Toastmaster THE CORNER BAKERY Cookbook

The Corner Bakery

Bread & Dessert Maker

Cookbook

®

61218

2.

Welcome to Bread Making . . . . . . . . . . . . . . . . .3

Helpful Hints For Bread And Dough. . . . . . . .4

Bread Introduction . . . . . . . . . . . . . . . . . . . . . . .9

Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . .10

Day Old Bread Uses . . . . . . . . . . . . . . . . . . . .19

Fast Bake

™

Breads . . . . . . . . . . . . . . . . . . . . . .20

Dough Introduction . . . . . . . . . . . . . . . . . . . . .24

Helpful Hints for Dough . . . . . . . . . . . . . . . .25

Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . .26

Butter Introduction . . . . . . . . . . . . . . . . . . . . . .36

Helpful Hints for Butter . . . . . . . . . . . . . . . .37

Butter Recipes . . . . . . . . . . . . . . . . . . . . . . . .38

Desserts Introduction . . . . . . . . . . . . . . . . . . . .42

Helpful Hints for All Desserts . . . . . . . . . . . .43

High Altitude Adjustments . . . . . . . . . . . . . 46

Cake Introduction . . . . . . . . . . . . . . . . . . . . . .47

Helpful Hints for Cakes . . . . . . . . . . . . . . . . .48

Cake Recipes . . . . . . . . . . . . . . . . . . . . . . . . .49

Cheesecake Introduction . . . . . . . . . . . . . . . . .55

Helpful Hints for Cheesecakes . . . . . . . . . . .56

Cheesecake Recipes . . . . . . . . . . . . . . . . . . . .58

Pudding, Pie Filling & Fudge

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . .60

Helpful Hints for Puddings/

Pie Fillings . . . . . . . . . . . . . . . . . . . . . . . . . . .61

Pudding/Pie Filling Recipes . . . . . . . . . . . . . .62

Helpful Hints for Fudge . . . . . . . . . . . . . . . . .65

Fudge Recipes . . . . . . . . . . . . . . . . . . . . . . . .66

Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . .70

Table of Contents

3.

Dear Breadman™ Customer:

Welcome to the Breadman™ family of happy bread bakers! We’re sure you’ll find machine bread making to be a rewarding and tasty experience.

Please be sure to take a few minutes to read the Use and Care Guide carefully and completely. While bread machines take a lot of the work out of
making homemade bread, they do require a bit of effort to achieve the best results. Make sure you are following the directions closely to ensure
success every time and pay particular attention to the section called “Helpful Hints for Bread & Dough.” If you follow the guidance offered in
these pages, you can avoid many of the most common difficulties. To assist you even more, our home economists, with help from their colleagues
at Red Star® Yeast & Products, have spent many hours in our test kitchens developing bread and dough recipes and suggestions for correcting
common problems that may occur from time to time. Please refer to the Checklist near the very back of the Use and Care Guide for this trou­bleshooting information.

Most people find that once they have become accustomed to the process of machine bread making, they can turn out wonderful loaves in ever­increasing numbers — and they also find that their friends and family will be happy to take any extras off their hands!

Breadman™ welcomes your comments and discoveries! Please write to us c/o The Test Kitchen, Breadman™ Inc., 1801 North Stadium

Boulevard, Columbia, Missouri 65202.

Thank you for deciding to join the Breadman™ family. We look forward to being a part of your bread making for many years to come. Happy
baking!

Sincerely,

Marilyn Wise

Manager Consumer Education & Product Testing

Use standard measuring spoons and level with
a straight edge of a knife.

Measurement Conversion Chart

12 tsp = 2 TBL
3 tsp = 1 TBL
2 TBL = 12 tsp
2 TBL = 8 cup
4 TBL = 4 cup
5 TBL + 1 tsp = 3 cup
8 TBL = 2 cup
12 TBL = p cup
16 TBL = 1 cup

a cup = 4 cup + 2 TBL
b cup = 2 cup + 2 TBL
c cup = p cup + 2 TBL

Dough Ball: Necessary For A Successful

Loaf Of Bread

Liquid amounts called for in a recipe may need
to be adjusted slightly because different cli­mates and seasons result in a wide variety of
humidity levels. You may want to check the
dough ball half way through the first kneading
cycle. At this point, the ball should be round,
smooth-textured, soft and slightly tacky to the
touch.

