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.

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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

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.

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.

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

■ 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.

■ 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

CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use these courses to prepare pre-packaged

DOUGH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . These courses are used to prepare dough for

PIZZA DOUGH . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use these courses to prepare doughs which

JAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Add fruit, sugar, and lemon juice for homemade

MIX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Use this course to mix ingredients such as pasta

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.

■ 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.

■ 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

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.

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).

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

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,

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

the shaft, flat side down.

Insert bread pan and push down

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.

Close the lid. Plug into 120 V ~ 60 Hz outlet.The bread maker will

beep and the display indicator will light up with flashing zeros.

Press the SELECT button to choose the desired course.

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

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

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.

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.

■ 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

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

■

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.

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

SOURDOUGH STA RT E R

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

In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let stand 5 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

1.5 LB 2 LB

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

BASIC COURSE 1 1

*Only use starter recipe above.

CINNAMON RAISIN BREAD

1 LB 1.5 LB 2 LB

water 80°F/27°C 3/4 cup 1 cup 1 cup + 6 T B L o i l 1 T B L 1 1/2 T B L 2 T B L b r own sugar 1 1/2 T B L 2 1/2 T B L 3 T B L s a l t 1 tsp 1 1/2 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 3/4 tsp 2 1/4 tsp 1 T B L c i n n a m o n * 1 tsp 2 tsp 1 T B L ra i s i n s * 1/3 cup 1/2 cup 2/3 cup wa l nu t s * 1/3 cup 1/2 cup 2/3 cup

SWEET COURSE 7 7 7 *add at beep

HONEY GRANOLA 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 cup + 6 T B L o i l 2 T B L 1/4 cup 5 T B L h o n ey 2 T B L 2 1/2 T B L 3 T B L s a l t 1/2 tsp 1 tsp 2 tsp d ry milk 2 T B L 2 1/2 T B L 3 T B L bread flour 2 1/2 cups 3 cups 4 1/4 cups granola cereal 2/3 cup 3/4 cup 1 cup a c t i ve dry ye a s t 1 1/2 tsp 1 3/4 tsp 2 tsp

SWEET COURSE 7 7 7

SWEET RAPID 8 Ye a s t : 2 1/2 tsp 2 3/4 tsp 3 tsp

MAPLE BREAD

1.5 LB 2 LB

water 80°F/27°C 1 cup 1 1/3 cups o i l 1/4 cup 6 T B L maple syru p 1/4 cup 6 T B L maple flavo ri n g 1/2 tsp 3/4 tsp s a l t 2 tsp 1 T B L bread flour 3 cups 4 1/2 cups d ry oatmeal, quick or regular 1 cup 1 1/2 cups wa l nu t s 3/4 cup 1 cup a c t i ve dry ye a s t 2 tsp 1 T B L

BASIC COURSE 1 1

S OY ALMOND FRUIT BREAD

For best results, use light crust control selection.

water 80°F/27°C 1 cup o i l 3 T B L almond ex t ra c t 1/2 tsp s u g a r 2 1/2 T B L s a l t 1 1/2 tsp d ry milk 1 1/2 T B L bread flour 2 1/2 cups s oy flour 1/2 cup a c t i ve dry ye a s t 2 1/2 tsp

d ried mixed fruit, diced* 1/2 cup a l m o n d s, slive r e d * 2 T B L

SWEET COURSE 7

*add at the beep

1.5 LB

S OY CINNAMON RAISIN BREAD

For best results, use light crust control selection.

water 80°F/27°C 1 cup o i l 2 T B L s u g a r 2 T B L s a l t 1 tsp d ry milk 1/4 cup bread flour 2 1/2 cups s oy flour 6 T B L a c t i ve dry ye a s t 1 3/4 tsp

c i n n a m o n * 1 tsp ra i s i n s * 1/2 cup

SWEET COURSE 7

*add at the beep

1.5 LB

S OY HERB BREAD

For best results, use light crust control selection.

water 80°F/27°C 1 cup + 2 T B L o i l 2 T B L s u g a r 3 T B L s a l t 1 1/2 tsp d ry milk 1 T B L d ried dill we e d 1 tsp g a rlic salt 1/2 tsp d ry mu s t a r d 1/2 tsp d ried basil 1/4 tsp d ried oregano 1/4 tsp bread flour 2 3/4 cups s oy flour 1/2 cup a c t i ve dry ye a s t 1 1/2 tsp

SWEET COURSE 7

SWEET WALNUT BREAD

1.5 LB

1.5 LB 2 LB

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

chopped wa l nu t s * 1/2 cup 2/3 cup

SWEET COURSE 7 7

*add at the beep SWEET RAPID 8 Ye a s t : 2 3/4 tsp 3 tsp

CORN BREAD

1 LB 1.5 LB 2 LB

egg room tempera t u r e 1 1 2 plus enough water 80°F/27°C to equal 3/4 cup + 1 T B L 1 cup + 2 T B L 1 cup + 3 T B L o i l 2 T B L 3 T B L 1/4 cup h o n ey 2 T B L 3 T B L 1/4 cup s a l t 1 tsp 1 1/2 tsp 1 3/4 tsp d ry milk 1 T B L 2 T B L 2 1/2 T B L bread flour 2 cups 3 cups 4 cups c o rn meal 1/4 cup 1/3 cup 1/2 cup 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

I TALIAN HERB 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 1/4 cup + 2 T B L o i l 4 tsp 2 T B L 3 T B L s u g a r 1 T B L 3 T B L 3 T B L s a l t 1 tsp 1 1/2 tsp 2 tsp d ry milk 1 T B L 2 T B L 2 T B L bread flour 2 1/4 cups 3 1/4 cups 3 3/4 cups d ried Italian seasoning 1 tsp 2 tsp 1 T B L a c t i ve dry ye a s t * 1 1/4 tsp 1 1/2 tsp 1 1/2 tsp

FRENCH COURSE 5 5 5

FRENCH RAPID 6 Ye a s t : 2 1/4 tsp 2 1/2 tsp 2 1/2 tsp * yeast amounts are correct

P OTATO 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 cup + 3 T B L 1 1/4 cups + 2 T B L o i l 2 T B L 2 TBL + 2 tsp 3 T B L s u g a r 4 tsp 2 T B L 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 white pepper 1/8 tsp 1/4 tsp 1/4 tsp potato bu d s 1/4 cup 1/3 cup 1/2 cup green onion tops, chopped 1 T B L 1 1/2 T B L 2 T B L bread flour 2 cups + 2 T B L 3 1/4 cups 4 cups a c t i ve dry ye a s t 1 1/2 tsp 2 1/4 tsp 1 T B L

BASIC COURSE 1 1 1

LIGHT WHOLE W H E AT BREAD

1.5 LB 2 LB

water 80°F/27°C 1 1/4 cups 1 1/2 cups o i l 1 T B L 1 T B L h o n ey 2 T B L 3 T B L s a l t 1/2 tsp 1/2 tsp d ry milk 2 T B L 2 1/2 T B L whole wheat flour 1 1/2 cups 2 1/4 cups bread flour 1 cup 1 1/4 cups g l u t e n 1/4 cup 1/3 cup a c t i ve dry ye a s t 1 1/2 tsp 2 tsp

WHOLE W H E AT COURSE 3 3

WHOLE W H E AT

This whole wheat loaf will be short and dense. For a lighter textured loaf, use the Whole Wheat with Gluten recipe. For best results, use light crust control selection.

