3:03 60 min
62. sweet dark 1.0 LB 18:00-3:30 3 min 22 min 3:13 40 min 10 sec 25 min 5 sec 50 min 70 min 60 min
63. sweet light 1.0 LB 18:00-3:10 2:53 50 min
8 64. sweet rapid medium 2.0 LB 18:00-2:50 2:33 65 min
65. sweet rapid dark 2.0 LB 18:00-3:00 — 5 min 20 min 2:43 25 min 10 sec 55 min — — 75 min 60 min
66. sweet rapid light 2.0 LB 18:00-2:40 2:23 55 min
67. sweet rapid medium 1.5 LB 18:00-2:47 2:30 62 min
68. sweet rapid dark 1.5 LB 18:00-2:57 — 3 min 22 min 2:40 25 min 10 sec 55 min — — 72 min 60 min
69. sweet rapid light 1.5 LB 18:00-2:37 2:20 52 min
70. sweet rapid medium 1.0 LB 18:00-2:45 2:28 60 min
71. sweet rapid dark 1.0 LB 18:00-2:55 — 3 min 22 min 2:38 25 min 10 sec 55 min — — 70 min 60 min
72. sweet rapid light 1.0 LB 18:00-2:35 2:18 50 min
process
9 73. fast bake 2.0 LB :59 — 2 min 12 min :50 14 min — — — — 31 min —
74. fast bake 1.5 LB :59 — 2 min 12 min :50 16 min — — — — 29 min —
75. fast bake 1.0 LB :59 — 2 min 12 min :50 18 min — — — — 27 min —
10 76.cake medium 18:00-1:30 — 1 min 3 min 1:24 2 min 2 min 1 min 2 min — 79 min —
11 79.dough 2.0 LB 18:00-1:30 — 3 min 27 min 1:08 60 min — — — — — —
77.cake dark 18:00-1:40 — 1 min 3 min 1:34 2 min 2 min 1 min 2 min — 89 min —
78.cake light 18:00-1:20 — 1 min 3 min 1:14 2 min 2 min 1 min 2 min — 69 min —
80.dough 1.5 LB 18:00-1:27 — 3 min 24 min 1:05 60 min — — — — — —
81.dough 1.0 LB 18:00-1:24 — 3 min 21 min 1:02 60 min — — — — — —
■ PROGRAM SPECIFICATIONS
course course delay 1st 2nd display time 1st 2nd 3rd keep
number name & size timer preheat knead knead for beep* rise punch rise punch rise bake warm
12 82.pizza dough 18:00-:50 — 5 min 15 min :38 30 min — — — — — —
13 83.jam 1:05 15 min — — — — — — — — 50 min (stir) —
14 84.mix 0:14 — 1 min 2 min :06 — 5 min 1 min 5 min — — —
process
* Display time for beep tells you when to: add additional ingredients in specialty breads, i.e. raisins or nuts, check dough ball and scrape ingredients from
sides of pan.
The beeper sounds when baking is complete. If you want to serve bread that has just been baked, press STOP 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 one hour during the keep warm process on all bake cycles except fast bake.
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 course, all liquid temperatures must be
115°F/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.
■ 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
■ 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 Chart . At this point, the ball should be
round, smooth-textured, soft and slightly tacky to the touch. 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 you have used all of the ingredients specified in the
r e c i p e, measured the ingredients properl y, and have a "good” dough ball, you should achieve a successful
load of bread.
When preparing bread in the FAST BAKE c o u r s e, the dough ball will be a ve ry soft, loose ball with a
smooth texture and will be sticky to the touch.
11
■ I N G R E D I E N T S : READ BEFORE SHOPPING
Ye a s t :The Number One Ingredient
For all courses 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 course, we found that QUICK•RISE, Bread Machine or Instant Active Dry
yeast must be used.You will find that this course requires more yeast than other courses.
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 course.
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/27°-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 .
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
12
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 courses
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 courses.
When preparing bread using the fast bake course, all liquid temperatures must be 115°F/46°C. T h e
wa rmer temperature is necessary for the yeast to activate quickly to accommodate this specially designed
c o u r s e.
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 eggs in-shell in a bowl of wa rm water for 15 minutes 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 dds 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.
■ 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
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.
13
Liquid milk wa rmed to the correct temperature for that course may be substituted for water in equal prop o rt i o n s.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 ner should be used.