If it does not form a ball and is more like a bat­ter, add 1 tablespoon of flour at a time until it

4.

It is recommended that you read the following
information before you shop for your ingredi­ents. Your machine 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) unless otherwise noted.
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,
this is correct.

Measuring The Correct Way

Be sure to measure accurately for success. Even
slight measuring inaccuracies can make a big
difference in your results. Measure each ingredi­ent precisely before placing it into the bread pan.

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.

Helpful Hints For Bread And Dough

reaches the appropriate consistency. On the
other hand, if the mixture is too dry to form a
ball or forms more than one ball, add 1 tea­spoon of water and allow it to absorb. Add
more water if necessary.

Provided you have used all of the ingredients
specified in the recipe, measured the ingredients
properly and have a “good” dough ball, you
should achieve a successful loaf of bread. If the
dough ball is dry , it may cause the bread
machine to fall off the counter top. Any damage
to your bread machine as a result of falling from
the counter will not be covered under warranty .

Yeast: The Number One Ingredient

Red Star Active Dry Y east was used in the
development of all the bread recipes listed in
this cookbook. However, Red Star Quick•Rise

™

Yeast may also be used. Amounts used do not
need to be varied when substituting one for the
other. When using bread machine yeast, follow
the package instructions.

A 4-oz package of Red Star Yeast contains
approximately 24 level teaspoons of yeast.
When the yeast is exposed to oxygen, moisture
or warmth, the activity of it deteriorates.
Therefore, it is recommended to store yeast in
an airtight container, refrigerating or freezing
it. Measure out the amount you need and

suring cup and fill it to the 4 cup level with
110°F/27°C - 115°F/46°C water. Stir in 1 tea­spoon granulated sugar and 12 teaspoons Red
Star Active Dry or Quick•Rise

™

Yeast. Leave
your stirring spoon in the cup. Set a timer for
10 minutes. As the yeast absorbs liquid, it will
begin to activate and rise to the surface. If at
the end of 10 minutes the yeast has multiplied
to the 2 cup mark, it is very active. The yeast
mixture may be used in your Breadman™
Corner Bakery and Dessert Maker in a recipe
that calls for 12 teaspoons of yeast. Remember
to adust your recipe for the 4 cup of water and
12 teaspoons of yeast used in the test. The
sugar does not need to be adjusted.

Flour: Bread Flour Is Essential For

Bread Recipes

All types of flour are affected by many factors,
such as milling grades, moisture content,
length of storage and manufacturing processes.
Adjustments to the recipes may need to be
made to compensate for climate changes in
different regions to ensure an excellent loaf.

Bread flour is a definite necessity. Milled from
hard winter or spring wheat, it has a higher
protein content that makes it more durable
than all-purpose flour. The protein, when
mixed with liquid, becomes gluten. When

5.

allow it to come to room temperature before
using it — this takes about 15 minutes.

If you have any doubt regarding the activity of
the yeast, you may use one of the following
tests to determine its strength. Each test calls
for a different amount of yeast as a base ingre­dient. This gives you more bread choices once
the test is complete.

To test for one package (24 teaspoons) of Red
Star Active Dry or Quick Rise

™

Yeast, use a
liquid measuring cup and fill it to the 2 cup
level with 110°F/27°C - 115°F/46°C water.
Stir in 1 teaspoon granulated sugar and 1
package (24 teaspoons) Red Star Active Dry
or Quick•Rise

™

Yeast. Leave your stirring
spoon in the cup. Set a timer for 10 minutes.
As the yeast absorbs liquid, it will begin to
activate and rise to the surface. If at the end of
the 10 minutes the yeast has multiplied to the
1 cup mark, it is very active.

The yeast mixture may be used in your
Breadman™ Corner Bakery and Dessert Maker
in a recipe that calls for 24 teaspoons of yeast.
Remember to adjust your recipe for the 2 cup
of water and 24 teaspoons of yeast used in the
test. The sugar does not need to be adjusted.