1.5 LB

water 80°F/27°C 1 cup o i l 3 T B L m o l a s s e s 3 T B L s a l t 1 tsp whole wheat flour 3 cups a c t i ve dry ye a s t 1 T B L

WHOLE W H E AT COURSE 3

WHOLE W H E AT WITH GLUTEN

For best results, use light crust control selection.

1 LB 1.5 LB

water 80°F/27°C 1 cup + 1 T B L 1 1/4 cups + 3 T B L o i l 1 1/2 T B L 3 T B L m o l a s s e s 2 T B L 2 1/2 T B L s a l t 1 tsp 1 1/2 tsp d ry milk 1 1/2 T B L 2 T B L whole wheat flour 2 1/2 cups + 2 T B L 3 3/4 cups g l u t e n 1 1/2 T B L 2 1/2 T B L a c t i ve dry ye a s t 1 1/2 tsp 2 1/l4 tsp

WHOLE W H E AT COURSE 3 3

SEVEN GRAIN BREAD

1.5 LB 2 LB

water 80°F/27°C 1 cup + 2 T B L 1 1/2 cups o i l 1 1/2 T B L 2 T B L h o n ey 2 tsp 1 T B L s a l t 1 tsp 1 tsp spelt flour 1/4 cup 1/3 cup c o rn meal 1/8 cup 1/4 cup rye flour 1/4 cup 1/3 cup bu ckwheat flour 1/4 cup 1/3 cup whole wheat flour 1 1/2 cups 2 cups o a t m e a l 1/4 cup 1/3 cup b r own rice flour 1/4 cup 1/3 cup g l u t e n 1/4 cup 1/3 cup a c t i ve dry ye a s t 1 1/2 tsp 2 tsp

WHOLE W H E AT COURSE 3 3

CHEESE BREAD

1.5 LB 2 LB

water 80°F/27°C 3/4 cup + 3 T B L 1 1/4 cups o i l 1 T B L 1 1/2 T B L s u g a r 2 tsp 1 T B L s a l t 1 tsp 1 tsp d ry milk 1/4 cup 1/3 cup cheddar cheese, shredded 1 cup 1 1/3 cups Pa rmesan cheese, gra t e d 3 T B L 1/4 cup whole wheat flour 1/2 cup 3/4 cup bread flour 2 1/2 cups 2 3/4 cups sesame seeds 2 tsp 1 T B L a c t i ve dry ye a s t 1 1/2 tsp 2 tsp

WHOLE W H E AT COURSE 3 3

HONEY BANANA WHOLE W H E AT BREAD

1.5 LB 2 LB

water 80°F/27°C 3/4 cup 3/4 cup + 3 T B L o i l 1 T B L 1 1/2 T B L h o n ey 3 T B L 1/4 cup vanilla ex t ra c t 1/2 tsp 1/2 tsp banana, sliced 1 small 1 medium s a l t 1/2 tsp 1 tsp whole wheat flour 1 cup 1 1/2 cups bread flour 1 1/4 cups 1 1/2 cups p o p py seeds 1 1/2 tsp 2 tsp a c t i ve dry ye a s t 1 1/2 tsp 2 tsp

WHOLE W H E AT COURSE 3 3

LIGHT CARAWAY RYE BREAD

1.5 LB 2 LB

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

WHOLE W H E AT COURSE 3 3

WHOLE W H E AT RAPID 4 Ye a s t : 2 1/2 tsp 1 T B L

PUMPERNICKEL BREAD

1.5 LB 2 LB

water 80°F/27°C 1 1/4 cups 1 1/2 cups o i l 1 T B L 1 1/2 T B L m o l a s s e s 1 1/2 T B L 2 T B L d ry milk 3 T B L 1/4 cup s a l t 1 tsp 1 1/2 tsp bread flour 1 1/2 cups 1 1/2 cups whole wheat flour 1/2 cup 1 cup rye flour 1 cup 1 1/2 cups c a raway seeds 1 T B L 1 T B L cocoa pow d e r 1 T B L 1 T B L g l u t e n 1/4 cup 1/3 cup a c t i ve dry ye a s t 1 1/2 tsp 2 tsp WHOLE W H E AT COURSE 3 3

YO G U RT WHOLE W H E AT BREAD

1.5 LB 2 LB

water 80°F/27°C 1/4 cup 1/2 cup plain nonfat yo g u rt 80°F/27°C 3/4 cup 1 cup o i l 1 T B L 1 1/2 T B L maple syru p 1 1/2 T B L 2 T B L s a l t 1 tsp 1 tsp whole wheat flour 1 1/8 cups 1 1/2 cups bread flour 1 2/3 cups 2 1/4 cups wheat germ 1 1/2 T B L 2 T B L a c t i ve dry ye a s t 1 1/2 tsp 2 tsp WHOLE W H E AT COURSE 3 3

WHOLE W H E AT ZUCCHINI HERB BREAD

1.5 LB 2 LB

water 80°F/27°C 1/2 cup 3/4 cup o i l 1 T B L 1 1/2 T B L h o n ey 2 tsp 1 T B L s a l t 1 tsp 1 tsp zucchini, shredded 3/4 cup 1 cup whole wheat flour 3/4 cup 1 cup bread flour 2 cups 2 1/2 cups d ried basil 1/2 tsp 1 tsp sesame seeds 2 tsp 1 T B L a c t i ve dry ye a s t 1 1/2 tsp 2 tsp WHOLE W H E AT COURSE 3 3

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FAST BAKE BREADS .. .

AS EASY AS 1 - 2 - 3

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

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

2. Close the lid. SELECT the fast bake course, 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.

FAST BAKE PROGRAM HINTS

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

• Larger amounts of Quick•Rise™, RapidRise™, Bread Machine or Instant Active Dry yeast must be used.

• The dough ball for the fast bake course should be a very soft, sticky to the touch, loose ball with a smooth texture. Do not add extra flour.

• Check the dough ball at the beep (:50), and if necessary, use a rubber spatula to push any flour or dough from the sides of the bread pan down into the dough ball.

• As a result of the increased temperatures during the rise and bake process, the loaf of bread produced from this course may have a dark crisp crust with a split on the top side of the loaf.

FAST BAKE BREADS

We suggest starting your fast bake bread baking with this White Bread Recipe.Follow each step carefully, noticing the water temperatures must be 115°F/46°C and that Quick•Rise, RapidRise, Bread Machine or Instant Active Dry yeast must be used.

WHITE BREAD

1 LB 1.5 LB 2 LB

water 110°-115°F/43°-46°C 1 cup 1 1/4 cups 1 1/2 cups + 3 T B L o i l 4 tsp 2 1/2 T B L 1/4 cup s u g a r 4 tsp 2 T B L 3 T B L s a l t 1 tsp 1 1/2 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 q u i ck • rise ye a s t 3 1/2 tsp 5 1/2 tsp 6 3/4 tsp

FAST BAKE COURSE 9 9 9

Method

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

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

3. Use a measuring spoon to measure the oil and add to the bread pan.

4. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straight edge of a knife and add to the bread pan.

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

6. Carefully measure Quick•Rise yeast with a measuring spoon; level off with the straight edge of a knife and add to the bread pan.

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

8. Select fast bake course #9, LOAF size and press START. The FAST BAKE light will come on.

9. At the beep during the kneading process, check the dough ball. It should be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the pan.

10. When the beeper sounds the bread has finished baking.

11. Use oven mitts to carefully remove the bread pan. CAUTION:THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT.

USE OVEN MITTS.