Ye a s t
We used RED STAR Yeast to develop our recipes.H oweve r, any brand may be used.
■ BREAD MIXES AND OTHER COOK BOOKS
Use mixes labeled for up to 2 pound loave s.For best results, use the basic course. 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 Bread Maker Basic Features section of this book for the best
bread course to use for other recipes. Minor adjustments may be necessary for best results.
■ 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.
■ 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.
■ FREEZING DOUGH
At the end of the dough course, 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).
14
P RO G R A M M I N G
■ P ROGRAMMING BREAD MAKER COURSES
The fo l l owing are the general steps for using the bread make r. Depending on the courses or recipe that
you choose, some steps may not apply or there may be additional steps. R e fer to the Breads, Fast Bake
B r e a d s, Cakes & Quick Breads, Doughs & Pizza Doughs, Jam or Mix sections.
Add all ingredients to the pan in the order listed in the recipe.
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.
Open the lid and remove the bread
pan by pulling straight up, using
1
the handle. Do not turn or shake
the bread pan while taking it out. If
the bread pan is bent, the temperature sensor may not work properly.
Place all ingredients, except yeast,
3
in bread pan in the order listed.
Use a rubber spatula to smooth the
dry ingredients in the bread pan;
be sure to spread into all corners.
Lightly tap the pan 3 times on the
counter top to settle the ingredi-
ents. Add yeast on top.
Mount the kneading blade on
2
the shaft, flat side down.
Insert bread pan and push down
4
on rim until it snaps securely into
place.
YEAST
DRY INGREDIENTS
WATER OR LIQUIDS
If the pan does not snap securely into
place, remove bread pan. Wearing oven
m i t t s, place fingers behind bread pan
clips and gently pull away from oven
wall. Insert bread pan again.
15
Close the lid. Plug into 120 V ~ 60
Hz outlet.The bread maker will
5
beep and the display indicator will
light up with flashing zeros.
Press the SELECT button to
choose the desired course.
6
Choose the LOAF size and
CRUST color (if available).
Although the bread maker is capable
of making 1 LB, 1.5 LB and 2 LB
loaves, we recommend baking 1.5 and
2 LB recipes for more uniform loaves
of bread.The smaller size recipes and
mixes will not fill the bread pan when
finished.
Press START. The time left for the
7
course to be finished, the loaf
size chosen, the crust color chosen, and the process being
performed are displayed.The
OPERATION light will be on
and the timer will count down.
All courses (except jam) will
beep to add additional
ingredients during the second knead. Opening lid will not stop
kneading. Add ingredients quickly and
evenly over dough.Quickly close lid to
prevent heat loss. At this time also
check dough ball and use a rubber
spatula to scrape any ingredients from
the sides of the pan.
If using the fast bake course or delay
timer, add all of the ingredients at the
beginning.The ingredients will be
chopped into smaller pieces.
START
The beeper will sound when bread
is done. Press STOP and remove
8
the bread pan using oven mitts. If
you do not stop the unit and remove the
bread, it will automatically go into the
keep warm process.The KEEP WARM
light will flash and the display will point to
warm.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.
Turn the bread pan upside down
and shake to release the bread.
9
Place the bread
upright on a wire
rack to cool 20-30
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.
16
■ PROGRAMMING DELAY TIMER
The delayed timer can be set to delay bread making up to 18 hours. At the selected time, delicious
bread will be ready.The delay works for all programs except fast bake, jam and mix.
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 course, LOAF size and CRUST color. Before pressing START, set the timer for the amount
of time you want to wait before the bread is done.
EXAMPLE: It is 9:00 p.m. now.The bread is to be ready at 6:30 a.m. the next morning. Set the
timer for 9:30, because there are 9 hours and 30 minutes between 9:00 p.m. and 6:30 a.m.
START
1. When pressed, the time will
advance in 10 minute increments.TIMER will be displayed in
the window.
2. When constant pressure is
applied to the button, the time
will advance quickly.
3. Press the START button.The
timer is set, and the colon blinks.
The OPERATION light will be on
and an arrow will point to preheat
next to TIMER. After one minute,
9:29 is displayed, and the timer
continues to count down in 1
minute increments.
NOTE: The bread maker will start when
the timer has counted down to the start
time for the selected course to begin.