To test for 12 teaspoons of Red Star Active
Dry or Quick•Rise

™

Yeast, use a liquid mea-

kneaded, gluten becomes elastic and gives the
bread better structure. In contrast, all-purpose
flour, milled from a combination of soft and
hard wheat, becomes elastic too easily for use
in a bread machine and quickly loses the abil­ity to stretch well.

As a result, bread made from all-purpose flour
will be small and dense. Several well-known
mills now market bread flour. It is labeled
bread flour on the package and is available at
grocery stores.

Wheat is the only grain that contains the type
of protein that becomes elastic when kneaded.
Other flours, such as rye, barley, oats, soy, rice
and buckwheat, add flavor and fiber to breads
but do not add structure to the dough. There­fore, wheat flour is essential as a base when
making bread.

Vital wheat gluten is produced by processing
white flour one more step. White flour con­tains both protein and starch, and mills now
can remove most of the starch leaving only the
protein (gluten). When gluten is added to
recipes containing whole grain flours, it

Liquids: Activate The Yeast And Bind The

Dough
In this cookbook, the term liquid refers to all

wet ingredients used in the recipe. When yeast
is used in a bread machine, it is very important
that the liquid temperature is 80°F/27°C.
With this temperature, the yeast activates
gradually to accommodate the program of the
machine. When higher temperatures are used,
the yeast activates too quickly and the dough
becomes too warm.

Eggs are also considered part of the total liquid
amount. Eggs should be at room temperature.
When you remove them from the refrigerator,
place egg in shell in a bowl of warm water.

After warming egg to room temperature, place
egg in measuring cup and add enough liquid
80°F/27°C to equal whatever total measure­ment the recipe calls for. For example:

Yield 1 pound

egg, room temp. + enough 1

water 80°F/27°C to = p cup

6.

improves the volume and shape of the loaf sig­nificantly. Many grocery stores stock gluten in
the flour section. Health food and nutrition
centers also carry this item.

Flour is best kept in an airtight container. If
you are storing the flour for a long period of
time, you may want to keep it in the freezer, as
the refrigerator tends to dry it out. Whole
grain wheat flours, which have a higher oil
content, will become rancid much more
quickly than white flour and should always be
kept in the freezer. Be sure, however, to allow
all flours to return to room temperature before
placing in the machine.

Fat: Dough Enhancer And Conditioner

Recipes in this cookbook call for vegetable oil.
You may substitute in equal proportions solid
shortening, real butter or margarine. Divide
them into small pieces before placing in the
bread pan. There is no noticeable difference in
flavor but the crust may be crispier with real
butter. Margarine tends to make the crust a lit­tle tougher. Light and whipped margarines do
not work well.

Place the eggs (room temperature) in a liquid
measuring cup. Slowly add warm liquid
(80°F/27°C) to measuring cup until you have
reached the total amount called for in the
recipe.

Cinnamon and Garlic: Not True Friends Of

Yeast
In the past, cinnamon and sugar were sprin-

kled on dough before it was rolled up jelly-roll
fashion.

Adding it to the dough in a bread machine,
however, presents a problem. Cinnamon reacts
with bread dough just as a meat tenderizer
reacts with meat. It breaks down the structure.
Although it smells wonderful as it is baking,
some of the flavor is dissipated in the baking
process. Do not add more than what is listed

in the recipe.

Garlic inhibits yeast activity. Again, do not
add more than the quantity listed in the
recipe. For more garlic flavor, use a spread for
the bread rather than adding it to the dough.

equal proportions. Liquid milk (80°F/27°C) may
be substituted for water in equal proportions.
The dry milk may then be eliminated altogether.
The loaf will be slightly smaller.

Sugar: Honey may be substituted for sugar in

equal proportions. Reduce the liquid by the
same amount. Brown sugar may be substituted
for white sugar in equal proportions. Y east needs
sugar, no artificial sweetener should be used.

Salt: Salt-free recipes are not successful.

Dietetically sodium free (less than 5 mg sodium
per serving) or low salt (less than 2 the sodium
of table salt) may be used in equal amounts.
The bread will have a coarser texture.

Eggs: Liquid egg substitutes may be used as

directed on the carton. Two egg whites may be
substituted for one whole egg. Remember, all

egg products must be at room temperature.