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

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

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

14. UNPLUG UNIT BEFORE CLEANING. 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.

WHITE W H E AT BREAD

1 LB 2 LB

water 110°-115°F/43°-46°C 3/4 cup + 3 T B L 1 1/2 cups + 3 T B L o i l 1 T B L 3 T B L s u g a r 3 T B L 1/4 cup s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L bread flour 1 3/4 cups 3 1/2 cups whole wheat flour* 1/2 cup 1/2 cup q u i ck • rise ye a s t 4 1/2 tsp 6 tsp

FAST BAKE COURSE 9 9

*whole wheat flour amounts are correct

FRENCH BREAD

1 LB 2 LB

water 110°-115°F/43°-46°C 3/4 cup + 3 T B L 1 1/2 cups + 2 T B L o i l 1 T B L 3 T B L s u g a r 2 1/2 tsp 1 1/2 T B L s a l t 3/4 tsp 1 1/2 tsp bread flour 2 1/4 cups 4 1/3 cups q u i ck • rise ye a s t 3 1/2 tsp 6 tsp

FAST BAKE COURSE 9 9

I TALIAN BREAD

1 LB 2 LB

water 110°-115°F/43°-46°C 1 cup + 1 T B L 1 1/2 cups + 1 T B L o i l 4 tsp 2 T B L s u g a r 2 T B L 1/4 cup s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L d ried Italian seasoning 1 1/2 tsp 1 T B L bread flour 2 1/4 cups 4 cups q u i ck • rise ye a s t 4 1/2 tsp 6 3/4 tsp

FAST BAKE COURSE 9 9

HONEY GRANOLA BREAD

2 LB

water 110°-115°F/43°-46°C 1 1/2 cups + 1 T B L o i l 6 T B L h o n ey 2 1/2 T B L s a l t 2 tsp d ry milk 3 T B L bread flour 4 1/4 cups granola cereal 1 cup q u i ck • rise ye a s t 6 3/4 tsp

FAST BAKE COURSE 9

CINNAMON RAISIN NUT BREAD

1 LB 1.5 LB

water 110°-115°F/43°-46°C 1 cup + 1 T B L 1 1/4 cups + 1 T B L o i l 1 T B L 2 TBL + 1 tsp b r own sugar 2 1/2 T B L 3 1/2 T B L s a l t 1 tsp 1 1/2 tsp d ry milk 1 T B L 1 1/2 T B L bread flour 2 1/4 cups 3 1/2 cups c i n n a m o n 3/4 tsp 1 tsp ra i s i n s 1/3 cup 1/2 cup wa l nu t s 1/3 cup 1/2 cup q u i ck • rise ye a s t 4 1/2 tsp 6 3/4 tsp

FAST BAKE COURSE 9 9

FAT FREE BREAD

1 LB 2 LB

water 110°-115°F/43°-46°C 1 cup 1 1/2 cups a p p l e s a u c e 4 tsp 2 T B L s u g a r 2 1/2 T B L 3 T B L s a l t 1 tsp 2 tsp d ry milk 1 T B L 2 T B L bread flour 2 1/4 cups 4 1/8 cups q u i ck • rise ye a s t 4 1/2 tsp 6 3/4 tsp

FAST BAKE COURSE 9 9

PIZZA BREAD

1 LB 2 LB

water 110°-115°F/43°-46°C 3/4 cup + 3 T B L 1 1/2 cups + 2 T B L o i l 1 T B L 3 T B L pepperoni, thinly sliced 1/2 cup 1 cup Pa rmesan cheese, gra t e d 2 T B L 1/4 cup s u g a r 2 1/2 tsp 1 1/2 T B L s a l t 3/4 tsp 1 1/2 tsp bread flour 2 1/4 cups 4 1/3 cups d ried pizza seasoning 1 1/2 tsp 1 T B L q u i ck • rise ye a s t 3 1/2 tsp 6 tsp FAST BAKE COURSE 9 9

P OTATO BREAD

1 LB 2 LB

water 110°-115°F/43°-46°C 3/4 cup + 3 T B L 1 1/4 cups + 3 T B L o i l 3 T B L 3 T B L s u g a r 4 tsp 2 T B L s a l t 1 tsp 2 tsp d ry milk 2 T B L 1/4 cup white pepper 1/8 tsp 1/4 tsp instant potato bu d s 1/4 cup 1/2 cup green onion tops, chopped 1 T B L 2 T B L bread flour 2 cups 4 cups q u i ck • rise ye a s t 4 1/2 tsp 6 3/4 tsp FAST BAKE COURSE 9 9

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DAY OLD BREAD RECIPES

BREADED PINEAPPLE

c h u n ked pineapple 1 15-oz can c o rn s t a r c h 2 T B L s u g a r 1/2 cup bu t t e r 1/4 cup white bread, 1 inch cubes 2 cups

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

BREAD PUDDING

white bread, 1 inch cubes 1 1/2 cups vanilla cook & serve pudding & pie filling 1 3-oz box c i n n a m o n 1 tsp milk, liquid 2 cups

Mix all ingredients in a microwave-safe one quart casserole. Cook uncovered in microwave on high for 7 minutes or until boiling — stir occasionally during the last half of cooking. Or, bake in oven at 350°F/177°C for 30 minutes — stir halfway through cooking time. Serve warm or cold.

C RUNCHY BREAD SNAC K S

bread, sliced 1/2 inch thick 8 slices bu t t e r, melted 1/4 cup d ry seasoning mix* 4 tsp

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

Melt butter and add seasoning. Place bread on baking container and lightly brush with butter mixture. Bake at 350°F/177°C for 10-15 minutes or until brown. Allow to cool. Break into bite size pieces.

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CAKES & QUICK BREADS . . .

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 and select the CAKE course and CRUST color. Press START.

3. Using a rubber spatula stir at the beep. Remove bread pan from the bread maker when the beeper

sounds at the end of the program.

The cake course will mix and bake a pre-packaged cake mix, cake or quick bread.

• A full size cake mix (approximately 18 oz) works well using the cake course. As with any other liquid

ingredient, the liquid should be 80°F/27°C and the eggs room temperature. Otherwise, add ingredients as listed on the package instructions. One step angel food cake mixes may also be used. Neither a two step or swirl mix will work using this course.

• Small size cake mix (approximately 10 oz), muffin and brownie mixes do not work well on this course.

• There are ingredient stir beeps for each of the cake courses. It is very important that you assist the

bread maker in the stirring process at this time. Refer to Specifications Chart. After removing the pan, use a rubber spatula to gently scrape the ingredients from the sides and corners of the pan and fold into the wet mixture. Return the pan to the machine to complete the course.

• Remove the bread pan from the bread maker as soon as the course is complete and allow the cake

to remain in the pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a spatula and gently loosen the cake from the sides of the pan. Turn upside down to remove.

SWEET CORN BREAD

eggs room tempera t u r e 2 milk 80°F/27°C 1 cup bu t t e r, melted 1/4 cup s u g a r 1/4 cup s a l t 1 tsp a l l - p u rpose flour 1 cup c o rn meal 1 cup baking pow d e r 1 T B L

CAKE COURSE 1 0

Method

1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Make sure

all ingredients, except water, are at room temperature.

2. Place eggs in-shell in a bowl of warm water for 15 minutes to bring to room temperatue before

adding to pan.

3. Use a liquid measuring cup to measure the milk (80°F/27°C) and pour into the bread pan.

4. Use a measuring spoon to measure the butter. Melt it and add to the bread pan.

5. Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a knife

and add to the bread pan.

6. Use a dry measuring cup to measure the corn meal; level off with the straight edge of a knife and

add to the bread pan.

7. Lightly spoon all-purpose flour into a dry measuring cup, level off with the straight edge of a knife

and add to the bread pan.