Colon will blink
17
BREAD . . . AS EASY AS 1 - 2 - 3
1. Add ingredients to the bread pan in the order listed.Place the bread pan in the bread maker.
2. Close the lid. SELECT the bread course, choose the LOAF size and CRUST color. 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
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
Bread, cereal, pasta, crackers and other grain foods are low in fat and full of energy.The Food Guide
Pyramid says we should eat 6-11 servings daily — more than any other food group. One half-inch slice of
bread is approximately two servings.
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
18
■
B R E A D S
We suggest starting your bread baking with this White Bread Recipe. Follow each step carefully.These
steps, a summary of previous pages, have been written to eliminate the most common errors in bread
maker baking and may be helpful for any recipe.
WHITE BREAD
1 LB 1.5 LB 2 LB
water 80°F/27°C 3/4 cup + 1 T B L 1 cup 1 1/2 cups
o i l 1 T B L 2 T B L 2 T B L
s u g a r 1 1/2 T B L 2 T B L 1/4 cup
s a l t 1 tsp 1 1/4 tsp 2 tsp
d ry milk 1 T B L 1 1/2 T B L 2 T B L
bread flour 2 1/4 cups 3 cups 4 cups
a c t i ve dry ye a s t 1 1/4 tsp 2 tsp 2 1/4 tsp
BASIC COURSE 1 1 1
BASIC RAPID 2 Ye a s t : 2 1/4 tsp 3 tsp 3 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) and pour into the bread pan.
3. Use a measuring spoon to measure the oil and add to the bread pan.
4. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straight edge of
a knife and add to the bread pan.
5. Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife and
add to the bread pan. Smooth into all corners. Lightly tap pan on counter 3 times to settle all dry
ingredients.
6. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and a d d
to the bread pan. If using delay timer, make sure yeast is on top of bread flour, away from liquids.
7. Place the bread pan into the bread make r, push down on rim until it snaps into place. Close the lid.
8. Select BASIC COURSE #1, LOAF size, desired CRUST color, and set TIME to delay, or press
START for immediate start.
9. At the beep during the kneading process, check the dough ball. It should be slightly tacky to the
touch. 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 one hour KEEP WARM process
will start.
11. Use oven mitts to carefully remove the bread pan at any time during the KEEP WARM process.
C AU T I O N :THE OVEN CAV I T Y, BREAD PAN, KNEADING BLADE AND BREAD WILL BE V E RY HOT.
USE OVEN MITTS.
12. Turn bread pan upside down and shake several times to release the bread. Do not use metal utensils inside the bread pan or bread maker.Remove the kneading blade and allow loaf to cool standing upright on wire rack approximately 20 minutes before cutting.
13. When the bread has completely cooled, approximately one hour, store in an air tight container.
14. UNPLUG UNIT BEFORE CLEANING. Clean bread pan after each use, DO NOT IMMERSE THE
BREAD PAN IN WATER.(See CLEANING & STORING.) Clean inside of bread maker after each use.
19
FRENCH BREAD
1 LB 1.5 LB 2 LB
water 80°F/27°C 3/4 cup + 2 T B L 1 cup + 2 T B L 1 1/2 cups
o i l 1 T B L 1 1/2 T B L 2 T B L
s u g a r 1 T B L 1 1/2 T B L 2 T B L
s a l t 1 tsp 1 tsp 1 tsp
bread flour 2 1/4 cups 3 1/2 cups 4 cups
a c t i ve dry ye a s t 1 1/4 tsp 2 tsp 2 1/4 tsp
FRENCH COURSE 5 5 5
FRENCH RAPID 6 Ye a s t : 2 1/4 tsp 1 T B L 3 1/4 tsp
EGG BREAD
1 LB 1.5 LB 2 LB
egg(s) room tempera t u r e 1 2 2
plus enough water 80°F/27°C
to equal 3/4 cup + 1 T B L 1 cup + 1 T B L 1 1/3 cups
o i l 1 T B L 1 1/2 T B L 2 T B L
s u g a r 4 tsp 2 T B L 2 1/2 T B L
s a l t 1 tsp 1 1/2 tsp 2 tsp
d ry milk 2 T B L 3 T B L 1/4 cup
bread flour 2 cups + 2 T B L 3 cups 4 cups
a c t i ve dry ye a s t 1 1/2 tsp 2 1/4 tsp 2 3/4 tsp
BASIC COURSE 1 1 1
BASIC RAPID 2 Ye a s t : 2 1/2 tsp 3 1/4 tsp 3 3/4 tsp
20
Loading...