Fruits and Vegetables

When adding fruits or vegetables to recipes, do
not exceed the amount listed. These products,
if used in excessive amounts, may inhibit the
rising of the bread.

Using Delay Timer

If you are going to use the delay timer, make
sure the yeast is added last, on top of the flour
and away from all liquids. This will keep the

7.

Salt: Regulates Yeast Activity

Salt is necessary to control the activity of
yeast, disciplining it to work slowly and
steadily. Without salt, yeast acts too rapidly.
Salt also strengthens the structure of the
dough. If too little or no salt is used, the bread
will rise rapidly and then fall. The texture may
also be course and/or uneven.

Sugar: Food For Yeast

Sugar is the favorite food of yeast, but too
much sugar will cause the yeast to overreact.
The loaf of bread will be small and dense.
Dried fruits also contribute sugar to the bread
dough. For best results, do not add any more
than is specified in each recipe. In addition,
avoid the use of artificial sweeteners because
the yeast cannot react with them.

Substitutes

It is common to experiment with ingredient
substitution. The following substitutions have
been found to be acceptable. However, results
may vary significantly. If you would like to try
other substitutions, there are several helpful
hint books available from retail stores to assist
you. However, results are not guaranteed.

Milk: Coffee creamer, non-dairy creamer or dry

buttermilk may be substituted for dry milk in

yeast from activating until the machine starts to
mix. Also, be sure to reduce the amount of
water by 1 teaspoon for a 1 pound loaf, 2 tea­spoons for a 12 pound loaf and 1 tablespoon for
a 2 pound loaf. Do not use eggs or any perish-

able foods with the Delayed Setting.

Bread Mixes and other Recipe Books

Use mixes labeled for up to 2 pound loaves. For
best results, use the Basic or Insta Program.
Even though there are a wide variety of recipes
for bread and dough offered here, you may be
looking for one that is not included in this
cookbook. Bread machine helpful hints and
recipe books are available at book and retail
stores. They offer a wide variety of recipes.
Refer to Basic Features in the Use and Care
Guide, for the best bread program to use for
other recipes. Minor adjustments may be neces­sary for best results.

High Altitude

High elevations may make the dough rise faster.
First, try the recipe as it is printed. If you find the
results are unsuccessful, decrease your yeast 4
teaspoon at a time. You may also have to increase
the water. Start with 2 tablespoons and increase

later time. Form the dough into the desired
shape and immediately freeze for one hour to
harden. Remove from the freezer and wrap in
plastic wrap. Next, place it in a plastic bag and
seal. Dough can be kept in the freezer for up to
four weeks. Thaw the dough in a plastic bag in
the refrigerator overnight or for several hours.
Unwrap and place on baking container. Cover
and let stand in warm, draft free place until
double the original size. Because the dough is
not room temperature, you will find it takes
longer than usual to rise. Bake according to
recipe instructions.

8.

If Additional Assistance is Needed

Remember — Breadman™ has a staff of

consumer relations representatives is also
available to help you. You will find them to be
a knowledgeable and friendly resource when­ever you need them. Please feel free to contact
them by:

Te lephone:

[phone]

Mail:

Breadman™ Inc.
Consumer Relations
1801 North Stadium Boulevard
Columbia, Missouri 65202

Hours: 8:00 a.m. - 5:30 p.m. CST

Email:

[e-mail]

Expert help is also available from Red Star

®

Yeast (1-800-445-4746).

it if necessary. The addition of gluten will also
help the structure of the bread. The recom­mended amount is 1 teaspoon per cup of flour.

Freezing Baked Breads and Rolls

When freezing breads and rolls, allow them to
cool before wrapping in plastic wrap. Place
them in a plastic bag and seal it. Bread may be
frozen for up to six weeks. When you thaw,
partially open the wrapping to allow the mois­ture to escape gradually for best results.

Freezing Dough

At the end of the dough program, you may
remove the dough and freeze it for baking at a

9.

Bread

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 machine.

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

3. When the program is complete, remove bread bread pan from the
bread machine using oven mitts. Invert and shake to remove the
loaf. Allow loaf to cool, standing upright on a wire rack before
slicing.