8. Smooth into all corners. Lightly tap pan on counter 3 times to settle all ingredients.

9. Carefully measure baking powder with a measuring spoon; level off with the straight edge of a knife

and add to the bread pan.

10. Put the bread pan into the bread maker until it securely snaps into place. Close lid.

11. SELECT cake course #10 and CRUST color. Press START.

12. The kneading blade will stop stirring at the stir beep, use a spatula to fold in any flour from around

the sides of the pan.

13. When beeper sounds, use oven mitts to carefully remove the bread pan at end of baking process.

CAUTION:THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD

WILL BE VERY HOT. USE OVEN MITTS.

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

sils inside the bread pan or bread maker.Remove the kneading blade.

15. When completely cool, approximately 1 hour, store in an air tight container.

16. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY 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.

SPICED APPLE POUND CAKE

eggs room tempera t u r e, lightly beaten 2 bu t t e rmilk 80°F/27°C 1/4 cup s h o rtening, room tempera t u r e 1/2 cup a p p l e s, coarsely grated — raw 1 cup b r own sugar, packe d 3/4 cup s a l t 1 tsp a l l - p u rpose flour 2 cups c i n n a m o n 1 tsp nu t m e g 1/2 tsp c l ove s, gr o u n d 1/4 tsp wa l nu t s, chopped 1/2 cup baking pow d e r 1 tsp baking soda 1/2 tsp

CAKE COURSE 1 0

SPICED ZUCCHINI QUICK BREAD

eggs room tempera t u r e 2 bu t t e r, softened 1/2 cup vanilla ex t ra c t 1 tsp zucchini, finely grated — unpeeled 1 cup s u g a r 1 cup s a l t 1/2 tsp c i n n a m o n 1/2 tsp a l l - p u rpose flour 1 3/4 cups p e c a n s, chopped 1/2 cup baking soda 1/2 tsp

PINEAPPLE COCONUT

POUND CAKE

eggs room tempera t u r e 2 c rushed pineapple, undra i n e d 1 cup bu t t e r, softened 1/4 cup s u g a r 3/4 cup s a l t 1/2 tsp c o c o nut, gra t e d 1/2 cup a l l - p u rpose flour 2 cups baking pow d e r 1 T B L

CAKE COURSE 1 0

CHEDDAR LOAF QUICK BREAD

eggs room tempera t u r e 3 milk 80°F/27°C 1 cup s h o rtening, room tempera t u r e 1/2 cup cheddar cheese, shredded 1 cup s u g a r 1/2 cup s a l t 3/4 tsp a l l - p u rpose flour 2 cups baking pow d e r 1 T B L p e c a n s, chopped 1/2 cup

CAKE COURSE 1 0

BANANA NUT CAKE

CAKE COURSE 1 0

egg and whites room 1 whole egg plus t e m p e ra t u r e 2 egg whites sour milk* 1/4 cup banana, mashed 1 cup o i l 1/4 cup s a l t 1/2 tsp s u g a r 3/4 cup + 1 T B L cream of tart a r 1 tsp a l l - p u rpose flour 1 1/4 cups baking soda 1/2 tsp baking pow d e r 3/4 tsp

CAKE COURSE 1 0

*One teaspoon lemon juice or vinegar plus enough whole milk to make 1/4 cup, let stand 5 minutes befo r e u s i n g .

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DOUGHS & PIZZA DOUGHS . . .

AS EASY AS 1 - 2 - 3

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

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

2. Close the lid. SELECT dough or pizza dough course and LOAF size.Press START.

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

tions.

• If using delayed timer, make sure yeast is on top of flour, away from liquids.

• If you allow the dough to remain in the bread maker after the cycle is complete, it may over rise and

damage the machine.

• Rising times will vary due to recipe, temperature and humidity level of your kitchen.The optimum tem-

perature of the room for rising is 80°-85°F/27°-29°C.Rising is the most essential feature in bread making. After the dough comes out of the bread maker, the dough ferments and rises before punching and resting.The gluten becomes pliable and elastic with a soft, smooth quality. Fermentation conditions gluten, develops flavor and leavens the product.

Dough has doubled in bulk when an indentation remains after the tip of a finger is pressed lightly and quickly into the dough. If the indentation springs back, cover and let rise a few more minutes and check again. After punching down and dividing dough, cover and let rest 10 minutes.Resting allows the gluten to relax and makes handling easier.Then shape the dough as desired.

Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat bread. Let the dough rise once, punch down, let rise again, punch down, let rest 10 minutes and shape.

■ Crust Treatments (use only with dough pro g r a m )

Always allow optimum rising of shaped dough.Use a pastry brush to apply glaze. Bake as directed. Egg Yolk Glaze — For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tablespoon

water or milk. Egg White Glaze — For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 tablespoon water.

■ L i g h t ly Floured

Sprinkle enough flour onto work area so that the dough can be handled without sticking.

■ Shaping Rolls

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

Crisscross Rolls — Shape into balls. Combine two of the balls and roll into a 1/8 inch thick square. Cut strips 1/8 inch wide and place one strip across the top of each ball. Repeat this process, placing the second strip in the opposite direction across the top of each ball.

Traditional Rolls — Shape into balls. For “pull apart” rolls, place dough balls with sides touching.For “individual” rolls place dough balls 2 inches apart.

DINNER ROLL DOUGH

12 ro l l s 24 ro l l s 1 LB 2 LB

egg room temperature plus 1 1 enough water 80°F/27°C to equal 3/4 cup 1 cup + 5 T B L o i l 2 T B L 1/4 cup s u g a r 2 T B L 1/4 cup s a l t 1/2 tsp 1 1/2 tsp bread flour 2 cups 4 cups a c t i ve dry ye a s t 1 tsp 2 tsp

DOUGH COURSE 1 1 1 1

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. To measure egg plus enough liquid to equal — after warming eggs, remove from shell and place in

a liquid measuring cup. Slowly add warm (80°F/27°C baby bottle temperature) liquid to measuring cup until it reaches the desired measurement.

3. Use a measuring spoon to measure the oil and add to the bread pan.

4. Use a measuring spoon to measure the sugar and salt; level 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. Smooth into all corners. Lightly tap pan on counter 3 times to settle all ingredients.

7. 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.

8. Place the bread pan into the bread maker until it securely snaps into place. Close lid.

9. SELECT dough course #11 and LOAF size and press arrows to set timer to delay, or press START

for immediate start.

10. At the beep during the kneading process, check the dough ball. It should be slightly tacky to the

touch. At this time push down any dough or flour that may be on the sides of the pan.

11. When the beeper sounds, the dough is finished. Use oven mitts to carefully remove the bread pan.

CAUTION:THE OVEN CAVITY, BREAD PAN, KNEADING BLADE

AND BREAD WILL BE VERY HOT. USE OVEN MITTS.

12. Turn bread pan upside down and shake several times to remove the dough. Do not use metal uten-

sils inside the bread pan or bread maker.

13. Place on a lightly floured surface. Divide into pieces and shape.

14. Place on a greased baking sheet. Cover and let rise in a warm place for 1 hour or until double in

size.

15. Bake at 350°F/177°C for 20-30 minutes, or until done.

16. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY 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.

F O C ACCIA DOUGH

1 loaf

1.5 LB

water 80°F/27°C 1 cup o l i ve oil 1/3 cup s u g a r 2 tsp s a l t 1 tsp bread flour 3 cups Italian seasoning 1 tsp a c t i ve dry ye a s t 1 1/2 tsp

PIZZA DOUGH COURSE 1 2

Garlic-Cheese To p p i n g

o l i ve oil 1/4 cup oregano leave s, dri e d 1 1/2 tsp g a rl i c, coarsely chopped 1/3 cup Pa rmesan cheese, gra t e d 1/3 cup s a l t 1/4 tsp

Greek Style To p p i n g

o l i ve oil 1/4 cup onion, thinly sliced 1 cup oregano leave s, dri e d 1 1/2 tsp Feta cheese, cru m bl e d 1/3 cup bl a ck olive s, sliced and dra i n e d 1/4 cup s a l t 1/4 tsp

Method

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

indentations in the dough.

2. C ove r; let rise in a wa rm place for 20 minutes or until almost double in size.While the dough is

ri s i n g , select the topping and prepare.

3. In a skillet, heat oil.

For garlic-cheese topping — stir in oregano and garlic then immediately remove from heat. For Greek topping — add onions and cook until onions are soft but not brown, approximately 5

minutes.

4. Spoon topping mixture evenly over dough. Sprinkle with remaining ingredients.

5. Bake at 400°F/295°C for 20 minutes or until done.

W H E AT DINNER ROLL DOUGH

12 ro l l s 18 ro l l s

1.5 LB 2 LB

water 80°F/27°C 3/4 cup 1 1/2 cups o i l 1 T B L 2 T B L b r own sugar 2 T B L 1/4 cup s a l t 1/2 tsp 1 tsp d ry milk 1 T B L 2 T B L bread flour 1 1/4 cups 2 1/2 cups whole wheat flour 1 cup 2 cups a c t i ve dry ye a s t 1 1/2 tsp 2 tsp

DOUGH COURSE 1 1 1 1

Method

1. Place on a lightly floured surface. Divide into pieces and shape.

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

size.

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

BUTTERMILK ROLL DOUGH

12 ro l l s 18 ro l l s 1 LB 2 LB

cultured bu t t e rmilk 80°F/27°C 1 cup 1 1/2 cups o i l 3 T B L 1/4 cup h o n ey 1 1/2 T B L 2 T B L s a l t 1 tsp 1 1/2 tsp bread flour 3/4 cup 1 1/4 cups whole wheat flour 1 1/3 cups 2 cups wheat germ 1/3 cup 1/2 cup baking soda 1/4 tsp 1/4 tsp a c t i ve dry ye a s t 1 3/4 tsp 2 tsp

DOUGH COURSE 1 1 1 1

B rush with melted bu t t e r 2 T B L 3 T B L

Method

1. Place on a lightly floured surface. Divide into pieces and shape.

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

size.Brush with melted butter.

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

FRENCH BREAD DOUGH

(Italian Loaf, French Rolls and French Twists)

1 loaf

1.5 LB

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

DOUGH COURSE 1 1

G l a ze

wa t e r 2 T B L s a l t 1/2 tsp

Method

1. Place on a lightly floured surface. Roll into a large rectangle. Starting with the longest side, roll up

tightly, pressing the seams to seal and tapering each end.

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

double in size.

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

brush the loaf.

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

Va r i a t i o n s

ITALIAN LOAF

Method

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

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

double in size.

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

brush over loaf. Sprinkle loaf with sesame seeds, poppy seeds, caraway seeds or cracked wheat.

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

FRENCH ROLLS

Method

1. Use recipe above. Place on a lightly floured surface and divide dough into 12 pieces. Pinch the

ends of each roll and taper slightly.

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

until double in size.

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

over loaves.

4. Bake at 400°F/205°C for 15 to 20 minutes or until done.

FRENCH TWISTS

Method

1. Use recipe above. Place on a lightly floured surface and divide into 18 pieces. Roll into 14 inch

ropes.

2. Fold each rope in half and twist, starting at fold.

3. Place on greased baking sheet and brush with 1/3 cup of melted butter. Cover and let rise in a

warm place until double in size.

4. Brush with glaze.

5. Bake at 400°F/205°C for 12 to 15 minutes or until done.

CHEEZY GARLIC ROLL DOUGH

18 ro l l s 24 ro l l s

1.5 LB 2 LB

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

DOUGH COURSE 1 1 1 1

To p p i n g

p a rmesan cheese 1/3 cup 2/3 cup g a rl i c, finely minced 1 1/2 T B L 2 T B L butter melted 3 T B L 1/4 cup

Method

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture. Place in

2 (3) 9-inch greased baking dishes.Cover and let rise in a warm place for 45 minutes or until double in size.

3. Bake at 325°F/163°C for 35-40 minutes, or until done.

P I TA POCKET DOUGH

20 pita pock e t s

1.5 LB

water 80°F/27°C 1 1/3 cups o l i ve oil 8 tsp s u g a r 4 tsp s a l t 1 1/4 tsp bread flour 2 cups whole wheat flour 1 1/3 cups a c t i ve dry ye a s t 2 1/2 tsp

DOUGH COURSE 1 1

Method

1. Place on a lightly floured surface. Divide into 10 pieces and shape each piece into a smooth ball.

2. Place 5 balls on a large baking sheet. Place the remaining five balls on another baking sheet. Let

rise about 20 minutes. With fingertips flatten each ball into a 6 inch circle.

3. Bake at 500°F/260°C for 5 minutes until puffed and tops begin to brown.

4. Cut each half to form 2 pockets.

REFRESHING ROLLS DOUGH

12 ro l l s 18 ro l l s

1.5 LB 2 LB

water 80°F/27°C 1 cup 1 1/2 cups o i l 1/4 cup 1/3 cup b r own sugar 1/3 cup 1/2 cup s a l t 1 tsp 1 1/2 tsp bread flour 3 1/2 cups 4 1/2 cups a c t i ve dry ye a s t 1 1/2 tsp 2 tsp

DOUGH COURSE 1 1 1 1

To p p i n g

bu t t e r, melted 1/2 cup 3/4 cup o range peel, gra t e d 2 T B L 1/4 cup s u g a r 1/2 cup 3/4 cup

Method

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Mix together topping ingredients and dip pieces in mixture, covering well.

3. Place in 2 (3) 9-inch greased baking dishes. Cover and let rise in a warm place for 30 minutes or

until double in size.

4. Bake at 350°F/177°C for 20-30 minutes, or until done. Serve warm.

CHALLAH BRAID DOUGH

r e g u l a r l a rge 1 LB 2 LB

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

DOUGH COURSE 1 1 1 1

G l a ze

egg yolk(s), beaten 1 2 wa t e r 1 T B L 2 T B L

To p p i n g

p o p py seeds 1 tsp 1 1/2 T B L

Method

1. Place on a lightly floured surface. Divide into thirds, making 3 (10-inch regular, 13-inch large) ropes

with tapered ends. Pinch ropes together at one end, braid together.Pinch together at other end and secure braid.

2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 45 minutes

or until double in size.

3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at

350°F/190°C for 25 minutes, or until done.

WHOLE W H E AT PIZZA CRUST DOUGH

1 thick or 2 thin crusts

1 LB

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

PIZZA DOUGH COURSE 1 2

Method

1. Place on a lightly floured surface. Divide in half and press onto a 12 inch pizza pan. (Sprinkle each

pan with 1 tablespoon of cornmeal if desired.) Generously prick dough with a fork. For one 12 inch thick crust do not divide.

2. Bake 400°F/205°C for 10-12 minutes or until edges of crust begin to turn a light golden brown.

Remove, add toppings and return to oven to bake an additional 15-20 minutes.