We suggest starting your bread making with the White Bread recipe on
page 10. Follow each step carefully. These steps have been written to
eliminate the most common errors in bread machine baking and may be
helpful for any recipe.

10.

7. Place the pan into the bread machine. Close the lid.

8. Select BASIC PROGRAM, press BAKING to select crust color
desired, and set timer to delay, or press START for immediate
start.

9. At the end of the first knead 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. Use oven mitts to carefully remove the bread pan at end of bake
process or at any time during the warm process.

CAUTION: The oven cavity, bread pan, kneading blade and bread
will be very hot. Use oven mitts.

11. Turn bread pan upside down and shake several times to release
the bread. If the bread loaf does not remove from pan easily, allow
it to set on a heat resistant surface. Do not use metal utensils
inside the bread pan or machine. Remove the kneading blade and
allow loaf to cool standing upright on wire rack approximately 20
minutes before cutting.

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

13. Unplug bread maker and allow to cool completely before clean-

ing. Clean bread pan after each use. Do not immerse the bread
pan in water (See cleaning instructions.) Clean inside of bread

maker after each use.

(Note: The Basic Recipe & Method for the White Bread recipe are similar
for all breads listed in the cookbook.)

White Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup + 1 TBL 12 cups
oil 1 TBL 2 TBL
sugar 12 TBL 2 TBL
salt 1 tsp 2 tsp
dry milk 1 TBL 2 TBL
bread flour 24 cups 4 cups
active dry yeast 14 tsp 12 tsp

Program

Quick•Rise

™

yeast 2 tsp 22 tsp

Insta Program

Basic Recipe & 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.

6. Carefully measure yeast with a measuring spoon; level off with the
straight edge of a knife and add to the bread pan. If using delay
timer, make sure yeast is on top of bread flour, away from liquids.

11.

Fat Free White Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup + 1 TBL 12 cups
applesauce* 1 TBL 2 TBL
sugar 12 TBL 2 TBL
salt 1 tsp 2 tsp
dry milk 1 TBL 2 TBL
bread flour 24 cups 4 cups
active dry yeast 14 tsp 12 tsp

Program

Quick•Rise

™

yeast 2 tsp 22 tsp

Insta Program

*Any variety
(Note: Substituting applesauce for oil in other recipes may not produce good

results.)

Cinnamon Raisin Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup 12 cup + 1 TBL
oil 1 TBL 2 TBL
sugar 12 TBL 2 TBL
salt 1 tsp 12 tsp
dry milk 1 TBL 2 TBL
oatmeal, quick or regular 2 cup 1 cup
bread flour 2 cups 34 cups
active dry yeast 1p tsp 2 tsp

Program

Add at beep

cinnamon p tsp 14 tsp
raisins 3 cup l cup
walnuts 3 cup l cup

French Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup + 2 TBL 13 cup + 1 TBL
oil 2 TBL 2 TBL
sugar 1 TBL 1 TBL + 1 tsp
salt 1 tsp 2 tsp
bread flour 24 cups 4cups
active dry yeast 14 tsp 12 tsp

Program

Dried Fruit Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup 13 cups
oil 1 TBL 2 TBL
salt 1 tsp 12 tsp
brown sugar 12 TBL 4 cup
dry milk 1 TBL 3 TBL
bread flour 24 cups 4 cups
active dry yeast 1p tsp 1 TBL

Program

Add at beep

dried fruit bits 3 cup 1 cup
nutmeg 1 tsp 12 tsp

12.

Pumpernickel Bread

Size of Loaf 2 pounds

water 80°F/27°C 1l cups
oil 2 TBL
molasses 4 cup
salt 2 tsp
dry milk 2 TBL
cocoa powder 4 cup
instant coffee granules 2 tsp
caraway seeds 2 TBL
rye flour 12 cups
whole wheat flour 2 cup
bread flour 2p cups
active dry yeast 24 tsp

Program

Peanut Butter Honey Bread

Size of Loaf 2 pounds

water 80°F/27°C 13 cups
peanut butter, any style p cup
honey 3 cup
salt 12 tsp
dry milk 3 TBL
bread flour 4 cups
active dry yeast 2 3/4 tsp