PIZZA CRUST DOUGH

2 thick of 4 thin crusts

2 LB

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

PIZZA DOUGH COURSE 1 2

Method

1. Place on a lightly floured surface. Divide and press onto a 12 inch pizza pan, raising edges.

2. Spread pizza sauce over the dough and sprinkle with toppings.

3. Bake 425°F/218°C for 20 minutes or until crust is golden brown around edges.

BAGEL DOUGH

8 bage l s

1.5 LB

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

DOUGH COURSE 1 1

G l a ze

egg, beaten

Toppings (optional)

sesame seeds, poppy seeds, cra cked wheat, wheat flakes or dried onion flake s

BANANA W H E AT BAGEL DOUGH

12 bage l s

1.5 LB

egg room temperature plus 1 enough water 80°F/27°C to equal 1 cup o i l 2 T B L h o n ey 1 T B L s a l t 1 1/2 tsp banana, mashed 1/2 cup whole wheat flour 2 1/2 cups bread flour 1 cup a c t i ve dry ye a s t 2 1/4 tsp

DOUGH COURSE 1 1

G l a ze

egg white, beaten 1 wa t e r 1 T B L

Toppings (optional)

p o p py seeds, sesame seeds

Bagel Recipes Method

1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a hole in

the center of each with thumbs. Gently pull to make a one-inch hole.

2. Place on a greased baking sheet. Cover and let rise in a warm place for 10 minutes.

3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few bagels

at a time in boiling water.Simmer 3 minutes turning once. Remove with slotted spoon and put back on greased baking sheet.

4. Brush with egg and sprinkle with choice of toppings. Bake at 400°F/205°C for 20-25 minutes or

until done; cool on a wire rack.

ALMOND CHERRY COFFEE CAKE DOUGH

1 coffee cake

1.5 LB

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

DOUGH COURSE 1 1

F i l l i n g

cream cheese, room tempera t u r e 8 oz s u g a r 2 T B L m a raschino cherri e s, chopped 1/2 cup milk, liquid 1 T B L almond ex t ra c t 1/2 tsp

G l a ze

p owdered sugar 1/2 cup sour cream 1 T B L milk, liquid 1-2 T B L sliced almonds, to decora t e 2 T B L c h e r ri e s, quartered, to decora t e 2 T B L

Method

1. Place on a lightly floured surface. Roll into a 15 x 10 inch rectangle. Spread filling over dough with-

in 1/2 inch of edges.Starting with longest side, roll dough up tightly, pressing edges to seal.

2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch to

seal.With a knife, make cuts 1 1/2 inches apart from the outside edge to within one inch of the inside edge.Turn each section on its side so filling shows.

3. Cover and let rise in a warm place for 40 minutes or until almost double in size.

4. Uncover and bake at 375°F/190°C for 20-25 minutes or until done.

5. Combine the first three glaze ingredients, adding only enough milk for drizzling consistency. Drizzle

over the warm coffee cake. Decorate with almonds and cherries. Serve warm.

CINNAMON ROLL DOUGH

16 ro l l s 24 ro l l s

1.5 LB 2 LB

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

DOUGH COURSE 1 1 1 1

F i l l i n g

bu t t e r, softened 1/3 cup 1/2 cup s u g a r 1/3 cup 1/2 cup c i n n a m o n 2 T B L 3 T B L wa l nu t s, finely chopped (optional) 1/4 cup 1/3 cup raisins (optional) 1/4 cup 1/3 cup

G l a ze

p owdered sugar 1/2 cup 2/3 cup milk, liquid 3 T B L 1/4 cup va n i l l a 1/2 tsp 1 tsp

Method

1. Place on a lightly floured surface, roll dough into a 12 x 16 inch (12 x 24 inch) rectangle and

spread with butter. Combine remaining filling ingredients and sprinkle over butter. Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch slices.

2. Place in 2 (3) 9-inch greased baking pans and let stand in a warm place for 30 minutes or until

double in size.

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

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

STICKY BREAKFAST ROLL DOUGH

12 ro l l s 18 ro l l s

1.5 LB 2 LB

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

DOUGH COURSE 1 1 1 1

F i l l i n g

bu t t e r, softened 1/2 cup 2/3 cup s u g a r 1/3 cup 1/2 cup c i n n a m o n 1 T B L 1 1/2 T B L wa l nuts or pecans, chopped 1/2 cup 2/3 cup

To p p i n g

bu t t e r, melted 3/4 cup 1 cup b r own sugar 3/4 cup 1 cup

Method

1. Place on a lightly floured surface, roll dough into a 12 x 16 inch (12 x 20 inch) rectangle and

spread with butter. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly, jelly-roll style, starting with the longest side and cut into one inch slices.

2. Combine topping mixture and spread into 2 (3) 9-inch baking dishes. Place slices on mixture and

let rise in a warm place for 30 minutes or until double in size.

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

SOFT PRETZEL DOUGH

16 pretze l s

1.5 LB

water 80°F/27°C 1 1/4 cups egg yolk, room tempera t u r e 1 o i l 1 T B L s u g a r 2 T B L s a l t 1 tsp white pepper 1/8 tsp bread flour 3 1/2 cups a c t i ve dry ye a s t 1 T B L

DOUGH COURSE 1 1

G l a ze

egg white 1 wa t e r 1 T B L

Toppings (optional)

kosher salt 1 T B L sesame seeds 1 T B L

Method

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

2. Place on a greased baking sheet 1 1/2 inches apart. Brush with glaze and sprinkle with topping. Bake at 375°F/190°C for 15-20 minutes or until done.

Va ri a t i o n

Pepperoni Pretzels: Add 1 cup thinly sliced pepperoni and 2 tablespoons grated Parmesan cheese to dough ingredients. Follow method for completion.

■

JAM . . . AS EASY AS 1 - 2 - 3

JA M

b e r ries - fru i t 3 1/2 cups - 2 lb frozen or 1 1/2 lb fresh s u g a r 1 1/4 cups lemon juice 3 T B L

C AU T I O N : DO NOT EXCEED THESE AMOUNTS

JAM COURSE 1 3

Method

1. Clean fresh berries or fruit and cut into 1/2 inch cubes. Put into bread pan, add sugar and lemon juice; shake to mix ingredients. Insert bread pan into bread maker and close lid.

2. SELECT jam course #13, press START. There will be a 15 minute preheat. Do not open bread maker or touch bread maker during operation; it will be very hot. The bread maker will beep when the cycle is complete.

3. Using oven mitts, pour jam into a heat resistant container. After cooling, cover and refrigerate. Jam will thicken upon cooling and storing.

CAUTION:THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD

WILL BE VERY HOT. USE OVEN MITTS.

• You may use strawberries, blackberries, raspberries or other thin skinned berries. Fruit such as apples, peaches, kiwi and apricots may be used but should be peeled and have the seeds removed.

• Frozen berries or fruit (no sugar added) may be substituted for fresh.Thaw and drain before measuring. For thinner jam, use juice as part of the 3 1/2 cups berry or fruit amount.

• Sugar and lemon juice help to firm, flavor and preserve the color of the berries or fruit.

• You may decrease the amount of sugar, but it will produce a thinner result. More sugar will make it thicker. For best results, sugar substitutes are not recommended.

• Do not puree fruit. Cut into pieces and crush with a potato masher or use a food processor.

• The average refrigerated life of jam is two weeks or up to several months frozen.

■

MIX . . . 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 into the bread maker.

2. Close the lid and SELECT the mix course. Press START.

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

• It is very important that you assist the bread maker in the stirring process at the ingredient stir beep at this time. Use a rubber spatula to gently scrape the ingredients from the sides and corners of the pan and fold into the wet mixture.

• It may be necessary to repeat part or all of the mix course.Remember to check the mixture at the stir beep and assist when necessary.

PA S TA

milk 80°F/27°C 3/4 cup o i l 6 T B L s a l t 1/4 tsp semolina (pasta) flour 2 cups

MIX COURSE 1 4

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

5. Lightly spoon semolina (pasta) flour into a dry measuring cup; level off with the straight edge of a knife and add to the bread pan.

6. Smooth into all corners. Lightly tap pan on counter 3 times to settle all ingredients.

7. Place the bread pan into the bread maker until it securely snaps into place. Close lid.

8. SELECT mix course #14. Press START.

9. At the stir beep, use a spatula to fold in any flour from around the sides of the pan.

10. When the beeper sounds, the mixture is finished. Use oven mitts to carefully remove the bread pan at the end of the course.

11. Turn bread pan upside down and shake several times to remove the dough onto a lightly floured surface.

12. Using a rolling pin, on a floured surface, roll out dough to about 1/8 inch thickness. Cut dough into strips about 1/2 inch wide.

13. Add to 6 cups of boiling liquid and cook 10-15 minutes or until tender. DO NOT OVER COOK. Drain well.

14. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY 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.

DUMPLINGS

PIE CRUST

milk 80°F/27°C 1 cup oil 1/2 cup salt 1/4 tsp all-purpose flour 2 2/3 cups baking powder 4 tsp

MIX COURSE 14

Method

1. Place dough in bowl.

2. Using a teaspoon, carefully drop dumplings into 6 cups of boiling broth.

3. Turn down to medium heat and cook 10-15 minutes or until tender. DO NOT OVER COOK.

Makes 4 servings.

AMARETTO RAISIN COOKIES

amaretto liquor* 1 TBL eggs room temperature 2 butter, softened 1 cup brown sugar, packed 3/4 cup raisins 3/4 cup all-purpose flour 2 1/2 cups baking powder 1 1/2 tsp

MIX COURSE 14

water 80°F/27°C 1/2 cup oil 3/4 cup salt 1/4 tsp all-purpose flour 2 1/2 cups

MIX COURSE 14

Method

1. Divide in half and roll out on a lightly floured surface.

2. Put in pie pan and prick bottom with a fork.

3. Bake at 425°F/218°C for 20 minutes or until done.

Makes 2 crusts.

OATMEAL RAISIN COOKIES

eggs room temperature 2 butter, melted 1 cup brown sugar, packed 1 cup sugar 1/2 cup all-purpose flour 1 1/2 cups cinnamon 1 tsp salt 1/2 tsp quick or old fashioned

oats like Quaker raisins 1 cup baking soda 1 tsp

3 cups

*or vanilla extract

Method

1. Spoon on to a lightly greased cookie sheet.

2. Bake at 350°F/177°C for 12-15 minutes or until done.

Makes 2 dozen cookies.

MIX COURSE 14

Method

1. Spoon on to a lightly greased cookie sheet.

2. Bake at 350°F/177°C for 12-15 minutes or until done.

Makes 2 1/2 dozen cookies.

BUTTER COOKIES

CHOCOLATE SUGAR COOKIES

milk 80°F/27°C 3 TBL egg room temperature 1 butter, melted 1 cup sugar 1 cup salt 1/2 tsp vanilla extract 1 tsp all-purpose flour 3 cups baking powder 1 1/2 tsp

MIX COURSE 14

Topping

sugar 2 TBL cinnamon 3/4 tsp

Method

1. Roll into 1 1/2 inch balls and place on a lightly greased cookie sheet.

2. Flatten with a fork and sprinkle with sugar topping.

3. Bake at 400°F/205°C for 12-15 minutes or until done.

Makes 2 1/2 dozen cookies.

eggs room temperature 2 butter, softened 1 cup vanilla extract 1 1/2 tsp sugar 3/4 cup cocoa powder 1/3 cup all-purpose flour 2 3/4 cups baking powder 1 tsp

MIX COURSE 14

Method

1. Roll into 1 1/2 inch balls and place on a lightly greased cookie sheet.

2. Flatten with a fork.

3. Bake at 350°F/177°C for 12-15 minutes or until done.

Makes 2 1/2 dozen cookes.

CLEANING & STO R I N G

ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. CAREFULLY UNP ACK THE BREAD MAKER AND REMOVE ALL PACKAGING MATERIALS .

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

CLEANING

CLEAN-UP OF BREAD MAKER

1. Unplug and allow to cool before cleaning.

2. Remove bread pan from inside the bread maker.

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

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

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

6. Rinse with a damp cloth and dry thoroughly.

CLEAN-UP OF BREAD PAN AND KNEADING BLADE

DO NOT IMMERSE BREAD PAN OR WASH IN DISHWASHER

1. Allow to cool before cleaning.

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

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

STORING

• All removable parts should be thoroughly cleaned and dried.

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

BEFORE CALLING FOR SERV I C E

■ Questions and Answ e rs

Questions Answers

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

The bread has an unusual aroma. Why?

The kneading blade comes out with the bread.

The bread has a floured corner. Sometimes flour in the corner of the bread

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

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

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

Caution: The kneading blade will be hot.

pan may not have been completely kneaded into the dough. Scrape it off the loaf with a knife.

Can ingredients be halved or doubled?

Can fresh milk be used in place of dry milk?

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

Yes. Be sure to decrease the same measurement of water to equal liquid substitution. Fresh milk is not recommended when using the delay feature, because it may spoil while sitting in the bread pan.

■ C h e ck List

BAKING RESULTS:

Please check the following:

1. Unplugged/power outage

2. Oven area is too hot (display – – H, – – HI)

3. Oven area is too cold

D i s p l ay reads :

5 . I n gredients spilled on heating element

6 . Top lid was open during baking 7 . Bread left in bread pan too long after

p r o gra m

8 . Bread sliced just after baking (steam

was not allowed to escape)

9 . Whole Wheat, Whole Wheat Rapid or

Jam course chosen

□ □

or :

□ □

Bread

maker does not operate/

ingredients

not mixing

O O O O

Smoke

emitted

from

steam

vent/

burning

smell

Sides of

bread

collapse/

bottom is

damp

Bread

rises too

much/ coarse texture

Bread falls/

coarse texture

Short &

dense

texture

Slices

uneven &

sticky

1 0 . Kneading blade not installed

Water

Flour

Yeast

1 8 .No sugar, molasses or honey

1 9 .I n gredients used other than

r e c o m m e n d e d

Flour

Yeast

2 0 .Wrong type of flour used 2 1 .Yeast touched water befo r e

k n e a d i n g

2 2 .Old yeast used 2 3 .Wrong type of yeast used

2 4 . Te m p e rature of water either too hot or

too cold

1 1 . Not enough 1 2 . Too mu c h 1 3 . Not enough 1 4 . Too mu c h 1 5 . No ye a s t 1 6 . Not enough 1 7 . Too mu c h

O O

O O O

OO O

O O

S u gge s t i o n s

The fo l l owing suggestions have a corresponding number found on the check l i s t . Be sure to read both.

1. Plug into 120 V ~ 60 Hz outlet.Refer to power outage instructions.

2 - 3. Open lid, remove bread pan and allow to cool or warm up.

4. Needs service.

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

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

7. Remove bread as soon as course is done and place on wire rack.

8. Allow to cool approximately 20 minutes.

9. Courses begin with preheat. No movement occurs in the pan.

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

11 - 14. Check the dough ball at beep.