Program

Buttermilk Bread

Size of Loaf 1

1

/2 pounds 2 pounds

cultured buttermilk 1 cup 12 cups

80°F/27°C
oil 3 TBL 4 cup
honey 3 TBL 4 cup
salt 12 tsp 2 tsp
baking soda 4 tsp 2 tsp
bread flour 34 cups 44 cups
active dry yeast 12 tsp 1p tsp
Program

Seed Bread

Size of Loaf 2 pounds

water 80°F/27°C 1 cup + 2 TBL
oil 1 TBL
honey 3 TBL
salt 1 tsp
bread flour 3 cups
oatmeal, quick 3 cup
or regular gluten 4 tsp
sunflower seeds 4 cup
sesame seeds 2 TBL
poppy seeds 2 TBL
anise seeds 2 tsp
active dry yeast 24 tsp

Program

13.

Italian Herb Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup + 2 TBL 13 cups
oil 4 tsp 3 TBL
sugar 1 TBL 2 TBL
salt 1 tsp 1 tsp
dry milk 1 TBL 2 TBL
bread flour 24 cups 43 cups
dried Italian seasoning 1 tsp 4 tsp
active dry yeast 14 tsp 12 tsp

Program

Quick•Rise

™

yeast 2 tsp 2p tsp

Insta Program

Pesto Bread

Size of Loaf 2 pounds

water 80°F/27°C 13 cups
prepared pesto 80°F/27°C 3 cup
salt 12 tsp
sugar 2 TBL
whole wheat flour 14 cups
bread flour 3 cups
active dry yeast 2 tsp

Program

Quick•Rise

™

yeast 1 TBL

Insta Program

Dill Bread

Size of Loaf 2 pounds

water 80°F/27°C p cup
cottage cheese 1 cup
oil 2 TBL
sugar 3 TBL
salt 12 tsp
dry milk 2 TBL
bread flour 44 cups
dried dill weed 1 TBL
dried minced onion 1 TBL
active dry yeast 12 tsp

Program

Quick•Rise

™

yeast 22 tsp

Insta Program

14.

Jalapeño Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C 2 cup 1 cup + 1 TBL
oil 12 TBL 3 TBL
whole kernel corn, 2 cup 1 cup

well drained

jalapeño peppers, 2 TBL 4 cup

sliced - well drained
sugar 1 TBL 2 TBL
salt 2 tsp 12 tsp
bread flour 2 cups 4 cups
corn meal 3 cup l cup
cilantro, dried 1 tsp 2 TBL
active dry yeast 12 tsp 2 tsp

Program

Quick•Rise

™

yeast 2 tsp 1 TBL

Insta Program

Whole Wheat Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cups + 3 TBL 14 cups + 2 TBL
oil 2 TBL 3 TBL
salt 12 tsp 24 tsp
brown sugar 4 cup 4 cup + 2 TBL
dry milk 2 TBL 3 TBL
whole wheat flour 2p cups 4 cups
active dry yeast 24 tsp 1 TBL

Program

Hearty Nut Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C 1 cup 13 cups
oil 2 tsp 1 TBL
honey 3 TBL 3 cup
salt 1 tsp 2 tsp
dry milk 1 TBL 2 TBL
whole wheat flour 1 cup 2 cups
bread flour 13 cups 24 cups
walnuts 2 cup l cup
active dry yeast 1p tsp 22 tsp

Program

Potato Bread

Size of Loaf 2 pounds

water 80°F/27°C 14 cups
oil 3 TBL
salt 2 tsp
sugar 3 TBL
dry milk 3 TBL
instant potato flakes 4 cup
bread flour 4 cups
active dry yeast 2 tsp

Program

Quick•Rise

™

yeast 1 TBL

Insta Program

15.

Caraway Rye Bread

Size of Loaf 2 pounds

water 80°F/27°C 1l cups
oil 2 TBL
molasses 4 cup
salt 2 tsp
dry milk 2 TBL
rye flour 12 cups
whole wheat flour 2 cup
bread flour 3 cups
caraway seeds 2 TBL
active dry yeast 34 tsp

Program

Corn Bread

Size of Loaf 1 pound 2 pounds

egg, room temp. + enough 1 2

water 80°F/27°C to = p cup + 1 TBL 12 cups
oil 2 TBL 4 cup
sugar 2 TBL 4 cup
salt 1 tsp 2 tsp
dry milk 4 cup 2 cup
bread flour 2 cups 4 cups
corn meal 4 cup 2 cup
active dry yeast 12 tsp 2 tsp

Program

Double Chocolate Bread

Size of Loaf 2 pounds

egg, room temp. + enough 1

water 80ºF/27ºC to = 3/4 cup + 2 TBL
sour cream 80ºF/27ºC 2 cup
oil 1 TBL
salt 12 tsp
sugar 4 cup
bread flour 4 cups
cocoa powder 3 TBL
active dry yeast 22 tsp

Program

Add at beep

semi-sweet chocolate chips 1 cup

(Note: This is a very moist, dense bread.)

French Variation Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup + 2 TBL 12 cups
sugar 1 TBL 2 TBL
salt 1 tsp 2 tsp
bread flour 24 cups 43 cups
active dry yeast 14 tsp 2 tsp

Program

16.

White Wheat Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup 12 cups
oil 1 TBL 2 TBL
salt 1 tsp 2 tsp
brown sugar 2 TBL 3 TBL
dry milk 1 TBL 3 TBL
whole wheat flour 4 cup 2 cups
bread flour 1p cups 2 cups
active dry yeast 1 tsp 2 tsp

Program

Sour Cream, Onion & Chives Bread

Size of Loaf 2 pounds

egg, room temp. + enough 1

water 80°F/27°C to = 1 cup
sour cream 80°F/27°C p cup
oil 2 TBL
salt 24 tsp
sugar 2 TBL
bread flour 4 cups
dehydrated onions 12 TBL
chives, dried 2 TBL
active dry yeast 24 tsp

Program

Quick•Rise

™

yeast 34 tsp

Insta Program

Onion Rye Bread

Size of Loaf 2 pounds

water 80°F/27°C 14 cups
oil 12 TBL
molasses 4 cup
salt 12 tsp
dry milk 2 TBL
rye flour p cup
whole wheat flour p cup
bread flour 22 cups
dehydrated onions 12 TBL
caraway seeds 4 tsp
active dry yeast 22 tsp

Program

Honey Oatmeal Bread

Size of Loaf 1 pound 11/2 pounds

water 80°F/27°C 1 cup 12 cups
oil 1 TBL 12 TBL
honey 4 cup 6 TBL
salt 1 tsp 12 tsp
oatmeal, quick or regular 2 cup p cup
bread flour 24 cups 32 cups
active dry yeast 1 tsp 12 tsp

Program

17.

Tomato Herb Bread

Size of Loaf 2 pounds

water 80°F/27°C p cup + 1 TBL
oil 2 TBL
low sodium vegetable juice 80°F/27°C 2 cup
salt 14 tsp
sugar 2 TBL
dry milk 2 TBL
cilantro leaves, dried 2 tsp
oregano leaves, dried 1 tsp
garlic powder 1 tsp
bread flour 4 cups
sun dried tomatoes, snipped, 2 cup

unsalted and dried, not packed in oil

active dry yeast 2 tsp

Program

Quick•Rise

™

yeast 1 TBL

Insta Program

18.

Sourdough Starter

active dry yeast 24 tsp
water 110°F/43°C 2 cups
bread flour 32 cups
sugar 1 TBL

Sourdough French Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C 2 cup + 1 TBL p cup + 2 TBL
starter* p cup 14 cups
sugar 2 tsp 4 tsp
salt 12 tsp 22 tsp
bread flour 24 cups 4 cups
active dry yeast 12 tsp 1 TBL

Program

*Only use starter recipe above.

Basic Recipe & Method

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 to store starter is on the counter next to
your range or refrigerator. 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, l 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.

19.

Breaded Pineapple

chunked pineapple 1 (15-oz) can
cornstarch 2 TBL
sugar 2 cup
butter 4 cup
white bread, 1 inch cubes 2 cups

Method

Drain pineapple, reserve juice. Add enough water to juice to equal 1
cup. Mix cornstarch and sugar, add juice and margarine and heat until
thick. Pour over pineapple and bread, toss lightly to mix. Bake at
350°F/177°C for 35 minutes.