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

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

15. Follow recipe.

16. Increase by 1/4 tsp.

17. Decrease by 1/4 tsp.

18. Sugar substitutes not recommended.

19. Follow recipe or substitution recommendations.

20. Flours cannot be substituted.

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

22. Make sure yeast is fresh and room temperature.

23. For all courses, except Fast Bake, use active dry/rapid or quick in equal amounts.Follow bread machine yeast directions.

24. Water should be 80°F/27°C for all courses except Fast Bake which should be 115°F/46°C.

■

Please refer to wa r ranty statement to determine if in-wa r ranty service applies. This appliance must be serviced by a Toastmaster authorized service center. Unauthorized service will void

wa r ra n t y. Consult your phone directory under “ A p p l i a n c e s - H o u s e h o l d - S m a l l - S e rvice and Repair”, or call 1 - 8 0 0 - 9 4 7 - 3 7 4 4 in the U.S. and Canada.

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

S E RVICE INFORMAT I O N

S P E C I F I C AT I O N S

Power Supply 120 V ~ 60 Hz

Power

Consumption

Dimension (WxDxH) Approx. 16” x 9” x 13”

Heater 430W

Kneading Motor 90W

Weight Approx.15 LB

RECIPE INDEX

BREAD

CHEESE . . . . . . . . . . . . . . . . . . . . . . . . . 28

CINNAMON RAISIN . . . . . . . . . . . . . . . . 22

CORN . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

EGG . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

FRENCH . . . . . . . . . . . . . . . . . . . . . . . . . 20

HONEY BANANA WHOLE WHEAT . . . . . 29

HONEY GRANOLA . . . . . . . . . . . . . . . . . 22

ITALIAN HERB . . . . . . . . . . . . . . . . . . . . 25

LIGHT CARAWAY RYE . . . . . . . . . . . . . . 29

LIGHT WHOLE WHEAT . . . . . . . . . . . . . . 26

MAPLE . . . . . . . . . . . . . . . . . . . . . . . . . . 22

POTATO . . . . . . . . . . . . . . . . . . . . . . . . . 26

PUMPERNICKEL . . . . . . . . . . . . . . . . . . 30

SEVEN GRAIN . . . . . . . . . . . . . . . . . . . . 28

SOURDOUGH . . . . . . . . . . . . . . . . . . . . 21

SOURDOUGH STARTER . . . . . . . . . . . . 21

SOY ALMOND FRUIT . . . . . . . . . . . . . . . 23

SOY CINNAMON RAISIN . . . . . . . . . . . . 23

SOY HERB . . . . . . . . . . . . . . . . . . . . . . . 24

SWEET WALNUT . . . . . . . . . . . . . . . . . . 24

WHITE . . . . . . . . . . . . . . . . . . . . . . . . . . 19

WHOLE WHEAT . . . . . . . . . . . . . . . . . . . 27

WHOLE WHEAT WITH GLUTEN . . . . . . 27

YOGURT WHOLE WHEAT . . . . . . . . . . . 30

WHOLE WHEAT ZUCCHINI HERB . . . . . 30

CAKES & QUICK BREAD

BANANA NUT CAKE . . . . . . . . . . . . . . . 38

CHEDDAR LOAF QUICK BREAD . . . . . . 38

PINEAPPLE COCONUT POUND CAKE . 38

SPICED APPLE POUND CAKE . . . . . . . 38

SPICED ZUCCHINI QUICK BREAD . . . . 38

SWEET CORN BREAD . . . . . . . . . . . . . . 37

PITA POCKETS . . . . . . . . . . . . . . . . . . . 44

PIZZA CRUST . . . . . . . . . . . . . . . . . . . . . 47

REFRESHING ROLLS . . . . . . . . . . . . . . 45

SOFT PRETZELS . . . . . . . . . . . . . . . . . . 52

STICKY BREAKFAST ROLLS . . . . . . . . . 51

WHEAT DINNER ROLLS . . . . . . . . . . . . . 42

WHOLE WHEAT PIZZA CRUST . . . . . . . 47

FAST BAKE BREAD

CINNAMON RAISIN NUT . . . . . . . . . . . . 34

FAT FREE . . . . . . . . . . . . . . . . . . . . . . . . 34

HONEY GRANOLA . . . . . . . . . . . . . . . . . 34

ITALIAN . . . . . . . . . . . . . . . . . . . . . . . . . 33

FRENCH . . . . . . . . . . . . . . . . . . . . . . . . . 33

POTATO . . . . . . . . . . . . . . . . . . . . . . . . . 35

PIZZA . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

WHITE . . . . . . . . . . . . . . . . . . . . . . . . . . 32

WHITE WHEAT . . . . . . . . . . . . . . . . . . . . 33

JAM

BERRIES . . . . . . . . . . . . . . . . . . . . . . . . 53

FRUIT . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

MIX

AMARETTO RAISIN COOKIES . . . . . . . . 55

BUTTER COOKIES . . . . . . . . . . . . . . . . . 56

CHOCOLATE SUGAR COOKIES . . . . . . 56

DUMPLINGS . . . . . . . . . . . . . . . . . . . . . . 55

OATMEAL RAISIN COOKIES . . . . . . . . . 55

PASTA . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

PIE CRUST . . . . . . . . . . . . . . . . . . . . . . . 55

DAY OLD BREAD

BREAD PUDDING . . . . . . . . . . . . . . . . . 36

BREADED PINEAPPLE . . . . . . . . . . . . . 35

CRUNCHY BREAD SNACKS . . . . . . . . . 36

DOUGH & PIZZA DOUGH

ALMOND CHERRY COFFEE CAKE . . . . 49

BAGELS . . . . . . . . . . . . . . . . . . . . . . . . . 48

BANANA WHEAT BAGELS . . . . . . . . . . . 48

BUTTERMILK ROLLS . . . . . . . . . . . . . . . 42

CHALLAH BRAID . . . . . . . . . . . . . . . . . . 46

CINNAMON ROLLS . . . . . . . . . . . . . . . . 50

CHEESY GARLIC ROLLS . . . . . . . . . . . . 44

DINNER ROLLS . . . . . . . . . . . . . . . . . . . 40

FOCACCIA BREAD . . . . . . . . . . . . . . . . . 41

FRENCH BREAD . . . . . . . . . . . . . . . . . . 43

FRENCH ROLLS . . . . . . . . . . . . . . . . . . . 43

FRENCH TWISTS . . . . . . . . . . . . . . . . . . 43

ITALIAN LOAF . . . . . . . . . . . . . . . . . . . . . 43

PEPPERONI PRETZELS . . . . . . . . . . . . 52

ONE YEAR LIMITED WARRANTY

Toastmaster Inc. wa r rants this product, to original purchaser, for one year from pur-

c h a s e date to be free of defects in material and workmanship.

This warranty is the only written or express warranty given byToastmaster Inc.This warranty gives you specific legal rights.You may have other rights which vary from state to s t a t e. A N Y OTHER RIGHT WHICH YOU MAY HAVE, INCLUDING ANY IMPLIED WA R R A N T Y OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE IS LIMITED IN DURATION TOTHE DURATION OF THIS WARRANTY.

Defective product may be brought or sent (freight prepaid) to an authorized service center listed in the phone book, or to Service Department, Toastmaster Inc., 708 South Missouri St.,

Macon, MO 63552, for free repair or replacement at our option.

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

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

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

KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE.

Keep this booklet. Record the following for reference: Date purchased Model Number

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

Consumer Service 1-800-947-3744 Parts 1-800-947-3745

Hours:8:00 a.m.- 4:30 p.m.CST

PART NO. 33623P01

Toastmaster Bread Box Plus 1145 Use And Care Manual Recipe Book

Specifications and Main Features

Frequently Asked Questions

User Manual