Day Old Bread Uses

Crunchy Bread Snacks

bread, sliced 2 inch thick 8 slices
butter, melted 4 cup
dry seasoning mix* 4 tsp

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

Method

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

Bread Pudding

bread, 1 inch cubes 12 cups
vanilla cook & serve pudding & pie filling 1 (3-oz) box
cinnamon 1 tsp
milk, liquid 2 cups

Method

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.

20.

Fast Bake™Breads

The Fast Bake™program, with hotter rise and bake temperatures, is
convenient for baking a hot, fresh loaf of bread in under an hour. The
longer bread programs, 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 programs.

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

We suggest starting your Fast Bake

™

bread baking with this White
Bread Recipe. Follow each step carefully, noticing the water tempera­tures must be 110°-115°F/43°-46°C and that Quick•Rise

™

, Rapid

Rise

™

, Bread Machine or Instant Active Dry yeast must be used.

White Bread

Size of Loaf 1

1

/

2

pound 2 pounds

110°-115°F/43°-46°C 14 cups 12 cups + 3 TBL
oil 22 TBL 1/4 cup
sugar 2 TBL 3 TBL
salt 12 tsp 2 tsp
dry milk 12 TBL 2 TBL
bread flour 3 cups 4 cups
Quick•Rise™ yeast 52 tsp 6p tsp
Program

Basic Recipe & 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 110°-115°F/43°­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.

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. Close the lid.

8. Press the FAST BAKE

™

button and press START.

9. At the beep during the kneading process (:53), 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.

21.

French Bread

Size of Loaf 2 pounds

water 110°-115°F/43°- 46°C 12 cups + 2 TBL
oil 3 TBL
sugar 12 TBL
salt 12 tsp
bread flour 43 cups
Quick•Rise

™

yeast 6 tsp

Program

Pepperoni Pizza Bread

Size of Loaf 2 pounds

water 110°-115°F/43°-46°C 12 cups + 2 TBL
oil 3 TBL
pepperoni, thin sliced 1 cup
Parmesan cheese, grated 4 cup
sugar 12 TBL
salt 12 tsp
bread flour 43 cups
dried pizza seasoning 1 TBL
Quick•Rise

™

yeast 6 tsp

Program

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 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 1 hour,
store in an air tight container.

14. Unplug bread maker and allow to cool completely before clean-

ing. Clean bread pan after each use. Do not immerse the bread
pan in water (See cleaning instructions.) Clean inside of bread

maker after each use.

(Note: The Basic Recipe & Method for the Fast Bake

™

White Bread recipe

are similar for all Fast Bake

™

breads listed in the cookbook.)

22.

Potato Bread

Size of Loaf 2 pounds

water 110°-115°F/43°-46°C 14 cups + 3 TBL
oil 3 TBL
sugar 2 TBL
salt 2 tsp
dry milk 4 cup
white pepper 4 tsp
instant potato buds 2 cup
green onion tops, chopped 2 TBL
bread flour 4 cups
Quick•Rise

™

yeast 6p tsp

Program

Cinnamon Raisin Nut Bread

Size of Loaf 11/2 pounds

water 110°-115°F/43°- 46°C 14 cups + 1 TBL
oil 7 tsp
brown sugar 32 TBL
salt 12 tsp
dry milk 12 TBL
bread flour 32 cups
cinnamon 1 tsp
raisins 2 cup
walnuts 2 cup
Quick•Rise

™

yeast 6p tsp

Program

Honey Granola Bread

Size of Loaf 2 pounds

water 110°-115°F/43°-46°C 12 cups + 1 TBL
oil 6 TBL
honey 22 TBL
salt 2 tsp
dry milk 3 TBL
bread flour 44 cups
granola cereal 1 cup
Quick•Rise

™

yeast 6p tsp

Program

Italian Bread

Size of Loaf 2 pounds

water 110°-115°F/43°-46°C 12 cups + 1 TBL
oil 2 TBL
sugar 4 cup
salt 2 tsp
dry milk 2 TBL
dried Italian seasoning 1 TBL
bread flour 4 cups
Quick•Rise

™

yeast 6p tsp

Program